Good Food Middle East - February 2025

Cook with love

The 15th Good Food Middle East Awards winners revealed

Creamy garlic chicken & polenta • Roast pheasant with wild mushroom, potato & bacon ragout • Sticky carrot & date cake with tahini maple icing

Welcome!

This month, we’re championing gloriously misshapen leeks and knobbly kale that deserve more than a glance. Our Wonky Veg Challenge (p31) transforms these overlooked ingredients with recipes such as Leek & kale hash with sage fried eggs, and a bold Leek, walnut & goat’s cheese pasta. Our comfort food special (p35) delivers hearty dishes that won’t break the bank, including Peanut butter squash curry and this skillet pudding (pictured on the right). Fancy a sweet treat?

Weekend bakes (from p54) will whisk you back to childhood with familiar favourites such as our cover star, Giant fondant cake. Game lovers, take note – we’re putting pheasant in the spotlight, with recipes to make the most of this bird. Our new “Eat well for...” series (p78) focuses on gutfriendly foods, while we explore the nutritional benefits of fibre-rich apples in both sweet and savoury preparations (p82).

Did your favourites make the cut at the Good Food Middle East Awards 2024? We celebrated our 15th anniversary on January 24th, honouring exceptional achievements in food and hospitality. Turn to page 85 for the gala ceremony.

As Saudi Arabia marks its Founding Day, we explore a culinary landscape where tradition and innovation intertwine. Turn to page 116 to explore venues transforming Saudi Arabia into a vibrant gastronomic destination. For an international sojourn, the sun-drenched Marbella beckons with golden shores and exquisite cuisine, offering the perfect backdrop for a surprise romantic getaway or long weekend celebration.

Happy reading!

Editor

Giant Fondant Cake

Creamy garlic chicken & polenta

Pineapple inside-out cake

Healthy meatloaf with spaghetti sauce

EDITORIAL

EDITOR: Nicola Monteath nicola.monteath@cpimediagroup.com

ASSISTANT EDITOR: Blanche D’mello blanche.dmello@cpimediagroup.com

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

SALES DIRECTOR: Lara Gambardella lara.gambardella@cpimediagroup.com

info@cpimediagroup.com

MARKETING marketing@cpimediagroup.com

DESIGN

Froilan A. Cosgafa IV

FOR OTHER ENQUIRIES, PLEASE VISIT: www.bbcgoodfoodme.com

FOUNDER CPI MEDIA GROUP

Dominic De Sousa (1959-2015)

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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

February 2025 CONTENTS UPDATE

4 YOUR SAY

Find out if you won the Star Letter prize

EASY

18 MIDWEEK MEALS

Immediate Media Co Ltd

CEO: Sean Cornwell

CFO/COO: Dan Constanda

DIRECTOR, SUPPLY CHAIN & LICENSING: Alfie Lewis

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

HEAD OF LICENSING: Tom Shaw

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

5 LOCAL ICON

Know about Chef Kelvin Cheung’s favourites

6 NEWS NIBBLES

The latest in culinary news across the GCC

8 FLAVOURS OF THE MONTH

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

12 TRIED AND TASTED

Two fine dining venues to dine at this month

Save on groceries with flavour-packed meals

24 AIR FRYER DINNER WINNERS

Cut energy costs with quick air-fryer recipes

29 TOFFEE APPLE TREAT

Enjoy these sticky slices indoors or out

31 THE WONKY VEG CHALLENGE

Use up surplus veg—good for all

WEEKEND

35 COMFORT ON A BUDGET

Enjoy budget-friendly winter warmers together

47 AT ITS BEST

Try must-make recipes with seasonal veg

54 WEEKEND BAKE

Give retro classics to your favourite treats

123 GIFT VOUCHERS, MEALS AND PLENTY MORE 54 62 18

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.

60 SEASONAL DISCOVERY PHEASANT

Showcasing a hyper-seasonal star: a gamey Sunday roast

62 NEXT LEVEL

Level up chilli with this smoky, spicy vegan dish

64 LEARN SOMETHING NEW

Create a feast with expert tips

FAMILY

68 DINNER TODAY, LUNCH TOMORROW

Turn one chicken into two meals

74 YELLOW STICKER CHALLENGE

Grab discounted items, reduce waste, and cook

76 SWEET SLICE

Prepare this cake that combines rhubarb crumble and custard

HEALTH

78 EAT WELL FOR GUT HEALTH

Discover how digestive-friendly foods enhance overall health

81 LOVELY LOAF

Check out our veggie-packed meatloaf with Italian ragu sauce

82 HEALTH BENEFITS OF APPLES

Here’s why you need to incorporate apples into your meals

GOURMET LIFESTYLE

118 MAGNIFICENT MARBELLA

Explore Puente Romano Beach Resort

COMPETITIONS

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.

This year, I decided to transition to a vegetarian diet to manage my hypertension and improve my overall health. At first, I was worried that plant-based meals would lack flavour and variety, but Good Food Middle East completely changed my perspective. Their recipes are not only delicious but also packed with wholesome ingredients. Two of my favourite dishes have been the One-tray spiced mushroom pilaf and the Lentil & mushroom shepherd’s pie with parsnip mash. Both dishes are high in fibre and extremely filling. These recipes not only made my transition to a plant-based diet enjoyable but also became staples for meal prep since they give generous portions for 4-6 servings. Thanks to Good Food Middle East, I’ve been able to maintain a healthier lifestyle while savouring meals that I genuinely look forward to eating.

Greshma Ajit

We love hearing from you!

The feature of making vegetables the star of our meals was truly inspiring. January’s cool Arabian months are perfect for cosy, healthy dishes, so the timing felt spot on. Moreover, as we emerge from the indulgence of the holiday season when we all tend to celebrate and eat more than usual, your focus on vegetable-based recipes is a fantastic way to reset and promote well-being. It’s also a great way to get our digestive systems back on track! I also loved the article showcasing the versatility of air fryers. I recently got one and, like many, thought it was mostly for French fries. Your article showed me how many creative and diverse dishes can be prepared in it. I’ve also discovered a bonus: during the hot summer months, the air fryer doesn’t heat the kitchen the way a traditional oven does, making it more practical, energy-efficient, and eco-friendly. My favourite recipe from this issue was the Spicy peanut butter and corn ramen. The flavours were incredible, especially with a squeeze of extra lime and a dash of chilli on top. Even my fiance, a devoted carnivore, was amazed by how silky and delicious it was. Thank you for consistently delivering such engaging and useful content. I always look forward to exploring more recipes and ideas in future issues.

Martyna Sikorska

If the words would be enough to describe the multitude of feelings that your magazine creates. I am a huge fan of Virgin Radio Kris Fade’s show and as well he and Brianna are our pride in Dubai Bilng, therefore to see him being recognized and valued in the magazine is a thrill. May I mention that I love love love all the articles that have recipes so we can try to be gourmet chefs as much as possible? However, for me, the cherry on the top of my cake is the article about celebrating the Lunar New Year. I adore Asian cuisine!

Mailat Lilla

Brunch lovers, this one’s for you! Gather your crew and dive into the Yunza Eleven Brunch, where Latin vibes meet epic flavours, free-flowing premium beverages, and a party atmosphere that doesn’t quit. Just when you think it’s over, the fun cranks up a notch with the Let’s Get Pisco’d Afterparty, all set against Dubai’s jaw-dropping skyline. Are you ready to brunch and party like never before?

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

TALK TO US!

Email us on feedback@bbcgoodfoodme.com with your thoughts and comments, and send us your photos with your copy of Good Food ME!

You can also connect with us on social media! Find us on:

@goodfoodmiddleeast

Or, you could write to us at: The Editor, Good Food Middle East. Office 1307, DSC Tower, Dubai Studio City, Dubai, United Arab Emirates, PO Box 13700.

Morning routine

I have a huge glass of water before anything else and morning hugs from my family.

Your favourite restaurant in the GCC Tresind Studio.

Favourite dining experience

Few things about you that surprise people

Very passionate about sports, and love gummies, video games, and cartoons.

If you could host a dinner party with three people, who would they be and what would you serve?

My mother, my father and grandmother because they have never had my food at Jun’s - the current tasting menu.

If you could only dine on dishes from one TV series, which would you choose?

God of

The

because it embodies cooking with love and how such a simple dish can be perfection. Also, I grew up eating that very same bowl every day after school.

Perfect

LOCAL ICON

Chef Kelvin Cheung is a Michelin-selected, award-winning chef pioneering “third culture cooking” at Jun’s - ranked #7 on MENA’s 50 Best Restaurants 2025 List and rewarded One Toque by Gault&Millau UAE

by my mom’s

sandwich; the smoked salmon

that she would make for my school lunches.

We always have bone broth at home and we make noodle soup to eat together.

A nostalgic treat Gummies because I would share them with my

The Heirloom Carrots dish at Jun’s. It was inspired

favourite

bagel

cookery.

bowl of BBQ rice,

With Chef Tonn at Nusara in Bangkok.

First Take Podcast, 741 Hz, Biggie

Hashmi bbq - the chooza (fried chicken).

mother.

NEWS nibbles

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

NATURE’S GOODNESS

Move over, processed snacks – FRACS is rewriting the rules of what it means to munch. Crafted by two moms, this newly launched freeze-dried snack is available in 11 fruit varieties, each bursting with natural taste including Kiwi, Strawberry, Sweet Melon, Raspberry, Orange, Lychee, Mango, Peach, Banana, Red Dragon Fruit, and Pineapple. All made from 100% natural ingredients without any added sugars or preservatives, each bite features crunch teeming with flavour, making it a guiltfree treat for health-conscious snackers. With vibrant packaging that appeals to both kids and adults, FRACS is a snacking experience that’s convenient and wholesome.

Available exclusively on Deliveroo.

In a tribute to 25 years of luxury, Burj Al Arab unveiled a limited-edition chocolate that captures its spirit. Les Desserts’ Executive Pastry Chef Tom Coll, a French-trained maestro with over 15 years of pastry expertise and several accolades, has crafted a decadent bar featuring a blend of almond and hazelnut praline, punctuated by the unexpected crunch of wild rice. An edible memoir of Dubai’s most iconic destination, this chocolate makes for the perfect gift, offering a taste of pure, refined opulence.

The 25th anniversary chocolate bar is available at the hotel’s boutique and is priced at AED175.

PLANT-BASED POWER

Rubicon has launched its first foray into the non-dairy milk market with an Organic Coconut Non-Dairy Beverage, aiming to meet the growing demand for plant-based alternatives. The new product, crafted for versatility and nutrition, is made with organic, non-GMO ingredients and fortified with Aquamin (a natural calcium source from seaweed). Offering a creamy texture and naturally sweet flavour, the beverage contains no added sugar, artificial flavours, or gluten, making it suitable for various dietary preferences including keto and lactose-free diets.

A NEW APPROACH

To transform fleeting health resolutions into sustainable lifestyle choices, Keto Kartel is challenging conventional notions of dieting. The menu features a variety of dishes designed to support ketogenic and low-carb diets, without compromising on taste or satisfaction. Expect an innovative menu of sugar-free, gluten-free dishes including highlights such as the exquisite Red dead raspberry cheesecake, Cherry dust chocolate & cherry cake and the Mediterraneaninspired Kali Olives Bread, to name a few.

Visit keto-kartel.com to explore the menu or order via Deliveroo.

LOVE IN A CUP

AVANTCHA’s rose-inspired collection is the perfect addition to your Valentine’s Day breakfast. From the delicate Rose White Tea to the luxe Rose Gold blend featuring premium Yunnan golden buds and sun-dried rose petals, each offering transforms an ordinary moment into a sensory celebration. The Rose Tea Tasting Set provides an exquisite journey through floral infusions, allowing both tea connoisseurs and newcomers to discover the nuanced charm of roseinspired blends. Whether shared with a loved one or enjoyed in a quiet, mindful moment, these teas represent more than just a beverage – they are an artful expression of romance, crafted to elevate the simplest of occasions with subtle passion.

Available at avantcha.com.

Flavours month of the

What’s hot and happening around town this month

This acclaimed Lebanese restaurant has launched a new venue at The Link in Dubai’s iconic One&Only One Za’abeel. The menu highlights expertly prepared seafood and Lebanese favourites, with fresh daily catches displayed on ice for diners to choose from. With panoramic views of Dubai’s skyline, Samakjë presents an elevated dining experience perfect for both intimate gatherings and special occasions.

Contact +9714 584 6777.

Delano Dubai has launched Blue Door, an Anatolian restaurant that brings the renowned charm of its Miami counterpart to the Dubai scene. The menu blends traditional Mediterranean flavours with local ingredients, offering everything from mezze and seafood to hearty meat dishes and innovative desserts. Set in a relaxed yet stylish garden setting by the beach, Blue Door combines a chic atmosphere with a laid-back dining experience, ideal for enjoying shared plates with friends and family.

Contact +971 4 556 6455.

Lúnico

î SAMAKJĒ

î BLUE DOOR

Photographs SUPPLIED

The Director’s Club at the world’s first Warner Bros.-themed hotel is launching its Saturday brunch, offering live entertainment and a variety of culinary delights. Guests are greeted with a glass of bubbly before enjoying a range of shared appetisers such as signature Beef tartare and Old bay popcorn shrimp. Main courses feature Chargrilled tomahawk steak and Roasted seabass with pistachio-olive dressing, with vegetarian options including Jospergrilled cauliflower steak available. A ‘Little Directors’ menu caters to children with favourites including Wonton mozzarella rolls and Mini sliders, followed by desserts for both adults and kids. After brunch, guests can relax at The Overlook rooftop lounge with panoramic views of Yas Island.

Saturday, from 1-4pm. AED275 per person including soft beverages, AED399 per person including house beverages, and AED599 per person including premium bubbly. Contact +9712 815 0000.

Celebrate Valentine’s Day at Amelia Dubai, where the steampunkinspired Nikkei restaurant and lounge sets the stage for an unforgettable evening. Savour an exclusive à la carte menu while enjoying a live saxophone performance and dynamic sets from resident DJs. Treat yourself to expertly crafted signature drinks and the indulgent Raspberry miso mousse with hazelnut crisp to complete the night on a sweet note.

February 14, from 7pm. Minimum spend of AED1,000 per person from 9pm onwards. Contact +9714 328 2805.

Blume is a new dining destination in Dubai Marina that merges lush greenery with globally inspired flavours, drawing inspiration from the historic Silk Road. The menu features over 100 dishes, including Mediterranean classics and Japanese delicacies, with highlights such as the Herb-roasted lamb infused with gardengrown rosemary and the freshly baked Truffle pizza.

Contact +9714 495 6888.

î THE WB™ ABU DHABI, CURIO COLLECTION BY HILTON

î BLUME

î AMELIA DUBAI

Drawing inspiration from the rich history of Moorish Spain, the new restaurant blends traditional flavours with contemporary creativity, serving dishes such as Tuna tartare with Arabic spices and Lamb shoulder infused with smoky saffron. The elegant setting, complete with warm terracotta tones and intricate Moorish patterns, extends to an intimate outdoor space with stunning skyline views.

Contact +97152 566 9199.

