Popcorn prawn po’ boys • Roasted courgette flatbreads with fennel seeds • No-cook strawberry cheesecake sundaes
An easy-tofollow plan with nutritious recipes
EURO SUMMER
Experience a seven-day Greek Isles cruise with the Royal Caribbean
Elderflower posset with gooseberries • Lime tres leches cake • Peach & orange yogurt pots with ginger oats
Our summer issue features fresh ideas and vibrant flavours to make cooking this season a breeze. The 5 ingredient meal plan (p20) is designed with simplicity and taste in mind. Discover Quick and Clever flatbreads including a pizza salad variation (p28) and explore creative ways to reinvent last night’s leftovers into exciting lunches (p31). This month’s ingredient focus, bread, shines the light on varieties and ways to reduce waste.
Keep little ones busy and learning this summer with our cover star, No-Cook Strawberry Cheesecake Sundaes (p39) – a treat they’ll enjoy creating – as well as our family recipe collection spotlighting fresh produce in adorable ways, see our Rice Cake Cress Faces (p73). Staying indoors to beat the heat? Invite friends for a classic New Orleans sandwich featuring a modern twist, the Popcorn Prawn Po’ Boys (p50) by chef-owner and podcaster Tom Kerridge. If you’re looking to try something new, our guest chef and cookbook author, Nathaniel Smith, shares Carribean flavours (p63), including his take on Plantain waffles and Ginger toffee spiced pudding for a cosy weekend at home. Foccacia fans! Take this easy bake to the next level with our expert tips on page 68. As part of our commitment to your well-being, our bi-annual Healthy Diet Plan offers practical tips and delectable recipes to help you stay on track with your eating goals without sacrificing flavour – read more from page 81.
Additionally, we have your summer plans sorted. Consider booking a staycation at the recently renovated Waldorf Astoria Ras Al Khaimah (p102), and discover the allure of setting sail across the Mediterranean, with the Royal Caribbean cruise (p106). Don’t miss our Destination: Palm Jumeirah guide for the latest hotspots and fun activities on the island.
Have a great summer!
These are a few of our favourite dishes…
“I like to make a big batch of protein for the week. This Thai red curry chicken traybake tastes great with an Asian-inspired salad or a rice bowl on weeknights.”
Liz Smyth, Group Sales Director
“This
Lime tres leches cake is the zesty, comforting finale your summer party needs.”
Editor
“I like salads during summer and this Prawn, sugar snap pea & feta salad hits the spot – fresh and flavoursome.”
EDITORIAL
EDITOR: Nicola Monteath nicola.monteath@cpimediagroup.com
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Good Food, UK
GROUP MANAGING DIRECTOR, FOOD: Jessica Norell Neeson GROUP EDITOR-IN-CHIEF: Christine Hayes COMMERCIAL DIRECTOR: Simon Carrington GROUP MAGAZINES EDITOR: Keith Kendrick
Immediate Media Co Ltd CEO: Sean Cornwell
CFO/COO: Dan Constanda
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DIRECTOR INTERNATIONAL, LICENSING & TOP GEAR MAGAZINE, UK: Tim Hudson
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12
dine
20 MIDWEEK MEALS
Create a winning weeknight dinner easily
Here’s how you can opt for eco-friendlier salad leaves
28 QUICK & CLEVER
Prepare these quick flatbread recipes
31 DINNER TODAY LUNCH TOMORROW Transform leftovers into exciting, easy lunches
36 LAST BITE
Bake this seasonal posset for the holidays
39 GLORIOUS SUNSHINE
Prepare a feast filled with salads, fruit desserts, and more
39
50 TOM KERRIDGE
Perfect this crowd-pleaser Popcorn prawn po’ boys
53 GROW IT, COOK IT
Learn how to grow your own peas and beans
60 COOK THE BOOKS
Learn creative ways to use produce with Angela Clutton’s cookbook
63 CARIBBEAN FLAVOURS
Create classic dishes with a playful take
68 NEXT LEVEL
Prepare this focaccia for a savoury treat
70 LEARN SOMETHING NEW
Discover helpful cooking tips
73 THE GARDEN CLASSROOM
Help the kids learn food sources while gardening
81 HEALTHY DIET PLAN
Nourishing recipes for a balanced menu
84 BALANCED BREAKFASTS
Start the day right with these recipes
50 68
Our recipe descriptions
Suitable for vegetarians. You can freeze it.
Not suitable for freezing.
Easy Simple recipes even beginners can make.
A little effort These require a bit more skill and confidence – such as making pastry. More of a challenge Recipes aimed at experienced cooks.
Low fat 12g or less per portion.
Low cal 500 calories or less per main.
88 SATISFYING LUNCHES AND DINNERS
Flavoursome meals for healthy eating
102 THE SUITE LIFE
Book a relaxing getaway at Waldorf Astoria
Ras Al Khaimah
106 ALL ABOARD
Check out this seven-day Greek Isles cruise for your next vacation
115 GIFT VOUCHERS, MEALS AND PLENTY MORE
Superhealthy Low in saturated fat, 5g or less per portion; low in salt, 1.5g or less; and at least one of the following: provides onethird or more of your daily requirement of fibre, iron, calcium, folic acid and/or vitamin C, or counts at least one portion of your recommended 5-a-day fruit and veg.
Good for you Low in saturated fat, low in salt.
Heart healthy Low in saturated fat, with 5g or less, and low in salt, with 1.5g or less, and high in omega-3 fatty acids.
1 of 5-a-day The number of portions of fruit and/or veg contained in a serving.
Vit C Iron Omega-3 Calcium Folate Fibre
Indicating recipes that are good sources of useful nutrients.
GLUTEN FREE Indicates a recipe is free from gluten. Some recipes contain pork. They are clearly marked and are for non-Muslims only. Look for this symbol: P Contains pork.
We love hearing from you!
From the moment I opened the magazine, I was captivated by the stunning photography that beautifully showcased each recipe and article. The visual appeal alone was enough to draw me in and immerse me in the culinary delights within. Speaking of recipes, I must commend your team for curating such a diverse and inspiring collection. Whether I was in the mood for a comforting classic or eager to experiment with new flavours, there was something for every palate. The detailed step-by-step instructions made it easy for me to recreate dishes with confidence, and the tips and variations provided added a delightful touch of creativity to my cooking endeavours. Beyond the recipes, the magazine offered a wealth of knowledge and insights. I particularly enjoyed the feature articles that delved into seasonal ingredients, cooking techniques, and even the cultural stories behind certain dishes. Each page felt like a culinary journey that not only satisfied my appetite but also enriched my understanding of food and its cultural significance. Overall, this issue left a lasting impression on me. It’s clear that your team’s passion for food and dedication to quality shines through in every page. Thank you for consistently delivering such a remarkable publication that continues to inspire and delight food enthusiasts like myself.
Hanane Chihi
The staycations article about new hotels in Saudi Arabia was great, as my partner has just moved there so it’s good to see what’s going on there for when I visit him.
Lisa Sood
I absolutely love cooking and I was on my phone browsing for something fancy to cook for my dad on Father’s Day. I came across Good Food’s short and sweet recipe of saucy bean baked eggs and I was like, this is it! I always think of cooking something that’s fancy or something extraordinary but Dads, of course, always love meals that are simple and not too jazzy. My dad is a huge fan of eggs and always has the usual fried egg and toast for breakfast, but not on Father’s Day! I made him the saucy bean baked eggs and paired it with multigrain bread and he LOVED it.
Absolutely love the recipes you’ll post, keep them coming.
Jennifer Dmello
To send in your Star Letter and win this prize, visit the Competitions page on bbcgoodfoodme.com A LUXURY TWO-NIGHT STAY INCLUDING BREAKFAST AT JUMEIRAH
Enter to win a luxurious two-night stay in a Superior King Room at Jumeirah Zabeel Saray, complete with daily breakfast at the elegant Imperium Restaurant. Located on the west crescent of Palm Jumeirah, this five-star hotel is inspired by the imperial palaces of the Ottoman era and boasts 405 elegant guest rooms, suites, and 38 luxury Royal Residences with stunning ocean views. Relax in the outdoor infinity pool, on the pristine beach, or indulge in treatments at the Talise Ottoman Spa. Enjoy award-winning dining options and vibrant nightlife venues, making your stay an unforgettable experience!
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What’s hot and happening in the culinary world, in the UAE and across the Middle East
Don your aprons and embrace your inner pastry chef as SugarMoo introduces their first-ever premix line. Effortlessly bake and enjoy SugarMoo’s delectable cakes from the comfort of your home, in just four steps. With enticing flavours such as My Red Velvet, Double Chocolate, and Dreamy Vanilla, each premix includes an icing mix, allowing you to add a personal creative touch. SugarMoo’s premixes offer both convenience and exceptional flavour, elevating your gatherings and delighting your guests. With no artificial flavours, the authenticity of SugarMoo remains intact, ensuring every bite tastes as though it’s been baked with love.
Available on delivery apps across the UAE and offline at SugarMoo Dessert Lab.
Smeg’s latest innovation, the Full Colour stand mixers, designed by Matteo Bazzicalupo and Raffaella Mangiarotti of deepdesign, introduce a vibrant array of glossy hues, marking a striking advancement in product aesthetics. A standout feature is the flex edges beater, meticulously crafted to achieve smooth, consistent mixtures that elevate both sweet and savoury creations, reminiscent of the finest patisseries worldwide. Its innovative three-arm design ensures thorough ingredient integration during mixing, enhancing efficiency without the need for interruptions or manual scraping. Whether crafting a show-stopping dessert, sharing pizza with friends, or preparing comforting homemade pasta, Smeg Full Colour stand mixers seamlessly blend design with functionality, embodying Smeg’s iconic style.
Available at Better Life stores and online at betterlifeuae.com.
Michelin unveiled its new selection of restaurants for The MICHELIN Guide Dubai 2024. Row on 45, a new addition to the Guide, has impressively secured two MICHELIN Stars. Helmed by acclaimed British chef Jason Atherton, this restaurant offers an exclusive tasting menu to just 22 guests, blending Japanese ingredients with French techniques to create exquisite and refined dishes, truly embodying ‘Refinement Of Work’. Dubai’s culinary scene has been further illuminated with the addition of four new one MICHELIN Star restaurants. La Dame de Pic -
marking acclaimed chef Anne-Sophie Pic’s debut in Dubai - Smoked Room, introduced by Chef Dani García in 2024 as a sister restaurant to his flagship in Madrid, Sagetsu by Tetsuya, under the guidance of chef Tetsuya Wakuda, and Orfali Bros, run by three Syrian brothers, which matured from a Bib Gourmand to a MICHELIN Star. Six new restaurants have also received the Bib Gourmand.
Additionally, the Young Chef Award was presented to Jesus Lobato Suarez, the 30-year-old Head Chef at Smoked Room, in recognition of his calm and mature leadership. Meanwhile, The Guild at ICD Brookfield took home Opening of the Year for 2024, which offers a diverse range of dining options—from a café to two distinct restaurants within a strikingly designed space.
Jun’s, led by the acclaimed Chef Kelvin Cheung, has launched Liu by Jun’s, an exclusive online delivery service. Inspired by the Chinese slang “ 六 (liù),” meaning awesome, Liu brings a relaxed, laid-back ethos to home dining. The menu features globally inspired dishes, catering to diverse dietary preferences and allergens, with starters like Edamame hummus and Mapo burrata, main courses including Smash burger and Miso seabass, and sides such as Kimchi fried rice and Roasted brussels sprouts. Desserts include Mango panna cotta and Szechuan berries basque cheesecake.
Available via Deliveroo.
This Mini ice cream sandwich from The Brooklyn Creamery is the ideal treat for those looking for a guilt-free option.
Available in two exquisite flavours, Dark Ghana Chocolate and Mint Chocolate, the ice cream sandwich blends nostalgia with a contemporary, health-conscious twist. Each serving boasts a mere 49 calories and is free from added sugars, marking a groundbreaking debut as the UAE’s first low-calorie ice cream sandwich.
Available via Deliveroo, Talabat, Noon Food, and Careem at AED20 per pack.
Nestled in Dubai’s 77 Valley in Al Khawaneej, this sophisticated dining spot seamlessly marries vintage charm with modern elegance. The striking interior design features earthy terracotta tones, rustic tiles, vibrant peacock green hues, and brass accents, inspired by global aesthetics like American 60s diners and Moroccan clay art. The menu showcases European flavours with Asian influences, featuring Baby beetroot labneh, Charred red pepper with feta and pistachios, and a signature Robata steak.
Contact +97150 771 9938.
Dubai Hills welcomes a new flagship eatery offering an enhanced dining experience with expanded dine-in facilities and three event spaces accommodating up to 135 guests. A hidden Tea Room adds a speakeasy vibe, featuring intimate lighting, jewel-tone decor, and a revamped drinks menu with innovative concoctions. Peruse through a sumptuous menu that includes breakfast, salads, snacks, and mains, emphasising inclusivity with protein add-ons and gluten-free options.
Contact +9714 282 4606. î LATE EATERY
ONDA has debuted at Canal House on Al Wasl Road with a menu emphasising simplicity and quality. Enjoy standout dishes such as Avocado & king crab toast, Heirloom tomato & nectarine salad, Spicy raw tuna sando, Charred coconut chicken rice, Brulee brioche french toast, and Condensed milk creme caramel.
Visit Instagram (@honoryouronda).
C2’s Italian eatery introduces a new business lunch menu, offering two courses with coffee or three courses with coffee. The menu boasts an array of appetisers, including crispy Calamari fritti and traditional Bruschetta, followed by enticing main courses such as Beef meatballs stuffed with mozzarella and Prosciutto pizza, with a choice of tomato soup or dessert for those opting for the three-course option. Concluding the meal on a sweet note, guests can indulge in a playful twist on Tiramisu, complemented by a variety of coffee options.
Weekdays, from 12-4pm. Contact +97156 992 4326.
Señor Pico offers a complete beach club getaway with a new fully redeemable beach pass for adults, children, and pets, featuring fresh Mexican and Californian specialties, vibrant ambience, and outdoor games. Guests can groove to tunes from a live DJ, adding to the dynamic atmosphere, while furry friends are welcome to join in the fun.
Every Thursday, from 8-10pm. From AED99 per person. Contact +9714 666 1434.
Inspired by the Roaring Twenties and famous for its extravagant dinner shows in Barcelona, this new destination is set to open in Palm Jumeirah this August, offering a journey back in time with sophisticated dining, electrifying entertainment, and a vibrant late-night atmosphere. Guests can indulge in a sumptuous Mediterranean menu with dishes such as Arroz de bogavante and Wagyu ravioli. As the evening progresses, Gatsby transforms into a pulsating party hub with live shows, DJ sets, and a central bar, transitioning from elegant dining to energetic nightlife in a glamorous Art Deco setting.
Visit gatsbydubai.com.
Miss the outdoors? The lavish alfresco terrace at Kempinski Central Avenue offers a stylish escape from the heat with a sophisticated cooling system. Guests can enjoy a unique setting with a waterfall backdrop featuring dynamic artwork projections while embarking on a culinary journey with an exquisite à la carte menu fusing Mediterranean and Asian delights, including dishes such as Usuzukuri in soy yuzu sauce and Wagyu beef tartare with smoked egg yolk and black truffle. Adding to the experience, this dining venue features AI entertainment with interactive holographic displays and personalised visuals.
Daily, from 12pm-3am. Contact +9714 837 7222.
Penrose Lounge at Four Seasons Hotel Dubai International Financial Centre unveils its new Summer Afternoon Tea, expertly crafted to capture the essence of summer with a delightful mix of sweet and savoury treats made from the freshest seasonal ingredients. Highlights of the Summer Afternoon Tea at Penrose Lounge include a Strawberry & vanilla tart with vanilla Chantilly cream and strawberry compote, a Coconut citrus baba with mango, pineapple, and coconut mousse, alongside savoury options like Heirloom tomato tart and Avocado & cucumber sandwich.
Served daily, from 2-5pm Contact +9714 506 0000
Renowned for its premium steaks, the restaurant celebrates the reopening of its Kuwait branch presenting a gastronomic journey inspired by its African heritage, with a redesigned space featuring captivating elements for a unique dining experience. The reopening showcases an impressive menu featuring top-quality cuts sourced globally, including signature dishes such as Wagyu and Tomahawk steak, alongside seafood and diverse dietary options.
Contact +965 5588 7327.
Jumeirah Messilah Beach Hotel & Spa introduces ‘Dineamation’, Kuwait’s first immersive dining show featuring a seven-course menu paired with animated displays of iconic paintings. This avant-garde experience blends fine dining with captivating visuals, storytelling, and interactive engagement, aiming to elevate culinary experiences beyond traditional dining. Guests can dine with artworks like the Mona Lisa and indulge in Picasso-inspired dishes, enhancing Kuwait’s fine dining scene with artistic creativity and gastronomic innovation. The elegant seven-course menu includes King crab and Yubari melon wonton cup, Beetroot and goat cheese carpaccio, and Grade A-5 wagyu tenderloin.
Every Thursday and Friday, with two shows from 6:30pm-8:30pm and 9pm-11pm. Contact +965 22269666.
The Waterfront Kitchen in Jeddah presents the ‘21N 39E Brunch’, named after the city’s coordinates, offering a dining experience inspired by luxury yacht life. This acclaimed brunch boasts nine live cooking stations, such as The Atlantic Ocean for seafood, The Mediterranean Sea for flatbreads and pizzas, and The South China Sea for Oriental flavours. Guests can also enjoy an artisan dessert selection at The World of Chocolate station. Families can enrich their experience with interactive art activities for children in the hotel’s Kid’s Club, ensuring a memorable afternoon of culinary delights and creative fun.
Every Saturday, from 2pm-6:30pm. Visit shangri-la.com/jeddah/shangrila.
The Jeddah EDITION, a luxurious new hotel on the Jeddah Corniche, introduces innovative culinary experiences aimed at redefining gastronomy in Jeddah. Led by Chef Cedric Vongerichten, the hotel presents its signature restaurant Maritime and vibrant venues such as The Roof, Lobby Bar, and The Den. Maritime offers a fusion of FrenchAsian cuisine using local seafood and produce, reflecting Jeddah’s cosmopolitan charm and supporting Saudi Arabia’s Vision 2030 goals. The Roof provides a Mediterranean-inspired beach club experience with panoramic views, while the Lobby Bar and The Den cater to diverse tastes with refined offerings throughout the day and into the night.
Visit editionhotels.com/jeddah.
Dubai’s culinary scene gets a star-studded boost with the arrival of TATEL, a restaurant co-owned by sports legends Rafael Nadal, Pau Gasol, and Cristiano Ronaldo. TATEL offers a world-class fine-dining experience that transports diners to the heart of Spain through a unique fusion of flavours and a vibrant atmosphere. Located in the Hotel Boulevard, TATEL Dubai exudes a 1920s speakeasy charm with warm candlelight, mirrored ceilings, plush seating in blue and maroon hues, a cobbled floor, and antique touches.
