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Get your 7-a-day

e Good Foo
n th


Big meals for
hungry campers
Jason Athertons
Strawberry souffls

W25% OFF

See page 64



5 global flavours youll love


Kids kitchen projects

Simple midweek meals

Fruity lolly loaf


nerecipes e


veg into


John Torodes
Asian menu

W Transform

All te

Its easy with

our delicious
new recipes

ks first ti

August 2014

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Food writer Mary Cadogan that require only minimal
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s Cool down this summer with one of our make-ahead

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Contents August 2014

OOn our cover this month

promise to you
Q Each month BBC Good Food
magazine brings you delicious,
brand-new, reliable recipes.
QEvery recipe in the magazine
whether by a TV chef, from a book
or created by our team is tested
and re-tested (most in our own Test
Kitchen) until we are condent that it
will work rst time for you at home.
For more information, see page 144.


This month we

Sunny shades

Q We make the most of fresh,

seasonal produce and give helpful
costs per serving on many recipes.

ith nds a blast

Holly Brooke-Sm







homegrown veg

ing specia

Delicious recipes for food lovers


The iPad edition has everything you

love about BBC Good Food and more!
Digital cook cards, exclusive videos
Download it today from the
Apple App Store.
Check out our great range of cookbook
apps with recipes, tips and cooking
tools, from healthy baking to one-pots.
Download them on iPhone or Android.

our recipe
for more inspiration at

Watch your
chefs on
the Good
Food Channel (Sky 247
or Virgin 260).

Great-value everyday recipes

BBC Easy Cook is full of quick, money-saving
dishes, including many that can be on the table in
30 minutes or less. On sale now, only 2.30!
Q BBC Good Food magazine is also published in Bulgaria,
Hungary, India, the Middle East, Romania and Singapore


Feast from the sea:

Mussel mouclade pasta

John Lewis

ne latte
Large melami
cup with lid,

lime cupcake
2 for four,
Marks & Spencer

Sandcastle bowl,

l bucket
Small charcoa
BBQ, 10, Tesco


Photographs ADRIAN




Ideal for holding

can use
cones, but you
g you like
it for anythin

mug, 13.50,
Cupcake Plant

Two-slice toaster,
19.99, Sainsbu

12 bbcgoodf

In season

Tickets are now on sale for the

Autumn BBC Good Food Shows.
Dont miss out on 25% off in Glasgow,
London or Birmingham (see page 64).

Get your 7-a-day

Hand Mixer,
Kenwood kMix
65, Debenh

Alessi duck kitchen

timer, 35,

e apron, 24,
Fill Me with Sunshin

Q Youll also nd expert advice and

practical tips all designed to help
you achieve great results in the kitchen.

Even more

Paillard of chicken
with lemon & herbs


s up every kitche
of yellow cheer

stoneware vase,
Broste raw
29.95 for two,

Q Our recipes include vital

nutritional information, so you
can check the calorie, fat, sugar and
salt content at a glance.

Q Visit our website for more recipes

and advice:


Simple summer
holiday cooking

16 Homegrown treasures
Dont waste that garden glut: recipes and
advice to help you use up all your veg
26 BBQ chicken goes global New ideas,
including Americas Beer can chicken
32 A month of sundaes
Classic treats get an update
36 Feast from the sea Be adventurous with sh
45 Store the seasons Blackberry liqueur
46 Top 10 farm shops Great days out
49 Artisan gin is in! The rise of an English spirit

68 Cook in the great outdoors 12 new recipes
that make casual cooking a breeze
78 Tapas with a twist Pintxos, the Basque
version of tapas perfect for a drinks party
83 Frozen fancies Beautifully refreshing puds
90 John Torodes dinner at dusk Asian menu
95 Build a biscuit beach! Impressive summer
holiday project from Bake Offs Frances Quinn
99 Bake for the tin Blueberry & macadamia flapjacks
101 Get kids cooking Recipes from Mumsnet
106 Maisie makes Chicken fajitas


Easy dinner for one

Korean-style prawn & spring onion pancake
52 Make it tonight, use up tomorrow
No leftovers! Save time and avoid waste
with these clever midweek recipes
61 No-cook suppers
Create a satisfying meal in 20 minutes or less

109 Easy ways to 7-a-day
Packing seven portions of fruit and veg into
a day might seem daunting, but weve made
it simple with 15 brand-new recipes for
breakfasts, lunches and suppers




Souf masterclass
from Jason Atherton

Fun! Cheesecake
biscuit beach


Cook school
119 Do it better The perfect ice cream scoop
120 Step-by-step to a fruit souf
Chef Jason Athertons masterclass
122 From our kitchen
Practical advice from the Good Food team
the lowdown on tofu, the best mini choppers
and ice cream scoops, plus Trendspotter and
Barneys butchers block




AUGUST 2014 3.90



Cover recipe

Get your 7-a-day



ks first ti

Big meals for
hungry campers
Jason Athertons
Strawberry soufs

W25% OFF

e Good Foo
n th


All te

veg into


John Torodes
Asian menu

W Transform


Its easy with

our delicious
new recipes

Food styling




5 global avours youll love


Kids kitchen projects

Simple midweek meals

Fruity lolly loaf


Find our
cover features

p19 Cover recipe: Runner bean & prawn paella

p26 The new BBQ chicken
p46 Top 10 destination farm shops
p90 John Torodes Asian menu
p109 Get your 7-a-day


Good reads
125 Hot shots!
Like taking snaps of your meals? A food
photography course can improve your pics
127 The hungry years How we coped in wartime
131 Beyond the BBQ
Hot new trends in outdoor cooking

Every month


See page 64

Beautiful beetroot
& feta patties


Menu planner
Recipe index
Make of the month
Roasted ratatouille & goats cheese tart
This month we love Sunny shades
In next months issue Sneak preview
The BBC Good Food Show
Book your tickets now and get 25% off!
BBC Good Food subscriber offers
Hollys trolley Best buys
TV recipes As seen on screen
Classied advertisements
From your kitchen
Your letters and photos
Get the best from our recipes
Reader recipe Chilled Spanish tomato soup

Reader offers


e up to
Sav2 in this
38 ue of

pan sets





Take a
British break
FROM 135pp

p130 5

Menu planner

Four seasonal menus using

recipes from this issue

Laid-back dinner party for 6

Pick a zesty French white to
match the green herbs: Vin de
Pays du Gers 2013, 11% (5.29),
is good value. Go retro with
dessert and serve the silkily
superb Rare Cream Sherry, 17.5%
(9.99, both Marks & Spencer).
Watercress & artichoke soup simply
triple the recipe p113

Paillard of chicken with lemon

& herbs p30

Double choc & pistachio ice cream

sandwiches pop any leftovers in
the freezer p83

Family picnic for 4-6

Stripy houmous salad jars p105

Barcelona baguette cut one in half

for small children p71

Rainbow fruit skewers p105

Blueberry & macadamia apjack

keep any leftovers in the cake tin p99

Use up a summer glut lunch in the garden for 4

Salmorejo a refreshing chilled tomato

soup p146

Roasted ratatouille & goats cheese tart

with leftovers for the next day p11

Avocado panzanella p62

Strawberry soufs serve with ice

cream and fruit p120

Special Friday night in for 2

The aromatic red fruits of
Mirabeau Ros 2012, Ctes
de Provence, 12.5% (8.99,
Waitrose), make a cool backdrop
to the tofu and the sh. Follow
the ice cream extravaganza
with espresso coffees.
Deep-fried tofu with pineapple, sweet
chilli & basil just halve the recipe p92

Sesame-crusted sh with samphire

& clams p38

Whizz-choc-pop super sundae p35




in life


Just Good Stu

Deliciously light and amazingly

creamy yogurt made with skimmed milk.
Its Onken good stuff, and its fat free.

Join us on Facebook for loads more God Stuf

This months recipes

Editor Gillian Carter
Deputy editor Elaine Stocks
Creative director Elizabeth Galbraith
PA to Gillian Carter and Ale Lewis
Emma Bales
Food editor Barney Desmazery
Assistant food editor Cassie Best
Cookery assistant Katy Gilhooly
Art editor Andrew Jackson
Deputy art editor Rachel Bayly
Designer Suzette Scoble
Picture editor Gabby Harrington
Production editor/Chief sub-editor
Jo Gately
Deputy chief sub-editor Art Young
Senior sub-editor Fiona Forman
Staff writer Holly Brooke-Smith
TV editor Kathryn Custance
TV recipes Petra Jackson
Speciality food consultant
Henrietta Green
Nutritional therapist Kerry Torrens
Reader taste team CJ Jackson
Wine editor Sarah Jane Evans MW
Thanks to Helen Barker-Beneld,
Sara Buenfeld, Emma Godwin,
Tom Hagues, Emily Kydd,
Gary Lockerby, Imogen Rose,
Todd Slaughter
Publishing director Ale Lewis
Publisher Lorna East
Senior marketing and events
executive Hayley Marsden
Reader Offer Manager
Liza Evans
Subscriptions director Jess Burney
Senior direct marketing manager
Emma Shooter
Subscriptions marketing manager
Lynn Swarbrick
Digital marketing manager Phil Byles
Advertising director Jason Elson
Group head Display Myrto Koutsia
Senior display sales executive
Catherine Nicolson
Display sales executives
Rosie Bee, Candice Burrow
Classied sales executive
Lloyd Meeks, Aimee Vince
Regional agency sales Nicola Rearden
Inserts Harry Rowland
Advertising enquiries
020 7150 5044

Group head Brand Solutions

Nicola Shubrook
Senior Brand Solutions executive
Charlie Farr
Brand Solutions executive
Abigail Snelling
Brand Solutions coordinator
Lisa Folkson
Head of Production
Koli Pickersgill
Production manager Kate Willey
Head of advertising services
Sharon Thompson
Head of newstrade marketing
Martin Hoskins
Newstrade marketing manager
Fay Stevens
Finance Len Bright
Press ofce Toby Hicks
Licensing & Syndication

Healthy option

Low fat


Gluten free

Suitable for freezing

Fish & seafood

All-in-one sh supper 75
Fish nger wraps with pea pure 113
Fish pie tart with minted pea salad 42
Grilled mackerel with escalivada & toasts 41
Haddock & leek au gratin with sweetcorn
mash 117
Korean-style prawn & spring onion
pancake 51
Mussel mouclade pasta 37
Nioise pasta 75

Breakfasts, drinks,
starters & sauces

Prawn & lime noodles 62

Chairman Stephen Alexander

Deputy chairman Peter Phippen
CEO Tom Bureau

Anytime eggs & potatoes 70

Editor Hannah Williams
Food editor Caroline Hire
Health editor Roxanne Fisher
Senior writer Lily Barclay
Writer Natalie Hardwick
Group head Digital sales
James Florence

Choc chunk & high-fruit granola 70

Magazine editorial advisers

Lindsay Bradbury Executive editor
Daytime & Early Peak, BBC
Alison Kirkham
Commissioning editor, Knowledge
Commissioning, BBC
Clare McGinn
Head of Network Radio & Music
Production, Bristol
Camilla Schneideman
Managing director, Leiths School of
Food and Wine
James Winter
Series producer, Saturday Kitchen,
Cactus TV
BBC Worldwide, UK Publishing
Director of publishing Nicholas Brett
Head of publishing Chris Kerwin
Head of editorial Jenny Potter
Publishing coordinator Eva Abramik

Introducing this
months taste team
Every month, BBC Good Food readers get to be the rst to
cook some of our brand-new recipes before they appear in the
magazine. We send them the recipes and pay for the ingredients,
then they test the dishes in their own kitchens and give us their
verdicts. Read their comments on our recipe pages.
Annie Owsley, from Bristol, enjoys making pizza from
scratch, and says kneading the dough is a good way to
release tension! Her favourite chef is Jamie Oliver.
Louise Barnes, from Leicester, loves trying new recipes,
and often uses her mini chopper: Its great for blitzing
veg so my children eat it without realising! she says.
Mark Silvester is from Berkshire. He likes making
themed meals, like Mexican or Indian, for friends.
His favourite recipe is Sausage bourguignon.
Marianna Ranken is from Guildford. She often cooks
healthy soups and traybakes. If she needs cheering up,
she makes her mums recipe for Canja Brazilian soup.

Big-batch tomato sauce 102

Blackberry liqueur (Crme de mre) 45
Creamy mustard mushrooms on toast with
a glass of juice 110
Deep-fried tofu with pineapple, sweet chilli &
basil 92

Prawn jalfrezi 114

prawn paella 19
Scallops with julienne of ginger & carrots in
vermouth 137
Seared tuna & anchovy runner beans 20
Sesame-crusted sh with samphire &
clams 38
Whole stuffed roast sh with fennel 39

No-weigh cinnamon & yogurt pancakes 70


Pear & blueberry breakfast bowl 110

Simple passata 20
Strawberry & banana almond
smoothie 110

Salads, soups & sides

Beef & apple salad with horeseradish
mackerel cream 112
Cold chicken noodle salad 54
Courgette & couscous salad with tahini
dressing 58
Courgette & ginger marmalade 22
Cucumber salad 92
Greek chickpea salad with melting feta 117
Jerk chicken salad with papaya 116
Pickled sliced beetroot 18
Piperade on crusty bread 80
Roast pepper & chorizo salad 55

Vegetarian dishes

Salmorejo 146

Avocado panzanella 62

Seared beef, grilled pepper & caper

Beautiful beetroot & feta patties 17

berry 81

Beetroot & shallot Tatins 18

Smoked mackerel & harissa potato salad 57

Cheese & courgette pesto pudding 24

Smoked paprika prawn skewers 80

Courgette & couscous salad with tahini

Smoked salmon & quails egg 80

Spanish ham with crusty bread & chopped
tomato 81

dressing 58
Courgette tortilla with toppings 111
Deli couscous 72

Stripy houmous salad jars 105

Frying pan pizza pie 72

Tomato salad with sizzled chorizo

Fussy eaters top-your-own sweet tomato

vinaigrette 22

pasta 105

Tuna, fennel & bean salad 62

Greek chickpea salad with melting feta 117

Warm potato salad with shallot dressing 134

Homemade pizza 102

Watercress & artichoke soup 113

Indian paneer skewers 58

Mushroom millefeuille 133
Roasted ratatouille & goats cheese tart 11
Roast pepper pesto with pasta 55
Spaghetti with tomatoes & basil 20
Spinach & sweet potato tortilla 81

Want to be one of our Taste Team testers? Write to CJ Jackson

at the address on p145, or email CJ at

Stripy houmous salad jars 105

Watercress & artichoke soup 113



new recipes for

you to try at

Recipe Tips
and Ideas

W hen making pastry, grate
your cold butter into your
flour instead of rubbing.
Bring together and wrap in
cling film and chill.

Quick Rice
Barbecued chicken fajita skewers 106

Baking & desserts

Beer can chicken 28

Chicken dippers 102

Blueberry & macadamia apjacks 99

Chicken souvlaki 62

Boozy pineapple & coconut sundae 35

Chinese poached chicken & rice 54

Cheesecake biscuit beach 96

Greek chicken kebab 30

Chocolate mousse with salted caramel

Korean BBQ wings 27

sauce 133

Paillard of chicken with lemon & herbs 30

Pull-apart chicken with green curry & lime leaf
dressing 92

Courgette & orange cake with cream cheese

frosting 23
Crunchy peanut banoffee sundae 35

Spiced yogurt spatchcock chicken 28

Double choc & pistachio ice cream

sandwiches 84
Frozen raspberry honeycomb pie 84



Fruity Neapolitan lolly loaf 86

Honeycomb 84
Lemon poppyseed cake 76
Lighter breakfast Knickerbocker Glory 35
No-bake coconut crme brle 93
Oat & cranberry bars 76
One-pot fruity buns 103
Rainbow fruit skewers 105
Spiced strawberry & cream cake 136

Put your rice into a

microwave dish and add
boiling water. Cover with
cling film and cook for
6 minutes on high and 8
minutes on medium.

Summer Dessert
Line your summer pudding
bowl with cling film,
add you favourite bread
dipped in the juice of
raspberries, blackcurrant
& strawberries. Place
your fruits inside and

Roast Pork
Mix brown sugar, paprika,
coriander powder &
mustard powder and rub
into your pork. Wrap with
cling film and refrigerate
overnight before cooking.

Strawberry soufs 120

Whizz-choc-pop super sundae 35

Barcelona baguette 71
BBQ lamb steaks with garlicky white beans 75
Griddled lamb with spiced new potatoes 56
Herby lamb with roast aubergine & Puy lentils 115
Merguez beanpot 72
Pulled ham & maple mustard slaw 112
Roast loin of lamb with peas, lettuce & bacon 134
Spaghetti Bolognese with salami & basil 53
Speedy beef tacos 53
Stir-fry green curry beef with asparagus & sugar snaps 116
Venison sausages with piquant beans 114

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Strength you can trust







*Standard Flora spreads made with sunower & other vegetable oils

Picnic bake
Roasted ratatouille
& goats cheese tart


OF 5

PREP 15 mins plus chilling

COOK 2 hrs

1 Heat oven to 200C/180C fan/gas 6.

Toss the aubergine, courgette, pepper
and onion together with the garlic, olive
oil and some seasoning. Tip onto a large
baking tray (you may need to use 2 trays)
and roast for 20 mins. Toss through
the tomatoes and roast for a further
15-20 mins or until the vegetables are
tender and beginning to caramelise.
2 Meanwhile, roll out the pastry on a lightly
oured surface and use to line a 23cm
loose-bottomed tart tin. Chill for 30 mins.
3 While the vegetables cool, reduce oven
to 190C/170C fan/gas 5. Prick the base
of the tart case with a fork, line with
baking parchment and ll with baking
beans. Pop on a baking tray and bake
for 15 mins, then remove the beans and

parchment. Bake for 10-15 mins more

until the pastry is lightly golden.
4 Reduce oven to 160C/140C fan/gas
3. Squeeze the garlic from their skins
into a jug and mash with a little salt
to form a paste. Slowly whisk in the
cream, followed by the eggs and some
seasoning. Toss the basil through the
cooled vegetables, then tip two-thirds
into the pastry case, spreading out to an
even layer. Crumble over three-quarters
of the goats cheese, then pour over the
cream mix. Top with the remaining veg
and cheese. Bake for 40-50 mins until the
tart is just set, with a slight wobble in
the centre. Serve warm for lunch or
cold on a picnic, scattered with extra
basil leaves, and some toasted pine
nuts, if you like.
PER SERVING (8) 626 kcals, protein 12g, carbs 34g,
fat 49g, sat fat 23g, bre 5g, sugar 6g, salt 1.0g

Photograph DAVID MUNNS | Recipe and food styling EMILY KYDD | Styling VICTORIA ALLEN

500g pack all-butter shortcrust pastry

our, for dusting
1 aubergine, cut into 2.5cm/1in chunks
1 courgette, thickly sliced
1 yellow pepper, deseeded and cut
into strips
1 red onion, thickly sliced
3 large garlic cloves, unpeeled
3 tbsp olive oil
250g/9oz cherry plum tomatoes
300ml pot double cream
3 eggs
small bunch basil, leaves only, plus
a few extra leaves to serve

150g pack hard goats cheese

handful toasted pine nuts (optional)

This veggie-packed tart is a

great centrepiece for a picnic
or special lunch outdoors


AUGUST 2014 11

This month we love

Sunny shades

Holly Brooke-Smith nds a blast of yellow cheers up every kitchen

Kenwood kMix Hand Mixer,

Broste raw stoneware vase,

65, Debenhams

29.95 for two,

Alessi duck kitchen

timer, 35,
John Lewis
Fill Me with Sunshine apron, 24,

Large melamine latte

cup with lid, 8.98,

Passionfruit &
lime cupcakes,
2 for four,
Marks & Spencer

Small charcoal bucket

BBQ, 10, Tesco
Sandcastle bowl,
Ideal for holding
cones, but you can use

Cupcake Plant mug, 13.50,

Two-slice toaster,

19.99, Sainsburys



it for anything you like


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Enter your recipe now by visiting
Pitt Cue Co will work their
BBQ magic at Somersault

In season
At their best
in August

Fruit & veg

Broad beans
Currants (black,
red, white)
French beans
Globe artichokes
New potatoes
Rhubarb (outdoor)
Runner beans

Fish &
Cornish sardines
Trout (sea
and river)
Wild sea bass

Meat & game

Salt marsh lamb
Wild rabbit
Wood pigeon

AUGUST 2014 15

If you grow your own veg, this is the time of year when your hard work is
rewarded and you get to taste the results. Food writer Sara Buenfeld,
a passionate gardener, shares recipes and preserving advice so nothing
will go to waste Photographs PHILIP WEBB

Beetroot & shallot Tatins, p18



In season
Taste team comment
These are absolutely delicious,
can stand up to lots of herbs,
and made a very substantial
lunch. They are a rm favourite among
my veggie friends. MARIANA

Beautiful beetroot
& feta patties
Use homegrown herbs if you have them



PREP 15 mins

COOK 8-10 mins

200g/7oz cooked and peeled

beetroot, coarsely grated
200g pack feta, crumbled
3 spring onions, nely sliced
2 tbsp chopped dill
2 tbsp chopped mint
2 large eggs, beaten
100g/4oz fresh breadcrumbs
2 tbsp olive oil
200g pot 0% Greek yogurt
1 tbsp tahini
4-6 atbreads
salad items such as young beetroot
leaves, dill or mint, and sliced
cucumber and shallot
lemon wedges
1 Pat the beetroot dry with kitchen
paper. Tip into a bowl and stir with
the feta, spring onions, herbs, eggs
and breadcrumbs. Season and shape
into 18 patties.
2 Heat the olive oil in a large frying pan,
add the patties in batches and cook
for 4-5 mins each side until rm and
golden. Meanwhile, mix the yogurt with
the tahini and 2 tbsp water, and warm
the atbreads (I do this over a gas ame
so that they char a little, but it can be
done in a microwave or oven instead).
3 Spread the warm atbreads with
some of the tahini yogurt, then add the
salad items. Top with the hot patties,
squeeze over some lemon juice, then
roll up and eat with your ngers.
PER SERVING (6) 218 kcals, protein 10g, carbs 16g,
fat 13g, sat fat 6g, bre 2g, sugar 4g, salt 1.7g
AUGUST 2014 17

How to cook beetroot

Trim off the leaves just keep a small
amount of stalk still attached to stop
them from bleeding. Drizzle with oil and
roast whole at 200C/180C fan/gas 6 for
20 mins-1 hr, depending on their size,
until tender when tested with a skewer.
Alternatively, you can boil them.
Remove the skins once cooked and
cooled. Use rubber gloves (or oiled
hands) to stop the juice from staining.


You can start eating baby beets as soon

as they are conker-sized pull out every
other one as you go along the rows, as
its a good way to thin them so that the
remaining ones have room to swell.
The young leaves can be eaten in
salads, the larger ones shredded and
cooked like spinach. Beetroot is often
thought of as a salad veg, but it is so
much more than that. It marries well with
avours like horseradish, shallots, apple,
orange and raspberries, as well as herbs
like thyme, rosemary, mint and dill.
Salty cheeses, like feta, goats and
Roquefort, and smoked ingredients such
as mackerel, work well with beetroots
sweet, slightly earthy avour.
Put off by the purple staining juices? Go
for golden varieties, which taste very similar.
Beetroot can stay in the ground over winter,
provided it doesnt get waterlogged and is
protected against frost with a thick layer of
straw or horticultural eece. Once lifted,
they will keep for a few months in a dry,
dark airy place, or try pickling them (below).

Beetroot & shallot Tatins


1 OF 5

SERVES 4 as a starter, 2 as a main

PREP 10 mins

COOK 30 mins

Pour boiling water over the shallots before

peeling them it makes the job much easier.

50g/2oz butter, plus extra for greasing

12 shallots, halved if large
tbsp olive oil
50g/2oz walnut pieces
2 garlic cloves, chopped
3 rosemary sprigs, chopped
2 tbsp maple syrup
2 tbsp red wine vinegar
12 cooked baby beetroot, or 12 wedges
225g/8oz all-butter puff pastry
plain our, for dusting
handful rocket

Boil 1 litre malt vinegar with 2 blades

mace, 1 cinnamon stick, 2 bay
leaves, 1 tbsp black peppercorns
and 10 allspice berries. Turn off the
heat and leave to infuse while you cook
1kg large raw beetroot in simmering
water for up to 1 hr until tender.
Drain and, when cool enough, slip off
the skins (using rubber gloves). Slice the
beets and pack into hot sterilised jars.
Strain the vinegar and pour into the jars,
ensuring that the slices are completely
covered. Top up with extra vinegar if
there isnt quite enough. Store in fridge
once opened and use within 6 months.

1 Heat oven to 220C/200C fan/gas 7

and grease 2 x 15cm sandwich tins
with solid bases. In a non-stick pan,
gently cook the shallots in the oil until
golden and softened. If they start to
colour before softening, add a dash of
water and cover the pan. Tip out the
shallots and wipe out the pan.
2 Put the butter in the pan with the
nuts, garlic, rosemary, maple syrup and
vinegar. Season and allow to bubble until
syrupy. Tip in the shallots and cook
briey, stirring to coat them. Spoon half
the shallots and syrup into each tin, then
add the beetroots, alternating them with
the shallots as you go.
3 Cut the pastry in half, then roll out each
piece on a lightly oured surface until
just larger than the tins. Place the pastry
over the vegetables and tuck it down
the insides of the tin. Trim off any excess
with scissors and pierce the middle of
the pastry with a knife to make a hole
for steam to escape. Bake for 15-20 mins
until golden. Cool for a few mins in the
tin, then turn out onto plates and top
with the rocket.

PER 50G 23 kcals, protein 1g, carbs 5g,

PER SERVING (4) 507 kcals, protein 10g, carbs 39g,

fat none, sat fat none, bre 1g, sugar 4g, salt 0.1g

fat 34g, sat fat 14g, bre 5g, sugar 18g, salt 1.0g

Pickled sliced beetroot



MAKES 2-3 x 500ml jars

PREP 15 mins

COOK 1 hr



Of all the vegetables, runner beans remind

me of my childhood, as I was often sent
up the garden to pick them before lunch.
Some beans can be surprisingly elusive, so
little people peering into the leafy wigwam
can be very useful to make sure that none
are secretly going to seed which would
stop production.
If you keep on top of the picking, the
plants will provide beans for eight weeks
or more. They are best when 15-20cm
long, before the pods start to toughen
and the strings down their side appear
although these can be deftly removed
with the sweep of a potato peeler.
Runner beans are delicious lightly
cooked in summer salads like a Nioise
as well as tossed with tomatoes and
new potatoes in a mustard vinaigrette.
Their distinctive avour is lovely with eggs,
sh, chicken, capers, lemon and lots of
herbs, including basil, mint, tarragon,
chives and parsley.
To prepare, cut into chunks or make
long pieces by slicing them at an angle.
I struggled to pull the beans through
my mums bean shredder recently and
decided a sharp knife was actually faster
and more efcient. Ive used the surplus
beans in chutneys and pickles in the past,
but freezing them is best I think.

Blanching beans for the freezer

Bring a large pan of water to the boil,
preferably a pasta pan so that you can
lift the beans, then reuse the water for
the next batch.
Prepare the beans, then add to the
boiling water for 2 mins. This will kill
the enzymes that make the beans
deteriorate, and will set the colour.
Cool in iced water, then pat dry and
pack into freezer bags, removing as
much air as you can. They will keep for
up to a year cook from frozen, adding
them to boiling water.


In season
our cover

Runner bean
& prawn paella


PREP 10 mins

COOK 30 mins

The prawns are not essential, but they do

make it extra special for a Saturday night
supper with friends.

2 tbsp olive oil

2 onions, chopped
4 garlic cloves, sliced
8 skinless chicken thighs
225g/8oz paella rice
1 tbsp sweet paprika
100ml/3 oz dry white wine
850ml/1pts hot chicken stock,
stirred with 2 large pinches of
saffron threads
350g/12oz runner beans, peeled down
their sides to remove any strings,
then thickly sliced into chunks
1 large red pepper, deseeded and
200g/7oz uncooked large king prawns

1 Heat the oil in a paella pan or large

frying pan, add the onions and garlic,
and fry for 5 mins. Push the onions over
to one side, add the chicken and cook
for 10 mins, turning occasionally, until
the chicken is nicely coloured.
2 Stir in the rice and paprika, then pour
in the wine. Let it sizzle a bit, then stir in
the saffron stock. Add the beans and
pepper, and cook, stirring occasionally,
for 15 mins until the rice is tender and
has absorbed most of the stock. If it
starts to look dry, add a splash more
stock. Add the prawns for the nal few
mins, if using, until they turn from grey
to pink. Season generously and allow to
stand for 1-2 mins before serving.
PER SERVING 533 kcals, protein 49g, carbs 53g,
fat 12g, sat fat 3g, bre 7g,
sugar 8g, salt 0.9g

AUGUST 2014 19

Spaghetti with
tomatoes & basil

Seared tuna & anchovy

runner beans



PREP 5 mins

1 OF 5



COOK 10 mins

3 tbsp snipped chives

12 basil leaves
2 tbsp chopped mint, plus a few
small leaves, for serving
zest and juice 1 small lemon
2 tbsp extra virgin olive oil
1 tbsp Dijon mustard
1 tbsp small capers
6 anchovies (smoked or unsmoked),
300g/11oz runner beans, sliced
2 tuna steaks
small handful at-leaf parsley
2 tbsp toasted aked almonds
1 Put the chives, basil and mint in a small
food processor with the lemon zest and
juice, oil and mustard. Blitz to a pure.
Take out 2 tbsp to use as a coating for the
sh, then stir the capers and anchovies
into the rest.
2 Cook the runner beans in boiling salted
water or steam for 5 mins until tender
but still with a little bite.
3 Brush the tuna with the reserved
herby mixture and griddle for 2-3 mins
each side until cooked but still a little
pink in the centre. Toss half the caper
dressing through the warm beans with
the parsley and pile onto plates. Top
with the tuna, spoon over the remaining
dressing and scatter with the almonds
and mint leaves.
PER SERVING 449 kcals, protein 42g, carbs 6g,
fat 29g, sat fat 4g, bre 4g, sugar 5g, salt 2.7g

LOW 1 OF 5

PREP 5 mins

COOK 10 mins

This is so simple yet tastes so good

although the tomatoes need to be really
ripe and full flavoured.

One of the joys of growing your own
tomatoes is that you can experiment with
varieties that might not be in the shops
and there are so many to discover. For
inspiration, I like, which
has some interesting varieties with good
feedback from gardeners.
Another of the joys is picking them when
they are absolutely, perfectly ripe and
enjoying them very simply try them on
toast rubbed with garlic: squash a tomato
on top, drizzle with olive oil and sprinkle
with salt. Ridiculously good!
When the season really gets going, you
may notice that some of your tomatoes
start splitting. This is due to over-watering,
so dont be too generous, check plants
after a rainy spell and use any split ones
rst. As soon as there is a chance of frost,
pick your tomatoes even if they are still
green, as the plants wont survive (unless
theyre in a greenhouse).
Unfortunately, tomatoes dont freeze
well due to their high water content.
However, they make delicious chutneys
and ketchups there are lots of recipes
at I have also bottled
them over the years in brine, but I think
frozen passata (provided you have room
in the freezer, see right) gives you the
greatest exibility once the season is over.

250g/9oz spaghetti
2 banana shallots, nely sliced
2 garlic cloves, nely chopped
4 large tomatoes, chopped
25 basil leaves (ideally from a
growing pot)
100g/4oz pitted Kalamata olives
3 tbp extra virgin olive oil
2 tbsp balsamic vinegar
Boil the pasta following pack instructions,
about 9 mins. Meanwhile, put all the
remaining ingredients in a large bowl
with plenty of seasoning and toss
together. Drain the pasta well, add to
the tomato mixture and toss everything
together until well mixed.
PER SERVING 340 kcals, protein 9g, carbs 49g,
fat 12g, sat fat 2g, bre 5g, sugar 6g, salt 1.5g

Simple passata


MAKES about 750g/1lb 10 oz

PREP 5 mins

COOK 1 hr

Chop 1kg tomatoes and put in a pan

with 1 tbsp olive oil and 1 tsp each salt
and sugar, cover and cook gently, stirring
frequently, until very soft. Remove the
lid and, if it looks very juicy, cook a little
longer to concentrate it.
Traditionally it would be sieved now,
but I blitz the lot with my hand blender,
skin and all.
Cool and pack into convenient
packages, from ice-cube size for gravies
to 500ml for soups, curries and
casseroles. You could add other avours
like garlic, herbs, chilli, onion and celery,
but I like to keep mine simple.
PER 250G 95 kcals, protein 2g, carbs 11g, fat 5g,
sat fat 1g, bre 4g, sugar 11g, salt 1.7g

Taste team comment

This spaghetti dish initially
looked simple and bland, but
the tomatoes and basil were so
fresh basil leaves from the plant, not a
packet, have much more avour. MARK



In season

No-cook pasta sauce

AUGUST 2014 21


Homegrown courgettes, picked and

cooked straight away, taste completely
different to shop-bought. They are rmer
and have more avour, provided that you
pick them before they grow too big.
Their mild taste means they are also
a good carrier of avours, and work well
with Mediterranean favourites like basil,
tomatoes, olives, capers, feta and
houmous. Theyre also excellent cooked
with spices prawn & courgette curry is a
particular favourite (nd Fragrant courgette
& prawn curry at
It is surprising how quickly courgettes
can grow, so if you have any that are
starting to get too large, remove them
from the plant as soon as possible and
turn them into Courgette & ginger
marmalade (below).
Sadly, like tomatoes, courgettes dont
freeze that well because of their high
water content try freezing them slightly
undercooked in a tomato sauce.