AVLU Greek & Turkish Cuisine has opened at Yas Mall, Abu Dhabi, offering a unique blend of Aegean culinary traditions with a modern twist. Diners can savour signature dishes like Grilled Greek octopus, Salt-cooked wild seabass, and Slowcooked Turkish lamb shoulder, crafted with fresh, locally sourced ingredients. With its courtyard-inspired dining area, rustic-meets-modern design, and warm hospitality, AVLU creates a welcoming space for intimate dinners and lively gatherings, embodying the spirit of the Aegean coast.

Contact +97158 552 8582.

Located on the second floor of the Shangri-La Hotel in Dubai, the venue showcases modern European cuisine with Ukrainian roots, focusing on sustainability and local ingredients. The restaurant features innovative dishes such as Fermented grape kimchi and cryogenically frozen Foie gras, showcasing Chef Yurii Kovryzhenko’s expertise in blending traditional Ukrainian techniques with contemporary culinary trends. With a commitment to zero-waste practices and a night atelier for drinks and small bites, YOY Neo Bistro is a must-visit destination.

Contact +97150 947 2626.

î AVLU

î YOY NEO BISTRO

î BESAR

Marking its first international opening in As Sulimaniyah, the destination brings a fusion of art-deco mansion with Gatsbyera glamour to its first international location. The venue features an elegant dining room, an airy conservatory, and a hidden speakeasy bar with dynamic LED backdrops. Led by Executive Head Chef Yago Crego and Senior Head Chef Majed Albakheet, known for his Top Chef MENA Season 6 appearance, the restaurant offers Mediterranean-inspired cuisine with a traditional French dining approach. Dishes highlight local organic ingredients, including Dreamy pistachio dip, Padron peppers with sea salt, homemade Focaccia, Tomahawk steak, and Sticky date pudding.

Visit isabelw1.london/riyadh.

KSA

The restaurant introduces a new seasonal set menu aimed at promoting wellness and environmental sustainability for the New Year. Highlighting Mediterranean and California influences, the menu features three choices per course that emphasise local Saudi produce and nourishing ingredients. Dishes include options like Mixed endive salad with grapefruit and blue cheese, and a vegan Greenery salad with apple and avocado.

A.O.K. demonstrates its commitment to sustainability with a zero-waste

Cauliflower soup, creatively utilising cauliflower leaves and vegetable scraps. Main courses offer comforting selections such as Slow-cooked veal shoulder, Baked catch of the day, and Sweet potato risotto with mixed mushrooms.

Weekdays, from 11am-6pm. SAR119 per person. Contact +966 9200 25304.

î ISABEL MAYFAIR

î A.O.K. KITCHEN

tasted Tried&

Our top dining experiences this month

ABOVE ELEVEN DUBAI

Nestled within Marriott Resort Palm Jumeirah, Dubai, this dynamic rooftop dining destination fuses Peruvian-Japanese influences with a verdant tropical-inspired design, featuring warm wood accents, neon-lit details, and striking décor. Offering a spacious dining room, a relaxed lounge, and an open-air terrace with panoramic skyline views, the venue creates an immersive experience for all.

We visited on a Saturday for the Yunza 11 Brunch, where DJ Taya, joined by a percussionist, flautist, and drummer, set the scene with rhythmic beats, followed by the Let’s Get Pisco’d after-party, keeping the Latin vibes alive late into the evening.

The highlights

The afternoon began with a selection of starters. The Native crispy sweet potato and plantain chips were the perfect start, complemented by a zesty rocoto salsa. The Nasu salad was a bright contrast, with miso-basil dressing intensifying the mixed

greens, cucumber, and crispy nori. Meanwhile, the Prawn tempura captivated with its light, golden batter, elevated by spicy mayo and sesame seeds. The Anticucho skewers—both King Oyster mushroom and Chicken—offered a smoky, charred richness, with the chicken skewers being so irresistible that a second serving was inevitable.

As the vibe escalated, with the live drummer building momentum alongside DJ Taya’s dynamic Latin beats, we stepped onto the outdoor terrace for a concoctionmaking class. The mixologist guided us through the process—an interactive highlight that enhanced the brunch’s immersive energy.

Returning to our table, the main course sharing platters arrived, showcasing Peruvian-Japanese fusion at its finest. The Patagonian toothfish, glazed in honey hoisin and miso, melted effortlessly, pairing beautifully with silky mashed potatoes. The Lomo saltado, featuring tender Wagyu Tenderloin, baby potatoes, and a rich soy

sauce-infused medley of red onions and tomatoes, was comfort food refined to perfection. For a plant-based surprise, the Fake scallops, made from celeriac and served with butternut squash purée, aji panca, and broccolini, delivered a unique layer of complexity.

The dessert platter was a sweet finale, featuring a classic Tres leches with vanilla cake soaked in luscious milk, assorted mochis offering a crisp, cool finish, and Alfajores filled with lucuma dulce de leche.

As the sun dipped lower and the music carried on into the Let’s Get Pisco’d after-party, the terrace became the perfect spot to soak in the city skyline. Above Eleven Dubai’s Yunza 11 Brunch is a multisensory experience that fuses bold flavours, energetic beats, and interactive elements, making for a Saturday to remember.

Book now

Saturday, from 1-4pm. AED295 for soft beverages, AED395 for house beverages, AED650 for bubbly. Let’s Get Pisco’d after-party: 4pm till late. AED150 for brunch-goers, and AED199 for diners joining at 4pm. Call +9714 666 1420. Visit aboveeleven.com/dubai.

Showcase your offerings with an exclusive pre-roll commercial that plays before expert videos. The video content will be interrelated with the brand, and clients can sponsor culinary skill videos, kids’ recipes, meal inspiration, baking clips, and plenty more. For more information, email info@cpimediagroup.com

BARFLY BY BUDDHA-BAR

Barfly by Buddha-Bar is a stunning NeoBaroque-inspired venue, adorned with rich hues of warm reds, gold steel, and darker tones. The venue’s design is rich with material, textures, and striking objects, creating pockets of excitement that engage the senses.

We made our way to our table right opposite the bar, where we could enjoy the gentle outdoor breeze while watching the mixologists expertly whip up drinks.

The highlights

We kicked off our meal with a selection of appetisers that were as delightful in flavour as they were in presentation. The Crispy calamari was perfectly fried with a golden crust, complemented by fragrant coriander, Holland chilli for a slight spice, and a crunchy Maldon salt finish. Next, we tried

the Ebi emas kunafa offered a unique twist on a Middle Eastern classic, pairing crispy kunafa-wrapped prawns with spicy aioli and teriyaki sauce.

The 12 Hrs Nikkei short ribs bao featured soft, pillowy buns filled with tender, slow-cooked short ribs that melted in the mouth. A sweet and tangy Nikkei BBQ glaze enhanced the flavour, while quinoa pop added a satisfying crunch.

Moving on to the sushi rolls, the Taiyō roll featured shrimp tempura as its star ingredient, surrounded by a creamy layer of cream cheese. The sweetness of mango and the tartness of passion fruit sauce created a wonderful contrast, while the addition of strawberry provided an unexpected, refreshing twist that complemented the roll perfectly.

The Spicy tuna with prawns furai adding a crispy texture to the creamy, spicy tuna tartare. The smooth avocado and crunchy cucumber brought freshness and balance, while the spicy aioli and teriyaki sauce provided a rich, bold flavour.

For the mains, the Szechuan cumin beef showcased tenderloin beef wok-tossed with cumin and Chinese spices packed with bold flavours that were smoky, spicy, and rich, making it an irresistible choice. The Thai chilli chicken was another highlight, with succulent chicken coated in a homemade Thai chilli paste that was bursting with fresh basil and a perfect level of heat.

The Noodles salteado was a comforting and satisfying dish, with snow peas, carrots, and bok choy adding crunch and freshness to the wok-fried noodles. The soy sauce tied

it all together with a salty richness that didn’t overpower the vegetables, making it a light yet fulfilling side.

To finish, we indulged in the Dezāto sentaku platter, a trio of small desserts such as the Choco lava cake was a rich, decadent treat, with a gooey chocolate centre that paired wonderfully with the cool vanilla ice cream. The Citrus cheesecake was refreshing, with lychee basil sorbet providing a tangy contrast to the creamy cheesecake. The Japanese lemon tart offered a balance of sweet and savoury, with a delicate meringue topping, a hint of wasabi for heat, and fresh strawberry for a burst of sweetness. The Chocolate hazelnut puck further featured smooth hazelnut chocolate complemented by a refreshing lime sorbet and fresh berries.

Book now Visit barflydubai.ae.

Culinary Workshops & Coffee Mornings

Want to introduce your culinary offerings, restaurant, chef or FMCG/CPG brand to our targeted foodie audience?

Let Good Food Middle East source the perfect venue, manage the guest list and take care of everything you need to showcase your concept to our loyal community via a fun, foodie event.

For more information, email info@cpimediagroup.com

easy

Delicious, simple, and easy-to-make recipes

Toffee apple treat p28

The wonky veg challenge p31

midweek meals budget brilliance p18

fryer dinner winners p24

midweek meals

budget brilliance

We all feel the pinch, but you can save on your food shop with these flavour-packed meals

recipes HELENA BUSIAKIEWICZ photographs KIM LIGHTBODY

Peanut chickpea rice bowl

This is full of texture and colour, and can be cooked in the oven or air-fryer. Keep any leftovers for lunch the next day.

SERVES 4 PREP 10 mins

COOK 30 mins EASY V

2 x 400g cans of chickpeas, drained and dried using kitchen paper

small bunch of coriander, finely chopped (save some extra whole leaves to serve, optional)

1 carrot, cut into matchsticks (no need to peel)

½ cucumber, seeds scooped out and cut into half-moons

½ red cabbage, finely shredded

400g brown rice, cooked sesame seeds, crispy onions or sliced red chilli, to serve For the dressing

4 tbsp crunchy peanut butter

3 tsp reduced salt soy sauce

1 lime, juiced

1 tbsp chilli oil (optional)

½ tsp maple syrup or mild flavoured honey

1 Heat the oven or air-fryer to 200C/190C fan/gas 6. Make the dressing by mixing all of the ingredients together and season lightly. Pour the chickpeas onto a lined baking sheet and toss with half the dressing. Bake for 20-25 mins until crispy and golden. Leave to cool for 5 mins

2 Mix the remaining dressing with enough water to make a pourable consistency. Mix the chopped coriander, carrot, cucumber and red cabbage together in a small bowl, and season lightly.

3 Split the rice between bowls, then top with the veg mix and crispy chickpeas, then scatter over the coriander leaves, sesame seeds, crispy onions and sliced chilli, if you like.

plan your week

We know life is busy, so to make things easier we’re sharing this handy cut-out list with everything you need for our midweek meals.

SHOPPING LIST

FRESH PRODUCE

limes carrots cucumbers red cabbage red chillies coriander flat-leaf parsley onions red onions bulb of garlic cavolo nero unwaxed lemon large potatoes Iceberg lettuce cherry tomatoes cauliflower fresh ginger

MEAT & FISH

4 skin-on, bone-in chicken thighs 250g lean beef mince

STORECUPBOARD

2 x 400g cans chickpeas

2 x 120g cans sardines in tomato sauce

200g can chopped tomatoes 400g can chopped tomatoes

brown basmati rice spaghetti red lentils giant couscous panko breadcrumbs crunchy peanut butter low-sodium soy sauce maple syrup cumin seeds ground turmeric black mustard seeds Kashmiri chilli powder chilli flakes (optional) chilli oil (optional) ground coriander Cajun spice mix garlic granules (optional) crinkle-cut pickles in brine low-sugar ketchup

American mustard sesame seeds crispy onions black olives

DAIRY & CHILLED cheddar natural yogurt (optional) light mayonnaise

One-pot garlicky chicken thighs & giant couscous

Feel free to swap the cavolo nero for curly kale, if you like.

SERVES 4 PREP 10 mins COOK 45 mins EASY

4 large skin-on, bone-in chicken thighs

1 onion, thinly sliced 200g cavolo nero, stalks finely chopped, leaves roughly chopped

5 garlic cloves, grated 250g giant couscous small bunch of parsley, finely chopped

1 lemon, zested and juiced 1 tbsp olive oil

1 Season the chicken, then put skin-side down in a wide, ovenproof frying pan, roughly 30cm wide. Turn it up to a medium-low heat, then cook for 8-10 mins until the skin is golden.

2 Transfer the chicken thighs to a plate (you’ll finish cooking them later). Heat the oven to 200C/180C fan/gas 6.

3 Put the onion and cavolo stalks in the pan, season and cook for 8-10 mins until beginning to soften. Stir in the garlic and cavolo nero leaves,

and cook for another 3-4 mins. Stir in the giant couscous.

4 Pour in 675ml cold water, stirring well. Season, bring to the boil, then reduce to a simmer and nestle the chicken thighs back in, skin-side up. Put in the oven for 18-20 mins.

5 Meanwhile, mix the parsley with the lemon zest, juice and olive oil. Season.

6 Remove the chicken from the oven, leave to stand for 5 mins, then drizzle over the dressing and serve.

Tomato & sardine spaghetti with crispy breadcrumbs

A flavour-packed, speedy dish made using storecupboard ingredients.

SERVES 4 PREP 5 mins COOK 25 mins EASY

2 tbsp olive oil

30g panko breadcrumbs

1 onion, finely sliced

300g spaghetti

2 garlic cloves, grated

2 x 120g cans sardines in tomato sauce

½ tsp chilli flakes (optional)

200g can chopped tomatoes

25g black olives, roughly chopped

1 lemon, juiced and zested

small bunch of flat-leaf parsley, roughly chopped

1 Put a wide frying pan on a medium heat, and pour in 1 tbsp of the olive oil. Scatter in the breadcrumbs and cook for 4-5 mins, stirring often, until golden and crisp. Season and transfer to a small bowl lined with kitchen paper.

2 Wipe out the pan, pour in the remaining 1 tbsp oil, then scatter in the onion and a pinch of salt. Cook for 8-10 mins until softening and golden around the edges. Cook the spaghetti following pack instructions and drain, reserving a little of the cooking water.

3 Add the garlic to the frying pan, cook for 1 min, then tip in the sardines and chilli flakes, if using.

Gently mash with a wooden spoon to make a thick sauce. Scatter in the olives, lemon juice and cooked spaghetti, along with a good splash of the pasta cooking water. Mix very thoroughly to coat.

4 Stir through the chopped parsley, divide between bowls, then sprinkle over the crispy breadcrumbs and serve.

Burger bowl

This is inspired by the popular online trend for a low carb, deconstructed burger without the bun. Feel free to change up the toppings – fried mushrooms also work well.

SERVES 4 PREP 10 mins

COOK 30 mins EASY

2 large potatoes, cut into rough chunks

2 tbsp vegetable oil

2 tbsp Cajun spice mix

1 tsp garlic granules (optional)

250g lean beef mince

25g crinkle cut pickles, plus 1 tbsp brine from the jar

1 Iceberg lettuce, shredded

1 red onion, finely sliced into rings and rinsed in cold water, if you like (this will reduce the strong raw onion flavour)

150g cherry tomatoes, halved

50g cheddar, grated

For the burger sauce

3 tbsp low-sugar ketchup

2 tbsp light mayonnaise

½ tbsp American mustard

1 Heat the air-fryer or oven to 220C/200C/gas 7. Put the potatoes in the air-fryer or oven, drizzle over 1 tbsp of the vegetable oil, 1 tbsp of the Cajun spice mix, the garlic granules (if using) and season. Cook for 20 mins, shaking halfway, or until crisp and cooked through.

