• Bavette tacos with charred tomato salsa
• Chargrilled chicken curry
• Spicy veggie skewers
Top-to-tail cooking with seasonal vegetables Waste less
Stock Your Freezer
Make-ahead meals for stress-free holidays
Can spicy food fight ageing?
Indulge in the flavours of fall with a comforting French cheese platter, that wraps you like a cozy sweater on a crisp evening. Try pairing a flavourful piece of Langres with a mild Tomme de Savoie!
This November, we’re showcasing the versatility of slow cookers with all-time favourites such as Fajitas and Banana bread, proving that this energy-efficient appliance can elevate your weeknight dinners to restaurant quality with minimal effort. Ideal for busy days, our Quick & Clever Traybakes (pg30) will help you whip up hearty meals with minimal effort.
With barbecue season upon us, we’re excited to share Brand New Ways to BBQ (pg37), where unexpected ingredients and techniques will have you grilling with renewed enthusiasm – try our cover star Spicy veggie skewers (pg46). As we embrace the changing seasons, we’re also exploring innovative ways to use seasonal produce. For waste-free meals, turn to page 74 for Top to Tail Cooking, teaching you how to utilise every part of fresh vegetables.
Get ready for the party season with our Help Yourself platters (pg24), designed to make entertaining a breeze. And don’t miss our special feature with YouTuber Buddy Oliver, who shares child-friendly recipes and kitchen tips that will have the whole family cooking up a storm. As always, find the latest in culinary news and restaurants in the Middle East, and follow us on Instagram (@goodfoodmiddleeast) for daily inspiration and updates!
Editor
EDITORIAL
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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
22 WASTE FEWER APPLES
Monthly tips on using and storing leftovers
24 HELP YOURSELF!
Hosting a party? Try our easy snacks
30 QUICK & CLEVER
Prepare our traybake dinners in 15 minutes
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
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HEAD OF PARTNERS, BRAND MANAGEMENT & ETHICAL COMPLIANCE: Molly Hope-Seton
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9 FLAVOURS OF THE MONTH
Take your pick from our roundup of new restaurants and menus to try across the region
14 TRIED AND TASTED
Two fine dining venues to dine at this month
37 BRAND NEW WAYS TO BBQ
Impress guests with unexpected summer barbecue recipes
49 REACH FOR THE PIES
Home-baked pies that satisfy comfort food cravings
60 TOM KERRIDGE
16 MIDWEEK MEALS
Batch-cook cosy dinners to freeze ahead
Transform this Spanish street food into a dessert
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.
67 GROW IT, COOK IT
Learn how to grow your own squash
74 TOP TO TAIL
Learn how to make the most of every veggie
78 FILL YOUR FREEZER
Stock up on easy, holiday-ready meals
84 NEXT LEVEL
Bake the perfect Lemon drizzle cake
86 LEARN SOMETHING NEW
Elevate your cooking with these tips
89 GET YOUR KIDS COOKING
Encourage kids’ creativity with easy recipes
94 CAN SPICY FOOD FIGHT AGEING?
Explore spices for health benefits
100 5 HEALTHY IDEAS
Ways to incorporate squash into your meals
102 BETTER BRUNCHING
Spice up lunch with a low-fat, veggie-rich recipe
104 LUXE DEBUT
Read our review of the new beach resort, FIVE LUXE JBR
110 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.
As October is Breast Cancer Awareness Month, I wanted to take a moment to share my thoughts as someone currently undergoing treatment for early-stage breast cancer. Each day serves as a reminder of how fortunate I am to have been educated about the critical importance of regular screenings. I was especially pleased to see the events and restaurants you promote, as they actively contribute to organizations dedicated to educating women about the necessity of screening. It’s disheartening to see some businesses participate in this month without genuinely supporting the cause. I appreciate that GoodFood ME highlights those that truly contribute to making a difference. Thank you for your commitment to raising awareness and supporting vital organizations in our community.
Richelle Wiley
Happiest birthday to you all! This month’s issue was enticing from the get-go. My favourite grain, rice, was featured in such detail that really made me excited to try other varieties. I usually stick to basmati and jasmine rice! The huge repository of recipes that every issue of this magazine brings makes my life as a mum of twin boys extremely easy. I especially enjoyed making roasted red pepper pasta for my boys and it was a huge hit. I am looking forward to exploring the picnic recipes now that the weather is cooling down and we shall be heading outdoors more often on the weekends. Thank you BBC Good Food ME!
Mishka Harris
The magazine offers a delightful mix of content that caters to diverse interests, making it an engaging read. I enjoyed the unique, easy-to-make recipes that encourage creativity in the kitchen, along with reviews of top dining experiences that offer a taste of exceptional food culture. The section on rice grains was particularly informative, detailing the various types, uses, and regional significance. The spooky craft ideas were a fun addition, perfect for seasonal creativity. Overall, the magazine blends culinary inspiration, lifestyle and craft ideas seamlessly, appealing to readers who appreciate food, culture, and creativity.
Megha Khemani
luxurious meal that promises to be unforgettable.
To send in your Star Letter and win this prize, visit the Competitions page on bbcgoodfoodme.com
The eagerly awaited Saturday brunch at Ernst Biergarten is back
Family brunches are a beloved weekend tradition, providing a wonderful opportunity for loved ones to come together and enjoy precious moments. The renowned family-friendly Saturday brunch at Ernst Biergarten, located in the 25hours Hotel One Central, returns this season, offering a slice of Bavaria right in the heart of Dubai. Every Saturday, gather for an unforgettable experience coupled with live music, engaging children’s activities, and a generous spread of hearty German cuisine.
The buffet showcases a sumptuous Bavarian feast, featuring exquisite German charcuterie boards with fine meats and cheeses, alongside fresh salads and irresistible soft pretzels. The main course celebrates traditional favourites such as Sauerbraten (sour beef roast), Lammbraten (lamb roast), Hähnchenschnitzel (chicken schnitzel), and Gegrillter Fisch (grilled fish). Non-halal menu options include crispy pork belly, succulent ribs, tender pork knuckle, juicy pork steak, and grilled sausages. A variety of sides complement this feast, featuring tangy sauerkraut and braised red cabbage. To set the mood for the afternoon ahead, indulge in an array of decadent desserts, with highlights including classic Apple strudel.
While adults indulge in this extensive spread, the dedicated kids’ corner awaits, where little ones can engage in fun play while parents unwind and savour the rich flavours of Germany. With complimentary meals for children, this brunch warmly invites families to make the most of their Saturdays at Ernst Biergarten.
BRUNCH PACKAGES
• Soft Package: AED 200 inclusive of a variety of non-alcoholic drinks.
• Entry Package: AED 300 inclusive of house spirits, bottled hops, and red and white bottled beverages.
• Draft/Bubbly Package: AED 400 inclusive of drafts, house spirits, and red and white varieties.
What’s hot and happening in the culinary world, in the UAE and across the Middle East
Saicho, the esteemed British-Hong Kong sparkling tea brand, is making its grand entrance into the Middle Eastern market, offering a sophisticated non-alcoholic option for discerning palates. Crafted from premium single-origin teas, Saicho’s trio of luxurious variants – Darjeeling, Hojicha, and Jasmine – reimagines the complexity of fermented grape beverages, through the lens of tea. Each effervescent blend is meticulously cold brewed for up to 24 hours, resulting in a refined, bubbly sip that perfectly balances flavour, tannins, and texture. It’s also vegan-friendly and low in calories, making it accessible to those following specific diets. Darjeeling entices with notes of mandarin and ginger, Hojicha delivers a rich umami character with hints of nori and roasted hazelnut. At the same time, Jasmine delights with its fragrant floral aroma and refreshing apple and lychee notes. As Saicho steps into a region where tea culture and fine dining intersect, the brand offers a sophisticated experience that celebrates the diversity and refinement of tea. Already embraced by Michelin-starred restaurants and luxury hotels across 14 countries, including culinary capitals like London, Hong Kong, and Singapore, Saicho has established itself as a premium non-alcoholic option.
Visit www.saichodrinks.com for more information.
KHOYA has opened its boutique at Dubai Hills Mall, showcasing a modern twist on traditional Indian sweets. The menu features signature items including Kesar barafi (a sweet made with saffron and milk) and Pista malpua (a soft, pancake-like dessert filled with pistachios), along with unique offerings such as Misri saunf (sweetened fennel seeds) and seasonal Kesar paan (a betel leaf preparation filled with sweet and fragrant ingredients). Additionally, the boutique provides tailored experiences for weddings and festivals, enhancing its sweets with specially crafted tea blends.
Visit Instagram (@khoyauae).
Guinness 0.0 is now available in the UAE. This innovative non-alcoholic version allows consumers to savour the iconic taste without alcohol. Brewed with the same ingredients as the original Guinness Draught—water, barley, hops, and yeast— Guinness 0.0 undergoes a meticulous cold filtration process that retains its rich flavours and creamy texture, resulting in a smooth, full-bodied beverage with hints of chocolate and coffee. This launch aligns with the rising demand for non-alcoholic beverages in the UAE, catering to health-conscious consumers who seek flavourful alternatives.
Available on www.drinkdrystore.com
Gautam Rice, the UAE’s largest supplier of high-quality rice, proudly underscores its commitment to community support in alignment with World Food Day by highlighting its significant contributions to combating hunger. The company has directly aided communities in the UAE and India, ensuring essential food supplies reach those in need during challenging times. Despite global food production being sufficient to feed the population, the UN Food and Agriculture Organisation reports that 733 million people still face hunger due to various factors, including weather shocks, conflicts, and economic downturns.
Gautam Rice has made a remarkable contribution of over AED 1.5 million, providing nourishment and essential goods to those in need.
To learn more, visit gautamgroup.com
The new Siemens EQ700 fully automatic espresso machine redefines home brewing. With its unrivalled beverage variety and customizable aroma settings, it caters to every coffee connoisseur’s palate. The heart of this innovation, the iAroma System, guarantees exceptional quality and flavour in every cup. Cutting-edge features seamlessly blend to ensure impeccable taste and durability. The EQ700 isn’t just a machine; it’s your barista, bringing the global café experience to your kitchen.
While I remain devoted to my trusty coffee capsules, the bean-to-cup experience is unmatched. The convenience of coffee capsules is certainly appealing, however, I found myself longing for that enchanting aroma of freshly ground coffee wafting through the air. When I came across the Smeg Bean to Cup Coffee Machine with Integrated Milk System, I felt an irresistible urge to give it a try. After all, who wouldn’t want to channel their inner barista without stepping foot outside? Right out of the box, its striking retro design gives serious vintage aesthetic—think 1950s Italian chic. It comes in an array of colours that elevates a space, from soft pastels to bold, eye-catching hues. Boasting a compact design, this machine fits seamlessly into even the most crowded kitchen counters.
The intuitive control panel features clear, easy-to-read buttons and a user-friendly display, making it simple to navigate through the settings effortlessly. Although it occupies a premium position in the market, the exceptional quality of drinks it produces and its striking appearence make the investment worthwhile. If you’re searching for a coffee machine that not only delivers outstanding performance but also serves as an elegant centrepiece in your kitchen, the Smeg Bean to Cup Coffee Machine is certainly worth considering.
1. Built-in Grinder: At the heart of the Smeg Bean to Cup Coffee Machine is its built-in grinder and automatic milk frothing system.If, like me, you consider freshly ground coffee to be essential, this feature is sure to make your heart skip a beat. The
grinder offers adjustable coarseness, ensuring that each cup is brewed just the way you like it.
2. One-Touch Beverage Selection: With a single press of a button, I could whip up everything from a classic espresso to a cappuccino within seconds. This is an absolute lifesaver for busy days. The range of drink functions available include espresso, long coffee, Americano, cappuccino, latte macchiato, espresso light, espresso macchiato, milk foam, and hot water.
3. Ease of Maintenance: Cleaning a coffee machine can feel like an Olympic sport. Fortunately, the Smeg Bean to Cup Coffee Machine makes maintenance a breeze. Thanks to its removable brewing unit and water tank, rinsing and cleaning are simple tasks. Additionally, the integrated milk system includes its own cleaning function, allowing for a hygienic frothing system with minimal effort.
What we didn’t like
1. Price Point: The Smeg Bean to Cup Coffee Machine represents a notable investment. While its exceptional quality justifies the price for dedicated coffee enthusiasts, it may not align with every budget.
2. Learning Curve: For newcomers to bean-to-cup machines, there may be a slight adjustment period in fine-tuning the settings for the perfect brew. Fortunately, this is a minor concern, as the intuitive control panel makes the transition seamless.
The Smeg Bean to Cup Coffee Machine with Integrated Milk System is available at BetterLife for AED4,799. Visit betterlifeuae. com and Better Life stores in Mall of Emirates, Mirdif City Center, Nakheel Mall, Abu Dhabi Mall, and Reem Mall.
Now open in Dubai Hills, this restaurant is ideal for when you’re just popping in for a “quick” bite that somehow turns into a marathon evening of laughter, food, and “just one more drink!” The menu brings Mediterraneaninspired dishes with a twist, such as the Shortrib katayef with green chilli jam and Pistachio pesto linguini topped with burrata.
Visit thelighthouse.ae.
Look forward to the new Nahaam Brunch 2.0, a dynamic brunch concept that brings together the best of the hotel’s acclaimed dining venues. Guests can explore a variety of live cooking stations, offering a diverse array of dishes. Savour Far Eastern classics at Nahaam, with freshly prepared sushi and wok dishes, or explore authentic Italian creations from Sole. Spanish tapas from José by Pizarro, alongside Latin-inspired dishes like ceviche, guacamole, and tacos, further expand the selection. For meat lovers, expertly grilled cuts from Ray’s Grill await, while traditional Lebanese favourites are served at Li Beirut. To end on a sweet note, the hotel’s pastry chefs have prepared a range of sweet treats, alongside international selections from Rosewater.
Saturday, from 12:30-4pm. AED395 per person including soft beverages, AED525 per person including premium house beverages, AED695 per person including bubbly, and AED200 for kids under 11 years old. Contact +9712 811 5666.
î THE ST. REGIS SAADIYAT ISLAND RESORT, ABU DHABI
The St. Regis Saadiyat Island Resort in Abu Dhabi has partnered with the renowned fragrance brand KAYALI to unveil a brand-new afternoon tea, starting on October 10th. The thoughtfully curated menu draws inspiration from KAYALI’s distinctive fragrances. Highlights include Pink pepper blinis, which echo the floral notes of the Sweet Diamond Pink Pepper scent, and Pistachio paradise, reflecting the rich essence of Yum Pistachio Gelato. Guests can also savour Cherry bliss brioche, infused with the captivating Lovefest Burning Cherry fragrance, blending dark cherry and goat’s cheese. Desserts are equally inspired, with a Vanilla dream crème brûlée reminiscent of the beloved Vanilla scent and an Invite Only gateau (a chocolate hazelnut crunchy cake) for the Invite Only Amber scent.
Contact +9712 498 8443.
î SUR.DUBAI
This new seafood spot serves up a delicious mix of Mediterranean and coastal dishes with a modern twist. Nestled in the UPTOWN/DMCC district, it boasts an impressive selection of seafood delights, from Grilled fish to Seafood mezze, along with meat dishes such as Grilled lamb chops and chicken. With a strong commitment to using locally sourced ingredients, the venue creates a welcoming atmosphere for a memorable meal, complete with live music and themed events to keep the good times rolling.
Located in Dubai’s Grand Plaza Mövenpick Media City, the restaurant offers a fusion of Latin American and Japanese cuisine known as Nikkei. Guests can enjoy signature dishes like Mixto Ceviche and Black Seafood Bomba Rice, alongside innovative options such as Miso eggplant fries and Salmon arepa.
Contact +971 50 670 4922.
This Italian eatery’s à la carte menu now highlights the Polipo Arrosto, an octopus dish inspired by Sicilian flavours and expertly prepared by Chef Marco Genovese. His distinctive method of tenderising the octopus with a grape cork honours his family’s fishing heritage, enhanced by a saffron glaze, crispy rice cracker, and the Sicilian Dettarino tomatoes. Additionally, the exclusive White Truffle Selection features Capesante and Fassona, paired perfectly with saffron-infused risotto and expertly seared meats.
Contact +9714 455 9989.
Escape the hustle of daily life with Cafe Milano’s indulgent business lunch, offering a choice of starter and hearty main course, or the option to add a dessert. Begin with authentic Mediterranean dishes like Carpaccio di manzo, followed by an array of mains including artisan pizzas, pasta, and flavourpacked risottos. For dessert, indulge in decadent treats such as the rich Cioccolatissmo paired with smooth vanilla gelato.
Monday-Friday, from 12-5pm. AED175 per person for a twocourse lunch and AED195 per person for a three-course lunch. Contact +9712 333 2630.
Get ready for an exciting brunch at Ronin, where Japanese cuisine comes alive in a setting inspired by the legendary warrior. The menu offers an array of omakase, sushi, sashimi, robatayaki, teppanyaki, and a fresh raw bar. Diners can enjoy their meal in intimate pagodas or on the spacious terraces, all while taking in stunning views of the Arabian Gulf and Palm Jumeirah.
Saturday, from 1-4:30pm. From AED395 per person. Contact +97158 202 2110.
Located in Jumeirah Village Circle, the destination offers an immersive dining experience that celebrates global street food culture. With an upbeat atmosphere featuring urban art and graffiti, the restaurant serves a diverse menu inspired by street food from Japan, Mexico, and beyond. Highlights include expertly grilled Robata skewers, inventive sushi rolls, and Mexican tacos. Complemented by an impressive beverage selection, Soul St is the ideal spot for a lively dining experience or a private party in its unique Japanese karaoke room.
AED150 per person for 90-min Karaoke, food platter, dessert and 3 drinks. Contact +9714 455 9989.
If you’re looking for a memorable night out, Chef Akira Back offers two unique dining experiences. Join the Batafurai Monday Ladies Night, where you can enjoy two hours of unlimited selected beverages and a selection of sharing plates. For those seeking something special, the exclusive nine-course tasting menu features seasonal delights paired with carefully curated beverages by a sommelier.
Batafurai Monday Ladies Night: Monday, from 7-11pm. AED250 for ladies and AED399 for gents. Tasting Menu: TuesdaySunday, from 7-9pm. AED649 per person for nine-course menu (food only). Visit akirabackdubai.com/specials.
Anantara The Palm Dubai Resort is set to welcome diners for a special culinary event with Chef Will Goldfarb, renowned as The World’s Best Pastry Chef, from 15-17 November 2024. This exclusive experience features a seven-course tasting menu that combines sweet and savoury elements at The Lotus Lounge, accommodating only 40 diners each evening. With over 30 years of experience in some of the world’s top kitchens, Chef Goldfarb is known for his creative desserts and playful culinary style.
