Lae a ee eR nee est Reema lol er Mgelvo Ls] os 515 | c aia goodfood ~ — 100+ aN a festnes "a « Parsnip roast wreath . with marsala gravy xP « Chestnut & pecan loaf P OTT alee R10 lery ki - SLSR reel) + yo Eales i) PARTY COCKTAILS y ANDCANAPES © © & . , \ PE a, BOXING DAY | BUFFET : ¥ r hui ine ren beetroot wellington, peg Sere Cakes Aer desserts a ernie) Sueyaia a ey eee eee Awaken Your Senses in Sri Lanka Ce ee ee ee eee aan Caer nee arene reed Ee ee ee ra ae Eee ener eis aemq Col TRAILFINDERS on 020 7795 4549, or visit your local Travel Centre eta eed eds [osc freuen eaten eee soit rt atWelcome This is the best time Sutemsa SCS OEE og a OAC eae ean fun and festive treats over the hol Oe ncn eke cre cud period (p72), tackle a vegan baking. Peete t ccs Pro ea uOheana ar eons Deed carne! il, this PSU Owe One n sel nats e filling up the biscuit tin (p80). Steer Sans loved ones find atipple on page 6) and CES enn tio GC eo Aaa eed Desens ea Rea ee en ec ee eee rd ® bbcgoodfood ©) ‘WJ @bbegoodfood if bbegoodfood fo eresSpiced squash, feta & beetroot S, Wellington, p18 Photograph MYLES NEW additional images GETTY IMAGES6 cnisrmas Petes 6 ¢ Cocktalsai tailsto enjoy JQ moressivecanants 18 24 34 40” 46 54 THemonrarontcoterans orethe mainevent 5S swnormesiow GQ. sweermears 88 ‘Comforting ideas everyone will love QG Arestveravounre take, ora 104 seerorn Asspecl M2 ‘Meal ideas for midweek 20) meermeenoare 120 Quick wins for rst ante 104 sorremom 126 mor oo T37 pve etpein tissk 24 ) CHRISTMAS * TIPPLES Hosta cocktail party for friends with festively flavoured drinks, including non-alcoholic options ele Christmas martini Ifyou could drink a Christmas cake, this is how it would taste. SERVES 1 (with leftover syrup) PREP Smins plus cooling COOK Smins EASY VE 50mI bourbon 25mi cherry brandy 509 dark brown soft sugar 50g mixed dried fruit ‘Keinnamon stick & Threenew “5 ‘ spins on | aclass martini + First, make the syrup. Tip the ingredients intoa pan with 50m] water and simmer overa medium heat for min to soften the fruit Remove from the heat and leave to infuse until ithas cooled to room ‘temperature. Strain, and discard the fruit and cinnamon stick. You make ‘more than you need - leftovers will keep chilled for three days. 2 Pourthe bourbon, brandy and 15mlof the syrup into a cocktail shaker witha handful ofice. Shake untilthe outside ofthe shaker feels veryold, then strain intoa coupe or ‘martini glassto serve, ens ate carte gag ‘ere0%9 poet 09Peppermint martini All the fun of «candy cane, distilled intoa vodka martini. SERVES 1 (with ftover syrup) PREP 5 mins plus cooing COOKS ming EASY VE mini peppermint candy cane, ‘rushed, for the rim ‘50mI vodka ce For the mint syrup 1009 caster sugar step peppermint extract 1LFirst, make the syrup. Heat the sugar and 100ml water in asaucepan ‘over amedium heat until the sugar hhas dissolved. Remove from the heat, stirin the peppermint extract and Teave tocool completely. You'l make ‘more than you need ~ any leftovers oll Reep chilled for three days. 2 Tip the crushed candy cane intoa shallow dish, Dip the rim ofa martini slass in water, then the candy cane, (ifthe pieces aren't sticking to the im, mix the water with alittle icing sugar) Set aside, 3 Pour 15ml ofthe peppermint syrup into. jugor cocktail shaker. Add the vodka and a handful ofc, and stir “until the outside oftheshaker feels very cold, Strain intothe prepared slassto serve. FERGERUNC Ma n-cat Tse 7 re proten t005 OA LW drinks - Lemon drop martini mocktail Sharp, sweet and fresh, this lemon drop-flavoured drink isideal for designated drivers, as it stil feels celebratory. SERVES1 PREPS ming EASY lemon, zested, plus 15m! lemon ice ‘Ithsp golden caster sugar '50m| alcohol-free gin or use water) {tsp white wine vinegar {1thsp marmalade 1.Gombine thelemon zest and sugar onasmall plate, iptherim of a ‘coupe glass in water, then the sugar ‘mixture to coat, Setaside. 2 Put put thelemon juice, aloohol- free gin, vinegar and marmalade in ‘cocktail shaker with a hanefl ofice, ‘Shake until the outside ofthe shaker feelsicy cold Strain through fine sieve into the prepared glass, eR SERVING 2 ec 909- m0 ‘treo prton 09-095Cream at POU Seated Poe te cya Better known ae.a sunny holiday pe ened hheat,cooland strain, You will make peer ener ae ‘This tangy, orange-infused spritz more syrup than you need - any Se ys with fragrant cloves will bring you leftovers willkeep chilled for reer nr a eee eee Peers Cs room Co ‘wine glass. Add thegin, prosecco, En So eee) Seen unis pend Deen) peer rye rey Coren oaTd ‘wedge and drop thisiinto the glass Pd ’ rey eee atid Seed PER SERUNG 25a cbe By supeB5+ Se (see recipe below) ee) cs - Earn ene Reed eee) ee Sec) ice Sec eros era! ee oat) cs cd eee Oe eee ad Pee eee eens Eee stick, sugar and half the lemon slices. Eee cee ea est Ecru cs ert) Pe eon era the cranberries, rosemary, the restof eee eer hae Peer errr ens Rie a Peart td pig So a ge OSes eee!So eS coy ‘Combine the classie mojito with Ce ee Te ae ene FI ea) PREP 5 mins plus cooling Coron ee Peay Sn Le eee Tce eee re en eat ced eed 2 First, makethesyrup. Heat the Peer oo eerie Seong) dissolved. Turn off the heat and stir eae eect) {6001 completely. You will make more syrup than yourneed ~ any leftovers will keep chilled for upto three days Pyne ss enaer tes ee one Perrier nse ete Se ccsas Poi er ee ‘tg we gre co f cero ea a ata ere eee ee ee Cees Fa ee Coton Sed ery ered rere) eo See erneey ert) Der naar Cee ete) Breer oe) tee drinks pons ee ee PTs semana ree ee enn ener Pee eureait Se eer Pee es care eC heer Geo ee eee er ten ety Ce eo ony cs Pe ee cy eaters Senet ieee eer) Saree ned Perret eters Ses es eee eet)Partybites ideal for pre-Christmas drinks,or ofabuftet, = otmushroom tartlets ‘This is a clever recipe for those cccasions then you needan exiting canapé, but could do without the ‘faff. Everyone will ask the secret of Yow erunchy pastry and the secret Quick is itiont pastry at all, Slices of assemble bread are moulded into atartiet to assemble, tin, and baked up into delicious tart and sure to dnases, You can make the mushroom hensresa all smixturea day aheadandassemble i : the tartlets upto an hour or two your gue: ahead, then cil until needed. Caramelised j i Xs 4 MAKES 12tartlets PREP10 ming COOK20mins EASY 2bspolive oil ‘onion, chopped ‘tbsp golden caster sugar. 