Courgette & ginger

Tomato salad with sizzled
chorizo vinaigrette
OF 5


PREP 10 mins

COOK 5 mins

If you grow several varieties of tomato, salads

are a good way to show them off to their full
advantage. The green tomatoes are not
underripe they are a sweet variety.

2 tbsp olive oil

1 red onion, quartered and sliced
85g/3oz chorizo, skinned and nely
250g/9oz mixed tomatoes sliced,
halved or quartered, depending on
size (red, gold, green and yellow
look good together)
400g can cannellini beans, drained
1 avocado, stoned, peeled and

good handful baby spinach

2 tbsp Sherry vinegar
1 garlic clove, chopped
1 tbsp chopped oregano
crusty bread, to serve



MAKES about 3 x 500ml jars

PREP 20 mins

COOK 25 mins

1 Heat half the oil in a small pan, add the

onion and chorizo, and cook over a low
heat until the oil starts to be released
from the sausage.
2 Meanwhile, tip the tomatoes, beans,
avocado and spinach into a salad bowl
but keep an eye on the chorizo to
ensure that it doesnt burn.
3 Add the remaining oil to the pan with
the vinegar, garlic and oregano, then
stand back as it will sizzle quite violently.
Remove from the heat, pour on top of
the salad and toss well. Serve with
crusty bread.

Remove the zest from 2 lemons with

a potato peeler, cut into shreds, then
squeeze the juice.
Peel, deseed and quite nely dice
1kg large courgettes. Cook with half
the lemon juice, all the zest and 50g
coarsely grated ginger in a large pan,
stirring frequently, until the courgettes
are tender but still holding their shape.
Pour in 1kg jam sugar (with pectin)
with the remaining lemon juice. Stir
until dissolved, then bring to the boil and
cook for 10-15 mins until a little of the
marmalade dropped onto a chilled saucer
sets. Allow to cool for 10 mins, then pot
into sterilised jars and use within 1 year.

PER SERVING 529 kcals, protein 18g, carbs 33g,

PER TBSP 44 kcals, protein none, carbs 11g,

fat 36g, sat fat 9g, bre 8g, sugar 11g, salt 1.3g

fat none, sat fat none, bre none, sugar 11g, salt none

In season
Courgette & orange cake
with cream cheese frosting


CUTS INTO 12 slices

PREP 10 mins

COOK 50 mins
Courgettes are as successful as carrots in
baking, giving a moist, slightly speckled
sponge. In fact, many of my tasters thought
this was even better than carrot cake!


350g/12oz courgettes (no need to
peel them)
200g/7oz soft brown sugar
125ml/4 oz sunower oil
3 large eggs, lightly beaten
grated zest 1 orange
1 tsp vanilla extract
100g/4oz sultanas
300g/11oz self-raising our
1 tsp baking powder
200g/7oz full-fat cream cheese
100g/4oz icing sugar, sifted
good grating of orange zest

1 Heat oven to 180C/160C fan/gas 4.

Lightly oil and line a 1kg loaf tin with a
strip of baking parchment. Finely grate
the courgettes, then squeeze out as
much liquid as you can with your hands
(too much will make the cake soggy).
2 Stir the courgettes with the sugar,
sunower oil, eggs, orange zest, vanilla
and sultanas, then fold in the our and
baking powder until they disappear,
but dont overmix.
3 Scrape the mixture into the tin and
bake for 50 mins until a skewer inserted
into the cake comes out clean. Remove
from the tin and cool on a wire rack.
4 Meanwhile, beat the cream cheese
with the icing sugar (dont overbeat as
this can make the mixture too soft), then
chill. Spread over the cooled cake, scatter
with the zest and chill until ready to
serve. Will keep for a week in the fridge.
PER SERVING 391 kcals, protein 5g, carbs 49g,
fat 20g, sat fat 7g, bre 2g, sugar 31g, salt 0.5g

Taste team comment

This delicious cake is
surprisingly light, and the orange
avour really came through. It
was perfect with a cup of tea. LOUISE

If you like carrot

cake, youll love this

AUGUST 2014 23

In season




2 OF 5


PREP 10 mins

COOK 1 hr 20 mins
This gets very hot in the oven, so let it cool
a little before eating, then the flavours will
really come through. Serve on its own, or
with a leafy salad or wilted spinach.

sunower oil, for greasing

650g/1lb 7oz medium courgettes
12 slices ciabatta (about two-thirds
of a loaf)
150g pack garlic & herb cream cheese
4 large eggs
500ml/18 oz semi-skimmed milk
4 tbsp fresh pesto
3 large tomatoes, thickly sliced
(each into thirds is best)

1 Heat oven to 180C/160C fan/gas 4

and grease a rectangular ovenproof
dish. Cut the courgettes in half across,
then cut each one lengthways into 3 long
slices and brush sparingly with oil. Heat
a griddle pan and cook the courgettes
in 2 batches for 6 mins each side until
softened and charred.
2 Meanwhile, spread the bread
generously with the cheese. Beat the
eggs, milk and pesto together with
seasoning. Arrange the bread in the
dish, stacking the slices vertically as
though in a toast rack, then arrange the
courgettes and tomatoes between the
slices you can put 2 slices of courgette
between some to pad them out. Pour
over the pesto mixture and bake in
the oven for 55 mins-1 hr until set and
starting to puff up.
PER SERVING 626 kcals, protein 25g, carbs 50g,
fat 34g, sat fat 5g, bre 7g, sugar 14g, salt 1.8g

Food styling SARA BUENFELD assisted by EMMA GODWIN | Styling REBECCA NEWPORT

Cheese & courgette

pesto pudding

For more veg inspiration,



La Madeleine Bonne Maman. A traditional French recipe with

fresh eggs and butter. Lovingly baked, individually wrapped.
Delicious to eat.

BBQ chicken
goes global
Light up your barbecue with these exciting new ideas for different cuts of chicken,
inspired by avours from around the world
Recipes EMILY KYDD Photographs DAVID MUNNS

The secret to super-succulent chicken
Beer can chicken, p28


In season

Sticky wings
with a spicy kick

Korean BBQ wings


SERVES 6 (2 skewers each)

plus soaking

PREP 10 mins

COOK 40 mins

Stretching out the chicken wings means

they cook evenly and are easier to eat.

12 chicken wings
1 tbsp sunower oil
1 tbsp sesame seeds, toasted
2 spring onions, nely sliced
at an angle
4 tbsp rice wine vinegar
3 tbsp soy sauce
5 tbsp golden caster sugar
2.5cm/1in piece ginger, peeled and
1 tbsp sriracha chilli sauce (or other
hot chilli sauce)
4 tbsp tomato ketchup
1 Soak 12 wooden skewers in water for
at least 10 mins. To make the sauce, pour
the vinegar and soy into a jug. Heat the

sugar and 1 tbsp water in a small pan

until the sugar has dissolved, then
simmer until it turns a deep caramel
colour. Standing well back as it will spit,
pour in the vinegar and soy. Reduce the
heat and let it bubble for a few mins, then
add the remaining sauce ingredients, stir
well and cook for 5 mins until smooth
and thickened. Set aside.
2 Light the barbecue (or set your oven
grill to medium). Once the coals have
died down, spread out to an even layer.
Cut the tips from the chicken wings, then
stretch them out as straight as you can
and push a skewer through the length of
each wing. Brush the skin with the oil and
season. Cook the wings on the barbecue
or under the grill for 10 mins each side,

until the chicken is cooked through and

the skin is golden brown and crisp.
3 Remove the skewers to a large plate.
Pour two-thirds of the sauce into a
bowl, reserving the rest in the pan.
Using a brush, coat each skewer well
with the sauce from the bowl, then
return them to the barbecue or grill
and cook for a further 2-3 mins each
side until the sauce has caramelised.
4 Transfer the skewers to a serving
platter. Reheat the reserved sauce,
adding a splash of water to loosen
if needed, then drizzle over the
skewers. Top with the sesame seeds
and spring onions.

I got
sriracha sauce
from a Chinese
supermarket as
they didnt have
it where I normally
shop, and it gave
a lovely heat to
this dish without
overpowering it.

PER SERVING 344 kcals, protein 24g, carbs 25g,

fat 17g, sat fat 4g, bre none, sugar 24g, salt 1.9g 27

Beer can chicken

Spiced yogurt
spatchcock chicken

5 Leave the chicken to rest for 20 mins,

then scatter over the coriander and serve
with chapatis warmed on the barbecue,
raita and your favourite chutney.


PER SERVING 478 kcals, protein 49g, carbs 4g,



PREP 10 mins

COOK 1 hr 20 mins


PREP 15 mins plus at least 5 hrs

COOK 55 mins

fat 31g, sat fat 11g, bre none, sugar 3g, salt 0.5g

This method of cooking a chicken may look a

little undignified, but it is guaranteed to keep

A spatchcocked chicken is ideal for the

the meat really tender and juicy. It has its

barbecue as it cooks quickly and evenly.

roots in the US, where it is also known as

Get your butcher to prepare it for you,

beer butt chicken or dancing chicken.

check out our video on,

or turn to page 122.

1.8kg/4lb chicken
3 tbsp olive oil
440ml can of beer
1 tbsp muscovado sugar
1 tbsp sweet smoked paprika
1 tsp cayenne pepper
2 tsp English mustard powder
2 tsp dried thyme
1 tsp celery salt
1 Light a lidded barbecue. Let the ames
die down and the coals turn ashen, then
mound the coal up on one side. If using a
small barbecue, you will have to remove
the grills and place a sturdy roasting tin
on the oor of the barbecue, next to the
coals this will give you space to close
the lid once the chicken is in. If you have
a large barbecue, the chicken can sit
directly on the grills (or on a tray on the
grills, so that it doesnt topple over.)
2 To make the rub, mix all the ingredients
together with a good grinding of black
pepper. Drizzle the chicken with the
oil, sprinkle over the rub and massage
it into the skin, making sure you get
into all the nooks and crannies, even
inside the cavity.
3 Use a can opener to take off the top
of the can of beer. Pour out half the beer
(tip into a glass to drink!) and leave the
rest in the can, as it will keep the chicken
moist while it cooks. Pop the chicken
onto the can, legs down, so that it looks
like it is sitting upright with the can in its
cavity. Stand the chicken and can upright
on the barbecue, either in the roasting tin
or directly on the grill, on the side with
no coals. Close the lid and cook for
1 hr 20 mins until the chicken is browned,
the meat tender and the juices run clear.
If the juices arent clear, cook for a further
10 mins, then check again. (To cook in
the oven, heat to 200C/180C fan/gas 6.
Sit the chicken on a baking tray, place in
the bottom of the oven, and follow the
same cooking time.)
4 Remove the chicken from the
barbecue, cover lightly with foil and leave
to rest for 20 mins before serving.
PER SERVING (6) 397 kcals, protein 38g, carbs 5g,
fat 24g, sat fat 6g, bre none, sugar 5g, salt 1.6g

1.8kg/4lb chicken, spatchcocked

juice 1 lemon
2 tsp mild chilli powder
85g/3oz natural yogurt
85g/3oz coconut cream
3 garlic cloves, crushed
2.5cm/1in piece ginger, peeled
and grated
1 tbsp tomato pure
1 tsp each ground cumin, ground
coriander and garam masala
tsp grated nutmeg
1 tsp turmeric
1 tbsp olive oil
small bunch coriander
cucumber raita
1 Pop the chicken in a large dish and
slash the legs a few times with a sharp
knife. Mix together the lemon juice, chilli
powder and 1 tsp salt. Pour this over the
chicken, turning so that it coats both
sides. Cover with cling lm and chill for
1 hr. Meanwhile, whizz the remaining
ingredients (except the oil) and some
black pepper in a blender until smooth.
2 Remove the chicken from the fridge
and spoon over the spicy paste, making
sure it covers both sides. Chill for at
least 4 hrs, preferably overnight.
3 Light a lidded barbecue and let the
ames die down. Once the coals have
turned ashen, mound them up on one
side. Drizzle the skin of the chicken
with the oil and place, skin-side down,
on the side of the barbecue with the
coals underneath. Cover with the lid
and cook for 15-20 mins until charred.
4 Flip the chicken over and move to the
side with no coals underneath. Close
the lid and cook for a further 20-25 mins
until cooked through. Check that the
juices run clear; if not, return to the
barbecue for a further 10 mins, then
check again. (To cook in the oven,
heat to 200C/180C fan/gas 6, place
on a wire rack over a tray and cook for
45-55 mins. To char the skin, grill for a
further 5-10 mins if needed.)

Chicken wings with soy sauce and chilli
will shine with a scented wine like Torronts,
Argentinas signature perfumed white, so
serve Linda Mora 2013, San Juan, 13.5%
(5.99, The Co-op). Also enjoy it with the
Beer can chicken if youre not serving beer!
For the Spiced yogurt chicken, try the
juicy red Spanish Calima Garnacha 2013,
Catalunya, 13.5% (5.99 each when you buy
two bottles until 1 September, Majestic).
Pick a deeply coloured Greek ros for the
kebab and the Paillard of chicken. Made from
the Xinomavro grape in northern Greece, the
classically named Phaedra 2013, 12% (8.99,
Waitrose), is fresh with oodles of berry fruit.


Barbecues arent just about grilling food quickly. Theyre
also great for slow cooking. Deciding whether to use the
direct or indirect method depends on the size and
thickness of the food.


Hot and quick cooking
This method is ideal for foods that dont take long to cook,
such as sausages, steaks, burgers, pieces of chicken and
vegetables. The hot coals need to be spread evenly under
the grill then cook your food directly over the heat source.
Its good for getting a lovely caramelised surface and
achieving attractive grill marks.


Low and slow cooking
Best for larger cuts that take longer to cook, like whole
chickens, ribs and butteried lamb, or tougher meat. Youll
need a lidded barbecue, as youre creating an atmosphere
like a conventional oven to slowly and evenly cook the
food. If you dont have a lidded barbecue, you should
use a conventional oven.
The hot coals need to be piled up on one side of the
barbecue then cook your food on the grill over the side
without any coals underneath. This method avoids the food
getting burnt before it is cooked through. Keep the lid closed
throughout to maintain an oven-like environment.

If youre using a gas barbecue, youll only need to heat
one side to a low temperature for the indirect method (the
beer can, spatchcock and kebab recipes). To use the direct
method, heat both sides to medium.

To watch a video of Barney, our Food editor, preparing

Beer can chicken, download the August Good Food
app from the Apple App Store.

In season
Turn your BBQ into a tandoor oven

Taste team comment

The chicken looked amazing and
was so avoursome: deliciously
zingy lemon, well balanced with
the creamy yogurt and coconut. Ill be
cooking this all summer! MARK

AUGUST 2014 29

In season
Make your own authentic kebab

Greek chicken kebab



PREP 20 mins plus overnight

COOK 55 mins

The Greeks refer to their version of the

Turkish doner kebab or Middle Eastern
shawarma as gyro. Pieces of marinated
chicken or pork are packed onto a spit
and cooked upright in a rotisserie oven.
The meat is then sliced off and stuffed into
warm pittas. Cooking on a barbecue is a
great way to do this, and using chicken thighs
means the meat stays really succulent.

12 boneless, skinless chicken thighs

2 garlic cloves, crushed
zest and juice 1 lemon
1 tsp ground cinnamon
tsp ground allspice
1 tbsp dried oregano (wild if possible)
2 tsp paprika
4 tbsp olive oil
small bunch parsley, nely chopped
pitta bread
Dill yogurt sauce (see recipe, right)
Tomato, red onion & cucumber salad
(see recipe, right)
romaine heart lettuce leaves,
shredded, or other crunchy lettuce

Paillard of chicken
with lemon & herbs


PREP 15 mins plus 2 hrs

COOK 5 mins

Paillard is a French term, meaning a piece

of meat that has been pounded until thin
and flat, then cooked quickly. Its a great
way to barbecue chicken breasts, as it
ensures they wont dry out.

6 skinless chicken breasts

2 tbsp olive oil
tbsp balsamic vinegar
140g bag rocket
25g/1oz Parmesan
lemon wedges
2 garlic cloves
3 rosemary sprigs, leaves nely
6 sage leaves, nely shredded
zest 1 lemon and juice of
3 tbsp olive oil

PER SERVING 323 kcals, protein 31g, carbs 1g,

fat 21g, sat fat 5g, bre none, sugar none, salt 0.3g

Dill yogurt
Mix 6 tbsp
Greek-style yogurt

with 3 tbsp

Stir through
a few nely
chopped dill
sprigs and

some seasoning.
Chill until ready
to serve.

red onion
& cucumber
Roughly chop
6 large vine
tomatoes, nely

slice 1 red onion,

then peel, deseed
and thickly slice
1 cucumber.
Toss everything
together in a
large bowl, then
squeeze over juice
lemon and
some seasoning
just before serving.

1 Place each chicken breast between 2

sheets of cling lm or baking parchment.
Use a meat mallet or rolling pin to
bash each piece of chicken atten
out to an even layer about 0.5cm thick.
Transfer to a dish.
2 To make the marinade, crush the
garlic with a good pinch of salt using
a pestle and mortar. Add the rosemary
and sage, and give everything a good
pounding. Stir through the lemon zest
and juice, olive oil and some ground black
pepper. Pour the marinade over the
chicken, ensuring that its well coated.
Cover and chill for at least 2 hrs.
3 Heat the barbecue. Once the ames
have died down, spread the coals out
to an even layer. Cook the chicken for
1-2 mins each side. Transfer to a board
and leave to rest for a few mins.
4 Meanwhile, pour the oil and balsamic
vinegar into a large bowl. Add the rocket
and some seasoning. Toss together,
then shave over the Parmesan. Serve
the salad with the chicken, with lemon
wedges to squeeze over.
PER SERVING 240 kcals, protein 32g, carbs 1g,
fat 12g, sat fat 3g, bre none, sugar 1g, salt 0.3g


1 In a large bowl, combine all the

ingredients for the marinade, along with
a good few pinches of salt and some
pepper. Add the chicken thighs and
mix everything together. Cover and
chill overnight.
2 Light a lidded barbecue, then let the
ames die down. Once the coals have
turned ashen, mound them up on one
side. Thread the chicken thighs onto
2 metal skewers so that both skewers
go through each piece of meat packing
the thighs down so that they are really
compact. Place the chicken kebab on the
side without any coals underneath. Pop
the lid down and cook for 45-55 mins,
turning regularly, or until cooked through
prise the chicken pieces apart in the
centre to check this. Cover the chicken
with foil and leave to rest for 20 mins
before slicing. (If cooking in the oven,
heat to 200C/180C fan/gas 6. Rest a
wire rack over a roasting tin and place
the chicken on top. Cook for 45-55 mins
or until cooked through.)
3 Slice strips of chicken from the
kebab and stuff into pittas, warmed
on the barbecue. Serve with Dill
yogurt sauce (right), the Tomato, red
onion & cucumber salad (right), and
crunchy lettuce.



Cooks in a ash


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AUGUST 2014 31

A month of

Crunchy peanut banoffee sundae


Whizz-choc-pop super sundae


In season


Boozy pinea
pple & coconut sundae


Ice cream sundaes are enjoying a revival!

No longer a treat just for kids, these indulgent
new recipes will make even the most
grown-up of gourmets giddy with delight

breakfast Knickerbocker Glory 33


Its not just our Italian vine-ripened Tomatoes that are
bursting with Napolina passion. Whether its the love
and patience poured into every bottle of Extra Virgin
Olive Oil or Pasta made with Italian durum wheat
semolina, all of our food is lovingly prepared and
truly bursting with favour.

The heart of Italian cooking

In season
Crunchy peanut
banoffee sundae

Boozy pineapple
& coconut sundae


1 OF 5


PREP 5 mins

COOK 5 mins

3 tbsp caramel from a can (we used

1 tbsp smooth or crunchy peanut
1 tbsp milk
2 scoops toffee or caramel ice cream
2-4 scoops vanilla ice cream
1 large banana, sliced
1 heaped tbsp roughly chopped salted
1 caramel wafer, halved


PREP 5 mins

COOK 5 mins

200g tub prepared fresh pineapple

50ml/2 oz coconut liqueur, such as
1 tbsp golden caster sugar
4 ginger nut biscuits, crumbled
4 scoops coconut ice cream
handful dried sliced coconut or
desiccated coconut
dried pineapple rings, to decorate
(optional, see below)

Heat the caramel, peanut butter, milk

and a pinch of salt in a saucepan,
whisking until smooth. Divide half the
warm sauce between 2 sundae glasses.
Layer the remaining ingredients in the
glasses, nishing with another drizzle
of sauce, a sprinkling of peanuts and
a caramel wafer.

Put the pineapple, coconut liqueur and

sugar in a pan. Cook over a high heat for
5 mins until syrupy and the sugar has
dissolved, then cool for 5 mins. Crumble
a ginger nut biscuit into each sundae
glass and top with the syrupy pineapple.
Layer the remaining ingredients on top,
nishing with dried coconut and a dried
pineapple ring.

PER SERVING 733 kcals, protein 14g, carbs 87g,

PER SERVING 488 kcals, protein 5g, carbs 67g,

fat 37g, sat fat 19g, bre 3g, sugar 72g, salt 1.0g

fat 14g, sat fat 11g, bre 2g, sugar 59g, salt 1.4g


Heat oven to 140C/120C fan/gas 1. Peel

super sundae

and thinly slice a small pineapple into

rounds the thinner the better. Use a
small, sharp knife to remove the core



from each slice, then place on baking

PREP 5 mins

COOK 5 mins

trays lined with baking parchment. Bake

for 35-40 mins until dried out and lightly

2 x 32g pack milk chocolate buttons

splash of milk
handful popcorn (we used Butterkist
toffee popcorn)
2 scoops chocolate ice cream
2-4 scoops vanilla ice cream
handful raspberries
popping candy (optional)
2 chocolate cigarillos (optional)

golden. Will keep in a sealed container

Gently heat the chocolate buttons and

milk in a pan, stirring, until melted
and saucy. Divide between 2 sundae
glasses, saving a little for the top. Add
the remaining ingredients, nishing
with the reserved chocolate sauce,
some popcorn, popping candy and
a chocolate cigarillo.

4 tbsp granola
handful blueberries
2 tbsp clear honey or maple syrup
2-4 scoops raspberry sorbet
1 small ripe mango, peeled and sliced
2 scoops frozen natural yogurt

Lighter breakfast
Knickerbocker Glory
1 OF 5


PREP 5 mins



Divide the granola between 2 sundae

glasses (save a little for the top). Layer
the berries, honey, sorbet, mango and
frozen yogurt on top, then nish with a
nal sprinkling of granola, and a drizzle
of honey.

scoop of ice

PER SERVING 414 kcals, protein 7g, carbs 74g,

cream, see

fat 9g, sat fat 3g, bre 4g, sugar 59g, salt 0.2g

PER SERVING 489 kcals, protein 8g, carbs 60g,

Food styling EMILY KYDD | Styling LUIS PERAL

for up to 1 month.

fat 25g, sat fat 15g, bre 3g, sugar 55g, salt 0.5g

To get the

page 119

AUGUST 2014 35

from the
Whenever we go on
holiday to the coast
usually Cornwall we
make a pledge to eat
sh at every meal.
Its spanking fresh and
irresistible and then I think, why
dont we eat more of it at home? After
all, its good for us, easy to cook and
even economical, if you shop cleverly.
And in the summer, we can open the
windows or cook it outside to stop the
smell hanging around bonus!
Choosing sustainable sh can
sometimes be confusing, but the
advice from the experts is to eat a wide
variety, rather than creating pressure
on one particular kind. As a general
rule, choose sustainable line-caught
and organically farmed sh.
I tend to use the Marine
Conservation Societys
website, which gives each sh a rating,
and look for the Marine Stewardship
Councils blue certication stamp at
the shops (
Here are some of the sh Im
cooking with this summer:
Sea bream Several sh come under
the name bream, but for my recipe
(p38) I chose gilt-head. These silvery
sh are often farmed; choose organic
if you can for minimum impact.
Fairly small, sea bream are perfect for
cooking whole or as llets, and have
rm, sweet esh that can stand up
to pan-frying without falling apart.
You could also use black bream.
Sea bass This has become a victim

of its own success with some stocks

struggling. I used farmed organic sea
bass for the recipe on p39. It has a
delicate esh that works wonderfully
with Mediterranean and Asian
avours, and a skin that is delicious
to eat once its crisped. Wild sea bass
are larger than farmed.
Mackerel Such a distinctive sh in

looks and avour, mackerel is packed


Summer is the ideal time to get more

adventurous with sh and seafood,
says food writer Jane Hornby


Sea bream



Sea bass


with omega-3 and is easy to cook. You

can use sardines or pilchards instead
of mackerel, as they have a similar,
rich oily esh, which also works well
with chilli and spices. Mackerel
doesnt need to be scaled.
Mussels Most mussels in the UK

are rope-grown, and should have

good, plump esh. The juices from
within the shell add a big boost
of avour, too. Look for mussels

without broken shells, and dont pick

your own from the shoreline, unless
youve been reliably told where its
safe to do so.
Smoked haddock and cod Large sh

take longer to reproduce, which is

why they can struggle to keep up
with shing pressure. Always choose
sustainable haddock and cod, and
try alternatives such as pollack
and coley, too.

In season
Mussel mouclade pasta
OF 5

SERVES 2 (easily doubled)

PREP 10 mins

COOK 15 mins
Ive been wanting to write this recipe for
years, since seeing la mouclade chalked
up on a board in a cramped, lively mussel
restaurant in Brussels. The slight spice of
mild curry powder enhances rather than
overpowers the mussels and although it
may sound weird pasta and spicy, creamy
liquor just go so well when they mingle in
the pan. My new favourite and budget
treat for two.

140g/5oz spaghetti or bucatini

1 tbsp butter
1 onion, nely chopped
2 tsp mild curry powder
2 garlic cloves, thinly sliced
500g/1lb 2oz fresh mussels, cleaned
and checked (see far right)
100ml/3 oz dry white wine mixed
with 50ml/2 oz water
4 tbsp double cream
good handful coriander (or parsley),
roughly chopped

1 Boil the pasta in salted water, following

pack instructions. Meanwhile, heat a
large, wide, lidded pan. Melt the butter
and add the onion. Cover and cook on
a medium heat for about 7 mins until
soft and turning golden here and there.
Add the curry power and garlic, and
cook for 1 min more.
2 Turn up the heat and add the mussels
to the pan. Pour in the wine (it should
steam dramatically), then cover with a
tight-tting lid. Cook over high heat for
5 mins, shaking the pan every now and
again, untll the mussels are wide open.
Discard any that remain closed, then lift
the mussels from the pan with a slotted
spoon and set aside. Drain the pasta
when its ready.
3 Stir the cream into the mussel cooking
liquor, then boil hard for 30 secs or so
until the sauce is the consistency of
single cream. If it gets too thick, add a
splash of water. Taste and check the
seasoning; I like this with lots of black
pepper, which gives heat, instead of
using chilli. Return the mussels to the
pan, add the coriander and the pasta,
and toss well. Serve in large shallow
bowls, with a bowl for discarded shells.

Buying and preparing mussels

I like to choose mid-size mussels so not
too big or too small and without too
many barnacles, as they all need scraping
off. They tend to smell of seaweed or, in
my mind, rock pools but anything more
than that, steer clear.
Keep mussels at the bottom of the
fridge in a bowl, unwrapped from plastic
bags but covered with damp kitchen
paper. Wash in cold water, pull away any
weedy beards, then tap sharply on the
countertop. Keep mussels that close,
discard any that dont. When cooked,
throw away any that have not opened.

PER SERVING 586 kcals, protein 22g, carbs 60g,

fat 26g, sat fat 14g, bre 5g, sugar 7g, salt 1.0g

Impressive new
seasonal main

AUGUST 2014 37

Sesame-crusted sh
with samphire & clams


PREP 10 mins

COOK 10 mins

Special Friday night

sh supper

Saline samphire and umami-loaded miso

go so well with sweet sea bream and clams.
You could also use sea bass, or any other
thinnish white fish fillets. I particularly enjoy
this with a smidge of hot chilli oil as well as
sesame a dish that makes you feel more
alive with each slurp.

2 nests (140g/5oz) medium or thick

egg noodles
2 llets sustainable white sh, skin
on, scaled and pin-boned (I used
sea bream)
4 tsp sesame seeds
3 tsp sunower or vegetable oil
thumb-sized piece ginger, peeled and
nely shredded
300g/11oz fresh clams (see below)
2 tbsp dry Sherry
90g pack samphire (or a few handfuls
from the shmonger)
2 x 18g sachets (or 2 tbsp) miso soup
paste (see below)
bunch spring onions, shredded
little sesame or chilli oil (or both),
to serve
1 Cook the noodles following pack
instructions. As soon as they are just
tender, drain in a colander, rinse under
the cold tap and set aside.
2 Slash each piece of sh 3 times
on the skin side. Season well and press
the sesame seeds over the skin in an
even layer.
3 Heat the oven to low, ready to keep the
sh warm. Put a couple of wide bowls in
to warm, too. Heat 2 tsp oil in a non-stick
frying pan, the sturdier the better. Add
the sh, and fry for 5 mins on the crusted
side until the seeds are pale golden and
the esh of the sh has changed colour
almost all the way through. Turn the sh
over, cook for a few secs more, then
remove to a plate and transfer to the
oven. Put the kettle on to boil.
4 Add the remaining oil to the pan and
sizzle the ginger for 30 secs. With the
heat very high, tip in the clams, then the
Sherry and 1 tbsp water. Put the lid on
and leave to steam and sizzle until the
shells are opened, about 1-2 mins. Shake
the pan every 30 secs or so. Add the
samphire, cover again and cook for 1 min
more until bright and just tender.
5 Make up the miso in a jug with 450ml
boiling water. Run boiling water through
the noodles to reheat, then pile into the
warm bowls. Spoon over the clams

(discard any that havent opened) with

the ginger, samphire and any juices,
plus the spring onions, then pour over
the miso and top with a piece of crisp
sh, sesame-side up. Drizzle with a little
sesame or chilli oil (or both), then dig in.
PER SERVING 601 kcals, protein 47g, carbs 54g,

Preparing clams
There seems to be a little debate out there about how best to
prepare clams for cooking. Sometimes they can be gritty, so
I put mine in a large bowl of heavily salted cold water and leave
them for 30 minutes or so. Lift out the clams there will most
likely be some grit or sand at the bottom. Discard any that do
not close when tapped.

fat 20g, sat fat 3g, bre 7g, sugar 3g, salt 3.3g

Pin-boning sh

MISO SOUP I used Marukome

Instant Miso Soup Sachets, available
online or in specialist shops. It has a dashi
(seaweed and sh stock) base, mixed
with delicate white miso, making it a
great choice for sh. Not all brands
are made with dashi, so if you use a
supermarket brand, taste the broth
before serving you may need to pep
it up with a little soy sauce.

Even if your shmonger has been careful, its best to check

lleted sh for bones. Run your nger along the esh side; any
bones will soon make themselves known. Use a pair of tweezers
(you can buy special sh bone tweezers from kitchen shops) to
yank out the bones, taking care not to damage the esh.
If your sh has a long line of small bones along the middle,
then you can cut them out instead. Using a very sharp, thinbladed knife, cut a ne V-shape, going either side of the bones
along the length of the llet down to the skin, but not through it.
Pull out the bones and the little esh attached in one neat strip.

In season
Whole stuffed roast
sh with fennel



PREP 15 mins

COOK 50 mins

This is inspired by the cooking of Sicily,

where the aromatic spices and dried fruit
of Arabian cuisine meet with the fresh fish
and vegetables of the Med.