2 When the potatoes have about 10 mins to go, heat the remaining 1 tbsp oil in a frying pan over a medium-high heat. Once shimmering, tip the mince into the the pan, and use a spatula to break it up. Sprinkle over the remaining 1 tbsp Cajun spice mix and season. Cook for 7-8 mins, or until crisp and cooked through.

3 Divide the potatoes between four bowls, then top with pickles, lettuce, red onion, cherry tomatoes, mince and a little cheese.

4 Mix the ketchup, mayo, mustard and pickle brine in a small bowl, then drizzle over the burger bowls and tuck in.

Dhal with cumin-roasted cauliflower

Top this warming dhal with roasted broccoli, if you prefer. We’ve used up the whole veg and roasted the leaves too.

SERVES 4 PREP 15 mins COOK 50 mins EASY V

200g red lentils

1 cauliflower, broken into florets, large leaves roughly chopped

2 tbsp vegetable oil

2 tsp turmeric

2 tsp black mustard seeds

2 tsp cumin seeds

1 onion, finely chopped

2 garlic cloves, grated

25g ginger, most finely chopped, some cut into matchsticks

1 tsp Kashmiri chilli

1 tsp ground coriander

1 tsp tomato purée

1 x 400g can of chopped tomatoes small bunch of coriander, roughly chopped (save a small handful of whole leaves to serve)

4 tbsp natural yogurt, to serve (optional)

1 Boil the kettle, tip the lentils into a large heatproof bowl, and pour over the boiled water. Leave to soak while you roast the cauliflower.

2 Heat the oven to 200C/180C fan/ gas 4. Spread the cauliflower and its leaves out on a large, lined baking tray. Drizzle over 1 tbsp vegetable oil, then scatter over the turmeric, mustard and cumin seeds and some salt and pepper, and massage in well. Bake for 30 mins. Once the cauliflower is golden and softened, drain the lentils.

3 Meanwhile, heat a large saucepan on a medium heat. Pour in the remaining 1 tbsp oil, then scatter in

the onion. Cook for 10-12 mins or until softened, add the garlic and finely chopped ginger and cook for a further 2-3 mins

4 Scatter in the chilli and ground coriander, and add the tomato purée, stirring well to prevent burning. Pour in the tomatoes, then 2 canfuls of water. Tip in the lentils, mixing well. Cook for 15-20 mins until the lentils are tender and the sauce has thickened. You may need to add a bit more water as it cooks, depending on the consistency you prefer.

5 Stir in the chopped coriander and some salt and pepper, then divide between bowls. Top with a dollop of yogurt, the cauliflower and any mustard and cumin seeds left in the tray, the ginger matchsticks and coriander leaves.

dinner winners

Lower energy bills with these flavour-packed recipes that only need an air fryer and no more than 15 minutes’ prep recipes SAMUEL GOLDSMITH

Harissa sausage & veg traybake

SERVES 2 PREP 15 mins COOK 45 mins EASY

1 small butternut squash, roughly chopped (no need to peel)

1½ tbsp rapeseed oil

1 red pepper, roughly chopped

1 red onion, cut into 8 wedges

4 garlic cloves, lightly bashed 4-6 sausages

2-3 tbsp harissa, to taste

1 lemon, juiced

100g dark green leaves (such as kale or cavolo nero), roughly sliced natural yogurt, to serve (optional)

1 Heat the air fryer to 200C. Tip the squash into a bowl and toss in 1 tbsp oil and a good pinch of salt and pepper. Tip into the air fryer basket and cook for 10 mins.

2 Drizzle the remaining oil into the bowl you used previously and toss in the red peppers, onions and garlic. Tip into the air fryer basket and give everything a shake before cooking for a further 15 mins

3 Put the sausages, harissa and lemon juice into the bowl and mix together. Add this to the basket, toss everything together cook for 15 mins. Mix in the leaves and cook for with natural

GOOD TO KNOW

vit

• 3 of 5-a-day

Salt & pepper chicken

SERVES 4 PREP 15 mins

COOK 32 mins EASY

400g boneless, skinless chicken thighs, roughly chopped

11/2 tsp cornflour

¾ tsp Szechuan pepper, crushed (or use black pepper)

1 tsp Chinese five-spice powder

1 red chilli, finely chopped

2 red peppers, roughly chopped

6 spring onions, 4 roughly chopped,

2 sliced on the diagonal

1½ tsp olive oil

2 pak choi, leaves separated

½ tbsp honey

1 tbsp Shaohsing rice wine cooked rice and soy sauce, to serve

1 Heat the air fryer to 200C. Combine the chicken with the cornflour, 3/4 tsp salt, the Szechuan pepper and five-spice powder. Tip into the air fryer basket and cook for 15 mins until cooked through Tip onto a plate and set aside.

2 Tip the chilli, peppers and roughly chopped spring onions into a bowl and toss with the olive oil, then tip into the air fryer basket and cook for 10 mins. Add the pak choi leaves and cook for a further 5 mins. Scoop everything from the air fryer into a bowl along with the chicken, honey and rice wine. Stir together, then return it all to the air fryer and cook for 2 mins. Scatter over the remaining spring onions and serve with the cooked rice and soy sauce.

GOOD TO KNOW folate vit c 2 of 5-a-day gluten-free PER SERVING

tip

Try this chicken with a side of greens:

Simple stir-fried pak choi Heat a drizzle of groundnut oil in a wok over a high heat. Add 1 tbsp sesame oil, 1 crushed garlic clove, a pinch of chilli flakes, a splash of fish sauce and 250g pak choi leaves. Toss to coat, then cover and cook for 3-6 mins on low-medium heat, tossing occasionally, until the leaves wilt.

Air fryer veggie curry

For this you need a heatproof tin that fits inside your air fryer and is big enough to hold all of the ingredients. A deep cake tin is fine as long as it doesn’t have a loose bottom Or, remove the tray in the base of the air fryer and cook directly in the drawer (do check the manual to ensure your model allows for this).

SERVES 4 PREP 10 mins

COOK 40 mins EASY V

400g sweet potatoes (around 2 medium), roughly chopped

1 tsp vegetable or sunflower oil

1 onion, chopped thumb-sized piece of ginger, finely grated

2 garlic cloves, crushed or finely grated

2-3 tbsp curry paste

400g can chickpeas, drained

400g can chopped tomatoes

cooked rice, chopped coriander and 1 red chilli, finely sliced (optional), to serve

1 Heat the air fryer to 200C. Toss the sweet potato in the oil and cook in the air fryer for 15 mins or until almost softened. Mix in the onion and cook for a further 5 mins or until the onion has softened and is beginning to brown a little.

2 Tip the sweet potato and onion mix into a heatproof tin. Stir in the ginger and garlic, and cook in the air fryer for 2 mins before stirring in the curry paste and chickpeas Cook for a further 4-5 mins until sizzling. Stir in the chopped tomatoes and cook for another 8-12 mins until all the veg is tender and the sauce has thickened If it’s too thick for your liking, you can loosen with a little water. Serve with rice, a scattering of coriander and sliced red chilli, if you like.

Toffee apple treat

Enjoy these sweet and sticky slices with ice cream and a cuppa recipe AILSA BURT photograph GARETH MORGANS

Mini upside-down toffee apple tarts

Make these deceptively easy tarts using only a handful of ingredients. They’re a good choice whenever you need a quick dessert, or for handing around while you watch the fireworks.

SERVES 8 PREP 10 mins plus cooling COOK 25 mins EASY V

320g sheet puff pastry

4 tbsp dulce de leche

1 large eating apple, cored and thinly sliced ½ tsp ground cinnamon 1 egg, beaten 1 tbsp icing sugar vanilla ice cream, to serve

1 Heat the oven to 200C/180C fan/ gas 6 and line one large or two small baking trays with baking parchment. Cut the sheet of puff pastry into 8 small rectangles. Spread 1/2 tbsp of the dulce de leche over the parchment on the tray into a rectangle smaller than the puff pastry. Repeat seven more times, leaving lots of space between each rectangle. Arrange the apple slices over the dulce de leche rectangles, overlapping them slightly. Sprinkle over the cinnamon. Lay the puff rectangles over the apples and press around the edges to seal. Brush over the beaten egg and bake for 20-25 mins until golden.

2 Leave to cool on the tray for 10 mins, then invert onto plates, dust with icing sugar and serve warm with scoops of ice cream, if you like. Will keep chilled for up to two days.

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the challenge

Make it your mission to use up your surplus veg – it’s better for your wallet and the planet, too recipes AILSA BURT photographs MAJA SMEND

tip

Cut down on food waste by using the often discarded veg peel and stalks. This hash offers a delicious way to do that.

2 tbsp olive oil

10 sage leaves

4 eggs

1 Tip the potatoes into a large pan of cold salted water, then bring to the boil and cook for 6-8 mins until just tender. Drain well and leave to steam-dry for 10 mins.

2 Meanwhile, heat half the oil and all the butter in a large frying pan

and crack in the eggs. Fry, basting occasionally in the sage oil, until crispy at the edges, about 2-3 mins. Top each plate of hash with a crispy fried egg, and scatter over the fried sage leaves. Garnish with a little grated cheese, if you like, and season with black pepper to serve.

GOOD TO KNOW vit c • gluten free

PER SERVING 431 kcals • fat 26g • saturates 7g • carbs 32g • sugars 3g • fibre 5g • protein 14g • salt 0.4g

Kale chips

Roughly chop 100g kale (including any stalks) and massage in 1 tbsp olive oil, some seasoning and a large pinch of any other ground spices you like, such as smoked paprika. Spread out in an even layer over a large baking tray lined with baking parchment. Bake at 150C/ 130C fan/gas 2 for 18-22 mins until crisp but still green. Leave to cool on the tray, then serve.

Leek, walnut & goat’s cheese pasta

Heat 2 tbsp olive oil in a pan over a medium heat and cook 1 thinly sliced leek and a handful of roughly chopped walnuts for 12-15 mins until the leeks have softened. Season and stir in 2 crushed garlic cloves and a pinch of chilli flakes, if you like. Cook for another 2 mins. Mix in 200g cooked pasta, 100g soft goat’s cheese and a splash of the pasta cooking water, then stir well until the mixture has combined. Season to taste.

Leek & butter bean soup

Heat 30g butter and 2 tbsp olive oil in a flameproof casserole dish over a medium heat and fry 2 large sliced leeks for 15 mins. Mix in 1 crushed garlic clove and cook for a further minute. Tip in 2 x 400g cans butter beans, drained and rinsed, and 800ml chicken or vegetable stock Simmer for 10 mins, then blitz until smooth using a hand blender. Stir in 4 tbsp crème fraîche. Season to taste, and serve topped with crispy chorizo, if you like.

Comfort budget on a

Gather your loved ones for crowd-pleasing winter warmers that won’t break the bank recipes GOOD FOOD TEAM photographs CHELSEA BLOXSOME

Pork, fennel & ricotta lasagne

Sticky banana, date & pecan skillet pudding

Use overripe bananas (skin and all!) in this indulgent no-waste pud. Cassie Best

SERVES 6 PREP 15 mins

COOK 55 mins EASY V

100g stoned dates, chopped

150ml whole milk

200g butter, softened

150g dark soft brown sugar

2 very ripe bananas, unpeeled

3 medium eggs

1 tsp vanilla extract

200g self-raising flour

½ tsp bicarbonate of soda

100g pecans, chopped

vanilla ice cream, to serve

For the sauce

100g dark brown soft sugar

100ml double cream

25g butter

1 Put the chopped dates and milk in a saucepan and warm over a low-medium heat until the milk is steaming. Cook for a few more minutes until the dates are soft, then remove from the heat and leave to cool a little.

2 Heat the oven to 180C/160C fan/ gas 4. Tip the butter, sugar, whole bananas (including the skin), eggs, vanilla, flour, bicarb, and the date and milk mixture into a blender. Add 1/2 tsp salt and blend to a smooth cake batter. Pour the batter into a skillet pan (a deep ovenproof frying pan) and scatter over half the chopped pecans, then stir them into the batter. Bake for 45 mins until golden brown and cooked through.

3 While the pudding is baking, bubble the ingredients for the sauce in a small pan over a low heat until combined to a glossy toffee sauce, about 5 mins. Stir in a pinch of salt.

4 When the pudding is cooked, pour over half the sauce and scatter with the remaining pecans, then return to the oven for 5 mins until the toffee sauce is bubbling. Serve with the remaining sauce and scoops of vanilla ice cream.

Curried bean stew with coconut & coriander drizzle

This hearty stew makes the most of a pantry staple – butter beans. They’re filling, packed with protein and low-cost, too. Helena Busiakiewicz

SERVES 4 PREP 10 mins

COOK 30 mins EASY V

2 tbsp vegetable oil, plus a drizzle

1 onion, finely chopped

2 tsp black or brown mustard seeds

1 tsp coriander seeds

1 tbsp medium curry powder

2 garlic cloves, grated

15g ginger, grated

700ml coconut milk

2 x 400g cans butter beans, drained

200g curly kale, leaves torn

20g coriander, roughly chopped

1 green chilli, roughly chopped (optional)

1 lime, zested and juiced

1 Put a large, deep, saucepan with a lid over a medium heat. Once hot, pour in the oil. Scatter in the onion and cook for 8-10 mins to soften. Tip in the mustard seeds, coriander seeds, curry powder, garlic and ginger, and cook for 2-3 mins until fragrant and the seeds are beginning to sizzle and pop.

2 Pour in 600ml coconut milk and bring to the boil. Reduce to a simmer, then tip in the beans. Let it bubble for 10 mins, stirring occasionally.

3 Heat the oven to 180C/160C/ gas 4. Drizzle half of the kale with oil and season well with salt. Spread over a baking tray and bake for 8-10 mins until darkened and crisp.

4 Meanwhile, put the coriander, remaining coconut milk, green

chilli, half of the lime juice and a good pinch of salt in the bowl of a small food processor, or in a deep bowl if using a hand blender. Blitz to a drizzlable consistency, then set aside.

5 Stir the remaining kale leaves into the butter beans, put a lid on and cook for 5 mins. Once they’re tender, stir in the remaining lime juice.

Divide between four bowls, top with the crispy kale, then drizzle with the coriander chutney and a sprinkling of lime zest.

Peanut butter squash curry

Here’s an easy vegan curry with all the flavour of satay sauce. Barney Desmazery

SERVES 4 PREP 15 mins

COOK 50 mins EASY V d

6 garlic cloves

3 lemongrass stalks, bashed and roughly chopped

thumb-sized piece of ginger, peeled and chopped

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp ground turmeric

2 red chillies, 1 roughly chopped and

1 sliced to serve (optional)

1 small onion, roughly chopped

2 tbsp vegetable oil

1 butternut squash, peeled, deseeded and cut into chunks

1 tbsp light brown soft sugar

100g smooth peanut butter

3 tbsp soy sauce

440ml can coconut milk

250ml vegetable stock

1 lime, juiced

To serve coriander, chopped peanuts, roughly chopped (optional) cooked rice

1 Blitz the garlic, lemongrass, ginger, spices, chillies, onion and a large splash of water in a food processor with a pinch of salt until you have a smooth paste.

