BBC Good Food August 2023 [LG23]

Officially as tasty as Harvey Nichols as Harvey Nichols

It’s official, according to independent taste tests the majority of people said Asda’s Extra Special Orange Blossom Honey, sourced from bees that feed on orange blossom giving it sweet citrus notes, is as tasty as Harvey Nichols’ Spanish Orange Blossom Honey.

It’s a taste of our Food Revolution.

Welcome to August

Our number one tip for elevating your barbecue spice blend: toast whole spices for just a minute or two in a dry frying pan before blitzing. This makes the final blend far more aromatic, and will give your marinades a richer, more robust flavour. Find our ultimate spice blend recipe on page 10 – subscribers will find a pre-made sachet free with this issue. (Not a subscriber yet? Turn to page 28 to find out more about the benefits of the Good Food Subscriber Club).

There’s more cooking-over-coals inspiration throughout the magazine, with influences from Japan, Patagonia and Afghanistan, as well as closer to home: Tom Kerridge’s hand-line caught smoky mackerel (p90) is all that’s good about the British summertime.

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Spanning themes from budget to keto, our plans have been crafted by our expert cookery team and approved by our registered nutritionist. Each plan is well-balanced and contributes to your five-a-day.

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COOK THE COVER (p10)

RECIPES

Cassie Best

PHOTOGRAPH

Myles New

FOOD & PROP STYLISTS

Helen Upshall, Jo Harris

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C N RIBUT R

AYO ADEYEMI

The acclaimed chef at Akoko reminisces about his mother’s Nigerian cooking and shares his recipe for jollof rice, which he serves at the restaurant (p60).

SHOOT DIRECTORS

Rachel Bayly, Ben Curtis

ANGELA HARTNETT

Enjoy a summery, lighter take on Sunday lunch with nods to traditional flavours from chef and BBC Saturday Kitchen regular Angela (p104).

Christine Hayes, editor-in-chief @bbcgoodfood

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August 2023

COVER STORY

9 THRILL OF THE GRILL

Use our exclusive spice blend to create your best barbecue yet and take a trip to other continents as we explore cooking over coals

EASY

32 FAST AND FRESH

Get a delicious dinner on the table in 25 minutes or fewer

38 USE YOUR LEFTOVERS

New ideas to make the most of your midweek meal ingredients

40 TV CHEF

Max La Manna champions a low-waste zingy salad

43 SUMMERTIME SAVIOURS

Recipes and projects to entertain the kids while they’re off school

53 HEALTH NEWS

Ideas for staying cool, and a recipe for peanut butter tempeh

54 5 HEALTHY IDEAS

It’s the season to enjoy tomatoes

56 HEALTHY DIET PLAN

Try a gluten-free take on a national treasure – fish & chips

59 HEALTH EXPERT

Boost your energy with our top tips

SEASONAL

65 SOW, GROW, GLOW

We celebrate figs and nectarines, plus read our expert advice on growing your own produce

COOK SMART

75 USE UP EVERYTHING

Cut your food waste with our advice and innovative recipes

82 FIRE UP THE AIR-FRYER

Banana bread, sausage rolls and fishcakes all get the treatment

86 STORECUPBOARD HEROES

Let versatile sweetcorn be the star of the show

WEEKEND

90 TOM KERRIDGE

Serve line-caught mackerel, blistered over the barbecue

96 LET’S BAKE

Spend

READER OFFERS

For more great savings, visit bbcgoodfood.com/reader-offers

l Enjoy a stay in a luxury Rick Stein shepherd’s hut in Padstow p93

l Save on cherry and blackcurrant trees p101

l Explore the Pyrenees with up to £75pp off p103

l Over 45% off an exclusive Laithwaites wine case p94

l Try an expertly curated cheese selection via cheesegeek p130

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Beetroot & lentils 106

Caprese skewers 46

Cheese sarnie & grapes skewers 46

Chilli-roasted cherry tomatoes 78

Creamy chicken & sweetcorn soup 87

Creamy red cabbage & lime slaw 11

Deep-fried stuffed olives 38

Fresh pea hummus 38

Garlic yogurt 14

MAKE THE COVER Good Food’s ultimate BBQ spice blend 10

Green olive tapenade 38

Ham, cucumber & pickle skewers 46

Harissa aubergine wedges with tahini & mint yogurt 70

Jollof rice 62

Make-ahead couscous 92

Next level gazpacho 120

Pepper & courgette chickpeas 38

Rosemary salt 76

Sesame & lime dressing 79

Spicy smashed cucumbers 78

Stir-fry salad 38

Sweet sundried tomato dressing 79

Tuna & sweetcorn slice 87

BREAKFAST & BRUNCH

Hami’s nargesi-e esfenaj (Persian spinach & onion fried eggs) 26

Poached eggs with smashed avocado & tomatoes 55

MEAT

Boerie roll 12

Chorizo, orzo & sweetcorn stew 86

Coffee-rubbed lamb neck with burnt spring onion mayo 112

Olive chimichurri steak with padron peppers 37

Roasted pork belly 106

Simple sausage traybake 54

MAKE THE COVER Slow-cooked BBQspiced pulled pork 10

Smoked lamb shoulder with salsa criolla 16

POULTRY

Afghan chicken skewer kabob 14

MAKE THE COVER BBQ-spiced spatchcock chicken 10

Cajun-spiced turkey wraps with sweetcorn salsa 87

Chicken & olive traybake 38

Chicken schnitzel with peperonata & ricotta salata 72

Chicken & chorizo summer stew 118

Fried chicken waffle sandwich 112

Peach, mozzarella & chicken panzanella 34

This

FISH & SEAFOOD

Barbecued mackerel with tomato & olive dressing 92

INSTANT RECIPE FINDER 77 87 recipes

Healthy, gluten-free fish & chips 56

Sambal prawns with coconut & cashews 124

Sardine kushiyaki with oroshi daikon ponzu sauce 20

Sweetcorn fritters with chipotle cod 88

Thai-style fishcakes 83

VEGETARIAN MAINS

Baked feta & tomato pasta 44

Broad bean, pea & ricotta frittata 34

Chole with cumin rice & raita 59

Courgette, chilli & mint with pearl couscous 36

Courgette, green bean & feta salad 18

Lentil & tomato salad 55

Potato & rosemary pizza 77

Rice noodle salad with peanut butter tempeh 53

Ricotta, tomato & spinach frittata 54

Smoky chickpea salad 35

Sticky aubergine & peanut salad 40

SIDES, STARTERS & EXTRAS

Afghan chutney 14

Air-fryer pork, apple & sage sausage rolls 82

Air-fryer veggie spring rolls 45

Barbecued broccoli 92

BBQ spice butter 11

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Turkish pide 122

Ultimate tomato salsa 55

Universal dressing 79

DRINKS

Frozen pineapple margarita 129

Peach iced tea 38

BAKING & DESSERTS

Air-fryer banana bread 84

Affogato 80

Apple tart 106

Baked nectarines with mascarpone, pistachio & honey drizzle 68

Banoffee crunch banana split 48

Bedfordshire clanger 109

Blackcurrant cheesecake 49

Chantilly cream 80

Classic banana split 48

Easy speculoos cake 47

Fig leaf crème caramel with roasted figs 66

Mocha chocolate chip cookies 100

No-churn brown bread ice cream 80

PB&J banana split 48

Peanut & banana cheesecake 138

Roasted pineapple & passion fruit cake 98

Salted flapjack brownie tart 98

Strawberries & cream cookie sandwiches 113

Tropical banana split 48

RECIPE KEY Vegan

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THRILL of the grill

Enhance your barbecue with our very own spice blend, created for the perfect balance of smokiness and earthy depth. Subscribers receive a free sachet with this issue, or you can turn the page to discover how to make your own – try it with meat, slaw and more. Plus, discover a range of barbecue recipes from around the world recipes overleaf CASSIE BEST photographs MYLES NEW

Barbecue feast

Al fresco cooking just makes food taste better – the smoky notes imparted when grilling over hot coals or wood elevates even the simplest ingredients. Use our ultimate barbecue spice blend (see the recipe below, or use the sachet enclosed with subscriber issues) to make a summer platter, then find more inspiration in the following pages with recipes from around the world.

Good Food’s ultimate BBQ spice blend

Make our versatile spice blend to use in a variety of ways (as well as the recipes featured here). If you have whole spices, first toast them in a dry frying pan for 1-2 mins until fragrant, then blitz to a powder using a spice grinder.

Combine 2 tsp smoked paprika (10g), 1 tsp ground coriander (5g), 1/2 tsp each ground cumin and ground fennel seed (2g), and 1/4 tsp each ground allspice and ground cinnamon (0.5g). Will keep in an airtight container in a cool, dry place for up to two months

BBQ-spiced spatchcock chicken

Cooking the chicken whole ensures it stays juicy and flavourful. The marinade also works for kebabs.

SERVES 4 PREP 10 mins plus 1 hr marinating COOK 40 mins EASY

2 garlic cloves, crushed ½ lemon, juiced 100g natural yogurt

2 tbsp olive oil

1 quantity of ultimate BBQ spice blend (see left)

1.3kg whole chicken, spatchcocked (learn how to do this at bbcgoodfood.com)

1 Combine the garlic, lemon juice, yogurt, olive oil and spice blend in a bowl, and season with a little salt and pepper. Put the chicken in a roasting tin and cut a few slashes into each leg using a sharp knife. Rub the marinade all over the chicken and into the slashes, then leave at room temperature for 1 hr. Will keep chilled for up to two days.

Subscribers, find your FREE EXCLUSIVE SPICE BLEND SACHET inside the paper wrapping with your August issue

Your subscriber-only spice blend has been created by our expert food team to help you with cooking this recipe

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2 When you’re ready to cook, put the chicken, skin-side up, on a barbecue over ashen coals. Cook for 5 mins on each side, then move the chicken to the cooler side of the barbecue (not directly over the coals) and cover with the barbecue lid. Cook for 20-30 mins more, turning regularly until the chicken is lightly charred on the outside and cooked through – the internal temperature should read at least 70C and the juices should run clear. Remove to a tray, cover and leave to rest for 10 mins before carving and serving.

Slow-cooked BBQ-spiced pulled pork

On rainy days, you can still enjoy smoky flavours indoors with our spice blend and a slow cooker. Or see how to barbecue this, opposite.

SERVES 6 PREP 10 mins

COOK 5-7 hrs EASY ❄

2.5kg boneless pork shoulder

1 quantity of ultimate BBQ spice blend (see left)

2 bay leaves

3 tbsp cider vinegar

3 tbsp light brown soft sugar

6 tbsp BBQ sauce (gluten-free, if needed)

1 Heat the oven to 150C/130C fan/ gas 2 or set the slow cooker to low. If the pork is tied, remove the string. Rub the spice blend all over. Season. Put the pork in a large flameproof casserole or the slow cooker, and sprinkle over any remaining spice blend and the bay leaves. Pour in a mugful of water, cover with the lid and cook for 5-7 hrs, or until the pork can be shredded with a fork.

2 Lift the pork onto a plate. Remove and discard any skin and fat. Shred the meat using two forks, discarding any sinew. Put the casserole over a medium heat (or pour the liquid into a saucepan). Add the vinegar, sugar and barbecue sauce. Simmer until the liquid has reduced and is glossy, about 15-20 mins.

3 Mix the meat through the sauce. Serve in buns or over jacket potatoes. Once cooled, keeps chilled for 48 hrs or frozen for three months.

GOOD TO KNOW gluten free

DON’T FORGET THE SIDES

BBQ spice butter

Liven up corn-on-the-cob, green veg, meat, fish or potatoes by brushing with flavoured butter.

MAKES 200g PREP 5 mins

NO COOK EASY V ❄

Combine 200g softened butter and 1 quantity of ultimate BBQ spice blend (see opposite). Spoon into the middle of a large sheet of baking parchment and roll into a log, twisting the ends of the parchment to seal, then chill until firm enough to slice. Will keep chilled for up for up to two weeks or frozen for up to two months. Melt slices over barbecued corn, jacket potatoes or steak.

PULLED PORK ON THE BBQ

To cook the pork on the barbecue, rub the spice blend all over the meat, then put over the cooler side of the barbecue. Cover with the lid and cook for 3-4 hrs, stoking the coals as needed, aiming to keep the internal barbecue temperature at about 150C. When ready, the pork should have a charred crust and be very tender – you can wrap it loosely in foil in the last hour to prevent it falling through the bars. Simmer the vinegar, sugar and barbecue sauce on the hob to serve alongside.

PICKLES

Sweet and sour pickles pair well with smoky food, as they cut through the deep, earthy flavours. We like American-style bread & butter pickles – also called burger or dill pickles. Find a recipe at bbcgoodfood.com/recipes/bread-butter-pickles.

BUNS OR BREAD

Creamy red cabbage & lime slaw

SERVES 4 PREP 15 mins plus 1 hr

chilling NO COOK EASY V

Combine 4 tbsp mayonnaise, 2 tbsp soured cream, the zest and juice of 1 lime and 2 tsp honey in a large bowl. Season. Add 1/4 red cabbage, shredded, 1 red onion, finely sliced, and 1 carrot, grated, and toss to combine. Chill for 1 hr before serving so the veg softens slightly. Will keep chilled for up to three days GOOD

Brioche buns are a good choice for barbecues, as they’re sweet and soft against meaty or crunchy fillings. But, vegans or those who suffer from egg or milk intolerances or allergies won’t be able to enjoy them. Flatbreads are another great option, and are easy to make yourself. Find recipes for simple sesame and gluten-free flatbreads at bbcgoodfood.com/recipes/flatbread-recipes.

The boerie roll

This is a Southern African version of a meaty beef hot dog. It has a coarse texture that almost makes it feel like a burger, but instead it’s a sausage. My version is packed with savoury umami, with a balance of sweet smokiness and spicy notes.

SERVES 6 PREP 45 mins plus at least 1 hr 30 mins steeping COOK 1 hr MORE EFFORT

500g boerewors sausage

6 brioche hot dog buns

American mustard, to serve (optional)

For the lager onions

2 tbsp rapeseed oil

300g white onion, finely chopped

1 tsp garlic purée

5g thyme, leaves picked

2 bay leaves

50g caster sugar

2 tbsp malt vinegar

100ml lager

For the monkey gland sauce

100ml tomato ketchup

50ml malt vinegar

1 tsp Worcestershire sauce

100g smooth tomato chilli chutney

For the pink pickled onions

½ large red onion, thinly sliced

200g red wine vinegar

100g caster sugar

1 bay leaf

1 To pickle the onions, put the onions in a small non-reactive bowl. Pour the vinegar into a saucepan and stir in the sugar and bay. Bring to a simmer, then pour this over the onions. Cover and chill for at least 1 hr 30 mins, or overnight.

2 For the lager onions, heat the oil in a saucepan over a medium heat and cook the onion, garlic, thyme and bay for 5-8 mins, stirring to prevent sticking, until golden and caramelised. Add the sugar and vinegar, cook for 2 mins more, then pour in the lager. Simmer for 15 mins over a low heat, stirring occasionally until the liquid has reduced to a sticky, caramelised consistency. Season, then remove from the heat and decant into a container until needed. Will keep chilled for a few days.

3 Combine all the ingredients for the monkey gland sauce in a bowl or jug. You can transfer it into a squeezy bottle or piping bag. Will keep chilled for a few days.

4 Prepare you barbecue (or braai). For best results, let the fire and coals or wood settle until you have white dust on the outside of the coals or wood. The boerewors is best cooked over a hot, indirect heat for 12-15 mins, depending on the thickness of the sausage, until cooked through.

5 To serve, split the brioche buns, spread the lager onions over the base, then put a sausage-sized slice of the boerewors on top. Drizzle over the monkey gland sauce and squeeze over the American mustard, if using. Finish with a spoonful of the pickled onions.

PER SERVING 566 kcals • fat 25g • saturates 9g • carbs 66g • sugars 42g • fibre 3g • protein 16g • salt 2g

TIP

RAIN OR SHINE

If rain strikes, cook the sausages in a griddle pan over a medium heat, turning often, for 15 mins until cooked through.

Simon Chiremba

Simon Chiremba was raised eating ‘braai’ (barbecue) – sadza, boerewors, chicken and mealies (corn). He moved to the UK to study and did a culinary internship programme in the US, which introduced him to low and slow barbecue. He eventually launched a catering company, Smoke & Braai, in the UK, which brings South African braai and American barbecue together. @smokeandbraai

Afghan chicken skewer kabob

The chicken kabob is deeply sentimental for me, as it was one of the first barbecue dishes my mother taught me to make. It needs a lot of prep, so I’d get the chance to spend quality time with my family. Mursal

Saiq

SERVES 4-6 PREP 30 mins plus 1 hr

marinating COOK 25 mins EASY

3 onions, 2 chopped and 1 finely sliced

50g bunch of coriander

1 green chilli

2 lemons, juiced

50ml sesame oil

120ml apple cider vinegar

1 tbsp ginger and garlic paste

1 tsp chaat masala

1 tsp ground cumin

1 tsp ground turmeric

500g skinless, boneless chicken thighs, cut into bite-size pieces

To serve naan or flatbreads (optional)

1 onion, finely sliced

3 vine tomatoes, cut into wedges

1 Blitz the chopped onions in a food processer, then press through a sieve over a bowl to extract the onion juice. Set the juice aside and discard the onion pulp.

2 Put the coriander, chilli, lemon juice, sesame oil, vinegar, ginger and garlic paste, chaat masala, cumin, turmeric, the onion juice and some seasoning in a food processor. Whizz together to make a marinade.

3 Tip the chicken into a large bowl along with the marinade, mix to coat and leave for 1 hr, or overnight.

4 Skewer the chicken pieces onto 4-6 long metal skewers. Cook on the barbecue over ashen coals or wood. Alternatively, cook on a gas barbecue or under a hot grill for 15-20 mins, turning frequently until charred and cooked through.

5 Serve the skewers with naan (Afghan naan is preferable), the sliced onion and tomatoes, and some Afghan chutney and garlic yogurt (see recipes, right).

Afghan chutney

SERVES 4 as a dip PREP 15 mins

NO COOK EASY V

2 green chillies, sliced

25g bunch of coriander, chopped

3 garlic cloves, finely grated

2 lemons or limes, juiced

½ tbsp caster sugar

110ml distilled white vinegar

Combine the chillies, coriander, garlic and lemon juice in a bowl. Tip into a food processor along with the sugar, vinegar and 3/4 tsp salt. Blitz to a thin paste (like mint sauce). Tip into a bowl. Cover and chill until needed. Will

three days.

GOOD

Garlic yogurt

MAKES 200g PREP 5 mins

NO COOK EASY V

200g natural yogurt

3 small garlic cloves, finely grated

1 tsp dried mint

Combine all the ingredients in a bowl, season with salt and black pepper, and chill until needed. Will keep chilled for up to three days.

GOOD TO KNOW gluten free

Born in Kabul, Afghanistan, Mursal opened Cue Point Ldn, an inclusive catering company, with chef Josh Moroney. It merges British and Afghan flavours, specialising in smoked meats. Mursal has also started Cue Point Kitchen, a social impact arm, which focuses on building the generational wealth of racialised individuals in hospitality. @mursal_saiq

Smoked lamb shoulder with salsa criolla

This is my favourite way of cooking lamb shoulder. My go-to lamb is Eryri mountain lamb (Cymru represent!) for unreal depth of flavour.

Just perfect with a kiss of fire and smoke.  Chris Roberts

SERVES 6 PREP 1 hr plus at least

1 hr marinating and cooling

COOK 4 hrs 30 mins MORE EFFORT

2.5kg bone-in lamb shoulder

3 tbsp vegetable oil

10g ground coriander

10g ground cumin

10g carraway seeds

few dashes of Worcestershire sauce

5 garlic cloves

1 red pepper, roughly chopped

2 red onions, chopped

1 red and 1 green chilli, chopped

2 tbsp apple cider vinegar

500ml lamb stock

6 flatbreads

handful of parsley, chopped

For the charred salsa criolla

100g chillies

500g peppers

2 large red onions

250g tomatoes

1 garlic bulb

50ml extra virgin olive oil

about 100ml apple cider vinegar

30g mint leaves, chopped

For the sumac shallots

300g banana shallots, sliced

20g sumac

1 tsp sugar

2 tbsp extra virgin olive oil

70ml red wine vinegar

1 Pierce the lamb all over using a sharp knife. Drizzle over the oil, then sprinkle over the spices, a good pinch of salt and black pepper, and the Worcestershire sauce. Massage the shoulder well until the marinade becomes a paste and chill for at least 1 hr or overnight in the fridge.

2 Prepare the barbecue – you will need a low temperature, around 125-140C with ashen coals (I put some lit coals onto unlit coals, and a fist-sized chunk or two of seasoned cherrywood to flavour the lamb. If using a gas barbecue, see tip.) Cook the lamb for 2-3 hrs (it will be cooked at this point), then transfer to a flameproof roasting tin. Peel the garlic and add to the tin with the red pepper, onions, chillies, vinegar and stock. Cook for another 1-2 hrs until the lamb is 92C when a temperature probe is inserted, or the shoulder blade slides out easily.

3 While the lamb is cooking, prepare the salsa. Put the chillies, peppers, onions and tomatoes directly into the embers, or on the gas barbecue flame. Remove each ingredient once blistered. The chillies will only need 30 seconds or so, but the onions will need at least 15 mins. Roast the garlic bulb to the side of the embers or flame until soft. Leave everything to cool, then squeeze the onions and garlic out of their skins. (Keep the charred skin on everything else.) Chop all the veg, discarding the stems and seeds, then put in a bowl. Drizzle over the olive oil and pour in the vinegar to taste. Add a good pinch of salt and black pepper, then stir in the mint.

4 For the sumac shallots, put the shallots in a bowl, then sprinkle over the sumac, sugar and a pinch of salt. Drizzle in the olive oil and the red wine vinegar, and mix well.

5 Once the lamb is cooked, remove from the tin, pull out the shoulder

blade and put the meat on a platter. Tip the veg and juices from the tin into a food processor, or use a hand blender to blitz everything together and create a chilli sauce. Serve with the flatbreads and the choppped parsley sprinkled over.

GOOD TO KNOW calcium • folate • fibre • vit c • iron • 3 of 5-a-day PER SERVING 1,064 kcals • fat 59g • saturates 21g • carbs 59g • sugars 18g • fibre 13g • protein 68g • salt 1g

TIPS

COOKING ON GAS

If cooking on a gas barbecue, soak 150g cherrywood chips for 30 mins, then wrap the wood chips in a foil pouch and cut a hole in it. Cook the lamb at 125C-140C for 2 hrs, then remove the wood chips and cook the lamb for 1 hr 30 mins, or until very tender.

WHAT IS SALSA CRIOLLA?

Hailing from Latin America, this spicy mix of ingredients, meant to accompany meat dishes, is thought to have evolved from Spanish cuisine, with its inclusion of olive oil and vinegar, alongside peppers, garlic, tomatoes and herbs.

To see Chris cooking more exciting recipes on the barbecue, watch his show. Search Chris a’r Afal Mawr on BBC iPlayer.

Chris ‘Flamebaster’ Roberts is from Caernarfon in Wales. He’s been a support worker for adults with learning disabilities for 17 years, working with them to craft their own recipes, learn where the produce comes from, then cook together. Chris is passionate about cooking over fire, inspired by his Patagonian ancestry. He regularly hosts pop-ups which include live music and hosts his own TV show on S4C. @flamebaster

Courgette green bean & feta salad

I adore grilled veg salads, where you can layer up flavours and textures.(You can marinate the veg and feta and mix your hazelnut crumbs 24 hours ahead.)

A perforated grilling tray is a useful bit of kit when it comes to cooking smaller pieces of veg, because they have no chance of falling through the grill bars. If you don’t have one, rest perpendicular to the grill bars and turn slightly more carefully – it also helps to grill the veg in batches.

SERVES 4-6 PREP 20 mins COOK 40 mins EASY V

3 medium courgettes (about 600-700g), sliced 2cm-thick 300g green beans, trimmed

2 x 200g blocks of feta, each cut in half

4 tbsp olive oil

4 garlic cloves, chopped bunch of thyme, leaves picked 2 red chillies, finely chopped (optional)

3 oranges, zested 50g fresh breadcrumbs 75g hazelnuts, roughly chopped 4 tbsp extra virgin olive oil, to serve

1 Spread the courgettes and green beans out on a baking sheet. Put the feta in a small flameproof tin – a small enamel roasting tin is ideal, but you could even bake it on a sheet of foil. Drizzle 3 tbsp of the olive oil over the veg, and remaining 1 tbsp over the feta. Add about two-thirds of the garlic and thyme to the veg, along with most of the chilli, if using, then scatter the rest over the feta, reserving some of the thyme. Scatter the zest of 2 oranges over the veg and the rest over the feta. Season the feta with a good grind of black pepper and season the veg well with salt and pepper. Toss the veg together and tip into

Genevieve Taylor

a bowl. Cover both and keep chilled until ready to cook. Will keep covered and chilled for up to 24 hrs.

