Enjoy European Peach! As an exclusively summer, cool, juicy, and full of flavor fruit, the peach is considered as the fruit of purity and immortality, according ta some Eastern traditions The peach is ideal for those watching their diet, since itis low in calories, and high in vitamins. Food safety is a top priority for Europe. >The Peach Growers Associaions that tae part the implrmenta- tion of his program perform tests in privately cred laboratories, ‘ensure thus the soe and quality of te products sold o consumers Inthe ternational market THE EUROPEAN UNION AND GREECE) =—‘Thlement allabtbadetngst RBC Cond [ Pood Midae Fast. Worooigingthingsinand “4 tring fe toingredentsandrecipethat ville youve afew pele ver thesunmer 4 ‘Afteraqiick ripothe Ula oath was rie gilts tome (one seal justo mah Ss meta con féayto-dayivngin Dublin: Tennosecret thatthe plane freing / tre comes witha pie gb wasn nT . pee ieee eee ayaa \ {endo fabulous reg Mala wichis & sclera pry a healt proarteall oral for arial, reasonable pica that relied howmachmore we payfr every prod nthe Mia East “aly cen tothe ighimpor charges we'hitwith Thllgh ofthis chismontks adget art ofre aang fcon-esving sndsino dlicourecges bic willy you ak the mort of fod Hye fn flan the Mab he moat oul fete on page Ae one otto ins fll yrestwape to ono the et rd nas etovere ‘extsp the tls mrs clams eipesonpage alae mouthwatering Whonetingback, nary poole make Chemist of crovsingsellishof the shopping aro expenae aoe. thx tasty dbighsaro fete nexpensive and better yet theyre tala Tsou ea eget a trecpes seca sea pith word renowned chet le Gagoaie ihe chen with, 60) who ‘inal elaine “ly to saving on feed shoppngstonot waste anhing ‘Mlekmentaofningrdint aretmble and owt -imable sda wate a ear ee etc eee? ‘Whatever oewhereveryou chose osatthistonth jus remember tht yo or ea ea errhp te Tero les er oo ci bons pre wld Happy cooking! —a \ RA eed —s &. ‘Sale direct, Mich jovehow eatinyanddeticons Bakingseonesisabriliont slowroast olsays“This theoweapoaoat th tedeetuon Tythreapeter relent thacbery sone theye lentandamas iy elcoussayssles executive Liz Penge beams” suscoelartines ‘yeeaest ‘August 2016 88 Good Food Mile ast 1goodfood ‘enulpniiocomesaipean/ 8506 eee natarmescceadayeapcan) 4403105, "9592015 {irate Printing Press LC, Ob tess years 8293, coor 205669 i at ra ‘Reway tal tran i mais they comer com BBC Weriide UK Pubiing vw sacwon aS EUR) RPUBUSHING ASP 2 BRC Good Food Wide East Aust 2016 * Starters 4 YouRSsAY ‘Welove hearing from you, so why not write touswith your viewsand comments 6 NEWSNIBBLES. (Our editorial pane!lends tips on the region's culinary scene 13 EDITORIAL PANEL (ur editorial panellends tips onsll things culinary inandoutofthekitchen, 116 FLAVOURS OF THE MONTH "The best restaurant offers and events happening nthe region thismonth ‘19 RESTAURANT REVIEWS, Wereview two ofthecity’stop tables. 20 INGREDIENT OF THE MONTH ‘Thismonth'smust-try ingredient. Me Contents >< Home cooking | 22 DELICIOUSDINNERS ‘Keep the family stisfied with these healthy andinexpensive meals 29 BREAKFAST IN10 “Tasty morning’meals to makein hurry 22 MAKE YOUR OWN SUSHI ‘Tey yourhand a making your own mak and say goodbye tospendingon takeaways! | 34 ROASTLAMBSIX WAYS Make the most outoflamb with these ‘mouthwateringrecipes. #1 COCKLES, MUSSELS & CLAMS Sustainable shellfish that deserves aplaceon your dinner table 96 NUTRITION FOCUS | Food thats good foryouin many ways,98 TEN HEALTHY SNACKS: Ifyoulove tosnack try and keep things bhealthy with these delicous options. 5) BAKING WITH THE KIDS. Keep thelitle ones occupied over the summer holidays with these recipes 59 BAKEWELL TART ‘Twiceasnice Its wo ofyourfavouritesin one tasty tart! Our recipe descriptions 1D Suitabefor vegetarians Dl You can treeze t i Not suitable for freezing EEA simple recipes even beginners: con mate EEEEGOM these require a bit more skill and confidence such as making pastry CEERI Recipes aimed at experiences cooks IEIESN129 0" less per portion [EEEENSOO calories or less per main 60 PIERRE GAGNAIRE Wego one-to-one with the worl chefhimself during hisrecent Dubai visit, STEPHEN MANGAN A food story from the life of this actor's interesting upbringing EATINTHESKY ‘We travel toShangri-laHotel,At The ‘Shard in London for culinary delights. 0 TESTKITCHEN ‘Upyour kitchen knowledge here! * Competitions 194 A two-night city eseapeto Doha. 95 _Atwornightstay in gorgeous Vietnam. ‘96 Dining vouchers kitchen goodies and more upfor grabs (SESE Low in saturated fat, Sg or less per portion: few in sat, 159 or less; and atleast (one ofthe following: provides one-third or ‘more of your daily requirement of fbr, iron, calcium, fle acid and/or vitamin €, or counts at least one portion of your recommended Scary fruit and veg. |CEIEEI Low in saturated fa, low in sal, [CII Low in saturated fat, with 59 oF fess, and iow i salt, with 1.59 oF less, and high in omegar3 fatty acids, August 2016 * Gourmet lifestyle ‘T4MUST VISIT REGIONS ‘The bast fod regions around the world you should visit this yea, ‘79 BUDGET TRAVEL TO LISBON European bliss, without the price tag. 181 STAYCATION SPECIAL Around-upofthe must-see resortsacrossthe ‘UAE. perfect fortakinga stayeation at. [EEES=E The numberof portions of rut _anci/or veg contained ina serving RSI Indicating recipes that are good sources of useful nutrients Incicates recipes fee from gluten ‘Some recipes contain pork & alcohol. “These are clearly marked and are for ‘non-Mustims only. Look for these symbols: Dicontains pork Contains alcoholStarters, Inbox Ihave been buying your publication for ‘more than three years now, and {just lke to say how great | think it looks with the new bize and style Rafe Your recipes are continually getting better and the imagery is mouthwatering! Keep it up! Sanjev Ghosh ‘One of my favourite pages Inthe magazine has to be the review page. | love reading about the latest places to go in town. | can't believe how many openings there have been recently! Does anyone know of any new Spanish places pening? Frankie Souza Frankie, check aut the newly opened ‘LaLuzin DIFC, serving Catalonian! oh my goodness, please can we have more ice lolly recipes? The ones in your July issue were wonderful land the kid can't get enough. ‘Samantha Davies “4 2C Good rand Missle East August 2016 The Winner ea eee 2 DHS 1,000 Shopping Voucher from Tavola, cera pene earn ea eee an in the UAE and Qatar, as well as across the GCC Seta brand etree! STAR LETTER My goal forthe rest ofthis year, and moving into next ‘year is to vist as many new places in the