Good Food Middle East - October 2024

Cardamom & raspberry cake with white chocolate & pistachio

Fig & ricotta tart with hot honey drizzle

Halloween gingerbread ghouls & mummies

picnic pie

Welcome!

As we reach for comforting bowls this season, we’re delving into the world of rice and its varieties (p14). With sustainability at the forefront of every issue, we’ve curated clever ways to reduce food waste, beginning with the kitchen stalwart: potato (p18). For those seeking healthier twists on favourites, try our impressive air-fryer holiday classics (p27).

October marks our 17th anniversary, and what better way to celebrate than with a scrumptious cake? Indulge with us as we bake our cover star Cardamom and raspberry cake with white chocolate and pistachio, or perhaps a dark chocolate velvet tart with dulce de leche, strawberries, and macadamia nuts (p56). For cosy nights in, discover our one-pot meals for one (p70). From a vibrant vegetarian Diwali menu (p74) to our curry special (p45) and Caribbean-inspired dish (p106), this issue is a celebration of diverse cuisines. Our feature on how extreme weather affects our food (p111) is a poignant reminder of the challenges facing global agriculture. We’ve included ten ways to eat more sustainably, ensuring your dietary choices are nurturing for the planet. From eery Halloween bites to a perfectly layered moussaka, this issue is your companion for a season of mindful eating and shared moments.

These are a few of our favourite dishes…

“Coronation chicken and scones – yes, please!”

Liz Smyth, Group Sales Director

“Chicken Manchurian is that irresistible Indo-Chinese dish that never fails to make its way into my takeout order.”

Editor

“This Tanzanian banana curry caught my eye for its uniqueness and flavours.”

Blanche D’mello, Assistant Editor Gill Fairclough, Sales Director

EDITORIAL

EDITOR: Nicola Monteath nicola.monteath@cpimediagroup.com

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ADVERTISING

GROUP SALES DIRECTOR: Liz Smyth liz.smyth@cpimediagroup.com

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SALES DIRECTOR: Carol Owen carol.owen@cpimediagroup.com

SALES DIRECTOR: Lara Gambardella lara.gambardella@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

October 2024 CONTENTS UPDATE

20 PLANT-BASED PLAN

Meat-free weekdays made easy and delicious

27 AIR-FRYER HOLIDAY CLASSICS

Immediate Media Co Ltd

CEO: Sean Cornwell

CFO/COO: Dan Constanda

DIRECTOR, SUPPLY CHAIN & LICENSING: Alfie Lewis

DIRECTOR INTERNATIONAL, LICENSING & TOP GEAR MAGAZINE, UK: Tim Hudson

HEAD OF LICENSING: Tom Shaw

HEAD OF PARTNERS, BRAND MANAGEMENT & ETHICAL COMPLIANCE: Molly Hope-Seton

HEAD OF SYNDICATION: Richard Bentley

Take your pick from our roundup of new restaurants and menus to try across the region

12 TRIED AND TASTED

Two fine dining venues to dine at this month 14

Exploring diverse rice varieties for meals

18 WASTE FEWER POTATOES

Monthly ingredient tips to reduce waste

Recreate your summer getaway with beachside favourites

32 QUICK & CLEVER

Create delicious no-churn ice cream recipes easily

36 ONE BASE THREE MEALS

Prepare ragu on weekends for quick meals

40 COOK THE BOOKS

Explore dinner party menus with MasterChef’s Nisha Parmar

42 LAST BITE

Enjoy this summer fruit with our recipes

27

61

WEEKEND

45 FEEL THE HEAT

Welcome the season with aromatic and fiery spices

56 BAKE IT SPECIAL

Create celebratory recipes for special occasions

61 FAKEAWAY CHICKEN

Skip takeout and make winning dinners

70 ONE POT MEANS FOR ONE

Indulge in these simple yet special recipes

74 EASY VEGETARIAN

Create a plant-based Indian spread

79 GROW IT, COOK IT

Learn how to grow your own plums, figs and aubergines

80 NEXT LEVEL

Relive Greek holidays with make-ahead moussaka

88 LEARN SOMETHING NEW

Enhance your cooking skills with expert tips

FAMILY

91 PICK & MIX PICNIC

Enjoy sunny days with picnic-ready recipes

97 HOMEMADE HALLOWEEN

Keep the kids busy with spooky crafts and treats

106 CARIBBEAN FLAVOUR

Try this comforting, low-fat Jamaican chicken

HEALTH

108 10 WAYS TO EAT OUT SUSTAINABLY

Make ethical dining choices with ease

111 HOW WILL EXTREME WEATHER AFFECT OUR FOOD?

Explore ways to combat intense heatwaves

116 5 HEALTHY IDEAS

Ways to incorporate corn into your meals

118 LATE-NIGHT SNACKS

Satisfy nighttime cravings with healthy alternatives

GOURMET LIFESTYLE

124 THE SUITE LIFE

Book your next staycation at JA The Resort

COMPETITIONS

66 TOM KERRIDGE

Prepare this classic omelette Arnold Bennet for brunch

86

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.

127 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!

The September issue of Good Food Middle East is awesome as there were a lot of recipes to try, which was great because it’s when you get back into the routine after the summer holidays. There were good healthy recipes such as the rainbow hummus plate which is a great option for kids and the watermelon sumac and feta salad. I really liked the summer rolls recipe as this is a weekly special in our house and I look forward to trying it with the peanut sauce. I also look forward to trying lunch recipes for my kids that seem easy and tasty, such as the vermicelli noodle and beef salad. Also, given I am a foodie, there were excellent restaurant recommendations such as Akira Back, Moonrise and Dragonfly. Thank you for making life easy and having a great variety of everything that everyone can enjoy.

Michelene Khoury

What I enjoyed most about this month’s issue is the feature on easy-to-make no-cook meals. The recipes were not only simple and time-saving but also perfect for the hot summer days when I want to avoid turning on the stove. I loved how the ingredients were fresh and nutritious, making it effortless to whip up healthy meals without much prep or cooking time. The variety of dishes from refreshing salads to creative wraps offered great options that can suit different tastes and dietary preferences. It’s a perfect guide for anyone looking to eat light but delicious meals with minimal effort!

Michael Carranza

This month’s issue was the perfect curated selection of recipes as summer transitions. The outstanding feature of this magazine was the innovative ideas given to minimize food waste by utilizing bananas in versatile ways. Aiming to eat like an athlete, managing food intolerances and exploring the Blue Zone Diet, this issue offered valuable knowledge to enrich my lifestyle. Thank you!

Marsha Matins

Enter for a chance to win a one-night stay at Raffles Dubai, including breakfast at Azure Restaurant, a 60-minute massage at Raffles Spa, and the Traveller’s Afternoon Tea at Raffles Salon. This renowned hotel located on the Palm Jumeirah, inspired by Egyptian design, offers a blend of comfort and luxury with elegantly designed rooms and spaces.

To send in your Star Letter and win this prize, visit the Competitions page on bbcgoodfoodme.com

NEWS nibbles

What’s hot and happening in the culinary world, in the UAE and across the Middle East

STOCK UP FOR PARTY SEASON

Wild Idol is raising a glass to its new partnership with Drink Dry, the UAE’s online marketplace for premium alcohol-free beverages. This collaboration brings Wild Idol’s elegant range of naturally alcohol-free bubbles to the fingertips of UAE consumers seeking a refined alternative to traditional tipples. Crafted with care using select grapes and free from artificial additives, Wild Idol has swiftly become the crown jewel of nonalcoholic options in the region. You’ll spot these sparklers at upscale venues across the UAE, from Atlantis resorts to Mandarin Oriental and Hakkasan. Thanks to Drink Dry, Wild Idol’s full collection is now just a click away. Indulge in 75cl bottles of their sparkling white or rosé, available individually or in cases of six. Simply peruse the online selection, place your order, and await the arrival of your bubbly at your doorstep – the perfect way to add a touch of effervescence to any occasion, minus the morning-after regrets. Visit drinkdrystore.com.

Juan Valdez is embracing the pumpkin season with a delightful new seasonal menu. Known for its premium 100% Colombian coffee, the café has introduced four limitedtime pumpkin-inspired beverages, perfect for cosy autumnal feels. Indulge in the Pumpkin Milkshake, a creamy blend of ice cream and pumpkin sauce topped with Oreo crumbles, or savour the Pumpkin Hot Latte, where espresso meets rich pumpkin sauce and whipped cream. For those warmer days, the Pumpkin Cold Foam Latte offers a refreshing mix of espresso and pumpkin-flavored foam, while the Signature Pumpkin Nevado combines robust espresso with sweet pumpkin goodness, finished with whipped cream and Oreo sprinkles. From AED20 at the flagship store in Jumeirah 2

The Future of Healthy Eating

Craving a hassle-free way to eat well without spending hours in the kitchen? Meals on Me, a one-stop meal plan service in the UAE, has unveiled a clever app perfect for busy bees, working parents, and anyone who’d rather spend their precious

DELICIOUS READ

time on self-care and hobbies than meal planning.

With just a few taps, you can craft your weekly menu from an impressive array of cuisines spanning Continental, American, Chinese, Italian, Japanese, Korean, Arab, Indian,

Calling all Dolly Parton fans! The award-winning singer-songwriter and her sister Rachel Parton George have released their highly anticipated cookbook, Good Lookin’ Cookin’ features over 80 cherished recipes and tips for hosting memorable events throughout the year, including multicourse menus for holidays like New Year’s Day, Easter, Thanksgiving, and Christmas. Discover the secrets behind beloved family dishes, such as Country Ham and Biscuits, Barbecue Spareribs, and Strawberry Shortcake. The sisters share personal anecdotes and insights into their cooking traditions, revealing what makes their family meals special - like the ever-present condiment at their gatherings and the birthday dish Rachel prepares for Dolly each year. Additionally, an audiobook edition is available, featuring exclusive chapters and over 20 of Dolly’s beloved songs. AED162 at Kinokuniya

and more. The app caters to various dietary needs and cultural preferences, offering caloriecontrolled meals, vegan and vegetarian options, flexitarian choices, and keto-friendly dishes. The ever-changing menu features tempting dishes such as Persian chicken jujeh kebab, Roasted Jamaican jerk chicken with smoked paprika stack vegetables, Amritsari fish sandwich with tandoori mayo & masala sweet potato wedges, and Peri Peri chicken espetada with walnut broccoli savoury cake (keto), to name a few delectable meals. It’s the perfect solution for anyone seeking a balanced diet without sacrificing flavour or variety.

To celebrate the launch and our 17th birthday, Meals on ME is offering a complimentary breakfast plan with every order. Scan the QR code on the image, log into the app and personalise your order based on schedule and drop-off location. Claim your breakfast with every meal order (Code: BREAKFREE). Visit hellomealsonme.com and follow @ mealsonme on Instagram for updates.

GUILT-FREE DELIGHT

Colour My Plate, a homegrown UAE brand led by Clinical Dietitian and founder Hala Barghout, specializes in tailored meal plans designed to meet various health goals and dietary

requirements. The brand has recently introduced the UAE’s first Lion’s Mane brownies, which are not only indulgent but also packed with health benefits due to the functional Lion’s Mane mushroom, known for its cognitive and anti-inflammatory properties. Made with premium ingredients such as organic Belgian dark chocolate and homemade almond butter, these brownies cater to a range of dietary needs, being dairy-free, paleo, vegan, and gluten-free.

Available for AED 245 for 16 pieces.

Flavours month of the

What’s hot and happening around town this month

This authentic Italian dining venue has opened its doors in the upscale Emirates Hills neighbourhood of Dubai. Look forward to a menu curated by Head Chef Ruggiero Gissi from Rimini, Italy, showcasing a blend of traditional dishes and modern mixology. Diners can savour everything from woodfired pizzas and homemade pastas to family-style sharing plates, while children can enjoy their own selection of pastas and pizzas.

Visit isabellas.ae.

The new bohemian-inspired restaurant is set to bring a vibrant touch to the city’s dining scene at the Mandarin Oriental Jumeira, Dubai. Known for its exclusivity on the French Riviera, this lively venue combines captivating music, an exclusive beach setting, and a menu that melds South of France flavours with subtle Latin influences, designed for sharing. The ambience channels the relaxed, creative spirit of Tulum, offering a vibrant and elegant atmosphere just steps from the sea. The highlight is the Casa Amor beach, where guests can enjoy a stunning sunset experience and premium drinks.

Visit mandarinoriental.com/en/dubai/ jumeira-beach/dine/casa-amor.

Isabella Cucina Italiana

î ISABELLA CUCINA ITALIANA

î CASA AMOR

Photographs SUPPLIED

Now open in Dubai Mall, the dining venue offers an Italian dining experience featuring a trattoria, pizzeria, and pasticceria. The menu highlights include Neapolitan and Roman pizzas alongside classic pasta dishes and secondi piattis. The pasticceria serves Italian desserts including Tiramisu, Cannoli Siciliani, and signature Maritozzo, with freshly whipped gelatos.

Contact +9714 554 9885.

Situated at the Address Residences Opera District on The Boulevard, the destination offers a lavish dining experience inspired by the opulent Viceroy’s home in New Delhi. The venue features a glamorous dining room, a boutique cocktail bar, and a stylish outdoor terrace. The menu presents rich Northern and Southern Indian flavours, with new South Indian specialties featuring Andhra Lamb Uttapam and Hyderabadi Pathar Gosht. Exclusive additions include The Viceroy’s caviar selection and signature dishes such as Chandni Chowk ki Aloo Tikki (Potato patties) and Old Delhi Butter Chicken.

Contact +9714 553 7852.

î TWO BIRDS ONE STONE

Situated on the rooftop of the Sheraton Grand Hotel in Dubai, this refined and relaxed neighbourhood destination offers a perfect blend of sophistication and culinary creations inspired by Australia’s social dining culture. Located in the heart of the city’s bustling neighbourhood, it provides a versatile space ideal for unwinding by the pool, enjoying a leisurely lunch, or socialising over dinner and drinks. By day, it serves as a serene retreat, while by night, it transforms into a vibrant social hub. The restaurant features a modern Australian menu with clean, simple flavours using locally sourced ingredients, catering to breakfast, poolside dining, and bar bites.

Visit Instagram (@twobirdsonestonedxb).

î FIVE PALM JUMEIRAH

Experience Dubai’s exhilarating nightlife at The Penthouse, an iconic rooftop venue offering stunning views of the Marina skyline. Helmed by Chef Eric Jung, the restaurant features a delectable new Japanese menu, including highlights such as the Wagyu ribeye A5, complemented by a curated beverage selection. After 10pm, the venue transforms into a lively club, making it the perfect spot for sophisticated dining and highenergy nights out.

Visit thepenthouse.co/dubai.

î SCALINI CUCINA

î JAMAVAR DUBAI

î FLYING ELEPHANT

Hidden behind a discreet entrance on the ground floor of Novotel Dubai Al Barsha, this bar is set to become Dubai’s most talkedabout new venue, inspired by the secretive ‘aunty bars’ of Bombay’s prohibition era. Officially opening in October 2024, this speakeasy offers a blend of theatrical ambience and cutting-edge drinks crafted in collaboration with renowned mixologist Yangdup Lama. The innovative beverage menu features tamarind-infused classics and exotic spices, while the contemporary Indian dishes, such as Truffle mushroom galouti.

Visit novoteldubaialbarsha.com.

î JUN’S

The multi-award-winning restaurant on Downtown Dubai’s Boulevard is now offering a new pre-theatre menu, ideal for starting your evening of entertainment. Led by Chef Kelvin Cheung, known for his third-culture cuisine and compelling stories behind each dish, the menu features a diverse array of flavours from around the world. Located conveniently near Dubai Opera, the restaurant’s upscale offerings cater to various dietary needs, with options such as Rainbow heirloom carrots, Tempura veg & garlic noodles, and Mango panna cotta.

Everyday, from 4-7pm. AED150 per person for two-course menu. Contact +9714 457 6035.

The acclaimed steakhouse on the 68th floor of JW Marriott Marquis Hotel Dubai now offers its business lunch five days a week. The expanded menu features a range of expertly crafted dishes, including signature starters, main courses, and desserts, all set against the stunning Dubai skyline. Highlights include starters such as French onion soup and Maryland crab cake, main courses such as the Stanbroke signature Black Angus filet mignon and truffle gnocchi, and the sumptuous Eton mess and chocolate mousse for desserts.

Every Monday to Friday, from 12pm–3:30pm. From AED125 per person. Contact +9714 414 3000.

î PRIME68

î THE RITZ-CARLTON, JEDDAH

Prepare for an unforgettable dining adventure with the new Evening Brunch at Reyhana. Discover an extensive buffet featuring global flavours, from a tantalising seafood bar and sushi station to pasta and grill stations. Don’t miss the magical Alice in Wonderland-themed Dessert Room, where whimsical sweet treats are complemented by the elegant strains of live violin music, creating an extraordinary brunch experience.

Friday, from 7pm-12am. SAR315 per person. Visit ritzcarlton.com/en/hotels/jedrj-the-ritzcarlton-jeddah.

î NOVIKOV CAFÉ MUSCAT

As the restaurant shifts gears from summer to a new season, look forward to a fresh lunch set menu featuring rotating two-course and three-course options, including their special date cake. Each week brings a new culinary adventure, so there’s always something new to try. Plus, get ready to roll up your sleeves for fun masterclasses led by Chef Marco Lubian, where you’ll get to learn the art behind Novikov’s signature pizzas and pastas.

Visit Instagram (@novikovcafemuscat).

î FAIRMONT DOHA

Enjoy a radiant afternoon tea at Dôme, curated by Executive Pastry Chef Romain Castell, featuring tropical-inspired delicacies. The menu includes rare NEWBY teas such as Moroccan Mint, Masala Chai, and Darjeeling, alongside signature coffees from Cafés Richard.

Daily, from 2-9pm. QAR300. Contact +974 4030 7200.

Tried&

tasted

Our top dining experiences this month

AURA SKYPOOL

Perched 200 metres above the ground on the 50th floor of The Palm Tower, AURA Skypool is not just the world’s highest 360° infinity pool; it’s an architectural marvel that redefines luxury leisure and makes you feel like you’re on top of the world—quite literally. The pool itself wraps around the building, offering uninterrupted panoramic vistas from every angle of the iconic Dubai skyline, Palm Jumeirah, and the Arabian Gulf

Whether you fancy a sunrise yoga session or a night swim under the stars (with a drink in hand, of course), this place has you covered. Plus, keep an eye out for unique events such as wellness workshops—because who doesn’t want to feel zen while floating high above the city?

The highlights

As we settled into our cosy indoor seats, we asked our server for recommendations from the tempting menu. The Korean fried chicken, which arrived first was crisp and

golden, complemented by the sharpness of pickled mooli, while the Prawn toast had a satisfying crunch with a sweet chilli dip for a mild kick. The Dashi-marinated tomato with burrata, pesto, and balsamic pearls provided a fresh tangy bite, while the Balinese satay chicken skewers were tender and rich, complemented by a flavourful peanut sauce.

For mains, the Hong Kong-style noodles were elegantly presented, featuring a vibrant medley of stir-fried chow mein interspersed with a variety of crisp, colourful vegetables, creating a visually appealing yet simple dish. The Spicy tuna roll was beautifully presented, featuring fresh, succulent tuna paired with finely grated carrot and a drizzle of sriracha for a fiery kick.

The King crab salad was a refreshing delight, beautifully composed of thinly sliced kumquat, fennel, and crisp endive, all balanced by a generous dollop of creamy brown crab mayo. Finally, the California maki featured sweet king crab,

refreshing cucumber, and creamy avocado, culminating the meal with a smooth, savoury finish.

Despite eyeing the dessert menu, we had to admit defeat—leaving no room for a sweet ending this time around. Perhaps next time!

Book now Visit auraskypool.com.

ERNST BIERGARTEN

Ernst Biergarten, nestled within the 25hours Hotel One Central, is the place to be this Oktoberfest season, transforming Dubai into a little slice of Bavaria. As you step inside, you’re greeted by a lively atmosphere that captures the spirit of this iconic festival. The interiors are a blend of rustic charm and modern flair, featuring wooden benches, and colourful bunting that set the stage for an authentic experience.

This year’s Oktoberfest at Ernst promises an authentic Bavarian experience, featuring a stellar line-up of live bands flown in from Germany. With its lively atmosphere, delectable German delicacies, and an

impressive selection of hops, it’s the perfect spot to don your dirndl or lederhosen and celebrate this beloved festival in style.

The highlights

At Ernst, the menu is a jubilant tribute to German culinary traditions, sure to have diners exclaiming “Prost!” with every delectable bite. The Wurst trio vom kalb presents an enticing assortment of veal sausage bites, featuring bratwurst, Nuremberg sausage, and a hearty meatloaf. This dish is thoughtfully accompanied by a rich curry sauce, alongside sweet and hot mustard.