The Lotus Lounge from 15-17 November 2024, from 7pm-10pm. AED250 per adult. Contact +9714 567 8304.
Gigi has launched its new beach house at J1 Beach in Dubai, showcasing the best of Italian cuisine with a menu filled with seasonal dishes inspired by the country’s diverse regions. Look forward to expansive terraces, a swimming pool, and a family-friendly kids’ club called the Gigi Circus.
Visit Instagram (@gigi_beach_dubai).
Seasons Hotel Riyadh, offering an exquisite French fine dining experience inspired by Chef Daniel Boulud’s Lyon roots. The menu features a blend of traditional and innovative French dishes, drawing from culinary inspirations including La Tradition, La Saison, Le Potager, and Le Voyage, with creations such as Lavender-glazed duck breast and Potato-wrapped sea bass.
Visit fourseasons.com/riyadh/dining/ restaurants/cafe-boulud.
Envy at Th8 Palm offers a stylish dining atmosphere inspired by the Mediterranean coast. The interiors feature a mix of warm, natural tones with vibrant colours, enhancing its coastal look. Spacious seating areas include plush cushions and light wood finishes, while marble surfaces add a modern touch. Large floor-to-ceiling windows fill the space with natural light and provide diners with views of the Arabian Gulf and Dubai skyline.
After the server led us to our table adjacent to the window, we were ready for the Flamenco Fiesta—Envy’s Spanishthemed nights held every Friday and Saturday. This spot allowed us to soak in the vibrant energy of the indoor space while enjoying the fresh, open-air ambience just steps away.
The highlights
The evening kicks off with a buffet featuring beautifully arranged cheese boards, crusty breads, a fresh seafood
selection, and refreshing salads. Once you’ve explored the stations, the set menu begins, showcasing hot sharing plates that bring authentic Spanish favourites to life.
The meal opens with Patatas Bravas, crispy golden potato cubes smothered in a zesty tomato sauce and topped with a generous dollop of garlicky aioli, followed by Pulpo a la Gallega, a dish of tender octopus slices seasoned with smoky paprika, sea salt, and a delicate drizzle of olive oil. Then, the sharing tapas arrive: Albóndigas, juicy beef meatballs simmered in a rich, slightly sweet tomato sauce; Gambas al Ajillo, plump shrimp sautéed in olive oil with garlic, chili flakes, and fresh parsley; and Pimientos de Padrón, small green peppers lightly fried in olive oil and sprinkled with sea salt, offering a burst of flavour with each bite.
For the main course, diners choose from several hearty Spanish staples. Paella Valenciana is a vibrant rice dish featuring tender chicken, green beans, juicy tomatoes, and fragrant saffron, while
Paella de Mariscos offers a seafood twist with shrimp, mussels, clams, and squid nestled in saffron-infused rice, tomatoes, and bell peppers. Escudella i Carn d’Olla, a Catalan vegetable stew, brings a comforting mix of seasonal vegetables in a light broth served with rice on the side, and Cordero al Horno features slowroasted lamb infused with rosemary and garlic, served alongside seasonal vegetables for a truly savoury treat.
Dessert rounds off the evening with a shareable spread of Spanish classics: crispy churros dusted with sugar and paired with a thick, indulgent chocolate sauce; Tarta de Santiago, a light almond cake dusted with powdered sugar; Crema Catalana, a smooth, lemon-and-cinnamoninfused custard with a caramelised sugar crust; and Tarta de Queso, a rich, creamy Spanish-style cheesecake.
Book now Friday and Saturday, from 7pm. From AED249 per person. Contact +97152 508 2687.
Batch-cook warming dinners, then stash in the freezer to save time later in the week
recipes HELENA BUSIAKIEWICZ
photographs KIM LIGHTBODY
Ginger & lime pickle dhal
Frying the onions slowly adds lots of flavour, so don’t rush it.
SERVES 4 PREP 5 mins
COOK 25 mins EASY V ❄
2 tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tsp cumin seeds
1 tsp ground coriander
¼ tsp turmeric
2 x 400g cans green lentils, drained and rinsed
350ml reduced salt vegetable stock
3 tbsp lime pickle
10g coriander, chopped, or torn naans, to serve (optional)
Pork schnitzel with lemon caper butter
This makes more butter than you need for serving with the schnitzel, but you can use what’s left over on boiled potatoes, mash or white fish .
SERVES 4 PREP 20 mins
COOK 25 mins EASY ❄
300g pork loin steaks (roughly 6)
1 tbsp Dijon mustard
30g plain flour
2 eggs, beaten
100g panko breadcrumbs
4 tbsp vegetable oil
For the butter
100g unsalted butter, softened
1 lemon, zested
1 tbsp capers, roughly chopped
2 garlic cloves, chopped
1 Pour the vegetable oil into a deep frying pan on a medium heat. Once shimmering, tip in the onion and cook for 15 mins until softened. Add the garlic, cumin, coriander and turmeric, and cook for 3 mins.
2 Pour in the lentils and stock, mix well and bring to the boil. Reduce to a simmer and leave to bubble for 15 mins, stirring occasionally. Stir through the lime pickle, coriander and some seasoning.
3 To freeze, leave to cool completely, then transfer to a freezer-proof container. Will keep frozen for up to three months. To reheat, tip into a large flame-proof casserole dish and begin to thaw on a low heat. Once it is mostly defrosted , turn up the heat
10g parsley, roughly chopped cooked new potoates and mixed salad, to serve
1 Lay the pork on a chopping board and cover with a sheet of baking parchment. Use a meat mallet, heavy pan or rolling pin to smash the pork until thin. Brush each one with some of the mustard
2 Put the flour, eggs and breadcrumbs in separate shallow bowls. Dredge the steaks in the flour first to fully coat, shake off the excess, then dip in the egg, letting the excess drip away. Finally, turn to coat in the breadcrumbs. Give each steak a little shake, then transfer to a wire rack. To freeze, stack in an airtight container between sheets of baking parchment
to medium , stirring often, until piping hot. Serve with naans, if you like.
Zhoug
If you have leftover coriander, try making zhoug, a Yemeni spiced herb paste. Blitz 30g coriander, 30g parsley, the juice of 1 lemon, 2 chopped green chillies, 1 garlic clove, ½ tsp cumin and 3 tbsp olive oil in a small food processor. Season well with salt and pepper and swirl over salads as a dressing.
3 For the butter, mix the ingredients in a small bowl and season. To freeze, spoon onto a sheet of baking parchment, then form into a log and wrap well. Freeze for up to six months.
4 When you’re ready to cook, heat the vegetable oil in a wide frying pan. Lower in the schnitzels and cook for 5-7 mins on each side until golden brown if cooking from frozen, or 2-3 mins on each side if you didn’t freeze them. You may have to cook them in batches.
5 Once all the schnitzels are cooked, melt half the butter gently in the same pan you cooked the pork in. Pour over the schnitzels and serve with the potatoes and salad.
PER SERVING 394 kcals • fat 23g • saturates 10g • carbs 24g • sugars 1g • fibre 1g • protein 22g • salt 1g
If you have any vegetables you want to use up, chop and add them along with the onion and pepper in the first step of this recipe.
SERVES 4 PREP 10 mins COOK 30 mins EASY V ❄
2 tbsp vegetable oil
1 onion, finely chopped
1 red pepper, finely chopped
2 garlic cloves, finely chopped
750g sweet potato, peeled and roughly chopped
1 tbsp chipotle paste
1-litre reduced-salt vegetable stock soured cream, to serve 10g chives, finely chopped
1 Heat the vegetable oil in a large, deep, flame-proof casserole dish or cast-iron pot over a medium heat. Tip in the onion and red pepper with a large pinch of salt and cook for 15 mins, stirring often, until softened.
2 Toss in the sweet potato and chipotle paste, stirring to combine. Cook for 5-6 mins until the spices smell fragrant, then pour over the vegetable stock. Bring to the boil, then simmer for 10-12 mins, until the sweet potato is cooked through and tender.
3 Leave to cool slightly, then blend in a high-powered jug blender or with a hand blender until smooth. Divide between four bowls, then swirl through some soured cream and scatter over some chives to serve. Serve with crusty bread.
4 To freeze, leave to cool completely and transfer to a freezer-proof container. Will keep frozen for up to three months. To reheat, tip into a large flame-proof casserole dish and thaw on a low heat. Once mostly defrosted , turn the heat up to medium , stirring often, until piping hot.
Sweet potato chips
Heat the oven to 200C/180C fan/ gas 6. Cut 2 sweet potatoes into chips and toss with 1 tbsp olive oil and 1 tbsp soy sauce. Transfer to a shallow roasting tin and season with black pepper and a grating of nutmeg, if you like. Bake for 30-40 mins, until crisp.
SERVES 4 PREP 10 mins
COOK 1 hr 10 mins EASY ❄
2 tbsp vegetable oil
6 pork sausages, chopped into bite-sized pieces
1 onion, roughly chopped
1 carrot, roughly chopped
1 celery stick, roughly chopped
1 red pepper, roughly chopped
3 garlic cloves, roughly chopped
2 thyme sprigs, plus a few to garnish (optional)
1 heaped tbsp Cajun spice mix
1 tsp sweet smoked paprika
400g can chopped tomatoes
300ml beef stock
400g can kidney beans in chilli
sauce
jacket or mashed potatoes or crusty bread, to serve (optional)
1 Heat 1 tbsp of the oil in a large flame-proof casserole dish on a medium heat. Carefully lower the sausages into the pan (you may have to do this in batches so you don’t overcrowd the pan). Cook on all sides for 4-5 mins, or until deeply golden. Remove from the pan and set aside on a plate – you’ll finish cooking them later.
2 Stir in the onion, carrot, celery and red pepper. Cook with a pinch of salt for 15-20 mins, stirring regularly until caramelised and golden around the edges. Tip in the garlic, thyme, Cajun spice mix and paprika, and cook for 3-4 mins.
3 Pour in the canned tomatoes, stock and beans. Bring to the boil, then return the sausages to the pan. Cook for 30 mins on a medium heat until slightly reduced and bubbling.
4 To freeze, leave to cool completely and transfer to a freezer-proof container. Will keep frozen for up to three months. To reheat, tip into a large flame-proof casserole dish and thaw on a low heat. Once mostly defrosted , turn the heat up to medium , stirring often, until piping hot. Serve with thyme leaves scattered over, if you like, with jackets, mash or crusty bread. GOOD TO KNOW fibre vit c 3 of 5-a-day PER SERVING 528 kcals fat 32g saturates 10g
Slice leftover celery and put in a freezer bag. Use from frozen in soups, stews and bolognese.
Chicken alfredo pasta bake
This pasta bake is cosy and comforting, perfect for cold nights.
SERVES 6 PREP 15 mins COOK 45 mins EASY ❄
2 tbsp vegetable oil
65g pancetta
2 chicken breasts, cut into small chunks
1 onion, finely chopped
3 garlic cloves, finely chopped
500g conchiglie pasta
40g plain flour
220ml double cream
470ml whole milk
1 tbsp Dijon mustard
100g cheddar, grated
200g spinach
65g parmesan, grated
1 Pour the vegetable oil into a large, deep, frying pan. Once shimmering, scatter in the pancetta. Cook until golden, then remove from the pan using a slotted spoon, leaving behind the oil Add the chicken to the pan and sprinkle with salt and pepper. Cook until golden on all sides, around 5-6 mins. Remove from the pan and set aside.
2 Tip the onion and garlic into the pan and cook for 8-10 mins. Put the pasta on to boil at the same time. Scatter the flour into the onion and garlic mixture, and cook for 1 min. Pour in the cream and milk a little at a time, whisking between each addition, until you have a smooth sauce. Reserve a mugful of pasta water before draining.
3 Stir the mustard and cheddar into the sauce. Season well with salt and pepper, then stir in the cooked pasta, chicken, reserved pancetta and a good splash of pasta water –you want it to be quite saucy.
4 Stir in the spinach a handful at a time to wilt, then transfer everything to an ovenproof dish. Sprinkle with parmesan over the top and some more black pepper.
5 If you want to freeze this and bake it later, leave it to cool, wrap it well to keep frozen for up to three months. When you’re ready to cook, heat the oven to 190C/180C/gas 4. Bake for 20 mins, or if you’re cooking from frozen, cook for 1 hr until bubbling
Luxury scrambled eggs
If you have leftover cream, try stirring it through scrambled eggs just before they’ve finished cooking. Sprinkle with chopped chives and parmesan and serve.
Each month, we highlight a commonly wasted ingredient, and offer you tips on how to use it and store the leftovers
1
Slice apples and toss with lemon juice. You can then freeze them for three months and use straight from frozen to make pies, crumbles, sauces or cakes
2
Cut into matchsticks and mix into slaws or salads for a touch of sweetness and crunch
3Apple & cheese puffs
Bake sliced apples on small squares of puff pastry, then top with grated gruyère and thyme leaves for easy, delicious snacks or canapés.
4
Don’t toss out the peelings –instead, chop finely and mix into smoothies, bakes or pancakes Or try our tea recipe, below.
Apple & cinnamon tea
Simmer a small pan of water with the peel of 1 apple, 1 tbsp honey and a cinnamon stick, bubble for 5 mins, then strain
5
Mix grated apples into porridge or overnight oats for a natural sweetener.
6
Add apple cores and some peel to your water bottle to subtly infuse. Or, use them to make sugar syrup for concoctions– just drop them into the pan when you’re boiling the water and sugar together.
7 If you’re craving comfort food, have a go at making our apple, cheese & potato pie at bbcgoodfoodme. com
8
Apples will last in a fruit bowl for up to two weeks, depending on the type. However, they ’ll last much longer in the fridge. Store in a drawer and they’ll be good for up to two months.
9
Bruised apples can be cooked down into a simple compote to top pancakes or swirl through oats and bakes Or, serve with pork.
10
Thinly slice and layer apples in a cheese and pickle sandwich to add texture and tang.
11 Apple crisps
Thinly slice cored apples through the middle. Heat the oven to 140C/120C fan/gas 1. Arrange apple slices on a baking tray lined with baking parchment and bake for 40 mins. Leave to cool until crisp.
Are you hosting this party season? Simply lay out our no-fuss snacks for sharing recipes HELENA BUSIAKIEWICZ photographs HANNAH TAYLOR-EDDINGTON
Crispy fried artichokes with rosemary & chilli honey
SERVES 6 PREP 10 mins COOK 25 mins EASY V
50g cornflour
2 x 280g jars artichokes in oil, drained
5 tbsp olive oil
3 tbsp honey
2 garlic cloves, grated
1 red chilli, finely chopped
1 rosemary sprig, leaves picked and finely chopped
1 Tip the cornflour into a bowl and season. Pat the artichokes dry using kitchen paper, then toss in the cornflour.
2 Heat half the olive oil in a wide frying pan over a medium heat and, once shimmering, fry the artichokes for 3-4 mins on both sides until golden and crisp. (You may need to do this in batches.)
Remove to a sheet of kitchen paper to drain. Season lightly with salt and transfer to a serving plate.
3 Warm the honey, garlic and chilli in a small pan and season. Once bubbling, stir in the rosemary Drizzle a little over the artichokes and serve the rest in a dipping bowl.
Arrange the nibbles below on a large platter, then add crackers, crudités, crisps and bread for scooping everything up.
Smoked trout dip
Serve this simple, no-cook dip with a chilled glass of bubbly.
SERVES 6 PREP 5 mins
NO COOK EASY
150g soft cheese
10g chives, finely chopped
1 tbsp horseradish
2 fillets hot smoked trout, skin removed (about 150g)
1 lemon, zested and juiced
SERVES 6 PREP 10 mins COOK 5 mins EASY
2 limes, zested and juiced
1 tbsp fish sauce
½ tsp caster sugar
1 red chilli, finely chopped (deseeded, if you like)
1 lemongrass stalk, woody leaves removed, finely chopped
10g basil, roughly chopped
10g chives, finely chopped
100g picked white crabmeat
150g white crab, plus 50g brown crab
250g sourdough bread
Sticky prawns with caramelised lemons & chilli on tahini yogurt
Lemons become sweet and sticky when cooked but retain a slight tartness that lifts other flavours.
SERVES 4-6 PREP 10 mins
COOK 15 mins EASY
2 tbsp olive oil
1 lemon, thinly sliced
1 tsp caster sugar
2 garlic cloves, chopped
1 tsp chilli flakes
165g peeled raw king prawns crackers or toasted bread, to serve
For the tahini yogurt
200g thick Greek-style yogurt
30g tahini
salted crisps, to serve
1 Combine the soft cheese, half the chives, the horseradish, smoked trout, lemon zest and juice and some seasoning, being careful not to overmix – it shouldn’t be a paste.
2 Spoon into a bowl, then sprinkle over the remaining chives and serve with salted crisps.
1 garlic clove
1 Combine the lime juice, fish sauce, sugar, chilli and lemongrass in a bowl. Season. Gently stir in the herbs and crabmeat, being careful not to break up the crab too much Season, then chill until needed Will keep chilled for a day
2 Toast the sourdough, then peel the garlic and rub it over the toast Cut into bite-sized chunks and top each with 1 tbsp of the crab mix. Top with the lime zest and serve.
1 lemon, juiced
1 For the tahini yogurt, combine the ingredients with a splash of water, season well and mix until creamy. Spoon onto a serving plate.
2 Heat the oil in a large frying pan over a medium heat and cook the lemon slices in a single layer for 4-5 mins. Sprinkle in the sugar and cook for 3-4 mins more, stirring often until sticky and caramelised. Stir in the garlic, chilli flakes and prawns, and cook for 2-3 mins until the prawns are cooked through.
3 Spoon the prawns over the yogurt and serve with crackers or bread.
Here’s a classic holiday party starter, elevated with our simple selection of toppings.
SERVES 2-4 PREP 5 mins COOK 15 mins EASY V
250g baking camembert, with a cross cut into the top
1 jar pickled walnuts (about 390g), drained and finely chopped
65g ripe pear, cored and finely chopped crusty bread, to serve
SERVES 4-6 PREP 5 mins plus cooling COOK 30 mins EASY V
8 garlic cloves
2 thyme sprigs
150ml olive oil
250g baking camembert, with a cross cut into the top crusty bread, to serve
1 Heat the oven to 180C/160C fan/ gas 4. Peel the garlic and put in a small baking dish along with the thyme sprigs. Season with a pinch of salt. Pour over the olive oil to cover the garlic (depending on the size of the baking dish, you may need to use more oil.)