The multi-sensory experience at TATEL includes live music on weekends, resident and guest DJs throughout the week, and distinct areas catering to different moods. Guests can relax in the stylish lounge with its Prohibition-era bar, enjoy open kitchen views in the dining area, or opt for private dining spaces with bottle service and panoramic vistas. The Mediterranean garden terrace offers a sophisticated al fresco option. Founded in Madrid in 2014,
TATEL has earned international acclaim for its fusion of Spanish and international cuisine and vibrant entertainment.
Stepping into TATEL Dubai feels like a journey back in time, to an era of speakeasies and decadent glamour. As we settled into the plush seating, with warm candlelight casting a golden glow, we were ready for an evening of culinary delights and perhaps a few surprises.
We began our adventure with La Burrata. This creamy cheese was a luxurious introduction, its richness perfectly balanced by the sweet crunch of candied pine nuts. A subtle hint of lavender honey in the vinaigrette added a touch of floral intrigue, making it a well-composed starter that set the tone for the evening.
Next came the Berenjenas crujientes, a dish that could teach the humble aubergine a thing or two about showmanship. The golden, crisp exterior gave way to a soft, yielding interior. The warm honey sabayon
provided a touch of sweetness that complemented the aubergine. The undisputed star of the starters, however, was the Gambas al ajillo. These succulent shrimp were bursting with garlicky goodness, the subtle heat of red chillies adding a welcome kick.
For the main course, we opted for the Arroz TATEL con costilla de vacuno – slowcooked beef ribs served with TATEL rice prepared al dente. The portion size was perfect for sharing, and the ribs were melt-in-your-mouth tender. The rice, infused with the braising liquid, offered a comforting depth of flavour. We decided to share a side of Patatas TATEL, crispy potatoes that were as decadent as they were delicious. The black truffle added a touch of luxury, while the Manchego cheese provided a salty richness.
Finally, for dessert, we indulged in a trio of treats. Nuestra famosa tarta de queso, their famous cheesecake, was rich and creamy, living up to its name. The Tarta de chocolate was a classic chocolate cake, dense and fudgy, perfect for chocolate lovers. The Milhojas de avellana, a millefeuille with hazelnut cream, offered a delightful contrast in textures, with a light and crispy pastry encasing a smooth hazelnut filling. By the end, we were ready to roll out the door, satisfied and possibly a few pounds heavier.
Prepare to set course for a taste of Americana at the new Aprons & Hammers Beach House. This beloved homegrown concept, known for its playful “fun-dining” experience, has traded its dhow for a prime spot on Palm Jumeirah’s Shoreline 10. Since 2011, Aprons & Hammers has been making waves with its dedication to fresh catches and a laid-back atmosphere. The restaurant’s ambience is modern and coastal, with calming blues and whites that complement its beachfront location. Guests can choose between pergola seating, poolside lounging, or beachfront tables with views of the Arabian Gulf and the Burj Al Arab.
With the summer heat in its fullest stride, we kicked it off with a frosty delight – a vibrant concoction of a mix of zesty bitters and tangy lemon cordial, all encased in a playful, homemade ice bomb. After a refreshing swim, we enjoyed our meal outdoors, starting with delicious appetisers. The Salt and pepper squid, perfectly golden and crisp, revealed tender squid inside, enhanced by a tangy tartar sauce. Then came the juicy Firecracker Prawns coated in a fiery chilli sriracha sauce that delivered a satisfying kick with every bite. The highlight was the Octopus carpaccio, featuring delicate, melt-in-your-
mouth slices of octopus adorned with citrusy lemon zest and pink peppercorns. Feeling refreshed, we moved indoors for the main course, welcomed by the cool air conditioning. The Lobster Thermidor arrived with succulent chunks of Canadian lobster in a rich, buttery sauce, topped with a golden brown crust of melted cheese, while the thin-crust Truffle pizza featured creamy mozzarella, buffalo mozzarella, and fragrant truffle, contrasted by peppery rocket leaves. For seafood lovers, the Mixed bucket was a dream, offering shrimp, sweet Blue crab, and succulent Spiny lobster, enhanced by a saffron cream and a garlic chilli dipping sauce.
We of course couldn’t resist dessert, opting for the Banana foster crème brûlée, featuring creamy vanilla custard, tender banana slices cooked in decadent brown butter sauce, and perfectly caramelised sugar crust. My dining partner chose the comforting and decadent Signature hammertime cake, a dense chocolate brownie base filled with creamy coconut, topped with a liquid vanilla ice cream bar that you can crack open with a hammer —a delightful contrast of cold against the warm, rich cake.
Book now
apronsandhammers.com.
A cornerstone of cuisines worldwide for centuries, bread holds a revered place for its versatility, comforting textures, and ability to accompany countless dishes
From the appeal of traditional wheat loaves to a wide array of speciality options, today’s bread selection caters to diverse dietary preferences and culinary tastes. Each variety possesses its distinctive characteristics: the robust tang of sourdough with its chewy crumb, ideal for artisanal sandwiches or complementing a cheese platter; the depth of rye, the perfect accompaniment to smoked meats or pickled delicacies; or the crisp, golden crust of a freshly baked baguette, beckoning diners to tear off a piece to savour the last savoury drops of a hearty stew or soak up olive oil and herbs from a Mediterranean-inspired spread. Whether it’s the rustic charm of ciabatta, perfect for grilled panini or as a base for gourmet bruschetta, or the sweet-savoury delight of cornbread alongside a bowl of spicy chilli, each loaf carries a narrative and heritage that enriches the dining experience.
Beyond mere sustenance, bread embodies cultural legacy and innovation, serving as a canvas for culinary exploration and a testament to the craftsmanship of baking. Here, we delve into popular varieties found in supermarkets and the most delightful ways to indulge.
A classic choice for a reason, having been a dietary staple for centuries across diverse cultures. Renowned for its balanced nutritional profile, wheat bread provides essential nutrients such as carbohydrates, fibre, and B vitamins, which are crucial for energy. Its versatility is unparalleled, finding its place in everything from a simple sandwich to an accompaniment for soups and stews.
Whole wheat: Made from whole grains, offering a rich, hearty flavour and higher nutritional value.
White: Made from refined wheat flour, with a softer texture and milder taste.
Sandwiches
Its sturdy texture makes it ideal for holding various fillings.
Toast
Perfect for breakfast with butter, jam, or avocado.
Side
Complements soups, salads, and main courses.
Known for its distinctive tangy flavour and dense texture, rye bread is a staple in many European cuisines. It is rich in fibre and has a robust taste that pairs well with strong flavours.
A nutritional powerhouse, multigrain bread combines various grains and seeds, offering a medley of flavours and textures. It is rich in fibre, vitamins, and minerals, making it a healthier choice.
Light rye
Made with a higher proportion of wheat flour, resulting in a milder flavour.
Dark rye
Uses more rye flour, offering a deeper, more intense taste.
Sandwiches
Particularly well-suited for hearty fillings like pastrami or smoked salmon.
Appetizers
Excellent for canapés or paired with cheeses and spreads.
Sandwiches
Adds a nutty flavour and hearty texture.
Toast
Delicious with savoury toppings like hummus or tomato.
Side dish
Complements salads and soups.
Celebrated for its unique tangy flavour and chewy texture, sourdough bread is made using a natural fermentation process. This method not only enhances its taste but also improves
Artisan sandwiches
Its bold flavour pairs well with gourmet ingredients.
Toast
Delicious with butter, honey, or ricotta.
Bread bowls
Perfect for serving soups and stews.
Catering to those with gluten sensitivities or celiac disease, gluten-free bread is made from alternative flours such as rice, almond, or quinoa. These breads are designed to mimic the texture and taste of traditional loaves without gluten.
Sandwiches
Sandwiches: A gluten-free option for classics.
Toast
This can be enjoyed with a variety of toppings.
Breadcrumbs
Ideal for gluten-free coatings and stuffings on dishes.
Each month we highlight a commonly binned ingredient and share tips on how to get the most out of it
1 Bread keeps very well, wrapped, in the freezer. Try not to store it in the fridge as this causes it to become stale
2 Panzanella is a great option for using up leftover stale bread, especially in the summer months, or why not try our recipe for ‘no-churn brown bread ice cream’ which you can find at bbcgoodfoodme.com. In the colder months, try using it in bread and butter pudding.
3 If you don’t fancy making a roux, or have run out of sauce, leftover blitzed bread can be used to thicken soups or sauces. Add a little at a time to the liquid, stirring well, until you achieve the desired consistency.
4 You can revive a whole loaf of crusty bread if it has gone stale. Heat the oven to 160C/140C fan/ gas 3. Run the whole loaf under a running tap until wet, then put directly on the oven shelf and bake for 5-7 mins until crusty and soft again. Leave to cool before slicing.
5 Make a pangrattato to top pasta with. Blitz stale bread until fine, then tip into a hot pan with some olive oil. Toast for 2-3 mins until almost golden then stir in 2 grated garlic cloves, and the zest of 1 lemon. Cook for 1-2 mins then season well and top your pasta dish. You can mix in fresh herbs, dried herbs, anchovies, sundried tomatoes or grated hard cheeses.
6
Crusty bread, like sourdough, can be wrapped in a clean tea towel or in a cotton bag and stored in a bread bin to keep fresh.
7
Dry bread out in a low oven until rock hard then blitz to crumbs in a food processor. Store sealed and frozen for up to three months. Use to bind burgers, for example, or for coating chicken
8
Tear stale bread into large chunks and nestle beneath chicken while roasting and you’ll have chicken fat croutons You can scatter these over a roast chicken salad using any leftover meat
9
Make a traditional Italian pasta sauce from Liguria – it’s a great way to use up stale bread. Soak the bread in milk, then blitz with walnuts, parmesan and garlic.
10 You can replace pine nuts or seeds with dried breadcrumbs to make a delicious, nut-free pesto to toss through pasta.
Delicious, simple, and easy-to-make recipes
Take just a few key ingredients plus a little oil and seasoning and make a winning weeknight dinner recipes HELENA BUSIAKIEWICZ photographs KIM LIGHTBODY
Leek cacio e pepe
We’ve put a twist on the traditional Italian pasta dish (made with cheese and pepper) by adding leeks for green freshness and savoury depth .
SERVES 4 PREP 10 mins
COOK 35 mins EASY V
50g unsalted butter
4 leeks, roughly 300g, finely sliced 300g spaghetti
3 garlic cloves, finely sliced
50g parmesan or vegetarian alternative, finely grated, plus extra to serve
1 Heat a large, deep frying pan over a medium-low heat. Melt the butter until foaming, then scatter in the leeks. Cook for 20-25 mins until completely softened.
2 Meanwhile, bring a large pan of salted water to the boil, then add the pasta and cook until al dente, saving a mugful of pasta water (roughly 170ml). Turn the heat up slightly
on the pan of leeks, and sprinkle in 1 tsp black pepper and the garlic. Cook for 3-4 mins until fragrant, then add the pasta to the pan, along with the cheese and reserved pasta cooking water.
3 Mix well, tossing until the sauce is creamy and emulsified. Serve with more black pepper and cheese sprinkled over the top.
GOOD TO KNOW fibre • 1 of 5-a-day
PER SERVING 445 kcals • fat 16g • saturates 9g • carbs 58g • sugars 4g • fibre 7g • protein 15g • salt 0.3g
Thai red curry chicken traybake
A simple pack of chicken thighs and a jar of curry paste come together here for a fragrant and satisfying dinner. You’ll also save on washing-up as you only need one pan to make it.
SERVES 2 PREP 10 mins
COOK 40 mins EASY
300g baby potatoes, halved or cut into three if large 200g mixed vegetable pack (ours contained baby corn, long-stem broccoli and red peppers)
4 chicken thighs, bone in and skin on
2 tbsp vegetable oil
3 tbsp Thai red curry paste
1 lime, zested and juiced
1 Heat the oven to 200C/180C/ gas 6. Line a large roasting tray with baking paper. Scatter the potatoes and mixed vegetables onto the tray, then put the chicken thighs on top.
2 In a small jug, whisk together the vegetable oil and curry paste with the lime zest and juice. Season lightly with salt and pepper, then pour this over the chicken and vegetables, massaging well into the chicken, including under the skin.
3 Cover the tray tightly with foil and roast for 35 mins. Remove the foil, baste with the cooking juices and turn the grill to high. Finish under the grill for 5-10 mins, until the
chicken is lightly charred and has crisp golden skin.
GOOD TO KNOW fibre • vit c • 1 of 5-a-day • gluten free
PER SERVING 531 kcals • fat 32g • saturates 5g • carbs 31g • sugars 6g • fibre 7g • protein 27g • salt 1.4g
Mix 1 tbsp Thai red curry paste with 3 tbsp mayonnaise and spread over 2 slices of white bread. Stack with crispy bacon, lettuce and tomato
Spicy paneer stir-fry with crispy garlic
Our super-speedy stir-fry works well with rice or naan .
SERVES 2 PREP 5 mins
COOK 20 mins EASY
2 tbsp vegetable oil, for frying
3 garlic cloves, finely sliced
1 red onion, chopped
225g paneer, cut into cubes
2 tbsp tikka masala paste
200g spinach
cooked rice, naan or other flatbread, to serve (optional)
1 Heat the vegetable oil in a large non-stick pan over a low heat. Scatter in the garlic and cook gently for 3-4 mins until lightly golden, then remove from the pan using a slotted spoon and drain on kitchen paper. Sprinkle with a little salt.
2 Turn the heat up slightly, add the red onion and cook for 4-5 mins until beginning to soften, then add the paneer and cook for 5 mins until each side is golden. Stir in the curry paste and cook for a further 4-5 mins, then pour in 100ml water. Wilt in the spinach and mix well.
3 Lightly season, then serve with flatbreads or rice, if you like
use it up
Mango & spinach smoothie
Blitz 200g spinach with a large handful of frozen mango, 1 banana, 500ml coconut milk drink and ½ an avocado. Serves 4.
Chorizo & potato frittata
Bulk out this frittata with any veg you have in the back of the fridge.
SERVES 4 PREP 5 mins COOK 20 mins EASY
½ tbsp vegetable oil, for frying 225g chorizo, sliced into rounds 150g frozen peas
400g canned potatoes, drained and cut in half if large 150g spinach
6 eggs
1 Heat the grill to high. Heat the oil in a 20cm frying pan over a medium heat and cook the chorizo for 5-6 mins, until it releases oil and is beginning to crisp at the edges.
2 Scatter in the peas and potatoes, stirring to coat in the oil. Add the spinach a handful at a time, allowing the last handful to wilt before adding the next. Season well with salt and pepper.
3 In a separate bowl, whisk the eggs together with a little salt and pepper and pour over the pan, making sure all the ingredients are covered with egg. Cook over a low heat for 6-7 mins until the edges are set, then carefully put under the grill for 4-5 mins, until cooked through, golden and slightly puffy on the top. Will keep chilled for two days
Smashed peas on toast Smash 200g cooked frozen peas with 50g feta, the juice of 1 lemon and some salt and pepper. Spread over 2 slices of toast and top with a fried egg, if you like. Serves 1-2.
SERVES 2 PREP 5 mins COOK 35 mins EASY V
2 aubergines, halved lengthways
2 tbsp harissa
2 tbsp vegetable oil, for roasting
1 tbsp honey
1 x 290g pack of cooked mixed grains
10g flat-leaf parsley, roughly chopped
1 Heat the oven to 200C/180C fan/ gas 4. Score the flesh of the halved aubergines in a criss-cross pattern and put on a lined baking tray, flesh-side up. Season well, pushing the seasoning down into the scores.
2 Mix the harissa, vegetable oil and honey with a little salt and pepper. Pour most of this over the aubergines, coating them well, reserving 1 tbsp for dressing. Roast for 30 mins, until completely softened, sticky and caramelised.
2 Cook the mixed grains following pack instructions, then season lightly and stir through the remaining harissa dressing and most of the chopped parsley. Split across two plates, then top with a roasted aubergine each, drizzling with any cooking juices and a final sprinkling of parsley.
Add some green to your plate with eco-friendlier alternatives to traditional bagged salad words and recipes AILSA BURT photographs MAJA SMEND
Bagged salads are a common item in many people’s weekly shop, as conveniently, the leaves are already washed and prepared, however, they’re one of the most frequently wasted foods due to their limited shelf-life. These bags of salad often go off before we even get around to eating them, and the plastic packaging is not easily recyclable. In winter, a lot of salad is imported, which also adds on the food miles.
It’s often cheaper and better for the environment to buy whole heads of lettuce, and you can prepare the leaves in advance, so they’re more convenient to use throughout the week. Just separate the
leaves, wash well, then tip into a salad spinner to dry them well. You can then store them in the fridge, covered with a damp sheet of kitchen paper. If you can’t get away from the convenience of bagged salads, some companies are trying to make them more sustainable. The leaves aren’t sprayed with pesticides, so they don’t require washing, which in turn means they aren’t bagged while wet – ensuring they stay fresher for longer. Later in the year, when it gets colder, swap tender salad leaves for hardy, leaf-like kale – massage it with your favourite vinaigrette to soften the leaves before tossing with the rest of your salad ingredients.
Herby salad with yogurt & rose dressing
If you can find unsprayed roses, the petals are edible and they’re a pretty way to decorate a salad. Try this as a side for grilled meats, like the lamb flatbreads.
SERVES 4 as a side PREP 10 mins COOK 5 mins EASY V
50g walnuts, roughly chopped ½ tsp rosewater, or to taste (see tip below)
100g Greek-style full-fat yogurt
1 tbsp white wine vinegar ½ tsp honey
1 round lettuce, leaves separated (see tip below)
1 cucumber, deseeded and finely sliced
4 spring onions, finely sliced 5g dill, leaves picked 10g parsley, leaves picked 10g basil, leaves picked edible rose petals, to serve (optional)
1 Tip the walnuts into a dry frying pan over a medium-high heat and toast, shuffling the pan for 5 mins, until fragrant and toasted. Tip onto a plate and set aside.
2 Combine the rosewater, yogurt, vinegar, honey and 1 tbsp water in a medium bowl, then season to taste. Mix in the lettuce leaves, cucumber, spring onions and most of the herb leaves, gently tossing to coat in the dressing. Tip onto a serving platter and scatter over the toasted walnuts and remaining herbs. Garnish with rose petals, if using, and serve immediately.
• If the lettuce is a bit limp, separate the leaves or roughly chop, then plunge into cold water. Leave for 20 mins, then drain and dry – it should be crunchy again.
• Rosewater varies in strength, so add a little less than stated, then taste the dressing and decide if more is needed – too much will make the salad overly floral.
Try one of these if you’re short on time but still crave lots of flavours and textures
recipes AILSA BURT photographs MAJA SMEND
Packed with fragrant lamb and spices, these speedy flatbreads are similar to Turkish lahmacun.