For those seeking something equally

satisfying, the Hähnchenschnitzel delivers a crispy breaded chicken escalope, perfectly paired with golden French fries and a savoury beef gravy. Meanwhile, the Nürnberger Rostbratwürstchen offers a more authentic touch, showcasing veal Nuremberg sausages served with tangy sauerkraut, mashed potatoes, and generous portions of beef gravy and mustard—a dish that embodies the spirit of comfort food.

Throughout the evening, we savoured specially brewed hops, which whisked us away to the lively halls of Munich with its rich flavour and smooth finish. The atmosphere was further enlivened by live entertainment; traditional German music filled the air as guests clinked their steins and danced merrily, making it a night to remember.

Book now

Until October 27. Thursday-Sunday. Contact +9714 210 2511.

The Great Grain

From aromatic basmati to nutty wild rice, we delve into the diverse varieties that transform your meals

Basmati Rice

This fragrant, long-grain rice hails from the Himalayan foothills. Prized for its distinct grassy aroma and dry, fluffy texture, basmati remains separate when cooked, making it a versatile choice for many dishes.

Cooking Tip

Use a 1:1.5 ratio of rice to water for perfect results.

Perfect For Pilafs, biryanis, and complementing rich, saucy dishes.

Available In Both white and brown varieties for different nutritional profiles.

Jasmine Rice

Native to Thailand, this fragrant long-grain rice boasts a delicate floral aroma and soft, slightly sticky texture when cooked. It’s an excellent choice for Asian cuisine.

Cooking Tip

Rinse before cooking to remove excess starch.

Ideal With Thai dishes and coconut-based recipes.

Available In White and brown forms, with brown offering more fibre.

Arborio Rice

This medium-grain rice, primarily grown in Italy, is characterised by its high starch content. When cooked, it develops a creamy texture, making it the go-to choice for authentic Italian risotto.

Cooking Tip

Gradually cook with broth to release its starches, ideal for risotto.

Perfect For Creamy dishes, both savoury risottos and sweet rice puddings.

Available In Traditional white arborio or brown arborio in speciality stores.

Wild Rice

A nutrient-dense aquatic grass seed native to North America, wild rice offers a nutty, earthy flavour. Its distinctive long, dark grains and chewy texture set it apart from other rice varieties.

Cooking Tip

Boil for about 45 minutes, then drain and fluff, or use a 1:3 ratio of rice to water.

Ideal With Roast, braise or sauté pheasant, being careful to avoid overcooking due to its leanness.

Available In True wild rice and cultivated varieties, with slight differences in cooking time.

Brown Rice

This whole grain rice retains its bran and germ layers, offering a nutty flavour, chewy texture, and higher nutritional value compared to white rice.

Black Rice

Also known as forbidden rice, this variety turns deep purple when cooked. It offers a slightly sweet, nutty flavour, chewy texture, and high levels of antioxidants.

Cooking Tip

Use a 1:2.25 ratio of rice to water, simmer for 45 minutes, then rest for 10 minutes.

Perfect For Salads, stir-fries, and grain bowls. Complements beans and vegetables.

Available In Long-grain, medium-grain, or shortgrain varieties.

Cooking Tip

Rinse thoroughly, use a 1:1.75 ratio of rice to water, simmer for 30 minutes.

Ideal With Salads, grain bowls, and Asian-inspired dishes.

Available In Whole grain form or blends with other rice types.

Red Rice

This visually striking variety has a reddish-brown hue and a nutty flavour. Its texture is slightly chewy, similar to brown rice but with a more pronounced taste.

Cooking Tip

Use a 1:2 ratio of rice to water, simmer for 40 minutes, then rest for 10 minutes.

Perfect For Salads, pilafs, and Buddha bowls. Complements Mediterranean flavours.

Available In Bhutanese red or Camargue red rice varieties.

Parboiled Rice

Also known as converted rice, this variety is partially boiled in its husk before milling. It retains more nutrients than white rice and has a firmer, less sticky texture when cooked.

Cooking Tip

Use a 1:2 ratio of rice to water, simmer for 20-25 minutes, then rest for 5 minutes.

Ideal With Pilafs, casseroles, and dishes where distinct grains are desired.

Available In White and brown versions, with varying grain lengths.

Waste fewer

1Store raw potatoes in a breathable bag in cool, dark place. Leftover cooked ones will keep chilled in an airtight container for up to four days.

2 Potatoes freeze well – boil until just tender, spread out on a tray to cool, then freeze until solid. They’ll then keep in a freezerproof container or food bag for up to three months. Cook straight from frozen for roast potatoes, blend into soups and sauces, or defrost fully and mash.

3 Potato peels can also be frozen – scrub well, then store in a freezerproof container for up to three months. Add to soups and sauces straight from frozen to provide extra body and thickness

4 If your potatoes have sprouted or have green bits, remove and discard these using a small sharp knife before cooking with them

5 Potato peel crisps

For a quick and easy snack, toss potato peels with a splash of veg oil, some seasoning and dried herbs, then air-fry at 180C for 8-10 mins, tossing often until crispy.

6 The Food Standards Agency has recently updated its advice, and now recommends storing your potatoes in the fridge if you have a glut that you won’t be able to get through quickly. This will help preserve them for longer.

Each month we highlight a commonly wasted ingredient and share tips on extending its life and what to cook with it

7 Add leftover mash to pancakes, fishcakes, bread or even cake. We use it in our 5-star gluten-free lemon drizzle cake (find it at goodfoodme. com). Mash also freezes well.

8 Making a hash is a great way to use up leftover cooked potatoes for a light supper or weekend brunch. For over 30 hash ideas, including our halloumi hash and chorizo & kale hash with eggs, search ‘hash recipes’ at goodfoodme.com, and try our basic corned beef recipe (see no.9).

9 Corned beef hash

Fry 1 chopped onion in 2 tbsp veg oil for 3-4 mins, add 500g chopped leftover potatoes and 340g can of corned beef and press with a spatula to crisp up for 5 mins. Turn, add 2 tbsp Worcestershire sauce and fry for another 5 mins.

10

Toss leftover boiled potatoes (new potatoes work well) in salad dressing and leave to absorb for 5 mins, then stir in your choice of salad ingredients for a quick lunch

midweek meals

plant-based plan

Going meat-free Monday to Friday? You’ll not look back with these delicious dinners that you can prep in minutes

recipes HELENA BUSIAKIEWICZ photographs HANNAH TAYLOR-EDDINGTON

Super-green tofu curry

Katsu aubergine noodles

Super-green tofu curry

SERVES 4 PREP 15 mins

COOK 30 mins EASY V

280g firm tofu, cut into small triangles

2 tbsp vegetable oil

2 tsp coriander seeds

2 tsp cumin seeds

2 cardamom pods, seeds bashed

10g ginger, peeled and roughly chopped

1 onion, finely chopped

2 garlic cloves, roughly chopped

400g spinach

10g coriander, roughly chopped, plus extra whole leaves to serve

Katsu aubergine noodles

Lentil noodles provide extra protein, but you can swap them for rice if you prefer. The ginger really makes this recipe, so don’t be tempted to use less.

SERVES 2 PREP 20 mins

COOK 40 mins EASY V

4 tbsp vegetable oil

1 onion, finely chopped

2 carrots, finely chopped

2 garlic cloves, grated

20g ginger, peeled and grated

1 tbsp medium curry powder

1 tbsp soy sauce

1 tsp maple syrup

400ml can coconut milk

3 tbsp cornflour

100g panko breadcrumbs

2 aubergines, cut into 1.5cm-thick slices

250g lentil noodles

1 spring onion, finely sliced pickled ginger, to serve (optional)

2 x 250g pouches cooked brown & wild rice mix, to serve

1 Pat the tofu dry with kitchen paper, then heat 1 tbsp oil in a large, deep frying pan over a medium heat. Fry the tofu for 3-4 mins, or until golden on each side. Remove from the pan using a fish slice and set aside to drain on kitchen paper.

2 Pour the remaining oil into the pan, then scatter in the coriander seeds, cumin seeds and cardamom and cook for 2-3 mins until popping.

3 Add the ginger, onion and garlic and cook for 10-12 mins more until golden at the edges. Turn the heat to low and add the spinach, a handful

1 Heat 2 tbsp oil in a large, deep frying pan over a medium-low heat and cook the onions and carrots for 15 mins until starting to soften.

2 Add the garlic, ginger and curry powder and cook for 2 mins more, or until fragrant. Pour in the soy, maple syrup and coconut milk, then swill out the coconut can with a splash of water and pour that in, too.

3 Bring to the boil, then reduce the heat and bubble for 10-15 mins until thickened. Season. Blitz until smooth using a hand blender. The sauce can will keep chilled for up to two days. leave to cool first. Reheat until piping hot. Keep warm over a low heat.

4 Heat the remaining oil in a medium frying pan over a mediumhigh heat. Mix the cornflour with just enough water to make a slurry. Tip the breadcrumbs onto a shallow plate. Dunk the aubergine slices in the slurry, then the breadcrumbs, coating well on both sides. Fry the aubergine slices in the hot oil for

at a time and stir to wilt. Remove from the heat. Tip the spinach mix, the coriander and 300ml water into a high-powered blender and blitz until completely smooth. Pour the mixture back into the pan and season with salt. Bring to a simmer.

4 Tip in the fried tofu and cook for 4-5 mins, or until the tofu has warmed through. Season, then spoon over the wild rice and scatter over the coriander leaves to serve.

3-4 mins on both sides until golden and crisp, then remove from the pan using a slotted spoon and drain on kitchen paper. Season with salt.

5 Cook the lentil noodles following pack instructions, then divide between two bowls. Top with the sauce, aubergine slices, spring onion and pickled ginger, if using.

GOOD TO KNOW vegan

of 5-a-day

use it up

Spring onion oil If you have any left over, finely chop 100g spring onions, 3 garlic cloves and a thumb-sized piece of ginger. Put in a heatproof bowl. Heat 6 tbsp veg oil in a small pan and, once shimmering, pour into the bowl. Season and stir. Use to drizzle over stir-fries or stir into salad dressings.

Smoky vegan ‘chicken’ & chickpea wraps

SERVES 4 PREP 10 mins

COOK 25 mins EASY V

2 tbsp vegetable oil

250g vegan ‘chicken’ pieces

1 red onion, finely sliced

2 garlic cloves, finely chopped

2 tbsp chipotles in adobo

1 tbsp fajita seasoning

540g jar chickpeas, drained

½ lime, sliced into thin wedges

4 tortilla wraps

For the guacamole

1 ripe avocado, peeled, stoned and halved

10g coriander, roughly chopped

½ lime, juiced

1 tsp chilli flakes

1 For the guacamole, scoop the avocado flesh into a bowl and mash, then stir through half the coriander and the lime juice. Season with the chilli flakes and some salt and pepper. Chill until needed.

2 Heat the oil in a large frying pan over a medium heat and, once shimmering, cook the vegan ‘chicken’ pieces for 2-3 mins, stirring often until golden on both sides. Season and remove to a bowl.

3 Fry the red onion and garlic in the pan for 8-10 mins until golden at the edges. Add the chipotles in adobo and the fajita seasoning, then the chickpeas and cooked vegan ‘chicken’ pieces, mixing well.

4 Cook for 5 mins until everything is piping hot. Season well, then

remove from the heat and squeeze over a lime wedge.

5 Fill the tortilla wraps with the vegan ‘chicken’ filling, guacamole and remaining coriander. Serve with the lime wedges for squeezing over. GOOD TO KNOW vegan

Turmeric & lemon

cauliflower bowl

You can roast the cauliflower in the air-fryer, if you have one.

SERVES 2 with leftovers

PREP 10 mins COOK 35 mins EASY V

650g cauliflower, cut into florets

4 tbsp olive oil

2 tsp ground turmeric

2 tsp cumin seeds

125g kale, stalks removed, roughly chopped

1 lemon, juiced

250g pouch cooked quinoa & lentils

4 tbsp coconut yogurt

3 tbsp mixed seeds (we used hemp, sunflower and pumpkin)

1 Heat the oven to 190C/180C fan/ gas 6. Tip the cauliflower florets and any leaves into a large bowl,

then drizzle over 2 tbsp of the olive oil. Toss with the turmeric and cumin seeds along with some salt and pepper, then spread out over a baking tray lined with baking parchment. Roast for 25-35 mins until golden and tender.

2 After 10 mins, tip the kale into a large bowl and massage in the remaining oil and some seasoning. Spread out over a large baking tray and bake for the final 10 mins, or until crisp. Cool on the tray. Squeeze the lemon juice over the cauli.

3 Cook the quinoa and lentil mix following pack instructions, then divide between two bowls. Top with the cauliflower, kale, coconut yogurt and seeds. Leftovers will keep chilled for up to four days.

use it up

Coconut & raspberry ice lollies Blitz 150g raspberries with 3 tbsp icing sugar in a food processor or blender, then mix in 450g coconut yogurt that may be left over from this recipe. Spoon the mixture into ice lolly moulds, put a lolly stick in each, and freeze overnight.

Roasted red pepper pasta

Using silken tofu as a pasta sauce might feel strange, but it creates creaminess without dairy. Don’t be tempted to use firm tofu, as it won’t work in the same way.

SERVES 4 PREP 5 mins COOK 15 mins EASY V

300g pasta (we used penne)

200g jar roasted red peppers

290g silken tofu, drained

2 tbsp nutritional yeast

2 tsp low-sodium soy sauce

½ lemon, juiced 10g chives, finely sliced (optional)

1 Cook the pasta in a large pan of boiling salted water following pack instructions. Put the peppers, tofu, nutritional yeast, soy sauce and lemon juice in a high-powered blender and blitz until completely smooth. Pour into a saucepan over a medium heat and warm through.

2 Once the pasta is cooked, transfer to the saucepan using a slotted spoon, and mix well. Season lightly, then divide between two bowls and sprinkle over the chives, if using.

GOOD TO KNOW vegan

use it up

Red pepper & chilli jam sandwich

Cook 4 leftover jarred red peppers in a hot griddle pan until char marks appear on each side. Toast 2 slices of ciabatta, then spread over 1 tbsp chilli jam. Top with the peppers and a handful of rocket. Sandwich with the other ciabatta slice, then cut in half and serve.

Ready for Sunday Roast?

Bull & Bear’s hearty dining experience transforms an ordinary weekend into a memorable celebration

Few experiences capture the essence of weekend indulgence quite like a Sunday roast. This cherished tradition embodies the very spirit of leisurely gatherings with family and friends. Now, nestled in the bustling heart of Dubai’s financial district, Bull & Bear at the Waldorf Astoria DIFC has reimagined this time-honoured custom, offering a refined yet traditional British dining experience.

At the heart of this dining experience lies an assortment of classic roasts. Picture a succulent prime rib eye of beef, its juices glistening under soft lights, or perhaps a tender roast chicken, with golden, crispy skin and perfectly seasoned meat.

A roast is only as good as its supporting cast, and here Bull & Bear truly excels. Roast potatoes, infused with garlic and thyme, offer a crisp exterior and fluffy heart, while Yorkshire puddings rise to golden perfection. The pièce de résistance? A rich bone marrow gravy that brings all the elements together. For those seeking plant-based alternatives, the roast za’atar cauliflower stands proudly alongside its meaty counterparts. The menu extends further, offering a succulent mixed roast, a perfectly prepared lamb rack, and a juicy corn-fed chicken, ensuring every palate is catered for.

As you dine, let the soulful sounds of live music brighten up your afternoon experience. Whether you’re a homesick Brit craving a taste of home or a food lover searching for the perfect lunch in the city, Bull & Bear’s Sunday Roast awaits.

MAKE A RESERVATION

Every Sunday from 1-4pm. Prices start from AED 105, with exclusive drink packages available, including Free Flow beverages for AED 225 per person, or any four drinks from a specially curated selection for AED 149. Visit bullandbeardifc.com or contact +9714 515 9888.

holiday classics

Relive a recent summer getaway with beachside classics you can whip up in minutes recipes

SILVANA FRANCO

Air-fryer spinach & feta filo parcels

These Greek-inspired pastry parcels are ideal for a light dinner served with a salad, or enjoy them on their own as a snack.

SERVES 4 PREP 20 mins

COOK 20-25 mins EASY

knob of butter

1 large onion, finely chopped

2 garlic cloves, finely chopped

500g frozen spinach, defrosted and chopped

1 egg, beaten

100g feta, finely crumbled

1 tbsp dill or parsley, chopped

4 filo pastry sheets

olive oil spray

1 tsp sesame seeds or nigella seeds

1 Heat the butter in a large frying pan and cook the onion and garlic for 5-10 mins until softened and golden. Transfer to a large bowl.

2 Squeeze the excess water out of the spinach, then add to the bowl along with the egg and mix well to combine Season, then stir in the feta and herbs.

3 Spray a sheet of filo with olive oil, then layer a second sheet on top. Cut in half lengthways to make two 15cm-wide strips. Place a quarter of the filling at the top of each strip and fold over diagonally to make a triangle, then continue to fold

over down the length of the pastry. Repeat with the remaining filling and pastry to make 4 parcels. Spritz the parcels with more oil, then scatter with the seeds.

4 Heat the air-fryer to 180C and bake the parcels for 12-14 mins until crisp and golden.

Air-fryer

pork & potato kofta

Different versions of kofta are found across the Eastern Med and they’re so easy to make at home. If you prep the mixture ahead of time, then dinner can be ready in just 15 minutes. We’ve used potato to make the meat go further.

SERVES 4 PREP 25 mins

COOK 15-18 mins EASY

500g pork mince

1 large red potato (about 250g), scrubbed and coarsely grated

1 red onion, coarsely grated

2 large garlic cloves, finely grated

1 tsp cumin seeds

2 tsp smoked paprika

1 tsp chilli flakes

25g fresh parsley, finely chopped olive oil spray, for the air-fryer

For the grain salad

150g bulgur wheat or couscous

1 tbsp olive oil

1 lemon, cut into six wedges

1/2 cucumber, diced

4 tomatoes, chopped

2 tbsp fresh mint or coriander, leaves picked and roughly chopped

200g tub of whipped feta, tzatziki or hummus, to serve

1 To make the salad, put the bulgur wheat or couscous in a heatproof bowl and pour over 300ml boiling water from the kettle. Cover with a plate and set aside until softened.

2 Heat the air-fryer to 190C. Put the pork mince in a large bowl and add the grated potato, onion and garlic, cumin seeds, smoked paprika, chilli, parsley and some salt and pepper. Mix well to combine, then divide into eight evenly-sized balls.

3 Firmly squeeze each meatball into a sausage shape, don’t worry if they aren’t perfectly regular. Put in the air-fryer basket, spray with oil and cook for 15-18 mins, turning halfway until browned and completely cooked through.

4 To make the salad dressing, stir the olive oil and the juice from two of the lemon wedges into the bulgur wheat along with some salt and pepper. Mix in the cucumber, tomatoes and herbs, and divide between serving plates. Top the salad with the kofta and serve alongside the dip of your choice and the remaining lemon wedges.

GOOD

Air-fryer smash burgers with cheese & bacon

Using an air-fryer means the patties develop a lovely caramelised crust while remaining tender and juicy in the middle.

SERVES 4 PREP 10 mins

COOK 20 mins EASY

8 rashers streaky smoked bacon

500g beef mince (around 15% fat)

8 cheese slices

To serve

4 seeded brioche buns curly leaf or butterhead lettuce leaves

2 tomatoes, sliced pickled gherkins, sliced crispy onions mustard, ketchup and/or burger sauce, to serve

1 Heat the air-fryer to 200C. Cook the bacon for 8-9 mins, turning once, until crisp, then transfer to kitchen paper.

2 Season the mince with salt and pepper, then quickly shape into 4 even-sized balls, taking care not to over-handle the meat. Place a ball on a sheet of baking parchment, then using a flat meat mallet or a potato masher, flatten the balls into 1cm-thick patties –they need to be wider than the bun you’re serving them on as they will shrink a little during cooking. Repeat to make 4 burgers.

3 Air-fry the burgers for 8-10 mins, turning once until browned and cooked through. Lay a slice of

cheese on each burger then top with the crispy bacon. Return to the air-fryer for 1 min until the cheese has melted.

4 Split open the buns and arrange the lettuce and tomatoes on the bases. Top with the smash burgers and garnish with sliced gherkins, a sprinkle of crispy onions and your choice of sauce.

Air-fryer loaded frittata with bacon & cheddar

Serve this hot for a winning family dinner alongside a dressed green salad, or cold as part of a Spanishstyle tapas spread.