SERVES 2-4 PREP 5 mins plus cooling COOK 15 mins EASY V
250g baking camembert, with a cross cut into the top
75g salted mixed nuts, roughly chopped
½ tsp smoked paprika
1 thyme sprig, leaves picked (optional)
1 rosemary sprig, leaves picked and finely chopped
50g honey crusty bread, to serve
1 Bake the camembert following pack instructions (or for about 25-30 mins at 190C/170C fan / gas 5) Combine the walnuts and pears with a small pinch of salt.
2 After 15 mins, remove the cheese from the oven, top with the nuts and pears, then bake for another 15 mins. Serve with crusty bread. GOOD TO KNOW gluten free
2 Put the camembert in a separate baking dish and bake alongside the garlic for 30 mins. Remove both from the oven and leave to cool for 5 mins. Lift the garlic out of the infused oil in the dish using a fork, and lightly mash (see tip below) Spread the mashed garlic over the camembert, and serve with crusty bread for scooping.
GOOD TO KNOW gluten free PER SERVING (6) 174 kcals • fat 15g • saturates 7g • carbs 1g sugars 0.1g fibre 0.3g protein 9g salt 0.63g
Use the leftover garlic-infused oil for cooking – it works very well in pasta dishes.
1 Heat the oven to 180C/160C/ gas 4. Bake the camembert following pack instructions, then remove from the oven and leave to cool for 5 mins.
2 Meanwhile, put the nuts, paprika, thyme, rosemary and honey in a small saucepan. Season lightly. Bring to a simmer, stirring for a few minutes until aromatic and sticky. Pour this over the camembert and serve immediately with bread
GOOD TO KNOW folate
Breathe new life into your own outdoor retreat with SANIPEX GROUP’s refined new ranges
Imagine stepping into your own garden, patio or balcony, where the line between indoor comfort and outdoor beauty blends seamlessly. SANIPEX GROUP invites you to design your idyllic setting with their exquisite outdoor furniture and solutions.
At the heart of their collection lies GYMKHANA, a brand that brings a touch of luxury to open-air living. Elevating the outdoor experience, this collection beautifully marries striking aesthetics with unparalleled comfort, quality, and craftsmanship. Featuring everything from daybeds and elegant sofa sets to versatile poufs, along with stylish accessories such as umbrellas, cushions, baskets, and rugs, each piece is meticulously crafted from durable, easy-to-clean materials designed to endure the harshest of climates, allowing you to relax for longer.
The newly unveiled GYMKHANA Beach House collection captures the soothing essence of island life, bringing a touch of paradise to your garden. Expect a harmonious mix of natural materials and a calming coastal colour palette. Crafted from weather-resistant materials such as solid teak and soft, custom Agora outdoor fabrics, the Beach House collection allows creative flexibility. You can easily create distinct zones for lounging, dining, and relaxation with an array of options, including modular sofas, bar stools, dining sets, sunbeds, and various accessories.
The Penthouse collection exudes a cosmopolitan vibe, offering refined comfort with an urban twist. Generously sized sofas in calming neutral tones serve as the perfect backdrop for your style, whether you’re hosting a soirée or enjoying a quiet moment with a good read. This range includes deep-cushioned modular sofas, wide sunbeds, and stylish coffee tables, ensuring that every outdoor experience is elevated. The soothing shades of beige and grey create a serene atmosphere,
while the tactile mix of materials adds depth and interest, transforming any outdoor space into a chic retreat enhanced by the organic touch of teak frames.
Outdoor living is a holistic experience that goes beyond lounging. SANIPEX GROUP presents a cutting-edge range of multifunctional barbecue grills and outdoor pizza ovens, complemented by built-in refrigeration solutions from esteemed European brands. Whether you have a small balcony or an expansive outdoor kitchen, the range includes both built-in and freestanding options. Picture yourself grilling the perfect fillet, baking pizzas, or serving chilled drinks—all without ever needing to step back inside. Transforming your outdoor space into a high-end restaurant experience at home has never been simpler.
With exquisite outdoor furniture and state-of-the-art appliances, your outdoor areas can transform into multifunctional spaces ideal for relaxation, hosting, and entertaining—regardless of the occasion. It’s time to reimagine a setting where memories are created, laughter resonates, and life is embraced to the fullest, beneath the open sky.
You only need 15 minutes or fewer to prepare our all-in-one dinners, then sit back and let your oven do the work recipes AILSA BURT photographs KIM LIGHTBODY
Ham & pea gnocchi traybake
SERVES 4 PREP 10 mins
COOK 40 mins EASY
2½ tbsp olive oil
2 leeks, finely sliced
200g frozen peas
150g ham hock, shredded ¼ nutmeg, grated
220g crème fraîche
1 tsp English mustard
500g fresh gnocchi
75g swiss cheese (such as emmental), grated
30g breadcrumbs (see tip below)
1 Heat the oven to 220C/200C fan/ gas 7, then heat 2 tbsp oil in a large, deep, ovenproof frying pan over medium heat and cook the leeks with a pinch each of salt and pepper for 10-12 mins until softened. Add the peas and cook for 1-2 mins more, then stir through the ham, nutmeg, crème fraîche and mustard. Reduce the heat to medium-low and stir well. Once the crème fraîche sauce has loosened, stir in the gnocchi and most of the cheese Season to taste.
2 Combine the rest of the cheese with the breadcrumbs and remaining 1/2 tbsp oil, then scatter this over the gnocchi. Transfer the pan to the oven and bake for 20-25 mins until bubbling and golden. Season with a crack of black pepper to serve
GOOD TO KNOW
SERVES 4 PREP 15 mins
COOK 40 mins EASY V
4 tbsp olive oil
1 red onion, thickly sliced
4 garlic cloves, finely chopped
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon ½ tsp chilli flakes
500g carrots, cut into 2cm-thick chunks
400g can cherry tomatoes
700g jar chickpeas, drained, or 2 x 400g cans chickpeas, drained
1 lemon, zested and juiced
100g feta, crumbled small handful of soft herbs, roughly chopped (we used dill and coriander) flatbreads, to serve
1 Heat the oven to 200C/180C fan/ gas 6. Toss 1 tbsp oil, the onion, garlic, spices, carrots, cherry tomatoes and chickpeas together in a large roasting tin Swill out the tomato can with water and pour this over. Season well and stir in a splash of the lemon juice, then roast for 35-40 mins until the carrots are tender and the sauce has reduced.
2 Meanwhile, combine the lemon zest, feta and herbs with the remaining 3 tbsp oil and set aside.
3 Season the traybake to taste with salt, pepper and lemon juice, then scatter over the feta mixture and serve with flatbreads for scooping up the carrots and chickpeas
Citrus chicken & grains traybake
SERVES 4-6 PREP 15 mins
COOK 45 mins EASY
2 oranges, 1 zested and juiced, 1 halved and sliced
1 lime, zested and juiced
1 tbsp fish sauce
1 red chilli, finely chopped (deseeded, if you prefer less heat)
2 tbsp honey
2 tbsp vegetable oil
20g ginger, peeled and finely grated
4 garlic cloves, crushed 1kg skin-on, bone-in chicken thighs
1 large broccoli (about 400g), broken into florets, stalks roughly chopped
2 x 250g pouches mixed grains (we used red rice & quinoa)
200ml chicken stock, made with ½ stock cube small handful of coriander, finely chopped
1 Heat the oven to 220C/200C fan/ gas 7. Combine the orange juice and zest with the lime juice and zest, the fish sauce, chilli, honey, 1 tbsp of the oil, the ginger and garlic in a large bowl. Add the chicken thighs, season and toss to coat.
2 Tip the broccoli, mixed grains, stock and remaining oil into a large roasting tin, and stir well. Nestle the orange slices and chicken thighs on top, skin-side up, and spoon over half the marinade from the bowl Roast for 20 mins, then spoon over the remaining marinade. Roast for a further 20-25 mins, or until the chicken thighs are golden, sticky and cooked through. Serve with the coriander scattered over the top.
Crispy breadcrumbs
Tear 2 slices of day-old bread into pieces and pulse to crumbs in a food processor. Will keep in an airtight container for a week. For crispy breadcrumbs, bake the bread pieces in a low oven until dried out, then pulse as before. Will keep chilled for two months or frozen for six months.
GOOD TO KNOW fibre • vit c • 1 of 5-a-day PER SERVING (6) 477 kcals fat 22g • saturates 5g • carbs 38g • sugars 10g • fibre 6g • protein 28g • salt 1.16g
Brace yourself for F1 season with this lavish five-star retreat on the island
Perched on the edge of the iconic Yas Marina Circuit, W Abu Dhabi - Yas Island is redefining luxury in the heart of the UAE’s capital. This architectural marvel, one of the largest W Hotel’s globally, stands as the only five-star lifestyle retreat on Yas Island. Its unique position, straddling the Grand Prix racetrack, offers guests a supreme vantage point for Formula 1 enthusiasts. W Abu Dhabi - Yas Island not only provides guests with a front-row seat to adrenaline-pumping races but also serves as a gateway to a plethora of attractions, including theme parks, shopping centres, a championship golf course, pristine beaches, and a bustling marina.
Conveniently located just 10 minutes from Abu Dhabi International Airport, it’s an ideal choice for international travellers. Step inside, and you’re immediately enveloped in a world where modern design meets Arabian artistry. The hotel’s aesthetic cleverly nods to the surrounding
desert landscape, creating an ambience that’s both cutting-edge and warmly familiar. With 499 rooms and suites on offer, from the stylish ‘Wonderful’ to the jaw-dropping ‘Extreme WOW’, there’s a perfect fit for every taste. Each space boasts floor-to-ceiling windows that frame either the bustling racetrack or the serene marina, ensuring every glance is Instagram-worthy.
As a premier destination for dining and nightlife, W Abu Dhabi offers an array of unique restaurants and bars, including the international all-day dining venue, Garage; the chic W Lounge; and the inviting rooftop WET Deck pool. For those seeking wellness and relaxation, the hotel features the FIT Gym and AWAY Spa, allowing guests to pursue their fitness goals and unwind.
Whether you’re here for an exhilarating race weekend or to immerse yourself in a lavish retreat, W Abu Dhabi - Yas Island promises an unforgettable experience that combines sophistication with vibrant energy.
The hottest spots to see and be seen at:
This multi-kitchen dining hub offers five distinct cuisines in a vibrant setting. Delight in everything from noodles and dumplings to ceviche, grilled meats, mezze, and decadent tarts.
Satisfy your coffee cravings here, where freshly roasted brews are thoughtfully crafted to match your mood for the day. Each cup is designed to elevate your café experience.
Relax poolside at the rooftop WET Deck, where you can bask in the Arabian sun while enjoying refreshing concoctions and vibrant beats from our resident DJs.
Stunning views of the marina and racetrack set the scene as you sip on expertly crafted beverages from one of four bars. The resident DJ spins the latest hits while you enjoy your night.
Embrace fun and soak up the sun at the Sun Deck. This rooftop oasis is perfect for grabbing a quick bite and taking a refreshing dip in the pool on a hot day.
An exhilarating culinary experience awaits diners at Garage restaurant. Perfectly timed to coincide with each Formula 1 race session, these brunches offer unbeatable views of the track, creating an ideal setting for celebrations. Diners can indulge in a diverse array of dishes from five distinct culinary hubs, featuring everything from succulent cuts of meat and vibrant Peruvian flavours to rich Middle Eastern aromas and bold Asian creations. The Sunday race day brunch highlights standout offerings like Poached Maine lobster with dashi hollandaise and a decadent Caviar station served with blinis. With live entertainment, DJs spinning electrifying beats, and eleven beverage taps offering a diverse selection of drinks, this brunch delivers an exhilarating blend of high-octane excitement and world-class cuisine—perfect for racing enthusiasts and food lovers alike.
Packages from AED700. Available Friday, December 6 to Sunday, December 8, at varied times.
Immerse yourself in a world of festivities on the Eastern frond of Palm Jumeirah, as Anantara Dubai the Palm Resort’s spectacular island setting plays host to an array of seasonal events and gourmet experiences. Gather your loved ones and create unforgettable memories in an atmosphere of unparalleled luxury and charm.
Christmas Eve Dinner at Crescendo
Join us for a festive feast at our all-day dining restaurant. Dine indoors in the modern setting or al fresco on the expansive terrace with stunning views of the Arabian Gulf, all while enjoying enchanting melodies from our resident musician and choir. Savour an extensive buffet featuring global specialities, with live cooking stations offering everything from succulent Arabic grills to fresh seafood and aromatic Asian dishes, all set against a magical Christmas backdrop.
Date: 24 December 2024
Time: 7:00 pm – 10:30 pm
Price:
• AED 245 per child (6 to 11 years), inclusive of soft beverages
• AED 360 per person, inclusive of soft beverages
• AED 495 per person, inclusive of house beverages.
Christmas Day Brunch at Crescendo
Gather the family for a sumptuous brunch this Christmas with delightful surprises from Father Christmas, live music, and a wide variety of dishes, complemented by soft or sparkling beverages.
Date: 25 December 2024
Time: 1:00 pm – 4:00 pm
Price:
• AED 265 per child (6 to 11 years), inclusive of soft beverages
• AED 575 per person, inclusive of soft beverages
• AED 785 per person, inclusive of house beverages and bubbly
• AED 850 per person, inclusive of premium sparkling bubbly and house package.
Christmas Day Barbecue at The Beach House
Tuck into barbecue favourites from land and sea and delectable appetisers at our adultsonly affair. Celebrate the season by the sea with live music and a vibrant atmosphere. The Beach House is a casual dining spot by day that transforms into a chic entertainment venue as night falls.
Date: 25 December 2024
Time: 1:00 pm – 4:00 pm
Price:
• AED 625 per person, inclusive of soft beverages
• AED 850 per person, inclusive of premium sparkling bubbly and house package.
Festive BBQ
Gather by the Kid’s Pool for a delightful evening of al fresco dining. Our chefs will prepare a spectacular spread of freshly grilled delicacies, featuring premium meats and succulent seafood cooked to perfection. Begin your culinary journey with a selection of fresh salads while our resident musical duo provides a charming soundtrack to your meal.
Date: 27 December 2024
Time: 7:00 pm – 9:30 pm
Price:
• AED 265 per child (6 to 11 years), inclusive of soft beverages
• AED 385 per person, inclusive of soft beverages
• AED 525 per person, inclusive of house beverages.
New Year’s Eve Dinner at Crescendo
Raise a toast and step into the enchanting world of Mamma Mia! as you welcome 2025 in grand style. Indulge in a widespread buffet featuring an array of international delicacies at live cooking stations, complemented by a seafood bar and an open bar with bubbly. Enjoy thrilling entertainment from our 4-piece band and guest DJ, along with children’s activities to ensure a memorable evening for all.
Date: 31 December 2024
Time: 8:00 pm – 2:00 am
Price:
• AED 1250 per child, teenager, or guest (5 to 20 years), inclusive of non-alcoholic beverages
• AED 1950 per adult, non-alcoholic beverage package
• AED 2500 per adult, inclusive of open bar and bubbly.
New Year’s Eve Dinner at The Beach House
Experience a spectacular farewell to 2024 with a live 4-piece band, DJ, fire performer, LED drummer, percussionist, saxophonist, and a vibrant samba dance crew. Feast on an international buffet featuring live cooking stations and a seafood bar. Glorious sunshine
streams through the expansive floor-to-ceiling windows, while a balmy breeze wafts through the outdoor terrace, creating the perfect setting for an unforgettable celebration.
Date: 31 December 2024
Time: 8:00 pm – 2:00 am
Price:
• AED 1750 per child, teenager, or guest (5 to 20 years), inclusive of non-alcoholic beverages
• AED 2650 per adult, non-alcoholic beverage package
• AED 3700 per adult, inclusive of house beverages
• AED 4000 per adult, inclusive of full open bar and premium sparkling bubbly.
New Year’s Eve Dinner at Bushman’s Indulge in a delightful 4-course Australian feast as you bid farewell to 2024 at our contemporary grill, where the vibrant flavours of Down Under await. Relish tender cuts of prime meat and fresh seafood, skilfully cooked on the Parilla Grill and in charcoal ovens, imparting a true taste of the rugged outback. With our House band providing an upbeat soundtrack, immerse yourself in a festive atmosphere that promises to make your evening truly unforgettable.
Date: 31 December 2024
Time: 8:00 pm – 2:00 am
Price:
• AED 895 per child, teenager, or guest (5 to 20 years), inclusive of non-alcoholic beverages
• AED 1295 per adult, non-alcoholic beverage package
• AED 1750 per adult, inclusive of house beverages.
New Year’s Eve at The Lotus Lounge
Welcome 2025 in grand style at The Lotus Lounge, an elegant retreat atop Palm Jumeirah. This vibrant venue offers a blend of sophistication and celebration, with breathtaking panoramic views of the city skyline. Indulge in a gourmet experience featuring an open bar, carving station, vegetarian dishes, dim sum, and an exquisite cheese counter, all complemented by indulgent sweet treats. For cigar enthusiasts, a carefully curated selection of premium specialities is available from around the world.
Date: 31 December 2024
Time: 9:00 pm – 2:00 am
Price:
• AED 850 per guest (12 to 20 years), inclusive of non-alcoholic beverages
• AED 1350 per adult, including house beverages.
Sizzler’s New Year’s Day Barbecue
Kick-off 2025 with a sizzling celebration at our laid-back poolside barbecue. Indulge in a mouthwatering array of grilled seafood and meats while our musical duo sets the perfect New Year’s mood.
Date: 1 January 2025
Time: 7:00 pm – 9:30 pm
Price:
• AED 265 per child (6-11 years), including soft beverages
• AED 385 per adult, including soft beverages
• AED 525 per adult, including house beverages.
Orthodox Christmas at Crescendo
Celebrate Orthodox Christmas with a lavish international buffet at Crescendo. Bask in the sunshine and savour delectable dishes while our resident duo provides a festive soundtrack.
Date: 7 January 2025
Time: 12:30 pm – 3:30 pm
Price: AED 200 per person, including local water and 1 soft drink.