2509 chestnut mushrooms, thinly sliced ‘garlic clove, crushed ‘3-4 thsp finely chopped thyme leaves. ‘2slices of thin white sandwich bread butter, for spreading 100g grated vegetarian hard cheese fr cheddar, for sprinkling 41 Heat the oilin lange frying pan vera medium heat and iy the onion for’mins unt soft and golden. Stir {nthe sugar and some seasoning, {( thenturnuptheheatand add the ‘mushrooms. SizzieforS mins until £ anyliquid has evaporated and the ‘mushrooms are golden. Add te tavlic and stir for afew minytes + more until fragrant, nen turnoff the | |) heatandstirinmostofthe thyme, J Themushroom mézture can now be J hited forup toa day 2 Tomake thetartitbaes stamp out 7-Som cites fromthe bréad using abiscuit outer or glass. Butter one sdeof each then use tine theholesofaiz-holetartleftin, —- bnuttered-side down (Freeze any Jeftoverstomake breadcrumbs) Heat the oven to220C/200C fin) £287 Spoon the mushroommixture into the tartlts and top withthe fated cheese. Bake for 10-15 mins untilgolden and bubbling Sprinklé cover the reserved thyme and serve. exsernc ti aty-ensaerg: ‘tte 5 fe ema f Lbcgoodtéod.com 11Furikake devilled eggs ‘Try furtkake ~a Japanese seasoning ~in this wetro canapé Flavoured witha hint of wasabi ‘and pickled ginger. Furikake is traditionally sprinkled on rice. MAKES 12 PREPS mins C00K 10mins EASY Seags 2 spring onions, trimmed 2tbsp Japenese-style mayonnaise cor salad cream 2 sp wasabippaste tsp sesame oll {tbsp pickled sushi ginger, finely sliced, plus tsp vinegar from the jar ‘8 toep furkake (available online orn specialist shops), plus a pinch 4. Cook the eggs in a pan of simmering ‘water for 10 mins, then immediately plurige into 4bow! ofioed water to coal Finely slice the sprinonions {ntolong, thin strands, and add these tothe iced water with the exes = thoy will cul up slightly 2 Peel the eggs and halve Tengthways. Seoop the yolks out intoaboyil using ateaspoon, then add the mayo, wasabi, sesame oi vinegar and some salt and pepper, and mash with a forleuntl smooth. Fora smoother texture, blend using’ hand blender, 3 Putthe furikake on a small plate ‘and dip the rounded sides ofthe eg balvesin it so some sticks tathe ‘eg Pipe or spoon the eg yolk fllinginto the middles, then top with the pickled ginger Pat the spring onionstripsdryusing kitchen paper, then seattor these overthe eaus along with apinch, ‘more furskake, PeRScRMc Wale to-wit: xtnig:agrorme firenore pets sos Cheese & pineapple skewers Blevate classic cheese and pineapple with sesame and mint - they're easy to make with just four ingredients MAKES 24 PREPS mins (COOK 40 mins EASY 8009 fresh pineapple pieces bunch of mint, leaves picked and chopped 25g toasted sesame seods 250g halloum cut into cubes Hea ho the pineapple pieces into nn chunks and tip into roasting tin, Bake for 35-40 mins until olden, then over and set aside 2 Combine the mint seeds in adish and se non-stick fying pan over a medium high heat, then remave from the heat nd cool slighty. Toss the pineapple inthe mintand sesame mixture, ther thread ontoccocktai sticks slong with a pieee ofhallou, ren senNcAbtah-f 35-825 cory 29 fre rena s‘aditional Christmas flavours, made mini Fig, goat’s cheese & basil crostini Assemble these fig, goat's cheese ee eee or eed porn ee teeta Cet Coren od cee) cee Cee ey ee eee ee Rey ete ay eo) Pr ee escent Peta into 24 pieces (about /uem thick), Benen Pe ay for 10 minsuntil lightly golden. Poe ee Pen ee eerste Se eae Peat Peo ety eo cet td Cees terre errr! Perens Eerie eras ee cs a Peete ee Saeed aera ates saoay Corer cc)Chilli, maple & ginger glazed vegan cocktail sausages art of a buffet or party —amixture of ginger and chillies ‘makes them extra-flavourf. MAKES 12 PREP10 mins (COOK 30 mins EASY VE 12red chillies, finely chopped (deseeded, i you like), plus extra to serve '50mI maple syrup {isp cider vinegar 10g ginger, peeled and finely chopped isp sesame oil ‘meat free cocktail sausages sesame seeds, for sprinkling hhancful of coriander leaves and lime wedges, toserve 16 bbs 1.Combine the chilies, maple syrup, inegar, singer and sesame ofl in ‘small pan, and bring toasimmer alow heat, Cook for 2-3 min ‘until lightly redueed, Remove from the heat andleave! 