SERVES 2 PREP 5 mins

COOK 20-25 mins EASY

6 rashers streaky smoked bacon

1 tsp olive oil

4 eggs

1 slice of white bread, torn into small pieces, or 40g fresh white breadcrumbs

2 tbsp finely chopped parsley or chives, plus extra to serve 1/2 tsp chilli flakes (optional) 40g mature cheddar, grated

1 Heat the air-fryer to 200C. Arrange the bacon in a small non-stick baking tin (or use two individual tins) and cook for 5-7 mins until golden but not too crisp. Remove the bacon to a plate lined with kitchen paper to drain, then drizzle the olive oil into the tin.

2 Meanwhile, beat the eggs in a bowl and stir in the breadcrumbs,

parsley, chilli flakes (if using), most of the cheese and some seasoning.

3 Reduce the air-fryer temperature to 170C. Pour the egg mixture into the tin and cook for 8-12 mins until the frittata is golden and set.

4 Roughly chop the bacon, then sprinkle this over the cooked frittata along with the reserved cheese. Return to the air-fryer for 1-2 mins until the cheese has melted. Sprinkle over some parsley and serve straightaway

PER SERVING 468

Quick & clever

Whip up your own delicious creations with no churning required thanks to these recipes recipes AILSA BURT photographs HANNAH TAYLOR-EDDINGTON

Banana, chocolate & tahini cheat’s ice cream

SERVES 6-8 PREP 15 mins plus at least 1 hr freezing COOK 20 mins

EASY V ❄

8 large ripe bananas, cut into chunks

80-120ml milk

For the toppings

100ml tahini

80ml maple syrup

1 tsp vanilla extract

50g cocoa powder

pinch of espresso powder (optional)

4 large ripe bananas, peeled and sliced

1 Stir the tahini to loosen, then mix with the syrup, vanilla and 120ml hot water in a heatproof bowl. Sift in the cocoa and espresso, if using. Stir in a pinch of salt until smooth, adding a splash more hot water to loosen, if needed.

2 Put the banana chunks on a tray. Freeze for 1 hr, then blitz in a food processor until smooth with enough milk to create a creamy texture. Will keep frozen for three months.

3 Top the banana ice cream with the tahini sauce and banana slices.

Extra sauce will keep in an airtight container at room temp for four days

Cookies & cream no-churn ice cream

SERVES 8-10 PREP 10 mins plus at least 6 hrs freezing COOK 5 mins

EASY V ❄

150g speculoos biscuits

100g speculoos biscuit spread

600ml double cream

250ml condensed milk

2 tsp vanilla extract

1 Tip the biscuits into a food processor or bowl. Blitz or bash using a rolling pin to fine crumbs. Warm the spread in a small pan over a low heat until melted, then cool slightly. Or, melt in a heatproof bowl in short blasts in the microwave.

2 Whisk the double cream to soft peaks using an electric whisk, then gently fold in the condensed milk, vanilla and crushed biscuits. Pour the mixture into a 1.2-litre loaf tin or freezerproof container, then pour over the melted speculoos spread and gently swirl in using a cutlery knife to create a marbled effect. Cover and freeze for at least 6 hrs, or ideally overnight. Will keep frozen for three months. Remove from the freezer 5 mins before scooping, and serve topped with a sprinkle of sea salt flakes, if you like.

Cherry & pistachio no-churn ice cream

SERVES 8-10 PREP 5 mins plus at least 6 hrs freezing COOK 15 mins EASY V ❄

500g fresh cherries, pitted 1 lemon, zested and juiced

50g caster sugar

1 tsp cornflour

600ml double cream

3 tbsp pistachio butter

250ml condensed milk

50g pistachios, shelled, toasted and finely chopped

1 Tip the cherries, lemon zest and juice, the sugar and cornflour into a pan. Cook over a medium heat for 12-15 mins until bubbling, reduced and thickened. As the cherries cook, lightly mash using a wooden spoon to break them up. Cool completely.

2 Whisk the cream and pistachio butter to soft peaks using an electric whisk, then fold in the condensed milk. Pour into a 1.2-litre loaf tin or freezerproof container, then swirl in the cooled cherries using a cutlery knife. Scatter over the pistachios, cover and freeze for at least 6 hrs, or ideally overnight. Will keep frozen for three months. Remove from the freezer for 5 mins before scooping. GOOD

One base

Make a batch of ragu on the weekend, then use it to make speedy meals on busy weeknights recipes AILSA BURT photographs MAJA SMEND

THE BASE

Mushroom, lentil & beef ragu

We’ve bulked this ragu out with lentils and mushrooms to make it budget-friendly and better for you. The key to a good ragu is to take your time with each step, building layers of flavour.

MAKES enough for 3 meals (about

2kg ragu) PREP 25 mins plus soaking

COOK 3 hrs 50 mins EASY ❄

15g dried porcini mushrooms

4 tbsp rapeseed oil

800g stewing beef, cut into chunks

300g chestnut mushrooms, roughly chopped

1 large onion, finely chopped

2 carrots, finely chopped (about 300g)

2 celery sticks, finely chopped

7 garlic cloves, finely chopped

100g tomato purée

400g can lentils, drained and rinsed

500ml beef stock

large knob of butter

1 parmesan rind (optional)

1 Tip the dried mushrooms into a small heatproof bowl and cover with 250ml boiling water. Leave to soak for 20-30 mins until soft. Meanwhile, heat 2 tbsp of the oil in a large flameproof casserole dish over a medium-high heat and, once hot, stir in the beef and brown all over until deeply browned, about 10-12 mins. Remove to a bowl using a slotted spoon. Heat 1 tbsp of the remaining oil in the pan and cook the chestnut mushrooms for 8-10 mins until deeply browned, then remove to the bowl with the beef. Add the final 1 tbsp oil to the pan, reduce the heat to medium-

low, and cook the onions, carrots and celery with a pinch of salt for 10-12 mins until starting to soften.

2 Drain the rehydrated mushrooms and roughly chop. Add to the onion mixture along with the garlic and tomato purée. Cook for 3-4 mins, then tip in the lentils, stock, butter and parmesan rind, if using. Bring to a simmer, then cover with a lid.

Simmer over a low heat for 3 hrs until the beef is very tender and falls apart when pressed with the back of a spoon. Season to taste.

Alternatively, you can cook in a pressure cooker on high pressure for 1 hr. Once cool, will keep in an airtight container in the fridge for up to five days, or in the freezer for up to three months. GOOD TO KNOW 1 of 5-a-day

MEAL ONE

Beef, mushroom & marsala stroganoff with herby mash

SERVES 4 PREP 20 mins

COOK 25 mins EASY ❄

1kg floury potatoes (we used Maris Piper), roughly chopped

50g butter

100ml milk

1 tsp celery salt (optional)

100ml soured cream

handful of soft herbs (we used chives, parsley and dill)

1 tbsp rapeseed oil

1 onion, finely chopped

275g portobello mushrooms, sliced

½ tsp smoked paprika

100ml marsala

800g leftover ragu

2 tsp Dijon mustard

50ml double cream

1 Put the potatoes in a pan of salted water, bring to the boil and cook for 10-12 mins until a sharp knife can slide in easily. Drain and leave to steam-dry in the colander for 5 mins. Add the butter to the pan along with the milk and celery salt, if using, as well as a good crack of black pepper. Gently heat until the butter has melted, then return the potatoes to the pan and mash well. Stir in the soured cream and most of the herbs, and season to taste.

2 Meanwhile, heat the oil in a large frying pan over medium heat and cook the onions and mushrooms for 10-12 mins until turning golden at the edges. Mix in the paprika, marsala, leftover ragu and a splash of water. Bring to a simmer and cook for 5-7 mins until piping hot. Once cool, will keep frozen for up to three months. Reheat until piping hot. Stir in the mustard and double cream, then season to taste. Serve spooned over the herby mash with the remaining herbs scattered over.

MEAL TWO

Harissa beef & tomato bulgur

SERVES 4 PREP 20 mins

COOK 20 mins EASY

1 tbsp olive oil

1 red onion, finely chopped

300g butternut squash, chopped

2 tbsp tomato purée

2 tsp ground cumin

½ tsp ground cinnamon

250g bulgur wheat

250g vine tomatoes, roughly chopped

800ml vegetable stock

1-2 tbsp harissa (depending on how spicy you like it)

800g leftover ragu

small handful of mint leaves

25g pine nuts, toasted lemon wedges and natural yogurt, to serve

1 Heat the oil in a saucepan over a medium heat and fry the onion and squash with a pinch of salt for 5-7 mins until beginning to soften. Mix in the spices, bulgur, tomatoes and stock. Season well and bring to a simmer, then bubble for 7-9 mins until tender, adding a splash of water if needed.

2 In a second pan, stir together the harissa, ragu and a generous splash of water, then bring to a gentle simmer and cook for 7-9 mins until piping hot.

3 Serve the tomato bulgur with the harissa beef and top with a scattering of mint and pine nuts Add lemon wedges and yogurt on the side, if you like.

MEAL THREE

Black bean & spicy beef pasta

If cooking for youngsters, you can leave out the chipotle paste.

SERVES 4 PREP 15 mins

COOK 15 mins EASY

300g pasta shells

1 tbsp rapeseed oil

5 spring onions, finely sliced

2 garlic cloves, crushed

400g can black beans, drained and rinsed

3 roasted red peppers from a jar, drained and finely chopped

200g sweetcorn (canned or frozen)

25g taco seasoning

1 tbsp chipotle paste (optional)

400g leftover ragu

50ml double cream

100g mature cheddar, grated small handful of parsley

1 Cook the pasta for 2 mins less than the pack instructions, then drain and set aside. Meanwhile, heat the oil in a large frying pan over a medium heat and cook the spring onions and garlic for 2-3 mins until fragrant.

2 Tip in the black beans, red peppers, sweetcorn, taco seasoning and chipotle paste, if using. Fry for 2 mins, mixing well before stirring in the leftover ragu and a splash of water. Bring to a simmer and cook for 5-7 mins until the sauce is piping hot. Stir in the double cream and cooked pasta, and season to taste. Serve with the cheese and parsley scattered over.

MELISSA THOMPSON

Cooks books

Our columnist explores the art of dinner party menus using Share from MasterChef semi-finalist

recipe NISHA PARMAR

If reaching the semi-finals of MasterChef does not give you confidence in Nisha Parmar’s cooking, then the fact she caters dinner parties for celebrities including Joe Wicks, Alesha Dixon and Trevor Nelson might.

Nisha’s debut cookbook, Share: Asian-inspired Dinner Party Dishes, is an ode to the dinner party. And as a seasoned pro in the artform that often strikes fear into the heart of anyone who dares host one, she’s a woman I’m happy to let lead the way.

Although she has cooked since childhood – with her veggie lasagne being so legendary within her family it was used to entice visitors – Nisha went into banking.

In 2018 she appeared on MasterChef and reached the semi-finals, before returning to her day job. But the disenchantment was real. She wanted to cook, not bank. It was only when a colleague asked her to cater a dinner party for 16 that Nisha saw a way out. The rest is history.

She counts exercise guru Joe Wicks, singer Ellie Goulding (and many other celebrities she’s not allowed to mention) as her clients, who book Nisha to come and create a bespoke dinner in their home.

In Share, Nisha explains her experiences and tips, as well as menu plans. The main considerations about dinner parties, she says, are numbers, time and season. Bigger parties tend to feature a grand centrepiece and lots of side dishes, while a smaller group might feature different courses.

But one of Nisha’s main approaches is not allowing herself to be tied to a certain nation’s cuisine for all the courses. She is happy to create something “globally disjointed” so long as all elements deliver on flavour, texture and colour. I like that.

Nisha Parmar

And so the book goes. We have red Thai arancini, combining Thailand and Italy. Japan and Mexico expressed in nori tostadas with tajin pepper sauce. Korea and South Asia represented with kimchi pakoras with gochujang yogurt. They may be unusual combinations, but I want to cook them and can imagine they’re delicious. And surely that’s the point?

Nisha is bold in her approach, paying no heed to strict culinary pairings. It’s this sort of thing that excites me, so long as it’s done respectfully. I could imagine serving Bombay crab crumpets with avocado chutney and poppadom crumbs at a dinner party. And I can picture the joyful faces of my imaginary guests as I served up a butter chicken sphere. Murgh makhani is already amazing, but that sauce served with a croquette-kyiv-cutlet mash-up that’s then breadcrumbed and deep-fried? Sign me up.

There is one dish that has drawn more attention to Nisha’s cooking than any other – it’s what her guests always request. Again it’s a mash-up of influences, and it sounded amazing from the moment I heard it: chilli paneer dumplings.

I love making dumplings – I find the process really therapeutic. These came together like a dream and once cooked, I studied them in triumph. They are a beauty to behold. As for the taste, my whole family wolfed them down, including my six-year-old (though I held back on the chilli oil for her).

I feel these dumplings represent Share perfectly. A combination of different cuisines, unified through great flavour and technique to bring out the best of all the different influences. There is so much more I want to try from the book now, and come the next dinner party, my guests are in for a treat.

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 Share: Asianinspired Dinner Party Dishes by Nisha Parmar and not retested by us.

Chilli paneer dumplings

I wanted to turn the elements of the Indo-Chinese dish chilli paneer into one of my favourite things of all – a dim sum-style dumpling. Nisha

MAKES 30 PREP 30 mins

COOK 35 mins MORE EFFORT V

4 tbsp vegetable oil

1 tbsp ginger and garlic paste

5 spring onions, finely chopped

2 romano red peppers, deseeded and finely diced

100g mangetout, thinly sliced

1 tbsp light soy sauce

1 tsp dark soy sauce

1 tsp white pepper

230g firm paneer, grated

5 tbsp chinkiang black vinegar

3 tbsp kecap manis

30 gyoza wrappers cornflour, for dusting

5 tbsp crispy chilli oil coriander cress, to serve

1 Heat the oil in a frying pan or wok, stir-fry the ginger and garlic paste over a medium-high heat for 20 seconds, then add the spring onions, peppers and mangetout and stir-fry for 4 mins. Add both the soy sauces, white pepper and 1/2 tsp salt, then remove from the heat and set aside to cool. Mix through the grated paneer and check for seasoning. Mix the black vinegar and kecap manis together in a bowl, then set aside.

2 Spoon 1 heaped tsp of the filling onto the middle of each gyoza skin. Pleat the sides in a circular motion around the filling until all the edges come into the middle. Pinch the top to seal, place onto a plate dusted with cornflour and continue until everything is used up. Cover the dumplings with a damp tea towel to stop them drying out. Will keep chilled for up to eight hours. They can also be half-steamed, then reheated in the steamer when guests arrive. In batches, arrange the dumplings in a steamer and steam for 10 mins over a high heat.

3 Add 1 tsp of the soy-kecap manis mixture to each bowl, arrange 3-5 dumplings on top and spoon over 1 tsp crispy chilli oil. Garnish with coriander cress and serve.

PER DUMPLING 88 kcals • fat 5g • saturates 2g • carbs 8g • sugars 2g • fibre 0.4g • protein 4g • salt 0.5g

That’s a wrap!

Enjoy this winning chicken fajita dinner

recipe HELENA BUSIAKIEWICZ photograph CHELSEA BLOXSOME

Crispy chipotle chicken fajitas

SERVES 4 PREP 15 mins

COOK 30 mins EASY

3 large chicken breasts

50g plain flour

1 tsp smoked paprika

1 tsp garlic granules

1 egg, beaten

2 tbsp chipotle paste

100g panko breadcrumbs

5 tbsp vegetable oil

1/2 onion, sliced

3 garlic cloves, sliced

1 tbsp tomato purée

2 red peppers, sliced

mini tortilla wraps and soured cream, to serve

For the salsa

170g small sweet tomatoes, such as Datterini, finely chopped

1 lime, juiced

1/2 onion, finely chopped 10g coriander, roughly chopped

1 green chilli, finely chopped 200g canned sweetcorn, drained

1 To make the salsa, mix all the ingredients in a small bowl and season with salt. Set aside.

2 Lay the chicken on a chopping board, then cover. Flatten to an even thickness by lightly bashing with a rolling pin or pan

3 Tip the flour onto a plate and mix with the smoked paprika, garlic granules and a good pinch of salt. Beat the egg in a bowl with 1 tbsp of the chipotle paste. Scatter the breadcrumbs on a second plate. Dip the chicken in the seasoned

flour, followed by the egg, then the breadcrumbs, until well coated.

4 Heat 1 tbsp of the veg oil in a large frying pan. Scatter in the onion and cook for 10 mins, until beginning to soften. Add the garlic and cook for 2 mins, then squeeze in the tomato purée and remaining 1 tbsp chipotle paste. Stir to combine, then tip in the peppers. Season and fry for 8-10 mins until softened. Remove and place in a serving dish. Wipe out the pan.

5 Pour the remaining oil into the pan. Lower in the chicken gently and cook for 4 mins on each side, until golden and cooked through. You may need to do this in batches. Drain on kitchen paper, then slice on an angle.

6 Load up the tortilla wraps with the salsa, chicken, veg and soured cream, or any other toppings of your choice.

Tom Kerridge

Fakeaway

Usher in the new season with a warming curry infused with aromatic (and sometimes fiery) spices, shared by contributors from around the world photographs CHELSEA BLOXSOME

savour the flavour FEEL THE HEAT

Rahel’s gulai ayam (Indonesian chicken curry)

A west Sumatra specialty, gulai is one of Indonesia’s premier curry dishes. Don’t let the extensive ingredient list – which varies widely – scare you. It’s a lot easier to prepare than you may think, and the results are always worth it. You’ll get lost in the deep flavours from the aromatic herbs and spices. Rahel Stephanie

SERVES 6 PREP 15 mins

COOK 30-40 mins EASY ❄

12 bone-in chicken thighs

1 lime, juiced

2 tbsp rapeseed, sunflower or vegetable oil

3 lemongrass stalks, bruised and tied together

6 lime leaves, torn

1 cinnamon stick

3 cardamom pods, seeds crushed

1 star anise

2 tsp ground coriander

½ tsp ground nutmeg

½ tsp ground cumin

½ tsp ground turmeric

50g coconut palm sugar (ideally Indonesian), or coconut sugar

1 tsp tamarind paste

400ml coconut milk

steamed white rice, to serve

For the bumbu (spice paste)

4 garlic cloves

3 banana shallots or 6 small Asian shallots, peeled

3-4 large red chillies, trimmed

2½cm piece of ginger, peeled

1cm piece of galangal, peeled

5 candlenuts or macadamia nuts

1 Put the chicken in a large bowl. Season with salt, pepper and the lime juice. Set aside.

2 For the bumbu, peel the garlic and tip into a medium food processor along with the other ingredients, then blend until smooth.

3 Heat the oil in a large saucepan or wok over a medium heat and fry the bumbu spice paste, lemongrass, lime leaves, cinnamon, cardamom, star anise and ground spices for about 5 mins, or until fragrant.

4 Add the chicken and stir to coat in the spices. Continue cooking for about 2-3 mins, then add the coconut sugar, tamarind and 200ml water. Season, stir and bring to the boil, then reduce the heat to a simmer. Cover and cook for 15 mins.

5 Tip in the coconut milk and simmer for 15 mins more until the chicken is cooked. Remove from the heat and serve with steamed rice. Once cool, will keep frozen for two months. Defrost thoroughly and reheat until piping hot.

GOOD

Rahel Stephanie is an Indonesianborn chef and host of supper club Spoons. @eatwithsp00ns

Soha’s koftet roz (Egyptian rice meatballs)

This is a very popular dish in Egypt, spiced kofta meatballs in a tomato-based sauce – our version of a curry, if you like. For many, including myself, it’s a nostalgic meal from childhood in Egypt, but it’s also adored by adults and regarded as an epitome of Egyptian comfort food. Soha Darwish

SERVES 4 PREP 30 mins

COOK 25 mins EASY ❄

1 large onion, grated

2 garlic cloves, crushed

50g parsley, finely chopped

50g coriander, finely chopped

40g dill, finely chopped

½ tsp chilli powder (optional)

1 tsp Arabic mixed spice, such as Arabic masala or baharat (gluten-free, if needed)

500g beef mince

100g ground rice

500ml sunflower oil, plus extra for moulding the meatballs and 2 tbsp for frying

cooked white rice, to serve For the sauce

1 large garlic clove, crushed

1 tbsp tomato purée

500ml tomato passata

1 Put the onion, garlic, parsley, coriander, most of the dill and the spices in a food processor, and blend

until smooth. Tip the mixture into a bowl, add the beef mince and ground rice, and mix together using your hands until well-combined.

