BBC Good Food Magazine June 22 by Immediate Media Company London Ltd.

June 2022

76 recipes

Britain’s biggest-selling food magazine

June 2022 Sicilian-style fennel salad • Spiced yogurt barbcue chicken • Next level ring doughnuts

Party time

l ia c e p s y a d li o h k n a b e e Jubil

• Nadiya Hussain’s celebration strawberry lemonade cake • Bring-a-dish chicken shawarma salad • Spiced harissa lamb pasties

Easiest ever 30-minute meals FAMILY LUNCH OUTDOORS £5.75

Father’s Day

Rick and Jack Stein’s BBQ beef menu

COOK SMART

21 ways to save money on your food bills

 Planning ahead  Budgeting  Ingredient swaps  Leftovers  Shopping tips

Welcome to

free with this issue

Summer

Healthy Diet Plan eat well, feel great your 7-day Summer Diet Plan EXCLUSIVE with

June 2022

This month’s issue comes with a BONUS 24-page Summer Healthy Diet Plan – your seven-day guide to help you achieve your weight lossgoals, improve your mood and boost energy levels. Find out more at bbcgoodfood.com/health/ healthy-diet-plan

of This month, we kick off our celebration of summer cooking: eating outdoors, enjoying street parties, firing up the barbecue, hosting picnics in the park and trying recipes inspired by our holidays. Tune into our summer BBC Good Food podcasts with Tom Kerridge, see our lively new videos on bbcgoodfood.com and share your sunny dishes with us using #GFLetsCookTogether in our Facebook group and on other social channels – we’ll feature the best photos on our Your Good Food page (see this month’s on p20).

June

n this month’s interview with his son Jack on page 66, Rick Stein says: ‘When people are sitting down together and sharing an eating experience, they’re likely to be optimistic about everything.’ We couldn’t agree more: add a little sunshine and relaxed food designed for sharing, and the atmosphere becomes even more positive. If you give our Jubilee party menu a whirl, let us know what lively conversations are started over the tear-and-share loaf and chicken shawarma salad during this Summer of Good Food (find all recipes from page 27). We’re looking forward to seeing you at the BBC Good Food Show Summer at NEC Birmingham from 16-19 June. Shop, sample and meet BBC chefs and our team. Find out more and book your tickets at bbcgoodfoodshow.com.

Christine Hayes, editor-in-chief christine.hayes@immediate.co.uk @bbcgoodfood

Star contributors RICK & JACK STEIN The father-and-son duo discuss their close bond forged over food, plus Jack shares his ultimate Father’s Day menu (p66).

NADIYA HUSSAIN Nadiya’s cover star cake is a reason to be cheerful this month. Read about her experience of baking for the Queen on page 22.

VUYELO NDLOVU Make the most of seasonal, summery flavours with Vuyelo’s refreshing spritz recipes – ideal for garden parties (p132).

JOANNA BLYTHMAN Delve into the causes behind the rise in the cost of living, plus learn how to reduce your food and energy bills (p112).

WE ARE COOK THE COVER p24

Subscribe to and get 12 issues for £49.99 plus a food processor Turn to page 38

RECIPE

Nadiya Hussain PHOTOGRAPH

Louise Hagger FOOD STYLIST

Katie Marshall STYLIST

For subscription queries, please call 03330 162 124 or visit buysubscriptions.com/help

Agathé Gits

SHOOT DIRECTOR

Ben Curtis

JUNE 2022 bbcgoodfood.com 3

140 Extraordinary Years of Maldon Salt Add a pinch of Maldon Salt to your celebrations

maldonsalt.com Photography: David Loftus Recipe creation: Libby Silbermann

@maldonsalt

Inside JUNE 2022 LET’S COOK TOGETHER

WEEKEND

1 INGREDIENT, 3 WAYS

NEW WAYS FOR SUNDAYS

GOOD FOOD PODCAST

SEASONAL

This is where readers get involved, sharing recipes, tips and more, including posh picnic nibbles and new ways to use seasonal fennel

COVER STORY 22 27

FIT FOR A QUEEN

Make Nadiya Hussain’s strawberry lemonade cake to celebrate the Jubilee GET THE PARTY STARTED

More ideas for this month’s long bank holiday weekend, including a shareable tomato galette and harissa lamb pasties, ideal for street parties

EASY

MIDWEEK

104

32 105

Quick dinners for busy days

FAMILY

PACK A PICNIC

FAMILY MATTERS

KIDS’ KITCHEN

Recipes for sunny days out or enjoying in the garden Get the little ones to help cook a Father’s Day meal This month, how to properly weigh and measure

ANYTIME

BBC CHEF

CLOSE CONNECTIONS

USE YOUR LEFTOVERS

Rick Stein and his son Jack discuss their close bond

5 HEALTHY IDEAS

MY FAVOURITE DISH

Chef Tomas Lidakevicius’s cepelinai – Lithuanian potato dumplings

JOANNA BLYTHMAN

113

21 WAYS TO SAVE

116

COOKBOOK CHALLENGE

117

BOOKS FOR COOKS

125

HEALTH

Make the most of freshly harvested cucumbers, chard and raspberries

A look at why we’re paying more at the supermarket Chef and food writer Claire Thomson’s clever guide to stretching your budget is part of our new Cook Smart series Editor Keith Kendrick on Ammu by Asma Khan A round-up of this month’s best cookbooks BEST BUYS

Garden-friendly tableware and serving solutions, plus food must-buys for June

COOKING SKILLS

Turn the surplus from June’s recipes into new meals

NEWS

Host Tom Kerridge shares a crowd-pleasing salmon idea from our podcast series

112

119

Megan McKenna’s gluten-free jam & coconut cake

Fire up the barbecue with Melissa Thompson’s grilled chicken menu for six

OPINION

30-MINUTE MEALS

Food writer Jane Dunn’s summery desserts

KNOW YOUR STUFF

Expert cooking tips and kitchen know-how, plus next level ring doughnuts and summery spritz ideas

Healthy foods to eat on a budget, plus a refreshing hibiscus iced tea Speedy lunches and dinners using pantry staple pasta

18 JUNE 2022 bbcgoodfood.com 5

EVERY ISSUE 9 38 74 103 146

Why you can trust

RECIPE INDEX Where to find

all the recipes in this issue SUBSCRIBER CLUB Find out about special offers

BBC Good Food is the UK’s No 1 food lifestyle media brand. We are passionate about food and cooking. While recipes are at the heart of what we do, we are committed to helping you have the best food experience you can, whether you’re shopping for food, in your kitchen or eating out in the UK or abroad. This is what we promise:

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Download for exclusive recipes NEXT MONTH What’s coming up in our July issue LAST BITE

Icelandic fish gratin

Biggest and best We’re proud to be Britain’s biggest-selling food magazine and the UK’s No 1 food website, bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, outspoken columnists – are experts in their fields. Meet us at the UK’s biggest food shows (visit bbcgoodfoodshow.com for dates and details). Our best-selling cookbooks feature our trusted recipes – you’ll find these in bookshops.

68 READER OFFERS • Save 20% on Stellar stainless steel tri-ply frying pans, p44 • Join the Good Food Cheese Club in partnership with cheesegeek, p88 • Get a discount on a mixed case of wines from Laithwaites, p108 • Book the ultimate palaces tour with insider Robert Hardman, p124 • Buy two Callistemon trees this summer from YouGarden, p130 • Save on a complete blueberry growing kit, p144

Recipes for everyone There are at least 70 recipes in every issue – that’s more than any other food magazine in Britain. We always include quick, easy dishes, ideas for relaxed entertaining and more challenging recipes for when you want to take your skills up a notch. Look out for our many easy recipes.

GENERAL ENQUIRIES

020 7150 5865 (Mon-Fri 9.30am-5.30pm) goodfood@immediate.co.uk BBC Good Food, Immediate Media, 44 Brook Green, Hammersmith, London W6 7BT

Families and children Families can need help to create harmonious mealtimes, so we address this by flagging up ‘family’ recipes. We encourage children and teenagers to get cooking with recipes that help them to learn new skills. Find out more at bbcgoodfood.com/family-kids.

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For tickets: 0844 581 1363 For show enquiries: 020 3405 4286 bbcgoodfoodshow.com

Ethical We care about the food we eat, the people who produce it and the effect this has on the world. In our Test Kitchen, we use humanely reared British meats, high-welfare chicken and eggs and sustainable fish whenever possible. We aim to help you avoid food waste, with advice on using leftovers. Healthy eating Every recipe is analysed by our BANT-registered nutritionist, so you can be informed when you choose what to eat. We flag up vegetarian, vegan and gluten-free recipes. Find out more about our health philosophy on page 145.

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Tested and trusted All our recipes are thoroughly tested by experts to ensure they’ll work for you. We put our gadgets through a rigorous testing process and carry out our taste tests fairly. Our restaurant and travel recommendations have all been tried by one of us.

At Immediate Media, publishers of BBC Good Food, we respect and value differences. We understand that when people from different backgrounds and with different points of view work together, we can create the most value for our readers, our people and society. We always strive to be inclusive, but we need to do better. We have been taking time to listen and understand how we can make positive changes, and how we can better support and increase diversity across all our brands. We continue to work on a comprehensive plan to create and drive authentic change.

Eating like a local One of the joys of travel – both in the UK and overseas – is discovering great food. Our features are written from an insider perspective by on-the-ground writers and food and travel journalists. Independent and respected As you’d expect from a BBC brand, we are impartial and independent, so you can trust our advice and recommendations on everything from restaurants and wine to kitchen gadgets and more. We encourage your input on your local finds, and appreciate your feedback on our recommendations. Food is our passion and pleasure We take food seriously, but we also believe it’s a pleasure to be enjoyed, whether cooking for the family, trying an unfamiliar ingredient, buying new products or eating out. We share our food discoveries and adventures with you – and love you to share the same with us on Facebook, Twitter, Instagram and Snapchat.

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Our cows have smaller footprints PHIL, OWNER, BICKFIELD FARM, CHEW VALLEY

Bickfield Farm are cutting their energy usage by 30% after we provided the funds needed to build a new energy-efficient milking parlour, saving money and increasing productivity.

By the side of business

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in a Caribbean Paradise Scattered across seven idyllic Caribbean islands are 16 breath-taking Sandals resorts, offering an unforgettable all-inclusive experience. Picture yourself strolling hand-in-hand along a pristine white-sand beach, the crystal clear waters lapping at your feet. You can spend your day floating in an infinity pool, sipping on creatively crafted cocktails, and spend your evenings indulging in mouth-watering gourmet cuisine. From freshly rolled sushi at Soy, to Filet Mignon steak cooked to perfection at Butch’s Chophouse, we serve cuisine to please even the toughest foodie. Here at Sandals Resorts we’ve been exceeding expectations for the past 40 years and have perfected the all-inclusive holiday.

index

make it, snap it, post it We’ll share the best on Twitter and Instagram

SIDES, SOUPS & EXTRAS

@bbcgoodfood #bbcgoodfood

Chargrilled butter cabbage 86 Cheese & herb jacket topper 76 Coronation chickpea sandwich filler 55 Easy mayonnaise 92 Fennel & pancetta minestrone 18 Fennel gratin 18 Glazed carrots with tarragon & chives 70 Griddled asparagus 92 Khosha chorchori (fried vegetable skins) 116 Masala potato puffs 14 Pork & sundried tomato sausage rolls 54 Quick pickled red cabbage 77 Roast potatoes 70 Tomato, onion & parsley salad 86 Warm runner beans 70

INSTANT

RECIPE FINDER

BREAKFAST & BRUNCH Carrot cake overnight oats 61 Chocolate overnight oats 61 Microwave scrambled eggs 59 Nutty apple overnight oats 61 Smoky bubble & squeak brunch 76 Totally tropical overnight oats 61

MEAT

Aubergine, chilli & bacon pasta 75 Barbecued ribs of beef with béarnaise sauce 68 Cepelinai (meat & potato dumplings) 105 Pork & fennel burgers with fennel slaw 18 Sausage & butternut squash shells 75 Spiced harissa lamb pasties 36

POULTRY

Bring-a-dish chicken shawarma salad 30 Spiced yogurt barbecue chicken 86 Turkey, strawberry & avocado salad 47

FISH & SEAFOOD Broccoli pasta salad with salmon & sunflower seeds 75 Fish gratin with vegetables & prawns (Gratíneraður fiskur með grænmeti og rækjum) 146

RECIPE KEY

Vegan

Vegetarian

COCKTAILS & DRINKS

Hazelnut-crusted salmon with crushed potatoes 45 One-pan fennel & orange baked fish 76 Pasta with salmon & peas 77 Quick fishcakes 92 Sardine pasta with crunchy parsley crumbs 75 Slow-roast salmon with potato salad & dill & mustard in this issue mayonnaise 92

76 recipes

VEGETARIAN MAINS Broken lasagne with courgette, pea & mint 44 Caprese sandwich 56 Chard spanakopita 98 Cucumber soup 98 Easy tomato risotto 64 Lazy summer pasta 75 Light summer tofu curry 44 Mexican street corn soup 48 Sicilian-style fennel salad 18 Simple tomato tarts 76 Spinach & ricotta ravioli 126 Tomato galette 32 Vegan shawarma salad 30 Veggie shawarma salad 30

Balanced

Low cal

Low fat

Gluten free

Aperitif spritz 133 Elderflower spritz 133 Iced hibiscus tea 73 Jal jeera 14 No-alcohol granadilla passion fruit spritz 132 Pink gin spritz 132 Strawberry lemonade 57

BAKING & DESSERTS

Apple flapjack squares 56 Black olive & parmesan crown 29 Brown sugar pavlova with fruit 82 Cheesy cornbread 63 Chocolate sandwich cookie ice cream cupcakes 82 Eton mess station 92 Goat’s cheese & tomato crown 29 Jam & coconut cake 51 Lemon curd cheesecakes 82 MAKE OUR COVER RECIPE Nadiya’s strawberry lemonade cake 24 Next level ring doughnuts 128 Olive, cherry tomato & feta focaccia 14 Pistachio, rose & honey cakes 34 Prosciutto & pesto crown 29 Raspberry cake 99 Rum-glazed grilled pineapple with lime crème fraîche 87 Sticky red onion & thyme crown with whipped goat’s cheese 28

Suitable for freezing

This magazine is published by Immediate Media Company Limited under licence from BBC Studios © Immediate Media Company Limited, 2020. BBC Good Food provides trusted, independent advice and information that has been gathered without fear or favour. When receiving assistance or sample products from suppliers, we ensure that our editorial integrity and independence are not compromised by never offering anything in return, such as positive coverage, and by including a brief credit where appropriate. We make every effort to ensure the accuracy of the prices displayed in BBC Good Food. However, they can change after we go to print. Please check with the appropriate retailer for full details. Printed by Walstead Bicester in the UK. Text paper Novapress, supplied by StoraEnso from Veitsiluoto Mill in Finland. Immediate Media is working to ensure that all of its paper is sourced from well-managed forests. This magazine is printed on Forest Stewardship Council® (FSC®) certified paper. This magazine can be recycled, for use in newspapers and packaging. We abide by IPSO’s rules and regulations. To give feedback about our magazines, visit bbcgoodfood.com, email goodfoodmagazine@immediate.co.uk or write to Christine Hayes, Immediate Media Company Limited, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT.

BBC Good Food magazine is available in both audio and electronic formats from National Talking Newspapers and Magazines. For more information, please contact National Talking Newspapers and Magazines, National Recording Centre, Heathfield, East Sussex TN21 8DB; email info@tnauk.org.uk; or call 01435 866102. If you are enquiring on behalf of someone who has trouble with their sight, please consult them first.

JUNE 2022 bbcgoodfood.com 9

Discover that Island feeling An Island holiday is closer than you think. Escape close to home in a place that feels worlds away. #ThatIslandFeeling *Please check our latest travel guidance before booking.

visitguernsey.com

Get involved in our community and share your recipes, stories and feedback. Plus, our seven-day meal planner makes it easy to decide what to cook

For a picnic, try reader Krati’s masala potato puffs or an olive, tomato & feta focaccia from our bread expert Barney (p14)

JUNE 2022 bbcgoodfood.com 11

What would you take to a

POSH PICNIC?

Each month, a member of the food team and one of our readers swap recipes for a special event photographs CLARE WINFIELD

GF COOKERY TEAM’S BARNEY

Olive, cherry tomato & feta focaccia, p14 I spend a lot of time in west Wales, where there are some breathtaking spots to picnic, but they all involve much more of a hike than carrying a basket or cool box will allow. My solution is this recipe – it’s homemade and far more special than a bag of crisps with a sandwich, but still transportable enough to be wrapped tightly and slipped into a rucksack. Packed with all the main ingredients from a Greek salad, it’s a meal in itself, but you can dress it up on location with some sliced ham, charcuterie or a pot of your favourite dip. Barney Desmazery, skills & shows editor

12 bbcgoodfood.com JUNE 2022

GF READER KRATI

Masala potato puffs & jal jeera (spiced lemonade), p14 These recipes are a taste of the flavours of my childhood. Born and raised in India, we’d pick up puffs like these from our local bakery for family outings. I love how effortless they are, but they still pack in so much flavour. They can be totally made ahead and they’re easy to pack, making them perfect for a picnic. No al fresco eating occasion would be complete without jal jeera, either – a popular nonalcoholic summer drink in India. It’s refreshing and simple to put together. The sweet and tangy flavours pair extremely well with pretty much anything and everything. Krati Agarwal, Netherlands

JUNE 2022 bbcgoodfood.com 13

You can make this without the olives, tomatoes and feta for a very reliable plain focaccia – great for making a big muffuletta-style sandwich to take to a picnic. SERVES 8 PREP 30 mins plus 1 hr 35 mins proving COOK 30 mins EASY V

500g strong bread flour, plus extra for dusting 7g sachet fast-action dried yeast 5 tbsp olive oil, plus extra for the tin 200g cherry tomatoes, halved (a mixture of colours looks nice) small bunch of oregano, leaves picked, or use 1 tsp dried oregano 150g kalamata olives, pitted 100g feta, crumbled

Masala potato puffs Try adding peas or small cubes of fried paneer or halloumi to the potato filling. MAKES 12 PREP 30 mins plus cooling COOK 45 mins EASY V

2 x 320g sheets puff pastry, each cut into 6 squares 1 egg, beaten sesame seeds, for sprinkling For the filling 1kg baking potatoes, peeled and cut into large chunks 6 spring onions, thinly sliced 1 green chilli, chopped small bunch of coriander, finely chopped ½ tsp red chilli powder 1 tsp each ground coriander and garam masala 2 tbsp olive oil

1 First, make the filling. Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 15 mins until tender. Drain, then crush roughly using a fork. Leave to cool, then stir in the rest of the filling ingredients and season well. Can be made up to three days in advance and kept covered and chilled. 2 Heat the oven to 200C/180C fan/ gas 6 and line a baking tray with

14 bbcgoodfood.com JUNE 2022

1 Tip the flour into a large bowl with the yeast and 2 tsp salt, and mix together. Add 2 tbsp of the olive oil, then slowly pour in 350ml lukewarm water, continuing to mix until you have a slightly sticky dough. Tip the dough out onto a lightly floured work surface, scraping around the sides of the bowl. Knead for 5-10 mins until the dough is soft and less sticky, then put in a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size. 2 Generously oil a shallow rectangular baking tin (ours was 20 x 30cm). Tip in the dough, then use your hands to stretch it out until it reaches the corners of the tin. Cover with a clean tea towel and leave to prove for a further 35-45 mins. Meanwhile, tip the tomatoes into a bowl, season, add

the oregano and drizzle with 1 tbsp olive oil. Toss together and set aside. 3 Heat the oven to 220C/200C fan/ gas 7. Press the tomato halves evenly into the into the dough, then do the same with the olives. Crumble over the feta, then lightly press everything down again using your fingertips. Drizzle with 1 tbsp olive oil and scatter with sea salt, then bake for 25-30 mins until deep golden and puffed up. While the bread is still hot, drizzle over the remaining 1 tbsp olive oil. Leave to cool completely in the tin, then slice. You can wrap it in the tin to take on a picnic, or wrap individual squares. Will keep wrapped, or in an airtight container, for up to two days.

baking parchment. Put the pastry squares on the tray and working with them one at a time, spoon three or four teaspoonfuls of the potato filling onto one corner. Brush the exposed edges with some beaten egg, then fold the other corner over the filling to enclose it and make a triangle. Press the edges together and seal by pressing again using a fork. Repeat the process to make 12 potato puffs. Brush with more of the beaten egg and sprinkle with sesame seeds. Can be assembled a day ahead and kept chilled overnight. Bake for 20-25 mins until golden and puffed up, then transfer to a wire rack and cool for 10-15 mins before serving, or cool completely to pack for a picnic. Once cooled, will keep chilled in an airtight container for two days.

25-30 mint leaves or use 1 tbsp dried mint 2 unwaxed lemons, zested and juiced 15g peeled fresh ginger 1½ tsp ginger syrup from a jar of stem ginger 1 tsp black salt (optional) 500ml soda water, or use cold water ice cubes, to serve

PER SERVING 298 kcals • fat 17g • saturates 7g • carbs 30g • sugars 2g • fibre 3g • protein 5g • salt 0.5g

Jal jeera If you prefer it sweeter, try adding honey or maple or agave syrup. SERVES 6 PREP 10 mins COOK 1 min EASY V

2 tbsp cumin seeds ½ tsp black peppercorns

ABOUT BARNEY Barney is Good Food’s skills & shows editor. He has worked as a chef in London, France and Australia, and has led our popular online workshops in making bread. barney_ desmazery

PER SERVING 366 kcals • fat 14g • saturates 4g • carbs 49g • sugars 2g • fibre 3g • protein 11g • salt 2.2g

1 Toast the cumin seeds in a dry pan over a low heat for a few seconds until slightly browned. Coarsely crush using a pestle and mortar or blender. Spoon 1 tsp into a small dish and set aside. Grind the peppercorns together with the remaining toasted cumin seeds, the mint, lemon juice and fresh ginger using the pestle and mortar until you have a pesto-like paste. 2 Scrape the paste into a jug along with the lemon zest and ginger syrup and black salt, if using. Top up with 500ml soda or still water, then taste. Add more water if you like. Serve over ice, garnished with the reserved cumin seeds. GOOD TO KNOW vegan • low fat • gluten free PER SERVING 13 kcals • fat 1g • saturates 0.1g • carbs 0.5g • sugars 0.3g • fibre 0.7g • protein 0.8g • salt 0.8g

ABOUT KRATI Krati is a food and lifestyle photographer and stylist. Born in India, she has since lived in the UK and Netherlands. She now shares her favourite recipes on her website, alongside interiors projects and adventures in travelling. kratiagarwal.com

& Would you like to submit a recipe for a future issue? Join the BBC Good Food Together group on Facebook for details of each month’s theme.

Shoot director RACHEL BAYLY | Food stylist ESTHER CLARK | Stylist FAYE WEARS

Olive, cherry tomato & feta focaccia

A QUICK BITE.

A TASTE SENSATION. GRUYERE.COM

Follow our

7-DAY MEAL PLAN During busy weeks, you may feel you don’t have enough time to think about what you’re going to cook every night. However, setting aside an hour to plan a menu and shopping list at the start of the week will save you lots of time, and cuts down on food waste.

M O N DAY

We share some of the recipes we’re excited to cook from this issue and on bbcgoodfood.com

Get ahead for the week

Meat-free dinner

Garden drink

Coconut & squash dhansak

Strawberry lemonade

Spiced harissa lamb pasties

FIND IT ONLINE

PAGE 57

PAGE 36

Hearty and healthy, this makes a lovely weeknight dinner.

Enjoy this refreshing lemonade after school in the garden.

T U E S DAY

Perfect for a party or lunches throughout the week.

Sicilian-style fennel salad

Lunch

After-school treat

PAGE 18

Apple flapjack squares

W E D N E S DAY

Quick, easy and full of flavour – perfect for a weekday lunch

Speedy supper Broken lasagne with courgette, pea & mint

PAGE 56

PAGE 44

Keep the kids happy with these simple, sweet bites.

Get a delicious dinner on the table in under 30 minutes.

Healthy cuppa

Light lunch

Iced hibiscus tea

Orzo & tomato soup

PAGE 73

FIND IT ONLINE

Spiced yogurt barbecue chicken

Switch up your usual brew with a cooling, low-sugar drink.

This low-calorie soup is a great option for a healthy lunch.

Fire up the barbecue for this meal.

16 bbcgoodfood.com JUNE 2022

Al fresco dinner PAGE 86

Picnic lunch

Dinner

Kale smoothie

Caprese sandwich

Light summer tofu curry

FIND IT ONLINE

PAGE 56

PAGE 44

Give yourself a dose of vitamin C in the morning.

These veggie sarnies are great for picnics or lunch in the garden.

Packed with fresh flavours, this bowlful of goodness is an ideal midweek meal.

Lunch

Cocktails

F R I DAY

T H U RS DAY

Breakfast

A quick loaf Easy soda bread FIND IT ONLINE

SAT U R DAY

Not all bread has to take hours to make – this easy soda bread requires no kneading or proving.

Turkey, strawberry & avocado salad

Aperitif spritz

PAGE 47

Kick off the weekend with this prosecco-based drink.

This lunchtime salad comes together quickly.

PAGE 133

Sharing dish

Dinner

Weekend bake

Sticky red onion & thyme crown with whipped goat’s cheese

Bring-a-dish chicken shawarma salad

Nadiya’s strawberry lemonade cake

PAGE 28

PAGE 30

PAGE 24

This hearty salad will please the whole family.

Celebrate the Queen’s Platinum Jubilee with Nadiya’s special bake.

SU N DAY

Make this tear-and-share bread for a weekend gathering.

Breakfast Baked green eggs

Cook with the kids

FIND IT ONLINE

Easy tomato risotto

PAGE 34

Make Sunday extra-special with a tasty breakfast.

PAGE 64

Bake these pretty cakes for an elegant Jubilee afternoon tea.

Help kids learn how to weigh and measure with this recipe.

Party pudding Pistachio, rose & honey cakes

JUNE 2022 bbcgoodfood.com 17

June’s veg box star

FENNEL

Serve this vibrant salad as a light supper or side dish and showcase the unique flavour of this underrated veg recipe SAMUEL GOLDSMITH photograph MOWIE KAY

SERVES 2 as a main or 4 as a side PREP 10 mins NO COOK EASY V

1 small red onion, halved and finely sliced 75g pitted black olives, halved 2 tsp extra virgin olive oil

2 Drizzle over the olive oil and gently toss the salad. Spoon onto a serving platter and season with salt and a grinding of black pepper to serve.

1-2 fennel bulbs, finely sliced 3 oranges, peeled and cut into rounds

1 Combine the fennel, orange slices, red onion slices and black olives in a bowl.

GOOD TO KNOW vegan • healthy • low fat • folate • fibre • vit c • 2 of 5-a-day • gluten free PER SERVING 130 kcals • fat 7g • saturates 1g • carbs 11g • sugars 10g • fibre 6g • protein 2g • salt 0.6g

Sicilian-style fennel salad

M O R E WAYS W I T H F E N N E L Ideas from the food team

...and from our readers

Fennel & pancetta minestrone Fry 77g lardons in a dry frying pan for 7-10 mins until the oils are released. Add a small bunch of spring onions, finely sliced. Cook for 5 mins until soft. Add 1 crushed garlic clove, 1 tsp fennel seeds, 2 fennel bulbs, halved and sliced, 1 litre low-salt chicken stock and 500ml water. Simmer for 5 mins. Tip in 100g macaroni. Bring to the boil. Cook for 2 mins less than pack instructions. Add 100g frozen peas. Cook for 2 mins. Season. Top with pesto and fennel fronds.

