BBC Good Food September 2023 by Immediate Media Company London Ltd.

September 2023

70+ recipes

Britain’s biggest-selling food magazine

September 2023

Holiday discoveries

Lime & paprika corn ribs • Apricot-glazed chicken & lentil traybake • Baklava sticky buns

• Mexican chicken tacos • Greek orzo with prawns • Italian cream-filled buns

EASIEST EVER

weeknight traybakes

E levate your slow cooking

25 GEN I US

£5.99

H AC K S

E VERY C OOK SHOULD KNOW

RECLAIM YOUR WEEKEND Aubergine parmigiana Crispiest pork crackling

Old school Bakewell pudding

Welcome to

September

TRY TH E G O O D FO O D APP TO DAY! Find exclusive meal plans, such as 30 minutes or less, cooking for one, low-carb ideas and budget-friendly recipes – all with shopping lists – on our easy-to-use app. Each plan is approved by our registered nutritionist, is well-balanced and contributes to your five-a-day.

t’s an all too familiar experience: blink on Friday night, and it’s Monday morning again. (If your downtime is during the week, those hours fly by just as quickly.) So, we’re on a mission to make the most of precious days off by doing more of what we love. From cooking something memorable, experimenting with a new ingredient or visiting a local food festival, to simply enjoying a long, leisurely meal with friends and family, we share ways to stretch your me-time. In Reclaim Your Weekend (from page 91 onwards), you’ll find all you need to relax, refresh and reset. Making holidays last longer is high on our hitlist this September, too. Make cream-filled maritozzi (p14) and be transported to Rome, or bring the warmth of a sleepy Greek village into your kitchen with prawn orzo, saganaki-style (p16). There’s always room for a little sunshine on your plate.

Christine Hayes, editor-in-chief @bbcgoodfood

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DON’T MISS LISTEN, LAUGH & LEARN Enjoy our award-winning podcast every Tuesday and Thursday, where hosts including Tom Kerridge share fun cooking stories and cook-along recipes. Listen wherever you get your podcasts and follow now.

COOK THE COVER (p10) RECIPE

Subscribe to and get a Judge hand mixer Turn to page 26 For subscription queries, please call 03330 162 124 or visit buysubscriptions.com/help

Karla Zazueta PHOTOGRAPH

Jonathan Gregson FOOD & PROP STYLISTS

Ellie Jarvis, Jo Harris SHOOT DIRECTOR

Rachel Bayly

STAR CONTRIBUTORS KARLA ZAZUETA

DR CHINTAL PATEL

SANDY TANG

The Mexican cookery expert’s chicken tinga tacos are our cover star this month, made for sharing with friends and family (p10).

GP and recipe writer Chintal breaks down the most common healthy eating myths so you can supercharge your diet more easily (p50).

Chef Sandy reminisces on the Asian-Portuguese fusion cooking she grew up with, and shares her recipe for hand-pulled noodles with lamb stew (p58).

SEPTEMBER 2023 bbcgoodfood.com 3

September 2023 COVER STORY

COOK SMART

9 HOLIDAY DISCOVERIES Keep memories of summer alive with travel-inspired recipes

71 USE UP EVERYTHING Make something delicious from the odds and ends in your cupboard

EASY

78 STORECUPBOARD HEROES You can do more with canned tomatoes than the usual spag bol

30 ONE-PAN DINNERS Save on the washing-up but pack in lots of flavour with these ideas 36 USE YOUR LEFTOVERS Get the most out of your midweek meals by using up the surplus

82 SLOW-COOKER SPECIALS Enjoy these easy lunches and dinners on busy days 86 5 OF THE BEST Our favourite multicookers

38 TV CHEF Try Emily Scott’s seasonal twist on banana bread

WEEKEND

41 PICKY TEA Celebrate variety with these customisable dinner spreads

92 A MEMORABLE WEEKEND Relish your time off with recipes that feel a little more special

48 LUNCHBOX LUXURIES Our superior sandwiches will have you looking forward to lunch

98 TOM KERRIDGE Tom champions flavourful goat meat

50 HEALTH EXPERT Tackling healthy eating myths 52 HEALTHY DIET PLAN Enjoy a nutritious, budget-friendly and speedy chicken dinner 54 KITCHEN HACKS Our food team’s best tricks to make cooking that bit easier

SEASONAL 63 SOW, GROW, GLOW It’s plum, pear and corn season, and we’ve got recipes to showcase those, as well as gardening advice

106

102 GET OUT AND ABOUT The must-visit events of the month

104 NEW DISCOVERIES Showcasing ingredients from around the world we think you’ll love 111 GET AHEAD The new season is a perfect time to get prepping for some festive treats 114 BOOKS UPDATE Our favourite new releases 116 NEXT LEVEL Enjoy the comforting Mediterranean flavours of aubergine parmigiana 118 LEARN SOMETHING NEW Cooking tips from our team, chefs and social media to up your game

OUR AWARDS AOP Digital Publishing Awards 2023

AOP Digital Publishing Awards 2023

Editorial Team of the Year: Consumer BBC Good Food and olive

Best Online Brand: Consumer BBC Good Food

Britain’s number one food media brand BSME Awards 2023 The Readly Award BBC Good Food What’s Your Perfect Comfort Food? (October 2022)

The Publisher Podcast Awards 2023 Best Food & Drink Podcast BBC Good Food Podcast

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PPA Awards 2022

Media Brand of the Year (Consumer Media) BBC Good Food

Editor of the Year (Consumer Media) Lily Barclay bbcgoodfood.com and olivemagazine.com