2 Heat the oil in a pan and cook the paste for 8-10 mins until it splits. Stir through the squash to coat

in the paste, then stir through the sugar, peanut butter and soy sauce and cook until combined.

3 Pour in the coconut milk and stock, bring to a simmer, season and continue to simmer for 30-35 mins or until the squash is tender (keep on checking it as it depends on the squash – some take 15 mins and others 45 mins) stirring often. Turn off the heat, add the lime juice, then scatter over the fresh coriander, sliced chilli and peanuts, if you like, and serve with rice.

GOOD TO KNOW vegan • fibre • vit c • 1 of 5-a-day • gluten free PER SERVING 461 kcals fat 33g saturates 19g carbs 26g sugars 17g fibre 7g protein 11g salt 1.95g

Toasted coconut rice pudding with cardamom poached rhubarb

Make the most of pretty pink forced rhubarb whilst it’s in season by roasting it to intensify it’s bright colour and flavour. Cassie Best

SERVES 4-6 PREP 10 mins

COOK 50 mins EASY V

25g butter

175g pudding rice

100g golden caster sugar

2 tsp vanilla extract, bean paste or 1 vanilla pod, split and seeds scraped out

800ml coconut milk

100ml double cream grating of nutmeg

For the rhubarb

400g rhubarb, cut into 3cm batons

100g caster sugar

10 cardamom pods

2 strips orange zest

1 Heat the oven to 160C/140C fan/ gas 3. Melt the butter in a large ovenproof pan. When it’s foaming, add the rice and cook for a few minutes until the butter turns golden brown and the rice is lightly toasted.

2 Stir in the sugar for a few minutes until it dissolves, then add the vanilla, coconut milk, double cream and a pinch of salt. Grate a fine layer of fresh nutmeg over the top, then put the dish in the oven to cook for 45 mins, until the rice is cooked through and a skin has formed.

3 While the rice pudding cooks, toss the rhubarb, sugar and cardamom together in a baking tray. Tuck the orange zest in with the rhubarb. Roast the rhubarb alongside the rice pudding for the last 20 mins.

4 Serve the rice pudding in bowls with the rhubarb and syrup spooned over the top.

GOOD TO KNOW

tip

Vanilla sugar

Vanilla pods are an expensive ingredient, so make sure you get the most from them. Once you’ve roasted the pod alongside the rhubarb, dab it dry on some kitchen paper, then blitz the whole pod with 250g sugar to make a vanilla sugar to use in cakes or sprinkled over desserts. It will keep in a jar indefinitely.

Pork, fennel & ricotta lasagne

This lasagne swaps out the usual beef ragu for a cheaper pork one, cooked until meltingly tender and layered up with a creamy ricotta béchamel. The number of portions it makes means it’s a cheap way to serve cosy comfort food to your friends and family, or you can freeze it for a stress-free weeknight dinner. Ailsa Burt

SERVES 10-12 PREP 40 mins

COOK 4 hrs 30 mins

MORE EFFORT d

3 tbsp olive oil

100g pancetta, diced

1kg pork mince

500g onions, finely sliced

2 celery sticks, finely chopped

3 medium-sized carrots, finely chopped

1 fennel bulb, around 275g, finely chopped

6 garlic cloves, crushed

5 rosemary sprigs

3 bay leaves

2 tsp fennel seeds (optional)

2 tsp caster sugar

200ml dry white wine

1 litre chicken stock

400ml whole milk

1 tbsp Worcestershire sauce

300g swiss chard, stalks finely sliced and leaves roughly chopped

500g dried lasagne sheets

For the béchamel

85g butter

85g plain flour

1 litre whole milk

½ whole nutmeg

250g ricotta

100g parmesan, grated

1 Add 1 tbsp of the oil to a large, deep flameproof casserole dish, or a deep saucepan. Stir in the pancetta and brown over a medium-high heat for 5-6 mins until golden, then transfer to a bowl using a slotted spoon. Add the mince to the pan in batches. Brown all over, around 8 mins, then

transfer to the same bowl as the pancetta. Pour in the remaining oil and stir in the onions, celery, carrots and fennel along with a pinch of salt. Cook for 10-12 mins partially covered, until the veg has softened. Stir in the garlic, rosemary, bay leaves, fennel seeds, if using, and the sugar, cooking for a few more minutes until fragrant.

2 Splash in the white wine and reduce by half. Pour in the stock, milk and Worcestershire sauce. Bring to the boil, then place a lid on askew, and set the heat to a simmer. Cook for 3 1/2 hrs, then stir in the chard stalks. Cook for a further 30 mins until reduced but there is still some liquid, and the flavours have developed. When you press down into the ragu with a ladle, liquid should slowly fill it but it shouldn’t flood in. Stir in the chard leaves and season to taste. Will keep chilled for up to three days.

3 When the ragu has 15 mins left, make the béchamel. Heat the butter in a large saucepan over a medium heat until foaming. Stir in the flour and cook for 2-3 mins until darkened in colour. Splash in the milk, a little at a time, whisking well, making sure you get right into the corner of the pan. Once all the milk has been added, grate in the nutmeg and bring to a gentle simmer. Cook, stirring frequently, for 4-5 mins until thickened, then remove from the heat, whisk in the ricotta and half the parmesan. Season well and set to one side.

4 To assemble the lasagne, remove and discard the rosemary sprigs and bay leaves from the ragu using a slotted spoon. Spread two ladles of béchamel over a large baking dish, then top with three ladles of ragu, spreading this right out to the edges too, then a layer of lasagne sheets. Repeat this process, to make around five layers, finishing with the final two ladles of béchamel. Scatter over the remaining parmesan. Season well with pepper. Will keep chilled for up to a day or wrapped in the freezer for up to three months Leave to cool first. Defrost thoroughly before baking.

5 Heat the oven to 200C/180C fan/ gas 6. Bake for 30-40 mins, or 40-50 mins from chilled until the edges are crispy. GOOD TO KNOW calcium • 1 of 5-a-day PER SERVING (12) 625 kcals • fat 29g • saturates 14g •

tips

• If you’re not cooking for a crowd, divide the finished lasagne between two heatproof, freezerproof dishes and freeze one for another time.

• You can cook the ragu in a slow cooker on high for 6-8 hrs or in a pressure cooker on high for 1 hr.

• You can substitute the white wine for more milk.

At its best

Use seasonal carrots, cauliflower and kale in must-try recipes from our food director Cassie Best photographs TOM REGESTER

Cauliflower

Aside from white, there are green and purple varieties of cauliflower. Essentially it’s a mass of tiny, tightly packed flower heads growing from a thick stem to form a round head, cupped by leaves. Its firm texture and mild, delicate flavour makes it a great vehicle for spice.

Baked coconut dhal with spiced cauliflower & paneer

Let the oven do the work in this plant-based recipe where turmeric lends a beautifully golden colour.

SERVES 4 PREP 20 mins COOK 1 hr 45 mins EASY V d

1 large red onion, chopped

1 tbsp sunflower or veg oil

2 x 400g cans coconut milk

1 tbsp ginger, grated

1 tbsp garlic purée (about 6 garlic cloves)

2 tbsp curry paste (we used korma paste)

2 tsp ground turmeric

2 tsp nigella seeds

100g red lentils

150g chana dhal or split peas

400g can chopped tomatoes

1 lemon, juiced

½ large cauliflower (about 500g), broken into florets, stalks and leaves roughly chopped

225g paneer, cut into cubes

To serve

1 red onion, halved and thinly sliced

1 green chilli, finely sliced small handful of coriander, leaves picked

1 Heat the oven to 200C/180C fan/ gas 6. Toss the onions in a large, deep roasting tin with the oil. Roast for 15 mins, until softened.

2 Spoon 3 tbsp coconut cream off the top of the coconut milk and set aside. Stir the ginger, garlic, 1 tbsp curry paste, 1 tsp turmeric, nigella seeds, lentils, chana dhal, tomatoes and remaining coconut milk into the onions. Fill the empty can with 400ml water, swirl it around and pour into the roasting tin. Season and mix well, then wrap the tray in foil and return to the oven to cook for 50 mins.

3 Meanwhile, mix the remaining curry paste and turmeric into the reserved coconut cream. Add a squeeze of lemon and season, then toss through the cauliflower and paneer until well coated.

4 Unwrap the dhal, stir and add a splash more water if it’s looking too dry. Scatter the cauliflower and paneer pieces on top and return to the oven for 40 mins uncovered. Meanwhile, toss the red onion and sliced chilli with a squeeze of lemon juice and a pinch of salt. Set aside to pickle.

5 When the dhal is cooked the lentils should be soft and the cauliflower and paneer should be charred Leave to stand for 10 mins, then serve with the pickled onion and chilli, with a scattering of coriander leaves

Kale

A member of the cabbage family, kale comes in two forms: kale with smooth leaves, and curly kale with crinkly leaves. Go for heads of kale on the smaller side as they will be more tender. The leaves should be crisp with a bright green colour, or tinged with blue or purple.

Creamy butter bean, kale & lasagne soup

This hearty, wholesome soup is enriched with egg yolk and parmesan, giving it a velvety texture reminiscent of carbonara.

SERVES 4 PREP 20 mins

COOK 25 mins EASY d

2 tbsp olive oil

150g smoked pancetta or guanciale

1 onion, halved and sliced

5 thyme sprigs

150g kale, stalks finely chopped and leaves torn into pieces

4 garlic cloves, crushed

2 x 400g cans butter beans

1 chicken or veg stock cube

30g parmesan, grated, plus a little extra to serve, and the rind

4 dried lasagne sheets

3 egg yolks (freeze the whites for another recipe)

1 lemon, zested and juiced drizzle of extra virgin olive oil pinch of chilli flakes (optional) crusty bread, to serve

1 Heat the oil in a large saucepan. Add the pancetta and sizzle for a few minutes until crisp in places. Stir in the onion and thyme, cook for 8-10 mins until the onion softens and starts to caramelise.

2 Add the kale stalks and garlic, stir for a minute, then add the butter beans along with their liquid, the stock cube, 800ml water and parmesan rind. Snap the lasagne sheets into smaller pieces and add to the pan. Season well, stir and cover with a lid. Cook for 8 mins over a low heat, stirring every now and then to prevent the pasta sheets from sticking together.

3 Meanwhile, whisk the egg yolks and grated parmesan together in a bowl. When the pasta has softened but still has a little bite, add the kale leaves and a splash of water if needed – the consistency should be soupy. Cook for 5 mins, until the pasta and kale are cooked, then stir in the egg yolk mixture, lemon zest and a squeeze of juice. Stir constantly over a low heat to prevent the egg from curdling (it should thicken and enrich the sauce). Ladle into bowls and top with a little more parmesan, a drizzle of good extra virgin olive oil and a twist of pepper or pinch of chilli flakes, if you like Serve with crusty bread for dipping.

GOOD TO KNOW fibre vit c 2 of 5-a-day

Carrots

Among the most versatile root veg we have, the sweet flavour of carrots means they can be used raw or cooked, in cakes or savoury dishes. They’re very high in beta-carotene, which is an important nutrient for maintaining healthy eyes.

Sticky carrot & date cake with tahini maple icing

Sticky dates and a salty-sweet icing take the traditional carrot cake to new, delicious heights.

SERVES 12 PREP 25 mins

COOK 40 mins EASY V

200g stoned dates

200g softened butter

4 medium eggs

2 tsp vanilla extract

300g self-raising flour

1½ tsp bicarbonate of soda

200g light muscovado sugar

2 tsp ground cinnamon

½ tsp ground ginger

¼ fresh nutmeg, finely grated

300g carrots (about 3), washed well and coarsely grated (no need to peel)

75g pecans, roughly chopped, plus a few whole to decorate

60g sesame snaps

For the icing

100g soft cheese

1 tbsp tahini

200g salted butter, softened 600g icing sugar

1 tbsp maple syrup

1 tsp vanilla extract

1 Put the dates in a bowl and pour over 200ml boiling water. Leave to soak for 30 mins.

2 Line the base and sides of two 20cm round cake tins with baking parchment. Heat the oven to 180C/ 160C fan/gas 4. Tip the dates and their soaking liquid into a food processor, then blitz to a purée. Add the butter, eggs, vanilla, flour, bicarb, sugar, cinnamon, ginger, nutmeg and a pinch of salt and blend to a smooth cake batter.

3 Put the carrots in a large mixing bowl and add in the cake mixture along with the chopped pecans, then fold everything together. Divide the mixture between the tins, then level the tops with a spatula. Bake for 45 mins until risen and golden

brown. A skewer inserted into the centre should come out clean, if not, return to the oven for 5-10 mins. Leave to cool in the tin for 20 mins, then transfer to a cooling rack.

4 To make the icing, beat the soft cheese and tahini together until smooth, if the tahini is very thick, add a little soft cheese and beat until smooth before adding more. Add the butter, icing sugar, maple syrup and vanilla extract and beat again until you have a smooth, fluffy icing.

5 Place one of the cakes on a cake stand or plate and spoon a generous amount of the icing on top. Spread to the edges, then top with the other cake. Pile the rest of the icing on top and use a spatula or palette knife to work it over the top and down the sides until completely covered. Crumble the sesame snaps and mix with the whole pecans. Sprinkle in a ring on top of the cake. Will keep in a cool place for three days

SWEET

Weekend bake NOSTALGIA

Reimagine your favourite treats with these twists on retro classics recipes CASSIE BEST, AILSA BURT & HELENA BUSIAKIEWICZ photographs MAJA SMEND

Giant fondant fancy cake

Use different jams or curds and food colourings to make your favourite fancy.

SERVES 15-18 PREP 1 hr mins plus cooling and freezing COOK 40 mins EASY V d sponge only

500g unsalted butter, softened, plus extra for the tin

500g golden caster sugar

6 eggs

500g self-raising flour

160ml milk

2 tsp vanilla extract

For the buttercream and decoration

350g unsalted butter, softened

500g icing sugar, plus 3 tbsp and extra for dusting

2 tbsp milk

2 tsp vanilla extract

300g strawberry or raspberry jam

500g white fondant

a few drops of pink food colouring gel

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

Line two 20cm square tins with baking parchment. Beat the butter and sugar together in a large bowl using an electric

whisk for 2-3 mins until smooth and creamy. Crack in the eggs, one at a time, adding a spoonful of the flour between each addition and whisking continuously When all the eggs are incorporated, tip in the remaining flour and fold it in. Pour in the milk and vanilla and mix well, making sure there are no pockets of flour.

2 Divide the batter between the tins, smooth the surfaces and bake for 40 mins until risen, golden and a skewer inserted into the middles comes out clean. If any wet batter clings to the skewer, bake for 5 mins more, then check again. Once baked, cool in the tins for 20 mins, then transfer to a wire rack to cool completely. Once cooled, the sponges will keep wrapped in the freezer for three months

3 For the buttercream, beat the butter, 500g icing sugar, the milk and vanilla in a bowl using an electric whisk until smooth and creamy. Cut out a roughly 14cm circle of baking parchment, scrunch it up and use it to line a 12cm bowl. Spoon half the buttercream into the bowl, gently pushing it down and smoothing the surface. Cover and freeze for 15 mins to firm up.