2 Tip the breadcrumbs onto the baking sheet and mix to soak up any marinade left on the tray, then scoop into a bowl and stir in the hazelnuts. Will keep covered and chilled for up to 24 hrs.

3 Using a sharp knife, cut a thin slice off the top and bottom of each zested orange. Slice off the skin in strips, removing as much of the pith as you can, then – cupping the orange in your palm – slice along each side of the membrane that separates the segments. Squeeze out what remains into a bowl and repeat with the other orange. If you aren’t confident with your knife skills, simply cut the oranges into thin slices – they’ll still taste great.

4 When ready to cook, fire up the barbecue, ready for direct and indirect grilling (see our guide at bbcgoodfood.com/how-light-bbq), with the charcoal lit on one half only. Or, if using a gas barbecue, just light half the burners. This allows you to have temperature control as food can be moved closer or further away from the fire as it’s cooking. Set a frying pan directly over the fire. Once hot, tip in the breadcrumb and hazelnut mixture. Stir over the heat for a few minutes until crispy

Live fire and barbecue expert Genevieve Taylor is the author of 12 cookery books, including bestseller Charred: The Complete Guide to Vegetarian Grilling and Barbecue, and her latest, Seared: The Ultimate Guide to Barbecuing Meat.

A proud omnivore, Genevieve is on a mission to prove that great barbecue isn’t just man vesus meat. @genevieveeats

and golden, then slide the pan off the barbecue. Set aside.

5 Grill the veg in batches over direct heat, starting with the courgettes, followed by the beans. Grill for a couple of minutes on each side until lightly charred and just tender, transferring to a serving dish as you go. This will take around 30 mins.

6 Set the tin or foil containing the feta onto the grill bars, slightly away from the fire, and shut the barbecue lid (or cover with foil). Cook for about 10 mins until the cheese has softened – it won’t melt.

7 While the feta is cooking, tuck the orange segments into the grilled veg and scatter over the hazelnut crumbs. Mix well.

8 Once the cheese is ready, use a fish slice to slide it off the tray and onto the veg and oranges. Dress with a generous drizzle of extra virgin olive oil and the remaining chilli and thyme, then tuck in.

GOOD TO KNOW calcium folate vit c 2 of 5-a-day PER SERVING (6) 455 kcals • fat 37g • saturates 12g • carbs 12g • sugars 6g • fibre 5g • protein 16g • salt 1.8g

TIP

Add a can or two of drained cannellini or butter beans to the feta before baking to make a more substantial main course.

Sardine kushiyaki with oroshi daikon ponzu sauce

Japan’s most famous skewers are yakitori (grilled chicken), but skewers in general are kushiyaki, which means ‘grilled skewers’. My son likes to go fishing in Cornwall, and we always come back with plenty of mackerel and sardines – delicious grilled simply to get a crispy skin, then dressed in ponzu sauce, which has saltiness and the fresh acidity of citrus to counter the natural oils of the fish. Daikon is often eaten with oily fish to aid digestion. (When finely grated, it helps thickens the ponzu.) Serve with a zingy tomato salad.

Andrew Kojima

SERVES 4 PREP 10 mins

COOK 15 mins EASY

10 whole sardines (about 1kg), gutted

For the oroshi daikon ponzu sauce

100ml soy sauce

35ml yuzu juice (or use lemon juice)

25ml rice vinegar

35ml mirin

35ml dashi stock (or use water)

200g daikon

You will also need

10 flat skewers (see tip, right)

1 Tip all of the ingredients for the ponzu sauce, except the daikon, into a sterilised jar and mix together. (The dashi stock is optional, but it softens the sauce while adding umami in the background. Use water if you don’t have dashi.) Will keep chilled for up to three months. Peel the daikon, then grate it on the finest side of the grater. Squeeze out the water and set aside in a bowl.

2 Rinse the sardines, then sprinkle generously with salt, especially the

fins and tails, as this keeps them from burning. Skewer the sardines lengthwise, from the tail through to the head. If the sardines are already butterflied, it is better to skewer the fish in pairs using two skewers: one across the head ends and one to secure the tail ends.

3 Grill the sardines over a medium hot grill, about 230C – if you hold your hand 15cm above the coals, you should be able to keep it there for 3-4 seconds. (Be careful so you don’t burn your hands.) Cook on one side for 4-5 mins until the skin nearest the heat is crispy and the flesh is firm and bouncy to the touch.

4 Serve immediately, with a mound of grated daikon in a pool of ponzu (around 1 tbsp grated daikon to 3 tbsp ponzu). When you mix the daikon into the ponzu it will thicken, which helps it stick to the fish.

TIPS

● I prefer to use flat skewers, because they’re less prone to spinning on the barbecue (look for ‘teppo’ or ‘gunshaped’ skewers).

● In Japan, sardines are often eaten whole like whitebait, with heads and guts, adding a desirable bitterness and complexity to the flavour. If you prefer, you may remove the heads and butterfly the sardines, but grilling softens the bones so you can either remove them easily once cooked or eat them. You can use other fish, such as mackerel, but if using larger fish, it’s best to cut them into smaller pieces so they cook quickly and evenly. &

From portable to blowout, find our pick of the best charcoal barbecues on page 126.

Andrew ‘Koj’ Kojima promotes Japanese food and drink as a chef, teacher and author. After reaching the final of MasterChef in 2012, he worked in Michelin-starred kitchens across the UK and Europe before specialising in the cuisine of his father’s heritage. His debut book No Sushi was published in 2020 by A Way With Media. chefkoj.com

What’s your best local UK ingredient?

We ask chefs and producers for their top delicacies from around the nation

interviews

TONY NAYLOR

Jersey Royals

“One of my all-time favourite ingredients, these versatile spuds have a unique, nutty flavour and firm texture. They’re harvested into July, and, in summer, I love using them in salads with a simple mint dressing, or barbecued as a side. When cooking the potatoes, seaweed is a great way to add natural seasoning. Interestingly, Jersey Royals were first planted on sloping fields facing the sea, and farmers sometimes use seaweed as a fertiliser when growing them.”

Paul Ainsworth, chef-owner of No6, Padstow

Scottish venison

“The full, rich flavour of Scottish venison works brilliantly with Indian spices in curries and biryanis. Meat pickles – dishes created to preserve fresh meat and cooked with varying regional pickling spices – are common across India. My favourite, hiran ka achaar, is a preserved venison pickle infused with smoked chilli, vinegar and asafoetida. It’s perfect eaten with parathas or ghee rice.”

Maunika Gowardhan, author of Tandoori Home Cooking (Hardie Grant)

Hampshirewatercress

“Being Chinese, I grew up around lots of dumpling shapes, flavours and combinations, but I always loved wontons. Specifically, my grandma’s pork, shrimp and watercress wontons, served in homemade chicken broth. We’d sit for hours folding these little parcels, the watercress creating the perfect texture and taste balance. It’s a healthy leafy green which, here in the UK, Hampshire is particularly known for cultivating. There’s even a watercress festival each May in New Alresford, which celebrates all things watercress.” Adria

Wu, chef-founder of Maple & Co., London

Orkneyscallops

“When I see hand-dived Orkney scallops on a menu, it shows the restaurant understands quality produce. You can’t really get any better. I love them brushed with a sticky ponzu glaze and grilled over charcoal, so there’s some char, but when you carve open the scallop it’s still buttery soft in the middle.”

Jade Johnston, co-founder of Tipo restaurant, Edinburgh

Wiltshire ham

“I’m always rushing from one meeting to the next, so a good sandwich is my go-to meal.

I love thick Wiltshire ham packed between white buttered bread, with mayo and salad. Its succulence and flavour (Wiltshire hams are wet-cured in brine) make the perfect sandwich. I spend a lot of time around Wiltshire, and like that I’m indirectly supporting the family from Calne who created this tasty ham in the 18th century.”

Wilfred Emmanuel-

Jones, founder of The Black Farmer, Devon

voices

Portavogie prawns

“I feel incredibly lucky to be in Northern Ireland. We’re small, but our produce is mighty. Caught at sea and sometimes called Portavogie prawns (but also creel-caught in Strangford Lough), our langoustines are the best I’ve ever tasted. They’re delicious with a squeeze of lemon, or I recently made a beautiful risotto using stock made from the shells, and added a butterpoached langoustine on top. When produce is that good, it doesn’t need a lot of work.”

Gemma Austin, chef-owner of A Peculiar Tea, Belfast

Welshlamb

“Farmers here know their stuff, and we’re lucky to have this incredible product on our doorstep. I love lamb rump for how the fat crisps up as it roasts, basting the meat with flavour. Served with buttery mash and onion gravy, lamb faggots are one of the great comfort foods. Don’t just stick to a chop, shoulder or leg – you’ll get better value and amazing results from more unusual lamb cuts.” Si Toft, chef-owner of The Dining Room, Abersoch

Cornishmackerel

“You name it – pickling, charring, turning it into a mousse – I’ve tried it with Cornish mackerel. It’s some of the best fish you can find. After lockdown, I even took a trip to Cornwall, went out with a local fisherman and caught some myself. I’m really fond of my secret recipe for smoked mackerel, as it was the starter course of the first meal I cooked for my wife, Marie. It’s a family favourite now.” Henry

executive chef at Riding

Omereye,

House Cafés, London

Photograph ANDREW CALLAGHAN

close connections

amanÕs recipes eased my homesickness

Hami Sharafi left Iran to chase big dreams abroad, but discovered his true calling was closer to home words PUNTEHA

In 2010, Hami Sharafi said goodbye to his mum, dad and sister, and left Tehran for the UK. Hami, 42, says, “I wanted the opportunity to do something big with my life, but in Iran, opportunity didn’t exist. Instead, you had to make your dreams limited.”

Growing up, Hami helped his mum Azam and dad Hossein at the family restaurant in Shahsavar in Mazandaran Province, a city located on the beautiful northern coast.

“We had so much fun, our guests didn’t want to leave. We’d party together until 1am every night. Coming to the UK was an amazing opportunity – one I’d been looking for my whole life – but it was very sad being apart from so many people I loved.”

Hami’s lack of access to Persian food became a sticking point. “When you come from a family where food plays a big role and your maman is the best cook, it’s something you really miss. In Middlesbrough where I was living in 2010, Persian food was non-existent.”

In Iran, Hami had completed cooking courses in international food, but didn’t cook Persian food. “I really missed Maman’s food, but our cuisine takes time and effort – you don’t cook for just one person.”

Hami found a local charity supporting refugees and people on lower incomes and began volunteering, cooking there weekly. “I called Maman and said ‘I want to cook macaroni Irani.’ Italians will cry at the way we make bolognese, but everyone at the community kitchen loved it. I asked Maman about her loobia polo (cinnamon lamb and green beans in tomato rice), then, zereshk polo – fluffy white rice with barberries and saffron chicken.”

As Hami cooked for more people at the shelter, Maman’s recipes went down a storm.“I always made the food her way – it started easing my homesickness and kept me close to her. I was forever phoning, asking how to cook things. When she said ‘sauté the chicken with onions and tomato purée,’ lifelong memories of watching her do that flooded back. Without noticing, I’d learned how to cook like her.

“It was like a war in Maman’s kitchen: the oil splattering, newspaper on the floor to stop the mess going everywhere. I didn’t have to ask how long I should

VAN TERHEYDEN

cook anything, because I had memories of how things should look and smell.” As for the amounts, it was all ‘cheshmi’ – eyeballed – as Iranians say. When Hami began sharing his Persian recipes, he went to cooking college to understand how to write them properly.

“You can’t do ‘cheshmi’ for others. I needed to share the measurements to the gram.”

He later introduced the cuisine to his girlfriend Stella, who’s from Germany. “I cooked Maman’s recipes for Stella. She thought they were delicious and said, ‘Don’t you want to share these with the world?’” With Maman and Stella’s encouragement, he started a blog, I Got It From My Maman, in 2018, and posted on Instagram. “I was amazed to gain followers around the world. They were so encouraging. It brought me joy.”

The calls to Maman continued. “I hadn’t noticed she’d been cooking dishes for us from all over Iran. Her knowledge of regional cooking is amazing.” It struck a chord with his followers, too: “I’d make kalam polo Shirazi – a rice dish with cabbage from Shiraz – and all the Shirazis were happy to see their food being shared.”

Hami enjoys educating those new to Persian food, too. “Most people don’t know what it’s like, and think it’s spicy like South Asian food, but it’s not. It doesn’t look like anything they’ve seen before. Fesenjoon is a rich, sweet-and-sour walnut and pomegranate stew that looks like mud. But, at the first spoonful, you fall

in love with it.” Hami focused on making his recipes look beautiful to help break down that barrier. Now, he runs online cooking courses, including those for vegan versions of classic Persian dishes. “My blog and courses are not just for non-Iranians. Many Iranians born in the UK want to connect more deeply to their culture. They message me about the memories evoked by watching me cook something their maman or maman bozorg (grandmother) made.”

His dream now is to make Persian food mainstream. “People keep asking about a cookbook, so that’s what I’m working toward. But, whatever success I gain, it’s Maman I call first. Her answer is always, ‘Well done Hami joon, I always knew you could do this!’”

But, Maman still keeps his cooking in check. She watches his live sessions on Instagram and isn’t afraid to let him know when he’s taken a misstep. “Maman watched one I did with a chef in California and commented, ‘Why did you put the spinach in earlier than I told you?’. I guess some things never change!”

&

love to hear about the friendships and relationships you’ve forged over cooking. Share your stories via email at goodfoodmagazine@immediate.co.uk.

Left to right: Hami’s mum Azam visits him in Britain; Hami and Azam in Istanbul; Hami’s loobia polo, made using Azam’s recipe

WhateversuccessIgain,it’s MamanIcallfirst.Heransweris always,‘Welldone,Hamijoon!’

We’d

TURN OVER for Hami’s Persian eggs recipe

Hami’s nargesi-e esfenaj (Persian spinach & onion fried eggs)

This is a versatile dish that can be served for breakfast, lunch or dinner. It’s one of the most recent recipes I’ve had from Maman, and proof you can enjoy Persian flavours without spending hours in the kitchen. The name comes from gole narges (daffodils) because of the green spinach and yellow egg yolks.

SERVES 2 PREP 10 mins

COOK 25 mins EASY V

small pinch of ground saffron

300g baby spinach

3 tbsp avocado oil, or any other oil

2 onions, sliced 1/4 tsp ground cumin

2 tbsp melted butter

2 free-range eggs, separated 1 lemon or lime, halved, to serve bread, to serve (optional)

1 Combine the saffron with 2 tbsp boiled water from the kettle and set aside to infuse. Rinse the spinach and leave to drain in a colander.

2 Heat the oil in a shallow, non-stick frying pan over a low-medium heat and fry the onions for about 15 mins, or until golden. Add the saffron water, cumin and 1/4 tsp freshly ground black pepper. Mix well. Remove the onions to a bowl and set aside.

3 Tip the spinach into the pan, cover and cook over a mediumlow heat for 2-3 mins, stirring occasionally until wilted. When the spinach is dark green, add the onions back to the pan and stir into the spinach. Season to taste and spread out in an even layer, then make two gaps in the mixture.

4 Put the melted butter in the gaps, then tip in the egg whites. Cover and cook for 2 mins, or until the whites are set. Remove the lid, carefully slide the yolks over the set whites, cover again and leave for another 1-2 mins until the yolks are cooked to your liking. Serve with the lemon or lime for squeezing over and bread for dipping.

IN PARIS, STYLE IS NOT AN OPTION.

DS 4

, ST S N IT'S STANDARD. A

PARISIAN SAVOIR-FAIRE

DSautomobiles.co.uk

– FUEL CONSUMPTION AND CO2 FIGURES FOR DS 4 RANGE (INCLUDING PLUG-INHYBRIDELECTRICVEHICLERANGE(PHEV))COMBINED:41.4TO223.3MPG,CO2EMISSIONS: 154 - 27 G/KM. ELECTRIC ONLY RANGE UP TO 38.5 MILES (WLTP).

Model shown DS 4 Rivoli E-TENSE 225 with optional metallic paint. The fuel consumption or electric range achieved, and CO2 produced, in real world conditions will depend upon a number of factors including, but not limited to: the accessories fitted (pre and post registration); the starting charge of the battery; variations in weather; driving styles and vehicle load. The plug-in hybrid range requires mains electricity for charging. The WLTP is used to measure fuel consumption, electric range and CO2 figures. Figures shown are for comparison purposes and should only be compared to the fuel consumption, electric range and CO2 values of other cars tested to the same technical standard. The figures displayed for the plug-in hybrid range were obtained using a combination of battery power and fuel. Information correct at time of publication. Please contact your DS Retailer for further information.

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fast and fresh midweek meals

On balmy evenings, spend less time in the kitchen using these recipes – they can be on the table in 25 minutes or fewer recipes

£1.37 per serving

Broad bean, pea & ricotta frittata, p34

per

We

Peach, mozzarella & chicken panzanella, p34

Broad bean, pea & ricotta frittata

If you have the time, pod some fresh broad beans. Otherwise you can opt for frozen.

SERVES 2 PREP 5 mins

COOK 20 mins EASY V

200g new potatoes, thinly sliced

1 tbsp olive oil

100g broad beans, defrosted if using frozen

100g peas, defrosted if using frozen

2 garlic cloves, sliced 3 spring onions, sliced

10g dill, finely chopped ½ lemon, zested

Peach, mozzarella & chicken panzanella

Cooling, creamy mozzarella pairs brilliantly with the sweet tang of peach in this hearty salad.

SERVES 2 PREP 5 mins

COOK 20 mins EASY

3 tbsp rapeseed oil

2 skin-on chicken breasts

a few sprigs of lemon thyme or thyme

100g stale sourdough or crusty bread, torn into chunks

15g basil, roughly chopped

1 tbsp lemon juice

2 ripe peaches, each cut into 8 wedges

reader offer

SAVE £10 ON AN

4 eggs

2 tbsp milk 25g ricotta green salad, to serve

1 Tip the sliced potatoes into a saucepan and cover with boiling water. Bring to a boil and cook for 3-5 mins until tender. Drain and set aside to steam-dry. Meanwhile, heat the oil in an ovenproof, non-stick frying pan over a medium-high heat. Fry the broad beans and peas for 2-3 mins until lightly golden, then add the potatoes, garlic and spring onions. Stir gently to combine and fry for a further 3-4 mins.

2 Heat the grill to high. In a jug combine the dill, lemon zest, eggs

and milk with some seasoning. Pour over the potatoes and quickly stir to ensure everything is well coated. Dot the ricotta over the top of the frittata and turn the heat to low. Cook for 3 mins until almost cooked through and transfer to the grill to finish. Grill until golden and a sharp knife inserted into the centre comes out clean. Serve in wedges with a green salad, if you like.

GOOD TO KNOW low cal • folate • fibre • vit c • iron • 1 of 5-a-day • gluten free PER SERVING 383 kcals • fat 18g • saturates 5g • carbs 26g • sugars 4g • fibre 9g • protein 24g • salt 0.5g

60g salad leaves 200g tomatoes, quartered 125g ball of light mozzarella

1 Heat 2 tsp of the oil in a frying pan over a medium-high heat. Season the chicken and put in the pan skin-side down. Sprinkle over the thyme sprigs and cook for 7-8 mins until the chicken skin is golden, then turn. Drizzle in 3 tbsp water. Cover and cook for a further 7-8 mins, until the chicken is golden all over and cooked through. Transfer to a plate.

2 Pour another 1 tsp of the oil into the pan and add the chunks of bread. Stir to coat and toast until golden all over, about 5 mins.

3 Meanwhile, make the dressing. Pulse the basil with the lemon juice and remaining oil in a mini food processor until combined and finely chopped. Season and transfer to a small dish. You can also use a pestle and mortar – mash the basil with the lemon juice, then stir in the oil and seasoning. Toss the peaches, salad leaves and tomatoes with the dressing and tip onto a platter. Slice the chicken. Tear the mozzarella over the salad, then scatter over the chicken and croutons.

GOOD TO KNOW healthy fibre vit c 3 of 5-a-day PER SERVING 634 kcals • fat 31g • saturates 5g • carbs 32g • sugars 11g • fibre 6g • protein 55g • salt 0.9g

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HOW TO ORDER Visit cooksprofessional.co.uk, search for automatic ice maker and use the code GF261 at the checkout. Offer ends 30 September 2023.

Smoky chickpea salad

As well as layers of flavour, there’s a contrast of textures to enjoy here with crisp, fried chickpeas and crunchy raw broccoli.

SERVES 4 PREP 10 mins

COOK 6 mins EASY V

1 tbsp sunflower oil

2 x 400g can chickpeas, drained and rinsed

200g carrots, peeled into ribbons or grated

200g spinach

1 small head of broccoli, roughly chopped

For the dressing

2 tsp smoked paprika

2 tsp garlic granules

2 tsp dried mixed herbs

4 tsp maple syrup

2 tbsp low-sodium soy sauce

4 tsp rice vinegar

2 tsp sesame oil

1 Heat the oil in a large pan over a medium heat. Tip in the chickpeas and fry gently for 3-4 mins until sizzling and slightly crispy.

2 Whisk together the dressing ingredients in a bowl, then pour over the chickpeas along with 4 tbsp water and bring to a boil. Cook for 1-2 mins until reduced slightly, remove from the heat, season well and set aside.

3 Toss the carrots, spinach and raw broccoli together and divide between plates. Scatter over the chickpeas and a spoonful of the pan juices to dress.

HEALTHY

Courgette, chilli & mint with pearl couscous

Seasonal courgettes and couscous require minimal prep to make a simple, weeknight supper.

SERVES 2 PREP 10 mins

COOK 15 mins EASY

100g pearl couscous

1 tbsp olive oil

400g courgettes, roughly chopped

½ red onion, sliced

1 red chilli (deseeded if you prefer less heat), finely chopped

2 garlic cloves, finely sliced 10g mint, leaves picked and finely chopped, plus a few whole to serve

½ lemon, juiced

1 tbsp honey

50g light Greek-style salad cheese

1 Cook the couscous following pack instructions, then drain and set aside. Meanwhile, heat the oil in a frying pan over a medium-high heat. Tip in the courgettes and onion and fry, stirring occasionally, until browned and softened, about

8-10 mins. Stir in the chilli and garlic and cook for a further 2-3 mins until fragrant.

2 Remove from the heat and stir through the chopped mint, lemon juice, honey and seasoning. Divide the couscous between plates, top with the courgette mix, crumble over the cheese and scatter with the whole mint leaves to serve.

£1.35 per serving

HEALTHY

Olive chimichurri steak with padron peppers

If you’re craving something meaty and spicy, but you want to keep it light, this is the meal for you.

SERVES 2 PREP 10 mins

COOK 15 mins EASY

2 tbsp rapeseed oil, plus 1 tsp

250g sirloin steak, trimmed of excess fat

250g courgettes, thickly sliced 150g padron peppers

For the olive chimichurri

1 tbsp red wine vinegar

15g parsley, finely chopped

1 large garlic clove, crushed

1 red chilli, finely chopped

25g pitted green olives, roughly chopped

1 tsp dried oregano

1 Heat a heavy frying pan over a high heat. Drizzle 1 tsp oil over the steak and season well. Fry for 2-3 mins each side, depending on how thick the steak is (see our guide at bbcgoodfood.com/ultimate-guidesteak-doneness) and remove to a plate. Cover and set aside to rest. Return the pan to a medium-high heat and tip in the courgettes. Fry for 4 mins until lightly browned before stirring in the padron peppers. Turn the heat up to high and cook for 4 mins until everything is lightly charred. Remove the pan from the heat and season well. Set aside.

2 For the olive chimichurri, combine the vinegar, parsley, garlic, chilli, olives and oregano together with the remaining 2 tbsp oil and season well. Mix the steak resting juices into the pan with the charred veg. Tip the veg onto a plate, slice the steak and arrange over the veg. Drizzle over the chimichurri. GOOD

£3.31 per serving

Cut down on the cost of meals with the BBC Good Food app With over 15,000 recipes to choose from, you can make affordable dinners for the whole family.