Writer of the Year Melissa Thompson, BBC Good Food

BSME Awards 2021 Editor of the Year, Food & Drink Lily Barclay

PPA Awards 2021

PPA Awards 2020

Media Brand of the Year BBC Good Food

Special Interest Brand of the Year, Gold BBC Good Food

The Guild of Food Writers Awards 2020 Food Magazine of the Year BBC Good Food

Why you can trust BBC Good Food is the UK’s No 1 food lifestyle media brand. We are passionate about food and cooking. While recipes are at the heart of what we do, we are committed to helping you have the best food experience you can, whether you’re shopping for food, in your kitchen or eating out in the UK or abroad. This is what we promise: Biggest and best We’re proud to be Britain’s biggest-selling food magazine and the UK’s No 1 food website, bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, outspoken columnists – are experts in their fields. Meet us at the UK’s biggest food shows (visit bbcgoodfoodshow.com for dates and details). Our best-selling cookbooks feature our trusted recipes – you’ll find these in bookshops. Recipes for everyone There are at least 70 recipes in every issue – that’s more than any other food magazine in Britain. We always include quick, easy dishes, ideas for relaxed entertaining and more challenging recipes for when you want to take your skills up a notch. Tested and trusted All our recipes are thoroughly tested by experts to ensure they’ll work for you. We put our gadgets through a rigorous testing process and carry out our taste tests fairly. Our restaurant and travel recommendations have all been tried by one of us. Ethical We care about the food we eat, the people who produce it and the effect this has on the world. In our test kitchen, we use humanely reared British meats, high-welfare chicken and eggs, and sustainable fish whenever possible. We aim to help you avoid food waste, with advice on using leftovers. Healthy eating Every recipe is analysed by our BANT-registered nutritionist, so you can be informed when you choose what to eat. We flag up vegetarian, vegan and gluten-free recipes. Find out more about our health philosophy on page 136. Families and children Families can need help to create harmonious mealtimes, so we address this by flagging up ‘family’ recipes. We encourage children and teenagers to get cooking with recipes that help them to learn new skills. Find out more at bbcgoodfood.com/family-kids.

112 REGIONAL HEROES Bakewell pudding is a great Derbyshire tradition 121 RAISE A GLASS A seasonal spin on a mint julep 122 BEAT SUNDAY SCARIES Get ready for the week ahead with an easy breakfast

EVERY MONTH 7 RECIPE INDEX Find every recipe in this issue 26 SUBSCRIBER CLUB Get a hand mixer worth £51 61 NEXT MONTH Look ahead to our October issue 138 LAST BITE Celebrate Rosh Hashanah

voices 20 WHAT’S YOUR BEST HOLIDAY DISH? What chefs and food professionals are loving from their travels 22 CLOSE CONNECTIONS The family that connected and healed through food 25 VICTORIA MOORE Wines that take you back to summer holidays 58 MY FAVOURITE DISH Sandy Tang shares her comforting hand-pulled lamb noodles recipe

READER OFFERS For more great savings, visit bbcgoodfood.com/reader-offers l Save 40% on an exclusive box of wine from Laithwaites p88 l Our expert Marverine Cole curates a range of British beers p110 l £10 off a Cooks Professional food processor p120 l Enjoy a five-star Venetian cruise with Tom Kerridge p126 l Cruise through Switzerland or Portugal with fine food and drinks p130 l Brighten up your garden with ready-planted flower baskets p137

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

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READER OFFER ENQUIRIES 020 7150 5358 liza.evans@immediate.co.uk VISIT US ONLINE bbcgoodfood.com FOLLOW US @bbcgoodfood BBC GOOD FOOD SHOWS bbcgoodfoodshow.com

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

SEPTEMBER 2023 bbcgoodfood.com 5

Officially as tasty as Harrods AS TASTY AS HARRODS TA S

TE TES

According to independent taste tests the majority of people said Asda’s Extra Special blackcurrant conserve tastes as good as Harrods. It’s made in Scotland using whole blackcurrants and blackcurrant purée. It’s a taste of our Food Revolution.

Selected stores. Subject to availability. Serving suggestion. Independent tests May 2023. 81 of 131 people preferred the taste or equally liked the taste of both Asda Extra Special blackcurrant conserve compared to Harrods’ blackcurrant jam. Delivery, collection and minimum basket charges may apply. Delivery/collection slots subject to availability. May exclude small stores: asda.com/smallstores For veriﬁcation see ASDA.com/FoodRevolution

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

@bbcgoodfood #bbcgoodfood

Pesto pasta spread 44 Slow-cooker chickpea stew 82 Smoky beetroot, feta & hummus focaccia with crunchy seeds 49 Soy & sesame-glazed celeriac 75 Sticky miso aubergine traybake 34 Vegan meatball focaccia subs 48

SIDES, STARTERS & EXTRAS

109

INSTANT RECIPE FINDER BREAKFAST & BRUNCH Blackberry & banana breakfast muffins 123 Gnocchi hash 36 Lydia & Alma’s vegan parfait & granola 24

recipes

MEAT

BBQ goat kofta 100 Crackling roast pork with beans, rosemary & artichokes 94 Honey & mustard sausage roll spread 47 Laghman (hand-pulled noodles in a tomato & lamb stew) 60 Meze spread 43 Quick goat tagine 100 Sausage & mushroom ragu 79 Spicy goat burgers 100 Steak with jalapeño béarnaise & wedges 94

POULTRY

Apricot-glazed chicken & lentil traybake 32 Chicken & pasta bake 73 Chicken cacciatore one-pot with orzo 80 MAKE THE COVER Chicken tinga tacos 10

Duck & plum salad 66 Italian roast chicken cobb salad 94 One-pot chicken & rice 52 Spiced chicken & onion bhaji sandwich with tamarind mayo 49 Sweet chilli chicken wrap spread 45 Warm chicken & lentil salad 36

FISH & SEAFOOD

Baked potato & tuna crunch spread 46 Baked squid rice 12 Cod with olives & crispy pancetta 79 Prawn orzo saganaki-style 16 Quinoa-coated salmon & sweet potato fishcakes 50 Tuna pancakes 114 Turmeric cod with chickpea traybake 32 Ultimate prawn mayo sandwich 48

VEGETARIAN MAINS

Aubergine parmigiana 116 Crispy gnocchi traybake with leeks & broccoli 33 Elote-inspired pasta salad 104 Enchilada pie 79 Green bean & cherry tomato traybake gratin 35 Leek & goat’s cheese tart 36 Leek macaroni cheese 36