4 Cut the sponges in half through the equator using a long, serrated knife to

create four layers. Put one on a plate or cake stand, spread over a quarter of the remaining buttercream, spoon over a third of the jam and sandwich with a second layer of sponge Repeat with the rest of the sponge layers, using most of the remaining buttercream and the rest of the jam. Spread the last of the buttercream over the top and sides of the cake (don’t worry if it isn’t neat)

5 Dust a surface with icing sugar and tip the fondant out Add a few drops of the food colouring, kneading it in with your hands until the fondant is evenly pink Roll it out into a roughly 60 x 60cm square

6 Invert the frozen buttercream dome on top of the cake and remove the parchment. Carefully lift the fondant over the cake, using your hands to smooth it over the dome and down the sides. Use a sharp knife to trim any excess fondant

7 Mix the 3 tbsp icing sugar with enough water to make a thick, drizzly icing. Spoon into a piping bag, snip off the tip and drizzle it back and forth over the cake, then leave to dry for a few minutes Will keep in an airtight container for three days.

Pineapple inside-out cake

Bring sunshine to your day with this easy loaf cake. It has all the components of a pineapple upsidedown cake, but in loaf form.

SERVES 8 PREP 30 mins plus cooling COOK 1 hr EASY V

225g can pineapple chunks, drained

225g unsalted butter, softened, plus extra for the tin

250g caster sugar

1 tsp vanilla extract

200g plain flour

30g cornflour

1 tsp baking powder

3 eggs plus 2 egg yolks, beaten (freeze the extra whites to use in another recipe)

125ml soured cream, at room temperature vegetable oil, for the spoon

For the buttercream

200g unsalted butter

275g icing sugar, sieved maraschino cherries, to decorate

1 Heat the oven to 180C/160C fan/ gas 4. Tip the pineapple chunks into a bowl and blitz using a hand blender until smooth. Set aside.

Butter a 900g loaf tin and line with baking parchment. Beat the butter, sugar and vanilla together using a stand mixer or electric whisk until pale, light and fluffy.

2 Whisk the plain flour, cornflour and baking powder together in a small bowl. Set aside. With the motor on medium speed, add

the beaten egg to the butter and sugar mixture a tablespoon at a time, alternating with a tablespoon of the flour mix if there is any curdling. Fold in half of the flour mix, then half the soured cream. Alternate between the remaining flour and soured cream until everything has been incorporated and the batter is light and airy Pour into the prepared tin, then make six small gaps in the surface using the back of a lightly oiled spoon. Divide half of the blitzed pineapple between the gaps, then gently swirl into the batter using a skewer. Bake in the middle of the oven for 1 hr 15 mins, or until a skewer inserted into the middle of the cake comes out clean.

3 For the buttercream, beat the butter using an electric whisk or stand mixer until pale and creamy. Add the icing sugar and whisk again on low speed to combine Add the rest of the pineapple, a tablespoon at a time, until fully incorporated (If the pineapple is too cold, it can split the buttercream. If this happens, warm the pineapple in the microwave for 20 seconds, then whisk until spreadable.) Spread the buttercream over the cooled cake, then decorate with a few maraschino cherries. Will keep in an airtight container for three days.

Battenberg blondies

We’ve updated a childhood classic – the battenberg cake – with a modern twist. Marzipan is swirled into marbled blondie mixture to give you the best of both worlds.

MAKES 25 PREP 15 mins plus cooling COOK 40 mins EASY V

200g unsalted butter, cut into cubes, plus extra for the tin

300g light brown muscovado sugar

200g white chocolate, roughly chopped

1 tsp vanilla extract

3 eggs, beaten

225g plain flour

½ tsp baking powder

2 tbsp milk powder (optional; see tip, right)

150g golden marzipan, cut into ½cm cubes

a few drops of pink food colouring gel

1 Heat the oven to 180C/160C fan/ gas 4. Butter a 20cm square tin and line with baking parchment. Melt the butter in large saucepan over a medium heat, then remove from the heat and stir in the sugar and half of the white chocolate. Leave to cool for 10 mins, then beat in the vanilla and beaten egg. Mix the flour, baking powder, milk powder (if using) and 1 tsp sea salt flakes or 1/2 tsp fine sea salt together in a separate bowl. Tip the dry ingredients into the wet, and stir well to combine, making sure no pockets of flour remain. Finally, scatter in the marzipan and remaining white chocolate, and stir these through the mixture. 2 Pour half the batter into a second bowl and stir in drops of pink food colouring until evenly coloured. Alternately spoon dollops of the pink and plain batters into the tin, then gently swirl together using a skewer or cutlery knife to create a swirling marbled effect

3 Bake for 30-40 mins until the blondies are set at the edges with a slight wobble in the middle. Leave to cool completely in the tin, then cut into squares to serve. (If you like, chill overnight before cutting for neater squares.) Will keep in an airtight container for up to five days

tip

The milk powder adds creaminess, but isn’t essential.

seasonal discovery pheasant

Each month Barney Desmazery spotlights a hyper-seasonal ingredient. This month, a gamey Sunday roast

If you’re a meat-eater, one of your new year’s resolutions should be to eat more game. It’s packed with flavour, and takes the pressure off intensely reared meats like chicken. When it comes to game birds, pheasant is a great place to start. When buying pheasant, look for birds with unblemished skin, which should be plump and firm to the touch. Though pheasant will have a stronger flavour than farmed poultry, it shouldn’t be too strong, so avoid those with an overly gamey smell and if ordering from the butcher’s, ask for them to be fresh not hung, as hung birds have a much stronger gamey aroma. Wild birds tend to be leaner with a deeper flavour, while farmed pheasants are often plumper and more consistent in taste. If you’re buying from a butcher’s, don’t be shy about asking if the bird is wild or reared – this will help guide your cooking decisions. Cooking pheasant requires a gentle approach to avoid drying out the meat. Roasting is a popular method, especially when the bird is wrapped in bacon or pancetta to keep the flesh moist. Alternatively, slow cooking in a stew or casserole ensures tenderness, while the rich, gamey flavours develop beautifully. Or try pheasant breasts (see below) which can be quickly pan-fried.

Roast pheasant with wild mushroom, potato & bacon ragout

SERVES 2 PREP 20 mins plus soaking and resting COOK 1 hr 15 mins EASY

25g dried porcini mushrooms

1 oven-ready pheasant

1 tbsp sunflower oil

70g smoked bacon lardons

One-pan pheasant breast with mushrooms, spinach & bacon

 Heat a large knob of butter in a frying pan until sizzling, then pan-fry 2 pheasant breasts for 5 mins, basting with the butter until firm and just cooked through. Remove the pheasant to rest, then sizzle a handful of bacon lardons in the same pan until crispy, then wilt 4 large handfuls of spinach leaves in with the bacon. Carve the pheasant into slices and add any juices in with the spinach and bacon and serve alongside the pheasant with some creamy mash.

2 medium baking potatoes, chopped into small chunks

125ml white wine

small handful of flat-leaf parsley, roughly chopped

small handful of watercress leaves, to serve

1 tbsp olive oil

1 Heat the oven to 200C/180C fan/ gas 6. Pour about 200ml hot water from the kettle over the mushrooms and leave to soak for 20 mins. Drain, reserving the liquid. Squeeze any excess liquid from the mushrooms, but keep them whole.

2 Generously season the pheasant all over. Heat the sunflower oil in a shallow flameproof baking dish and

slowly brown the legs, turning frequently, for 20 mins. Brown the breast for a further 10 mins, then remove from the dish and set aside on a plate. Add the bacon to the baking dish and sizzle until starting to crisp, then add the potatoes, increase the heat and fry with the bacon until brown around the edges. Add the rehydrated mushrooms and fry to heat through. Pour in the white wine, sizzle for a moment, then pour over the reserved mushroom liquid, keeping the last drop back as it may be gritty. Nestle the pheasant, breast-side up, back in the middle of the dish and roast in the oven for 25 mins.

3 Remove from the oven, lift the pheasant onto a plate, cover loosely with foil, then leave to rest for about 15 mins. Tip any resting juices into the potatoes, stir in the parsley, then transfer everything to a serving dish. Put the watercress in a bowl and toss with a drizzle of olive oil. Serve with the potato ragout and the pheasant, ready to carve. PER

VEG CHILLI

Elevate your chilli game with this hearty vegan recipe packed with smoky sweetness and spice recipe BARNEY DESMAZERY photograph TOM REGESTER

This chilli is the epitome of veggie comfort food, layering smoky, sweet, and spicy flavours. The deep, earthy heat of chipotle paste pairs perfectly with toasted spices. We’ve bulked things out with roasted sweet potatoes which bring a caramelised sweetness that contrasts beautifully with the rich, spiced tomato base, while dark chocolate adds a velvety finish. Ensure the stock and dark chocolate are vegan, if needed.

SERVES 4-6 PREP 30 mins

COOK 50 mins EASY V d

2 tsp black peppercorns

2 tbsp cumin seeds

2 tbsp coriander seeds

2 tsp smoked paprika

2 tsp dried oregano

2 large or 3 small sweet potatoes, peeled and cut into roughly 4cm chunks (no need to peel)

3 tbsp vegetable oil

2 onions, finely chopped

6 garlic cloves, finely chopped

1-2 tsp chipotle paste, to taste

1 tbsp smooth peanut butter

2 tbsp apple cider vinegar

2 x 400g cans chopped tomatoes

1 vegetable stock pot or cube

2 bay leaves

small cinnamon stick

10g dark chocolate (70-80% cocoa solids)

400g can black beans, drained but not rinsed

2 tbsp sliced jalapeños (optional)

handful of chopped coriander and tortilla chips and guacamole or cooked rice, to serve (optional)

1 Heat the oven to 210C/190C fan/ gas 7. Toast the peppercorns, cumin and coriander seeds in a small frying pan until lightly browned, then grind to a powder using a pestle and mortar or spice grinder. Mix with the paprika and oregano. Toss the sweet potato with 1 tbsp of the oil and a quarter of the spice mix, season with salt, then spread out on a baking tray. Roast for 25-30 mins, turning halfway, until golden and tender. Set aside.

2 Heat the remaining oil in a flameproof casserole dish over a medium heat. Fry the onions for 12-15 mins until soft and golden, then add the garlic and cook for another minute. Stir in the rest of the spice mix, the chipotle paste and peanut butter and cook for 2-3 mins until fragrant and thick.

3 Splash in the vinegar and cook for 1 min, then add the tomatoes. Stir and simmer for 10 mins until it’s a thick paste. Pour in 300ml boiling water and add the vegetable stock pot, stirring well to combine, then add the bay leaves, cinnamon stick, and some salt. Bring back to a simmer, reduce the heat and bubble for another 10 mins, stirring.

4 Grate in the dark chocolate and stir well. Add the roasted sweet potatoes, black beans and jalapeños, if using, and simmer for 5 mins. Will keep frozen for up to three months. Defrost before reheating. Bring the dish to the table, scatter over the coriander and serve with your favourite accompaniments.

SPICE MASTERY

The toasted spices add depth of flavour to this chilli, while grinding them ensures maximum intensity.

CHECK THE LABELS

Make sure the chocolate and stock you use is vegan for a meat-free dish everyone will love.

SWITCH UP THE VEG

We’ve used sweet potato in our chilli, but you can swap it out for squash or aubergine.

PEANUT

BUTTER POWER

Peanut butter brings creaminess and thickens the chilli. Use almond butter, if you prefer.

CHOCOLATE HIT

Dark chocolate adds richness, but for this to work, use a goodquality chocolate that’s more bitter than sweet.

LEARN SOMETHING NEW

What is wok hei?

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

Meaning “breath of the wok” or “wok aroma”, wok hei refers to the unique, smoky aroma and complex flavour imparted to dishes when stir-fried over a very high heat. Similar to that distinctive, smoky, caramelised taste you get from charring meat on a grill or barbecue, in wok cooking this comes from the intense heat of the wok and the rapid movement of food across its surface. When the flames below are high enough, they come over the side of the wok and make contact with the oil to create little bursts of flames that char the food as it’s tossed around.

• To achieve wok hei, the cooking must be fast and fierce. The high heat sears the food instantly, caramelising the sugars and proteins to create a deep, savoury flavour. This process elevates a simple dish to something with depth and soul.

• Wok hei is all about balance – too little heat and the food steams instead of sears. To master it, use a well-seasoned, carbon steel wok, heat until it’s nearly smoking, and cook your ingredients in small batches to ensure everything touches the hot metal surface. Once charred, tip into a bowl and then bring everything together with some aromatics. Tossing the food frequently ensures it cooks evenly and helps infuse it with breath of the wok. In Chinese culture, wok hei symbolises the life force and energy of the cook, bringing good fortune and vitality to every meal.

Themostrespectedwaytohold there’schopsticksisfromtheverytop–anoldjokethatsaysthelower lowerdownyourgriponthechopsticks,the motionyourclass.It’salsosaidthatthe ofthechopsticksasyouuse themshouldlooklikeapeckingswan.

Whip up a feast with tips and tricks from chef Ching-He Huang

cornflour

Cornflour is the most underestimated ingredient in Chinese cooking. It thickens sauces magically and gives them a translucent shine which marries together the meat, vegetables and sauce so they become one dish. The ratio you need to make it into a thickening agent is two-to-one water to cornflour. This is mixed together into a slurry and then stirred into a simmering sauce. Once added it’s very important that the sauce boils for a moment to cook everything out. Once the sauce is thick, glossy and velvety, it’s ready to serve.

THE ONE

We asked the cookery author and TV chef, ‘What’s the one...’

...dish you cook at home better than anyone else? I don’t think my lobster noodles can be beaten. I use proper yellow bean sauce, fresh spring onion and the freshest lobster I can find.

...piece of kit you can’t live without? Not for me personally, but if someone isn’t confident with their knife skills then a mini chopper is a great tool to get aromatics like ginger, garlic and chilli chopped for stir-frying. For me, though, the two bits of kit I couldn’t cook without are my wok and my cleaver.

...dish you judge a restaurant by? If they make their own own dim sum and serve good Peking duck like Gouqi does in central London then you know you are in a good Chinese restaurant.

...dessert you can’t not order? I love Chinese egg custard tart. I don’t mind if it’s plain or it follows the trend of topping with berries – it’s my favourite.

BLANCHING

Because of the way a wok distributes its heat, some green vegetables like broccoli or green beans will still taste raw in the middle however long you stir-fry them for. A perfectionist’s way to stir-fry crunchy green vegetables is to blanch them quickly in boiling water first. Bring a large pan of salted water to a vigorous boil, then tip in the vegetables and boil for no longer than 45 seconds. Drain straightaway and leave to cool on a tray in a single layer. This is an extra step but it makes all the difference and will make your food taste more authentic.

…mistake home cooks make? Adding soy sauce too early in the stir-fry process. The seasoning should always come at the end to keep things light and fresh. If you add it at the beginning it’s just going to burn and taste horrible. By ‘seasoning’ I mean sauces like dark and light soy sauce or oyster sauce which always come at the end of cooking.