2 Hear the 248 6.Line a roa then tipin the sausages, halthe glaze anda sprinkle of sesame seed! well and season, Bake! tumingghalfway through, untilthe and the coriander then serve with the glaze on the side and lime wedges oro 1 - ners 109 fre 4g protein‘This Ubrainian dish is traditionally ‘eaten at Christmas -serveon toasted rye bread for acrostinicti herb you really iove. Si you can substitute any, ‘SERVES 6-8 PREP 25 mins (COOK 30 ming EASY VE 2tbep rapeseedoil ‘banana shallots, halved and sliced lengthways Gbeetroots (about 9009), peeled ‘and cutinto matchsticks 200g wild or oyster mushrooms {tbsp sherry vinegar 2tbsp brown sugar S garlic cloves finely grated ‘2 few tarragon sprigs, leaves icked and chopped ‘small rye bread loaf, sliced ‘and toasted small Bunch of dil, chopped toserve 1LHeat the oven to 180C/160C fan/ as 4, Heat | thsp ofthe ofl in an ‘ovenproof frying pan over a medium- lowheat and cook the shallots for 5-10 mins until the shallots start colour Add the beet ‘on well transfer the pan to the oven and cook 110 mins. Stir, then return tothe ‘ven for 10 mins more until the hallotsare golden andthe beetroot ‘3 Meanwhile, heat the remaining oil non-stick frying pan over a medium heat and f until golden sgn garlic and some make the dressing, Taste to ensure Wsabalanes and sour; it should also be quite garlicky 4 When the beetroot isdone,stirin the dressing and tarragon, then spoon itover the bread slices withthe niushrooms and a scattering of dil PRS DN ltt 39-eteone: cut gap Reon gt 2‘Naan, spinach & halloumi bites Enjoy the moreish combination of spinach and hallow over swarm naan bites, MAKES 40 PREP20 mine (COOK 15 mins EASY 2tbsp unsalted butter 2garliccloves, crushed 2tsp garam masala 160g baby spinach, roughly chopped 2x2504 blocks of hallouri, cubed ‘Anaans 18 bbogoodfecd.com 1 Melt the butter ina large pan over amedium heat with the garlic and saram masala, Add the spinach and ‘cook until wilted, then season, 2 Scatter the halloumi cubes overa rill tray and slide undera hot grill until the tops are golden. Warm the naan under the grill then spread overthe spinach mixture. 3 Evenly distribute the grilled halloumi over the naan, then cut the naan into squares tofitthe cheese ccubes, Secure with cocktail sticks and serve warm, FeROMAFESS ic pow 4: cxba ftp: arste 3 fietg- meg: O79 Mae ‘n’ cheese sliders This crowd-pleasing snacks see crispy squares of macaroni cheese sandtuiched in mini bread rolls. MAKES 96 PREP-25 mine plus ‘overnight chiling COOK Thr EASY 300g macaroni 80g butter 3 shallots, finely chopped 809 plain flour ‘300m whole milk 1 thsp Dion mustard 1009 soft cheese 100g cheddar, grated ‘Legg, beaten 300g mozzarella, cutinto 36 chunks 3x12-pack assorted mini bread ols, ‘Ipack watercress, and barbecue sauce (optional), to serve 1 Heat the oven to 190C/170C fan/ sga55.Cook the macaroni following pack instructions, then drain, Meanwhile, melt the butterin alange saucepan avera medium heat and ccooktthe shallots for 10-15 mins until soft. Add theflour, mix well, then slowiy add the milk, asplash ata time, mixing well after each addition tomakeasmooth sauce. Once ll the millchas been added, continue to cook, stirring until the sauce has thickened, Stirin the mustard, soft cheese, cheddar and es Season well, 2'Tip the cooked macaroni intoa deep baking dish (about 28 x18em) ‘and pour aver the cheese sauce, making sure the macaroni is well coated, Bake for20 mins until ‘turning lightly golden. Leave to coo! completely then chill overnight. 8 The next day heat theaven to 190C/170C fan/as 5 and cut the macaroni cheese into 36 boc Arrange over two baking trays, leaving space between each block Gently pressa piece of mozzarella into the middle of each, then bake for 10-15 mins, or until starting erisp atthe ecges and the mozzarella has melted. Serve the macaroni cheese blocks in the mini rolls with some ‘watercress and asqueeze of barbecue sauce, ifyou lke, Serve immediately SUD (orteGp-sinwetg Reno: ren S-s09Afunand rowd-pleasing addition to any buffet bbegoodtood.com 17Winter stars Stunning seasonal mains that are ideal for Christmas Day or a festive gathering 68 PREPSO ming plus chilling COOK 1 hr 30 mins e ‘large butternut squash (about tka), peeled and trimmed (620 tip below) 1D sage leaves 2tbsp olive oil ‘Atsp ground mixed spice ‘4tsp ground mace large shallots, thickly sliced 1 tbsp maple syrup ‘ thsp red wine vinegar ‘T5apecans, roughly chopped 25g dried cranberries, roughly chopped 400g cooked beetroot, roughly chopped 200g feta, crumbled 500g.ll-butter puff pastry plain flour, for dusting ‘Lego, beaten, to glaze ‘tsp nigella seeds 25g butter Heat the oven to 200C/180C fany gas 6.Cut the squash in half lengthways, scoop out the seeds and set aside. Continue to serape ownthe centre ofboth squash halves to carve outa roughly 2em hannel Ifit'stough, you can score with a knife and scoop out Roughly chop the scooped-out squash and add to the seeds, Finely chop half the sage leaves. Pourthe oll intoa lange roasting tin and stiri the ‘chopped sage, mixed spice, mace and some seasoning. Tip the reserved seeds, chopped squash, squash halves and shallots into the in and Roast for 30 mins until the squas and shallotsare caramelised. Add the maple syrup, vinegar and peean ‘and roast for 15 mins more until the nuts are toasted, Stir through the cranberries and leave to cool S Meanwhile, tipthe of water ifneeded, pepperand chill. Cut about third ofthe pastry offand rol out on a lightly floured surface to an oval of about 25 x 16em making sureit fits thesquash ~ roll outa little more ifneeded. Transferto ‘baking sheet lined with bakin parchment, Spread a third of the beetroot mixture over the past, leavinga generous border, Pack th squash and shallot mixture into the avities ofthe squash halves, and press down with your hands to snsure its wel packed. Sandwich the squash halves together, then putin the middle ofthe pastry-Sprea remaining beetroot mixture over th top and sides ofthe squash so it's ompletely covered. Brush the ‘exposed pastry with beaten es Rollout the second piece of pastry into an oval larger than the base about 