Easy cumin flatbreads 100 Easy ribs glaze 74 Fennel slaw 100 Garlicky salad dressing 74 Hot honey sauce 74 Leek vinaigrette 36 Lime & paprika corn ribs 65 Miso caramel 36 Padron peppers on ricotta toast 106 Peach jam 111 Pickled cucumber & onions 74 Pink pickled onions 10 Roasted ricotta with cherry tomatoes 36 Slow cooker broccoli & cheese soup 85 Slow cooker potato gratin 84 Soy-marinated eggs 74 Tomato & basil soup 79 Yogurt dressing 100

DRINKS

Blackberry mint julep 121

BAKING & DESSERTS

Apple pie bars 68 Bakewell pudding 112 Baklava sticky buns 97 Cereal cookies 76 Figgy banana bread 38 French walnut cake 18 Fruit squares 76 Pandan chiffon cake 109 Pear, pecan & caramel crumble 64 Raspberry & hazelnut maritozzi 14 Rosh Hashanah honey tahini cookies (honey halva cookies) 138 Three-ingredient cookies 76

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

Vegan

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SEPTEMBER 2023 bbcgoodfood.com 7

THERE'S A REASON SAVOIR-FAIRE IS FRENCH DS 7 PARISIAN SAVOIR-FAIRE

Scan to explore

DSautomobiles.co.uk – FUEL CONSUMPTION AND CO₂ FIGURES FOR DS 7: MPG L/100KM: COMBINED 48.7/5.8 TO 250/1.1, CO₂ EMISSIONS: 106 - 26 G/KM. ELECTRIC ONLY RANGE UP TO 43 MILES (WLTP).

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 (PHEV only); variations in weather; driving styles and vehicle load. The plug-in hybrid range requires mains electricity for charging. The WLTP (Worldwide Harmonised Light Vehicles Test Procedure) 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 going to print. Images shown for illustration purposes only. Some features may be standard or optional extras available at additional cost depending on specification. Visit www.dsautomobiles.co.uk for further details.

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s ie r e v o c s i Holiday d , these dishes will help Inspired by trips abroad hine feeling you hang on to that suns SON GREG photographs JONATHAN

n a trip to Florida this year, I tried the most incredible chicken tinga tacos, with the perfect balance of spice and tang. I was addicted after one bite and, after coming home, I asked Mexican food writer Karla Zazueta to share her authentic recipe (overleaf ) – that way I can relive the memory. When the suitcases are unpacked and the leaves begin to turn, we naturally revert to the old routine, but just a tingle of the tastebuds can send you straight back to that place of pure enjoyment. With that in mind, I wish you lots of fun and sunshine with all the recipes here. Cassie Best, food director

SEPTEMBER 2023 bbcgoodfood.com 9

Chicken tinga tacos A Mexican classic, chicken tinga is a delicious shredded chicken stew with a touch of chipotle in adobo. It can be eaten on top of corn tostadas or in tacos. Karla Zazueta SERVES 4 (makes 12 tacos) PREP 15 mins COOK 1 hr EASY

3 boneless, skinless chicken breasts (about 650g) 3 plum tomatoes, halved (about 300g) 1 large onion, chopped in half 3 garlic cloves, crushed 3 tbsp vegetable oil 2-3 chipotle peppers in adobo sauce, minced ½ tsp dried oregano To serve 12 x 12cm corn tortillas or tostadas pickled red onions (see recipe, right) 200g queso fresco or feta, crumbled handful of coriander leaves 4 limes, cut into wedges

1 Put the chicken in a medium saucepan, add the tomatoes, one of the onion halves, the garlic, 1 tsp salt and 500ml water. Bring to the boil over high heat, then lower the heat to a simmer. Put the lid on and cook for 15-20 mins until the chicken is

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cooked through. Turn the heat off and leave to cool slightly. 2 Thinly slice the remaining onion. Heat the oil in a large frying pan over a medium-low heat and fry the onion slices until translucent and slightly golden, about 5 mins. Meanwhile, shred the cooked chicken using two forks or your hands, reserving the broth and cooked vegetables. Set aside. 3 Put the cooked tomatoes, stewed onion and garlic in a blender with the chipotle peppers, and blitz until smooth. Mix the sauce, 150ml of the reserved chicken broth (you can freeze the rest; see tip, right) and the dried oregano into the pan with the fried onions. Mix well and reduce the heat to low, cover the pan, and simmer for 15 mins so the flavours can meld together. Stir in the shredded chicken to heat through, about 1-2 mins. Remove the pan from the heat and leave to cool slightly, about 3-5 mins. Serve the chicken tinga over warm tortillas or corn tostadas

and sprinkle over your favourite toppings (we used pickled red onions, crumbled feta, and coriander). Serve with lime wedges on the side for squeezing over. GOOD TO KNOW calcium • folate • fibre • 2 of 5-a-day PER SERVING 594 kcals • fat 28g • saturates 10g • carbs 37g • sugars 8g • fibre 7g • protein 46g • salt 1.8g

Pink pickled onions Halve and finely slice 2 onions. Mix with 1/2 tsp salt, 1/2 tsp sugar and the juice of 2 limes. Leave to macerate for at least 30 mins before serving. Will keep in an airtight container in the fridge for a week.

TIP You can freeze the remaining chicken broth for another recipe. It will keep frozen for three months.