Ching-He Huang

Wok For Less: Budget-Friendly Asian Meals in 30 Minutes or Less by Ching-He Huang. chinghehuang.com @chinghehuang.

Dinner today, lunch tomorrow p68 Slice of nostalgia p76

Dinner today

Make two meals in one – whip up our chicken dinner, then reinvent the leftovers in a soup, salad or noodles

recipes AILSA BURT photographs HANNAH TAYLOR-EDDINGTON

Creamy garlic chicken & polenta

For a comforting, thrifty dish, chicken legs offer great value and make excellent leftovers.

SERVES 4 (with leftovers for lunch)

PREP 20 mins COOK 1 hr 10 mins

EASY

2 tbsp olive oil

6 chicken legs, around 2kg

1 onion, finely chopped

3 anchovy fillets, roughly chopped

6 garlic cloves, skin removed and lightly bashed

3 rosemary sprigs

small handful of thyme

500ml chicken stock

3 tbsp crème fraîche

25g butter

small handful of parsley, finely chopped

steamed greens, to serve (optional)

For the polenta

1.25 litres of chicken stock

350g quick cook polenta

50g parmesan, grated

1 Heat the oil in a wide flameproof casserole dish or frying pan and add the chicken legs, in batches if needed, and brown on one side for 10 mins, then turn over and brown for a further 10 mins. Transfer the chicken to a plate. Stir the onion, anchovies, garlic, rosemary and thyme into the pan.

2 Reduce the heat to medium and cook for 10 mins with a pinch of salt. Once the onions have softened, pour in the chicken stock and return the legs to the pan. Bring to the boil, then reduce to a low heat. Cover and cook for 35-40 mins until the chicken is cooked through. Remove the legs to a plate and discard the garlic, rosemary and thyme. Stir in the crème fraîche, butter and most of the parsley, then season to taste.

3 When the chicken has 5 mins left, to make the polenta, tip the chicken stock into a saucepan and bring to the boil. Whisk in the polenta and cook for 5 mins, until thickened and bubbling. Remove from the heat, stir in the parmesan and season to taste. Serve the chicken on top of the polenta with a spoonful of sauce and scatter over the remaining parsley. Serve with steamed greens, if you like.

tip

If you want to make all the lunch recipes overleaf, cook 2 legs for each of those recipes.

Quick & spicy

chicken noodles

SERVES 2 PREP 10 mins

COOK 15 mins EASY

2 leftover chicken legs

200g dried pappardelle or flat

Taiwanese noodles

4 garlic cloves, crushed

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

1-1½ tsp chilli flakes, to taste

1 tbsp soy sauce

1 tsp dark soy sauce

1 tsp balsamic vinegar

½ tsp golden caster sugar

2 tbsp rapeseed oil

1 Remove the skin from the chicken and set aside. Cook the pasta or noodles following pack instructions, tearing in the chicken leg meat for the final 3 mins. Drain thoroughly and set aside. Mix the garlic, spring

onion whites, chilli flakes, both soy sauces, the vinegar and caster sugar in a large heatproof bowl.

2 Put the chicken skin in a pan and sizzle over a medium-high heat for 3-4 mins, until crispy, then turn and, using the back of a fish slice, press down and cook for 2-4 mins more until crispy. Set aside on a plate lined with kitchen paper, then leave to cool slightly and crumble into pieces.

3 Set the pan of chicken fat over a medium-high heat and drizzle in the oil. Heat over a medium-high for 3-4 mins, until almost smoking. Remove from the heat and pour over the garlic and spring onion mixture, stirring well. Mix in the noodles and chicken, divide between bowls and sprinkle over the crispy chicken skin and spring onion greens.

Creamy chicken & rice soup

SERVES 2-4 PREP 15 mins

COOK 30 mins EASY

2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

800ml chicken stock

2 chicken legs, skin removed and meat shredded

400g can cannellini beans

250g microwave rice

50g leafy greens, roughly chopped

½ lemon, zested

Chicken & beetroot lentil salad

This keeps well and won’t go soggy – ideal for lunchboxes.

SERVES 2 PREP 15 mins NO COOK EASY

1 tsp honey

1 tbsp Dijon mustard

2 tbsp white wine vinegar

3 tbsp olive oil

250g pouch cooked puy lentils

½ small savoy cabbage, finely sliced

2 leftover chicken legs, skin removed and meat shredded

1 Heat the oil in a saucepan over a medium heat. Stir in the onion with a generous pinch of salt and cook for 8-10 mins until beginning to soften. Mix in the garlic and cook for 2 mins.

2 Pour in the stock, shredded chicken, cannellini beans and their water, and the rice. Cook for 10 mins then, using a potato masher, roughly mash until it’s still chunky but some of the beans and rice have broken up to thicken the soup. Stir in the greens and cook for 5 mins. Season, scatter over the lemon zest to serve.

small handful mixture of soft herbs (we used parsley and dill) 75g goat’s cheese, crumbled 3 cooked beetroot, sliced 50g pomegranate seeds

In a large bowl, combine the honey, mustard, vinegar and oil. Season, then mix in the lentils, cabbage, chicken and herbs. Divide between bowls, then scatter over the goat’s cheese, beetroot and pomegranate.

PROFITS FLOW WITH PUREZZA

THE PUREZZA CONCEPT

Good quality water is an essential component of a positive dining experience for both consumers and venues. In the hospitality industry, many venues continue to operate by using traditional, single-serve bottled water supply, which is inefficient, harmful to the environment and not in line with consumer trends.

The Purezza Brand Story

Purezza started in Australia as the manifestation of an idea to reimagine the way water was sourced and offered to customers across venues in the hospitality industry. As good quality water has always been an essential component of a positive dining experience for both consumers and venues, providing water solutions of the highest aesthetic, taste and functional quality was at the core of this vision and ultimately fuelled the birth of the brand.

This vision, coupled with increasing consumer demand, motivated Purezza to pioneer a simple, contemporary, great tasting alternative to single serve bottled water, by delivering premium dispensing solutions that enabled venues to utilise their own locally-sourced water supply to offer to their customers. The latest technologies are used to provide, refreshing, on-demand sparkling or still, cold or ambient water, which is healthier, cleaner, better value and more socially responsible than traditional methods. Many venues, however, continue to operate by using traditional, single-serve bottled water supply, which is costly, inefficient, harmful to the environment and not in line with consumer trends. As consumers increasingly reject unsustainable singleserve bottled water, the unique concept of healthy, freshly dispensed water is rapidly becoming the preferred alternative and is reshaping consumer behaviour.

Building a better future

Driven to set new precedents and to challenge ourselves to offer innovative experiences for our customers and their clients, we are dedicated to continuous product innovation to produce great tasting, high quality still and sparkling water. This is

complemented by our vision to lead the movement to remove single-use bottles from the global hospitality supply chain. The name “Purezza” was inspired by the tradition and values of quality and craftmanship that embody the purity, simplicity and sophistication of Italian design. Drawing influence and inspiration from this Italian heritage, the bespoke design of the taps and the bottles the water is served in, beautifully embraces those elements.

Over the last 6 years, the Purezza family has successfully grown and is now served in over 4,000 venues across 13 countries. Leading the way in sustainability, Purezza is already being served in renowned regional restaurants such as Siraj, Carnival by Tresind, Tresind one & only Royal Mirage.

The challenge

Next time you’re at the supermarket, bag a few stickered items approaching their best-before date to save waste and whip up a delicious bargain meal recipes AILSA BURT photographs CHRIS TERRY

Leafy greens soup with chilli-honey halloumi croutons

Make this with any leafy greens or herbs you spot discounted at the supermarket.

SERVES 4-6 PREP 10 mins

COOK 30 mins EASY V

3 tbsp olive oil

1 onion, or bunch of spring onions, finely chopped

2 garlic cloves, finely chopped

3 floury potatoes, around 500g, unpeeled and cut into 2cm cubes

1 litre vegetable stock

100g crème fraîche

300g any past-their-best greens, (spinach, salad leaves, kale or cavolo nero), roughly torn

150g frozen peas

small handful past-their-best soft herbs, roughly chopped

1 tbsp harissa paste

1 tbsp honey

250g block halloumi, cut into 2cm cubes, drained and patted dry toasted buttered sourdough, to serve

1 Heat 2 tbsp of the oil in a large, deep saucepan over medium-high heat. Stir in the onion and a pinch of salt and cook for 6-8 mins until softened around the edges. Stir in the garlic and potatoes and cook for 2-3 mins until fragrant. Pour over the stock and bring to a simmer. Let it bubble away for 10-15 mins until the potatoes are just tender then pour in the crème fraîche, greens and frozen peas. Bring back to a simmer and cook for 4-5 mins until the greens have all wilted and the crème fraîche has dissolved. Stir in the herbs and using a hand blender, blitz until smooth. Season.

2 Meanwhile, heat the remaining oil in a frying pan. Stir in the harissa and honey and let it melt. Pour into a bowl, then add the halloumi to the pan and brown all over, shuffling the pan occasionally for 4-5 mins. Return the harissa mixture to the pan and stir quickly to coat the halloumi. Scatter the halloumi croutons on top of the soup and serve the sourdough on the side.

Leafy greens pesto

Tip 100g greens (spinach, cavolo nero or kale would work) stalks and all, into a food processor. Add 50g toasted nuts, we’ve used almonds but you can use any nuts you like, 50g grated hard cheese, such as parmesan or grana padano, and 1 garlic clove. Blitz until finely chopped, then drizzle in enough olive oil to bring it together. Season with salt, pepper and lemon juice

Chilli greens

Heat 2 tbsp olive oil in a large frying pan over a medium heat. Mix in 1 sliced chilli, 3 finely sliced garlic cloves and cook until the garlic is golden. Stir in 200g sliced greens, and pour over 200ml non- alcoholic white wine then season well. Cover with a lid and cook for 8-10 mins, stirring occasionally until the greens have wilted. Serve with a roast chicken.

Slow cooker greens

Put your slow cooker on low. Heat 50g butter and 1 tbsp olive oil in a frying pan. Add 1 finely chopped onion and fry for 5 mins over low heat until softened and translucent. Add 200g roughly chopped greens to the pan and fry for 5 mins or until beginning to wilt. Tip into the slow cooker along with the 3 thinly sliced leeks, 100ml vegetable stock and 300ml double cream. Cook with the lid on for 3 hrs, stirring occasionally. Stir in 100ml double cream, 1 tsp Dijon mustard, a good grating of nutmeg and 40g grated parmesan, as well as some seasoning just before serving. Will keep covered in the fridge for up to three days. Stir through some cooked pasta to serve, if you like.

Sweet Slice

Imagine rhubarb crumble and custard in a single slice of cake – a dreamy combination of textures and flavours

recipe AILSA BURT photograph CHRIS TERRY

Rhubarb & custard crumble cake

Custard powder is rippled through the cake batter, meaning you get the nostalgic taste of rhubarb and custard in every bite.

SERVES 10-12 PREP 15 mins

COOK 1 hr 10 mins EASY V

125g butter, softened, plus extra for the tin

400g rhubarb, chopped into 1cm chunks

200g golden caster sugar

150g self-raising flour

50g quick cook polenta

3 tbsp custard powder

½ tsp baking powder

2 eggs

1 tsp vanilla extract

125ml soured cream

icing sugar, for dusting double cream, to serve (optional)

For the crumble topping

100g golden caster sugar

60g plain flour

2 tbsp custard powder

1 tbsp quick cook polenta

50g butter, cubed

1 Heat the oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a 23cm round springform cake tin with baking parchment. Mix a third of the rhubarb with 1 tbsp of the sugar and set aside.

2 To make the crumble topping, mix the sugar, flour, custard powder and polenta together in a bowl. Add the butter and rub into the dry ingredients until the mixture resembles coarse breadcrumbs, then set aside.

3 To make the sponge, mix the flour, polenta, custard powder, baking powder and 1/2 tsp salt in a bowl, then set aside. In a second bowl, beat the butter and remaining sugar until well combined, and lightened in colour slightly. Add the eggs one by one, beating well after each addition. Stir in the vanilla and soured cream, before folding in the flour mix and the remaining rhubarb that was not coated in sugar.

4 Spread the cake mixture in the prepared tin, then top with the sugar-covered rhubarb and scatter over the crumble topping. Bake for 1 hr1 hr 10 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins, then carefully remove from the tin and leave to cool completely on a wire rack. Cut into slices to serve and dust with a little icing sugar, if you like. Will keep in the fridge for up to three days. Pour over double cream to serve, if you like.

eat well for… new series

gut health

Dr Chintal Patel explains how choosing foods to support your digestion can lead to better all-round health

Chintal is a long-serving GP for the NHS as well as a food content creator, cookbook author and our newest regular contributor. She has a passion for nutrition and lifestyle medicine and aims to help people approach cooking and eating in a way that supports overall well-being. @drchintalskitchen

The gut, or gastrointestinal tract, is responsible for digesting the food we eat, absorbing nutrients, and excreting waste. But did you know it also contains trillions of ‘friendly’ microorganisms, including bacteria, collectively known as the ‘gut microbiome’? These microorganisms help digest food, but research increasingly shows they play a crucial role in overall health, such as strengthening the immune system. The number of different ‘good’ microbes is a key indicator of a healthy microbiome. A less diverse microbiome has been linked to conditions like obesity, type 2 diabetes, irritable bowel syndrome, and even certain cancers. The right dietary choices, which will introduce and nurture more of those ‘healthy’ bacteria, can have a positive impact on gut health, ensuring your body stays in balance. With all this in mind, here are a few of the simple changes you can make.

Foods to eat more of

Maintain the balance of ‘good’ microorganisms in your gut by incorporating both probiotics and prebiotics into your diet.

PROBIOTICS are foods that contain live strains of the beneficial microorganisms naturally found in the gut. Consuming these regularly can help to promote a healthy balance of gut microorganisms. Additionally, the fermentation process used to make many of these foods can enhance their nutritional value. For instance, lactic acid can convert phytonutrients to a more active form which has been associated with improved heart and immune health.

Examples of probiotic foods

Kefir, live yogurt, kimchi, sauerkraut

Foods to limit

Wherever possible, try to limit highly processed foods in your diet, because these are usually high in unhealthy fats, refined carbohydrates, sugars, salt and other additives. They also tend to be lower in fibre. Studies show that people who consume diets high in ultra-processed foods are more likely to have an imbalance of ‘bad’ gut bacteria. Try to cook from scratch using whole foods as much as possible. High sugar intake disrupts the balance and health of the microbiome; it can feed harmful bacteria, reduce beneficial bacteria and lower gut microbial diversity. Try to avoid sugary drinks, eat desserts in moderation and reduce ultra-processed foods that are often high in sugar.

PREBIOTICS are foods containing a type of fibre that our body can’t digest. Instead, they act as ‘food’ for the beneficial bacteria in your gut, supporting their growth and activity.

Examples of foods high in prebiotics

Vegetables: Onions, leeks, garlic, asparagus, mushrooms, Savoy cabbage, Jerusalem artichokes

Legumes and beans: chickpeas, butter beans, soy beans

Fruits: bananas, kiwi, apples

Wholegrains, nuts and seeds: oats, barley, almonds, cashews, flaxseed

What else can I do?