world 2s can, to experience and learn about new cuisines. Your feoturein the July save called 2016 hot food cities’ ‘was great and inspired me to finaly get this plan into ‘ction. Next stop: Tun, Italy! Please keep the travel recommendations coming.. Martin Benton TALKTOUS! matucen| com vit your thoughts nd comms and send us our pots wth your copy of BBC Good Fod ME! ouemato comme wt excescnaarnausce HED (G25 (BD ernaseeoameEVOLUTION FINEDINE COLLECTIONSSe eM ose pita uta eta Sree Seen Earn eem “ Organic Sundays ensReal Food Fake Food: Why You Don’t Know What You're Eating & What You Can Do About It, by Larry Olmsted (uly 12, 2016) inthis ‘rouncereaking SOUPEMOLORER @= 3 award-winning Olmsted, shocking truth about eating: toooften sources of teal food! Larry recogrise what to look for and eat, while s ut the imgosters and kicking them tothe cure. youto make smarter hoioes when it actualy wagyu. L Priced at DhsS2 en amazon.com ~ Yogi Berra Brake ‘Step into the future with pearly thinking consumer, the 90cm headroom centrepiece forthe kitchen, but also atthe forefront of technology, with a powerful and energy-eficient eco motor Quiot and unobtrusi D downlighting with lo nergy consumption. As 2 (gy label, the highest ratingStarters + News nibbles Ginn Sieughaa, ice cream, cones Mating wale cones took ie a thing of the ‘Makingan omelette just got a whole lot easier with this Joseph Joseph M-Cuisine Microwave Omelette Bowl, which allows youtoprepare adelicious ‘omelette in just minutes ~ from mixing to cooking, past, doughnut ice ebowl oes everything allin-one. Available for ‘cream cones are here hs89 from Tavola stores ‘and suecesstully taking the world by ‘to1m, Beautiful soft ccazed into a perfectly dled, cinnamon sugared doughnut cone, then topped with ‘chocolate sauce - talk about dessert heaven! The new wend is said to be a modern-take ona Slovak tacktional pastry called Tidelnik, which is 2 sweet made from arilec dough, topped with sugar and walnuts. Wherever this creatlon derives from, we think Ws wonderful Have you spotted them in Dubal yet? Let us know! ‘tdoughnuicone @bbegoodfoodmiddlecast INDULGENT INGREDIENT This Rose Petal Jelly by Fortnum & Mason isthe perfect pick for serving with scones and cream at your next Afternoon Tea gathering. I's also great on white bread with butter, or as 2 savoury with white ‘meats. Due tits powerful aromatic characteris, only a touch is required to do the trick - meaning you wor'trun out in ahury. Made exclusively for Forinumis the ell uses rose petals grown in a single garden in Oxfordshire, UK. Rose petals are picked in the evening, when they areat their most scented and ripe, and transferred ey hand the next morning tothe jelly, thus capturing the fine fragrance. Whilst some Jolies use dried rose petals, this jar contains fresh petals fora more delicate texture. Available at Fornum & Mason stares for Dhs100 for 200grame, summer ~ perfect forkeeping your goodies chilled in ‘the heat. Available at Lakeland for Dhs2s0. Doit ike the pros and keep your poultry, meat and vegetables separate when chopping. Not aly isit neat and slip-resistant, it’scolourful and dishwasher ». Available at Bloomingdales Dubai Mall for Dhstis, 18 BBC Good Fant Mile East August 2016Kool 4a Thousands of restaurants’ and exclusive offers are just elit Mal le aL goodfood ea Laete) ee Penton fr] Puen) 7-)2. eee a : een TT Ty Yey Peed si ora (ete peleaEUROPEAN QUALITY CHEESE, MAKE YOUR MEAL DIFFERENT! www.EuropeanQualityCheese.eu 4 Per CD ereeidSafeguarding From: Bacteria, Dirt, Waxes, Chemical & Pesticide Residue. ORO ee Re on) nf Um een te at etd lat tT oe 100% Australian Family Owned 100 times more effective than water alone — 100% Natural and Organic ingredients Pease we acetic Peden Ee0y te use ‘wewrwemandarindubalicom~ tel: +97165743726° « — fax: +971 6 5526467 sales@mandarindubal.com, contactus@mandarindubai.comStarters itorial panel ASK THE EXPERTS ating well docan'thave tobe expansive as efamlly we only eat crganicand fresh produce. very seldom buy frozen unlassits berries forasmoathle During he cooler months Iwould recommend theloca farmers ‘marketsasitenn redose your vegetable spend by a3/4, Also nether ‘up! would recommend isto plan your weekly meals ahead and write shoppinglist this wayyou don’ get distracted in theshop and end up buying more than node ‘Another great pis to waste nothing, anyleft over ree pastacr vegetables make agroatsalad ortho next day. ‘When menu planning for the week also incorporate couplecf vegetarian dishes, thisean really reduce your food cost as meats very expensive especially organo. Abutternutsquash and chickpea curry ceanbo very fillingand [indit gesa long way. Youcan always froczo ‘what seftanduseitasulaseforachichenorfish curry. would lsolook to uy local ish as imported east more too. buy Jocal mackerel and sardines which costnxttonothing when ‘compared tothe price of European Tals find eating alot of plant based ingredienshelpstokeop the shopplageast down —theyarealso great fr your body and keep you fale longer! ond chefat The Croft, Dubai Marriott -Harhoor Hotel & Suite, the former patron on) jaround town this month. New on the block find dishes bike sup and giles plans to explore the an food. High ted trom the ktcher fg 5 Fg ea Le PemeaiineciesSones Dene Ten Street, JBR Anew hangout spot has opened at JBR’s JA Oasis Beach Tower, Cffering visitors a place to eat, dink, meet, watch and play ~allin one! It's a Canadiar-inepired, vibrant restaurant and isthe ideal place to read for after-work drinks and a bite to eat, while enjoying a game of pool, watching the latest sporting game, or better yet, sing a song (or ten) in the karaoke room With tunes from the 70s, 80, and 90 playfully playing. enjoy dishas ike smoked 88@ ribs and spacialty burgers that burst cut oftheir bagel buns ~ quite literally. When youre in the mood to let your hair down and have some fun, Ten Street is vwhete to go. Call 04 299 8993. uPrax’s, BarshaHeights Known for its good quality Chinese feodin ahurry, Prax’ has expanded to a second home in rise Tower, Barsha Heights (coughs, Tecom), Perfect for those who Ike to choose what goes into their food, Prax’ offer diners the option to 0 freestyle’ instead of selecting pre-set meals from the menu. You can put together your own unique combo by selecting the bse (noodles, rice or mixed vegetables), protein (tofu, chicken, beef, prawns), sauces, toppings, and garnish. Or alternatively, choose between a pre-set menu of starters, salads, soups, mais, desserts, and beverages. Popular lishes include