2 fennel bulbs, halved and nely sliced

1 large onion, halved and nely sliced
3 tbsp extra virgin olive oil, plus extra
for drizzling
2 lemons, 1 zested then juiced, 1 cut
into wedges
200g/7oz couscous
pinch of saffron threads
250ml/9 oz chicken or vegetable
2 larger or 4 smaller whole sh,
cleaned and scaled (I used
Anglesey sea bass)
small pack dill, nely chopped
2 tbsp toasted pine nuts
250g/9oz baby plum or small
tomatoes, halved
1 tbsp currants
1 Heat oven to 200C/180C fan/gas 6. Put
the fennel and onion in a large roasting
tin and toss with 2 tbsp oil, 1 tbsp lemon
juice and plenty of seasoning. Roast for
20 mins until almost tender and starting
to caramelise. Meanwhile, put the
couscous in a medium bowl. Mix the
saffron and hot stock, pour over the
couscous and cover with cling lm.
2 Rinse the sh with cold water inside
and out, then pat dry. Slash deeply on
both sides and season with salt, pepper
and a pinch of the lemon zest. After
10 mins soaking, uff up the couscous
with a fork and add 2 tbsp lemon juice,
the remaining zest, the dill, 1 tbsp pine
nuts and seasoning to taste. Stuff the
couscous into the cavity of each sh,
reserving any leftover couscous for later.
3 Stir the tomatoes and currants into the
tin. Sit the sh on top and roast for about
30 mins, depending on its size. Look for
juices running from the slashes in the
esh. Tug gently on the back n if it
comes away easily, the sh is cooked.
4 Scatter with the rest of the pine nuts,
then serve from the tin, with lemon
wedges for squeezing over. Serve one
stuffed sh per person, or if you have
cooked large sh, gently lift the llets from
the top of the sh rst, then turn over
and repeat. Share out the couscous
stufng and leftover couscous.

Preparing a whole round sh

This is a messy job however, its
easier than you think. Cut along the
belly, from the small vent near the tail,
up to under the head. Scrape out all
the guts using a spoon, then scrape
along the blood line, which lies at
the top of the cavity.
Open the gills and snip them out with
scissors from each end (if you have ever
applied false eyelashes, this will be

horribly familiar). Rinse the sh to remove

all traces of blood. Put the sh in a plastic
carrier bag, then scrape the scales away
using the back of a large knife, going from
tail to head. The scales will ping from the
body and go into the bag, rather than all
over the kitchen.
Rinse the sh again, snip off all the
ns except for the dorsal (back), then
youre ready to go.

PER SERVING 489 kcals, protein 36g, carbs 45g,

fat 18g, sat fat 2g, bre 9g, sugar 11g, salt 0.5g
AUGUST 2014 39

Pyrex is a trademark of Corning Inc, used by permission


A dish for all seasons, nd your perfect

Pyrex dish at stockists nationwide.

Trusted in kitchens since 1915

For more details visit
Facebook Pyrex UK (Ofcial)

Twitter @PyrexUKOfcial

In season

Grilled mackerel with

escalivada & toasts

Capture the mood

of a Spanish holiday with
this Catalan classic

3 OF 5

SERVES 4 (easily doubled)

plus marinating

PREP 15 mins

COOK 30 mins

Escalivada is a punchy make-ahead Spanish

dish of grilled peppers, aubergines and
onions. It works really well with grilled or
barbecued fish and Ive also been stirring
any leftover escalivada into pasta, topping
pizzas and all sorts with it; turns out its
rather versatile.


3 very large or 4 medium peppers,
a mix of colours
1 red onion, halved and thinly sliced
3 tbsp extra virgin olive oil
2 medium aubergines
zest 1 lemon, juice of
1 rosemary sprig, nely chopped
2 tbsp small capers, drained
small pack at-leaf parsley, roughly
2 rosemary sprigs, nely chopped
3 garlic cloves, crushed
3 tbsp extra virgin oil, plus extra to
serve (optional)
1 large olive ciabatta, cut into 8 slices
tsp chilli akes or hot paprika
4 mackerel llets, pin-boned and
cut in half if large (or 8 butteried
1 Heat the grill as hot as it will go. Line
the grill pan or a large baking tray with
foil. Using a potato peeler, remove
most of the skin from the peppers,
then remove the seeds and slice
into 1cm strips. Toss with the onion
and 1 tbsp oil, then grill for 15 mins,
stirring halfway, until soft and charring
here and there.
2 Cut the aubergines into 1cm half
moons and brush sparingly with 2 tbsp
oil. Lay the slices over the peppers,
season well, then grill for 5 mins until
golden. Turn the aubergines over, scatter
with the lemon zest and rosemary, then
grill for 5 mins more until golden and soft
in places. Stir the capers and the lemon
juice into the vegetables. Season and set
aside. Make and chill up to 3 days ahead;
the avours will intensify as it matures.
Make sure you serve it just warm, with
the parsley folded through it.
3 For the toasts and sh, mix the
rosemary, crushed garlic, oil and some

seasoning. Brush half of this over one

side of the ciabatta slices. Mix the chilli
into the remainder, then brush over the
sh and let it marinate for anything from
5 mins to 1 hr in the fridge. Grill the sh,
skin-side up (or barbecue skin-side
down), for 4-5 mins, depending on the
thickness of esh, until just cooked
through and the skin is crisp. Grill the
bread until sizzling and golden. Top the

toasts with the escalivada, followed by

the sh, and serve with another drizzle
oil, if you like.
PER SERVING 606 kcals, protein 24g, carbs 48g,
fat 35g, sat fat 6g, bre 12g, sugar 17g, salt 1.2g 41

In season
Fish pie tart with
minted pea salad
1 OF 5


PREP 30 mins

COOK 1 hr

small pack mint, leaves picked

2 shallots, nely chopped
tsp sugar
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 heaped tsp wholegrain mustard

This is creamy and full of fish, but less heavy

than the usual mash-topped recipe. Any
chunky white fish will work in the filling,
however the smoked haddock is mandatory
for depth of flavour.


500g pack shortcrust pastry (or make
your own, see far right)
1 egg yolk and 3 whole eggs
250g/9oz piece undyed sustainably
sourced smoked haddock
250g/9oz chunky unsmoked sh
(I used sustainably sourced cod)
200ml tub crme frache
pack chives, snipped
grating of fresh nutmeg
handful of cooked sustainably shed
large prawns, defrosted if frozen
25g/1oz sharp cheddar or similar
cheese, grated
250g/9oz frozen petis pois
2 x 80g bags baby leaf salad with pea
shoots in the mix

1 Roll the pastry until just thicker than a

1 coin, and large enough to line a 23cm
uted tart tin (about 4.5cm deep) with
some excess. Line the tin with the pastry,
trim off the excess with a roll of the
rolling pin, then prick the base all over
with a fork. Chill for 15 mins. Heat oven
to 200C/180C fan/gas 6. Line the pastry
with a sheet of over-hanging foil and
press it into the corners of the tin.
Fill with baking beans, lift onto a baking
sheet and bake for 25 mins until the
pastry feels rm. Remove the foil and
beans, and bake for another 5 mins until
biscuity. Beat the egg yolk and brush it
all around the inside of the case. Bake
for another 5 mins until golden and
lacquered. Turn the oven down
to 180C/160C fan/gas 4.
2 Meanwhile, prepare the sh and lling.
Put the sh on a plate, cover with cling
lm and microwave on High for about
4 mins until the esh akes easily.
Alternatively, steam or gently poach the

sh, then drain well. Gently transfer

the sh to a colander and drain until
the pastry is ready. Beat the 3 eggs,
crme frache, chives and nutmeg
with seasoning.
3 Flake the sh into large pieces,
discarding any skin and bones, pat
dry with kitchen paper and put into
the pastry case. Tuck in the prawns
here and there. Pour the lling over,
scatter with the cheese, then bake for
about 35 mins or until golden and set,
with just a slight tremble in the middle
of the tart.
4 For the salad, boil the peas for 1 min
until just tender, then drain and cool in
cold water. Drain well, put in a large
bowl and top with the pea shoot salad
and mint leaves; chill until needed. Mix
the shallots with the sugar, vinegar,
oil and mustard together to make a
dressing. Season. Let the tart cool for
a few mins before serving. When
ready to serve, toss the salad dressing
with the peas, pea shoots and mint.
PER SERVING (6) 701 kcals, protein 29g, carbs 41g,
fat 47g, sat fat 19g, bre 5g, sugar 4g, salt 2.0g

To make your
own pastry
Bring together
125g salted
butter and
250g plain our
either with your
ngertips or in a
processor until it
looks like very ne
Separate an
egg, then beat
the yolk with
2 tbsp water.
Work this into the
rubbed-in mix
until it holds
together in
clumps with no
dry patches.
Knead a couple
of times until
smooth, shape
into a at disc,
chill for 30 mins,
then use, as left.
This makes the
right amount for
a 23cm tin, plus
a little excess.


Summery version
of sh pie

Fish was a dominant theme at this years

BBC Radio 4 Food and Farming awards.
Here are some standout producers and retailers:

Gigha Halibut, Scotland ( Winner of Best

Food Producer category Based on the island of Gigha, this
artisan business rears Scottish Atlantic halibut in land-based
tanks, so wild stocks are protected and no antibiotics are
required. The sh is smoked using oak chips made from whisky
barrels. Buy it at some shmongers or order online.
Veasey & Sons shmongers, East Sussex (veaseyandsons. Finalist in Best Local Food Retailer category
At this shmongers and oyster bar, set up by sherman Chris
Veasey and ex-chef Dan Howes, customers can both buy sh
and get advice on how to cook and eat it particularly useful
with more unusual varieties. Much of the catch is brought in
by Chriss own day boat, which shes around Eastbourne.
The Pembrokeshire Beach Food Company, Wales
( Winner of Best Street Food/Takeaway
category At the Cafe Mr van, on Freshwater West beach,
Jonathan Williams serves fantastic dishes using local wild foods.
Try his Pembrokeshire crab or Seashore wraps, lled with
laverbread pesto with Welsh cheddar & tomatoes.
Sainsburys Finalist in Best Initiative in British Food category
The supermarket chain has made big strides in sustainably
sourcing both wild-caught and farmed sh on a large scale.
Its also working with the University of Stirling and the Marine
Harvest Scotland initiative to use wrasse (a cleaner sh that
picks lice off salmon) as a sustainable treatment for sea lice
in salmon farming. Clare Hargreaves



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In season

Store the seasons

After a day of blackberrying, what could be nicer
than turning your bounty into homemade liqueur?
Mary Cadogan shows you how Photographs IAN WALLACE

One of my favourite predinner drinks is a kir royale,

normally made with a splash
of fruit liqueur topped up
with chilled Champagne (or
a cheaper alternative such as
Vouvray or Prosecco). When
out in my corner of France,
I am usually offered a choice
of liqueur: peach, blackberry
or most commonly
blackcurrant (cassis), and
I always wondered how these delicious drinks were made.
After some research and a few afternoons experimenting,
I can now make my own and very good it is, too. The
brilliant bonus is that if you make blackberry liqueur,
the fruit comes free if you pick it from the hedgerows.
If you happen to have black or redcurrants in your garden,
this recipe works for them, too.
One tip I really urge you to follow is to use a good-quality
wine that you would enjoy drinking something soft and
rounded, such as a Merlot. Store your liqueur in a cool,
dark place it will keep for ages, at least a year, until the
next crop comes around. Its also good drizzled over ice
cream or folded into Eton mess.



This month were spoilt
for choice, with so much
produce ripening all at
once in the summer
sunshine, and available
at knock-down prices.
Courgettes Above any
other fruit or veg, this is
the one I get asked for
inspiration and ideas about
the most. Sadly, courgettes
dont freeze well, but
they do make pretty
good chutney teamed
up with avoursome
homegrown tomatoes.
I also like to make
pickled courgettes
following any recipe for
pickled cucumbers; after
all, they are in the same
family. Theres no need to
peel them, just cut into
slices and make sure you
give them a good salting


before pickling to extract

as much water as possible
this keeps them crunchy.
Aubergines, peppers and
chillies Plentiful and cheap.

Make a batch of ratatouille,

which freezes well, or try
my Ratatouille chutney at
Raspberries Raspberry jam
must be one of the nations
favourite avours. The only
drawback is the pips, so
make a seedless jam or
jelly if this bothers you.
They have an average
amount of pectin, which
means you are likely to get
a good set, but if you want
to be sure, replace some of
the raspberries with any
of the currant family
white currants have the
most pectin, but red or
black are also excellent.

Blackberry liqueur
(Crme de mre)

MAKES about 1 litre

2 days macerating

PREP 20 mins plus

COOK 10 mins

600g blackberries, fresh or frozen

750ml bottle good-quality red wine
500g sugar
large glass vodka or gin

sieve, then pass again through the sieve

or a colander lined with a square of
muslin to remove any bits.
3 Tip the juice into a pan and add the
sugar. Heat gently, stirring until the sugar
has dissolved, then simmer for 5 mins.
Leave to cool, then stir in the vodka or
gin. Using a small jug, pour into bottles,
then seal and label. Its ready to use
straight away. Store in a cool, dry place
away from direct sunlight for up to 1 year.
PER 25ML 45 kcals, protein none, carbs 9g, fat none,

1 Pick over the blackberries and remove

any stalks or leaves. Tip into a large
ceramic or glass bowl and pour over the
wine. Use a potato masher to crush the
fruit into the wine. Cover with a tea towel
and leave to macerate in a cool place
for 2 days, mashing occasionally.
2 Pour the mixture through a plastic

sat fat none, bre none, sugar 9g, salt none

Next month

Mary makes Damson

cheese, Sloe gin and
Hedgerow ketchup 45






1 North Wales

Bodnant Welsh
Food, Furnace Farm, Conwy

Gone are the days when a farm shop was just a makeshift shed selling own-reared meat and
local veg. Today, following the lead of pioneers such as Daylesford and Ludlow, they have
become destinations, offering a wide variety of artisan stock, as well as restaurants, on-site
producers, cookery schools, PYOs even art galleries. Clare Hargreaves chooses her top 10

5 West Wales

a cookery school upstairs, and

B&B accommodation, so you can
make a weekend of your visit.

Set up on similar lines to
Ludlow, one of the best features
Darts Farm, Topsham
of Bodnant is that you can watch (
Started by Ronald Dart nearly
40 years ago as a hut selling
vegetables, Darts Farm is now
run by his three sons and has
become known as one of the
stars of the south-west, grouping
several businesses under one
roof to provide everything you
need. Theres an on-site butcher
(selling the farms Red Ruby
beef), a shmonger, a baker,
Bodnant hosts a variety of
a deli, a cider maker and a
classes in their cookery school
caf-restaurant. In addition,
there are animals and a Maize
artisan producers crafting the
maze for the kids, shing ponds
foods that you then buy in the
(6 per day), a bird hide, a PYO
shop, or eat in the courtyard caf for fruit and veg, and treatment
or Hayloft restaurant. In the
rooms, plus a pilates studio.
dairy, Aled Rowlands uses
the farms milk to make
Aberwen, a deliciously dense
Welbeck (
crumbly cheese made to an
Welbecks School of Artisan Food
ancient recipe. Ice cream and
has gained a deserved reputation
speciality bread are also
for its courses, but theres a whole
produced on site, plus Furnace lot more, from the Harley Gallery
Farms own Welsh lamb. Theres (displaying and selling British

Wrights, Llanarthne

2 Devon

3 Nottingham

Theres a wide
selection of ciders and
perry at Middle Farm


The award-winning
butchers at Welbeck

modern art and crafts) to a

chocolaterie; garden centre; and
a farm shop stocking lamb, game
and cheese from the Welbeck
Estate and breads from its own
wood-red bakery. The shop
was voted Own & Local Farm
Retailer of the Year in this years
FARMA awards. Welbecks
Limehouse Caf is reason alone
to visit order a burger made
with the Stichelton blue cheese
made on the estate. At teatime,
try the famous Chocolate
Guinness cake. Walk it all off
with a hike along one of the
Estates signed trails.

4 East Sussex

Middle Farm, Lewes

With animals all around, you
really experience being on a
farm. You can buy home-reared
beef, pork and lamb, 20 types of
homemade sausage, and local
cheeses such as Sussex Slipcote
and Flower Marie in the farm
shop. Meanwhile, the children
can watch pedigree Jersey cows
being milked, visit the rare
breed chickens or take part in
organised activities. Middle
Farm also houses the National
Collection of Cider & Perry
which, happily, you can taste
before you buy.

This laidback place, based in
a converted pub in deepest
Carmarthenshire, is not attached
to a farm, so calls itself a food
emporium rather than a farm
shop. Its as famous for its caf
as for its shop and also for its
sense of fun, thanks to the
irrepressible enthusiasm of
owner Simon Wright. A lot of
whats for sale on the shelves is
also on the menu, he says.
Try or buy the homemade
Wrights Catsup (tomato sauce),
stock up in the wine room, and
sample local artisan delicacies
such as Cnwds smoked
Carmarthenshire sewin
(sea trout) and charcuterie
from Illtud Llyr Dunsford.
Caf open until 10pm on Fridays
and Saturdays.

6 Shropshire
Apley, Shifnal

Follow one of Apley Estates
nature trails before lunching
in the Creamery Caf, housed
in the spectacular barn that used
to house the creamery. Daily
specials use the farms own
meats, while the handmade
beefburger includes locally cured
bacon and Shropshire Blue
cheese. The shop stocks homereared meats, vegetables grown
in the restored walled garden,
cheeses including Mr Moydens
Ironbridge Blue, and other good
local produce. Theres a play barn
and animal park for the kids, and
a shop selling skincare products
using plants from the garden.
You can even stay in one of the
estates holiday cottages, on
the banks of the River Severn.

In season
Pick up local produce in
Welbecks Farm Shop

Diary dates
Theres a bumper crop of
food festivals during
August and September
8-10 August Foodies Festival,

Newlyns Farm Shop stocks

own-reared beef, pork and lamb

Lasagne and Beef Bourguignon,

which use up every bit of the
carcasses. Theres a good caf
too try the Piggy Platter of
Newlyn Farms own sweet-cured
ham, Scotch egg, ham hock
terrine and pork pie. Upstairs,
theres a beautiful cookery school
running day and evening classes,
including the popular Butcher it,
Cook it, Eat it course. Newlyns
has recently opened a second
shop at Weyhill near Andover.
in the organic caf-restaurant
with its lovely views of the
Teesdale countryside.

8 Scotland
Whitmuir, Lamancha,
West Linton

Apleys Farm Shop sells fruit

grown in the walled garden

7 County Durham
Cross Lanes Organic
Farm, Barnard Castle

Cross Lanes, a nalist in the
2012 BBC Radio 4 Food and
Farming Awards, has green
principles at the heart of
everything it does. It even has a
living roof planted with grass
grazed by Hebridean sheep and a
heather-thatched composting
toilet. In the shop, buy own
rare-breed pork and grass-fed
shorthorn beef, home-baked
breads and over 50 cheeses.
Vegetables come from the
Clervaux Trust in Darlington,
although some herbs and salads
are grown in Cross Lanes
greenhouse. Round off your
visit with a stone-baked pizza

This 140-acre organic farm,
16 miles south of Edinburgh, has
a shop, butchery and cafrestaurant (open Saturday nights
for dinner). It also runs a veg-box
scheme and hosts a community
bakery, an art gallery and even
a biochar research project
(producing biochar, a kind of
charcoal, from woody waste and
testing it on purpose-built
allotments to see if it helps
improve crop productivity).
The farm produces lamb, beef,
chicken and turkey, and also
grows much of its own veg and
soft fruit. There are marked
trails to follow, too. An inspiring

9 Hampshire

Newlyns Farm Shop, Hook

Another farm that goes the extra
mile. It stocks the 500-acre
farms own beef, pork and lamb
and an impressive range of
homemade ready meals, such as

Enjoy homemade fare in

Pink Pig Farms restaurant

10 Lincolnshire

Inverleith Park, Edinburgh

9 August Clitheroe Food Festival
15-17 August Foodies Festival,
Feast at Battersea Park
16-17 August Nottingham Food
& Drink Festival (nottingham
16-17 August The Isle of Wight
Garlic Festival (
23-25 August Flavours of
Herefordshire Festival
25 August Newlyn Fish Festival
29-31 August The Big Feastival,
Oxfordshire (
6-7 September Loch Lomond Food
& Drink Festival (lochlomond
12-14 September Ludlow Food
Festival (
19-21 September Liverpool Food
& Drink Festival (liverpoolfoodand
20-21 September Abergavenny
Food Festival (abergavenny

Pink Pig Farm,

Holne, Scunthorpe

Children will love the porky
pleasures at this farm, a nalist
in the 2011 BBC Radio 4 Food
and Farming Awards. Theres a
Farm Park where children can
view and, in some cases, hold the
animals. To eat, theres a choice
between the Oink Caf and the
restaurant. In the farm shop,
stock up on home-reared pork
and lamb and homemade
sausages. Other local goodies
include Lincolnshire Poacher
and Cote Hill cheeses, and
Lincolnshire plum loaf.

Valentine Warner at last years

Abergavenny Food Festival 47

A Taste of Jordan with the experts

MasterChef Travel is an inspiring new collection of culinary holidays, revealing
the wonders of the worlds great food destinations in the company of fellow food
and travel lovers. The holidays are carefully designed to demystify the ingredients,
techniques and dishes at the heart of the region. They also include plenty of time for
exploring its most captivating sights. And best of all, they include time with culinary
experts who share their passion for cooking and provide an authentic understanding
of their regions cuisine to broaden your culinary horizons.

Splendours of an Ancient Land

6-days from 1,245 per person
Departs 4 November 2014 & 17 February, 17 March, 21 April 2015
Sample a wide range of dishes and learn the secrets of traditional cooking techniques
Discover the street food of Amman, taste the wines of Madaba and join the Bedouins
A full day at the ancient city of Petra
Experience the stunning landscape of the desert on a trip to Wadi Rum 020 7873 5005

In season

Artisan gin is in!

First it was craft beers now
craft spirits are all the rage, with
small copper-pot stills popping
up around Britain. Gins are
especially popular. But why?
The main reason is nancial:
white spirits dont need ageing
before selling so can be protable
for small businesses. The vodka
market on the other hand is
dominated by brands with huge
marketing budgets. Also, gin offers
a fascinating range of avours
depending on the ingredients
or botanicals used. Sarah Jane
Evans meets four producers:

New tastes
of Cornwall


Cornish Gin
and Cornish

The drink
The gin is dry
and fresh with
notes of orange
blossom and juniper. The pastis
is gloriously silky and avoured
with Turkish aniseed, Uzbekistan
liquorice and Cornish gorse. The
name Cornish Pastis may sound a
bit jokey, but the product should be
taken seriously: its the rst British
pastis of its kind, and has already
won Gold at the San Francisco
World Spirits Competition.
The creators Tarquin
Leadbetter and his sister Athene
started producing the spirits just
over a year ago at their distillery
on a farm near Wadebridge,
North Cornwall.
Why pastis? After working as a
chef in France, it was the obvious
choice after gin, says Tarquin.
Buy Visit southwesterndistillery.
com for stockists, 30-35/70cl.


Anno Kent Dry Gin

The drink Crisp,
dry and refreshing
with a citrus note,
made with Kentish
botanicals including
hops, rose hips
and samphire.

Tom Warner, (left), and Sion

Edwards with their still

Double gold

Warner Edwards
Dry Gin
The drink A rich,
smooth gin, sweetly
spiced with botanicals
including coriander,
cardamom, elderower,
cinnamon, citrus peel and nutmeg.
The creators Tom Warner and
Sion Edwards met as agricultural

The creators Anno has a hugely

qualied team. Andy Reason and
Norman Lewis both have PhDs in
organic chemistry, and had long
careers in the pharmaceutical
industry. With Andys scientist
daughter Kim in charge of
marketing, the three-person team
are part of the revival of the age-old
gin distilling tradition in Kent that
died out two centuries ago.
Andy says: Our best moment
was at the BBC Good Food Show
in London, when we sold so many
miniatures and had such good
feedback from people who loved
that it didnt taste mass-produced.
We knew then that we were doing
the right thing.
Buy At 35 for 70cl from Butlers,
D Byrne, Gerrys Hedonism and
online at

students, quickly decided there was

little money to be made in farming,
so xed on spirits as something that
they could produce year-round. We
chose gin because vodka needs
expensive advertising to sell it
and because were gin drinkers!
They launched the business in
December 2012 at Toms family
farm near Northampton. Their rise
has been meteoric their gin was
awarded Double Gold (the top

Family business

Nip from the Hip

Gooseberry Gin
Liqueur and Rhubarb
Gin Liqueur
The drink Fruit liqueurs
that are gin- and vodkabased for a lift of
alcoholic richness.
The creators Guests
at nurse Alison Smiths
wedding raved about the
hip asks lled with these
liqueurs made by her
mother, Joy Wilding. My husband
said if we didnt start a business,
he would, Alison remembers.
So the mother-and-daughter
team launched in 2011 in Joys
Kent kitchen, and worked at out,
making in the week and selling
every weekend at shows and

medal) at this years San Francisco

World Spirits Competition, the
spirits worlds Oscars. Coming soon
is an elderower gin: It has an
exciting avour with an exclusive
provenance but we cant reveal
any more about it yet!
Buy At,
33/70cl, or from Harvey Nichols,
Fortnum & Mason, Oxford Wine
Company, Cambridge Wine
Merchants or The Wine Society.

events. The effort paid off: theyve

now moved into bigger premises
and taken on a member of staff.
The liqueurs are based on
traditional family recipes.
Buy Online for 14/375ml at, from
Notcutts garden centres, or
farmers markets and farm
shops in Kent.

10 easy midweek meals
Four quick no-cook suppers

Korean-style prawn &

spring onion pancake


PREP 10 mins

meal for

COOK 10 mins

Photograph ROB STREETER | Recipe and food styling KATY GREENWOOD | Styling JENNY IGGLEDEN

75g/2oz plain our

pinch of chilli powder
1 egg
1 garlic clove, crushed
1 tbsp oil
4 spring onions, trimmed and
shredded lengthways
100g/4oz small cooked prawns
2 tbsp rice vinegar
1 tbsp soy sauce
1 red chilli, nely chopped
pinch of sugar
1 Mix all the dipping sauce ingredients
together and set aside.
2 In a bowl, mix the our, chilli powder
and a pinch of salt. Beat together 100ml
water, the egg and garlic. Make a well in
the centre of the our and pour in the
water mixture, beating all the time to
make a smooth batter.
3 Heat the oil in a medium non-stick
frying pan and cook the spring onions for
1 min until beginning to soften. Scatter
over the prawns, then pour on the batter
to cover. Cook on a medium heat for
3-4 mins or until the bottom is fully
set and turning golden, and the top is
beginning to set. Flip over and cook
the other side for 3-4 mins more until
cooked through. Slice into wedges and
serve with the dipping sauce.
PER SERVING 545 kcals, protein 31g, carbs 59g,
fat 21g, sat fat 4g, bre 4g, sugar 4g, salt 3.0g

Ready in 20 minutes
2.34 per serving
AUGUST 2014 51

Make it tonight,
use up tomorrow
These clever recipes make your midweek meal planning a
doddle. Cook the base of the meal on Day one, then save
some to reuse in an exciting new recipe on Day two


Spaghetti Bolognese
with salami & basil


Spaghetti Bolognese
with salami & basil
1 OF 5


sauce only

PREP 15 mins

Speedy beef tacos
3 OF 5


PREP 10 mins

COOK 20 mins


3.22 per person

COOK 45 mins

1 tbsp olive oil

1 large onion, diced
1 red pepper, diced
3 garlic cloves, crushed
750g/1lb 10oz beef mince
4 tbsp tomato pure
50ml/2 oz balsamic vinegar
2 x 400g cans chopped tomatoes
1 beef stock cube
75g/2oz salami, chopped
400g/14oz spaghetti, shredded basil
leaves and grated Parmesan, to serve
1 Heat the oil in a large casserole and
cook the onion and pepper for 3-4 mins
until beginning to soften. Stir in the garlic,
cook for 1 min, then add the mince
and cook until browned.
2 Stir in the tomato pure, balsamic
vinegar, chopped tomatoes and stock
cube. Bring to the boil, turn down to a
simmer, put on the lid and cook, stirring
every so often, for 20 mins.
3 Remove half the Bolognese, leave to
cool, then put in a lidded container and
keep in the fridge for tomorrow. Add the
chopped salami to the pan and continue
to cook. Meanwhile, bring a large pan
of water to the boil and cook
the pasta following pack
instructions. Season the
Bolognese mixture, serve
with the spaghetti and
scatter over the basil
and Parmesan.

1 red onion, thinly sliced

tsp sugar
100ml/3 oz cider vinegar
400g can black beans or kidney beans,
3 tbsp chilli sauce
leftover Bolognese (from yesterday)
8 corn tortillas
1 Little Gem lettuce, shredded
1 avocado, stoned, peeled and cut
into chunks
150g pot soured cream
1 Quickly pickle the onion: put it in a bowl
and sprinkle with the sugar and
tsp salt. Leave for 10 mins, then stir
in the cider vinegar and leave to pickle for
another 10 mins.
2 Meanwhile, stir the beans and chilli
sauce into the Bolognese and heat for
10-15 mins until piping hot. Add a little
water if the mixture seems too thick.
3 Heat the corn tortillas following pack
instructions. Top with spoonfuls of the
Bolognese, some pickled onions, lettuce,
avocado and a dollop of soured cream.
PER SERVING 744 kcals, protein 35g, carbs 49g,
fat 39g, sat fat 15g, bre 7g, sugar 20g, salt 4.1g

PER SERVING 718 kcals, protein 38g,

carbs 81g, fat 26g, sat fat 10g,
bre 6g, sugar 10g, salt 1.5g

AUGUST 2014 53

Chinese poached
chicken & rice


PREP 20 mins

COOK 40 mins

large piece of ginger, 1 tbsp nely

grated, the rest sliced
3 garlic cloves
1 tsp black peppercorns
1 tbsp soy sauce, plus 2-3 tsp
8 chicken legs
3 tbsp sesame oil
2 bunches spring onions, chopped
4 pak choi, halved
cooked long-grain rice, to serve

2.63 per person

1 Put the sliced ginger, the garlic,

peppercorns and half the soy in a large
pan with the chicken legs. Add enough
water to cover, and season with a little
salt. Bring to the boil, then reduce to
a low simmer, put on the lid and poach
for 30 mins.
2 Meanwhile, heat a pan and add the
sesame oil and spring onions. Soften
for 1 min, then remove from the heat
and stir in the grated ginger and
remaining soy sauce to make a relish.
3 When the chicken is ready, remove
from the pan, set aside 4 of the legs and
chill for tomorrow. Add the pak choi to
the poaching liquid and cook for 3-4 mins.
Strain the poaching liquid to remove the
ginger, garlic and peppercorns, reserving
the liquid. Pull the skin from the remaining
4 chicken legs and discard. Tear the meat
into thick pieces. Serve in bowls with rice,
the pak choi, a ladle of the hot chicken
broth, the spring onion relish and extra
soy sauce, if you like.
PER SERVING 317 kcals, protein 30g, carbs 4g,
fat 20g, sat fat 5g, bre 3g, sugar 3g, salt 1.1g

Cold chicken noodle salad


PREP 15 mins

COOK 15 mins

4 leftover cooked chicken legs (from

400g/14oz soba noodles
tsp wasabi paste
1 tbsp soy sauce
3 tbsp sesame oil
juice 1 lemon
good pinch of sugar
1 red chilli, nely chopped
6 spring onions, sliced diagonally
large pack coriander, leaves only
1 Shred the meat from the leftover
chicken legs, and discard the skin and
bones. Bring a pan of water to the boil
and cook the noodles following pack
instructions. Drain the noodles and
cool in cold running water.
2 Mix together the wasabi, soy sauce,
sesame oil, lemon juice and sugar until
the sugar has dissolved.
3 Toss the cooled noodles with the
dressing and arrange on a serving plate.
Top with the chicken, chilli, spring onions
and coriander. Toss everything through
just before serving.
PER SERVING 715 kcals, protein 38g, carbs 74g,
fat 30g, sat fat 6g, bre 3g, sugar 2g, salt 4.1g



Roast pepper
& chorizo salad


3.03 per person

Roast pepper pesto
with pasta

2 OF 5




PREP 15 mins


PREP 10 mins

COOK 15 mins

COOK 1 hr 10 mins

6 roasted garlic cloves (from

4 roasted red peppers (from
1 tsp cayenne pepper
75g/2oz blanched almonds, roughly
50g/2oz Parmesan (or vegetarian
alternative), roughly chopped, plus
extra for serving (optional)
2 tbsp olive oil
400g/14oz pasta (we used tripolini)
large pack basil leaves

8 red peppers (or buy 2 bags of value

peppers it doesnt matter if there
are a couple of yellow or green ones
in there)
2 tbsp olive oil
8 garlic cloves, 6 unpeeled, 2 peeled
and thinly sliced
225g/8oz chorizo ring, sliced
1 tsp smoked paprika
2 x 400g cans chickpeas, drained
and rinsed
2 tbsp Sherry vinegar
4 eggs
large handful rocket leaves
crusty bread, to serve (optional)
1 Heat oven to 200C/180C fan/gas 6.
Rub the peppers with 1 tbsp of the
oil, then roast in the oven with the
6 unpeeled garlic cloves for 40-45 mins
until soft. Put the peppers in a bowl,
cover with cling lm and leave to steam
for 10 mins until cool enough to handle.
Remove the stalks and seeds from the
peppers, peel and discard the skin.
2 Put 4 peppers and the garlic in a
container and chill for tomorrows dinner
(if you have different coloured peppers,
then keep 4 red ones for tomorrow), and
tear the remaining peppers into chunks.