Wow your guests this season with clever recipes you wouldn’t normally cook on the barbecue, from tacos and chicken curry to the best veggie skewers – you’re in for a treat recipes GOOD FOOD TEAM photographs JAMES LEE
If you only have a small barbecue this recipe is ideal as the patties don’t take up much room on the grill and they cook quickly, too – the bulk of the work is done beforehand. The pork mix can also be used to make four fragrant burgers that can be served in buns with salad if you prefer. Barney Desmazery
SERVES 4-6 PREP 45 mins
COOK 20 mins EASY
For the patties
3 garlic cloves thumb-sized piece of ginger stalks from a small bunch of coriander, leaves reserved for the salad
2 sticks of lemongrass
1 red chilli, (deseeded if you like)
1 small bunch spring onions, white parts and green parts separated
500g pork mince
1 tsp fish sauce
1 tbsp soy sauce
sunflower oil, for barbecuing
For the dressing
2 tbsp fish sauce
2 tbsp light brown soft sugar
2 tbsp sweet chilli sauce, plus extra to serve
2 limes, 1 zested, both juiced
For the salad
4 nests rice vermicelli noodles
2 handfuls ready-to-eat beansprouts
2 carrots, finely shredded or peeled into ribbons
handful of green beans, topped and tailed and finely sliced
large handful of roasted peanuts, roughly chopped, to serve
1 To make the patties, put the garlic, ginger, coriander stalks, lemongrass, chilli and whites from the spring onions onto a board and keep chopping with a large knife until as finely chopped as possible – you can also use a mini food processor for this. Tip into a bowl and add the pork mince, fish sauce and soy sauce and scrunch everything together with your hands until fully combined. Split into 12 and shape into balls, then flatten into small patty shapes. Move to a tray, cover and chill until ready to cook. Will keep chilled for a day.
2 To make the dressing whisk all the ingredients together and set aside.
For the salad, cook the noodles following pack instructions, then rinse under cold water and drain well. Toss the noodles with the beansprouts, carrots, green beans, green parts of the spring onions and most of the reserved coriander leaves. The dressing can be made up to two days ahead and kept chilled, and the salad ingredients can be tossed together then covered and chilled the day before.
3 To cook the pork patties, heat the barbecue until the coals are glowing orange with a grey ash on them. Drizzle and rub the patties with a little oil, then cook them on the bars of the barbecue for 4-5 mins on each side, until lightly charred and cooked all the way through. While the pork is cooking, drizzle the noodles and veg with most of the dressing and toss until everything is coated, then pile onto a platter. Lift the patties off the barbecue straight onto the noodles, drizzle with the rest of the dressing, scatter with the rest of the coriander and the peanuts. Serve with sweet chilli sauce on the side, if you like.
If you’re looking for a way to take a homemade chicken curry to the next level, barbecuing the chicken pieces is the twist you’ve been looking for. It gives the chicken a deep, charred flavour and the coating melts into the sauce, making it rich and smoky. While the chicken is marinating you’ll have plenty of time to make the sauce and set up the barbecue. This recipe is also well worth batch-cooking, then dividing into portions and freezing.
Barney Desmazery
SERVES 4 PREP 30 mins plus marinating COOK 50 mins
MORE EFFORT ❄
8 boneless chicken thighs
1 lemon, juiced
For the marinade & paste
2 large pieces of ginger
10 garlic cloves, peeled
2 green chillies (deseeded if you like)
large pinch of chilli powder
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp garam masala
1 tbsp turmeric
2 tsp ground fenugreek
150g Greek yogurt
For the sauce
50g butter
1 large onion, finely chopped
3 tbsp tomato purée
400g can chopped tomatoes or passata
1 chicken stock pot or cube
To serve
handful of coriander leaves, roughly chopped
sliced green chilli (optional)
cooked basmati rice
barbecued flatbreads or naans
1 Put the chicken in a bowl or plastic container and toss with the lemon juice and 1/2 tsp salt, then set aside while you make the marinade. Blitz the ginger, garlic, chillies and spices to make a paste, adding a splash of water to loosen if needed. Set aside half of the paste for the sauce. Tip the yogurt into a food processor with the rest of the paste and blitz until smooth. Pour over the chicken and marinate for at least 4 hrs (overnight, or up to 48 hrs is best if you have time).
2 While the chicken is marinating, make the sauce. Heat the butter in a casserole dish or sturdy saucepan with a lid. Add the onions along with a pinch of salt and fry cook 10 mins, until golden. Add the reserved paste and continue to cook for 3-4 mins until starting to colour. Stir in the tomato purée and cook for another 3-4 mins until everything is sticking together, then add the chopped tomatoes, 2 cans of water and the stock pot. Simmer for 20 mins to make a thick, glossy sauce. Leave to cool, then cover and keep chilled. Will keep chilled for up to three days, or frozen for three months.
3 To cook the chicken, fire up the barbecue and wait for the coals to turn orange and silvery grey. Lay the chicken pieces flat on the barbecue bars and cook for 5-8 mins on each side until nicely charred and just cooked through. Use tongs to lift the chicken onto a board, and when just cool enough to handle, chop into large chunks, then stir into the sauce along with any juices from the board. Place the pan on the side of the barbecue to simmer gently for 15 mins until the chicken is coated in the rich sauce. Season to taste. If your barbecue has a lid, simmer everything with the lid on for an extra-smoky flavour. Serve with a scattering of chopped coriander and sliced chilli, if using, alongside cooked basmati rice and flatbreads or naans warmed on the barbecue.
Using the barbecue to char the tomatoes brings depth of flavour to the salsa here, but keep turning and moving them on the grill so they don’t blacken completely. Helena Busiakiewicz
SERVES 4 PREP 25 mins COOK 45 mins MORE EFFORT
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp garlic granules
½ tsp light brown soft sugar
1 tbsp vegetable oil
3 limes, juiced 600g bavette steak – try to get one with even thickness
300g seasonal tomatoes (a mix of colours works well), left whole 1 red onion, halved 10g coriander, roughly chopped 10g chives, finely chopped corn tortillas, to serve
1 Light the barbecue, ensuring most of the coals are piled up at one end and leaving only a couple of coals on the other side.
2 Put a barbecue-safe pan (we used cast iron) on the grill over the piled-up coals. Once hot, toast the whole spices until aromatic (you can do this on the hob if you prefer). Use a pestle and mortar to pound the spices with the garlic granules and sugar until you have a powder. Mix in the oil and two-thirds of the lime juice. Season the bavette with
salt, then smother the marinade over both sides.
3 Put the tomatoes and onion straight onto the barbecue. Cook for 10-15 mins, turning frequently, until blackened and charred. Transfer to a bowl, cover with a plate and set aside for 20 mins. After 20 mins, roughly chop the tomatoes and onion, then mix with the herbs and the remaining lime juice. Season well and set aside.
4 Lay the bavette on the barbecue and cook on each side for 3-4 mins for medium-rare. You may need to adjust the cooking time depending on how thick the meat is. If you have a meat thermometer, you’re looking for 52-55C. Leave to rest for 15 mins, then slice the meat against the grain. Serve in corn tortillas, warmed on the barbecue, with the salsa on the side so everyone can help themselves.
Why not use your barbecue for multiple meals a day? These BLT flatbreads are elevated in flavour and texture by being cooked over coals. You can even fry the eggs outside, which brings a bit of fun to sunny weekend mornings. Ailsa Burt
SERVES 4 PREP 35 mins plus at least
1 hr proving COOK 30 mins EASY
200ml soured cream
1 lemon, zested and juiced 15g parmesan, finely grated small handful of chives, finely chopped
250g cherry tomatoes on the vine
2 tsp olive oil
1 tbsp neutral oil
8 rashers smoked streaky bacon
2 tbsp maple syrup
8 romaine lettuce leaves, torn
4 fried eggs, to serve (see tip, right)
For the flatbreads
1 tsp fast-action dried yeast
1 tsp caster sugar
80ml milk, warmed
1 tbsp olive oil, plus extra for proving 250g strong white bread flour, plus extra for dusting
1 Begin by making the flatbreads. Whisk together the yeast, sugar and 80ml warm water in a large bowl, then leave to stand for 15 mins. Add the milk, oil, flour and 3/4 tsp salt and mix until well combined. Bring together into a dough then tip out onto a clean, lightly floured work surface. Knead for about 10 mins
until smooth and elastic, adding a little more flour if necessary. Transfer the dough to a lightly oiled bowl, cover and leave somewhere warm for about 1 hr-1 hr 30 mins until doubled in size.
2 Meanwhile, prepare everything else to take outside. Mix the soured cream with the lemon zest, 1 tbsp of the lemon juice, the parmesan and chives, then season with salt, pepper and more lemon juice if needed. Toss the cherry tomatoes with the olive oil, season and wrap up in a small square of foil.
3 Tip the dough out, knead briefly to knock out the air, then divide into quarters. Roll each portion out into a disc, roughly 18cm across, on a lightly floured surface. Flour each side well and stack up on a plate to take outside.
4 Heat the barbecue. When it’s at a medium-high heat, add the parcel of tomatoes and leave to cook for 15-20 mins, until softened. Brush the bars with a little of the neutral oil, then lay the flatbreads on top and cook for 1-2 mins each side, until puffed up, lightly charred and cooked through. Wrap in a clean tea towel to keep warm while you
prepare the toppings. Brush the bars with a little more oil and add the bacon. Cook, brushing frequently with the maple syrup, for 2-3 mins until sticky and crisp. (If your grill bars are too wide, lay the bacon on a square of foil.)
5 Spread some of the soured cream dressing over the base of each flatbread, then add the lettuce, tomatoes and bacon. Top each with a fried egg, if you like (see tip, below). Drizzle over some of the tomato juices and a little more soured cream dressing to serve.
You can fry eggs on the barbecue using a cast-iron frying pan or skillet placed over indirect heat until set to your liking. If your barbecue has a lid, lower it to help the eggs cook more quickly.
twist it
Sunny-side-up halloumi brunch
To make this vegetarian, replace the bacon with 8 thick slices of halloumi and swap the parmesan for 15g vegetarian Italian-style cheese. You can cook the halloumi in the same way as the bacon, brushing with the maple syrup. It will need 1-2 mins per side.
Bored of the same old skewers with bland mushrooms, peppers and onion? Ours are anything but dull – and could even be the stars of the show. (You can adjust the spice to taste, or coat the halloumi without chilli, if you prefer.) Ailsa Burt
halloumi skewers
SERVES 6-8 as a side PREP 10 mins
COOK 6 mins EASY V
2 x 250g blocks halloumi
1 tbsp neutral oil
For the honey glaze
1 tbsp sesame oil
1 tbsp neutral oil
2 tsp sesame seeds
2 tsp garlic granules
1 tbsp chilli flakes
100ml honey
1 tbsp apple cider vinegar
1 Begin by making the honey glaze. Mix all the ingredients in a bowl and season with salt and pepper. Cut each block of halloumi into thirds, parrallel with the fold, then break in half at the fold. You should end up with 12 pieces in total. Carefully thread these onto metal skewers.
2 Brush the neutral oil over the bars of the barbecue, then brush the halloumi with the honey glaze. Grill, brushing every now and then and turning carefully every 2-3 mins, until golden all over. You can also cook these on the hob in a griddle pan over a high heat if you prefer. Serve with the remaining glaze in a bowl on the side for dipping.
If you’re using wooden skewers, soak them in water for 30 mins before placing on the barbecue so they don’t burn.
Charred cabbage skewers with harissa butter
SERVES 4-6 as a side PREP 20 mins COOK 15 mins EASY V
100g salted butter
2 tbsp harissa (we used rose harissa)
1 lemon, zested and juiced
2 garlic cloves, crushed small handful of parsley, finely chopped
1 pointed spring cabbage
1 tbsp neutral oil
To serve
200g thick Greek yogurt 50g crispy onions
1 Melt the butter in a saucepan, then add the harissa, lemon zest, lemon juice and garlic, and cook for 2-3 mins, until sizzling. Season with pepper and stir in most of the parsley, reserving a little to garnish.
2 Wash and discard any damaged or blemished outer leaves of the cabbage. Cut in half, keeping the root in tact, then cut each half into 2 wedges, keeping the root attached to each end. Carefully thread onto metal skewers, brush each wedge with the harissa butter, then set aside on a baking tray.
3 Brush the neutral oil over the bars of the barbecue and grill the cabbage, brushing with the butter occasionally, turning carefully every 3-5 mins, until soft and charred all over. Alternatively, you can cook these under a hot grill.
4 Spread the yogurt out on a serving platter and top with the skewers, drizzling over any remaining butter, then scatter with the crispy onions and reserved parsley.
5-a-day
Tikka cauliflower skewers with makhani sauce
SERVES 6-8 as a side PREP 25 mins plus cooling COOK 45 mins EASY V
2 red onions, peeled and quartered
1 large cauliflower
2 tbsp tikka masala spice mix
3 tbsp neutral oil
For the makhani sauce
3 tbsp neutral oil
4 garlic cloves, crushed
10g ginger, grated
2 tsp tikka masala spice mix
1 bay leaf
1 cinnamon stick
400g tomatoes, roughly chopped 25g butter
1 tbsp honey
50ml double cream
200g yogurt
1 Flake away the layers of the onion so you are left with ‘petals’. Cut the cauliflower (including the stalks and leaves) into bite-sized pieces. Mix the spice mix and 2 tbsp of the oil in a bowl, then tip in the onion and cauliflower pieces and toss to coat. Will keep covered and chilled for up to 24 hours.
2 For the sauce, heat the oil in a frying pan over a medium heat. Fry the garlic and ginger for 3 mins, then stir in the spice mix. Sizzle for 1 min, then add the bay, cinnamon stick and tomatoes. Simmer for 15-20 mins until thickened, then stir in the butter, honey and cream. Leave to cool, then blend in a food processor until smooth. Stir in the yogurt and season.
3 Thread the cauliflower and onion onto skewers. Brush the remaining oil over the barbecue bars and cook the skewers for 15-20 mins, turning frequently, until the cauliflower is tender. Serve with the makhani sauce on the side for dipping or drizzling over.
GOOD TO KNOW folate vit c 2 of 5-a-day
Our cottage cheese is a good source of makes it a great snack. Pair it with fresh berries, or spread it on toast along with jam, or mix it with granola and honey.
When you crave comfort, a home-baked pie always hits the spot, so try a twist on a classic or one of our genius inventions photographs CHELSEA BLOXSOME & JONATHAN GREGSON
Venison is a sustainable, lean meat with rich flavour, offering a lower-fat alternative to other red meats. Similar to beef, venison fillet is excellent as a steak, while shoulder and haunch are ideal for slow cooking, bringing out the best in hearty dishes like pie. You can find venison at supermarkets. Helena Busiakiewicz
SERVES 8 PREP 30 mins plus resting
COOK 1 hr 45 mins EASY
1-3 tbsp vegetable oil
75g streaky bacon rashers, roughly chopped
4 tbsp plain flour, plus extra for dusting
1 tsp mustard powder
1kg venison shoulder, cut into 4-5cm pieces
50g unsalted butter
1 celery stick, chopped
1 carrot, chopped
1 red onion, roughly chopped
2 garlic cloves, roughly chopped
1 tbsp tomato purée
10g dried porcini mushrooms, rehydrated in 150ml warm water
200ml red wine
700ml beef stock (ideally fresh stock)
2 fresh bay leaves
1 large thyme sprig
2 x 320g ready-rolled puff pastry sheets
1 egg, beaten
50g mature cheddar, grated mash and braised cavolo nero, to serve (optional)
1 Heat 1 tbsp of the veg oil in a large, deep, flameproof casserole dish over
a high heat and, once shimmering, cook the bacon pieces for 5-6 mins until crisp and golden. Remove to a bowl and set aside
2 Tip the flour into a bowl, season well, then sprinkle in the mustard powder and whisk to combine Dip the venison pieces in the flour, shake to remove any excess, then brown in the residual bacon fat in batches, adding the remaining oil in 1 tbsp additions if the pan is dry. As the venison browns, remove to a plate using a slotted spoon. Set aside. If the pan looks burnt, pour in a splash of water, scrape up any burnt bits and pour them away.
3 Melt the butter in the pan and, once foaming, cook the celery, carrot and red onion for 10-12 mins until starting to soften Add the garlic and cook for 3-4 mins, then add the tomato purée. Cook for 2-3 mins more until the tomato purée starts to darken, then stir in the rehydrated porcini and soaking liquid, the red wine and beef stock. Drop in the bay leaves and thyme, then return the venison and bacon to pan. Put on the lid and cook over a low-medium heat for 2 hrs-2 hrs 30 mins, removing the lid for the final 20 mins. The meat should
be very tender and the sauce reduced and glossy.
4 When the stew has 15 mins left, start preparing the pastry. Heat the oven to 190C/180C fan/gas 5. Roll the two pastry sheets out on a lightly floured surface until they are slightly larger than a 30cm oval pie dish. Set aside.
5 Season the venison stew, then tip into the pie dish. Brush some of the beaten egg around the edge of one of the pastry sheets, then sprinkle the grated cheese into the middle along with a generous pinch of black pepper. Lay the remaining pastry sheet on top and press down around the cheese to seal.
6 Lift the cheese-filled pastry onto the pie dish over the stew filling, and crimp along the edge to seal Brush some beaten egg all over the pastry, then use a small, sharp knife to score a sunburst pattern from the middle out to the edge. Bake for 20-25 mins until the pastry top is deeply golden. Let the pie rest for 15 mins before serving with mash and braised cavolo nero, if you like.
If you can’t find quince, substitute it with more apples, but it’s worth seeking out this underrated ingredient. Ailsa Burt
MAKES 12 PREP 45 mins plus at least 2 hrs chilling and cooling COOK 45 mins EASY V
400g plain flour, plus extra for dusting
2 tbsp caster sugar
250g cold unsalted butter, cut into cubes
1/2 tbsp white wine vinegar
1 egg, beaten
1/2 tsp ground cinnamon
25g demerara sugar
For the filling
2 quinces, peeled, cored and cut into 1/2cm-thick slices
2 Gala apples, peeled, cored and cut into 1/2cm-thick slices
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground mixed spice
1/2 lemon, juiced
1 tsp vanilla bean paste
25g butter, cut into cubes
2 tbsp light brown soft sugar
1 tbsp cornflour
1 To make the pastry, tip the flour, caster sugar and 1 tsp salt into a bowl, then add the butter and rub everything together using your
fingertips to create a coarse crumb – you want a mixture of larger and smaller pieces, and you should still see some large streaks of butter.
2 Mix the vinegar and 100ml cold water together in a jug, then pour this into the flour mixture and stir swiftly using a cutlery knife until the mixture just starts to come together into a dough. Tip out onto a lightly floured surface and bring together into a rough square using your hands, sprinkling over 1-2 tbsp water if the dough is too dry Divide into four pieces, then stack these on top of one another, stuffing any floury bits that have come off between the layers. Press together, and roll out into a rough square using a rolling pin. Cover and chill for at least 1 hr, or up to 48 hrs
3 Meanwhile, stir all the filling ingredients, along with a splash of water, in a saucepan Simmer over a medium heat for 6-8 mins until the apples and quince have softened and the sugar has dissolved. Add another splash of water if the mixture looks dry. Set aside to cool.