40x 90em. Lay the pastry carefully over the beetroot-covered squash, pressing down the edges lightly to seal, making sure you work fromone end tothe next so you don't al intoo much air Trim any excess and, using a fork, press down all around the edges to seal. Cut an immings ntoleaf or star shay he top, ify like alloverthe wellington with the pastry decorations, if using, and brush with eas again, Sprinkl over the nigella seeds and a pinch of salt flakes Chill uncovered, for at least, 30 mins, or up to2 hrs. Heat the oven 19 2000/1800 fan/sas 6 with a baking say inside i heat up. Carefully slide he wellington onto the tray. Cook for 40-45 mins until deeply olden, Leave ‘While the wellington is resting melt the butter in a pan over a medium-high heat. Onceit startsto foam, add the remaining sage leave and fry on each side for 30 seconds min until erisp, Arrange the leave n the wellington and spoon over th melted butter. Cutinto thick slices eet meet rerWHAT IS AEG LaeT eee Para a ee cre Le oe ema eas cee Unlimited satisfaction one low price Cheap constant access to piping hot media Protect your downloadings from Big brother Safer, than torrent-trackers 18 years of seamless operation and our users' satisfaction PTE Tela Mala mrol ead elt eit AvaxHome - Your End Place We have everything for all of your needs. Just open https://avxlive.icuBearers See er coe ers Cound eet cee Tee reed ed te ee peters Se aad ee ee CS Peers CO ee a ce ces 200g stale sourdough, torn oem pont ‘eggs, beaten ee) ard eee een eo) ere) eee Pee Rox re Pe eraneny ee oe eer eenentesy eee Ce ee ae * ere ny entero tctd Sere! See mR tonnes eer ioe Eas eae eats Ce eas sce Ce ee) Sn softened and caramelised. Tip inthe Cat the heat to high and cook for Sins ur cs Pence eee ra taste, then spoon the mixture ontoa Peace nee) Ce ene nk) ee) Pree et Erte sa eset) Se une an es Pepe atsrrtes ea chestnuts until finely chopped, then tip into the bow with the ee 4 Add the cooled veg mixture tothe Posen well. Stir in the eggs and lemon zest er eee Su eT eee cee) Cover with foil and bake for $0 mins, then uncover, turn up the oven to Eee eee ad Peet Enea ercy Gently release the edge ofthe wreath Rec mactcs Poe ete Send ener eee eer Sr een cae en os 5 Meanwhile, make the gravy. Heat Peer gee tee Pe eee een SE Wee eee Pees Peeters tr tay eee) Pere tare rete Pc eg eer ete eer De reed ECan emery perenne oy ee ier Cee ete ee) Fn ae ee a Sera ee eee aoe a s089 Meets oteee LE ciey Cea Core od 2tbsp white miso 2tbsphoney 2 tbsp vegetable oil Sey ey cy Pee een Pe meen! Ce a See eu as Penrose nts Ee ceed Peay Cece mixture, and roll one or two tightly Ponte ete eat Cee ee eed Paes a eae ‘with the remaining gaze. Ccaeaeieniae Fearing a Essenteee ce tee rtd Friern eres perfectly isp pastry under a fluffy Ce eee Coveted Peg Pree on Z Peep pens ie eer Te eee ee ey peer) rr eee ee ey prone) finely sliced chives, to serve eed 2009 plain flour, plus extra for dusting ere tenets cesses an ess et ete eee ee Sa a ee eee tree a ten ‘everything together using yourhands until ust cet erent Heat the oven to 190C/170C fan, Ce Sand ine alarge loaf tin with toamonth Lighterthana standard nut roast, baking parchment. Heat the olin See eee eed this recipe combines chestnutsand _alangenon-stick frying pan overa etre Re reo veg with smoky harissa sauce, and medium heat and fry the onion Cert toe ei delivers three of your five-a-day, abergine, celery, dried herbs, eee thyme and gare for 10 mins, Pe iearenrnanrs esmec meet 4 PREP 1S mins stirring occasionally until ae 55 mine oftand gold enon area tt Tip canof beans intoabowl oe 2tep rapeseed cil long with three-quarters ofthe ‘hem generously with salt and stirring ‘onion, finely chopped second ean. Add half the fried ve Seeder eey orem ant ‘aubergine, sliced lenathways mixture and the ess Season and So ee ead and diced blitzusing a hand blender unti eae ee 2celery sticks, finely chopped smooth, Stir in the breadcrumb: 4 Heat the oven #0200C/1800 fan /as 6. Lightly prick ‘tspdried sage three-quarters ofthe nuts, the rest ea errant tsp dried oregano of the veg and the reserved beans, ee etna tbsp thyme leaves then spoon into the ti, smooth the ieee ne enn! 2largegarliccloves, finely chopped surface and press the reserved mits peer ee 2x 400g cansborlott beans, into the top. Sprinkle overt eet eee drained smoked paprika, fusing Bake for the the overhanging pastry to check that is done ~ egg 40 mins until firm and golden, ete ee eee 25g wholemeal breadcrumbs Leave tostand fora few minute Esremtrate tg ee torent eerie oat 180g pack cooked chestnuts, tofirmup, then turn ou ee eee et roughly chopped Meanwhile, simmer the passata reer te eee '50g pecans, roughly chopped ‘with 80ml water, the garlic, fusing, anal bake for 20-26 mins, or until ust set and golden, ‘smoked paprika, for ‘and the harissa and oregano for Perce ment rans sprinkling optional) 5-10 mins until thickened, Spoon er eed over slices ofthe loa ee ed 250m passata oho: fg ante 29 ‘garlic clove, finely cor gga. prea. ‘grated (optional) ssto39 es 1-2tspsmoked chill harssa Careeeres large pinch of dried oreganoES 8 | |SIMPLE S. omnes carat tt entra ce Stele or are ¢ easy to se :4 4 potatoes provide an extra layer of hearty flavour ‘Sweet potato stuffing Ga co ae Oo toa Cee ee paced read Ce edd Een Cn pressed rapeseed oil plus extra or Da Pere eee et] Ce eae leaves picked and finely chopped ee enced Sn Peer oar eet ec) Sa een) ee oe aos) Pe een nary Rerrer serene irs Pree eee Poros ‘open, scoop the flesh out intoa howl, ‘and diseard the skins and mash. (If you don't have a microwave, peel the Pere eaniee rer tts gn) ae Peo r ak ence Poe eee crn te) eee ed feet r cn etter ‘amedium-lowheat and cook the Crees ee eee Coc tes Fan eerie . eee Pon Sree ce Serra oon ees eager 4 Brush over theoliveolland bakefor Se een Creme use Sor eas ed rd ‘stoDe renter Sree hd praer rr ar is\ Cet Gia Patent ee Cee ae Coe eg Ce ca ac rT \ Cee Seas Peer Fe eno DR SoreSalt the red cabbage overnight to soften ~ this way, it will only need tobe cooked fora fraction ofthe time, but will still retain all its flavour and texture. 