‘I make salad with fennel, apples and smoked mackerel, dressed with lemon juice, oil and horseradish.’ Maria Rosa Piccioni, Norfolk

Pork & fennel burgers with slaw Heat the oven to 200C/ 180C fan/gas 6. Squeeze the meat from 8 pork sausages. Zest and juice 1 lemon. Stir 1 tsp fennel seeds, a pinch of chilli flakes and half the lemon zest into the meat. Shape into four patties. Put on a baking sheet and bake for 25-30 mins until cooked. Mix the lemon juice and remaining zest with 2 tbsp reduced-fat mayo. Stir in ½ thinly sliced onion and 1 thinly sliced fennel bulb. Serve the burgers in buns with slaw. For all these recipes and more go to bbcgoodfood.com/fennel-recipes

18 bbcgoodfood.com JUNE 2022

‘I use fennel as a base instead of onions for seafood risotto – the aniseed notes complement the fish.’ Elena Longley, Kingston upon Thames ‘Roasting fennel is a game-changer. I add it to pasta or risotto with lemon.’ Anita Caruso, London ‘I finely slice fennel and marinate it for 24 hours in olive oil, seasoning and lemon juice. It’s great on sandwiches or in salads.’ Michele Mulroney, Los Angeles • Turn the page to see what else people are cooking and posting on our Facebook Together group. •

Shoot director EMMA WINCHESTER | Food stylist ESTHER CLARK | Stylist AGATHÉ GITS

Fennel gratin Heat the oven to 200C/180C fan/gas 6. Trim 4 large fennel bulbs, then cut into wedges. Cook in a pan of boiling salted water for 5-6 mins. Drain. Put in a baking dish. Season and sprinkle with a pinch of grated nutmeg. Stir 1 crushed garlic clove into 200ml double cream and pour this over. Top with 50g grated parmesan or vegetarian alternative. Bake for 20 mins until golden.

‘I make creamy sausage & fennel pasta – the flavours work so well!’ Naomi Spaven, North Wales

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JUNE 2022 bbcgoodfood.com 19

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What have you been cooking and discussing? NG A MAKI ENCE R DIFFE

Nottingham People’s Pantry The low-cost alternative for grocery shopping for the people of Radford, Nottingham In March 2021, Nottingham People’s Pantry opened in Radford, offering more than just the essentials. Originally launched as a food parcel, manager Rohan Patel explains that the concept expanded into a pantry designed to help food bank users who were struggling with increasing limits and needed more than just a short-term solution: ‘The food parcel is made up of 26 standardised items, whereas the pantry allows users to pick and choose from the full range of stock for a very low cost. The concept gives people both choice and dignity, and enables them to manage their finances in a more realistic and manageable way.’ At the pantry, customers can shop for goods by weight – 1kg of food and essential products costs only £1, saving customers between £30-100 each week. The pantry has a wide range of stock, thanks to food waste reduction services and supermarkets, plus the excess from on-demand grocery delivery companies. This way, it can cater and care for the needs of various communities, diets and preferences. It’s not just those who need financial support that can sign up and buy from the pantry either: Rohan explains that while those on universal income find the pantry particularly useful, it brings security to many people’s lives without changing their sense of autonomy and routine. ‘People need to not feel “less than” – a food parcel often comes with a stigma, filled with shame and disempowerment.’ The People’s Pantry can be a stop along the way for those who are temporarily struggling with low income or simply need a weekly lifeline: ‘We never want anyone to feel ashamed – the People’s Pantry is there to enable, and we hope to grow the model and open new stores.’ Maga Flores-Trevino

20 bbcgoodfood.com JUNE 2022

H OW D O YO U D E F I N E B R I T I S H FO O D? The BBC Good Food Together Group is a treasure trove of helpful tips, interesting questions and riveting stories. With St David’s Day, St Patrick’s Day and St George’s Day all celebrated recently, we asked you what you think British food is:

I see modern British cuisine as an amazing multicultural experience. We are so lucky to have so many different cultures living here – we get to experience so many fantastic foods. Naomi Molloy, York

I think of regional cheeses – it hasn’t always been the case, but the offering of cheese from British producers is absolutely fantastic now. Cath Spoors, Essex

I’m planning to have a British afternoon tea during the Jubilee: cucumber sandwiches, scones, strawberries and cream, and Pimm’s to wash it down. Beverley, Leeds

Picnic food, like sausag Clare McIntosh e ro lls. Bangers and mash, steak and ale pie with mushy peas, roast dinners, bread and butter pudding, a full fry-up... I’m an Australian living in England, and this is the British food I love. Rebecca Paice, Surrey

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It’s great to hear your stories and feedback. This one from Ella caught my attention this month: My daughter (age nine) has gone completely off all foods over the past two years, having previously eaten all meat, fish, veg and sauces, to now eating just plain pasta, potatoes and a few pieces of fruit and veg. This has been a huge worry for us as parents, and she has pretty much refused to try anything new since. However, since our recent subscription to your magazine, she has started to read the recipes and this evening cooked us a three-course meal from your May issue all by herself! We are over the moon at her interest – she planned the meal, got the ingredients from the shop (with our help, of course) and prepared it all, and it made us so proud. She also demolished the lot and was spurred on by the whole process. So, a big thank you for including the Kids’ Kitchen feature, as without it our daughter would still be eating plain pasta with cheese in a separate bowl. Your magazine has helped us turn a corner as a family, so thank you! Ella Rice, Bristol

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JUNE 2022 bbcgoodfood.com 21

a cake

N A D I YA’ S J U B I L E E C E L E B R AT I O N

Queen fit for a

Nadiya Hussain looks back on the showstopper she baked for the Queen’s 90th birthday and shares a new recipe for the Platinum Jubilee recipe photographs LOUISE HAGGER

For the Queen’s 90th birthday in 2016, Nadiya made a threetiered orange drizzle cake. This year she’ll bake her strawberry lemonade cake (p24) for a local Jubilee street party

y strawberry lemonade cake (p24) is fun, simple and fruity – ideal for a party. It’s full of fresh flavours – I think we grow some of the most delicious strawberries, so the cake is about celebrating British produce, too. I hope you like it as much as I enjoyed creating it with Good Food’s food director, Cassie. This isn’t the first time I’ve made a cake to celebrate the Queen. In 2016, not long after I won the sixth series of The Great British Bake Off, I was contacted

22 bbcgoodfood.com JUNE 2022

by email to see if I would bake a cake for Her Majesty’s 90th birthday. At first, I thought it was a hoax, but it was like a fairy tale. Seeing the Queen in person and baking for her was bizarre to me. I thought the process of creating the Queen’s birthday cake would come with lots of guidelines, but I was given only one rule: don’t make a fruitcake, as they can be tough to cut through. I finally settled on a triple-tiered orange drizzle marmalade cake; a spin on my lemon drizzle cake with lemon curd. It was fresh and zesty with a nod to a classic Victoria sponge. At times, I found making the cake overwhelming. It was such a special occasion that I hesitated over many aspects, from ideas and flavours, to baking and decorating. In the end, it took me four days. On the morning of the big day, its separate components were picked up to be assembled at the venue and I waved it goodbye from my front door in my pyjamas and slippers. Then, I got ready to meet the Queen at Windsor Castle. I was going to wear a dress, but the forecast said it was going to be windy, so I opted for black trousers and a casual khaki green blazer

with a statement necklace to finish the outfit off. Ahead of the meeting, I was reunited with my deconstructed cake for the final assembly. I was told there was no protocol apart from that I would only shake the Queen’s hand if she offered it to me – I thought there would be so many more rules. Meeting the Queen was actually quite relaxed. A group of us stood in line and she spoke to each of us. She said hello and shook my hand, then we were ushered towards the cake. I handed her the cake knife, she cut a slice and a distinct aroma of orange came through instantly. Prince Philip came over, the Queen introduced me and said, ‘This is the young lady who won the baking competition.’ Prince Philip asked me what flavour the cake was. I told him, then they moved on and I was whisked away to be interviewed. The Queen didn’t get a chance to try the cake, but it was cut up and shared. It was a special day, getting to meet someone I only ever saw in newspapers or on telly. For the Jubilee, I’ll get involved with a local street party – the cake I’ve made for the occasion is a perfect treat to share at home, too.

cover story

JUNE 2022 bbcgoodfood.com 23

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Nadiya’s strawberry lemonade cake

cover story

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Freeze-dried fruit powders can be found online. These give cakes and icings concentrated fruit flavour without increasing the liquid content, which can loosen the mixture. You can also buy freezedried fruit pieces and whizz them to a powder in a food processor. If using freeze-dried strawberries, whizz these first in a blender, then add the other icing ingredients.

SERVES 12-15 PREP 40 mins COOK 30 mins MORE EFFORT V ❄ sponges only

225g butter, softened, plus extra for the tin 225g caster sugar 4 medium eggs 225g self-raising flour 1 tsp baking powder 75g natural yogurt 2 unwaxed lemons 500g strawberries 1 tbsp popping candy (optional) For the candied lemon peel 1 unwaxed lemon 75g caster sugar For the icing 250g butter, softened 600g icing sugar 180g full-fat soft cheese 10g freeze-dried strawberry or raspberry powder (see tip, left)

1 Butter two 20cm loose-bottomed cake tins and line the base and sides with baking parchment. Heat the oven to 180C/160C fan/gas 4. Tip the butter and caster sugar into a stand mixer and beat until pale and fluffy. Or, do this using an electric whisk. Add the eggs, one at a time, beating between each addition. 2 Add the flour, baking powder and a pinch of salt and mix again, then the yogurt. Zest the two lemons, add this and mix until everything is fully combined. You may need to scrape the sides of the bowl as you go.

24 bbcgoodfood.com JUNE 2022

3 Divide the cake batter between the prepared tins and smooth the surfaces with a spatula. Bake for 30 mins, or until a skewer inserted into the middles comes out clean. Cool in the tins for 10 mins, then transfer to a wire rack to cool fully. Once cool, the cakes can be wrapped and frozen for up to three months. Defrost overnight before icing. 4 For the candied lemon peel, use a vegetable peeler to remove the peel from the remaining lemon in long, thin strips. Use a small, sharp knife to cut the white pith away from the peel, then cut it into thinner strips. Put 50g of the caster sugar in a small pan with 100ml water. Juice all three lemons and pour into the pan. Bring the mixture to the boil, reduce to a simmer and cook for a few minutes until the sugar has dissolved. Tip in the strips of lemon peel, then return to the boil, reduce the heat to a simmer again and cook for 5 mins until the peel is soft. Tip the remaining 25g sugar into a bowl. Remove the lemon peel from the syrup using a fork and add to the bowl of sugar. Shake the bowl gently to coat the strips of peel, then shake off the excess and arrange the candied peel on a plate or baking tray in a single layer to dry, about 30 mins. Once set, the candied peel will keep in an airtight container in a cool place for six months. 5 Spoon 3 tbsp of the lemon syrup over each of the cooled sponges.

For the icing, beat the butter in a stand mixer until soft and creamy, or do this using an electric whisk. Add half the icing sugar and half the soft cheese, then beat again. Add the rest of the icing sugar and soft cheese and most of the freeze-dried strawberry powder (reserving 1 tsp for decorating later), and beat until well-combined. 6 Hull and finely chop 200g of the strawberries. Put one of the sponges on a cake stand or plate and spread over a generous amount of icing. Scatter evenly with some of the chopped strawberries and put the second sponge on top. Spoon the rest of the icing over the top and use a palette knife to spread it all over the top and sides, smoothing and swirling it as you go. Thinly slice five or six strawberries of a similar size, then arrange these around the base of the cake, with the pointed ends facing upwards. Cut half the remaining strawberries in half, leaving the rest whole with their stalks intact, and pile all of these on top of the cake. Scatter over the candied lemon peel, reserved freeze-dried strawberry powder and the popping candy, if using. Best eaten within a day, but will keep chilled for up to two days. PER SERVING (15) 599 kcals • fat 31g • saturates 19g • carbs 75g • sugars 63g • fibre 2g • protein 5g • salt 0.9g

Shoot director BEN CURTIS | Food stylist KATIE MARSHALL | Stylist AGATHÉ GITS

tip

Photograph of Nadiya Hussain and the Queen GETTY

This special celebration cake tastes of fizzy strawberry lemonade, with lemon-syrup-soaked sponges, a strawberry cheesecake icing, fresh strawberries, candied lemons and popping candy, for a little extra zing.

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Celebrate the Platinum Jubilee or simply raise a glass to the warmer weather with dishes designed to bring everyone together recipes GOOD FOOD TEAM photographs LOUISE HAGGER

JUNE 2022 bbcgoodfood.com 27

Sticky red onion & thyme crown with whipped goat’s cheese Bread is a must at any gathering, but you could also make it a feature. Here, we’ve captured the flavours of an onion and goat’s cheese tart in a buttery tear-and-share loaf. We’ve used shop-bought red onion marmalade, which can be sweet, so taste it before adding – you may need to balance it with more red wine vinegar. SERVES 10-12 PREP 40 mins plus resting, at least 2 hrs proving and 1 hr chilling COOK 40 mins MORE EFFORT V

600g strong white bread flour, plus extra for dusting 10g fast-action dried yeast 4 eggs, beaten 200ml lukewarm milk 150g softened butter, cut into pieces 500g red onion marmalade 1 tbsp red wine vinegar small bunch of thyme, chopped 50g parmesan or vegetarian alternative, finely grated 1 tbsp onion seeds For the whipped goat’s cheese 300g soft rindless goat’s cheese (ensure vegetarian, if needed) 100g soft cheese 2 tbsp lemon juice, plus pared lemon zest to serve

1 Tip the flour, yeast, most of the beaten egg (reserve a little for glazing later), 2 tsp salt and the milk into a bowl. Combine with your hands to form a rough dough, making sure all the flour is mixed in. You can also do this in a stand mixer fitted with a dough hook. Cover with a damp cloth and rest for 30 mins.

28 bbcgoodfood.com JUNE 2022

2 Tip the dough onto a clean surface and knead by hand for 10 mins, or do this for 5 mins in a stand mixer on medium speed until the dough is springy and glossy. Use your hands to work the soft butter into the dough – this will take about 5 mins. At first, it will look like it’s not coming together, but keep working the dough through your fingers and it will slowly become smooth and glossy. Form the dough into a ball, return to the bowl, cover and leave to prove in a warm place for 1-2 hrs, or until nearly doubled in size. Meanwhile, mix the marmalade with the vinegar. Line a large baking sheet with baking parchment. 3 Tip the dough out onto a floured surface and roll into a roughly 50 x 40cm rectangle. Spread the marmalade all over the surface, then scatter with the thyme and parmesan. Roll the dough up from one of the longer edges into a tight spiral. Chill for 1 hr to ensure the spiral holds together well. 4 Trim the rough ends of the spiral, then cut partway through the spiral every 3cm along its length, being careful not to cut all the way through. Carefully transfer the dough to the prepared baking tray and put an ovenproof ramekin or

bowl in the middle of the tray. Curl the dough around it to make a crown, with the slices flaring out and overlapping slightly. Cover with a clean tea towel and leave to prove for 1-2 hrs, or put in the fridge and prove overnight. It should be about a third bigger when ready. 5 Meanwhile, beat the goat’s cheese, soft cheese, lemon juice and some seasoning together with an electric whisk until fluffy and spreadable. Tip this into a bowl that will fit into the middle of the crown. Set aside. Can be made up to two days ahead, covered and chilled until needed. 6 Heat the oven to 200C/180C fan/ gas 6. Brush the crown all over with the reserved beaten egg and sprinkle with the onion seeds. Bake for 25-30 mins until puffed up, golden and cooked all the way through. Leave to cool for a few minutes on the tray, then remove the ramekin or bowl from the middle. Replace with a small serving dish filled with the whipped goat’s cheese and scatter over some lemon zest, if you like. Serve warm or cold. Will keep for up to a day at room temperature. PER SERVING (12) 529 kcals • fat 23g • saturates 14g • carbs 62g • sugars 24g • fibre 2g • protein 17g • salt 1.7g

TWIST IT •Black olive & parmesan Replace the red onion marmalade with 150g black olive tapenade, then scatter with 40g parmesan. •Prosciutto & pesto Spread 200g pesto over the dough, then drape over 8 slices of prosciutto. •Goat’s cheese & tomato Make the whipped goat’s cheese and stir in 100g finely chopped semi-dried tomatoes, then use this as a filling instead.

JUNE 2022 bbcgoodfood.com 29

Bring-a-dish chicken shawarma salad Serve a bright salad on a large platter to feed a crowd. This can also be made with leftover cold chicken, and is robust enough to transport without wilting, making it ideal for picnics and street parties. Marinate the chicken in a reusable plastic container with a tight-fitting lid, then just seal, shake and chill until needed. SERVES 6 PREP 30 mins plus 1 hr marinating COOK 10 mins EASY

4 garlic cloves, crushed 3 tbsp olive oil 1 lemon, juiced 2 tsp each ground cumin, ground coriander and smoked paprika ½ tsp each ground cinnamon and chilli powder 1 tsp dried oregano 1 tbsp natural yogurt 4 chicken breasts, bashed with a rolling pin until slightly flattened pittas or flatbreads and pickled chillies (optional), to serve For the tahini dressing 2 tbsp tahini 1 lemon, juiced 200g natural yogurt 1 tsp whole cumin seeds For the salad ½ red cabbage (about 500g), finely shredded 2 red onions, finely sliced 1 small cucumber, peeled, halved, deseeded and sliced 200g cherry tomatoes, halved 1 Little Gem lettuce, chopped 1 lemon, juiced 2 tbsp olive oil

1 Mix the garlic, olive oil and lemon juice together in a reusable plastic container or bowl. Stir in all the spices, oregano, a large pinch of salt and the yogurt, then mix to make a paste. Tip in the chicken, tossing to coat, then cover and marinate for at least 1 hr, or chill overnight. 2 To make the dressing, mix all the ingredients together in a small bowl, season, cover and chill until needed. Can be made up to two days ahead. Toss all the salad ingredients, except the lemon juice and olive oil, together. The salad can be assembled 1-2 hrs ahead and kept chilled. 3 Light the barbecue or heat a griddle pan over a high heat. Cook the marinated chicken for 5 mins on each side, or until lightly charred and cooked through. Lift onto a board and set aside. 4 Drizzle the salad with the lemon juice and olive oil, then season with salt and toss everything together. Scatter the salad over a large platter or tip into a large serving bowl. Slice the chicken, then arrange it over the salad (or serve it on the side if you’re also cooking for vegetarians). Serve the salad with the tahini dressing on the side for drizzling over, along with toasted flatbreads or pittas for stuffing the chicken into and pickled chillies, if you like. GOOD TO KNOW healthy • calcium • folate • fibre • vit c • iron • 2 of 5-a-day PER SERVING 366 kcals • fat 18g • saturates 3g • carbs 11g • sugars 10g • fibre 7g • protein 36g • salt 0.3g

30 bbcgoodfood.com JUNE 2022

TWIST IT Veggie shawarma salad Instead of chicken, top the salad with griddled slices of halloumi. Vegan shawarma salad Omit the yogurt from the marinade and use aubergine slices instead of chicken. In the dressing, too, replace the yogurt with 100ml olive oil.

JUNE 2022 bbcgoodfood.com 31

Tomato galette Bursting with colour and the sweet, summery flavour of roasted tomatoes, this galette is an easy way to please a crowd. It also transports well and can be eaten hot, warm or cold. Enjoy it with a crisp green salad. SERVES 8 PREP 20 mins plus 1 hr resting COOK 50 mins EASY V

500g tomatoes (use a mixture of sizes and colours), cut into 1 /2cm pieces 50g gruyère or vegetarian alternative, coarsely grated 1 garlic clove, finely grated 1 tbsp chopped oregano or thyme For the pastry 225g plain flour, plus extra for dusting 100g cold butter, cut into cubes 2 eggs, plus extra beaten egg for brushing

1 Tip the tomatoes into a colander set over a large bowl, sprinkle over 1 tsp salt and set aside for 1 hr to draw out the moisture. Meanwhile, make the pastry. Tip the flour, butter and a good pinch of salt into a food processor and blitz to a fine breadcrumb-like consistency. Beat the eggs in a jug, then tip into the processor and pulse to a soft dough – if it seems dry, add 1/2 tsp cold water at a time until it comes together. Shape into a disc, then wrap and chill for 20 mins.

32 bbcgoodfood.com JUNE 2022

2 Heat the oven to 180C/160C fan/ gas 4. Tip the tomatoes into a large bowl with the cheese, garlic, herbs and a good grinding of black pepper. Gently combine using your hands and set aside. 3 Roll the chilled pastry out on a lightly floured surface to a roughly 30cm circle. Pile the tomato mixture into the middle, leaving a roughly 5cm border around the edge. Brush the exposed pastry border with some beaten egg, then fold the border up so it slightly overlaps the tomato filling. It doesn’t need to be even or neat. 4 Brush the pastry with more beaten egg, then bake for 40-50 mins until the pastry is golden and the tomatoes have softened and are tender. PER SERVING 251 kcals • fat 14g • saturates 8g • carbs 24g • sugars 2g • fibre 2g • protein 7g • salt 1g

JUNE 2022 bbcgoodfood.com 33

Pistachio, rose & honey cakes Evoking flavours of the Middle East, these nutty, syrup-soaked cakes are the perfect bite-sized treat to take to a party. To make them even more special, decorate with edible rose petals – look for unsprayed flowers or pick them from your garden to ensure they’re safe to eat. MAKES 12 PREP 25 mins COOK 20 mins EASY V ❄ cakes only

100g shelled pistachios 150g butter, softened, plus extra for the tins 150g golden caster sugar 3 medium eggs 100g self-raising flour 50g honey, plus extra for drizzling 1 /4 tsp rosewater 250g mascarpone 1 tbsp icing sugar edible rose petals, to decorate (optional)

1 Tip the pistachios into a food processor and blitz to fine crumbs. Heat the oven to 180C/160C fan/ gas 4. Generously butter the holes of a 12-hole muffin tin. If the tin doesn’t have a non-stick surface, line it with paper cases. 2 Weigh 25g of the pistachio crumbs into a small bowl and set aside. Tip the butter, caster sugar, eggs, flour and a pinch of salt into the food processor with the rest of the pistachio crumbs and blitz until smooth and creamy. Divide the mixture evenly between the holes of the tin and bake for 20 mins until

34 bbcgoodfood.com JUNE 2022

golden and springy to the touch and a skewer inserted into the middles comes out clean. If any wet batter remains, return the cakes to the oven for 5 mins, then check again. Once cooked, run a knife around each cake to loosen from the tin (if not using paper cases), then leave to cool in the tin for 5 mins. Carefully turn out the cakes and transfer to a wire rack to cool until just warm. Once fully cooled, the cakes will keep in an airtight container for up to two days or frozen for up to two months. 3 Pour the honey and 2 tbsp water into a small pan over a low heat and bubble for a few minutes until you have a loose syrup. Remove from the heat and stir in the rosewater. While the cakes are still warm, brush over the syrup, letting it soak in. Leave to cool completely. 4 Mix the mascarpone with the icing sugar, then spoon a little of this over each cake, swirling it with the back of the spoon. Drizzle with a little extra honey, then scatter over the reserved pistachio crumbs and decorate with rose petals, if you like. Best eaten within a few hours, but will keep chilled for two days. PER SERVING 347 kcals • fat 25g • saturates 14g • carbs 26g • sugars 18g • fibre 1g • protein 5g • salt 0.4g

JUNE 2022 bbcgoodfood.com 35

Spiced harissa lamb pasties

MAKES 20 PREP 45 mins plus 1 hr chilling COOK 1 hr 30 mins MORE EFFORT ❄

2 tsp vegetable oil 1 onion, finely chopped 1 leek, finely chopped 300g lamb mince 1 small preserved lemon, or ½ large preserved lemon 2 garlic cloves, crushed 1 sweet potato (about 150g), peeled and cut into small pieces 2 tsp ground cumin 3 tbsp harissa 1 tbsp tomato purée For the pastry 125g cold butter, cut into cubes 125g lard, cut into cubes 500g plain flour, plus extra for dusting 1 egg, beaten, plus extra for brushing 2 tsp nigella seeds

1 Heat the oil in a large pan over a medium-low heat and cook the onion and leek, stirring for 10-15 mins until softened. Push the veg to one side of the pan, turn up the heat to medium, and add the lamb mince. Fry for 10-15 mins, breaking up the mince with a spoon, until all the liquid has evaporated

36 bbcgoodfood.com JUNE 2022

and the lamb is browned in places. Cut the preserved lemon into wedges, then remove the pith and finely chop the peel. 2 Add the lemon peel, garlic, sweet potato, cumin, harissa and tomato purée to the pan, season and sizzle for 1-2 mins. Stir in 200ml water and scrape any browned bits from the bottom of the pan. Put on a lid so it’s partially covered, then cook for 10 mins until the sweet potatoes are starting to soften but still holding their shape, and the mixture is fairly dry. Remove from the heat and leave to cool completely. Once cool, will keep chilled for up to two days or frozen for two months. 3 For the pastry, put the butter, lard, flour and 2 tsp salt in a food processor and blitz until the mix resembles breadcrumbs. With the motor running, slowly drizzle in 6 tbsp cold water and pulse until the dough starts to clump together, adding another 1-2 tbsp water if the dough looks very dry. Tip the dough out onto a work surface and knead briefly to bring it together. Alternatively, tip the ingredients into a bowl and rub together using your fingertips before mixing in the water. Shape the dough into a disc, then wrap and chill for 30 mins.

4 Cut the dough in half so it’s easier to work with, then roll out one half on a lightly floured surface to the thickness of a £1 coin. Use a 10-12cm cutter to stamp out circles of pastry –you should get about 20 once you’ve re-rolled trimmings and the second half of dough. 5 Working with one pastry circle at a time, brush a little beaten egg around the edge of the pastry and spoon 1 heaped tbsp of the lamb mixture into the centre. Fold the pastry over and crimp the edges together to seal, or press with the tines of a fork – don’t worry if the pastry cracks a little, as you can just pinch it back together. Arrange the pasties on a baking tray lined with baking parchment. Once all the pasties are assembled, brush with more beaten egg and sprinkle with the nigella seeds. Chill for at least 30 mins. Can now be frozen for up to two months, as long as the mince mixture was not previously frozen. 6 Heat the oven to 200C/180C fan/ gas 6 and bake for 35 mins from chilled or 45 mins from frozen until the pastry is golden. Leave to cool for 10 mins before serving warm. PER SERVING 248 kcals • fat 15g • saturates 7g • carbs 22g • sugars 1g • fibre 2g • protein 6g • salt 0.7g

Shoot director BEN CURTIS | Food stylist KATIE MARSHALL | Stylist AGATHÉ GITS

Here, the humble pasty gets a spicy makeover using harissa. The prep can all be done well in advance for these – just pop them in the oven an hour before serving and, if you want to save yourself even more time in the kitchen, you can use ready-made shortcrust pastry.