Shoot director FREDDIE STEWART | Food stylist ELLIE MULLIGAN | Stylist LAUREN MILLER

reduce waste

love your leftovers

Quick ideas that use what’s left from our midweek meals

Fresh pea hummus

Boil any leftover peas from the frittata (p34) for 1-2 mins, then plunge into cold water to preserve the colour. Tip into a food processor with 1 crushed garlic clove, a 400g can white beans or chickpeas, drained (liquid reserved), a squeeze of lemon juice, 1 tbsp tahini and 2 tbsp olive oil, and blitz until almost smooth. Add 1-2 tbsp of the reserved liquid and blitz until smooth. Season and serve with crudités

Stir-fry salad

Tip leftover salad leaves from the panzanella (p34) into a wok and fry over a high heat for 2-3 mins until wilted. Stir in teriyaki sauce, then serve over noodles

Three ways with leftover olives

from the chimichurri steak recipe on page 37

Green olive tapenade

Tip 300g olives into a food processor with a large handful each of coriander and parsley, the zest of 1 lemon, 1 small crushed garlic clove, 25g nuts of your choice, 1 tbsp capers, 2-3 anchovies and 75ml olive oil. Blitz until roughly chopped. Season well. Serve with crackers or pitta chips for dunking.

Deep-fried stuffed olives

Stuff pitted olives with small cubes of cheese. Roll in flour, then beaten egg and finally breadcrumbs. Repeat to ensure they’re well coated. Fill a pan to a 3cm depth with vegetable oil and heat until a cube of bread dropped in browns within 30 seconds.

Fry in batches for a few minutes until golden. Drain and season with sea salt.

Chicken & olive traybake

Halve 100g olives and tip into a roasting tin with 6 skin-on chicken thighs, 100g chopped chorizo, 400g tomatoes, chopped, the zest of 1 lemon, 2 tbsp harissa and 250ml chicken stock. Bake for 40-45 mins until the chicken is cooked through. (You could also use pancetta-wrapped white fish instead of chicken thighs.)

Pepper & courgette chickpeas

Heat a drizzle of olive oil in a frying pan and stir in 2 finely sliced garlic cloves, 1 sliced onion and leftover padron peppers and courgettes (p36-37). Fry for 8-10 mins until soft, then tip in 1 tbsp tomato purée and a 400g can chickpeas along with their liquid. Simmer for 5 mins.

Season and serve with lemon wedges for squeezing over.

Peach iced tea

Bring 100g caster sugar and 125ml water to the boil. Cook until the sugar has dissolved. Add 2 peaches, stoned and roughly chopped, if any are left over after making the panzanella (p34), and 2 teabags. Cook until the peaches fall apart, about 10-15 mins. Remove the teabags, mash the peaches and leave to infuse for 2-3 hrs. Sieve, then top up with cold water and ice to serve.

Max La Manna’s punchy salad

The low-waste champion combines charred aubergine with spices and zesty lime for a taste explosion

Sticky aubergine & peanut salad

SERVES 2 PREP 15 mins

COOK 40 mins EASY V

2 aubergines, halved

2 tbsp soy sauce or tamari

Recipe adapted from You Can Cook This! by Max La Manna (£22, Ebury Press).

Photographs by Lizzy Mayson. & After garnering a huge following on social media, Max La Manna released his first book, More Plants Less Waste (Yellow Kite), and appeared on BBC One’s Saturday Kitchen

2 tbsp maple syrup

1 tbsp sriracha

2 tbsp sesame oil

50g peanuts, roughly chopped

4 tbsp chopped coriander

4 tbsp chopped mint

3 spring onions, thinly sliced

1 red chilli, thinly sliced

For the sweet & spicy peanut sauce

2 tbsp peanut butter

1 tbsp sriracha

1-2 limes, zested and juiced

1 tbsp maple syrup

1 Heat the grill to its highest setting. Use a knife to cross-hatch the aubergine flesh, then grill in a roasting tin for 10 mins, or until charred. Remove and heat the oven to 220C/200C fan/gas 7.

2 Meanwhile, whisk together the soy, maple syrup, sriracha and sesame oil. Put the aubergine on a baking sheet lined with baking parchment and drizzle over the marinade. Cover with foil, roast for 20 mins, remove the foil and spoon any glaze in the tray over the aubergine. Roast for 8-10 mins, uncovered, until soft and sticky.

3 Whisk the ingredients for the sweet and spicy peanut sauce with enough water to make it thin enough to drizzle.

4 Put the aubergine on a platter and drizzle with the sauce. Scatter over the nuts, coriander, mint, onions and chilli.

Thetrickis togrillthe aubergine withoutany oilforan intense, smoky, charred flavour

Abergavenny Food Festival

Each month, we shine a spotlight on a British foodie event featured on BBC Two’s Coast to Coast Food Festival. This month, we head to Monmouthshire

Award-winning barbecue experts Sam Evans and Shauna Guinn (authors of Hang Fire Cookbook) will host the fire stage at the castle. In 2012, they quit their jobs and road-tripped around the southern states of America to learn the secrets of barbecuing. One of their top tips is to “only put charcoal on one side, so if something looks like it’s cooking too quickly, you can move the food over to the cool side of the barbecue and put the lid on – you’ve essentially got an oven.”

Celebrity MasterChef, BBC One Watch as 20 more foodie celebs – and perhaps one or two who can’t boil an egg – enter the kitchen. They range from actor Michael Praed, presenter Dave Benson Phillips and Samantha Fox, to drag artist Cheryl Hole, reality star Dani Dyer and rapper Apl.de.Ap. Starts the first week of August.

The Food Programme, Radio 4

At the height of the summer wedding season, Jaega Wise explores how the food served at receptions has evolved over time. Catch up on BBC Sounds.

Abergavenny is a market town situated on the border of the Brecon Beacons National Park in Wales. The festival (16-17 Sept) takes place throughout the town and around the castle ruins. It’s been running since 1999, and now has over 20,000 visitors.

Nick Saltmarsh, co-founder of Hodmedod’s, brings his passion for different varieties of British beans to the festival. He says, “These are all fantastic ingredients for a healthy diet, all grown on British arable farms.” abergavennyfoodfestival.com

The Hidden World of Hospitality with Tom Kerridge, BBC Two Shining a light on the hospitality industry, Tom visits family-run cafés, restaurants, pubs, bars and wedding caterers throughout the UK that are going above and beyond for their customers.

by DAVID CRAWFORD Deputy listings editor for Radio Times

Invest in better

Have a few questions about investing? The Big Exchange and Liontrust are here to make it simple for you

If you’re thinking about investing for the first time but aren’t sure where to start, you’re not alone. Indeed, new research carried out by specialist fund management company Liontrust and ethical investment platform The Big Exchange has found that savers often need more information before starting their investment journey.

The survey, which was carried out with 182 users of The Big Exchange, revealed that a perceived lack of knowledge – including the belief you don’t have enough money –can often deter would-be investors.

“Our research shows that savers are missing out on the important benefits of long-term investing because they feel it is not open to them. It is very important that investing is demystified for savers,

to encourage more people to invest in the future,” says Simon Hildrey of Liontrust.

FOR A BETTER TOMORROW

While investing your money may feel a little overwhelming, it could play a part in helping you to shape your financial future – which is especially important for women, as the gender pay gap typically persists into retirement, with women having an average 11% less pension in their pot than the average male. That’s why the Big Exchange offers a simple, straightforward approach to investing that’s both ethical and sustainable. It aims to make it easier for everyday investors like you to choose funds that help make a positive impact.

It’s this desire to create positive solutions that has made The Big

Exchange a popular choice for first-time investors, with 59% saying their main motivation was to generate attractive returns while also helping people and the planet* .

“As this research shows, investing can seem inaccessible to savers, especially when it’s for the first time,” says Abi Sater, CEO of The Big Exchange. “However, it also demonstrates that by clearly showing how investments are making a difference to people and the planet, and how money can align with investors’ values, The Big Exchange is breaking down barriers and making it more appealing. Starting with investing and money management – and offering regular investments from as little as £25 per month – it’s on a mission to help drive real change.”

*Source: The Big Exchange. Past performance is not a guide to future performance. This advertorial should not be construed as advice for investment. Do remember that the value of an investment and the income from it can fall as well as rise and you may not get back the amount originally invested.

Issued by Liontrust Fund Partners LLP (2 Savoy Court, London WC2R 0EZ), authorised and regulated in the UK by the Financial Conduct Authority (FRN 518165) to undertake regulated investment business.

When investing, capital is at risk and the value of your investment can go up or down. Tax treatment depends on the individual circumstances of each customer and may be subject to change in the future. The Big Exchange (TBF) Limited is a wholly owned subsidiary of The Big Exchange Limited. The Big Exchange (TBF) Limited is an Appointed Representative of Resolution Compliance Limited, which is authorised and regulated by the Financial Conduct Authority (FRN 574048).

To find out more about Liontrust and The Big Exchange, visit liontrust.co.uk and bigexchange.com

Cook dinner together

Baked feta & tomato pasta

SERVES 3 PREP 5 mins

COOK 30 mins EASY V

200g block of feta (vegetarian, if needed)

400g cherry tomatoes

50g pitted black olives (optional)

2 garlic cloves, unpeeled

2 tbsp olive oil

250g short pasta of your choice handful of basil leaves

1 Heat the oven to 200C/180C fan/ gas 6. Put the feta in the middle of a large baking dish, then scatter the tomatoes, olives (if using) and garlic cloves around it. Drizzle over the olive oil and season. Bake for 30 mins until the tomatoes are bursting and blistered, and the feta is golden at the edges. Squeeze the garlic from its skins into the dish, then lightly mash and mix into the tomatoes.

2 Meanwhile, fill a large pan with hot water from the kettle and return to the boil. Season with salt, then cook the pasta following pack instructions, stirring occasionally. Drain, reserving a mugful of water.

3 If the baking dish is large enough, tip in the pasta and a splash of the water, and mix until the feta breaks up and the pasta is coated in a creamy sauce – add more water to loosen if needed. If the dish is too small, combine everything in the pan. Season with black pepper and scatter over the basil.

ake a fun vegetarian lunch

Air-fryer veggie spring rolls

SERVES 3 PREP 5 mins plus cooling

COOK 30 mins EASY V

2 tbsp cornflour

1 tbsp dark soy sauce

1 tsp honey

1 tsp sesame oil

1 tbsp vegetable oil

450g mixed stir-fry vegetables (we used a mix of beansprouts, cabbage, carrots and peppers), any large pieces finely chopped

8 large or 16 small spring roll pastry sheets (see tip, right)

2 tbsp vegetable oil

sweet chilli sauce, for dipping

1 Mix 1 tbsp of the cornflour with the dark soy sauce until smooth, then add the honey and sesame oil. Set aside. Heat the vegetable oil in a wok over a high heat and stir-fry the mixed veg for 30 seconds before adding the sauce mixture. Season with salt and pepper, and cook for another minute until the veg has wilted slightly but retains some crunch. Transfer the mixture to a bowl and cool for at least 10 mins.

2 Mix the remaining cornflour with 1 tbsp water in a small bowl. Working with one spring roll sheet at a time, put on a board at an angle, so it resembles a diamond. (Keep the other sheets covered with a tea towel.) Spoon a heaped teaspoonful of the veg in the centre of the sheet

in a sausage shape. Fold the bottom corner over the filing and tuck it under. Fold in the left and right sides to neatly enclose the filling. Brush a little of the cornflour mixture over the top corner, then roll up from the bottom to seal. Put on a tray and brush with a little of the vegetable oil. Continue until you’ve assembled all the spring rolls.

3 Heat the air-fryer to 200C and cook the spring rolls for 12 mins, turning halfway through to brush with more oil. You may have to do this in batches – be careful not to overcrowd the air-fryer. Serve with the sweet chilli sauce for dipping

tip

We’ve used wheat-based spring roll pastry sheets here – find them online or in Asian food shops, or use rice paper wrappers to make them gluten-free (make sure you use gluten-free soy sauce, too). Or, use filo pastry as an alternative.

Kids’ lunch skewers

Make midday a bit more fun with these colourful snacks

Cheese sarnie & grapes

Make a cheese sandwich using 2 slices of bread and sliced cheddar. Stamp out mini flower shapes using a biscuit cutter and thread onto skewers with grapes inbetween (halve them for younger children).

Ham, cucumber & pickle

Cut strips of ham, then fold the pieces onto skewers to create a concertina effect. Alternate with cucumber half-moons and baby cornichons or pickled onion

Caprese

Thread mini mozzarella balls, cherry tomatoes, pitted olives and basil leaves onto skewers.

Let the kids help decorate Easy speculoos cake

SERVES 12 PREP 20 mins plus cooling COOK 30 mins EASY V

175g unsalted butter, at room temperature

175g light brown soft sugar

150g speculoos biscuit spread

50g natural yogurt

4 eggs

1 tsp vanilla extract

1 tsp ground cinnamon

175g self-raising flour

4 tbsp caramel or dulce de leche

6 speculoos biscuits, roughly crushed For the icing

200g unsalted butter

400g icing sugar

100g speculoos biscuit spread

1 Heat the oven to 180C/160C fan/ gas 4 and line the bases of two 20cm cake tins with baking parchment. Beat the butter and sugar together using an electric whisk until light and fluffy, about 2 mins. Add the spread and beat again to combine.

2 Combine the yogurt, eggs and vanilla in a jug, then add this along with the cinnamon, flour and a pinch of salt. Beat for 1-2 mins until combined. Divide between the tins, level the tops using a spatula and bake on the middle shelf of the oven for 30 mins until risen and golden, or a skewer inserted into the middles comes out clean – if any

wet batter remains, bake for 5 mins more, then check again. Leave in the tins for 15 mins, then turn out onto a wire rack to cool completely.

3 For the icing, beat the butter, half the sugar and all the spread together using an electric whisk until smooth. Add the rest of the sugar and beat again. Warm the caramel in the microwave for 30 seconds to loosen. Sandwich the two sponges together using half the icing and a drizzle of caramel, then spread the rest of the icing over the top and side. Drizzle over the rest of the caramel and sprinkle over the crushed biscuits. Will keep in a cake tin for up to four days

PER SERVING 657 kcals • fat 36g • saturates 19g • carbs 76g • sugars 59g • fibre 1g • protein 5g • salt 0.7g

Get outdoors

When the sun is shining, don’t miss the chance to get outside and enjoy a foodie adventure.

PACK A PICNIC

Eating outdoors is a great way to get the kids away from screens and encourage more conversation. Help them pack a picnic with foods they love, then head to the beach, a park or your own back garden.

GO TO A MARKET

Visiting a food market with your family can help expose children to foods they may have never tried (or heard of) before. Instead of heading straight to the hotdog stall, look closely and talk about each food stall you pass – ask for samples and discuss where in the world the food comes from.

PICK FRUIT OR FORAGE

Pick-your-own farms are not only fun, they’re a good way to help children make the connection between the food they eat and where it comes from. If you manage to make it home with any berries, use them to make jam or an easy compote to serve with yogurt. Blackberries are in season now, and you can easily find brambles in almost every part of the UK. For the best (and cleanest) berries, pick from brambles that are away from busy roads and higher up where dogs can’t reach them.

SET UP A LEMONADE STALL

Help the kids set up a lemonade stall at your next barbecue – they can make signs, then mix up fresh, zesty lemonade (find a recipe at bbcgoodfood.com) to pour into jugs and serve with reusable straws.

Serve a DIY dessert

Classic banana split

SERVES 1 PREP 5 mins

NO COOK EASY V

Peel 1 banana and cut it in half lengthways, then transfer to a shallow serving bowl. Top with 3 scoops of ice cream (we used vanilla, chocolate and strawberry), whipped cream, 2 tbsp chocolate sauce or melted chocolate, 3 pitted cherries and colourful sprinkles of your choice. Serve immediately.

Give it a twist

PB&J split

Top the banana with caramel ice cream, warmed crunchy peanut butter (loosened with a splash of milk or cream), chopped salted peanuts and raspberries

Totally tropical

Enjoy coconut ice cream, pineapple chunks and toasted coconut flakes on top of the split banana.

Banoffee crunch

Use scoops of vanilla ice cream, a drizzle of dulce de leche, whipped cream, chocolate shavings and crushed speculoos biscuits to make your split sweeter.

Use up foraged berries

Blackcurrant cheesecake

SERVES 4 PREP 10 mins plus 2-3 hrs cooling and at least 3 hrs chilling

COOK 20 mins EASY V

140g unsalted butter, melted, plus extra for the tin

300g digestive biscuits

275g golden caster sugar

100g fresh or frozen blackcurrants (brought to room temperature for 1 hr before using, if frozen)

1 tsp cornflour

900g full-fat soft cheese

4 tbsp plain flour

2 tsp vanilla extract

3 eggs

200ml soured cream

1 Heat the oven to 200C/180C fan/ gas 6. Butter the side of a 23cm springform tin and line with baking

parchment. Put the biscuits in a food processor and blitz to a fine crumb, then add the butter and blitz again to combine. Tip into the tin, then press down firmly into an even layer and bake for 10 mins. Set aside.

2 Tip 25g of the sugar and the blackcurrants into a small pan. Mix the cornflour with 1 tbsp cold water, then add to the pan. Warm over a low-medium heat for 1-2 mins until the sugar has dissolved, then turn up the heat to medium and bubble for 1-2 mins until saucy. Set aside.

3 Whisk the soft cheese in a large bowl using an electric whisk until smooth. Add the remaining sugar and whisk again, then add the flour, vanilla, eggs and soured cream, then whisk for a third time until smooth and well combined.

4 Pour half the cheesecake mixture over the cooled biscuit base, then dot over half of the cooled

blackcurrant sauce. Pour over the remaining cheesecake mixture, and carefully smooth the surface using a spatula. Drizzle over the remaining blackcurrant sauce, then gently ripple it through the cheesecake mixture using a skewer or the end of a spoon. Bake for 10 mins, then reduce the oven temperature to 110C/90C fan/gas 1/4 and bake for a further 30 mins until set with a slight wobble in the middle. Turn off the oven and leave the cheesecake inside with the door closed for 1 hr, then open the door slightly and leave for 1 hr more. Finally, leave to cool completely at room temperature, then chill for at least 3 hrs or overnight before slicing. Will keep chilled for five days

Rainy day activities

Cooking can pass the time when the weather doesn’t cooperate, as well as these other food-themed ideas.

Record your own cookery show

Dress the set (in other words, get the kids to tidy the kitchen!), pop on your aprons and cook a meal together while recording ‘the show’ on your smartphone. This builds confidence and presentation skills. You can even use a video editing app to put the whole thing together, then screen it for the family.

ake edible necklaces

Tip mini pretzels, hoop cereal and sweets onto a tray and let kids thread these onto string to make their own edible necklaces.

Plant herbs

Plant herbs in a pot for your doorstep, window or balcony. Let the kids taste and pick their favourite herbs to plant, then label with pegs or lolly sticks and encourage them to nurture the plants all summer before using them to cook together.

A trip to the library or bookshop can spark a child’s enthusiasm for cooking, and some books offer much more than just recipes. These are some of our favourite children’s books:

Welcome to Our Table by Ed Smith and Laura Mucha Find out what children eat all over the world with this beautifully illustrated book, written by award-winning food writer Ed Smith and his author and poet wife, Laura. Kids will love the section on edible insects! (£14.99, Nosy Crow)

Nadiya’s Bake Me a Story: Celebration by Nadiya Hussain Mark special occasions with sparkling stories, fun crafts and irresistible recipes from BBC cook and presenter Nadiya. (£14.99, Hodder Children’s Books)

Chews Your Own Tasty Adventure by Dr Sai Pathmanathan and Lucia Vinti Experiment with recipes from around the world, from cupcakes and churros, to paratha and pide – choose the ingredients in an interactive game, then see which recipes you can make. Perfect for beginner cooks starting their food journey. (£14.99, Faber & Faber)

Green Kids Cook by Jenny Chandler Over 50 easy, adaptable recipes to teach the cooks of the future how to eat well, look after themselves and think about the planet. Plus, information on the environment and craft projects. (£14.99, Pavilion)

energyBye-bye,bills

When you’re ready to embrace the best years of your life, rest assured Inspired Villages will be right there waiting. Along with offering premium properties in some of England’s most sought-after locations, it provides first-class facilities and amenities that wouldn’t feel out of place in your favourite hotel.

And now, the retirement operator can make your move even sweeter, by footing your energy bill for the next decade. That’s right, when you choose a home at either Millfield Green or Elderswell Village – both located in the beautiful Bedfordshire countryside – Inspired will include 10 years of

free energy with your purchase. That’s a potential saving of up to £30,000! Tempted? Here’s what else these spectacular villages have got going for them…

MILLFIELD GREEN

Soak up the joys of village life at the UK’s first net-zero regulated energy retirement community, just outside of Caddington. All the buildings at Millfield Green are designed with excellent insulation, ventilation and high-performance double-glazed windows. Plus, each apartment has its own ground source heat pump, and solar panels that utilise the sun’s natural power for energy.

After all, when it comes to legacies, you can’t beat leaving behind a healthier planet. What’s more, with Caddington’s regular village shows and endless opportunities to explore new hobbies and interests, you’ll enjoy a strong sense of community here. You’ll also have access to your own landscaped gardens, plus a wellness spa and gym, and a brasserie and café.

ELDERSWELL VILLAGE

Nestled in the picturesque village of Turvey, renowned for its cosy pubs and quaint shops, Elderswell Village promises English countryside living at its finest. The River Ouse flows nearby, providing stunning riverside views and pleasant walking trails – and with the towns of Bedford, Northampton and Milton Keynes all within easy reach, you won’t be far from more urban pursuits either.

Back at home, you can choose from various social activities or take it easy at the on-site clubhouse or wellness centre. And if you’re passionate about food, you’ll love Elderswell’s stunning dining room, which offers a seasonal à la carte menu and a traditional Sunday roast with all the trimmings.

With Inspired Villages’ incredible 10 years of free energy offer*, there’s never been a better time to make ‘one day’ today

To find out more about Inspired Villages’ 10 years of free energy offer*, visit inspiredvillages.co.uk/energyoffer

Find out how to boost your hydration and keep cool this summer, plus try a fresh vegan salad recipe

10 best foods to help you stay hydrated

During hot weather, we can all struggle to stay hydrated – especially if you find water a bit dull to drink. Fortunately, water isn’t the only way to replace fluids. There are plenty of water-rich foods that also have the benefit of naturally occurring electrolytes – minerals such as calcium and potassium that are lost in sweat, but are important for key processes in the body.

Try these foods to help you hydrate this summer:

• Cucumber

• Watermelon

• Celery

• Tomatoes

• Strawberries

• Courgette

• Peppers

• Peaches

• Lettuce

HEALTH TREND

Rice noodle salad with peanut butter tempeh

Rice noodles work well in salads, especially with this sweet and sour dressing made with chilli sauce and lime. But, the stars of the show are the crisp nuggets of tempeh – compressed soya beans – with a nutty coating.

SERVES 2 PREP 10 mins

COOK 20-22 mins EASY V

rapeseed oil, for the baking tray

2 tbsp crunchy peanut butter

1 large garlic clove, finely grated

100g tempeh, thinly sliced and cut into bite-size pieces

For the salad

100g vermicelli rice noodles

1 large lime, zested and juiced

1 tbsp sweet chilli sauce

1 large carrot (160g), cut into matchsticks

160g piece of cucumber, halved, deseeded and thinly sliced at an angle

2 spring onions, finely chopped

2 tbsp chopped mint

2-3 tbsp chopped coriander

1 Heat the oven to 200C/180C fan/gas 6. Line a baking tray with a sheet of foil and rub with a few drops of oil. Put the peanut butter in a small bowl and mix with 2 tbsp boiling water and the garlic. Stir in the tempeh to coat. Arrange the pieces, spaced apart, on the baking tray, and bake for 10-12 mins until golden.

2 Meanwhile, cook the rice noodles following pack instructions. Rinse and drain well. Mix the lime zest and juice with the chilli sauce in a large bowl, and stir in the carrot, cucumber and spring onions. Toss through the drained noodles, then the mint and coriander. Pile into bowls and top with the baked tempeh. Serve straightaway.

• Kiwi

3 ways to stay cool in the heat

A few simple changes can make a big difference when it’s hot.

1 Keep out of the sun when it’s at its hottest (typically between 11am and 3pm) and do any exercise or physical chores at cooler times, such as early morning or late evening.

2 Wear lightweight, loose clothing in pale colours, preferably made with cotton or linen – these fabrics absorb perspiration and encourage ventilation.

3 Stay hydrated in hot temperatures, as your body will need to replace the fluid lost in sweat. Water is best, but low-fat milk and tea also count – just avoid excess alcohol. For even more tips, visit bbcgoodfood.com/ how-keep-cool-heatwave

Simple sausage traybake

SERVES 2 PREP 10 mins

COOK 50 mins EASY

Heat the oven to 200C/180C fan/ gas 4. In a baking tray or 20 x 20cm baking dish, toss together 1 chopped red onion, 4 thinly sliced new potatoes, 6 jarred artichokes, 100g cherry tomatoes, 4 spring onions, halved lengthways, 2 pork sausages, cut into chunks, 1 tsp fennel seeds and 1 lemon, cut into wedges. Drizzle over 1/2 tbsp olive oil and season to taste (you won’t need a lot of salt as sausages are already seasoned). Roast for 20 mins, then add 400g canned flageolet beans, drained, and 150ml low-salt vegetable stock. Roast for 35 mins more, then remove from the oven, swirl through 2 tbsp fresh pesto Serve with crusty bread, if you like.