SERVES 2 PREP 10 mins
COOK 20 mins EASY
200g lamb mince
3 garlic cloves, crushed
¾ tsp ground cumin
½ tsp ground cinnamon
½ lemon, zested and juiced
3 tbsp tomato purée
2 tbsp olive oil
2 flatbreads
small handful of parsley, roughly chopped
½ small red onion, finely sliced
1 tbsp red wine vinegar
1 Heat the oven to 180C/160C fan/ gas 4. Tip the mince, garlic, cumin, cinnamon, lemon zest, lemon juice, tomato purée and half the oil into a food processor along with 1/2 tsp flaky sea salt and some black pepper. Pulse until well combined.
2 Arrange the two flatbreads on a baking tray, then divide the lamb mixture between them, spreading it right to the edges. Put in the oven for 17-20 mins until cooked through. Meanwhile, combine the parsley, red onion, vinegar and remaining olive oil in a bowl and season well. Serve the flatbreads with the parsley salad scattered over the top.
Packed with big flavours and textures, enjoy everything you love about pizza in a salad.
SERVES 2 PREP 20 mins COOK 5 mins EASY
2 flatbreads
For the salad
30g salami, roughly chopped 50g pitted green olives, sliced
3 pickled chillies, roughly chopped, optional
1 romaine lettuce, roughly chopped
150g cherry tomatoes, halved
2 roasted peppers, drained and roughly chopped
100g mini mozzarella balls, halved
For the dressing
1 tbsp red wine vinegar
2 tsp Dijon mustard
1 tsp mixed dried herbs
15g pecorino or parmesan, finely grated
2 tbsp olive oil
1 small garlic clove, crushed (optional)
1 Heat the oven to 180C/160C fan/ gas 4. Sprinkle the flatbreads with a little water and heat in the oven for 4-5 mins until soft and warm, then set aside to cool slightly.
2 Combine all the dressing ingredients in a large bowl and season to taste. Mix in all the salad ingredients, tossing well to coat in the dressing, then arrange on top of the flatbreads to serve.
Roasted courgette flatbreads with fennel seeds
You could use summer squashes for these – they’re smaller than your average squash and are yellow, very similar in looks to a courgette.
SERVES 2 PREP 10 mins
COOK 25 mins EASY V
1 tsp fennel seeds
¼ - ½ tsp chilli flakes, to taste
½ tsp ground cumin
½ tsp ground coriander
2 tbsp olive oil
1 courgette or summer squash, cut into chunky half moons
2 flatbreads
4 tbsp thick Greek yogurt
2 tbsp pomegranate seeds
50g feta, crumbled
small handful of coriander leaves
1 Heat the oven to 200C/180C fan/ gas 6. Combine the spices and the oil with some seasoning on a baking tray, then add the courgette or summer squash and toss well to coat. Roast for 25 mins until tender, stirring halfway through. Sprinkle the flatbreads with a little water and heat in the oven for 2-3 mins.
2 Spread the yogurt over the top of the flatbreads, then top with the roasted squash, pomegranate seeds, feta and coriander.
GOOD TO KNOW calcium • 1 of 5-a-day
Prawn, chorizo & courgette baked rice
SERVES 4 (with leftovers)
PREP 20 mins
COOK 1 hr EASY
3 tbsp olive oil
100g cooking chorizo, diced
3 courgettes, diced
3 banana shallots, roughly sliced
6 garlic cloves, finely sliced
1 chilli (deseeded if you prefer less heat), finely chopped
500g cherry tomatoes
400g pack frozen raw king prawns, defrosted
1 lemon, zested and cut into wedges
400g basmati rice
600ml hot chicken stock
100ml white wine or dry manzanilla sherry, if you have it small handful of parsley, roughly chopped garlic mayonnaise, to serve
1 Heat 1 tbsp of the oil in a frying pan over a medium-high heat and fry the chorizo for 5 mins until browned. Transfer to a large baking
dish. Add another 1 tbsp of the oil to the pan and cook the courgettes and shallots with a pinch of salt for 15-17 mins, until beginning to brown. Stir in the garlic and chilli and cook for 2 mins until fragrant, then transfer to the baking dish with the tomatoes. Put the prawns in a bowl and coat with the remaining oil and lemon zest, season well and set aside. Heat the oven to 240C/220C fan/gas 9.
2 Rinse the rice until the water runs clear. Add to the baking dish and season. Pour over the stock and
Reinvent last night’s leftovers into easy, exciting lunches for the next few days recipes AILSA BURT photographs MAJA SMEND
wine or sherry. Cover with foil and seal well. Bake for 25-30 mins, then remove the foil and scatter the prawns over. Cover again and cook for a further 5 mins until the rice and prawns are cooked and all the liquid has been absorbed. Leave to stand for 5 mins.
3 Scatter the parsley over and serve with the lemon wedges and garlic mayo on the side, if you like. Will keep chilled for up to three days.
Prawn, sugar snap pea & feta salad
SERVES 2 PREP 15 mins
COOK 2 mins EASY
100g sugar snap peas
½ lemon, zested and juiced
2 tsp Dijon mustard
1 tsp honey
2 tbsp olive oil
small handful of parsley, roughly chopped
60g rocket leaves
50g feta, crumbled
450g leftover rice with prawns
25g toasted flaked almonds
1 Remove the tough strings from
the sugar snap peas using a peeler. Bring a pan of water to a boil and tip in the peas. Cook for 1 min then drain and run them under cold water, then quickly tip into a bowl of iced water. Set aside while you prepare the rest of the salad. (Alternatively you can keep the peas raw, if you prefer.)
2 Combine the lemon zest and juice, mustard, honey and olive oil. Season well then divide between two small containers. Drain the peas and dry thoroughly. Tip the peas, parsley, rocket, feta and leftover baked rice into a bowl and toss well, making sure everything is coated. Divide between two large containers. Sprinkle over the toasted flaked almonds. Pack into
a lunchbox and drizzle over the dressing when ready to eat.
Prawn & chilli frittata
SERVES 2 PREP 10 mins COOK 20 mins EASY
5 eggs
10g soft herbs (coriander, parsley, basil or chives), roughly chopped,
1 tbsp olive oil
1 banana shallot, finely chopped
1 chilli (deseeded if you prefer less heat), finely chopped
1 red pepper, sliced
2 garlic cloves, finely chopped
300g leftover rice with prawns
2 tbsp pesto (optional) salad, to serve
1 Beat the eggs in a bowl with the
herbs and set aside. Heat the oil in a non-stick frying pan over a medium heat. Stir in the shallots and chilli and cook for 4-5 mins, until softened. Stir in the pepper and cook for another 4-5 mins, then mix in the garlic. Cook for 2 mins until fragrant, then mix in the leftover rice with prawns.
2 Pour over the eggs and tilt the pan so it spreads all over. Dollop over the pesto, if using, and swirl using the back of a spoon. Cook for 5 mins, then cover and cook for a few minutes until no raw egg remains. Cut into wedges and serve with a salad.
Prawn fried rice
SERVES 2 PREP 10 mins
COOK 15 mins EASY
2 tbsp vegetable oil
100g long-stem broccoli, trimmed 450g leftover rice with prawns 220g can water chestnuts, drained small handful of coriander, roughly chopped
25g cashews
For the sauce
2 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp rice vinegar
1 Heat 1 tbsp of the oil in a frying pan over a medium-high heat and tip in the broccoli. Fry for 5 mins, until browned then transfer to a plate. Meanwhile, fish the
prawns out of the rice and set aside. Combine the sauce ingredients in a bowl.
2 Drizzle the remaining oil into the pan and stir in the leftover rice. Leave undisturbed for 5 mins, then mix the prawns back in with the broccoli and water chestnuts. Cook for 1-2 mins, then stir in the sauce and coriander and serve with the cashews scattered over the top.
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Whip up a simple, sophisticated treat to enjoy with friends in the garden recipe CASSIE BEST photograph
HANNAH TAYLOR-EDDINGTON
Elderflower posset with gooseberries
SERVES 6 PREP 10 mins plus at least 3 hrs chilling COOK 10 mins EASY V
600ml double cream
200g caster sugar
2 lemons, zested, plus 75ml juice
1 tbsp elderflower cordial
For the gooseberry topping
250g gooseberries, fresh or frozen
1 tsp elderflower cordial
30g caster sugar
1 Make the posset first. Pour the cream into a large saucepan, add the sugar and cook over a low-medium heat, stirring continuously, until the sugar has dissolved, about 4 mins. Bring to a simmer and bubble for 1 min, then turn off the heat and stir in the lemon zest and juice, then the elderflower cordial. Divide between 6 small glasses or pots, cool to room temperature, then chill for at least 3 hrs Will keep chilled for 24 hrs.
2 For the topping, if using fresh gooseberries, it’s best to trim the tops and tails using a small, sharp
knife. Tip them into a saucepan with the cordial and caster sugar. Cook over a medium heat for 8-10 mins if using frozen, or 5-7 mins if fresh, or until the gooseberries are soft but retain their shape. Leave to cool to room temperature or chill in the fridge
Serve the possets topped with the cooked gooseberries.
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Showcase the best of summer with our lighter take on Sunday lunch, a seasonal sharing salad and burgers for the barbecue, plus crowd-pleasing, fruity desserts recipes GOOD FOOD TEAM photographs HANNAH TAYLOR-EDDINGTON
As the weather warms up, dinner at our house moves from the kitchen to the garden – and we still enjoy a roast. Complemented by sweet, seasonal tomatoes, this lighter take on roast chicken tastes even better al fresco. (See our tip below for a meat-free version.) Cassie Best
SERVES 4 PREP 20 mins
COOK 1 hr EASY
3 garlic cloves, crushed
75g butter, softened
10g basil, finely chopped, plus a few large whole leaves to serve
1 chicken (about 1.4kg)
1 tbsp olive oil, plus a drizzle
1 lemon, cut into wedges
200g giant or pearl couscous
75g pitted black olives
1 chicken stock cube
650g tomatoes, larger tomatoes halved or quartered (try a mixture of colours and sizes)
1 Combine the garlic, butter and basil in a bowl. Heat the oven to 190C/170C fan/gas 5.
2 Gently ease the skin away from the chicken breasts and spread the herby garlic butter underneath. Put the chicken in a roasting tin and rub the olive oil over the skin, then season. Arrange the lemon wedges around the chicken in the tin and roast for 1 hr.
3 Lift the chicken and lemon wedges out of the tin onto a plate. Tip the couscous and olives into the roasting juices in the tin, crumble in the stock cube and top up with enough hot water from the kettle to cover the couscous by 1cm (about 300ml). Put the chicken back in the tin on top of the couscous.
4 Toss the tomatoes with a drizzle of olive oil and some seasoning. Spoon the tomatoes into the tin around the chicken, ensuring the surface of the couscous mixture is completely covered. (If you can’t fit all the tomatoes in, you can put the rest in a second small roasting tin to cook alongside the chicken.)
5 Bake for 30 mins until the chicken skin is crispy, the tomatoes are softened and bursting, and the couscous is fluffy and tender. Scatter over the whole basil leaves and serve with the roasted lemon wedges alongside to squeeze over.
GOOD
halloumi or feta with tomatoes & couscous
For a vegetarian alternative, skip to step 3 and swap out the chicken and lemons for a block of feta or halloumi.
If you don’t have time to make a traditional cheesecake, this is a great way to enjoy all those flavours without the need for setting. What could be more summery than strawberries? Barney Desmazery
SERVES 4 PREP 30 mins NO COOK EASY V
600g strawberries, thickly sliced
1 tbsp golden caster sugar
½ lemon, juiced
300ml double cream
50g icing sugar, sifted
1 tsp vanilla extract
165g full-fat soft cheese
2 tbsp strawberry jam
8 shortbread biscuits, roughly crumbled
8 scoops vanilla ice cream
1 Toss the strawberries with the caster sugar and half the lemon juice. Set aside for 30 mins.
2 Meanwhile, whisk the cream with the icing sugar, vanilla and the rest of the lemon juice until billowy and just holding its shape. Beat the soft cheese into the whipped cream until smooth, and set aside. Or, transfer the mixture to a piping bag fitted with a star nozzle. Will keep chilled for up to a day.
3 Tip a third of the macerated strawberries into a blender, along with their juices and the jam, then blitz to make a sauce.
4 To assemble, divide half the crushed shortbread between four sundae or highball glasses. Pipe over some of the cheese mixture or spoon it on top, then arrange a few strawberry slices around the inside of the glass and drizzle in some strawberry sauce. Add the rest of the crushed shortbread, then spoon or pipe in another layer of cheese mixture, add a scoop of ice cream, and arrange most of the remaining sliced strawberries on top (reserve a few for garnishing). Spoon in the rest of the sauce, then top with another scoop of ice cream and spoon or pipe over the remaining cheesecake. Garnish with a couple of strawberry slices each and serve with long spoons.
July is for basking in sunshine, partying and eating seasonal produce. This combination of colours and zingy dressing can’t help but raise a smile. Samuel Goldsmith
SERVES 8-10 PREP 20 mins
COOK 20 mins EASY V
3 courgettes, trimmed and cut into batons, or thinly sliced
1 tbsp olive oil
4 tbsp pumpkin seeds
2 red chicory or 1 radicchio, leaves separated (or use other seasonal leaves)
60g rocket
300g cherry tomatoes, halved
6 spring onions, finely sliced 200g cherries, pitted and halved handful of chopped parsley
75g feta
For the dressing
3 tbsp cherry or pomegranate molasses
4 tbsp extra virgin olive oil
1 lime, juiced
2 tsp Dijon mustard
1 Heat the oven to 220C/200C fan/ gas 6. Scatter the courgette batons into a roasting tin and drizzle over the olive oil. Season well, then roast
for 15-20 mins until the courgettes are golden. Scatter in the pumpkin seeds, toss everything together and roast for a further 5 mins. Alternatively, fry the courgette in slices, or cook in an air-fryer at 180C for 15-20 mins (you may need to do this in batches, adding the pumpkin seeds for the last few minutes of cooking). Tip the mixture into a bowl and set aside.
2 Meanwhile, arrange the chicory or radicchio leaves on a large serving platter, then top with the rocket, tomatoes, spring onions and cherries. Stir the chopped parsley through the courgette mix, then spoon this over the rest of the salad and crumble over half the feta.
3 Combine the ingredients for the dressing and season to taste. Drizzle this over the salad, then crumble over the remaining feta.
Seasonal, ripe nectarines elevate these juicy pork burgers. While it may seem like an odd pairing, the sweetness of the nectarines marries perfectly with the fatty, savoury pork. If you find peaches in season, they work well, too. Use any leftover basil mayonnaise in a mozzarella and tomato toastie, as a dip for crispy fries. Ailsa Burt
SERVES 4 PREP 25 mins COOK 20 mins EASY
250g pork mince
2 shallots, 1 finely chopped, 1 finely sliced into rings
1 tsp fennel seeds
3 garlic cloves, crushed
6 sage leaves, finely chopped large pinch of chilli flakes (optional)
3 tbsp light brown soft sugar
2 tbsp vegetable oil
2 tbsp apple cider vinegar
2 ripe nectarines, each stoned and cut into 8 wedges
4 burger buns, split
30g rocket
For the basil mayo
150g garlic mayonnaise
20g basil
1 lemon, zested and juiced
1 First make the basil mayo. Tip the garlic mayo, basil, lemon zest and 1 tbsp of the juice into a mini food processor or blender, and blitz to combine, scraping down the sides. Season to taste and add more lemon juice, if needed. Chill until needed. Will keep chilled for two days
2 Tip the mince into a large bowl along with the chopped shallot, fennel seeds, garlic, sage, chilli flakes (if using), 1 tsp sea salt flakes and 1/2 tsp freshly ground black pepper. Add 1 tbsp of the sugar and 1 tbsp of the oil, then combine everything thoroughly using your hands. Divide into four balls and gently flatten into patties. Transfer to a baking tray lined with baking parchment and chill until needed. Will keep chilled for up to 24 hrs
3 Combine the remaining sugar and the vinegar with a generous pinch of salt in a large non-metallic bowl until the sugar has dissolved. Toss in the nectarines to coat.
4 Heat a gas or charcoal barbecue to medium-high heat (the coals should be ashen, if using a coal barbecue). Brush the grates with the remaining oil and grill the nectarines on all sides, basting with any juices from the bowl, for 3-4 mins until caramelised. Remove to a plate and keep warm. Cook the burger patties for 3-4 mins on each side until browned and cooked through. Toast the burger buns, cut-side down, for
1-2 mins until golden. (If cooking the burgers indoors, see tip below for alternative instructions.)
5 Spread the mayonnaise over the bun bases, then sit the pork patties on top, followed by the nectarines, rocket and sliced shallots, and sandwich with the bun tops.
GOOD TO KNOW vit c 1 of 5-a-day PER SERVING 743 kcals fat 44g saturates 6g carbs 62g • sugars 23g • fibre 4g • protein 23g • salt 2.7g
If the weather doesn’t cooperate, heat 1 tbsp oil in a large frying pan over medium-high heat and fry the burgers for 4-5 mins on each side until cooked through. Remove to a plate and fry the nectarines for 4-5 mins on each side until golden and caramelised. Briefly toast the burger buns, cut-side up, under a hot grill until golden.
I love anything with lime and adore the tender sponge of this cake, laden with its zesty citrus juices. If you like, you can serve this with chopped strawberries macerated in lime juice and a little sugar. Helena Busiakiewicz
SERVES 8-10 PREP 30 mins plus cooling and chilling COOK 25 mins EASY V
1 tbsp vegetable oil, plus extra for the tin
3 eggs, separated
120g golden caster sugar
1 tsp vanilla extract
100g plain flour
1 tsp baking powder
410ml evaporated milk
200ml whole milk
150ml condensed milk
3 limes, zested
For the topping
300ml double cream
80ml condensed milk
1 lime, juiced and zested
1 Oil a 20 x 20cm square cake or brownie tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Tip the egg whites into a large bowl and beat to
stiff peaks using an electric whisk. Beat in half the sugar, 1 tbsp at a time, until stiff and glossy. Set aside.
2 Tip the rest of the sugar, the vanilla and egg yolks into a second large bowl, and whisk for 3-4 mins until voluminous and foamy. Add the oil and whisk to combine. Sift in the flour, baking powder and a pinch of salt. Fold to combine, then fold in the whipped egg whites, being careful not to knock out all the air.
3 When everything is combined, pour the mixture into the prepared tin and tap firmly on a work surface to break up any large air bubbles (this will ensure it bakes evenly). Bake for 25-30 mins, or until a skewer inserted into the middle comes out clean. Firmly tap the tin on a work surface again, then leave to cool completely.
4 Meanwhile, tip the three types of milk into a bowl, add the lime zest and whisk together to combine.
5 Invert the cake onto a large tray with high sides. Poke small holes all over the cake using a skewer. Pour most of the milk mixture over the cake and leave to absorb for 5 mins. Pour the remaining mixture over and transfer to the fridge for 2 hrs.