JUNE 2022 bbcgoodfood.com 37

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Elderflower & lime drizzle dri izzle cak cake ake

25 mins EASY SERVES 4 PREP 10 mins COOK

SERVES 4 PREP 20 mins COOK

45 mins EASY get a deep char e because their thickness allows you to SERVES 10 PREP 20 mins COOK 1 hr EASY V❄ These double chops are great on the barbecu ‘This versatile salad can be served warm middle. A butcher should be able to the in juicy and pink over meat the the cooler months or cold when the weather on the outside while still keeping is sunny. every two bones. This seasonal twist on lemon drizzle cake is perfect for summer when elderflowersUse areyour in favourite harissa paste – if it’s a spicy one you might want to lamb and cut your own chops between cut the chops for you, or buy a rack of leave it out of the dressing so the yogurt can help balance the heat.’ Samuel Goldsm bloom. Use ready-made or homemade cordial in the cake and drizzle. If you can find some zery Desma Barney ith

ACCESS ALL THIS AND MORE

ENJOY SPECIAL OFFERS AND COMPETITIONS fresh elderflowers, sprinkle a few over the cake and fill the room with their heady scent, or

3 garlic cloves 1 lime, juiced 1 tsp dried oregano 1 tbsp chipotle paste 1 tbsp olive oil

EXCLUSIVE SAVINGS

medium cauliflo For the salsa try other edible flowers – we used violas. They’re available online or from2specialist shops. wers, broken into florets 1 large bunch of coriander, roughly chopped 175g b f d l F he d i l 1 small onion, chopped

For the dressing 125g natural yogurt

1 large tomato, chopped

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40 bbcgoodfood.com JUNE 2022

easy

simple recipes for busy days

midweek

n Mexican street corn soup page 48

family

n Caprese sandwich page 56

healthy 5 ways

close connections n Father’s Day menu

n Broccoli pasta salad with salmon & sunflower seeds page 75

page 68

JUNE 2022 bbcgoodfood.com 41

midweek meals

on the table in 30 minutes Serve dinner in a flash with these summery, hearty meals that are quick to make recipes NADINE BROWN photographs YUKI SUGIURA

£2.04 per serving

Nadine Brown is a recipe writer and food editor who has written recipes for Tesco, Weight Watchers and Vitality magazine. @n0sh.17

42 bbcgoodfood.com JUNE 2022

Light summer tofu curry, p44

easy

98p per serving

Broken lasagne with courgette, pea & mint, p44

your shopping list FRUIT & VEGETABLES 200g mangetout 7 garlic cloves 2 small red onions 1 small onion 1 large potato 800g new potatoes 1 courgette 320g asparagus 320g baby spinach 1 green chilli 1 avocado 4 lemons 3 limes 200g strawberries

120g frozen peas 10g mint 6 thyme sprigs 10g parsley 10g coriander 10g basil STORECUPBOARD /4 tsp chilli flakes 11/2 tsp ground turmeric 1 tsp smoked paprika 1 /2 tsp ground cumin 2 tsp Dijon mustard 11/2 tbsp ginger and garlic paste 1

4 tbsp plus 1 tsp olive oil 1 tbsp rapeseed oil 1 tbsp vegetable oil 60g hazelnuts 1 /2 tsp poppy seeds 400ml light coconut milk 4 wholemeal chapatis 3 x 198g cans sweetcorn 1 tbsp maple syrup 240g wholemeal dried lasagne sheets

15g butter 2 x 280g packs extra-firm tofu 900ml fresh vegetable stock 60g feta MEAT & FISH 4 x 140g skinless salmon fillets 400g turkey breast mini fillets

DAIRY & CHILLED 50g parmesan or vegetarian alternative

JUNE 2022 bbcgoodfood.com 43

Light summer tofu curry SERVES 4 PREP 10 mins COOK 20 mins EASY V

1 tbsp rapeseed oil 2 x 280g packs extra-firm tofu, cut into 2cm cubes 2 small red onions, thinly sliced 11/2 tbsp ginger and garlic paste 11/2 tsp ground turmeric 400ml light coconut milk 2 limes, 1 juiced, 1 cut into wedges to serve 160g baby spinach 10g coriander, most roughly chopped, reserve a few whole leaves to serve 4 wholemeal chapatis, to serve

BALANCED Broken lasagne with courgette, pea & mint SERVES 4 PREP 15 mins COOK 12 mins EASY V

240g wholemeal dried lasagne sheets, broken into large pieces 200g mangetout 120g frozen peas 2 tbsp olive oil, plus 1 tsp 1 courgette, sliced in half lengthways, then cut into 1cm half-moons ¼ tsp chilli flakes 1 lemon, zested and juiced 50g parmesan or vegetarian alternative, grated, plus extra to serve

1 Heat 1/2 tbsp of the oil in a large, wide, non-stick frying pan over a medium-high heat. Fry the tofu with a pinch of salt for 5 mins, turning every couple of minutes until golden brown. Remove to a plate using a slotted spoon. 2 Add the remaining oil to the pan, then fry half the onions for 5 mins, stirring often until golden brown. Add the ginger and garlic paste, stir-frying for a minute, then add the turmeric and cook for another 30 seconds to release the flavour. 3 Stir in the coconut milk, then return the tofu to the pan along

15g butter 10g mint, roughly chopped

1 Cook the broken lasagne sheets in a large pan of boiling salted water for 8-10 mins, stirring occasionally until al dente. Add the mangetout and peas during the last 2 mins. Drain, reserving about 200ml of the pasta cooking water. 2 Meanwhile, heat 1 tsp oil in a large non-stick frying pan over a medium heat and cook the courgette with a pinch of salt for 8-10 mins, stirring occasionally until golden and softened. Add the chilli flakes and cook for 1 min more. Set aside. 3 Combine the lemon zest and juice, the cheese, butter and remaining olive oil in a large bowl with plenty

with the lime juice and 100ml water, and simmer for 5 mins. Stir in the spinach and the coriander, and cook for 1 min until wilted, then season. 4 Serve the curry in bowls topped with the coriander leaves and the remaining onion, the lime wedges for squeezing over, and the chapatis on the side. GOOD TO KNOW vegan • calcium • vit c • 1 of 5-a-day • gluten free PER SERVING 318 kcals • fat 21g • saturates 8g • carbs 8g • sugars 5g • fibre 4g • protein 22g • salt 0.2g

of freshly ground black pepper. Tip in the drained pasta, mangetout, peas and courgettes, along with half the reserved pasta water. Toss, adding more pasta water if the mixture looks dry – the parmesan and butter should melt into a silky sauce, coating the pasta. Stir in the mint, then divide between four bowls. Sprinkle with more cheese before serving, if you like. GOOD TO KNOW balanced • low cal • fibre • vit c • 1 of 5-a-day PER SERVING 396 kcals • fat 15g • saturates 6g • carbs 45g • sugars 6g • fibre 8g • protein 16g • salt 0.3g

reader offer Save 20% on these Samuel Groves stainless steel tri-ply frying pans, available in three sizes Made in the UK, these Samuel Groves stainless steel frying pans are guaranteed for life. Super-strong and versatile, they boast rapid and responsive heat distribution and come in three sizes: 20cm, 26cm and 28cm. The straight sides make it easy to serve, and they are suitable for all hob types, including induction. They’re also oven-safe up to 250C. The pans are comfortable to hold and are supported by the Samuel Groves Pans for Life refurbishment service. HOW TO ORDER: Visit samuelgroves.com, search for ‘classic stainless steel frying pans’, select the size (20cm, 26cm or 28cm) and use the code GFSGFRY20 at checkout to save 20%. Offer ends 30 June 2022.

44 bbcgoodfood.com JUNE 2022

SAVE

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easy

£3.32 per serving

HEALTHY Hazelnut-crusted salmon with crushed potatoes SERVES 4 PREP 15 mins COOK 20 mins EASY

4 garlic cloves, unpeeled 1 tbsp olive oil, plus 1 tsp 800g new potatoes, halved or quartered if large 320g asparagus, woody ends trimmed 60g hazelnuts 6 thyme sprigs, leaves picked 1 lemon, zested 4 x 140g skinless salmon fillets 2 tsp Dijon mustard 10g parsley, roughly chopped

1 Heat the oven to 220C/200C fan/ gas 7. Put the garlic cloves on a sheet of

foil and drizzle with 1 tsp olive oil. Bring the edges of the foil together to enclose the garlic and put on a baking tray. Bake for 10 mins. 2 Meanwhile, bring a large pan of salted water to the boil. Carefully lower in the potatoes, then cover, reduce the heat to a simmer and cook for 10-15 mins until the potatoes are tender. Add the asparagus during the last 2 mins of cooking time. Drain and separate the potatoes and asparagus. 3 While the potatoes are cooking, tip the hazelnuts, thyme leaves and lemon zest into a mini food processor and briefly blitz until the mixture resembles breadcrumbs – a few chunkier bits of hazelnut is fine. Season lightly. 4 Remove the parcel of garlic from the oven and set aside. Line the tray with

baking parchment and arrange the salmon fillets on top. Spread the fillets with the Dijon mustard, then gently pack on the hazelnut crumb, pressing it down lightly with your palm to help it stick. Cook in the oven for 10 mins until the salmon is just cooked through. 5 Squeeze the roasted garlic into a small bowl, discarding the skins. Whisk in the remaining olive oil. Tip the potatoes into a large bowl and roughly crush with a potato masher. Drizzle over the garlic oil, add the parsley, season and toss together. Serve the salmon with the garlic parsley potatoes and the asparagus. GOOD TO KNOW healthy • folate • fibre • vit c • iron • omega-3 • 1 of 5-a-day • gluten free PER SERVING 532 kcals • fat 29g • saturates 4g • carbs 31g • sugars 4g • fibre 7g • protein 34g • salt 0.4g

JUNE 2022 bbcgoodfood.com 45

Grow your own Always wanted to enjoy fresh ingredients straight from your garden? B&Q can help – even if space is tight

Blueberries Containers are ideal for growing blueberries such as the tasty ‘Bluecrop’ variety, available at B&Q. If your soil isn’t acidic, pot-growing is a great way to ensure you’ll get a harvest of healthy fruits. Grow them in pots of Verve Ericaceous Compost and grow more

than one variety – this will help pollination and increase the size of your crop.

Tomatoes This is the perfect time to plant tomatoes in a sheltered spot, but if you only have a small space, pick up a couple of compact cherry tomato plants and some of B&Q’s Verve Multi-Purpose Compost and plant them in a hanging basket. A 30cm round basket will take two plants and you can simply let the stems tumble over the edge. Feed with a weak (quarter-strength) tomato fertiliser each time you water, for a big crop.

or even third crop. Feed with Verve Liquid Plant Feed after each harvest to encourage rapid re-sprouting.

Herbs Why not try growing your herbs from seed this year? The B&Q Verve herb seed collection features ﬁve herbs: mint, basil, coriander, parsley and dill. Alternatively, B&Q’s expanded organic herb plant range includes Mediterranean herbs such as thyme and oregano. Herbs tend to thrive and produce their healthiest leaves when grown in a sunny spot with free-draining soil, and they don’t need much room to grow, so they’re ideal for window boxes.

Cut-and-come-again salad A shady part of the garden or a patio container is perfect for growing leafy salads such as Little Gem and rocket. Sow in a 5cm layer of compost forked into the topsoil. Gently rake it over, water the soil, then sow the seed on the surface before covering it with a little sieved compost. Once leaves are 10cm tall (about four weeks after sowing), snip them off just above the ground and they’ll re-grow for a second

Moving to peat-free B&Q is leading the way when it comes to peat. It ﬁrst introduced peat-free compost back in 1991 and is now committed to moving away from using any peat in its products, as peatlands are vital in helping to protect natural habitats and tackle climate change. In 2023, its entire bagged range of composts will be completely peat-free.

Bring nature home this summer with B&Q. Visit in store today

*Range availability varies by store

here are so many benefits to growing your own food. For a start, not only will you have your own supply of the freshest produce at your fingertips, but you’ll also be cutting down on plastic packaging. You’ll discover a huge variety of fruit, vegetables and herbs at B&Q, including an impressive selection of fruit trees, within its range of more than 2,000 plants across the year *. Plus, you can be sure of the quality, because B&Q works with carefully selected plant growers to ensure its plants are healthy and will thrive in your garden. Only the best varieties are chosen and rigorously tested before they even reach its nationwide stores. So, where to start? Choosing food you already eat a lot of is always a good idea. And don’t worry if you haven’t got a big garden. Here are some crops that are big on flavour and can be grown in small spaces…

easy

Shoot director CLOE-ROSE MANN | Food stylist AMY STEPHENSON | Stylist ROB MERRETT

£2.05 per serving

HEALTHY Turkey, strawberry & avocado salad SERVES 4 PREP 15 mins COOK 10 mins EASY

400g turkey breast mini fillets 2 lemons, 1 zested and juiced, 1 sliced 3 garlic cloves, crushed 1 tbsp maple syrup 2 tsp olive oil 1 /2 tsp poppy seeds 160g baby spinach 1 avocado, peeled, stoned and sliced

200g strawberries, hulled and cut into quarters 10g basil, torn

1 Put the turkey fillets between two sheets of baking parchment and bash to a 1cm thickness using a rolling pin. Tip the turkey, lemon slices, garlic and 1 tsp salt into a large, deep pan. Cover with water so the turkey is submerged, then bring to the boil over a medium heat. Reduce the heat to low-medium, cover and cook for 10 mins, or until the turkey is cooked through and the juices run clear. Transfer to a plate using a slotted

spoon, cover loosely with foil and leave to cool slightly. 2 Whisk the lemon zest and juice with the maple syrup. Slowly whisk in the oil, then the poppy seeds. Season. 3 Shred the turkey using two forks. Divide the spinach, avocado, strawberries and basil between plates and top with the turkey. Drizzle with the dressing to taste, then serve. GOOD TO KNOW healthy • low cal • folate • vit c • 2 of 5-a-day PER SERVING 306 kcals • fat 19g • saturates 4g • carbs 8g • sugars 6g • fibre 5g • protein 24g • salt 0.4g

JUNE 2022 bbcgoodfood.com 47

easy

HEALTHY Mexican street corn soup SERVES 4 PREP 15 mins COOK 15 mins EASY V

1 tbsp vegetable oil 3 x 198g cans sweetcorn, drained 1 small onion, chopped 1 large potato, peeled and cut into 1cm cubes 1 tsp smoked paprika, plus extra to serve 1 /2 tsp ground cumin 900ml fresh vegetable stock 1 lime, 1/2 juiced, 1/2 thinly sliced 1 green chilli, thinly sliced 60g feta, crumbled

1 Heat half the oil in a wide, deep saucepan over a medium-high heat. Tip in the sweetcorn, keeping it in a single layer as much as possible. Cook undisturbed for 2 mins so the kernels turn golden on the bottom. Stir, spread out again and repeat until the sweetcorn is golden and charred in spots. Cook for another 1 min, stirring, then tip into a large bowl. 2 Add the remaining oil to the pan and fry the onion and potato for 3-4 mins until slightly softened and pale golden. Add the spices and cook for a further minute, then pour in the stock. Spoon 3 tbsp of the sweetcorn into a small

bowl, then add the rest to the pan. Bring to the boil, then reduce the heat to a simmer, cover and cook for 5-10 mins, or until the potato is fully softened. 3 Remove the pan from the heat and squeeze in the lime juice. Blitz using a hand blender (or tip into a blender to do this) until smooth and creamy. Season to taste. Divide the soup between four bowls and top with the reserved sweetcorn, the chilli, lime slices, feta and a sprinkle of paprika. GOOD TO KNOW healthy • low cal • fibre • vit c • 1 of 5-a-day PER SERVING 236 kcals • fat 9g • saturates 3g • carbs 29g • sugars 12g • fibre 7g • protein 7g • salt 1g

£1.55 per serving

Try the BBC Good Food cooking app with a free three-month trial Liven up mealtimes with fresh ideas using our app. Exclusive recipes are added every month, and with over 15,000 to choose from, there’s something for everyone.

48 bbcgoodfood.com JUNE 2022

Bring nature home with our range of over 2,000 plants* *Range availability varies by store

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easy

bbc chef

Megan McKenna’s gluten-free bake I’m coeliac (unable to process gluten), and have been following a strict gluten- and wheat-free diet for years, but I discovered that if you swap a few ingredients here and there, you can make anything gluten-free! This recipe is a school classic. There’s something so comforting about jam on a cake. I like to serve it warm with custard.

Jam & coconut cake CUTS INTO 12 slices PREP 20 mins plus cooling COOK 50 mins EASY V 225g unsalted butter, at room temperature 225g caster sugar 4 eggs 225g gluten-free self-raising flour 300g jar strawberry jam 100g desiccated coconut shavings

1 Heat the oven to 180C/160C fan/ gas 4. Line the base and sides of a 32 x 22cm traybake tin with non-stick baking parchment. Put the butter and sugar in a large bowl and beat together until pale and creamy. 2 Beat in the eggs, one at a time, making sure each one is incorporated before adding the next. Sift in the flour and stir well to combine. Pour the batter into the prepared tin and bake for

50 mins, or until a metal skewer inserted in the centre comes out clean. Turn the cake out onto a wire rack and leave to cool. 3 Peel off the parchment, turn the cake over and spread a thick layer of jam across the top. Sprinkle over the coconut and serve. GOOD TO KNOW gluten free PER SERVING 423 kcals • fat 22g • saturates 15g • carbs 51g • sugars 36g • fibre 2g • protein 4g • salt 0.2g

Recipe adapted from Can You Make That Gluten Free? by Megan McKenna (£20, Hamlyn), and not retested by us. Photographs by Louise Hagger. Megan was a finalist on last year’s Celebrity MasterChef, which is back for a new series later this summer. Catch up on the latest series of MasterChef on BBC iPlayer.

TV & RADIO PICKS The Queen’s Jubilee Pudding: 70 Years in the Baking Following the nationwide competition to find an original cake or pudding fit for the Queen, to celebrate 70 years on the throne. The winning recipe and the amateur baker who devised it will be revealed in the programme, chaired by Mary Berry. Catch up on BBC iPlayer.

by DAVID CRAWFORD Deputy listings editor for Radio Times

Fanny Cradock Invites You to… a Cheese and Wine Party For a Jubilee celebration with a difference, travel back to 1970 with the legendary TV cook as she prepares a sumptuous spread for a sophisticated soirée, featuring cheese croquettes and a cold green omelette! Catch up on BBC iPlayer.

The Food Programme The team launches this year’s Food and Farming Awards, which celebrate those who are changing the face of British food, in categories ranging from Best Food Producer and Best Drinks Producer, to Farming for the Future and Community Food Champion. Listen on Radio 4 on Sunday, 5 June, or catch up on BBC Sounds.

JUNE 2022 bbcgoodfood.com 51

Elevate the

everyday Salmon, papaya & quinoa salad

SERVES 4 1 PREP 10 mins, plus marinating

1 COOK 10 mins 1 EASY

With bottlegreen’s delightful range of cordials and pressés, you can enjoy a dash of the best, whatever the occasion the best drinks call for the finest ingredients and that’s exactly what you get with bottlegreen. Each of its cordials and pressés are lovingly crafted to deliver an unrivalled taste experience – and it’s been this way since husband and wife Kit and Shireen created the first delicious drop of bottlegreen more than 30 years ago. Harnessing their background in winemaking and driven by a desire to concoct a soft drink that was nothing short of extraordinary, they made what we know today as the bottlegreen Elderflower Cordial. With its light,

delicate taste of hand-picked elderﬂowers, this classic drink perfectly captures the essence of warm summer days and relaxing evenings.

Make it extraordinary Sure, bottlegreen has evolved over the years, but there are a few things that needn’t ever change. The mill is still based in the heart of the Cotswolds, where spring water is drawn from the mill’s very own spring and carefully blended with quality blossoms for a crisp taste. These days, you’ll ﬁnd a few more ﬂavours have been added to the mix too, like the refreshing Lime & Mint Cordial. There’s also the aromatic Ginger & Lemongrass Cordial, which will add a dash of something special to your cocktails and mocktails, as well as your cooking. Of course, the proof is in the tasting, so why not give this fresh and zingy salad a try and see for yourself?

For more recipe inspiration, or to discover the full bottlegreen range, visit bottlegreendrinks.com

4 x 120g salmon ﬁllets 5 tbsp bottlegreen Ginger & Lemongrass Cordial 2 tbsp olive oil 1 tbsp white wine vinegar 1 garlic clove, crushed ½ tsp sumac 2 x 250g sachets quinoa 2 tbsp capers, drained 50g rocket 1 papaya, peeled, deseeded and sliced

1 Heat the grill to high and line a baking

tray with baking parchment. Put the salmon fillets on top and drizzle with 2 tbsp of the bottlegreen Ginger & Lemongrass Cordial, then season well and set aside to marinate while you prepare the salad. 2 To make the salad dressing, combine the remaining cordial with the olive oil, vinegar, garlic and sumac. Add the quinoa, capers and rocket and toss to combine. Grill the salmon for 6-8 mins, or until it’s cooked through. 3 To serve, divide the quinoa salad between four plates and top with the salmon and sliced papaya.

family

pack a picnic Make these recipes to enjoy with the kids on a day out or while soaking up the sunshine in your garden recipes SAMUEL GOLDSMITH photographs WILL HEAP

JUNE 2022 bbcgoodfood.com 53

Pork & sundried tomato sausage rolls MAKES 8 or 16 PREP 20 mins plus cooling and chilling COOK 30-40 mins MORE EFFORT ❄

2 tsp sunflower oil 2 banana shallots, finely chopped 8 pork sausages 10 sundried tomatoes, chopped 1 tsp fennel seeds 2 sage sprigs, leaves picked and chopped 2 x 320g sheets ready-rolled puff pastry flour, for dusting 1 egg, beaten 1 tbsp nigella seeds

54 bbcgoodfood.com JUNE 2022

1 Heat the oil in a small frying pan over a medium heat and cook the shallots for 5 mins until soft but not golden. Remove from the heat and cool slightly. 2 Squeeze the sausagemeat from the skins into a large bowl. Mix in the tomatoes, fennel seeds, sage, cooled shallots and some seasoning using your hands until evenly combined. Set aside. 3 Unravel the pastry onto a lightly floured surface. Form half the sausage mix into a long log lengthways over the middle of the first sheet of pastry. Brush the exposed border with beaten egg, then fold one edge over the filling to join the pastry on the other side and enclose the filling. Seal the edge using a fork. Using a sharp knife, cut the long sausage roll into four or eight even

pieces, then repeat with the remaining pastry and the rest of the sausage mix. 4 Arrange the rolls over one or two baking sheets lined with baking parchment, then chill for at least 20 mins or overnight. Can be made and chilled a day ahead or frozen for up to a month. To bake from frozen, add 10 mins to the cooking time in step five. 5 Heat the oven to 200C/180C fan/ gas 6. Brush the sausage rolls with the remaining egg and scatter over the nigella seeds. Bake for 30-40 mins, or until the pastry is golden and the filling is cooked through. Remove from the oven and leave to cool on the sheets for at least 15 mins before eating. PER SERVING (16) 272 kcals • fat 19g • saturates 8g • carbs 17g • sugars 2g • fibre 2g • protein 7g • salt 0.7g

easy

Coronation chickpea sandwich filler

4 rolls or 8 slices of bread and Little Gem lettuce leaves, to serve

SERVES 4 PREP 8 mins NO COOK EASY V

1 Pat the chickpeas dry using kitchen paper. Combine the mayo, chutney, curry powder and lemon juice in a bowl. Season well. 2 Tip in the raisins, onion and chickpeas and mix to combine. Will keep chilled for three days. Spoon the filler into rolls or sandwich between bread slices with a few lettuce leaves.

400g can chickpeas, drained and rinsed 3 ½ tbsp mayonnaise or vegan alternative 1 ½ tbsp mango chutney 2 tsp mild curry powder ½ lemon, juiced 50g raisins ½ small red onion, finely chopped

GOOD TO KNOW vegan • 1 of 5-a-day • gluten free PER SERVING 220 kcals • fat 11g • saturates 1g • carbs 22g • sugars 12g • fibre 5g • protein 5g • salt 0.4g

JUNE 2022 bbcgoodfood.com 55

Caprese sandwich SERVES 4 PREP 10 mins NO COOK EASY V

4 thick slices of focaccia or 8 slices of bread, to serve 2 tbsp basil pesto (ensure vegetarian, if needed) 2 tsp extra virgin olive oil handful of rocket 2 x 125g balls of mozzarella, sliced (ensure vegetarian, if needed) 2 large ripe tomatoes, sliced small handful of basil leaves ½ small red onion, sliced (optional) 2 tsp thick balsamic vinegar

1 If using focaccia, cut the slices across the middle so you have a total of eight slices. Spread 1/4 tbsp pesto over four of the focaccia or bread slices, and drizzle each of the

Apple flapjack squares MAKES 16 PREP 10 mins COOK 45 mins EASY V

175g butter, plus extra for the tin 2-3 apples (about 350g), peeled, cored and chopped into small pieces 150g golden syrup 150g light brown soft sugar 300g oats 50g dried apples, chopped ½ tsp ground cinnamon (optional)

1 Heat the oven to 180C/160C fan/ gas 4. Butter the base of a 20 x 20cm square tin and line with baking parchment. Tip the chopped apples into a small saucepan with 2 tsp water and cook over a medium heat for 3-4 mins until the apples are just soft enough to crush, but there’s still a little water left in the pan. If needed, add a little more water and cook the apples for slightly longer. Remove from the heat and crush the apples using a potato masher or a

56 bbcgoodfood.com JUNE 2022

fork to break up slightly, then tip into a bowl and set aside. 2 Tip the butter, golden syrup and sugar into the pan and warm through over a low heat until the butter has melted and the sugar has dissolved. Remove from the heat and set aside. 3 Combine the oats, dried apple and cinnamon, if using, in a large bowl. Tip in the buttery syrup mix and cooked apples, then stir to combine. Tip the flapjack mixture into the prepared tin and press down firmly. Level the surface using a spatula, then bake for 25-30 mins until golden and bubbling at the sides. Leave to cool. Cut into 16 pieces. Will keep in an airtight container for three days. PER SERVING 242 kcals • fat 11g • saturates 6g • carbs 33g • sugars 20g • fibre 2g • protein 3g • salt 0.3g

tip Measure the golden syrup straight into your saucepan to stop everything from getting sticky.

remaining four slices with 1 /2 tsp olive oil. 2 Divide the rocket, mozzarella, tomatoes, basil leaves and red onion slices over the pesto-topped focaccia or bread. Drizzle 1/4 tsp balsamic vinegar over each of the remaining slices. Sandwich the slices together, wrap up for a picnic or serve straightaway. Best eaten on the day they’re made. GOOD TO KNOW calcium • vit c • 1 of 5-a-day PER SERVING 462 kcals • fat 23g • saturates 9g • carbs 42g • sugars 5g • fibre 1g • protein 21g • salt 2.2g

easy

Strawberry lemonade MAKES 1.5 litres PREP 5 mins EASY V

175g sugar 400g strawberries, hulled and quartered, plus extra whole strawberries to serve (optional) 200ml freshly squeezed lemon juice (the juice of about 4-5 lemons) ice, to serve

GOOD TO KNOW vegan • low fat • vit c • gluten free PER SERVING (150ml) 72 kcals • fat 0.2g • saturates none • carbs 17g • sugars 17g • fibre 1g • protein 0.2g • salt none

Shoot director EMMA WINCHESTER | Food stylist ROSIE REYNOLDS | Stylist LAUREN MILLER

1 Tip the sugar and 1 litre water into a saucepan over a medium heat and heat, stirring, until the sugar has

dissolved. Remove from the heat and leave to cool completely. 2 Put the strawberries in a blender and blitz to a purée. You can strain this through a fine mesh sieve to remove any pips, if you prefer. Tip the strawberry purée into a large jug with the sugar water and lemon juice, and stir to combine. Pour into glasses filled with ice and serve garnished with whole strawberries, if you like. Will keep chilled for a day.

JUNE 2022 bbcgoodfood.com 57

easy

good advice

family matters Food director and mum of two Cassie Best shares recipes and ideas to make Father’s Day extra-special

EASY EDIBLE GIFTS

Father’s Day (19 June)

A treat for dad

Qui

Let your kids take charge in the kitchen and cook something for dad on Father’s Day. For more ideas on treating dad, go to: bbcgoodfood.com/ fathers-day-projects-kids

or crusty, seeded rolls. Fruit bread also pairs nicely with cheese. • Pickles – choose piccalilli, pickled onions or a quick homemade pickle. Visit bbcgoodfood. com for recipes for quick pickled onions and cucumbers. • Chutney – you can ed cu opt for something fruity cu mb ers or that packs a bit of spice. • Fresh fruit or veg – a tart apple adds texture; you could also add radishes for peppery heat. • Extras – a pork pie, sausage roll, slice of terrine, or a pickled, boiled or scotch egg will take your ploughman’s lunch to another level. ck

l Easy breakfast in bed Scrambled eggs take just minutes to make, but with a few additions, can feel like a very special breakfast. Using a microwave to cook the eggs makes it even easier for kids. Serve with some buttered toast or an English muffin and smoked salmon.