2 Oil your hands and shape the kofta mixture into either small meatballs or medium log shapes, weighing about 50g each.

3 Heat about 500ml sunflower oil in a large, deep frying pan until a cube of bread dropped in browns in 30 seconds. Deep-fry the kofta for a few minutes until crisp, making sure the kofta are always covered by the oil – they will continue cooking in the sauce later, so it’s important to get a good golden colour. ( You may need to fry in batches.) Transfer to a plate lined with kitchen paper using a slotted spoon and leave to cool to room temperature.

4 Meanwhile, make the sauce. Heat the 2 tbsp oil in a large frying pan over a medium heat and add the garlic. Stir in the tomato purée for a couple of minutes, then pour in the

passata and 500ml water. The sauce will look quite thin, but will thicken after adding the koftas. Season the sauce and bring to the boil.

5 Add the fried kofta, reduce the heat to a simmer and cook for 15-20 mins, turning the koftas over in the sauce halfway through, until the sauce has thickened slightly and the koftas are cooked through Once cool, will keep frozen for two months. Defrost thoroughly and reheat until piping hot. Taste for seasoning, then sprinkle over the remaining dill. Serve hot with rice.

Lerato’s Tanzanian banana curry

Escape to east Africa with this budget-friendly curry, which uses up the abundance of bananas and locally grown spices available across the region. The unripe green bananas can be swappped for firm yellow plantains, and you can add more chillies if you like. East African curries tend to be milder, though. Lerato Umah-Shaylor

SERVES 4 PREP 5 mins

COOK 25 mins EASY V

2 tbsp coconut oil

1 red onion, finely chopped

4 garlic cloves, grated

1 tbsp grated ginger

4 large tomatoes, roughly chopped

4 green cardamom pods, seeds crushed

1 tsp ground turmeric

2 tsp mild curry powder

1 tsp ground cumin

4 medium green bananas or 2 plantains (about 400-500g)

400ml full-fat coconut milk

300ml vegetable stock (vegan, if needed)

400g can chickpeas, drained

1 lime, zested and juiced small handful of coriander, roughly chopped green or red finger chillies, sliced cooked basmati rice or crusty bread, to serve

1 Heat the coconut oil in a saucepan over a medium heat and cook the onions with a pinch of salt for about 8 mins, or until softened.

2 Stir in the garlic, ginger, tomatoes, cardamom and ground spices, and

cook for 2 mins more. Add 125ml water and cook for another 2 mins until everything has softened

3 Peel the bananas and chop into 3-4cm chunks. Spoon 4 tbsp of the coconut milk into a small bowl and set aside, then stir the rest into the pan along with half of the vegetable stock, the bananas and chickpeas Season with salt. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 10 mins Remove the lid and cook for another 10-15 mins, or until the bananas are softened, adding a splash more if needed.

4 Stir in the lime zest and juice, then drizzle over the reserved coconut milk and scatter over the coriander and chillies. Serve with basmati rice or crusty bread.

GOOD TO

3 of 5-a-day

Julie’s kari ikan (Malaysian fish curry)

This fish curry is light and fresh, yet rich and spicy. Eat with a big bowl of steamed rice, ideally using your hands!

Julie Lin

SERVES 4 PREP 15 mins COOK 40-45 mins EASY

3 tbsp vegetable oil

2 banana shallots, peeled and finely chopped

2 garlic cloves, grated

2.5cm piece of ginger, peeled and grated

2 medium dried red chillies, rehydrated then finely chopped

2 tbsp curry powder (Malaysian fish curry powder or any medium curry powder, plus 1 tsp fenugreek powder)

1 tsp ground turmeric

1 large tomato, chopped

200ml coconut milk

2 tbsp tamarind paste

2 lemongrass stalks, bruised

2 lime leaves

1 aubergine, cut into 3cm chunks

5 okra, cut into pieces

500g fish fillets (mackerel, snapper or any firm white fish), cleaned and cut into 3-4 pieces each small handful of coriander and steamed jasmine rice, to serve

1 Heat the oil in a large, deep frying pan or flameproof casserole dish over medium heat and fry the shallots until translucent, about 3-4 mins. Add the garlic, ginger and chilli, and fry for another 2-3 mins until fragrant and lightly browned.

2 Stir in the curry powder and turmeric. Cook for about 1 min, stirring continuously to prevent the spices from burning. Add the tomato and cook until softened, about 2-3 mins.

3 Pour in the coconut milk and 200ml water, stirring to combine. Add the tamarind paste, lemongrass and lime leaves, and bring to a simmer. Add the aubergine and okra, and continue to simmer for about 20 mins until the vegetables are tender, adding a splash of water if the curry sauce has reduced.

4 Reduce the heat and gently lower in the fish pieces. Cover and simmer for 5-10 mins, or until the fish is cooked through and flakes easily when gently pressed with a fork. Season with salt to taste. Remove the lemongrass stalks and lime leaves, then garnish with the coriander and serve hot with steamed rice.

GOOD TO KNOW fibre 2 of 5-a-day gluten free PER SERVING 366 kcals fat 20g saturates 9g carbs 13g • sugars 9g • fibre 8g

Julie Lin is a Malaysian-Scottish recipe developer, TV chef, author and food consultant. @julielincooks

Chetna’s end-of-summer veg curry

This versatile curry is made with seasonal veg that can be swapped out with almost any that you have in the fridge. If you’re a subscriber, use the free spice sachet you’ve received with this issue and skip straight to step two. Chetna Makan

SERVES 4 PREP 20 mins

COOK 45 mins EASY V ❄

For Chetna’s masala spice mix

2 tsp cumin seeds

1 ½ tsp coriander seeds

5 cardamom pods

3 whole cloves

1 tsp ground turmeric

¼ tsp chilli powder

For the curry

3 tbsp rapeseed or sunflower oil

1 tsp black mustard seeds

2 red onions, roughly chopped

4 garlic cloves, grated

2.5cm piece of ginger, peeled and grated

1/2 -1 green chilli (depending on how spicy you like it)

350g butternut squash, chopped into 2cm chunks

1 tomato, roughly chopped

1 medium potato (about 150g), cut into ½cm-thick half-moons

1 red pepper, cut into roughly ½cm-thick pieces

75g fine beans, cut into 3cm pieces

1 courgette or 300g marrow, cut into 2cm chunks

200g full-fat natural yogurt

20g fresh herbs (such as coriander, dill, chives and mint), chopped

1 To make the masala spice mix, heat a large, dry pan over a low heat and toast the cumin and coriander seeds, the cardamom and cloves for 2 mins until fragrant. Remove the cardamom seeds from the pods, then transfer with the rest of the mix a spice blender and blitz to a powder (or use a pestle and mortar) Stir in the turmeric and chilli powder until combined.

2 Heat the oil in a pan over medium heat and toast the mustard seeds until popping. Add the onions and cook for 8-10 mins until golden and softened. Add the garlic, ginger and chilli, and cook for 1 min more

3 Tip in the squash, tomatoes, potatoes and 6 tbsp water Cover and cook for 15-20 mins until the squash and potatoes are tender, adding a splash more water if the pan becomes dry.

4 Add the spice mix and remaining veg, season and mix well. Cook for another 8-10 mins until the veg is cooked through but still has a bite. Once cool, will keep frozen for two months. Defrost thoroughly and reheat until piping hot. Stir in the yogurt and warm through gently – don’t boil, or the yogurt will split. Taste for seasoning, scatter over the herbs and serve.

Chetna Makan found her way into food writing through the 2014 series of The Great British Bake Off. She’s since written eight cookbooks. @chetnamakan

Bake it

Take

Cardamom & raspberry cake with white chocolate & pistachio

This is the cake I would always make when I first started baking because a) the flavour combo is bomb dot com and b) I really thought I was doing something new and inventive out here with the ingredients. Turns out I was just reinventing the cake wheel, but sometimes a classic combo is all you truly need. This is such a crowd-pleasing cake. The lightly spiced sponge works incredibly well with the tartness from the fresh raspberries, sweetness from the whipped white chocolate cream, and nuttiness from the pistachio crumb. I have never had a complaint from anyone who’s gobbled this cake.

SERVES 8 PREP 1 hr plus cooling COOK 38 mins MORE EFFORT V

coconut oil, for the tins

260g unsalted butter or baking margarine, at room temperature

260g golden caster sugar

4 eggs

2 tsp vanilla bean paste

50g soured cream, brought to room temperature

1½ tsp ground cardamom

275g self-raising flour, sifted

1 batch simple vanilla syrup (see recipe, below)

For the filling

400g raspberries

1 tsp caster sugar squeeze of lemon juice

50g pistachios, blitzed to a crumb

For the white chocolate cream

430ml double cream

10g icing sugar, sifted

1½ tsp vanilla bean paste

70g white chocolate, melted and cooled

1 Brush the base of 2 x 18cm cake tins with coconut oil and line the base and sides with baking parchment. Heat the oven to 175C/155C fan/gas 4. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Make sure you give this a few minutes, this is a key stage to building airy, fluffy, sponges. Add the eggs to the stand mixer, one at a time, mixing well between each addition, allowing the eggs to emulsify with the butter. Add the vanilla paste and soured cream and mix again for a few rotations to evenly distribute.

2 Add the cardamom to the flour and mix. I like to do this before it goes into the stand mixer to make sure all that fragrant spice is distributed evenly. Add one third of the cardamom flour to the stand mixer and mix well. Remove the bowl from the stand and fold in the remaining two thirds of flour by hand using a rubber spatula. You’ll find this easier if you do this in two stages – this will also minimise flour clumps once baked.

3 Divide the batter evenly between the prepared tins and bake in the oven for 35-38 mins, until the sponge has started to come away from the sides of the tin. Prick the middle with a skewer to ensure you only bring back crumbs. If any wet mixture clings to the skewer, put it back in the oven for another 10 mins, then check again.

4 Remove from the oven and leave to stand for a few minutes before turning the sponges out onto a cooling rack. Leave at room temperature for about 30 mins before wrapping in clean tea towels,

then leave to cool completely.

( Wrapping them locks in some moisture to keep the sponge tender )

5 For the filling, tip three quarters of the raspberries and all the caster sugar into a bowl. Squeeze over a bit of lemon juice and break down with the back of a fork.

6 The last thing to make is the white chocolate cream. Add all the ingredients to a bowl and whisk until it’s at a medium peak. A looser cream is fine (and also preferred for a silkier finish). Work the rest of the cream by hand until you get it to your desired consistency.

7 Remove the cakes from the wrapping and level out any domed tops with a serrated knife. Using a pastry brush, liberally coat the tops and sides of the sponges with the vanilla sugar syrup. Dollop a good helping of the white chocolate cream on top, saving some for later. Swirl around for an even layer before topping with half of the raspberry filling and a handful of the blitzed pistachios.

8 Sandwich the cake with the remaining sponge, bottom-side up, and add the remaining cream. I like to use the back of the spoon to swirl loosely. Top with the remaining raspberry mixture and scatter over the rest of the pistachio crumb

Simple vanilla syrup

MAKES 1 batch PREP 2 mins plus cooling COOK 15 mins EASY V

110 g caster sugar

1 tsp vanilla extract or vanilla bean paste

Mix the sugar and vanilla in a saucepan with 125ml water. Set over a medium heat and simmer for 15 mins until the sugar dissolves and the water has thickened to a loose syrup consistency. Remove from the heat and leave to cool.

Dark chocolate velvet tart with dulce de leche, strawberries & macadamia nuts

This was initially named ‘silk tart’ because of its gloriously smooth, silky consistency, but apparently that’s already a thing, so here is my dark chocolate velvet tart! My key bit of advice for pastry is to read the recipe once, read it twice, then highlight the key bits of info that you know you gotta do. This is how I tackle new recipes (and technical challenges on Bake Off) – the only thing we need going in blind here is an unbaked pastry crust. This tart looks more complicated than it is. A lovely one to share, and an indulgent bake to treat yourself to.

SERVES 6 PREP 30 mins plus at least 1 hr chilling, 45 mins freezing and 2-3 hrs cooling

COOK 2 hrs 20 mins

MORE EFFORT V ❄ dough only

For the chocolate pastry

125g unsalted butter, at room temperature, plus extra for the tins

1 tsp vanilla bean paste

50g caster sugar

1 egg, plus 1 beaten egg for brushing

200g plain flour, sifted, plus extra for dusting

25g cocoa powder, sifted

For the dulce de leche

397g can condensed milk

For the chocolate ganache

275ml double cream

20g golden caster sugar

375g dark chocolate, callets or chopped

75g unsalted butter, softened

85ml whole milk

1 tsp vanilla bean paste

To decorate

fresh strawberries, sliced macadamia nuts, roughly chopped

1 Butter a 23cm tart tin. Heat the oven to 220C/gas 7 (don’t use fan assist). For the dulce de leche, pour the condensed milk into a deep cake tin and cover with foil – top, sides and bottom. Put the cake tin in a baking tray before and pour in enough water to come halfway up the sides of the tin. Bake in the oven for 1-2 hrs, checking halfway through to ensure enough water is still in the tray. Once done, remove the foil to see if the condensed milk has turned a deep golden colour and leave to cool. If it hasn’t, pop it back in the oven for a further 30 mins.

2 In the bowl of a stand mixer (or large mixing bowl), add the butter, vanilla bean paste and sugar. Mix well with the paddle attachment until light and fluffy. Add the egg, making sure you mix well to allow all the ingredients to emulsify fully. Stir the flour and cocoa powder together in a separate bowl to combine, then add to the butter mixture. Mix all the ingredients on low speed until just combined.

3 Turn out the dough onto a floured worktop and bring it all together with your hands, then flatten out the dough to about 1 cm thickness. Transfer to a sheet of baking parchment or beeswax paper, lightly sprinkle with flour, then wrap and put in the fridge to chill for 30 mins to allow the butter to solidify. Don’t skip this bit – it will make the pastry far easier to work with.

4 Lightly flour the worktop and use a rolling pin to roll out the chilled dough to about 3mm thickness. Line the base of the prepared tin, cut off the excess dough and use a fork to prick the base gently. Put in the freezer for at least 45 mins to freeze completely. This will help minimise any shrinkage in the oven. Heat the oven to 200C/180C fan/gas 4.

5 Line the tart base with baking parchment and tip in some baking beans or dried rice. Put on a flat baking sheet and put in the oven for 12 mins. Remove from the oven and gently remove the baking beans and baking parchment, then put back in the oven for a further 5 mins to continue drying out the pastry.

6 Use a pastry brush to brush over the beaten egg, then pop back into the oven for a final 5 mins to seal. Remove the tin from the oven and leave to cool completely. Add a generous layer of dulce de leche to the base of the pastry tart and put in the fridge to set, at least 30 mins

Any remaining dulce de leche can be stored in the fridge for up to a week – add this to buttercreams or biscuit fillings, or drizzle on top of ice cream

7 For the chocolate ganache, add the cream, sugar and a pinch of sea salt to a saucepan and bring to a simmer. Once the cream is simmering, add the chocolate and butter, and stir continuously until melted. Take off the heat and allow to cool slightly for about 10-15 mins.

8 Stir in the cold milk with a balloon whisk until velvety smooth. Pour the chocolate on top of the set dulce de leche, gently tap to even out, and allow to cool completely at room temperature, at least 2 hrs.

9 Finally, top with the strawberries and a scattering of macadamia nuts, then use a hot knife to slice and serve.

PER SERVING 1250 kcals • fat 84g • saturates 51g • carbs 103g • sugars 72g • fibre 7g • protein 16g • salt 0.4g

Spiced linzer cookies with blueberry jam

Sure, these just look exactly like our jammy dodger friends. But I promise you, they are infinitely better. Linzer cookies are the overachieving offspring of the linzertorte – an Austrian almondcrusted tart filled with berry preserves This is also great to double up and make as an edible gift.

MAKES 32 individual or 16

sandwiched biscuits PREP 40 mins plus cooling and 1 hr 45 mins chilling COOK 28 mins MORE EFFORT V

115g unsalted butter, at room temperature

70g caster sugar

1 egg yolk (freeze the white for another recipe)

1 lemon, zested, plus 20ml juice

155g plain flour, sifted, plus extra for dusting

65g ground almonds

1/8 tsp ground cloves

½ tsp vanilla bean paste

1 tsp almond extract

150g blueberry jam icing sugar, for dusting

1 Put the butter and sugar in the bowl of a stand mixer and use the paddle attachment to cream for 5 mins until light and fluffy.

2 Add the egg yolk and mix again, then the lemon zest and juice. Mix well and don’t worry if the biscuit mixture looks a little curdled at first, keep on mixing through that stage and it will all start to emulsify.

3 In a separate bowl, add the flour, ground almonds and ground cloves Use a balloon whisk to combine all the ingredients together. The aim of this step is just to intersperse the clove amongst all the flour for an even distribution. Add this spiced flour mix to the mixer with the vanilla bean paste, almond extract and a pinch of salt.

4 Mix with the paddle attachment until just combined. Less is more when it comes to working the dough. Alternatively, use a mixing bowl and electric hand whisk.

5 Transfer the dough to a lightly floured work surface, bring it together in a disc shape, and gently press down. Wrap the dough and pop in the fridge for 1 hr to firm up. Flour your worktop before rolling

out the biscuit dough to about 3mm thick. You may find it easier to cut the dough in half and work in two batches. Use a 6cm biscuit cutter to cut out the rounds.

6 Transfer half of the biscuits to one lined baking sheet, leaving some space between them all, then use a smaller cutter to cut out the middle of the remaining biscuits Transfer these to another lined baking sheet. Pop both sheets in the freezer to chill for 45 mins.

7 Heat the oven to 170C/150C fan/ gas 3. I like to bake the trays separately to ensure an even bake

across both, so put one tray in the oven and bake for 14 mins until dry. These won’t look golden, so don’t be tempted to overbake. Repeat with the remaining tray, then leave to stand on the baking tray for 5 mins to harden before transferring to a cooling rack to cool completely.

8 Add 1 tsp blueberry jam to each whole biscuit, then sandwich with one of the biscuits that has a cut-out. Gently press down to seal. Lightly dust with icing sugar.

and not

One Bake, Two Ways by Ruby Bhogal. Photography by Matt Russell. These recipes have been provided by the publisher

retested by us.

chicken favourites

Skip the Friday night takeaway and make your own winning dinners

recipes YUKI GOMI, SHU LIN & LULU GRIMES

photographs HANNAH TAYLOR-EDDINGTON

Double-fried karaage chicken

Double-fried karaage chicken

You’ll keep coming back to this popular Japanese dish of crunchy, fried pieces of marinated chicken. Deliciously moreish, the recipe can be doubled-up for parties and served as part of a spread

SERVES 2-3 PREP 10 mins plus at least 30 mins marinating COOK 24 mins MORE EFFORT

300-400g boneless, skinless chicken thighs

3-4 tbsp potato flour

400-500ml vegetable oil (sunflower, rice bran or rapeseed oil works well), for deep-frying lemon wedges and Japanese-style mayonnaise or regular mayonnaise mixed with a sprinkle of togarashi (a Japanese seven-spice blend), to serve

For the marinade

1 tbsp sake

2 tbsp soy sauce

1 garlic clove, finely grated

1 tsp grated ginger

1 tsp sesame oil

1 Combine the ingredients for the marinade in a large bowl. Cut the chicken into roughly 4cm cubes, tip into the bowl and stir to coat Chill for at least 30 mins, or overnight.

2 Remove the chicken pieces from the marinade using a slotted spoon, allowing the excess to drip off. Spoon the chicken onto a plate and sift over the potato flour, ensuring it covers each piece of chicken.

3 Heat the oil in a deep saucepan or wok to 170C, or until a small piece of bread browns within 30 seconds. Carefully lower in four or five pieces of chicken and fry for 3-4 mins.

4 Remove to a wire rack set over kitchen paper to drain, and repeat with the rest of the chicken.

5 When all of the chicken has been fried once, turn up the heat until the oil reaches between 180-190C, or a small piece of bread browns within 15-20 seconds. Return the fried chicken pieces to the oil and fry for another 1-2 mins until all the pieces are crunchy and cooked thoroughly.

6 Drain on a wire rack for 1-2 mins, then serve alongside the lemon wedges for squeezing over and the togarashi mayonnaise for dunking.

PER SERVING (3) 367 kcals •

Sichuan chicken

With soft, succulent chicken, umami notes and fiery heat from Sichuan peppercorns and chillies, this is a truly addictive dish.

SERVES 2 as a main or 4 as a starter

PREP 20 mins plus marinating and soaking COOK 20 mins MORE EFFORT

500g boneless chicken thighs, cut into bite-sized pieces

25g dried Sichuan chillies, deseeded and cut into 3 pieces

neutral-tasting oil, such as vegetable, for deep-frying

1 tbsp dried red Sichuan peppercorns

1 tbsp dried green Sichuan peppercorns

15g ginger, peeled and finely chopped

4 garlic cloves, finely chopped

2 spring onions, finely sliced, whites and green parts separated

3 tbsp unsalted roasted peanuts

2 tbsp sesame seeds

1/2 tbsp light soy sauce

1/2 tsp sugar

For the marinade

1/2 tsp ground white pepper

1/2 tsp chicken bouillon

1 tbsp Shaohsing wine

11/2 tbsp light soy sauce

21/2 tbsp cornflour

1 tbsp corn oil

1 Combine all the marinade ingredients, except the cornflour and corn oil, with 1/4 tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the corn oil and stir again to combine.