5 healthy ideas tomatoes

Ricotta, tomato & spinach frittata

SERVES 4 PREP 10 mins

COOK 25 mins EASY V

Heat the oven to 200C/180C fan/ gas 6. Heat 1 tbsp olive oil in a large non-stick frying pan and cook

1 finely sliced onion for 5-6 mins until softened and lightly golden. Add 300g cherry tomatoes and toss for 1 min to soften. Remove from the heat, add 100g spinach leaves and a small handful of basil, and toss together to wilt. Transfer all the ingredients to a lightly oiled 30 x 20cm baking tin. Take spoonfuls from

100g ricotta and dot over the vegetables. Beat 6 eggs with seasoning, then pour this over everything. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad. GOOD

As well as being a versatile ingredient, tomatoes are good for your heart and can help protect your skin against the sun

Simple sausage traybake

Ultimate tomato salsa

SERVES 2 PREP 5 mins NO COOK EASY V

Put 6 medium-sized tomatoes, peeled and finely chopped, in a bowl and combine with 1/2 red onion, chopped, 1 small garlic clove, chopped, a splash of white wine vinegar, the juice of 1/2 lime and a large handful of coriander, roughly chopped.

GOOD TO KNOW healthy low fat vit c 1 of 5-a-day gluten free PER SERVING 29 kcals fat 0.2g saturates none carbs 5g sugars 5g fibre 2g protein 1g salt 0.1g

Lentil & tomato salad

SERVES 4-6 PREP 5 mins

COOK 20 mins EASY V

Cook 250g puy lentils following pack instructions. Drain, rinse well, and drain again. Set aside to cool. Meanwhile, mix the juice of 1/2 lime with 1/2 lemon, 1 tbsp white wine vinegar and a pinch of salt in a salad bowl, then toss with 1 red onion, sliced into rings. After a few minutes, the onion will soften and turn pink. Meanwhile, whisk 2 tbsp extra virgin olive oil with 1 tsp cumin, 1 clove of garlic, crushed, and 2 tbsp mango chutney, then toss into the onions along with the cooled lentils, a handful of coriander, roughly chopped, 250g cherry tomatoes, halved, 85g baby spinach and plenty of seasoning.

Poached eggs with smashed avocado & tomatoes

SERVES 2 PREP 10 mins

COOK 10 mins EASY V

Heat a non-stick frying pan and very lightly brush the cut sides of 2 halved tomatoes with 1/2 tsp rapeseed oil. Cook, cut-side down in the pan, for a few minutes until softened and slightly caramelised. Meanwhile, poach 2 eggs in a pan of boiling water for 1-2 mins until the whites are firm but the yolks are still runny. Halve and stone 1 avocado, scoop out the flesh and mash onto 2 slices of seeded wholemeal soda bread. Put the poached eggs on top of the avocado, grind over some black pepper, then finish with a handful of rocket Serve the cooked tomatoes on the side.

5

health benefits of tomatoes

1An 80g serving of tomatoes provides about 5% of an adult’s daily recommended intake of potassium. Consuming foods rich in potassium is associated with a lower risk of stroke and heart disease.

2Tomatoes contain a group of phytochemicals called carotenoids, including lycopene. These are important for maintaining eye health.

3The carotenoids found in plants, including tomatoes, may help to prevent UV damage.

4Tomatoes provide vitamin K, which is necessary for blood clotting and wound healing.

5 A 2015 study by the Nutrition Journal found that tomato juice intake appeared to help alleviate some menopausal symptoms such as anxiety, resting energy expenditure and heart rate.

Ultimate tomato salsa

healthy diet plan

better batter

Lighten up this seaside favourite using gram flour and a pan instead of a deep-fat fryer

Healthy, gluten-free fish & chips

Coat cod in a mixture of gram flour and ground almonds, then shallow-fry on the hob to keep fat content to a minimum and make this suitable for those who are gluten-intolerant. Serve with minted mushy peas and tomatoes to achieve two of your five-a-day.

SERVES 2 PREP 15 mins

COOK 50 mins EASY

1 tbsp rapeseed oil, plus a few drops for the foil

2 tomatoes on the vine, halved

1 egg, beaten

1 tbsp ground almonds

1 tbsp gram (chickpea) flour

3 pinches of gluten-free baking powder

2 skinless cod loins (280g)

For the chips

1 tsp rapeseed oil

2 large floury potatoes (400g), cut into chips

For the mushy peas

200g frozen peas

2 spring onions, trimmed and chopped

2 tbsp chopped mint

1 Heat the oven to 200C/180C fan/ gas 6. Line a baking sheet with a sheet of foil and rub with a few drops of rapeseed oil. For the chips, toss the oil with the prepared potatoes, then spread over the baking sheet in a single layer and bake for 30-40 mins until golden. After 20 mins, add the tomatoes or cook on a second baking sheet.

2 Meanwhile, make the mushy peas. Boil the peas and spring onions in a pan for 5 mins until tender. Drain, reserving some of the cooking water. Tip the peas and spring onions into a bowl with the mint and 2 tbsp of the reserved water, then blitz using a hand blender until smooth. Set aside.

3 To prepare the fish, whisk the beaten egg, ground almonds and gram flour together with a little seasoning – it doesn’t need to be completely smooth. Heat the 1 tbsp oil in a non-stick frying pan over a medium-high heat. Stir the baking powder into the batter mixture and quickly coat the cod loins on both sides. Fry for 3 mins on one side, then spoon over any coating left in the bowl, turn using a fish slice and fry for another 3 mins until golden and cooked through.

4 Warm the mushy peas in the microwave if needed, then serve with the fish, chips and tomatoes.

recipe SARA BUENFELD photograph JONATHAN GREGSON

health expert energise your life

GP and recipe writer Dr Chintal Patel highlights five ways to increase your vitality and shares a recipe using chickpeas for slow-release energy

1

ADD VARIETY TO YOUR DIET

This is my number-one tip. Aim to incorporate as many different coloured foods in your diet as you can. You can do this through fresh or frozen fruits and vegetables, spices, or look at your snack cupboard – choose things like mixed nuts, seeds, dried fruit or crackers. That way, you’re not defaulting to a chocolate bar or crisps.

2GET MORE FIBRE INTO YOUR MEALS

Focus on including more plant foods in your meals. Throw frozen fruit in porridge or a smoothie, use up veg in a soup or curry, bulk out pasta and pies with a can of beans or legumes.

3AVOID EXTREMES

I suggest looking at your weekly shop with an 80/20 mindset. Make plans for lots of vegetables and nourishing recipes throughout your week, then, if you do find yourself at a party or someone brings some cake to work, it doesn’t need to be an issue, because you’ve already included plenty of nutritious foods in your week.

4GET ENOUGH SLEEP

Sleep is massively important for our overall health. We don’t often give it much credit, but as well as helping us feel energised in the morning, sleep is so important for cellular renewal, rejuvenation and longevity. The recommendation for optimal sleep is between seven and nine hours for adults, so take some time to figure out what works for you.

5

DIGESTION IS KEY

While what you put into your body is important, how your body reacts to that food is equally so. We tend not to consider gut health until we experience a specific issue like bloating or flatulence. If you find yourself feeling tired, anxious or filled with brain fog after a meal, those are signs that your digestion needs support.

Find out more on the Good Food health podcast at: bbcgoodfood. com/bbc-goodfood-healthpodcast or scan the QR code for all our podcasts.

Chole with cumin rice & raita

As well as being quick to cook, high-fibre chickpeas keep energy levels steady and aid digestion.

SERVES 4 PREP 15 mins

COOK 20 mins EASY V

1 tbsp vegetable oil

1 red onion, finely chopped

4 tsp cumin seeds

1 tsp finely grated ginger

4 garlic cloves, finely grated

2 tsp curry powder

2 x 400g cans chickpeas

100g tomato purée

30g coriander, chopped

300g basmati rice

For the raita

¼ cucumber, grated

200g Greek-style yogurt

½ tsp cumin seeds, toasted and crushed small handful of mint, chopped handful of pomegranate seeds, to serve (optional)

1 Heat the oil in a pan over a low heat and fry the onions for 10 mins until starting to brown. Add 3 tsp of the cumin, the ginger, garlic and curry powder, then stir for 1 min.

2 Tip in the chickpeas and the liquid from the can, the tomato purée and 20g of the coriander. Season. Simmer for 10 mins, adding a splash of water if it looks too dry.

3 Tip the rice and 2 litres boiling water into a pan with the remaining cumin. Season. Simmer for 10 mins, or until the rice is tender. Drain.

4 For the raita, stir the cucumber into the yogurt with the cumin, mint and remaining coriander. Season, scatter over the pomegranate seeds, then serve with the chole and rice.

GOOD TO KNOW healthy gluten free PER SERVING 561 kcals

• fat 14g

• saturates

• carbs 82g

• sugars

• fibre

• protein

• salt 0.2g

Ayo Adeyemi’s

my favourite dish jollof rice

The executive chef of London restaurant Akoko shares the recipe for a staple of his Nigerian heritage recipe

Born in the UK and of Nigerian descent, Ayo Adeyemi has cooked in restaurants around the world, including Taj Campton Place in San Francisco, The Hind’s Head and The Fat Duck in Bray, and Tippling Club in Singapore. His Akoko menu draws inspiration from his travels around the world and his West African roots.

I was a passionate cook from a very early age. My mum taught me a lot about the different Nigerian flavours and how to create key cultural dishes, such as jollof rice (see recipe, p62).

Unfortunately, when it came to English food, Mum was a terrible cook – but everything that she cooked that was Nigerian was outstanding! Signature dishes were pounded yam with stew, plantain, jollof rice, my mum’s puff puff (which is a traditional West African doughnut) and moin moin, a Nigerian bean cake. We were not the most wealthy family, so the meat and fish Mum used tended to be secondary cuts, but the way it was treated made the flavours incredible.

My favourite dish is jollof rice, which is basically a Nigerian biryani – a baked rice dish containing lots of spices, onions and meat or fish. The base of the rice flavour is an integral part of the dish: a reduction of tomatoes, scotch bonnet chilli, onion, red peppers, herbs and spice. The mixture is reduced and cooked down to intensify and sweeten the dish, then the rice is toasted and roasted into the stew base before covering it with a stock. Normally the stock used to cook the rice is taken from the protein that goes with it. For example, if serving with fried fish, make the stock from the fish:

photograph MYLES NEW

Shoot director RACHEL BAYLY Food stylist AMY STEPHENSON Stylist FAYE WEARS

Jollof rice, p62

cover with water, add basic herbs – thyme, garlic, bay leaves – then strain it off. The stock is used to cover the rice and slowly cooks it. Jollof can be cooked with fish, chicken, goat or beef.

It’s what I grew up with three times a week. My family was Christian-based, so my mum used to cook it for church gatherings, family parties – catering for everyone. It was lovely to see the joy on other family friends’ faces to know that my mum was cooking her famous jollof rice dish.

Nigerians like to cook with bay leaf, curry powder and thyme, but in Ghana they use different spices. In Nigeria, traditionally the rice is cooked with palm oil, which gives it the colour and flavour, but for ethical and nutritional value as well, we avoid using it at Akoko – standard olive or vegetable oil is substituted. You don’t need any special equipment to create this dish, just a pot and patience to really take time reducing the paste.

At Akoko, we make our own stock for the base of the rice, but traditionally my mum would make her own, bring it to the boil, simmer it for a couple of hours and strain it. But, what you can do at home is pressure-cook the stock: you get a much more intense flavour. Pressure-cook for 90 minutes to two hours under full pressure, then strain all that loveliness off and get a gorgeous stock.

@akokorestaurant @ayoadeyemi_

& Hear guests sharing more about their food heritage on the Good Food podcast at bbcgoodfood. com/podcasts, or scan the QR code for all our podcasts

Jollof rice

SERVES 4 PREP 20 mins plus resting COOK 1 hr 15 mins EASY

For the ata (red pepper sauce) base

275g red peppers, deseeded

100g plum tomatoes, chopped

1 scotch bonnet chilli, deseeded (use half if you prefer less heat)

50g onion, chopped For the rice

25g garlic, peeled

25g ginger, peeled

70ml olive oil

120g red onion, finely sliced

5g white peppercorns

3g curry powder

3g dried thyme

3 curry leaves

30g tomato purée

300g chicken stock

3 bay leaves

300g long grain rice, washed thoroughly

10g butter

chives, finely chopped, to serve (optional)

1 To make the base, tip the red peppers, plum tomatoes, scotch bonnet and onion into a blender or food processor, and blitz until

Left: Ayo as a boy, and with his mum, who taught him all about Nigerian flavours

completely smooth. Pour into a wide saucepan, bring to a medium simmer and cook until you have a thick paste, around 15 mins. Set aside.

2 To make the rice, finely dice the garlic and ginger, then crush with the back of a knife to create a paste and set aside. Heat the oil in a wide saucepan and add the onions with 10g fine salt. Sweat the onions over a low heat for 10-15 mins until soft and translucent. Turn up the heat to medium and add the ginger-garlic paste, along with the peppercorns, curry powder, thyme and curry leaves, and cook for 5 mins.

3 Add the tomato purée and the ata base, stir well and cook for another 5 mins over a low heat. Pour in the chicken stock, add the bay leaves, stir well and cook for another 5-10 mins over a low heat. Finally, scatter in the rice and stir well, cover with a lid and steam for 10-15 mins over a low heat. Stir gently, add the butter, cover again and cook over a low heat for another 10 mins. Remove from the heat and leave to rest for 10 mins. Sprinkle over the chives, if you like, then serve straight from the pan.

PER SERVING 190 kcals fat 11g saturates 2g carbs 16g sugars 1g fibre 2g protein 6g salt 0.7g

WHAT’S YOUR FAVOURITE SUNDAY LUNCH?

Ayo says: “We recently returned from Singapore to the UK, so we love catching up with friends and family at the weekends. My wife is Singaporean-Chinese and, having lived there for nine years, on Sundays I love cooking classic, simple Chinese food, such as sweet-and-sour pork, or a favourite is brinjal, which is a type of eggplant served with minced pork and tofu.

Mymumusedtocookit forchurchgatherings, familyparties

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Nurishh yourself

Still searching for the perfect plant-based cheese alternative? Look no further than Nurishh – you can try it now for free!

Every foodie knows that summer is the season of al fresco dining. After all, nothing beats spending a sunny evening in your garden, sharing a delicious meal with your favourite people. Nurishh’s plant-based cheese alternatives are ideal for these moments, as they cater to all diets allowing everyone at the table to enjoy them.

For instance, the Plant-Based Greek Style Cubes will mimic the tangy taste and crumbly texture of feta in your salads – but they also happen to be dairy-, lactoseand gluten-free. Similarly, the pre-grated Gran Vegiano will bring a mouth-watering parmesan flavour

to your pastas and pizzas, without adding any dairy or lactose to your meal. And like every product in the range, it’s made with only natural colours and flavourings.

Fancy giving Nurishh a go?

Whether you’re vegan, flexitarian or just curious about eating more plant-based foods, you can try a select number of products for free until 13 August. Simply purchase one of the ‘Try Me Free’ packs from Sainsbury’s, Co-op, Asda, Waitrose or Ocado, then use your receipt to claim your money back at nurishh-trymefree.com*

If you opt for the Greek Style Cubes, why not use them in this fresh and fruity side dish?

To find out more and explore the full Nurishh range, visit nurishh.co.uk

Nurishh summer watermelon salad SERVES 4 PREP 15 mins COOK 3 mins EASY

1 red onion, thinly sliced ½ lemon, juiced

2 tbsp pine nuts

1 baby watermelon, cut into bite-sized chunks

1 cucumber, peeled, deseeded and cut into bite-sized chunks

100g kalamata olives, pitted and halved

150g Nurishh Greek Style Cubes handful of mint leaves

4 tbsp extra virgin olive oil

1 Mix the onion with the lemon juice and a pinch of salt, then leave to marinate for a few mins.

2 Heat a small frying pan over a medium heat and dry fry the pine nuts for 2-3 mins until lightly toasted.

3 Toss the onion, watermelon, cucumber and olives together in a serving bowl. Scatter over the pine nuts, Nurishh Greek Style Cubes and mint leaves, then drizzle with the olive oil and serve.

Sow, grow, glow: the highs of summer

Bring sunshine to your plate using fresh peppers, soft fruit and aubergines, all coming to their peak. Plus, discover how to care for your own crop with advice from Charles Dowding of BBC Gardener’s World recipes

THE BENEFITS OF GROWING YOUR OWN

Discover the satisfaction of nurturing produce from seed to plant, then turning your homegrown harvest into something delicious. As well as lowering your shopping bills, garden-fresh fruit and veg is more nutrient-rich than shop-bought, and only picking what you need reduces waste. Plus, being outdoors or losing yourself in a kitchen project can improve your sense of well-being.

SAMUEL GOLDSMITH & HELENA BUSIAKIEWICZ photographs KIM LIGHTBODY

Fig leaf crème caramel with roasted figs

MAKES 8 PREP 15 mins plus at least 2 hrs chilling and 1 hr infusing COOK 35 mins MORE EFFORT V

250ml whole milk

250ml double cream

3 fig leaves, dried or fresh (see tip, opposite) butter, softened, for the moulds

160g caster sugar

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

100g light brown soft sugar

For the roasted figs

10 figs, halved

1 tsp honey

1 Put the milk and cream in a large pan over a medium heat, and stir until it starts to steam. Add the fig leaves, making sure they’re completely submerged. Warm for 1 min, then cover and remove from the heat. Set aside to infuse for 1 hr.

2 Butter 8 dariole moulds. Put the caster sugar in a small pan over a low heat with 2 tbsp water. Cook for 2 mins until dissolved. Turn up the heat and cook for 4-5 mins to an amber caramel, being careful not to stir too much. Divide between the moulds. Leave to cool. Put the moulds in a high-sided roasting tin.

3 Heat the oven to 160C/140C fan/ gas 3. Whisk the whole eggs, yolks and brown sugar together in a bowl. Reheat the infused milk until just warm, then gradually pour into the egg mixture, whisking constantly to create a thin custard, about 5 mins. Sieve into a jug, then pour into the moulds, leaving a little room at the top. Pour boiling water from the kettle into the roasting tin until it comes halfway up the moulds. Bake for 25 mins – there should still be a wobble in the centre. Remove from the oven and leave to cool for 5 mins, then carefully lift from the water. Put in the fridge to chill for 2-3 hrs.

4 About 30 mins before serving, heat the oven to 180C/160C fan/ gas 4. Put the halved figs on a baking tray and drizzle with the honey and 2 tbsp water. Roast for 20-25 mins until caramelised.

5 To serve, dip the caramels into hot water for roughly 20 seconds, then invert onto a serving plate. Put your thumbs on top of the mould, hold the rim of plate with your fingers, then give it one firm shake downwards to coax out the caramels. Serve with the figs.

GOOD TO KNOW gluten free

tip

If you’re foraging for fresh fig leaves, rinse in cold water to remove any dirt before using.

SOW AND GROW

plan ahead

 Grow figs in a warm, sheltered spot in full sun. Plant in pots, or use rubble or submerged paving slabs to restrict root growth when in the ground. Keep pot plants well-watered and feed weekly with tomato food once fruits start to appear. An annual mulch of rotted compost or manure will keep soil fertile and suppress weeds. Harvest the fruits through autumn once they’re hanging down and soft to the touch.

 Figs can produce several stages of crop, but usually, only one crop will ripen in the UK, in September or October. The tiny, pea-sized embryo fruitlets formed in the autumn are next year’s harvest – they will overwinter to produce a crop of figs the following year. Unripened figs produced in spring and early summer will continue to grow, but won’t ripen in the UK climate. Remove these in late autumn.

Learn more at: gardenersworld.com/ grow-plants/how-to-grow-figs

Baked nectarines with mascarpone, pistachio & honey drizzle

SERVES 4 PREP 10 mins

COOK 20-25 mins EASY V

4 ripe nectarines

4 tbsp honey

½ orange, juiced a few thyme sprigs

175g mascarpone handful of pistachios, chopped

1 Heat the oven to 200C/180C fan/ gas 6. Halve the nectarines, remove the stone and put all the halves in a roasting tin, cut-side up. Drizzle over the honey and orange juice, tuck in most of the thyme sprigs and bake for 20-25 mins until soft.

2 Transfer the roasted nectarines to a serving platter or individual bowls. Fold 2-3 tbsp of the roasting juices into the mascarpone, then spoon a little of the mixture into the centre of each nectarine. Drizzle over any remaining liquid, then sprinkle over the pistachios and remaining thyme sprigs. Serve straightaway.

SOW AND GROW

plan ahead

 Bare-rooted fruit trees should be planted on a mild day, any time from November to March. Container-grown trees can go in at any time. Although they’re hardy in the UK (apart from the far north), the blossom and young fruits are vulnerable to frost. Grow your trees against a south- or west-facing wall.

 To plant a tree in a pot, fill the bottom with pea gravel (to improve drainage and stability), then fill with a soil-based compost. Leave a gap between the compost and the top of the pot for easy watering. Never let compost dry out.

Find the full guide at: gardenersworld. com/grow-plants/howto-grow-peaches-andnectarines

Harissa aubergine wedges with tahini & mint yogurt

SERVES 4 PREP 20 mins plus 30 mins draining COOK 35 mins EASY V

4 aubergines, cut into 4-8 wedges

4 tbsp rose harissa (use less if you prefer milder spice)

1 lime, zested and juiced

1 tbsp olive oil

2 tbsp tahini

150ml yogurt

2 mint sprigs, leaves picked and finely chopped, plus a few whole leaves to serve (optional)

2 tsp honey

1-2 tbsp pumpkin seeds

1 Score the flesh of the aubergine wedges in a criss-cross pattern, then transfer to a bowl and sprinkle over 1 tsp salt. Toss well, then tip into a colander and leave for 30 mins to draw out any moisture.

2 Mix the harissa, lime zest and olive oil together in a small bowl and set aside. Combine the tahini, yogurt and chopped mint in a bowl, then stir in the lime juice to taste. Season, then chill until needed. Will keep chilled overnight.

3 Heat the oven to 200C/180C fan/ gas 6. Shake the excess water from the aubergines, then pat dry with a clean tea towel or kitchen paper. Tip onto a large baking tray and rub in the harissa mix until well coated. Roast for 30-35 mins until softened and beginning to brown.

4 Drizzle the honey over the tahini yogurt and grind over some black pepper. Serve in a small bowl alongside the aubergines, scattered with the pumpkin seeds and a few extra mint leaves, if you like.

SOW AND GROW

plan ahead

 Sow aubergine seed indoors as early as January if you have a heated propagator, or from March if you don’t. Prick out seedlings and transplant them into individual 7.5cm pots, when the first true leaves appear. Eventually, plant into the ground or individually in 30cm pots of peat-free, multi-purpose compost.

 Pinch out the growing tips of the main stems of your aubergine plants when 30cm high to encourage side shoots to develop. Once plants have started to flower, feed weekly with a highpotash fertiliser or tomato feed, and mist

set.

Find

Explore other ways of cooking aubergines on One Dish, hosted by Andi Oliver, with her guest Yotam Ottolenghi. Search ‘One Dish aubergine’ on BBC Sounds.

GREAT TO GROW IN AUGUST

As well as being a columnist for BBC Gardeners’ World, Charles Dowding is an horticulturalist and author who has been championing no-dig and organic soil management for decades. He now lectures and runs courses on no-dig gardening, and writes for a number of publications. This month, Charles is championing spinach.

● What to look for when spinach is ready You can either grow spinach plants close-spaced at 5cm apart for leaves the size of a dessert spoon, or spaced at 15-20cm for large leaves, which grow crinkly and more dense as they mature. Any yellow edges mean leaves need picking straightaway.

Chicken schnitzel with peperonata & ricotta salata

SERVES 4 PREP 25 mins

COOK 50 mins EASY

2 tbsp olive oil

1 red onion, sliced

4 peppers, sliced

3 garlic cloves, crushed

3 ripe tomatoes, chopped handful of basil leaves, torn, plus extra whole leaves to serve

4 small chicken breasts

75g plain flour

1 egg, beaten

100g panko breadcrumbs

3 tbsp grated parmesan

75ml vegetable oil

50g ricotta salata (see tip)

1 Heat the oil in a large saucepan or frying pan over a medium-low heat and cook the onions for 10 mins until softened but not browned. Stir in the peppers. Cook, covered, for 35 mins until the peppers are soft.

2 Stir in the garlic, cook for 1 min, then stir in the tomatoes and cook for 10 mins to soften. Stir in the basil, then turn off the heat.