Microwave scrambled eggs SERVES 1 PREP 2 mins COOK 2 mins EASY V

Photographs CAIA IMAGE/GETTY

2 eggs 2 tbsp whole milk toast, to serve

1 Use a fork to beat together the eggs, milk and a pinch of salt in a microwave-safe jug. Cook in the microwave on high for 30 seconds, then beat again and return to the microwave for another 30 seconds. 2 Beat again, breaking up any lumps of egg. Microwave for another 15 seconds, then beat again; the eggs will be loose at this stage, so serve them straightaway if this is how you like them. If you prefer your eggs to be a little firmer, microwave for a further 15 seconds, beat, then serve. GOOD TO KNOW gluten free PER SERVING 158 kcals • fat 11g • saturates 3g • carbs 1g • sugars 1g • fibre none • protein 14g • salt 0.4g

l Ploughman’s lunch A ploughman’s is little more than an assembly job, so it’s easy for kids to put together. Include some of the following and encourage them to arrange it with flair. • Cheese – a good wedge of crumbly, mature cheddar is essential. Add a piece of blue or brie too, if dad is a fan. • Bread – a doorstep of fresh sourdough with salted butter

Nothing says ‘I love you’ like a homemade present, so why not give dad freshly baked biscuits?

l A homemade gift Nothing says ‘I love you’ like a homemade present, so why not give dad freshly baked biscuits or fudge, a preserve or flavoured booze? Visit bbcgoodfood.com for these recipes: • White chocolate truffles • Quick peanut brittle • Sweet chilli sauce • Chorizo jam • Strawberry gin

& Fancy cooking a special roast dinner for your dad on Father’s Day? Find Jack Stein’s recipes for rib of beef with all the trimmings, plus an interview with his dad, Rick, on page 66.

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K DS ’ K TCHEN SKILLS FOR LIFE

In this series, we’ll guide you and your children through six essential cooking skills so they can build their knowledge. This month, weighing and measuring

recipes CASSIE BEST photographs WILL HEAP

HOW TO USE OUR GUIDE These recipes are suitable for children aged seven to 11, but younger children will need extra support from an adult. Older children and teenagers can still enjoy making them, though, and may want to adapt or further develop the recipes, swapping in their favourite ingredients or adding extra spices to make them their own. The step-by-step recipes come with clear lists of ingredients and equipment so they’re easy to follow, and there are

Part 2

three to support each new skill: a basic one, one that’s more of a challenge and another for advanced mini chefs. Talk through and practice the cooking skill with your child before making the dishes. Follow this collection of monthly recipes as you would a cookery course, making each recipe with your child to help develop their skills and confidence. Send us pictures of what you’ve been cooking at goodfood@immediate.co.uk or tag us using #GFKidsKitchen.

CALLING ALL YOUNG COOKS! Want to showcase your kids’ skills? BBC Good Food has partnered with First News, the award-winning weekly newspaper for children, to share what young, budding chefs are cooking. Each month, First News will celebrate a different cuisine from around the world, and they would love to see what your children create using their new Kids’ Kitchen skills. For more details,go to: firstnews.co.uk/globalkitchen

Weighing & measuring Weighing and measuring ingredients are fundamental skills in cooking, and a great way for children to practice their maths skills. Once they’re feeling confident in the kitchen, they can use estimation for certain recipes, such as stir-fries, pasta sauces or stews. But, if you want to get a recipe just right, you need to weigh and measure carefully. This is especially important when baking cakes, biscuits and bread. There are many ways to weigh and measure ingredients and different pieces of equipment you can use to help you. Teach your kids how to

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use these various bits of kitchen kit and they’ll be able to make almost anything. BEFORE YOU START  Make sure you have everything you need for the recipe – there’s nothing worse than getting halfway through and discovering you’re missing a vital ingredient or piece of equipment. Weighing and measuring your ingredients out before you start will help you feel more organised.

Ways to weigh & measure

BASIC SKILL

Chocolate overnight oats

Digital scales To get accurate measurements, it’s best to use digital scales. First, turn them on, then place a bowl or jug on the scales. Reset the display to zero by pressing the ‘tare’ or ‘on’ button and make sure they’re set to the correct metric (we use ‘g’ for grams and ‘ml’ for millilitres at BBC Good Food). Tip or pour the ingredient into the bowl or jug until you reach the correct measurement.

Mechanical scales This type of weighing scale uses a spring to weigh ingredients. Mechanical scales come in all sorts of shapes and sizes and are not as accurate as digital scales, but are easier to use.

Measuring jug You can use scales or a jug to measure liquid ingredients such as water, milk or oil. Use a clear plastic or glass jug with the measurements marked on the side.

Spoon measures For measuring smaller quantities, it’s useful to use spoon measures – not the ones you’ll find in the cutlery drawer, though! Spoon measures come in: tablespoon (tbsp) = 15g teaspoon (tsp) = 5g ½ tsp = 2.5g ¼ tsp = 1.25g To measure accurately, fill the measuring spoon right to the top by scooping up the ingredient, then swipe across the top of the spoon measure with your finger or a knife to level it.

Cup measures You may find cup measures in American or Australian recipes, but we don’t use these in BBC Good Food recipes.

TWIST IT Twist the flavour in these overnight oats by swapping a few ingredients. Leave out the cocoa and raspberries and try these additions instead: Carrot cake overnight oats add 1/2 carrot, grated, a pinch of ground cinnamon and 1 tbsp raisins to each Nutty apple overnight oats add 1/2 apple, grated, and 1 tbsp nut butter to each Totally tropical overnight oats use coconut milk and coconut yogurt, then top with chopped pineapple or mango

MAKES 2 PREP 15 mins plus overnight chilling NO COOK EASY V

80g porridge oats 4 tbsp natural or coconut yogurt 2 tsp cocoa powder 2 tsp honey or maple syrup, plus a drizzle 300ml milk of your choice 8 raspberries You’ll also need weighing scales

>>> Find the n o method t x e n the page

small measuring jug tablespoon teaspoon cutlery knife dessert spoon 2 jam jars, bowls or small containers for serving GOOD TO KNOW calcium PER SERVING 331 kcals • fat 9g • saturates 4g • carbs 46g • sugars 19g • fibre 4g • protein 15g • salt 0.3g

JUNE 2022 bbcgoodfood.com 61

Step 1 If you have digital scales, place one of the jars, bowls or containers on the scales and reset to zero. Weigh 40g oats into the jar, then repeat with the second jar.

Step 2 Fill a tablespoon measure right to the top with yogurt, add it to one of the jars and repeat in the same jar (so you’ve added a total of 2 tbsp yogurt). Repeat with the second jar.

Step 3

Fill a teaspoon measure right to the top with cocoa powder and use a cutlery knife to swipe across the top of the spoon, knocking any excess cocoa back into its container. Tip the cocoa into one of the jars, then repeat with the second jar.

Step 4 Rinse the teaspoon measure under warm water to wash off the cocoa powder, then use it to measure a teaspoon of honey or maple syrup. Add this to one of the jars, then repeat with the second jar.

Step 5

Slowly measure 300ml milk into a jug, then pour roughly half of the milk into one jar and the rest into the second – you can estimate this rather than weighing again.

Step 6 Stir each of the jars well until the ingredients are combined and the mixture is chocolatey brown. Top each jar with a drizzle of honey and 4 raspberries, then chill overnight to enjoy for breakfast the next day.

Know your milk

WATCH OUR SKILLS VIDEO Watch food director Cassie making our overnight oats at bbcgoodfood.com/kidskitchen or scan this QR code

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Think milk only comes from cows? Think again! There are many different varieties of milk available, and it’s fun to experiment with them. Oat and soya milks are creamy with a neutral flavour, while almond and coconut milks add a nutty taste. Dairy-free milks are usually fortified with calcium and other nutrients and minerals.

THE NEXT LEVEL

K DS ’ K TCHEN

Cheesy cornbread SERVES 8 PREP 10 mins COOK 30 mins EASY V ❄

50g butter, plus extra for the tin 225g fine cornmeal 140g plain flour 1 tsp caster sugar 2 tsp baking powder 2 x 284ml cartons buttermilk, or use natural yogurt 2 eggs 100g can sweetcorn (drained weight), or use frozen 50g cheddar, grated You’ll also need weighing scales 23cm round cake tin teaspoon measuring jug large bowl small bowl fork grater spatula oven gloves

Frozen food heroes

Using frozen food like sweetcorn or peas is a great way to prevent waste, as you only defrost or cook as much as you need. Frozen fruit and veg also often contains more nutrients than fresh, as they are frozen soon after picking, which locks in all the good stuff while it’s at its best.

1 Heat the oven to 230C/210C fan/ gas 8 and butter a 23cm cake tin or ovenproof frying pan. Tip the cornmeal, flour, sugar, baking powder and 11/2 tsp salt into a large bowl. Beat the buttermilk or yogurt and eggs together in a small bowl using a fork. Pour the wet ingredients into the dry, then add most of the sweetcorn and most of the cheese (save a handful of each for the top). Mix together with a spatula until just combined. 2 Pour the batter into the prepared tin or frying pan. Sprinkle over the reserved sweetcorn and cheese, then bake for 30 mins until golden and a skewer inserted into the middle comes out clean, with no wet batter clinging to it. 3 Leave to cool in the pan for 10 mins, then cut into wedges and serve warm. Once completely cool, will keep in an airtight container for two days, or the freezer for a month. PER SERVING 296 kcals • fat 11g • saturates 6g • carbs 39g • sugars 5g • fibre 2g • protein 10g • salt 1.6g

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K DS ’ K TCHEN

CHALLENGE YOURSELF

Easy tomato risotto

1 Heat the oven to 200C/180C fan/ gas 6. Melt the butter in a large ovenproof frying pan over a medium heat and fry the onion for

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GOOD TO KNOW 1 of 5-a-day PER SERVING 411 kcals • saturates 6g • carbs 65g • sugars 3g • fibre 3g • protein 14g • salt 1.3g

Grow your own

Tomatoes grow during the summer months in the UK and nothing tastes better than food grown in your own back garden. Try them in this recipe. Simply replace the can of cherry tomatoes with 400g fresh chopped tomatoes mixed with a pinch of sugar. Basil is easy to grow in a pot on a sunny windowsill or in a greenhouse. Buy seeds and plant in a large pot. Make sure to water them regularly – the seeds will start sprouting within a week or two.

Don’t waste it

The hard edge of parmesan cheese, called the rind, is packed with flavour. Instead of throwing it away, use it to add deeply savoury notes to your dishes. Boil it in the base of a broth or soup (such as minestrone), or add it to a pan of creamy beans to serve with sausages. Don’t forget to remove it before serving, though – it’s only there for flavour and will be too hard to eat!

NEXT MONTH learn to il safely bo liquids

Stylist FAYE WEARS | Addtional photographs JESADA WONGSA/EYEEM/GETTY

25g butter 1 onion, chopped 3 garlic cloves, crushed 300g risotto rice 1 vegetable or chicken stock cube, or use 700ml fresh stock 400g can cherry tomatoes 50g parmesan or vegetarian alternative, grated small handful of basil, leaves picked You’ll also need weighing scales measuring jug chopping board sharp knife garlic crusher can opener grater large ovenproof pan with a lid wooden spoon oven gloves

3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well to coat in the buttery onion mixture. 2 If you’re using a stock cube, boil the kettle. Crumble the stock cube into a jug and carefully measure in 700ml hot water from the kettle, stirring to dissolve the cube. If using fresh stock, warm this in a pan over a low heat until steaming. 3 Add the cherry tomatoes and hot stock to the rice, season with salt and pepper and stir to combine. 4 Cover with a tightly fitting lid and bake for 20 mins. Carefully remove from the oven using oven gloves and stir – the rice should be just cooked, with a little bite. The risotto may still look quite runny at this stage. 5 Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the cheese and the basil to serve.

Shoot director FREDDIE STEWART | Food stylists KATY MCCLELLAND, KATIE MARSHALL, LIBBY SILBERMANN

SERVES 4 PREP 10 mins COOK 10 mins EASY V ❄

close connections

Dad has always

Father’s Day special

been my hero

BBC chef Rick Stein and one of his three sons, chef director Jack, discuss the close bond they’ve forged over food – plus, Jack shares his very special Father’s Day menu interview KEITH KENDRICK

Growing up, the Sunday roast was the highlight of the week, when we’d all sit down together

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very year, Rick Stein and his sons Ed, Jack and Charlie pack up their fishing gear and head off for a boys’ weekend. With such busy lives working for the Steins’ food businesses, it’s a special time when they can all be together – father and sons, enjoying each other’s company, reforging their connections over fishing and food. This year, they’ll be heading to Iceland, and Jack, especially, is looking forward to it because, of the four, he is the best angler – yet he’s the only one who hasn’t netted a salmon! Jack adds, ‘Charlie caught a 20-pound salmon last time, and he goes on about it! So this year we’re going to one of the best places you can possibly go for fishing and if I don’t catch there, I might hang up my rod.’ Rick laughs, ‘We’re very competitive.’ Once they have their catches in the bag, they cook together and chat, laugh and reminisce. Rick rose to fame for his fish cookery, which led to his hugely popular BBC TV shows, cookbooks, plus a restaurant and pub empire (rickstein.com) that spans Padstow, London, Marlborough, Winchester, Newquay and Sandbanks, for which his sons also work. It’s very much a family affair. Rick says, ‘Food as a way of bringing people together is really what all the TV programmes I’ve done are all about. You find yourself in a very convivial atmosphere to talk about anything you want to. ‘When people are sitting down together and sharing an eating experience, they’re likely to be optimistic about everything. These are some of my fondest memories. Growing up, the Sunday roast was the highlight of the week, when the family would all sit down together. It’s the same with my stepchildren Zach and Olivia, as my wife Sas’s Australian family love Sunday roast – when they were very little, a single rack of lamb was enough for all of us, not any more!’ ‘It was the big one because mum (Jill) and dad worked so much. Running the restaurant was a

easy

seven-day-a-week job,’ says Jack. ‘Sunday roast was the meal they wanted us to eat together as a family, which I think is something that lots of time-poor families now realise is important.’ Today, a love of Thai food is what Rick and Jack share most, inspired by family holidays when the boys were young. Jack often makes the dish larb – a very spicy meat salad. ‘Jack puts in so many chillies, we call it “dread” food,’ Rick laughs. Jack adds, ‘What’s interesting about Thai food is everyone can get that balance of sweet, salty, hot and sour flavours. It really speaks to your palate. When I was filming in Bangkok a few years ago, I went to this no-name restaurant under a bridge and we had a larb which was made out of raw blood, offal, liver and bile, which gave it a real bitterness. We were all drinking beer but the local guy we were with was drinking whisky. When I asked him why he said it was to kill the parasites! I think that’s where I first understood that food could be both absolutely delicious and absolutely difficult to eat.’ Of course, it’s Father’s Day on 19 June, but the occasion ‘wasn’t such a big deal when his boys were little’, says Rick. It has taken on more significance since he became a grandfather: Jack has two kids with his partner, food stylist Lucy (the couple are getting married this summer); Ed and interior designer Kate have two; and Charlie and his partner, lawyer Laura, recently became parents. For the last 20 years, Zach and Olivia have always included their stepdad for Father’s Day, too. Jack says, ‘Since we’ve had our own children, I always send a message on Father’s Day saying, “I know you don’t celebrate it, but happy Father’s Day.” ‘Our generation of dads are probably more hands-on than they were in the past: you know, seeing the birth and changing nappies. I think Father’s Day has become more important to us. I always get breakfast in bed, which is a nice touch. Lucy makes it, but one day Milo and Arla will be cooking themselves.’ Rick agrees. ‘I love my stepchildren and grandkids, and what I’ve learned from my own children is that kids eat everything. The trick is just to give them nice food. Then, when they grow up, they morph into these people that have a good understanding of what food’s all about. Because of that, all my sons are giving their children the best, healthiest food possible. So I know that they’ll be into food themselves when they grow up.’ The Steins haven’t yet decided what to do for Father’s Day this year, but a visit to their pub, the Cornish Arms in St Merryn, will be high on the agenda. ‘I’ll try to persuade everyone to eat fish,’ says Rick. ‘We’ve got a whole sea bass on at the pub with a mayonnaise made with Pernod and chives which I’m particularly fond of.’ Jack’s suggestion for your own Father’s Day celebrations is a Sunday roast with a twist: ‘British grass-fed rib of beef that’s been aged well (see overleaf for Jack’s recipe). It’s quite an expensive cut but it’s the best thing ever and the perfect way to show your dad how much you care,’ says Jack.

Clockwise from opposite: Jack with his dad, Rick; Jack now oversees all the menus at Rick’s restaurants; Rick with his sons at The Seafood Restaurant in Padstow

What I admire most about.. RICK ON HIS SONS

JACK ON HIS DAD

Jack, 41, chef director ‘He’s a brilliant cook. I love going round to his house because he cooks such nice food as does Lucy, his fiancée. He’s got tremendous grasp of detail, a good memory and a great understanding of what’s going on in the rest of the business all the time.’

• ‘He’s a hero of mine like he’s the hero for lots of chefs. It’s because of the way he approaches food: very simple ingredients, no fads. He’s travelled all over the world and experienced all kinds of cuisines, but his philosophy hasn’t changed – that the best food is simple. The Seafood Restaurant in Padstow today is just a slightly more refined version of what it was 20 years ago and I think that’s admirable.’ • ‘He didn’t show me how to cook – he mainly talked about my palate and through that osmosis I learned a lot.’ • ‘The best advice he ever gave me was to always be nice and always be on time. When we’re filming the crew are on set an hour before I arrive, so just be nice to them. It’s set me up well.’

Charlie, 36, director: marketing and wine ‘He has a fantastic palate and a real flair for writing wine lists, which is really hard because people tend to resort to language like “flavours from the forest floor”!’ Ed, 43, director: interiors and design ‘Ed is very creative and artistically gifted. He’s very keen on doing things in the right way, which I totally admire.’

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FAT H E R ’ S D AY M E N U

Barbecued ribs of beef with béarnaise sauce SERVES 4 PREP 20 mins COOK 45 mins plus resting EASY

2 separate rib steaks on the bone (côte de boeuf), about 600g each roast potatoes, glazed carrots with tarragon & chives and warm runner beans, to serve (optional, see p70) For the béarnaise sauce (or use shop-bought) 225g unsalted butter 1 tbsp chopped tarragon 2 shallots, finely chopped 3 tbsp white wine vinegar 2 egg yolks (freeze the whites for another recipe)

1 Light the barbecue – you want the coals to be glowing hot. Meanwhile, if you’re making your own béarnaise, put the butter in a small pan over a very low heat and leave to melt. Skim off any scum from the surface and pour the clear (clarified) butter into a bowl, leaving behind the milky white solids that settle at the bottom. 2 Tip the tarragon, shallots, vinegar, 1 tbsp water and 1/2 tsp black pepper into another small pan and boil rapidly until the liquid has reduced to 1 tbsp. Put the egg yolks and 1 tbsp water in a bowl set over a pan of simmering water, ensuring the bowl isn’t touching the water, and whisk vigorously until voluminous and creamy. Remove the bowl from the pan and gradually whisk in the clarified butter until you have

a thick, creamy sauce. Stir in the tarragon and shallot reduction and season with salt. Scrape into a serving bowl and keep warm in the oven on a low heat. 3 Season the ribs well on both sides. Barbecue for 9-10 mins on each side for rare (it should read about 55C on a meat thermometer) or 11-13 mins each side for medium-rare (60-65C). Remove and leave to rest for 10 mins. To serve, cut off the bone and carve the meat into long, thin slices. Serve with the béarnaise sauce, potatoes, carrots and runner beans, if you like (see p70). GOOD TO KNOW iron • gluten free PER SERVING 991 kcals • fat 90g • saturates 49g • carbs 1g • sugars 1g • fibre 0.4g • protein 43g • salt 0.2g

Glazed spring carrots with tarragon & chives, p70

Warm runner beans, p70

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easy

RAIN OR SHINE To cook the beef indoors, heat the oven to 220C/200C fan/ gas 7. Season the steaks generously. Heat 1 tbsp sunflower oil in large ovenproof frying pan until shimmering, then sear the steaks for 3 mins on each side until nicely browned. Smear each steak with about 1 tbsp soft butter, then put the pan in the oven and roast for 15 mins for rare (it should read 55C on a cooking thermometer) or 20 mins for medium-rare (60C) turning halfway through. Leave to rest for 15 mins before carving.

Roast poatoes, p70

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easy

SERVES 4 PREP 5 mins COOK 20 mins EASY V

Scrub 450g small spring carrots or large carrots, quartered, and trim the tops. Tip them into a wide, shallow pan with 600ml water to barely cover and add 1 /2 tsp white sugar, 15g butter and 1 /2 tsp salt. Cover with a tight lid and simmer until just tender, about 15-20 mins. Uncover, increase the heat and boil rapidly to reduce the liquid, shaking the pan now and then. Allow to colour slightly here and there. Add 1 /2 tsp each chopped tarragon and chives, toss and serve. GOOD TO KNOW 1 of 5-a-day • gluten free PER SERVING 64 kcals • fat 4g • saturates 2g • carbs 6g • sugars 6g • fibre 3g • protein 1g • salt 0.7g

Roast potatoes

Warm runner beans

SERVES 4 PREP 5 mins COOK 1 hr 10 mins EASY V

SERVES 4 PREP 10 mins COOK 5 mins EASY V

Heat the oven to 220C/200C fan/gas 7. Cut 900g peeled floury potatoes like Maris Piper into two-three even-sized pieces. Put in a pan of well-salted water, bring to the boil, and cook for 7 mins until softened but still slightly hard in the centre. Drain, leave to steam-dry, then return to the pan, cover with a lid and shake gently. Heat a layer of sunflower oil in a large roasting tin, add the potatoes and turn to coat. Drain off any excess oil and roast at the top of the oven, turning halfway, for 1 hr, until golden.

Finely slice 450g runner beans, then drop them into a pan of boiling salted water, bring back to the boil and cook for 1 min. Drain well. Whisk together 2 tbsp olive oil, 1 tsp lemon juice, 1 small garlic clove, crushed, and some salt and pepper to taste and 1 tsp finely chopped thyme or sage if you have it to hand. Add to the warm beans, toss together gently and serve straightaway. GOOD TO KNOW vegan • healthy • 1 of 5-a-day • gluten free PER SERVING 75 kcals • fat 6g • saturates 1g • carbs 2g • sugars 2g • fibre 3g • protein 1g • salt 0.1g

GOOD TO KNOW vegan • healthy • gluten free PER SERVING 991 kcals • fat 90g • saturates 49g • carbs 1g • sugars 1g • fibre 0.4g • protein 43g • salt 0.2g

#GFLetsCookTogether Share your recipes, tips and photos with us

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Recipe photographs YUKI SUGIURA | Shoot director CLOE ROSE-MANN | Food stylist AMY STEPHENSON | Stylist ROB MERRETT

Glazed spring carrots with tarragon & chives

Gordon’s Tropical Passionfruit gin & tonic

Holiday mode: on

Don’t wait to board a plane – bring the tropics to you this summer, with Gordon’s Tropical Passionfruit Distilled Gin

oments don’t get much more blissful than when the sun is shining and you’re relaxing on the beach with good friends. Happily, with the new Gordon’s Tropical Passionfruit Distilled Gin, you don’t have to be on the beach to experience a taste of the exotic. Made using 100% natural ﬂavours and the highest quality ingredients, the recipe carefully balances and elevates the botanicals in the original Gordon’s London Dry with punchy passion fruit for a wonderfully crisp and juicy taste. In fact, why not take a little inspiration from this exotic tipple and plan your own tropical get-together? From food and drink, to décor inspiration, here are some top tips to get you started.

A PROPER SUMMER SPREAD Putting a summery spin on your menu needn’t be a chore. With just a few easy

NE W TROPICA L PA S SIONFRUIT

tweaks, you can make buffet staples feel that little bit more special. Salads are a garden party favourite and there are so many delightful ﬂavour combinations to choose from. Mix watermelon with feta, mint, balsamic glaze and olive oil for a sumptuously simple salad, or dice mango, peach, tomato and red onion and mix with a generous squeeze of lime juice to create a fresh and zingy salsa. If you’re getting the barbecue out, thread sweet and sour pork belly and pineapple pieces onto skewers and get grilling. When it comes to drinks, mix 50ml of Gordon’s Tropical Passionfruit Distilled Gin* with 50ml of passion fruit purée or pineapple juice, 12.5ml of lime juice and vanilla syrup, then ﬁnish with a passion fruit half to create a delicious passion fruit martini. Love a gin and tonic? See right for a recipe that’s sure to become your new favourite.

SERVES 1

PREP 3 mins

EASY

Handful of ice 50ml Gordon’s Tropical Passionfruit Distilled Gin 150ml tonic ½ passion fruit, to garnish

1 Fill a copa glass with ice, then

pour over the Gordon’s Tropical Passionfruit Distilled Gin*. Top up with tonic, garnish with the passion fruit half and serve. *1.8 units per serve *1.8 units per serve

THE BALMIEST BACKDROP Nothing sets the tone of a party like the décor, and the tropical-themed possibilities are endless. A self-service bar station is sure to be popular with your guests and you can take yours up a notch by turning it into a pop-up tiki hut bar with the addition of colourful garlands and exotic cocktail garnishes, like passion fruit quarters. If you really want to go to town, purchase a pineapplestyle cocktail shaker and cups, too. Running paper lanterns along your garden fence will also add a nice tropical touch, and if you want to keep the good times going after the sun goes down, consider installing some fairy lights. They’ll create a relaxing atmosphere, too.

To ﬁnd out more about Gordon’s Tropical Passionfruit Distilled Gin, visit gordonsgin.com

easy

health

news

Our health editor Tracey Raye shares a recipe for an iced tea rich in antioxidants, plus advice on how to eat well for less HEALTH NEWS

Best healthy foods to try on a budget When money is tight, trying to include nutritious foods in your diet can seem difficult. However, there are plenty of inexpensive, healthy options available, you just need to know what to look out for. Get started by including these cheap and nutritious ingredients in your meals:

HEALTH TREND Iced hibiscus tea

Food stylist AMY STEPHENSON | Stylist ROB MERRETT

Recipe SARA BUENFELD | Recipe photograph YUKI SUGIURA | Shoot director CLOE-ROSE MANN

1. Onions 2. Canned chopped tomatoes 3. Canned beans and peas 4. Dried lentils 5. Potatoes 6. Frozen spinach 7. Carrots 8. Rice 9. Oats 10. Bananas

The rich colour the flowers impart to this tea couldn’t be brighter, while the flavour is tart, a bit like cranberry juice. If you’re avoiding sugar-laden squashes, this is refreshing while doing you good, too, as hibiscus contains many beneficial compounds that act as antioxidants, including anthocyanins, phenolic acids and flavonoids. Why not experiment with additional flavourings when steeping the flowers? You could add a few strawberries, slices of orange, a cinnamon stick or vanilla pod. See right for more on the health benefits of hibiscus.

SERVES 2 PREP 5 mins plus 16 mins steeping EASY V

10g whole dried hibiscus flowers ice and clear honey (optional), to serve

1 Boil a kettle of water, then leave for around 1 min to cool to around 90C. Put the flowers in a jug, pour 500ml of the water over the flowers, then leave to steep for 16 mins. This is the optimum time and temperature for extracting the beneficial antioxidants. 2 Strain into glasses over ice and sweeten with a litte honey, if you like. GOOD TO KNOW vegan • healthy • low fat • gluten free PER SERVING 3 kcals • fat 0.1g • saturates none • carbs 0.6g • sugars none • fibre none • protein 0.3g • salt none

Benefits of the hibiscus flower Taken as a powder, extract or prepared by steeping the dried flowers in boiling water as we’ve done, this vibrant plant comes with a plethora of health benefits: • Packed with antioxidants • Contains vitamin C and beta-carotene • May support liver health • Anti-inflammatory properties • Supports healthy blood pressure levels See our guide on cheap and healthy cooking by scanning the code.