You can also improve your overall health and gut health in other ways:

• Limit alcohol – alcohol can disrupt the balance of bacteria in the gut.

• Exercise – exercise can help increase the diversity of your microbiome.

• Only take antibiotics if absolutely necessary

– antibiotics are beneficial at killing harmful bacteria, however, they can also kill the ‘good’ bacteria in the gut. Only take antibiotics when directed by your doctor.

• Good sleep patterns and reducing stress – have been linked to better gut function.

Gut-friendly beans & seabass

With an impressive 10 plant points out of your 30 per week, and containing four of your five-a-day, this meal is packed with goodness.

SERVES 4 PREP 15 mins COOK 30 mins EASY

50g cashew nuts

1 tbsp extra virgin olive oil

50g capers

320g leeks, thinly sliced

320g Savoy cabbage, core removed and sliced

4 garlic cloves, finely chopped

320g baby spinach leaves

570g jar butter beans

4 x 140g sea bass fillets

For the dill yogurt

4 tbsp fat-free live Greek yogurt

2 tbsp lemon juice

small handful of dill, finely chopped

1 Soak the cashews in 200ml boiling water and set aside.

2 For the dill yogurt, mix the yogurt, lemon juice and dill in a bowl and set aside until ready to serve.

3 Heat the oil in a frying pan and fry the capers until crispy, then remove and set aside, leaving behind the oil. Add the leeks, cabbage, garlic and a pinch of salt, then cover and cook over a medium heat until soft and almost fully cooked, about 5 mins.

4 Tip in the spinach leaves and the butter beans. Season with a little salt and pepper and stir well.

5 Blitz the soaked cashews and water into a smooth cream using a hand blender, then pour it over the veg in the pan. Cover and cook on a low heat for a few minutes until the spinach has wilted. Add a splash of water if needed.

6 Heat a dry frying pan over a medium-high heat. Slice a few slits into the skin of the sea bass fillets to prevent them from curling as they cook. Fry in the hot pan for a few minutes on each side until cooked through. Serve the vegetables topped with a sea bass fillet, a sprinkle of crispy capers with the dill yogurt on the side.

GOOD

can relieve nausea, and help reduce bloating and flatulence

contains dietary fibre to keep stools soft and prevent constipation

contains prebiotic fibre to feed ‘good’ gut bacteria for a healthy microbiome

contains ‘good’ gut bacteria to help replenish your microbiome

contains prebiotic fibre and contains allicin which has anti-inflammatory properties

are a source of protein and fibre, helping you feel full to control hunger

leafy green veg may help reduce the risk of cancer

nutrient-dense, may reduce gut inflammation

contains polyphenols and phytochemicals important for heart, brain and gut health

especially prebiotic gut-healthy fibre

lovely loaf healthy diet plan

Achieve three of your five-a-day with this veg-packed meatloaf in a sauce inspired by classic Italian ragu recipe SARA BUENFELD photograph MAJA SMEND

Healthy meatloaf with spaghetti sauce

This will soon become a family favourite. Make sure you chop the veg nice and small – the easiest way to do the carrots is to slice them thinly lengthways, then stack, thinly slice into strips and cut across into small pieces.

SERVES 4 PREP 25 mins

COOK 45 mins EASY d

FIBRE IRON 3 OF 5-A-DAY

2 tsp rapeseed oil, plus extra for the dish

320g carrots, finely chopped

2 celery sticks (about 135g), finely chopped

1 onion (about 125g), finely chopped

500g lean 5% fat pork mince

1 egg

25g porridge oats

1 tbsp smoked paprika, plus 1 tsp

30g basil, leaves and stems separated

1½ tsp vegetable bouillon powder

3 large garlic cloves, finely grated

500ml passata

40g mature cheddar, grated

350g wholemeal spaghetti

1 Heat the oven to 200C/180C fan/ gas 6. Heat the oil in a large nonstick saucepan over a medium heat and cook the carrots, celery and onion, covered, for 10 mins until soft and starting to caramelise. Stir halfway through to prevent burning.

2 Meanwhile, tip the pork into a bowl with the egg, oats and 1 tbsp

smoked paprika. Chop the basil stems and most of the leaves, leaving a few whole. Add the chopped stems and half the chopped leaves to the mixture, along with 1/2 tsp bouillon. Season with black pepper, then mix with your hands to fully combine Tip in half the cooked veg, cool for about a minute, then work the veg into the mixture. Shape into a loaf (about 21 x 7cm), then lift into a shallow, lightly oiled baking dish. Brush the top with a little oil as well Bake for 25 mins until firm.

3 For the sauce, add the garlic to the remaining veg Return to a medium heat and cook for 1 min. Stir in the rest of the paprika and bouillon, along with the passata and 100ml water. Cover and simmer for 10 mins. Stir in the remaining chopped basil.

4 Remove the loaf from the oven and pour over the sauce. Scatter over the cheese, then bake for 10 mins more. Meanwhile, cook the spaghetti following pack instructions. Serve the spaghetti in bowls, topped with the slices of the loaf, a few spoonfuls of sauce and the whole basil leaves.

health benefits of... apples

Rich in vitamins, antioxidants and fibre, this common fruit is packed with goodness – nutritionist Nicola Shubrook explains

There are around 2,000 varieties of apple, ranging in colour from pale yellow and green through to deep red. Taste and texture vary too, from juicy to firm and sweet to tangy.

5 REASONS TO EAT APPLES

One small apple (100g approx) contains

May lower cholesterol

Apples contain pectin, a natural fibre found in plants. Recent research by the European Journal of Nutrition found that eating pectin-rich whole apples had a cholesterollowering effect in healthy volunteers, compared to apple juice. A study by the Journal of the Academy of Nutrition and Dietetics also showed that consuming around 75g of dried apple (approximately two apples) helped to reduce cholesterol in postmenopausal women.

May protect against diabetes

Apples are low on the glycaemic index (GI) thanks to their fibre content. This, together with their high flavonoid content, may help to improve insulin sensitivity, which is important both for weight management and preventing diabetes.

May prevent obesity

Animal studies have shown that pectin extracted from apples may help regulate the gut microbiome (beneficial gut bacteria), which in turn may help prevent obesity and other inflammatory disorders. Studies on humans also look promising, but more research is needed.

May protect against heart disease

Apples are rich in polyphenols, protective plant compounds, one of which is a flavonoid called quercetin. Research by the American Journal for Clinical Nutrition found that

those with higher quercetin levels (mainly through eating apples) had a lower risk of several chronic diseases including heart disease and even asthma

May be beneficial for bone health

Fruit and vegetable intake is thought to be associated with greater bone density and improved bone health. Findings from a study on healthy women suggested apples, in particular, may minimise the amount of calcium lost from the body and hence improve bone strength

COULD EATING APPLES HAVE ANY ADVERSE EFFECTS?

Apples, along with fruits including peaches, avocados and blueberries contain natural chemicals called salicylates. Some people are sensitive to these compounds and may experience an allergic reaction, including skin rash and swelling. Some consumers, who are concerned about pesticides, may opt for organically grown apples.

OVERALL, ARE APPLES GOOD FOR YOU?

Yes, there is some truth in the ‘apple a day keeps the doctor away’ proverb. Apples are naturally high in fibre, low on the glycaemic index and rich in protective plant compounds. Eating apples regularly will have a host of health benefits, from lowering cholesterol levels, helping to protect against obesity and chronic disease, and improving bone strength.

Vegan apple cake

Bake this dairy-free apple cake with almonds to fill your cake tin.

SERVES 8 PREP 20 mins

COOK 1 hr 20 mins EASY V

150g dairy-free spread, melted, plus extra for the tin

300ml oat milk

1 tbsp lemon juice

350g self-raising flour, plus 1 tbsp to coat the apples

100g caster sugar

100g light brown soft sugar

1 tsp baking powder

1 tsp almond extract

300g Granny Smith apples, peeled, cored and chopped into 2cm cubes

2 tbsp flaked almonds

1 Rub some of the spread inside a 20cm deep cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Pour the oat milk into a jug, add the lemon juice and leave to stand for 5 mins at room temperature.

2 Put the flour, both sugars and the baking powder in a large bowl, pour over the thickened oat milk mixture and the almond extract, then add the 150g spread and 1/2 tsp salt. Beat everything together using an electric whisk. Tip the apples into a second large bowl, sprinkle over the extra 1 tbsp flour and toss to coat. Fold the apples through the cake batter using a spatula, then spoon the mixture into the prepared tin and sprinkle over the almonds.

3 Bake in the centre of the oven for 1 hr-1 hr 20 mins, or until golden and firm to the touch. Leave to cool for a few minutes in the tin. Serve warm, or turn out onto a wire rack and leave to cool completely. Will keep in an airtight container for up to three days.

GOOD TO KNOW

3 more ways with apples

Celery &

apple salad

Put 200g bulgur wheat in a large bowl and just cover with boiling water. Cover the bowl and leave for 30 mins to absorb the water. Meanwhile, separate the sticks from 1 bunch celery, very finely slice it and roughly chop the leaves. Cut 1 Pink Lady® apple into fine matchsticks and toss in most of the juice from 1 lemon. In a bowl, mix the remaining lemon juice with 4 tbsp olive oil and some seasoning to make a dressing. Gently fluff up the bulgur with a fork. Mix the sliced celery and apple through the bulgur, followed by a handful of toasted hazelnuts, roughly chopped, 1 red chilli, deseeded and chopped, a large handful of pomegranate seeds and a bunch of parsley, mint and tarragon

and toss everything together gently. Scatter with the celery leaves and serve.

PER SERVING (6) 229 kcals fat 10g saturates 1g carbs 30g sugars 5g • fibre 2g • protein 4g • salt 0.1g

Herby roast pork with veg roasties & apple gravy

Heat the oven to 180C/160C fan/gas 4. Cut the rind and fat off a 11/4kg boneless pork leg roasting joint and discard, so that you are left with a lean chunk of meat. Spread with 1 tbsp wholegrain mustard, scatter with 2 tbsp chopped parsley and 2 tbsp thyme, 1 tsp chopped sage, plus a few extra sprigs, and season with black pepper. Place 80g prosciutto slices on top to protect the meat where the fat has been

6 halved small potatoes, 2 red onions, cut into wedges, 12 garlic cloves and 1 small celeriac, peeled and cut into 12 wedges. Scatter with thyme sprigs, then spray again and cover with foil. Roast for 1 hr, then turn the heat up to 220C/200C fan/gas 7. Uncover, spray again and roast for 20 mins more. Meanwhile, make the gravy. Mix 2 tbsp cornflour with 600ml reduced-salt chicken stock to make a wet paste, heat the stock in a pan, stir in the cornflour mixture and cook, stirring, until thickened. Add 1 diced Bramley apple and cook for 5 mins until softened but still holding its shape. Remove the meat from the tin and pour any juices into the gravy. Spray the veg with oil and roast for 20 mins more (while the meat rests) to brown them. Serve with steamed cabbage , and the apple gravy.

418 kcals • fat 11g • saturates 3g • carbs 30g • • protein 50g • salt 1.4g

The Good Food Middle East Awards marked its milestone 15th edition with a spectacular gala at The Ritz Dubai on January 24, 2025. The evening transformed the hotel’s outdoor lawn, where local suppliers showcased their finest produce against the stunning backdrop of Ain Dubai before Samantha Tring’s enchanting performance set the mood for the evening ahead.

This annual ceremony united the region’s most innovative chefs, restaurateurs, and industry visionaries, creating a vibrant celebration. Spanning over 60 categories, the awards provide an authentic, consumer-driven perspective on the region’s most outstanding culinary and hospitality establishments. This unique approach ensures that the awards reflect genuine consumer experiences.

Explore the stars who define the finest experiences within the Middle East.

Nurtured by the Hajar Mountains’ mineral-rich runoff and cool deep-sea currents, Dibba Bay oysters redefine maritime innovation in the Emirates. Cradled in Fujairah’s crystalline waters, these oysters are liquid gems of the Emirates—a delicacy where innovation meets pristine marine ecology. These rapid-growing delicacies mature into plump morsels, their flesh brimming with briny olive notes, hints of sweetness, and a silken, buttery finish.

Chef Sperxos turns every meal into a masterpiece. From sunset beach weddings and yacht parties to corporate gatherings, the team crafts memorable dining experiences. With roots in Mediterranean kitchens and a pulse on Dubai’s vibrant dining scene, Sperxos transforms ordinary moments into extraordinary memories. Each menu is a carefully composed journey, blending local flavours with international techniques, ensuring every bite tells a story of passion, precision, and pure gastronomic delight.

Hafiz Mustafa 1864 is a living testament to Ottoman confectionery artistry, stretching back to Sultan Abdulaziz’s reign. From humble beginnings in a Bahçekapı basement, where Hadji İsmail Hakkı Bey first crafted sugar candies with a dibek stone, to international acclaim with 20 outlets globally, this Turkish treasure has evolved into a global emblem of sweetness. Each bite is a time capsule, blending centuries-old techniques with ingredients sourced from Turkey’s richest terroirs, offering not just desserts, but edible heirlooms of a storied empire.

A pivotal strategic partner in the Middle East’s beverage distribution ecosystem, African & Eastern has over six decades of operational expertise to connect global premium brands with regional markets. The company has meticulously developed a comprehensive distribution network spanning 20 countries, with a specialized focus on hospitality, retail, travel, and duty-free channels.