3 Heat the remaining oil in a frying pan.

Fry the chorizo for a couple of mins until
the oils start to leak into the pan. Stir in
the sliced garlic and the paprika, cook for
1 min, then add the chickpeas and cook
for a further 3-4 mins. Splash in the vinegar
and add the torn peppers. Remove from
the heat and season.
3 Poach the eggs. Toss the rocket with
the chickpea mix and divide between
4 plates. Top each with a poached egg
and serve with crusty bread, if you like.

1 Remove the skin from the roasted

garlic cloves. In the small bowl of a food
processor, whizz the roasted peppers,
garlic, cayenne, almonds, Parmesan
and oil until it makes a rough pesto
consistency. Taste and season.
2 Bring a pan of water to the boil
and cook the pasta following pack
instructions. Drain, reserving a little
cooking water. Return the pasta to the
pan with the pesto, basil and a little of
the cooking water, then heat through.
Serve with extra Parmesan, if you like.
PER SERVING 636 kcals, protein 22g, carbs 84g,
fat 23g, sat fat 5g, bre 8g, sugar 13g, salt 0.3g

PER SERVING 410 kcals, protein 22g, carbs 33g,

fat 21g, sat fat 7g, bre 11g, sugar 13g, salt 1.5g

Taste team comment

The combination of sweet
peppers and salty chorizo
in the salad was delicious.
Id never made pesto before and
didnt realise how easy it was! The
spiciness was perfect and the almonds
added a nice crunch, too. ANNIE

AUGUST 2014 55

Griddled lamb with
spiced new potatoes


PREP 10 mins

COOK 30 mins

1.5kg/3lb 5oz new potatoes, halved (or

quartered depending on size)
2 tbsp olive oil
1 large garlic clove, crushed
2 preserved lemons (we used Belazu),
esh removed and skin nely
1 heaped tsp cumin seeds, crushed
8 lamb chops
bunch mint, leaves chopped
peas or salad, to serve
1 Put the potatoes in a large pan, cover
with water, add a little salt and bring
to the boil. Cook for 10-15 mins or until
tender. Drain and set aside half for
tomorrow. Return the rest of the potatoes
to the drained pan with 1 tbsp of the oil,
the garlic, preserved lemon and cumin.
Keep warm while you cook the lamb.
2 Rub the lamb chops with the remaining
oil and season. Heat a griddle pan and
cook for 3 mins each side or until cooked
to your liking. Season the potatoes and
stir in the mint, then serve with the
griddled lamb and peas or salad.
PER SERVING 490 kcals, protein 41g, carbs 33g,
fat 22g, sat fat 8g, bre 3g, sugar 2g, salt 0.4g





3.44 per person

Smoked mackerel &
harissa potato salad
OF 5


PREP 15 mins


5 tbsp crme frache

1 heaped tbsp harissa
juice lemon
cooked potatoes (from yesterday)
3 large tomatoes, deseeded and diced
1 red onion, diced
300g/11oz smoked mackerel, aked
2-3 good handfuls rocket leaves

Mix the crme frache, harissa and lemon

juice, then season to taste. In a large bowl,
toss together the potatoes, tomatoes
and onion, then stir in the dressing to
coat. Scatter with the aked mackerel
and rocket. Stir together before serving.
PER SERVING 546 kcals, protein 20g, carbs 40g,
fat 34g, sat fat 12g, bre 5g, sugar 8g, salt 1.6g 57


2.93 per

Courgette & couscous
salad with tahini dressing



OF 5

PREP 10 mins


200g/7oz couscous
zest and juice 1 lemon
2 tbsp olive oil
2 tbsp tahini
1 garlic clove, crushed
griddled courgettes (from yesterday)
4 tomatoes, roughly chopped
200g pack feta, crumbled
small pack mint, leaves picked
small pack parsley, leaves picked
1 red chilli, deseeded and sliced



OF 5

PREP 15 mins

COOK 15 mins

4 courgettes
2 x 225g blocks paneer, each cut into
16 cubes
1 small red pepper, deseeded and
chopped into large chunks
1 small red onion, chopped into large
2 tsp curry powder
5 tbsp olive oil
3 tbsp lemon juice
2 garlic cloves, crushed
2cm piece ginger, nely grated
cooked rice or naan and mango
chutney, to serve

1 Thickly slice 2 courgettes. Using

a peeler (a swivel peeler works well),
thinly slice the remaining 2 lengthways.
2 Thread the thick slices of courgette
onto skewers, along with the paneer, red
pepper and onion. Mix together the curry
powder, half the oil, the lemon juice, garlic
and ginger, and spoon over the skewers.
Leave to marinate until ready
to cook, if you have time.
3 Heat a large griddle pan, drizzle the
thinly sliced courgette with the remaining
oil and cook for 1-2 mins on each side
until charred. Set aside to cool, then
chill for tomorrow.
4 Put the prepared skewers on the
griddle and cook for about 2 mins on
each side, or until tender. Serve with
rice or naan and mango chutney.
PER SERVING 557 kcals, protein 29g, carbs 8g,

PER SERVING 445 kcals, protein 18g, carbs 38g,

fat 23g, sat fat 9g, bre 6g, sugar 5g, salt 1.9g

Taste team comment

The skewers were delicious
I dont usually like courgette but
this was a really lovely way of
cooking it. Ill denitely make them again.
The textures and avours in the salad
complemented each other really well.
The feta was a nice surprise, too. ANNIE

fat 46g, sat fat 22g, bre 3g, sugar 6g, salt 0.1g



Indian paneer skewers

1 Put the couscous in a heatproof bowl

and pour over boiling water to just cover.
Cover with cling lm and leave to stand
for 5 mins.
2 Mix the lemon zest and juice, oil, tahini
and garlic, and season to taste. Fluff the
prepared couscous and season. Spoon
onto a large serving platter and scatter
over the courgettes, tomatoes, feta,
herbs and chilli. Drizzle over the dressing.

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Avocado panzanella 1.11 per serving

Prawn & lime noodles

2.99 per serving

No-cook suppers

Make a satisfying meal in 20 minutes or less


Tuna, fennel & bean salad

2.24 per serving

Chicken souvlaki
2.12 per serving 61

Prawn & lime noodles

Avocado panzanella

1 OF 5




PREP 20 mins



100g/4oz dried rice vermicelli

2 tbsp each soy sauce, sh sauce
and sesame oil
juice 1 lime, plus wedges to
red chilli, deseeded and nely
6 spring onions, nely shredded
2 large carrots, coarsely grated
handful mint leaves, torn
150g pack ready-cooked king
25g/1oz cashews or peanuts

1 Put the noodles in a bowl, pour

over boiled water from a kettle
to cover and set aside for 5 mins.
Drain and rinse under cold running
water, then place in a large bowl.
2 Mix the soy, sh sauce, sesame
oil, lime juice and chilli to make a
dressing. Pour over the noodles and
stir to coat. Add the spring onions,
carrots, mint, prawns and nuts. Mix
again and divide between 2 bowls to
serve, with lime wedges on the side.
PER SERVING 456 kcals, protein 20g,
carbs 52g, fat 18g, sat fat 3g, bre 4g,
sugar 10g, salt 4.4g

Chicken souvlaki



PREP 20 mins


800g/1lb 12oz mix of ripe

1 garlic clove, crushed
1 tbsp capers, drained and
1 ripe avocado, stoned, peeled
and chopped
1 small red onion, very thinly
175g/6oz ciabatta or crusty loaf
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
small handful basil leaves
1 Halve or roughly chop the
tomatoes (depending on size)
and put them in a bowl. Season
well and add the garlic, capers,
avocado and onion, and mix
well. Set aside for 10 mins.
2 Meanwhile, tear or slice the
ciabatta into 3cm chunks and place
in a large serving bowl or on a
platter. Drizzle with half the olive
oil, half the vinegar and add some

seasoning. When ready to serve,

pour over the tomatoes and any
juices. Scatter with the basil leaves
and drizzle over the remaining
oil and vinegar. Give it a nal stir
and serve immediately.
PER SERVING 332 kcals, protein 7g,
carbs 30g, fat 21g, sat fat 4g, bre 6g,
sugar 8g, salt 0.9g

Tuna, fennel
& bean salad


1 OF 5



2 OF 5

PREP 20 mins



1 small red onion, nely sliced

25g/1oz green pitted olives,
cucumber, halved lengthways
and thinly sliced
140g/5oz cherry tomatoes,
small bunch parsley or mint (or
a mixture), leaves picked
1 cooked beetroot, coarsely
2 ready-roasted chicken breasts,
torn into small pieces
100g/4oz natural yogurt
3 atbreads or pitta breads
drizzle of extra virgin olive oil

1 Put the onion in a bowl, pour over

enough boiled water from a kettle
to cover, then set aside for 5 mins.
Drain and rinse under cold water.
Toss with the olives, cucumber,
tomatoes, parsley and/or mint
leaves, beetroot and chicken.
2 Season the yogurt and toast
the atbreads. To serve, top
each atbread with generous
spoonfuls of the souvlaki, yogurt
and a drizzle of oil.
PER SERVING 402 kcals, protein 36g,

PREP 10 mins



zest lemon and 1 tbsp juice

1 tsp wholegrain mustard
1 tbsp extra virgin olive oil
400g can cannellini beans,
drained and rinsed
small bunch dill, roughly
small bunch parsley, leaves
roughly chopped
small fennel bulb, thinly
shaved with a peeler
cucumber, peeled into ribbons
160g can good-quality tuna in
spring water, drained
1 heaped tbsp pumpkin seeds

To make a dressing, put the lemon

zest and juice, mustard, oil and
some seasoning in a jam jar and
shake well. Tip the beans into a
bowl, pour over the dressing and
stir to coat. Add the herbs, fennel
and cucumber, then ake the tuna
into large pieces and fold through.
Spoon onto plates and sprinkle
with pumpkin seeds to serve.
PER SERVING 362 kcals, protein 27g,
carbs 24g, fat 17g, sat fat 3g, bre 7g,
sugar 5g, salt 1.6g

carbs 48g, fat 8g, sat fat 2g, bre 5g,

sugar 10g, salt 1.4g


In next months issueser

Plums, blackberries & gs Fresh ideas for sweetcorn

Delicious feelgood food

Supercharge your suppers a week of ultra-healthy meals

Simple everyday cooking


Rich seasonal pickings

recipes from
BBC chef


Budget meals: feed 4 for 30 a week Packed lunches tested by kids!

Easy weekend

Indian summer

supper for two

modern menu

Purple velvet cupcakes

from Anjum Anand

Make your own sloe gin and preserves

Raymond Blancs
kitchen garden

Lighter homemade pizza



A day to



Aged Parmesan from Emilia-Romagna, discovered at the BBC Good Food Shows 2013

SECC Glasgow 17 - 19 October 2014

Olympia London 14 - 16 November 2014
NEC Birmingham 27 - 30 November 2014
*25% off Adult and Over 65s Advance Standard tickets only (excluding VIP). Offer expires 31/07/14. Standard Supertheatre seat included with Advance
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next purchase of Peppadew Mild Whole Sweet Piquant Peppers 400g, Peppadew
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or Peppadew Peppers stuffed with tuna 250g. Valid from 02/07/2014 until 30/09/2014.
Mild and Hot available at Tesco, Waitrose, Sainsburys, Morrisons, Asda, Co-op, Booths, Ocado
and Wholefoods. Cheese Stuffed available at Tesco, Waitrose, Sainsburys, Asda, Booths,
Ocado and Wholefoods. Tuna Stuffed available at Tesco and Waitrose.

Terms & Conditions

TO THE CUSTOMER: This coupon can only be used in part payment against Peppadew Mild Whole
Sweet Piquant Peppers 400g, Peppadew Hot Whole Sweet Piquant Peppers 400g, Peppadew
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the product at the checkout. Only one coupon per product purchased. Please do not attempt to redeem this
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value provided ONLY that it has been taken in part payment
for Peppadew Mild Whole Sweet Piquant Peppers 400g,
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Recipes made for sunny days and sultry evenings


Simple holiday food, p68

Cooking with kids, p101


Tapas with a twist discover pintxos, p78 67


in the great
Whether youre camping, glamping, caravanning or staying
close to home this summer, Mary Cadogans tried-andtested holiday recipes make casual cooking a breeze
Photographs DAVID MUNNS



Ever since I was
a child, Ive loved
camping holidays.
When I was young,
we often went to
Ireland and
camped on the
beach, and the
thrill of living and eating in the fresh
air has never left me. In turn, I took
my own children away each summer
and passed on the simple pleasures
of camping.
Home comforts such as warm
duvets and comfy blow-up beds have
always been essentials. And this also
goes for our holiday food. A little
forward planning, a bunch of simple
recipes, a few key ingredients
(including local meat and sh)
and we can eat like kings
with just our small stove
and barbecue.
This year, we bought a
vintage caravan, which
means that if a sunny
weekend is forecast, we can hitch
up and go. Whether you are
in a tent, caravan, mobile home
or holiday cottage, these recipes
will t the bill for easy
holiday eating with no
compromising on taste.

Nioise pasta, p75

Mary Cadogan


For my recipes youll need these


ingredients. Simply add fresh produce

If you have space, tuck in a few kitchen

from the local market thats the

items to make life easier. These are the

shopping done!

things I wont leave home without:

THE BASICS Olive oil Penne pasta

A couple of sharp knives Decent grater

Couscous Brown sugar Sachet of

Chopping board Corkscrew/bottle

pizza mix Vegetable stock powder

opener Swivel peeler Spatula

TINS AND JARS Anchovies Tuna

Cooking tongs

Chopped tomatoes Cannellini beans


Haricot beans Sundried tomatoes


Artichoke hearts Roasted peppers

Kitchen roll for spills and napkins, a

ADD SOME FLAVOUR Worcestershire

gas ame igniter in case your matches

sauce Dijon mustard Paprika Maple

get damp and small bags of spices

syrup or Nutella Black olives Pesto or

wrapped in foil and stashed in an empty

tapenade Chilli paste or powder

egg box to help keep them dry. 69

Rustle up a
big breakfast

Choc chunk &

high-fruit granola
1 OF 5

Camping gives me a ferocious

appetite, so breakfast has got to be
hearty. I like to make a big batch of
granola beforehand, plus a readyweighed pancake mix that I can
make up into a batter in minutes.
On chillier mornings, when only
a cooked brekkie will do, try my
pan-fried variation on egg & chips.


Anytime eggs & potatoes

300g/11oz porridge oats (a mix of large

and small akes if possible)
50g/2oz desiccated coconut
50g/2oz pumpkin seeds
85g/3oz dark muscovado sugar
3 tbsp sunower oil
3 tbsp maple syrup or honey
100g/4oz each raisins, dried cherries
or dried blueberries, and chopped
100g/4oz dark chocolate
summer berries and milk, to serve



If you are going somewhere very warm with

limited fridge space, dont add the chocolate
as it will melt. Instead, take the chopped
chocolate in a small pot to keep in the fridge,
or use a pack of chocolate chips to sprinkle
over each serving.


PREP 10 mins

COOK 40 mins

No-weigh cinnamon
& yogurt pancakes

If you want to speed things up, you could

cook extra potatoes the night before and cut
them into thick chips, then just fry the onions


for a few minutes before adding the potatoes.

MAKES 4 batches of dry mix (each

400g/14oz new potatoes

4 tbsp olive oil
1 onion, thinly sliced
2-4 eggs
few large pinches of paprika
handful chopped parsley
1 Cut the potatoes into medium-sized
chips, then dry in a clean tea towel.
Heat the oil in a large frying pan, add the
potatoes and onion, and cook fairly
gently for 20-25 mins, stirring
occasionally, until the potatoes are
cooked and golden. Season well.
2 Make 2-4 spaces in the pan and crack in
the eggs. Cook until the whites are set,
then break the yolks. Sprinkle with paprika
and parsley, and serve from the pan.
PER SERVING 457 kcals, protein 11g, carbs 37g,
fat 30g, sat fat 5g, bre 4g, sugar 7g, salt 0.3g

PREP 10 mins plus cooling

COOK 40 mins

batch makes 10-12 small pancakes)

PREP 10 mins

COOK 20 mins

If you have a spare empty yogurt pot, wash

uffy pancakes.
I served mine
with chopped
raspberry coulis
and a little
icing sugar.

and dry it well and pack into the top of

your dry mix to make measuring easier.


500g/1lb 2oz self-raising our
4 rounded tbsp golden caster sugar
1 rounded tbsp ground cinnamon
125g pot natural yogurt
1 large egg
2 tbsp milk
a little butter, for frying
maple syrup or Nutella, to serve

1 Heat oven to 130C/110C fan/gas .

Tip the oats, coconut, pumpkin seeds
and sugar into a roasting tin and mix well
with your hands. Mix together the oil and
maple syrup, then drizzle into the dry
mix, stirring until it is evenly damp.
Bake for 40 mins, stirring halfway
through, then leave to cool.
2 Stir in the dried fruits. Chop the
chocolate into small chunks and stir
in, then transfer to a plastic container.
Will keep for 4 weeks. Serve with
summer berries and milk.
PER SERVING (10) 428 kcals, protein 8g, carbs 60g,
fat 15g, sat fat 6g, bre 8g, sugar 38g, salt 0.1g

1 Before you go, tip the our, sugar and

cinnamon into a bowl and mix thoroughly
to distribute the cinnamon evenly.
Transfer to a rigid container and seal.
2 To make a batch of pancakes, tip the
yogurt into a bowl or jug and add the egg
and milk, then mix with a fork. Rinse the
yogurt pot and dry well. Measure a scoop
of dry mix into a bowl, make a well in
the centre, and add the yogurt mixture.
Beat together to make a smooth batter.
3 Heat a frying pan with a knob of butter.
Spoon tablespoons of mixture, a little
apart, into the pan and cook until bubbles
appear on the surface, about 2-3 mins.
Flip them over and cook until rm to the
touch, then transfer to a plate. Add a little
more butter and continue to cook the
pancakes until all the batter is used up.
Serve with toppings of your choice.
PER PANCAKE (10) 75 kcals, protein 3g, carbs 12g,
fat 2g, sat fat 1g, bre 1g, sugar 3g, salt 0.2g




Quick & easy lunches

Barcelona baguette

Holiday lunches are often eaten on the go, so need to be

quick and sustaining. My Barcelona baguette can be
squashed into a backpack, and is all the better for it.
Deli couscous (overleaf) improves with keeping and
packs plenty of energy while not weighing you down.
If you are on site for lunch, then my Frying pan pizza
pie (overleaf) is perfect served hot from the pan with a
big green salad, or you can make it in the morning and
wrap wedges in foil to take with you.



PREP 5 mins


If I make this in the morning and wrap it

tightly in foil, by lunchtime the tomatoes, oil
and seasoning are thoroughly soaked into
the bread which is just how it should be.

1 baguette
2-3 tbsp olive oil
2 large ripe tomatoes
4 slices Serrano ham, or similar
handful rocket leaves

Save the
tomato to chop
and toss through
the Deli couscous
(p72), BBQ lamb
steaks with
garlicky white
beans or Nioise
pasta (both p75).

Split the baguette lengthways and drizzle

the cut sides with oil. Halve the tomatoes,
then squeeze the pulp into the bread (see
tip, right, for using the remaining tomato)
and season. Cover half the baguette with
ham and scatter with rocket. Put the top
of the baguette on and press down. Cut
into 4 and wrap tightly in foil.
PER SERVING 402 kcals, protein 14g, carbs 55g,
fat 13g, sat fat 3g, bre 4g, sugar 7g, salt 1.7g

AUGUST 2014 71

Evenings are often the highlight of
the trip, as we talk over the events
of the day and make plans for the
next over a glass of wine and a good
supper as the sun goes down. I love to
nd local markets or quayside sh
stalls to pick up something special for
supper, but its also useful to have a
few storecupboard meals on standby
for times when there is nothing fresh
available or no time to shop.

Deli couscous

1 OF 5


PREP 5 mins

COOK 10 mins

Make up a batch of this couscous and throw

in whatever you can pick up from the deli
counter. It will keep for several days in the
fridge, and is perfect for instant lunches.

400g/14oz couscous
1 tbsp vegetable stock powder
5 tbsp olive oil
1 garlic clove, nely chopped
zest and juice 2 lemons
200g/7oz feta
400g/14oz deli veggies such as
roasted peppers, artichokes,
sundried tomatoes or aubergines,
cut into bite-sized pieces
small bunch basil leaves (optional)
1 Tip the couscous into a large bowl with
the stock powder and mix well. Pour over
boiling water to come 1cm above the
level of the couscous, cover with a plate
and leave for 5 mins. Fluff up with a fork,
then add the oil, garlic and lemon zest
and juice and uff up again.
2 Cut the feta into small chunks and add
to the couscous with the deli vegetables
and basil, if using. Season and mix lightly.
PER SERVING (6) 522 kcals, protein 15g, carbs 47g,
fat 29g, sat fat 8g, bre 5g, sugar 2g, salt 2.3g


really fresh and
the sun-dried
tomatoes were
delicious. So
much nicer than
a ready-made
frozen pizza.

Add anything you
would normally put
on a pizza, such as
chorizo, salami,
prosciutto, grated
hard cheese such
as cheddar or
Gruyre instead of
the mozzarella, or
wholegrain mustard
instead of the pesto,
but take care not to
overload it or the
lling might leak out.

Frying pan pizza pie

Merguez beanpot




3 OF 5

PREP 10 mins plus 1 hr rising

COOK 20 mins



PREP 10 mins


COOK 45 mins

If you dont have a rolling pin, use a wine

On cooler days, youll appreciate a big pot of

bottle or simply press out the dough using

something comforting that you can eat with

your fingers. If you prefer, you can cook this

a spoon and fork. I have used merguez

pizza pie on a barbecue which adds a

sausages for their spicy flavour and rich

wonderful chargrilled flavour just make

colour, but if you are looking for something

sure your coals are not too hot.

milder, then any good-quality sausage will

work well, too.

290g pack pizza mix

our, for dusting
1 tbsp pesto or tapenade
125g ball mozzarella, thinly sliced
4-6 sundried tomatoes, roughly
1 Make up the pizza mix following pack
instructions. Put in a bowl, cover with
a clean tea towel or cling lm and leave
somewhere warm to rise for 1 hr, or until
doubled in size. Divide in half and roll or
press out each piece on a lightly oured
surface to a 20-23cm round (depending
on the size of your frying pan). Spread
one round with pesto or tapenade to
within 2cm of the edges, then top with
mozzarella and tomatoes. Cover with the
other piece of dough and press the edges
to seal in the lling.
2 Heat the frying pan, put in the pizza pie
and cook on a fairly low heat for 10 mins.
Invert onto a large plate, then slide back
into the pan and cook for 10 mins more
until well browned. Leave to cool for
10 mins, then cut into wedges to serve.

2 tbsp olive oil

500g/1lb 2oz merguez sausages, cut
into bite-sized pieces
2 onions, chopped
1 red pepper, chopped
2 x 400g cans chopped tomatoes
2 tbsp each Worcestershire sauce,
Dijon mustard and brown sugar
2 x 400g cans cannellini or red kidney
beans, drained
coriander or parsley and tortillas,
to serve
1 Heat the oil in a large pan, add the
sausages and fry until browned. Add the
onions and pepper, and fry for 5 mins
until softened. Add the tomatoes and
1 can of water, the Worcestershire sauce,
mustard and sugar. Season and bring to
the boil. Give it a stir, then reduce the
heat, cover and simmer for 15 mins.
2 Stir in the beans, return to a simmer
and cook for a further 5 mins. Scatter
with parsley or coriander and serve in
bowls with tortillas.

PER SERVING 305 kcals, protein 14g, carbs 33g,

PER SERVING 658 kcals, protein 25g, carbs 47g,

fat 13g, sat fat 6g, bre 3g, sugar 2g, salt 1.0g

fat 39g, sat fat 12g, bre 10g, sugar 28g, salt 4.8g


Hearty one-pot

AUGUST 2014 73

Cook with
the local
fresh sh

Ready in 20 minutes

Summer avours

Nioise pasta
OF 5


PREP 15 mins

BBQ lamb steaks with

garlicky white beans

All-in-one sh supper


3 OF 5




COOK 15 mins

PREP 10 mins

COOK 10 mins


PREP 15 mins


COOK 25 mins

Even if you dont think youre a fan of

anchovies, do give this try, as they dissolve

This adaptable dish can also be made using

I created this dish on a recent trip to the

into the tomato sauce, leaving just a

pork steaks. I usually make this on the first

French island of Ile de R with my sister and

tangy, salty bite.

evening of the holiday as its quick to cook

her husband. The seafood there is super-fresh

after setting up camp. The lamb can be put in

as its caught in the clear waters surrounding

a food bag with the marinade and packed

the island. Any white fish fillets will work well.

300g/11oz green beans

350g/12oz penne
3 tbsp olive oil
2 fat garlic cloves, chopped
70g can anchovies, drained and
400g/14oz cherry tomatoes, halved
handful black olives, stoned
160g can tuna, drained
juice 1 lemon
handful basil leaves
1 Trim the beans and cut in half. Bring
a large pan of water to the boil and add
1 tsp salt. Add the penne, bring to the
boil and cook following pack instructions.
Throw in the beans 5 mins before the end
of the cooking time.
2 Meanwhile, heat the oil in a frying pan,
add the garlic and anchovies, and fry
gently for a couple of mins, stirring to
dissolve the anchovies in the oil. Add the
tomatoes and cook for a few mins until
softened but not pulpy.
3 Drain the pasta and return to the pan,
then add the tomato sauce and olives.
Flake in the tuna and add the lemon juice
and basil. Heat through and serve.

into a cool box for the journey, so its ready

2 lamb leg steaks

a little lemon juice
1 tbsp olive oil, plus a little extra
1 tsp chopped fresh rosemary or
tsp dried
1 onion, chopped
2 garlic cloves, chopped
200g/7oz cherry tomatoes, halved
400g can haricot beans, drained
handful coriander leaves (optional)

PER SERVING 504 kcals, protein 24g, carbs 70g,

1 Heat the barbecue, if using, and let the

ames die down a little. Sprinkle the lamb
with lemon juice, a little oil, rosemary and
seasoning. Set aside.
2 Heat the oil in a pan, add the onion and
fry for 5 mins until softened. Add the
garlic and tomatoes and fry until the
tomatoes are just softened but not pulpy.
Stir in the beans and heat through.
3 Meanwhile, cook the lamb on the
barbecue for 3-4 mins each side, or use
a hot griddle pan. Roughly chop the
coriander, if using, and scatter over the
beans to serve.

fat 15g, sat fat 2g, bre 6g, sugar 7g, salt 1.7g

PER SERVING 463 kcals, protein 39g, carbs 29g,

fat 22g, sat fat 7g, bre 10g, sugar 8g, salt 0.3g


2 slices prosciutto or similar

3 tbsp olive oil
2 red peppers, thinly sliced
2 red onions, thinly sliced
2 garlic cloves, thinly sliced
280g jar artichoke hearts, drained
handful black olives
tsp chilli paste or powder
splash of white wine
4 sh llets, such as bass or bream

to cook when you get there.

The olives and
artichokes really
the sh, which
was cooked to
perfection in
this recipe. A
light, summery
dish. MARK

1 Tear each slice of prosciutto in half.

Heat a little oil in a large frying pan, add
the prosciutto, cook quickly until crisp,
then remove. Add the remaining oil to the
pan and heat through. Add the peppers,
onions and garlic and cook gently, stirring
from time to time, for about 10 mins
or until softened.
2 Add the artichoke hearts, olives, chilli
and wine, then season and cook for a
couple of mins. Season the sh and lay it
on top of the vegetables. Cover the pan
tightly with a lid or foil and cook for
5-6 mins until the sh is cooked through.
Scatter with prosciutto and serve with
crusty bread.
PER SERVING 521 kcals, protein 40g, carbs 26g,
fat 28g, sat fat 4g, bre 12g, sugar 18g, salt 3.3g 75


Bakes to take


Make and share

with new friends
Energy-boosting slices

If youre setting up a makeshift

kitchen on your holiday, you need
your gadgets to be light, compact and
useful. Here are our essential kitchen
tools for campers:

Cuisipro SGT Pocket Grater,


Four graters in one compact

and portable gadget. The
blades slide into a protective
case so you could put it in your
luggage without snagging
your clothes.

Chefn Veggichop, 19.99,

Lemon poppyseed cake




Transport the cake

in an upturned
biscuit or cake tin,
so the cake sits
on the lid. This will
make it much
easier to slice
when you arrive
at the campsite.


PREP 15 mins

COOK 20-25 mins

100g/4oz self-raising our

100g/4oz porridge oats
100g/4oz light muscovado sugar
100g/4oz dried cranberries
100g/4oz butter, melted
1 tbsp golden syrup
1 large egg, beaten
1 tsp vanilla or almond extract
3 tbsp aked almonds
icing sugar, for dusting
1 Heat oven to 180C/160C fan/gas 4.
Line the base of a 20cm square tin with
baking parchment.
2 In a large bowl, mix together the our,
oats, sugar and cranberries. Make a well
in the centre and add the butter, golden
syrup, egg and vanilla extract. Stir well
until evenly damp.
3 Tip into the tin and spread out evenly.
Sprinkle with almonds and bake for
20-25 mins until lightly golden. Cool in
the tin for 10 mins, then cut into 6 one
way and 2 the other to make 12 bars.
Dust with icing sugar.

CUTS INTO 12 slices

PREP 15 mins

COOK 40-45 mins

175g/6oz butter, softened, plus extra

for greasing
175g/6oz golden caster sugar
200g/7oz self-raising our
zest 4 lemons
3 eggs
2 tbsp poppy seeds
125g pot natural yogurt
200g/7oz icing sugar
juice 4 lemons (from above)

PER BAR 216 kcals, protein 4g, carbs 27g,

1 Heat oven to 180C/160C fan/gas 4.

Grease and line the base of a 20cm
square deep cake tin (or if using a
decorative tin like ours, grease well).
2 In a bowl, beat the butter and sugar
until uffy. Add the rest of the ingredients
and beat until combined. Spoon into the
tin and smooth over the top. Bake for
40-45 mins. Cool in the tin for 10 mins,
then turn out, peel off the parchment
and leave to cool on a wire rack.
3 Sift the icing sugar into a bowl. Beat in
the lemon juice to make a runny icing.
Pour over the cake and leave to set.

fat 10g, sat fat 5g, bre 2g, sugar 15g, salt 0.2g

PER SLICE 314 kcals, protein 4g, carbs 44g,

fat 14g, sat fat 8g, bre 1g, sugar 32g, salt 0.5g


Vacanza by Outwell Smart Kettle, 20,

This 1.5-litre stove-top kettle collapses down

to just 4.5cm fantastic for conserving
backpack space. This model is a good price
compared to many other similar products.

Silicone collapsible colander,


A good-sized colander (20cm), that

collapses to save space. We particularly
like this one as the holes go up the sides
as well as in the base, for better draining.

Food styling and styling MARY CADOGAN | Gadgets HOLLY BROOKE-SMITH

Oat & cranberry bars

A Good Food favourite. Blitz up a pesto,

shred carrot or chop onion without using
a knife, board or any electricity! Simply
pull the cord to rotate the sharp, powerful
blades inside.