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The most incredible chicken tinga tacos, with the perfect balance of spice and tang

ou ke r

cip

Cassie Best

e r re

SEPTEMBER 2023 bbcgoodfood.com 11

Baked squid rice I absolutely love Spain – the weather, the culture and, especially, the cuisine. Inspired by a dish of baked cuttlefish rice that I had in Barcelona, this recipe makes use of the ink to create a dark and indulgent feel. It can easily be shared, tapas-style, as many great Spanish dishes are. Samuel Goldsmith SERVES 4 PREP 20 mins COOK 1 hr EASY

1 tbsp olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 /2 small bunch of parsley, stalks and leaves separated, both finely chopped 4 garlic cloves, crushed or finely grated 300g paella or short-grain rice 600ml fish stock 2 tsp or 2 x 4g sachets squid ink 250ml vermouth blanco or fino sherry 280g jar chargrilled artichokes in oil, drained, a few whole artichokes reserved and the rest roughly chopped 400g cleaned squid (ask your fishmonger to do this for you), chopped into rings lemon wedges, to serve

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1 Heat the oven to 180C/160C fan/ gas 4. Heat the oil in an ovenproof frying pan over a low heat and fry the onion, carrot and parsley stalks for 12-15 mins until softened but not golden. Stir in the garlic and cook for 2 mins, then stir in the rice and fry for a few minutes more until starting to turn translucent. 2 Combine the stock and squid ink in a jug and set aside. Pour the vermouth or sherry into the rice and cook for a few minutes until reduced a little, then pour in the inky stock, chopped artichokes and squid. Mix well, then transfer to the oven and cook for 35-40 mins until the rice is tender and the liquid has been absorbed. Scatter over the whole artichokes and parsley leaves. Serve with the lemon wedges for squeezing over. GOOD TO KNOW low fat • folate • fibre • iron • 1 of 5-a-day PER SERVING 514 kcals • fat 9g • saturates 2g • carbs 67g • sugars 8g • fibre 6g • protein 24g • salt 1.9g

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SEPTEMBER 2023 bbcgoodfood.com 13

Raspberry & hazelnut maritozzi Italy is always my favourite destination – where else can you tuck into cream-filled buns for breakfast? I discovered maritozzi on my Roman honeymoon at a little corner café. (The flavour combination in my version is inspired by Italy’s alpine neighbour to the north, Austria.) Ailsa Burt MAKES 18-20 PREP 40 mins plus at least 2 hrs rising and cooling COOK 20 mins MORE EFFORT V

250ml whole milk 500g strong white bread flour, plus extra for dusting 50g caster sugar 7g sachet fast-action dried yeast 1 lemon, zested 1 tbsp honey 1 egg yolk (freeze the white for another recipe) 50ml olive oil (not extra virgin), plus extra for working with the dough and for the tins 3 tbsp icing sugar (optional), to serve For the glaze 50g caster sugar For the filling 450ml double cream 2 tsp vanilla bean paste 150g raspberries 25g hazelnuts, toasted and finely chopped

1 Pour the milk into a saucepan set over a medium heat. When it starts to steam, set aside. Tip 100g of the flour in a bowl with 30g of the sugar and the yeast. Pour in the warm milk and whisk to combine. Cover with a clean tea towel and set aside for 20-30 mins until frothy.

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2 Combine the remaining flour, sugar and the lemon zest with 1 tsp fine sea salt in another bowl. Scrape in the yeasted mixture along with the honey, egg yolk and olive oil. Mix together using the dough hook attachment on a stand mixer or a wooden spoon. Continue to knead in the stand mixer for 8-10 mins, or by hand on a lightly floured surface for 10-12 mins until elastic and smooth. Transfer to an oiled, clean bowl and cover. Leave for 1-2 hrs until doubled in size. 3 Lightly oil a clean work surface and knock the dough back (dropping it on the work surface to expel the excess air). Cut into 40g portions, weighing for accuracy. Roll each into an oval – first by rolling into a ball and pinching underneath to ensure the top is smooth, then using the heel of your hand to roll into an oval shape. Arrange on two large baking trays lined with baking parchment, ensuring they are well-spaced apart. Cover and set aside for 30-45 mins until doubled in size. Heat the oven to 200C/180C fan/gas 6. 4 Bake for 15-20 mins until fully risen and deeply golden. Meanwhile, make the glaze. Combine the caster sugar with 50ml water in a small saucepan set over a medium-high heat. Bring to a simmer and, once

the sugar has melted, bubble for 2 mins until thickened slightly. As soon as the buns come out of the oven, brush over the glaze and leave to cool on the trays. 5 When the buns have cooled completely, pour the cream and vanilla into a large bowl. Whisk until the cream just holds soft peaks, then stir through most of the raspberries, mashing some lightly to create ripples. Use a serrated knife to cut down the middle of the buns from the top, stopping about 2cm from the base. Spoon the cream into a piping bag, if you have one, and fill the buns with it, or use the spoon. (If using a piping bag, snip a hole in the end that’s large enough for the raspberries to come through.) While doing this, open the buns slightly, being careful not to break the base. Use the flat side of a cutlery knife or an offset spatula to scrape away any excess cream and achieve a smooth finish . Dip the maritozzi in the chopped hazelnuts and tear over the remaining raspberries. Dust with icing sugar to serve, if you like. Best served on the day of making, but will keep chilled for up to two days. PER SERVING (20) 274 kcals • fat 16g • saturates 8g • carbs 26g • sugars 7g • fibre 1g • protein 4g • salt 0.3g

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SEPTEMBER 2023 bbcgoodfood.com 15

Prawn orzo saganaki-style

SERVES 4 PREP 5 mins COOK 20 mins EASY

2 tbsp olive oil 1 large onion, finely chopped 5 garlic cloves, finely chopped 1 tsp chilli flakes (optional) 2 tsp dried oregano 2 tbsp tomato purée 200ml white wine 2 x 400g can cherry tomatoes 300g orzo 500ml hot chicken stock 350g raw king prawns small handful of parsley, finely chopped 50g feta, crumbled ½ lemon, cut into wedges To serve 4 slices (90g) ciabatta, toasted