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Quick and easy

recipes every day

Try the BBC Good Food cooking app Start your free

trial now

easy

5 healthy ideas

pasta This kitchen staple makes a variety of simple and nutritious meals Lazy summer pasta

Broccoli pasta salad with salmon & sunflower seeds

SERVES 2 PREP 15 mins COOK 30 mins EASY V

Heat the oven to 220C/200C fan/gas 7. Chop 1 medium red onion into wedges and 2 courgettes into chunks. Put these and 3 unpeeled garlic cloves in a large ovenproof dish. Add 3 tbsp olive oil, season and stir. Roast for 15 mins. Stir in 250g cherry tomatoes and roast for a further 15 mins. Meanwhile, bring a large pan of salted water to the boil and cook 140g fusilli following pack instructions. Drain the pasta, remove the veg from the oven and peel the garlic cloves when cool enough to handle. Mash the garlic using a fork against the side of the dish and add the pasta. Toss everything together with a handful of basil leaves. Top with grated parmesan or a vegetarian alternative, if you like. GOOD TO KNOW healthy • low cal • folate • fibre • vit c • 3 of 5-a-day PER SERVING 468 kcals • fat 18g • saturates 3g • carbs 58g • sugars 12g• fibre 9g • protein 13g • salt 0.04g

Sausage & butternut squash shells SERVES 4 PREP 15 mins COOK 35 mins EASY

Put 1 butternut squash, peeled and chopped, in a microwaveable bowl with a splash of water. Cover and cook on High for 10 mins. Tip into a blender. Heat 1 tbsp oil in a pan over a medium heat, then add 2 garlic cloves, crushed, 1 fennel bulb, sliced, 4 spring onions, sliced, 1 tsp chilli flakes, 1/2 tsp fennel seeds and a splash of water. Cook for 5 mins, then add to the blender. Blitz until smooth, adding water for a creamy consistency. Season to taste. Boil 300g pasta shells in salted water for 1 min less than pack instructions. Drain. Put the pan back on the heat, add 1/2 tbsp olive oil, the meat squeezed from 3 pork sausages, 1 tsp chilli flakes and 1 tsp fennel seeds. Fry until crisp. Toss the pasta in the pan with the sauce, then top with the crispy sausage.

SERVES 2 PREP 10 mins COOK 10 mins EASY

Boil 75g wholemeal penne in salted water for 5 mins, then add 125g broccoli florets and 125g green beans, trimmed. Cook for 5 mins. Reserve 3 tbsp pasta water and drain into a bowl. Add 1 tbsp white miso paste, 1 tsp ginger, grated, 1 tbsp rapeseed oil, 2 tbsp sunflower seeds and the reserved water. Flake in 2 skinless cooked wild salmon fillets and combine.

Sardine pasta with crunchy parsley crumbs SERVES 4 PREP 10 mins COOK 25 mins EASY

Heat 1 tsp olive oil in a non-stick frying pan over a low-medium heat. Add 50g dried breadcrumbs and cook, stirring, until turning golden. Add 1 tsp oil and 3 garlic cloves, finely chopped. Cook for a moment, then tip onto a plate and set aside. GOOD TO KNOW healthy • fibre • vit c • omega 3 • Put a pan of salted water on to boil. 1 of 5-a-day • PER SERVING 590 kcals • fat 30g • saturates 5g • Return the frying pan to a medium carbs 32g • sugars 4g • fibre 9g • protein 45g • salt 0.8g heat and heat 1 tsp olive oil with 2 x 120g cans of sardines, drained, and a rosemary sprig, chopped. Aubergine, chilli Cook for 2-3 mins, breaking the & bacon pasta sardines with a wooden spoon. Pour in 500g passata and 50g black SERVES 4 PREP 10 mins olives, sliced. Leave to simmer for COOK 25 mins EASY 10 mins. Mix in a small pack of flat-leaf parsley, finely chopped, Heat 2 tbsp olive oil in a pan. and 15g grated parmesan into the Cook 1 aubergine, cubed, for 8 mins. breadcrumb mixture. Meanwhile, Add 6 rashers of smoked streaky boil 350g linguine in a large pan bacon, chopped, and fry until cooked. of salted water and cook following pack instructions. Drain the pasta, Add 2 garlic cloves, crushed, and 1 red chilli, chopped. Cook for 1 min. reserving a little of the water. Add Add 2 x 400g cans of chopped the pasta to the tomato sauce with a splash of the water, then stir in tomatoes, increase the heat and 10g grated parmesan. Serve cook for 10 mins. Cook 300g fusilli topped with the breadcrumbs. in salted boiling water, drain, then stir through the aubergine sauce. GOOD TO KNOW healthy • fibre • omega 3 • calcium •

GOOD TO KNOW healthy • low cal • fibre • vit c • 2 of 5-a-day

1 of 5-a-day PER SERVING 538 kcals • fat 17g • saturates 4g •

PER SERVING 460 kcals • fat 15g • saturates 4g • carbs 60g • sugars 6g • fibre 9g • protein 16g • salt 0.7g

PER SERVING 450 kcals • fat 15g • saturates 4g • carbs 57g • sugars 10g • fibre 8g • protein 18g • salt 1.3g

carbs 66g • sugars 7g • fibre 6g • protein 27g • salt 1.3g

JUNE 2022 bbcgoodfood.com 75

reduce waste

use your leftovers Create something new out of what’s left behind from this month’s recipes

FROM THIS ISSUE Smoky bubble & squeak brunch Chop any leftover charred cabbage from page 86 and scrunch together with leftover boiled, roasted or mashed potatoes. Fry in a little oil until crisp and serve with an optional topping of smoked salmon or crispy bacon and a poached or fried egg on top.

Cheese & herb jacket topper Stir chopped chives, parsley, mint or basil through any leftover whipped goat’s cheese dip from page 28 and use to top hot jacket potatoes or for dipping new potatoes into.

Simple tomato tarts Use any leftover tomato, onion & parsley salad from page 86 to top a simple puff pastry tart. Unravel ready-rolled puff pastry, cut into squares or rounds, then top with the salad, leaving a border. Bake at 200C/180C fan/gas 6 for 30 mins.

One-pan fennel & orange baked fish Spread any leftover fennel salad from page 18 over a small roasting tin or ovenproof frying pan, then top with fillets of your favourite fish – seabass, salmon or cod would all work well. Drizzle with a little olive oil, season and bake at 220C/ 200C fan/gas 7 for 10-15 mins until the fish is just cooked through.

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easy MAKE MORE OF...

salmon

Turn any leftover salmon from page 92 into an easy pasta dish Pasta with salmon & peas SERVES 3 PREP 5 mins COOK 15 mins EASY

MAKE MORE OF...

red cabbage Transform the half a red cabbage leftover from the shawarma salad on page 30 into a speedy pickle Quick pickled red cabbage SERVES 6 PREP 10 mins COOK 10 mins EASY V

1 red onion, finely sliced into rings 100ml red wine vinegar 1 tsp golden caster sugar 500g red cabbage, core removed, finely shredded

250g short pasta shapes 140g crème fraîche 140g frozen peas ½ vegetable stock cube leftover cooked skinless salmon, flaked into chunks

1 Put the onion in a saucepan with the vinegar and sugar. Bring to the boil and cook until the onion is starting to soften, around 10 mins. 2 Stir in the cabbage and turn off the heat. Leave to cool completely, then serve or pack into a sterilised jar. Will keep chilled for up to a week.

1 Bring a pan of salted water to the boil and cook the pasta following pack instructions. 2 Meanwhile, heat the crème fraîche in a large saucepan over a low-medium heat, then add the peas and 50ml water. Crumble in the stock cube and simmer for 3-4 mins until the peas are cooked through. Season with salt and cracked black pepper. Drain the pasta, then stir through the sauce to coat. Serve in bowls.

GOOD TO KNOW healthy • gluten free PER SERVING 44 kcals • fat none • saturates none • carbs 7g • sugars 5g • fibre 3g • protein 2g • salt 0.1g

PER SERVING 463 kcals • fat 19g saturates 6g • carbs 44g • sugars 5g fibre 7g • protein 25g • salt 0.2g

GOOD FOOD & SUSTAINABILITY At BBC Good Food, we seek realistic solutions to avoid food waste and packaging, and adhere to the three Rs: 1) Reducing food waste 2) Recycling packaging 3) Reusing food storage packaging and containers. To find out more, go to bbcgoodfood.com/reduce-reuse-recycle. Plus, listen to the Food Programme’s inspiring Food Waste Pioneers broadcast about people who tackle food waste issues on BBC Radio 4.

JUNE 2022 bbcgoodfood.com 77

Savour every bite Maldon Salt’s artisan sea salt ﬂakes have been ﬂavouring the nation’s food for 140 years but, aside from a Royal Warrant, what makes it stand out?

pinch of salt is quite possibly the easiest way to make a good meal into a great one. Whether youíre batchcooking for the week ahead or serving up a Sunday roast for the whole family, itís an essential ingredient at every stage of the process. Even on takeaway days, no XTI\M WN ≈[P IVL KPQX[ Q[ KWUXTM\M _Q\PW]\ I [XZQVSTQVO WN \PW[M ∆I^W]Z[WUM ∆ISM[ Ideal for elevating everyday meals, 5ITLWV ;IT\º[ PIVL PIZ^M[\ML [MI [IT\ ∆ISM[ are made in the English coastal town of Maldon, using the same traditional artisan methods since 1882. With a unique pyramid [PIXM \PI\ KZ]UJTM[ JM\_MMV aW]Z ≈VOMZ[ MIKP ∆ISM KWV\IQV[ \PM XMZNMK\ JITIVKM WN natural minerals to enhance any dish with I NZM[P QV\MV[Q\a IVL KTMIV LMTQKI\M ∆I^W]Z

This year, the dedicated family behind Maldon Salt is celebrating 140 years of craftsmanship. Now led by the fourth generation of Osbornes, the brand continues to inspire both home cooks and professional chefs with experimental recipes and culinary tips that are guaranteed to transform ordinary meals into something that bit more special.

A year to remember Youíve probably heard that itís not just Maldon Salt enjoying a momentous milestone this year ñ the Queen is also celebrating her Platinum Jubilee. After JMQVO OZIV\ML I :WaIT ?IZZIV\ I[ W KQIT purveyors of sea salt in 2012, itís only ≈\\QVO NWZ 5ITLWV ;IT\ \W KWUUMUWZI\M the occasion. So, the artisan salt maker

is inviting you to seize the seasoning with a series of nostalgic pudding recipes, available on its website. Just like Maldon Salt itself, these tempting Jubilee-inspired treats elevate traditional recipes with a wonderfully contemporary twist. You can learn how to make delicious Orange & Pistachio Battenburg, Chai Chelsea Buns, Eton Mess and more ñ all brought to life with a sprinkling of 5ITLWVº[ _WZTL NIUW][ [MI [IT\ ∆ISM[ Whether youíre heading out to a Jubilee-themed street party or hosting afternoon tea at home, youíll be able to create lots of extraordinary food for all your friends and family to enjoy. And who knows, you might M^MV ≈VL aW]Z VM_ [QOVI\]ZM

To ﬁnd out more and get cooking, visit maldonsalt.com or follow the brand on Instagram @maldonsalt

WEEKEND

Discover a new way to cook chicken on a Sunday, celebrate summer produce and serve up Tom Kerridge’s crowd-pleasing salmon from the Good Food Podcast

TOM KERRIDGE Slow-roasted salmon with potato salad & dill & mustard mayonnaise, p92

SEASONAL Cucumber soup, p98

NEW WAYS FOR SUNDAYS

CHOCOLATE SANDWICH COOKIE ICE CREAM CUPCAKES, p82

Spiced yogurt barbecue chicken, p86

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3 SUMMER DESSERTS

PERFECT PUDDINGS Delight guests at your next gathering with seasonal sweet treats from food writer Jane Dunn photographs JONATHAN GREGSON

Lemon curd cheesecakes, p82

Jane Dunn is a food writer and photographer. She received a Culinary Arts Diploma from Ashburton Chefs Academy and now shares her sweet ideas on her blog, janespatisserie.com. She’s also appeared on ITV’s Saturday Morning and This Morning. Her debut cookbook, Jane’s Patisserie (£20, Ebury Press), is out now. @janespatisserie

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weekend

Brown sugar pavlova with fruit, p82

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SERVES 4 PREP 20 mins plus at least 1 hr 10 mins chilling NO COOK EASY V

100g digestive biscuits 50g unsalted butter, melted For the filling 250g lemon curd 300ml double cream 100g full-fat soft cheese For the decoration 75ml double cream 1 tbsp icing sugar lemon slices, to garnish

1 Tip the biscuits into a food processor and blitz to fine crumbs, or crush in a large bowl with the end of a rolling pin. Tip into a bowl and mix with the melted butter, then divide between four coupe or dessert glasses, pressing the biscuit mixture into the base of the glasses slightly. Chill for 10 mins. 2 Spoon about 25g lemon curd over each of the chilled biscuit bases. Mix the remaining lemon curd with the double cream and soft cheese, whisking until smooth. Divide the lemon filling evenly between the glasses, then chill for at least 1 hr or overnight. 3 For the topping, beat the cream with the icing sugar using an electric whisk until it’s a pipeable consistency. Spoon the whipped cream into a piping bag and pipe a swirl of cream over each cheesecake (or spoon a dollop over each if you don’t have a piping bag). Decorate each cheesecake with a slice of lemon before serving. Will keep chilled for up to a day. PER SERVING 923 kcals • fat 75g • saturates 45g • carbs 56g • sugars 41g • fibre 1g • protein 5g • salt 0.7g

Brown sugar pavlova with fruit

Chocolate sandwich cookie ice cream cupcakes

SERVES 10 PREP 30 mins plus cooling COOK 50 mins MORE EFFORT V

SERVES 8 PREP 20 mins plus at least 2 hrs freezing NO COOK EASY V ❄

150g light brown soft sugar 150g golden caster sugar 6 medium egg whites (about 180g) 1 tsp vanilla extract 1 peach, destoned and sliced 150g raspberries 150g strawberries, hulled and quartered 130g pineapple chunks 2 passion fruits, halved and seeds scooped out For the filling 450ml double cream 2 tbsp icing sugar 1 tsp vanilla extract

1 Heat the oven to 150C/130C fan/ gas 2 and line two large baking trays with baking parchment. Using a 900g loaf tin as a template, trace two rectangles onto the parchment. Turn it over. Sift both the sugars into a large bowl (use a spoon to push it through). Whip the egg whites on low speed in a stand mixer or with an electric whisk until small bubbles form. Turn the speed up to medium and whisk to stiff peaks. Add the sugar mix, 1 tbsp at a time, whisking between each addition until all the sugar has been added. Drop in the vanilla. Whisk for 3-4 mins more until the meringue is smooth (not grainy) – test it between your fingertips. 2 Spoon the meringue into a piping bag fitted with a star nozzle, and pipe it over the parchment using the templates so you have two meringue rectangles. Use a skewer to create more swirls, if you like. Bake for 50 mins-1 hr until crisp, then turn off the oven. Leave to cool inside. 3 To decorate, whisk the cream, icing sugar and vanilla extract to soft peaks using an electric whisk. Place one meringue on a serving board, then pipe or spoon over half the cream. Layer over half the fruit, top with the second meringue, then the rest of the cream and the remaining fruit. Best eaten on the day it’s made, but will keep chilled for up to two days. GOOD TO KNOW vit c • gluten free PER SERVING 387 kcals • fat 24g • saturates 15g • carbs 37g • sugars 37g • fibre 2g • protein 3g • salt 0.1g

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280g crème-filled chocolate sandwich cookies, plus 8 whole cookies for decorating 60g unsalted butter, melted 300ml double cream 200g condensed milk For the topping 100ml double cream 1 tbsp icing sugar

1 Line eight holes of a 12-hole cupcake tin with paper cases. Tip the cookies into a food processor and blitz to a fine crumb, or do this in a bowl using the end of a rolling pin. Measure 215g of the crumbs into a bowl and mix in the melted butter. Divide the mixture between the paper cases, pressing it into the bases slightly. 2 Pour the cream, condensed milk and 55g of the remaining crushed cookies into a bowl, and whisk until just starting to thicken, about 5 mins. Spoon the mixture evenly over the chocolate cookie bases, then freeze for at least 2 hrs or overnight until solid. Will keep frozen for up to two days. 3 Just before serving, make the topping. Whip the cream with the icing sugar using an electric whisk until it’s a pipeable consistency. Spoon into a piping bag fitted with a star nozzle and pipe a swirl of whipped cream over each cupcake. Decorate each with a whole cookie and remaining cookie crumbs. Serve immediately. PER SERVING 604 kcals • fat 43g • saturates 24g • carbs 49g • sugars 33g • fibre 1g • protein 5g • salt 0.3g

16-19 June 2022, NEC Birmingham

See Jane cooking live in the Big Kitchen on 17 June at the BBC Good Food Show Summer. Visit bbcgoodfoodshow.com to book and turn to page 100 for more about the Winter Show.

Shoot director RACHEL BAYLY | Food stylist AMY KINNEAR | Stylist AGATHÉ GITS

Lemon curd cheesecakes

weekend

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N E W WAY S F O R S U N D AY S

BRING OUT THE BARBECUE Light the coals and take dinner outside with this sunny menu for six, including a fresh pineapple dessert recipes MELISSA THOMPSON photographs JONATHAN GREGSON

There’s something freeing about cooking outside, being at the mercy of the fire and enjoying foods that have been licked with flame. These recipes are delicious and fun to cook, whether you’re a barbecue beginner or an old hand. The marinade for my spiced yogurt chicken (p86) also works with chicken pieces, though I much prefer to use a spatchcock chicken. It becomes a spread fit for summer alongside a herby tomato salad and chargrilled cabbage (p86), especially with bright rum-glazed pineapple to finish (p87). If you’re just starting out with barbecuing, find an in-depth guide to setting yours up and buying charcoal on page 134.

Chargr illed but ter cab ba ge ,p 8 6

Melissa is one of our regular columnists as well as running recipe project Fowl Mouths, through which she innovates in the kitchen and helps drive change in the food industry. She’s a vocal advocate for the promotion of black and minority ethnic people in this field, and in 2021 earned the prestigious Food Writing Award by the Guild of Food Writers. @fowlmouthsfood

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weekend

To ma to, o p86 nion & parsley salad,

MENU Spiced yogurt barbecue chicken Tomato, onion & parsley salad Chargrilled butter cabbage

ue bec r a rt b ogu 6 y 8 d ice , p Sp icken ch

Rum-glazed grilled pineapple with lime crème fraîche

JUNE 2022 bbcgoodfood.com 85

Spiced yogurt barbecue chicken SERVES 4-6 PREP 15 mins plus at least 1 hr marinating COOK 1 hr 30 mins MORE EFFORT

Shoot director RACHEL BAYLY | Food stylist AMY KINNEAR | Stylist AGATHÉ GITS

1 whole chicken (about 1.2kg) 160g natural yogurt 2 tsp ground cumin 1 tsp smoked paprika 1 tsp ground coriander 1 tsp ground fenugreek 2 tsp ground turmeric 1 tbsp tomato purée 3 garlic cloves, crushed 3 lemons, 1 zested and juiced, 2 cut into wedges 2 tsp honey 2 tsp cider vinegar

1 Lay the chicken breast-side down on a board and use scissors to cut down either side of the backbone to remove it (you can use this to make stock). Flip the chicken over and press down firmly on the breastbone using your palms to flatten it. 2 Mix the yogurt with the spices, tomato purée, garlic, lemon zest and juice, the honey, vinegar, 2 tsp salt and 1 tsp black pepper. Rub this all over the chicken, pushing it into any gaps and under the skin. Put the chicken in an airtight container and chill for 1-2 hrs or up to 24 hrs. 3 Arrange the coals on one side of the barbecue and light (or see tip, right, for cooking indoors). When the flames have died down and the coals are ashen, lay the chicken on the opposite side and close the lid with the vents open. Cook for 40 mins, rotating now and then using tongs but keeping the chicken breast-side up over the coals so it cooks from underneath. Close the lid for another 15 mins, checking to make sure it doesn’t catch, then flip the chicken over to char, keeping a close eye on it to prevent burning. When it’s just charred, flip it back over. It’s ready when a thermometer inserted into the thickest part of the meat reaches 70C, or the juices from the thigh run clear. Remove the chicken from the barbecue, loosely cover with baking parchment and rest for 15 mins. Carve and serve with lemon wedges. GOOD TO KNOW vit c • gluten free PER SERVING 291 kcals • fat 15g • saturates 4g • carbs 6g • sugars 5g • fibre 02g • protein 32g • salt 1.9g

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tip ON A RAINY DAY

If you don’t have a barbecue or the weather isn’t cooperating, heat the oven to 220C/200C fan/gas 6 and heat a griddle pan over a medium-high heat until smoking hot. Add 3 tbsp vegetable oil to the pan, then carefully put the marinated chicken breast-side down in the pan. Cook for 3 mins, pushing it down with a fish slice to ensure it chars evenly, then carefully flip over and repeat to char the other side. Transfer to a large roasting tin and roast in the oven for 25-30 mins until the juices run clear and the meat is piping hot. Rest for 20 mins, then carve

Tomato, onion & parsley salad SERVES 4-6 PREP 10 mins NO COOK EASY V

4 large or 6 small ripe tomatoes, roughly chopped large bunch of parsley, thick stalks removed, finely chopped 1 red onion, finely sliced 1 tbsp cider vinegar 1 tbsp lemon juice 1 tbsp olive or rapeseed oil

1 Put the tomatoes, parsley and onion in a bowl and set aside. 2 In a separate bowl, mix the vinegar with the lemon juice, oil and some black pepper. Pour the dressing over the salad and mix well to combine. Season with a large pinch of salt just before serving. GOOD TO KNOW vegan • healthy • low fat • vit c • 1 of 5-a-day • gluten free PER SERVING 44 kcals • fat 2g • saturates 0.3g • carbs 4g • sugars 4g • fibre 2g • protein 1g • salt 0.02g

Chargrilled butter cabbage SERVES 4-6 PREP 8 mins COOK 30 mins EASY V

1 large white cabbage 100g salted butter 2 tbsp rapeseed oil 1 garlic clove, crushed ¼-1 chilli (scotch bonnet works well), deseeded and finely chopped 2 limes, zested and juiced ½ tsp ground white pepper

1 Cut the cabbage into wedges, keeping the stalk intact so the leaves stay together during cooking. Put in a bowl of water – you want the cabbage to be immersed so some water gets trapped between the leaves, which will help cook it. 2 While the chicken is cooking on the barbecue, lay the cabbage wedges on the grill furthest away from the coals and cook for 20 mins (or see tip below for cooking indoors). Melt the butter in a small pan over a low heat. Remove from the heat, then stir in the oil, garlic, chilli, lime zest and juice, the white pepper and a pinch of salt. 3 After 20 mins, brush the spiced butter mixture over one side of each cabbage wedge. Close the lid for another 15 mins. Turn the cabbage wedges over and brush the other side with the spiced butter. Once the cabbage has started to soften, move it directly over the coals using tongs, brushing it with more of the spiced butter until it is fully soft and has char marks. Remove from the barbecue and serve straightaway. GOOD TO KNOW folate • vit c • 1 of 5-a-day • gluten free PER SERVING 183 kcals • fat 18g • saturates 9g • carbs 4g • sugars 4g • fibre 3g • protein 1g • salt 0.3g

tip ON A RAINY DAY

Heat the oven to 180C/160C fan/ gas 6. Make the butter mixture as instructed in step two and set aside. Heat a griddle pan over a mediumhigh heat. Lightly brush the cabbage wedges with oil and cook for 2-3 mins on each side until charred. Put on a tray and bake until tender, about 25-30 mins. In the last 5 mins, pour over the butter, then return to the oven. Serve straightaway.

weekend

Rum-glazed grilled pineapple with lime crème fraîche SERVES 4-6 PREP 10 mins COOK 15 mins EASY V

100ml dark rum 2 tbsp light brown soft sugar ¼ tsp ground nutmeg ¼ tsp ground allspice ¼ tsp ground cinnamon 200ml crème fraîche 2 limes, zested and juiced 1 pineapple, peeled and cut into 8 wedges ½ scotch bonnet chilli, deseeded and finely chopped (optional)

1 Heat the rum in a small pan over a low heat with 50ml water and stir in the sugar until it dissolves. Turn the heat up to medium and bring to the boil. Boil for 2-3 mins until the mixture thickens slightly. Remove from the heat. Stir in the spices. Mix the crème fraîche with the lime zest and juice in a separate bowl. 2 Arrange the coals on one side of the barbecue and light (or see tip below for cooking indoors). When the flames have died down and the coals are ashen, lay the pineapple wedges over the coals. Cook for 2-3 mins until char marks appear, then turn over. 3 Brush the pineapple wedges with the rum syrup and cook for 10 mins more, moving them around the grill using tongs so they don’t burn. When ready, they will be golden and soft. Remove from the barbecue, sprinkle with the chilli, if using, and serve with the lime crème fraîche. GOOD TO KNOW vit c • 1 of 5-a-day • gluten free PER SERVING 252 kcals • fat 14g • saturates 9g • carbs 21g • sugars 18g • fibre 2g • protein 1g • salt 0.03g

tip ON A RAINY DAY

Heat a griddle pan over a high heat and cook the pineapple wedges for 1-2 mins on each side until char marks appear. Turn the heat down to medium and brush with the rum syrup a few times, moving them around the pan to stop them from burning. When ready, the pineapple will be sticky and soft.

JUNE 2022 bbcgoodfood.com 87

Just

£42

Join us to celebrate

PERFECT GIFT FOR FATHER’S DAY

GREAT BRITISH CHEESE Whether you need a gift for Father’s Day (19 June) or want to treat yourself, we curate fine cheeses for delivery alongside our new partners, cheesegeek

Welcome to our new Good Food Cheese Club Calling all cheese lovers! We’ve teamed up with cheesegeek to bring you some of the finest fromages produced in the UK – it makes an ideal gift for someone, or a treat for yourself. Cheesegeek appeared on BBC One’s Dragons’ Den earlier this year, securing investment from entrepreneur Steven Bartlett. Now, you can be part of the journey with this special introductory box. There will be more great cheeses available every 12 weeks and there’s zero obligation – cheesegeek is confident you’ll enjoy them all or will give your money back. Check out this month’s stunning selection here.

Wigmore

All about cheesegeek Founded by former financier Edward Hancock in 2017, cheesegeek is an online cheesemonger that’s led the way in bringing the enjoyment of cheese to anyone, anywhere. First in the industry to insulate delivery boxes, launch a cheese app and include cheese info, notes, pairing tips and a scorecard with every selection, cheesegeek is also carbon-negative, contributing more to the environment than it takes away.

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Milk: sheep’s From: Berkshire Cheesemaker: Village Maid Dairy Aged: six to nine weeks Pasteurised: no Vegetarian: yes This British interpretation of Brie (loosely speaking) is made by the same producers of creamy ‘Waterloo’ – though milkier, butter-rich and softly creamy. It’s balanced by a fruitysweet fermented aroma. It has a smooth finish with no bitterness, and nutty caramel flavours come through which is unexpected from a bloomy rind cheese.

Old Roan Wensleydale Milk: cow’s From: Yorkshire Cheesemaker: Curlew Dairy Aged: at least four months Pasteurised: no Vegetarian: no Made by brothers Ben and Adam Spence, Old Roan represents one of the only truly traditional raw milk Wensleydale cheeses still made in the UK. Unlike block Wensleydale, the handmade, small-batch nature of this clothbound cheese has complexity, carrying stony, mineral earthiness closer to the rind.

For £42, you’ll receive: • Four amazing artisan cheeses exclusively selected for BBC Good Food by experts from the world of cheese – you’ll get 200g of each, from some of the most well-respected cheesemakers in the UK • A jar of red onion & port marmalade (113g) • Peter’s Yard original sourdough crispbreads • Tasting notes and a scorecard • FREE delivery to your door

Northern Blue

Quicke’s Vintage Clothbound Cheddar Milk: cow’s From: Devon Cheesemaker: Quicke’s Aged: 24 months Pasteurised: yes Vegetarian: no Quicke’s cheesemakers date back to 1540 and its Vintage Cheddar is one of the oldest recipes. The ageing brings a huge depth of flavour – it goes from umami, to butter, to salted caramel, with a lasting hint of horseradish. A cheeseboard essential.

Milk: cow’s From: Yorkshire Cheesemaker: Shepherd’s Purse Aged: at least 10 weeks Pasteurised: yes Vegetarian: yes Made with the milk of northern cows, this cheese packs a serious punch, thanks to a stronger strain of Penicillium Roquefort. It’s balanced, with creaminess and sweetness. It rightly won a Silver Medal at the 2019 World Cheese Awards in Bergamo, Italy.