6-8 PREP15 mins plus atleast hrresting COOK 10 mins ‘1small red cabbage, quartered, cored ‘and shredded 259 unsalted buttor 2tbsp cranberry sauce 1 thsp vinegar of your choice ‘orange, zested and juiced Tip the eabbage into a bow1and sprinkle avers tsp salt. Serunch the salt through the eabbage using you hands, then cover and set aside for Teast 1 hr,or cover and chill overnight. Thesalt willstartto ‘cure’ the cabbage, makingit softer so itean be cooked for less time Heat the butter in large frying pan ‘or wok aver high heat until sizzling and stir-fry the cabbage for S mins ‘until wilted, Stir in the rest ofthe ‘ingredients, and cook for another ‘Smins until the cabbage is coated in asticky glaze. Serve straightaway, or ave to cool completely. Once cooled, dfor upto n orthe will keep covered and chi ‘two days. Reheat inap until piping hot cba 99s tnd n- tea: o ‘This classic French dish of thin slices of potato layered with butter ‘and sale results in agolden, crisp outer layer with arich, soft middle 6-8 PREP 40 mins ‘br 1809 unsalted butter 1L6k9 Mars Piper, Désirée or King Edward potatoes Meltthe butter ina small pan over alowheat, skimming off any white liguid that rises tothe top, then brush over the baseand side of .20-22em ovenproof fy Peel the potatoes and cut int 2mm-thickesices (use amandoline ifyou have one), Put the slices in a large bow of cold water as yo When all the potatoes have been sliced, drain, cover with fresh water repeat once more towash off the using aclean tea towel Heat the oven 180€ fan, ga56. Arrangea layer of potato slicos inaneat, concentric ercle in the base of the frying pan, Brush over some butter and season with sea sat Repeat this until all the potatoes have been used, overlapping the slices as you layer them. Cook over low heat for 10 minsto brown the potatoes on the base, Remove from the heat. Meanwhile, cut out 28em circle of baking parchment. Fillan ovenproof piedish or baking tn (it should Just wide enough to sit inside the top of the frying pan) with baking beans. Brush one side of the parchment dise swith butter, an down over the potatoes inthe pan Putth lay itbutter-side lish or tinontop to weigh down the potato avers and press them together, and bake inthe over for 25 mins, Remove thedish or tin ‘and parchment, and bake for anothe 20 mins until the potatoes are soft ‘and a skewer can be easily pus ‘through, Tum outontoa pl slice into wedges tose cooked a day a Reheat in its pan on ee staanCee on e Pe Onn Fe ar Cee Lm Cee a AL 2 id Coe eRe a F Ce eee a re a te ME LR Cee ee s ear) ae eet ence ee ne ee i a et eee De LU ao aL SERVES PREP20minsplusdying frm, simmerforanctherSmins_extracrémetfaiche, Sprinkle over 5 225 ee De ‘i ; : Ccruaaulertaceiere sic ee : Pearl ar eonseinarey Dee ee CeeBd Nota fan of boiled sprouts? R Try stir-fryin; oS r saat them instead ener ty skipping the boiling step ~ these ates ee ere eters ee et eta Ce yee Cea Cee On Cee nd ree eter ircg Sea eg eee eee Cae onc Pee ner ns re ee eur Pere ne ere mcd ee sheets of damp kitchen paver, then the ea a Sea Pr rnereaegartateeg tare Peet eer sprouts witha sprinkling ofsea salt Cee rote Omer acces oy eng eae tastebitter) Add asplash of waterto eae nt nd eras ES eatery butter to melt and squeeze over the lemon juice or drizzle with vinegar. Se rt Remeron eae ea ea Cees nes rea eee ee an over a medium heat, with a splash oftwater ifneeded, wntilpiping hot euler eee etc e005 ee enepata ocd Peoten tatty This sauce is flavourful, silky and Cee ee eae ed eee ears Be aa Coed Cerne %élarge onion, finely chopped 1 bay lea (optional) Eee Cee and Crretrcon 100g stale bread, cutinto chunks Feveree eee eran ern teeta) Peete etree sey eee een eee ea Premera cece Tits eer eT the milk and ground spices, then pee ter ea from the heat and set aside toinfuse foratleast Smins, Can be madea omen ere eee ear) add the bread, Bring back to the boil, then remove from the heat and blitz pene eet er eae ea eet ee simmer gently for 2 mins until thick Cn Ceca Pee ee ae Tip into bowl and season with black pene ett eee eee a ee)Pre een ce OS ata er ean ee ea eee Se Corea OATS Sree Seed erent) eee ee ete] oot) CO ; : eee) Add some eshness to our plate ith this zesty side , Prema one ee oa eeu Se ee Se ey ee eens een ey eerste ory Retumnthe pan toamedium heat, een cetera Pog os eS {for 8-10 minsuntil the kale has ‘wilted stirring frequently Fe teeta aren scenes ee eae ee ae ety Pore eaeEee eaeyroast potatoes piced roast potatoes Umami roast potatoes Crumble a vegetable stock cube Add turmeric tothe boiling water} This recipe uses yeast extract to into the roasting tin alongside twhen cooking the potatoes tom create adeeply savoury, golden your vegetable oil to make these them golden, then toss in garam crust on the potatoes ‘moreish, savoury roast potatoes. masala before roasting in hot oil or beef dripping. } SERVES 6-8 PREP IS mins SERVES 6-8 PREP 15 mins (COOK 1 hr 15 mins EASY VE 00K The mins EASY VE SERVES 6.8 PREP 15 ming i (COOK Thr 15 mins EASY VE A