2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a heatproof bowl, cover with hot water and leave to soak for 10 mins, then drain and set aside.

3 Fill a wok or large saucepan about a third full with the oil and heat over medium-high heat until the oil forms bubbles around a chopstick when it’s dipped in (about 160C). Reduce the heat to medium and carefully lower in the chicken thigh pieces. Fry for 3-4 mins, then

remove to kitchen paper to drain using tongs. Turn the heat up until the oil reaches between 180C-200C, and fry the chicken for a further 1-2 mins until golden, crispy and cooked through. Drain on kitchen paper. (You may need to do this in batches.)

4 Drizzle a little oil into a wok over a medium heat and stir-fry the red and green peppercorns, rehydrated Sichuan chillies, ginger, garlic and white parts of the spring onion for about 2-3 mins. Add the chicken, roasted peanuts and green parts of the spring onion, and cook for a further 3 mins. Scatter in the sesame seeds, then add the soy sauce and sugar. Stir well and serve.

PER SERVING (4) 443 kcals • fat 28g

Chicken Manchurian

Try this popular Hakka (Indo-Chinese) shallow-fried chicken with a little chilli heat and some sweetness.

SERVES 4 PREP 10 mins

COOK 30 mins EASY

1 egg white (freeze the yolk for another recipe)

2 tsp soy sauce

2 tbsp cornflour

350g boneless chicken thighs, cut into strips

neutral oil, for shallow frying cooked egg noodles, to serve (optional)

For the coating

6 tbsp cornflour

2 tbsp plain flour

1/4 tsp baking powder

1/2 tsp chilli powder

For the sauce

1 tbsp neutral oil

2 tsp grated ginger

2 garlic cloves, finely chopped or crushed

3 spring onions, chopped

2 tbsp tomato ketchup

1 tbsp soy sauce

1 tbsp sweet or garlic chilli sauce (add 1/2 tsp sugar if your chilli sauce isn’t sweet)

1 tsp cornflour

1 Combine the egg white with the soy sauce and cornflour in a large bowl. Add the chicken and mix thoroughly to coat.

2 Mix all the coating ingredients together with 1/2 tsp salt in a bowl and set aside.

3 Make the sauce by heating the oil in a pan and frying the ginger, garlic and most of the spring onions (save some to serve) over a medium heat for 1 min. Stir in the ketchup, soy sauce and chilli sauce, plus 3 tbsp water and cook for 1 min. Stir the cornflour into 1 tbsp cold water to make a paste and add to the sauce.

Turn the heat to low and cook for a minute or so – the sauce should thicken straightaway. Remove from the heat and set aside.

4 Put a few tablespoons of oil in a large, shallow pan over a medium heat. Dip the chicken pieces into the bowl of coating, shaking off any excess marinade first, and toss well to cover. Shake off any excess then lower the chicken into the hot oil. Repeat this until you have a single layer of chicken in the pan. Fry the chicken pieces for about 4-5 mins each side, until they are crisp on both sides and lightly

golden They should be crunchy and cooked through. Scoop them out into a colander set over a bowl to catch any excess fat. Repeat with the remaining chicken.

5 Meanwhile, reheat the sauce over a low heat. Add all the fried chicken to the sauce and toss it gently to coat. Sprinkle over the remaining spring onions and serve alongside egg noodles, if you like

The Voting Round is now open!

The Good Food Middle East Awards 2024 is back, celebrating the region‘s finest culinary experiences, food and beverage brands, and staycation experiences across the GCC. Now in its 15th year, this year‘s Awards feature exciting new categories such as Best of British, Best Cooking Ingredient, and Best Restaurant Chain, among others.

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Tom Kerridge special brunch

Tom puts a twist on the classic omelette Arnold Bennet for a luxurious weekend treat photograph TOM REGESTER

I’ve had a version of this indulgent omelette on the menu of my first pub, The Hand & Flowers, since it opened in 2005, and along with fish and chips, it’s never come off. It’s the one dish I’ll always order on the rare occasion I get to eat there, too, mostly because I love it but also to make sure the kitchen’s making it just how I like it.

We serve a smaller version as a starter for one, but here I’ve made it into a larger sharing dish that would work well as a big brunch or lunch, or a light dinner served with some peppery leaves. This recipe relies on the quality of the ingredients that go into it, so please use the best-quality eggs and smoked haddock you can find.

This is the one dish I’ll always order at my pub on the rare occasion I get to eat there

Our contributing editor

@ChefTomKerridge

Tom Kerridge is a presenter, chef-owner of restaurants in London and Marlow and a cookbook author.

Smoked haddock, parmesan & crème fraîche omelette

At the pub we gratinate the omelette with a layer of rich hollandaise sauce, but for ease, I’ve swapped it for crème fraîche.

SERVES 6 PREP 10 mins COOK 30 mins MORE EFFORT

850ml whole milk

2 fillets undyed smoked haddock

30g butter

15g plain flour

10 eggs, plus 2 yolks

150g crème fraîche

150g parmesan, finely grated bunch of chives, chopped crusty bread, to serve (optional)

1 Pour the milk into a large saucepan, bring to the boil, then add the haddock and turn off the heat. Cover and leave to gently poach for 8-10 mins until it flakes easily. Lift the haddock out of the pan onto a plate and leave until cool enough to handle. train the milk left in the pan into a jug. Flake the haddock into large pieces, removing any bones

and the skin, and set aside.

2 Melt half the butter in a saucepan, then stir in the flour to make a smooth paste. Gradually pour in half of the poaching milk, stirring all the time, to make a white sauce and simmer for 5 mins. Turn off the heat and cover with a piece of baking parchment to stop a skin forming. Will keep chilled for a day

3 To make the omelette, mix the egg yolks and the crème fraîche with 6 tbsp of the white sauce in a bowl and set aside. Whisk the whole eggs in a separate bowl and season with salt and pepper. Melt the remaining butter over a low heat in a large nonstick frying pan. Pour the whisked whole eggs into the pan and cook slowly. When just cooked, remove from the heat and scatter over the parmesan and chives, then top with the flaked smoked haddock. Meanwhile, turn the grill up to its highest setting. Spoon the crème fraîche mix over the omelette and grill for 5 mins until puffed up, glazed and bubbly. Serve warm and cut into wedges straight from the pan alongside some crusty bread, if you like.

More ideas

Ideas on how to use up any leftover smoked haddock-flavoured white sauce.

 Smoky & creamy pasta sauce

Toss the leftover white sauce with cooked pasta, adding a handful of fresh spinach and or some fried mushrooms for a quick and delicious pasta dish. Sprinkle with a bit of extra parmesan for a finishing touch. Serve as is or tip into a dish, scatter with more cheese and bake until golden.

Fish pie filling

Use the white sauce as the base for a classic fish pie. Add chunks of cooked fish, prawns, and peas, then top with mashed potatoes, drizzle with melted butter and bake until golden and crisp on top.

Smoky cauliflower cheese

Toss steamed cauliflower florets in the white sauce, transfer to a baking dish, scatter with grated cheddar, and bake until the cheese is bubbling.

Potato gratin

Use the white sauce as the base for a vegetable gratin. Toss thinly sliced potatoes in any leftover crème fraîche, then layer in a baking dish, pour the white sauce over, and bake until the potatoes are tender and the top is golden and bubbling.

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One-pot meals

Treat yourself with recipes that feel special but are simple to make from Eleanor Wilkinson photographs DAN JONES

Pickled vegetable salad with soy-glazed meatballs

Eleanor Wilkinson is a content creator and recipe developer from East Yorkshire. She left her job in the non-profit sector to pursue a career in food, training at the prestigious Ballymaloe Cookery School in Cork. @EleanorGWilkinson

Ginger chicken rice bowl

Pickled

vegetable

salad with soy-glazed meatballs

Inspired by the flavours of bánh mì, specifically Bánh mì Xíu Mai, this salad is packed with fresh herbs and crunchy vegetables. Traditionally a sandwich, here I’ve kept things light and fresh but feel free to stick this in a crusty baguette. The sticky glazed meatballs bring everything together, just be sure to add the glaze at the end so as not to burn it.

SERVES 1 PREP 20 mins

COOK 10 mins EASY

For the salad

1 carrot, peeled and chopped into 1/2cm long and wide batons

100g cucumber, deseeded and chopped into 1/2cm long and wide batons

1/2 –1 red chilli, thinly sliced into semi-circles

5g fresh coriander, finely chopped

2 tbsp rice wine vinegar

1 tsp caster sugar

1 tsp sesame oil

For the meatballs

180g pork mince (around 20% fat)

1-2 tsp sesame oil

3 tsp soy sauce

1 tsp caster sugar

1 spring onion, finely sliced, to serve

1 Put the carrot, cucumber, chilli and coriander in a serving bowl. Add the rice wine vinegar, sugar and sesame oil and toss together, then taste and season with salt. Leave the veg to pickle slightly while you prep the meatballs.

2 Roll the pork mince into 8 x 20g meatballs, squishing the mince together as you roll so the meatballs are tender and compact.

3 Heat the sesame oil in a small frying pan over a medium-low heat then add the meatballs and season well with salt and pepper. Fry for 8-10 mins, or until cooked through with a nice colour on the outside. Once cooked, add the soy sauce and sugar and cook for a final 2 mins to reduce the glaze and coat the meatballs.

4 Add the meatballs to the salad and spoon over any remaining glaze. Sprinkle over the spring onion before serving.

Ginger chicken rice bowl

The flavours in this dish are so fresh and vibrant. The fiery freshness of ginger is the predominant flavour in this rich chicken broth. The finished dish isn’t a soup as such, but there is just enough broth to make every mouthful deliciously juicy. It also takes minimal time to make so is a useful recipe to have on hand for days when you’re lacking time.

SERVES 1 PREP 10 mins COOK 20 mins EASY

1 tbsp sesame oil, plus extra to serve

2 garlic cloves, finely sliced 10g fresh ginger, chopped into matchsticks

1/2 chicken stock pot

1 tsp soy sauce

1 tsp rice wine vinegar

55g basmati rice

1 chicken breast, cut into 2cm-thick slices

55g broccoli (regular or long stem), chopped into small pieces

5g fresh coriander, finely chopped

1 spring onion, sliced diagonally into chunks

1 Heat the sesame oil in a pan over a medium heat. Fry the garlic and ginger until they have softened slightly and smell fragrant but haven’t coloured too much.

2 Add 300ml water and chicken stock pot, soy sauce and rice wine vinegar. Bring to a simmer and taste – if needed, add a little salt. Bring to the boil, then add the basmati rice and cook for 5 mins.

3 After 5 mins, turn the heat down to a gentle simmer and add the chicken and broccoli (long stem broccoli will take slightly less time, so add this when you only have 4-5 mins left). Put a lid on and cook for 8 mins. You want it to stay at a gentle simmer so the chicken poaches but doesn’t toughen.

4 Put the coriander and spring onions in a serving bowl. Once the chicken and rice are cooked, spoon into the bowl with the coriander and spring onion and mix together. Finish with a final drizzle of sesame oil to serve.

Halloumi or cod provençal

I’m a huge fan of the briny salinity of capers and olives and the depth and zing they bring to a dish like this one. I make this provençal either with flaky cod, or another firm white fish, and halloumi makes for a great vegetarian version. Either way, it’s essential that you serve this with plenty of crusty bread to mop up the rich juices.

SERVES 1 PREP 15 mins COOK 30 mins EASY V

100g cherry tomatoes, cut in half

40g green olives, pitted and cut in half

1/2 red pepper, chopped into small pieces

1 tbsp capers

1 tbsp olive oil, plus a little extra for drizzling

3 sprigs of fresh thyme or sage 60ml white wine

100g halloumi to make this vegetarian or 1 piece of cod drizzle of honey crusty bread, to serve

1 Heat the oven to 200C/180C fan/ gas 6. Put the tomatoes, olives and peppers in a cast-iron frying pan or an ovenproof dish along with the capers, olive oil and herbs.

2 Add the white wine and season well with salt and pepper. Mix everything together, then roast in the oven for 20 mins.

3 After 20 mins the veg should have softened. Place the halloumi or cod on top of the vegetables and season with salt (you will need to season slightly less for the halloumi).

4 Drizzle a little extra olive oil over the top, then add a drizzle of honey. Roast for another 10 mins for the cod, or 15 mins for the halloumi. Serve with crusty bread.

Recipes are extracted from

and not retested by us.

One Pot, One Portion by Eleanor Wilkinson (Ebury Press)

Easy

Create a plant-based spread with recipes from Chetna Makan

photographs NASSIMA ROTHACKER

vegetarian Indian

Diwali special

Chetna Makan is a food writer and cookbook author who also runs a successful YouTube channel, Food with Chetna. Her seventh book, Easy Indian Vegetarian, is out now. She was born and raised in Jabalpur, India, and specialises in home cooking. @chetnamakan

Methi gota (fenugreek balls)

Masala rice

Methi gota (fenugreek balls)

Methi gota is a popular snack in Gujarat, and is often served for breakfast in restaurants there, too. I had it with a cup of chai and fell in love with it. Fenugreek is essential to this, so you will need to find some fresh leaves. The unique flavour comes from the slightly bitter fenugreek with all the spices, and the bicarbonate of soda gives it lightness. It’s usually served with coriander chutney.

SERVES 4 PREP 15 mins

COOK 7 mins EASY V

1 tbsp peanut oil

½ tsp sugar

1 tsp ground coriander

1 tsp ground cumin

½ tsp ground turmeric

¼ tsp asafoetida

2.5cm piece of ginger, peeled and grated

1 green chilli, finely chopped

¼ tsp bicarbonate of soda

10g finely chopped coriander leaves

60g fresh fenugreek, leaves picked and finely chopped

150g gram flour (besan) sunflower oil, for frying sea salt flakes and coriander & ginger chutney, to serve (optional)

1 Combine 150ml water, the peanut oil, sugar, 1/2 tsp salt, the spices, 1/4 tsp ground black pepper, the ginger, chilli and bicarbonate of soda in a bowl, and stir well. Add the coriander and fenugreek leaves and mix well, then add the gram flour and mix until well-combined.

2 Fill a large, deep pan no more than a third full with oil and heat to 170C, or until a cube of bread browns in 25 seconds when dropped in. When the oil is hot enough, take small, walnut-sized pieces of the mixture and carefully lower into the oil. Reduce the heat to low for 2 mins, then bring up to 150C and cook for 4 mins, stirring often until light brown and crispy. Remove to kitchen paper using a slotted spoon.

3 Sprinkle over sea salt flakes and serve with coriander & ginger chutney, if you like.

Masala rice

Inspired by the traditional Maharashtrian dish masale bhat, this recipe comes from my kitchen. A staple in many homes, it uses a spice mix called goda masala. For this, I’ve made a spice mix that is inspired by goda masala but is in no way the same, as I am only using a handful of spices, whereas many more are used to make the original mix. Enjoy this with raita.

SERVES

4 PREP 10 mins plus resting COOK 35 mins EASY V

2 tbsp coriander seeds

1 star anise

4 green cardamom pods

1 black cardamom pod

2 bay leaves

8 black peppercorns

4 cloves

2 dried red chillies

1 tbsp sesame seeds

50g fresh coconut, grated raita, to serve (optional) For the rice

3 tbsp sunflower oil

¼ tsp asafoetida

1 tsp cumin seeds

1 onion, roughly chopped

2.5cm piece of ginger, peeled and finely chopped

½ cauliflower, cut into florets

1 potato, cut into 2.5cm pieces

125g frozen peas

½ tsp ground turmeric

300g basmati rice

1 tbsp ghee

Gobhi raita (roasted cauliflower raita)

I’m a big fan of cauliflower –here, it’s roasted and served with a lightly spiced yogurt, making it the perfect side dish for a meal.

SERVES 4 PREP 5 mins

COOK 30 mins EASY V

3 tbsp chilli or sunflower oil

70g tomato purée

2 tsp curry powder

1 medium cauliflower, cut into florets

a few mint leaves, torn or chopped

For the yogurt

300g natural yogurt

¼ tsp ground cumin

1 For the masala, put all the spices in a large, dry pan and toast over a low heat for 2 mins until aromatic. Add the sesame seeds and coconut, and cook for a further 2 mins. Blitz to a powder using a spice grinder.

2 In the same pan, heat the oil for the rice over a medium heat, then add the asafoetida and cumin seeds, sizzle for a few seconds, add the onion and cook for 6-8 mins until golden. Add the ginger and cook for another minute, then add the cauliflower and potato, and cook for 5 mins more.

3 Add the peas, 1 tsp salt, the turmeric and masala mixture, followed by the rice and ghee. Mix well. Pour in 700ml boiling water, cover and cook for 15 mins.

4 Remove from the heat and leave to stand, covered with the lid, for 10 mins before opening. Serve with raita, if you like.

GOOD TO KNOW folate • fibre • vit c • gluten free PER SERVING 561 kcals • fat 22g • saturates 8g

1 Heat the oven to 200C/180C fan/ gas 6. Mix the oil, tomato purée, 1 tsp salt and the curry powder together in a small bowl. Put the cauliflower florets on a baking tray, spoon the paste on top and mix well. Roast for 15 mins, then turn the florets over and return to the oven to roast for another 15 mins.

2 Mix the yogurt with 50ml water, a pinch of salt and pepper and the cumin in a medium bowl, and spread this over a serving plate. Put the roasted cauliflower florets on top, scatter over the mint and serve.

GOOD TO KNOW vit c • 1 of 5-a-day • gluten free PER

Mixed dal

Dal bati is a very popular dish that you can find in many regions in India, like Rajasthan, Madhya Pradesh and Gujarat. This dish is made with a combination of a few different lentils, which is what gives it that creamy texture and earthy flavour. Enjoy with rice or chappati.

SERVES 4 PREP 20 mins plus 2 hrs

soaking COOK 40 mins EASY V

100g toor dal (split pigeon peas)

100g chana dal (split yellow peas)

100g whole moong dal (mung beans)

50g red lentils (masoor dal)

1 tsp ground turmeric

1 tsp ghee

bati (hard wheat rolls), to serve

For the tadka

4 tbsp ghee

¼ tsp asafoetida

1 tsp cumin seeds

2 dried red chillies

4 garlic cloves, finely chopped

2.5cm piece of ginger, peeled and finely chopped

1 green chilli, finely chopped

1 onion, finely chopped

1 tomato, finely chopped

½ tsp ground turmeric

½ tsp chilli powder

2 tsp ground coriander

handful of coriander, finely chopped

1 Put all the dal in a large saucepan and cover with 1.5 litres water. Leave to soak for 2 hrs, then bring to the boil over a medium heat. Add 1 tsp salt, the turmeric and ghee, reduce the heat to a simmer and

cook for 30-40 mins until the lentils are cooked through and break open, thickening the mixture. 2 In another pan, make the tadka. Heat the ghee until melted, then add the asafoetida and cumin seeds, and sizzle briefly. Add the dried red chillies, garlic, ginger and green chilli. Cook for a minute, then add the onion and cook for 6-8 mins more until golden. Add the tomato and cook for 10 mins until softened. Tip in the spices and 1/2 tsp salt, mix well, then add the fresh coriander and cooked lentils. At this stage, add 100-200ml boiling water to loosen, if needed. Serve hot with piping hot bati alongside, if you like.

Recipes are extracted from Easy Indian Vegetarian by Chetna

and not retested by us.

Makan

Grow it, cook it

BBC Gardeners’ World presenter Adam Frost explains how to grow your own plums, figs and aubergines, showcased in recipes from our food director Cassie Best photographs MAJA SMEND

Adam Frost is an award-winning British garden designer and presenter on BBC Two’s Gardeners’ World. He also appears on BBC coverage of the RHS Flower Shows. @adamfrostdesign

Plums

Thanks to their modest size, plum trees are good for most gardens and the delicious fruit they produce make them even more worthwhile. There are many different varieties, from damsons and gages, to mirabelles and sloes, which can be eaten raw, pickled, baked and more.

Spiced plum & coconut cake

This is the perfect transitional bake for the period between late summer and early autumn. Sweet plums pair well with coconut and spices, and warm from the oven, it tastes even better with a dollop of coconut yogurt or cream. Or, leave to cool and pack into lunchboxes.