To order your exclusive box of specially curated cheeses, go to bbcgoodfoodcheeseclub.com Terms & conditions BBC Good Food Cheese Club is supplied and delivered by The Cheese Geek Ltd. All goods are subject to availability. Items are offered at the price stated here. Delivery to UK addresses only (excluding NI, Channel Islands, offshore islands and Scottish Highlands). Deliveries will be made on a Thursday for all orders placed before 9am on the Wednesday of that week. Orders placed after this cut-off will be made the following week. In the unlikely event of cheeses becoming unavailable, a substitute of similar style and of equal or greater value will be supplied. Please see thecheesegeek.com for full terms and conditions, the privacy policy and cookie policy. Registered in England and Wales. Registered Number 10712260. WSM Connect House, 133-137 Alexandra Road, Wimbledon, London, United Kingdom, SW19 7JY.

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New podcast series TOM KERRIDGE

SALMON MADE SPECIAL If you’re bringing food along to a gathering this summer, whether it’s a street or garden party, Tom Kerridge has just the recipe you need recipe photograph CLARE WINFIELD

love big get-togethers. After all those lockdowns, it’s wonderful to feel the energy that’s created when friends and family share food – that mix of generations and personalities, and kids running around making happy noise. It’s a celebration of life. But, how do you feed them all? I’ve always felt that the crowdpleasing barbecue favourites, like sausages and burgers, are stressful for the cook, who has to stand there grilling one of everything. If you throw some steaks into the mix, you’ve then got to make sure they’re cooked how everyone likes them. No, thanks – it’s meant to be my day off! What you want is a

centrepiece that can be thrown in the middle of the table for everyone to help themselves. That’s where my side of salmon comes in. I cook it slowly so it stays succulent, and there’s no need to wrap it in foil or splash over any wine – just add a few slices of lemon and some herbs, and that’s all you need. I can’t help but add a few extra touches for presentation, as these make all the difference. Peeling off the skin and scraping away the pesky grey meat no one likes will also make it the best piece of salmon you’ve ever tasted. It’s guaranteed to keep a crowd happy, especially with easy-tomake new potatoes on the side.

It’s wonderful to feel the energy that’s created when friends and family share food – that mix of generations and personalities, and kids running around

Tom Kerridge is a well-known face on the BBC and chef-owner of acclaimed restaurants in Marlow, London and Manchester. Hear more from Tom on his favourite seasonal ideas in the latest series of the BBC Good Food Podcast at bbcgoodfood.com/podcast. @ChefTomKerridge

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weekend Slow-roasted salmon with potato salad & dill & mustard mayonnaise, p92

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weekend

Serve a crowd of up to 10 with this salmon side, or feed even more by buying a larger piece of salmon and cooking more potatoes. SERVES 8-10 PREP 15 mins COOK 1 hr EASY

1 lemon, finely sliced small bunch of thyme reserved dill stalks (from the mayonnaise recipe below) side of salmon (about 1-1.2kg), cut from the tail end 1 tbsp olive oil For the potatoes 1.5kg new potatoes, halved if large 1 tbsp Dijon mustard 1 lemon, juiced 3 tbsp olive oil For the dill & mustard mayonnaise 200g mayonnaise 1 tbsp wholegrain or Dijon mustard small bunch of dill, leaves picked, stalks reserved

1 Heat the oven to 120C/100C fan/ gas 1/2. Scatter the lemon slices, thyme sprigs and reserved dill stalks over the base of a large, shallow roasting tin or baking tray. Season the salmon generously with salt and pepper and rub half the olive oil all over the fish. Lay the salmon skin-side up on top of the lemon and herbs. Roast for 45-50 mins until the fish feels firm and a corner of skin peels away easily. If you have a digital

thermometer, the salmon should be at about 55C when ready. Leave to cool slightly in the tin. 2 While the salmon is cooking, tip the potatoes into a pan of cold salted water and bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until just tender. Drain. Mix the mustard, lemon juice and olive oil together in a large bowl, and season with salt and pepper. Tip the hot potatoes into the bowl and toss to coat in the dressing. Set aside. Can be served hot or made a day ahead and chilled. 3 Carefully lift the salmon onto a serving platter, if you like (it can also be served directly from the tin). Peel away and discard the skin, then use a cutlery knife to neatly scrape away the grey meat on top (see quick fishcakes recipe, right, to use it up), leaving the pink flesh underneath. The salmon is now ready to eat warm, or leave to cool completely and eat at room temperature. (See tip for garnishing the salmon, right.) Will keep chilled for up to two days. Can be served cold. 4 For the mayonnaise, mix all of the ingredients together in a small bowl. Can be made a day ahead and kept chilled. Just before serving, brush the rest of the olive oil over the salmon and season with sea salt. Serve with the potato salad and dill & mustard mayonnaise on the side. GOOD TO KNOW omega-3 • gluten free PER SERVING 516 kcals • fat 34g • saturates 5g • carbs 22g • sugars 3g • fibre 3g • protein 28g • salt 0.5g

5 MORE IDEAS EASY MAYONNAISE If you want to have a go at making your own mayonnaise, tip 2 egg yolks and 1 tbsp Dijon mustard into a jug, then pour over 250ml sunflower oil. Blitz with a hand blender, moving it up and down until the mixture has emulsified and thickened. Season. Add 1 tsp white wine vinegar or lemon juice and whizz again. QUICK FISHCAKES Mix any grey meat scraped off the salmon with 300g potatoes, cooked and smashed, and 1 egg, beaten Shape into fishcakes, coat in flour and fry in sunflower oil until golden. GARNISHING THE SALMON If you like, brush the salmon lightly with Dijon mustard, then scatter with a small

handful of dill (or use parsley or a mixture). You could also garnish with cucumber or lemon slices. GRIDDLED ASPARAGUS Make the most of the end of asparagus season with this side. Toss 20 asparagus spears in a drizzle of olive oil. Cook in a hot griddle pan over a medium-high heat for 10 mins until charred all over, then dress in olive oil and lemon juice, or simply toss with the potatoes. ETON MESS STATION For a sweet treat for a crowd, make an Eton mess station. Put crushed mini meringues in one bowl, sweetened whipped cream in another and chopped strawberries in a third alongside a stack of serving bowls for everyone to dig in.

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weekend

SEASONAL

JOYS OF SUMMER

Make the most of fresh cucumbers, chard and raspberries with recipes from Samuel Goldsmith, and tend to your garden with seasonal advice from Emma Crawforth of BBC Gardener’s World photographs MOWIE KAY

s the summer days get warmer, the season’s harvest flourishes. There’s so much choice when it comes to fresh produce that excitement builds, too, around the many possibilities for cooking with it. Berries, especially raspberries, are top of my list. At their best, British raspberries are a sweet, pillowy bite of pleasure. It’s easy to eat mountains of them straight from the bush, but in my cake on page 99, I’ve baked them into the batter, making the most of their sweetness and sharpness. The cake is made with oil and yogurt which adds a lovely yielding texture. If you’re left with a bounty of raspberries, use them to make jam or infuse in gin or vodka. As June progresses, cucumbers start to make an appearance, too. Often used as a sandwich filling or tossed through a salad, I’ve instead made them the star of the show in a refreshing, cold cucumber soup (p98). It’s a great meal for a hot summer’s evening or starter for a garden party. Mint and lime highlight the fresh cucumber flavour, while tarragon and

chives bring the soup to life with a savoury note. It’s a recipe you can easily make in a hurry – perfect for last-minute gatherings in the sun. I also like to shave cucumbers into long slices using a vegetable peeler and cook for a few minutes in herby butter for a quick side. Green, leafy veg is incredibly nutritious, and although it’s often thought of as autumnal or wintry, swiss chard is plentiful in the summer months, too. I’ve swapped out spinach for chard in my take on the Greek classic spanakopita (p98) where the chard creates a brighter filling with flecks of colour. It’s a charming light supper or lunch option, and is easily transportable, which is ideal should you need to take a dish to a party. If you’re looking for a quicker option, swiss chard is also delicious simply pan-fried with sliced chillies or chilli flakes and a good sprinkling of salt and pepper. That’s the great thing about summer produce: it can be transformed into a dish worthy of a celebration, or cooked simply with just a few ingredients and be wonderful either way.

JUNE 2022 bbcgoodfood.com 95

Cucumber soup, p98

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weekend

Chard spanakopita, p98

JUNE 2022 bbcgoodfood.com 97

G ROW YOU R OWN This soup is served cold and goes down particularly well on a hot summer’s day. You could ladle it into bowls for a smaller gathering, or pour into small cups for a refreshing amuse-bouche. SERVES 4 in bowls or 12 in small cups PREP 10 mins NO COOK EASY V

2 cucumbers (about 675g) 150g Greek yogurt 2 limes, juiced small handful of tarragon, chopped 3 mint sprigs, leaves picked small bunch of chives, chopped rapeseed oil, to serve

Chard spanakopita Make this twist on the classic Greek dish to showcase British chard. It can be served for lunch or dinner with a light salad, or packed for a summer picnic. SERVES 8 PREP 30 mins COOK 40 mins MORE EFFORT V ❄

600g swiss chard, leaves and stalks separated (use a mixture of colours, if you like) 4 tbsp olive oil 8 spring onions, sliced 200g feta small bunch of dill, roughly chopped ½ small bunch of mint, leaves picked and chopped 1 lemon, zested ½-1 tsp ground nutmeg 2 eggs 270g pack filo pastry

1 Heat the oven to 200C/180C fan/ gas 6. Shred the chard leaves, then tip into a large pan over a medium heat with 2 tbsp water. Cook for a few minutes until just wilted. Remove from the heat, drain and leave to cool slightly. When cool enough to handle, squeeze out the excess water using your hands or in kitchen paper. Transfer the chard leaves to a large bowl. 2 Roughly chop the chard stalks. Heat 1 tbsp of the olive oil in the pan and fry the stalks over a

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1 Finely chop a third of one of the cucumbers and set aside for when you’re ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth. 2 Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving. GOOD TO KNOW low cal • vit c • 1 of 5-a-day • gluten free PER SERVING (4) 107 kcals • fat 8g • saturates 3g • carbs 4g • sugars 4g • fibre 1g • protein 4g • salt 0.1g

medium heat with the spring onions for 8 mins until softened. Tip into the bowl with the chard leaves. 3 Crumble the feta into the bowl and season, then mix in the dill, mint, lemon zest, nutmeg and eggs. 4 Unwrap the filo pastry (you’ll have about seven sheets) and lay one of the sheets into the base of a medium roasting tin (our was 30 x 25cm). Brush with a little of the remaining olive oil and place another sheet on top. Repeat until you’ve used four sheets (or about half the filo) and half the remaining olive oil. Spoon the chard filling over the filo and gently spread out to cover. Lay another sheet of filo on top, brush with more oil and repeat until you’ve used all the remaining filo pastry and almost all of the olive oil. Trim the pastry, if needed, or tuck it under to form a pie. Will keep frozen for up to two months. Defrost completely before cooking. Brush with the last of the olive oil and bake for 35-40 mins until golden. Leave to cool slightly and serve warm. GOOD TO KNOW folate • vit c • 1 of 5-a-day PER SERVING 248 kcals • fat 13g • saturates 5g • carbs 22g • sugars 2g • fibre 2g • protein 10g • salt 1.4g

tip If you’re using a large tin, add up to an extra 200g chard so the filling isn’t too thin.

Emma Crawforth is a qualified horticulturist, trained at the Royal Botanic Gardens, Kew, and is the gardening editor for BBC Gardeners’ World. This month, she offer advice on growing your own cucumbers.

When are they ready? Cut cucumber stalks from the vine once they have parallel sides and have reached a reasonable size for the variety but before they turn yellow or have hardened skin. What time of year are they grown? Cucumbers are summer or early autumn crops – they need frost-free conditions. You can cheat the season by growing them in a greenhouse to harvest from early summer. Outdoor varieties are ready from late summer to early autumn. Are there different varieties? Outdoor cucumbers are traditionally short and stubby, sometimes with prickly skin. Indoor ones may be longer, with smoother skin. These are usually all female, needing no pollination, but occasional male flowers will appear – you’ll need to remove these. Heritage varieties, such as Crystal Apple, are yellowskinned and rounded. Gherkins, sprawling cucumbers with small fruits, are suitable for pickling. How easy is it to grow your own? Homegrown cucumbers easily beat shop-bought ones. It’s not hard to get a cucumber crop if you follow a few basic rules – with a little effort, you may achieve a glut. Nearly all the plants are climbers, benefitting from supports. Sow in spring or wait for summer if sowing outdoors. Train up supports, pinching out the tips if they reach the end of their growing space. Water well and feed if the leaves turn yellow. A few pests favour cucumbers, but careful growing and good greenhouse hygiene should prevent them. How do you like to eat cucumbers? I love tzatziki – cucumber mixed with yogurt, garlic and mint.

Shoot director EMMA WINCHESTER | Food stylist ESTHER CLARK | Stylist AGATHÉ GITS

Cucumber soup

weekend

Raspberry cake A simple dusting of icing sugar offsets the beautiful deep red of the raspberries, but you could serve with a glaze, if you like. SERVES 8 PREP 10 mins COOK 40 mins EASY V

125ml sunflower oil, plus extra for the tin 175g self-raising flour 175g caster sugar 125ml 10% fat Greek yogurt 3 eggs 1 tsp vanilla extract 1 lemon, zested 200g raspberries For the decoration icing sugar, to dust 100g raspberries (optional)

1 Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loosebottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.

2 Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container. PER SERVING 364 kcals • fat 19g • saturates 4g • carbs 40g • sugars 24g • fibre 2g • protein 6g • salt 0.3g

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M Y FAVO U R ITE D I S H

TOMAS LIDAKEVICIUS’S

CEPELINAI

Above: Tomas with his grandmother

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GETTY IMAGES PLUS, ISTETIANA, CLAUDIA TOTIR, R.TSUBIN/MOMENT/GETTY, MILANPHOTO/E+/GETTY

words TONY NAYLOR recipe photograph CLARE WINFIELD

t Turnips, chef Tomas Lidakevicius is challenging food’s established hierarchy. ‘All my life, everyone’s gone crazy about meat and fish being the stars,’ says the 34 year-old. ‘To be honest, they’re not.’ Reflecting this, his Borough Market restaurant – which is a collaboration with the specialist grocer and wholesaler whose premises and name it shares – celebrates incredible seasonal vegetables using: ‘Meat or fish as the garnish’. For example, even in a dish of caviar-topped celeriac: ‘Celeriac is the star. Same with the Jerusalem artichoke and buckwheat dish with lamb on the side. The menu is 80% vegetables. I’ve learned that I and other chefs were wrong.’ Given the meat-heavy diet Tomas grew up on in Lithuania and his 15 years in top London kitchens, this veg-forward conversion is radical. But Tomas has never been afraid to strike out in bold new directions. Aged 18, the then-named MC Thomukas was both enrolled in chef’s school, to placate his worried parents, and a rising star on Lithuania’s music scene with the band 8’as Maršrutas (whose members included Lithuania’s 2022 Eurovision competitor, Monika Liu). Yet just as the band’s debut album, 13, was released, Tomas took the ‘spontaneous’ decision to ditch music and head to London to cook. Hip-hop’s loss was the restaurant world’s gain as Tomas: ‘Fell in love with fine dining.’ In food terms, it pitched him into a very different environment to the one he was raised in: ‘The 90s saw huge change in Lithuania. Not long after [independence from the Soviet Union in 1990] big supermarkets and other companies came in. But the Soviet-era feel carried on a while after it ➜

Shoot director RACHEL BAYLY | Food stylist ESTHER CLARK | Stylist FAYE WEARS. Photographs ISTOCK/

The acclaimed chef talks about swapping a career in music for one in food and also shares a recipe from his native Lithuania

weekend Cepelinai (meat & potato dumplings) SERVES 4 (makes 8) PREP 40 mins COOK 1 hr MORE EFFORT ❄

3 small white onions, chopped 2 garlic cloves, finely chopped 1½ tsp olive oil 500g beef or pork mince or 250g of each 1 medium egg 150g smoked pancetta, sliced into strips 2.5kg Agria, Maris Piper or similarly starchy potatoes, peeled ½ tsp citric acid or lemon juice 2 tbsp potato starch or cornflour ¼ small bunch of dill, chopped soured cream, to serve (optional)

1 Cook the onion and garlic with 1 tsp oil in a frying pan over a medium heat, stirring occasionally, until softened. Remove half the mixture from the pan and put in a large bowl to cool. When cool, add the mince and egg, season well and mix together. Remove the rest of the onions and garlic from the pan and put in another bowl. 2 Heat the remaining 1/2 tsp oil in a frying pan over a medium-low heat and fry the pancetta for a couple of minutes until the fat starts to melt. Tip in the reserved onions and garlic and cook for 8-10 mins until golden. Set aside. 3 Take a third of the potatoes, chop each into four and put in a large pan of cold salted water. Bring to the boil and simmer for 15 mins until cooked. Drain in a colander, then leave to steam-dry for 5 mins. Crush the potatoes as smooth as you can with a masher or use a potato ricer. 4 Finely grate the remaining raw potatoes using a food processor. Squeeze the grated potatoes through a muslin or tea towel over a bowl to squeeze out as much liquid as possible. Set the bowl of liquid aside and after 5-10 mins, it will separate with the potato starch at the bottom of the bowl. Carefully drain off the water, then scrape the starch back into the bowl of raw potatoes. Stir in the citric acid or lemon juice – this will prevent the cepelinai becoming very dark. Add the cooked mashed potato to the raw, add the 2 tbsp potato starch or cornflour, season well and mix to combine.

5 Bring a large pan of salted water to the boil. Season the potato mixture and shape into palm-sized 2cm thin cakes. Add the mince mixture and roll between your palms into large egg shapes, packing the potato around the mince tightly – it helps to wet your hands for this. Add them to the simmering water one at a time and cook for 20-25 mins – when they float to the surface they are done. 6 To serve, warm up the pancetta mix. Put two cepelinai on each plate, add a dollop of soured cream and top with the pancetta mix and dill. GOOD TO KNOW folate • fibre • vit c • iron • omega-3 • gluten free PER SERVING 851 kcals • fat 27g • saturates 10g • carbs 102g • sugars 7g • fibre 11g • protein 44g • salt 1.5g

JUNE 2022 bbcgoodfood.com 105

weekend

officially ended. For a time, families would get a set amount of tickets each month for things like milk, bread or sausages. ‘Until I was seven, I’d never seen pineapples We’d or mangos. Food was super-local. Biscuits and sweets were Russian or Baltic. At the most, buy a might get a little packet of Pringles on whole pig you your birthday. and split ‘I grew up in Klaipėda, a port city with an it with the iconic food market. Hunting, foraging and neighbours growing-your-own was big, too. Lithuania has a culture of fermenting and pickling because we had the space, and needed to see ourselves through winter. Outside towns people grew everything in their gardens. That’s how you survived. You couldn’t go out and buy it. ‘My grandad would forage for ceps and girolles and, in season, mum and grandma would smash through pears, strawberries or anything they could get to make preserves. ‘At home, mealtimes were free and easy. We lived in these five-storey blocks where, in summer, there’d be 30 kids outside playing football or basketball. By 8pm, you’d hear mum calling me and my younger brother: ‘Tom! Lukas! Come eat!’ ‘Me and my brother were big boys and like dad, who was a fireman, we ate a lot. Mum cooked a lot of meat for us, often pork. We’d buy a whole pig, split it with the neighbours, and mum would make a terrine from the ears, nose and trotters. We’d eat it with horseradish and boiled potatoes. ‘Cepelinai (see p105) is Lithuania’s national dish. They’re super-heavy (two with a beer and you can’t walk!), but amazing. And even better the next day, halved, pan-fried and all crunchy. ‘Making cepelinai is a lot of work. We’d make them for big celebrations. You start by finely grating potatoes; my parents live in London now but still have our Soviet-era grinder. Mum would be mixing everything while big pans boiled on the stove, as myself and dad pressed the potatoes and Lukas portioned out meat. ‘My interest in food started early. I was always in the kitchen. Mum worked from home as a seamstress and, around eight, I would make cakes or sandwiches for clients who came around for measurements. That’s why, when my parents realised I wasn’t going to be a doctor or solicitor, they tried to put me in chefs’ school. They said “look, you know how to do it.” They saw something in me.’ turnipsboroughmarket.com @tomas_lidakevicius Above, from left to right: Klaipėda beach; Tomas with his dad; and his mum

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106 bbcgoodfood.com JUNE 2022

FIVE KEY LITHUANIAN INGREDIENTS Potatoes

‘We’d have them five times a week: mashed, roasted, boiled, as rösti or fries. Like cepelinai, kugelis pudding is made with grated potatoes but oven-baked with eggs, chicken legs or pigs’ trotters. Lithuanians learned to do lots with potatoes.’ Smelt

‘We eat smelt during the winter ice-fishing season. It’s a tiny fish which you cook whole with the head on, pan-fried as a snack. Fresh, they smell like cucumber.’ Pork

‘Lithuanians use the whole animal in dried meats and salamis. The fridge could be full but if there wasn’t any ham, mum would say, “we’ve nothing to eat”. As kids, we’d take a piece of rye bread and top it with soured cream, raw onion and smoked meat to have as a snack while we watched telly.’ Cottage cheese

‘In Lithuania, cottage cheese curds are thicker and drier. My brother and I would have it for breakfast with fruit in summer. Then cottage cheese products came in flavoured with strawberries or chocolate. In Eastern European shops, you can buy cottage cheese snack bars.’ Horseradish

‘As a kid, I don’t remember chillies. Horseradish was the spice. Mum would grate it fresh with soured cream and keep it in the fridge to eat with smoked meats or to make mash.’

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Marsanne

Henry Jeffreys showcases a new grape variety each month, plus get a great deal on a mixed case of wine

Marsanne is a grape variety of French origin but it’s much better known in its adopted home of Australia where wine producer Tahbilk in Victoria has the largest planting of Marsanne vines in the world. Back in France, it’s the grape of the Northern Rhône where it’s blended with Roussanne to produce some of the country’s greatest white wines.

Wine Club Star McPherson Family Series Charlie’s Block Marsanne 2021 Australia is Marsanne’s home from home and McPherson makes a racy, fresh version, alive with lemony fruit with just a touch of honey and nuts. Simple grilled sea bream would pair wonderfully with it or a mozzarella and tomato salad, just go easy on the balsamic vinegar.

Wine expert Henry Jeffreys, along with the BBC Good Food team, selects all of the wines on offer to BBC Good Food readers. Henry writes about wine for The Guardian and The Spectator, and on his blog, worldofbooze.wordpress.com. He’s also a judge in the Best Drinks Producer category for the BBC Food and Farming Awards. His book, The Home Bar (£25, Jacqui Small), is out now.

Need to know

Tasting notes

Along with its sister variety Roussanne, Marsanne is the white grape of Hermitage in France, producing long-lived and expensive wines. As usual with France, the finest wines made from Marsanne won’t have the word on the label. If it comes from the Northern Rhône area, like Saint-Péray, Crozes-Hermitage or SaintJoseph, then it’s almost certainly a Marsanne-Roussanne blend. Like Shiraz, Australians think of Marsanne as one of their own varieties. It has been grown there since the mid-19th century, and the oldest vines in the world are probably in Australia. Most Marsanne is a dry still wine but sparkling wines are made from the variety in Saint-Péray and some producers make extremely rare sweet versions from dried grapes known as Vin de Paille.

Young Marsanne tends to taste of lemons with some stone fruit, honey and orange blossom. It should also have a distinct texture and weight in the mouth. The classic style in Victoria involves picking the grapes slightly underripe to preserve acidity, and then bottling with no oak. Young, these taste fresh and citrus, but with time in the bottle, blossom with notes of vanilla, toast, marzipan and in particular honeysuckle. Northern Rhône Marsanne blends tend to be weighty, with fairly low acidity and often with some oak ageing. Young Australian Marsanne is great with fish as well as strong-tasting vegetables like asparagus, and soft cheeses. The heavier wines from the Northern Rhône suit fatty foods like slow roast shoulder of pork with apricots.

A wine for every dish Ever wondered which white wine to match with roast chicken? Or curious as to the best reds for steak night? Get clued-up with Henry’s tasting notes and recipe pairings for a range of wines and impress your friends. Find out more at bbcgoodfood.com/wineclub.

108 bbcgoodfood.com JUNE 2022

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Your deal at a glance

What’s in the box? As a member of the BBC Good Food Wine Club, you enjoy exclusive access to some of the world’s most exciting bottles. Your latest case is led by Red Sedan, a barrel-aged Shiraz from South Australia made by RedHeads, who have been crafting superb, small-batch wines for more than 20 years. Fans of aged reds will adore Palacio del Conde, a Spanish Gran Reserva that with eight years mellow maturity is velvety and rich. Your final red is Ginestières, a smooth, plummy Merlot. Spain’s Cala del Rey opens your whites in

mouth-watering fashion. It combines lime-fresh Sauvignon Blanc and Verdejo, a local speciality that’s just as zesty. La Chiamata is a thrilling Trebbiano from Italy’s Abruzzo region with crisp citrus and pear flavours. Finally, there’s Bob Berton’s All Out Viognier, an Aussie favourite bursting with peach, melon and nectarine notes.

Plus you’ll also receive: FREE delivery to your door (usually £7.99) and a FREE pair of Dartington stemless glasses to serve your wines in style.

Your deal at a glance  Six bottles for £41.94 (usually £70.94)  Just £6.99 a bottle  Save £29  FREE 2 Dartington wine tumblers (usually £18)  FREE delivery (usually £7.99)

To order your case online, go to bbcgoodfoodwineclub.com/bbcsummermix Or call 03300 242 855 and quote code 5070001 Terms & conditions (Including offer closing date) BBC Good Food Wine Club wines are supplied and delivered by Laithwaites. Offer valid for new customers only and limited to one six-bottle case per household. Cannot be used in conjunction with any other offer or promotion. Offer ends 31 July 2022. You or anybody you buy wine or other alcoholic products for must be 18 years or over. All goods are subject to availability and all orders are subject to acceptance by us. In the unlikely event of a wine becoming unavailable, a substitute of similar style and of equal or greater value will be supplied. Standard delivery takes three working days (delivery to offshore islands, NI, Scottish Highlands and some other areas of Scotland may take a few days longer). Please see laithwaites.co.uk/terms for full terms and conditions, and laithwaites.co.uk/privacy for our Privacy Policy and Cookie Policy. We process information about you in accordance with our privacy policy. Laithwaite’s Wine part of Direct Wines Ltd. Registered in England and Wales. Registered Number 1095091. One Waterside Drive, Arlington Business Park, Theale, Berkshire, RG7 4SW.