3 Put the chicken breasts between two sheets of baking parchment and flatten by lightly bashing with a rolling pin, until around 1/2cm thick. Tip the flour onto a large plate, pour the egg onto another, then combine the breadcrumbs and parmesan on a third. Coat the chicken in the flour, then the egg, then the crumbs. Repeat with all the chicken.

4 Heat the oil in a large frying pan and cook the chicken for 2-3 mins on both sides until golden and cooked through. Serve with the peperonata, shavings of the ricotta salata and a scattering of basil leaves.

● What time of year is it grown? This is the best month of the year for sowing spinach. Spinach seeds develop in early summer, as you might know from seeing your spinach flower in June and July. Then, they fall and start to grow by late summer. Sowing dates in August are more precise than in spring, because growth time decreases fast through autumn. During one day in early August, plants grow the same amount as during a week in October. I find in Somerset that it’s good to sow spinach between 10-20 August.

● Are there different varieties of spinach? For August sowing, there is a super-hardy variety called Giant Winter, and for red-veined leaves, try Rubino F1. Medania is my favourite for flavour, but less hardy than Giant Winter.

● How easy is it to grow your own? Spinach germinates within 10 days, then grows evenly with few pests. Take your usual precautions for slugs. You may also see nibbles around the margins of young leaves by woodlice, and plants grow away from this early damage. These plants give a harvest in autumn and survive winter because spinach is hardy, with more harvests in the spring.

Ricotta salata (salty ricotta) gets its firm texture and deep flavour from the salt. Find it from specialist shops or online.

● What’s your favourite way to cook or eat spinach? I love to eat this raw, with a vinaigrette dressing and a few roasted almonds – even blackberries when in season. If cooking it, just a two-minute blanch suffices, and it’s delicious with scrambled egg and garlic.

Natural relief

Looking for a way to treat heartburn and indigestion naturally? Help is at hand with GAVINatura

Now summer is here, you’re probably enjoying plenty of sunny days out, making memories with the people you love. But if you suffer from heartburn and indigestion, relishing the good times isn’t always quite so easy. That’s where GAVINatura can help.

WHAT ARE THE CAUSES AND SYMPTOMS?

The main symptom of heartburn is a painful burning sensation in the middle of your chest, caused by stomach acid travelling up towards the throat. It most often occurs after eating or drinking, and it’s usually worse when you’re lying down or bending over, as these positions make it easier for the acid to travel back up.

Indigestion can also occur after eating or drinking, but it’s often caused by acid from your stomach irritating your stomach lining or throat. Symptoms typically include heartburn, stomach discomfort, feeling sick or bringing up food after eating.

HOW CAN GAVINATURA HELP?

GAVINatura provides effective and 100 per cent natural heartburn and indigestion relief. From the makers of Gaviscon, GAVINatura is made with natural ingredients, such as aloe vera and limestone, and gets to work in minutes to neutralise excess stomach acid. Simply dissolve one tablet slowly in the mouth as needed, so you can go back to enjoying your day.

For more information on how GAVINatura can help you, visit gaviscon.co.uk

TOP TIPS FOR RELIEVING HEARTBURN AND INDIGESTION

Maintaining a healthy lifestyle can help alleviate symptoms of heartburn and indigestion. Reducing these common contributors is always a good place to start:

Late-night snacking Lying down shortly after eating can lead to acid reflux, as your body is still trying to digest the food. So, try to eat at least four hours before bed, or prop your head and shoulders up while you sleep to prevent stomach acid from travelling back up.

Stress and anxiety

Both of these contribute to heartburn and indigestion, as they can impact your digestive system.

Alcohol, caffeine and smoking

It’s best to be mindful of the effects these might have on your body, as they are all potential triggers that can increase the likelihood of acid reflux.

Thai fishcakes, p83

H p everything!

HELPING YOU TO COOK SMART

Rising food and energy costs mean that many of us are having to think carefully about getting the most from our budgets. To help, BBC Good Food has developed Cook Smart, a supportive campaign bringing knowledge and ideas to help you eat well. Cook Smart also explores the best energy-efficient cooking methods, such as hob cooking and microwaving, as well as using slow cookers, multi-cookers and pressure cookers. For more help, advice and budget recipes go to bbcgoodfood.com/ cook-smart

Cajunspiced turkey wraps with sweetcorn salsa, p87

Brown bread ice cream, p80

Waste-nothingpizza

Ifyouhaverosemarytouseup,letitshineinthis simplerecipeforsharingwithfriendsorfamily

Infused olive oil

Pick any leftover rosemary leaves and finely chop. Put into an ice cube tray, cover with olive oil and freeze. Add to stews and ragus, or defrost and drizzle over crusty bread.

Rosemary salt

For a great flavour-booster, tip rosemary leaves into a food processor with a handful of sea salt flakes. Blitz until it resembles damp sand. Mix in some fine sea salt and spread out on a baking tray to dry. Store in an airtight container and use as the final seasoning for potatoes or lamb.

Storing yeast

To prolong the life of dried yeast, keep it in the fridge.

Potato & rosemary pizzas

This dough takes just 20 minutes of prep and a bit of planning. You can make a big batch and freeze it in oiled containers, too. Simply defrost in the fridge overnight, then leave at room temperature for four hours until bubbly and continue with the recipe.

SERVES 4-6 PREP 25 mins plus overnight proving COOK 45 mins EASY V

2 tsp dried yeast 650g strong white bread flour, plus extra for dusting 250g waxy potatoes, thinly sliced 200g grated mozzarella 50g parmesan or vegetarian alternative, finely grated 3 rosemary sprigs, leaves picked 1 red onion, finely sliced 2 tbsp olive oil, plus a drizzle (or use chilli oil) to serve green salad, to serve (optional)

1 Mix the yeast, 300g of the flour and 300ml tepid water together in a bowl – it will be quite sticky. Cover and leave for 10-12 hrs at room temperature until bubbly and frothy. Add the remaining flour, 2 tsp fine sea salt and 75ml water, then mix to

combine. Tip into the bowl of a stand mixer fitted with the dough hook attachment and knead for 5 mins, or tip out onto a clean surface and knead for 10 mins until smooth and elastic. Shape into two balls and leave to rest, covered, for 30 mins-1 hr until well risen.

2 Bring a pan of salted water to the boil and tip in the sliced potatoes. Boil for 4-5 mins until just tender, then drain and leave to steam-dry. Heat the oven to 240C/220C fan/ gas 9 with two large baking sheets inside. Gently shape the dough into two rectangles, about 30 x 20cm, on a lightly floured surface using your hands. Carefully transfer to sheets of baking parchment. Evenly scatter over the mozzarella and parmesan, then top with the sliced potatoes, rosemary leaves and red onion. Drizzle over the 2 tbsp olive oil and carefully transfer one to a heated baking sheet. Bake one at a time on the highest oven shelf for 12-18 mins until golden and bubbling. Drizzle over a little more olive or chilli oil, and season with black pepper. Serve with a green salad, if you like.

Parmesan rinds

Store leftover parmesan rinds in the freezer for adding to soups, ragus, or anywhere you need savoury depth. Remove it before serving and discard.

Picking potatoes

The pizza can be made with any type of potatoes. If using floury potatoes, such as Maris Piper or King Edward, boil them for 2-3 mins in step 2 and continue as described.

ore cheese to freeze

Any leftover cheese can be grated, put in a container and frozen for making toasties or pizzas later.

Your versatile

veg drawer

Be inspired to cook with stalks, peelings and leaves

Onions

Caramelised onions keep well in the fridge and can be used in myriad ways, such as on hot dogs, in a quiche, or for gravy or mash. Find more of our ideas at bbcgoodfood.com/recipes/ caramelised-onions. Collect the papery skins and ends along with any celery off-cuts, veg peels and herb stalks and keep in the freezer to make stock Keep fresh onions cool and dry, away from potatoes, in a breathable bag, such as a cotton tote. Check out our collection of onion recipes at bbcgoodfood com/recipes/ onion-recipes.

Carrots

You don’t really need to peel carrots – just scrub them well to get rid of any dirt. If you prefer to peel them, freeze the peel and trimmed tops to make stock. You can add that to stews, pasta sauces and smoothies. Don’t discard carrot tops either – use in place of basil in pesto (find our recipe at bbcgoodfood. com/recipes/classic-pesto). A quick pickle is easy to whip up with a surplus of carrots –try Jeremy Pang’s carrot and mooli recipe at bbcgoodfood. com/recipes/pickled-carrotmooli. (Keep carrots in the fridge to prolong their life.)

Lettuce

Not just for salads, grilled lettuce takes on a whole new flavour profile. This works well with whole heads, such as Little Gem or romaine. Cut into quarters, brush with oil and season. Place cut-side down on a griddle pan or barbecue and cook, cut-side down, until charred and slightly wilted. Serve with a blue cheese dressing. If you have a bag of sad leaves or limp lettuce, revive by plunging into ice-cold water and set aside for an hour. Drain and dry thoroughly. The leaves can also be kept in water in the fridge for a few days. Find more recipe ideas at bbcgoodfood com/recipes/lettuce-recipes

Cucumbers

Store washed cucumbers in the fridge, wrapped in damp kitchen paper. Dips, such as tzatziki or raita, are an ideal way to use them – find our recipes at bbcgoodfood.com, or try this spicy side:

Spicy smashed cucumbers

Cut 1 cucumber in half along the length, then use the side of the knife to press down on the cucumber until it splits. Cut into chunks. Combine with 2 finely chopped garlic cloves, 1 tsp salt, 3 tbsp rice vinegar, 1½ tbsp caster sugar and 1 tbsp chilli oil. Leave for 1 hr. Sprinkle over toasted sesame seeds.

Potatoes

Surprisingly, potatoes freeze well. Simply boil until just tender, spread out on a tray to cool, then freeze until solid and tip into a container. You can also freeze the peel and use to give depth and body to a soup, plus you can use the potatoes and peel straight from frozen for cooking. Keep raw potatoes in a cool, dark place, in a breathable bag. The FSA recently amended their advice, recommending storage in the fridge to if you have too many to get through quickly. If any have sprouted, remove with a small, sharp knife, as well as any green bits, before using. Try our ideas at bbcgoodfood.com/ recipes/potato-recipes.

Cherry tomatoes

Tomatoes will keep at room temperature, but if they’re ripe, store in the fridge. Roasting them, as below, is an ideal way to use them up if they’re a bit squishy. Roast on the vine to impart more flavour. Make the most of a glut of tomatoes at bbcgoodfood. com/recipes/tomato-recipes.

Chilli-roasted cherry tomatoes

Halve 500g cherry tomatoes and tip into a roasting tin with 2 tbsp olive oil, 1 finely chopped onion, 3 finely sliced garlic cloves, 1 finely chopped chilli and 30g butter. Roast in the oven at 200C/180C fan/gas 6 for 30-35 mins, stirring once or twice until collapsed. Stir through pasta, or spoon over a mozzarella salad.

Jazz up summer salads with leftover ingredients and storecupboard essentials

Sensational salad dressings

Sesame & lime dressing

Universal dressing

Universal dressing

Make a big batch of this at the weekend for use throughout the week. It stores well in the fridge.

Finely chop 2 garlic cloves and tip into a jam jar. Pour in 90ml apple cider vinegar and 90ml olive oil, or use a mixture of oils (such as rapeseed, avocado or walnut) if you find the flavour of olive oil too strong. Mix in 1 tbsp Dijon mustard and 3 tbsp maple syrup. Season and shake well. Add a handful of chopped soft herbs if you have any that need using up, or use wholegrain mustard if you prefer. Will keep chilled for up to five days.

Sesame & lime dressing

With umami nuttiness, this dressing is excellent served with summer slaws instead of a mayo dressing, or use on a salmon salad. It should be a balance of hot, sour, sweet and salty.

In a jam jar or blender, combine 31/2 tbsp maple syrup, 2 tbsp apple cider vinegar, 3/4 tbsp soy sauce, 5 tbsp sunflower oil, 1/2 tbsp sesame oil, the juice of 1 lime, 1 tbsp hot sauce (we used sriracha), 1 tsp fish sauce and 1 small finely chopped garlic clove. Shake or blend to emulsify, and season to taste.Will keep chilled for up to five days.

Sweet sundried tomato dressing

Sweet sundried tomato dressing

Sundried tomatoes add delicate sweetness and depth to a salad.

Pour 2 tbsp balsamic vinegar into a blender with 75ml olive oil from a jar of sundried tomatoes, topping up with more olive oil if needed. Add 1 tsp Dijon mustard, a handful of basil leaves or 1 tsp dried basil, 1/2 small chopped red onion, 3 tbsp water and 30g sundried tomatoes, drained. Blend until thickened and emulsified, adding a splash more water if needed. Season. Serve with a salad, or drizzle over feta. Will keep chilled for five days.

Syrup swap

You can switch out the treacle for molasses.

Use (all) your loaf

No-churn brown bread ice cream

Creamy with an almost toast-like flavour, this dessert offers cool comfort in summer.

SERVES 12 PREP 20 mins plus at least 6 hrs freezing COOK 8 mins EASY V ❄

200g stale sliced brown bread, or any wholegrain bread

600ml double cream

2 tbsp maple syrup

397g can sweetened condensed milk

2 tbsp treacle

1 Toast the bread until deeply golden. Tear and put in a food processor, then blitz to fine crumbs.

2 Beat the cream and syrup together until the cream holds its shape. Pour the condensed milk into a second bowl, drizzle in the treacle and whisk gently to combine. Carefully fold in the whipped cream and syrup mixture and all but 1 tbsp of the breadcrumbs. Spoon into a loaf tin or freezerproof container. Top with the remaining breadcrumbs and freeze for at least 6 hrs until firm. Remove from the freezer 10 mins before serving to soften slightly. Will keep covered in the freezer for up to three months.

Chantilly cream

Leftover double cream can be whipped with vanilla bean paste and icing sugar to make a topping that pairs well with summer berries.

Affogato

For a quick dessert, add a scoop of ice cream to a small glass or cup, and pour over a shot of espresso. Just the thing for a balmy summer’s evening.

No need to discard the crusts of the bread –blitz them, too, in

Food for thought

Whether it’s cooking more plantbased dishes, utilising your leftovers or choosing seasonal produce, food can be a great place to start when it comes to making more ethical choices.

Of course, sometimes the difference can be as simple as choosing meat that’s been reared responsibly. Indeed, a recent survey carried out by the RSPCA found that 79%* of UK adults feel animal welfare is important when choosing which meat products to buy. But it isn’t only you that can make the change - your supermarket can, too. That’s why the RSPCA is supporting the Better Chicken Commitment.

A DRIVE FOR CHANGE

As it stands, more than 1 billion chickens will be farmed in the UK this year - but more than 90% of these are bred to grow so quickly they often suffer from serious health

and welfare problems. They’re also reared in dimly lit conditions with little room to move around and perform natural behaviours like perching and preening. The Better Chicken Commitment aims to change this.

From the use of slower-growing breeds to more humane slaughter methods, its list of requirements will help improve broiler welfare, ensuring only higher welfare chicken is sold across the UK. Currently it’s calling for retailers and the food service industry to sign up and meet this commitment by 2026.

And it isn’t only the RSPCA that is passionate about supermarkets taking this meaningful action - it seems shoppers are, too. When asked, 87%* of UK adults agreed that retailers should ensure all chicken meat sold is farmed to higher welfare standardsand 70%* said it would have an impact on where they chose to shop.

WHY CHOOSE HIGHER WELFARE CHICKEN?

Here are just some of the advantages of choosing poultry that’s been reared responsibly:

• Improved animal welfare Chickens are given access to natural light, more space to move, and enriched environments. Selecting only slower growing breeds will also significantly benefit their well-being.

• Better quality meat

Lower stress environments and the use of slower growing, higher welfare breeds of chicken result in better quality meat.

• Environmental considerations

Higher welfare chicken farms typically adopt more sustainable and environmentally friendly practices, reducing the overall ecological footprint.

To find out more about the Better Chicken Commitment or to get involved, visit rspca.org.uk/goodchicken

The RSPCA is supporting the Better Chicken Commitment to help improve the welfare standards of chickens – and you could play a part too

*RSPCA polling: Savanta interviewed 2,089 UK adults aged 18+ online between 20-22 May 2023

Fire up the air-fryer

Take your cooking to new heights with recipes using the nation’s favourite gadget

Air-fryer pork, apple & sage sausage rolls

If you’ve got a larger machine or a couple of drawers, feel free to double the recipe.

MAKES 6-8 PREP 20 mins

COOK 30 mins EASY

6 pork sausages

10 sage leaves, finely sliced

2 tbsp apple sauce

320g pack ready-rolled puff pastry plain flour, for dusting

1 egg, beaten

2 tbsp nigella seeds (optional)

1 Squeeze the sausagemeat out of the skins into a bowl, then stir through the sage, apple sauce and a good pinch of salt and freshly ground black pepper. Set aside.

2 Unroll the pastry, peel away the parchment and lay the pastry on a lightly floured surface. Shape the sausagemeat into a log across the centre of the pastry. The sausage should be 4-5cm thick and reach both ends of the pastry.

3 Brush the egg over the longer edges of the pastry, then carefully fold one side over to the other so the sausage is encased and you have a lip of pastry on one side. Trim the excess pastry then, using a very sharp knife, cut into 6-8 pieces. Using a knife or fork, crimp the trimmed edge. Glaze the pastry all over with the egg and sprinkle with nigella seeds, if you like.

4 Heat the air-fryer to 200C and bake the sausage rolls for 20-30 mins until the pastry is cooked and golden and the sausagemeat is cooked through. Air-fryers vary so we recommend checking halfway through cooking and varying the cooking time, if necessary. Will keep chilled for up to three days.

PER SERVING (8) 325 kcals • fat 24g • saturates 10g • carbs 18g

• sugars 3g

• fibre 3g

• protein 9g

• salt 1g

budget tip

The nigella seeds are optional, but they add a pop of colour and subtle onion flavour.

recipes SAMUEL GOLDSMITH photographs KIM LIGHTBODY

Thai-style fishcakes

The breadcrumbs deliver extra crunch and prevent the fishcakes from sticking to the basket.

MAKES 6 PREP 20 mins plus 30 mins chilling COOK 20 mins

EASY

250g skinless salmon fillets

1 tbsp Thai red curry paste

small handful of coriander, roughly chopped

½ tbsp fish sauce

½ lime, juiced

1 lemongrass stalk (tough outer leaves removed), chopped

3 spring onions, roughly chopped, plus extra to serve

1 egg

5 tbsp plain flour

50g green beans, finely chopped 75g panko breadcrumbs

For the sriracha mayo

2 tbsp sriracha

5 tbsp mayonnaise

½ lime, juiced, plus extra wedges to serve

1 Cut the salmon into chunks and blitz in a food processor with the curry paste, coriander, fish sauce, lime juice, lemongrass, spring onion and egg until finely chopped (but not a paste). Tip into a bowl.

2 Mix through the flour and green beans until combined – it will be a little wet. Form into small patties and chill for 30 mins. Tip the breadcrumbs onto a plate, then coat the fishcakes in the breadcrumbs.

3 Heat the air-fryer to 180C and cook for 15-20 mins, checking halfway. They should be cooked through and golden. Mix the ingredients for the sriracha mayo in a small bowl and serve alongside the fishcakes with extra lime wedges, and spring onions sprinkled over.

PER SERVING 312 kcals • fat 17g • saturates 2g • carbs 25g • sugars 3g • fibre 2g • protein 13g • salt 1.1g

Learn more about the rise of the air-fryer with BBC Sounds.

Search: ‘You and Yours air-fryer’ or ‘Sliced Bread air-fryer’

Air-fryer banana bread

Give a lockdown classic a flavour boost with the option of adding pecans and chocolate chips.

SERVES 10-12 PREP 10 mins

COOK 1 hr EASY V

150ml sunflower or vegetable oil, plus extra for the tin

150g caster sugar

150g self-raising flour

1 tsp baking powder

2 eggs

2 overripe bananas

50g pecans, chopped (optional) 50g chocolate chips (optional)

1 Oil a 1-litre loaf tin and line with baking parchment – you’ll need to make sure this will fit in the air-fryer basket. If it doesn’t, use a muffin tin or shape that will work with your machine.

2 Heat the air-fryer to 160C. Combine the oil, sugar, flour, baking powder and eggs in a bowl. Mash the

bananas, then mix into the batter. Mix in half the pecans and all of the chocolate chips. Pour into the tin and top with the remaining pecans.

3 Bake for 45 mins-1 hr until a skewer inserted in the middle comes out clean. Check after 20 mins in case it’s beginning to brown too much. If so, turn the heat down to 140C, or cover with foil to prevent burning. Leave to cool on a wire rack before serving. Will keep in an airtight container for up to three days.

budget tip

Chocolate chips and pecans can be expensive, so you can use other nuts, such as walnuts or hazelnuts, and chop up any leftover chocolate into chunks to stir through the cake batter.

Shoot director LAURIE NEWMAN

heroes: Storecupboard sweetcorn

Nutritious, affordable and versatile, this canned veg brings subtle sweetness to your cooking

Chorizo, orzo & sweetcorn stew

SERVES 2 PREP 10 mins COOK 25 mins EASY

Heat 1 tsp olive oil in a deep frying pan over a medium-low heat and fry the sliced whites of a bunch of spring onions, 1 cubed red pepper and 50g diced chorizo for 8 mins until the peppers are soft and the chorizo is just golden.

Stir in 1 crushed garlic clove, 75g orzo,

1/2 tsp paprika, 200g can drained sweetcorn and 1 chopped large tomato, and fry for 2-3 mins until the tomato begins to soften. Pour in 350ml low-salt chicken or vegetable stock and simmer for 8-10 mins, stirring often, until the orzo is tender. Stir in 1/2 small bunch of parsley, chopped, the chopped green parts of the spring onions and the juice and zest of 1/2 lemon

Fresh ideas

We all have cans and jars of ingredients in our cupboards and fridges, but what should we do with them? In this series, we explore creative ways to use these unsung heroes.

WHY WE LOVE... CANNED SWEETCORN

It’s a great budget-friendly ingredient that stores well

A can of sweetcorn easily bulks out dishes while adding a touch of sweetness

Sweetcorn is rich in vitamin C and fibre

Tuna & sweetcorn slice

SERVES 4 PREP 5 mins

COOK 30 mins EASY

Heat the oven to 220C/200C fan/ gas 7. Lay 320g ready-rolled puff pastry on a baking sheet. Pinch the edges to form a border, pressing firmly into the corners. Prick the centre all over with a fork and bake for 10-15 mins until golden, cooked through and puffed up. Meanwhile, tip a 185g can tuna in spring water, drained and flaked, into a bowl with 325g drained canned sweetcorn and season. Remove the pastry from the oven, pressing down with the back of a fork, as it will have puffed up a bit. Spread 3 tbsp crème fraîche up to the borders, spoon the tuna mix on top, then sprinkle over 50g grated cheddar Bake for 10-15 mins more until golden and puffed up at the edges. Sprinkle over a few snipped chives and slice to serve.

PER SERVING 463kcals fat 30g saturates 16g carbs 29g sugars 2g fibre 1g protein 18g

• salt 2.6g

Cajun-spiced turkey wraps with sweetcorn salsa

SERVES 4 PREP 5 mins

COOK 10 mins EASY

Sprinkle 1 tbsp Cajun spice mix evenly over 4 turkey breast steaks

Heat 1 tbsp olive oil in a large pan over a medium heat and fry the turkey for 4 mins on each side until cooked through. Rest for 2 mins before thinly slicing. Meanwhile, mix a 330g can sweetcorn, drained and rinsed, with 1 deseeded and finely chopped red chilli and the zest and juice of 1/2 lime to make the salsa. Set aside until ready to serve. Warm 8 tortillas following pack instructions. Assemble each wrap by spreading over a little soured cream from a 150ml pot, then pile on some sliced turkey and add a spoonful of salsa. Roll up and serve with salad leaves

PER SERVING 574 kcals

• carbs 75g

• salt 1.8g

• fat 14g

• sugars 9g

• fibre 4g

Creamy chicken & sweetcorn soup

SERVES 4 PREP 25 mins

COOK 50 mins EASY

• saturates 2g

• protein 42g

Melt 25g butter in a saucepan, stir in 25g plain flour and cook for a few minutes, stirring all the time. Using a whisk or spatula, gradually stir in 250ml milk to make a smooth sauce. Bring to a simmer and cook for 2 mins until thickened. Turn the heat to low and cook for 5 mins, stirring often. Meanwhile, heat 1 tsp vegetable oil in a non-stick frying pan and fry 2-3 chopped skinless chicken thigh fillets in batches until they are browned at the edges. Set aside on a plate. Add 1/3 onion, finely chopped, to the pan, and cook

over a low heat until soft. Tip the onion into the white sauce along with the chicken and any juices, and fold everything to coat. Cook for 15 mins over a low heat until the chicken is cooked through. Meanwhile, heat 1 tbsp vegetable oil in a saucepan and add 1 finely chopped celery stick and 1 finely sliced leek. Fry until soft, then stir in the chicken mix and 350ml chicken stock, and bring to a simmer. Add 250g sweetcorn, cook for 5 mins, then stir in 200g finely sliced greens (like spinach or kale). Cook for 1 min. Sprinkle over chopped chives and serve.