6 For the topping, pour the cream, condensed milk, most of the lime zest and juice into a large bowl. Whip to soft peaks using an electric whisk, then spoon over the cake. Scatter over the remaining lime zest before serving. Will keep chilled for up to two days.
Win over your guests with a sandwich made famous in Louisiana photograph CHELSEA BLOXOME
Afew years ago, I was lucky enough to do a series where I got to travel across the US, and the best sandwich I tried was the New Orleans po’ boy. I can’t eat shellfish due to an allergy, so a chef made me one with fish and it was like the best fish finger sandwich I’ve ever eaten. Chunks of spiced battered fish in the special bread they use that’s like a cross between
a baguette and a sub roll, all slathered in a spicy Creole sauce and a crunch of lettuce for freshness. It’s a recipe I brought back with me, and one I’ve been serving in many guises ever since. Whether it’s the version that I’ve evolved to fit ingredients that are more readily available to us, or just the popcorn prawns as a canapé alongside the spiced mayo for dipping, it never fails to impress.
I got to travel across America, and the best sandwich I tried was the New Orleans po’ boy
@ChefTomKerridge
Popcorn prawn po’ boys
I’ve used soft sub rolls here but you could also use a couple of cut-up baguettes, if you like.
SERVES 6-8 PREP 20 mins
COOK 20 mins EASY
300g raw king prawns, defrosted if frozen, cut in half sunflower oil, for deep-frying plain flour, for dusting
6-8 sub rolls or brioche hot dog buns
pinch of smoked paprika
shredded cos or iceberg lettuce and lime wedges, to serve For the batter
100g polenta
50g cornflour
¼ tsp bicarbonate of soda
½ tsp each garlic powder, ground black pepper and cayenne pepper
150ml sparkling water
For the spiced mayo
8 tbsp mayonnaise
1 unwaxed lime, zested and juiced
1 tsp smoked paprika
1 Mix all the mayo ingredients together in a small bowl and set aside. Mix all the ingredients for the batter, except the sparkling water, in a large bowl. Whisk in
the water to form a loose batter. Wash then pat the prawns dry with kitchen paper and set aside.
2 Heat a 10cm depth of oil in a deep-fat fryer to 180C or pour into a large, deep pan, ensuring it is no more than a third full. Test the temperature using a thermometer or drop some batter into the hot oil – it is ready when it turns golden in just under a minute. Do not leave the pan unattended.
3 Dust the prawns in flour to coat evenly and shake off the excess. Dip the prawns into the batter, then lower them carefully into the hot oil and deep-fry for 2-3 mins until golden and crisp. You will need to fry in batches and allow the oil to come back up to temperature in between. Carefully remove the prawns using a slotted spoon and drain on a tray lined with kitchen paper. Repeat with the remaining prawns. Meanwhile, split the buns and toast the cut side, if you like. Dust the battered prawns with a pinch of paprika and season with salt. Serve in the buns, on the lettuce with the spiced mayo drizzled over, plus extra on the side, and lime wedges for squeezing over.
Reinvent the flavours from the main recipe in these dishes.
Prawn cocktail
Fry the prawns as stated and make double the amount of mayo, then serve the prawns in glasses on top of the shredded lettuce, with a few slices of avocado fanned out in each glass Drizzle everything with the spiced mayo
Popcorn shellfish
I use this spiced batter for lots of other things. You could try making popcorn mussels or cockles. First, open around 1kg of shellfish in a pan of hot water with a tight lid, then cook for 4-5 mins until the shells open (discard any that stay closed). Leave to cool, then remove the meat
from the shells and batter and fry as stated in step 3
Cajun fish & chips
If you want to give homemade fish & chips a spicy spin, then use this batter to fry white fish in the same way as stated and dust your chips with a good pinch of smoked paprika before serving
Homemade mayonnaise
To make the mayonnaise from scratch, put 2 tsp mustard, 2 tsp white wine vinegar and 1 egg yolk in a bowl. Use a hand blender to blitz while slowly drizzling in 100ml sunflower oil until thick and glossy. Chill until needed.
Adam Frost of BBC Gardeners' World offers advice on growing your own peas and beans, which take the starring role in recipes from our food director Cassie Best photographs CHELSEA BLOXSOME & HANNAH TAYLOR-EDDINGTON
Homegrown broad beans are one of the first crops of the year. They’re easy to grow from seed, yielding green or white beans that can be used in salads, stews, soups and fritters. They don’t take up too much space and can be grown in the ground, in raised beds and in large pots.
SERVES 2 PREP 30 mins
COOK 15 mins EASY V ❄
600g broad beans in pods, or 200g podded weight (or use frozen)
250g ricotta
4 eggs
3 tbsp plain flour
1 tsp baking powder
¼ tsp chilli flakes, plus a pinch to serve (optional) few springs each of mint, dill and parsley, chopped, plus a few leaves to serve
1 lemon, zested drizzle of olive oil, for frying drizzle of extra virgin olive oil, to serve
1 Pop the broad beans out of their pods into a bowl. Boil the kettle, tip the beans into a saucepan, cover with boiling water and cook for 6 mins, then drain and leave until cool enough to handle. If using frozen beans, simply place in a bowl, cover with boiling water and leave to stand for 2 mins, then drain.
2 Use your nail or a knife to pierce the opaque skins surrounding each bean, and pop them back into the bowl. (You can use the skins to make vegetable stock )
3 Lightly mash the beans with a fork – they should still have lots of
texture and you can leave some beans whole. Add 100g of the ricotta, 2 eggs, the flour, baking powder, chilli flakes and herbs. Season with a pinch of salt and stir everything together to make a thick batter. The batter will keep chilled for up to a day.
4 Bring a small pan of water to the boil and gently lower in the 2 remaining eggs. Boil for 6 mins, then drain and plunge into cold water to halt the cooking process
5 Mix the lemon zest and a pinch of salt into the remaining ricotta.
6 Heat a drizzle of olive oil in a frying pan over a medium heat. Spoon heaped tablespoons of the batter into the pan and spread a little with the back of the spoon into circles Cook 3-4 at a time so as not to overcrowd the pan. Cook for 2-3 mins on each side until golden brown. Transfer to plates and keep warm in a low oven while you cook the remaining fritters. You should have enough to make 8.
7 Peel and halve the eggs. Spread half the ricotta onto each plate. Arrange the fritters on top, add the halved eggs and a few whole herb leaves. Drizzle with a little extra virgin olive oil and a pinch more chilli flakes, if you like
How to grow
Sow broad beans outside in spring or autumn, 20cm apart, in rows 60cm apart. If you live in a cold area, have heavy soil or a problem with mice, sow seeds under cover first, and plant the young plants out six weeks later. Pinch out the tips of the plants to prevent blackfly, and stake taller varieties to stop them collapsing. Harvest when the pods are just 6cm long for the most tender beans.
Harvest
If you want to eat the beans in their pods, harvest them really young (when they’re about 6cm long) before they have the chance to become tough or bitter. To eat them shelled, wait a little longer, until you can clearly see that the pods are bulging with beans.
Nothing compares with the super-sweet flavour of freshly harvested, tender peas. Apart from the taste, they’re an attractive crop to grow and won’t take up too much space. Kids will love eating them straight from the vine and the young pea shoots can also be used in salads.
BBQ peas with pistachio dukkah & preserved lemon & mint yogurt
There’s no better way to celebrate homegrown peas than in this dish. The peas take on a smoky flavour from the barbecue that goes well with a dukkah (a Middle Eastern seed, nut and spice mix) and a cooling, zingy dip. The perfect nibble to kick off a barbecue.
SERVES 4 PREP 20 mins COOK 6 mins EASY V
250g young peas in their pods
1 tbsp olive or rapeseed oil
1 tsp flaky sea salt
For the dukkah
100g unsalted pistachios, shelled
1½ tbsp coriander seeds
1½ tbsp cumin seeds
2 tbsp sesame seeds
1 tsp dried chilli flakes
1 tsp flaky sea salt
For the dip
1 preserved lemon, skin only, finely chopped to a paste
½ garlic clove, grated or crushed small bunch of mint, chopped
150ml natural yogurt drizzle of extra virgin olive oil
1 To make the dukkah, toast the pistachios in a frying pan for 2 mins until turning a shade darker. Tip into a food processor or mortar
Toast the coriander and cumin seeds in the pan for 2 mins or until aromatic, then add to the pistachios. Pound or blitz the nuts and spices until the pistachios and coriander seeds have broken down. If using a food processor, don’t blitz too much – the dukkah should have texture. Toast the sesame seeds until golden brown, then stir into the pounded pistachio spice mixture along with the chilli and salt. Will keep in an
airtight container for up to two weeks (see tip, right)
2 To make the dip, combine the lemon, garlic, mint, yogurt and a pinch of salt in a bowl. Keep chilled until ready to serve.
3 Tip the peas into a large bowl, drizzle with the oil and scatter over a pinch of the salt. Toss well until each pod is coated.
4 Thread the pea pods onto skewers. Cook over a hot BBQ or in a griddle pan, until charred and smoky, about 2-3 mins on each side. Arrange the pea skewers on a platter and scatter with dukkah. Drizzle the dip with a little extra virgin olive oil and serve alongside the peas for dipping.
Plant pea seeds 3cm deep in fertile ground from spring to midsummer. Stake young plants with pea sticks to support their growth, and feed weekly with a high-potash fertiliser once flowers appear.
Peas should be ready to harvest about three months after sowing. Harvest mangetout varieties when they’re just beginning to show signs of peas forming inside the pods. Other types are ready once the pods are swollen with peas.
Make double the amount of dukkah and store in an airtight container for up to two weeks. You can sprinkle it over lamb, fish or roasted figs served with honey and yogurt. tip
Each month our skills editor Barney Desmazery shines a spotlight on a specialist or underused ingredient.
If there’s one foraged ingredient that sings of summer, it’s elderflower. Turning elderflower into cordial is the most obvious thing to do with it – try using it as the base to a refreshing spritz. It can also be used in poaching syrups, custards or in home-churned ice creams.
Elderflower is easy to identify with its clusters of tiny white or pinkish flowers that grow from bushes or trees; it also has a distinctive sweet smell. Pick elderflower when it's in full blossom and the pollen is at its most potent, before the flowers have started to wilt and it turns bitter. All the flavour from the flower is contained in the pollen, so harvest it preferably in the evening after a warm day, never after rain, and pick it from open fields away from roads. Only ever pick as much as you need.
Once picked, the dilemma is whether to wash it or not – all the flavour is in the pollen which you risk washing away. But if you don’t wash it, the odd bug or two might be hiding in it. If making cordial, the straining process will catch the bugs, so you can get away without washing it, but if the flowers are going to be eaten whole in a dessert, then it's best to wash them briefly.
MELISSA THOMPSON
Taking a deep dive into Seasoning – the third book from Angela Clutton – reveals ingenious new ways to use up fresh produce, including the scraps
recipe ANGELA CLUTTON
While reading Seasoning, it occurred to me how empowered I felt about the positive impact I can have on the planet just by making slight changes to what I cook and eat.
Split into the four seasons, Angela’s third book explores how they work, and what the different climates do to food – how the winter frost can sweeten and tenderise broccoli and sprouts; how the summer’s heat breaks down peaches’ starches to make them sweet and flavourful. And, it reiterates how eating seasonally not only means we’re eating things when they are at their most delicious and inexpensive, but that in doing so, we can help reduce the enormous energy expenditure used to make certain items available all year round.
Angela is an award-winning author, food writer, cook and presenter. She co-directs the British Library’s Food Season and is an authority on delicious, seasonal produce. Her book offers a 360-degree approach to food and cooking with tips at the end of many recipes pointing to what we might do with the scraps left over, whether its egg yolks, parmesan rinds or herb stems.
A recipe for pea & tarragon carnaroli rice urges us to use the now-empty pea pods to make stock. But because there is still flavour in the pods once a little has been extracted for the stock, Angela also suggests options for them, such as blitzing them for dip. The mouthwatering wild garlic farls produces waste in the form of potato peelings and wild garlic stems, which can then be used for crisps or to flavour a sauce. Often,
these waste reduction tips can be impractical – such as a recipe built around broccoli stems without acknowledging quite how many broccoli heads would be needed to begin with – but here they are both practical and enticing.
The recipe I cooked was Angela’s spring herb & goat’s cheese soufflés (see opposite), which incredibly, is the first soufflé I’ve ever cooked. I was nervous –few dishes come with such a sense of expectation and potential failure as a soufflé – but Angela’s instructions were clear and instilled some confidence.
The dish involves a mix of herbs over which we have some freedom in choosing. I went for tarragon, dill and chives. I followed the instructions, grating parmesan, crumbling goat’s cheese, chopping the herbs. This is a big soufflé, one to present to the table for everyone to tuck into which removed some of the formality normally associated with soufflé.
And despite my initial concerns, the result was incredible – beautifully golden on top, the inners bursting out to reveal flecks of herbs and the white of goat’s cheese. It was absolutely delicious, light, yet it had layer upon layer of flavour. The hardest thing about it was getting everyone to sit at the table in time for it to be pulled out from the oven and served immediately.
Seasoning is a brilliant book. A gentle read that includes original recipes, fascinating flavour combinations and genuinely brilliant ideas for getting the most out of ingredients as possible.
Melissa runs recipe project Fowl Mouths, striving to drive change in the food industry. She’s a vocal advocate for black and minority ethnic people in this field, and in 2022 won the PPA Writer of the Year award for her work on Good Food. Her debut book, Motherland, is out now.
@MelissaFood
Recipe extracted from Seasoning: How to Cook and Celebrate the Seasons by Angela Clutton. Photographs by Patricia Niven.
Spring herb & goat’s cheese soufflé
There is nothing to be nervous about with soufflé cooking. Just follow the recipe, get the oven hot before it goes in, don’t open the door too early, and – most importantly – make sure everyone is at the table for when the soufflé is ready before it deflates.
Angela Clutton
SERVES 4-6 as a main PREP 20 mins COOK 40 mins MORE EFFORT V
25g parmesan (or a strong, hard goat’s cheese or vegetarian alternative if needed)
55g butter
40g plain flour
400ml whole milk
200g soft goat’s cheese
4 egg whites, plus 3 yolks (freeze the remaining white for another recipe)
20g soft herb leaves (any mix of tarragon, chives mint, basil, dill) salad leaves and cooked new potatoes, to serve (optional)
1 Heat the oven to 200/180C fan/ gas 6 with a baking tray inside. Finely grate the parmesan. Melt 15g of the butter in a medium saucepan and brush the inside of an 18-20cm soufflé dish with it. Scatter over the grated parmesan to coat the sides, shake off any excess and set aside 2 Melt the rest of the butter in the same pan over a low-medium heat. Add the flour and whisk for a couple of minutes, then whisk in the milk, adding it slowly at first. Turn the heat up a little and simmer for 3-4 mins, whisking, until the sauce thickens. Pour into a mixing bowl. Crumble 125g of the goat’s cheese into the sauce and mix it in to melt. Whisk in the egg yolks, then season.
3 Put the egg whites in a separate and very clean mixing bowl. Whisk until they’re stiff but not dry. You should be able to just about tip the bowl upside down without them falling. Chop the rest of the goat’s cheese into small pieces and crumble into the soufflé mix. Chop the herb leaves and mix in, then gently fold in the egg whites, keeping as much air in as possible – a few streaks of white are fine.
4 Put the dish in the oven immediately on the hot baking tray and bake for 25–30 mins. It’s ready when golden, risen, and with just a gentle wobble when you move the dish. Don’t open the oven door to check on it until it’s been in for at least 20 mins. Serve straightaway.
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Inspired by his Jamaican heritage, Nathaniel Smith shares his playful take on classic dishes photographs
Plantain waffles
I love Caribbean food and if I can add island flair to a dish, I’ll do it! This recipe was a happy accident. When I first made these, I only had one plantain, so I had to make it work with sweet potato and realised it adds the perfect colour and extra layer of sweetness. These waffles are a great base for fried chicken, brunch or dessert.
MAKES 6 PREP 20 mins
COOK 6 mins EASY V
150g plain flour
1 tbsp baking powder
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
100g oven-baked or steamed sweet potato, cooled
1 ripe plantain
60g light brown soft sugar
1 tsp vanilla bean paste or extract
60ml vegetable oil, plus extra for the waffle maker
2 eggs, separated 200–220ml milk
To serve blueberries and raspberries
1 banana, sliced almond butter golden syrup
1 Heat your waffle maker to medium-high. Combine the flour, baking powder, cinnamon, grated nutmeg and 1/2 tsp salt in a bowl and set aside
2 Blend together the sweet potato and plantain. If you don’t have a blender, you can mash them together instead. (The little lumps of plantain add a great texture to the waffles.) Add to the bowl of dry ingredients
3 Tip in the brown sugar, vanilla, vegetable oil, egg yolks and 200ml milk. Whisk until the mixture is a smooth batter Whisk in another 20ml milk if it looks a bit dry.
This Jamaican-inspired dish is simple, fairly quick, bursting with flavours and completely vegan . The jerk seasoning adds a beautiful kick of spice and the coconut milk comes to the rescue to balance it out. This dish is often recognised by its three signature colours – red, yellow and green – hence the name, Rasta pasta. There are a few variations of this recipe, but this one is the true version as it contains no meat.
SERVES 4 PREP 20 mins
COOK 15 mins EASY V
500g pasta (fusilli or penne work well)
3 mixed peppers
½ onion
4 spring onions
3 garlic cloves
2 tbsp olive oil
3-4 sprigs of fresh thyme
1 tbsp tomato purée
1 tbsp jerk marinade, from a jar
¼ tsp ground turmeric
300ml can coconut milk, shaken
1 scotch bonnet pepper, pierced a few times
2 tsp all-purpose seasoning
50g vegan cheese
1 tsp smoked paprika
1 Bring a large pan of salted water to the boil. Add the pasta and cook for 2 mins less than the packet instructions. Drain and reserve 150ml of the pasta water.
2 Meanwhile, roughly slice the peppers around 5mm thick, thinly slice the onion and spring onions and finely chop or grate the garlic. Save the green ends of the spring onions for garnishing later
3 Add the olive oil to a pan over a medium heat and fry the peppers, onion and spring onion whites along with a sprinkle of salt for 1-2 mins, or until the onion is softened. Stir in the garlic, thyme, tomato purée, jerk marinade and ground turmeric, and continue to cook for 1-2 mins.
4 Pour in the coconut milk, then add the pierced scotch bonnet pepper
4 Beat the egg whites in a large clean bowl until stiff peaks form, about 3-4 mins by hand or 1 min using an electric whisk. Carefully fold the egg whites into the waffle batter – you don’t want to knock all the air out.
5 Spray your waffle maker with oil spray, or brush with oil. This step is crucial, otherwise your waffles will stick.
6 Pour the batter into the waffle maker, leaving about 1 cm gap at the edge as it will spread once you close the lid. Cook for 4-6 mins.