peawn har gao dim sur, papaya selad, wonton soup, chil bas beef and sweot and sour prawn. Open for dine in and delivery. Call 800 77297, 3 AIBahou, MévenpickHotelbn Battuta Gate Be entertained or entertain with fiends and family with a wide choice of exquisite dishes where al the hotels restaurants come together each Friday from 1230- 4pm to showcase their individual culinary talents. A range of entertainment including face painters, a movie theater, a bouncy castle and interactive activities for younger guests make this a true ingred * family affair. Brunch prices start at rey Dhs2085 with soft drinks, Dhs395, cn with house beverages, Dhs495 with oe bubbly, and Dhs145 for children also be ‘ages 7-12 (under 6 go free). For : . ‘another deal, head to Morac ae : Lounge & Bar for adults, or Malis oe Lounge for families and children for ee cae the after brunch session from eee 48pm for Dist99 with unlimited selected beverages, MI Ingredients, Eastern 1 Mangroves Hotel & Spa | AbuDhabi Weall know how expensive sushi right can be, so sushi lovers, this, ‘one is for you! Every Wednesday from 7-tIpm, for ust Dhs150 per person with unlimited soft drinks, {you can enjoy an endless supply of sushi gin sashimi and mal. Call 02-6561000,ssa i of Se GUL Peachey Dine in Dubai (eae CNM One Su Re eae Cad an even more rewarding dining experience with your Peet Dine in any of our 2 participating restaurants and lounges to receive instant prizes, with a chance to win a trip toNew York City, including return flights and eects Sc Dine in Dubai, celebrate in style! Start your journey today by calling +972 4 414 3000 or visit passporttomarquis.com. PANE eud tf SSE Coli ana Sheikh Zayed Road, Business Bay, PO Box 121000, Dubai, UAE |T + 972 4 424 3000 | passporttomarquis.com ‘Q1W Marriott Marquis Dubai | @@sWDubaiMarquis | jwmarriottmarquisdubaiSeed Tried & Each month, we review two of the city’s top tables. MID it essa WHERE: Ramusake, delightfuloptions were avaiable, serving offole gras and B6Q eel Artatlous cocktails 28 well as. an DoubleTree by including the much-loved maki which wes perfectly impressive selacten of Hilton, JBR classe, mochi Ramusakehas a balanced and not overpowering, _ topenetch sake varieties. This WHAT'SITLIKE: Another veryalluing feel tof, wth dark plus selection of gorgeous newiimportisanalkiounde or embasopeneditsdoors at wood furnishings and fantastic sashimi (pictured).and the fied a fun ight out. And, think ts DoubleTiee by Hiten. Playfuly Japanese inspired interiors afanting bunswith sticky beef safe to say that DoubleTiee by reworking Japaneseclassics with running Ywoughoutboth the Formains wehadthe teriyaki ‘Hien i fast becoming the new a contemporary twist. resturant and ber ea = perfect glazed salmon filet and miso hotspot fr cool high-auely Romusake's menu isa tempting forvisiing witha partner ora gfiled black cod, which wes food hangouts pared wath ‘one, soltinto several sections. group ol rend. Withthe sushi _beautfully tender and gave squally as impressive bars. rocks, sushirells and salad, hot, counter and gillsections ofthe Nabua nun fer his ener (it robata gil skewers, soup and kitchen open tothe dining room, really was that good!) After, ©: IF YOU WANT TOG fee, plus sides, The de inside the vibe alive and sinner we maved tothe 'Dhs300 per person for thee. rmenuladt yet been finished interactwe. Tostartwechoseto connecting bar, which courses, excluding beverages when we vised = however, share an incredibly mourish showcased an interesting ist of Call 04-5595300. WHERE: Nola Eatery & Jumbo prawns with gac bute, which Social House, Armada was favour deh ofthe evening ~50 BlueBay Hotel, JLT tary Whlemy pare enoved the Credle WHAT'SITLIKE: \ookingfora meatballs For desert weinculgediona cassalpbestoleeyourhar down wth —_verylameporten of szaig brown and fiendsoversibantdirisandsome erties, le vth vine layers of set iz tures? Rolais your place. bers cream and oaerneteed arene As Cozng atmosphere the New Orleans a sie of New Crleans it efntly sets inepredrestaurantcum be selghtwih — taalasidefrom anythng dee avalible characte and youteritwihanexcting Dub however. thinkitsmore ota ambanceassconasyeu walkin Vary —_rightilespot for certs ara simpy cecoratec,Nokrecistheviniage opposed tasting orathveecourse me lookwthwernibress brownardight —_~ pureybecauweitgetsso busy td bbuetenes=cosyandveryweleoming. recommend booking ataleor you might Themenuisprepsredier baththose ——_enedupwating a whe When wolet ter looknaforafulmeal andthose wanting nner therewas aque oferound IS werioy abuge. To star my ding peorle wating cutie (oven in thisheat patmerandisharedtheLousanacrab Noda socalbuzzisnfecuous and keeps cakes and apation of neredbly deciows ts vstorsretuing bok orwerd oo oboys=mouthwaterng sow cooked next vat pled beet served on homerrade bboche These were great vals for IF YOU WANT TO GO: Around money at Dh fe three mii siders on Dhe200 per person for thvee-couses very vay fing Formas. \chosethe excluding beverages. Call 043098755INGREDIENT OF THE MONTH Pronounce it: chik-pee ga Also known asa garbanzo bean, the chiekpeaisalegume from the Fabaceae family (pea family) andi extremely high inprotein and dietary fibers. Itisone ofthe earliest cultivated legumes in the world, with remains found in the ‘Middle East dating7,500 years back. The taste may take some getting used to, but they are favourite with many. ‘They have anutty favour and the textureislike that ofa bean creamy and buttery. Probably best known for their starringrolein one ofthe Middle East's most popular dishes, chickpeasare the main ingredient in hummous, and can be used inavariety of waysin dishes like curries salads, stews, stirfriesand more. With one cup of cooked chickpeas containing 269 caloriesand 4gof at, the ingredientisa healthy addition toany diet. Within that up, there’salso 45g ‘ofcarbohydrates, with 12 o fibre ~ nearly half of the Institute of Medicine's daily recommended amount for ‘woman and one-third for men. Fibre helps tolower cholesterol levels and improves digestive health. Chickpeas aareavegetarian source ofprotein, with I5gper cooked cup. It also contains vitamins B6and B9 and minerals suchas iron ‘and magnesium. Chickpeas ean be consumed as snack in the formofroasted chickpeas, asa dip, oras an ingredient of numerous salty and sweet dishes. Flourmade of chilpea is popularin India. Common worldwide, chickpeas are sold in most supermarkets ready to eatin eans, or dried. LETUS KNOW: Which brand of chickpeas do you buy? © srecocottooine @ ottTry our great-tasting range of beans