• sugars 6g

• salt 0.6g

• fibre 4g • protein 26g

Make it special

Sweetcorn fritters with chipotle cod

Make sweetcorn the star of the show in a meal that feels more than the sum of its parts.

SERVES 2 PREP 5 mins

COOK 15 mins EASY

3 eggs

2 tbsp plain flour

200g can sweetcorn

3 spring onions, finely sliced

1 tbsp rapeseed oil

1 garlic clove, finely sliced

200g cherry tomatoes, halved

1-2 tbsp chipotle paste

1 lime, zested and juiced

2 skinless cod fillets

½ small bunch of coriander, chopped

1 Beat the eggs and flour in a bowl until smooth. Stir through the corn, spring onions and some seasoning.

2 Heat half the oil in a medium non-stick frying pan. Pour in the batter and fry over a medium heat for 3 mins on each side until golden.

3 Heat the grill to high. Heat the remaining oil in a frying pan over a medium heat and cook the garlic and tomatoes for 5 mins. Stir through the chipotle, lime zest and juice.

4 Meanwhile, put the fish on a baking tray under the grill, set to mediumhigh and cook for 3-4 mins on each side until opaque and just flaking.

5 Slice the corn fritter into four, sprinkle over the coriander and serve with the fish and tomatoes.

WEEKEND

Source sustainable fish for your next barbecue, evoke that festival feeling with grab-and-go treats, and make Angela Hartnett’s relaxed Sunday menu

CHOCOLATE CHIP COOKIES, p100

Fried chicken waffle sandwich, p112

Barbecued mackerel with tomato & olive dressing, p90

Beetroot & lentils, p106

FESTIVAL FOOD

TOM KERRIDGE

MOCHA

ANGELA HARTNETT

SMOKY MACKEREL

Tom shares a barbecue recipe using fish caught in British waters by sustainable means photographs JONATHAN

At the time of writing, mackerel, my favourite fish to barbecue, has been put on the ‘fish to avoid’ list. It’s a shame, because it’s inexpensive and packed with omega-3. That said, hand-line-caught mackerel still has the green light, so if you happen to be holidaying by the seaside in the UK and catching your own, or you’re lucky enough

GREGSON

to live by the coast and know of small-boat fishermen catching mackerel sustainably, I’ve decided to share this recipe for inspiration.

If you can’t get hold of mackerel, though, there isn’t a fish I can think of – whole or filleted, barbecued or oven-baked – that wouldn’t work well with my summery tomato dressing (see recipe, overleaf).

Hand-line-caught mackerel still has the green light, so I’ve decided to share this recipe for inspiration

TOM KERRIDGE

Our contributing editor Tom Kerridge is a BBC presenter, chef-owner of restaurants in London and Marlow and cookbook author. You can also listen to Tom on the BBC Good Food Podcast at bbcgoodfood.com/podcast @ChefTomKerridge

Barbecued mackerel with tomato & olive dressing

Removing the skin from the tomatoes here might seem like hassle, but it’s worth the effort – it’s the difference between making a salad or a dressing.

SERVES 4 PREP 20 mins

COOK 10 mins EASY

6 rosemary sprigs

4 whole medium line-caught mackerel, gutted and cleaned For the dressing

4 plum tomatoes

100ml olive oil

1 tbsp coriander seeds, toasted and lightly crushed

3 garlic cloves, finely grated

8 black olives, pitted and finely chopped

1 lemon, zested and juiced small handful each of flat-leaf parsley and basil leaves, finely chopped

1 To make the dressing, score a cross in the bottom of each tomato, then put in a large heatproof bowl. Pour over boiling water from the kettle to completely cover, then leave for 30 seconds until the skin starts to curl. Drain and put in cold water to cool a little. Drain again, then peel away the skin. Quarter and deseed the tomatoes, then finely chop. Set aside.

2 Heat the olive oil and coriander seeds together in a deep-sided

frying pan until starting to sizzle, then stir in the garlic and leave for 1 min to infuse. Pour about 2 tbsp of the oil into a smaller pan, then tip the rest of the oil into a bowl with the tomatoes, olives, lemon zest and juice, the parsley and basil. Season, mix well and set aside. Will keep for a few hours at room temperature, but add the herbs just before serving.

3 Light the barbecue and wait until the coals are ashen. Meanwhile, lay half of the rosemary over a fish cage. Brush the mackerel with some of the reserved olive oil and season with sea salt flakes. Lay the fish on the rosemary, drizzle over the rest of the oil, tuck in the remaining rosemary, and close the cage. Once the coals are grey and the heat emitted isn’t too severe, grill the mackerel for about 5 mins on each side until the skin blisters and the flesh is cooked through. Remove the mackerel from the cage. Serve on a platter with the dressing spooned

DISCOVER THE WEEKLY BBC GOOD FOOD PODCAST

Discover

5 OTHER IDEAS

 Barbecued broccoli

Toss 8 spears of long-stemmed sprouting broccoli in 1 tsp olive oil, then cook on the barbecue for 5 mins until starting to wilt. Toss in more olive oil and the juice of 1/2 lemon to serve.

 Make-ahead couscous If you want a carb to serve with the fish, giant couscous is ideal and can be cooked ahead. Bring 800ml vegetable stock to the boil, then stir in 300g giant couscous Simmer for 8-10 mins until the stock has been absorbed and the couscous is cooked through, then season and stir in 1 tbsp olive oil and leave to cool. Will keep chilled for up to a day. Serve as is, or

dress with parsley, coriander and chopped roasted peppers

 No cage? If you like barbecuing fish, then a fish cage is the easiest way to stop it sticking to the grill. If you don’t have a cage, oil the fish well and season generously with salt flakes to form a barrier.

 Different fish You could opt for sea bream. You’ll need 1 fish for two people, and it will need about 8-10 mins on each side.

 Rain or shine If the weather isn’t right for the barbecue, then the mackerel can be grilled on a baking tray for about 5 mins on each side instead.

For stays until 31 October

Surrounded by woodland and nestled on the peaceful grounds of Rick Stein’s pub near Padstow, The Cornish Arms, are six wooden shepherd’s huts, perfect for a cosy couple of nights by the sea. The huts offer a tranquil countryside escape within easy reach of some of Cornwall’s best restaurants, beaches and coastal walks.

Designed by Jill, Ed and Kate Stein, each shepherd’s hut has a bright living and dining area, an en-suite shower room, kitchenette and private patio. With underfloor heating and a cosy double bed with beautifully crisp linen, you can be certain of a snug night’s sleep.

As you’d expect from a Rick Stein getaway, food will be at the heart of your stay. Look forward to a delicious breakfast hamper delivered to your hut on one morning of your stay and a bottle of Rick Stein Château Bauduc rosé – perfect to enjoy on the private patio whenever you please.

You’ll also be treated to a three-course dinner at The Cornish Arms, where you can enjoy British pub classics like fish and chips, curries and burgers, and you’ll get an upgraded

From £272pp* for two-night stay

What’s included

Two-night stay in a luxury shepherd’s hut (for two people).

A three-course meal for two on one night at The Cornish Arms (one-minute walk from the huts).

A bottle of Rick Stein Château Bauduc rosé to enjoy on the private terrace.

A signed copy of Rick’s latest cookery book, Rick Stein at Home.

breakfast on one morning at Rick Stein’s renowned The Seafood Restaurant in Padstow. While in Cornwall, take time to appreciate the golden beaches nearby. You’ll be just five minutes from some of the county’s best beaches, like Harlyn Bay and Constantine Bay, where you can go for a morning dip or watch the sunset. Your stay also includes a hamper from Stein’s Deli, so you can enjoy a picnic spread on the beach, with olives, charcuterie, prawns, salad and more.

A hamper-style breakfast one morning, with smoked salmon bagels, granola, juice and coffee.

An upgraded breakfast one morning in Rick Stein’s flagship, The Seafood Restaurant. A Stein’s Deli picnic to enjoy on the beach.

Perfect pairings for duck

Make the most of the rich and robust flavours of this meat with our expertly picked wines – including a spicy white words HENRY

JEFFREYS

Pair roast duck legs with red wine sauce with Piron Beaujolais-Villages Made by one of the best producers in the region, this light Beaujolais pairs well with rich, dark meat, especially if you use the same wine in the sauce. bbcgoodfood.com/ recipes/roast-duck-legs-red-wine-sauce

Pair roast spiced duck with plums with Aluado Alicante Bouschet

Duck is often served with fruit like plums, which is a challenge when serving wine. You need something with a sweet edge, like this deeply-coloured red from Portugal. It’s made from 100% Alicante Bouschet. bbcgoodfood. com/recipes/roast-spiced-duck-plums

Pair simmered duck with cabbage & potato with Campanula Pinot Grigio You don’t have to reach for the red when eating duck. We’ve paired this recipe with a pinot grigio from Hungary with some weight and spiciness, which does the trick. bbcgoodfood.com/recipes/ simmered-duck-cabbage-potato

Wine expert Henry Jeffreys, along with the Good Food team, selects all of the wines on offer to 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.

Allwines availableat bbcgoodfood wineclub.com

STARMATCHFROM THISMONTH’SBOX

Venetian duck ragu paired with Palumbo Duck is one of the richest meats, and with its slow-cooked tomatoes and parmesan, the flavours in this recipe are particularly bold. A lesser wine might get lost, but the intense Palumbo from Puglia, a blend of Nero di Troia, Negroamaro and Primitivo, takes it all in its stride; northern Italian food and southern Italian wine in perfect harmony. bbcgoodfood.com/recipes/venetian-duck-ragu

Find a wine for every dish at bbcgoodfood.com/bbc-good-food-wine-club

Tap into Henry’s tasting notes and recipe pairings for a range of wines to enjoy to the maximum, from great whites to go with Chinese food to robust reds for steak night.

• Le Trazzere di Don Pino A refreshing white from Sicily • Terrasses des Safres A fine southern Rhône from one of the region’s greatest wine names

• Sendero de Campos Albariño Fruit-filled and fresh – this Albariño breaks boundaries

• Palumbo A smooth southern Italian red, full of velvety hug-in-a-glass fruit

• Bees Knees Chenin Viognier A ripe, fresh white with irresistible tropical fruit and honeysuckle aromas

£6.99 abottle plus freedelivery (usually£7.99)

Salted flapjack brownie tart, p98

Salted flapjack brownie tart

This flapjack brownie tart is deliciously buttery, sweet, salty and toasty. The brown butter flapjack case is filled with a rich chocolate brownie filling and topped with flaky sea salt. It’s one of my all-time favourite recipes.

SERVES 8-10 PREP 35 mins plus cooling and overnight chilling

COOK 40 mins EASY V

For the flapjack

100g salted butter

100g dark brown soft sugar

25g golden syrup

200g porridge oats

For the brownie

90g salted butter, cubed

90g dark chocolate, roughly chopped

2 eggs

150g caster sugar

40g plain flour

25g unsweetened cocoa powder

50g white chocolate, chopped into chunks

1 tsp sea salt flakes

Roasted pineapple & passion fruit cake

We all need a bit of sunshine in our life, and the addition of pineapple and passion fruit to this bright and zingy cake makes it taste like summer. Try it for a garden party or sliced for a cute afternoon tea.

SERVES 8 PREP 20 mins plus cooling

COOK 1 hr 30 mins EASY V

200g unsalted butter, softened, plus extra for the tin

400g fresh or canned pineapple

200g caster sugar

3 eggs

200g self-raising flour

1 tsp vanilla extract

2 tbsp milk

For the icing

150g unsalted butter, softened

300g icing sugar, sifted

2 large passion fruit, halved and pulp scooped out

1 Heat the oven to 180C/160C fan/ gas 4. Line the base of an 18cm loose-bottomed round cake tin (about 3.5cm deep) with baking parchment. (If you don’t have a loose-bottomed tin, put two long strips of parchment across the tin, crossing over on either side so the tart is easier to lift out later.) For the flapjack, melt the butter, brown sugar and syrup in a saucepan over a low heat, then pour in the oats and mix until combined. Tip into the lined tin and, using the back of a spoon, push the flapjack mixture into the base and up the side of the tin until evenly spread (if it’s sticking to the spoon, dampen the spoon). Bake for 10 mins until golden, then leave to cool until needed.

2 Meanwhile, make the brownie. Melt the butter and dark chocolate together in a heatproof bowl. You can do this in the microwave on medium in 20-second bursts for about 1 min 30 seconds, stirring after every burst until melted, or over a small pan of simmering water (make sure the bowl doesn’t

touch the water), stirring until melted. Set aside to cool slightly.

3 Whisk the eggs and caster sugar together using a stand mixer or in a bowl using an electric whisk for 5 mins until the mixture is thick, pale and has doubled in size.

4 Gently fold the cooled, melted chocolate mixture into the egg mixture until combined. Fold in the flour, cocoa powder and white chocolate chunks until combined. Pour into the flapjack case, sprinkle over the sea salt flakes, then bake for 22-28 mins, or until it has a slight wobble in the centre but is set around the edge. Leave to cool completely in the tin. Once cool, you can refrigerate it overnight to set further, if you like. Serve in slices. Will keep for in an airtight container in the fridge for up to four days.

PER SERVING (10) 445 kcals • fat 24g • saturates 14g • carbs 49g • sugars 32g • fibre 3g • protein 6g • salt 1g

1 Heat the oven to 180C/160C fan/ gas 4. Butter a 900g loaf tin and line with baking parchment (or use a loaf tin liner). Chop the pineapple – if using fresh, peel using a serrated knife, cut out the core and dice; if using canned, drain well and dice. Put the pineapple flesh on a baking sheet in a single layer and roast for 20 mins, turning halfway through until it turns slightly golden and dries out slightly. Transfer to a plate and leave to cool.

2 Beat the butter and caster sugar together in a large bowl or stand mixer for about 4 mins until soft, light and fluffy. Gradually beat in the eggs until smooth (don’t worry if it curdles at this point, it’ll come together when you add the flour).

Fold in the flour and vanilla until the mix is smooth, loosening it by mixing in the milk. Mix in most of the roasted pineapple chunks, reserving 2 tbsp for decorating.

3 Transfer the mixture to the tin and level the surface. Bake for 1 hr

10 mins-1 hr 15 mins until golden and a skewer inserted into the centre comes out clean (cover with foil if it’s colouring too much towards the end of baking). Leave to cool in the tin for 30 mins, then turn out onto a wire rack and leave to cool completely.

4 For the icing, beat the butter, icing sugar and the pulp from 11/2 passion fruit together in the bowl of a stand mixer or a large bowl using an electric whisk for about 5 mins until pale and fluffy, adding 1 tbsp hot water to loosen. You can either spread the icing over the top of the cake, or put it in a piping bag fitted with an open star nozzle and pipe in rows over the cake. Top with the remaining roast pineapple pieces and passion fruit pulp. Will keep in an airtight container for up to four days.

PER SERVING 623 kcals • fat 38g • saturates 23g • carbs 62g • sugars 43g • fibre 2g • protein 6g • salt 0.4g

Mocha chocolate chip cookies

These cookies taste like a coffee cake, but in gooey, chewy cookie form, with chunks of chocolate. I can’t tell you how delicious they are – the best thing is that you can freeze the dough and have cookies whenever you want.

MAKES 18-20 PREP 20 mins plus cooling COOK 12 mins EASY V

125g unsalted butter, softened

175g light brown soft sugar

100g caster sugar

1/2 tsp sea salt flakes, plus extra to serve (optional)

1 egg (about 55g – if it’s less, make up the quantity with water)

2 tbsp coffee granules, mixed with

2 tbsp boiling water or 2 tbsp espresso and cooled

1 tsp vanilla bean paste (optional)

300g plain flour

1/2 tsp baking powder

200g dark chocolate, chopped into chunks, or use chocolate chips

1 Heat the oven to 190C/170C fan/ gas 5 and line two large baking trays with baking parchment or a silicone mat. Beat the butter, both sugars and sea salt flakes together in a large bowl with an electric whisk for 4-5 mins until creamy, pale and smooth (or beat by hand with a wooden spoon). Beat in the egg, coffee and vanilla, and mix again (don’t worry if it looks split at this stage). Tip in the flour and baking powder, and mix until thick and pliable. Fold in the dark chocolate.

2 Roll 50g of the mixture (you can weigh each for accuracy, or weigh one and eyeball the rest) into a ball.

Repeat with the rest of the dough. Arrange on the prepared baking trays, leaving about 6cm space between them. Gently press each cookie down with the palm of your hand until they’re around 1cm thick, then sprinkle with a few sea salt flakes. Will keep covered and chilled for up to a week, or frozen for up to three months

3 Bake for 10-12 mins until golden brown (or 12-14 mins if chilled, or 13-15 mins from frozen). Leave to cool slightly on the trays, then transfer to a wire rack to cool completely. Sprinkle over more sea salt flakes, if you like. Will keep in an airtight container for up to four days. PER SERVING (20) 159 kcals

Recipes are extracted from I’ll Bake! by Liberty Mendez (£22, Pavilion) and not retested by us.

Porthos cherry bush

This cultivar forms a neat clump of fruiting branches right from the base of the stem, making picking your crops easy.

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The cherries have an incredibly sweet flavour, and you’ll pick up to 5kg per season once your tree has established – so you could save a small fortune over the life of your tree. It’s 100% self-fertile, which means you won’t need a second tree to pollinate it, and it has an iconic cherry blossom that will bring your garden to life with colour and fragrance in early spring.

It’s easy to grow and completely winter-hardy – perfect for any small garden or even a patio pot. It is supplied as a 50cm tall plant in a 3-litre pot. Eventual height is 2m (6ft).

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Summer Pearls Black blackcurrant (worth

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One of the largest blackcurrants available, Summer Pearls Black will reward you with huge, juicy berries, giving you a whole new eating experience. Unlike other varieties of blackcurrant, this beauty can be picked as single berries rather than a cluster, making this fruit perfect for snacking. Comes in a 9cm pot. Product code: 310124

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Give your cherry tree a head start

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Experience the Pyrenees in France and Spain

Journey through the Pyrenees mountains by train on this unique seven-night, four-star, half-board guided group holiday from only £1,019pp*, September 2023 to October 2024

● Each of our train journeys will offer a different and extraordinary experience of the Pyrenees. You’ll take the Little Yellow Train and travel from the historic town of Villefranche to Mont Louis.

● On the Núria Valley Rack Railway, you will climb 1000m and be rewarded with stunning views of the mountains.

● On the Red Train of the Pyrenees, you’ll pass through vineyards and castles on a 100-year-old railway line.

● Take a day trip to Figueres, the birthplace of the surrealist artist Salvador Dali and now home to the Dali Museum.

● Plenty of leisure time to relax in the stunning seaside town of Roses on the Costa Brava.

● Stay in Costa Brava for seven nights four-star, half-board in the charming seaside town of Roses.

● Flights from London, Edinburgh and Dublin.

Discover the storybook cities of Prague, Vienna and Budapest

Experience the history and culture of central Europe on this 10-night, four-star, guided group holiday. From only £1,164pp*, August 2023 to October 2024

● Start your trip in Prague with a guided tour to explore the magical Old Town.

● Move on to Vienna, home to some of the finest palaces in Europe, including Schönbrunn Palace and Hofburg.

● In Budapest, discover Hungary’s grand parliament building, the beauty of Margaret Bridge and the Baroque-style castle of Buda.

Exclusive offer for BBC Good Food readers: Save £75pp on holidays of 8-11

● You’ll have plenty of free time to relax in one of Vienna’s elegant coffee houses, take in the grandeur of Prague or savour the opulence of Budapest.

● Stay four nights in Prague, two nights in Vienna, and four nights in Budapest, with breakfast included.

● Flights from London, Edinburgh and Dublin.

ROASTING SUMMER

Angela Hartnett gives roast pork a seasonal overhaul and rounds off the menu with a simple to make French pastry

Chef and restaurateur Angela Hartnett MBE is known for her Italian-inspired cooking, and owns three restaurants in London: Murano, Merchant’s Tavern, and Café Murano. Angela is a regular on Great British Menu, MasterChef and Saturday Kitchen, and is a judge on Best Home Cook @angelacooking

Beetroot & lentils

I always set out to the local greengrocer with the best of intentions, aiming to buy some veg, thinking, ‘I’ll be really healthy’ that week. I buy loads of wonderful vegetables that just sit in the fridge, and Neil (my husband), will despair and end up turning these forgotten vegetables into gorgeous salads.

SERVES 4 PREP 15 mins plus marinating COOK 1 hr 10 mins

EASY V

500g beetroot

2 garlic cloves, crushed

2 thyme sprigs

1 tsp light brown soft sugar

115ml red wine vinegar

100ml extra virgin olive oil

1 tsp Dijon mustard

200g puy lentils

handful of flat-leaf parsley, leaves and stems finely chopped

1 Heat the oven to 180C/160C fan/ gas 4. Line a large baking tray with foil, leaving enough overhang to be able to wrap the foil over the top and the edges, then meet in the middle. Put the beetroot, half the garlic and thyme, all the sugar and some salt in the foil-lined tray, then add 100ml red wine vinegar. Close the foil to form a pillow, then pour 500ml water into the tray around the outside of the foil. Bake the beetroot for 40 mins until a knife goes easily through the largest beetroot.

2 Meanwhile, make the vinaigrette. Mix the oil, remaining vinegar and mustard together, then season well with pepper and set aside.

3 Leave the beetroot to cool slightly, then remove from the tray while still warm. Using a small knife, peel away the skin and cut each beetroot into quarters. Add to the vinaigrette and leave to marinate for 2 mins.

4 Cook the lentils for about 30 mins until al dente, or following pack instructions, adding the remaining garlic and thyme to the cooking water. Leave to cool a little in the water, then drain, discarding the thyme and garlic. Toss the lentils with the beetroot and parsley, and serve warm.

Roasted pork belly

This recipe is inspired by Valentine Warner, a chef and food writer, and a friend who I adore. I was due to be cooking dinner at a festival a few years ago where all the recipes were pork, and I was flicking through recipe books for inspiration. I loved the sound of Valentine’s recipe – he basically smashed lemon into pork belly with rosemary, then roasted it. Now, it’s my go-to way of making pork belly. I probably add a bit more garlic to mine, along with thyme sometimes. It’s just such a simple way to add great flavour.

SERVES 4 PREP 15 mins plus resting COOK 1 hr 45 mins EASY

3 rosemary sprigs, leaves picked and finely chopped

2 unwaxed lemons, finely zested

1 tbsp fennel seeds

4 garlic cloves, crushed

2 tbsp groundnut oil

1.5kg pork belly, skin on salad leaves, parsley and chives, to serve (optional)

1 Heat the oven to 220C/200C fan/ gas 7. Pound the rosemary, lemon zest, fennel seeds and garlic together to a paste using a pestle and mortar. Stir in the oil, season with salt and pepper, then set aside.

2 Pat the pork belly dry with kitchen paper, then, using a sharp knife, score across the narrow width of the belly at 2cm intervals, taking care to score through the skin and fat, but not into the meat. Rub the rosemary and lemon marinade all over the scored skin.

3 Pour a 1cm depth of water into a roasting tin, put a rack in the tin and the pork belly on top. Roast until the skin starts to bubble and crackle, about 30 mins. Reduce the heat to 160C/140C fan/gas 3 and cook for 1 hr more until tender to the point of a knife. If the pork needs crisping up, increase the heat to 240C/220C fan/gas 9 and roast for a final 15 mins until crisp.

4 Remove the pork from the oven, leave to rest for 10-15 mins, then slice and serve. I like to serve it with herbs or leaves for some freshness.

Apple tart

This is a French classic using a really short pastry topped with apples, quite similar to an apple galette. You could use apples, peaches or figs for this recipe – they all work really well. It’s important not to use fruit that’s too soft or ripe, as the pastry base takes a while to cook, and you’d find yourself ending up with a fruit mush.

SERVES 8 PREP 20 mins plus 1 hr chilling COOK 40 mins EASY V

280g plain flour, plus extra for dusting

170g unsalted butter, cut into cubes and chilled, plus 50g melted 8 apples

100g caster sugar, plus extra to serve vanilla ice cream or double cream, to serve

1 Heat the oven to 190C/170C fan/ gas 5. Sift the flour and a pinch of salt together in a large bowl. Add the cubed butter and use your fingertips to rub it into the flour until the mix resembles fine breadcrumbs, with flecks of butter still visible. Slowly pour in 100ml ice-cold water, or just enough for the pastry to come together into a ball – take care not to overwork it. Flatten the pastry ball slightly, then wrap and chill for 1 hr.