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Joanna Blythman explains why food costs are rising, and Claire Thomson advises how to get the most from your budget

ways to save money on your food bills

Also in the opinion section The latest cookbooks Shakeupyourrecipe repertoire withourfavourite releases, p117

Waste-free inspiration

Picnic picks

Make a nostalgic, thrifty recipe from Asma Khan’s new book, p116

Maga Flores-Trevino’s best buys for outdoor feasts, p119

JUNE 2022 bbcgoodfood.com 111

Joanna Blythman

Why we’re all paying more As we all know, the cost of living is spiralling. Here, we look at the causes and how you can reduce your energy and food bills

t was the porridge oats that did comfortably off are now feeling the pinch. Only the ultra-rich can it. Last time I looked, they’d afford to brush off this steep cost me 69p a kilo, this time the price had gone up to £1.39. change in financial circumstances. At first I thought this steep hike How did we get here? The war in was because I buy organic oats Ukraine has certainly ushered in crippling price rises. Food from a refill shop. Then I price-checked them against production has been hit on a supermarkets and found that large number of fronts, with soaring gas tariffs pushing up the cost of retailers charge anything between running farm equipment, heating £1.30 and £2.40 a kilo for nonglasshouses (for growing crops organic oats, depending on how like peppers and cucumber), and swanky the packaging is. driving ever higher the While I’d clocked the farmer’s fertiliser bill. steadily increasing cost of fruit, vegetables, meat, Ukraine and Russia dairy and fish, and produce 30 per cent of adjusted my shopping list You don't the world’s wheat, which need to accordingly, I used to see means that foods, such oats as a cheap staple that be poor as flour and pasta, now wouldn’t break the bank. command new highs for this at the till. Animal feed Now, for the first time, financial prices are spiking, too, even the humble oat is crisis to a price consideration. which inevitably means We’re in the midst of a more expensive pork, affect you major cost of living crisis. poultry and eggs. It feels as if a hammer But, as money-saving blow arrives most days expert Martin Lewis has in the post, pinching our pointed out, many of the budgets from all directions. measures that triggered this Disturbing letters warn of inflation predate the war. Rises in doubling fuel bills and increased energy, heating oil, water, council council tax. The horrible tax, broadband and mobiles, food realisation of how little petrol and National Insurance were all £30 buys you sinks in at the pump. in the pipeline before Ukraine. You don’t need to be poor for Two years of Covid restrictions this financial crisis to affect you. on travel have encouraged more Many people who previously felt European workers, from countries

Our contributing editor Joanna is an award-winning journalist who has written about food for 25 years. She is also a regular contributor to BBC Radio 4. @joannablythman

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such as Poland, Romania and the Czech Republic, to return home, but many of them were stalwarts of food production, staffing everything from abattoirs through to food factories and fruit farms. Whichever way you look at it, many more of us will need to make our depleted resources go further. Good Food, always budgetconscious, will be helping readers with money-stretching ideas. In this issue, food writer Claire Thomson lists 21 ways she saves money on food (see opposite). And when the spiralling cost of feeding ourselves is down to macro-factors beyond our individual control, here’s one practical thing worth considering: Why not invest in a slow cooker, which costs as little as £12, and use it to make thick soups and stews? You need no cooking skills, just a list of ingredients that turn themselves into something delicious. Switch it on as you leave for work and enjoy warm, homecooked food as you return. Slow cookers use little energy and only need an electric socket, so they’re a godsend for people in temporary accommodation and bedsits. If you’re working two jobs, so you’re short on time as well as hard-up, a slow cooker is a modest but effective stratagem that can help you eat better for less.

opinion

Claire Thomson

21 clever ways to save money The chef and food writer shares handy tips and ideas on how she economises on food

ith energy costs rising and food shopping bills costing more and more, it’s time to up your savvy when it comes to tackling supermarket shopping and become more canny in the kitchen. Planning ahead, scrupulous use of a budget, exploring more economical buying options and exercising some common sense when it comes to best-before dates should go some way to buffering the rising cost of putting food on the table.

1|PLANNING AHEAD & BUDGETING • Make a budget and try to stick to it. That way, you won't be tempted to waste money on food you don't need. • Write down a shopping list that corresponds to a meal plan. Knowing what food you want to cook and when you plan to cook it throughout the week will mitigate food waste and help you to factor in your leftovers. • Be prepared to swap in ingredients that you can’t get or that have gone up in price while you're shopping. • Don’t shop hungry or you'll buy too much food.

Make a shopping list to cook this delicious one-pan spaghetti with meatballs. Go to bbcgoodfood.com/ recipes/one-pan-spaghetti for the recipe

Claire Thomson is a professional chef and food writer. She has written for various publications and appeared on BBC One's Saturday Kitchen, BBC Radio 4’s Woman’s Hour and on Cerys Matthews' BBC Radio 6 show. Claire is the author of seven cookery books, including Camper Van Cooking and The Art of the Larder. Her new book, Tomato (£22, Quadrille) is out this month. @5oclockapron

JUNE 2022 bbcgoodfood.com 113

SHOPPING 2 EXPLORE BULK BUYING If you have the storage space, buy rice in bulk as it's cheaper than buying it in smaller amounts. It costs around £2.20 a kilo for 5kg of basmati rice vs £5.80 a kilo for a 500g bag. Look for bulk bags of rice in grocery stores or the world food aisle at a big supermarket. 3 BUY FRUIT AND VEG ETABLES IN SEASON Try to buy most of your fresh produce in the season that it's grown and harvested. If it's grown close to home, with no transport or freight costs, the produce on offer should be competitively priced. 4 LOOK OUT FOR OFFERS ON FRESH PRODUCE Some greengrocers have bargain bins of produce or offer bulkbuying on certain items, such as overly ripe bananas or blueberries. Supermarkets also sell off produce that's going out of date, so shop at the end of the day when the stock is checked and goods are reduced.

6 CHOOSE CHEAPER CUTS

The difference in price between chicken breasts and thighs is bigger than you may think: about £7.33 a kilo vs £1.85 a kilo. The cost also goes up for organic meat. Choose lamb neck over lamb chops, pork collar over shoulder and so on, to save money. 7 USE FROZEN VEG Frozen veg comes ready prepped, so you won't discard any of the weight that you buy. It’s easy to portion and you can use small amounts quickly. Just stir into your pan of food and heat until cooked.

8|HERB CARE Cut herbs are expensive, so store the stems submerged in water in the fridge and you won’t waste a leaf. This works especially well for coriander and keeps the leaves in tip-top condition.

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Cook smart GENERATE LEFTOVERS I always try to make more of any evening meal I cook in the hope that there will be leftovers for lunchboxes the next day. Pasta, noodles or rice dishes are all good for making in excess and might save you having to buy your lunch the following day. 9

10 BUY A PRESSURE COOKER Using a pressure cooker cuts down on cooking time and allows you to buy cheaper ingredients that usually need a longer time to cook. These include beans and pulses (which can be cooked dry or soaked) and cheaper cuts of meat. A pressure cooker also makes the most of meat bones and carcasses, extracting every last bit of flavour from them for stock.

STOCK UP YOUR FREEZER Ensure you have a good range of frozen food – it’ll last longer and you’ll save on food waste as you'll only use what you need. It’s a misconception that frozen produce isn’t as good for you as fresh. Frozen vegetables are often frozen soon after picking, so the nutrients are preserved. Use a white board pen to keep a tally on your freezer or fridge door of what you have in stock, so you don’t have to rummage. 11

12 USE EVERYTHING Something as simple as eating your cauliflower and broccoli stalks rather than throwing them away can be cost effective and save waste. Trim any woody bits, or just peel and cut into slices or strips

Shoot director XXXXXXXXXX | Food stylist XXXXXXXXXX | Stylist XXXXXXXXXX

5 OPT FOR LESS BUT BETTER QUALITY MEAT Cured meats in small amounts can pack a punch flavour-wise, so try adding a few slices of chorizo or a spoonful of ‘nduja to meals. Cutting the amount of meat you buy will enable you to buy better quality meat in the long term.

opinion

GETTY IMAGES PLUS, TIM ROBBINS/MINT IMAGES/GETTY, ITHINKSKY/E+/GETTY

Photographs XPARDO ROULIER, JORDI GARCIA/PHOTOCUISINE/STOCKFOOD, MARIA BELL, ISTOCK/

and cook along with the florets. Stale bread can be made into puddings or whizz into breadcrumbs to make crunchy toppings for bakes and pasta. 13 COOK DRIED PULSES WHEN THE OVEN IS ON Dried beans and pulses are cheaper to buy than canned ones but you have to soak then cook them. Using the oven to cook two items at a time makes economic sense, so make use of that spare oven shelf by cooking a pan of beans along with your main meal. Bring the soaked beans or pulses up to the boil in a large pan, then transfer to a baking dish with a tight-fitting lid and bake in the oven until tender. Listen to The Food Programme

about beans on BBC Radio 4 while you cook. BATCH COOK BASIC INGREDIENTS When making tomato sauce, I often make two or three times the recipe and freeze in portions for a quick pasta sauce or for adding to vegetable or meat dishes. You can do the same with batches of fried onions or white sauce. If you have cheese that’s past its best, make a cheese sauce and freeze in portions. 14

15 MAKE YOUR OWN TREATS A simple homemade oat cookie, flapjack or a cake that lasts in a tin for a few days will satisfy a sweet tooth. Cut into small pieces so it lasts longer and is cost effective.

BUDGET-SAVING HACKS Roll a rolling pin along the length of

16 a tube of tomato purée and whatever remnants are left in the tube will squish out. Regrow lettuce from stalks. Pop a stalk in a container of fresh water in a sunny spot in the kitchen and, with any luck, the stalk should reshoot with micro lettuce leaves after four to five days – that's enough to put in a sandwich. This works especially well with the living lettuces that are sold with their roots. Replant supermarket herbs in bigger pots – if you tend them, they’ll keep growing. Dust off appliances you may not use regularly to save on food waste. Use a blender or food processor to whizz up banana ice cream using sliced and frozen overripe banana, chop herbs for freezing or turn some never-going-to-ripen tomatoes into a purée (which you can also freeze). Make a regular stocktake of your kitchen. Knowing what is in your freezer, fridge and storecupboard will ensure you let nothing go to waste or end up buying anything in duplicate, which is a waste of money.

18 19

Cut homemade cookies or flapjacks into small pieces so they last longer

21|KNOW YOUR DATES Make sure you know the difference between best-before and use-by dates. Use-by dates indicate a period when food is no longer safe to eat and should always be adhered to. They're usually found on perishable goods and it may be dangerous to consume them past that date. Best-before dates indicate the optimum quality of an ingredient – the items are safe to consume past this date but may not be in peak condition.

Discover money-saving recipes, plus clever tips and guides at our budget hub JUNE 2022 bbcgoodfood.com 115

Cookbook challenge

Ammu by Asma Khan Editor Keith Kendrick gets nostalgic inspiration from this tribute to the author’s mother

Recipe adapted from Ammu by Asma Khan (£26, Ebury). Photographs Laura Edwards.

or many of us home cooks, our mothers are the inspiration for our own adventures in the kitchen as grown-ups. My late mum wasn’t much of a cook, but she made the best apple pie I’ve ever tasted, partly because her recipe was so good, but mainly because it evokes so many childhood memories. It was the dish that set me off on my own cooking journey. Reading Asma Khan’s new cookbook triggered that nostalgia as it’s dedicated to her own mum – her ammu – who taught her daughter how to cook ‘and live’. Asma is well-known for employing an all-female team of South-Asian chefs in her London restaurant, Darjeeling Express. But when it was forced to close during the pandemic, she started to reminisce and, while her mum is still alive, wanted to share the stories and recipes that, she says, ‘made me and root me to home’.

Chapters share the comfort food of Asma’s childhood and memories of Calcutta monsoons; her early cooking days in Cambridge after settling in England ‘to ease the emptiness and hollowness I felt being away from Ammu’; celebration recipes; and Asma’s own journey to becoming a mum – ‘as a mother, I found ways to connect to my adopted home through my sons, who were both born in London’. Recipes are inspired by many cultures and Indian cuisine has been influenced by a number of culinary styles over the centuries. It features Bengali bhortas (ingredients mashed together) and chorchoris (mixed veg dishes), Afghan-style chapli kabab and Mughlai kormas, which have their origins in Persia, then there are koftas influenced by the Turks. I’ve cooked many recipes from Ammu, including buttermilk chicken pakoras, hara korma

(lamb shanks in yogurt), and methi (fenugreek) chicken, but I’ve chosen to feature khosha chorchori fried vegetable skins, because they are the tastiest way I’ve ever come across of dealing with the food waste problem. I’m sure many of us think about veg skins as being only good for the compost bin: this recipe will transform your mindset – and save you money. It’s a traditional Bengali dish where potato, gourd and pumpkin skins are fried with green chillies and onions. It’s traditionally flavoured with panch phoran, a mix of five spices. Asma says, ‘This dish makes everyone happy as nothing is thrown away. The recipe can be used to cook any vegetable – finely cut – so it’s perfect for using up any vegetables you may find in your fridge.’

& See page 113 for more money-saving cooking tips.

TRY IT YOURSELF Khosha chorchori fried vegetable skins SERVES 3-4 PREP 5 mins COOK 10 mins EASY V

250g peelings from a mix of pumpkins, potatoes and courgettes 2 tbsp vegetable oil 1 /4 tsp panch phoran spice mix 2 onions, thinly sliced 2 green chillies, halved lengthways 2 dried red chillies, broken in half 1 tsp ground turmeric

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1 Wash the vegetable peelings well and cut into thin strips. 2 Heat the oil in a frying pan over a medium-high heat. Add the panch phoran, followed by the onions and green chillies, then stir-fry for a couple of minutes. 3 Add the chillies, turmeric, vegetable peelings and 1/2 tsp salt and stir-fry until the strips of peel are tender, about 5 mins. GOOD TO KNOW vegan • vit c • 1 of 5-a-day • gluten free PER SERVING (4) 101 kcals • fat 6g • saturates 0.4g • carbs 9g • sugars 5g • fibre 2g • protein 2g • salt 0.6g

opinion

s k o o c r o f s k o Bo What Fiona Forman is cooking this month h

The Weekend Cook by Angela Hartnett (£26, Bloomsbury Absolute) Hotly anticipated, this is the first cookbook from the chef and restaurateur in 10 years. Known for her laid-back Italian food, Angela shares relaxed recipes she makes for friends and family at home in east London, from simple lunches and impressive dinners to street-party staples. I turned straight to the pasta and rice chapter and want to make them all – her Sunday night cupboard spaghetti using just a handful of ingredients sounds genius in its simplicity. Another recipe I’ll be cooking is her poached chicken, which would make a fabulous summer dinner followed by her strawberry ice cream.

Seared by Genevieve Taylor (£20, Quadrille) Go beyond the usual burgers and sausages with this guide to barbecuing meat. Alongside flavour-packed kebabs, ribs, wings and burgers you’ll find curries, whole cuts, tagines and even duck polpette with pappardelle. Learn how to brine, smoke and marinate, set up your grill and source the best fuel in this knowledge-packed summer cooking bible. Must-try recipe Beef short ribs, pho-style

Recipe image JONATHAN LOVEKIN

Curry everyday by Atul Kochhar (£26, Bloomsbury Absolute) Top Indian chef Atul Kochhar takes us to the Far East, Africa, Indian and the Middle East, sharing recipes for the best veggie curries he’s discovered around the globe. Atul sees curry as a style of cooking, so alongside traditional curries there are stir-fries, stews, salads, soups and breads. A diverse, accessible book. Must-try recipe Aubergine & tofu katsu curry

MUST-TRY RECIPE Poached chicken with summer vegetables

MORE FROM BBC GOOD FOOD On your tablet Download our interactive app at the Apple App Store. Good Food how-to videos Sharpen your cookery skills with our videos. Find over 200 at bbcgoodfood. com/feature/videos.

Vegetarian Summer magazine Enjoy al fresco meals and the season’s best produce with veggie dishes that will please everyone, £6.99.

cast

Tune in for lively chats with the Good Food team, Tom Kerridge and Britain’s best and brightest in food.

AVAILABLE AT bbcgoodfood.com/podcast

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Sunny veggie ideas

A special collection of 131 vegetarian recipes from the team at BBC Good Food

Breakfast and brunch ideas

Quick midweek suppers

OUT IN SELECTED STORES NOW. Can’t get to the shops? Order yours at magsdirect.co.uk

Collect our other great titles Visit the Apple app store to download digital issues in the Home Cooking Series, including Good Food’s Healthy, Vegan and One-Pots magazines.

HOME COOKING SERIES 118 bbcgoodfood.com JUNE 2022

Thoroughly tested recipes from BBC Good Food

Showstopping desserts

opinion

Best buys

Junior food & reviews writer Maga Flores-Trevino rounds up the best accessories to kit out your kitchen 1

Kitchen picks

2 6

4 5

7 Coconut bowl £15, Panda Packaging at Iamfy.co Instead of being wasted, coconut shells are polished to create these smooth brown shatter-resistant bowls. Fill them with crisps and nuts at your next get-together.

Insulated wine bottle and tumbler set £29.50, wearthlondon.com Stylish but effective, the set keeps drinks cold for up to 24 hours or hot for 12, thanks to its double-walled vacuum. It’s a great sustainable upgrade to single-use cups and bottles.

Tuscany salad hands £11.99, tg-woodware.com Crafted from durable acacia wood, these salad ‘hands’ have round, palm-shaped indentations to give you good grip. The dark wood will contrast well against a bright Greek salad or green pesto pasta while you serve.

Bamboo foldable table £22.99, wayfair.com Serve breakfast in bed this Father’s Day using this multifunctional bamboo tray. With its comfortable handles and foldable legs, you can also bring it along on a picnic or to the beach.

Tropical fruits tea towel £6.49, ulsterweavers.com Inspired by the pop art movement, this bold tea towel adds a splash of colour to the kitchen. Dry the washing-up in style or hang in a frame.

Tramontina rounded cast-iron grill press £20, Selfridges Sear burgers, pork chops and more with this cast-iron press – the ridges create good char marks. Or, use to make perfect toasties indoors.

Waterproof picnic blanket £24.99, vonhaus.com Host a traditional British picnic with this blue herringbone blanket. It’s large enough for four people to sit on with a full spread. It’s made of soft fleece polyester with a waterproof PEVA backing for a dry, comfortable experience, even if the ground is a little damp. Roll it into a cylinder and fit it back in its leather carrier for easy transportation to and from your spot.

Habitat industrial wood butchers block £25, argos.co.uk In a subtle checkerboard design, this sturdy board has a sleek metal handle that makes it easy to move when needed. Plus, you can hang it on the wall if you’re short on space. Use it to serve cheese and charcuterie for the ultimate summer grazing platter.

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opinion

Best buys

Food picks Yarlington cheese £11.20 (220g), finecheese.co.uk This new soft cow’s milk cheese has been created in collaboration with Sam Wilkin (follow on Instagram @cellarman) and the award-winning Cotswolds-based King Stone Dairy. Washed in bittersweet wildfermented cider from Oliver’s in Hereford, it’s rich and fruity, with a silky smooth finish.

Flower celebration cake £38, Booths This made-to-order cake is an all-butter vanilla sponge with two layers of raspberry conserve and vanilla buttercream sandwiched in the middle. It makes a gorgeous centrepiece for Jubilee celebrations.

Higgidy petit pois & whipped feta quiche £4.25 (400g), Sainsbury’s Packed with green veg, this quiche has a whipped feta and ricotta base for a balanced, salty flavour and soft texture. There’s also a hint of fresh mint and it’s topped with more feta and pumpkin seeds for texture.

Tracklements Right Royal Pickle £6.05 (200g), tracklements.co.uk This limited-edition pickle commemorates the Queen’s Platinum Jubilee. It has jammy onion flavour with a slight tang from tamarind paste, plus chillies and allspice. Add to a ploughman’s, sandwiches with a strong cheddar, or pair with a pork pie.

Soul Fruit mango chips £1.79 (20g), soulfruit.co.uk Light and airy, a bit like a more delicate honeycomb, these dried Keo Savoy mango slices are sweet and crispy. They make a great snack on their own, but the mango shards can also be added to a pavlova or bowl of yogurt.

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Words MAGA FLORES-TREVINO, KEITH KENDRICK

Yorkshire whisky marmalade £5.50 (227g), rosebudpreserves.co.uk Dark, malty Filey Bay single malt whisky is combined with fresh Seville oranges to make this rich, citrussy, caramel-flavoured marmalade. Spread over buttered crumpets or add to roast pork for some zing.

Biarritz

BIARRITZ AND BORDEAUX CRUISE 3-DAY TOUR + 7-DAY CRUISE FROM £2,455 pp What better way to start your cruise than with time strolling the sandy beaches and delightful ocean promenade of Biarritz. Travel on the pretty La Rhune Mountain railway as it winds through the Pyrenees before swapping the sea for the Garonne and Dordogne, two of France’s most scenic rivers, as you enjoy a relaxing cruise through one of Europe’s most famous wine regions. Bordeaux

London to Biarritz

La Rhune Mountain Railway

Bordeaux

Libourne

UNFORGETTABLE EXPERIENCES

WHAT’S INCLUDED

Taste Bordeaux wines With superior wines served alongside dinner and plenty of tastings and pairings included throughout, our cruise is the ideal time to let out your inner sommelier. Tour La Rochelle Overlooking the Atlantic Ocean, La Rochelle’s medieval and Renaissance Old Town and harbour area are particularly impressive to discover. Uncover Biarritz The resort, with its sweeping promenade and vast beaches, oﬀers a range of activities to enjoy; perhaps take a stroll past the atmospheric Old Port to Rocher de la Vierge. La Rhune Mountain Railway Enjoy the breathtaking sights of the surrounding French countryside, as we ascend nearly 3,000 feet to the summit of La Rhune Mountain.

London

Cadillac

Pauillac

2022 DEPARTURES

6-night cruise aboard the MS Cyrano de Bergerac 3 nights’ 4-Star hotel accommodation in Biarritz Fully escorted return rail travel from London St Pancras

Flexible excursions allowing you to choose how to spend your day

August 30 September 9

MS CYRANO DE BERGERAC Our ships stand out from the crowd. Exclusively chartered for our guests, they’ve been hand-picked to make sure you enjoy your journey in comfort, style and with a touch of luxury. From the joys of freshly prepared regional menus and locally sourced wines to the attentive service from your onboard team, we’ll make sure you’re looked after every step of the way.

8 breakfasts, 6 lunches and 7 dinners, with free ﬂowing wine with each dinner UK Tour Manager and Cruise Director

Order your free river cruise brochure now Call 01904 734216 • Visit GreatRail.com/BIR TRAVEL SAFE

49 YEARS OF EXPERTISE

FULLY ESCORTED

Working with our partners to make sure you feel safe

With ﬁve decades of experience at our ﬁngertips we’ll ensure your holiday goes without a hitch

Professional UK Tour Manager with you from start to ﬁnish

from £2,455 from £2,595

Protected by ABTOT. Dates and prices are subject to availability. Prices shown are per person, based on 2 people sharing. Prices may change prior to and after publication.

FES T IVAL AT GOODWOOD RACECOURSE 022 9 -1 1 S E P T E M B E R 2

A GLORIOUS DAY OUT FOR FOODIES AND FAMILIES

ARTISAN PRODUCERS

BARS

ST R E E T FO O D

E N T E R TA IN M E

*30% discount is valid on standard admission only, valid on all days. Excludes VIP package. Offer ends 20/06/22 **Subscribers save 50% on standard admission tickets when using your unique 10-digit subscriber number. Offer ends 31/05/22. £3.95 transaction fee per e-ticket order. Details correct at time of print. The BBC logo is a trademark of the BBC. © BBC. The Good Food trademark is used under licence from Immediate Media Company London Limited. Organised and presented by Immediate Live. Immediate Live is the trading name of Upper Street Events Ltd and River Street Events Ltd. These businesses are owned by Immediate Media Company Limited.

NE W FE ST IV AL !

A BRAND-NEW FOOD EXPERIENCE AWAITS! Join us for the brand-new BBC Good Food Festival this autumn! Enjoy a special day out for all the family from 9-11 September, set in the world-renowned Goodwood Racecourse, against the magnificent

backdrop of the rolling Sussex countryside. Indulge in delicious artisan street food, enjoy pop-up bars, wonderful artisan shopping and gifting, live music and so much more…there’s something for all the family this September!

STREET FOOD

FAMILY FUN

LET’S TALK FOOD

VIP EXPERIENCE

Eat your way through a variety of dishes, from mouth-watering toasties to delicious surf and turf boxes with a side of Cajun chips – our vendors have everything to ignite your taste buds.

Bring the whole family along for a day packed full of shopping, delicious food, live music and children’s activities to keep the little ones entertained– there is plenty of fun for everyone.

Free to attend, the Let’s Talk Food Stage hosted by Barney Desmazery and Marcus Bean is the place to go for live interviews and audience Q&A, with top tips, foodie stories and more.

Indulge in beautiful surroundings with morning pastries, complimentary bar service, goody bag and more with our additional VIP Package, just £50. Book at bbcgoodfoodshow.com.

Book your early bird tickets today and enjoy 30%* saving | quote code READER30 Subscibers can save 50%** until 31 May using your unique 10-digit number bbcgoodfoodshow.com

holidays Three days, two nights from £649pp*

Ultimate palaces tour

10-12 or 17-19 October 2022

with Robert Hardman Celebrate the Queen’s Platinum Jubilee with exclusive tours of Windsor Castle, Westminster Abbey, Hampton Court and the Tower of London On this special two-night tour, you’ll delve into the rich history of the British monarchy in the palaces where centuries of royal intrigue have played out. Visit Hampton Court Palace, the Tower of London, Westminster Abbey and Windsor Castle, where you'll go behind the scenes with a private tour of the State Apartments and enjoy a glass of champagne. This will illuminate dramatic events in our history, with kings and queens playing lead roles. At Hampton Court, home of Henry VIII, you’ll marvel at the vast Great Hall and its huge kitchens, plus tread the boards of the Haunted Gallery to the State Apartments. At Windsor Castle, you’ll explore 1,000 years of history on an after-hours tour and toast Her Majesty with a glass of bubbly. Your base for two nights, Talbot Inn, is a former coaching inn in Ripley in the Surrey countryside. It’s packed with period features from its 500-year history, and is said to be where Lord Nelson’s love affair with Lady Hamilton began.

What’s included ● Two nights’ bed and breakfast at the

four-star Talbot Inn in Surrey ● First and second night set menu dinner

at the hotel restaurant ● Exclusive talk and Q&A with

Robert Hardman (see below) ● After-hours tour of Windsor Castle

and glass of champagne See Hampton Court, home of Henry VIII

● London palaces tour, including

Westminster Abbey, Buckingham Palace’s exterior and Tower of London, plus all admission fees ● Coach transfers ● Services of a tour manager throughout

Robert Hardman Explore Windsor Castle after hours

ITINERARY Day 1 Afternoon tea and Windsor Castle Day 2 Westminster Abbey, Buckingham Palace (exterior), National Gallery and exclusive talk with Robert Hardman Day 3 Tower of London, Hampton Court

A royal writer, commentator and filmmaker, Robert Hardman has had privileged access to the royals for more than 25 years. He’ll join the tour for a talk and Q&A to offer an insider's view on the family’s past, present and future. You’ll also receive a copy of his book, Queen of the Our Times: the Life of Elizabeth II, which he will sign for you.**

TO BOOK OR REQUEST A BROCHURE Call 02045 792722 and quote ‘HARDMAN GF’, or for more information visit gf.tripsmiths.com/hardmanpalaces Exclusive offer for BBC Good Food readers: All bookings will receive two free standard tickets to one of the BBC Good Food Shows TERMS & CONDITIONS: *Price is correct at time of going to press. Based on twin/double share; single supplement applies. Timings may be subject to change. The trip is operated by and subject to the booking conditions of TS Tours, a company wholly independent of BBC Good Food. **One per booking. +BBC Good Food (published by Immediate Media Company London Limited) will contact you after your holiday to arrange tickets for your chosen show (excludes Saturday entry). Please see BBC Good Food’s privacy policy at policies.immediate.co.uk/privacy for details of how your personal information may be used to make these arrangements.

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B O O ST YO U R

cooking skills Get confident in the kitchen with tips and advice from the Good Food team THIS MONTH

Watch our skills videos at bbcgoodfood.com/videos We love to see what you’re making, too: share your recipes on our BBC Good Food Together Facebook page and on Instagram #wearebbcgoodfood

Learn to make homemade ravioli, p126

Shortbread secrets, p127

Summer spritz ideas, p132

L E V E L T X NE S T U N H G U RING DO g these akin Spend a little time mhome, p128 fairground treats at

Our guide to barbecuing this season, p134

& Five of the best ice cream makers, p131

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WEEKEND PROJECT

Perfect pasta

Unwind at home while making fresh pasta – this ravioli is stuffed with creamy ricotta and spinach, and tossed in sage butter

Spinach & ricotta ravioli SERVES 4 PREP 1 hr plus 30 mins resting COOK 25 mins MORE EFFORT V

1 Tip the flour into a bowl and make a well in the middle. Add the eggs and egg yolks, then mix with a fork, bringing more of the flour in from the sides as you mix. Once the mixture comes together into a ball, tip out onto a surface and knead for 10-15 mins until firm and smooth. Wrap and leave to rest for 30 mins. 2 Meanwhile, make the filling. Heat the oil in a frying pan over a medium heat and fry the garlic for 30 seconds. Add the spinach along with a few tablespoons of water, and cook until wilted and the water has evaporated. Stir in the lemon zest, grate over some nutmeg and season. Tip into a bowl and set aside to cool. 3 Meanwhile, cut the pasta dough into four. Run one piece through a pasta machine (leaving the remaining pieces covered to prevent them drying out), starting with the widest setting and working down to the thinnest setting. Keep the machine and the pasta well floured to prevent sticking or tearing. 4 Mix the ricotta into the spinach mixture and season well. Do this just before you’re ready to fill the pasta, or chill until ready. 126 bbcgoodfood.com JUNE 2022

5 To make the ravioli, cut a sheet of pasta in half so you have two equal lengths. Lay out on a well-floured work surface, then spoon heaped teaspoons of the filling, spaced 5cm apart, over one of the pasta sheets. Brush the exposed pasta around the filling with water. Lift the second sheet over the top and use the side of your hand to press the sheets together around the filling to seal, ensuring there are no air bubbles. 6 Stamp out the ravioli using a round cutter (position it so the filling is in the centre of the circle), or use a sharp knife to cut out squares. Arrange in a single layer over baking trays dusted with flour, then repeat with the remaining pasta sheets. Will keep covered and chilled for up to two days.