7 Serve with the berries, sliced banana, almond butter and golden syrup on top. You can also keep the waffles in the oven at 110C/90C fan/ gas 1/4 for up to 30 mins until you’re ready to serve.
PER SERVING 320 kcals • fat 13g • saturates 2g • carbs 43g • sugars 17g • fibre 3g • protein 7g • salt 1.1g
and the all-purpose seasoning. Stir and simmer for 1-2 mins keeping it over medium heat.
5 Scoop out the scotch bonnet pepper using a slotted spoon, add the vegan cheese and mix until well incorporated.
6 Finally, give your sauce a taste and adjust with salt and pepper if needed. Mix the pasta into the sauce. If your pasta isn’t saucy enough, then stir in 3 tbsp of the pasta cooking water, then again, until loosened to your liking
Garnish with the green parts of the spring onion and the paprika
GOOD TO KNOW vegan • fibre • vit c • 2 of 5-a-day
PER SERVING 722 kcals • fat 24g • saturates 15g • carbs 103g • sugars 11g • fibre 10g • protein 19g • salt 1.5g
This dish is often recognised by its three signature colours – red, yellow and green – hence the name, Rasta pasta
When it comes to desserts, this is my all-time favourite. I’m a proper pudding person. It’s been ingrained in me from a young age and if I ever see sticky toffee pudding on a menu, I’m getting it. The addition of sweet sticky stem ginger has this dessert hitting differently. I like to make it in small individual pudding pots because it’s easier and requires less time to cook, but you can make it in a bigger single tin , too.
SERVES 6 PREP 30 mins
COOK 22 mins MORE EFFORT V
95g butter, softened, plus extra for the tins
150g dark brown soft sugar
2 eggs, at room temperature
2 tbsp black treacle
1 tsp vanilla bean paste or extract
60g stem ginger in syrup, finely chopped, plus 1 tbsp stem ginger syrup
1 tsp ground ginger
¾ tsp bicarbonate of soda
180g self-raising flour
100ml cold black tea
ice cream or custard, to serve For the toffee sauce
150g dark brown soft sugar
60g butter
2 tsp black treacle
200ml double cream
1 Heat the oven to 200C/180C fan/ gas 6. In a stand mixer or bowl, beat together the butter and sugar on a medium speed, ensuring you scrape down the sides every now and then You want to do this until it’s a shade lighter than when first combined. This will take about 4 mins by hand and 2 mins using a stand mixer. Don’t skip this step because it helps make the sponge light and fluffy
2 Add the eggs, one at a time, and continue to mix until just combined – this only takes a minute. Add the
black treacle, vanilla, stem ginger along with the ginger syrup, ground ginger, bicarbonate of soda and a pinch of salt. Give everything a good mix for 1 min, then fold in the flour. Once combined and no streaks of flour remain, mix in the cold tea.
3 Use your fingers to butter six pudding moulds and divide the mixture between the moulds. Leave a gap of 1cm from the rim to allow the puddings to rise. Put on a baking tray and bake for 20-22 mins.
4 Meanwhile, for the toffee sauce, melt the sugar, butter and treacle in a pan over a medium heat. Once it’s
all melted and resembles the consistency of syrup, mix in the double cream. After 1-2 mins the sauce will have thickened. Finish with a pinch of salt.
5 You’ll know the sponge is done when you can slide a butter knife in and no streaks or cake batter stick to it. I personally like to serve these puddings with a scoop of nutmeg ice cream and drizzle the toffee sauce on top, but you can also have them with custard.
Recipes extracted from Flayvaful by Nathaniel Smith (Murdoch Books) and not retested by
Set time aside for a bit of kitchen therapy and bake this classic Italian bread for a savoury treat
recipe BARNEY DESMAZERY photograph CHELSEA BLOXSOME
Taking bread to the next level is all about slowing down the process – when it comes to yeasted doughs, more time equals more flavour. With this recipe, we make a preferment (sometimes called a poolish) which is the first step to adding complexity to dough. Then we take as much time over the proving as possible by cold-proving in the fridge. When the dough develops a bubbly texture, we give it even more flavour with roasted garlic cloves and sprigs of rosemary. People tend to think of focaccia as having a spongy, almost cake-like texture, but true focaccia has a bit of chew to it and that’s what you’ll achieve with this recipe. It can be enjoyed on its own as it’s so full of flavour and texture, especially with those bursts of sweet roasted garlic.
SERVES 12 PREP 25 mins plus overnight fermenting and proving COOK 50 mins
MORE EFFORT V
For the preferment
200g strong white bread flour
1/2 x 7g sachet dried fast-action yeast
For the dough
400g strong white bread flour
1/2 x 7g sachet dried fast-action yeast
10g fine salt
100ml olive oil
1 garlic bulb
2 rosemary sprigs, leaves picked
1 tsp flaky sea salt
1 To make the preferment, mix the flour with the yeast and 200g room temperature water in a small bowl. Cover the bowl and leave to ferment
for 12-24 hrs. Don’t worry about it bubbling up and coming down again – this is just about creating flavour.
2 For the dough, tip the preferment into a large bowl and pour over 225g tepid water. Stir with a spatula to combine. Tip in the flour and the rest of the yeast and mix everything together to make a rough dough. Make sure all the flour is mixed in and that there are no dry bits on the side of the bowl. Cover and leave to rest for at least 30 mins or up to 1 hr.
3 Scatter the fine salt over the dough, dip a hand into water and scrunch the salt through the dough to mix it in completely. Cover again and leave for 20-30 mins
4 Wet your hands, grab the dough from one side and stretch it back over itself. Repeat with the other side – it should be very elastic. Curl the dough around itself so that it’s smooth and taught, then cover and leave for another 20-30 mins. Repeat this process twice more, then cover and leave to prove for 2-3 hrs until risen by about 40 per cent – the dough should be bubbly and soft.
5 Drizzle a deep, roughly 20 x 30cm baking tray with 2 tbsp of the olive oil and scrape the dough onto the tray. Incorporate the oil into the dough by stretching and folding it on the tray. Don’t worry if it’s a bit stringy to start, keep stretching and bringing it back on itself. When the dough has come together and is oily, cover and leave to prove at room temperature for 2 hrs, or for a much better flavour, up to 48 hrs in the fridge. Remove from the fridge 1 hr before baking
6 Heat the oven to 230C/210C fan/ gas 7. Meanwhile, cut the top off the
head of garlic to expose the cloves. Sit the garlic on a piece of foil, drizzle with 1 tsp of the olive oil and season with salt. Wrap the bulb in the foil to create a parcel, put on a tray and roast for 25 mins. Remove from the oven and leave until cool enough to handle, then slip the garlic cloves out from their skins – they don’t need to be completely soft at this point
7 Use your fingers to stretch the dough so it fits into the tray evenly, then dimple the surface using your fingertips. Push the garlic cloves and rosemary leaves deeply into the dough, evenly spaced apart. Drizzle with 1 tbsp olive oil and dimple a few more times to create oil puddles on the surface. Scatter over the 1 tsp flaky sea salt, give the dough a final poke and bake for 25-30 mins until puffed up and deep golden. Remove from the oven, drizzle with the remaining olive oil then leave to cool for at least 40 mins before cutting and serving Best eaten straightaway but will keep for two days in an airtight container
GOOD TO KNOW
For maximum flavour, make the preferment the day before to leave enough time for it to ferment.
Salt slows down the formation of gluten. Holding back on salt in the first stages means the prove gets a head start and makes the dough glossy and elastic for shaping.
Reclaim your weekend
As this dough is wetter than standard bread dough, we use a stretchand-fold method to build its structure rather than traditional kneading.
Different salts have different functions – we first use a fine salt to incorporate into the dough, then flaky sea salt for a crunchy topping.
More time equals more flavour complexity with bread, which is why we suggest cold-proving the dough in the fridge for up to 48 hours.
Studding this focaccia with roasted garlic means it can be eaten on its own, but you can also omit this and keep it plain for sandwiches.
MAKE IT YOUR OWN
Treat the focaccia dough like a pizza base and add whichever toppings you want. You could stud it with olives, add finely sliced red onion and cherry tomatoes, or drizzle with pesto.
When it comes to roasting a chicken, I like to lock in all the flavour by pot-roasting it. I start by seasoning the chicken inside and out, then brush all over with melted butter or olive oil. Then I heat a large casserole dish, put the chicken in the dish breast-side down and lightly brown the chicken on all sides for 15-20 mins, then remove from the pan and set aside.
In the same dish with the fat from the chicken, I then fry about 100g smoked bacon lardons, 10 sliced mushrooms, 10 crushed garlic cloves and 5 thyme sprigs, stirring together and cooking for 10 mins until the bacon is crisp and the mushrooms, softened. I then deglaze the pan with 400ml white wine and 600ml chicken stock, boil the liquid down by half, then add a couple of tablespoons of tomato purée, a pinch of sugar and season again. I then return the chicken to the pan breast-side up. Bring the sauce around it to the boil, then simmer, cover, and put the pan in the oven at 200C/180C fan/gas 6 and cook for 60 mins.
Once cooked I leave it covered to rest for 10 mins, then bring the pan straight to the table to reveal a beautifully, succulent pot-roasted chicken.
Our tips of the month from social media
Over on our Instagram @goodfoodeveryday Anna Glover cleverly showed us how to get perfect scrambled eggs using the microwave. Beat together 2 eggs and a pinch of salt in a microwave-safe bowl and add a knob of butter. Cook on High for 30 seconds, then beat again and return to the microwave for another 30 seconds. Beat again, breaking up any lumps of egg. Microwave for another 15 seconds; the eggs will be loose so serve them straightaway if this is how you like them. If you prefer your eggs a little firmer, microwave for a further 15 seconds, beat, then serve on buttered toast.
Great custard can elevate a pudding, but how do you make it from scratch?
Helena Busiakiewicz from our cookery team reveals all the secrets
When I was first learning to make custard, it was under an undue amount of stress. I was told that it could curdle and split “any second”, so, I watched it like a hawk, refusing to stop stirring for even a second. As I cooked it more frequently, I began to learn that custard is more hardy than I originally anticipated. When making crème anglaise – the thinnest, French-style custard – there are a few things to remember. Custard begins by slowly adding scalded milk to a mixture of egg yolks, sugar and a starchy thickener, usually a mix of cornflour and plain flour. When adding the milk, it is important to do so gradually, using a whisk, so everything combines well. Once all the milk has been added, sieve it into a clean pan, to get rid of any eggy lumps that can affect the smoothness of your final result.
You should use only egg yolks, rather than throwing in the whites as well – they contain lecithin, which brings a thickening quality. The addition of flour or cornflour means as the custard heats, the starch grains swell and leach out their starch molecules, which reduces the likelihood of the custard curdling. When making custard, the thermometer is your friend. 82C is the perfect temperature where the eggs and starch thicken and gelatinise to make the perfect custard consistency. Don’t panic if you’re a few degrees over, just pour it into a cool bowl. When you swirl it against the bowl, it should leave an opaque coating on the sides. Once your custard is cooked, do one final sieve into a clean bowl, as a tiny spot of overcooked egg could have resulted in some small lumps.
Halloumi comes packaged in a rectangular block stored in a bit of its salty brine and the preparation process is easy.
Start by removing the halloumi from its packaging and gently pat it dry using a paper towel. Making sure it’s dry will help achieve that crispy exterior when cooking.
Generally for grilling or frying, halloumi is sliced into approximately 1cm-thick pieces. Depending on how you are using it, halloumi can also be sliced into large cubes for kebabs, chips for halloumi fries or even grated or cooked whole.
To add more flavour, marinate halloumi in olive oil and your choice of herbs, spices, citrus zest, garlic or chilli. This adds depth
Its salty flavour pairs well with lots of ingredients like fruits (including watermelon, figs and peaches), ham, or veg that’s charred on the barbecue or roasted, such as aubergines, courgettes, peppers and red onions. Cooked halloumi can be dressed using fresh green herbs like mint, parsley and coriander, some added salt from olives and capers, or acidity from citrus or wine vinegars. Halloumi also works with cooked grains like bulgur wheat and couscous, pulses like green lentils and chickpeas or warm, leafy veg salads
Growing fruit and vegetables helps children understand where food comes from, plus they’ll love sowing seeds and watering plants, then eating what they’ve grown recipes CASSIE BEST photographs MYLES NEW
You only need a small corner of a garden, balcony or windowsill to start growing your own fruit and veg. Choose easy-to-grow varieties that don’t take a long time to mature. You can pick up many interesting types of seeds in garden centres, such as yellow courgettes, purple or white carrots, or candy-striped beetroot. Kids will enjoy discovering new, colourful produce and may even be tempted to taste it!
GROW YOUR OWN LETTUCE
You can grow lettuce in the ground, in pots or on a sunny windowsill. Sow seeds on moist soil or compost in spring. Cover with a thin layer of compost or vermiculite. Thin seedlings out when they’re big enough to handle and keep the compost moist. Protect from slugs and snails if growing outside. Lettuce takes up to 10 weeks to grow – you can pick loose-leaf lettuce varieties from six weeks, and at 10 weeks for hearting types.
Crunchy lettuce salad wraps with sweet satay dip
Replace bread wraps with lettuce for a quick and healthy lunch.
SERVES 2 PREP 20 mins NO COOK EASY
2 Little Gem lettuces, outer leaves only, or loose-leaf lettuce
1 cooked chicken breast, chopped
1 carrot, grated ¼ cucumber, sliced
2 radishes, thinly sliced handful of coriander or mint leaves
For the sweet satay dip
2 tbsp peanut or almond butter
1 tbsp sweet chilli sauce
½ tsp soy sauce
1 lime, ½ juiced, ½ cut into wedges to serve
1 For the dip, combine the peanut butter, chilli sauce, soy sauce and lime juice in a bowl, loosening with a splash of cold water, if needed, so it’s a drizzling consistency
2 Lay a couple of lettuce leaves on a plate and pile a little chicken and some of the veg on each piece Scatter over the coriander or mint leaves, and squeeze over some lime juice.
Drizzle over some of the satay dip, then roll the lettuce around the filling. Serve with the remaining satay on the side for dipping, if you like and the lime wedges for squeezing over.
Pork burgers with apple & radish slaw
Peppery radishes and sweet apple work perfectly together in the crunchy coleslaw.
SERVES 4 PREP 25 mins plus at least 30 mins chilling COOK 15 mins EASY
400g pork mince
20g parmesan, grated 15g dried breadcrumbs
1 egg
1 lemon, zested and juiced
1 tsp dried oregano
1 tbsp olive oil
4 burger buns
4 crisp lettuce leaves
For the slaw
1 small apple, cut into matchsticks
1 carrot, cut into matchsticks
6-8 radishes, cut into matchsticks
½ red onion, finely sliced
3 tbsp natural yogurt
1 tsp Dijon mustard
1 tsp honey
1 Put the pork mince, parmesan, breadcrumbs, egg, lemon zest and oregano in a bowl Season generously, then mix everything together with your hands. Shape into four burger patties and chill for at least 30 mins to firm up. Will keep chilled for up to two days.
2 Put all the slaw ingredients in a bowl along with 1 tsp of the lemon juice, then season with a pinch of salt and mix well. Will keep chilled for up to a day.
YOUR OWN RADISHES
Radishes are incredibly easy to grow as they tolerate most soil types and are quick to crop (usually within four weeks). They’re delicious eaten raw, offering a fiery flavour to salads. Sow seeds in moist soil straight into the ground, or in pots. Water often if the conditions are dry. When shoots appear, thin out to 2.5cm. Harvest at around 2cm in diameter – any larger and they can become woody.
3 Heat the oil in a frying pan over a medium heat. Cook the burgers for about 5 mins on each side until browned and cooked through. Alternatively, cook in an air-fryer for 8-10 mins, turning over halfway through cooking. If you have a meat thermometer, check the internal temperature is at least 70C. Meanwhile, split and warm the buns under the grill or in a toaster.
4 Put a lettuce leaf or two on the base of each burger bun, then the pork patties and slaw, then finish with the bun tops.
These are lower in refined sugar than normal muffins, using the natural mellow sweetness of in-season strawberries.
MAKES 12 PREP 20 mins COOK 25 mins EASY V
200g self-raising flour
50g ground almonds
125g golden caster sugar
1 tsp bicarbonate of soda
3 eggs
150g natural yogurt
100g butter, melted
1 tsp vanilla extract
250g strawberries, chopped 20g flaked almonds
1 Heat the oven to 180C/160C fan/ gas 4. Line the holes of a muffin tray with 12 muffin cases. Mix the flour, almonds, sugar, bicarb and a pinch of salt in a large bowl.
2 Whisk the eggs, yogurt, melted butter and vanilla in a jug. Pour the wet ingredients into the dry and mix to a smooth batter, leaving no pockets of flour. Gently fold through half of the chopped strawberries with a spatula.
3 Divide the mixture between the muffin cases (this is easiest to do using an ice cream scoop, if you have one). The cases should be quite full. Put a few pieces of the remaining strawberries on top along with the flaked almonds
4 Bake in the centre of the oven for 25 mins until risen and golden. Insert a cocktail stick into the palest muffin to check it is cooked through – if there is any wet mixture clinging to it, return to the oven for another 5 mins.
5 Leave to cool on a wire rack for 10 mins Will keep in an airtight container for up to three days.
Strawberries grow well in pots, window boxes, hanging baskets, growing bags and strawberry planters, as well as in the ground. Grow in a sheltered spot that gets plenty of sun for sweet, juicy fruits. Water plants well, especially in hot weather, and feed regularly with a high potash feed from early spring onwards. You can harvest when the fruits are red all over.
If you love avocado on toast, give this smashed pea version a go – it has the benefit of being kinder to the planet because the produce hasn’t travelled a long way.
SERVES 2 PREP 10 mins COOK 5 mins EASY V
200g freshly podded or frozen peas
2 mint stalks, leaves finely chopped
1 lemon, zested, plus a little juice
1 tbsp extra virgin olive oil
2 slices of bread (we used sourdough)
2 eggs (optional)
pinch of chilli flakes (optional)
1 Put the peas in a saucepan and cover with boiling water from the kettle. Cook over a medium heat for 1 min, then drain.
2 Tip the peas into a bowl and mash with a fork. Add a pinch of salt, the mint, lemon zest, a squeeze of lemon juice and the olive oil, then mix well. Can be eaten warm or cold Will keep chilled for a day.
3 Toast the bread and poach eggs, if you like. Pile the smashed peas onto the hot toast, place an egg on top, if using, and sprinkle over some chilli flakes if you enjoy a bit of spice
GROW YOUR OWN PEAS
Nothing compares to the sweet flavour of fresh homegrown peas. Plant peas 3cm deep in fertile ground, from spring to midsummer. Stake young plants with pea sticks to support their growth, and feed weekly with a high-potash fertiliser once flowers appear. Harvest peas after around three months when the pods are swollen with peas. You can add the young pea shoots to salads.