2 Dust a large sheet of baking parchment with flour. Remove the pastry from the fridge and roll it out on the parchment to a 25cm circle. Transfer to the baking tray and prick all over with a fork. Chill while you prepare the apples.

3 Peel, core and quarter the apples, then slice each quarter into six. Line the pastry circle with the apple slices, beginning around the outside edge and fanning them, slightly overlapping, in decreasing concentric circles towards the centre, until the bottom of the case is covered. Brush the apples with the melted butter, sprinkle over the sugar and bake for 40 mins until the apples and pastry are golden brown. Sprinkle over a little more sugar. Serve with ice cream or cream.

GOOD TO KNOW 1 of 5-a-day

PER SERVING 437 kcals • fat 24g • saturates 15g • carbs 51g

• sugars 24g

• fibre 3g • protein 4g • salt 0.1g

Watch Angela on BBC’s Best Home Cook. Search ‘Best Home Cook’ on iPlayer.

Recipes are extracted from The Weekend Cook by Angela Hartnett (£26, Bloomsbury) and not retested by us. Photographs by Jonathan Lovekin.

SAVE SUNDAY LUNCH

Our GF Nation Survey showed that the energy crisis is putting the traditional Sunday roast at risk, because many of us prefer not to switch on the oven. But getting together to share a meal doesn’t have to cost the earth. BBC Good Food’s Save Sunday Lunch campaign is our way of keeping this tradition alive, with budget-friendly, energy-efficient recipes and ideas from Good Food’s diverse community. Find more affordable recipes at bbcgoodfood.com/save-sunday-lunch.

CLASSIC CLANGER

In this heritage bake, the flavours of sweet jam and savoury sausage come together in a neat pastry roll recipe CASSIE BEST photographs JONATHAN GREGSON

Bedfordshire clanger

Dating back to the 19th century, this handheld meal is also known as a Hertfordshire clanger, or a Trowley dumpling. It’s a long suet crust pastry filled with a savoury filling, but in later years, the farm workers who took it out into the fields might have found a sweet filling in one half. Some say the pastry was meant to act as the lunchbox to protect the filling from muddy hands, but today, we eat the pastry, too.

SERVES 4 PREP 10 mins plus chilling COOK 30 mins

MORE EFFORT ❄

300g self-raising flour, plus extra for dusting

75g shredded suet

75g cold butter, cubed

1 egg, beaten

For the fillings

4 pork sausages

1 eating apple, skin on, cut into small pieces (about 150g)

4 sage leaves, finely chopped 200g plum jam

1 Tip the flour into a bowl with 1 tsp salt. Add the suet and butter, and rub into the flour with your fingertips until it resembles fine breadcrumbs. Add 3-4 tbsp cold water and squeeze the crumbs together to form a dough, adding more water if necessary. Press the

dough into a flat disc, wrap and chill for 30 mins.

2 Meanwhile, to make the filling, squeeze the sausagemeat from the skins into a bowl, and combine with the chopped apple and sage.

3 Dust the work surface with a little flour and split the dough into four even balls. For each ball, roll out to a roughly 20cm square about 1/2cm thick (don’t worry if the edges are a little uneven). Mould a quarter of the sausage mixture into a log shape and put along the middle of the top half. Spoon 2 heaped tbsp jam along the middle of the bottom half.

4 Brush the exposed edges of the pastry with a little beaten egg, then fold over the top and bottom ends to meet in the middle and enclose the fillings. Turn the clangers over so the seal is on the bottom, and use a fork to press the ends and seal. Make a few small slashes along the length using a sharp knife to allow steam to escape during baking. Will keep chilled for up to a day. Heat the oven to 200C/180C fan/gas 6 and transfer to a baking tray.

5 Brush with the rest of the egg and bake for 25-30 mins until golden. (See tip, right, for cooking in the air-fryer.) Cool for at least 15 mins before eating, starting with the savoury end, followed by the jammy end. Will keep chilled for two days.

tip

To cook in an air-fryer, heat your machine to 200C and bake for 15-18 mins until cooked through and the pastry is golden (you may need to adapt the size slightly for your machine).

FESTIVAL OF FOOD

Recreate the festival vibe at home with these recipes from street-food specialists who’ve made their mark at the biggest events of the summer photographs

Fried chicken waffle sandwich, p112

Coffee-rubbed lamb neck with burnt spring onion mayo, p112

Fried chicken waffle sandwich

Killa Waffles is famous for its waffle cones filled with fried chicken, mac ’n’ cheese, or sweet options such as berries, cookies and cream. Find this one at food markets in London and Hertfordshire, and festivals including The Big Feastival.

SERVES 4 PREP 35 mins

plus at least 2 hrs chilling COOK 35 mins MORE EFFORT

8 chicken tenders or fillets sunflower oil, for deep-frying

For the coating

320g plain flour

1 tbsp cornflour

3 tsp baking powder

2 tsp cayenne pepper

1 tbsp paprika

2 tsp garlic powder

3 eggs

For the buttermilk marinade

300ml buttermilk

3 tsp chilli powder or cayenne pepper

2 tsp garlic powder

For the waffle

320g plain flour

Coffee-rubbed lamb neck with burnt spring onion mayo

Melissa Thompson, one of our columnists, has cooked at festivals around the country, including Pub in the Park, where she fed guests some of her favourite barbecue dishes.

SERVES 4 PREP 10 mins plus at least 12 hrs marinating COOK 45 mins MORE EFFORT

2 x 300g lamb neck fillets

1 lemon, cut into quarters, to serve

For the marinade

½ red onion

4 garlic cloves

2 tsp cumin seeds

1 tsp smoked paprika

1 tsp coriander seeds

1 tsp black peppercorns

½ tsp sugar

For the rub

1 tsp ground cumin

2 tsp finely ground coffee

1

1/4 tsp baking powder

1 tsp bicarbonate of soda

30g light brown soft sugar

3 eggs

480ml buttermilk

50g unsalted butter, melted and slightly cooled

4 strips pancetta, cooked and finely chopped (optional)

To serve garlic sauce (shop-bought, or find our recipe at bbcgoodfood.com/ recipes/easy-garlic-sauce)

handful of rocket tomatoes, chopped or sliced

1 Combine all the ingredients for the buttermilk marinade, then add the chicken, and mix to coat. Cover and chill for at least 2 hrs. Will keep chilled for 24 hrs.

2 Combine the ingredients for the coating, except the eggs, with 1 tsp salt. Mix well. Beat the eggs in a separate bowl. Remove the chicken tenders from the marinade, a few at a time, toss in the coating mix, then turn in the egg, and toss again in the coating mix. Arrange on a baking sheet lined with foil.

3 For the waffle, combine the the flour, baking powder, bicarb and

brown sugar. Add 1/2 tsp each salt and black pepper. Beat the eggs, then gently stir them into the dry mix. Add the buttermilk and mix until smooth, then stir in the melted butter. Mix in the pancetta, if using.

4 To fry the chicken, heat a saucepan a third full with sunflower oil over a medium-high heat to 175C, or until a piece of bread dropped in browns within 30 seconds. Fry the chicken in batches until golden brown on both sides and cooked through. Transfer to a plate lined with kitchen paper as you go, setting aside to drain. If the chicken tenders are browning too fast, lower the heat.

5 Cook the waffles in a waffle machine or iron for 5-6 mins until cooked and golden. Cut each waffle in half. Top the bottom halves with the garlic sauce, rocket, tomatoes and chicken tenders, then sandwich with the other half of the waffle. Serve straightaway.

1 tsp smoked paprika

½ tsp sugar

For the mayonnaise

12 spring onions

8 tbsp mayonnaise

1 tsp paprika

1 Put the lamb neck fillets on a tray. Blend all the marinade ingredients with 1 tsp salt in a food processor, and pour this over the lamb. Rub the marinade into the meat, then chill for at least 12 hrs.

2 Remove the lamb from the fridge 1 hr before cooking. Scrape off the excess marinade. Mix all the rub ingredients together with 1 tsp salt and 1 tsp freshly ground black pepper. Sprinkle this over the lamb, patting the surface so the rub sticks.

3 Prepare a barbecue for indirect cooking, with the coals piled in one side. Put the lamb on the grill away from the coals, and put the spring onions (for the mayonnaise) directly over the coals, then close the barbecue lid. Fully open the top

vents, and half-open the bottom ones. If your barbecue doesn’t have a lid, spread the coals thinly and cook direct, turning regularly. Keep checking the spring onions to prevent burning. (Work quickly so you don’t leave the lid off for long.) When the spring onions are blackened and soft, remove and cover with a tea towel until slightly cooled, then remove most of the burnt skin and finely chop. Mix with the mayonnaise, a pinch of salt and the paprika.

4 Use a temperature probe to check the lamb – once it is around 53C (this will take about 20-30 mins, but will vary) move directly over the coals. Turn regularly to brown on all sides. Once it is around 58-60C, remove from the heat and rest.

5 Slice the lamb neck into 1cmthick slices. Serve with the spring onion mayo and lemon wedges for squeezing over.

PER SERVING 547 kcals fat 46g saturates 12g carbs 3g

• sugars 3g

• fibre 2g

• protein 29g

• salt 2.1g

Strawberries & cream cookie sandwiches

Blondies Kitchen is the one-stop shop for all things cookie-related: it sells everything from bake-athome dough, to giant, personalised cookies. Find Blondies in London’s Covent Garden, Selfridges food hall, or at various festivals this summer, including Taste of London and The Big Feastival.

SERVES 6 PREP 40 mins plus at least 7 hrs 30 mins chilling COOK 15 mins EASY

150g unsalted butter, softened

75g light brown soft sugar

75g golden caster sugar

1 egg

1 tbsp vanilla bean paste

190g self-raising flour

200g white chocolate chips or chunks

ice cream, to serve (optional) For the mousse filling

350g strawberries, hulled

100g icing sugar

6 gelatine leaves

375ml double cream

1 First, make the cookies. Tip the butter and both sugars into a stand mixer, or use an electric whisk to beat until pale and fluffy. Add the egg and vanilla paste, beating on a medium speed until combined. Tip in the flour and 1 tsp salt, then beat

on a medium speed to combine. Be careful not to overwork the mix. Fold in the chocolate chips until evenly distributed.

2 Roll the dough into 12 cookies (weighing 60g each) and arrange over a baking tray lined with baking parchment. Cover with a tea towel and chill for 24 hrs, or freeze for 30 mins before baking.

3 Heat the oven to 180C/160C fan/ gas 4 and line two baking sheets with baking parchment. Put six cookies on each tray, well spaced apart. Bake for 10-12 mins until the edges are golden and the middles slightly paler. Cool completely. Will keep in an airtight container for two days, or frozen for three months.

4 To make the mousse, put 250g of the strawberries and the icing sugar in a food processor or blender, and blitz until completely smooth. Transfer to a small saucepan and warm over a low heat. Meanwhile, soak the gelatine leaves in a bowl of cold water for 2 mins. Remove the purée from the heat. While the purée is still warm, squeeze out the excess water from the gelatine and stir it into the purée until melted. Pour into another bowl and transfer to the fridge to cool quickly.

5 Whip the cream in a large bowl until it holds stiff peaks. Quarter the remaining strawberries

and set aside. When the purée has cooled, fold in the cream until evenly mixed. Chill for 2 hrs.

6 To assemble, turn the cookies upside-down, matching the most similar-sized cookies into pairs. (The recipe should make six sandwiches, with a generous amount of mousse filling – you can serve any leftover mousse in cups with crushed meringues for a dessert.) Pipe or spread a thick layer (about 2-3cm thick) of mousse onto six cookies. Chill for 1 hr, then top with the other cookies and use a palette knife to spread the mousse smoothly around the middle.

7 Put the cookie sandwiches on a large plate and chill for at least 4 hrs, or overnight. Serve with the quartered strawberries and some ice cream on the side.

Bake a difference

Host a Macmillan Coffee Morning this September and make fundraising a piece of cake

Whether you get involved to celebrate someone special or to simply share your love of food and drink with friends, there are so many great reasons to host a Macmillan Coffee Morning. Whatever yours is, you can feel good knowing you’ll also be helping Macmillan Cancer Support continue its vital work in supporting people living with cancer. Whether it’s help paying bills, advice on benefits or treatment, or simply a moment to chat, the charity is here to help everyone with cancer live life as fully as they can.

SIP AND SUPPORT

Your Macmillan Coffee Morning doesn’t need to be all about cakes and coffee. You could bring along your much-loved caramelised onion tart or swap your usual brew for a fragrant pot of masala chai. No matter if it’s sweet, savoury or even chilli-infused, your creations can help the charity to move mountains.

And when it comes to places to host your event, your local community hall is just the start. You can mountain pose over macaroons at your yoga class or tuck into baklava with your book club, if you’d like. Or perhaps you’d rather feast

on focaccia at one of your kids’ football matches? The most important thing is that you’ll be raising money for a worthy cause – and having fun while you’re at it!

LET’S DO COFFEE

Signing up to host a Macmillan Coffee Morning is easy, as you just need to fill out a quick form online. You’ll have the option of choosing a full fundraising kit that includes bunting, balloons and a tablecloth, so you can really get into the swing of things. There’s also a lighter pack that uses less paper and no plastic, which contains a collection box, event posters, recipes and a game for your event. You can find plenty of hosting tips and downloadable resources at macmillan.org.uk/coffee too.

The official date of the Macmillan Coffee Morning 2023 is 29 September, but you can throw yours whenever you like. Simply ask your guests to donate what they can, and whether you raise a little or a lot, you’ll all be making a real difference.

So, are you ready to bake and pour like never before? If you need a little inspiration, give these pesto pinwheels a whirl.

Pesto pinwheels

SERVES 8 PREP 15 mins plus chilling COOK 20 mins EASY

320g sheet ready-rolled puff pastry 100g fresh green pesto 5 slices prosciutto 25g rocket 100g cheddar, grated

1 Heat the oven to 220C/200C fan/gas 7. Unroll the pastry on its baking parchment and spread the pesto evenly across the top. Layer over the prosciutto –overlapping the slices, if needed – and then scatter over the rocket and cheddar.

2 Starting from the shorter edge, tightly roll the pastry into a long sausage shape, using the parchment to help you. Wrap the rolled pastry in clingfilm, twisting the ends to seal it tight, then freeze for 20 mins.

3 Using a serrated knife, slice the pastry into 8 rounds, then transfer to a large baking sheet lined with baking parchment. Position the rounds 5cm apart and press down on each to flatten slightly.

4 Bake for 16–20 mins until golden, then leave to cool completely on the baking tray.

TIP: If you want to make your pinwheels vegetarian, simply leave out the prosciutto.

FEEDING GREATNESS SINCE 1927

WinalotÆ knows that dogs are our everyday heroes. Thatís why itís passionate about feeding them wholesome, nutritious meals that keep tails wagging. Just take WinalotÆís delicious range of adult dog food pouches. Easy to serve and made using natural ingredients*, they help to support healthy digestion and a shiny coat.

Full of love

Rosco came into Tasha’s life six and a half years ago, when she and her husband, who both grew up with dogs, decided it was time to get one of their own. “Rosco is a retired show dog,” says Tasha. “He was sold to us by a breeder when he was two and a half. When we met him, we immediately fell in love, and he became part of our pack!”

Tasha has type 1 diabetes, fibromyalgia and chronic fatigue syndrome, and Rosco is always in tune with her needs. “If I’m very tired, he comes to cuddle me,” she says. “And he even seems to sense if my blood sugar is low when I’m asleep, as he nudges me

or runs around to wake me up. Normally he isn’t allowed in the bed, but when my husband’s away, he stays with me. It’s like he’s on protection duty!”

Rosco is everything Tasha could have hoped for and more: “He’s so chilled out and very patient, especially with the children.

I think I’ve only heard him bark about five times since we’ve had him. He also has a few funny quirks, like when he gets the zoomies in the garden, bounces through the grass like a lamb, or fake sneezes for attention! Overall, he’s just the most loving family pet and I can’t imagine life without him.”

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ìItís safe to say my dog absolutely čşυ–ÃΘÏΚÂşşÃ❾qč–ŁΘϒşÂ≡≠υşΤΗΚ≠ŁÃ all wet dog food, which he loves. Comes in pouches too, which is useful as itís much easier to get the product out, and thereís no need to mash it up with a fork like some other dog foods. AÖ∝ŁΘ–čϒΗ–∆şİİ–ŁÃ❹↕ LauraAsh ñ April 2022**

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ìIf Iím very tired, he comes to cuddle meî

Tasha and her daughter, Emilia, with Rosco

Simple stew

Make the most of Mediterranean flavours in this one-pan chicken dinner

Chicken & chorizo

summer stew

Our smoky one-pot will evoke holiday memories. Plus, the recipe is easily doubled to feed eight.

SERVES 4 PREP 15 mins

COOK 1 hr EASY

2 tbsp extra virgin olive oil

1 onion, thinly sliced

150g chorizo, cut into 1cm discs

1 red and 1 yellow pepper, each deseeded and sliced into strips

1 tsp sweet smoked paprika

4 garlic cloves, finely chopped

400g can chopped tomatoes

150g pitted green olives

400g can butter beans, drained and rinsed

8 bone-in, skin-on chicken thighs small handful of parsley, chopped (optional)

1 Heat the oven to 200C/180C fan/ gas 6. Heat the olive oil in a large ovenproof frying pan over a medium heat and fry the onion, chorizo and peppers along with a pinch of salt and black pepper for 15 mins until the veg has softened and the chorizo has released its oils. Stir in the paprika and garlic, and cook for another few minutes until fragrant.

2 Tip in the chopped tomatoes, olives and butter beans, stir to combine and season. Nestle in the chicken thighs, skin-side up, and season well. Transfer to the oven and bake for 40 mins until the chicken skin is crisp and the meat is cooked through. Scatter with chopped parsley, if you like.

TWIST IT

l Add ½ tsp chilli powder or flakes for a bit of heat

l Bulk up the veg with a handful of diced squash or sweet potato

l Swap in cannellini or borlotti beans instead of butter beans

Mediterranean recipes, visit bbcgoodfood. com/collection/ mediterranean-recipes

& For more

Granita vs sorbet

Helena Busiakiewicz fromourcookeryteam explainsthedifference

Granitas are a Sicilian treat that often consist of a fruit purée mixed with a simple syrup of sugar and water. They can be made from almost any liquid: espresso, roasted and stewed fruit, or even cocktail mixes. After mixing and putting in the freezer, you use a fork to break up the granita mixture regularly to encourage the formation of large ice crystals. Keep doing this at intervals and after a few hours, you’ll have the perfect texture.

Sorbets, on the other hand, are a smoother affair, but contain the same simple syrup that granitas do. Dissolving the sugar in water when creating the syrup creates liquid with a lower freezing point than water alone. This helps contribute to a smooth and luscious sorbet.

The key to full-flavoured sorbets and granitas is a delicious purée base. If you’re using fresh fruit, use the best quality you can find.

Perfect pavlova BAKING BRILLIANCE

We answer your cookery questions to help you get the best results every time

QHOW SHOULD I MAKE THE MERINGUE BASE FOR A PAVLOVA?

Always start with a very clean, dry bowl. Meringue hates both moisture and oil, which prevent it from achieving an airy, billowing consistency. A good tip is to wipe out the bowl with a cut lemon, then use kitchen paper to dry it. This will remove any residual oils.

Make sure you use caster sugar, as this will dissolve quickly and evenly to create the perfect meringue. When whisking, wait until the eggs resemble shaving foam before starting to add the sugar – this will give the meringue

a better structure and stop it from weeping later in the oven.

Cornflour and lemon juice are the secret ingredients for creating a soft, mallowy centre – add these during the final stage of whisking.

When shaping the pavlova, use a palette knife or spatula to draw it up at the sides, creating a platform for the fruit and cream to sit on.

Finally, once cooked, you need patience – the meringue must be left in the oven for at least two hours (or overnight) to allow the exterior to gently cool and crisp up.

Try one of our recipes at bbcgoodfood.com/recipes/ pavlova-recipes.

JOSÉ PIZARRO’S

Gazpacho NEXT LEVEL

CHILL OUT

A good gazpacho is properly chilled, ideally overnight, so it’s the right temperature – don’t listen to anyone who tells you to add an ice cube!

Make

the very finest version of this cooling Spanish soup for refreshment on a hot day

photograph MIKE ENGLISH

SERVES 4 PREP 30 mins plus 2 hrs standing and 4 hrs chilling COOK 5-10 mins EASY V

WHY

This can only be made at the height of summer, and it is a perfect seasonal dish. Imagine a glorious sunshine-filled day, sitting in the shade to escape the heat, with a bowl of this chilled, fragrant gazpacho – nothing can beat it.

WHAT TO BUY

1kg ripe tomatoes on the vine, roughly chopped

2 tbsp olive oil

2 small slices of slightly stale white sourdough

1 ripe red pepper

½ cucumber, peeled and finely chopped, plus extra to serve (optional)

2-3 tbsp sherry vinegar

2 garlic cloves, crushed

75ml extra virgin olive oil, plus extra to serve basil leaves, to serve (optional)

TOP IT OFF

DON’T SKIMP

We Spanish aren’t shy about the amount of extra virgin olive oil we use, so don’t worry that it seems a lot – the soup is rich and robust, and needs a good glug.

Gazpacho is perfect as it is, but you can dress it up with different toppings. Try crispy golden croutons, basil or thyme leaves, some extra finely chopped cucumber, crumbled goat’s cheese or chopped black olives.

ACID TEST

Tomatoes will vary in sweetness, so hold off adding all the vinegar until you’ve tasted it – that way, you can decide if it needs a little more sharpness for balance.

José Pizarro is a Spanish chef and cookbook author with restaurants across London. He hosts food experiences at an exclusive property in Andalusia, and is a regular on BBC One’s Saturday Kitchen @jose_pizarro

ADD THE SUNSHINE

The key to a great gazpacho is using the best quality ingredients you can afford. It’s simply not worth making unless you can get your hands on good, sun-ripened tomatoes and the best extra virgin olive oil you can buy. Without these two ingredients, it will be bland, watery, acidic and pale.

HOW TO MAKE IT

1 Put the chopped tomatoes in a large bowl and set aside. Heat the olive oil in a frying pan over a medium heat and fry the sourdough until golden, about 2-3 mins on each side, then tear into rough pieces and add to the bowl with the tomatoes.

2 Hold the pepper over the flame of the hob using tongs until blackened, 5-10 mins. Turn regularly to ensure the pepper is evenly charred. (Or, do this using a kitchen blowtorch, or blacken under a hot grill.) Transfer the pepper to a food bag, seal and leave to steam for 10 mins. The pepper will have softened. Peel off the skin and discard it with the seeds. Tear the flesh into pieces and add to the tomatoes and bread along with the chopped cucumber, a pinch of sea salt, 2 tbsp of the vinegar and the garlic. Leave for 2 hrs at room temperature for the tomatoes to macerate slightly.

3 Pass through a coarse sieve into a jug or bowl. Season to taste, adding more vinegar if needed. Whisk in the extra virgin olive oil, then chill for at least 4 hrs, or ideally overnight. Will keep chilled for three days.

4 Serve finished with a grinding of black pepper, a drizzle of extra virgin olive oil, a little more chopped cucumber and some basil leaves, if you like (see more ideas, left).

ROAST AND TOAST

FRUITY TWISTS

This is a classic tomato gazpacho, but I love to mix things up – swap half the tomatoes for ripe cherries or strawberries for a fruity element.

TIME TO REST

Yes, you can make gazpacho in a rush, but it tastes better if you let the flavours mingle at room temperature for a few hours before sieving.

FINE DETAIL

Don’t be tempted to use a very fine sieve when straining the soup – you want to retain some texture. You can leave a quarter of the soup as is, then mix it into the remaining strained soup for extra body.

Blackening the pepper and toasting the bread until golden before adding them to the gazpacho mixture provides extra depth of flavour.

next month Aubergine parmigiana

Make a comforting early autumn meal. Our September issue is on sale 24 August.