tbsp vegetable ol 3 tbep vegetable oil ¥ 2kg Maris Piper potatoes 2kg Maris Piper potatoes 3 tbep vegetable oil F 1tbop yeast extract ‘ vegetable stock cube, or 2kg Maris Piper potatoes 2tbep plain flour 1Ithsp nutritional yeast 1 tsp ground turmeric 1 tsp garam masala 1 Heat the oven to 220€/200€ fan 1 Heat the oven to 2200/200C fan) gas Tip the ol intoalarge, deep 1287, Tip the oil into alange, dee 11 Heat the oven to 220 fan/ } roastingtinand put in the oven to roastingtin and put inthe oven’ gas. Drizzlethecil into alarge,deep } heat up {or at least 20 mins. Peel the heat up forstleast20mins.Peel the roastingtinand putin theovento potatoes, thenhalve if smal, or es then halveifmall, or heat up foratlenst 20mins.Peclthe quarter flarge.Tip into a pen of quarter if ange. Tipintoapan of # well-saltedcold water and bring to ‘well-slted cold water and bring t la theboil. Boil for 8 mins until almost the boi, Boll for 8 mins until almos oldwateralongwith tender thendrain. Leave tosteam- tender, then drain, Ler andbringtotheboil, _{ dryfor 10 mins, then gently shake Ary for 10 mins, then: Boll for Sminsuntilalmost tender, to luff the potatoes up abit uff the potatoes up F then drain, Leave osteam-dry } 2Removetthe roasting tin fromthe 2Romove theroasting tinfromthe { 10mins,thengently shaketo fluff oven, spoon in the yeast: the potatoes carefully stirinto the oil, Add the 2 Remove thettin from the oven, potatoes and gently tur to coat Gently roll the potatoes in the oil sprinkle over the flourand season otatoes and gently toss toc along with the garam masala and sp each of salt and black jon and toss again. Roastin the stfor thr until golden, £ pepper and toss again, Roast for for Uhr until golden, tuning the 5 a Thr-Lhr15mins until golden, turning potatoes overa few tim e ‘the potatoes a few times to ensure ‘even browning. = 5 ‘even browning rexseno FP ecescauncloatsieae temas 49 “ebs38y sie feria sane aro BE poogceilioad cain a.‘Tender potato help ensure they cook ev SERVES 6-8 PREP 25 mins (COOK 1h EASY VE ‘2kg Maris Piper potatoes (smaller potatoes work best) tbsp vegetable oll ‘garlic cloves, bashed 2rosemary sprigs apart, vertically down the length of the! jppina when you hit the Make sure not to cut all the ‘way through) Repeat with the remaining potatoes. 2 Tip the potatoes into. shallow roasting tin with th rosemary, 1tsp sea salt flakes and tap freshly ground black pepper. rrhands, rab the and r olden, moving them: for hruntil tender and ound and basting inthe ol F rinse andleas Air-fryer roasted canned potatoes Aquick roast lternative to traditional s these potatoes are golden E andcrisp, and very energy efficient SERVES 4 PREPS ming COOK 26 mins EASY VE '560g can peeled potatoes: 2 tbsp sunflower or vegetable oll 11Drain the potatoes ina colander, todrain again, ‘Meanwhile, heat theair-fryer fi 2-$minsat ina bowl and drizzle o Putthe potatoe ason well with salt and f round black pep seasonings (see tip, below) 2 Mix well coated inthe oll and othe potatoes are fully cok for solden anc Fret: oretinig- sag flavour lick, adel Utspot ether Ei dnedmixed herbs gare eee) nrcPay just £34.99 every 12 issues and save 55% on your subscription to goodfood magazine!* Lock in this great price when you subscribe today and get every issue of Britain's bestselling food magazine delivered to your door. 38. bbegeodtood.comTHE PERFECT CHRISTMAS GIFT Fie oo JOIN THE CLUB 5 SUBSCRIBERY Sl BSCRIBER, When you subscribe to BBC Good Food, you'll automatically become a member of our Subscriber CT UT Roe Cor RuCl [oe enon tubo Peeters ea) FMS cey Perea aoa Pesos h a teed ieee a) Peete Cen Cee iy ees Peete Peer Cee aS ue to) Bee ea ek hee een SMe eee eu ee uC RU Css Pieter ho cet u ek erry eM mene ee Rr Mulls rao 03330 162 127” and quote GFVGXM23 co) buysubscriptions.com/GFVGXM23De 0s iP Dee _ ENTERTAINING Prep these soups and bakes ahead oftime to serve whenever you need last-minute starters or a hearty lunch yg Seen re) Ea errParsnip & apple soup 800m! vegetable stock reduce the heat and simmer for ‘Sweet, earthy parsnip and tart apple 100ml double cream, plus extra 35-40 mins until the parsnips have rebalanced by warming ginger and toserve softened. Remave fromthe heat and cream, resulting inthis velvety soup. nigella seeds, to serve (optional) leave to cool, then blitz using a hand To make it vegan, simply swap the or ugblender until smooth, Surin butter for sunflower orrapescedoil, 1Meltthebutterinelargesaucepan _thecream and taste for seasoning. ‘and use a plant-based cream. overa medium-lowhest and cook the Once coo, the soup can be chilled onion, garlic, thyme, gingeranda for up to48hrsor frozen for upto SERVES Aforhinchor6Basastarter_—largepinchofsalt, covered with slid, three months. PREP20mins COOK SSmins EASY & for 15 ins untilthe anions have ‘8 Reheat the soupina clean pan, softened, ftheystarttocatch,add Ladle into howls, then swirlin some 50g unsalted butter splash of water ‘cream and grind over some black 2 onions, finely chopped 2Meanwhile, prepare the parsnips, _pepperor sprinkle with nigella 2 garlic cloves, crushed If they're large, quarter ther seeds, i'you like. 4 thyme sprigs, leaves picked lengthways, removing and discarding epscqyno area ty -stwen09- 20g inger, peeled andfinely grated the woody cores. Chop intoem Ceti age fiero at 09) {6009 parsnips, peeled chunks, then add tothe pan along ‘large Bramley apple, peeled, with the apples and vegetable stock. cored and quartered Cover with alld bring tothe bol, Red pepper soup Toserve ‘and chili lakes for 1-2 mins. Add Grill the