Tapas with a

Spinach & sweet potato tortilla

Smoked salmon
& quails egg

Spanish ham
with crusty bread
& chopped tomato

Piperade on
crusty bread





Pintxos pronounced peen-choes is the Basque version

of tapas. Inspired by a trip to San Sebastian, Food editor
Barney Desmazery chooses his favourite selection to cook
at home for a drinks party Photographs SAM STOWELL

Smoked paprika
prawn skewers

Seared beef, grilled

pepper & caper berry

AUGUST 2014 79

Smoked paprika
prawn skewers


PREP 10 mins plus marinating

COOK 10 mins

12 large raw prawns

tbsp smoked Spanish paprika
(sweet or hot, whichever you prefer)
2 large garlic cloves, nely chopped
1 tsp cumin seeds, toasted and
couple of oregano sprigs, leaves nely
chopped, or tsp dried
zest and juice 1 large lemon
2 tbsp olive oil
12 mini wooden skewers

Smoked salmon
& quails egg


PREP 15 mins

COOK 5 mins

6 quails eggs, at room temperature

400g/14oz smoked salmon
6 anchovies in olive oil, drained
12 chunky slices of baguette
3 tbsp mayonnaise or aoli
12 cocktail sticks
1 Put a pan of water on to boil. Put the
eggs in a small sieve and, as soon as the
water reaches a rolling boil, lower the
eggs into the water. Turn the heat
to a gentle simmer and set the timer
for 3 mins.
2 Meanwhile, prepare a bowl of iced
water. Drain the eggs and immediately
tip into the water to cool. Carefully peel
them and cut in half lengthways. Cut the
smoked salmon into 2cm strips and cut
each anchovy into 4 slivers.
3 Spread the bread with the mayonnaise
or aoli. Top with a swirl of salmon, a
halved quails egg and 2 slivers of anchovy.
Push a cocktail stick through each piece
of bread to hold it all together, sprinkle
over some black pepper and serve.
PER SERVING (8) 327 kcals, protein 19g, carbs 31g,

Piperade on crusty bread




PREP 10 mins

COOK 35 mins

3 tbsp olive oil

1 large onion, sliced
2 ripe vine-ripened tomatoes
2 mixed sweet peppers, deseeded
and sliced
2 garlic cloves, nely chopped
pinch or two of sugar
1-2 tsp Sherry vinegar, to taste
small handful basil, torn
12 chunky slices of baguette
small bunch basil leaves, sliced

fat 14g, sat fat 2g, bre 2g, sugar 3g, salt 3.4g

1 Soak the skewers in a bowl of water

for 10 mins. Meanwhile, peel the prawns,
leaving the tails intact, and devein. To do
this, run a sharp knife down the back,
making a tiny incision just enough to
remove the visible black vein. Wash the
prawns and pat dry with kitchen paper.
2 In a medium-sized bowl, mix together
the paprika, garlic, cumin, oregano,
lemon zest and 1 tbsp olive oil. Add
the prawns and leave to marinate for
15 mins at room temperature. Then
skewer a prawn onto each stick.
3 Heat the remaining oil in a roomy frying
pan and fry the prawns for 3-4 mins,
turning halfway through until just cooked.
You may need to do this in batches.
Season, squeeze over some lemon
juice and serve.
PER SERVING (8) 52 kcals, protein 6g, carbs none,

1 Heat the oil in a large pan and slowly

cook the onion for 6-8 mins to soften.
2 Meanwhile, peel the tomatoes: using a
sharp knife, make a cross on the top and
bottom of the tomatoes. Pour boiling
water into a bowl, and carefully lower the
tomatoes into the water. Prepare another
bowl of very cold water. After about
30 secs, drain the tomatoes, then plunge
them into the cold water. The skins
should now slip off easily. Cut into
quarters, deseed and roughly chop.
3 Throw the peppers and garlic into the
onion pan, give everything a good stir
and cook, covered, over a low heat for
20 mins or so until the vegetables are
really soft and sweet. Stir regularly so
that they dont catch on the bottom of
the pan. Add the tomatoes, a pinch of
sugar and cook, uncovered, for 5 mins
more. Season and stir in the vinegar
and the basil. Allow to cool to room
temperature, stir through the basil and
taste to check the avours again. You
may want to add a dash more vinegar, or
a pinch more sugar, depending on how
sweet your vegetables are. Spoon onto
the baguette slices and serve.
PER SERVING (8) 227 kcals, protein 6g, carbs 36g,
fat 6g, sat fat 1g, bre 4g, sugar 8g, salt 0.6g

fat 3g, sat fat none, bre none, sugar none, salt 0.2g



San Sebastian, in northern Spain, is a food

lovers paradise, writes Barney Desmazery.
As well as the attraction of more Michelinstarred restaurants than most capital cities,
the main reason to come is for the pintxos
the Basque version of tapas available in
more than 200 little bars around the old town.
Visit La Bretxa food market and the array of produce
demonstrates why San Sebastian and its residents have
gained their gastronomic reputation but to understand
this citys obsession with food, pop into a pintxos bar. From
10am, theyre busy with people stopping by for a small glass
of local cider or the lightly sparkling white wine, Txakoli
(pronounced cha-co-lee), and a tasty morsel or two.
Pintxos means pierced or spiked, and many of the snacks
on offer are held together with little skewers or cocktail
sticks however, anything goes as long as its fresh and
made with care. Each bar serves a wide selection of cold
pintxos, often thick slices of baguette (being so close to
France), topped with seasonal ingredients, plus traditional
tapas like Spanish tortilla. Many also specialise in one dish
cooked fresh, and the secret to eating in San Sebastian is
knowing where to go for what. House specialities like juicy
prawns, chunks of steak or baby squid are cooked to order
while you watch, and they cost less than an average starter.
There are also a handful of modern and experimental
pintxos bars, such as La Cuchara de San Telmo, which
turns out creative small plates of food like Braised ox cheek
with parsley oil, which would be as tting on a smart
tasting menu as casually eaten standing at a bar.
Pintxos bar-hopping is as good as snacking gets, but the
food also translates well for the home cook throwing a
casual party, as each recipe is like a substantial canap.
Here Ive given you a variety to choose from, but treat them
like a pintxos bar and choose as many or as few as you want.
San Sebastian is a great destination
for a weekend foodie break. Barney
stayed at the modern Astoria 7 hotel
( San Sebastian
Food ( organises
a pintxos tour around the best bars.

Spinach & sweet
potato tortilla



PREP 10 mins

COOK 1 hr

300g bag baby spinach leaves

8 tbsp light olive oil
2 large onions, thinly sliced
4 medium sweet potatoes (800g/
1lb 12oz), peeled, cut into thin slices
2 garlic cloves, nely chopped
8 large eggs
1 Put the spinach in a large colander and
pour over a kettleful of boiling water.
Drain well and, when cooled a little,
squeeze dry, trying not to mush up the
spinach too much.
2 Heat 3 tbsp oil in a 25cm non-stick
pan with a lid, then sweat the onions for
15 mins until really soft but not coloured.
Add another 3 tbsp oil and add the
potatoes and garlic. Mix in with the
onions, season well, cover and cook over
a gentle heat for another 15 mins or so
until the potatoes are very tender. Stir
occasionally to stop them catching.
3 Whisk the eggs in a large bowl, tip in
the cooked potato and onion, and mix
together. Separate the spinach clumps,
add to the mix and fold through, trying
not to break up the potato too much.
4 Add 2 tbsp more oil to the pan and pour
in the sweet potato and egg mix. Cover

Txakoli is the local

white wine, so
serve Rezabal
Txakoli 2013, 11%
(9.95, thewine Its
clean and bursting
with green apples.
Cant nd Txakoli?
Try an Albario
or Muscadet.

up a little on the edges as youre turning

it it will look perfect when its cooked
through and set.) Continue cooking on
the other side until just set and golden all
over. Again use a palette knife to release
the tortilla from the sides. Allow to rest
for 5 mins, then tip onto a board before
cutting into wedges.
PER SERVING (8) 306 kcals, protein 9g, carbs 26g,
fat 17g, sat fat 3g, bre 5g, sugar 9g, salt 0.4g

Spanish ham with crusty

bread & chopped tomato

Seared beef, grilled

pepper & caper berry





and cook over a low-medium heat for

20 mins until the base and sides are
golden brown and the centre has mostly
set. Run a palette knife around the sides
to stop it from sticking.
5 To turn the tortilla over, put a plate face
down onto the pan, then ip it over. Slide
the tortilla back into the pan and cook for
a further 5-10 mins until just set and
golden all over. (Dont worry if it breaks

PREP 10 mins

COOK 5 mins

4 rm vine-ripened tomatoes, halved

2 tbsp of your best olive oil, plus extra
for brushing
12 thick slices of baguette
1 garlic clove, halved
6 slices Serrano ham, each halved
12 cocktail sticks


PREP 10 mins

COOK 5 mins

400g/14oz piece of sirloin steak in one

piece, fat trimmed
2 tbsp olive oil
2 garlic cloves, crushed
4 piquillo peppers, or 2 regular
ready-roasted red peppers, sliced
into strips
12 caper berries
12 cocktail sticks

1 Sit a box grater on a plate and grate the

tomatoes, leaving behind the skin. Drain
the pulp in a small sieve, then mix the
pulp with 2 tbsp of olive oil and season.
2 Brush the bread with oil and toast or
griddle until golden. Rub one side with the
cut side of the garlic. Just before serving,
spoon some of the tomato onto each
slice. Finish with a piece of ham, push in a
cocktail stick and sprinkle over black pepper.
PER SERVING 298 kcals, protein 11g, carbs 42g,
fat 8g, sat fat 2g, bre 4g, sugar 6g, salt 1.8g

1 Heat a griddle pan until blisteringly hot.

Season the steak all over with lots of
ground black pepper.
2 Brush the steak very lightly with a little
of the oil and mix the rest of the oil with
the garlic. Cook on the griddle for 3 mins
each side for medium rare. When cooked
to your liking, brush the steak all over
with the garlicky oil and sprinkle with
salt. Remove to a plate and leave to
rest for 5 mins.

3 Cut the steak into small chunks and top

each chunk with a twirl of red pepper and
a caper berry. Push a cocktail stick through
everything to hold it together, drizzle over
the oil and grind over more pepper.
PER SERVING (8) 99 kcals, protein 11g, carbs 1g,
fat 6g, sat fat 2g, bre none, sugar none, salt 0.5g 81


Fall in love with ice cream all over again
with these beautifully cool desserts, which can be
created using homemade or shop-bought ice cream

Food styling EMILY KYDD | Styling LUIS PERAL


Double choc & pistachio ice cream sandwiches

AUGUST 2014 83

200g/7oz light muscovado sugar

100g/4oz golden caster sugar
1 tsp vanilla extract
1 large egg
200g/7oz plain our
50g/2oz cocoa powder
tsp bicarbonate of soda
100g/4oz dark chocolate, chopped

Double choc & pistachio

ice cream sandwiches

MAKES 8 sandwiches with a little ice cream

left over

PREP 45 mins plus freezing and

COOK 30 mins

100g bar white chocolate,

100g/4oz pistachios, chopped
100g/4oz pistachios
200g/7oz golden caster sugar
2 medium eggs, plus 2 yolks
400ml/14 oz whole milk
300ml pot double cream
1 tsp vanilla or pistachio extract
175g/6oz salted butter, softened

Frozen raspberry
honeycomb pie


PREP 30 mins plus chilling

COOK 5 mins

250g pack caramel biscuits, such as

Lotus or Speculoos
85g/3oz butter, melted
500g tub vanilla ice cream
400g/14oz raspberries
140g/5oz Honeycomb (see recipe,
right), broken up
150ml pot double cream
100g/4oz muscovado sugar
75g/2oz butter
1 Put the caramel biscuits in a food
processor and blitz to crumbs. Add the
melted butter and blitz again until well
combined. Use the biscuit crumbs to line
a deep 22cm uted tart tin, pressing the
crumbs into the base and up the sides
with the back of a spoon until really
compact. Chill for 30 mins while you
prepare the lling.

1 First make the ice cream. Put the

pistachios and sugar in a food processor,
and blend until nely chopped but with
a little texture. Add the eggs and milk,
and briey blend again until combined.
Pour the mixture into a saucepan and
cook over a low-medium heat, stirring
continuously, until thickened, taking care
to not overcook the eggs and scramble
the custard. Pour the thickened mixture
into a bowl and stand it in a sink of ice-cold
water to cool, stirring every now and
then. Meanwhile, very softly whip the
cream and extract (if using). Once cooled,
stir the pistachio custard through the
cream. Scrape into an ice cream machine
and churn until icy, then scrape into a
20 x 30cm container, smooth the surface
and put in the freezer for 2 hrs until frozen.
2 Now make the chocolate cookies. Heat
oven to 190C/170C fan/gas 5. Line 2 large
baking trays with baking parchment.
Put the butter, sugars and vanilla in a
bowl, and beat until smooth and creamy.
Add the egg and beat again, then stir
through the our, cocoa, bicarbonate

and chocolate. Scoop 16 golf-ball-sized

mounds onto the baking trays, leaving
plenty of space between each one, as
they will spread when baked. (If your trays
are small, you may only t 6 on each, so
you will have to do this in batches.) Bake
for 15-17 mins, swapping the trays over
halfway through baking the cookies
should still be quite soft when removed
from the oven. Leave to cool on the trays.
Can be baked up to 1 day ahead simply
cover the trays with cling lm overnight.
3 Line 2 large baking trays with baking
parchment and make space for them in
your freezer. Put the white chocolate in
a bowl suspended over a pan of barely
simmering water and leave to gently melt,
stirring now and then or melt in 20-sec
blasts in the microwave. Remove the ice
cream from the freezer and cut out 8 x
7cm circular pieces using a cookie cutter
(a little smaller than the cookies). Ease
out with a cutlery or palette knife and
sandwich each between 2 cookies.
Working quickly, drizzle the melted
chocolate over the cookies, then sprinkle
with chopped pistachios. Return to the
freezer for 30 mins to rm up before
serving. Will keep in the freezer for up to
2 weeks. Any leftover ice cream can be
scooped into a processor while still frozen,
blitzed, transferred back to a container
and refrozen. Will keep for 1 month.
PER SANDWICH 970 kcals, protein 15g, carbs 93g,
fat 58g, sat fat 30g, bre 6g, sugar 71g, salt 0.8g

2 Remove the ice cream from the

freezer 20 mins before youre ready to
use it. Tip the raspberries into a bowl,
reserving a handful, and lightly crush
about half with the back of a fork until
juicy. Once the ice cream has softened,
tip into another bowl and mash with the
back of a spoon until pliable but not
totally defrosted. Add the raspberries
and half the Honeycomb (see right),
then ripple together.
3 Remove the tart case from the fridge
and tip the raspberry ice cream mixture
into the centre, smoothing out to the
edges. Top with the reserved raspberries
and honeycomb, pushing them down into
the ice cream layer a little, then freeze
for 4 hrs until frozen solid.
4 To make a caramel sauce, put the
cream, sugar and butter in a saucepan
with a good pinch of salt, and bring to
a simmer. Bubble for 5 mins until its
the consistency of caramel, then cool
for 2 mins before serving with slices
of the pie. Will keep for 1 week.


PER SERVING 411 kcals, protein 4g, carbs 40g,

PER SERVING (10) 110 kcals, protein none, carbs 28g,

fat 27g, sat fat 16g, bre 2g, sugar 35g, salt 0.3g

fat 1g, sat fat none, bre none, sugar 28g, salt 0.3g


MAKES about 250g/9oz


PREP 5 mins plus

COOK 5 mins

This recipe makes more than you will need

for the pie, but its quite difficult to make a
smaller quantity than this! Leftovers will keep
in a sealed container for up to a month, or dip
pieces in melted chocolate and leave to set.

Grease a large baking tray with oil.

Mix 200g golden caster sugar and
5 tbsp golden syrup in a wide saucepan.
Place over a medium heat and leave
until dissolved and bubbling dont
be tempted to stir or the sugar will
crystallise. Turn up the heat and bubble
for a few more mins until a rich toffeebrown colour. Add 2 tsp bicarbonate
of soda and quickly stir together watch
out, it will bubble up and be extremely
hot. Pour onto your prepared baking tray
and leave for 30 mins to cool and rm up.



Transform a tub of
shop-bought ice cream

AUGUST 2014 85


Lollies for grown-ups

Fruity Neapolitan lolly loaf



PREP 25 mins plus 8 hrs freezing


200g/7oz peaches, nectarines or

apricots (or a mixture), stoned
200g/7oz strawberries or raspberries
(or a mixture), hulled
450ml/16 oz double cream
x 397g can condensed milk
2 tsp vanilla extract
orange food colouring and pink food
colouring (optional)
8 wooden lolly sticks
1 Put the peaches, nectarines or apricots
in a food processor and pulse until theyre

chopped and juicy but still with some

texture. Scrape into a bowl. Repeat with
the berries and scrape into another bowl.
2 Pour the cream, condensed milk and
vanilla into a third bowl and whip until just
holding soft peaks. Add roughly a third of
the mixture to the peaches and another
third to the berries, and mix both until
well combined. Add a drop of orange
food colouring to the peach mixture and
a drop of pink food colouring to the berry
mixture if you want a really vibrant colour.
Line a 900g loaf tin or terrine mould with
cling lm (look for a long thin one, ours
was 23 x 7 x 8cm), then pour in the berry
mixture. Freeze for 2 hrs and chill the
remaining mixtures in the fridge.
3 Once the bottom layer is frozen, remove
the vanilla mixture from the fridge and

pour over the berry layer. The bottom

layer should now be rm enough to
support your lolly sticks, so place these,
evenly spaced, along the length of the
loaf tin, pushing down gently until they
stand up straight. Return to the freezer
for another 2 hrs.
4 Once the vanilla layer is frozen, pour
over the peach mixture, easing it around
the lolly sticks. Return to the freezer for
a further 4 hrs or until completely frozen.
Remove from the freezer 10 mins before
serving. Use the cling lm to help you
remove the loaf from the tin. Take to the
table on a board and slice off individual
lollies for your guests. Any leftovers can
be kept in the freezer for up to 2 weeks.
PER SERVING 379 kcals, protein 4g, carbs 17g,
fat 33g, sat fat 20g, bre 1g, sugar 17g, salt 0.1g

2325 August 2014 at Hampton Court Palace 0844 581 1366



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at dusk

created for

Enjoy a menu packed with fresh, zingy Asian

avours from the BBC MasterChef judge
Photographs DAVID MUNNS

Menu for 4

Deep-fried tofu with pineapple,

sweet chilli & basil
Pull-apart chicken with green
curry & lime leaf dressing
Cucumber salad
No-bake coconut crme brle




The Asian ingredients make my deep-fried and roasted

dishes surprisingly refreshing, so they work well in a
summer menu. I love to take advantage of the long evenings
and serve this outdoors for a laidback meal in the garden
John Torode


Make the sesame seed dressing for
the cucumber salad the day before.
Marinate the chicken the night before.
Make the crme brle and leave to
chill overnight.
In the morning, prepare the chilli,
garlic and palm sugar mix for the tofu.

AUGUST 2014 91

1 OF 5


PREP 15 mins

COOK 30 mins

4 long red chillies

6 garlic cloves, crushed
200g/7oz palm sugar
1 small pineapple, peeled, cored
and cut into 2cm/in cubes
50ml/2 oz sh sauce
2 tbsp tamarind paste
oil, for deep-frying
300g/11oz rm tofu, cut into
2.5cm/1in cubes (to learn more
about tofu, turn to page 122)
50g/2oz cornour
handful Thai basil
1 Split the chillies down the middle and
remove the seeds. Pound the halved
chillies a few times with a pestle or the
end of a rolling pin (this will soften the
esh and release the avours). Finely
chop and mix with the garlic and palm
sugar in a large pan. Cook until the sugar
starts to boil. Add the pineapple and cook
for 5 mins until the pineapple softens, and
the sugar starts to caramelise and turn
brown. Add the sh sauce and tamarind.
Return to the boil, then take off the heat.
2 Heat 5-10cm of oil in a wok and roll
the tofu in the cornour. Fry the basil
leaves so that they crisp, then transfer
to kitchen paper to drain. Fry about
5-6 pieces of tofu at a time until golden
brown, then leave to drain on kitchen
paper. Keep warm in a low oven while
you fry the rest.
3 Warm the sauce through. Place a few
cubes of tofu on each plate, pour over
the sauce and sprinkle with the basil.
PER SERVING 513 kcals, protein 15g, carbs 80g,
fat 15g, sat fat 2g, bre 4g, sugar 63g, salt 2.6g

Pull-apart chicken
with green curry &
lime leaf dressing


PREP 15 mins plus overnight

COOK 1 hr 50 mins

2 x 400ml cans low-fat coconut milk

100g/4oz palm sugar
1 tbsp sh sauce
6 lime leaves, torn
2 lemongrass stalks, bashed
1 thumb-sized piece galangal or
ginger, sliced
100g/4oz sugar snap peas
good handful beansprouts
handful coriander, leaves picked
handful Thai basil, leaves picked
Cucumber salad (see recipe, right),
lime wedges and cooked rice,
to serve
1 The night before, pierce the chicken
skin all over with a skewer, place in a
non-metallic dish and pour over the sh
sauce. Give it a good rub, cover and leave
in the fridge overnight.
2 The next day, heat oven to 220C/200C
fan/gas 7. Mix the coconut milk with the
lemongrass, lime leaves and ginger.
Drain the chicken of any excess sh
sauce, pour the coconut mixture over
and cover with foil.
3 Cook in the oven for 15 mins, then turn
down the oven to 200C/180C fan/gas 6,
remove the foil and bake for 1 hr or until
the juices run clear when a skewer is
pushed into the thickest part of the thigh.
Lift the chicken onto a board, cover with
foil and leave to rest.
4 Meanwhile, make the dressing. Melt
the coconut cream in a pan and continue
cooking until almost starting to brown.
Add the curry paste and cook for 1 min
until fragrant, stirring all the time. Add the
coconut milk, palm sugar and sh sauce,
and bring to the boil. Add the torn lime
leaves, lemongrass and galangal, and
cook for 20 mins, stirring frequently until
the avour intensies.
5 Take off the heat and add the sugar
snap peas and beansprouts. Taste and
season with more sh sauce or sugar
if needed. Pour the curry dressing into
a serving dish, and sprinkle over the
coriander and Thai basil.
6 Tear the chicken into bits and pile
onto a platter. Serve with the curry
dressing, Cucumber salad (right), lime
wedges and rice.

For more of

Cucumber salad

John Torodes
recipes, visit

1 OF 5


PREP 10 mins


50g/2oz sesame seeds

1 tbsp sugar
2 tbsp dark soy sauce
3 tbsp dashi (see know-how, below)
1 large cucumber
1 Toast the sesame seeds in a dry pan
until golden, then crush 40g with the
sugar using a pestle and mortar. Mix well
with the soy sauce and dashi until you
have a smooth dressing.
2 Cut the cucumber down the centre
lengthways. Using a teaspoon, remove
and discard the seeds. Cut into batons
about 6cm long. Stir the dressing
through, then sprinkle with the remaining
sesame seeds.
PER SERVING 139 kcals, protein 12g, carbs 5g,
fat 8g, sat fat 1g, bre 2g, sugar 4g, salt 1.4g

Dashi, a sh- and kelp-based stock, is used
in Japanese cooking for miso soup and
noodle broths. Buy it at or in
Waitrose or use sh stock in its place.

PER SERVING 746 kcals, protein 50g, carbs 32g,

fat 47g, sat fat 27g, bre 2g, sugar 25g, salt 3.1g

1 large chicken, about 1.8kg/4lb

50ml/2oz Thai sh sauce
400g can low-fat coconut milk
2 lemongrass stalks, bashed
4 lime leaves, torn
thumb-sized piece ginger,
roughly sliced
100ml/4 oz coconut cream
2 tbsp green Thai curry paste

Pair Asian avours with the exotic,
oral charms of Gewrztraminer: Taste
the Difference Alsace Gewrztraminer
2013, France, 13% (8, Sainsburys),
has the softness to balance the crispy
pineapple and the coconut cream.
It's ideal as an aperitif, too.


Deep-fried tofu with

pineapple, sweet
chilli & basil

No-bake coconut
crme brle


PREP 5 mins plus at least 2 hrs

infusing and chilling

COOK 20 mins

I like my crme brle to be shallow, so

you get plenty of the caramelised topping
so I use a sur le plat dish, which is a
shallow gratin dish. This makes a sharingsized crme brle, but of course you can
make it in small ramekins if you prefer.

200ml/7 oz double cream

300ml/pt coconut cream
3 lime leaves, torn
1 vanilla pod, split down the centre
and seeds scraped out
6 egg yolks
50g/2oz golden caster sugar, plus
extra for brle topping
1 tbsp cornour

1 In a pan, heat the cream, coconut

cream, lime leaves, vanilla pod and
seeds to just below boiling point. Leave
to infuse for 1 hr, or chill overnight if you
have time. Bring back to temperature
before continuing.
2 Whisk the egg yolks, sugar and
cornour in a bowl. Slowly add a ladle
of the hot cream to the egg mixture,
whisking constantly. Pour the egg mixture
into the pan with the cream and cook
over a low heat for 8-10 mins until thick,
stirring continuously the mixture should
be much thicker than a classic custard at
this stage, but dont take it too far or the
eggs in the custard will curdle.
3 Pour through a sieve into the crme
brle dish. Chill overnight, or for at
least 1 hr until the custard has set.
4 To serve, sprinkle caster sugar over
the top of the custard and caramelise
with a blowtorch. (Do not caramelise
under a grill as it takes too long and
the custard will melt.)
PER SERVING 590 kcals, protein 6g, carbs 27g,
fat 51g, sat fat 33g, bre none, sugar 23g, salt 0.1g

Decadent dessert

AUGUST 2014 93

created for

Build a
biscuit beach!
Photographs WILL HEAP

My edible beach scene is a fun project

especially if you get the kids involved.
It looks spectacular and combines an
assortment of biscuit crumbs packed
into a bucket to create an edible sandcastle
with the texture of actual sand. Theres an
inside-out cheesecake hidden inside the
bucket a delicious
surprise. Vanilla
cupcakes baked in
wafe cones provide
yet more seashore treats.
Spoons or spades are
optional, but digging
in for extras is a given!
Frances Quinn, winner of


BBC Twos Great British Bake Off

AUGUST 2014 95


Cheesecake biscuit beach

Get your
equipment ready
youll need a
large tray or board
big enough to
assemble the
biscuit beach. A
piece of wood
covered in foil
works well. Youll
also need a
sandcastle mould,
and a small spade
looks great
for serving.


Pop your chosen
container on the
scales and return
the scale to zero.
Fill the container
with water and
note down the
weight (our water
weight was
1kg/2lb 4oz).
of this weight
that gure is the
quantity of biscuits
youll need (for
our 1kg/2lb 4oz
container we used
750g/1lb 10oz


SERVES 18-20

PREP 1 hr 30 mins plus

2 hrs chilling and cooling

COOK 35 mins


375g/13oz slightly salted butter
roughly 750g/1lb 10oz of assorted
biscuits, plus extra for the
surrounding sand (we used digestive,
malted milk, shortbread and ginger
biscuits see left)
oil, for greasing
500g/1lb 2oz full-fat cream cheese
1 tbsp vanilla extract
200g/7oz icing sugar
300ml pot double cream
10 wafe cones (we used Carousel
cornets, available from Sainsburys)
100g/4oz slightly salted butter,
100g/4oz golden caster sugar
100g/4oz self-raising our
1 tsp vanilla extract
2 eggs, beaten
4 chocolate Flakes
150g punnet raspberries
Hundreds & Thousands, to decorate
500g/1lb 2oz assorted biscuits
ice cream, to serve (optional)
1 Gently heat the butter in a saucepan.
Meanwhile, tip the biscuits into a food
processor and pulse until you have ne,
sand-like crumbs. Add the butter and
blitz again until well combined. Set aside
while you make the cheesecake icing.
2 Put the cream cheese in a large bowl
and, using an electric whisk, beat for a
few secs until smooth. Add the vanilla
extract, sift over the icing sugar and mix
well. Pour in the cream and whisk until
the mixture is smooth and thick enough
to pipe. Transfer to a piping bag tted
with a large star nozzle.

3 Brush your sandcastle mould with a

little oil, then line the base with a circle of
baking parchment. Fill with some of the
buttery biscuit sand, so that it comes
2.5cm up the side, and pack down. To
create a hole for the cheesecake icing
centre to go into, nd a glass that will sit
on top of the biscuit sand in your mould,
and leave about 1.5cm space around the
edge. Grease the glass with a little oil and
pop inside the sandcastle container (see
pic A). Pack more of the biscuit sand
around the glass until the mould is full
(pic B), then reserve any leftover sand.
Chill for 1 hr. Give the glass a wiggle and
remove from the mould (pic C) if it
doesnt come out easily, ll with hot
water and leave for a few mins. Slide the
glass out and tip the water away. Pipe
icing into the cavity, dropping in a couple
handfuls of raspberries as you go (pic D)
make sure you reserve about 20
raspberries for decorating the cupcakes
and lling the whole cone. Keep the
remaining icing in the piping bag and chill.
Tip in a little more buttery sand to cover
the icing, packing the mixture rmly into
the container (pic E), then chill for at least
1 hr or until set.
4 To make the mini cones and wafe
cupcake cases, place a folded tea towel
on your work surface and lay a wafe
cone on top. Use the tea towel to support
the cone and, with a serrated knife,
gently score around the middle of the
cone (pic F). Repeat with another 8 cones
(you need to keep 1 cone whole for the
top of the sandcastle). Very carefully cut
each cone in half along the scored line,
trying not to break or shatter them. You
will end up with 9 mini cones from the
bottom of the cone, and 9 wafe cupcake
cases from the top of the cone. If any
of the cones do shatter, just add them to
the sand mix in step 7.
5 Heat oven to 180C/160C fan/gas 4. To
make the mini cone cakes, line a 12-hole
mufn tin with 9 scrunched-up nests
of foil. Place the mini cones into the
centre of the foil nests and mould the foil
around the tips to support them and keep
them upright (pic G). Put 25g butter,
25g sugar, 25g our, tsp vanilla extract
and 25g of the beaten egg into a large
bowl. Using an electric whisk, beat
together until everything is combined.
Transfer the mixture to a disposable
piping bag and snip off 1cm from the
end. Pipe the mixture into the mini
cones, making sure you only ll them
three-quarters full, as the sponge will
rise up in the oven you may have a
little mixture leftover. Bake for 10-12 mins
until lightly golden and a skewer inserted

into the centre comes out clean. Leave

to cool.
6 To make the wafe cone cupcakes, line
a 12-hole mini mufn tin with circles of
baking parchment. Place the 9 wafe
cupcake cases in the tin (pic H). Put
the remaining 75g butter, 75g sugar,
75g our, tsp vanilla extract and the
remaining beaten egg in a large bowl
and beat together with an electric whisk
until well combined. Transfer to a piping
bag and use to ll the larger cone cases,
again only lling three-quarters full. Bake
for 18-20 mins until lightly golden and a
skewer inserted into the centre comes
out clean. Set aside to cool, remembering
to peel off the discs of baking parchment
before icing.
7 Now make the sand for your beach.
Pulse the biscuits, and any broken cones,
in a food processor until they resemble
ne crumbs, then set aside. Cut 3 Flakes
down to size so that you have half a Flake
for the upturned ice cream, 9 medium
pieces of Flake for the cupcakes, and
9 mini pieces of Flake for the cones.
Some Flakes may break so theres
1 spare theyre easier to cut when
theyre at room temperature.
8 Once the cakes have cooled and the
sandcastle has set, youll be ready to
assemble the beach scene. Carefully turn
the sandcastle out onto a clean surface
or tray and surround with the biscuit
sand. Youll need to bash the bottom of
the container with a rolling pin (or see
tip, opposite) if your sandcastle doesnt
come out easily.
9 Pop a raspberry on each cupcake and
pipe some icing over the top. Sprinkle
with Hundreds & Thousands and insert
a medium-sized piece of Flake. Pipe icing
onto the mini cones, scatter with
Hundreds & Thousands, and top with
a mini Flake. Insert the mini cones and
cupcakes into the sand, in and around
the main sandcastle, using the sand to
support them.
10 To make the upside-down cone, pipe
some icing into your reserved whole
wafe cone, dropping in the remaining
raspberries as you go. Set the cone
upside down on the top of the sandcastle
and pipe icing around it to create the
effect of a dropped ice cream. Sprinkle
with Hundreds & Thousands and insert
the half piece of Flake. Serve the biscuit
beach with scoops of your favourite ice
cream, if you like.
PER SERVING (18) 758 kcals, protein 6g, carbs 57g,
fat 56g, sat fat 34g, bre 1g, sugar 31g, salt 1.2g



If you have any leftover buttery sand after making

your main sandcastle (step 3), pack into a smaller

container, like a yogurt pot or paper cup. Youll have
a mini sandcastle to add to your beach scene.
If youre having trouble getting your sandcastle
out of the mould, pop the mould in a bowl of
hot water for a few mins, then try again.