4 Remove the dough from the fridge and leave to rest at room
temperature for 5 mins. Roll it out until 1/2cm thick and cut out 12 circles using a 12cm round cutter.
( You can use the offcuts to decorate the tops of the pies, if you like )
5 Line two large baking trays with baking parchment. Spoon 2 heaped tbsp of the filling over one half of each pastry circle, leaving a border. Brush some egg over the exposed border by the filling, then fold the empty side over and crimp to seal, or press along the edge using a fork. Transfer to the baking tray and chill for at least 1 hr, or up to 48 hrs.
6 Heat the oven to 190C/170C fan/ gas 5. Combine the cinnamon and demerara sugar in a small bowl. Cut a small cross into the top of each pie using a sharp knife, then brush over more beaten egg and scatter over the cinnamon sugar. Bake for 30-35 mins until golden and puffed up Leave to cool a little, then serve warm. Once completely cool, will keep in airtight container for up to three days. Gently warm through in a low oven before serving
The traditional Swedish combination of meatballs, creamy mash and lingonberry jam is irresistible, so here we’ve combined them to create a Scandi-style pie that’s fit for any occasion. Samuel Goldsmith
SERVES 6-8 PREP 30 mins plus at least 30 mins chilling COOK 1 hr-1 hr 10 mins EASY
85g breadcrumbs
4 tbsp milk
400g 12%-fat beef mince
400g 5%-fat pork mince
3/4 tsp ground allspice
1 tbsp plain flour
1-2 tbsp vegetable oil
For the sauce
35g butter
35g plain flour
500ml beef stock
75ml single cream splash of Worcestershire sauce
For the mash topping
1.25kg Maris Piper or King Edward potatoes, roughly chopped
4 tbsp milk
65g butter
small handful of dill, finely chopped, plus extra to garnish 100g lingonberry jam
1 Put the breadcrumbs in a bowl, stir in the milk and leave for a few minutes for the milk to be absorbed Add the mince, allspice, flour, 1/2 tsp black pepper and 1 tsp salt. Squeeze everything together well using your hands (squeezing tightly so the mixture combines evenly), then roll into small meatballs about the size of cherry tomatoes. Transfer to a plate or board, and chill for at least 30 mins or overnight.
2 Heat 1 tbsp oil in a frying pan over a medium heat and brown the meatballs all over – you may need to do this in two batches; if so, add the extra 1 tbsp oil between batches
Remove to a bowl using a slotted spoon and set aside. For the sauce, melt the butter in the same pan, then stir in the flour and mix until you have a thick paste. Gradually stir in the stock until the sauce has thickened, whisking to ensure it’s lump-free. Simmer for 1-2 mins, then remove from the heat and stir in the cream and Worcestershire sauce Return the meatballs to the pan, stir to coat, then tip the mixture into a large pie dish.
3 Heat the oven to 180C/160C fan/ gas 4. Put the potatoes in a large pan of water, bring to the boil and simmer for 10-15 mins until tender. Drain, then return the potatoes to the pan and mash well. Stir in the milk and butter until the butter has melted, then stir in the dill. Spoon the mash over the meatballs in the dish, then make six or eight gaps in the mash using the back of a spoon. Spoon the lingonberry jam into the gaps, then bake for 25-35 mins until the mash is golden and the jam is bubbling. Scatter over a little more dill, then serve.
Balance sweet maple syrup and brown sugar notes with earthy pumpkin and a hint of salt in this autumnal pie – it’s sure to be a hit at your next gathering. Cassie Best
SERVES 12 PREP 30 mins plus resting, cooling and 1 hr chilling COOK 1 hr 10 mins MORE EFFORT V ❄
3 medium eggs, plus 1 egg yolk (reserve the extra white for the pastry, below)
100g light brown soft sugar
75ml maple syrup, plus 2 tbsp for the cream and a drizzle to serve
425g can pumpkin purée (or see tip, right, to make your own)
2 tsp vanilla extract
2 tsp ground cinnamon
1 tsp ground ginger
¼ nutmeg, finely grated pinch of ground cloves
410g can evaporated milk
150ml double cream, plus 250ml to serve
For the pastry
350g plain flour, plus extra for dusting
¼ nutmeg, finely grated
175g cold butter, cut into small pieces
2 tbsp light brown soft sugar
1 egg white, beaten
1 First, make the pastry. Tip the flour, 1/2 tsp salt and the nutmeg into a bowl and stir to combine Rub the butter into the flour mixture using your fingertips until the mixture resembles damp sand. Or, do this in a food processor by pulsing together Scatter in the sugar and stir, then drizzle in 4 tbsp cold water. Squeeze the mixture together until the dough starts to clump up, adding another 1 tbsp water if it feels too dry. Bring the dough together and, when
smooth with no floury patches, shape into a disc, return to the bowl, cover with a tea towel and leave to rest for at least 30 mins. (If the kitchen is quite warm, put it in the fridge instead )
2 Heat the oven to 200C/180C fan/ gas 6. Roll the pastry out on a floured surface until it is large enough to line a 23cm tart tin that’s 5cm deep. Lift the pastry into the tin and gently press it into the base and up the side, leaving about 2cm overhanging and trimming the rest (the pastry will shrink as it cooks, so the slight overhang ensures the sides remain high) Patch any holes using the offcuts, reserving any extra pastry for patching later, if needed. Line the pastry case with a large sheet of baking parchment, then fill with baking beans or uncooked rice. Bake for 15 mins.
3 Remove the baking beans and parchment, then patch any holes that may have appeared using the reserved pastry. Brush the beaten egg white all over the pastry case and bake for 10 mins more until crisp and golden. Carefully trim the pastry to the rim of the tin using a small serrated knife, and leave to cool slightly while you prepare the filling.
4 Reduce the oven temperature to 180C/160C fan/gas 4. Tip the eggs and egg yolk into a bowl with the brown sugar, 75ml maple syrup, pumpkin purée, vanilla, cinnamon, ginger, nutmeg, cloves, evaporated milk, 150ml double cream and 1 tsp salt. Whisk together to combine. Put the tart tin into a roasting tin
(in case any of the filling leaks out), then pour the filling into the pastry case. (If it’s easier, slide the roasting tin onto the oven shelf first, then pour in the filling.) Transfer to the oven and bake for 1 hr until the filling is set with a slight wobble in the middle. Leave to cool in the tin to room temperature, then chill for 1 hr. Will then keep frozen for up to three months. Defrost in the fridge overnight before serving as below 5 Just before serving, pour 250ml cream and 2 tbsp maple syrup into a large bowl, and whisk until softly whipped and billowy. Remove the pie from the fridge and transfer to a plate or cake stand Spoon the cream into the centre of the pie in large dollops, then drizzle over a little extra maple syrup. Cut into wedges to serve Will keep chilled for up to three days. PER SERVING 450 kcals
Pumpkin purée
Heat the oven to 180C/ 160C fan/gas 4. Put 600g pumpkin or squash, peeled and chopped, in a large, deep roasting tin. Add a splash of water (no more than a few tablespoons), and roast for 45 mins until completely softened. Drain any excess liquid, then blend in a food processor until you have a smooth purée. Leave to cool fully before using.
Our smoked haddock gratin is one of the highest-rated fish recipes on bbcgoodfoodme.com – and now we’re taking it to greater heights by topping it with crispy filo. This pie is still easy enough to make after work, but also special enough to serve to friends at the weekend. Barney Desmazery
SERVES 4 PREP 15 mins COOK 35 mins EASY
500g spinach
50g butter, melted, plus extra for the dish
500g smoked haddock (about 2 fillets), skin removed, cut into large chunks
200ml double cream or crème fraîche
1/2 lemon, juiced
25g parmesan, finely grated
2 spring onions, finely sliced small grating of nutmeg
6 sheets of filo pastry
1 Heat the oven to 180C/160C fan/ gas 4. Tip the spinach into a large colander set over the sink and pour over a kettleful of boiling water to wilt. Rinse under cold running water to cool, then squeeze out as much excess liquid as possible.
2 Butter a medium gratin dish. Roughly chop the spinach, then tip into the prepared dish along with the haddock, cream, lemon juice, parmesan and spring onions. Season with a small pinch of salt, plenty of black pepper and the nutmeg, then stir to combine 3 Bake for 15 mins until the mixture is bubbling at the edges and the haddock is starting to flake. Stir again, then smooth the surface. Loosely fold the sheets of filo in concertina-style across the length, then arrange over the pie filling side-by-side so they completely cover the top. Brush over the melted butter and bake for 25 mins more until the pastry is golden and crisp.
Turn a popular Spanish street food into dessert with a sauce you can use in lots of other ways photograph HANNAH TAYLOR-EDDINGTON
When I need an easy, comforting dessert, I love warm, fluffy churros with my favourite easy chocolate & salted caramel sauce for dipping. I’ve made the churros chocolatey, too, for a seriously indulgent double-chocolate hit, but you can leave them plain if you prefer.
The contrast of textures and temperatures is also key to this dish – warm churros, silky sauce and cold ice cream. I hope the sauce will become a favourite of yours, too – I use it in so many desserts and even for brunch. I’m sharing those ideas with you along with the recipe. Enjoy!
The contrast of textures and temperatures is key to this dish – warm churros, silky sauce and cold ice cream
Our contributing editor
@ChefTomKerridge
Chocolate churros with chocolate & salted caramel sauce
For a standard churros recipe, simply leave out the cocoa powder and use 250g plain flour instead.
SERVES 5-6 (makes about 25 churros)
PREP 20 mins COOK 30 mins
MORE EFFORT V
sunflower oil, for deep-frying
vanilla ice cream, to serve (optional)
For the sauce
120g light muscovado sugar
60g butter
250ml double cream
100g dark chocolate, broken into small pieces
For the sugar coating
100g golden caster sugar
2 tsp ground cinnamon
For the churros
200g plain flour
50g cocoa powder, sifted
1 tsp baking powder
1 tsp vanilla extract
50g butter, melted butter
1 To make the sauce, tip the sugar and butter into a saucepan and bring to a simmer until the sugar has melted, then stir in the cream and simmer until you have a smooth sauce, about 2-3 mins. Remove from the heat, stir through a pinch of sea salt and the chocolate, and continue to stir for 2-3 mins, or until it has completely melted. Keep warm or leave to cool for reheating later. For the coating, mix the sugar with the
cinnamon and a small pinch of fine sea salt and set aside.
2 For the churros, tip the flour, cocoa, baking powder and a large pinch of salt into a bowl. Add the vanilla extract and melted butter, then carefully pour in 250-300ml boiling water and whisk to make a smooth, very thick batter. Leave to cool for a few minutes, then scrape the mixture into a piping bag fitted with a medium star nozzle
3 Tip sunflower oil into a deep-fat fryer following the manufacturer’s instructions, or a heavy-based pan, ensuring it is no more than a third full. Heat to 170C, or until a cube of bread dropped in browns in 30 seconds. Pipe 12-15cm lengths of dough into the oil, snipping off the end of each one with a pair of scissors as you go. Pipe four or five at a time and cook for around 4 mins, or until golden and crisp, turning them with tongs or a slotted spoon as they cook. Remove from the oil and place on a wire rack. Repeat with the rest of the dough. Leave to cool if reheating later, otherwise roll the churros in the cinnamon sugar and serve immediately with the warm chocolate sauce and ice cream.
4 To reheat the churros, place on a tray and put in the oven for 5-8 mins, then roll in the sugar coating. Meanwhile, warm the sauce in a pan and serve alongside for dipping.
If you have any chocolate sauce left over, use it up in these tempting dishes
The best brownies
To turn brownies into a dessert, heat them up in a low oven, top them with ice cream and drizzle over the warm chocolate sauce
A big brunch
Drizzle the sauce over fluffy American pancakes or waffles and serve with squirty cream.
Choux pastry
Whether it’s profiteroles, large choux buns or eclairs, this sauce works very well either as a warm sauce, or cold as a chocolate glaze.
Choc-nut ice cream sundae
This sauce makes the best base for an ice cream sundae. Layer scoops of chocolate ice cream in a tall glass with the sauce, whipped cream and chopped toasted hazelnuts
Easy chocolate mousse
Leave the sauce to cool completely, then whip 250ml double cream, fold through the cold sauce and you’ll have a rich chocolate mousse that can be piped or spooned into bowls.
Elevate your storage experience with this Single Zone Beverage Cooler, a blend of design and functionality. This sleek appliance can store up to 34 bottles and features an integrated bottom shelf along with adjustable wooden shelves that glide out effortlessly, allowing you to easily locate and retrieve a bottle. Engineered for longterm storage, it maintains optimal conditions to preserve your collection’s quality and flavour. The spacious interior offers stable, silent refrigeration and layered storage for various bottle sizes, ensuring your beverages are always perfectly chilled and ready to serve. Long-lasting LED lights illuminate the interior uniformly, showcasing your collection without compromising its integrity. Whether you’re a seasoned sommelier or a budding enthusiast, this model provides a sophisticated solution for keeping your varieties cool, fresh, and impeccably stored for years to come. Available for AED 949.
Transform your beverage storage with the Terim Beverage Cooler, a marvel of modern design and functionality. This powerhouse efficiently houses up to 76 bottles. Its dual temperature zone feature sets it apart, allowing you to simultaneously store various types of beverages at their optimal temperatures. The exterior exudes sophistication with its stainless steel door frame, while the interior boasts nine sturdy non-ball bearing shelves secured with a lock for added peace of mind. The user experience is enhanced by a sleek touch panel and LCD screen, providing intuitive control and clear visibility of your cooler’s settings. The Terim offers a tailored solution to elevate your beverage storage game. Available for AED 2,799.
Indulge in the ultimate storage solution with the Vestfrost Beverage Cooler, hailed for its versatility and precision. This cooler boasts an impressive capacity of 147 standard (0.75L) bottles, catering to both casual enthusiasts and serious collectors. Its standout feature is the flexibility to choose between multi-temperature or single-zone cooling, allowing you to create the perfect environment for various beverage varieties. The built-in heating element adds an extra layer of climate control, ensuring your collection is protected in all conditions. With electronic temperature control and a low-vibration compressor, this cooler maintains optimal storage conditions while operating quietly. The UV-filtered glass door safeguards your bottles from harmful light, while adjustable wooden shelves and an integrated bottom shelf offer customizable storage options. Whether you’re aging fine vintages or chilling everyday favourites, this Vestfrost model delivers unparalleled performance. Available for AED 5,399.
If the rich, comforting taste of dairy cream evokes a particular scene, it is surely the green pastures of Northern Europe, especially France.
So, what happens when that familiar flavour is introduced to another?
Used widely in cooking, cream absorbs the distinctive essences of spices, flowers, plants, and herbs from diverse cultures and cuisines.
Acting as a globe-trotter on the palate, it takes us from the rolling fields of rural France to multiple destinations such as an East African island: Zanzibar.
Zanzibar conjures images of a mythic archipelago, welcoming merchant sailors to offshore jungles rich in fruits and spices. Along with neighbouring outposts off Tanzania’s Swahill Coast, these were indeed known as “The Spice Islands” in times past, with a trading history dating back to ancient Assyrians, and a longstanding culture of brokering in commodities like cloves, cinnamon, nutmeg, and black pepper
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or FranceAgrimer. Neither the European Union nor the granting authority can be held responsible for them.
Prep time: 5 minutes + infusing time
Cook time: 5 minutes
Makes: 550ml
500ml single French whipping cream
1 whole nutmeg or a pinch ground nutmeg
10 whole cloves
2 cinnamon sticks
10 whole black peppercorns
10 cardamom pods, opened to seeds 100g icing sugar
For the mango swirl
150g mango
2 limes, juiced
Ice cream cones, to serve
1 Place the cream in a medium pot over medium-low heat. Add in the whole spices and bring to a slight simmer. Remove from the heat and set aside to infuse for 30 minutes. 2 Once cooled, strain the cream into a bowl. Meanwhile, peel and cube the mango and place in a blender with the lime juice and blend until smooth and combined. Set aside. 3 Add the icing sugar to the cooled cream mixture and whisk until smooth. Pour into a ziplock bag and freeze for 4 hours or overnight. Alternatively, place it in an ice cream churner and churn it according to the manufacturer's instructions. 4 Decant into a container and swirl the mango mixture through and freeze for 4 hours or overnight. If using the ziplock method, break the ice cream up into chunks and place it in a blender or food processor. 5 Process until the ice cream reaches a soft-serve consistency. Decant into a freezerproof container and swirl the mango mixture through. 6 Freeze for 4 hours or overnight. Serve the ice cream scooped into ice cream cones.
BBC Gardeners’ World presenter Adam Frost shares advice on how to grow your own squash, showcased in recipes from our food director Cassie Best photographs TOM REGESTER
Sow seeds indoors in spring: soak in water overnight to hasten germination, then sow two into 8cm pots filled with peat-free seed compost. Put seeds on their sides (not flat) to prevent water sitting on top and causing rot. Put pots on a warm, light windowsill. Water well.
Remove weak seedlings so the strongest have room to develop.
Transplant young plants to larger pots when big enough. This helps them develop a rootball to grow larger and more robust before planting out. Once all danger of frost has passed in late May or early June, plant out in a sheltered, sunny spot – dig lots of garden compost or well-rotted manure into the soil before planting. Plant at least 90cm apart, according to variety. Cover the surrounding soil with garden compost to retain moisture. Insert a bamboo cane next to each plant so you can find its centre for watering, no matter how large they grow.
Cover young plants with a cloche to protect against slugs and snails.
After planting, pumpkins and other squash plants will grow rapidly. Depending on space, you can let them trail over the ground or train up a support. Stems on the ground can be pegged down to encourage rooting down into the soil.
Pumpkins and other squash have both male and female flowers. The female has swelling behind it, which is the immature fruit. In cold or wet summers, you may need to aid pollination: remove a male flower and insert it into the female one to transfer pollen from the stamen to the stigma.
While plants are getting established, keep the ground weed-free. Once they’ve started, the large leaves will prevent weeds from growing. Water regularly, especially in dry weather. As they develop, lift the fruit onto a brick or straw so it doesn’t ripen on the ground. Cut away foliage shading the fruits to help them ripen.
Pumpkins and other squash are ready when the stem begins to crack and the skin hardens. Pick before the first frosts in October or November, cutting to retain as long a stem as possible.
Each month, Barney Desmazery spotlights a lesser-known ingredient at its seasonal peak.