7 Bring a large pan of salted water to the boil and gently lower in the ravioli using a slotted spoon. Boil for 2-3 mins until the pasta is cooked through, then remove to a bowl using a slotted spoon. (You may need to cook the ravioli in batches to ensure it’s evenly cooked.) 8 To serve, melt the butter in a large frying pan over a medium-high heat and fry the sage until the butter is nutty brown and the sage is crisp. Remove from the heat and toss in the ravioli. Sprinkle with the cheese, squeeze over some lemon juice, then season with black pepper and toss again to coat. Serve in warmed bowls, sprinkled with more cheese. PER SERVING 564 kcals • fat 27g • saturates 13g • carbs 60g • sugars 2g • fibre 4g • protein 20g • salt 0.5g

Photographs ISTOCK/GETTY IMAGES PLUS, FRANK BEAN/UPPER CUT IMAGES/GETTY

300g ‘00’ flour, plus extra for dusting 2 eggs, plus 2 egg yolks (freeze the whites for another recipe) For the spinach & ricotta filling 1 tbsp olive oil 2 garlic cloves, crushed 200g baby spinach ½ lemon, zested nutmeg, for grating 250g ricotta To serve 50g butter handful of sage leaves grated parmesan or vegetarian alternative squeeze of lemon juice

COFFEE + STEAK

YES, IT WORKS!

skills

With barbecue season upon us, ground coffee could be the secret ingredient you’ve been looking for to elevate rubs and marinades. Used in moderation, it adds a smoky, slightly bitter depth of flavour that pairs well with beef and pork. Try adding 1-2 tsp ground espresso to a dry rub.

Learn how to make more classic bakes at bbcgoodfood.com/videos

COFFEE C

STEPS TO SUCCESS STEAK

KITCHEN HACK

Browning mince To brown mince, most recipes suggest frying in small batches in a frying pan. But, there’s an easier, more efficient way: heat a drizzle of oil in a large saucepan and cook the mince for 20-30 mins over a medium-high heat. It will release liquid that will eventually evaporate, then it will sizzle in its own fat and turn brown.

SHORTBREAD  Keep it simple Classic shortbread requires just three ingredients: flour, butter and caster sugar. There are many flavours you can add, but the simple version is just as good.  Bake it low Shortbread should just be lightly golden, so bake it at a lower temperature – 170C/150C fan/gas 3 is about right. This will ensure the biscuits don’t turn deep golden.  Combine well Whether you choose to rub the ingredients together using your fingers or beat the butter and sugar together, you need to ensure that everything is mixed together well so you achieve an even bake and the short texture that gives the biscuits their name.

 Butter beats margarine Shortbread’s traditional texture is more easily achieved with butter than margarine, and butter also imparts a richer flavour. That said, it is possible to make vegan options with vegan spreads – they’ll just have a slightly different texture.  Chill your dough If you have time, chill the dough after making it, then again after shaping or pressing it into the tin. This will help give it the best possible texture.  Fork it Prick the top of your shortbread with a fork before baking. This helps the heat penetrate the biscuits more efficiently, which will result in crisp shortbread. This also creates the distinctive pattern on top.

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NEXT LEVEL

Ring doughnuts recipe BARNEY DESMAZERY photograph WILL HEAP

THE MAGIC NUMBER If the temperature of the oil is too high, the doughnuts will burn before they’ve cooked. But, if it’s too low, they’ll be soggy and saturated with oil. Heat the oil to between 160C-170C for the best results.

MAKES 6 ring doughnuts plus 6 mini bites PREP 30 mins plus at least 4 hrs 30 mins proving COOK 15 mins MORE EFFORT V

WHY

Shoot director EMMA WINCHESTER | Food stylist ROSIE REYNOLDS | Stylist LAUREN MILLER

Making your own doughnuts may be a labour of love, but it puts you in control of how long the dough proves and how fresh they are when you eat them – these are the two main factors for ensuring the best ring doughnuts you’ve ever tasted. When it comes to the execution, the devil is in the details: grab a ruler, set your timer and have a thermometer handy, as guesswork is not the way to go here.

ENRIC HED DO UGH We’ve ad ded plen ty of butter to the doug h, so the doug hnuts are rich rather th an bread y.

FRUITY LOOP We’ve topped some of our doughnuts with tangy freeze-dried raspberries to balance the sweetness.

W H AT T O B U Y 250g strong white bread flour, plus extra for dusting 30g caster sugar 7g sachet fast-action dried yeast 100ml lukewarm milk 1 egg, beaten ½ tsp vanilla extract 50g butter, softened vegetable oil, for deep-frying For sugar-coated doughnuts 100g caster sugar 1 tsp cinnamon For glazed doughnuts 200g icing sugar sprinkles, freeze-dried raspberries or chocolate curls, to decorate (optional) DOUBLE UP This recipe makes a batch of six, plus mini bites – ideal for sharing with family or friends. However, if you want to make more for a party, you can easily double (or triple) the quantities.

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A N ILL F VA O UCH g the A T O han leavin lavoured t r ef e . we’v Rath anilla lain, p t of v h in g h le dou t ub has it wit

skills

HOW TO MAKE IT N O WA STE As well a s ring do ughnuts we’ve m , ade min i bites fr the trim om mings, w hich can be dipp ed in icin g or tossed in cinnamo n sugar.

FLOUR POWER Strong bread flour gives the dough more structure and elasticity, but if you prefer a shorter, ‘cakey’ texture, simply swap it out for plain flour.

next month Pavlova THE PRO VE OF TH E P U D D IN A longer p G roving tim e will mean dough dev the elops in flav our. If you have time, it’s well wo rth proving doughnuts the in the fridg e overnigh t.

Make this classic dessert at home using our guide. Our July issue is on sale 30 June.

1 Tip the flour, sugar, yeast and 1 tsp salt into a bowl and mix to combine. Pour in the milk, egg and vanilla, and bring everything together with your hands into a rough dough, making sure all the flour is mixed in. Or, do this using a stand mixer. Cover with a clean, damp cloth and set aside for 30 mins. 2 Tip the dough onto a clean surface and knead for 10-15 mins by hand or 5-8 mins in a stand mixer on low speed until springy and glossy. Use your hands to work the softened butter into the dough – this will take about 5 mins. At first, it will look like it’s not coming together, but keep working the dough through your fingers and it will become smooth and glossy. Form the dough into a ball and return it to the bowl. Cover and leave in a warm place to prove for 2-3 hrs, or until nearly doubled in size. Line a baking tray with baking parchment. 3 Roll the dough out on a lightly floured surface to a 2cm thickness, then use a 9cm cutter to stamp out as many circles as you can. Use a 4cm cutter to stamp out the middles. Re-roll the trimmings (including the middles) and stamp out more (you should end up with six ring doughnuts). Re-roll any remaining trimmings and use the 4cm cutter to stamp out five or six mini bites. Put the doughnuts and bites on the prepared tray, cover with a clean tea towel and leave to prove in a warm place for another 2-3 hrs, or in the fridge overnight until doubled in size. The lightness of the doughnuts depends on this second proving, and a longer prove in the fridge will give the doughnuts more flavour. 4 Fill a deep-fat fryer following manufacturer’s instructions, or a heavy-based pan, ensuring it is no more than a third full. Heat to 170C or until a cube of bread dropped in browns in 30 seconds. Carefully lift two or three doughnuts from the tray and slide them into the hot oil using a floured spatula. Fry for 2 mins each side until puffed up and golden brown, then remove to a sheet of kitchen paper using a slotted spoon or tongs. Leave to cool. Repeat with the remaining doughnuts, then fry all the mini bites for a total of 2 mins. 5 When the doughnuts and bites have cooled, you can either coat them in sugar or a glaze. For sugar doughnuts, combine the sugar and cinnamon, then toss with the doughnuts. For glazed doughnuts, sift the icing sugar into a bowl and mix in 2 tbsp cold water until you have a runny icing. Dip in the doughnuts, then decorate with the toppings of your choice. Best eaten strightaway, but will keep in an airtight container for a day. PER SERVING 560 kcals • fat 20g • saturates 6g • carbs 87g • sugars 56g • fibre 2g • protein 7g • salt 1g

Subscribe to and never miss an issue Get 12 issues for just £44.99 plus a food processor. Turn to page 38 for details. *For full terms and conditions, see page 38.

JUNE 2022 bbcgoodfood.com 129

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order, along with a cheque payable to YouGarden, to: OFFER GF165, YOUGARDEN, PO BOX 1468. PETERBOROUGH, PE1 9XL. Please add £6.99 postage to your order. Terms and conditions *Offer closes 30 June 2022 or while stocks last. Offer subject to availability and in the event that this offer is oversubscribed, we reserve the right to send suitable substitute varieties of the same or a higher value. P&P is £6.99 with delivery to UK mainland only. A £6 surcharge may apply to the following postcode areas: AB, BT, DD8-11, GY, HS, IM, IV, JE, KA27-28, KW, PA20-80, PH19-50, TR21-25 and ZE. Images show mature plants. Full product details and T&Cs at yougarden.com. Your contract is with YouGarden Ltd, Eventus House, Sunderland Road, Market Deeping, PE6 8FD. **Calls cost 5p per minute plus your network provider’s access charge. Orders will be despatched within seven days.

130 bbcgoodfood.com JUNE 2022

5 OF THE BEST

Ice cream makers

Invent your own flavour combos using one of the coolest ice cream makers around – here are our top picks Fastest ice cream maker

VonShef stainless steel ice cream maker Star rating: 4/5 Discreet and simply designed, this model churns ice cream in just 20 minutes, making it the fastest model we tested. It only has an on/off switch, so it’s easy to use, too. Our ice cream had a soft-serve texture, and was nicely whipped and creamy. Sorbet came out very soft, so we recommend popping it in the freezer straightaway to firm it up a bit more – ours was delicious after further freezing. Available from VonHaus (£44.99)

Sage the Smart Scoop Star rating: 4.5/5 If you’re after a precision ice cream maker, this model hits the mark. With settings for sorbet, frozen yogurt, gelato and ice cream, plus 12 hardness settings, you can fine-tune the results or freestyle with the manual setting. Every dessert we made came out brilliantly; they were smooth and slow-melting. With so many settings to play with, this is a great option for those who like to experiment with recipes. Available from Amazon (£339.78), John Lewis & Partners (£339.78) or Currys (£369)

Best for a range of settings

Best high-tech ice cream maker

Ninja Creami ice cream and frozen dessert maker Star rating: 4.5/5 This ice cream maker is unlike any other. Rather than churning and freezing the mixture, the ice cream base needs to be frozen first. Its blades then ‘shave’ and churn the mix into smooth, creamy ice cream. Simply load the frozen bowl into the Ninja and go. This model produces single pints of ice cream and has presets for gelato, smoothies, sorbets and milkshakes. Available from Amazon (£199) or Ninja Kitchen (£199.99)

Cuisinart ice cream and gelato professional Star rating: 5/5 This is a high-quality and serious-looking ice cream maker. It comes with two paddles for ice cream and gelato. It doesn’t have as many settings as some of the models we tested, but it makes consistently delicious, ice cream parlour-quality desserts. It’s not small, but no self-freezing model is. Ice cream, sorbet and gelato take about 40 minutes to churn, but it’s quality worth waiting for. Available from Amazon (£299), AO (£299) or John Lewis & Partners (£299.99)

Best self-freeze ice cream maker

Best budget ice cream maker

Lakeland digital ice cream maker Star rating: 4.5/5 Thanks to clever and imaginative design, the whole bottom half of this ice cream maker goes in the freezer. Not only does it save space, but it also means there are fewer parts to find – or lose! During testing, the ice cream and sorbet were both light and smooth, and churned in 25 and 30 minutes, respectively. The controls are simple and easy to use, though the screen may be a little small for some. Available from Lakeland (£44.99)

For the full list of expert reviews, go to bbcgoodfood.com/review or scan the QR code

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D R I N KS C A B I N E T

Summer spritz

No-alcohol granadilla passion fruit spritz Granadilla, a type of passion fruit, is both sweet and sour – it makes a fruity spritz with slight tartness. SERVES 1 PREP 5 mins EASY V

1/2 ripe granadilla passion fruit, pulp only (see tip below) 1/3 lime, juiced 1 tbsp sugar syrup handful of ice 125ml sparkling water

Vuyelo Ndlovu makes the most of seasonal flavours with these refreshing spritz recipes

1 Tip the passion fruit pulp, lime juice and sugar syrup into a wine glass and gently muddle using a muddler or the end of a rolling pin. 2 Add the ice and sparkling water and stir before serving.

T RY A N E W C O C K TA I L

GOOD TO KNOW vegan • low fat • gluten free PER SERVING 65 kcals • fat 0.1g • saturates none • carbs 15g • sugars 15g • fibre 0.7g • protein 0.5g • salt 0.1g

tip

Beautifully delicate and floral, this pink gin spritz is ideal for an al fresco gathering. SERVES 1 PREP 3 mins EASY V

handful of ice 50ml rose-flavoured gin 35ml lychee liqueur sparkling water, for topping up

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1 Fill a highball glass with ice. 2 Pour over the gin and lychee liqueur, then top up with sparkling water and serve. GOOD TO KNOW vegan • gluten free PER SERVING 243 kcals • fat none • saturates none • carbs 8g • sugars 8g • fibre none • protein none • salt 0.1g

Food stylist FAYE WEARS

Pink gin spritz

Photograph CLARE WINFIELD | Shoot director RACHEL BAYLY

If you can’t find granadilla passion fruit, just a normal ripe passion fruit works.

skills

Elderflower spritz

Aperitif spritz

Capture a taste of summer in this thirst-quenching spritz.

Make this classic crowd-pleaser to serve before a dinner party.

SERVES 1 PREP 8 mins EASY V

SERVES 1 PREP 4 mins EASY V

handful of ice 25ml elderflower liqueur 20ml gin 90ml prosecco 35ml soda water, for topping up lime slices, to garnish

handful of ice 50ml red amaro liqueur 90ml dry prosecco 15ml sparkling water orange peel twist, to garnish

1 Fill a tumbler with ice, then pour over the elderflower liqueur. 2 Add the gin and prosseco, then top up with soda water and garnish with lime slices to serve. GOOD TO KNOW gluten free PER SERVING 208 kcals • fat none • saturates none • carbs 10g • sugars 10g • fibre none • protein 0.2g • salt 0.03g

1 Fill a tumbler with ice, then pour over the liqueur and prosecco. 2 Top up with sparkling water and stir, then drop in the orange peel twist to garnish and serve. GOOD TO KNOW gluten free PER SERVING 235 kcals • fat none • saturates none • carbs 16g • sugars 16g • fibre 0.2g • protein 0.3g • salt 0.02g

Raise a glass

Drinks expert Georgina Kiely on tipples to buy BOTTLED COCKTAIL SPICY TOMMY’S MARGARITA Pour a ready-made spicy margarita with zesty lime and subtle chilli heat. It swaps classic triple sec for sweet and earthy agave syrup. Serve over ice with a lime wedge. £24 (500ml), blacklinesdrinks.com FRAMBOISE WHITE HERON Made with Herefordshire raspberries, this liqueur has intense berry flavour, with a balance of tart and sweet. Add a dash to champagne or use in cocktails. £12.50 (200ml), whiteherondrinks.co.uk TEQUILA BUTTERFLY CANNON TEQUILA Infused with prickly pear and clementine, this makes a great margarita. With deep colour that moves from violet to lilac depending on dilution, it’s visually striking, too. £30.99, thebottleclub.com WHISKEY LIQUEUR SHANKY’S WHIP This vintage-style Irish whiskey liqueur has caramel and creamy vanilla flavours. It’s butterysmooth, like drinking boozy vanilla fudge. Try it with herbal cola or ginger beer. £23.95, thewhiskyexchange.com BEER SEADUCED When we saw this seaweedinfused pale ale on BBC Two’s The Hairy Bikers Go North, we had to try it. Brewed by Brass Castle in collaboration with Seagrown, kelp adds umami notes to the beer. £3.50 per 440ml can, brasscastle.co.uk

JUNE 2022 bbcgoodfood.com 133

skills HOW DO I SET UP A BBQ? Arrange your coals correctly to create different heat zones that give you more control when grilling

FIRE IT UP

BBQ know-how

 DIRECT HEAT If you think of a barbecue as a hob, an even layer of coal is equivalent to cooking over a high heat. This is fine for thin cuts of meat that cook quickly (like burgers and thin-cut steaks), but will burn anything that needs more time.  INDIRECT HEAT Push the coals to one side so the other side is a source of indirect heat for slow-cooking. Or, cook over the coals and keep food warm on the other side. You can also nestle an old roasting tin in a stack of coals, then cook on the grill over the tin, covered by the lid of the barbecue. The heat circulates, creating a hot-smoked or spit-roast effect for larger joints and fish fillets. Where the coals are stacked, you have direct heat for quickly browning food.  BOTH Sloping the coals creates a gradient of heat, from searing hot to a gentle sizzle. This is useful when cooking for a crowd, as you can move the food around to prevent burning.

HOW DO I KNOW WHEN THE COALS ARE READY ? Undercooking or burning food is not a risk worth taking, so keep an eye on the coals

Keep our mini-guide handy this summer to get the best results when cooking over coals WHAT CHARCOAL SHOULD I BUY?  LUMPWOOD This is the natural stuff – it burns quickly at a high temperature, so you can get your fire started quickly. But, it will also need topping up regularly if you’re cooking something for a long time. Ideally, look for sustainably produced lumpwood charcoal made from coppiced wood or approved by the Forestry Commission. This lights easily, burns better and won’t taint the flavour of your food.  INSTANT LIGHTING This is easy to light, but the charcoal comes in a paper bag with accelerants that can taint the flavour. Also, the price per weight means you end up paying a lot more than you would for loose charcoal.  BRIQUETTES A compound of coal dust, combustibles and charcoal, there’s no doubt this is more economical. It also burns longer than natural charcoal, but doesn’t lend that smoky flavour – instead, the accelerants can taint your food.  WOOD CHIPS These can be added to charcoal for flavour. Look for apple, hickory or mesquite chips designed for use in the barbecue. You can’t just barbecue with any old wood – if it hasn’t been produced specifically for cooking, it may have been treated with toxic chemicals.

& Use your new knowledge to make Melissa Thompson’s barbecue-friendly twist on a Sunday roast lunch on page 84.

134 bbcgoodfood.com JUNE 2022

Black or grey with flames The coals are not ready yet – step away, have a cold drink and relax. Glowing white hot with red centres Blow very gently on the coals to check they’re glowing. This is when they’re ready for cooking over direct heat. Ashy white, but still very hot The coals are ready for indirect heat or cooking directly in the coals.

WE ARE Each month, we introduce you to the experts who create content for your favourite food brand MURSAL SAIQ Born in Kabul, Afghanistan, Mursal and her family were forced to leave during the civil war in the 90s. They eventually settled in Hackney and took comfort in its diverse community. Mursal founded Cue Point – a British-Afghan barbecue spot in Chiswick – with chef Joshua Moroney to showcase different cultures through a variety of barbecue styles. Find out more about Mursal and Cue Point’s mission on the BBC Good Food Podcast at bbcgoodfood.com/podcasts.

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Try recipes, like this one, every month in O Sticky hoisin duck with duck-fat fried rice The secret to good fried rice is using cooked, cold rice. Fridge-cold rice gets crispy and fluffy without the worry of it becoming mushy. SERVES 2 | 25 MINUTES | EASY duck breasts 2, skin-on hoisin sauce 3 tbsp rice vinegar 1 tbsp FRIED RICE ginger thumb-sized piece, peeled and cut into matchsticks garlic 3 cloves, thinly sliced red chilli 1, thinly sliced celery 3 sticks, thinly sliced leftover cooked rice 250g frozen peas 100g 1 Heat the oven to 200C/fan 180C/gas 6 and heat a non-stick, ovenproof frying pan over a medium heat. Lightly score the skins of the duck breasts in a cross-hatched pattern and season. Put in the pan, skinside down, and sizzle for 5-6 minutes or until the skin is crisp and most of the fat has rendered and turned crisp. Hold both duck breasts with tongs and pour any fat off into a heatproof jug, then transfer the pan with the duck to the oven for 3 minutes. 2 Whisk the hoisin with the vinegar. Remove the pan from the oven, drain off any remaining fat and pour the hoisin mixture over the duck. Turn to coat in the mixture. Return to the oven for 3 minutes, transfer to a plate and pour over any leftover sauce from the pan. Rest for 5-10 minutes, then thinly slice. 3 Heat a large frying pan or wok over a medium heat and add the reserved duck fat followed by the ginger, garlic and chilli. Cook for a few minutes until fragrant. Scoop half the mixture onto a plate, then tip the celery and rice into the pan and turn up the heat to medium-high. Cook for 10 minutes until the rice is piping hot and crisp in places. Add the peas and cook for another minute. 4 Divide the fried rice between two plates, top with the sliced duck, some of the sauce and the reserved garlic, ginger and chilli. PER SERVING 667 kcals | fat 37.5G saturates 11G | carbs 53.9G | sugars 16.7G fibre 4.4G | protein 26.2G | salt 1.8G

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order, along with a cheque payable to YouGarden, to: OFFER GF164, YOUGARDEN, PO BOX 1468. PETERBOROUGH, PE1 9XL. Please add £6.99 postage to your order. Terms and conditions Offer closes on 31 July 2022 or while stocks last. Offer subject to availability and in the event that this offer is oversubscribed, we reserve the right to send suitable substitute varieties of the same or a higher value. *P&P is £6.99 with delivery to UK mainland only. A £6 surcharge may apply to the following postcode areas: AB, BT, DD8-11, GY, HS, IM, IV, JE, KA27-28, KW, PA20-80, PH19-50, TR21-25 and ZE. Images show mature plants. Full product details and T&Cs at yougarden.com. Your contract is with YouGarden Ltd, Eventus House, Sunderland Road, Market Deeping, PE6 8FD. Calls cost 5p per minute plus your network provider’s access charge. Orders will be despatched within seven days.

144 bbcgoodfood.com JUNE 2022

Group editor-in-chief Christine Hayes

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Group digital editor Lily Barclay Editor, bbcgoodfood.com Natalie Hardwick Associate editor, bbcgoodfood.com Amanda Nicolas Editor, olivemagazine.com Alex Crossley Health editor Tracey Raye Digital content producer, health Isabella Bradford

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Chair, Editorial Review Boards Nicholas Brett Managing director of consumer products & licensing Stephen Davies Director, magazines and consumer products Mandy Thwaites Compliance manager Cameron McEwan

Commissioning editor, factual Patrick McMahon Head of audio & music production, Bristol Clare McGinn Glynn Pegler Sue Price

 Read the recipe before starting. Basic storecupboard ingredients, like salt, aren’t included in the ingredients list.  Use standard measuring spoons for accuracy, especially for things like spices, yeast and salt.  Where possible, we use humanely reared and produced British meats, poultry and eggs, and sustainably sourced seafood.  To help avoid waste, we suggest how to use any leftovers you may have from our recipes.  Eggs carrying the British Lion mark guarantee that all hens are vaccinated against salmonella.  We try to avoid using plastic. You’ll find

Helping you to eat well Our BANT-registered nutritionist analyses our recipes on a per-serving basis, not including optional serving suggestions. You can compare these amounts with the Reference Intake (RI), the official recommended amount an adult should consume daily. Energy 2,000 kcals, Protein 50g, Carbohydrates 260g, Fat 70g, Saturates 20g, Sugar 90g, Salt 6g (please note RIs for total fat, saturates, sugar and salt are the maximum daily amounts). Healthy recipes are checked to ensure they have a low amount of saturated fat, sugar and salt per 100g, equivalent to green on a traffic-light label. On a per serving basis, Good Food require the saturated fat to be 5g or less, salt 1.5g or less and sugar, 15g or less per serving. Low-fat recipes in Good Food are low per 100g, or 12g or less per serving. Low-calorie recipes have 500 calories or less per main course, or 150 calories or less for a dessert. We also include the number of portions of fruit and/or veg in a serving, and highlight recipes that supply a third of the daily requirements of calcium, iron, folate and vitamin C, and a good source of fibre and omega-3. Balanced recipes contribute to your five-a-day, include starchy carbohydrate, a lean source of protein and dairy, or plant-based alternatives. These recipes also use unsaturated oils in small amounts, and all components of the main meal are included in the analysis – only seasonings are excluded as ‘to serve’. Saturated fats, sugar and salt are medium per 100g, or amber on a traffic-light label.

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BBC GOOD FOOD BOOKS Editorial director Lizzy Gray Editor Joanna Stenlake jstenlake@penguin randomhouse.co.uk

How we label our recipes Vegetarian (V) or vegan recipes are clearly labelled, but be sure to check pack ingredients. Freezing (❄ ❄) Can be frozen for up to three months unless otherwise stated. Defrost thoroughly and heat until piping hot.  Recipes for advertisement features are checked by our cookery team but not tested by us.  Our gluten-free recipes are free from gluten, but this may exclude serving suggestions. For more info, visit coeliac.org.uk.  We are unable to answer individual medical or nutritional queries.

This magazine is published by Immediate Media Company Limited under licence from BBC Studios © Immediate Media Company Limited, 2020. Immediate Media Company Limited, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT

JUNE 2022 bbcgoodfood.com 145

last bite

Catch of the day Good Food reader Terrie Hillier shares her recipe for fish gratin, which she learned to make during her years living in Iceland photograph CLARE WINFIELD

Fish gratin with vegetables & prawns (Gratíneraður fiskur með grænmeti og rækjum) I lived in Reykjavík, Iceland between 1985 and 1996. After owning and running a coffee shop there, I worked as a translator and interpreter. I brought quite a few Icelandic recipes home to the UK, like this comforting fish gratin. We have this at weekends, eaten out in the garden with a fresh salad during the summer.

Shoot director RACHEL BAYLY | Food stylist ESTHER CLARK | Stylist FAYE WEARS

SERVES 4 PREP 20 mins COOK 20-25 mins MORE EFFORT

softened butter, for the dish 150g long-grain rice 100g carrots, cut into 1cm cubes (or use canned or frozen carrots) 100g leeks, sliced into 1 /2cm-thick rounds 400g white skinless fish fillets (haddock or seabass work well) 150g cooked prawns 2 eggs, separated 75g mayonnaise 75g crème fraîche 150g cheddar, grated

1 Heat the oven to 180C/160C fan/ gas 4 and butter an ovenproof baking dish (ours was 4cm deep). Cook the rice in a pan of lightly salted boiling water for 12 mins until tender, then drain and tip into the base of the prepared dish. 2 Cook the carrots in a pan of boiling water for 10-12 mins until just tender, or tip into a heatproof bowl with a splash of water and microwave for 2-3 mins. (If you’re using canned or frozen carrots, you can skip this.) Mix the carrots with the leeks and spoon this over the rice, spreading it out to cover. 3 To prepare the fish, remove the skin and any pin bones, then cut it 146 bbcgoodfood.com JUNE 2022

into pieces. Arrange the fish over the vegetables, then scatter over the prawns. 4 Mix the egg yolks, mayo, crème fraîche and cheese together, and season. 5 Tip the egg whites into a clean bowl and beat with an electric whisk to stiff peaks. Gently fold the whipped egg whites into the mayonnaise mixture, then spoon this over the layer of fish and prawns in the dish. Spread it out with a spatula or the back of the spoon so it completely covers the fish. Bake for 20-25 mins, or until the topping is lightly golden brown. Leave to stand for a few minutes, then serve straight from the dish. GOOD TO KNOW calcium PER SERVING 635 kcals • fat 38g • saturates 15g • carbs 33g • sugars 3g • fibre 2g • protein 39g • salt 2.2g

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