If you make Frances biscuit beach, wed love
to see your photos. Send them to enquiries@ well feature
our favourites.
Find more of Frances amazing bakes at

Next month

Frances makes Apple

crumble cupcakes 97


Brilliant ceramic pans

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To order, call 0844 482 6015* quoting GF23

or visit



Bake for the tin

A new twist on a teatime classic buttery
apjacks dotted with nuts and blueberries.
They travel well, so would be ideal for picnics

Blueberry & macadamia



PREP 15 mins plus cooling

COOK 55 mins

Food styling EMILY KYDD | Styling VICTORIA ALLEN

250g pack butter, plus extra

for greasing
140g/5oz demerara sugar
85g/3oz golden syrup
200g/7oz porridge oats
140g/5oz jumbo rolled oats
140g/5oz macadamia nuts,
roughly chopped
zest lemon
85g/3oz self-raising our
200g/7oz blueberries
85g/3oz white chocolate,
nely chopped
1 Heat oven to 160C/140C fan/gas 3.
Grease and line the base of a 20cm
square baking tin with baking
parchment so that there is a slight
overhang this will make it easier
to remove the apjacks.
2 Put the butter, sugar, golden syrup
and a pinch of salt in a pan, and gently
melt over a low heat. Combine the
oats, nuts, lemon zest and our in a
large bowl and pour over the melted
sugary butter. Mix well, then fold in the
blueberries. Tip the oat mixture into
the lined tin and press to an even layer
using the back of a metal spoon. Bake
for 40-45 mins until golden brown.
Leave in the tin to cool completely.
3 Lift the cooled apjack onto a board.
Put the white chocolate in a small bowl
and melt in the microwave in 15-sec
blasts, or over a pan of barely simmering
water. Drizzle the melted chocolate
back and forth over the apjack. Leave
to cool until set before cutting into
squares. Will keep in an airtight cake
tin for up to 4 days.
PER FLAPJACK 365 kcals, protein 5g, carbs 33g,
fat 23g, sat fat 10g, bre 4g, sugar 18g, salt 0.3g

AUGUST 2014 99


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To order, call 0844 493 5654** quoting 39752

or visit



Get your kids



Have fun together in the kitchen your children

will enjoy tackling these recipes, and eating them!

AUGUST 2014 101

Kitchen activities
Homemade pizza


dough only

MAKES 4 thin-crust pizzas

plus proving

PREP 15 mins

COOK 10-12 mins per pizza


450g/1lb strong white our (or plain
our), plus extra for dusting
7g sachet fast-action dried yeast
1 tsp golden caster sugar
2 tsp olive oil, plus extra for greasing
quantity Big-batch tomato
sauce (see recipe, far right) or
tomato pure
mini mozzarella balls or grated
cherry tomatoes
basil leaves
1 Put the our, 2 tsp salt, the yeast and
sugar in a large bowl, and mix until
everything is evenly distributed.
2 Make a well in the centre of the dry
ingredients and pour in the olive oil, then
300ml of warm-to-the-touch water. Make
sure the water is not too hot as that may
kill the yeast. Mix together to form a dough,
adding more water or our if necessary.
3 Knead the dough on a oured work
surface for 5 mins.

Chicken dippers


PREP 15 mins

COOK 20 mins

450g/1lb skinless chicken breasts, or

the same weight of mini llets
140g/5oz crme frache
140g/5oz breadcrumbs
avourless oil, such as vegetable oil,
for frying
peas, mashed potato and ketchup,
to serve
1 Slice the chicken breasts so the
dippers are about 7cm long and 2cm
wide. Do try to keep them vaguely equal
so the cooking time is the same for all of

Entertain your little ones this summer with these

new recipes from parenting website Mumsnet

4 Lightly oil a bowl, put the ball of dough in

it and roll it around so the surface gets a
light covering of oil to stop it drying out.
Place a damp tea towel over it and leave
the bowl to prove somewhere warm and
draught-free until it doubles in size. After
about 1 hr it should be ready, so take it out
of the bowl. Turn the oven on as high as it
will go, and make sure you have a couple
of shelves quite high up in the oven so you
can t in more than 1 pizza.
5 Now knock back the dough. This
just involves giving it a light knead for
20-30 secs and knocking out the air until
it goes back to its original size. At this
point you can freeze or chill the dough
until you need it.
6 Break off one-quarter of the dough,
then roll it out as thin as you can on a
oured surface. Sometimes dough gets
to a certain size, then keeps pinging
back; if this happens, you can pull it
about a bit with your hands to get a
good pizza shape.
7 Put a piece of baking parchment on a
at baking tray, then place the pizza base
on top. Smother the base with tomato
sauce or tomato pure, or mix pure
with a bit of pesto, then add your
favourite toppings.
8 When the oven is piping hot, open the
door and, using oven gloves, pull out
one of the shelves. Slide the baking
parchment and pizza from the baking
tray directly onto the shelf to give the
pizza a crisper base, and slide back
in the oven.

9 Let the pizza cook for 8-10 mins until

the dough is golden. Meanwhile, prepare
the other pizzas and cook in batches.

them. (Mini llets can be left as they are.)

2 Put the crme frache in a shallow
container and the breadcrumbs in
another. Add salt and pepper to the
3 Make your children wash their hands
really well. Give them a piece of chicken
and let them dip it rst into the crme
frache, then into the crumbs. Its very
easy and quite satisfying. Place each
nished dipper on a plate. Once the
dippers have all been dipped, the
children should wash their hands
thoroughly again.
4 Heat enough oil to cover the base of a
large frying pan. Place as many dippers in
the frying pan as you can, without them
touching each other. Cook for 5 mins
until golden brown, then turn and fry for

another 4-5 mins. Cut the fattest one in

half to check there is no trace of pink. If
its ready, remove the dippers from the
pan onto kitchen paper and keep warm in
an oven heated to 150C/130C fan/gas 2
while you cook the rest. If chicken isnt
ready, cook for 1 min more, then test
again. Repeat to cook all the dippers. You
may have to increase or reduce the heat
under the pan, especially for the
subsequent batches, to get an even
colour without scorching the dippers.
5 Serve up the rest of the meal peas,
mashed potato, ketchup then put the
dippers on the plate. Serve to deliriously
happy children. And adults.

PER PIZZA 424 kcals, protein 14g, carbs 80g,

fat 5g, sat fat 1g, bre 5g, sugar 1g, salt 2.5g

Big-batch tomato sauce




MAKES enough for 8 pizzas or 8 portions

of pasta

PREP 15 mins

COOK 90 mins

This is a great, versatile sauce which can be

used on pizzas, in pasta bakes or with meat
or sh. The beans and veggies boost the
vitamins and protein, and give it a thick, rich
consistency. It freezes really well too, so
stick any leftovers in plastic containers
and store in the freezer.

Heat the oven to 200C/180C/gas 6. Put

2 x 400g cans chopped tomatoes,
400g can of drained and rinsed
haricot beans, 300ml vegetable stock,
2 chopped celery sticks, 2 chopped
carrots, 2 chopped garlic cloves and
a large sprig of rosemary with 1 tsp
brown sugar in a lidded casserole dish.
Pop the lid on and bake for 90 mins.
Give it a stir once or twice during the
cooking time. Take it out of oven and
remove the rosemary sprig. Whizz with
a hand-held blender until smooth and stir
in splashes of Worcestershire sauce or
balsamic vinegar, to taste.
PER SERVING 70 kcals, protein 3g, carbs 11g,
fat none, sat fat none, bre 5g, sugar 6g, salt 0.3g

PER SERVING 428 kcals, protein 32g, carbs 27g,

fat 22g, sat fat 11g, bre none, sugar 2g, salt 0.5g



One-pot fruity buns



PREP 15 mins

COOK 15-20 mins

150g (small pot) of natural yogurt

1 small yogurt pot of caster sugar
3 small yogurt pots of self-raising our
1 small yogurt pot of sunower oil
3 eggs, lightly beaten
nely grated zest of 1 unwaxed lemon
small yogurt pot of sultanas
1 Heat oven to 180C/160C fan/gas 4. Line
a fairy cake tray with cases.
2 Pour the pot of natural yogurt into a
bowl. Rinse and dry the pot and use it
to measure out the sugar, our and oil
(in that order) into the bowl. Add the
eggs and mix everything together until
you have a light batter. Then tip in the
lemon zest and sultanas. Give it another
good stir.
3 Spoon the batter into the cake cases
and bake for 15-20 mins. Check if the
buns are done by inserting a skewer into
the largest one, the skewer should come
out dry. Transfer them to a wire rack to
cool and eat them up quickly.
PER BUN 207 kcals, protein 4g, carbs 27g,
fat 9g, sat fat 2g, bre 1g, sugar 12g, salt 0.3g
Pork and apple c Recipes adapted from
Simple soda bre
Top Bananas! T Top Bananas: The best
chocolate cake C
Honey-roast par ever family recipes
The best ever Bu
family recipes T from Mumsnet by
from Mumsnet
Spaghetti with p Claire and Lucy McDonald
Cheesy leeks. Gol
Courgette and fe (20, Bloomsbury

Publishing). Photographs Jill Mead. You

can buy this book for just 18. Simply call
01326 569444, p&p is free. Or buy online
AUGUST 2014 103

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Feed the


Got a gang of hungry kids

clamouring for food? Try these
ideas from the Good Food team

Rainbow fruit skewers


Stripy houmous salad jars




MAKES 6 jars

PREP 15 mins


140g/5oz frozen soya beans or peas

200g tub houmous (reserve 2 tbsp for
the dressing)
2 red peppers (or a mixture of colours)
nely chopped
cucumber, nely chopped
200g/7oz cherry tomatoes, quartered
small pack basil
2 large carrots, peeled and grated
4 tbsp pumpkin seeds (optional)
zest and juice 1 lemon
1 tbsp clear honey
2 tbsp houmous (from the tub, above)

Photographs SAM STOWELL | Food styling LIZZIE HARRIS | Styling REBECCA NEWPORT


1 First make the dressing. Put the

ingredients in a jam jar with 1 tbsp water.
Screw on the lid and shake well. Set aside.
2 Bring a small pan of water to the boil,
add the beans or peas and cook for 1 min
until tender. Drain and run under cold
water until cool. Divide the remaining
houmous between 6 large jam jars. Top
with the drained soya beans or peas,
peppers, cucumber, tomatoes, basil
leaves, carrots and pumpkin seeds, if
using. Screw on the lids and chill until
needed. Will keep in the fridge for 24 hrs.
3 When ready to serve, pass around
the jars and let everyone pour over a
little dressing.
PER JAR 159 kcals, protein 7g, carbs 17g,
fat 6g, sat fat 1g, bre 6g, sugar 13g, salt 0.6g

Fussy eaters top-your-own

sweet tomato pasta



SERVES 6 hungry children

sauce only

PREP 10 mins

COOK 35 mins
This pasta sauce has lots of hidden veg, giving
it a sweet flavour that kids will love.

tbsp olive oil

1 red pepper, chopped
1 sweet potato, chopped into chunks
2 garlic cloves, sliced
splash of red wine vinegar
2 x 400g cans chopped tomatoes
400g/14oz pasta (we used fusilli)
Parmesan (or vegetarian alternative),
jar of pesto, canned tuna, shredded
ham, shredded cooked chicken and
more grated Parmesan, to serve

Freeze the sauce
in smaller portions
then defrost and
pop them in a pan
to reheat when
you need it.



PREP 15 mins


Take 7 wooden skewers and thread the

following fruit onto each 1 raspberry,
1 hulled strawberry, 1 tangerine
segment, 1 cube of peeled mango,
1 chunk of peeled pineapple, 1 chunk
of peeled kiwi, 1 green and 1 red
grape, and nish off with 2 blueberries.
Arrange in a rainbow shape and let
everyone help themselves.
PER SKEWER 59 kcals, protein 1g, carbs 12g,
fat none, sat fat none, bre 2g, sugar 12g, salt none

Keep younger kids brains ticking over in
the holidays by encouraging them to add
up the fruit as they go along. They can
also help with writing a shopping list for
the fruit or paying for it at the till.

1 Heat the oil in a large saucepan. Add

the red pepper and sweet potato, and
cook for 5-10 mins until they start to
soften. Add the garlic and cook for 1 min
more. Add the red wine vinegar, sizzle
for a moment, then add the chopped
tomatoes and season. Cover and simmer
for 30 mins until the sweet potato is
really soft, adding a splash of water if
it starts to look dry. Tip the sauce into
a blender (or use a hand blender) and
whizz until smooth. Can be prepared
up to 2 days ahead or frozen for up
to 3 months (see tip, above).
2 Cook the pasta following pack
instructions and reheat the sauce gently
in a saucepan. Once the pasta is cooked,
drain well and toss with the sauce and a
sprinkling of Parmesan. Serve the pasta
in a big bowl for everyone to help
themselves, with extra toppings to
choose from to keep fussy eaters happy.
PER SERVING 264 kcals, protein 10g, carbs 49g,
fat 3g, sat fat none, bre 3g, sugar 8g, salt 0.2g

AUGUST 2014 105

s soon as the sun comes out,

Maisie will ask if we can have a
barbecue, and although actually
cooking on a barbie isnt child-friendly,
there is plenty of preparation they can
get involved in. If the weather lets you
down, simply cook this in a griddle pan
it works just as well.


res no clutter.
Clear the sur face so the
t your child to
Roll up sleeves, or ge
wear a short-slee
ck long hair or
use a hair band.
ays important, but
Washing hands is alw
dling raw chicken,
as your child will
well afterwards.
its vital to wash them
ts and
Gather your ing
attended not
Never leave a child un
y may add
only is it unsafe, but the
n the recipe.
ingredients that
kitchen equipment
Wash all utensils and
ct with the
after it comes into
raw ch
chopping board
potato masher
1 small and 2
6 small skewers,
large bowls
ked if wooden
child-friendly kni

KIDS the writing in red is for you

GROWN-UPS the writing in black
is for you
Barbecued chicken
fajita skewers


and his daughter
make a barbecue
recipe that the
whole family
will enjoy
Photographs DAVID MUNNS


SERVES a family of 4 (makes 6-8 skewers)

PREP 30 mins

COOK 10 mins


2 limes, plus wedges to serve
1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
1 tsp olive oil
2 garlic cloves, crushed or nely grated
4 chicken breasts
3 mixed coloured peppers
1 red onion
2 ripe avocados
1 lime
6 cherry tomatoes, halved
warmed tortillas, chopped coriander,
soured cream or yogurt, plus chilli
sauce for the grown-ups, to serve

Make the marinade.

In a large bowl, juice both the limes. Add the

oregano, spices, olive oil and garlic, and mix
together. Dice the chicken, then get your child
to stir it through the marinade, and set aside.

Prepare the vegetables.

Deseeding the peppers and halving the onion

is tricky, so do this yourself. Children aged from
about seven or above can cut then them into
chunks using a child-friendly knife.

PER SERVING 365 kcals, protein 34g, carbs 14g,

fat 18g, sat fat 4g, bre 8g, sugar 11g, salt 0.2g




Introduce your
child to spices


As well as creating a healthy supper,
there are key points to this recipe that
will make the child a more condent
cook and expand their tastes.
Using spices doesnt mean food has
to be spicy they can add lots of
avour to a family dinner without
using extra salt. Kids love playing
with pots and teaspoon measures,
so get them to smell the spices and
add them, then ask them to repeat
the name of the spice back to you.
When you cook a recipe from another
country, its a chance to discuss the
ingredients and other dishes that
come from that area. If your child
has an atlas or a world map, show
them where the recipe is from.

For more recipes

you can cook with
your children, visit

For more Maisie makes recipes,

Food styling EMILY KYDD | Styling VICTORIA ALLEN


Make your skewers.

Carefully thread alternate pieces of chicken,

peppers and onion onto your skewers. Smaller
children might nd this a little hard, so the best
way is to stab the ingredients and push them
up the skewers. When youve used up all the
ingredients, set aside. Can be made several hours
ahead and chilled until ready to cook.


Prepare the guacamole.

Stone and peel the avocados, then tip into

a bowl with the other ingredients. Get your
child to use a potato masher to mash
everything together and tip into a serving dish.

Cook the skewers.

Heat a barbecue or griddle pan. Cook the

skewers for 10-12 mins, turning, until they are
cooked all the way through. A child from the age
of eight can watch over a griddle and turn the
skewers with a pair of tongs. Serve the skewers on
heated tortillas with the guacamole, soured cream,
chopped coriander, lime wedges on the side and
chilli sauce for those who like a touch of spice. 107

Easy ways to

Packing seven portions of fruit and veg into a day might seem
daunting, but weve made it simple with our brand-new recipes.
Theyre designed for food lovers, so we guarantee youll enjoy
reaching your daily target Recipes SARA BUENFELD Photographs SAM STOWELL

mid the non-stop ow of advice about diet and health, one message stays
constant, writes nutritional therapist Kerry Torrens. The fact that all
experts agree a diet rich in fruit and vegetables is good for us. Fresh,
frozen, even canned all count and may reduce the risk of heart disease, diabetes
and some forms of cancer, plus help to ght the signs of ageing.
A recent study by University College London reported increasing health benets
for people who ate up to seven or more portions a day with vegetables and salad
proving more benecial than fruit. Studies like this continue to stress the value of
plant foods in our diets, reminding us not only of the importance of bre, but also
colour. Many of the benecial compounds in plants are linked to their colour
pigments, so by eating a wide variety youll reap the most from your 7-a-day.



Although the recent study reported

As well as being rich in essential vitamins,

vegetables, salad, fresh and dried fruit

fruit and vegetables are packed with plant

were best, the following also count:

compounds, important for maintaining health

l Fruit and veg cooked in stews and soups.

l Frozen, canned and dried fruit and veg.
l A 150ml glass of unsweetened 100% juice
counts as 1 portion; any extra doesnt count.
l Beans and pulses count as 1 portion,
regardless of how much you eat. They are
a great source of bre, but contain fewer
nutrients than other fruit and veg.
l Potatoes dont count because we tend to
use them as a starch in place of bread, pasta
or rice. (However, they are still a source of bre,
B vitamins and potassium.) Sweet potatoes do
count because they are often eaten in addition
to the starchy food in a meal.
l A smoothie containing 80g each (include
the pulp) of two different fruit or veg counts
as a maximum of 2.

and well-being. These compounds are found

The big picture

Once you know how much of each ingredient
equals a daily amount, you will get a clearer
understanding of what you should be aiming for.
So, for example, you might eat a big salad of
just leaves, which equals 1 portion but change
that to half an avocado, 1 medium tomato and a
5cm chunk of cucumber, and you have notched
up 3 portions. If you are not sure how much of
each fruit, vegetable or pulse makes a portion,
Whatcounts.aspx for more information.


across the colour spectrum, but certain colours

are especially rich in powerful protectors:





Each suggestion provides 1 portion. Combined
with three meals from the following pages,
this will take your daily total to 8-a-day!

l Veggie dippers (80g): try a mix of peppers,

baby sweetcorn, cucumber batons and radishes.
l One glass (150ml) of unsweetened 100% veg
juice when possible, make it fresh and include
the natural pulp for bre.
l A small bowl of mixed salad. Try a crisp slaw
with a homemade oil-based dressing.
l Lettuce wraps use Little Gem leaves and
ll with 3 tbsp of spicy Mexican bean salsa.
l Half an avocado scooped straight from its
skin with a teaspoon. Avocados actually
a fruit have a high protein content, so they
help to keep you fuller for longer.
l Cupped handful (30g) of dried fruit, such
as apricots, sultanas or goji berries.
l One medium piece of fruit.

RED Supplies lycopene, which protects the

Visit for more good-for-you

skin from sun damage and may help against

certain cancers: tomatoes pink grapefruit
watermelon red peppers

snack ideas including the one below.

Pepper & walnut

ORANGE Packed with beta-carotene, which

houmous with

the body converts to vitamin A for healthy skin:

squash sweet potatoes carrots mango
papaya nectarines apricots peaches

veggie dippers

YELLOW Supplies the carotenoids lutein

and zeaxanthin which protect the eye
from damage and help to reduce the risk
of developing cataracts: sweetcorn yellow
peppers yellow courgettes

GREEN Rich in energising chlorophyll:

spinach watercress rocket broccoli
kale asparagus cucumbers avocados
kiwi fruits green grapes

PURPLE Good source of protective

anthocyanins, which are great anti-agers:
aubergines red cabbage blueberries
red grapes blackcurrants plums 109

Better breakfasts

2 portions

Pear & blueberry

breakfast bowl




PREP 10-15 mins


If you dont have blueberries, 1 heaped tbsp

of raisins will count as 1 of your daily portions
instead. (Add with the oats so that they have
a little time to plump up in the yogurt.)

1 rm but ripe red-skinned pear,

2 tbsp oats
150g pot 0% bio yogurt
3 tbsp skimmed milk, plus a bit extra
1 tbsp pumpkin seeds
2 handfuls blueberries

1 pear + 2 handfuls of berries

= 2 portions

Grate the pear into a bowl and add

the oats, half the yogurt, the milk and
most of the seeds. Leave for 5-10 mins,
then check the consistency and dilute
with a little more milk or water if it is too
thick. Spoon on the remaining yogurt,
pile on the berries and remaining
seeds, then serve.
PER SERVING 415 kcals, protein 20g, carbs 57g,
fat 10g, sat fat 2g, bre 11g, sugar 36g, salt 0.3g

1 banana + 7 strawberries
= 2 portions

Strawberry & banana

almond smoothie

Creamy mustard mushrooms

on toast with a glass of juice





1 tbsp snipped chives

150ml/pt orange juice, freshly
squeezed or from a carton

PREP 5 mins

COOK 5 mins

1 slice wholemeal bread

1 tbsp light cream cheese
1 tsp rapeseed oil
3 handfuls sliced, small at mushrooms
2 tbsp skimmed milk
tsp wholegrain mustard


OF 5



PREP 5 mins


Ground almonds make this breakfast-in-a-

1 Toast the bread, then spread with a

little of the cheese (dont use butter).
2 Meanwhile, heat the oil in a non-stick
pan and cook the mushrooms, stirring
frequently, until softened. Spoon in the
milk, remaining cheese and the mustard.
Stir well until coated. Tip onto the toast,
top with chives and serve with the juice.

glass surprisingly filling, as well as balancing

the natural sugars in the fruit.

1 small banana
7 strawberries, hulled
3 tbsp 0% bio yogurt
3 tbsp skimmed milk
2 tbsp ground almonds

PER SERVING 231 kcals, protein 13g, carbs 28g,

fat 7g, sat fat 2g, bre 4g, sugar 16g, salt 1.0g

3 handfuls of
mushrooms +
1 glass of juice
= 2 portions

Slice the banana into the bowl of a

food processor, or a jug if using a hand
blender. Add the strawberries, yogurt,
milk and ground almonds, and blitz
until completely smooth. Pour into
a glass and enjoy.
PER SMOOTHIE 373 kcals, protein 17g, carbs 36g,
fat 17g, sat fat 2g, bre 2g, sugar 33g, salt 0.3g




Simple lunches
Courgette tortilla
with toppings




PREP 5 mins

COOK 6 mins

1 tbsp olive oil

1 large courgette, coarsely grated
1 tsp harissa
4 large eggs
3 tbsp reduced-fat houmous
1 large red pepper from a jar, torn
into strips
3 pitted queen olives, quartered
handful coriander

2 portions

1 Heat the oil in a 20cm non-stick frying pan,

add the courgette and cook for a few mins,
stirring occasionally, until softened.
Meanwhile, beat the harissa with the eggs
and pour into the pan. Cook gently, stirring,
to allow the uncooked egg to ow onto
the base of the pan. When it is two-thirds
cooked, leave it untouched for 2 mins to set.
Slide onto a plate, then return to the pan,
uncooked-side down, to nish cooking.
2 To serve, tip onto a board and spread with
the houmous. Scatter with the pepper,
olives and coriander. Cut into quarters and
eat warm or cold.
PER SERVING 302 kcals, protein 18g, carbs 8g,
fat 22g, sat fat 5g, bre 2g, sugar 2g, salt 0.8g

large courgette + roasted pepper

= 2 portions
AUGUST 2014 111

Pulled ham & maple

mustard slaw
2 OF 5


PREP 8 mins


Leave out the ham and this will also

make a satisfying side salad.

2 tsp rapeseed oil

1 tbsp Sherry vinegar
tsp wholegrain mustard
2 tsp maple syrup
/3 small red cabbage, shredded
6 ready-to-eat dried apricots,
cut into strips
1 banana shallot, chopped
6 walnut halves, broken into pieces
2-3 tbsp roughly chopped parsley
100g/4oz piece of ham, pulled
into pieces

/6 small cabbage
+ 3 whole dried apricots
= 2 portions

Mix the oil, vinegar, mustard and

maple syrup in a bowl. Stir in the
cabbage, apricots, shallot, walnuts
and parsley. Toss well, then gently
fold the ham through.
PER SERVING 260 kcals, protein 14g, carbs 22g,
fat 12g, sat fat 2g, bre 6g, sugar 20g, salt 1.7g

Beet & apple salad with

horseradish mackerel cream
OF 5


PREP 8 mins


You can increase this to three portions per

person by adding more salad leaves (the
equivalent of a small bowl each).

2 red-skinned apples, unpeeled, cored

and cut into bite-sized chunks
squeeze of lemon (optional)
good handful mixed salad leaves
6 cooked baby beets, plain or spicy,
halved or quartered
100g/4oz smoked mackerel, aked
150g pot 0% bio yogurt
2 tsp hot horseradish sauce
2 tbsp sunower seeds
a few dill sprigs
1 If not eating straight away, toss the
apple in a little lemon juice to prevent it
going brown. Pile the salad leaves onto
plates and top with the apple and beets.
2 Mix the mackerel with the yogurt and
horseradish sauce to make an almost
mousse-like consistency. Spoon onto the
salad and scatter with the seeds and dill.
PER SERVING 418 kcals, protein 20g, carbs 31g,

3 baby beetroots + 1 apple

= 2 portions

fat 24g, sat fat 4g, bre 7g, sugar 27g, salt 1.5g


Watercress &
artichoke soup




PREP 5 mins

COOK 8 mins

Although the potato doesnt count towards

your daily portions, it gives the soup a thicker
texture and adds valuable fibre.

3 heaped tbsp peas

+1/3 bowl of shredded carrot
= 2 portions

100g/4oz potato, grated skin and all

8 spring onions, chopped
500ml/18 oz reduced-salt vegetable
(or chicken) stock
2 x 85g bags watercress, a few sprigs
150ml/pt buttermilk
5 canned artichoke hearts, rinsed to
remove excess salt, 1 chopped
1 Put the potato and spring onions in a
pan and pour over the stock. Cover and
cook for 5 mins until the potato is tender.
2 Add the watercress, stir until wilted,
then blitz with a hand blender or in a
food processor until completely smooth.
Add the buttermilk and the 4 whole
artichokes and blitz again. Top with the
chopped artichoke and watercress sprigs
just before eating.
PER SERVING 214 kcals, protein 9g, carbs 17g,
fat 10g, sat fat 2g, bre 8g, sugar 8g, salt 2.3g

Fish nger wraps

with pea pure


PREP 5 mins

COOK 10 mins

6 sh ngers
175g/6oz frozen peas
tbsp rapeseed oil
1 tbsp lemon juice, plus wedges
to serve
2 wholemeal & seed tortillas
2 carrots, coarsely grated
1-2 cornichons, sliced


1 Grill or bake the sh ngers following

pack instructions. Meanwhile, boil the
peas for 3 mins, then drain, add the
oil and lemon juice, and blitz with a hand
blender (or in a food processor) until
smooth. Season, adding a little more
lemon juice if you like.
2 Warm the tortillas. Spread with the
pea pure, scatter with the carrots, then
top with the sh ngers and cornichons.
Roll up and eat while still hot, with a
good squeeze of lemon.
PER SERVING 391 kcals, protein 22g, carbs 44g,

A bowl of watercress
+ 2 globe artichokes
= 2 portions

fat 15g, sat fat 4g, bre 12g, sugar 9g, salt 1.6g 113

Satisfying suppers
Prawn jalfrezi


PREP 10 mins

COOK 22 mins

One onion per person might sound like a

lot, but they are blitzed down to create
a deliciously thick, authentic curry sauce.

2 tsp rapeseed oil

2 medium onions, chopped
thumb-sized piece ginger, nely
2 garlic cloves, chopped
1 tsp ground coriander
tsp each ground turmeric and cumin
tsp chilli akes (or less if you dont
like it too spicy)
400g can chopped tomatoes
squeeze of clear honey
1 large green pepper, halved,
deseeded and chopped
small bunch coriander, stalks and
leaves separated, chopped

3 portions

140g/5oz large cooked peeled tiger

250g pouch cooked brown rice
minty yogurt or chutney, to serve
1 Heat the oil in a non-stick pan and
fry the onions, ginger and garlic for
8-10 mins, stirring frequently, until
softened and starting to colour. Add the
spices and chilli akes, stir briey, then
pour in the tomatoes with half a can of
water and the honey. Blitz everything in
the pan with a hand blender until almost
smooth (or use a food processor). Stir in
the pepper and coriander stalks, cover
the pan and leave to simmer for 10 mins.
(The mixture will be very thick and
splutter a little, so stir frequently.)
2 Stir in the prawns and scatter over the
coriander leaves. Heat the rice following
pack instructions. Serve both with a
minty yogurt or chutney, if you like.
PER SERVING 335 kcals, protein 21g, carbs 48g,

3 celery sticks + 3 heaped tbsp beans

+1 heaped tbsp tomato pure = 3 portions

Venison sausages
with piquant beans

fat 7g, sat fat 1g, bre 8g, sugar 15g, salt 1.5g
3 OF 5


a can of tomatoes
+1 medium onion + a pepper
= 3 portions

PREP 10 mins

COOK 20 mins

2 tsp rapeseed oil

4 venison or low-fat sausages
1 medium red onion, halved and sliced
3 garlic cloves, chopped
1 tsp fennel seeds, lightly crushed
400g can cannellini beans in water
2 heaped tbsp tomato pure
reduced-salt chicken stock cube
6 celery sticks, thinly sliced
1 tbsp Sherry vinegar
1 tsp clear honey
small bunch parsley, nely chopped
1 Heat the oil in a deep frying pan with a
lid. Add the sausages and cook, turning
them, until they are brown. Lift from the
pan, then add the onion and garlic. Cook,
stirring, for 5-8 mins until softened add a
splash of water if the onion starts to colour
too much before it softens.
2 Add the fennel seeds and cook for a few
mins until toasted. Pour in the beans and
their liquid, plus half a can of water. Add
the tomato pure, stock, celery, vinegar
and honey, then cover and leave to cook
for 12 mins. Add the sausages and cook
until warmed through, then stir through
the parsley.
PER SERVING 358 kcals, protein 28g, carbs 37g,
fat 9g, sat fat 3g, bre 6g, sugar 13g, salt 2.6g




/3 of an aubergine
+3 heaped tbsp lentils
+ 1 medium onion
= 3 portions

Herby lamb with roast

aubergine & Puy lentils
3 OF 5


PREP 10 mins

COOK 45 mins

If you fancy something different for a Sunday

roast, this is a great choice, using lentils

300g/11oz French trimmed rack of

lamb, any visible fat removed
1 tbsp nely chopped rosemary
250g pack cooked Puy lentils
good handful each mint and at-leaf
1 tbsp balsamic vinegar
2 tbsp toasted pine nuts (optional)

instead of the traditional potatoes.