and chick peas sourced from trusted producers in Italy. Mf it says Srirneys, you kaow it's good in every wayDelicious dinners Satisfying suppers packed with flavour and goodness ~ and youwon't be in the kitchen all night Creamy chicken & asparagus braise Asparagusis richerin heart- {friendly folate than broceol, and supplies chromium, which helps ‘balance our blood sugar levels Peas areauseful source ofironand ‘fibre, including soluble fibre which helps regulate cholesterolievls. ‘These area freezer favourite frozen peas are often nutritionally richer than their fresh alternative. BENEFITS low fat-low cal- calcium - folate fibre vite iron of -a-day ‘good for you SERVES 2 PREP10 ming (©00K 20-25 mins EASY ‘tbsp rapeseed oil 2.knlese chicken breasts (about 150g each) 10 medium asparagus spears, each ccutinto 3 ‘large or 2 small leeks, well washed and thickly siced Scelery sticks, sliced 200mi reduced-salt vegetable bouillon Mg frozen peas ‘eq yolk A tbsp natural bio yogurt ‘garlic clove, finely grated ‘fssmall pack fresh tarragon, chopped ‘new potatoes, to serve (optional) 11 Heat the olin lange non-stick ‘ying pan and fry the chicken for ‘5mins, turning to brown both sides. 2 Add the asparagus (reserve the tips), leeks and celery, pour in the Doulllon and simmer for 10 mins. ‘Add the asparagus tips and peas, ‘and cook for Smins more, ‘3 Meanwhile, stir the egg yolk with the yogurtand garlie. Stirthe yogurt mixture into the vegetables ‘22 BOC Good Food iad East August 2016 andadd the tarragon. Divide between two warm plates, then. place the chicken on top ofthe vegetables. Serve withnew potatoes ifyou lke, PRS ao cae tg ett cote in meri eer sanaSmoked paprika paella with cod & peas: Codisan excellent source of stress-busting B vitamins ‘and magnesium. [BENEFITS low ft low eal: folate fibre vite ion -3 of 52-day {9004 for you gluten free SERVES2 PREP 1S min ‘COOK 40 mins EASY {tbsp rapeseed oil ‘onion, finely chopped 2 gatic cloves, chopped 100g brown basmatirice {tsp turmeric {tsp smoked paprika 500ml reduced-salt vegetable bouillon ‘large red pepper, deseeded and chopped Aarge courgette, diced 8009 pack skiniess Atlantic cod loins, cut into large chunks "}ssmall pack parsley, chopped 'Jslemon, cutinto wedges 11 Heat the oil in a non-stick frying pan overa medium-high heatand frytheonion andgarlicfora couple cofmins to soften. Add thericeand spices, stir briefly, then pour inthe bouillon and dd the pepper: Cover thepan, reduce theheat and leave tosimmer for 20 mina. Stirin ae Home Cooking Beerydag the courgette, cover and cook for 10 mins more, 2 Add the peasand cod, coverthe ppanand cook for 10 mins more until ‘therice is cookee! andthe liquid has been absorbed Toss with the parsley and serve with lemon wedges Pouch ane ty ert tea tly fri pou tOSweet potato jackets with — 1smallred onion, finely chopped guacamole & kidney beans 400gcanredkidney beans in water, Unlike regular potatoes, sweet drained potatoes count as. of your 5-a-day. ‘They also contain beta-carotene, 1 Heat oven to 220C/200C fan/ns7, ‘Avocados supply more potassium than bananas. This, plus their aprotectiveantiaridant Although oilthe sweet potatoes, then put fich mono: naturally sweet-tasting,they don't them straight onthe oven shelf unsaturated disrupt blood sugar levels ‘and roast for 45 mins or until fat content, tenderall the way through when soe ieee BENEFITS vegen folate -fbre:vite+ pierced witha knife trios hesity iron: 4 of 5-day gluten free 2Meanwhile,mashthesvocadowith |‘ "" SERVES2 PREP10 mins thelime juice ina small bowl. then (COOK AS ming EASY stirin the chill tomatoes, coriander and onion drop of rapeseed oil '8Cutthe potatoes in halfand top 2swoet potatoes ‘with the beans and guacamole. ‘large avocado Serve with the lime wedges for juice 1lime, plus 2 wedges ‘squeezing over. {red chill, deseeded and finely We ener eng eae ‘chopped eb 7g sug 9c 2tomatoes finely chopped ssno29 "fosmall pack coriander, leaves roughly chopped 2A BRC Good Food Mise East August 2016Moroccan harira ‘This vegetarian version of the classic Moroccan soup contains turmeric, which i good for heart ‘and brain health, and inflammatory conditions like arthritis. Cuomin improves blood circulation, while cinnamonisa digestive aid and helps regulate blood sugar levels. ‘This one-pot makes enough for two meals this week. BENEFITS vegetarian low ft low cl: folate: fore viteiron =A of5-eday: ‘geodtoryou SERVES 4 PREP 15 mine (COOK 40 mins EASY 12tbep rapeseed oll large onions finely chopped ‘4garlccloves, chopped 2tspturmeric 2tspcumin tsp cinnamon 2 redchilles, deseeded and siced 500g carton passata, ‘L7lites reduced -sat vegetable ‘bouillon ‘Ti5q dried green lentils 2carrots, chopped into pieces ‘Tweet potato, peoled and diced S.colery sticks, chopped into small pieces *osmall pack coriander, few sprigs reserved, the rest chopped ‘lemon, cutinto 4 wedges, toserve Home Cooking Everyday {Heat the ollin large non-stick sauté pan over amedium heatand fy the onions and garlic until starting to soften. Tipin the spices and chill stir briefly, then pour in the passataand stock. Add the lentils, carrots, sweet potato and celery and bringto the boil, 2 Cover the pan and leave tosimmer for30 mins, then cook uncovered fora further 5-10 mins until the vegetables andlentils are tender. Stirin the chopped coriander and serve in bowls with lemon wedges for squeezing over, and the reserved coriander sprinkled over. renserincssleae tp ware coin: sags eg poe Aading coriander after cooking helps beneficial os and favour August 2016 B8¢ Good Food Mie East 25mk. atballs with fennel jalsamic beans & rgette noodles in potassium, courgettes “are used instead of pasta here asa delicious gluten-free > alternative. Potassium helps £ tolower blood pressure and ‘maintain a healthy heart rate. BENEFITS freazable (mentale ony) low fat low cal folate fibre vite Iron 4 of 2-day - good for you ‘SERVES 4 PREPS mine (COOK 40 mine EASY 4009 lean beef steak mince 2 tsp dried oregano r9°e99 8 garlic cloves, 1finely grated, the others sliced ‘2tbsp rapeseed oll 26 BRC Good Food Middle Est August 2016 ‘fennel bulb finely chopped, fronds reserved 2carrots, finely chopped ‘500g carton passata 4 tbop balsamic vinegar ‘600mlreduced:-sak vegetable bouillon For the courgette noodles ‘tsp rapeseed oil ‘2large courgettes, cutinto noodles with ajulienne peeler or spiralizer ‘350g frozen soya beans, thawed 41 Put themince, oregano, eggand sated garlic in abowl and grind in some black pepper. Mixtogether thoroughly and roll into.16 balls. 