Rice cake cress faces
Let your little ones create their own smiley faces for a quick and entertaining lunch.
SERVES 2 PREP 10 mins NO COOK EASY V
4 tbsp hummus or nut butter
4 rice or corn cakes
4 cherry tomatoes, halved ¼ cucumber, cut into half-moons ¼ pepper (any colour), sliced
4 pitted olives, sliced punnet of cress
Spread the hummus or nut butter over the rice cakes or corn cakes. Use the veg to create faces, snipping off some cress and using it to give the faces any desired hairstyle, beard or moustache
GOOD TO KNOW
5-a-day PER SERVING
GROW YOUR OWN CRESS
Children love growing cress because it’s so quick and easy. Grow in moist soil or on any absorbent material, such as cotton wool, in any type of container. To make ‘cress heads,’ wash out empty egg shells and place a ball of moistened cotton wool inside, then sprinkle with seeds and decorate the egg shell with a face. Keep in a warm, well-lit spot until shoots appear. You can harvest by snipping close to the base using scissors.
Akira Back Dubai presents
Prepare for an extraordinary culinary revelation as Akira Back's Giovanni Ledon unveils an Exclusive Secret Menu!
Embark on a tantalizing nine-course journey meticulously crafted with the freshest seasonal flavors, complemented by a divine premium pairing curated by Sommelier Irina Baeva.
Tuesday – Saturday
AED 649 per person, nine-course menu (food only)
AED 1,200 per person, inclusive premium pairing
Welcome back to the Healthy Diet Plan – our twice-yearly healthy eating reset. Our nutrition and cookery experts have chosen their favourite recipes to help you reach your healthy eating targets, building an easy-to-follow plan that meets all your nutritional needs.
Use the table opposite as a day-by-day guide to a healthy breakfast, lunch and dinner. We’ve included at least five portions of fruit and veg every day, plus your recommended servings of oily fish and wholegrains. Following the plan will also ensure you achieve the right amounts of healthy fats, protein and low-GI carbs, while avoiding processed
foods and free sugars. All in all, you should finish the week feeling more energetic, with fewer cravings and digestive issues.
Our recipes are calorie-counted, and add up to a modest shortfall against your recommended daily intake. This will encourage steady, controlled weight loss for most people. If you’re not interested in losing weight or find yourself hungry, eat one or two healthy snacks each day (scan the QR code below) As with any diet or lifestyle change, speak to your GP about any concerns or health issues before following the plan.
See opposite for a vegetarian plan
Choose from the standard meal plan, or follow our vegetarian version
Start your day the right way with these speedy, nutritious recipes
Homemade muesli with oats, dates & berries
SERVES 4 PREP 5 mins COOK 2 mins EASY V
Tip 100g rolled oats into a frying pan and toast gently, stirring often. Add 12 pecans, broken into pieces, and 2 tbsp sunflower seeds. Warm everything briefly, then tip into a large bowl and toss to cool quickly. Add 6 pitted medjool dates, snipped into pieces, and 25g high-fibre puffed wheat. Mix well to thoroughly combine. Serve topped with 600g bio yogurt, 300g mixed berries (such as raspberries and blueberries) and a sprinkling of cinnamon, if you like. The muesli will keep in an airtight container for up to a week.
tip
Oats are a complex carbohydrate and provide a slowrelease energy that doesn’t spike your blood sugar levels and will keep you feeling full until lunch.
Peach & orange yogurt pots with ginger oats
Try these breakfast pots with fruit, bio yogurt and oats for a fuss-free start to the day.
MAKES 4 PREP 10 mins
COOK 7 mins EASY V
4 peaches or nectarines, stoned and diced
1 orange, juiced and zested
120g porridge oats
25g pine nuts
1 tsp each ground ginger and ground cinnamon
2 tbsp sultanas
4 x 150g pots bio yogurt
1 Put the peaches and orange juice in a small pan. Cover with a lid and cook gently for 3-5 mins, depending on their ripeness, until softened. Set aside to cool.
2 Tip the oats and pine nuts into a pan and heat gently, stirring frequently, until starting to toast. Turn off the heat Add the spices, orange zest and sultanas.
3 Spoon the peaches and juices into four tumblers and top with the yogurt. Cover and chill until needed. Keep the oat mixture in an airtight container. The peaches, yogurt and oat mixture will keep for three days in the fridge. When ready
to serve, top the peaches and yogurt with the oat mixture.
tip
Use a fortified, plant-based yogurt to make this a nutritious vegan breakfast.
Poached eggs with broccoli, tomatoes & wholemeal flatbread SERVES 2 PREP 5 mins COOK 6 mins EASY V
100g long-stemmed broccoli, trimmed and halved 200g cherry tomatoes on the vine 4 eggs (chilled)
2 wholemeal flatbreads (if you want to make your own, see goodfoodme.com for a recipe)
2 tsp mixed seeds (such as sunflower, pumpkin, sesame and linseed)
1 tsp cold-pressed rapeseed oil good pinch of chilli flakes
Use purple sprouting broccoli if you can find it – it’s higher in nutrients than regular broccoli. 2 OF 5-A-DAY
1 Boil the kettle. Heat the oven to 120C/100C fan/gas 1/2 and put an ovenproof plate inside to warm up. Fill a wide-based saucepan one-third full of water from the kettle and bring to the boil. Add the broccoli and cook for 2 mins. Add the tomatoes, return to the boil and cook for 30 seconds. Lift out with tongs or a slotted spoon and keep on the warm plate in the oven while you poach the eggs.
2 Return the water to a gentle simmer. Break the eggs into the pan, one at a time, and cook for 21/2-3 mins or until the whites are set and the yolks are runny.
3 Divide the flatbreads between the two plates and top with the broccoli and tomatoes. Use a slotted spoon to drain the eggs, then place on top. Sprinkle with the seeds and drizzle with the oil. Season with a little black pepper and the chilli flakes, and serve immediately.
GOOD TO KNOW
2 of 5-a-day PER SERVING
Protein-packed eggs should stave off hunger pangs until lunchtime – this one-pan dish also packs in four of your five-a-day
SERVES 2 PREP 10 mins COOK 30 mins EASY V
1 tbsp cold-pressed rapeseed oil
1 red onion, cut into thin wedges
1 red pepper, finely sliced
1 yellow pepper, finely sliced
3 large garlic cloves, crushed
1 tsp cumin seeds
1 tsp coriander seeds , crushed
1 heaped tsp sweet smoked paprika
400g can cherry tomatoes
115g baby spinach
4 eggs
small bunch of coriander, roughly chopped
small bunch of dill, roughly chopped
1 Heat the oil in a large, non-stick frying pan. Add the onion and peppers and fry over a medium heat for 8-10 mins until the veg is
beginning to soften. Add the garlic, cumin, coriander and paprika Fry for 1 min, then tip in the tomatoes, spinach and 100ml water Bubble until the spinach has wilted, then lower to a simmer and cook, uncovered, for 10 mins. Season.
2 Make four indentations in the tomato mixture and gently crack an egg into each one. Cover with a lid or foil and cook over a gentle heat for 8-10 mins, or until the eggs are just set. Uncover, scatter with the fresh herbs and serve.
GOOD
These overnight oats take just minutes to prepare. Fruit is often frozen within hours of picking, meaning the raspberries in this should be as nutritious as fresh ones.
SERVES 2 PREP 5 mins plus overnight chilling NO COOK EASY V
Tip 70g porridge oats and 2 tbsp golden linseed into a bowl, pour over 200ml boiling water and stir well. Add 2 ripe bananas and 3/4 of a 140g bag of frozen raspberries (chill the remainder), mash together, then cover and chill overnight. The next day, layer the raspberry oats in two tumblers or bowls with 175g natural bio yogurt. Top with the reserved frozen raspberries and a few fresh berries, if you have them.
Eggs are rich in choline, needed by the brain for mood, memory and muscle movement.
tip
Having a low glycaemic index (GI), quinoa releases energy slowly which means you feel fuller for longer and are less likely to crave snacks.
Quinoa is a ‘complete’ plant source of protein and helps top up your fibre intake, making it a great gluten-free carb alternative. SERVES 2 PREP 5 mins COOK 30 mins EASY
1 tbsp cold-pressed rapeseed oil
2 skinless chicken breasts (about 300g)
1 medium onion, sliced into 12 wedges
1 red pepper, deseeded and sliced
2 garlic cloves, finely chopped
100g green beans, trimmed and cut in half
¼-½ tsp chilli flakes, to taste
2 tsp each ground cumin and ground coriander
100g uncooked quinoa
85g frozen sweetcorn
75g kale, thickly shredded
1 Heat the oil in a large frying pan. Season the chicken and fry over a medium-high heat for 2-3 mins each side or until golden. Transfer to a plate. Add the onion and pepper to the pan and cook for 3 mins, stirring, until softened and browned.
Our colourful, flavoursome meals prove that healthy eating doesn’t have to be boring
2 Tip in the garlic and beans, and stir-fry for 2 mins. Add the chilli flakes and spices, then stir in the quinoa and sweetcorn. Pour in 700ml just-boiled water with 1/2 tsp flaked sea salt and bring to the boil.
3 Return the chicken to the pan, reduce the heat to a simmer and cook for 12 mins, stirring regularly and turning the chicken now and then. Add the kale and cook for 3 mins more or until the quinoa and chicken are cooked through.
GOOD
3
Lamb dopiaza with broccoli rice
Rich in energising nutrients including iron and the B group of vitamins, this simple and delicious curry will set you up for the week.
SERVES 2 PREP 20 mins COOK 1 hr 30 mins EASY
225g lamb leg steaks, trimmed of excess fat and cut into chunks
50g full-fat natural bio yogurt, plus 2 tbsp to serve
1 tbsp medium curry powder
2 tsp cold-pressed rapeseed oil
2 medium onions, 1 thinly sliced, 1 cut into 10 wedges
2 garlic cloves, finely sliced
1 tbsp ginger, peeled and finely chopped
1 small red chilli, finely chopped (deseeded if you prefer less heat)
200g tomatoes, roughly chopped
50g dried red lentils, rinsed
½ small pack of coriander, roughly chopped, plus extra to serve
100g wholegrain rice
100g small broccoli florets
100g pack baby spinach leaves
1 Put the lamb in a large bowl and season well with ground black pepper. Add the yogurt and 1/2 tbsp of the curry powder, then stir well to combine.
2 Heat half the oil in a large non-stick saucepan. Fry the onion wedges over a high heat for 4-5 mins or until lightly browned and just tender. Tip onto a plate, set aside and return the pan to the heat.
3 Add the remaining oil, the sliced onions, garlic, ginger and chilli, cover and cook for 10 mins or until very soft, stirring occasionally. Remove the lid, increase the heat and cook for 2-3 mins more or until the onions are tinged with brown This will add lots of flavour, but be careful not to burn the onions
4 Reduce the heat once more and stir in the tomatoes and remaining curry powder. Cook for 1 min, then stir the lamb and yogurt into the pan and cook over a medium-high heat for 4-5 mins, stirring regularly.
5 Pour 250ml cold water into the pan, stir in the lentils and coriander,
cover with a lid and leave to cook over a low heat for 45 mins The sauce should be simmering gently. Remove the lid every 10-15 mins and stir the curry.
6 With 30 mins remaining, boil the rice for 25 mins or until just tender. Add the broccoli florets and cook for a further 3 mins. Drain well.
7 Remove the lid from the curry, add the reserved onion wedges and continue to simmer over a high heat for a further 15 mins or until the lamb is tender, stirring every now and then. Just before serving, stir in
the spinach, a handful at a time, and let it wilt. Serve with the yogurt, a sprinkling of coriander and the broccoli rice.
Lentils are packed with prebiotic fibre, which supports gut health and fuels good bacteria in the gut.
Lemony chicken skewers, herbed new potatoes & apple coleslaw
SERVES 2
PREP 20 mins
COOK 20 mins EASY
2 skinless, boneless chicken
breasts, cut into bite-sized cubes
50ml low-fat natural yogurt
1½ lemon, 1 zested and both juiced
1 garlic clove, crushed
1 tbsp finely chopped tarragon
300g new potatoes
1 tbsp rapeseed oil
½ tbsp finely chopped parsley
½ tbsp finely chopped mint
½ tbsp snipped chives
100ml low-fat crème fraîche
1 tsp wholegrain mustard
100g fennel, trimmed and grated
100g small white cabbage, cored and finely shredded 1 carrot, grated
1 sharp green apple, such as Granny Smith, grated
1 If using wooden skewers, soak them in water for 10 mins to prevent them from burning. Heat the grill to high and place a non-stick baking tray beneath it. In a large bowl, mix the yogurt, zest and juice of 1/2 lemon, the garlic and tarrgon. Add the chicken, turning it to thoroughly coat. Cover and set aside.
2 Put the potatoes in a large pan of boiling water and cook until a fork easily pierces them, about 12 mins. Meanwhile, mix the oil and chopped herbs in a small bowl.
3 While the potatoes are cooking, make the dressing for the coleslaw. Mix together the crème fraîche, mustard and juice of 1 lemon in
a large bowl. Add all the vegetables and the apple, and stir well to make the coleslaw
4 Drain the potatoes and return to the pan. Pour the herb mixture over them, gently stir to mix, cover to keep warm and set aside.
5 Divide the chicken between the 4 soaked skewers and put on the hot baking tray, spooning over the excess marinade. Put the tray under the grill and cook for 6-8 mins, turning every 2 mins or so to ensure even cooking. (Cut open a piece of chicken to ensure it’s cooked through.) Serve with the potatoes and coleslaw, reserving half of the coleslaw for lunches The colesalw keeps chilled for two days.
Recent research by the European Journal of Nutrition found that eating pectin-rich apples had a cholesterollowering effect.
SERVES 4 PREP 25 mins
COOK 1 hr 10 mins EASY V
1 tbsp cold-pressed rapeseed oil
1 medium onion, finely chopped
2 garlic cloves, thinly sliced
1 tbsp medium curry powder
200g dried split red lentils
500g sweet potatoes, peeled and cut into chunks
2 tbsp lime (or lemon) juice plus lime wedges, to serve
100g full-fat natural bio yogurt
a little chopped coriander, to serve
For the curried vegetables
100g green beans, trimmed and cut into short lengths
250g cauliflower, cut into small florets
2 medium carrots, sliced
1 tbsp rapeseed oil
1 medium onion, cut into thin wedges
2 garlic cloves, thinly sliced
1 tsp medium curry powder
200g ripe tomatoes, roughly chopped
1 long green chilli, finely sliced (deseeded if you prefer less heat)
1 Heat the oil in a large non-stick pan and fry the onion over a low heat for 10 mins, stirring regularly,
until softened and very lightly browned Add the garlic for the final minute. Stir in the curry powder and cook for 30 secs more.
2 Add the lentils, 1 tsp flaked sea salt and 1 litre of water. Stir in the sweet potatoes and bring to the boil. Reduce the heat to a simmer and cook for 50 mins or until the dhal is thick, stirring regularly. (Add a splash of water if the dhal thickens too much.) Stir in the lime or lemon juice and season to taste.
3 While the dhal is cooking, make the curried vegetables. Half-fill a pan with water and bring to the boil. Add the green beans, cauliflower and carrots, and return to the boil. Cook for 4 mins, then drain.
4 Return the pan to the heat and add the oil and onion. Cook over a medium-high heat for 3-4 mins, or until the onion is lightly browned, stirring regularly. Add the garlic and cook for 1 min more until softened. Stir in the curry powder and cook for a few seconds, still stirring.
5 Add the tomatoes, green chilli and 200ml cold water. Cook for 5 mins or until the tomatoes are well softened, stirring regularly. Stir in the blanched vegetables and cook for 4-5 mins or until hot throughout. Season with black pepper.
6 Divide half the dhal between two deep bowls and top with curried vegetables. Serve with half the yogurt, coriander and lime wedges for squeezing over. Cool the remaining two portions and keep chilled – reheat in the microwave or a pan.
Being rich in betacarotene, sweet potatoes may help support immune function.
& basil griddled peach salad
Our summery vegan salad provides all of your five-a-day.
SERVES 2 PREP 10 mins
COOK 25 mins EASY V
1 lime, zested and juiced
1 tbsp rapeseed oil
2 tbsp finely chopped mint, plus a few whole leaves to serve
2 tbsp basil, chopped
2 peaches (300g), quartered
75g quinoa
160g fine beans, trimmed and halved
1 small red onion, finely chopped
1 large Little Gem lettuce (165g), roughly chopped
60g rocket
1 small avocado, stoned and sliced
Creamy spinach & mushroom penne
Make a speedy, nutritious pasta supper with garlicky mushrooms and spinach. Cashew nuts contain unsaturated fats, thought to help reduce the risk of heart disease and stroke.
SERVES 2 PREP 10 mins COOK 10 mins EASY V
175g wholemeal penne
50g unroasted, unsalted cashews 10g dried porcini mushrooms
1 tsp vegetable bouillon powder (check label to ensure vegan, if needed)
1 tbsp rapeseed oil
120g chestnut mushrooms, halved if large, thinly sliced
2 large garlic cloves, finely grated 200g baby spinach
1 Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins, then blitz the mixture using a hand blender until smooth and creamy.
1 Mix the lime zest and juice, oil, mint and basil, then put half in a bowl with the peaches. Meanwhile, cook the quinoa following pack instructions.
2 Simmer the beans in water for 3-4 mins until tender. Meanwhile, griddle the peaches for 1 min on each side. If you don’t have a griddle pan, use a large non-stick frying pan with a drop of oil.
3 Drain the quinoa and divide between shallow bowls. Toss the warm beans and onion in the remaining mint dressing and pile on top of the quinoa, followed by the lettuce and rocket. Finish with the avocado and griddled peaches and scatter over the mint leaves. Serve warm.
GOOD
2 Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through a drop of the cooking water to loosen.
Compounds in spinach trigger the release of hormones that curb hunger
You’ll get a good dose of monounsaturated fats from the avocado, as well as potassium and folate. All three contribute to a healthy heart.
Coriander salmon with curried quinoa & pomegranate
Try to eat oily fish at least once a week, as the beneficial omega-3 fatty acids that support heart health can’t be made by your body.
SERVES 4 PREP 20 mins COOK 25 mins EASY
120g quinoa
320g fine green beans, trimmed and cut into thirds
15g coriander
15g fresh ginger, peeled and chopped
1 lemon, juiced
½ tsp ground cumin
1 green or red chilli, seeds removed and chopped
1 tsp ground coriander
4 wild skinless salmon steaks (460g)
1 tbsp extra virgin olive oil
2-3 courgettes (320g), halved and sliced
2 red onions, finely chopped
2 tsp garam masala
2 tsp vegetable bouillon powder
400g can chickpeas, drained
150g pomegranate seeds
1 Heat the oven to 200C/180C fan/ gas 6 and line a baking sheet with baking parchment. Meanwhile, cook the quinoa according to pack instructions. Simmer the beans in water for 3-4 mins until tender. Drain both and set aside.