1 aubergine, halved lengthways

1 tbsp rapeseed oil, plus extra for
2 medium red onions, cut into wedges

1 Heat oven to 200C/180C fan/gas 6.

Slash the aubergine several times and
brush with a little oil. Put the onions in
a small roasting tin, place the aubergine
on top and roast for 20 mins. Meanwhile,

season the lamb with pepper and press

the rosemary onto the outside. Add the
lamb to the tin and cook for 25 mins
more until the aubergine and lamb are
cooked. Remove the lamb, cover and
leave to rest for 5 mins.
2 Meanwhile, heat the lentils following
pack instructions, dice the roasted
aubergine, then toss in a bowl with the
lentils, onions, mint, parsley, vinegar,
remaining oil and the pine nuts, if using.
Slice the lamb into cutlets and serve
with the lentil salad.
PER SERVING 551 kcals, protein 45g, carbs 42g,
fat 23g, sat fat 7g, bre 15g, sugar 13g, salt 1.5g

AUGUST 2014 115

2 handfuls sugar snaps

+ 5 asparagus spears
+2 broccoli orets
= 3 portions

Stir-fry green curry

beef with asparagus
& sugar snaps


3 OF 5

PREP 10 mins

COOK 10 mins

250g/9oz very lean sirloin steak, sliced

1 tsp Thai sh sauce
zest and juice lime
tsp green peppercorns in brine,
rinsed and chopped
3 garlic cloves, chopped
1 tbsp rapeseed oil
1 large banana shallot, chopped
10 asparagus spears, sliced at
an angle
4 handfuls sugar snap peas
4 broccoli orets (about 275g/10oz),
cut into smaller pieces
175ml/6 oz reduced-fat coconut milk
2-3 tsp green Thai curry paste (if you
like it spicy, use a yellow paste)
good handful basil leaves (about 25)

an avocado + a papaya
+80g chicory
= 3 portions

Jerk chicken salad

with papaya


PREP 10 mins

COOK 12 mins

You can often see a lot of additional

fat on chicken thigh fillets, even when
theyre skinless. Simply snip it off with
kitchen scissors.

3-4 (depending on size) red chicory

4 boneless skinless chicken thighs,
all visible fat removed
3 tsp rapeseed oil
1 lime, juice of , the rest cut into
2 wedges
1 tsp jerk spice mix
2 tsp fresh oregano
2 tsp redcurrant jelly
2 tsp red wine vinegar
1 papaya, halved, deseeded, peeled
and chopped
1 avocado, stoned, peeled and
new potatoes, to serve (optional)


1 Stir the beef with the sh sauce, lime

zest, peppercorns and garlic, then set
aside. Heat half the oil in a large non-stick
wok and pile in the shallot, asparagus,
sugar snaps and broccoli. Stir-fry over
a high heat for 5 mins. (There are a lot
of vegetables, so you can speed up the
process by adding a dash of water to
the wok every now and then to steam
them at the same time.)
2 Stir the coconut milk, curry paste and
lime juice together, pour into the pan
and stir well. Simmer for 2 mins, adding
a few tbsp water until the vegetables are
tender but still have a lot of bite. Tip into
bowls and keep warm.
3 Add the remaining oil to the pan, tip in
the beef and stir-fry for 1-2 mins until just
cooked. Stir through the basil leaves and
serve on top of the vegetables.
PER SERVING 410 kcals, protein 37g, carbs 16g,
fat 20g, sat fat 8g, bre 9g, sugar 9g, salt 1.0g

1 Chicory is made up of leaves attached

to quite a solid base, so feel where the
leaves start and slice them off. Thickly
slice the base and set aside.
2 Open out the chicken thighs and put
them in a bowl with 1 tsp of the oil, the
lime juice, jerk seasoning and oregano.
Stir well, then griddle the chicken for
10 mins, turning once. Take off the
griddle, cover with a plate and leave
to rest while you quickly griddle the
chicory slices.
3 Meanwhile, put the redcurrant jelly,
vinegar and remaining oil in a big bowl
and mix well. Add the papaya and
avocado, then the chicory leaves, but
dont mix yet. Chop the chicken, add to
the salad with the griddled chicory, then
toss well. Pile on plates, squeeze over
the remaining lime and serve while still
warm, with new potatoes, if you like.
PER SERVING 485 kcals, protein 39g, carbs 13g,
fat 29g, sat fat 6g, bre 8g, sugar 5g, salt 0.9g


Greek chickpea salad
with melting feta

3 OF 5


PREP 10 mins

COOK 5 mins


1 tsp red wine vinegar
2 tsp rapeseed oil
good pinch of dried oregano or 1 tsp
fresh, chopped
175g/6oz canned chickpeas, drained
1 small red onion, nely chopped
10cm/4in piece cucumber, cut into
6 pitted Kalamata olives, halved and
rinsed to remove excess salt
3 tomatoes, cut into wedges
small handful mint leaves
2 tsp plain our
tsp ground cumin
100g/4oz reduced-fat feta (sometimes
called salad cheese), cubed
1-2 tsp rapeseed oil

1 leek + 3 heaped tbsp sweetcorn

+ 2 heaped tbsp cooked spinach
= 3 portions

1 Mix the vinegar with the oil and

oregano in a bowl. Pile in the rest of the
salad ingredients, but dont toss yet.
2 Mix the our and cumin, then toss
in the feta to coat. Heat the oil in a
non-stick frying pan and briey fry
the cheese, icking the pieces over
to cook on all sides. Toss the salad,
pile onto plates and scatter over the
cheese to serve.
PER SERVING 284 kcals, protein 15g, carbs 21g,
fat 14g, sat fat 6g, bre 7g, sugar 7g, salt 1.8g

Haddock & leek au gratin

with sweetcorn mash


3 OF 5


5cm cucumber +1 tomato

+3 heaped tbsp chickpeas
= 3 portions

PREP 10 mins

COOK 50 mins

350g/12oz potatoes, quartered

195g can sweetcorn in water
240g bag ready-washed spinach
2 leeks, thickly sliced
300ml/pt skimmed milk, plus 3 tbsp
15g/oz unsalted butter
15g/oz plain our
tsp English mustard
75g/2oz mature reduced-fat cheese,
2 x 125g/4oz llets of skinless
1 Heat oven to 200C/180 fan/gas 6.
Boil the potatoes for 15-20 mins until
tender, then drain. Reserve 3 tbsp corn
and blitz the rest (with its juice) using a
hand blender or a food processor until


completely smooth, then mash into the

potatoes. Cook the spinach following
pack instructions if you have a
microwave, choose this method.
2 Put the leeks in a pan with the 300ml
milk and the butter. Cook gently,
part-covered, for 8 mins until the leeks
are tender. (Keep an eye on things as milk
can easily boil over.) Mix the 3 tbsp milk
with the our and mustard, then stir into
the leek mixture keep stirring until
thickened. Take off the heat and stir in
three-quarters of the cheese.
3 Squeeze as much liquid as you can
from the spinach, then arrange on the
base of 2 gratin dishes. Place a sh llet
on top of each, then spoon over the leek
& cheese sauce. Top with the sweetcorn
mash. Mix the remaining corn and
cheese, and scatter on top. Place the
dishes on a baking tray and cook for
25 mins until the sh akes when tested
and the top is golden.
PER SERVING 618 kcals, protein 50g, carbs 70g,
fat 13g, sat fat 6g, bre 11g, sugar 20g, salt 2.1g 117


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Barney Desmazery
Food editor

Cassie Best
Assistant food editor

Katy Gilhooly
Cookery assistant

Expert advice, techniques, ideas and

best buys from the Good Food team


Do it better
The perfect scoop


Ice cream scoops look very professional, whether

theyre simply topped with a sauce or served with a
posh dessert like Jason Athertons soufs (overleaf).
To get ahead, prepare your scoops in advance, then
just pull them out of the freezer on the day.

Leave the ice

cream tub at room
temperature for
8-10 mins in order to soften
slightly this will make it
easier to scoop.


Fill a jug with hot

water and dip in
your scoop. Let it
heat up for a moment or
two, then dry thoroughly
with kitchen paper.

Expert advice

Quickly and rmly

roll the hot scoop
through the ice
cream in a few short
strokes, creating tightly
curled ribbons.

Do it better

Strawberry soufs
1 OF 5

50g dark chocolate, nely grated

400g strawberries, stalks removed

and put
Heat oven to 180C/160C fan/gas 4
4 x 200ml
a tray on the middle shelf. Grease
ramekins and spoon in a little grated

and quartered
5 tbsp white caster sugar
100ml full-fat milk
1 heaped tbsp plain our
15g butter, plus extra for greasing

chocolate, tilt to evenly coat the sides

base, then tip out any excess.

Tip the strawberries into a saucepan,
sprinkle over the sugar and 1 tbsp
Gently heat until the sugar dissolves.

to a simmer and cook for 5 mins, stirring

are soft and
occasionally, until the strawberries
a little.
start to break down. Leave to cool

Blend the strawberries until smooth,
pass through a ne sieve into a clean
Reserve 75g of the pure, and chill
ready to serve. Tip the rest into a saucepan
Set aside.
simmer for 3-5 mins until thickened.


SERVES 4 PREP 20 mins plus cooling

COOK 35 mins


icing sugar
200g strawberries, sliced
small pack mint leaves
vanilla ice cream
carbs 61g,
PER SERVING 328 kcals, protein 6g,
salt 0.3g
fat 7g, sat fat 3g, bre 2g, sugar 57g,

To make the soufs, put the milk,
butter and half the sugar in small pan.
heat, stirring continuously, until the
and bubble for


has thickened, then bring to the boil

2 mins.

are in the oven,

While the soufs
the door until
dont open
is up, as they
cooking time

yolks and
Remove from the heat, add the egg
eggs will
whisk for a few mins, otherwise the
bowl, then
scramble. Transfer to a large clean

tip in the strawberry pure and mix

Whisk the egg whites in a large clean
until they reach a medium peak. Add
remaining sugar and the lemon juice,

whisk back to a medium peak.

Jason Atherton, the rst British chef

to work at El Bulli in Spain, has also
worked with Marco Pierre White,

Pierre Koffmann and Gordon

Ramsay. In 2011 he opened his rst
restaurant, Pollen Street Social, and
within six months was awarded a
Michelin star. Jason now has 11
restaurants worldwide and his latest,
City Social, sees him serving updated
versions of classic restaurant dishes
like these soufs.


might collapse.

A light dessert,
perfect for warm

Food styling PAUL WALSH and KATY

Expert advice

The perfect

Next month

James Martin makes

a Raspberry millefeuille

Using a large metal spoon, take a
of the egg white and stir into the strawberry
mix to loosen. Add the remaining egg
trying not to

and fold in very gently with a spatula,

knock out the air.


Divide the mixture between the prepared

the top
souf dishes and smooth across
using a palette knife.

of dish
Run your thumb around the edge
to the tray
this will help it rise evenly. Transfer
Dust with
and bake for 12-15 mins until risen.
or strawberries
icing sugar and serve with the pure
on the side.
topped with mint leaves, and ice cream 119

Expert advice


50g white caster sugar

2 egg yolks
4 egg whites
tsp lemon juice

All about Jason Atherton

ice cream scoops.

cooking but at my new

Im known for my modern style of
showcase some timeless
restaurant, City Social, I wanted to
soufs they
classics like these stunning strawberry
are so good when made properly

and BBC Saturday Kitchen regular,

Jason Atherton, Michelin-starred chef
dessert Photographs DAVID MUNNS and CRAIG ROBERTSON
shows you how to make a French summer


Turn to page 123 for our teams pick of the best

Cook school

Learn to make a fruit souf

Do it better

Main photograph DAVID MUNNS | Step photographs MIKE ENGLISH

Place the scoop on

a baking sheet lined
with baking parchment.
Working quickly, repeat until
you have all the scoops you
need. Place, uncovered, in
the freezer for at least 3 hrs,
or up to a day in advance.

Turn the page for a souf

masterclass from Jason Atherton



Do it better

Cook school 119

Learn to make a fruit souf

Jason Atherton, Michelin-starred chef and BBC Saturday Kitchen regular,
shows you how to create a French summer dessert Photographs DAVID MUNNS and CRAIG ROBERTSON

Do it better

Strawberry soufs
1 OF 5


PREP 20 mins plus cooling

COOK 35 mins


50g dark chocolate, nely grated

400g strawberries, stalks removed
and quartered
5 tbsp white caster sugar
100ml full-fat milk
1 heaped tbsp plain our
15g butter, plus extra for greasing
50g white caster sugar
2 egg yolks
4 egg whites
tsp lemon juice
icing sugar
200g strawberries, sliced
small pack mint leaves
vanilla ice cream
PER SERVING 328 kcals, protein 6g, carbs 61g,
fat 7g, sat fat 3g, bre 2g, sugar 57g, salt 0.3g

Expert advice

Be patient!

are in the oven,

While the soufs
or until the
dont open the do
, as they
cooking time is up
might collapse.

Top chef
Jason, the rst British chef to work at
the ground-breaking El Bulli restaurant
in Spain, has also worked with Marco
Pierre White, Pierre Koffmann and
Gordon Ramsay. In 2011 he opened his
rst restaurant, Pollen Street Social in
London, and within six months was
awarded a Michelin star.
He now has 11 restaurants
worldwide, and his latest, City Social,
serves updated versions of classic
restaurant dishes like these soufs.


Light and

Next month

James Martin makes

a Raspberry millefeuille

Cook school
Im known for my modern style of cooking but at my new
London restaurant, City Social, I wanted to showcase some
classics like these stunning strawberry soufs they are so
good when made properly. Now you can enjoy them at home

Do it better

Tip the strawberries into a saucepan, then

sprinkle over the sugar and 1 tbsp water.
Gently heat until the sugar dissolves. Bring
to a simmer and cook for 5 mins, stirring
occasionally, until the strawberries are soft and
start to break down. Leave to cool a little.

Blend the strawberries until smooth, then

pass through a ne sieve into a clean bowl.
Chill 75g of the pure until ready to serve.
Tip the rest into a saucepan and simmer for
3-5 mins until thickened. Set aside.

To make the soufs, put the milk, our,

butter and half the sugar in small pan.
Gently heat, stirring continuously, until
the mixture has thickened, then bring to the
boil and bubble for 2 mins.

Remove from the heat, add the egg yolks and

whisk for a few mins, otherwise the eggs will
scramble. Transfer to a large clean bowl, then
tip in the strawberry pure and mix well.

Whisk the egg whites in a large clean bowl

until they reach a medium peak. Add the
remaining sugar and the lemon juice, and
whisk back to a medium peak.


Heat oven to 180C/160C fan/gas 4 and put

a tray on the middle shelf. Grease 4 x 200ml
ramekins and spoon in a little grated
chocolate, tilt to evenly coat the sides and
base, then tip out any excess.



Using a large metal spoon, take a spoonful

of the egg white and stir into the strawberry
mix to loosen. Add the remaining egg white
and fold in very gently with a spatula, trying not to
knock out the air.


Divide the mixture between the prepared

souf dishes and smooth across the top
using a palette knife.

Run your thumb around the edge of dish

this will help it rise evenly. Transfer to the tray
and bake for 12-15 mins until risen. Dust with
icing sugar and serve with the pure or strawberries
topped with mint leaves, and ice cream on the side. 121

Expert advice

From our kitchen

Inspiration and practical advice from the Good Food team
Do it better

The lowdown on tofu

Low in calories and fat, tofu is a versatile source of vegetarian protein and is
now widely available in supermarkets. Heres our guide to the different types

What is it exactly?


Also known as bean curd, it is produced

from soya beans. These are soaked in
water, ground into soya milk, then boiled.
A coagulant is added enough to curdle
the mixture for a rm tofu which is
produced when the curds are separated
from the whey and pressed. Silken or soft,
tofu is produced without the milk curdling
and separating, and is left to set on its own.

Traditional, rm or
Chinese-style tofu


This has a rm,

slightly spongy
texture. Most
supermarkets sell a
medium rm variety.
It has no distinct
avour of its own,
but is good at
absorbing avours from marinades and
seasoning. It holds its shape well when cut
into pieces, so is ideal for deep-frying and
stir-fries see John Torodes recipe on
p90. It can be baked, grilled or crumbled,
as well as used as a mince substitute. This
style of tofu must be kept in the fridge.
TIP When its wet, tofu wont brown, so
make sure you dry it thoroughly with
kitchen paper, and toss it in seasoned
our or cornour before frying.

Expert advice

3 of the best Mini choppers

Silken, soft
or Japanesestyle tofu
Undrained and
unpressed silken
tofu has a high
water content and
custard-like texture
and its very delicate. Its great for adding
a thick and creamy texture to salad
dressings, smoothies, dips, sauces and
desserts such as cheesecakes and
mousses. It can also be used as a
substitute for eggs in vegan baking.
Silken tofu is usually packaged in cartons,
and has a long shelf-life. Once opened, you
need to keep it in the fridge.

Smoked tofu
Traditional rm
tofu that has been
smoked over oak
or beechwood. It
has a very intense
avour, so a little
goes a long way.
It can be eaten as it is, but it is also delicious
grilled or pan-fried. Once opened, it has to be
stored in the fridge.
Find more inspiration for cooking with
tofu at

These handy gadgets chop veg

and blitz small amounts in seconds

Best all-rounder

Budget option

Good for small jobs

KitchenAid Chopper,

Kitchen Collection Mini

Kenwood Compact Mini Chopper, 19.99, Argos

from 57.60, John Lewis

Chopper, 16.99, Sainsburys

This is a professional piece

of kit. Its the most
expensive chopper we
tested, but it stood head
and shoulders above
other models. It created
breadcrumbs in seconds,
aked chocolate, chopped
veg and made a very
smooth pesto. Plus, its
quiet and easy to clean.

A good no-frills chopper. The

serrated blade is great for
shredding garlic cloves and
carrots, and it made good
crumbs from stale bread.
We had to stir our pesto
mix once to pick up some of
the ingredients,
but within this
price bracket
its a very useful gadget.

At 300ml capacity, this is small, but its an absolute

whizz! The 300-watt motor and its blade is
extremely close to the base
of the bowl, meaning
even the tiniest pine
nut is blitzed into a
smooth pesto. Its
good for simple jobs,
such as pureing a
single garlic clove, and
is small enough to
store in a drawer.



Cook school

Smooth spheres

Some of the coolest bars have a large

block of ice as a centrepiece, which you
can chisel away at to chip off a shard for
your cocktail. If you fancy doing the same
for a party at home, you can order blocks
from specialist ice companies. Or to make
your own, ll a large Tupperware box with
water check that itll t in your freezer
rst and freeze for 48 hours or until solid.
Remove and turn out onto a serving tray.
Then let guests break off ice for their
drinks using an ice pick.

Quite large but with a small surface area,

ice spheres are intended to melt very
slowly, and were originally created to chill
whisky without diluting it. Theyre simple to
make at home using ice ball moulds from
John Lewis (10). Try adding slices of citrus
fruit to the moulds before lling with water
and freezing. We love The Easy Peasy Ice
Tray (9.95, below) from Paperchase.

month: ice. It may be just be frozen

water, but it has become the new

Cuter cubes

For the ultimate cool drink, serve shots in

mini frozen glasses. Try adding herbs
or owers to the glasses before freezing.
Moulds are available from John Lewis
(6 for a set of 4, below).

Oxo Good Grips Beak Ice Cream

Scoop, 11,

The quick-release function makes this

ideal for topping ice cream cones for
the kids. The head of the scoop is atter
than many ice cream scoops, meaning
I can also make perfect quenelles of
cream or ice cream for nishing off
fancy desserts.

Assistant food editor, Cassie Best

Perfect ice

Traditional Ice Cream Scoop,


5.99, Lakeland

Not only does this make perfectly

rounded balls of ice cream (great for
my Sundaes recipes on page 35), Ive
discovered another practical use for it
scooping evenly sized mounds of cake
mixture into mufn cases.

All cracked up
Add to cocktail shakers or blenders
when whizzing up cocktails, smoothies
or iced coffee. To make, tip ice cubes
into a freezer bag or tea towel, and use
a mallet or rolling pin to gently bash into
smaller pieces. Drain away any excess
water before using.

Food editor, Barney Desmazery

Frozen glasses
made in these

Photographs ALAMY

moulds, below


Latest crush

Cookery assistant, Katy Gilhooly

Made the same way as cracked

ice, but bashed into even smaller
pieces. Also, some blenders have an
ice-crushing function. Crushed ice
dilutes drinks immediately and adds

Zeroll Aluminium Ice Cream Scoop,


This clever gadget has a heat conductive

uid in the handle which warms up in
your hand, making scooping much
easier. Its a bit more expensive than
others on the market, but is a good
solid piece of equipment that will
last for years. 123

Expert advice

For a twist on the familiar home-frozen

cubes, use larger silicone moulds theyre
less likely to break and will melt more
slowly, keeping your drink cool without
diluting it too much. Try adding strips of
citrus zest, edible owers, herbs or berries
to jazz them up. Or try cubes made
from fruit juice and add to your
favourite cocktail we love cubes
made with pured cucumber in a
refreshing gin & tonic.

Serve chilled

Our team recommend their favourite

scoops, and tell us why they love them


Chop off the block

trending in the food world. This


star of creative drinks and cocktails.

texture. Fill a glass with crushed ice, then

pour over your cocktail, for an on the
rocks version. Inspired by the World Cup in
Brazil, our current favourite is a Caipirinha
(Find our recipe on

Every month we tell you whats

3 of the
Ice cream

Do it better


Cook school

Versatile addition to your kitchen

Chop fruit and vegetables, blend soup, and make

Barneys butchers
block Spatchcock
Spatchcock is a technique for preparing poultry or game birds. First
the backbone is removed and then attened, which makes it easier
to barbecue or quicker to roast. Its a butchery preparation that is
mostly associated with chickens but it also works well with poussin
(spring chicken) and other small birds like quail or pigeon. The
advantage of spatchcocking is that at meat is easier to marinate
it also stays more succulent as it is cooked quicker on direct heat.
A friendly butcher will spatchcock for you, but it really is easy
enough for anyone to manage themselves at home. Using a pair of
kitchen scissors or a sharp kitchen knife, cut down either side of the
parsons nose to completely remove the backbone. Place the bird,
breast-side up, on a chopping board and push down hard to atten
with your hands you should
hear a crunch.
Essentially, this is all there is to
spatchcocking, but some recipes
say to push two skewers at a
diagonal from the thighs through
to the opposite wing to help keep
it at as it cooks. Another extra
step to help any marinade
penetrate the meat, is to use a
sharp knife to make deep slashes
in each leg and thigh.
For a barbecue spatchcock
chicken recipe turn to p28. Visit to see a video
on how to spatchcock a chicken,
and nd more recipes.

smoothies or milkshakes with this impressive Cooks

Professional blender. The 500-watt blender has sharp
stainless-steel blades and a choice of three speed
settings for quick, easy blending. The 1.5-litre glass jug
has a pouring spout to ensure theres no mess when


you serve. Comes with a recipe card for inspiraton. Jug

with stand measures H40 x W20 x D17cm. Available in
silver (D6669), black (D6667) or cream (D6668).
Exclusive price for BBC Good Food readers: Order now for
only 34.99, saving 45 (was 79.99), plus 3.95 delivery.
To order, call 0844
493 5654 quoting
40058 or visit


Delivery within
seven working
days to UK
mainland only,
some exclusions
may apply. Calls
cost 5p per
minute from BT
landlines, calls
from other

Expert advice

may vary.

One for the bookshelf

BBC Good Food readers can buy any of this months books at a discount, plus youll also receive a
free bookmark. Simply call 01326 569444, p&p is free. Or buy online at

Sally Hughes reviews this months new titles

Taste of Italy


Meat-free barbies

Capital collection

Simply Italian by

Social Suppers by

Fired Up Vegetarian

My Paris Kitchen by

Emanuela, Michela

Jason Atherton

by Ross Dobson

David Lebovitz (28,

and Romina Chiappa

(25, Good Food

(20, Good Food

Good Food offer

(20, Good Food offer

offer price 20,

offer price 13.49,

price 26, Ten

price 17, Penguin)

Absolute Press)


The Chiappa sisters are Welsh-Italian

food bloggers with a heritage in
cooking, an infectious enthusiasm and
a Channel 4 TV show. Their motto is
Italian avour, British style and their
book recreates Italian recipes using
the best of British ingredients. Italian
food is a crowd-pleaser, and there is
an excellent selection of snacks and
pasta, mains and desserts.

Pollen Street Social is one of Londons

top restaurants, but if you cant get a
table, Jasons book is the next best
thing. French training, Asian travel
and Michelin magic make his food
really special. The recipes are more for
entertaining than a quick after-work
supper, but the instructions are clear
and detailed, so a condent cook
should be able to follow all the recipes.

Vegetarians often have a hard time at

barbecues, palmed off with the salads
and the odd vegetable skewer. But
Ross, an Aussie barbecue master,
aims to change all that. There are
some really original ideas, including a
smoky chargrilled Caesar salad and
a to-die-for Barbie Ghanoush, plus
transformations for everyday root
veg like the Spiced grilled parsnips.

Speed Press)

A real American in Paris, where he

has lived for 10 years, former Chez
Panisse pastry chef David Lebovitz
explores the capitals modern food,
and adds a new twist to much-loved
French classics. At this time of year,
when we often have more time to
savour our cookbooks, this beautifully
written and illustrated book offers lots
to read, as well as recipes to enjoy.


Do it better

Reader offer

Food photography

Hot shots!


Smartphones and digital cameras make it easy to snap photos

in your kitchen or when youre eating out. But the results often look
unappetising. Clare Hargreaves takes a course to improve her skills
Dont get so obsessed with your props that you
forget what the food looks like. Here, the food
frankly looks a mess and the noodles are
overshadowed by clumsily placed vegetables.


William shows
the class how
to achieve the
best results


hen you love food and are

proud of what youve
cooked, chances are youve
tried taking pictures to capture that
perfect dish. It could be a quick shot
to share on social media, or a more
studied photo taken on a camera for
your blog or website.
Tricky, isnt it? All too often the
food looks unappealing, and if you
photograph it at night, its likely to be
blighted by a dull grey or orange glow.
So, as a food writer with my own
website, I decided to take a food
photography course at Leiths School
of Food and Wine in west London.
Our class 16 in total were
taught by William Reavell (william, a professional food
photographer who has worked on
books with Mary Berry, Rick Stein and
Antonio Carluccio, as well as many
magazines. The only equipment we
needed was a digital camera.
Over three Saturdays, we covered
various themes, including how best
to use the light, choosing props
(utensils, napkins etc) and how to
plate up food all provided by Leiths.

We learnt that getting the correct

lighting angle (preferably using light
from a north-facing window) and
camera angle are both critical. When
it comes to props, Williams advice
was to work out your personal style
for example, country kitchen or
minimalist city slicker? then stock
up on a few sensational plates, pieces
of cutlery and backdrop materials
that you can use time and again.
Finally, its useful to own some
post-production software, such as
Lightroom, to edit your pictures and
make them look as good as possible
although be aware that if you didnt
get the basics right in the rst place,
it cant achieve miracles.
This course helps you get set up
and think about food photography in
a new way especially using natural
light if possible. Ideally, Id have liked
a smaller class size, but that would
have been reected in the price.

With the noodles in the foreground, and better

of vegetables, the arrangement is more pleasin
g. The
props are used well, complementing the food.

Picture perfect tips

Work fast. Food looks at its best fresh
from the oven or off the hob.
Give the food a very light spray with
water just before you shoot to add
extra sparkle. Lightly brushing meat
with oil also works.
Cutting into food generally makes it
look more appetising, and a bit of sauce
oozing out or a few crumbs will make
your mouth water.
Avoid heavy shadows and contrast
between the light and dark areas on the
food. This happens with ash and often
with interior lighting. Ideally, take your
photos in daylight and near a window.
Photographers and artists love north
light its the most even and consistent.
If you have a dark patch in the food, try
using a reector to shine light back into
it. A reector can be anything that will
pick up the light a white side plate is
ideal. Let the light catch the plate, then

Two-day course, 395, 11-12 July, from

watch where you are reecting it back

10am-4pm; Three-day Saturday course,

onto the food until you have it in the

565, over 4, 11 and 18 October from

right place. Photographers often use

10am-3pm. Visit for more

white or silver card on shoots.

Good Food
Roger and Sam
Stowell (below)
also run Food
workshops at
Sams studio in
London. They both
tutor alongside
professional home
how to style food.
Each day course
(max six people),
350, 4 and 5
October, 10am5pm. Visit stowell.

information and to book. 125
+44 (0)20 8749 6400

Want to chop, slice

and dice like a pro?
Learn from the experts at Leiths
Every Diploma student
starts their training
by learning how to
handle a knife
Now its your turn !
With a little practice, the speed and effciency
enjoyed by the professionals can be yours
too. From chopping an onion to boning a leg
of lamb, Leiths three knife skills masterclasses
will teach you the essential skills to use
a knife with confdence. Learn which knife
to use and how to use it effectively, saving
you time in the kitchen.

Knife Skills Masterclass

Chicken and Fish
Tue 26 Aug 10.00 13.30
Let nothing go to waste as you learn the skills
to joint a chicken, fllet fsh and improve your
vegetable prep.

Knife Skills Masterclass

Fruit, Vegetables and Herbs
Sat 30 Aug and Tue 23 Sep 10.00 13.30
Bring out your inner chef as you perfect
your julienne, batons and chiffonade in
a masterclass where fruit, vegetables
and herbs take centre stage.

Knife Skills Masterclass


Exclusive offer: Book one place on a knife skills masterclass

taking place in August or September and get a second place half price
Call 020 8749 6400 quoting KSBBC

Fri 12 Sep 10.00 14.00
Get hands-on as you learn butchery basics.
Youll go home with a new set of skills and
plenty of prepared joints of meat to share.
Photos Peter Cassidy

The hungry

Food in wartime

A century after the outbreak of

the First World War, historian
Ruth Goodman tells how Britons
coped when their larders were bare

t the outbreak of war in 1914,

around half of Britains food
was imported, mostly from the
Americas in the form of wheat, sugar
and beef. The poor in particular, with
their diet of bread, jam, dripping
and tea, were in a very vulnerable
position. No surprise then that the
rst week of war saw panic buying
on a national scale, stripping the
shops of food.
In truth, there was no shortage at
that point, however the empty shelves
sent a shiver down individual and
government spines alike. The
hoarding of food was made an illegal
act. Gradually, however, people
calmed down and the normal ow
of retail supplies returned. But if the
panic was over, the real pressures
upon food supply were beginning to
creep up. With so many men called
away to the front, labour shortages
upon the land were soon felt.
The Womens Land Army was set
up in 1915, and one of those who
responded to the call was Agnes
Greatorex. She had been in domestic
service, but now found herself at
Green Farm in Ely, on the edge of
Cardiff. We had to get up at 5am for
milking, then wed have to take it up
to Glan Ely hospital. After that
especially during the winter wed
have to muck out the cow sheds.
But she liked the life. Id be out
there picking up stones from the eld
or cutting hay, and Id be as happy as

a lark. Towards the end of 1917, there

were over 250,000 women working
as farm labourers, with 20,000 in the
Land Army itself.
Meanwhile, from 1916, the rst
German U-boats began to take a
terrible toll in the Atlantic, sinking
around 300,000 tons of merchant
shipping every month. And, that
same year, Britain suffered one of the
worst harvests of the century. Cold,
wet weather ruined elds of grain.
Food prices rocketed and there were
incidences of severe malnutrition in
the poorer areas of many towns and
cities. At one point, the Government
estimated that the country had just
six weeks of food supplies left.
Posters appeared urging people to
eat less bread, allotment societies were
started and all sorts of patches of land
from parks to sports pitches were
turned over to vegetable growing.
Two and a half million acres were
compulsorily taken over for farming.
It is at this point in the war that the
new laws about hoarding and wasting
of food began to be enforced. Food
vigilance committees were formed
and people were brought before police
courts and ned for wasting bread.
But further government action was
needed to prevent hunger turning
into starvation for the poorer
members of society. Bakers were only
allowed to use barley, rice, maize,
oatmeal or potatoes rather than
precious wheat to eke out the national

Ruth Goodman
brought the past
vividly to life with
the Victorian Farm
and Wartime Farm
series on BBC Two.
She returns to BBC
Two in the autumn
in a new series
about building a
medieval castle.
Her book, How


To Be A Victorian
(9.99, Penguin),
is out now. You
can buy it for just
9.49. Simply call
01326 569444,
p&p is free. Or
Families queue to
buy food in Reading


buy online at

supply, and everyone was advised:

Eat slowly; you will need less food.
Then they took a radical step, one
never attempted before rationing.
Sugar was rst to be rationed, in
1917, then meat, cheese, butter and
margarine. Ration cards were issued
and everyone had to register with a
butcher and grocer. Price controls
went hand in hand with the
restrictions. Its effect was swift the
pockets of malnutrition faded away
and an impression of fairness took
the sting out of the shortages, while
the queues at the shops shortened.
So the Great War was a hungry
time, but no one starved. When
the Second World War arrived,
rationing, Land Girls, allotments
and the compulsory taking of land
into agriculture would all be
employed once again. 127

In Hollys trolley
Why not try something different this month, with
Holly Brooke-Smiths choice of summer products
Sea vegetables, 2.49,

A mix of samphire, sea aster

and okahijiki, this pack of greens
is a bit different. Okahijiki, a
Japanese land seaweed with
thin spiky leaves, tastes slightly
salty, similar to samphire. Sea
aster is another salt marsh
vegetable, with at wide
leaves. Good with sh.