2 Fleatthe il ina large sauté pan ‘over a medium-high heat, add the meatballs and fry, moving them ‘around the pan so that they brown allover ~ be careful as they're quite delicate and you don’t want them to break up. Once brown, remove them from the pan, Reduce the heat slightly and add the fennel, carrots and sliced garlieto the pan and fry, stiing until they soften, shout 5 mins 8 Tip inthe passata, balsamic vinegar and bouillon, stir well, then return the meatballs tothe pan, cover and cook gently far 20-25 mins 4 Meanwhile, heat the 1 tsp of oil, inanon-stick pan and stir-fry the courgette with the beans to heat through and soften Serve with the ‘meatballs and seatter with any fennel fronds, Penson sole tye 39 ern09 ge gta 75 stoThe natural choice V GLUTEN FREE GELATINE FREE GMO FREE NUT FREE | just tke Wernli,. es, “Finest swiss biscuits” Tel: +971 4380 8444 Fax: +971 4 380 6684 Email: info@aramtec.com | Web: www.aramtec.comEMBARK ON A CULINARY JOURNEY OF FRESH INDIAN FLAVOURS. Any tale is worth telling over great food with live music and good company. Immerse your senses in this gastronomic experience that will keep you coming back for more. Gosht Raan Claypot WINNER Best Indian Restaurant - Casual Dining BBC Good Food Awards ME 2014 CitymaxHome Cooking Everday Donttreach for a cereal bar. These low-calorie recipes are far “More interesting and will keep you feeling full until lunchtime reeipesSOPHIE GODWIN photograph CLARE WINFIELD ‘August 2016 B8C Good Food Mile ast 29Home Cooking ) Beergdag Ham, mushroom & spinach frittata If youtre cooking for one, save half tn the fridge for breakfast thenext day. SERVES? PREP 4mins ‘COOK 9mins EASY Atspeil ‘80g chestnut mushrooms, sliced 0g ham, diced {809 bag spinach medium eggs, beaten ‘tbsp grated cheddar 1 Heat the gril to its highest setting Heat thei inan ‘ovenproof frying panover ‘amediui-high heat. Tipin ‘the mushrooms and fry for ‘2 mins until mostly softened. Stirinthehamand spinach, ‘and cook for I min mare ‘until the spinach has wilted ‘Season wel with blac pepperanda pinch of salt Kale, tomato & poached eggon toast SERVES? PREP-2ming ‘COOK Tmine EASY 2tepoil 1009 ready-choppedkale ‘garlic clove, crushed ‘tsp chil flakes 2arge eggs: 2slices multigran bread ‘50g cherry tomatoes, halved 18g fota, crumbled 1 Bringa large pan of water tothe boil Heat the oilina ‘frying pan over amedium heat aandadd the kale, garlic and chillflakes. Cook stirring ‘ceasionally, for 4 mins until the kale begins tocrisp and ‘wilt tobalf its sie, Set aside, 2 Reduce the heat and pour over the egys. Cook undisturbed for 2 mins until the eggs are mostly set Sprinkle over the cheese and put under the grill for 2 mins. Serve hot or cold. Seiwa tet dy Peco 26k: ty: souraeg carsrene: sips xe ron 29-8 2 Adjust the heat othe water isatarlling oil, then poach your eggs for2 mins ‘Meanwhile toast the bread, 8 Remove the poached eggs with aslotied spoon and top each piece of toast with half the kale, ang, the cherry tomatoesand feta. et again owe tee tee Penson se ay sr carber89 29 R094: em 089 30 BRC Good Food Mise East August 2016 Cardamom & peach quinoa porridge SERVES2 PREP ming (COOK 20 ming EASY 75g quinoa 25g porridge oats 4cardamom pods 250ml unsweetened almond, milk 2ripe peaches, cutinto slices {tsp maple syrup 11Put thequinoa, oats and cardamom pods ina small saucepan with 250ml water and 100mLof the almond milk. Bring tothe bol, then simmer ently for 15 mins, stirring occasionally. 2 Pourin the remaining slmond milk and eval for ‘Smins more until ereamy. Banana pancakes SERVES 2 (makes 4) PREPS mins COOK Sins east Aarge banana ‘2medium eggs, beaten pinch of baking powder (gluten freeifcoctiac) splash of vanilla extract Itsp ol 25g pecans, roughly chopped 125g raspberries ‘Ina bowl, mash the banana with afork until itresembles thick purée Stirin the eggs, baking powder and vanilla 2 Heat a largenon-stick frying pan or pancake pan overa medium heat and brush with half the oil Usinghalfthe batter, spoon two pancakes Into the pan, cook for1-2 mins each side, then tip onto plate. [Repeat the process with the ‘2 Remove the ardamom pods, spoon into bowls or Jars and top with the peaches and maple syrup. te-10n ote greta Srvsrmmcamtea tray: ensign 19 (ereeg peta 026 ef remaining oiland batter. Top the pancakes with the pecans and raspberries. soi vgamn owe te eso uate Perera: ig: somraee23 sg fe pte toae Gi) fs i 5 >50% DISCOUNT on all standard individual cakes, whole cakes, croissants and petit fours After 9pm Available iBepaghont all branches in the UAE ABU DHABI | AJMAN | ALAIN | DUBAT | FUJAIRAH |RAS AL KHAIMAH | SHARJAH jon no! vold in conjunction with other discount schemesHome Cooking + Beergday Try making your own sushi at home! 4 PREP20mine 25mina 1809 sushirice 2sp rice wine vinegar ‘nori sheets ‘red chil, deseeded and cut into ‘matchsticks ‘meartot, peeled and cut into matchsticks cucumber, cut into matchsticks 100g smoked mackarel, skinremoved, torninto small pieces s0y sauce, for dipping ut the rice in a small bowl, cover with cold water and massage the grains ‘with your hands to remove the starch, Drain and repeat the process until the ‘water runs clear, Put the rice in asmall saucepast with a tight-fiting lid. Cover with 25emof cold water, put thelid on and simmer ‘over a medium heat for 10 mins. Take ‘off the heat and leave with the ld on for ‘further 15mins Stirthrough the vinegar, then leave to cool completely. Filla small bow! with cold water and lay outa sushi mat (about £1 from any large supermarket) Place anori sheet, shiny-side down on top ofthe sushi mat, Spread quarter of the rice onto the nor, leaving aiem border atthe ton. Putaquarter ofthe chili and carrot inalineat the bottom oftherice, Place ‘aquarter of the cyeumber and mackerel inastrip along the centre. Dampen the topborder with alittle ‘water to help seal the rll Fold the Dotto edge of the seaweed over the \y fitstline ofthe filling. then use the sushi mat toroll up the mals. Repeat to make fourrolls. Using a serrated knife, cut ‘each roll into eight rounds, Serve with ‘s9y sauce for dipping. ‘poke ty satan ce 20 nn 25 3 rein 65 2 B8C Goat Food Mil East Aughis 2016Dubat Indulge in a sumptuous Italian lunch, celebrate an evening to remember or unwind in an authentic brunch with a traditional range of homemade delicacies. Embark on a delectable journey and relish the true flavours of Italy. Dont miss out on the Early Bird offer! Walk in between 6pm and 7:30pm to avail a 20% discount on the total bill. For reservations, please call us on +971 (0)4 435 0201 ‘or email us at fb.media@rotana.com