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1 Heat the oil in a wide frying pan over a medium heat. Fry the onion with a pinch of salt for 3-4 mins until slightly softened. Stir in the garlic, chilli (if using), oregano and tomato purée, and cook for a further 2 mins. Turn the heat up to high and pour in the wine. Cook until reduced by half, about 3-5 mins, then stir in the cherry tomatoes, orzo and stock. 2 Bring to a simmer and cook, stirring occasionally for 5-7 mins, until the orzo is almost tender. Stir in the prawns and cook for 2-3 mins until opaque and cooked. Season and scatter over the parsley and feta. Serve with the lemon wedges on the side for squeezing over. GOOD TO KNOW low fat • low cal • fibre • vit c • 2 of 5-a-day PER SERVING 445 kcals • fat 7g • saturates 3g • carbs 56g • sugars 14g • fibre 7g • protein 27g • salt 2g

Shoot director RACHEL BAYLY | Food stylist ELLIE JARVIS | Stylist JO HARRIS

I like to bring a splash of sunshine to my table with this recipe, inspired by Greek saganaki, a recipe named after the dish in which it’s traditionally made (and the cheese sometimes used in it). It’s usually served with bread for mopping up the tomato sauce, but I’ve bulked it out with orzo instead. Ailsa Burt

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SEPTEMBER 2023 bbcgoodfood.com 17

French walnut cake This intensely nutty treat is a cross between a tart and cake – a thin pastry case packed with caramelised walnuts and served in small slices, either with tea or coffee, or as a dessert with ice cream. Originating from south-west France, this dish takes me back to summers in the Tarn where I served it as a dessert, or when guests arrived at our then guest house. I’ve adapted this from a recipe by Paula Wolfert – it’s best made in stages at least a day ahead. It keeps for a week in a tin. Orlando Murrin SERVES 16 PREP 45 mins plus at least 2 hrs chilling COOK 1 hr MORE EFFORT V

250g plain flour, plus extra for dusting 50g sugar 125g cold butter, cut into cubes 1 egg, beaten ½ tsp vanilla extract about 2 tbsp milk For the filling 1 egg yolk (freeze the white for another recipe) 200ml milk, plus a splash and extra for glazing 400g sugar, plus extra to serve 275g walnuts, finely chopped 150g butter

1 Mix the flour, sugar and a pinch of salt together in a bowl or food processor. Add the butter and either blitz or rub between your fingertips to create crumbs. Tip in the egg and vanilla and just enough milk to bring the dough together. Knead briefly, then divide the dough in two, with one piece slightly larger than the other. Press into discs, wrap and chill for at least 2 hrs, or overnight.

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If it’s the latter, remove from the fridge 30-40 mins before rolling. 2 Roll out the smaller disc between sheets of floured baking parchment to form a 25cm disc. Use a shallow 23cm tart tin as a guide, ensuring it’s about 2cm larger, or a 25cm plate. Set aside in the fridge while you roll out the other piece of dough. 3 Roll out the larger disc so it’s big enough to line the tart tin, pressing it into the indents of the tin, patching as necessary. Put in the freezer while you make the filling. 4 Heat the oven to 230C/210C fan/ gas 8. Combine the yolk and a splash of milk in a small bowl, and set aside for glazing later. Tip the sugar into a wide, heavy saucepan, add 100ml water and stir over low-medium heat until the sugar has dissolved. Turn up the heat, bring to the boil and simmer for 2 mins with the lid on. Uncover and boil briskly, swirling the pan but not stirring, for 10 mins or until it caramelises to a pale gold colour. If you have a sugar thermometer, it should read 160C. 5 Leave to cool for 2 mins, then add the 200ml milk carefully (it will bubble up), followed by the walnuts,

butter and a pinch of salt. Stir well, incorporating any sugar crusted round the edge of pan, and boil for 5-8 mins until the mixture thickens slightly and darkens to a pale straw colour, or when it reads 114C on a sugar thermometer. 6 Put the frozen tart shell, in its tin, on a baking sheet. Pour in the hot walnut mixture, brush the edge quickly with some of the yolk and milk mixture, then slide the chilled pastry lid on top, pressing well to seal (be careful as the filling will still be hot). Brush lightly with more of the glaze, then pierce in centre and put in the oven, reducing the temperature to 200C/180C fan/ gas 6. After 15 mins, reduce again to 150C/130C fan/gas 2 and rotate the tart, brush with more glaze, sprinkle with sugar and return to the oven for a further 25 mins until golden brown. Leave to cool completely on a wire rack before removing from tin. Will keep for a week in an airtight container. PER SERVING 438 kcals • fat 27g • saturates 11g • carbs 41g • sugars 29g • fibre 1g • protein 6g • salt 0.4g

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SEPTEMBER 2023 bbcgoodfood.com 19

voices

What’s your best holiday dish?

We ask chefs and food producers to share the most fondly recalled dishes from their travels interviews TONY NAYLOR

Mongolian flatbreads “Some years ago, we trekked for eight days across the Mongolian steppe on short-legged ponies, with a guide and cook. On day five, the cook pulled a metal bowl from her bag, tipped in some flour and made a dough which, studded with garlic and sad-looking wilted spring onions, became the best crispy flatbreads. Bread-making always terrified me, but – formed by hand with no recipe or scales – those flatbreads inspired me to work with flour. I love cong you bing, Chinese scallion pancakes, which are similar. Eating them, I’m reminded of that extraordinary experience.” Amy Poon, Poon’s London and Wontoneria, London

20 bbcgoodfood.com SEPTEMBER 2023

voices Jamaican jerk “My now-wife Michelle has family in Jamaica, and on my first visit in 2002, I fell in love with its food and culture. The jerk barbecue was a revelation. We visited Sotchie’s in Ocho Rios, one of what Jamaicans call ‘jerk centres’ – indooroutdoor restaurants where meats are slow-cooked over charcoal and native woods. I was blown away by the meat’s tenderness, smokiness and the subtle flavours of pimento and other seasonings.” Matin Miah, co-founder of Rudie’s Jerk Shack, London

Singapore’s street food

Japan’s silken tofu ice creams “When I went to Japan in 2016, there were lots of places serving vegan ice cream made from silken tofu. It doesn’t add lots of water, is high in protein, and its fat content means it’s excellent at mimicking the effect of cream and eggs. Inspired, I developed a ridiculously creamy vegan rum and raisin ice cream.” Musician and chef Denai Moore, author of vegan Jamaican cookbook Plentiful (Hardie Grant)