2 Blitz the coriander, ginger, lemon juice, cumin, chilli and ground coriander in a small bowl using a hand blender. Arrange the salmon steaks on the baking sheet, then spread a teaspoon of the coriander mix on each one, saving the rest for later. Bake for 8-10 mins, – the time
will vary depending on the thickness of the salmon.
3 Heat the oil in a non-stick pan and stir-fry the courgettes and onions for 8-10 mins over a medium heat until softened and starting to colour. Stir in the garam masala, bouillon powder and remaining coriander mixture, then add the chickpeas and cook for a minute. Tip into a serving bowl and stir through the cooled quinoa, green beans and the pomegranate seeds. Spoon half of the mix onto two plates and flake over 2 of the salmon fillets.
4 Reserve the remaining two portions of quinoa salad and salmon to eat cold for lunch the next day. Will keep chilled for up to two days.
Oily fish are recommended for their omega-3 fatty acids, known to have a positive impact on mental health and general brain function
Spicy peanut pies
Bake our Africaninspired peanut pies for a delicious vegan dinner. A portion provides all of your five-a-day, plus iron, fibre, folate and vitamin C.
MAKES 2 pies, each serves 2 PREP 15 mins COOK 1 hr EASY V
500g potatoes, peeled and chopped
2 x 400g cans cannellini beans, drained
3 tbsp chopped fresh coriander
1 tsp chilli powder
For the filling
320g cauliflower, cut into small florets
2 tsp rapeseed oil
2 tbsp finely chopped ginger
1 red chilli, deseeded if you prefer less heat
2 tbsp cumin seeds
2 tbsp ground coriander
1 tsp chilli powder
400g leeks, thickly sliced
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
400g can chopped tomatoes
2 tbsp tomato purée
2 tsp vegetable bouillon powder (check label to ensure vegan if needed)
85g chunky peanut butter (with no sugar or palm oil)
1 Heat the oven to 200C, 180C fan, gas 6. Steam the potatoes for 20 mins until tender, adding the cauliflower (for the filling) to the steamer after 10 mins. Heat the oil for the filling in a non-stick pan, add the ginger and chilli, and stir until starting to soften. Stir in the dried spices, then add the leeks and
peppers and cook, stirring frequently, until softening.
2 Tip in the tomatoes and tomato purée along with the cauliflower, 150ml water and bouillon powder
Cover and simmer for 10 mins.
3 Stir the peanut butter with 100ml water to loosen, then stir into stew
Cook for 5 mins, then spoon the filling equally into two pie dishes (ours were 25 x 18cm)
4 For the topping, tip the beans into a bowl, add the coriander and chilli
powder and mash well. Add the potatoes and roughly mash again
Pile the mash on top of the filling in the pie dishes and carefully spread to enclose in an even layer
5 Bake one for 35 mins and chill the other pie for another day. Will keep chilled for three days Reheat as above, adding an extra 15 mins.
Cauliflower is rich in sulforaphane, a protective plant compound that may reduce the risk of conditions like heart disease and type 2 diabetes
Noodle salad with sesame dressing
Make this in under 15 minutes. The wholewheat noodles add fibre while the colourful mix of veg provides beta-carotene and vitamin C.
SERVES 2 PREP 7 mins COOK 5 mins EASY V
1 small onion, finely chopped
2 wholewheat noodle nests (about 100g)
160g sugar snap peas
4 small clementines, peeled
160g shredded carrots
large handful of coriander, chopped
50g roasted unsalted cashews
For the dressing
1 tbsp sesame oil
2 tsp tamari
1 lemon, juiced
1 red chilli, deseeded and finely chopped
tip
Wholegrains have been found to help maintain a healthy weight, so try wholewheat noodles instead of white
Minted pea, goat’s cheese & spinach wraps
These wraps are loaded with immune-friendly nutrients, including vitamin C.
IRON
tip
Use our recipe for wholemeal flatbreads at goodfoodme. com/recipes/ wholemealflatbreads
1 Mix all the dressing ingredients together in a large bowl, then stir in the onion. Meanwhile, cook the noodles in a pan of boiling water for 5 mins, adding the sugar snap peas halfway through the cooking time – the noodles and peas should be just tender. Drain, cool under cold running water and drain again. Snip or cut the noodles into smaller lengths to make them more manageable to eat.
2 Tip the noodles and peas into the bowl with the dressing. Stir in the clementines, carrots, coriander and cashews. Toss to combine, then serve or pack into rigid airtight containers to take to work. Will keep chilled for a day.
GOOD TO KNOW
SERVES 2 PREP 10 NO COOK EASY V
140g frozen peas, thawed
30g mint, finely chopped
1 lemon, zested
75g soft rindless goat’s cheese log
2 wholemeal flatbreads
50g baby spinach leaves
1 apple, coarsely grated
25g mixed seeds, such as linseed, sunflower, pumpkin and sesame
1 Put the peas in a bowl and lightly mash with the mint, lemon zest and goat’s cheese. Season well with ground black pepper.
2 Spread each flatbread with the pea and goat’s cheese mixture, then top with the spinach, apple and seeds. Roll up and serve, or wrap in foil and pop into a packed lunch. Will keep chilled for a day.
GOOD TO KNOW healthy • low cal • folate • fibre • vit c • iron • 1 of 5-a-day
PER SERVING 446 kcals • fat 18g • saturates 7g • carbs 44g • sugars 10g
Paneer jalfrezi with cumin-scented rice
One of the healthier cheeses, paneer is a useful source of fat-soluble vitamins A and D, and it’s much lower in salt than other cheeses.
SERVES 4 PREP 20 mins
COOK 30 mins EASY V
2 tsp cold-pressed rapeseed oil
1 large and 1 medium onion, large one finely chopped and medium one cut into wedges
2 large garlic cloves, chopped
50g ginger, peeled and shredded
2 tsp ground coriander
3 tsp cumin seeds
400g can chopped tomatoes
1 tbsp vegetable bouillon powder
260g brown basmati rice
135g paneer, chopped
2 large peppers, seeded and chopped
1 red or green chilli, deseeded and sliced
25g coriander, chopped
1 Heat 1 tsp oil a large non-stick frying pan and fry the chopped onions, garlic and half the ginger for 5 mins until softened. Add the ground coriander and 2 tsp cumin seeds and cook for 1 min more, then tip in the tomatoes, half a can of water and the bouillon. Blitz everything together using a hand blender until very smooth, then bring to a simmer. Cover and cook for 15 mins. Meanwhile, cook the rice and 1 tsp cumin seeds in a pan of boiling water for 25 mins.
2 Heat the remaining oil in a non-stick wok and fry the paneer until lightly coloured. Remove from the pan and set aside. Add the peppers, onion wedges and chilli to the pan and stir-fry until the veg is tender, but still retains some bite. Mix the stir-fried veg and paneer into the sauce along with the chopped coriander, then serve with the rice. Leftovers will keep chilled for up to three days, covered. Reheat until piping hot.
Choose coldpressed rapeseed oil, as it contains more vitamin E
Roast aubergine with goulash sauce & sweet potato fries
Try aubergine for a filling veggie meal worthy of Sunday lunch. It’s a useful source of plant chemicals, called polyphenols, which may help control blood sugar.
1 tsp smoked paprika
85g cherry tomatoes, halved 1 tbsp tomato purée
1 tsp vegetable bouillon powder
200g bag baby spinach, wilted in a pan or the microwave 25g pumpkin seeds
the lid and stir – they should be a little charred now. Stir in the green pepper and garlic, cover the pan and cook for 5 mins more. Put the sweet potatoes in the oven and bake for 15 mins while you get on with the rest of the sauce.
SERVES 2 PREP 10 mins
COOK 30 mins EASY V
1 large aubergine, thickly sliced
4 tsp rapeseed oil
225g prepared weight sweet potatoes, cut into narrow chips
1 tbsp fresh thyme leaves, plus a few to serve (optional)
2 small onions (190g), halved and sliced
1 green pepper, deseeded and diced
2 garlic cloves, sliced
1 Heat the oven to 240C/220C fan/ gas 7. Brush the aubergine slices with 1 tsp oil, put on a baking sheet and roast for 15 mins. Meanwhile place a wire cooling rack on top of a baking tray. Toss the sweet potato chips and thyme with 2 tsp oil, then scatter them over the rack and set aside until ready to cook.
2 Heat 1 tsp oil in a non-stick pan, add the onions, cover the pan and leave to cook for 5 mins. Remove
3 Stir the paprika into the onions and peppers, pour in 150ml water, then stir in the cherry tomatoes, tomato purée and bouillon. Cover and simmer for 10 mins while you cook the spinach according to pack instructions. Stir in the seeds.
4 Arrange the aubergine, fries and spinach in bowls and spoon on the goulash sauce. Scatter with a few more thyme leaves, if you like.
Sweet potatoes count as one of your five-a-day because they’re lower in starch than white potatoes – and not peeling them means extra fibre too
Rich in monounsaturated fats, consuming olive oil in moderation is good for the heart
Aubergine & wild rocket salad with goat’s cheese
SERVES 2 PREP 15 mins
COOK 20 mins EASY V
2 aubergines, thinly sliced
3 tbsp extra virgin olive oil
12 cherry tomatoes, halved
1 wholemeal flatbread or pitta
3 tbsp balsamic vinegar
handful of mint leaves
2 shallots, 1 finely chopped, the other thinly sliced
1 red chilli, finely chopped
50g goat’s cheese, crumbled
2 handfuls of wild rocket, to serve
1 Heat the oven to 200C/180C fan/ gas 6. Brush the aubergine slices with 1 tbsp of the oil, then season.
Arrange on a baking tray or sheet and roast for 20 mins until browned, popping the tomatoes on the tray for the final 5 mins. Tear the wholemeal wrap into pieces and spread out on a separate baking sheet. Brown in the oven until crisp, about 1-2 mins.
2 For the dressing, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper in a small bowl. Will keep
3 Tip the aubergine, tomatoes, sliced shallot and crisp flatbread into a serving bowl. The salad can be prepped in advance – store the dressing in a separate container until just about to serve, up to three days. Toss with the dressing, goat’s cheese and wild rocket.
Summer fish stew SERVES 4 PREP 10 mins
COOK 25 mins EASY
4 slices stale bread, diced
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp dried chilli flakes
400g can chopped tomatoes
4 frozen white fish fillets, such as cod
400g can butter beans, drained 15g parsley, roughly chopped
1 lemon, cut into wedges
1 Heat the oven to 200C/180C fan/ gas 6. Drizzle the bread with 1 tbsp of the olive oil and bake for 10 mins. Once cool, store half. Will keep in an airtight container for up to 24 hrs.
2 Meanwhile, heat the rest of the oil in a large flameproof casserole dish over a medium heat. Fry the onion for 10 mins, then add the garlic and chilli flakes and stir for 1 min. Tip in the tomatoes and fish. Cover and simmer for 10 mins, then uncover.
3 Tip in the beans and heat through. Season and serve half. Keep leftovers chilled for up to 24 hrs. Reheat until piping hot. Top with half the croutons and parsley, and lemon on the side
Wild rocket contains antioxidants that have a cleansing effect on the body
Summer bean & bulgur soup
SERVES 2 PREP 10 mins
COOK 20 mins EASY V
400g can borlotti beans
1 tbsp olive oil
160g butternut squash, diced (prepared weight)
1 leek (about 160g), thinly sliced
2 garlic cloves, finely grated
1 tsp fresh thyme leaves
1 tbsp tomato purée
1 tsp vegetable bouillon powder
1 courgette (170g), halved and sliced
80g whole cherry tomatoes
40g bulgur wheat
20g basil leaves, chopped
25g parmesan or vegetarian alternative, finely grated
1 Drain the beans and set aside. Heat the oil in a large non-stick pan, add the squash and fry for a few minutes over a high heat to soften. Add the leek and garlic and cook a few minutes more.
Pour in 2 cans of water (using the bean can). Stir in the thyme, tomato purée and bouillon along with the sliced courgette and whole cherry tomatoes, the bulgur and beans. Bring to the boil, then add half the basil. Cover the pan and simmer for 10 mins until the veg is tender.
2 Stir in the remaining basil and three-quarters of the cheese. Ladle into bowls and serve with the remaining cheese scattered over.
Carotenoids, found in squash, are good for eyesight, skin and the immune system
Aubergine arrabbiata pasta
Choose this healthy pasta dish to replenish your energy stores after a workout.
SERVES 2 PREP 8 mins
COOK 35 mins EASY V
1 tbsp cold-pressed rapeseed oil
1 large onion, finely chopped (160g)
2 large garlic cloves, finely grated
1 tsp chilli flakes
1 tsp smoked paprika
400g can chopped tomatoes
1 tsp vegetable bouillon powder
1 aubergine, chopped
150g wholemeal penne or fusilli
large handful of basil, plus extra to serve
25g parmesan or vegetarian alternative, finely grated
1 Heat the oil in a large non-stick pan and fry the onions, covered, for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then
Quinoa chilli with avocado & coriander
SERVES 2 PREP 10 mins
COOK 45 mins EASY V
1 tbsp rapeseed oil
1 large onion, sliced
2 large garlic cloves, chopped
1 green pepper, chopped
½-1 tsp smoked paprika
½-1 tsp chilli powder
2 tsp each cumin and coriander
400g can chopped tomatoes
½ tsp dried oregano
2 tsp vegetable bouillon powder
80g quinoa, rinsed under cold water
400g can black beans, drained and rinsed
generous handful of coriander, chopped
2 tbsp bio yogurt (optional)
tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer Cover and cook for 20 mins.
2 Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and more basil, if you like.
Wholemeal pasta provides slow-release energy and more gut-friendly fibre than white pasta
1 small avocado, stoned, peeled and sliced
1 Heat the oil in a non-stick frying pan and fry the onion and garlic for 8 mins. Add the pepper and spices (the amount of the spices depends on your preference) and fry for 1 min more.
2 Tip in the tomatoes and a can of water. Stir in the oregano, bouillon and quinoa, bring to the boil, cover and simmer for 20 mins.
3 Stir in the black beans and cook, uncovered, for 5 mins. Add most of the coriander, then serve topped with the yogurt (if using), the remaining coriander and the avocado slices.
Peppers are packed with vitamins C and E, which may help protect against some chronic diseases
Make your way to the newly revamped
for your next stay
The Waldorf Astoria Ras Al Khaimah offers an Arabian dream retreat, combining luxury with local charm, to whisk you away from the hustle and bustle of daily life. As you step into the lobby, prepare to be captivated by the iconic six-meter clock featuring a pearlescent domed glass dial and aquamarine centre, enhanced by rotating prayer rings and Bedouin-inspired inscriptions, beautifully honouring the region’s rich heritage. The lobby’s lavish ceiling guides you effortlessly to the reception area, where dedicated Personal Concierges ensure a smooth and welcoming check-in process. The hotel features 203 spacious rooms and suites, blending contemporary art with Waldorf’s timeless elegance, each offering stunning views of the Arabian Gulf and the majestic Hajar Mountains.
The King Ocean View Junior Suite where we stayed stands out for its panoramic vistas from a private balcony overlooking the Arabian Gulf. Inside, the suite invites you to relax in an elegant bedroom with a king-sized bed, complemented by a separate lounge area featuring a sofa bed and dual 55-inch LED TVs for endless entertainment.
The marble bathroom, equipped with a luxurious bathtub and rain shower, is your spa-like retreat, while a walk-in closet adds to the indulgence. The arabesque marble bathrooms, equipped with Aesop amenities, provide a sanctuary for unwinding after a day of exploration.
From the authentic Japanese delights of UMI, where skilled chefs craft exquisite sushi and showcase Teppanyaki skills alongside the UAE’s largest fermented rice beverage collection, to the indulgent steaks and fine grapes of Lexington Grill & Bar, guests enjoy a diverse gastronomic experience with nine distinctive dining venues.
Our day began with a delightful lunch at Azure, the inviting poolside eatery offering stunning views of the resort’s main pool and a relaxed yet sophisticated atmosphere. The show kitchen took centre stage, showcasing culinary artistry with an open-fire grill and pizza oven. Azure’s menu celebrates vibrant Mediterranean flavours, starting with enticing starters such as Squid tempura with chives and black garlic mayo, and Roasted carrots paired with creamy burrata, tangy orange, and fennel. For the main course, we savoured Truffle risotto with grilled porcini mushrooms, and a Nduja pizza featuring spicy sausage, buffalo mozzarella, rocket leaves, and confit cherry tomatoes. Don’t miss the traditional tiramisu to end the feast!
As night fell, our culinary journey continued at the Japanese restaurant UMI, a true star of our stay at Waldorf Astoria Ras Al Khaimah. UMI entices with its spectacular sushi bar and lively teppanyaki grill, promising an authentic Japanese dining experience. Our evening began with a selection of enticing starters: Spicy edamame, crispy Ebi tempura with gochujang mayo, and Corn tomorokoshi with furikake and tonkatsu barbeque sauce. For the main course, highlights included Tender baby chicken teriyaki and melt-in-your-mouth MB-6 wagyu striploin teppanyaki, complemented by king oyster mushrooms and aromatic soy. The meal concluded with Yuzu crème brûlée, a decadent custard infused with citrusy yuzu, served with pistachio biscotti and vanilla ice cream.
The next day, we were greeted with a breakfast spread at Qasr Al Bahar, where a sumptuous buffet caters to global tastes with Arabic, European, and Indian dishes showcasing culinary
excellence. Freshly squeezed juices, fragrant teas, and aromatic coffee complement succulent veal sausages, chicken Nürnberger, and perfectly roasted potatoes. Specialities include vegetable fried rice, dark chocolate doughnuts, zaatar croissant, and a live egg station for custom breakfast creations, alongside cheese, bread, and gluten-free options. Health-conscious guests can enjoy fluffy pancakes, salads, and smoothies, while a pastry corner offers tempting treats. A “little kids corner” ensures younger guests are catered to with pina colada sago, smoothies, salads, and granola, ensuring a delightful start for the whole family.
Finally, we capped off our stay with a visit to the Sunset Beach Lounge (all thanks to late checkout), a serene waterfront spot offering an infinity pool and a contemporary menu with craft beverages against a backdrop of DJ entertainment.
Starting with the refreshing Compressed cantaloupe watermelon salad featuring
Persian goat feta cheese and caramelized sunflower seeds, we moved on to the indulgent Truffle and parmesan fries, complemented by a smoky garlic mayonnaise. The Spicy lamb impressed with its tender meat, Asian slaw, and spices, while the Chimichurri slider, brimming with Wagyu beef and portobello mushroom, showcased a blend of savoury flavours enhanced by onion marmalade.
Facilities
Waldorf Astoria Ras Al Khaimah offers a coastal paradise catering to all ages, ensuring a delightful getaway filled with aquatic adventures and relaxation. Craving an adrenaline rush?