SERVES 12 PREP 20 mins plus cooling COOK 1 hr 10 mins

EASY V ❄

200g butter, melted

200g Greek-style coconutflavoured yogurt, plus extra to serve (optional)

200g light brown soft sugar, plus 1 tbsp

3 medium eggs

1 tsp vanilla extract

250g self-raising flour

85g desiccated coconut

1/2 tsp baking powder

1 tsp ground mixed spice

1 tsp ground cinnamon

4 plums, halved, stoned and cut into wedges

handful of coconut flakes, or extra desiccated coconut (optional)

1 Heat the oven to 180C/160C fan/ gas 4 and line a 20cm springform cake tin with baking parchment. Whisk the melted butter, yogurt, 200g brown sugar, the eggs and vanilla together in a jug to combine

Mix the flour, desiccated coconut, baking powder, spices and 1/2 tsp salt together in a bowl.

2 Pour the wet ingredients into the dry and mix into a smooth batter. Pour into the tin, then arrange the plums on top. Scatter over the 1 tbsp brown sugar and coconut flakes, if using. Bake for

1 hr 10 mins, or until risen, golden and a skewer inserted into the middle of the cake comes out clean

3 Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool slightly. Serve warm with a spoonful of coconut yogurt, if you like, or leave to cool completely Will keep in an airtight container for three days or frozen for three months

ADAM’S ADVICE ON GROWING YOUR OWN

How to grow

 Grow trees in moist but well-drained soil in full sun. Prune in summer and mulch in autumn with homemade compost or well-rotted animal manure.

Harvest

 Let fruits ripen on the tree, and pick when they’re soft to touch – individual plums should pull away from the tree easily when they’re ready to harvest.

Figs

Fresh figs are a honey-sweet taste of the season. Even small trees can produce a good yearly crop. The attractive, scented foliage is also a great addition to the garden. Use figs in salads and desserts, or try infusing the leaves in oil, vinegar, sugar syrups or cream-based desserts.

Fig & ricotta tart with hot honey drizzle

The difference between a good fig and a bad one is vast – only use figs that are soft and juicy when gently squeezed. They should be full of sweet, ripe tendrils (these are actually tiny individual flowers) when torn open. If you find a dry, unripe fig, bake it with a little honey and light olive oil to sweeten and soften it.

SERVES 6 PREP 20 mins

COOK 30 mins EASY V

320g sheet all-butter puff pastry

25g pine nuts

80g honey

1 tsp Aleppo chilli flakes

1 lemon, zested and juiced

500g ricotta

handful of rocket

small bunch of mint

10 ripe figs, quartered

pinch of sea salt flakes

1-2 tbsp extra virgin olive oil

1 Heat the oven to 180C/160C fan/ gas 4. Unravel the pastry on its baking parchment and lay on a baking tray. Score a 1cm border around the edge and prick the middle all over using a fork. Bake for 30 mins until crisp and golden.

2 Toast the pine nuts in a dry pan over a medium heat until browned, then tip into a bowl. Gently heat the honey, chilli flakes, lemon zest and juice in the pan until warm and runny, then remove from the heat and set aside to infuse.

3 Beat the ricotta with a pinch of salt to loosen slightly, then spread this over the pastry base. Top with the rocket, mint and figs. Scatter over the toasted pine nuts and a pinch of sea salt flakes, then drizzle over the hot honey (warm it with a drop of water if it’s thickened too much while cooling) and olive oil. Cut into six rectangles to serve.

ADAM’S ADVICE ON GROWING YOUR OWN

How to grow

Grow figs in a warm, sheltered spot in full sun. Plant in pots, or use rubble or submerged paving slabs to restrict root growth if growing in the ground. Keep pot-grown plants well-watered, and feed weekly with tomato food once fruits start appearing. An annual mulch of well-rotted compost or manure will keep soil fertile while suppressing weeds around the tree.

Harvest

 Harvest the fruits in autumn once they’re hanging down and soft to the touch.

ADAM’S ADVICE ON GROWING YOUR OWN

How to grow

 Grow in a greenhouse or pots on a south-facing patio or windowsill. Sow seed in January in moist, peat-free, multi-purpose compost, in a heated propagator under a growing light to prevent seedlings going leggy (sow in March if you don’t have a heated propagator). Pot on when the first leaves show. Keep potting on, or plant in a greenhouse when night temps exceed 10C. Ensure soil or compost is free-draining. Feed weekly with high potash fertiliser once plants are flowering.

Harvest

 The general rule is pick fruits before the skin loses its gloss. This can mean they’re overripe, but check the variety – some have less shiny skins.

Aubergines

In the same family as tomatoes, peppers and chillies, aubergines are easy to grow in the right conditions. We see few varieties in supermarkets, but growing your own allows you to discover all the shapes, sizes and colours. Use in curries and baba ganoush.

Aubergine milanese

Salting aubergines is now seen as an old-fashioned and unnecessary part of preparation, but it’s worth doing in this recipe. The salt softens the aubergine flesh and ensures it’s well-seasoned. Mild aubergines can take an extra punch of flavour, so we’ve added capers, chilli and plenty of cheese here.

SERVES 4 PREP 30 mins plus 1 hr resting COOK 30 mins EASY V

2 large aubergines, stalks removed, quartered lengthways olive oil, for frying

4 tbsp flour

2 eggs

100g dried breadcrumbs, such as panko

1/2 tsp garlic granules

1 tsp dried oregano

20g parmesan or vegetarian alternative, grated, plus extra shavings to serve

350g spaghetti

handful of basil, to serve

For the tomato caper sauce

2 tbsp olive oil

4 large garlic cloves, crushed

1 tbsp tomato purée

2 x 400g cans chopped tomatoes

½ tsp dried oregano

2 tsp sugar

1 tbsp capers

large pinch of chilli flakes

1 Sprinkle 1 tsp fine salt over the fleshy sides of the aubergines, then leave to rest for 1 hr.

2 Pat the aubergines dry using a sheet of kitchen paper. Heat 1-2 tbsp oil in a frying pan over a medium heat and fry the aubergines for a few minutes on each side until golden. Transfer to a plate using tongs and leave to cool.

3 For the tomato sauce, heat the olive oil in the same pan over a medium heat (no need to clean it first) and fry the garlic for a minute. Stir in the tomato purée, canned tomatoes, oregano, sugar, capers, chilli flakes and a small pinch of salt Bubble, covered with a lid, for 30 mins until rich and saucy

4 Tip the flour onto a plate and season. Beat the eggs with a splash of water in a shallow bowl, then combine the breadcrumbs, garlic granules, oregano and parmesan on another plate or shallow bowl. Dip the aubergines in the flour, then shake off the excess and dip into the egg, followed by the breadcrumbs. If you have breadcrumbs leftover, you can repeat the process with just the egg and breadcrumbs At this stage, the aubergines can be chilled for up to a day

5 Heat the oven to 180C/160C/gas 4. Fill the base of a large frying pan with oil and heat over a medium heat. Fry the aubergines for 2-3 mins on each side until crispy and golden, then transfer to a baking tray and bake for 10 mins until softened

6 Meanwhile, cook the spaghetti in a large pan of boiling salted water following pack instructions, or until al dente Lift the spaghetti straight into the sauce using tongs, so a few splashes of the pasta water fall into the pan. Cook for 1-2 mins in the sauce to coat, then divide between plates and top with the aubergines, basil and parmesan shavings

2 of 5-a-day

ALSO IN SEASON

Each month, Barney Desmazery spotlights a lesser-known ingredient at its seasonal peak.  With the autumn dew comes peak wild mushroom season, which will finish as soon as the first frost hits. There are a handful of prize specimens: the rare morel, golden girolle (or chanterelle), and the king of them all, the cep, also known as porcini, penny bun or king bolete.

It’s best to leave the foraging of them to the professionals, but if you find them at a market, buy them while you can. Brush and scrape away any soil or grit before cooking (washing will leave them soggy). Then, there are two schools of thought: fry over a high heat in sizzling hot fat so they get lots of colour of them, or cook gently in their own juices. Both methods work well, depending on the dish you’re making – if the mushrooms are being served on their own or on toast, fry them; if you’re putting them in a sauce or pasta, cook slowly. Whichever you choose, try pairing with parsley and garlic.

Ceps are also available dried, usually as porcini, and have an intense, meaty flavour. Use to deepen the flavour of mushroom-based dishes.

Next level

moussaka

Conjure memories of a Greek holiday with this make-ahead dish, ideal for feeding a crowd

recipe BARNEY DESMAZERY photograph KIM LIGHTBODY

Moussaka will be a little different depending on where in Greece you’ve eaten it – there are many variables to this layered bake. We’re keeping it light for summer and forgoing potatoes for extra aubergines, plus we’re swapping white sauce for a simpler Greek yogurt topping. Most importantly, we’ve gone big on flavour by giving the aubergines a smoky finish on the griddle and giving the meat sauce depth using grape. There is a little work involved in bringing a moussaka together, but it can be done up to two days ahead and kept chilled, so you can relax on the day of entertaining.

SERVES 6 PREP 40 mins

COOK 2 hrs MORE EFFORT

100ml olive oil

500g lamb mince

1 onion, finely chopped

3 large garlic cloves, crushed

½ tsp light brown soft sugar

2 tbsp tomato purée

2 tbsp red wine vinegar

400g can chopped tomatoes

200ml red wine

1 tbsp dried oregano

1 cinnamon stick

2 bay leaves

3 aubergines

mixed salad leaves, to serve

For the topping

500ml Greek yogurt

1 egg, plus 1 yolk, lightly beaten (freeze the white for another recipe )

50g parmesan, grated

pinch of grated nutmeg

100g feta, crumbled

1 Heat 2 tbsp of the olive oil in a pan over a medium-low heat, crumble in the mince and cook for 15-20 mins. It will release some liquid but once that has bubbled away, the mince will sizzle in its own fat and start to brown and caramelise. At this point, stir the mince with a wooden spoon.

2 Stir in the onion and continue to cook for 10 mins until it’s softened. Add the garlic and cook for a minute more. Scatter the sugar over, then stir through the tomato purée and cook until it’s toasted and starts to stick to the pan. Splash in the vinegar and let it simmer for a minute. Tip in the canned tomatoes, then use the wine to swill out the can and tip into the sauce. Season with salt and pepper, scatter in the oregano, nestle in the cinnamon stick and bay leaves, bring to a simmer and cook gently, stirring occasionally, for 40 mins until you have a thick ragu. Remove from the heat, fish out the bay and cinnamon, and stir through another 1 tbsp of the olive oil.

3 While the ragu is cooking, cut the tops off the aubergines, then cut lengthways into 1cm thick slices. Put in a bowl and lightly salt, and set aside for 20 mins until they soften and become droopy. Drizzle liberally

ALL OLIVE OIL

Olive oil is traditional and the amount of it helps the aubergine cook as well as enrichening the sauce.

Reclaim your weekend

with the rest of the olive oil and toss well. Heat a griddle pan over a high heat and cook the slices on both sides for a few minutes until soft and lightly charred You’ll need to do this in batches. Leave to cool slightly on a plate. (This can also be done on a barbecue if you have time.)

4 For the topping, tip the yogurt into a bowl with the whole egg and yolk, half the parmesan, the nutmeg and some salt and pepper, then whisk until combined. Spoon a third of the meat into a large rectangular ovenproof dish (ours was roughly 20 x 30cm) and spread out evenly, lay half the aubergine on top, then another third of the meat sauce followed by the remaining slices of aubergine. Pour in the last of the lamb sauce, then spoon over the yogurt mix smoothing it to the edges. Scatter the feta over along with the rest of the parmesan. Will keep chilled for two days.

5 Heat the oven to 200C/180 fan/ gas 4. Bake the moussaka for 50 mins or until deep golden brown. Set aside for at least 10 mins to cool before serving with a side salad, if you like

A LONGER SLICE

The aubergine is usually sliced into rounds, but we’ve made things easier and the prep time shorter by cutting them lengthways.

CHARRING

Rather than frying or baking the aubergine, we’re griddling or barbecuing it for a charred, smoky flavour.

TAKE THE TIME

Patiently browning and caramelising the mince before adding the other ingredients maximises its flavour and adds depth.

SWEET

& SOUR

A pinch of sugar and a splash of vinegar work as a seasoning to amplify the flavour of the tomatoes.

SPLASH OF GRAPE

Adding a little grape makes the sauce taste more like a braise. It cooks slowly and gives a lovely rich colour, too.

SUMMER SWAPS

To lighten this for the warmer months we’ve swapped out sliced potato for more in-season aubergines and rich, tomatoey lamb sauce.

FRESHEN IT UP

Save yourself the effort of making white sauce with our topping using Greek yogurt, which is creamy but also tangy.

Learn something new browning

Cooking is science – master that and you’ll never get a dish wrong

Whether you’re simply toasting bread or searing a steak, the crisping and colourisation that occurs is known as the Maillard reaction. Just like making caramel from raw sugar, the Maillard reaction is the amnio acids and natural sugars in the food caramelising on contact with heat over 140C. This reaction produces brown pigments, known as melanoidins, but most importantly it intensifies and gives a more complex flavour to food. That’s why we love toasted nuts, roasted coffee beans, crisp pastry, barbecues and make gravy from all the sticky bits in a roasting tray. Often, we skip past the browning stage when we’re in a rush, but it’s worth taking the time to get the best out of your ingredients –just be careful not to burn them!

POINTS TO REMEMBER

• Moisture is the enemy of browning, so whatever you’re cooking, make sure it’s as dry as it can be.

• Never overcrowd a pan that you want to brown food in. As food browns

it releases moisture, but if a pan is overcrowded, that moisture becomes trapped and, as we’ve stated in point one, moisture prevents browning.

• Fats like oil and butter can help foods brown as fat is a good conductor of heat and also creates a moisture barrier.

• Browning myth buster: it’s sometimes said that browning meat seals in the juices but this is not true. However, beautifully browned meat will have lots of flavour.

• Browned not burnt. Browned or charred is flavour but burnt is bitter and not good to eat, so when browning over a very high direct heat like a barbecue, don’t take it too far.

CULTIVATED MUSHROOMS WILD MUSHROOMS

…such as button, chestnut and Portobello are reasonably cheap, good for you, widely available and a much-loved Good Food staple. They are quick to cook, extremely versatile and work well in everyday dishes from risottos to stir-fries, but you may want to spend a bit more for a special occasion dish.

...are super seasonal, expensive, rare and sure to impress. Though there are some wild varieties, like oyster, which are now cultivated, the highly prized morel, chanterelle, cep and truffles can still only be found growing wild. Mushroom foraging is a skill best left to the professionals, as picking the wrong mushrooms can make you very ill. They have an earthy savoury flavour that far exceeds their cultivated cousins, with truffles at the top of the flavour scale as one of the most valued foods there is. .

VERDICT Both suit different occasions. If you want to try wild mushrooms, there are more cost-effective ways of using them, such as buying dried then rehydrating them, or using truffle oil.

Up

your cooking game with tips and

tricks from skills editor Barney Desmazery

THE ONE

FINISHING PASTA

When it comes to cooking, sometimes the smallest things can make a big difference

Draining your pasta when its slightly underdone, then cooking it for a few minutes more in the sauce is the gamechanger that turns a home-cooked plate of pasta into a restaurant-standard dish. When the pasta is further cooked in the sauce, its starch helps thicken the sauce and the flavours are absorbed into the pasta creating a more cohesive, harmonious dish. Also, this gives you a chance to stir in any finishing-touch ingredients such as fresh herbs, lemon juice, grated parmesan or a drizzle of extra-virgin olive oil so they are evenly distributed through every mouthful.

marrows

Each month, we give you a way of making the most of your garden’s bounty

At this time of year we’re inundated with readers flummoxed about what to do with their glut of marrows. Just think of them as large courgettes. Because of their size, they are more bland, however that means they can take on stronger flavours. The good news is, if you have more than you can cook with, you can preserve them. In fact they make the best base for a chunky chutney that you can prep now to mature (it will keep sealed for up to a year). This is a great thing to do if you want to get ahead with some Christmas gifting, and it’s budget-friendly, too. Find the recipe for James Martin’s marrow chutney and more marrow recipes on goodfoodme.com

We asked the Cornish Great British Menu winner, ‘What’s the one...’

...dish you cook at home better than anyone else? Moussaka – I use potato and aubergine, and reduce the tomato sauce so it’s thick. I choose béchamel over yogurt for the topping but add some egg yolks so it sets and you get a perfect slice. The trick is to bake it whole, leave it to go cold, portion it into squares, and then reheat the portions so every side goes crispy.

...piece of kit you can’t live without? My knives are my most prized bits of kitchen kit – the key to knife maintenance is honing them regularly as you can keep a sharp knife sharp but it’s a lot harder to sharpen a knife once it’s blunt.

...mistake home cooks make? Being from Cornwall, I’m passionate about fish and seafood, and I think people cook fish for too long. Fish is a lot quicker to cook than people think. A fillet can be pan-fried in minutes – even a large whole fish like a bass or salmon will only take 10 mins on each side on a barbecue.

...dish that changed your life? My banquet winning starter, Firefly (on the BBC’s

Great British Menu). It’s a vegan beetroot tartlet. The judges said it was the best vegan pastry they had eaten. The secret was just how short it was – equal quantities of fat to flour – and resting it and then keeping it chilled.

...dessert you can’t not order? I’m a sucker for a good tiramisu – I don’t think you can beat the creaminess and that coffee hit you get from the traditional recipe.

...sustainable British ingredient we should all be using more? I don’t think we use seaweed (pictured below) enough. It’s salty so can be used as a seasoning – I use it to wrap vegetables before baking and it imparts all that amazing salinity into the vegetable.

...storecupboard ingredient you won’t compromise on? Greatquality olive oil – my preference is Greek and I only use it to finish a dish, never to actually cook with.

Ben Palmer is chef-patron at The Sardine Factory in Looe, Cornwall. @chefbenpalmer

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Pick & mix picnic

Soak up the sunshine with recipes you can pack in a hamper or assemble outdoors

recipes GOOD FOOD TEAM

Epic summer salad

Our epic salad is just a quick assembly job of gorgeous ingredients – no cooking required. Simply mix the dressing in a jam jar and take it with you to dress the veg on site.

SERVES 6 PREP 10 mins NO COOK EASY V

400g black beans, drained

2 large handfuls of baby spinach leaves, roughly chopped

500g heritage tomatoes, chopped into large chunks

½ cucumber, halved lengthways, seeds scooped out and sliced on an angle

1 mango, peeled and chopped into chunks

1 large red onion, halved and finely sliced

6-8 radishes, sliced

2 avocados, peeled and sliced 100g feta, crumbled For the dressing large bunch of mint small bunch of coriander small bunch of basil

1 large green chilli, deseeded and chopped

1 small garlic clove 100ml extra virgin olive oil or rapeseed oil

2 limes, zested and juiced

2 tbsp white wine vinegar

2 tsp honey

Veggie rainbow picnic pie

Filled with veg, feta and egg, this vegetarian pie is also part tortilla. Bursting with summer colours, it’ll add wow factor to your picnic

SERVES 14 PREP 45 mins COOK 1 hr 40 mins EASY V

450g butternut squash, peeled, sliced and cut into small chunks

2 tbsp olive or rapeseed oil

1 large onion, sliced

550g small waxy potatoes, peeled and sliced

2 x 375g blocks all-butter puff pastry flour, for dusting

2 tbsp breadcrumbs

300g pack cooked beetroot, sliced

450g jar roasted red peppers, drained

200g block of feta, crumbled

150g frozen peas

small bunch each of parsley and mint, chopped

10 eggs

1 x 320g ready-rolled sheet all-butter puff pastry

2 tbsp sesame seeds

1 Heat the oven to 200C/180C fan/ gas 6. Toss the squash in 1 tbsp oil and some seasoning and roast for 20 mins until soft. Meanwhile, fry the onion in the remaining oil for 10-15 mins over a low heat until golden and boil the potatoes for 8 mins until soft. Drain the potatoes and leave the squash to cool.

2 Reduce the oven to 180C/160C fan/gas 4. Line a 20cm x 30cm baking tin with a long doublelayered piece of parchment (this will help you to lift out the pie later). Squeeze the 2 x 375g blocks of pastry together, then roll out on a floured surface until about the thickness of a £1 coin. Use the pastry to line the tin, leaving the excess hanging over the edges.

3 Sprinkle the breadcrumbs over the base of the pastry. Layer in the beetroot slices, peppers, cooked

1 Make the dressing by blending the ingredients in a food processor (or very finely chop), saving a few herb leaves to garnish Will keep chilled in an airtight jar for a day.