Le Mesurier Barnaise


Sauce, 2.85/240g,

Classic Barnaise can be a

bit of a ddle, but this new
ready-made one would pass
as homemade. Serve cold
for a thick dollop, or gently
warm through to thin, then
spoon over grilled steak.


plates, 29.99 for four,

Noodles, 1.99,

The latest addition to this range

of upmarket noodles in a pot is
now gluten-free. A rice noodle
that comes in miso or chicken
avour, its an instant lunch
option without
the salt levels
usually found in
instant meals.

Durable and quirky,

these are great for
picnics. They
measure just under
23cm in diameter and
are dishwasher safe.

barbecue chimenea,
69, Sainsburys

Measuring just 75 x
36cm, this little clay grill
is perfect if youre low on
outdoor space. The top
half lifts off, leaving the
barbecue base or keep
the lid on to give your
food a smokier avour.
A lovely and useful
garden centrepiece.
Turn the page for more
outdoor cooking options.

Nautical melamine side

Kabuto Gluten Free Rice

La Hacienda clay

NO.G Steak & Mushroom

Grannys Secret

Mix-it Muesli, 5.20/550g,

Pie, 2.79,

Ayvar, 3.80/300g,

Great pastry with no

gluten. This pie has a
thin crust, made with
rice and maize our,
and a thick generous
lling. Its an easy picnic
option for anyone who
doesnt eat gluten. Good
hot or cold.

If youre a bit picky about

what goes into your cereal,
muesli or granola, then this
is the mix for you. Choose
from an array of grains, nuts,
fruit, seeds and extra treats
to create a truly bespoke
breakfast as healthy or
indulgent as you like!

A traditional Serbian spread,

made very simply from
roasted red peppers and
a dash of olive oil also
known as vegetable caviar.
A real burst of sunshine, it
works well on a burger with
gherkins or crunchy lettuce.


What to drink Sarah Jane Evans recommends refreshing soft drinks

Packed with fruit

Heavenly nectars

Cool cordial

POM Wonderful Pomegranate &

Jus de Pommeraie Peach, Apricot

Bottle Green Raspberry & Grapefruit

Cloudy Apple Juice, 3.56/710ml,

and Pear Nectars, 1.60-2.40/

Cordial, 3.15/500ml, Tesco, Waitrose, Tesco, Waitrose

250ml, 3.40-3.75/1-litre,

Theres something so enticing about

the inky colour of pomegranate
juice. However, if you nd 100%
pomegranate just a little too dry, try
this apple blend for size. One-third
apple juice makes it much more fun.
For serving suggestions The
has plenty of ideas, tips and facts., independents

Cordials can often be too sweet.

Cleverly, theres a crisp hint of
grapefruit in this raspberry version
to transform it into a grown-up
drink. Dilute with sparkling water,
add plenty of ice and garnish with
berries and mint.
Not keen on raspberries? The
Ginger & Lemongrass cordial is
a fresh and spicy option.


Looking for a peach nectar good

enough for a Bellini? These French
ones are just the job simply add
Prosecco. Super rich and fruity, they
come in dinky bottles for picnics, too.
And theyre versatile Try diluting the
apricot nectar with the same amount
of coconut water for a long drink. 129


Save up to
382 in this
issue of

Take a British break



After the doors have closed to the public for the day, take an exclusive evening
tour of Buckingham Palace on 10 September 2014. Enjoy the splendour of
the State Rooms in the company of an expert guide. With their gilded ceilings
and glittering chandeliers, the State Rooms provide a perfect setting for the
many famous masterpieces from the Royal Collection. The tour ends with a
glass of Champagne served in the Bow Room, with the chance to step out onto
the West Terrace to enjoy views over the famous lawn. Enjoy a one-night break
on 10 September 2014 with your choice of London accommodation at
selected hotels, from 163 per person.

Price includes:
Private evening tour.
A glass of Champagne.
Entry to the special exhibition Royal Childhood.
A copy of the ofcial guidebook.
Hotel accommodation.
A 20 per cent discount in the shop.
Exclusive offer for BBC
readers Every Buckingham Palace
and Windsor Castle tour booking
includes a Thames River Cruise.

Windsor Castle State Apartments

tour with Champagne
Enjoy a private tour of the State Apartments at Windsor Castle with your very
own expert guide. This behind-the-ropes tour takes place when the building
is no longer open to the public. Youll discover how Charles II set out to rival
the Versailles of his cousin Louis XIV, while George IV lled the rooms with
outstanding works of art and gave the Castle its famous skyline.
One-night break, including breakfast, from 135 per person. Choose from
the three-star Thames Riviera Hotel and the four-star Runnymede-on-theThames Hotel for breaks on 19 September. For breaks on 7 November,
accommodation is at the four-star Beaumont Estate.

Price includes:
A private evening tour of Windsor Castle including the State Apartments.
A glass of Champagne.
A copy of the ofcial guidebook.
Hotel accommodation.
Dates available:
19 September and 7 November 2014.
*Price based on September 19 break staying at the three-star Thames Riviera Hotel. Please note that Queen Marys
Dolls House, the special exhibition in the Drawings Gallery and St Georges Chapel are not included in this tour.

Terms and conditions Breaks are subject to availability. SuperBreak booking conditions apply, please ask Reservations
for full details. Price is a from price based on two adults sharing a twin/double room and is correct at the time of going
to print. **Calls charged at standard local rate.
Data protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Good Food)
would love to keep you informed by post, telephone or email of their special offers and promotions. Please state
at time of ordering if you do not wish to receive these from BBC Worldwide or Immediate Media Company.

To book, please call 01904 420489** quoting Good Food

or visit




An evening at Buckingham Palace

Hot trend

the BBQ

Once your barbecue gathered dust for 11 months out

of 12. Now theyve become increasingly mainstream
and not just in the summer. Wood-red ovens,
tandoors, clay kilns and smokers are booming, too.
We look at the new wave of back-to-basics cooking

Jamie Oliver loves

making pizza in his
wood-red oven


Wood-red pizza oven

Tandoor oven

What is it? Fuelled by wood, made from

What is it? A freestanding, cylindrical clay

bricks and often nished with a clay

casing. In a black wood oven, the food
is cooked next to the re in the same
chamber. In a white wood oven, the food
is placed in a separate chamber, and
cooked by the transferred heat.
What can you cook? Authentic pizza takes
no time at all in the extreme heat (about
300-450C). As the oven naturally cools you
can also bake bread, roast chicken and
lamb, cook bacon and roast veg.
Benets The oven reaches extremely high
temperatures and maintains it evenly. The
heat isnt humid, which will give your pizza
a wonderfully crisp base.
Who does it? Jamie Oliver, James Martin,
Gennaro Contaldo.

oven, which traditionally curves slightly

at the top. Heated by re at the bottom
(either wood or coal), it has a hole at the
top where the food goes in vertically on
long skewers.
What can you cook? Meat and veg both
work well on skewers. Flatbreads and naan
can be slapped against the inside walls to
bake against the clay.
Benets Essentially, these ovens are like
a mini furnace and reach temperatures up
to 400C. They need very little re-fuelling
and retain heat extremely well. Meat
juices also drip onto the coals as it cooks,
adding avour.
Who does it? Atul Kochhar, Heston
Blumenthal, Cyrus Todiwala.

our Food editor,
says: I love my
tandoor oven the
temperature gets
so high that it
literally scorches
the avour
from the marinade
onto the food
while keeping it
succulent in the
middle. Its brilliant
for atbreads, too.

What is it? There are two types. A cold

smoker is any container (such as a barrel,

or recycled cabinet) to hang food on racks.
This is then lled with smoke from a
generator, which infuses avour but does
not cook the meat. With a hot smoker,
containers also vary hugely. They cook
food alongside smoking wood or hay (this
could also be done in a large saucepan,
on the hob at home).
What can you smoke? Anything meat,
cheese, sh, bread, butter, vegetables.
Benets? Cold smoking preserves food. In
both hot and cold methods, the smoke can
be used to add a new level of avour.
Who does it? Hugh Fearnley-Whittingstall,
Kate Humble.


Primo 60 Oven, 699,

A compact oven, measuring

80sq cm ideal for one pizza.
It includes the dome,
base, chimney and
door and is easily
assembled no need
for cement.

Main photograph ALAMY

Where to learn more


Stainless steel tandoor
oven, 285, spicesof

A good domestic
tandoor, it has
a clay lining and
stainless steel
case, and the fuel is
burnt through the
door at the base.

Build Your Own Earth Oven at Taste the

Tandoor Oven Workshop at Cob Courses,

Wild, North Yorkshire (07914 290083, Build a small earthen
pizza oven on this practical one-day course.
Costs 50 and includes a pizza lunch.

Norfolk (01493 369952,

Make a tandoor oven using traditional
earth cob techniques. One-day course
costs 80, including lunch.


Bradley Original Smoker,


Good for cold and hot

smoking, these come in
a range of sizes. Smoke
comes from wood chip
bisquettes, which are
burned consistently
to avoid any acrid
avours from overcharred wood.

One-day Smoking Course at Smoky Jos,

Penrith (01931 716638,
Smoke 12 different foods in ve types of
smoker. Course costs 119, including lunch
and all the food you smoke. 131

has a

Enticing recipes for entertaining this month. Inspiration for a summer
lunch and a dinner party, plus an impressive teatime cake. Edited by
Kathryn Custance. Recipes tested by Home economist Petra Jackson

Food & Drink
Saturday Kitchen
Rachel Khoos
Kitchen Notebook
Celebrity MasterChef


Scallops with julienne

of ginger & carrots
in vermouth, p137



Food & Drink

Michel Roux Jr cooks these

impressive dishes in the new series
of Food & Drink on BBC Two this July


plus chilling

SERVES 4 as a starter
PREP 1 hr 10 mins
COOK 40 mins A little effort

Programme information correct at time of going to press. Please check Radio Times, or for transmission dates | Photographs CHRIS TERRY, MYLES NEW

Depending on the size of the cutter you use,

these can either be served as dainty
canaps, or a little larger for a starter for
four. You can make both the mousse and
pastry ahead of time. Keep the mousse
chilled in a covered container and the pastry
discs in an airtight tin. Refresh the pastries
in a hot oven for a couple of mins, then cool
and assemble as below.


500g all-butter puff pastry
pinch of cayenne pepper, paprika
or chilli akes (optional)
2 shallots, nely chopped
450g chestnut mushrooms, nely
25g butter
2 tbsp fresh chopped tarragon leaves
splash of Madeira
200ml double cream
handful of girolle mushrooms, nely
knob of butter
squeeze of lemon juice
few fresh chives, snipped
1 Heat oven to 180C/160C fan/gas 4.
Halve the pastry and roll out each half to
a rectangle about 30 x 25cm it must be
2.5mm thick. Place each piece on a sturdy
baking sheet and sprinkle with cayenne,
paprika or chilli akes, if you like. Cover with
another baking sheet to weight it down. (If
you havent got 4 baking sheets like this,
then bake each piece one at a time.) Place
in a hot oven and bake for 20-25 mins or
until crisp and golden brown. Remove the
upper baking sheet and leave to cool.
2 To make the lling, fry the shallots and
mushrooms in the butter for about 5 mins.
Add the tarragon, season well then splash
in a good glug of Madeira and the cream.
Let it bubble until the liquid has reduced
by about a third. Leave to cool a little
then transfer to a food processor and
blend to a smooth mousse. Spoon into
a large piping bag tted with a medium
plain nozzle and chill while you prepare
the girolles and cut out the pastries.


Chocolate mousse with

salted caramel sauce
SERVES 4 PREP 30 mins plus 1 hr chilling
COOK 8 mins More of a challenge
100g granulated sugar
2 tbsp golden syrup
25g unsalted butter
80ml double cream
tsp sea salt akes
300g dark chocolate (70% cocoa), chopped
30g unsalted butter
8 eggs, separated
1 tbsp caster sugar
whipped cream and grated chocolate,
to serve
1 To make the sauce, put the sugar, 2 tbsp
3 To make the garnish, fry the girolles in
the butter in a clean frying pan for about
2-3 mins. Season to taste then add a
squeeze of lemon juice and taste again.
4 To assemble, using a 7.5cm pastry cutter,
carefully cut out 12 circles of puff pastry.
Place one on each serving plate and pipe a
portion of mushroom mousse on top of each.
Top with a second pastry circle and pipe on
more mousse. Finish with a third pastry circle
and garnish with the girolles and chives.
Serve immediately.

Petra says: You will end up with cooked pastry

trimmings, but dont waste them. Scrunch up and
mix with an equal quantity of demerara sugar and
maybe a few toasted aked almonds. Then use to add crunch
to poached fruit, ice cream or yogurt.

cold water and the golden syrup in a

heavy-based pan. Bring to the boil, stirring
gently occasionally. Continue to cook until the
sugar has dissolved and turned a lovely amber
colour, then quickly remove from the heat.
2 Stir in the butter, cream and salt akes (take
care as it will spit). Pour into a bowl, cover with
cling lm and leave until cold.
3 To make the mousse, put the chocolate and
butter in a bowl set over a pan of simmering
water (make sure the base of the bowl does
not touch the water). Leave until melted, then
remove from the heat and set aside to cool.
4 Gradually whisk the egg yolks, one at a time,
into the melted mixture. Whisk the egg whites
in a bowl until soft peaks form. Sprinkle over
the sugar and whisk again to form soft peaks.
Fold one-third of the egg white mixture into
the chocolate. Carefully fold in the remaining
egg white until fully incorporated.
5 Spoon a tbsp each of sauce into 4 serving
glasses. Top with one-third of the chocolate
mousse. Drizzle over enough sauce to cover
the mousse then top with more mousse.
Repeat. Chill for 1 hr, then serve topped with
whipped cream and grated chocolate. 133

Saturday Kitchen

Bryn Williams will be cooking live with James

Martin on Saturday 5 July from 10am on BBC One


3 Heat the remaining vegetable oil in a frying

Roast loin of lamb with

peas, lettuce & bacon

pan, add the bacon and fry until crispy. Stir

in the onion and cook over a high heat for
2 mins. Pour in the lamb stock and bring to
the boil. As soon as it bubbles, stir in the
peas, butter, lettuce and mint. Simmer for
just a couple of mins or until the lettuce
wilts. Season to taste.
4 Thinly slice the lamb. Divide the pea,
lettuce and bacon mixture between
4 warmed plates or shallow bowls and
place the sliced lamb on top.

SERVES 4 PREP 20 mins

COOK 35 mins Easy
Its important to remove the lamb from the
fridge about 30 mins before you want to
start cooking, so that the chill has been
taken off and it will brown evenly.

2 boned loins of lamb, weighing about

600g in total
2 tbsp vegetable oil
2 rashers smoked streaky bacon, chopped
1 onion, nely diced
500ml lamb stock
100g peas
50g butter
1 Little Gem lettuce, shredded
mint sprig


Warm potato salad

with shallot dressing

1 Heat oven to 160C/140C fan/gas 3. Season

the lamb well on all sides. Heat a heavybased ovenproof frying pan, when hot
reduce heat to medium, add 1 tbsp vegetable
oil and the lamb. Cook for about 10-15 mins,
turning frequently, so that it browns evenly.
Its important not to rush this stage, so that
the meat takes on a lovely deep colour.
2 Transfer the lamb to the oven and cook
for 10 mins. Cover loosely with foil and leave
to rest while you nish the veg.

Petra says: This is a glorious summery

main course to serve for friends or
family at the weekend. You could
make the warm potato salad to
serve alongside. Otherwise, some
boiled buttery Jersey Royals never
fail to please.

SERVES 4 PREP 15 mins

COOK 25 mins Easy
This is rather a Scandi style of potato salad,
with the emphasis on the spuds and a tart
light vinegary dressing. It makes a great dish
on its own or serve with grilled chops or oily
fish such as a mackerel or salmon.

24 new potatoes, (ideally use a selection

such as Charlotte and Ratte to add
texture and colour)
120ml olive oil
2 banana shallots, very nely chopped
100ml Chardonnay vinegar
4 thyme sprigs, leaves only
200g mixed salad leaves such as rocket,
sorrel, dandelion leaf, red chard
1 Put the potatoes in a pan and cover with
cold water. Add a pinch of salt and bring to
the boil. Reduce the heat, cover and simmer
for 15 mins or until tender when pierced with
the tip of a knife, drain.
2 Heat 2 tbsp of the olive oil in a frying pan
and cook the shallots for 2-3 mins or until
soft and translucent. Stir in the vinegar, and
cook until reduced by half. Remove the pan
from the heat and whisk in the remaining oil
and thyme. Season.
3 Cut the potatoes into bite-sized pieces and
place on a large plate. Dress the salad leaves
with a spoonful of the dressing and drizzle
the remainder over the potatoes. Pile up the
leaves on top of the potatoes and serve while
the potatoes are still warm.


Former Great
British Menu
Bryn Williams
owns Odettes
restaurant in
Primrose Hill.



My life on a plate
Former hotel manager Ping Coombes elegant and exciting Asian-inspired dishes
won her this years BBC MasterChef trophy. Raised in the Malaysian town of Ipoh,
she now lives in Bath with husband Andrew and their one-year-old daughter Alexa

Earliest food memory?

Eating wonton noodles my mum used
to joke that if we werent good, we would
have to work in a wonton noodle factory.
Very scary!

First recipe you made?

It wasnt until I was a student, and about 21.
I cooked a chicken leg wrapped in bacon
which was raw in the middle.

Food luxury you couldnt

do without?

How did you learn to cook?

Top British dish?

From cookery books, cooking programmes

and, of course, when I moved to England,
from my mum via Skype.

Nothing beats a good roast chicken

with roast potatoes.

Food hero?
I love watching Rick Stein. I would love
to do what he does, travelling around
and discovering the real avours of
the places he visits.

Chocolate-coated almonds.

What is your favourite

Malaysian ingredient?
Lemongrass along with chillies,
galangal, tamarind, kafr lime
leaves and coconut milk.

Where do you buy your

Asian ingredients?
I get just about everything from regular
supermarkets, as I adapt my recipes to t
in with what I can buy. For specialist
ingredients like dried shrimp or Chinese
sausage, I go to a Chinese supermarket.

Where do you get inspiration?


Mostly from my mum, but being on

MasterChef really opened my eyes.
Beforehand, my cooking was good, but not
that imaginative. I didnt think Id be able to
cook something complicated. Now I think

anything is possible. It has given me

so much condence to try different
avours and techniques

What was the most useful skill

you learned on MasterChef?
How to season food properly. When I worked
with the chef John Campbell, who is currently
building his own restaurant, pub and cookery
school in West Berkshire, he told me to
season gradually, letting the avours develop
at each stage of cooking, so you create
layers of avour.

Your best dish?

Secret ingredient?

I think the dish that really sums me up is

my Chicken Kapitan curry. Its the rst dish
I cooked on MasterChef, and is a fusion of
Malaysian and Chinese cooking, avoured
with tamarind, lemongrass, chilli and
galangal. Its very moreish.

Rice wine vinegar. Ive used it for years

in sauces and dips, but have recently
started using it to nish off stir-fries it
has a subtle sweet, but also tart, taste
which really lifts the dish.

Guilty pleasure?
Most memorable meal?
We recently went to Hunan, a Chinese
restaurant in Pimlico (,
for my husband Andrews birthday. They
dont have a menu they just ask you two
questions: Are you vegetarian? and Do
you like it spicy? and then they bring lots
of little plates of amazing food, whatever
the chef is making that day.

Favourite piece of kitchen kit?

My cast-iron wok.

Takeaway Southern fried chicken.

Coming up?
Denitely a career in food. I will be cooking
in the MasterChef pop-up restaurant in
September in London. Im also cooking live at
the Newport Food Festival in South Wales.
I want to gain more restaurant experience, as
one day I would like to have my own. Id also
like to write a book to introduce British
people to proper Malaysian cooking.

To nd out
more about the
MasterChef pop-up
restaurant, go to
com. Pings new
website is at 135

Rachel Khoos Kitchen Notebook: London

Catch Rachels latest series on the Good Food Channel weeknights from 7 July at 7pm,
followed by Rachel Khoos Kitchen Notebook: Cosmopolitan Cook at 7.30pm

1 For the strawberries, put 150ml water,

Spiced strawberry
& cream cake

the sugar and black pepper in a pan and

heat gently to dissolve the sugar. Bring
to the boil, remove from the heat and stir
in the halved strawberries. Transfer to a
shallow container, leave to cool, then chill
until needed. When ready to use, strain the
syrup into a jug and reserve the macerated
strawberries in a bowl.
2 To make the cake, grease and line a
20cm springform cake tin. Heat oven to
180C/160C fan/gas 4. Whisk the eggs and
sugar in a large bowl for about 5 mins or
until thick, pale and uffy. Pour in the melted
butter and yogurt. Sift the our and baking
powder into another bowl with a pinch of
salt, then gently fold in. Take care not to
overmix, or the cake will be heavy.
3 Spoon the mixture into the tin and bake
for 30-35 mins if the top is over browning
during cooking, cover with foil or until a ne
skewer inserted into the centre comes out
clean. Put the tin on a cooling rack and leave
for a few mins before releasing the cake from
the tin. Once the cake is completely cold, slice
horizontally into 3 equal pieces.
4 For the lling, slit the vanilla pod and scrape
the seeds into a bowl. Add the cream and

SERVES 8 PREP 1 hr plus

macerating and cooling
COOK 35 mins A little effort
Black pepper is the spice used here which,
together with strawberries, may seem an
odd coupling, but it is a classic combination
and the pepper really does help bring out
the flavour of the fruit.


150g caster sugar
1 tsp freshly ground black pepper
450g strawberries, halved and hulled
3 eggs
125g caster sugar
75g butter, melted
150g natural yogurt
300g plain our
1 tbsp baking powder
1 vanilla pod
500ml whipping cream
50g-100g icing sugar (or to taste)
100g strawberries, hulled and sliced

sugar and whip together until soft peaks

form and the cream will keep its shape.
5 To assemble the cake, starting with the top
part as the base, place the cake on a large
plate. Brush generously with some of the
strawberry syrup, then spread a layer of
cream on top. Add a third of the macerated
strawberries and the next layer of cake.
Repeat the layers, ending with the base of
the cake as the top (this gives a nice neat,
smooth nish).
6 Pipe or spread the remaining cream
around the sides and over the top of the
cake with a palette knife dipped in hot water,
then decorate with the remaining strawberries.
The strawberries in black pepper syrup can
be made well in advance and the sponge can

Petra says: This is

a fantastic cake to
serve as a dessert
or for a special
afternoon tea. Go
easy on the sugar
in the whipped
cream though.
For my taste
I wouldnt
bother, as the
strawberries and
cake provide
plenty of

be made a day ahead and wrapped in cling

lm once cold.
You probably remember Rachel cooking in
her tiny Paris at in her BBC series The Little
Paris Kitchen. Now shes back in her home
town, London. For this series, she records and
sketches her food discoveries to inspire new
dishes to create in her own kitchen.


Celebrity MasterChef

A dish to impress from former Celebrity MasterChef winner

Lisa Faulkner. The series continues weeknights on BBC One

Scallops with julienne

of ginger & carrots
in vermouth
SERVES 4 PREP 45 mins
plus chilling COOK 35 mins
More of a challenge

Petra says: My
has one of those
gadgets that
looks like a
swivel peeler,
yet automatically
creates julienne
strips of
vegetables. Its
amazing and
only costs a
few quid. As
I dont, I used an
ordinary peeler
to slice them into
wafer-thin pieces,
then cut into
with a knife.

These make a really impressive starter. You

may have to order the scallops on the shell,
so check with your fishmonger.

400ml sh stock
25g butter
2 carrots, julienned
1 leek, julienned
1 celery stick, julienned
thumb-sized piece ginger, julienned
50ml vermouth
50ml double cream
4 large scallops in their shell
375g pack ready-rolled puff pastry
1 egg, beaten
1 Pour the sh stock into a pan and bring to
the boil, then reduce over a high heat to
100ml. Melt the butter in a frying pan over a
medium-low heat. Add the vegetables and
ginger, cook over a low heat for 2-3 mins or
until they have softened but still retain some
texture, then season.
2 Put the vermouth and cream in a pan. Bring
to the boil over a high heat then reduce by
half. Stir in the sh stock and set aside.
3 Open up the scallops, then take them out
of the shell. Discard the roe and connecting
tissue and rinse the scallops really well.
Scrub the shells thoroughly.
4 Line a baking sheet with baking parchment.
Cut the puff pastry into 4 pieces. Carefully
drape them over the back of each shell,
pressing down gently to create the pretty

indentations. Lift off and place on a baking

sheet. Trim to neaten them into a shell
shape, then chill.
5 Scrunch up four pieces of foil and place on
a baking tray. (These are nests on which to
place the scallop shells so they stay upright.)
Put the shells on the foil nests then spoon
an equal portion of vegetables and ginger in
each. Top with a scallop and the cream sauce,
then chill for 30 mins.
6 Carefully place the pastry lids on top of
each scallop shell, tucking in at the edges
and pressing down gently. Glaze with beaten
egg and chill for 15 mins. Heat oven to
190C/170C fan/gas 5. Cook the scallops
for 15-20 mins or until the pastry is risen
and golden and the lling is thoroughly
heated through.


The eight celebrity semi-nalists who
triumphed in the rst four weeks of heats
have tough challenges ahead of them,
including cooking for an event to mark the
450th anniversary of Shakespeares birth.
Those who make it to the nal week face the
restaurant critics, and a daunting outdoor
task at Londons Olympic Park.
This years 90-minute nal will see the
three best celebrity cooks create dishes for a
terrifying Chefs Tables hosted by Francesco
Mazzei to impress four leading Italian chefs
Antonio Carluccio, Aldo Zilli, Theo Randall
and Giorgio Locatelli. Then they return to
HQ to cook their best three-course meal
for John and Gregg, and discover who will be
crowned Celebrity MasterChef 2014.

Photographs BBC, CHRIS TERRY



Lisa will be cooking with James Martin on

Recipe adapted from The

Saturday Kitchen on Saturday 5 July. You

Way I Cook by Lisa Faulkner

can catch her at the BBC Good Food Festival

(20, Simon & Schuster). You

at Hampton Court from 23-25 August.

can buy the book for just 16.

For more information and tickets,

Simply call 01326 569444,

visit or call

p&p is free. Or buy online at

0844 581 1366. 137

From your kitchen

We love to hear from you and see your photos. Please get in touch at the addresses opposite

My friends and
family look forward
to every issue of
Good Food almost
as much as I do,
since they get to
eat lots of lovely
new dishes each month. A recent triumph was
the Strawberry & almond cheesecake sponge
(June). I made it for an afternoon tea and it was
a real hit. I then made it again for friends as
a warm pudding treat with raspberries this
time after a day spent helping local pupils
on a community garden project.
Jane Steele, Gloucestershire
Jane wins 12 bottles of Louis Jadot
Bourgogne Chardonnay, a classic
fresh white (13.99, Majestic) and a
good introduction to Burgundy wines.

Paul Williams,

I was nervous about making

Edd Kimbers Bakewell ombre
cake (April 2013) for my
mums 70th birthday as it was
a new technique for me, but
it turned out beautifully. My
mum is a Derbyshire lass so
loved that it was based on a
Bakewell tart. Sarah Bartlett,
North Lincolnshire

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Test Kitchen by our cookery team, with additional
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we want to guarantee you a perfect result every time.

My daughter Betsy,
seven, did a great
job putting together
your May cover
recipe, Crispy lo
tart, as part of a big
family Easter lunch.
She had fun and
it was delicious.

This is my son Joe, 19, with

the June cover recipe. He nds
Good Food instructions very
clear and was impressed by
how much his cake looked like
the photo! Sally Wood, London

My ve-year-old,
Oliver, likes helping
out in the kitchen.
We usually make
cakes, so wanted
to try something
different. The
Teriyaki salmon
parcels from
Maisie Makes
(June) were perfect.
Sharon Dyster,
Saffron Walden

How we develop and

test our recipes
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keeping ingredients lists to a minimum
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Where egg size is important, youll
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If you serve the portion size suggested,
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During 2014 you will gradually see this new
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Unlike the GDAs, where gures existed
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now only one set of RI gures these
are effectively the GDA gures for an
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Your Hidden bulb cakes

This brilliant recipe by Frances Quinn, winner of
BBCs Great British Bake Off, got everyone excited.
Here are just a few of your cakes

Heres my Hidden
bulb cake (May).

This is the Hidden bulb

cake I baked for my
mums birthday.
I made this for my mother-in-laws
70th birthday lunch, as the family
adore marzipan.

Sabine Robin,
Amiens, France

I really enjoyed making this cake for my

grandmothers 96th birthday.

Kerry Burns, Kent

You can nd all
ed here
recipes ment

Emily Bal, London

Here is one of our

volunteers, Jackie,
in the kitchens at
a mental health
project we run called
CAPE (Community
Activities Project
Shelagh Simpson,

I made this three times! One for a friend, one for

my in-laws, and the third just in case anything
went wrong with the other two.
My three-year-old, Aiden, and I had great
fun making this.

Judith Johnson, Preston, Lancashire

Zoe Blenkhorn, Northants

Reference Intake (RI)

The RIs are a guide to the amount of
energy (kilocalories), fat, saturated fat,
carbohydrate, sugar, protein and salt that
an average adult should consume each day:
Energy (kcal) 2,000, Protein (g) 50,
Carbohydrates (g) 260, Sugar (g) 90,
Fat (g) 70, Saturates (g) 20, Salt (g) 6
The RIs for fat, saturated fat, sugar and salt
are maximum daily amounts.

What our recipe symbols mean

Simple recipes that everyone can
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such as making pastry.
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experienced cooks, who cook for pleasure
and like a challenge.
Suitable for vegetarians However,
always check labels on shop-bought
ingredients such as cheese, pesto and
curry sauces, to ensure they are suitable.
Not suitable for freezing
Suitable for freezing Unless otherwise
stated, freeze for up to three months.
Defrost thoroughly and heat until piping hot.


Understanding our
healthy symbols

Catch up with more cooks like you

FAT 12g or less per serving.
4 YOU Low in saturated fat, with

5g or less
per serving; low in salt, with 1.5g or less;
and low in sugar, with 15g or less.
HEALTHY Low in saturated fat, with 5g or
less per serving; low in salt, with 1.5g
or less; and high in omega-3.
CAL 500 calories or less per main course;
150 calories or less for a dessert.
2 OF 5
A DAY The number of portions of fruit and/
or veg contained in a serving.




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vitamins or nutrients.
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recipes, visit

collection point. 145

Reader recipe


Daniela Pittiglio, an Italian-born shoe designer, now

lives in Spain with her husband and daughter. Here is her
version of salmorejo, the classic Andalucian chilled soup
so refreshing in balmy weather Photograph DAVID MUNNS


without toppings

PREP 15 mins plus chilling


2 slices white bread

8 large ripe tomatoes, roughly
1 green pepper, deseeded and
roughly chopped
3 garlic cloves, roughly chopped

75ml/2 oz extra virgin olive oil,

plus extra for drizzling
2-3 tbsp cider vinegar
1 boiled egg, nely chopped
red onion, nely chopped
50g/2oz Serrano ham, chopped
green pepper, nely sliced
1 Soak the bread in a shallow dish of
water for 30 secs on each side. Whizz
together the soaked bread, tomatoes,
green pepper, garlic and olive oil in a

food processor. Add 2 tbsp cider

vinegar, a large pinch of salt and
100ml water, then mix again to a
smooth soup consistency, adding
a little more water if it is too thick.
Check the seasoning and add more
salt, vinegar or olive oil to taste.
2 Chill the soup for at least 1 hr, then
drizzle with extra virgin olive oil and
sprinkle with black pepper. Top with
the egg, onion, ham and green pepper.
PER SERVING 236 kcals, protein 3g, carbs 12g,
fat 20g, sat fat 3g, bre 4g, sugar 7g, salt 0.2g

We loved the
texture the
bread gives this
satisfying yet
cooling soup.
This recipe
would also work
well as a sauce
for cured meats
or smoked sh.


WITH US Send your recipe
to the address on page 145
and you could win a prize.
Daniela wins 14 Pyrex
products, worth 100,
including mixing bowls and
the new 4-in-1 Plus range of
cookware. Visit

In next months

Frances Quinn bakes Apple crumble cupcakes A posh picnic for two
New series: Tom Kerridges masterclass Pizza made healthier Raymond Blancs kitchen garden ON SALE 1 AUGUST


Food styling EMILY KYDD | Styling VICTORIA ALLEN

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