Enjoy activities such as jet skiing and parasailing, explore underwater with scuba diving and snorkelling, opt for a deep-sea fishing excursion or sunbathe on the private beach. Families can enjoy quality time at the supervised children’s club, which includes a water playground with interactive fountains and gentle sprays.
Away from the sun-drenched shores and thrilling aquatic activities, the acclaimed Waldorf Astoria Spa awaits, featuring signature treatments. The spa boasts an impressive array of facilities tailored to each guest’s desires. The spacious treatment rooms ensure a personalised experience, with a dedicated VIP couples’ suite offering the epitome of indulgence. For a unique treat, guests can unwind on a stateof-the-art flotation bed or enjoy the invigorating benefits of the hydro bath.
We opted for the Exclusive Couples Suite, a fun experience featuring a whirlpool bath for two, perfect for an unforgettable shared experience. Skilled therapists began with a revitalising foot scrub in warm water, then performed a full-body massage using techniques that melted away tension and revitalised tired muscles, including long, flowing strokes and deep tissue work to ensure thorough relaxation.
The blissful journey concluded with a soothing head massage, targeting pressure points and gently releasing stress, leaving us feeling deeply relaxed and refreshed. After the massage, we relaxed and detoxified in the jacuzzi and steam room, emerging rejuvenated and ready to head back home.
BOOK NOW
The King Ocean View Junior Suite is available from AED1,360 per night. Visit hilton.com/en/hotels/rktwawa-waldorf-astoriaras-al-khaimah.
Blanche D’mello sets off on a seven-day cruise through the Greek Isles with Royal Caribbean
Step aboard the Odyssey of the Seas and prepare for an unparalleled journey through the heart of the Mediterranean. Setting sail from Civitavecchia Port in Rome, embarkation is a breeze, with seamless check-in procedures and warm hospitality awaiting you as you step onto the lavish cruise ship.
The Quantum Ultra Class cruise offers an array of exhilarating experiences across its 16 decks. With 14 dedicated guest decks, the ship welcomes 4,198 guests in double occupancy, attended to by a dedicated crew of 1,612 international professionals. At 1,138 feet long and 162 feet wide, you’ve got a whole seven nights to explore your very own home away from home.
Unless you consider the dilemma of choosing from a limitless array of poolside drinks a challenge, the Odyssey of the Seas provides a unique kind of excitement. From the gravity-defying fun of the RipCord by iFLY skydiving simulator to bumper car races and roller-skating at the largest SeaPlex, adventure knows no bounds.
The real magic unfolds when you approach the Greek Isles. Ancient history and drop-dead gorgeous landscapes await. Explore the meticulously preserved ruins of Ephesus, witness the Mykonos sunrise, and unearth the wonders of Santorini’s Akrotiri.
So, ditch your laptop and trade your to-do list for a lounger (trust us, those deadlines won’t survive a dip in the Aegean). This Greek adventure is about to set sail on a course for unforgettable memories.
Stepping into our balcony stateroom felt like an instant upgrade to the vacation. The 180-square-foot space had everything I needed - comfy beds, a cosy sitting area, and plenty of storage to keep my things organised.
The stateroom leads you to the private balcony, to enjoy the fresh ocean breeze and ever-changing vistas. The balcony itself was a little oasis, furnished with chairs for lounging, allowing you to soak up the sun, unwind with a book or sip on a mocktail as the sun dipped below the horizon. The coffee table was perfect
for room service meals and impromptu picnics with snacks from the buffet. The bathroom had all the essentials, while in-room features included a TV, safe, and phone. Plus, with 24-hour room service and a dedicated stateroom attendant, your every need is catered to throughout the entire journey.
For an intimate evening on the cruise, look no further than this charming trattoria which whisks you straight to the heart of Tuscany. Perfect for special occassions or date night, the atmosphere often features delightful sing-along birthday celebrations and joyous laughter from fellow diners. Giovanni’s menu is a true celebration of Italian classics. The hearty Lasagna is a comforting masterpiece layered with rich Bolognese sauce, creamy mozzarella, and delicate ricotta, all baked to golden perfection. For a lighter option, the Meatball gigante combines sautéed spinach, mozzarella, and vibrant marinara sauce, topped with a sprinkle of Parmesan cheese. Feeling adventurous? The Ossobuco is a must-try, featuring a melt-in-yourmouth veal shank braised with root vegetables and infused with saffron.
Chops Grille was my absolute favourite spot on the cruise. You’ll realise how popular the spot is as soon as you enter, with the long queue and completely packed seats at the venue. The best way to begin a meal at Chops Grille is with the Charred beef carpaccio, sliced thin and served rare with fresh arugula, Parmesan cheese, and truffle mustard dressing, alongside the Wild mushroom soup, drizzled with white truffle oil, and chives. For entrees, we loved the Rack of lamb, a tender oven-roasted rack of lamb seasoned with thyme and rosemary, and the Prime NY strip, a 12oz fullflavoured USDA Prime cut with a slightly firmer texture than a ribeye. Save room for the Warm chocolate cake with vanilla ice cream and berry compote.
This venue offers an extraordinary, multi-sensory dining experience where guests reveal the menu by brushing water onto a seemingly blank page. The dishes are categorised based on five natural elements: Earth, Sea, Fire, Ice, and Sun, each reflecting distinct flavour profiles. For spice and smoky flavours, the Fire section features options like Buffalo chicken eggs and crispy Shrimp kataifi with scotch bonnet pepper. The Ice section offers chilled and
refreshing choices such as Red and white tuna sashimi and Oceanic citrus with yuzu granite, while the Sea and Earth sections provide hearty options like Liquid lobster with bone marrow and Caviar, tamarind-spiced branzino.
For the discerning cruise line foodie, Teppanyaki is a must-try, offering an immersive culinary performance. Talented chefs prepare meals in classic teppanyaki style on a gleaming stainless-steel teppan grill, delighting guests with the sizzle of searing fried rice and tender scallops, accompanied by entertainment. The menu celebrates fresh seafood and premium meats, with highlights including jumbo crispy softshell crab, assorted sashimi, sea scallops and lobster, and succulent Wagyu A4 beef, all culminating in a decadent dessert assortment starring chilled mochi and crispy sesame balls.
This casual spot serves some of the best food on the cruise, with classics like cheese, pepperoni, and Margherita, alongside the meat-loaded Carnivore and sweet-and-smoky BBQ chicken. Open late and offering complimentary food, Sorrento’s is the perfect place to refuel after a night of dancing.
For Tex-Mex classics, El Loco Fresh will become a go-to
spot. Situated conveniently near the ship’s lively main pool on Deck 14, expect fast-casual and flavoursome dishes such as loaded nachos, tacos with various toppings, and burritos filled with beef, chicken, or non-halal meat, accompanied by guacamole. Similar to Sorrento’s Pizza, all items at this popular dining venue are complimentary with your cruise fare.
Café @ Two70 offers a serene dining experience with complimentary global flavours, from a crisp Thai chicken noodle salad in sesame-peanut dressing to creative grilled cheese variations like Smoked ham with green apples. Open for breakfast and lunch, this bistro-style restaurant boasts stunning floor-to-ceiling windows that provide panoramic views of the ocean and passing destinations, perfect for relaxing and enjoying your meal.
Providing an adults-only retreat with tranquil whirlpools, a swimming pool, and ample space to relax in the sun or shade, guests can savour complimentary Mediterranean-inspired dishes all day long. Breakfasts feature seasonal fruits, creamy yoghurt, eggs cooked to order, and continental favourites such as pastries and bagels. For lunch and dinner, indulge in pita with homemade Tzatziki and Babaghanoush, tender Lamb chops with mint jus, fluffy Loukoumades in honey, and succulent lobster with citrus butter. It’s renowned as one of the finest dining options onboard, thanks to its breezy, laid-back atmosphere.
The highlight of Odyssey of the Seas’ culinary offerings, the Main Dining Room, presents an opulent multicourse dining experience coupled with impeccable five-star service. Explore
a diverse menu featuring new global delights every evening, such as Crispy duck a l’Orange, Moroccan-spiced tuna, and sumptuous Prime rib.
If you book a suite or belong to the Pinnacle Club on your cruise, you’ll have exclusive access to Coastal Kitchen.
This restaurant blends fresh Californian ingredients with Mediterranean influences, offering a seasonal menu. Highlights include a Breakfast frittata with feta and spinach, golden-grilled French toast with caramelised bananas, Herb-crusted chicken breast with roasted squash, and roasted Veal tenderloin in a vin jaune sauce. The restaurant boasts a renowned grape list featuring vintages from Tuscany to Napa Valley.
The Windjammer is your go-to restaurant for tantalising global flavours served complimentary. Like just-pressed paninis packed with all your favourite meats and cheeses. Flaky pastries fresh from the oven and omelettes any way you like them, and mains that run the gamut from crispy fried chicken to fried rice. No matter what kind of dish you’re in the mood for, you’ll find something tasty worth trying at the Windjammer. Pop in for scrambled egg Bhurji served with roti, or home-style crispy chicken and waffles. Refuel in between adventures with a refreshing watermelon and feta salad or classic fish and chips. Or sample your way from Mexico to India with dishes including traditional Butter chicken, Fajitas, Chicken tandoori, and plenty more.
Café Promenade is the ideal spot for quick and easy eats, open 24/7 with a variety of complimentary offerings. Whether you start your day with a cinnamon bun or enjoy late-night bites, there’s something delicious at any time, including lunch favourites including
chicken wraps and New Orleans-style muffulettas, and sweet treats such as decadent Mudcakes.
An exotic Asian-inspired dining experience featuring delightful sushi rolls, fresh sashimi, and nigiri, along with Izakaya-style appetisers ranging from classic to imaginative. Indulge in a four-course meal including starters like Shrimp firecracker spring rolls, mains such as the chef’s signature Baked snow crab and Salmon dynamite roll, and desserts like mochi, green tea ice cream, chocolate lava cake, or crispy sesame balls with red bean and strawberry sauce, promising a flavourful feast from Tohoku to Tokyo.
CHEF’S
The most exclusive dining experience on our fleet, where an intimate group of food enthusiasts embark on a private culinary journey led by the ship’s Chef de Cuisine. Savour a five-course dinner featuring dishes such as Scallop carpaccio with yuzu vinaigrette and Grilled filet mignon with truffle potato purée, each expertly paired with the perfect grape, culminating in the signature dessert, The World, a of peanut butter ganache, Valrhona chocolate mousse, and salted caramel gelato.
Prepare for epic bumper car showdowns, glow-in-the-dark laser tag battles at the largest indoor activity space at sea, and plenty more
The Vitality Spa offers a sanctuary of pampering, where you can emerge feeling renewed. Indulge in a selection of advanced treatments - from massages and facials to acupuncture and medispa services.
Royal Caribbean takes onboard entertainment to new heights with its original production shows. Prepare to be dazzled by “Showgirl™,” a multisensory spectacular that celebrates the iconic showgirl through the ages, featuring awe-inspiring choreography and cutting-edge technology. In addition, compete in classic game shows or unleash your competitive spirit in the adults-only scavenger hunt, “Crazy Quest.” The Odyssey of the Seas offers a variety of game show options to keep you entertained for hours.
Take in breathtaking 360-degree panoramas from the North Star the Guinness World Record holder for the tallest viewing deck on a cruise ship. This remarkable observation capsule elevates you over 300 feet above sea level, offering unparalleled vistas of the ocean, the ship, and the stunning coastlines you visit.
Catch your wave (or wipe out!) on the exhilarating FlowRider surf simulator, where a 40-foot sheet of rushing water creates the perfect wave for both seasoned surfers and novices alike.
Unwind or kick off your evening with live music from world-class musicians performing nightly across various onboard venues. From cover bands and acoustic sets to Latin rhythms and captivating jazz, there’s a musical style to suit every taste. The expansive pool deck further offers the perfect spot to soak up the sun, relax in the shade with a refreshing tropical cocktail, and enjoy complimentary loungers and live music. For an adults-only retreat, escape to the Solarium, a serene indoor-outdoor haven featuring cascading lagoons (on select ships), swimming pools, whirlpools, and comfortable lounge areas, all bathed in the warm glow of the crystal canopy.
This vibrant water wonderland features colourful waterslides, water cannons, fountains, pools, and whirlpools, providing endless entertainment for young cruisers. Keep an eye out for the drench bucket – a guaranteed crowd-pleaser!
Two70 is a transformative space that blends cutting-edge technology with captivating entertainment. Imagine panoramic 270-degree ocean views morphing into a breathtaking virtual world, transporting you to any destination imaginable. As night falls, Two70 transforms into a multimedia theatre, coming alive with captivating robotic performances, dazzling aerial displays, and much more.
The Balcony Stateroom is available from AED6,864 per person inclusive of select complimentary restaurants and select non-alcoholic beverages. Visit royalcaribbean.ae.
With little planning and a curious palate, you can turn each port of call into a culinary adventure before finally heading back to Rome.
This island boasts white-washed buildings, bluedomed churches, and crystal-clear waters, creating a picturesque landscape that draws visitors from around the world. Its volcanic beaches, vibrant nightlife, and rich history, make Santorini a must-visit destination for both relaxation and adventure. Mia’s Restaurant (mias.restaurant), nestled in the heart of Oia, is a must for seafood lovers. Kick off your meal with the vibrant Greek salad, where cherry tomato confit, creamy feta P.D.O., Greek yoghurt, and black olive biscuit crumbles come together with a zesty drizzle of parsley oil. For the adventurous, dive into the Grilled octopus, where tender tentacles meet Santorinian fava mousse and caramelised onion chutney, all perfectly balanced with oregano oil. The main course steals the show with the Oxtail pastitsio, featuring handmade agnolotti dumplings filled with luscious beef tail ragù nestled in a creamy Graviera cheese mousse from Naxos. And for the ultimate main, MIA’s moussaka reimagines the classic with Black Angus beef, crispy potato chips, a decadent béchamel sauce, and a rich beef broth gravy.
Known for its charming whitewashed buildings and iconic windmills, Mykonos offers a mix of bustling
beach clubs, upscale dining, and picturesque alleyways filled with boutique shops. The island’s beautiful beaches, such as Paradise and Super Paradise, along with its historic sites like the Church of Panagia Paraportiani. For a refined respite, make a beeline for Zuma Mykonos (zumarestaurant.com/locations/ mykonos), where the island’s vibrant energy meets the refined flavours of modern Japanese cuisine. Whet your appetite with Prawn tempura, elegantly presented with tenkasu, pickled gobo, and wasabi mentaiko sauce, and the Spicy piri kara edamame, stir-fried with chilli, garlic, and ginger. The watercress no salada wasabi fuumi offers a refreshing mix of watercress, avocado, and cucumber with a zesty wasabi dressing. For mains, the Honetsuki ko-hitsuji no sumibiyaki stands out, featuring perfectly grilled spiced lamb chops with Korean chilli and cucumber. Conclude with the indulgent fondant Special chocolate, paired with vanilla bean ice cream to beat the summer heat.
This destination offers a blend of modern amenities and rich history, with attractions such as the ancient city of Ephesus and the impressive Pigeon Island fortress. Visitors can explore authentic Turkish dishes, such as succulent kebabs, freshly caught seafood, and traditional mezze, at the town’s numerous restaurants
and eateries. Try local specialities like “Siş kebap” (grilled meat skewers), “Gözleme” (Turkish stuffed flatbread), and “Baklava” (a rich, sweet pastry made of layers of filo filled with chopped nuts, sweetened with syrup or honey). Freshly prepared “mezze” platters, featuring a variety of small dishes like hummus, dolmas, and aubergine salad, provide a perfect introduction to Turkish cuisine.
The vibrant city in southern Italy is renowned for its rich history, bustling street life, and spectacular cuisine. The historic centre, a UNESCO World Heritage site, is famed for its narrow alleyways, baroque churches, and lively markets. Culinary highlights include the iconic Neapolitan pizza, with L’Antica Pizzeria da Michele (damichele.net) being a must-visit for its renowned Marinara and Margherita pizzas.
Fabulous prizes, from dining vouchers to gourmet goodies, up for grabs
Indulge in a sophisticated brunch showcasing signature awardwinning dishes, unlimited house beverages, and breathtaking views of the Dubai skyline from the 68th floor. Head to the destination on Saturday for an exquisite dining experience filled with meticulously prepared cuisine and stunning vistas.
Discover an unforgettable Sunday brunch for two at Torno Subito with the Tutti a Tavola experience. Immerse in the vibrant 1960s Italian Riviera-inspired décor of this Michelin-starred restaurant, where you’ll enjoy a delectable selection of Italian dishes, from appetisers to mains, alongside expertly crafted beverages. Set against the stunning backdrop of the Palm Jumeirah beach, Torno Subito’s Tutti a Tavola invites you to savour la dolce vita, providing the perfect brunch to end your weekend on a high note. competitions
Treat yourself to the incredibly cheesy boat-shaped Ajarian khachapuri at Qartuli Restaurant! Enter for a chance to win a private tasting session for two, featuring the traditional Ajarian khachapuri made with homemade cheese. The expert chefs will serve authentic khachapuri, offering you a truly memorable dining experience. Don’t miss this opportunity to savour the authentic taste of Ajarian khachapuri and dinner at Qartuli Restaurant!
Stand a chance to experience an unforgettable Mediterranean culinary journey at Twine, located in the World Trade Centre Dubai. Embrace the flavours of Spain, Italy, Greece, Turkey, and beyond, as Twine weaves cultural narratives through unique dishes, aromas, and textures. Enjoy a welcoming atmosphere that evokes sun-soaked coastlines, bustling markets, and plenty more.
Experience the art of French gastronomy with a meticulously crafted menu that showcases culinary mastery at L’Apero, Sofitel Dubai Downtown. Each dish combines French specialties with fine grapes or revitalising house beverages, offering a delightful culinary journey that blends tradition with modern luxury in the heart of Downtown Dubai.
Discover Better Life, the premier destination for home appliances, boasting over 70 top brands spread across eight stores in Dubai and Abu Dhabi. From essential Home & Kitchen Appliances to Cooling Appliances, Cookware, and Kitchen Essentials, find everything you need to enhance your daily living. At Better Life, renowned brands converge to offer superior appliances, ensuring each day is elevated with quality and convenience.
To be in with a chance of winning these prizes, visit our competitions page on bbcgoodfoodme.com, or simply scan this QR code with your mobile to directly to the website.
*Terms & conditions apply. Employees of CPI Media Group and entrants below 21 years old are not eligible to enter. Winners will be selected on random basis from correct entries.
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monday – thursday | 12pm – 4pm
2 courses - AED 90 | 3 courses - AED 110 plus one drink
Enjoy your business lunch, with a delectable selection of Levantine & Andalusian inspired starters and mains. Save room for dessert, while sipping on a hot drink or a refreshing Flamenco berry sangria.
Jumeirah Islands Pavilion, Jumeirah Islands, JLT, Dubai
Open Daily | 9am-12am
0 44 21 22 72 | www.alusia.ae @alusiadubai