STEPS TO SUCCESS

Turkish pide

Chef Selin Kiazim guides us through a modern take on this popular street food using three types of cheese

photograph DAVID COTSWORTH

Inspired by her Turkish-Cypriot heritage, Selin puts a unique spin on Turkish cuisine at her London restaurant Oklava (oklava.co.uk). Selin was also a dessert course champion on BBC Two’s Great British Menu in 2017 and has been a guest chef on BBC One’s Saturday Kitchen @selinkiazim

Cheese, leek & potato pide

MAKES 6 PREP 1 hr 15 mins plus overnight proving COOK 1 hr 15 mins MORE EFFORT V ❄ (dough only)

6 large leeks

sunflower or vegetable oil, for frying

3 floury potatoes, peeled

3 tsp dried oregano

3 tsp sesame seeds

50g butter, melted

100g tulum cheese (available in Turkish shops), or use feta or goat’s cheese, crumbled

For the dough

600g strong bread flour, plus extra for dusting

1 tsp golden caster sugar

7g sachet fast-action dried yeast

1 tbsp extra virgin olive oil

For the cheese sauce

60g unsalted butter

40g plain flour

500ml whole milk

60g pecorino, parmesan or vegetarian alternative, grated 80g halloumi, grated

1 First, make the dough. Tip the flour into a bowl, stir in the sugar and 1 tsp salt. Add the yeast, then make a well in the centre and pour in the oil. Slowly pour in 350-360ml lukewarm water, combining everything with your hands until you have a ball of dough. Turn out onto a lightly floured surface and knead for 5 mins until smooth. Put in a clean bowl, cover with a damp cloth and chill overnight.

2 Heat the oven to 240C/220C fan/ gas 9. Trim away the tough ends of the leeks, rinse under cold running water, dry, then put on a baking tray. Roast for 25 mins, turning halfway through, until charred. Discard the outer layer, but leave a little of the char for flavour. Trim the ends, then slice into 2cm rounds (see step 2, right). Will keep chilled for a day. Put two baking sheets (or a pizza stone) in the oven to heat up.

3 To make the cheese sauce, melt the butter in a pan over a medium heat, then whisk in the flour. Pour in a third of the milk and whisk until smooth. Repeat twice with the remaining two-thirds. Turn the heat to low and cook for 15 mins, whisking occasionally until it has

the same consistency as double cream. Whisk in both cheeses (see step 3, right). The halloumi won’t melt, only soften. Add sea salt to taste. Pour the sauce into a baking tray and leave to cool completely. Will keep chilled for a day.

step 2

4 Heat the oil in a deep-fat fryer or heavy-bottomed pan to 160C, or until a cube of bread dropped in crisps up within 30 seconds. Slice the potatoes into about 1mm-thick slices. (It’s easier using a mandolin.) Rinse under warm water to wash away excess starch, then pat dry with a clean cloth. Fry in small batches for 3-4 mins until golden (add slices one at a time so they don’t stick together). Transfer to a baking tray lined with kitchen paper using a slotted spoon (see step 4, right). Season with salt. Set aside.

1

5 Knock back the dough on a lightly floured surface, then roll into a long sausage shape and cut into six equal pieces. Roll each piece into a ball and cover with a damp tea towel (see step 5, right).

6 Roll out one of the balls of dough on a lightly floured surface to make a large oval (about 40 x 15cm, as thick as a 50p piece). It will be very elastic at first, but it will eventually hold its shape (see step 6, right). Transfer to a floured baking sheet to assemble the pide.

7 Leaving a 3cm border, spread a sixth of the cheese sauce down the centre of the pide. Sprinkle over oregano and sesame seeds, then top with the leeks. Fold into a canoe shape, leaving the centre of the filling exposed. Pinch the ends and press down on them so the pide doesn’t unravel when baking.

8 Slide the pide onto one of the hot baking sheets in the oven. Bake for 12 mins until golden and crisp. Meanwhile, assemble the next one and bake on the other hot tray. Continue until all the dough is used.

9 Once they are all baked, reheat for 2-3 mins in the oven, then brush with melted butter (see step 9, right), arrange a line of potatoes down the middle and sprinkle over the crumbled tulum cheese.

step 3

step 4

step 5

step 6

step 9

A Splash of Soy by Lara Lee

Editor Keith Kendrick discovers a world of versatility with a condiment that most of us have in the back of the cupboard

Open any storecupboard in most kitchens and you’re sure to find a bottle of soy sauce. There are many types, “each with its own characteristic and purpose,” says Lara Lee, “from deep, umami-flavoured soy pastes and syrupy kecap manis from Indonesia, to light, rounded Japanese shoyu and the assertive light and dark soy sauces of China.” Her book celebrates their value in everyday cooking.

I use mine to marinate meat, or give salty depth to stews and casseroles (famously splashed into bolognese – if you haven’t done that, you need to try it). But the sauce – at its purest, made from fermented soy beans, wheat, salt and water – also serves as a component in dipping sauces, a glaze for veg or a seasoning for rice. Simple, useful, delicious – it’s a key ingredient in food all across East Asia.

Lara’s book is not just a homage to soy sauce, but of Asian home cooking. She says, “There is no greater joy than watching my son, Jonah, gobble down food dipped in my peanut sauce, or gleefully nod his head as he messily slurps the noodles of my pad Thai. Asian food has it all: a contrast of flavour, temperature and texture, straightforward dishes you can eat straight from the wok in socks and pyjamas, as well as celebratory meals your friends will talk about for months.”

Born to a Chinese-Indonesian father and Australian mother, Lara says her hybrid culture shaped how she sees cooking. She says, “At home, gado-gado salad was inauthentically prepared with the seasonal vegetables we had to hand; hot chilli sambal was dolloped over poached eggs.” She adds that, “It’s this joyful innovation and adulteration

that has informed my style of recipe writing today.” Lara honours her heritage with backstories to her dishes, each being “rooted in a place I have visited, a dish I have learned, had a familial connection to, or which branches out from a relationship I have formed.”

I chose Lara’s sambal prawns, an Indonesian-inspired recipe. The soy is kecap manis, which gives chilli warmth along with salty sweetness.

Sambal prawns with coconut & cashews

SERVES 4 PREP 10 mins

COOK 15 mins EASY

25g desiccated coconut

2 tbsp sunflower oil

20 raw medium prawns, peeled, tails on (defrosted if frozen)

2 garlic cloves, crushed, or 2 tsp garlic paste

4 long red chillies, deseeded and finely chopped

200g green beans, trimmed and cut into 5cm lengths diagonally

1 tbsp kecap manis

½ tsp coconut or brown sugar

60g roasted salted cashews

1 Toast the coconut in a dry wok or large frying pan over a medium heat for about 2 mins, shaking the pan frequently until golden. Transfer the coconut to a plate. Set aside.

2 Wipe out the pan and heat 1 tbsp of the oil. Add the prawns in a single layer and cook for 1-2 mins each side, or until they are just cooked through. Remove and set aside on a plate lined with kitchen paper.

3 Heat the remaining oil in the wok or pan, still over a medium heat. Add

the garlic and chillies and cook, stirring continuously, for 3-4 mins, until the chillies have softened and are starting to wrinkle.

4 Add the green beans along with 1 tbsp water, the kecap manis, sugar and a large pinch of fine sea salt. Cook for another 3 mins or so, stirring regularly until the green beans are just cooked through, retaining a bit of crunch.

5 Stir in most of the toasted coconut and cashews, reserving a little of each to garnish, and return the prawns to the pan. Toss everything together. Transfer to a serving plate and sprinkle with the remaining coconut and cashews.

Asian food has it all

Recipe extracted from A Splash of Soy: Everyday Food from Asia by Lara Lee (Bloomsbury Publishing, £22). Not retested by us. Photographs by Louise Hagger.

Vegetarian Summer

Books for cooks

Helena Busiakiewicz from our cookery team selects her favourite new books to inspire you this month

I’ll Bake!

Liberty Mendez (£22, Pavilion)

This book is a charming read, full of joy and positivity, and no recipe feels like too much effort, as they’re all five steps or less. There’s something for every mood and occasion, whether you need to find solace in a hog roast sausage roll or to impress the in-laws with a brown sugar pavlova. (Turn to page 96 for a few of Liberty’s recipes.)

Must-try recipe: Roasted plum cake with cream cheese frosting

Sweet Salone

Maria Bradford (£30, Hardie Grant)

We’re taken on a culinary exploration of Sierra Leone with this book, celebrating its traditional West African ingredients with twists from the UK, such as cassava and plantain croquettes with parmesan. Maria doesn’t shy away from the challenges Sierra Leone has faced – and continues to face – but the people she meets give her hope for the country’s future. Must-try recipe: Cured mackerel with hibiscus & ginger sauce

Every Night of the Week Veg

Lucy Tweed (£18.99, Murdoch)

Full of wit and humour, this book takes meatfree Monday and extends it through the week. The recipes are vegetarian, of course, but often don’t skimp on loved ingredients like cheese and pasta, making it even easier to get those five-a-day into all your weeknight meals.

Must-try recipe: Cuban arancini

MORE FROM BBC GOOD FOOD

On your tablet

Discover our collection of fresh meatfree recipes, including midweek meals, barbecue dishes and simple desserts, £6.99.

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/videos

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

Charcoal barbecues 5 OF THE BEST

Big Green Egg large ceramic grill

This hefty piece of kit can hit searing temperatures or retain a gentle heat with finite precision for very long periods thanks to its ceramic build. It multi-tasks as a smoker and oven for baking and roasting, with lots of extras available for purchase, including extra racks, baking stones and grills. The barbecue function is excellent, producing some of the most flavoursome food in our taste test.

Available from The BBQ Shop (£1,375)

Best for serious cooks

Best

Char-Broil Kettleman barbecue

This generously sized kettle barbecue from Char-Broil is sturdy and robust. It offers enough grilling space for up to four people, ideal if you’re a family looking to make the most of the good weather, or a couple who like to entertain for a small gathering. There are many features we loved – among them, the responsive temperature gauge, easy to use vents and sturdy wheels.

Available from BBQWorld (£170), Amazon (£170)

Everdure Cube portable barbecue

For those with a flexible budget, this robust yet lightweight barbecue is an ideal companion for camping trips or days at the beach. Despite its compact size, we were able to cook decent-sized portions – and our vegetable skewers tasted pleasant even though there was some uneven charring. We also grilled a whole aubergine, which was well blistered and soft, although it took a long time to cook.

Available from John Lewis (£199)

Best for short trips

Kamado Joe, Kettle Joe charcoal barbecue

With a striking red exterior, this generously sized barbecue is more than a functional means for outdoor cooking – it’s a statement crowd-pleaser that cooks and smokes large quantities well. Building it is a two-person job and the ceramic interior panels are hefty sections to piece together. The upside of this is that they hold and release heat very efficiently to give you plenty of cooking time.

Available from Appliances Direct (£599)

Lotus Grill charcoal barbecue

With no lid or legs, the Lotus hardly takes up any space, weighing just 3.7kg. Combined with its ‘smokeless’ credential, it’s a great one for courtyards, small gardens or balconies. Vegetables, spatchcock chicken and potatoes cook quickly. Arriving with a carry case, 1kg of charcoal, plus lighting gel, it’s good value for money for its ease and simplicity.

Available from Cuckooland (£149), John Lewis (£165)

Best for simplicity

Whether you’re catering for family in the garden or friends at the beach, we help you find the ideal model for cooking over coals

words BBC GOOD FOOD REVIEWS TEAM

for the family

Best value ceramic barbecue

A week’s worth of dinners, sorted

Our meal plans have been expertly curated to save you time and energy in the kitchen, with handy shopping lists, too. Whether you need budget-friendly dishes, easy family recipes or 30-minute meals, there’s a plan to suit you.

Frozen pineapple margarita DRINKS CABINET

When the weather suits, blitz up a tropical cocktail recipe

LUCY ROXBURGH photographs ISSY CROKER

Buy frozen pineapple chunks to use in this recipe, or freeze your own canned or freshly sliced pineapple ahead of time.

SERVES 4 PREP 10 mins EASY V

1 tsp sea salt flakes, for the rim

1½ limes, 1 zested, all juiced

400g frozen pineapple chunks

100ml tequila

75ml triple sec

1 Tip the sea salt and lime zest onto a saucer and stir to combine. Dip the rims of four margarita glasses in water, then in the lime salt, twisting to coat. Set aside.

2 Tip the lime juice, pineapple chunks, tequila and triple sec into a blender and blitz until smooth. Pour into glasses and serve immediately. (If the mixture is very thick, leave to stand for a few minutes to loosen.)

GOOD TO KNOW vegan gluten free PER SERVING 152 kcals  fat 0.2g saturates none carbs 16g • sugars 16g • fibre 2g • protein 0.4g • salt 0.3g

Raise a glass

Bottles to look out for in August

BEER Zappa Saison

Heady with aromas of mint, spices, passion fruit and other tropical fruits, this Belgian-style hazy pale ale from Durham Brewery (5.5% ABV) is the perfect summer thirst-quencher. £4.85 for a 500ml bottle or £32.10 for a case of six, durhambrewery.com

GIN

Penrhos Handcrafted

Wonky Raspberry

This flavoured gin has sustainability at its core, reducing food waste by using surplus raspberries and 100% recycled, reusable aluminium bottles. It’s juicy, well balanced and makes a tangy G&T. £38 (70cl), penrhosspirits.co.uk

NON-ALCOHOLIC

Belvoir Farm

Summer Spritz

Serve this versatile and wonderfully jammy strawberry spritz on its own for a special soft drink, add a splash to prosecco or use to make a simple strawberry mojito. £3.50 (750ml), Ocado

COCKTAIL

Nohrlund Bramble gin cocktail

Created by bartenders, Nohrlund’s 100% organic bottled cocktails make happy hour easier. The Bramble (7.5% ABV) expertly combines gin and blackberry juice with a touch of citrus – serve chilled over plenty of ice. £2.60 (180ml), Sainsbury’s

SUMMER CHEESES Artisan

Our partner cheesegeek and expert Ned Palmer have carefully curated this selection for sharing outdoors

Summer is the time for picnics and barbecues, and a time when cheese leaves the cheeseboard to find its place under the grill, on the griddle or as part of a salad. Here are four smashing cheeses to savour over the long summer days.

The expert

Cheesemonger and author Ned Palmer works with cheesegeek and the BBC Good Food team to curate selections for the BBC Good Food Cheese Club. He also judges at the International Cheese Awards. Ned’s first book, the Sunday Times bestseller A Cheesemonger’s History of the British Isles (£9.99, Profile Books), came out in 2019, followed in 2020 by A Cheesemonger’s Compendium of British and Irish Cheese (£14.99, Profile Books). He is currently tasting cheese for his third book, A Cheesemonger’s Tour of France

Made by Roger Longman and his team in Somerset (Unpasteurised sheep’s cheese, vegetarian rennet)

A wrinkly, grey rind and pyramid shape give Pavé a distinctive look and adds a mossy note and peppery finish. The flavour is tart, clean and vegetal, with a luscious, mouth-coating texture. Toast it on bread with chopped walnuts, or serve with a glass of white for the perfect picnic finisher.

Made by the Bell family and team in Yorkshire (pasteurised sheep’s milk, vegetarian rennet) This delicious cheese, a version of feta, has a rich, ivory tint and aromas of freshly soured milk and pastry. It’s firm rather than crumbly, and the flavour is refreshingly tart with sweet milk, almonds and a tingling finish. Bake this in a pastry, roast it with veg, or combine it with cucumber and mint for a fresh, summery salad.

For £39.99, you’ll receive:

 Cheeses exclusively selected for BBC Good Food by experts from the world of cheese

 Four amazing artisan cheeses (total weight about 800g) from some of the most respected cheesemakers in the UK

 Cheese-tasting notes and a scorecard

Made by Martin Gott in Cumbria (pasteurised cow’s milk, vegetarian rennet)

Rich pastures and skilful cheesemaking give this halloumi-style cheese a creamy colour. Uncooked, Anglum delivers a flavour of sweet cooked milk, but this cheese really sings when grilled or fried. The crispy brown exterior has a warm caramelised taste, and the inside, melted but still firm, tastes like just-cooked pastry.

order

Made by Jamie Montgomery and Tim Griffey in Somerset (pasteurised cow’s milk, animal rennet) Inspired by the Alpine raclette and made from the rich milk of Jersey cows, Ogleshield, with its blushing pink rind and golden paste, is a pretty and luxuriant cheese. Melt a slice with rind intact over a burger. Gooey cheese and juicy meat combine headily, while the barnyardy funk of the rind complements the beef well.

1 Pavé Cobble

2 Mrs Bell’s salad cheese

3 St James Anglum

4 Ogleshield

A beer festival in your garden

Keep cool with brews that offer light refreshment for sipping in the sunshine

The glorious month of August is birthday central for my family: my husband and I, my dad and eldest brother, are all Leos and Virgos. There’s so much else to celebrate, too. It’s peak summer and the school holidays, and festivals are in abundance. And for me, I can often enjoy the best festival-style atmosphere by packing a picnic to enjoy in my own back garden or a local park.

My ideal picnic beers speak to sunny summer vibes, with a healthy dash of fruit, too. Loah 0.5% Lager Lime (see right) hits the spot when you want a thirstquencher without the headache. Hugo Tapp came up with the idea during the first lockdown, when he wanted an innovative alternative to alcohol. Centennial hops and natural fruit extracts make this a real zinger of a beer, and it’s gluten-free and vegan-friendly, too. Loah also makes refreshing peach and blood orange lagers – if you like, experience the full range at its alcohol-free taproom in Hackney, London.

If you’re a fruit lover who wants an alcoholic beer that’s not too bitter, Ezili Pale Ale could be the one for you (see right). It’s a gentle beer that pours slightly hazy, delivering a smidgen of peach and more pronounced lemon aroma on the nose. Brewed by the fabulous Liverpudlian brewery Neptune (alongside a whole range of other stonking beers), Ezili weighs in at a modest 4% ABV and is a great choice for anyone wanting something more sessionable for the sunshine. Co-founder Julie O’Grady and her husband Les produce an incredible selection. And, even though Julie calls herself an occasional brewer, she’s famed in the north for establishing one of Britain’s many welcoming ladies’ beer-drinking meet-ups, Ladies That Beer.

Next up, and at the far end of the scale, is a beer that is one of my all-time favourites. Baby-faced Assassin (see right) is a beer that’s crazy by both name and nature – it instantly makes me think of the film Bugsy Malone. It’s a 6.1% India Pale Ale that shows off the Citra hop to the fullest. The beer pours golden and bright, and is chock-full of the aromas of mandarin, mango and apricot, all of which translate into a sweet, tropical fruit explosion on the tongue. It rounds off with a crisp and lip-smacking bitter grapefruit finish. It’s addictively drinkable, and therefore a must for sharing at parties. Ol Fozard, his twin brother Tom and their father, Ian, have done a terrific job since they

took over Rooster’s Brewing Co from Sean Franklin back in 2011. I know Ol and the beer well, as it absolutely wowed me when first launched in 2012 at the European Beer Bloggers Conference. At least one of these beers is going to put a smile on your face in the August sun, and what better way to celebrate this season than with some of the finest British brews available on the market. Our regional micro-breweries work so hard and put all their love and attention into helping you enjoy your well-earned downtime, so make the most of it!

Marverine is an accredited beer sommelier, broadcaster, journalist and a member of the British Guild of Beer Writers who has appeared on various television shows. Listen to her podcast, Beer Beauty, wherever you get your podcasts. marverinecole.co.uk

Loah 0.5% Lager Lime £12.50 (6 x 330ml cans), loah.beer

To read more from Marverine, go to bbcgoodfood.com/author/ marverinecole

Ezili Pale Ale £39.40 (12 x 440ml cans, 4% ABV), neptunebrewery. com

Baby-faced Assassin IPA £26 (12 x 330ml cans, 6.1% ABV), roosters.co.uk

It’speaksummer andtheschool holidays,and festivalsarein abundance

What sharing

you’re

Share photos of what you’ve cooked using our recipes, along with your top tips @bbcgoodfood, or get in touch with us at goodfood@immediate.co.uk

Halloumi, carrot & orange salad

Find the recipe online at bbcgoodfood.com/ recipes/halloumicarrot-orangesalad

Mini victoria sandwich cakes They turned out exactly as the recipe suggested, really light and fluffy @kvw_cakes_and_bakes, Devon

We love the little pops of citrus in every mouthful. It’s a lovely salad to have on its own or to serve with a summer BBQ.

@eat.like.a.foodie, Wimbledon

Pasta arrabbiata with aubergine

I loved that it was full of fibre and only 500 calories – a fun, healthy, easy midweek dinner! @biteofolive, Wiltshire

Grilled peaches with tomato, feta & basil*

I love a salad that is simple, quick and delicious, and this is one of those!

@rootingforveg, Aberdeenshire

Chorizo & mozzarella gnocchi bake

This recipe is a staple in our household – so easy to follow and perfect for a weekday.

@hhcw_h, Surrey

Chocolate fudge loaf

With passion fruit buttercream, I swear this is the best chocolate cake recipe I’ve found. @what.katyate, London

No More Summer Chafing

Enjoy summer dresses without the discomfort of burning thighs, with anti chafing shorts from The Big Bloomers Company. Designed in Britain and made in Italy, they’re extremely soft, lightweight and breathable – so much so, you’ll barely know you’ve got them on. So, whether attending a wedding, going on holiday or simply enjoying a day in the sun, you can wear summer dresses with confidence.

Sizes UK12 - UK36

01326 373268

thebigbloomerscompany.co.uk

Fun Handmade Soaps

We offer a fun range of soap bars, luxurious body butters, whipped soaps and body polishes to show that sustainable living doesn’t have to be boring!

With 1000’s of 5* reviews, these products really are worth the hype! All of our products are vegan, cruelty free, palm oil free, our packaging is plastic free and everything is handmade in small batches by our lovely little team. Why not try a sample?

Use code: SUMMER at checkout to get 15% off your first order.

info@intotheeve.co.uk

intotheeve.co.uk

Up to 70% off in Clearance Sale

Get up to 70% off in our clearance sale. Make the most of the weather this year with the versatile Stockholm Corner lounge set from Out & Out. It sits up to 6 comfortably, the sofa is made from hardwearing polyrattan which gives durability and virtually no maintenance needed. The table is 144cm long with a wood-effect slatted table top and has an underneath shelf for useful storage.

Was £1399, now £419.70. Delivery Excluded. Visit outandout.com to receive your offer.

outandout.com

Suction Based Knife Sharpener

The Knife Sharpener Guy sells the World’s BEST knife sharpener and customers are now seeing the exciting new range of colours.

Also available are: Copper, Brass and Wolfram and these are proving to be our best sellers. Check out the website to find the ideal gift but be aware you’ll want to treat yourself first.

Online or mail order.

07910 944826

theknifesharpenerguy.co.uk

Up to 70% off in Clearance Sale

Make the most of your garden this year with Out & Out’s 70% clearance sale, which includes this Palma outdoor lounge set. Made from expertly woven rattan and sits on a robust powder coated steel frame with chunky comfy cushions. It will seat up to 9 and comes with a matching table that has a tempered glass table top.

Was £1799, now £539.70. Delivery Excluded. Visit www.outandout.com to receive this great offer.

outandout.com

Hawkshead Relish Sticky Chilli Marinade

If you’re searching for the perfect condiment to pair with your meats on the BBQ this summer, then look no further than the delicious Sticky Chilli Marinade from Hawkshead Relish.

Pictured here accompanying ‘Wing Dings’ (an ideal combination) – which is another fantastic recipe from the ‘Embellish with Relish Cookbook’. £3.75 per jar.

hawksheadrelish.com

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No-bakecheesecake

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Peanut & banana

cheesecake

SERVES 10 PREP 15 mins plus at least 4 hrs chilling NO COOK EASY V

230g digestive biscuits

30g roasted salted peanuts, plus a handful of chopped peanuts to serve

100g unsalted butter, melted

2 ripe bananas (about 225g), peeled and roughly chopped

500g soft cheese

80g icing sugar

1 tbsp smooth peanut butter

225g double cream

1 Line the base of a 20cm springform tin with a circle of baking parchment. Blitz the biscuits to crumbs in a food processor, then tip into a bowl. Blitz the peanuts in the food processor until roughly broken up, retaining some texture. Tip into the bowl with the biscuit crumbs, then stir in the melted butter until the mixture has the consistency of wet sand.

2 Pour into the tin and press into the base to create an even layer. Put in the fridge to chill for 10 mins while you prepare the filling. Wash out the food processor and blitz the chopped bananas until completely smooth, then scrape into a large bowl.

3 Add the soft cheese, icing sugar and peanut butter to the puréed bananas and beat using an electric whisk until thoroughly combined. Add the cream and whisk again until the mixture holds soft peaks, about 2-3 mins.

4 Pour the filling over the biscuit base and level the surface using the back of a spoon or palette knife. Chill for at least 4-6 hrs, or ideally overnight. Scatter over the extra chopped peanuts, then slice and serve. Will keep chilled for two days

PER SERVING 501 kcals  fat 40g saturates 23g carbs 29g

• sugars 18g

• fibre 2g

• protein 6g

• salt 0.7g

For a sweet and salty taste sensation, a mix of peanuts and bananas works a treat, plus you can make this ahead for a get-together recipe HELENA BUSIAKIEWICZ photograph MIKE ENGLISH