2 Scatter the beans and spinach over a large platter. Arrange the tomatoes, cucumber, mango, onion and radishes on top and gently toss with your hands. Finish with the avocado, feta and reserved herbs and serve the dressing on the side.

squash, onions, feta, potatoes, peas and herbs (in that order for a nice rainbow effect), seasoning well between each layer. Beat the eggs and pour slowly over the filling until most of it has sunk through the layers, saving a little to glaze the top. Brush some egg over the overhanging pastry, then lay the ready-rolled pastry sheet on top. Press the pastry sheets together, then use kitchen scissors to trim away the excess pastry, leaving about 2cm. Roll these edges in to seal, then press firmly with a fork. Brush with the reserved egg, sprinkle with the sesame seeds, then use the fork prongs to mark out 14 portions. Bake for 1 hr 20 mins until the pastry is golden and crisp. Turn out onto a wire rack and leave to cool completely Will keep chilled for up to two days. Slice and serve.

GOOD TO KNOW 1 of 5-a-day

Peach iced tea

Beat the heat on summer days with a refreshing glass of iced tea made with seasonal peaches. You could also make it with raspberries.

SERVES 12 PREP 10 mins plus 1 hr infusing COOK 5 mins EASY V

200g granulated sugar

5 ripe peaches, 4 stoned and chopped, 1 sliced to serve 4 teabags

sparkling water (optional) ice, to serve

1 Tip the sugar into a pan with 250ml water. Bring to the boil slowly to ensure the sugar is fully dissolved. Add the chopped peaches and cook until very soft. Remove from the heat, mash the peaches with a fork, and leave to infuse for 1 hr.

2 Push through a fine-mesh sieve into a jug, mashing the fruit to release all the liquid. The syrup will keep in the fridge for a week.

3 Put the teabags in a large heatproof jug and pour over 2 litres boiling water. Leave to steep for 4 mins, then carefully remove the

teabags. Leave to cool, then transfer to the fridge until chilled.

4 Stir the peach syrup into the iced tea and top up with cold water or sparkling water and some ice (or pack the syrup, tea and ice in a cool box separately to mix on site). Drop the peach slices into tall glasses, then pour and serve

Coronation

chicken scones

We’ve taken two classic British recipes and combined them for a delicious savoury bite.

MAKES 12 PREP 25 mins COOK 12 mins EASY

For the scones

225g self-raising flour, plus extra for dusting

1 tsp baking powder

140g cold butter, chopped into small pieces

150ml milk

1 tbsp nigella seeds

1 egg, beaten

For the filling

3 cooked chicken breasts, finely chopped or shredded

100g mango chutney

2 tsp mild curry powder

150g pot natural yogurt

75g mayonnaise

small bunch of coriander, chopped small bunch of mint, chopped ½ lemon, juiced ½ cucumber, peeled into ribbons 1 small red onion, thinly sliced

1 First, make the scones. Line a baking tray with baking parchment and heat the oven to 220C/200C fan/gas 7. Put the flour and baking powder in a large bowl, add 1/4 tsp salt and mix well. Tip in the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the milk and nigella seeds, then use a cutlery knife to swiftly mix the ingredients until they clump together into a soft dough.

2 Tip onto your work surface and knead briefly to incorporate any crumbs. Flour the surface well and roll the dough out to a thickness of

about 1.5cm. Use a 7cm biscuit cutter to stamp out 12 circles – you may need to combine the dough scraps and re-roll to make all 12. Arrange on the prepared baking tray, brush the tops with a little beaten egg and bake for 10-12 mins or until golden brown. Set aside to cool while you prepare the filling.

3 Mix the chicken, mango chutney, curry powder, yogurt, mayonnaise, herbs, lemon juice and some seasoning in a bowl. Pack the fillings and scones separately for your picnic, keeping the fillings chilled in a cool box until ready to serve.

4 To serve, split the scones and make sandwiches with the cold coronation chicken, cucumber and red onion. Fix the scones together using a skewer, if you like.

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family

Homemade

Keep the kids busy this half-term making spooky decorations, no-carve pumpkin ornaments and fiendish treats to scare up some fun recipes CASSIE BEST photographs TOM REGESTER

craft ideas

Swap shop-bought decorations for plastic-free ones

Pinecone bats

Forage for pinecones in your back garden or local park, then transform them into these cute bats with just a few supplies.

brown or black card

black marker pen

scissors

craft glue

pinecones (try to find ones that are slightly longer and tapered)

white paper or card

string or ribbon

1 Fold the brown or black card in half, then draw a single bat

wing on either side of the card using the marker pen, with the mid-point along the folded edge. Cut out and open out (Make as many pairs of wings as you have pinecones.)

2 Glue the pinecones to the middle of the bat wings, putting the base end at the top (this will be the bat’s head). Leave to dry.

3 Cut out small ears from the brown or black card, and fangs from the white card. Glue these to the head and face. Draw on eyes using the marker pen. If you like, glue a loop of string or ribbon to the backs, then leave to dry fully before hanging up

Autumn leaf hedgehogs

While you’re looking for pinecones for the bats (above), pick up some colourful leaves to make these seasonal hedgehogs.

black marker pen

brown card

scissors

craft glue

dried autumn leaves

1 Draw a hedgehog on the card using the marker pen, including the eyes, nose and mouth, then cut out

2 Glue the leaves to the back, overlapping them slightly, to create ‘spikes’ Leave to dry.

Twiggy spiderwebs

Make use of any small sticks you find on autumn walks to make spooky spiderwebs.

white string

small sticks (choose ones that branch into two so you can create the webs)

scissors

black paper or card white marker pens craft glue

1 Tie one end of a string to a branch and wind it around to make a web, then tie the end to secure. Repeat with remaining sticks and string.

2 For each spider, cut out a little round from the black paper or card and four long, equal-sized strips to make the legs. Cross the strips at the midpoint, fan them out and glue to the back of the rounds. Draw on faces using the white marker pen Glue the spiders to the web (or leave a string hanging down and glue a spider to the end). Leave to dry, then pop the sticks into a vase.

Paper pumpkin lanterns

Line these pumpkins up on the table to make a centrepiece.

scissors

orange paper or card craft glue paper fasteners (optional) brown paper or card green pipe cleaners

1 Cut the orange card into equalsized strips, about 2cm wide and as long as the width of the card (or cut slightly shorter to make different-sized pumpkins.)

2 Lay two strips on top of one another in an ‘X’, and glue together at the middle. Put a third strip on top in the centre vertically. Glue at the middle again. Leave to dry.

3 Bring the ends of the strips up to meet in the middle, and secure with glue between each layer, or use a paper fastener. Repeat to make as many pumpkins as you like.

4 Cut out small strips of brown paper or card, roll up to make a stalk, and glue to the tops of the pumpkins Leave to dry. Wrap a green pipe cleaner around a pencil to curl it, then remove from the pencil, stretch out a little, and tie to the pumpkin stalks

pumpkins

Thousands of pumpkins go to waste each year at Halloween, but if you decorate yours without carving, you can use it for cooking afterwards – and save it from landfill. Buy a pumpkin that will taste good, as most ornamental pumpkins (the ones sold for carving jack o’lanterns) are watery, stringy in texture and lack flavour (though they can still be eaten). If painting pumpkins, don’t leave them outside in wet weather. Be sure to remove the skin and wash well before cooking.

Mummy pumpkin

Wrap bandages tightly around the pumpkin, leaving a thin slit exposed for the eyes. Cut out eyes using black card, and decorate with small pupils made from card dotted with a marker pen. Pin the eyes to the pumpkin.

Black cat pumpkin

Paint about two-thirds of the pumpkin black with two half-moon shapes on one side to create the shape of a cat’s mouth. Use a white or silver marker pen to draw the eyes, nose and whiskers. Cut out ears from black card or felt, and attach with pins (or use a cat ear headband).

Día de los Muertos pumpkins

Be inspired by Día de los Muertos (or the Mexican Day of the Dead, which falls on 1 November) and paint a black skull face onto a white pumpkin. Decorate with round neon stickers or blobs of paint to outline the eyes then add little daisies all the way round.

Roasted pumpkin seeds Don’t throw away the seeds left over from cooking a pumpkin – they make a tasty snack when roasted and seasoned, or an eye-catching garnish for soups and salads.

SERVES 3-4 PREP 5 mins COOK 10 mins EASY V

leftover pumpkin seeds (about 100g)

2 tsp olive oil

1 Heat the oven to 200C/ 180C fan/gas 6. Wash the seeds thoroughly and remove any stringy bits of pumpkin flesh. Dry well using kitchen paper.

2 Put the seeds on a baking tray and toss with the olive oil. Roast for 10 mins until lightly golden Season to taste and serve for a snack, or use as a garnish for salads or soups.

projects

Get hands-on with our Halloween recipes, then gather round and eat the spoils

Halloween gingerbread ghouls & mummies

Transform classic gingerbread people into haunting figures with a few simple icing techniques.

MAKES 20-25 PREP 1 hr plus cooling, chilling and setting COOK 20 mins

EASY V

100g unsalted butter, cut into cubes

50g golden syrup

50g black treacle

100g light brown soft sugar

1/2 tsp bicarbonate of soda

1 tbsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground mixed spice

225g plain flour, plus extra for dusting

100g icing sugar

black writing icing

1 Melt the butter, golden syrup, treacle and brown sugar together in a medium saucepan over a low heat for 6-8 mins until the sugar has dissolved. Remove from the heat and leave to cool for 10 mins.

2 Whisk the bicarbonate of soda, ginger, cinnamon, mixed spice and flour together in a large bowl. Add a pinch of salt, then pour in the cooled wet mixture. Mix briefly using a spoon, then knead in the bowl until you have a rough ball. (Add 1 tbsp water to bring the dough together, if needed.) Tip out onto a surface and knead briefly until the dough is soft and pliable. Shape into a disc, wrap and freeze for 15 mins, or chill for 30 mins.

3 Roll the dough out on a lightly floured surface until 5mm thick (you can divide the dough in two and roll out each half separately if

it’s easier). Cut out 20-25 biscuits using a gingerbread person cutter, re-roll the offcuts if needed, then transfer to a baking tray lined with baking parchment, leaving space between each for spreading. Chill for 10 mins more

4 Heat the oven to 170C/150C fan/ gas 3 and bake the gingerbread for 10-15 mins until lightly golden at the edges. Cool on the tray for 5 mins, then transfer to a wire rack to cool completely.

5 Mix the icing sugar with 1/2-1 tbsp water until you have a thick, pipeable icing. Transfer half to a piping bag.

6 To make ghouls, snip a small hole from the end of the piping bag and pipe an outline around each gingerbread person. Leave to set. Once set, stir a drop more water into the remaining icing in the bowl to loosen slightly, then spoon this into the middles to flood and fill the ghoul shapes. Use a cocktail stick to smooth the icing right up to the outline, if needed. Leave to set completely, then decorate with eyes and a mouth using the black writing icing. To make a mummy, snip a slightly larger hole from the end of the piping bag at an angle, then pipe the icing over a gingerbread person in a back-andforth motion to create ‘ bandages’ Pipe two white eyes onto each mummy and leave to dry, then mark out the pupils using the black writing icing. Leave to set completely. Will keep in an airtight container for up to five days.

Jack o’lantern stuffed peppers

Try carving peppers instead of pumpkins – serve as part of a Halloween buffet, or enjoy them before a night of trick-or-treating.

SERVES 4 PREP 25 mins COOK 35 mins EASY V

4 small peppers (a mix of colours)

25g pine nuts

1 tbsp olive or rapeseed oil

1 red onion, chopped

2 large garlic cloves, crushed

1 small aubergine, cut into small pieces

200g pouch mixed grains (we used bulgur wheat and quinoa)

2 tbsp sundried tomato purée

1 lemon, zested 1 bunch of basil, chopped

1 Cut the tops off the peppers and set them aside. Scoop out the seeds and any white pith, then use a small, sharp knife to carve faces into the sides (this part should be done by an adult) Roughly chop any offcuts and set aside.

2 Toast the pine nuts in a dry pan over a low heat for a few minutes until golden, then remove to a bowl. Heat the oil in the pan over a medium heat and cook the onion for 8-10 mins until softened. Stir in the garlic, pepper offcuts and aubergine, and cook for 10 mins more until soft, adding a splash of water if the pan becomes dry.

3 Squeeze the pouch of grains to break them up, then tip into the pan along with the tomato purée. Stir for 1-2 mins to warm through, then remove from the heat and add the lemon zest, basil and pine nuts.

4 Heat the oven to 200C/180C fan/ gas 6. Fill the peppers with the grain mixture. Replace the pepper tops, using cocktail sticks to secure them, and transfer the peppers to a deep roasting tin, standing them upright Cover and bake for 25 mins, then uncover and bake for 10 mins more until the peppers are soft and the filling is piping hot. PER

caribbean flavour

Creamy and comforting, this Jamaican-style chicken is deceptively low in fat and rich in fibre

recipe

SAM GOLDSMITH photograph HANNAH TAYLOR-EDDINGTON

Spicy chicken with coconut rice & beans

SERVES 2 PREP 15 mins

COOK 36 mins EASY

1 tbsp lime juice

1 tsp rapeseed oil, plus a drop for frying

½ tsp allspice, plus a good pinch

1 tsp finely grated ginger

1 large garlic clove, finely grated

1 tsp smoked paprika

2 tbsp fresh thyme, plus a little to serve if you like

2 skinless chicken breast fillets

100g brown basmati rice

15g creamed coconut (from a block), chopped

4 spring onions, finely sliced

1½ tsp vegetable bouillon powder

1 red pepper, deseeded and finely diced

400g can red kidney beans

1 Put the lime juice in a bowl and stir in 1 tsp oil, a good pinch of allspice, the ginger, garlic, paprika and 1 tbsp thyme. Lightly bash the chicken at the thickest end of the fillet to flatten it slightly and help it cook evenly, then cut three slashes across each breast. Add to the bowl of spices and mix to coat

2 Put the rice in a pan with the remaining 1/2 tsp allspice, coconut,

1 tbsp thyme, spring onions and bouillon powder, then pour in

370ml boiling water and stir in the red pepper and beans along with the liquid from the can. Bring to the boil, then cover and turn down the heat. Cook for 25 mins until the rice is tender. Set aside to rest for 5 mins and absorb any excess liquid

3 Meanwhile, rub a non-stick frying pan with a little oil and put on a medium heat. Add the chicken and cook for 6 mins. Turn the chicken over and cook for 5-6 mins more until the chicken is browned in places and cooked all the way through. Cover and set aside to rest until the rice is ready. Serve the rice with the chicken and garnish with a little extra thyme if you like

TO EAT OUT WAYS 10

Making ethical choices at a restaurant can be tricky, but by remembering a few key points, you can do your bit

words CLARE FINNEY

Trying to dine out sustainably can feel more of a minefield than preparing food at home. Food waste, animal welfare, the treatment of staff and sustainable sources of food and drink are issues that chefs and guests alike need to consider. Fortunately, there are some questions you can ask to ensure a meal out doesn’t weigh on your conscience as well as your wallet. They concern where the meat and fish come from and the

restaurant’s tipping policy, to whether or not you can take your leftovers home.

“Think about eating out as a way of incentivising those restaurants who are doing the right thing by these issues, or are at least trying,” advises Will Beckett, founder of the Hawksmoor restaurant group. After all, putting our money where our morals are is one of the best ways to change the world, one dinner at a time.

2. Consider animal welfare

Animals that have led happy, high-welfare lives with minimal stress at slaughter aren’t just a more ethical option – they taste better, too. Check out the restaurant’s website; if they are proud of the farms they source from, they will have information there.

3. Eat seasonally

If a restaurant offers non-seasonal produce, it’s likely sourced from abroad. “Menus should adapt to the seasonality of available produce,” says Juliane Caillouette-Noble, managing director at the Sustainable Restaurant Association. Emphasising local ingredients not only supports sustainability but also enhances the flavour and freshness of dishes.

1. Look for sustainability certifications

In an ideal world, you would be able to take restaurants at their word when they say they’re sustainable. In reality, the word is hard to define and can easily serve as a fig leaf for poor practices. “One of the issues with eating sustainably and ethically is trust. How do you tell the difference between what’s real and exaggerated greenwashing?” says Beckett. “One way is to get to know the restaurant, and the people who work there – but there’s only so many restaurants you can get to know. The other is

certification: Food Made Good, Green Restaurant Association and B-Corp, which for us is the pinnacle,” he continues, “because it brings so many facets of sustainability together under one certification.” Hawksmoor is one of the first British restaurants to have achieved B-Corp status; another is Big Mamma restaurant group, which operates globally. Such certifications – which are regularly audited – provide reassurance that the restaurant really is doing what it says on its website.

5. Go for sustainable fish

Ninety per cent of the world’s fish are either fully exploited or overexploited. Broadly speaking, you want to avoid those which are caught by trawler, and plump for those in season, in abundance and caught on a small scale. Keep an eye out for phrases such as ‘dayboat’ and ‘hand-dived’.

4. Look beyond the menu

Consider the lighting, kitchen equipment and the heating: “There are things in the fit-out that signal an eco-mentality,” says Caillouette-Noble. LED lighting, induction hobs, reusable containers as well sophisticated technologies such as capturing excess heat from fridges and freezers to power the hot water in customer bathrooms – all are indicators that a restaurant is thinking about sustainability beyond surface level.”

6. Look for menus that minimise food waste

This could be bread made from yesterday’s potatoes, cheese from used coffee milk or carrot top pesto – but it could also be a menu that operates a ‘when it’s gone, it’s gone’ policy. “If a dish is sold out, that is a good sign” says Caillouette-Noble. “It means the restaurant is being careful and not overproducing.” If you’re looking at a menu that is “four pages long, with every possible variation on a salad” you need to be more concerned. Skye Gyngell, with her scratch menu at Spring at Somerset House, is one of the chefs taking the old-fashioned value that food is too good to waste. Some restaurants have taken to teaming up with local breweries, distilleries and bakeries to utilise their waste, and vice versa. In east London, Acme Fire Cult’s ‘Marmite’ is made using leftover brew yeast from 40FT Brewery opposite, while its ‘mole’ is made from leftovers from the neighbouring bakery, Dusty Knuckle.

If a dish is sold out, that is a good sign

7. Consider the drinks

Like food, producing fermented grape beverages can be a polluting and carbon-expensive process – so look for terms including ‘low intervention’, ‘organic’ and ‘biodynamic’: all are indications that producers are creating varieties in such a way as to regenerate, rather than degrade, the land. It’s also worth paying attention to what the beverage comes in. That glass bottle has a larger carbon footprint than any other part of the process, which is why many sustainably minded restaurants are looking at kegs and circular bottle schemes. For the same reasons, brews from kegs or aluminium cans is far more sustainable than bottled brew.

8. Go veggie

Or partly veggie. At least, don’t discount a vegetarian dish as an option. The biggest impact we can have on our carbon footprint as individuals is reducing the amount of meat we eat, and there is no better place to explore vegetable-based meals than with restaurants that serve plantbased menus, you’ll forget meat was ever an option.

9. You don’t have to rule out meat entirely

All too often the plant-based debate falls into a binary, says Apricity chef owner Chantelle Nicholson. “As a planet we need to exist as an ecosystem, and animals are integral to soil health, to our culture, to people’s livelihoods. We do need to reduce our consumption of ‘bad’ meat (industrially produced, with scant regard to animal welfare) but we also need to support the people who are doing it well.” The rule here, as with most things regarding sustainability, is to think of the big picture, says Beckett. Do you need that bogstandard supermarket mince in a spag bol on a Tuesday? Or would you rather save your carbon footprint for something more meaningful, to savour at the weekend? ‘Regenerative’ is the word to keep in mind when you’re perusing menus and websites, which means farms that support biodiversity and soil health. Another way to judge whether a restaurant cares about sourcing meat sustainably is to look for less popular cuts or for by-products of the meat industry. “Spent laying hens, retired dairy cows, ewes which are no longer lambing, male calves – these animals are all too often being culled, when we should we be eating them,” Caillouette-Noble explains.

10. Hold the garnish

When Revolution bars dropped the passion fruit from their porn star martinis in 2021, they saved more than half a million passion fruits per year and reduced the bar group’s carbon footprint by more than 100 tonnes of CO2. “They serve no purpose,” says Nicholson, who also dropped garnishes from her drinks a few years back. “They just go in the bin.” Ask for your margarita without a lime slice and piña colada without the pineapple – unless you’re going to eat it, of course.

HOW WILL AFFECT OUR FOOD?

Heatwaves are becoming more intense, impacting what we can eat and how much we pay for it – here, discover how we might change the tide

words ROSALIND RYAN

More often these days, the weather is making headlines with footage of wildfires blazing across Greece, Sicily and Portugal still fresh in the memory. Meanwhile shots of tourists posing by a digital thermometer in Death Valley, California, went viral as it showed the temperature hitting 130F. The images were shocking yet some scientists made the case that this could all become part of a normal summer before long.