P. O. Box: 503030, Dubai, UAE T: +971 (0) 4 435 0000 F: 4971 (0) 4 435 OOII, media.dubaigrotana.com REGO'S rotana.comHome Cooking Seeryday Make e /most | out of lamb The oven does all the hard work for this beautifully tender lamb lunch, cooked low and slow ‘recipes ROSIE BIRKETT photographs HELEN CATHCART GPS “This amb shoulder is one of s ry favourite roasts to cook PRA because although ittakes a | Ss, _ittletimeforthemeatto t marinate, i's low-maintenance and yields some fantastic leftovers. The beauty is that sneustomise the marinade according to your tastes, or what you hhave in the fridge that needs using up, then simply leave it to look after itselfin the oven with alow, slow roasting. “The fat from this economical cut renders asit cooks, basting the meat and infusing the whole ‘thing with lots of flavour. Once cooked, the melting meat can be pulled apart with two forks. Ifyou're having friends over for Sunday lunch, bringing fragrant pulled lamb shoulder to the table for everyone to tuck into isa ‘guaranteed crowd-pleaser. Leftovers will keep well in the fridge for afew days, and are perfect, for my flatbread with smoky aubergine.”Slow-roasted shoulder of lamb ‘SERVES 4 plus leftovers PREP 15 mins plusatleast 3 fs marinating (COOK Shs EASY 2g lamb shoulder onions, each sicedinta Sthick dises Forthe marinade 1 shallot, halved Agaric cloves: cherry tomatoes 2anchovies ‘ptsp.cumin seeds, toasted ‘tsp coriander seeds, toasted ‘htsppink peppercorns: 2 tbsp rosemary leaves ‘thyme sprig, leaves picked ‘small bunch mint, leaves chopped om white wine tbsp ove {tbsp brown sugar zest and juice Vlemon Forthe gremolata zest Jelemon ‘garlic clove, crushed 1 tbep finely chopped mint {1Bhitzall the ingredients forthe ‘marinade inafood processor Pierce the lamb all aver with a sharp knife, putitinalarge roasting tin and lather the marinade ontothe meat, coating thoroughly. Cover with cling film and leave in the fridge forat least $hrs, preferably overnight 2 Take the lamb out ofthe fridge atleast halfan hour before you cook ittobring it toroom temperature. Feat oven to 160C/140€ fan/ras3. Put the onionsin the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hes, basting the meat occasionally. 3 Remove from the oven, transfer the lamb toa board and allow to rest, covered, for atleast 30 mins. Return the tin ofonions and marinating juices to the oven to keep warm. 4Combine the gremolata {ingredients in abowl Pull the lamb apart with forksand serve with the roasted onions and sremolata seattered over (save 400glamb ifyou want tomake the leftover recipes on page 72). ‘Skim off any fat fom thejuices and serve alongside the lamb, Severs tent Sey PeRStUne Tk Sy amen bet se tig pein ay 36 BRC Good Food Middle East August 2016 Braised summer veg ‘SERVES 4a aside PREP 25 mine (COOK 30 mins EASY 2009 broad beans, podded ‘htbsp olveoil 200g courgettes, cut into dises 2009 radishes, halved ‘3004 fennel, sliced into lengths ‘thyme sprig 200m chicken stock knob of butter ‘tbsp lemon juice handful each mint and basil leaves, chopped (smaller ones left whole) 1 Fillasmall smucepan with water ‘and bring to the boll Tip in the broad beans and cook for 30 secs, ‘Drain, then immediately lunge the beansinto.abowlof very cold ‘water. Once cool, drain them and remove the skins, ‘2 Heat 1thep oil in aheawy- bottomed sauté pan orskilet and fry the courgettes ona medium- ‘high heat until caramelised. Remove from the pan witha slotted ‘spoon, setasideinabow! then repeat with the radishes. Pourinthe remaining olland add the fennel, Cool until earamelised, then turn down the heat ‘Add the thyme sprig and chicken stock, and cook for 8-10 mins, basting, until the fennel is tender. 4 Add the butter tothe panand tip inthe courgetes, radishes and broad beans. Coat all the vgn the liquid. then add the lemon juice. Remove thethyme sprig. then scatter over the herbs to serve, soserT owt. pono wte> datbean Penson aheettty-enert (ce Synms ttre tpptana 2023 Tapenade skordalia ‘Skordalia isa rich purée made from potatoes (or another starchy ‘base, such as bread), olive oiland plenty of garlic. Itoriginates from Greece, where itis often served asadip, ‘SERVES 4 PREP 10 mins (COOK 20"mins EASY # £8009 floury potatoes (such as Maris Piper) cutinto even-sized chunks ‘garlic cloves: 180ml extra virgin olive ol 1 tbop red wine vinegar ‘Yhtbep black or green olive tapenade {1Bringalarge pan of salted water tothe boi, add the potatoes and ‘cook for 20 minsor until tender, ‘2 Meanwhile,crush the garlic ‘with tsp salt, using pestle and mortar, to forma paste ‘Drain the potatoes and allow to steamedry fora couple of mins, then pass them through aicerintoa bow (or see tip, below). Stirin the sarlic paste and gradually add the live oi, mixing thoroughly until youhave creamy. light potatoes. 4.Stir through the red wine vinegar and the tapenade. Keep warm under foil until ready toserve alongside the lamb and veg. Sener tagin gh ‘Pens raf sate 9¢ coreg: cup) frp nd xa® 11 youre going out for the day, you can leave the lamb shoulder Inthe oven for up t 6 brs. if youdonit have aricer, you can push the cooked potatoes through a sieve using the back | cfaladletogetthesameetfect. | For more tips on making mashed potato, watch the video at | Boegeodteadme.comHome Cookingideas for your leftovers Lamb shoulder & smoky aubergine flatbread ‘This is loosely based on the Turkish dish of lahmacun, but swith a thicker bread base similar toapizza, and with shredded lamb shoulder rather than mince. ‘Thecharved aubergine givesit a gorgeous smoky depth. ‘SERVES2 PREP20 mins plus ising (COOK 25 mins MORE EFFORT Forthe flatbread ‘a fast-action dried yeast 200900" grade flour 200g strong bread flour {tbsp olve oil Forthetopping ‘aubergine ‘red onion, finely sliced. 