Thank you to all the sponsors

STRATEGIC PARTNER

THE WINNERS

FINE DINING BRUNCH

ABU DHABI

FINE DINING RESTAURANT

ABU DHABI

STAYCATION EXPERIENCE

ABU DHABI

WINNER WINNER

AFTERNOON TEA

WINNER WINNER

COYA Abu Dhabi

Love Vibe Café

La Petite Maison (LPM)

The St. Regis Saadiyat Island Resort, Abu Dhabi

THE WINNERS

AMERICAS & CARIBBEAN RESTAURANT

BAKED GOODS & PASTRY UAE WINNER WINNER

WINNER WINNER

Toro Toro Home Bakery

ARAB CUISINE

Bait Maryam

Playa Pacha

BEACH CLUB UAE

THE WINNERS

BEST BURGER

WINNER

SMOKD Eatery

BEST CAFÉ

WINNER

Efzin Fresh

BEST COOKING INGREDIENT

WINNER

Casinetto

BEST MIXOLOGIST

THE WINNERS

BEST PIZZERIA

Vasile Dorofeev

BEST SOMMELIER WINNER WINNER

WINNER WINNER

Tayfun Yildiz

BRITISH BREAKFAST

Trattoria by Cinque

The Spaniel

THE WINNERS

BRITISH FOOD AND BEVERAGE BRAND

WINNER

Pret A Manger

BRITISH RESTAURANT

WINNER

Café Gray

BUSINESS LUNCH

WINNER

KATA

THE WINNERS

CASUAL DINING RESTAURANT

WINNER

DIET-FRIENDLY BRAND

EMIRATI RESTAURANT

WINNER Garage

Siraj

Meals on Me

EXPERIENTIAL DINING

WINNER WINNER

Smoki Moto

FAMILY BRUNCH

THE WINNERS

FAVOURITE TAKEAWAY

JW Kitchen

FRENCH RESTAURANT

WINNER WINNER

Pierre’s TT

FUSION DINING RESTAURANT

WINNER WINNER

Joe & The Juice Zenon

THE WINNERS

GREEK RESTAURANT

GASTROPUB & SPORTS BAR WINNER WINNER Ernst Biergarten Tagomago

HISPANIC CUISINE WINNER WINNER

OPA Dubai

HOME & KITCHEN APPLIANCE BRAND

Smeg

THE WINNERS

HOMEGROWN RESTAURANT

INDIAN RESTAURANT

Aprons and Hammers

ITALIAN RESTAURANT WINNER WINNER

WINNER WINNER

Asha’s Restaurant

JAPANESE RESTAURANT

Ronin

Cucina

LADIES NIGHT

THE WINNERS

LEBANESE RESTAURANT

Topgolf

NEW RESTAURANT WINNER WINNER

WINNER WINNER

StreetXO

Babel Dubai

ONLINE FOOD RETAILER

Kibsons

THE WINNERS

PAN ASIAN RESTAURANT

Hong Loong

RESTAURANT CHAIN

WINNER WINNER

Nando’s UAE

SEAFOOD RESTAURANT

WINNER WINNER

POOL LOUNGE

AURA SKYPOOL

Lucky Fish

THE WINNERS

STEAKHOUSE & GRILLS

WINNER

Carna

SUPERMARKET

WINNER Spinneys

SUNDAY ROAST

Toad in the Hole WINNER

WINNER

Pai Thai

THAI RESTAURANT

THE WINNERS

TURKISH RESTAURANT

Bebek Restaurant WINNER

FINE DINING BRUNCH DUBAI

WINNER CÉ LA VI

FINE DINING RESTAURANT DUBAI WINNER

Alaya

THE WINNERS

STAYCATION EXPERIENCE DUBAI

WINNER

Anantara The Palm Dubai Resort

FINE DINING RESTAURANT NORTHERN EMIRATES

1484 by Puro WINNER

FINE DINING RESTAURANT GCC

WINNER

TAKARA

THE WINNERS

CASUAL DINING RESTAURANT GCC WINNER

STAYCATION EXPERIENCE GCC

Café Bateel

Waldorf Astoria Kuwait WINNER

SUSTAINABLE DINING GCC WINNER

LOWE

THE WINNERS

RESTAURANT OF THE YEAR 2024

WINNER

THE PRO CHEF OF THE YEAR 2024

WINNER

Akira Back Dubai

Mohammad Zeeshan

THE WINNERS

BEST DESSERTS

Ladurée

CASUAL BRUNCH

Hawksbill Restaurant

EDITORS’ CHOICE AWARD

Bā - Boldly Asian

STAYCATION EXPERIENCE NORTHERN EMIRATES

The Cove Rotana Resort

TOP-VOTED HOTEL OF THE YEAR

Atlantis The Royal

Hosted at the renowned International Centre for Culinary Arts - ICCA Dubai, the prestigious Pro Chef of the Year competition 2024 witnessed an electrifying clash of GCC-based chefs on October 4, 2024. The prestigious accolade, departing from traditional industry voting, called upon Executive Chefs, Head Chefs, and Chef de Cuisines to showcase their culinary prowess.

Meet our finalists!

Head Chef at TATEL

ALEJANDRO MAESTRO GUOYU CHEN

Head Chef at Demon Duck by Alvin Leung

LORENZO BUCCARINI

Executive Chef at Zenon

SUFYAN ALKEBATA

Head Chef at Ninive Beach

WINNER

MARIO MARTÍNEZ

Head Chef at Leña Dubai

MOHAMMAD ZEESHAN

Executive Chef at Trèsind Dubai

The Pro Chef of the Year 2024 title was decided in a high-stakes mystery box cook-off, sponsored by Spinneys, at the International Centre for Culinary Arts (ICCA) Dubai. On the day of the competition, six talented finalists from some of the region’s top dining venues had just three hours to craft a three-course menu using a selection of unknown ingredients, putting their creativity, technique, and adaptability to the test.

Each chef showcased exceptional skill and artistry, but Zeeshan’s bold creativity and flawless execution secured him the top prize. A distinguished panel of judges, each a respected name in the culinary industry, evaluated the dishes based on innovation, presentation, taste, technique, and time management. The panel featured:

Tiffany Eslick, Creative and Content Manager, Spinneys

Sergio Freitas, Chef Instructor, International Centre for Culinary Arts Dubai

Célia Stoecklin, Executive Chef at Fi’lia and reigning Pro Chef of the Year 2023

Beyond the prestigious title, Chef Mohammad Zeeshan was awarded an exclusive two-night stay at the Machchafushi Island Resort & Spa Maldives, The Centara Collection, complete with flights.

The winner was announced on January 24, 2025, at the Good Food Middle East Awards gala, celebrating the region’s finest culinary talent.

Take a look at the behind-the-scenes action from the Pro Chef of the Year 2024 competition!

lifestyle Gourmet

DUCASSE IN ALULA

Experience an extraordinary culinary journey in AlUla with legendary French chef Alain Ducasse, a globally renowned name with 21 Michelin stars. Set beneath the lush canopy of AlUla’s Oasis, this exclusive pop-up offers a unique fusion of French gastronomy and locally sourced ingredients, creating an unmissable oasis-to-table dining experience available until Ramadan.

Visit ducasse-alula.com.

Celebrate Saudi Founding Day

Saudi Arabia marks its Founding Day on February 22, commemorating the establishment of the First Saudi State in 1727. From Al Khobar to AlUla and Riyadh, here are spectacular dining spots to commemorate this national occasion

TAKARA

Recently crowned Best Fine-Dining Restaurant in the GCC at the Good Food Middle East Awards 2024, TAKARA is marking Saudi National Day with an exclusive treat from February 20th to 22nd. Guests will have the opportunity to indulge in a special Green Matcha Tiramisu, made with 100% pure Belgian chocolate, espresso-soaked ladyfingers, and lightly sweetened hand-whipped mascarpone cream—a dessert crafted to perfection for this celebratory occasion.

Contact +966 50 383 0505.

AQUA LOUNGE, THE HOTEL GALLERIA JEDDAH, CURIO COLLECTION BY HILTON

Indulge in an extensive spread of Saudi delicacies, accompanied by refreshing beverages and a lively atmosphere. Showcasing the nation’s rich heritage, special entertainment for little ones and traditional dance performances, will bring centuries of cultural pride to life on this special occasion.

February 22 from 7-10pm at SAR199 per person. Contact +966535962414 or +966124222555.

TAMA, OUR HABITAS

Rooted in the philosophy of being present, Tama reflects the essence of connection and community. Ingredients are sourced from nearby farms, ensuring fresh, seasonal flavours in every dish. From house-baked bread with local jams and ginger honey to nourishing vegan bowls and moringa ribeye, the menu celebrates the richness of AlUla’s surroundings. To finish, indulge in decadent desserts like sticky date cake or traditional Umm Ali, infused with the sweet flavours of the oasis.

Visit ourhabitas.com/alula/dining.

MARITIME, THE JEDDAH EDITION

Maritime Sunsets, an elevated evening brunch at The Jeddah EDITION’s signature restaurant, blends contemporary FrenchAsian cuisine with an array of seasonal and international favourites. Guests can savour an indulgent spread of appetisers, salads, cold cuts, main courses, and an assortment of pastries and desserts.

Every Friday from 4-8pm at SAR 288 per person. Visit https:// www.editionhotels.com/jeddah/restaurants-and-bars/maritime

ZIBA

The venue presents a special culinary experience from February 20th to 22nd. Indulge in Marinated Lamb Shoulder, slow-cooked for nine hours with Persian spices, served alongside fragrant Persian Pulao (Crispy Tachin Rice). Upon arrival, guests will be welcomed with complimentary Qahwa coffee, and the meal will conclude with an exquisite Ajwa Cake, crafted from the finest Saudi dates.

Contact +966 50 686 0505.

PRIMA CLASSE, THE CHEDI HEGRA

Located within The Chedi Hegra, AlUla’s newest luxury retreat set amid Saudi Arabia’s first UNESCO World Heritage Site, Prima Classe transports guests to the golden age of luxury train travel. This sophisticated bar, bistro, and café blends opulent interiors with exceptional service, offering a refined dining experience. As the evening unfolds, it transforms into an elegant Golden Hour Lounge—perfect for unwinding over exquisite cuisine and conversation.

Visit ghmhotels.com/en/the-chedi-hegra/dining/primaclasse-restaurant.

Magnificent Marbella

Discover the enchanting Puente Romano Beach Resort, a lavish Andalusian playground where travellers meet amid botanical gardens, on the tennis court, and at chic Mediterranean restaurants and bars that pulse with understated Mediterranean allure

Marbella had been a sundrenched daydream, long before I could transform fantasy into reality. As my 35th birthday approached, I was determined to tick off this destination from my bucket list, selecting Puente Romano Beach Resort for a celebratory escape with the family. I was immediately struck by the reimagined Andalusian village setting as we drove into the resort – a 45-minute drive from Malaga-Costa del Sol Airport. The pristine, whitewashed buildings, each named after local towns, create an architectural narrative, where soft curves and clean lines transform the traditional setting into a contemporary landscape.

Nestled along the stunning Costa del Sol, Puente Romano Beach Resort is a destination that effortlessly blends

historic charm with modern luxury. A stone’s throw away from the beach, this resort transports guests into a world far removed from daily routines. The pristine sands and lapping waves create an immediate sense of escape, while the resort’s botanical gardens invite you to explore over 400 plant species from various continents. Winding paths meander through this lush landscape, creating a picturesque setting that feels exotic and intimate. Temperature-controlled pools are strategically placed throughout the resort, offering perfect spots for leisurely swimming and sun-soaked relaxation. For the more active traveller, the renowned tennis club beckons - a venue that has hosted official ATP, WTA, Fed Cup, and Davis Cup Tournaments.

Families will find a paradise of their own here. La Casita Kids Club, housed in a dedicated villa, provides a comprehensive childcare experience complete with a pool, cinema, immersive escape room, and tutoring services if required. Meanwhile, the Teen Spirit Lounge offers a refined zone for older children, with sushi classes and DJ sessions ensuring entertainment for every age group. Wellness takes centre stage at the Six Senses Spa - a haven for the adults while kids are at playcomplemented by an upscale Health and Fitness Centre and a specialized Pilates studio.

Boasting world-class amenities and a constellation of globally acclaimed restaurants, Puente Romano curates a self-contained retreat, rendering any desire to venture beyond its borders.

THE SUITE

The open-plan design of the Junior Suite merges sleeping and lounge areas, crowned by a private terrace that serves as your viewpoint over lush gardens and the pool. A gentle Mediterranean breeze gracing you often. A palette of cool greys

Kids club

and crisp whites make up the space. The marble bathroom, a sanctuary in itself, boasts twin vanities and a rainfall shower. As day fades to night, sink into sumptuous bedding, while stateof-the-art amenities like the 55-inch flat-screen and Illy coffee machine stand ready to cater to your every whim. Here, in this thoughtfully crafted space for up to three, every detail from the hand-picked Natura Bissé toiletries to the traditional ceramic touches tells a story of Andalusian charm. Other accommodation options include a Garden Suite with a kitchen, Royal and Imperial Suites with sea views, and three private villas, complete with a pool and butler services, including catering and barbecue (on request).

DINE AROUND

With an impressive array of over 20 gastronomic venues, this epicurean hub is home to the Peruvian-inspired heights of COYA to the sun-kissed sands of Chiringuito. The timeless elegance of Cipriani, the innovative Nobu, and the legendary Sea Grill, all offer a reason to write home. At the heart of this gastronomic ethos lies a profound commitment to sustainability and quality. The resort’s zero-kilometer market garden stands as a testament to this philosophy, supplying kitchens with an abundance of organic, seasonal produce that whispers of Andalusian soil. This approach extends to carefully sourced meats, freshly caught seafood, and artisanal delicacies - each ingredient telling a story of provenance.

The stunning Cipriani Marbella is the spot for formal white-linen tablecloth dining complemented by a chic nautical aesthetic. Brown leather chairs, wooden interiors with polished steel finishes,

and a stunning terrace overlook the hotel gardens and swans in the distance, as you tuck into carpaccio, freshly baked Margherita, divine pasta, and the crowd-favourite Veal Piccatine. A meal at this Italian institution isn’t complete without the irresistible Cipriani meringue cake.

The airy Sea Grill hosts breakfast, with a widespread buffet featuring everything from eggs to meat carvings, a pancake and waffle station, cheese and dips corner, an extensive selection

of exotic fresh fruit, bread varieties, and traditional specialities including a Spanish tortilla and Pan con tomate (bread with tomatoes). Once you fill your plate, head to the serene terrace and enjoy the sound of the waves. For lunch, the sun shines bright on Sea Grill, making it a popular afternoon spot welcoming non-hotel guests too. The menu features must-try items including one of our favourites, Prawns Pil Pil, in a moreish tomato garlic marinade. The Sardine espeto (skewered sardines) is

Cipriani

COYA

La Plaza

native to Málaga and another highly commended dish brimming with fresh flavours from the sea. The Galician beef tenderloin and Milk-fed lamb shoulder offer the perfect bite of tender, juicy meat if you’re looking to break up your meal with substantial turf.

Dinner at the 50-year-old Andalucian tavern, El Pimpi, brings forth traditional vibes, seasonal cuisine, and the sounds of Spanish guitar music. Dive into a plate of sautéed clams in oloroso sherry, in addition to Iberian ham and aged cheese fried rolls for a warm, comforting start to the meal. Another notable dish is the tender Baby lamb chops, perfectly complemented with a side of fries. The local Málaga baby goat shoulder is a stand-out dish for mains, brimming with robust flavours. There’s only one way to

end your meal, the decadent Aged cheesecake with yoghurt ice cream and tart cherries. This indulgent treat is perfect for two to share.

Lunch by the seaside should be on your cards for the ultimate relaxing dining experience. Chiringuito ticks all the boxes for a seafood feast while you unwind with chill beats by the DJ. Highlights from the menu include the crisp fried calamari and divine Pil pil prawns (like me, you may find yourself ordering this at most venues). The Seafood paella caught our eye while it was being served nearby, but we couldn’t pass on the chance to order the fresh catch of the day. If Garrucha and Big Scarlet prawns are in season, look no further for incredibly fresh, sweet juicy crustaceans. Children can order their very own plate of fish and chips.

STEP OUTSIDE

Nestled between mountains and sea, Puente Romano unfolds as a labyrinthine resort where discovery is part of the experience. Its strategically placed beach path and proximity to luxury boutiques make it ideal for coastal elegance and convenience. The two signature golf courses located nearby —Marbella Golf Club and El Higueral— offer breathtaking panoramas of Gibraltar and the Benahavis mountains, transforming each round into a visual and sporting masterpiece.

GETTING THERE

Emirates offers flights from Dubai to Malaga, with a stopover in Madrid. Round-trip fares from AED4,000.

BOOK

YOUR STAY

The Junior Suite is available from €530 (approximately AED2,000) per night. Visit puenteromano.com for more information.

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BY HILTON DUBAI – JBR, WORTH AED600!

Fabulous prizes, from dining vouchers to gourmet goodies, up for grabs

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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.