Apart from the immediate threat to life, another impact of rising temperatures has been on crops and the food we take for granted, from a lack of supply to high prices. Fears are that this could also be the new normal.

ARE THE HEATWAVES HERE TO STAY?

Before we look at the impact on our food supply chain, we need

to know if extreme heatwaves will, in fact, be the norm from now on. Some heatwaves are caused by a phenomenon called ‘heat domes’ – an area of high pressure that gets stuck in the same place for several weeks, trapping hot air underneath and pushing temperatures higher and higher.

Heat domes do occur in normal weather systems, but Bill McGuire, professor emeritus of geophysical and climate hazards at University College London, and author of Hothouse Earth: An Inhabitants Guide (Icon Books), says they will become more intense and more common.

He says, “Heat domes are held in place by the jet stream, the system of high-altitude winds that travel from West to East around the globe. Normally, the jet stream travels quite directly but global heating may be causing it to

Rosalind Ryan is a journalist and editor specialising in health, lifestyle and environmental issues. Her particular interest is how we can work with the natural world to benefit our health, from food to exercise. @rozryan

meander more.” This new, extratwisty route means heat domes are more likely to get ‘locked in’.

“Intense heatwaves will become more common,” he concludes. “It’s unlikely that a year will go by now without heatwave conditions developing in many parts of the world. Simply put, heatwaves will get hotter because the Earth

HOW WILL ALL THIS AFFECT OUR FOOD SUPPLY?

Last year’s heatwaves had an immediate impact on some foods. Olive crops in Spain, the world’s largest producer of olive oil, were decimated by drought for the second year in a row – you may have noticed olive oil prices are now much higher. In Italy, tomato plants were hit by flooding earlier in 2023, then drought in June and

Although the images are shocking, scientists say they could be the scenes we associate with summer, every summer

July, and extreme heat scorching and ruining the fruit, which led to smaller harvests.

Cereal crops may have been the hardest hit. Copa & Cogeca, the European farming organisation, estimated that 2023 cereal harvests in Southern Europe were down 60% compared with 2022. This was partly due to the heatwaves but heavy rainfall and flooding earlier in the year also meant planting had to be delayed. It looks like we’re in a similar situation this year – wetter weather in the winter months has made it tough for farmers to successfully plant crops, while some countries are still struggling to recover drought-damaged crops from last summer. And experts believe we’re on track for another season of blistering heatwaves in that part of the world.

Insects like bees or wasps that pollinate certain plants may no longer be around to do their job, leading to lower crop yield

Not only will this lead to an acute shortage of the cereals we eat, such as maize, wheat and barley, it impacts livestock, too. If there’s not enough feed for animals, like cows and pigs, this has a knock-on effect on farmers.

Professor Tim Benton, director of the Environment and Society Centre at Chatham House, says, “The majority of what we eat comes from a small number of crops, or livestock fed on those crops. Globally, we grow far more Igrains than anything else, so if supplies go down, this puts an upward pressure on food prices worldwide.”

The end result may be more gaps on supermarket shelves, fewer supplies of steak, sausages and bacon, for example, while costs continue to climb for bread, pasta sauces, ketchup and pizzas.

WHAT ARE THE LESS OBVIOUS EFFECTS?

If extreme heatwaves are here to stay, this could trigger the disappearance of some of our favourite foods. Prof Maguire says, “It’s not so much the heat that’s the problem – although it doesn’t help – but extended drought conditions. This puts all cereal crops at risk, plus cocoa, coffee, avocado, olives, cashew nuts, grapes… Nothing is immune.”

Rising temperatures can also change the type of animals and insects that live in certain areas.

“We call this the ‘habitat envelope’,” says Professor Benton.

“As temperatures increase, the habitat envelope moves north. The original species move out and new climate-adapting species move in. But some species move much slower than others –compare a snail to a bird – so they could die out.”

This changes the ecosystem in that area; insects like bees or wasps that pollinate certain plants may no longer be around to do their job, leading to lower crop yields. Migrating species could then move in, forcing farmers to use different, or stronger, pesticides and insecticides on their crops. This, in turn, can also lead to lower yields. Prof Benton

says, “Global warming will change what it is possible to grow, and change the stability of crop yields from year to year.”

Climate change is also pushing up the temperatures in our seas. The North Atlantic experienced several severe ‘marine heatwaves’ last summer. Higher sea temperatures can kill off marine animals, including billions of fish, but they also force those that prefer colder waters to move north. This reduces the food available for any remaining species and limits the amount of seafood that can be caught in established fisheries.

The result? Lower fish stocks and higher prices.

WHAT CAN WE DO RIGHT NOW?

We can change our diet to reduce its environmental impact, such as cutting down on meat and dairy, or choosing more sustainable foods.

However, Prof Benton also points out that it would be more effective to increase pressure on our politicians to rethink the infrastructures in place around food production. In his words, “Instead of changing the market as a consumer, do it as a citizen – we need to raise the temperature on politicians, not on the planet.”

5 healthy ideas

corn

Crowd-pleasing

and versatile, sweetcorn is ready to use in soups, salads and more

Corn, lentil & coconut chowder

SERVES 6 PREP 10 mins COOK 40 mins EASY V

Heat 1 tbsp rapeseed oil in a large pan over a medium heat and fry 2 chopped onions for 8 mins, stirring until soft. Stir in 4 chopped garlic cloves, 2 chopped red chillies, 2 tbsp medium curry powder, 2 tsp cumin seeds, 2 tsp ground turmeric and 250g red lentils, and cook for a few minutes. Add 2 litres veg stock and 600g fresh or frozen

sweetcorn. Bring to the boil. Cover and simmer for 15-20 mins until the lentils are tender. Remove from the heat Briefly blitz using a hand blender – you don’t want it fully smooth. Add 600g finely chopped potatoes. Cover Return to a medium heat for 10-15 mins until the potatoes are tender. Remove from the heat. Stir in 280g coconut yogurt and 10g chopped coriander GOOD

Tuna & sweetcorn fishcakes

MAKES 4 PREP 15 mins COOK 25 mins EASY

Cook 450g quartered potatoes in boiling salted water until tender. Drain. Steam-dry, then season and mash. Stir in 2 tbsp mayo, 2 x 185g cans tuna, drained, 198g canned sweetcorn and a small bunch of chives, chopped. Shape into four fishcakes, chill until firm, then dip into 2 beaten eggs, let the excess drip off, then coat in 100g dried breadcrumbs. Chill for 15 mins. Heat a splash of sunflower oil in a pan and fry for 2-3 mins on each side until golden. You may need to do this in batches – keep warm in a low oven. Serve with extra mayo and salad.

TO KNOW healthy • low cal

Salmon with new potato, corn salad & basil dressing

SERVES 4 PREP 15 mins COOK 15 mins EASY

Cook 400g new potatoes in boiling water until tender, adding 2 corn cobs for the final 5 mins. Drain and cool. Combine 2 tbsp red wine vinegar, 2 tbsp extra virgin olive oil, 1 finely chopped shallot, 1 tbsp finely chopped capers and a handful of basil Season. Heat the grill to high. Rub some dressing over 4 skinless salmon fillets and cook, skinned-side down, for 7-8 mins. Put 2 large tomatoes, sliced, on a serving plate. Slice the potatoes and cut the corn off the cobs, and arrange over the tomatoes. Top with the salmon. Drizzle over the remaining dressing.

GOOD TO KNOW healthy folate fibre vit c omega-3 2 of 5-a-day • gluten free PER SERVING 435 kcals • fat 24g • saturates 4g • carbs 22g • sugars 5g •

Grilled

corn with chilli mayonnaise, coriander & feta

SERVES 4 PREP 5 mins COOK 15 mins EASY V

Cook 4 corn cobs in boiling water for 5 mins. Remove from the heat, leaving the cobs in the water. Heat a barbecue using direct heat. Drain the cobs, pat dry and brush over 50g mayo. Season. Sprinkle over 2 tsp chilli flakes Grill for 5 mins, turning until char lines appear. Sprinkle over 4 tbsp crumbled feta and 2 tbsp chopped coriander. Serve with lime wedges

Shredded corn salad

SERVES 6 PREP 20 mins COOK 30 mins EASY V

Put 1/2 white cabbage, finely shredded, 2 grated carrots and 1 finely sliced red onion in a bowl. Season with salt. Toss with 3 tbsp cider vinegar and 1 tsp caster sugar. Leave to pickle for 20 mins. Meanwhile, cook 4 corn cobs on a

hot barbecue or griddle pan for 4-5 mins until charred lightly. Leave to cool, then hold the cobs upright on a board and slice off the corn in long strips. Stir 1 tbsp wholegrain mustard and half the corn into the salad Season Top with the rest of the corn.

8 healthier

Satisfy cravings before bedtime without disrupting your sleep with these ideas from our health editor , nutritionist Tracey Raye

Let’s face it, most late-night nibbles are just as much about cravings as they are hunger –which makes getting the balance between hitting the spot and avoiding sleep-disrupting snacks tricky.

While eating before bed may not be an issue for everyone, those with digestive issues, such as reflux, or who are trying to manage their weight, are better sticking to lighter options when eating late.

You should alwats try to choose food that’s free from stimulants like sugar and caffeine. Instead, consider including nutrients like tryptophan, magnesium and B vitamins, which support the body’s natural sleep processes.

BERRIES AND YOGURT

We tend to get late-night sugar cravings, but sugar releases energy into the body that can keep us awake longer. Naturally sweetened berries and yogurt could be the solution. The fibre from the berries and protein in the yogurt helps to slow down the release of sugar, preventing an energy spike. Yogurt also contains calcium which studies have linked to better sleep because it helps the body produce melatonin, the sleep hormone.

Instant frozen berry yogurt

SERVES 4 PREP 5 mins

NO COOK EASY V ❄

250g frozen mixed berries, plus extra to serve 250g Greek yogurt 1 tbsp honey or agave syrup

Choose food free from stimulants like sugar and caffeine

Blend the berries, yogurt and honey or agave syrup in a food processor for 20 seconds, until it comes together to a smooth ice cream texture. Scoop into bowls and serve with a few whole berries on top.

SEEDS

Seeds make a healthy snack at any time of day, but come bedtime, they offer more advantages. Pumpkin seeds are a rich source of tryptophan and provide 37 per cent of your recommended daily magnesium allowance in a serving. Sunflower seeds also provide calcium which supports the production of the sleep hormone.

Spiced seed mix

SERVES 2 PREP 5 mins COOK 12 mins EASY V

1 egg white (freeze the yolk for another recipe)

2 tsp Chinese five-spice powder 85g each sunflower and pumpkin seeds oil, for the baking sheet

Heat the oven to 150C/130C fan/ gas 2. Lightly whisk the egg white, then add the Chinese five spice and 1/2 tsp salt. Mix in the seeds to coat. Spread out in a single layer on a lightly oiled baking sheet and bake for 12 mins. Cool before serving.

OATS

A great source of tryptophan and protein, oats are also fibre-rich, so will fill you up without leaving you feeling too heavy before bed.

Healthy baked oats

SERVES 2 PREP 5 mins

COOK 10 mins EASY V

100ml almond milk or milk of your choice

1 egg

50g porridge oats

1 tsp cinnamon, plus extra for dusting

½ -1 tsp vanilla essence

50g bio yogurt

60g blueberries

PEANUTS

Fancy something wholesome and not too sweet? Peanuts are another great source of protein and tryptophan to fill you up without affecting your sleep.

Pear & peanut crunch

SERVES 2 PREP 5 mins NO COOK EASY V

2 tsp crunchy peanut butter

4 multigrain crispbreads

1 small pear, halved, cored and cut into thin wedges cinnamon, for dusting

Spread the peanut butter over one side of two crispbreads, then top with pear wedges and dust with a little cinnamon. Top with the remaining crispbreads and serve straightaway.

TOFU

If you like to work out, then enjoying something proteinrich before bed can support muscle recovery and repair. The tofu provides tryptophan which is required to make both serotonin and melatonin for a restful sleep.

Heat the oven to 200C/180C fan/ gas 6. Beat the milk, egg and oats together with 2 tbsp water, the cinnamon and vanilla essence. Divide between two 165ml ramekins, then bake for 10 mins until almost set. Top each one with half the yogurt, then dust with more cinnamon and top with the berries.

Blueberry & banana power smoothie

SERVES 3 (or 2 adults and 2 children) PREP 5 mins NO COOK EASY V

2 ripe bananas, peeled 125g blueberries (fresh or frozen)

300g pack silken tofu, drained 2 tbsp porridge oats

Whizz all of the ingredients together in a blender with 300ml water and serve.

GOOD

If you’re struggling with sleep, eat plenty of magnesiumrich foods

ALMONDS

Almonds not only provide melatonin to support sleep, but are rich in healthy fats, vitamin E and magnesium. If you’re struggling with sleep, eat plenty of magnesium-rich foods. This mineral not only helps to convert the amino acid tryptophan into the body’s sleep hormone, but also helps it to release GABA – a neurotransmitter that contributes to calming your nervous system.

Almond butter

MAKES 300g jar PREP 15 mins COOK 10 mins EASY V ❄

300g skin-on almonds drizzle of honey malt loaf or wholegrain bread, to serve (optional)

1 Heat the oven to 190C/170C fan/ gas 5. Spread the almonds on a baking tray and roast for 10 mins. Remove and leave to cool.

2 Tip into a food processor and whizz for 12 mins, stopping every so often to scrape the sides down, and finish with a drizzle of honey. Serve spread over malt loaf or wholegrain bread, if you like. Will keep chilled for up to three weeks

PER

EGGS

Swap the sweet snacks for something savoury instead. Eggs are high in tryptophan and protein to fill you up.

Pesto egg muffin bites

MAKES 12 PREP 10 mins COOK 20 mins EASY V

low-cal cooking spray, for the tin 18 cherry tomatoes, quartered 80g feta or goat’s cheese, crumbled 6 eggs

30ml milk

2 tbsp pesto (vegetarian, if necessary)

1 Heat the oven to 180C/160C fan/ gas 4. Spray a 12-hole muffin tin with the cooking spray. Evenly divide the tomatoes among the holes, and top each one with around 2 tsp of the cheese.

2 Crack the eggs into a large bowl, then add the milk, pesto and seasoning and whisk to combine. Pour the mixture evenly into each hole.

3 Bake for 20 mins or until the egg is set. Cool for 2-3 mins in the tin, then remove and leave to cool on a wire rack.

GOOD TO KNOW gluten-free

BANANA

The tryptophan in banana supports the body’s production of its sleep hormone, and also satisfies that sweet craving. Opt for a sugar-free sauce if you’d like to avoid refined sugar altogether.

Quick banana ice cream

SERVES 4 PREP 5 mins plus freezing EASY V ❄

4 ripe bananas, cut into chunks

3-4 tbsp milk

2 tbsp toasted flaked almonds

2 tbsp toffee or chocolate sauce (optional)

Tryptophan supports the body’s production of its sleep hormone

Put the banana chunks on a tray and cover well. Freeze for 1 hr, or until frozen through. When ready to eat, tip into a food processor and whizz until smooth with enough of the milk to achieve a creamy texture. Scoop and serve topped with the almonds and sauce, if you like.

GOOD TO KNOW

1 of 5-a-day

The Suite Life

JA The Resort offers a five-star all-inclusive escape with three distinct hotels, each delivering its own style

Spanning a whopping 1 million square metres along the stunning Jebel Ali coastline, this five-star all-inclusive destination boasts three unique hotels, each with its own charm. JA Palm Tree Court offers beachfront villas for a peaceful retreat, while JA Beach Hotel features Gulf-facing rooms, and JA Lake View Hotel provides a modern, social atmosphere with contemporary accommodations.

Guests can indulge in over 40 exhilarating activities, from tennis and horse riding to watersports and golf on a championship course. With 800 metres of private beach and 25 restaurants and bars, you won’t want to leave your spot —except maybe for a quick stop at one of the swim-up bars.

We checked in at the JA Lake View Hotel, where sleek design meets breathtaking views of lush gardens and the golf course. This hotel not only offers modern amenities but also features exclusive dining options such as the BIBE rooftop bar, perfect for unwinding after a day filled with adventure.

Accommodation

The One-Bedroom Terrace Suite at JA Lake View Hotel is a spacious 168-square-metre escape, perfect for families or those who just need a little extra room to stretch out. With a king-sized bed, separate living and dining areas (for when room service gets too fancy to eat on the couch), and an en-suite bathroom featuring

a large bathtub and walk-in shower, you’ll have everything you need for a comfortable stay.

The suite’s massive terrace steals the show, offering stunning views of the lake and golf course – ideal for sipping coffee, or pretending you’re considering a round of golf. For those craving more than just views, you’ll have access to 800 metres of private beach, six temperature-controlled pools (yes, including an adults-only one for when you need a break), a gym, and a spa.

Culinary highlights

For lunch, we made our way to Kinara by Vikas Khanna, ready to dive into a selection of the restaurant’s signature dishes. The Shakarkandi ki chaat set

the tone with smoky sandalwoodinfused sweet potato balanced by the creamy cumin labneh, and elevated by a bright strawberry-ginger dressing. The Tandoori lemon prawns were delicately charred, complemented by a refreshing avocado mint sauce, with fennel-lemon dust and radish adding a zesty crunch. The Tellicherry pepper chicken tikka followed, offering tender chicken breast infused with the warming heat of Tellicherry pepper, offset by the cool, creamy carrot raita and a crisp green papaya relish.

For mains, the Black dal arrived rich and velvety, with the fenugreek butter adding a subtle, nutty depth to the slow-cooked lentils. The Achari lamb was a standout – tender lamb in

a deeply flavoured, tangy achari sauce, with caramelised onions and green mango providing a delicious contrast. We paired both dishes with the Kinara roti, soft and flaky, enhanced by fenugreek leaves and a touch of clarified butter. For dessert, the Gulkhand kulfi featured candied rose kulfi sat at the centre, surrounded by a delicate ring of chia seeds. To complete the experience, butterfly pea cream was poured tableside over the kulfi, adding a beautiful burst of colour to the dish.

Our dinner at Sette, located on the 7th floor of JA Beach Hotel, delivered an authentic taste of Italy with spectacular 360-degree views to match. We began with the Carpaccio di manzo, where finely sliced beef paired perfectly

with peppery rucola, parmesan, and a luxurious drizzle of truffle oil, while hazelnut crumbles added a satisfying crunch. The Fritto misto was a crispy seafood feast, complemented by a bold black garlic mayo that packed just the right punch. For mains, the Risotto ai funghi was a rich, creamy delight, while the Petto di pollo alla griglia impressed with its tender grilled chicken and buttery confit potatoes. The Stinco di agnello took centre stage with meltin-your-mouth lamb shank atop soft polenta, balanced by a parmesan froth.

Desserts didn’t disappoint either—the Tiramisu was a perfected classic, and the Tortino al cioccolato delivered indulgent chocolate bliss with its molten centre and creamy gelato.

Facilities

At JA The Resort in Dubai, guests can enjoy a fantastic array of facilities across its three properties: JA Beach Hotel, JA Palm Tree Court, and JA Lake View Hotel. At the JA Beach Hotel, you can cool off in one of the seven outdoor pools, complete with a children’s swimming area, hot tub,

waterslide, and pool bar—perfect for a day of relaxation. Outdoor sports enthusiasts will find plenty to keep them occupied, from tennis and beach volleyball to golf and archery. Water sports options abound, including windsurfing, kayaking, and diving. If you prefer to stay indoors, the hotel features a gym and table tennis, along with a spa and sauna for some welldeserved pampering.

Over at JA Palm Tree Court, guests can take a dip in one of the four outdoor pools or unwind in the hot tub. The extensive outdoor sports programme

includes everything from crazy golf to horse riding, ensuring there’s never a dull moment. Water sports options mirror those at the Beach Hotel, while indoor activities like badminton and aerobics keep things lively. Meanwhile, JA Lake View Hotel offers seven outdoor pools, including a children’s area, along with a hot tub and poolside snack bar to satisfy any cravings. Guests can partake in tennis, jogging, and an exciting range of water sports while enjoying wellness facilities such as a spa and steam bath.

For those seeking something different, the JA Shooting Club adds an exhilarating twist to the resort’s offerings. With six outdoor shooting ranges and a fully equipped indoor pistol range, it’s perfect for both beginners and seasoned marksmen. After honing your aim, you can relax at the Smokin’ Gun burger joint on-site, where you’ll find mouthwatering burgers and refreshing shakes—ideal for refuelling after an action-packed session.

BOOK NOW

The One Bedroom Terrace Suite at the JA Lake View Hotel is available from AED1,800 per night. Visit jaresortshotels.com/dubai/ja-the-resort.

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