150g leftover lamb, shredded or chopped 2 tbsp finely chopped parsley ‘tomato, finely chopped ‘tbsp tomato purée ‘garlic clove, crushed pinch of ground cumin pinch of smoked paprika ‘38 BRC Good Food Mise Eat August 2016 1 thsp pomegranate molasses (optional) tbsp oliveot 1 tbsp pine nuts For the tahini drizzle {tsp tahini 1 Tomake the flatbread, put the ‘yeast and 250ml warm water ina jugand mix well. Leave to sit for ‘lew mins 22Sif the loursintos bowl with 2tsp salt, then slowly incorporate the ‘yeast mix stirring witha wooden spoon. Stirinthecil and turn the dough out onto aclean surface. Knead for mins until youhave smooth, springy dough. Returnto the bowl, cover with cling flmand leave for 20 mins to pull up. ‘8 Char the aubengine over a gas Samer under a hot grill until smoky and collapsing ~ it should Dbesoft enough toll apart with, fork, Set asideto cool 4 Tip thedough out and knead fora few mins more, then divide ftinto four and roll each piece into smooth ball. Wrap three in ling fm and freeze forlateruse. |S Heat oven to 240C/220C fan/ ‘e228. Flatten the ball of dough with the palmof your hand and rollout Into a wide, lat base 25-30em long. Placeon an oiled baking sheet and leaveto rise alittle while youmsake the topping {6 Scoop the soft smoky flesh from, the charred aubergine into a bowl and combine with all the other topping ingredients apart from the pine nuts. Spread the topping ver the flatbread, then scatter over the pine nuts. Bake for 10-12 mins until the bread is puffed and golden, and the toppings piping hot. ‘7 Miscthe tahini with 1 Ubep water toformasmooth dressing. Drizzle ‘over the flatbread cut into pieces and share ‘exer tot gh eon ff wae-2dedoy Penson Mca 26-7 ee yg eg pa 25-2 Lamb kottu roti ‘SERVES? PREP 25 mins (€OOK20mins EASY ‘lack cardamom pod ‘tsp fenugrock seeds ‘tsp cumin seeds ‘tsp coriander seeds ‘Acury leaves thumb-sized piece ginger, grated. ‘garlicclove ‘tbsp groundnut oil 2 rots, torn into small pieces ‘green chil finely siced ‘carrot, peeled and sliced into thin strips ‘Yewhite cabbage, shredded 2504 leftover lamb shoulder 2.0995; lightly whisked ‘spring onions, finely sliced ‘small bunch coriander, to serve lime wedges, to serve Forthe curry sauce 200mi coconut milk ‘tspeurry powder ‘tbsp soy sauce ‘tbsp tomato purée 11 Heat a frying pan overa medium- Ihigh host, and toast the spices and ‘curry leaves for a couple of mins ‘until just browning and aromatic 2Useapestle and mortar togrind the spices with apinch of salt ‘Addin the ginger and garlic, and ‘erush until you have a paste ‘3Stir together the ingredients for ‘the curry sauce and have all your ‘other ingredients ready. 4.Heata wok over ahigh heatand ad half the groundnut oi. Fry the roti until starting to brown around the edges, then transfer toa late ‘5 Add the remainingil, followed by the spice paste, and move itaround the wok Add the chilli carrot, ‘cabbage and lamb, and stir-fry for ‘Smins before adding the eggand springonions, Stirfry for 2 mins ‘more, mixing the egg in well then ‘adda couple ladlefuls of the curry ‘sauce, stirring vigorously until the sauce is distributed and the mix is starting to dry: Retum the rotis, tothe pan. Serve garnished with ‘coriander leaves and lime wedges. ene onal 20 dy ‘sensei eh fone 3 ory gf 9 en gH 5 ESUV ine tee ALL YOU CAN EAT SEAFOOD fer Tero Mol ee Lolo Ug Acad Explore a huge selection of fresh seafood, pick your prey and we'll Td aan a Ra Sunday - Wednesday | Lunch & Dinner | AED 359" with soft beverage SAW Vrr Ngoc Me ene Oe uae amcor Sone eee go ear eee Seat a earn ea eta teekee a An ROS ™ , ‘ Stay connected with us: @ @ #SeafoodMarketDXB Pein : i , VOTING NOW OPEN! ry U‘Quick to cook andCockles, mussels and clams are sustainable, healthy sand quick to cook. Tovethese three bivalves because, as well as being, Aelicious to eat, youare forced to interact, pick up the shellsand slurp the meat outof them. It’s aritual that takes me back toeating mussels asachild, when would revel in the fact that Twas allowed to play with my food. i ‘Yes, they can be bought in variousstates of f preparation, from pickled jars to smoked and vacuum-packed, but what you wanthereare the fresh sort that, even after a rinse in water, will i thekitchen with the smell of the sea. Once cleaned and rinsed (see below righ, their versatility isendless, which is why they go just as well with the rich, creamy, boozy flavours of colder climates as they do with the sweet, our, salty and hot ingredients of sunnier climes. And if youcar't find the one you need for a recipe, they are mostly interchangeable, with ‘cockles being justa variety of clam anyway. Mussel popcorn subs ‘first tried these delicious shellfish bites, which are essentially battered mussels, at Mark Sargeant’s coastal restaurant, Rocksalt, in Polkestone, He serves them ina hot dog rollasabar snack resembling a o'boy.an American sandwich, ‘This ie great asa party snack oras ‘an alternative othefishin your {fish & chip supper ‘SERVES PREPO mins (COOK 40 mins ALITTLE EFFORT * Forthe mussel popcorn ‘kg mussels, debearded and cleaned ‘smal glass of white wine 190g strong white flour plus extra {for dusting pinch of cayenne powder pinch of baking powder ‘sunflower ol, for deep-trying Forthelime mayonnaise ‘tbsp mayonnaise juice valime Toserve 4-6 brioche hot dog rlls or sub rolls shredded iceberg lettuce chill sauce and lime wedges 1 Tomake the lime mayonnaise, ‘ithe mayoand lime juice ‘together, then setaside. Can be ‘ade the day before and chilled 2Put the musselsina saucepan ‘witha tight-fitting lid and pour over ‘42. ROC Good Food Mid East August 2016 the wine. Cover the pan and place fon high hent for min, then give it ashakeand continue to cook for 2-8 ‘mins until most ofthe mussels have ‘opened, Tip the mussels intoa colander set over abowl tocatch the stock. Freeze the stock for upto months it makesan intense base fora fish or seafood soup, risotto or sauce, When the mussels are cool enough to handle, remove the meat from the shells discard the shells and dry the mest on kitchen paper. Canbe prepared 1 day ahead and chilled, 8 Tipthe flour, cayenne and baking powder into above and season with pinch of salt. Gradually whisk in about 150ml eold water unt you havea thickbattr: ‘4 Heat thecil ina deep-fat fryer or hheavy-based saucepan to 180C. Dust the mussels in aseattering of four, then tip them into the batter and gently mix until completely coated. Working in batches, use 2 spoon todrop the musselsinto the hot oil and sizzle for 9-4 mins until. crispand golden, Use asiotted spoon todrain on kitchen paper and keep warm while you cook the next bateh. Toast the buns, spread with the lime mayoand top with the lettuce and mussels, Drizale over the chilli sauce and serve with the Lime wedges for squeezing over. PERSE Oh: strat cot ‘ey stne yp ag-t Korean clam broth - Jogaetang Thishastobe the cases, most dean-tasting shlfish roth eser ~ perfect if you want to cook something simple yet special, Bntgoureshoreon cine. ‘SERVES 4 PREP10 mins (COOK 10 mins EASY ‘500g medium-sized clams, rinsed (oe below) ‘tbsp gochujang chil paste or white ‘miso if youdon’t want tto be spicy 2large garlic cloves, finely chopped ‘spring onions, whites finely sliced, ‘greens roughly chopped 2 handfuls beansprouts ‘green cil, cut into matchsticks toasted sesame oil to serve ‘cooked rice and kimehi