“I picked up a lot of inspiration travelling in Southeast Asia, specifically from the street-food scene. In Singapore, I discovered the art of snacking. No more crisps and cereal bars for me – not after tasting curry puffs. Some of my other favourites are chilli crab, popiah [fresh spring rolls] and chicken rice. Growing up with Nigerian parents, jollof rice was a staple. Discovering chicken rice encouraged me to experiment with methods of cooking it and get braver with flavours and spices to develop different jollof recipes.” Ayo Adeyemi, executive chef at Akoko, London

“The way people eat breakfast in Japan completely suits my palate: clear broths, soft tofu, grilled mackerel, perfectly cooked rice, different pickles. It energised me for the day. That trip inspired me to change my breakfast routine. I always have dashi and pickles in, ready to go.” Abby Lee, chef-owner of Mambow, London CRILLY-HARGRAVE, JODI HINDS, CAITLIN ISOLA, YUKI SUGIURA

Photograph LAURI PATTERSON / E+ / GETTY, ISTOCK / GETTY IMAGES PLUS, HARRIET LANGFORD, NIC

Breakfast in Kyoto

Tuscan farinata “I love Italian food’s hyperregionality. Take the two farinatas. One is the well-known Ligurian chickpea [flour] pancake, sprinkled with rosemary, herbs and sliced artichokes. Then, there’s farinata di cavolo nero, which I first had visiting a vineyard outside Florence. It’s a savoury, olive oil-y vegetable soup thickened with polenta, added slowly to prevent clumps. Done right, it’s unbelievable: warming, comforting, seasonal.” Chef Yohei Furuhashi, head chef at Toklas, London

Cassava in Brazil “I visited in my 20s, intending to backpack through South America, but after frittering my money during carnival, ended up on an NGO work-stay programme, coordinating volunteers in coastal Itaipuaçu. At weekends, we’d be at the beach drinking beer and sharing platters of macaxeira frita, deep-fried cassava with salt and fresh lime. This discovery became sweeter when I learned, as a child in Kenya, my mother’s favourite food was deep-fried cassava with chilli and lemon. One night, we cooked this together at my restaurant. It’s a special memory.” Tanya Gohil, co-owner of Silk Road Deli, Glasgow

Tortilla in Bilbao “I learned to cook in Andalusia, while studying flamenco guitar. But a friend from Bilbao introduced me to the diversity of Basque cuisine and Kirol, where his family have eaten for years. Tortilla is everywhere in Bilbao, but Kirol’s version is perfect: the fry on the potato, the yolky-ness, the ooziness. I went at breakfast and ended up chatting to the tortilla chef about her method. It’s so popular, she was on her eighteenth tortilla that morning.” Joe Botham, chef-owner Baratxuri, Manchester

SEPTEMBER 2023 bbcgoodfood.com 21

close connections

We changed our lives by

going vegan

When their mum became ill after a bereavement, sisters Lydia and Alma took their family on a plant-based journey

22 bbcgoodfood.com SEPTEMBER 2023

Left to right: Lydia, Dollie and Alma

& Learn more about the sisters’ food journey @lydiaandalma

‘Deep South’ American cooking. “We loved Mum’s hot dogs, burgers, macaroni cheese, fried chicken and potato salad, but it wasn’t great for our health.” Singer Lydia had already been working on healing her acid reflux with dietary changes in order to continue singing, and when Dollie’s medications failed, or came with a high risk of colon cancer, she began to think about making deeper lifestyle changes. “We were having a lot of processed foods, sugary snacks, and my reflux was painful and affecting my singing voice, Alma’s eczema had been with her since childhood, mum’s inflammatory conditions were debilitating, and Messiah was struggling with asthma.” After researching diets of other cultures and following vegan nutritionists and food content creators online, Lydia devised a plant-based plan for the whole family. After a family meeting, the Unsudimis agreed to clear

Food stylist PHIL MUNDY | Stylist FAYE WEARS

n 2015, tragedy struck the Unsudimi family, with a close bereavement wreaking havoc on their mental and physical well-being. When doctors and medication didn’t bring the improvements the family were hoping for, eldest daughter Lydia, now 28, took matters into her own hands, carving a vegan path to recovery for her mum and siblings. Lydia says, “After we lost our dad Kitoko, our mum Dollie really suffered. They’d been together since she was 19 and the stress of the bereavement resulted in painful flares of ulcerative colitis and arthritis in her knees, putting her in hospital multiple times. Mum suffered with her mental health, too, after dad died and widowhood was isolating and lonely. Food was a comfort but the choices we were making weren’t great.” Lydia, sister Alma, now 24, and younger siblings Vanessa, 20, and Messiah, 14, all adored mum Dollie’s

Recipe photograph LIAM DESBOIS | Shoot director FREDDIE STEWART

words PUNTEHA VAN TERHEYDEN

voices

Lydia and Alma’s younger siblings Messiah and Vanessa

Dollie gets a morale-boosting call in hospital

out the cupboards and make meaningful swaps to give veganism a proper go together. “I shared how I was already seeing positive results with the changes I’d made and surely, if we worked together, we’d all feel benefits – but especially mum, whose health concerns were grounding her and making her grief harder to heal from.” The family began with swapping processed white flour for spelt; white cane sugar for coconut sugar or agave, cow’s milk for coconut, almond or oat milk; vegetable or sunflower oil for olive, pumpkin or grapeseed oil. Within two weeks, the family noticed changes in how they felt and put it down to their revised food choices. “We all felt digestive improvements, Alma’s eczema cleared up and we had more energy.” Encouraged by this, Lydia and Alma created a raw kale salad with olive oil, onions, peppers, chickpeas, carrots and radish as a way of helping to support their mum’s iron levels. They also suggested Messiah, then nine, swap his boiled egg breakfast for fruit and toast. Afterwards, he said he felt less congested in the mornings and reported fewer symptoms of asthma. Despite doctors telling Dollie she’d need months of rehab on her arthritic knee to get walking again, she only needed six weeks and Lydia is convinced it was down to her meal plans. “Mum’s knee pain reduced so much she didn’t need walking aids anymore and the doctors were amazed. They told her to keep doing what she was doing as her low iron levels had boosted significantly.” The family’s vegan meals brought a welcome improvement in Dollie’s emotional well-being, too. “With her physical health improving, she felt able to move forward without Dad. She began to go out and be social again, starting a support group for other widows.” These improvements boosted the family’s confidence in the kitchen, with Lydia and Alma finding new ways of cooking up old favourites. But packing in lots of flavour remains important. “We still have a southern