Though apples and pears are available year-round, you only see their cousin the quince during autumn, from October to December. Quince have an eye-catching yellow skin and sweet fragrance, but their raw flesh is hard and bitter. This is transformed by cooking – the flesh becomes a soft, golden pink and tastes like a citrussy pear. To cook quince, wrap individually in foil and bake for 50 mins, or until soft. Or, peel, chop and poach for 10-15 mins. Once cooked, quince work well in pies, crumbles and tarts, or served with custard.
Quince are packed with pectin, the chemical that makes jam set, so they’re ideal for preserves – the most famous being the Spanish quince paste membrillo, which pairs well with cheese. Quince jelly, on the other hand, is a good partner to game or fatty meats like duck, goose or pork belly. Quince are also used in North African and Middle Eastern cooking in both sweet and savoury dishes, such as tagine.
Find quince at farmers’ markets, or try growing them yourself. Once picked, they keep well at room temperature for a month. For quince recipes and inspiration, visit: bbcgoodfoodme. com
Waste less by using every part of your vegetables from colourful beetroot tops to squash peel recipes AILSA BURT photographs TOM REGESTER
Butternut squash
romesco dip
Squash skin can be tough, but by roasting and blitzing it, you create an entirely different texture.
SERVES 6-8 PREP 10 mins COOK 1 hr EASY V
1 whole butternut squash
100ml olive oil
1 garlic clove, peeled and roughly chopped
100g blanched almonds
1 tbsp sherry vinegar
1 tsp sweet smoked paprika salted crisps, to serve
1 Heat the oven to 220C/200C fan/ gas 7. Cut the squash in half
lengthways and leave the seeds in. Put the butternut halves on a baking tray and drizzle over 1 tbsp of the oil, season and rub in well using your hands. Roast in the oven cut-side up 1 hr until charred around the edges and soft. Set aside to cool slightly, then trim off the hard knobbly stalk and discard.
2 In a food processor, tip in the squash, remaining oil, garlic, almonds, vinegar and paprika. Blitz until the almonds are finely chopped, then taste and season, adding in a splash more vinegar if needed. Serve with salted crisps for dipping.
Beetroot salad with pickled stalks
Leave the skin on the beetroots, just be sure to give them a good scrub.
SERVES 4 PREP 25 mins plus pickling COOK 50 mins EASY
500g bunch whole beetroot
45ml olive oil
200ml white wine vinegar
30g caster sugar
2 tsp coriander seeds
2 tbsp horseradish sauce
150ml soured cream
2 tsp honey
1 lemon, juiced
1 tbsp wholegrain mustard
5 mint sprigs, leaves picked and finely chopped
2 x 250g pouch cooked puy lentils hot smoked fish, to serve (optional)
1 Remove the stalks and leaves from the beetroot and plunge them into a bowl of cold water. Give them a good wash to remove any grit, drain and rinse again then set aside to dry. Wash the whole beetroot, scrubbing well to remove any dirt. Pat dry, then place in the centre of a square of foil, season, coat with 1 tbsp of the oil and wrap. Cook in the air-fryer at 200C for 50 mins or in the oven at 220C/200C fan/gas 7 until a sharp knife pierces through it easily. Set aside to cool before finely slicing.
Beetroot stalks keep in the fridge for up to four days.
2 Meanwhile, pour the vinegar, sugar and coriander seeds into a saucepan with 1 tsp salt. Bring to a simmer, then remove from the heat. Add the beetroot stalks, reserving the leaves Stir and set aside to pickle for at least 30 mins. Combine the horseradish, soured cream, 1 tsp of honey and a splash of the lemon juice. Season, adding more horseradish if you like Keep chilled until needed.
3 Put the mustard in a large bowl with the remaining lemon juice and honey, mint and the remaining oil. Whisk together and season, then stir in the lentils and beetroot leaves
Roughly chop some of the pickled beetroot stalks before stirring in. Spread the lentil mixture over a platter, top with the beetroot, fish, if using, and horseradish cream to serve.
Cauliflower steaks with crispy leaves & hazelnuts
Cauliflower steaks often create a fair bit of wastage, but we’re making sure we use all of that extra cauliflower in a delicious creamy sauce. You can also use vegan cream and butter.
SERVES 2 PREP 40 mins
COOK 40 mins MORE EFFORT V
1 large cauliflower, around 1kg 150ml vegetable stock
3 garlic cloves, peeled 75ml double cream
6 tsp olive oil
2 tsp garlic powder
1 tsp paprika
25g butter
2 shallots, finely chopped
30g hazelnuts, roughly chopped
30g panko breadcrumbs
small handful of parsley, roughly chopped
1 Heat the oven to 200C/180C fan/ gas 6. Remove the leaves from the cauliflower and cut the leaves in half through the stalk, then wash and pat dry. From the middle of the cauliflower, cut two thick steaks around 3cm thick down through the root (so they hold together)
Roughly chop the remaining cauliflower sides and tip into a saucepan. Cover with the stock, add the garlic and bring to a simmer. Let it bubble gently for 10-15 mins until soft. Using a hand blender, blitz until smooth then stir in the cream and season.
2 Meanwhile, combine 2 tsp of the oil with the garlic powder, paprika and some seasoning in a bowl, then brush the steaks all
over with the paste. Arrange evenly on a roasting tray. Toss the leaves with 2 tsp of the oil and some seasoning and add to the tray. Roast in the top third of the oven for 35-40 mins, flipping once halfway through.
3 To make the crispy topping, heat the butter in a frying pan over a medium heat. Let it melt and foam, then continue to cook for a few more minutes, stirring frequently, until the milk solids have separated, turned golden brown and the butter smells nutty. Stir in the remaining 2 tsp oil and shallots. Cook for 4-5 mins, until they are beginning to soften, then stir in the hazelnuts and panko. Keep cooking until the panko and nuts turn golden brown. Season well and mix in the parsley.
4 Spread the cauliflower sauce over the base of your plate, top with the cauliflower steaks and leaves, then spoon over the crispy hazelnut topping to serve.
Crispy kale leaf chaat with stalk pakoras & herby chutney
Kale stalks can be quite fibrous, but here we are putting them to good use by finely chopping and mixing them into a pakora batter. This makes an excellent starter.
SERVES 6-8 PREP 30 mins
COOK 20 mins MORE EFFORT V
300g whole-leaf kale
500ml vegetable oil, for frying
2 tsp ground cumin
1 egg
100g gram flour
1/2 tsp baking powder
1 tsp garam masala or chaat masala
1 tsp nigella seeds
1 red onion, finely sliced
For the chutney
50g coriander, roughly chopped
20g mint, leaves picked
1/2 lemon, juiced
25g desiccated coconut (optional)
1 tsp ground cumin
1 green chilli, deseeded if you like, roughly chopped
To serve
100g Greek yogurt
5 tbsp tamarind chutney or concentrate
50g sev or Bombay mix
1 tsp garam masala or chaat masala small handful of coriander leaves
1 Heat the oven to 150C/130C fan/ gas 2. Cut the kale stalks away from the leaves and set the leaves aside, reserving a small handful of them. Roughly chop the kale stalks and reserved kale leaves and set aside. Roughly tear the remaining kale leaves and scatter over a baking tray, drizzle over 1 tbsp of the oil and 1 tsp of the cumin and season. Toss together, massaging the leaves, then arrange in an even layer. Roast for 15-20 mins until crisp, then remove and set aside.
2 Heat the oil in a deep saucepan over a medium-low heat, ensuring it is no more than a third full. Pour 100ml water into a bowl and mix with the egg. Tip in the gram flour, baking powder, spices and 1 tsp salt, and stir to make a thick paste.
Stir in the chopped kale and red onion, adding more water if needed
3 To check if the oil is hot enough, drop in a tiny speck of batter. If it rises to the surface in bubbles and starts to brown, it is ready. If not, increase the heat to medium-high. Once hot enough, carefully lower heaped tablespoons of the mixture into the oil, a few at a time. Cook for a few minutes, turning once, until evenly browned and crisp, about 3-4 mins. Drain on kitchen paper and season with salt.
4 For the chutney, tip everything into a food processor with 6 tbsp water and blitz until chopped. Add more water to loosen, if you prefer
5 Arrange the pakoras and crispy kale on a plate and serve topped with dollops of yogurt, a drizzling of tamarind and the herby chutney, and sprinkled with the sev or Bombay mix, garam or chaat masala and coriander leaves
Stock up on easy family meals and a cook-from-frozen pud to make life easier over the holidays
recipes AILSA BURT photographs MYLES NEW
Mushroom croque monsieur scrolls
These work just as well for an indulgent breakfast as they do for a mid-afternoon snack. If you’re not keen on mushrooms, leave them out for the classic cheese and ham combination.
SERVES 8 PREP 25 mins COOK 1 hr 10 mins EASY ❄
25g butter
25g plain flour
250ml whole milk
1 tbsp wholegrain mustard
1 bay leaf
grating of fresh nutmeg
2 tbsp olive oil
300g closed cup mushrooms, finely sliced
few thyme sprigs, leaves picked
320g puff pastry sheet
60g gruyère, finely grated
100g smoked ham slices, roughly torn
1 egg, beaten
1 Start by making a béchamel sauce. Heat the butter in a saucepan over a medium heat until melted and foaming, stir in the flour and cook for 2-3 mins, stirring well, until the flour has darkened slightly. Pour in the milk, a splash at a time, whisking well after each addition. Bring to a simmer and stir in the mustard, bay leaf and nutmeg. Let it gently bubble away, stirring occasionally, for 5-7 mins until thickened and reduced. Season to taste, then set aside and leave to cool to room temperature.
2 Heat the olive oil in a frying pan over a medium-high heat. Stir in the mushrooms and thyme, and fry for 5-7 mins until golden all over. Tip out onto a plate and spread out to cool to room temperature.
3 If you’re prepping ahead, line a freezer-proof container with baking parchment. Unroll the pastry sheet and spread over the cooled béchamel sauce, leaving a 3cm border on the longest side furthest away from you. Scatter over the cooled mushrooms, gruyère, and
arrange the ham slices on top, leaving the border free. Brush the border with a little water. Starting from the long end closest to you, roll up tightly, using the parchment to help, pressing with your fingers to seal. Cut into eight even pieces and stuff any bits that fall out back in Will keep frozen for up to three months. Arrange the unbaked scrolls in a single layer in the prepared container.
4 Heat the oven to 200C/180C fan/ gas 6. Lift the scrolls using the baking parchment, and transfer to a large baking tray. Space well apart, as they will puff up in the oven Generously brush the sides and tops of the scrolls with the beaten egg. Bake for about 30 mins or 45-50 mins from frozen until golden, bubbling and puffed up. Leave to cool on the baking tray for 15 mins to firm up before serving warm. Will keep chilled in an airtight container for up to two days.
PER SERVING 304 kcals • fat 21g • saturates 10g • carbs 17g sugars 2g fibre 2g protein 10g salt 0.9g
Pear, chocolate & oat pudding
Budget-friendly and so comforting, this gooey, rich pud is just as good for a Friday night treat as it is for a casual dinner party dessert.
SERVES 6-8 PREP 20 mins plus cooling COOK 45 mins EASY V ❄
180g salted butter, plus extra for the baking dish
200g dark chocolate, roughly chopped
180g caster sugar
3 eggs
100g plain flour
50g porridge oats
3 ripe pears, halved double cream, to serve (optional)
1 Butter a baking dish well (ours was 20cm). Tip the chocolate and butter into a large heatproof bowl set over a pan of barely simmering water, making sure the base does not touch the water. Stir regularly until melted, then remove from the heat and whisk in the sugar. Set aside to cool for 10 mins.
2 Crack in the eggs, one by one, whisking well after each addition, before finally stirring in the flour and most of the oats. Pour into the
prepared dish and nestle the pears on top, cut-side up. Scatter over the remaining oats and cover. Will keep in the fridge, unbaked, for up to four days, or frozen for up to two months.
3 Heat the oven to 190C/170C fan/ gas 5. Bake for 25-30 mins from chilled or 35-40 mins from frozen until set on the top and sides, but gooey in the centre. Remove from the oven and leave to cool for 5 mins before serving with double cream poured over the top, if you like.
PER SERVING (8) 523 kcals • fat 31g • saturates 18g • carbs 53g • sugars 38g • fibre 4g • protein 6g • salt 0.5g
Beef, green olive & sumac koftas
These spiced koftas are ideal for a sharing dinner – just pile onto a platter and let everyone dig in.
SERVES 6 PREP 30 mins COOK 15 mins EASY ❄
800g 12% fat beef mince
2 garlic cloves, grated
100g green olives, pitted and roughly chopped
50g pistachios, roughly chopped
2 tsp sumac
1 tbsp ground cumin
2 tsp ground coriander
½ tsp ground cinnamon
1 tsp mild chilli powder
2 tbsp olive oil, plus extra for frying
For the salad
1 red onion, finely sliced
1 lemon, juiced
1 whole cucumber, deseeded and finely sliced
2 large handfuls of parsley leaves
(see tip right), picked 50g pomegranate seeds pinch of sumac
To serve 1 tbsp honey, for glazing hummus, pickled chillies and flatbreads
1 If you’re prepping ahead, line a freezer-proof container with baking parchment. Mix together all the ingredients for the kofta in a large bowl along with 1 tsp salt and a big pinch of black pepper. Form roughly into koftas using your hands, around 40g each. You should have 24 koftas. Will keep chilled for up to four days, or frozen for up to three months. Line the prepared container with the koftas, putting another sheet of baking parchment between them if you need to make a second layer.
2 To make the salad, scrunch together the red onion and lemon juice along with a pinch of salt. Set aside for 10 mins to lightly pickle,
SERVES 4 PREP 35 mins plus at least 2 hrs brining COOK 10 mins EASY ❄
4 chicken breasts
150g kimchi, finely chopped plus 3 tbsp brine
2 eggs
50g plain flour
150g dried fine white breadcrumbs
½ white cabbage, very finely sliced
1.5 litres vegetable oil
150g mayonnaise
1 tbsp rice vinegar lemon wedges, to serve
1 Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then open out like a book. Cover with a sheet of baking parchment and, using a rolling pin, bash out each chicken breast as thin as possible. Transfer to a container and pour over the kimchi brine, turning to coat. Chill for 2-24 hrs.
2 Remove the chicken breasts from the brine and lay on a clean chopping board. Lightly salt both sides of the chicken and set aside. Pour the brine into a shallow bowl and whisk in the eggs. Tip the flour and breadcrumbs into two separate shallow bowls. Dip each chicken breast into the flour first, pressing to coat, then into the egg mixture and finally the breadcrumbs, then press well again. Transfer to a wire rack lined with baking parchment.
3 If you want to freeze the schnitzels, carefully put the wire rack flat in the freezer and leave until frozen solid, around 5 hrs, then transfer to a container, with baking parchment between each schnitzel. Will keep frozen for up to three months.
4 On the day of serving, put the cabbage in a bowl of iced water and leave for 10 mins. Just before serving, drain and dry in a salad spinner to crisp it up, or put in a clean tea towel and swing it round to spin it in the same way.
then mix in the cucumber, parsley and pomegranate seeds. Season to taste. Tip into a serving bowl and sprinkle over the sumac.
3 To cook from frozen, brush olive oil over a large frying pan, or a griddle pan if you have one, and put on a medium-high heat. Add the kofta and fry in batches, turning regularly, for 5-7 mins until browned all over. Pour in 200ml water and cover with a lid. Turn the heat up to high and cook for 5-7 mins until cooked through and the water has evaporated. Remove from the heat and stir through the honey, tossing to coat. If you’re cooking from chilled, cook for 8-10 mins until cooked through.
4 Spread the hummus out on a serving platter, and pile over the koftas. Serve with the salad, pickled chillies and flatbreads.
GOOD TO KNOW 1 of 5-a-day gluten free PER SERVING 435 kcals fat 26g saturates 9g carbs 10g
5 Pour the oil into a wide, deep saucepan (make sure it’s no more than a third full), set over a medium heat and heat gently until a few breadcrumbs sprinkled in sizzle and turn brown in around 30 seconds. Carefully lay the schnitzels in the hot oil, one or two at a time depending on how wide the pan is, and fry for 2-3 mins each side, or 5 mins each side from frozen. Transfer to a baking tray and keep warm in a low oven.
6 Meanwhile, combine the kimchi, mayonnaise and vinegar, and season to taste. Serve the schnitzels with the kimchi mayonnaise and crisp cabbage on the side, with lemon wedges for squeezing over.
GOOD
tip
• You can also cook the koftas in the air-fryer. Cook at 180C for 10-15 mins or until cooked through.
• Freeze the parsley stems and use in stocks, soups or sauces.
Reclaim your weekend
Whether it’s for a bake sale or celebration, this cake is a crowd-pleaser
recipe BARNEY DESMAZERY photograph MAJA SMEND
What sets this recipe apart from a basic lemon drizzle loaf is its balance of textures and flavours.
An airy sponge is complemented by a velvety smooth cream filling, which contrasts again with the tart flavour of lemon. The drizzle, made with freshly squeezed lemon juice and sugar, seeps into the sponges, ensuring that every slice packs a citrussy punch, emphasised further by thick, generous layers of whipped cream and lemon curd.
SERVES 12 PREP 50 mins plus cooling COOK 35 mins MORE EFFORT V
350g butter, softened
350g golden caster sugar
6 medium eggs
350g self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla bean paste or extract
3 unwaxed lemons, zested and juiced
150g granulated sugar, plus a little extra to serve
For the filling
300ml double cream
50g icing sugar, sifted
½ tsp vanilla extract
4 tbsp lemon curd
1 Heat the oven to 180C/160C fan/ gas 4 and line the base of three 20cm tins with baking parchment – if you don’t have three, line as many as you have and bake in batches. Beat the butter and caster sugar together using an electric whisk for 3 mins until smooth and fluffy. Add the eggs, one at a time, beating well between
each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well combined, then fold in the milk, vanilla and zest from 21/2 lemons. Divide the batter between the tins, then bake for 30-35 mins, or until golden and a skewer inserted into the middle of the sponges comes out clean (or when a probe thermometer reads 90C)
2 Meanwhile, make the drizzle. Combine the lemon juice and granulated sugar in a bowl. Leave the sponges to cool in the tins for 10 mins, then invert two onto a wire rack set over a baking tray, flat-side up. Put the third on the rack domed-side up Spoon the drizzle over the sponges, then leave to cool completely.
3 For the filling, beat the cream, icing sugar and vanilla together using an electric whisk until thick and spreadable. Put one cool sponge, flat-side up, on a serving plate or stand. Spread over half the filling, then drizzle over half the lemon curd. Top with a second sponge, flat-side up, and repeat with the remaining filling and curd. Top with the final sponge, domed-side up Sprinkle over the remaining lemon zest and a little granulated sugar. Serve straightaway, or leave at room temperature for 1 hr. Will keep chilled for up to 24 hrs (remove from the fridge 30 mins before serving
Adding vanilla to the sponges and filling creates a floral note that complements the sharpness of the citrus.