or pickled ‘cucumber, to serve 1Draintherinsed clams well and place them ina saueepan (with lid) ‘that fits them inasingle layer. Pour ‘over cold water to just cover (about "750ml should doit), thenstir in the chillipastethe garlic and the spring ‘onion whites, 2Coverwith ali bringto the bol, ‘then tum down the heat and simmer gently for 2-8 mins until the clams haveall opened. Tum off the heat and stir through the beansprouts and chill Senson with salt totaste, and decant into one large or two smaller ‘bowls. Top with the spring onion sreensanda drizleof sesame ol, ‘and enjoy with rice and something ‘harp lke kimehi or pickled ‘cucumber, Youll need soup spoons anda bowl for the empty shells ENE on- she Dense ho kgeteone-cae Sp-eupntg Roe p-ponog mt t09 BUYING AND PREPARING + Most rach mussels aa farmed on ropes known ae i ‘ope-growr) and areone of themostsustainabletypesot | seafood youcanbuy-Topreparemussl, ther boards! | eed tobe pulled of and any bamacles shou be itlerent ized clas can lle cooked the same wry (ane bolo), withthe exception ofrazr clams Cockes canbe! snapped upat atracion of theprice father clans. *Froch musa clams ond coc wllkoop child na bowl eovered wih a damp clot forafew days Before aed mae seal the calls ar tight cloed, discarding any thatare opan oF damaged. : 4Poor man’s vongole rosso ‘My dad swore that he made us linguine with cockles because they hhad more flavour, but Ithinkits because they were half the price of clams Either way they make a briltiane budget pasta dish, This ‘oncof those recipes that seems ‘simple but needs to be done property {forittoskine. Tye been tweaking it ‘over the ears toperfectit soitisn’ too soupy and there ijust enough ‘sauce to cing tothe pasta ‘SERVES 4 PREP10 ming (COOK 25 mine EASY ¥ 2tbepalive cil 3 garlic cloves thinly sliced 200g can cherry tomatoes lass of white wine inch of golden caster sugar 750g coctles, rinsed (see box, opposite) {400g linguine {tbsp good-quality extra virgin alive ol 11 Heat the alive in alarge ‘saucepan with lid Add the garlic and sizzle for 1 min, then tipin the tomatoes. Use the white wineto switlroundandringeoutthe tomato can, then tip it into the pan, sprinkle over the sugar and turn up the heat. Simmer until everything becomes thick, making sure you stit cccasionally st doesn't bura on the bottom ofthe pan ~this will take 15-20 mins 2Oncethetomatoeshave had about 10mins cook thepastaina big pan of salted water unt justeooked -this ‘wiltake about 10 mins then drain When the tomatoes and wine have reduced ton thiclesauce, throw the ‘cockles into the pan sir once, cover witha id and tam the hest up tomax Coolefor2-4 mins untilall the coclles have opened, then stir again Turn off theheat and stirthroughthe pasta ‘with the extra viginolivecil until ‘everythings coated. Trya strand of pastaand season withsaltto taste, Bringthe pantothetablewitha ‘separate bowl for the shells and serve straight fromthe pan. Stato oar you tt ey PoRSGN athe tate ee '509-sn79- tore 3p -prtan 7Dpel Na TACOS TOP SHELF RY "tacos" ees) y 2 goo ae 7 Women a nen », #CHILISUAE r , et S:Home Cooking £ Nutrition focus Get more It’s not just what you ! from your food “*"shwvstie | y inigenty dante | The ingredients you buy are only half the eee See | story when it comes to optimum nutrition. lettingourbodies they will do for you, Knowwhenwere wht thoyte mace How you prepare, cook and eat your food ae setae can make all the difference | fromovereating, prepared. howthey | esearchhas look smell shownthateating potently aste, os ell ‘mindfullyimproves as theie cost. Be aware digestion, regulates thatthe choice is yours, | fourappetite and helps and what thoughts or ‘usenjoy our food feelings arse from more.Herearefour each option- without | stepstobeingamore trying to change them. mindfuleater. Preparewithcare | Eat when your Take time to consider | bodytells youto your foodas you When you feel prepare it How are you | hungry, ormealtimeis going to best make and approaching, become cookit to optimist aware of yourbedy nourishing qualities? | and the messagesitis How willyou eatit? Alm | giving you. Learning toeat only hilesiting | toacceptand tolerate at the table with all, adegree af hunger distractions (your i stops us fromknee-jerk phone, tablet or reactions, andeating TV) switched off i something we don't really need or makinga Finally, enjoy the Eatraw nutrients than fresh produce, which rushed and unhealthy experience Some vegetables are more has been transported and stored, choice. Stopping to —_Itdoesn't matter where beneficial eaten raw. including _causingittolose valuable nutrients. | read your hunger’ wil youare or what you'e broceoll and watercress, as heat . help youunderstand —eating-noticethe reduces the potency of helpful Activate! it-are you really ‘textures, sounds, anti-cancer compounds. Pre-soaking or ‘activating’ nutsand | hungry forfood, oris it smellsand what tha | boredom, the result of food looks like on the mood swings, hormone plate infrontof you. | seeds makes them easier to digest Topeel or notto peel? and helps you absorb more of their Don't automatically reach forthe nutrients. Put the nutsorseedsina | changesoremotions? When you take abit, peeler. Aubergine skin stich in bowl and top with double the notice the temperature, protective anthocyanins - the volume of cold, filtered water. ‘Choose thoughtfully the mouth-feel and the same beneficial compounds found Cover and leave at room Bemore aware of why different flavours inblueberries while cucumber temperature for eight hours, or _—*|-youchoosethefeod coming into play. i skin ie packed with silica, essential overnight, then drain and tinge for healthy hair and nails. Similarly, before using, the skins of courgettes are a useful source of lutein and zeaxanthin, Don’t be afraid of fat Get more from garlic which promote healthy eyes. Fat can help us absorb certain To get the most from the healthy Ifyou plan to eat unpeeled veg, nutrients. For example, by adding compound allcin, chop oF always wash itwell beforehand. _ollto vegetables youtlincrease your slice garlic 10 minutes before absorption of beta-carotene, which you need it, and add to the Choose frozen is converted into vitamin A~good dish shortly before the end A certain times of the year. frozen for healthy skin. Enjoy a spinach __of cooking. If heated for too fruitand veg~which are frozen _salad with vinaigrette dressing, and long, the health benefits. macnahoymopcied-"” —masndvraomaneswah "ovation Wilcontanmorebereical ——naiectolne ok, oH & RC Good Fd Middle East August 2016