We still have a southern American culture, which is indulgent

TURN OVER for Lydia and Alma’s vegan parfait & granola recipe

American culture, which is indulgent. I didn’t want to compromise the quality and taste.” The sisters learned how to make burgers from beans and pulses, vegan coconut yogurt parfaits, homemade granola (see recipe overleaf), and enjoyed stir-fries with fried jackfruit, oyster mushrooms and banana blossom. They also embraced Congolese recipes their dad had taught them, including pondu stew made with ground cassava leaves, aubergines, onions, peppers, garlic, and served with quinoa or fufu made with semolina, water and tapioca starch. “Now, Mum comes to us with new ideas to support our well-being. She only needs one medication instead of five, and if she has a flare-up, it’s a day or two instead of weeks and a hospital stay. Alma’s skin has cleared up, and my reflux hasn’t returned.” A vegan diet may not work for everyone, but Lydia and Alma are committed to it. “Now we’ve seen how life-changing a plant-based diet has been for us, we will never go back.”

Lydia and Alma make burgers from beans and pulses

SEPTEMBER 2023 bbcgoodfood.com 23

voices Lydia and Alma’s vegan parfait & granola recipe

1 tsp vanilla extract 1 tsp cinnamon

SERVES 1 plus about 850g granola PREP 20 mins plus 25 mins cooling COOK 30-35 mins EASY V

1 Heat the oven to 170C/150C fan / gas 3. To make the granola, combine the oats, seeds and nuts in a large mixing bowl. Blitz together the dates, almond butter, vanilla, cinnamon, a pinch of salt and 110ml water using a jug blender or hand blender. If the mixture is too thick, add another spalsh of water but not too much or the granola will be too moist. Combine the date mixture with the oats, seeds and nuts. 2 Line a large baking tray with baking parchment, tip the granola onto the parchment and spread it out evenly. Bake for 15 mins. Remove the granola from the oven, break it up or stir it using a spatula and bake for another 15-20 mins until golden. Keep an eye on the mix (as it bakes as the edges may burn if

For the parfait 125g oat, coconut or other plant-based yogurt 90g mixed fruit (we used berries) drizzle of agave syrup or melted vegan chocolate, to serve For the granola 250g jumbo oats 65g hemp seeds 75g pumpkin seeds 75g flaxseeds 65g almonds 65g cashews 65g pecans 200g pitted medjool dates 130g almond butter (or any nut butter)

overcooked). Remove from the oven and leave to cool for 25 mins on the tray. The granola should be crunchy and all the moisture evaporated once cooled. This will make more than you need but it will store in an airtight jar for up to a month. 3 To make the parfait, put a layer of yogurt at the bottom of a glass jar followed by some of the granola and the fruit. (Adapt the fruit-yogurtgranola ratios to your own taste.) Once the jar is full, drizzle agave syrup or melted chocolate over the top for extra sweetness. GOOD TO KNOW vegan • fibre • vit c • 1 of 5-a-day PER SERVING 357 kcals • fat 17g • saturates 2g • carbs 39g • sugars 22g • fibre 7g • protein 9g • salt 0.1g

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

& Watch Hami cooking on Instagram @igotitfrommymaman and visit hamisharafi.com.

24 bbcgoodfood.com SEPTEMBER 2023

voices Victoria Moore

Wines to evoke

holiday memories Beyond the very sheer wines of high summer, these whites will ease you gently into autumn

Photographs ISTOCK/GETTY IMAGES PLUS

n thickly warm September days I often get messages from friends asking me to suggest wines that will help to make the evening feel like a joyful extension of summer. They’re done with the water-pale rosés that taste-tracked the holiday season and they’ve usually maxed-out on that assyrtiko, which tastes like blue seas when you have a lemony fish kebab and Greek salad on a plate in front of you. (It’s the Athlon Assyrtiko 2022, £6.99, Aldi, if you haven’t tried it and want to have a go.) If you want to be reminded of Greek holidays, try Chosen by Majestic Greek White 2022 Peloponnese, Greece (£8.99 mix six/£9.99 single bottle, Majestic), which is based on malagousia, a grape that has subtle notes of jasmine and green mango, with roditis and assyrtiko, which bring a lemon oil freshness. Other good options include Mediterranean whites made from vermentino (its Italian name; the grape is known as rolle in Provence and the Languedoc), which have a subtle aromatic shimmer, like the smell of warm air over long grass and wild flowers in a hay meadow. A good one is Miraval Studio Blanc 2022 IGP Mediterranée, France (£13, Co-op). Viognier is also a good Indian summer grape. At its most rich, peachy and honeysuckleladen, in the French wine Condrieu, viognier can taste, as the American writer Jay McInerney once memorably put it, “like stepping inside a painting by the Tahitian-period Gauguin”. You can find similarly heady levels

that include garlic and thyme – say, a herb and garlic-stuffed roast chicken for Sunday lunch. If you’ve got a glut of tomatoes, then you might want a sauvignon blanc – a grape absolutely made for tomato salad. Try Luis Felipe Edwards Gran Reserva Leyda Valley Sauvignon Blanc 2022 Chile (£10, Tesco) or Taste the Difference Western Australian Sauvignon Blanc 2022 (£8.50, Sainsbury’s), which has a little bit of sémillon in the blend. And, finally, a red that captures some of the heat of southern France along with the smell of dried herbs and strawberries; Tesco Finest Châteauneuf du Pape NV France (£20), is a real treat. Don’t worry about the non-vintage designation – there are good reasons for it.