peppers and onions to vegan green pesto ‘the canned tomatoes and stock, create acharred, smoky depth of afew basil leaves ‘and simmer for 30 mins. "Taste fr aavour in this soup. Chil flakes (optional) seasoning, (You may need to adda pinch of sugar ifyou're using canned SERVES 4 for lunch or 63s {1Heat thegrillto high orheatthe chopped tomatoes rather than starter PREP20mins COOKS5mins _ovento200C/180C fan/gas6.Peelas cherry) Leave tocool, then blitz EASY VE @ rmuchofthe skin offthe red peppers using ahand or jug blender until asyoucan usinga vegetable pecler, smooth, adding alittle waterto Glargered peppers thenhalveanddeseed the peppers _ loosen, if needed, Will keep chilled 2red onions, sliced ‘and cut into lem strips. Toss the for up to three days or frozen for 3 tbsp olive oll, plus extrafor pepper andonionslices with2thsp up tothree months. drizzling oliveoil and spreadout inaroasting 3 Reheat the soupover alowheat Sgarlc cloves, crushed tin. Grill for20 mins, stirring often until hot. Loosen the pesto witha ‘B sundried tomatoes, chopped uuntilsoftened andslightly charred, drizzle of ol, then rizale this over tsp chipotle chill fakes, or orroastinthe oven for 25-80 mins. __the soup. Seatter over basil leaves and 2 tspsmoked paprika 2Heatthe remaining 1tbspoilina chill flakes if using toserve. 400g can cherry or chopped largesaucepan over amediumhest scene) wate gate > tomatoes and cook the charred peppers.and tn gaia fio: rein 4-089 ‘800m! vegan vegetable stock onions, the garlic, sundried tomatoes Kale soup Tosone Once coo, will keep chile for upto Servea festive, bright green bowl to coconut yogurt 48hrsor frazen for three months, ick off your meal. Kale is sweetened — desiccated coconut or pumpkin 2 Reheat inaclean panovera by the addition of peas, and lifted seeds, toasted Jow-medium heat until piping hot, swith a squeeze of zesty time. lime wedges thenladle into bowls, Serve topped ‘withaswit! of coconut yogurt and SERVESSforlunchorSasastarter ‘1 Heat theoilinalargessucepanaver some toasted desiccated coconut or PREP20mins COOK 40 mins EASY medium-low heat and cook the pumpkin seeds, with ime wedges on vee onion, garlic,kalestalksandapinch _theside for squeezing over. ofsalt,covered.for10-15minsuntil geass) eft stg 2 tbsp extra virgin olve or cold- softened, Removethe lid, add the tn tg-aigan sg RreSp-pomin ago 039 pressed rapeseed oll potatoes and cook for another 5 mins. ‘large onion, finely chopped Pour inthe stock, bring to the bot 3 garlic cloves, finely chopped reduce the heat and simmer for 200g kale, leaves and stalks 20 mins, Add the kale leaves and separated, stalksfinely chopped peas, and cook for another-10 mins 2iargepotatoes, cutinto2emeubes until che kale has wilted and softened, ‘Titre vegan vegetable stock Remave from the heat, leave to coal 200g frozen peas and blitz usinga jug or hand blender: 42. Bhegoodtood.comSoup toppers ‘To garnish your soups ike a pro, choose ‘complementary flavours, but contrasting textures and colours ‘Something todunk ley, dil, basil, coriander, mint‘Thinly slice this tart to serveas an Baspartof abuffet or12as astarter mins plus cooling 'SSmins - ia . 200g long-stemmed broccoli or 2 i “ small broccoliflorets ® BEE 200midoublecream > ~ i 1 tsp wholegrain or Dio ae SS. lerge handful of chives or parsley % > leaves finely chopped ny : fs ‘4tbsp caramelised onion chutney x 125g mature cheddar or vegetarian 4 ; si hard cheese Heat the oven 286 with abaking sheet i heat up. Unrol the shorterust reno ec ener ey heet, then roll out slightly soit oer eer ee a large enough toline 22em fluted ce a Rae Sed tart tn. Lift the pastry ino the tin, pet as Pee earn ee pressing it into the edge, then trim Serge ere eee theexcess jem above the De as eter eee rim, Prick the base of the case allov ee eee Seer noma e ith afork, then ine with baking rtd 8 Divide the dough into four equal parchment and fil with baking bean: eee ee ee ee Bake for 15 mins, then remove the eS one eee parchment and beans and bake fo Peete rg ee nee ot ee 5 mins more until light olden, Wil Pe on onthe baking sheet and spread over a keep at m0 eee eee et) ere eet eae Meanwhile, cook the Eee) 2emborder around the ed pan of simmering water for 8 min rer ener et) until soft but not mushy: Drain, the eee Pen eee ren ool under eold running water. Pa Ts then top with thefinal dough circle dryusing clean tea towel or kitchen rl ere eters paper ~ this is important, or the ed eee ett guiche wil be water Cee) Peers cet crete) ‘Combine the egg, cream, mustard 2rosemary sprigs, needles picked _stripsup to the edge ofthe scored nud herbs, Season. Reduce the oven See) cirele. Working with two strips ata 1018 fan/gns 4 Spread the Peers oat Jhutney over the base of the past a soo ee ee ase, Cut 100g ofthe cheese into 1em Jowheat untiljust steaming. Remove together. Repeat allthe way around pes and seatter these over, Arrange fromthe heat and stirinthebutterto to make an eight-pointed sta ‘the broccoli on top, then pour over melt, then add 180g pumpkin purée, 4 Cover and leave to prove for 1hr the ess mixture, Grate over the rest Combinethe flour, sugar, yeastand until puffed up, then bake for 25-35 ofthe cheese, Bake for eee ees Ee until the filings just set, C ett Cay co en tin for30 mins, then slice to serve pee ee ete at rer aero arena ee eee eh ae Sereno)aN ee oo and ere , VEBoxing Day buffet A @ c ) Fae ee Natt SEU CMCC Teor acta nrtesy aces Cot Sema erste t ae eee pee eer er Ce ec ees Raed Pee koa Pets Se eee ety ce een Porta oe eee eer eee ets ees eee] Send finely chopped ‘afew