We’ve used up all the lemon zest and juice, which as well as amping up the flavour, means less waste.
Using lemon zest, juice plus shop-bought curd brings layers of citrus flavour, plus a balance of sweet and tart.
We tried a variety of cream fillings, from soft cheese to buttercream, but sweetened whipped cream works best.
Most drizzle cakes require making a syrup, but we prefer the slight crunch you get from just mixing sugar and lemon juice.
Cooking is science – master that and you’ll never get a dish wrong
Boiling must be the easiest and most efficient way of cooking vegetables and, when done correctly, it preserves their flavour and keeps them vibrant. When vegetables are submerged in boiling water, the heat breaks down their cell walls making them easier to digest, and converts the starches into sugar making them sweeter. However, if boiled for too long, the nutritional value from the water-soluble vitamins in the vegetable will leach out into the water and the vegetables turn to mush, which is why timing is key. Boiling vegetables quickly as preparation to soften them before frying or braising is called ‘blanching’. This is key to making perfectly stir-fried vegetables like broccoli or green beans – they are cooked on a rolling boil for 30 seconds, then drained and ‘refreshed’ in ice-cold water to stop the cooking straightaway.
• Under cover. A lidded pan is the quickest and most energy-efficient way to bring water to the boil as more heat is trapped in the pan.
• Add salt. Heavily salting water (10g salt per litre of water) helps to enhance the flavour of the vegetables through osmosis, plus making the water more alkaline helps green vegetables retain their colour.
• Take the time. Different vegetables need different boiling times, and just one minute can be the difference between perfect and overcooked, so setting a timer is key.
• Cut to size. When chopping vegetables to be boiled such as broccoli, keep all the florets a similar size so they cook at the same rate.
• Dress it up. Once boiled, toss the veg with seasonings or a dressing to bring out the flavour. Whether it’s a simple knob of butter, vinaigrette, herbs, or toasted nuts or seeds, boiled vegetables are a great canvas to get creative with.
This is a carnivore’s staple and British beef from good husbandry is celebrated for its rich flavour thanks to being reared outdoors and grass-fed. Modern farming methods reduce its environmental impact (better pasture management, feed efficiency, and methane-reducing innovations), but beef still has a high carbon footprint, so regardless of quality, should only be eaten once or twice a month.
A good alternative to beef, especially from a sustainability perspective, wild venison is sourced from deer populations that need to be managed to prevent overgrazing and ecosystem damage. It has a stronger flavour than beef, and although you can’t always swap one for the other, venison is great slow-cooked and vension mince is just as versatile. You can also buy steaks that can be quick-cooked and garnished the same way as beef steak.
VERDICT When it comes to sustainability, the scales are tipped in favour of venison. Wild venison isn’t the easiest meat to get hold of, but the more we demand, the bigger the supply will come.
Up your cooking game with tips and tricks
Sometimes the smallest things can make a big difference
Grating might seem like the most basic of kitchen tasks, but it’s still worth doing better. Create longer strands of potato or carrot by coarsely grating at an angle or widthways, so it’s easier to mix through coleslaw or shape into rösti. When zesting, roll the fruit over the grater to run the full length of the fruit and create longer strips.
We asked the double Michelinstarred chef , ‘What’s the one...’
...dish you cook at home better than anyone else? Clam chowder – it’s a dish I love as I spent part of my childhood growing up in San Francisco. We get very good clams in this country, too, and as long as you get them super-fresh and take time over every stage of the recipe, you’ll end up with a great chowder.
Each month, we share ways to make the most of your garden’s bounty
Do you have bags of apples fallen from the tree and no idea what to do with them? There are only so many crumbles you can eat in a week, so try making a compote (below) that you can keep frozen. This recipe is tart enough to serve as apple sauce for pork, or add extra sugar, to taste, for a pudding.
Tangy apple compote
For every 500g peeled, cored and chopped cooking apples, scatter over 50g sugar and cook in a lidded saucepan over a low heat for about 10 mins until collapsed and fluffy. Leave to cool, then freeze.
...piece of kit you can’t live without? Electric scales – yes there’s a certain amount of intuition when it comes to cooking, but for consistency and precision when you’re following a recipe it has to be good electric scales – and don’t forget the most accurate way to measure a liquid is to weigh it, too.
...mistake home cooks make? They don’t clean as they go along and end up in a mess. However small the job is, it should be completely cleaned up before you start the next and you will find you cook things quicker with less washing-up at the end.
...dish that changed your life? I went to a no-name restaurant in Kyoto where there was only an old man
cooking a few ingredients he’d got from the market that morning. He cooked snow crab but used every part of it over five courses and it was a true expression of generosity, a chef pouring his heart into the diners’ experience.
...dessert you can’t not order? The theatre of a trolly service rum baba must be one of the most iconic desserts, and it holds a special place for me as I worked for chef Alain Ducasse for several years who does the best one in the world.
...sustainable British ingredient we should all be using more? Seaweed is in abundance, and we don’t use it enough – my favourite way is in butters and sauces.
...storecupboard ingredient you won’t compromise on? I always have anchovies. Used sparingly they are such a flavour-booster. They bring so much umami to vinaigrettes and stews.
Alex Dilling is chef patron at Alex Dilling at Hotel Café Royal. He’s also created artisanal gin 5 Puffins. @adills1
Join us for an impactful conference hosted by The Pro Chef Middle East, in partnership with Good Food Middle East publication, on February 20, 2025, at The Ritz-Carlton, Dubai International Financial Centre. Explore five key pillars of innovation: Sustainability, Biotechnology, the Future of Farming, AI systems, and Green Initiatives.
Highlights include Expert Panels: Gain insights from industry leaders on critical topics shaping the F&B and hospitality landscapes.
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Networking Opportunities: Connect and collaborate with key professionals.
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This conference is tailored for F&B entrepreneurs, restaurateurs, hospitality professionals, startup founders, agritech and AI innovators, and anyone seeking to implement sustainable practices in their operations.
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Inspire your children to get creative in the kitchen with these fun, easy recipes from Buddy Oliver photographs DAVID LOFTUS
Fish finger sarnies with sweet potato chips
1 Start small, and build on the recipes you choose The more I learnt, the more I wanted to explore, so the same will probably be true for you. The first thing I ever made was scrambled eggs, and they were really tasty, and actually quite easy once I knew what to do. After helping Mum or Dad with odd jobs in the kitchen I started to pick up new skills, like how to make chopped salads or simple pizza and bread doughs, and it kind of went from there.
2
Learning new skills is fun, but especially when they’re things you’ll go on to use for life! My Skills for Life chapter in my new book, Let’s Cook, is full of really useful, basic recipes – things like how to cook perfect rice or how long to cook a jacket potato for
3 Cooking can be unpredictable, and it doesn’t always go to plan, but that doesn’t matter! Sometimes you’ll end up with something even better than planned, and other times it’ll just give you an idea of what not to do next time. It’s all part of the journey!
4 Cooking for yourself means that you can tweak and adjust things to make them exactly how you like them. And if you do that, it’ll mean that you’ll always want to eat it –plus, it’s good not always having to rely on grown-ups when you’re hungry.
5 Roll up your sleeves, get stuck in, and most importantly… have fun!
SERVES 4 PREP 10 mins
COOK 35 mins EASY
4 sweet potatoes (800g total)
1 tsp smoked paprika
3 tbsp olive oil
25g plain flour
1 free-range egg
1-2 thick slices of wholemeal bread (roughly 80g)
15g cheddar or parmesan (optional)
120g white fish or salmon fillets, skin off, pin-boned, from sustainable sources
2 tbsp tomato ketchup
4 heaped tbsp natural yogurt
1 Little Gem lettuce
4 submarine rolls
1 Heat the oven to 200C/180C fan/ gas 6. Scrub the sweet potatoes clean, slice each one into chunky chips (use a crinkle-cut knife, if you’ve got one), then tip onto a large baking tray.
2 Season lightly with sea salt, black pepper and the smoked paprika, then drizzle over 1 tbsp olive oil and toss to coat. Spread out in a single layer and bake for 35 mins, or until golden and cooked through.
SERVES 4 PREP 25 mins
COOK 20 mins EASY
2 garlic cloves
1 tbsp olive oil plus extra for drizzling
400g can plum tomatoes
400g self-raising flour, plus extra for dusting
80g mozzarella
4 higher-welfare chipolata sausages (optional)
4 handfuls of your favourite vegetables, such as peppers, cherry tomatoes, sweetcorn, broccoli, onion, black olives
1 Peel and finely slice the garlic, then place in a pan on a medium heat with 1 tbsp olive oil and fry until golden.
2 Scrunch in the tomatoes (or tip in and break up with a spoon as you go), simmer for 5 mins, or until thickened slightly, then season to taste with sea salt and black pepper. Remove from the heat.
3 Sprinkle the flour onto a plate and beat the egg in a shallow bowl. Whizz the bread in a food processor with the cheese (if using), 2 tbsp olive oil and a pinch of salt and pepper until fine, then tip on to a baking tray. Line a second tray with baking parchment.
4 Carefully slice each fish fillet in half lengthways (it doesn’t matter if they’re slightly different shapes). Turn each one in the flour until evenly coated, dip into the egg, letting any excess drip off, then turn in the breadcrumbs to coat.
5 Transfer to the lined tray (at this stage you can freeze the fish fingers, so feel free to double up and have some extras for another day).
6 When the chips have 15 mins to go, put the fish fingers in the oven until golden and cooked through (cook them for 20 mins if cooking straight from frozen).
7 Mix the ketchup and yogurt together to make a version of Marie Rose sauce, trim and finely shred the lettuce, and slice the rolls in half.
8 Load up the bases of the rolls with a spoonful of the sauce and a handful of shredded lettuce, then place 2 fish fingers on each one, and pop the lids on. Serve the sweet potato chips alongside.
3 Heat the oven to 220C/200C fan/ gas 7 and rub the inside of a 25cm x 35cm baking tray with olive oil.
4 Tip the flour into a mixing bowl, add a pinch of salt, then make a well in the middle. Pour in 250ml water, then use a fork to stir and bring in the flour from the outside to form a dough – when the dough starts to come together, dust your hands with flour and pat it into a ball.
5 Knead on a flour-dusted surface for a few minutes, or until smooth and elastic. Divide the dough into four, then roll and stretch the pieces into 20cm rounds or ovals.
6 Spread each base generously with the tomato sauce and tear over the mozzarella. Squeeze the sausagemeat (if using) out of the skins and tear over the pizzas, then prep and scatter over your chosen vegetable toppings.
7 Drizzle lightly with olive oil, then cook on the top shelf of the oven for 10 mins, or until golden and puffed up. Delicious served with a crunchy green salad.
SERVES 6 PREP 30 mins
COOK 1 hr 15 mins EASY
2 sausages olive oil
500g lean beef mince
2 onions
2 garlic cloves
1 large carrot
1 celery stick
1 courgette
2 tbsp thick balsamic vinegar
2 x 400g cans plum tomatoes
1 heaped tbsp tomato purée
450g your favourite dried pasta parmesan, to serve
1 Place a large flameproof casserole pan on a medium-high heat to warm up. Squeeze the sausagemeat out of the skins.
2 Drizzle 1 tbsp olive oil into the pan, add the beef mince and sausagemeat, breaking everything up with a spoon as you go, then cook for 5 mins, stirring regularly.
Let’s Cook: Fun, easy recipes for kids by Buddy Oliver. ©Jamie Oliver Enterprises Limited (2024 Let’s Cook).
Recipe photographs: © David Loftus, 2024
3 Peel the onions and garlic, trim the carrot, celery and courgette, then coarsely grate all the vegetables on a box grater, finely grating the garlic. Scrape into the pan, then reduce the heat to medium-low and cook for 10 mins, or until soft and sweet, stirring occasionally.
4 Add the balsamic vinegar, then scrunch in the tomatoes (or tip in and break up with a spoon as you go). Half-fill each tin with water, swirl around to pick up the last bits of tomato and pour it into the pan.
5 Stir in the tomato purée and a pinch of black pepper, mash everything up with the spoon, then reduce the heat to low and leave to cook for 1 hr, or until thickened slightly.
6 About 15 mins before you’re ready to serve, cook the pasta in a large pan of boiling salted water following pack instructions, then drain, reserving a mugful of starchy cooking water.
7 Carefully add the pasta to the sauce and stir well over the heat, loosening with a splash of pasta water, if needed. Divide between serving bowls, and finish with a good grating of parmesan.
Discover new ways to incorporate spices into your diet and reap the health benefits
From Indian curries to Thai salads and Mexican chilli, spicy dishes are a favourite in many cuisines. The heat caused by spices is down to capsaicin, a substance which appears in higher amounts in cayenne pepper, chilli peppers and paprika, and in smaller amounts in spices like cinnamon and coriander.
Why does your mouth feel like it’s on fire when eating that super-hot curry? The heat we experience is a sensation, rather than heat from the food itself, and varies from person to person. Capsaicin binds to nerve pain receptors in the body. As a result, you may feel like your tongue is burning, feel thirsty, go red in the face and start sweating, and your eyes and nose may start to run.
The heat levels in foods are measured in SHUs (Scoville heat units). A bell pepper you can find in supermarkets has a SHU scale of 0, a jalapeño can reach up to 10,000 SHU and some chillies can be bred up to 2.2 million SHU. The higher the SHU, the higher the heat, the greater the side effects.
Your spice tolerance may be down to genetics: studies have shown that a specific gene known
as TRPV1 is activated by heat and capsaicin. Those with a certain variant on this gene are more likely to feel heat or spicy food more intensely, whereas others with a different variant can eat the hottest chillies and hardly break a sweat. Studies have also shown that the more spicy food you eat, the more your pain threshold and tolerance to spice increases.
The capsaicin in spices can benefit your health, with evidence mounting that it can counter some of the effects of aging (see right). It has strong anti-inflammatory properties and recent studies suggest that it may lower your risk of cancer, diabetes, stroke and heart disease. Research is ongoing in this area, but, of course, be aware that consuming too much can lead to problems as well, such as abdominal or chest pain, burning diarrhoea, headaches and vomiting. If you have a stomach ulcer, or struggle with acid reflux, you may need to minimise the amount of spicy food you eat to avoid further irritation. If you can’t tolerate a lot of spicy foods, try milder varieties like paprika or mild chilli powder and you’ll still reap some of the benefits.
Recent studies suggest capsaicin may lower your risk of cancer and heart disease
1. IT MAY HELP REDUCE BLOOD PRESSURE
Capsaicin helps the blood vessels to relax and may assist in reducing blood pressure in people with hypertension, over the long term, if eaten regularly.
2. IT MAY HELP WITH HEALTHY WEIGHT LOSS
Consuming capsaicin on a regular basis may help with weight loss by increasing body temperature, which in turn increases metabolism.
3. IT MAY HELP REDUCE METABOLIC SYNDROME
Capsaicin may help in reducing the effects of metabolic syndrome, a group of risk factors that can increase the risk of heart disease, stroke and diabetes.
4. IT MAY HELP IMPROVE THE GUT MICROBIOME
There is growing evidence that capsaicin can help improve the gut microbiome, influencing its composition, abundance and function, thereby supporting the immune system.
5. IT MAY HELP WITH LONGEVITY
Capsaicin contains antioxidant compounds that could help to reduce the risk of age-related syndromes. By modulating the health of red blood cells, it also offers a protective benefit against ageing.
1GINGER is often hailed as an ingredient to alleviate sickness and calm the digestive system. It can work wonders in helping to treat some symptoms of the common cold, too, and may help reduce menstrual pain.
Ginger shots
Start the day with punchy, refreshing ginger shots to give your immune system a boost during cold and flu season.
SERVES 4-6 PREP 15 mins
NO COOK EASY V
60g ginger, skin left on 400ml fresh apple juice
1/2 lemon, juiced
Ginger works wonders to help treat symptoms of the common cold
1 Chop the ginger into small chunks. Tip into a blender with the apple and lemon juice and blitz for a few minutes until very smooth.
2 Set a very fine sieve over a jug. You could also line a regular sieve with a piece of muslin or a clean, thin tea towel. Tip the juice into the sieve and leave it to drain, then press the remaining pulp with the back of a ladle until dry.
If you’re using a cloth, twist to squeeze all the juice out. Drink straightaway or decant into a bottle. Will keep chilled for up to four days Shake well before serving.
If you’re on prescribed medication, have a kidney or digestive disorder (including gall bladder issues), are pregnant or breastfeeding, check with your healthcare professional before drinking this shot.
CINNAMON
has antiinflammatory effects and appears to be useful in defending against infection. It helps to regulate blood sugar and can reduce the risk of insulin resistance.
Cinnamon porridge with banana & berries
Add a touch of spice to your morning oats for a healthy and warming start to the day.
SERVES 4 PREP 15 mins
COOK 5 mins EASY
100g porridge oats
1/2 tsp cinnamon, plus extra to serve
4 tsp demerara sugar
450ml skimmed milk
3 bananas, sliced
400g punnet strawberries, hulled and halved
150g fat-free natural yogurt
1 In a medium-sized saucepan, mix the oats, cinnamon, sugar, milk and half the sliced bananas. Bring to the boil, stirring occasionally. Turn down the heat and cook for 4-5 mins, stirring all the time.
2 Remove and serve with the remaining banana, strawberries, a dollop of yogurt and a sprinkle of cinnamon on top.
GOOD TO KNOW healthy
TURMERIC
This bright orange spice protects cells from damage and can help to reduce the signs of ageing. It may also play a role in boosting memory and can lift mood by triggering the release of feel-good brain chemicals.
Turmeric
can lift your mood by triggering the release of feel-good brain chemicals
Turmeric latte
Skip the caffeine and opt for this vibrant cuppa filled with anti-inflammatory and antioxidant spices.
SERVES 2 PREP 5 mins
COOK 5 mins EASY V
350ml almond milk (or any milk of your choice)
1/4 tsp ground turmeric
1/4 tsp ground cinnamon, plus extra to serve
1/4 tsp ground ginger
1/2 tsp vanilla extract
1 tsp maple syrup
crack of black pepper
Put all the ingredients in a saucepan and whisk constantly over a gentle heat, ideally with a milk frother if you have one. Once hot, pour into mugs and sprinkle with a little more cinnamon to serve. GOOD
CUMIN can aid digestion, immunity and circulation. With antimicrobial properties, it acts as a food preservative and has been found to inhibit bacterial growth.
Spiced apple syrup with clementine & cloves
Mix this syrup into hot apple juice for a sweet and fiery burst of autumnal spice.