mint sprigs, leaves picked Ce ead ees eee os Peete ee eas eaas, beaten to Forthe roasted carrot tahini salad Se eg ad eee ecg eras tbsp olive oil Sy ees ce os) See ee tod Pred Peer or Toserve eee Cae errors) See recs Cerne Pea anna Seay eee aed cheesecloth, spoon the yogurt into Rear ta Seed eee Cart eid nc et chill for2-Shirs, Once drained and firm, rol tablespoons ofthe labneh ee teed os asicleon a plate, Tip the sumac onto Perec Peo asec a) Pore neon! ava ete ee ae oe Pe arene wave ee oe nen es allare roughly the same size. Cook Pees es Se eee Penna cee eee ea Peron eee sen Pere eos Seeger eee eee ee rT cree te eects} reece en ee Creme tare) pence Pe one ne Seer) cee eet eee eee) Peer ets Eee ocr net on ec) eens 4Forthe salad, heat the oven to 200C/180C fan gas 6. Toss the Se eta See poe neni een eee cee amas Ce een Serene eee ete en foranother 5-10 mins until the Seeman ‘Meanwhile, combine the tahini See eas Sree Sem retry Cee eee! coca) pomegranate seeds, Put this inthe ‘idle ofa round serving board or ere neers! Peres srtnt at) Se eee! Se eae et) See ren senvnsanen 259° earners ete)uy Perk up leftovers with 1 this zingy, colourful salad Sprout remoulade Liven up any leftover Christmas sprouts by making aneasy remoulade - it's great alongside ham or leftover roast turkey. SERVES 4-6 PREP15 ming NOCOOK EASY 400g brussels sprouts ‘lemon, juiced heaped tbsp mayonnaise 2heapedthsp oréme fraiche ‘tbsp wholegrain mustard ‘smal bunch of parsley, chopped 48, bbsgocdtood.com 1 Trimthe bottoms offthe sprouts, discard any damaged outer leaves, then cut inhalf.Chop the sprouts ina food processor until finely shredded you can usea grater attachment if ‘youhave one, but i's not essential ‘Tipinto large bowl, pour over the lemon juice and toss well with your hands to combine 2 Combine the mayo, créme fraiche and mustard with some seasoning. Just before serving. tip intothe bowl with the sprouts, along with the parsley. Mix well and season to taste, PeRSERUNG 2-269 : ce: sana fied: po 39029 + Hasselback butternut squash with tahini yogurt & gremolata Use warming winter spices to season this impressive-looking squash dish, then drizzle with azingy citrus and herb gremolata for extra flavour. SERVES 6 10-12a8.side) PREP 20-mine COOK thr MORE EFFORT VE ‘3medium butternut squash, halved lengthways, peeled and deseeded Gstaranise Stbspolivecil ‘tsp ground cinnamon Ynutmeg, grated ‘3 thsp light brown soft sugar 1004 plant-based yogurt (or use natural yogurt ifnot catering for vegans) 1009 tahini ‘lemon, zested and juiced For the gremolata 2 large handfuls of fat-leat parsley, leaves picked and finely chopped ‘orange, zested, % juiced ‘garlic clove, crushed ‘Sitbsp dried cranberries ‘4.tbep pomegranate seeds 5 tbep flaked almonds, toasted 1 Heat the oven to2006/180C fan/is 6, Working with one squash half.ta time, put ona chopping board with a wooden spoon on either side, Using large, sharp knife, cut slices down the length of the squash st'/som intervals, cutting through ‘only untilyou reach the spoon handles, Arrange the squash on two baking trays lined with baking parchment, cut-side oven, Drop astar anise into the cavity of| ‘each, then drizzle over 3 thsp of the ol Combine the spices and sugar, then rub thisall over the squash halves: Roast for 45 mins until soft, basting with any roasting juleesafter 20 mins. fit starts ‘to bum, cover loosely with fol and return tothe oven. Cool slightly 2 Meanwhile, make the gremolata Combine the parsley, the rest ofthe ol the orange zest and juice, gare, dried cranberries and pomegranate seeds, 3 Mix the yogurt and tahini with the lemon zest and juice. Season and stir 1-4 thsp water to loosen until itis. the consistency of double cream. 4Toserve stir the almonds through the sgremolata. Arrange the squash halveson platter, then top with the tahini yogurt and gremolata FeRSERVNO 4S: ts cab 5 ‘9: p poi aentertainingBaba ganoush & sesame crackers Serve this intense, smoky aubergine dip ona party platter with plenty of erackers for dunking. SERVES G8 PREP 25 mins (COOK 30 ming EASY Aaubergines ‘garlic clove, crushed ‘lemon, juiced 2tbsp chopped mint leaves {tsp ground coriander Détsp cumin seeds 1 tbsp extra virgin olive ol 2tbep Greek yogurt 2tsp Aleppo chili flakes, or {tsp regular chil flakes For the sesame crackers Glarge pittas tbsp extra virgin olive oi 2tbsp dukkah ‘tbsp sumac ‘tbsp black sesame seeds 41 Heat the grill tots highest setting Prick the auberginesall over witha forkand grill until charred, about 20 mins, tuning halfway through, Or.char over an open iame on ‘the hob for 10 mins, holding the aubergine with tongs and turning often, Transfer toasieve to drain any excess water for 10 mins. 2 Heat the oven to 220C/2000 fan/ 887 Use soissors to eut through the seam ofthe pittas, gently separate the ‘wo pieces and cut into triangles. Spread out on alargebaking tray, or ‘two smaller ones. Drizzle the ofl over and sprinkle with salt, thespices and seeds, Bake for 10-12 mins until golden, swapping the trays halfway through, Remove and leave tocool Willkeep for up to two days inan airtight container. ‘3 Put the aubergine flesh ina food processor or blender, adding twoto ‘three pieces ofthe charred skin, too. Ada the garli,lemon juice, mint, coriander, cumin, oil,yogurt and some seasoning. Blend until smooth, scrape intoaserving dish, cover and chill, Willkeep chilled for two days. Justbefore serving, sprinkle over ‘the chilli lakes, then serve with the crackers for dunking, FeRSeRUNG @a0e ea ft 99- sates 25: erg: 69: foe 79a a =A 50. bbegoodtood.com