CLOVES
Anti-inflammatory and antimicrobial, cloves have long been used as a natural painkiller for conditions including toothache. This is thanks to a substance found in cloves called eugenol, which is a natural anaesthetic.
It’s also delicious drizzled over ice cream for dessert.
MAKES approx 180ml PREP 10 mins
COOK 15 mins plus cooling EASY V
200ml apple juice
1 cinnamon stick
1 tsp whole allspice
1 mace blade
2 whole cloves
small strip of fresh ginger
1 clementine, zest finely peeled with a vegetable peeler
100g golden caster sugar
1 Heat the apple juice with the whole spices, ginger, zest and sugar. Bring to the boil, then simmer for 10 mins.
2 Remove from the heat and leave to cool, then strain the syrup into small bottles.
Honey-roasted swede with chilli & cumin
Combine spicy and sweet flavours in this side dish featuring versatile and seasonal swede.
SERVES 4 PREP 10 mins
COOK 45-50 mins EASY V
1 large swede, peeled and cut into large chunks
2 tbsp olive oil
1 tbsp clear honey
1 tsp cumin seeds
1 large red chilli, deseeded and chopped
small bunch of coriander, chopped
1 Heat the oven to 200C/180C fan/ gas 6. Toss the swede in olive oil in a shallow roasting tin, then season. Roast in the oven for 35-40 mins, tossing occasionally, until the swede is golden and soft.
2 Stir in the honey and cumin seeds, and continue to roast for 10 mins until just starting to catch.
Remove and stir through the chilli and coriander to serve.
Butternut squash is at its best this season and is perfect for warming stews, soups and salads
Butternut squash curry
SERVES 4 PREP 10 mins
COOK 40 mins EASY V ❄
Cook 200g brown basmati rice in boiling salted water, following pack instructions. Meanwhile, heat 1 tbsp olive oil in a large frying pan and cook 1 diced and peeled butternut squash for 2-3 mins until lightly browned. Add 1 diced red onion and 2 tbsp mild curry paste and fry for 3-4 mins more. Pour over 300ml vegetable stock, then
cover and simmer for 15-20 mins, or until the squash is tender. Add 4 large roughly chopped tomatoes and a drained 400g tin of chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften. Take off the heat and stir through 3 tbsp fat-free Greek yogurt and a small handful of chopped coriander. Serve with the rice and some wholemeal chapattis if you like.
5-a-day
SERVES 4 PREP 10 mins
COOK 40 mins EASY V ❄
Heat the oven to 180C/160C fan/gas 4. Put 1 small peeled, chopped butternut squash, 2 chopped red peppers and 2 chopped red onions on a baking tray. Toss with 3 tbsp rapeseed oil, 3 garlic cloves in their skins, 1 tbsp ground coriander, 2 tsp cumin and some seasoning. Roast for 45 mins until soft. Squeeze the garlic out of the skins Tip everything into a large pan. Add 1.2 litres chicken or veg stock, 2 tbsp harissa paste and 50ml double cream. Bring to a simmer and bubble for a few mins. Blitz in a blender.
SERVES 4 PREP 10 mins COOK 30 mins EASY V
Heat 1 tbsp vegetable oil in a large pan over a medium heat and fry 1 chopped onion gently until softened, around 5 mins. Tip in 1 tbsp tagine spice blend, 350g diced butternut squash and 225g basmati rice Fry until everything is sizzling and coated in spices. Add 2 tbsp chopped ginger and 1 crushed garlic clove, fry for 30 seconds more, then scatter in 100g fruit & nut mix Stir in 600ml vegetable stock and put the lid on the pan. Cook, covered, for 20 mins, stirring every 5 mins until the rice is tender and the stock has been absorbed Serve topped with crispy fried onions and chopped parsley, if you like.
GOOD TO KNOW
Squash & chicken one-pot
SERVES 4 PREP 15 mins COOK 45 mins EASY ❄
Heat a large pan over a medium heat. Add 2 tbsp harissa paste, 1 tsp cumin, 1 tsp ground coriander and 2 chopped red onions, cook for 10 mins. Add 2 chopped chicken breasts and brown for 5-10 mins. Add 1 small chopped squash, and cook for 5 mins more. Tip in 2 x 400g cans of chopped tomatoes with 1/2 can of water, cover and simmer for 20-30 mins. Add the zest and juice of 2 lemons, 200g tomatoes, 140g couscous and season. Cover, turn off the heat and leave for 10 mins. Stir through coriander to serve.
Creamy butternut squash, leek & pesto pie
SERVES 2 PREP 15 mins
COOK 50 mins EASY V ❄
Heat the oven to 200C/180C fan/gas 6. Toss 300g peeled and chopped butternut squash with 1 tbsp rapeseed oil and some seasoning in a roasting tin.
Roast for 25-30 mins until just tender, tossing halfway through. Meanwhile, heat 1 tbsp rapeseed oil in a non-stick pan and fry 2 large sliced leeks with a pinch of salt for 5 mins until beginning to soften. Stir through 4 tbsp fresh pesto, a rinsed and drained 400g can of cannellini beans and 200ml chicken stock, then bring to a simmer and cook for 5 mins. Stir though
2 tbsp half fat crème fraîche and the cooked squash, then spoon into a 26 x 18 x 5cm baking dish. Scrunch up 1/2 a 250g pack of filo pastry and arrange on top of the filling. Brush with a beaten egg and bake for 20 mins or until golden.
Liven up brunch or lunch with a kick of chilli in a low-fat recipe that also packs in four of your five-a-day recipe SARA BUENFELD photograph KIM LIGHTBODY
Indian-inspired spicy cabbage
If using Savoy cabbage pick out the more tender inner leaves.
IRON LOW FAT 4 OF 5-A-DAY
SERVES 2 PREP 15 mins COOK 20 mins EASY V
2 tbsp rapeseed oil, plus a drop
1 tbsp finely chopped ginger
1 red chilli, halved, deseeded and thinly sliced
2 carrots (160g), cut into matchsticks
1 large onion, halved and thinly sliced
2 tsp mustard seeds (yellow or black)
1 tsp cumin seeds
2 tsp Madras curry powder
250g pointed or Savoy cabbage, shredded
2 tomatoes, chopped
2 eggs
1 lime, halved 15g fresh coriander, chopped
1 Heat 2 tbsp oil in a large non-stick pan or wok and stir-fry the ginger and chilli for 1-2 mins to soften. Stir in the carrots and onion, then leave for 10 mins stirring every now and then until the onion is golden.
2 Add the mustard seeds, cumin seeds and curry powder and stir to toast the spices. Tip in the cabbage and stir for 5 mins until starting to soften. Add the tomatoes and stir for 1-2 mins more until softened and the cabbage is tender. If the cabbage is still too firm add a dash of water and put the lid on the pan.
3 Meanwhile fry the eggs in a drop of oil in a small non-stick pan until crisp at the edges, but the yolks are
still runny. Squeeze about 1 tbsp lime juice over the cabbage mix and toss together along with the coriander. Divide between two plates, top with an egg each and serve with the remaining halved lime for squeezing over.
New on the scene, here’s why FIVE LUXE JBR should be on your itinerary
Welcome to FIVE LUXE JBR, a prime beachfront property boasting 222 sensational hotel rooms and suites, along with 222 opulent residences. Whether you’re here for a weekend escape or planning to settle into one of its ultra-luxe residences (complete with your own plunge pool, sauna, or even a DJ setup), you can look forward to uninterrupted views of the Arabian Gulf and Ain Dubai. And it’s not just about aesthetics— the destination champions sustainability with its Platinum-rated LEED certification, the highest awarded to a five-star hotel under LEED v4. Smart systems, solar panels, and water recycling ensure that your stay is both eco-friendly and effortlessly glamorous.
As you glide through the grand doors of the hotel, you’ll find yourself in a lobby that could easily double as the set of a high-fashion photoshoot. Floor-toceiling windows flood the space with natural light, while sleek, contemporary furnishings in muted tones set the stage for those first few Instagram snaps. It’s the ideal introduction to a stay filled with luxury, charm, and perhaps just a little mischief.
The Pool Party Room Sea View offers a mix of style and comfort. Alongside the sumptuous king-size bed and stunning terrace equipped with sun loungers, the room provides modern amenities for an enhanced stay. You’ll find remotecontrolled lighting and curtains to set the mood at the touch of a button, and a Marshall speaker to enjoy your favourite tunes. The stylish bathtub, with a TV positioned right across, invites relaxation, while views of the lavish pool and lively Playa Pacha add excitement to the setting.
With 83 sqm of indoor and outdoor space, including your private plunge pool, it’s just what you’re looking for a relaxing stay. High-speed Wi-Fi, temperaturecontrolled air-conditioning, and luxe details ensure comfort, while the upbeat Playa Pacha atmosphere outside promises non-stop fun.
Our dining journey began with lunch at Playa Pacha, where the vibe immediately transported us to Ibiza. Sofa lounges with a view, cabanas or
VIP sunbeds – we opted for the latter, soaking in the beach club atmosphere. The design is effortlessly stylish, blending natural tones with modern touches, creating a relaxing yet vibrant space.
We started with the Truffle pizza, topped with ricotta, mozzarella, and
black truffle. The flavours were rich and well-balanced, making it a great choice for a laid-back afternoon. Next, the spicy Popcorn chilli chicken, with its Schezwan glaze, delivered a satisfying kick, followed by the crispy Popcorn shrimp, complemented by a zesty yuzu ranch.
For dinner, we headed to Ronin perched on the ninth floor. The restaurant’s design, with its striking
samurai-inspired murals, set an edgy tone. The menu, led by Chef Sin Keun Choi, offered an array of creative Japanese dishes. We began with the Cucumber Salad, a refreshing mix of soy honey, shiso, and apple yuzu, before moving on to the Golden Nugget – a playful twist on chicken kara-age, topped with caviar and lime cream cheese. The Wagyu truffle gyoza is a showstopper, with tender beef inside
and a truffle ponzu butter sauce that added a rich, savoury depth.
For mains, we loved the Warayaki Wagyu karubi with smoky short rib, a tangy galbi sauce, and crunchy kimchi. The Chilli butter lobster, served with garlic lobster bisque curry and miso brioche, brought a lovely balance of spice and richness, while the crispy shallots provided a pleasant crunch. To finish, we couldn’t resist the Miso molten chocolate cake – a comforting dessert paired with vanilla ice cream. The Yuzu Hokkaido cheesecake is lighter, with its citrusy notes providing a refreshing contrast. After dinner, head next door to Paradiso for drinks that push the limits of creativity. The bold carnival-inspired interiors feature imaginative elements such as vintage-style carousel horses, hot air balloon replicas suspended from the ceiling, and walls adorned with circus-themed art, setting the stage for a beverage menu so innovative, you might find yourself at a loss for what to try first. But fret not, you’ve got the entire night to decide! We recommend ordering the Tesla and Great Gatsby.
The next morning, breakfast at Cielo, JBR, was a delightful affair with a sumptuous spread. The selection is extensive, featuring a salad station
filled with fresh greens, a vibrant fruit station, and even a chocolate fountain. We started with a classic Eggs Benedict, poached and served on a toasted muffin with silky hollandaise. The hearty vegetable fried rice and protein-packed beef sausages were complemented by flaky croissants, served with a variety of fillings. It’s the perfect fuel for the day ahead.
Our final stop was Goose Island Taphouse, where the Sunday Roast delivered a comforting meal. The Beef Wellington is a highlight, cooked just right and wrapped in a flaky pastry. There’s also a vegetarian option that didn’t disappoint, while the Roast chicken came with all the classic sides –crispy roasted potatoes, creamy mashed potatoes, and traditional beef bacon
bread stuffing. For dessert, we took a slice of the rich Gluten-free chocolate cake for a sweet finish.
The hotel offers a luxurious experience with its tranquil ReFIVE Spa, where guests can indulge in a variety of rejuvenating treatments while unwinding in a peaceful setting. With access to facilities such as the steam room and relaxation area, prepare to escape from daily life. Fitness enthusiasts will appreciate the 24/7 modern gym, featuring both indoor and outdoor spaces with stunning sea views, along with a range of fitness classes and personal training options to keep you motivated— even if it means working off that extra slice of dessert.
Families will find plenty to keep the little ones entertained, thanks to the dedicated Kids’ Club that offers interactive games, arts and crafts, and yoga sessions for children aged 2 to 12. The hotel also boasts a kids’ pool area supervised by lifeguards, allowing parents to relax without worry while the kids splash around.
The Pool Party Room Sea View at the FIVE LUXE JBR is available from AED2,268 per night. Visit luxejbr.fivehotelsandresorts.com.
If the rich, comforting taste of dairy cream evokes a particular scene, it is surely the green pastures of Northern Europe, especially France.
So, what happens when that familiar flavour is introduced to another?
Used widely in cooking, cream absorbs the distinctive essences of spices, flowers, plants, and herbs from diverse cultures and cuisines.
Acting as a globe-trotter on the palate, it takes us from the rolling fields of rural France to multiple destinations such as an East African island: Zanzibar.
Zanzibar conjures images of a mythic archipelago, welcoming merchant sailors to offshore jungles rich in fruits and spices. Along with neighbouring outposts off Tanzania’s Swahill Coast, these were indeed known as “The Spice Islands” in times past, with a trading history dating back to ancient Assyrians, and a longstanding culture of brokering in commodities like cloves, cinnamon, nutmeg, and black pepper
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or FranceAgrimer. Neither the European Union nor the granting authority can be held responsible for them.
Prep time: 5 minutes + infusing time
Cook time: 5 minutes
Makes: 550ml
500ml single French whipping cream
1 whole nutmeg or a pinch ground nutmeg
10 whole cloves
2 cinnamon sticks
10 whole black peppercorns
10 cardamom pods, opened to seeds 100g icing sugar
For the mango swirl
150g mango
2 limes, juiced
Ice cream cones, to serve
1 Place the cream in a medium pot over medium-low heat. Add in the whole spices and bring to a slight simmer. Remove from the heat and set aside to infuse for 30 minutes. 2 Once cooled, strain the cream into a bowl. Meanwhile, peel and cube the mango and place in a blender with the lime juice and blend until smooth and combined. Set aside. 3 Add the icing sugar to the cooled cream mixture and whisk until smooth. Pour into a ziplock bag and freeze for 4 hours or overnight. Alternatively, place it in an ice cream churner and churn it according to the manufacturer's instructions. 4 Decant into a container and swirl the mango mixture through and freeze for 4 hours or overnight. If using the ziplock method, break the ice cream up into chunks and place it in a blender or food processor. 5 Process until the ice cream reaches a soft-serve consistency. Decant into a freezerproof container and swirl the mango mixture through. 6 Freeze for 4 hours or overnight. Serve the ice cream scooped into ice cream cones.
Fabulous prizes, from dining vouchers to gourmet goodies, up for grabs
WIN A ONE-NIGHT STAY FOR TWO AT MEDIA ONE HOTEL, WORTH OVER AED 1,000
By voting for your favourite restaurants and brands at Good Food Middle East Awards 2024, you stand a chance to win a one-night staycation for two in the Cool Room at Media One Hotel, with breakfast at QWERTY. Located in Dubai Media City, this property is a one-stop lifestyle, dining and entertainment destination, home to several venues that tick all the boxes. Media One Hotel offers an ideal getaway featuring dining spots such as the Italian spot Ciao Bella, poolside Coco Lounge, and garden on 8 for game nights.
Celebrate in style with The Pods, Bluewaters Dubai, offering Good Food readers the chance to win a luxurious dining experience for two, complete with a personalised celebration package. The lucky winner will indulge in a delightful 3-course set menu for two in their own exclusive pod, surrounded by exquisite décor. From balloons to elegant floating candles, every detail will be taken care of, making it perfect for a special occasion or a romantic date night. The Pod’s exclusive celebration package takes the stress out of planning and ensures any event is truly memorable.
WIN A ONE-NIGHT STAY FOR TWO AT MILLENNIUM DOWNTOWN ABU DHABI, WORTH AED800
Enjoy a one-night stay for two adults and one child at Millennium Downtown Abu Dhabi, featuring stunning views of the Abu Dhabi skyline. The prize includes a delectable breakfast at the Garden Restaurant, with access to all hotel amenities, including the rooftop pool, gym, and spa.
WIN AN OCEANIC BRUNCH FOR TWO AT JW KITCHEN, WORTH OVER AED750
Indulge in a lavish Oceanic Brunch at JW Kitchen, featuring an impressive selection of fresh pastries, seasonal fruits, hot dishes, and gourmet coffee. Experience this delightful brunch made with the finest ingredients every Saturday.
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Enter for a chance to win 10kgs of Gautam Basmati Rice delivered every month for six months. Experience the rich aroma and exceptional taste of Gautam’s two-year-aged 1121 Basmati Rice, perfect for a wide variety of cuisines and family favourites. This is the ultimate prize for avid home cooks, ensuring you’re fully stocked with premium rice for half a year!
Get into the holiday spirit with Kibsons, the UAE’s favourite online grocery store! One lucky reader will have the chance to win a beautifully curated festive hamper filled with delightful treats and goodies perfect for the season. From indulgent chocolates and gourmet snacks to festive drinks and seasonal delicacies, this hamper has everything you need to make your celebrations extra special this year!
Treat yourself to a delicious experience with a Colour My Plate Foodshop voucher! Enter now for a chance to win and indulge in a variety of tempting offerings, from fresh groceries to gourmet treats. Don’t miss out on this incredible opportunity—enter today and satisfy your taste buds with the finest selections from Foodshop!
Discover the rich flavours and traditions of the Levant with our carefully curated gift set. It includes aromatic sage, zaatar, olives, and sumac, each ingredient embodying the essence of Levantine cuisine. Enhance your tea experience with our elegant double-wall glasses, designed for a touch of refinement. As you savour each sip, immerse yourself in Levantine culture through our wooden game of luck, adorned with Arabic calligraphy featuring words such as Bliss, Health, Love, and Peace.
Discover Better Life, the premier destination for home appliances, boasting over 70 top brands spread across eight stores in Dubai and Abu Dhabi. From essential Home & Kitchen Appliances to Cooling Appliances, Cookware, and Kitchen Essentials, find everything you need to enhance your daily living. At Better Life, renowned brands converge to offer superior appliances, ensuring each day is elevated with quality and convenience.
To be in with a chance of winning these prizes, visit our competitions page on bbcgoodfoodme.com, or simply scan this QR code with your mobile to directly to the website.
*Terms & conditions apply. Employees of CPI Media Group and entrants below 21 years old are not eligible to enter. Winners will be selected on random basis from correct entries.