of richness in the oak-aged viognier made by the Australian producer Yalumba, but these, like Condrieu, come at a price. The fresher incarnations of viognier are both easier on the bank balance and to pour as an aperitif. I like Vignerons Ardechois Classiques Viognier 2022 Coteaux d’Ardèche, France (£9.99, Waitrose & Partners), which has a subtle perfume, like white peaches and sweet peas, as well as a cleansing citrussy crispness. For a white that smells a little more like the sun-baked hillsides of Provence with almond-blossom, try Gabriel Meffre Côtes du Rhône Blanc 2021 France (£9.99, Waitrose & Partners). This aromatic white is a blend of grenache blanc, viognier, roussanne, clairette and bourboulenc. It’s great with dishes

THIS MONTH I’M DRINKING

I often get messages from friends asking for wines that feel like an extension of summer

The Best Gran Montana Uco Valley Malbec 2020 Argentina (£8.75, Morrisons) A beautiful malbec made for Morrisons by Zuccardi, this weaves flavours of blueberries, brambles and violets with a gentle earthy note.

Victoria Moore is an award-winning wine columnist and author. Her most recent book is Fried Eggs & Rioja: What to drink with absolutely everything (£12.99, Granta).

SEPTEMBER 2023 bbcgoodfood.com 25

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Cherry & amaretto semifreddo SERVES 10-12 PREP 35 mins plus cooling and 24 hrs freezing

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2 tbsp olive oil 8 pork sausages finely chopped 1 large onion, chopped 2 carrots, finely finely chopped 2 celery sticks, crushed 3 garlic cloves, wine 100ml white stock 750ml chicken

soft and deeply

drained and rinsed 300g green lentils, 2 bay leaves 1 tbsp Dijon mustard of parsley, small handful finely chopped To serve and crusty bread green salad, Dijon mustard

COOK 20 mins EASY V ❄ Celebrate the start of summer with this cooling dessert packed with seasonal

450g frozen pitted sweet cherries

for the tin 100g amaretti biscuits, roughly broken up

200g golden caster sugar 4 eggs, separated

25g flaked almonds 1 Oil a 900g loaf tin and line with cling film. Sprinkle half each of the crumbled amaretti biscuits and flaked almonds into the base of the prepared tin and set aside. Put the cherries, 100g of the sugar and 2 tbsp water in a saucepan, bring to a simmer and cook for 10-15 mins, or until the fruit is jammy and soft. Remove from the heat, leave to cool to room temperature, then transfer to a blender and blitz until smooth. 2 Beat the egg whites to stiff peaks in a

Muscovado sugar cheesecake

Pork carnitas tacos with kiwi-jalapeño salsa

SERVES 10-12 PREP

20 mins plus overnight chilling COOK 45 mins MORE EFFORT

cherries.

vegetable or other flavourless oil,

1 tbsp amaretto 300ml double cream then fold in. Gently fold in the remaining egg whites, a large spoonful at a time, until fully combined. Fold in the remaining amaretti biscuits and almonds, and most of the cherry purée. Gently pour the mixture into the prepared tin. Spoon over the rest of the cherry purée and use a cutlery knife to gently swirl it through the mixture to create a marbled effect. Cover the surface with cling film and freeze for at least 24 hrs until set Remove from the freezer

SERVES 6 PREP 30 mins COOK 3 hrs 30 mins MORE EFFORT We’ve made Mexican-style pulled pork a little lighter by using sunflower – which helps keep the pork meltingly tender – and a zingy kiwi salsa. 50ml sunflower oil 500g pork belly slices, diced into 2cm cubes 1kg pork shoulder, skin removed and diced into 2cm cubes 2 tsp dried oregano 1 tbsp whole black peppercorns 2 tsp cumin 1 cinnamon stick 1 orange, juiced, hulls reserved 1 onion, peeled and halved 1 garlic bulb, halved across the

oil

For the salsa 6 kiwis, peeled and halved 2 jalapeños, trimmed and halved 1 onion, peeled and halved 1 lime, juiced 25g coriander, finely chopped To serve corn tortillas small handful of coriander leaves 1 red onion, peeled and sliced lime, cut into wedges

Impart deep caramel flavour into this cheesecake of muscovado sugar with the simple addition – it’s an ideal partner to coffee for an autumnal dessert. 125g salted butter,

melted, plus extra for the tin 250g digestive biscuits 800g full-fat soft cheese 250g soft muscovado sugar 1 Heat the oven to 180C/160C fan/ gas 4. Butter the base and side of a 23cm springform cake tin. Line the base with a large sheet of baking parchment (unclip the base, lay the parchment over it and clip the ring around it), then line the side.

2 tsp vanilla bean paste 150ml soured cream 2 tbsp plain flour 1 tbsp treacle 4 eggs, beaten Add the sugar, a little at a time, beating continuously until fully incorporated. Add the vanilla, soured cream, flour and treacle, then scrape down the sides. Pour in the eggs, add a pinch of salt and beat until just combined. Put the tin on a baking tray,

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midweek meals s

one-pan dinners With minimal prep and only one roasting tin required, these recipes are just what you need after a busy day recipes AILSA BURT photographs LIAM DESBOIS Spiced cod with chickpea traybake, p32

30 bbcgoodfood.com SEPTEMBER 2023

£3.42 per serving

easy

£1.56 per serving

good to know Apricot-glazed chicken & lentil traybake, p32

We strive to make all our midweek meals healthy or balanced. Find out more about our guidelines on page 136.

SEPTEMBER 2023 bbcgoodfood.com 31

HEALTHY Turmeric cod with chickpea traybake Bulk out a simple cod dinner with filling chickpeas, flavoured with ginger, garlic and turmeric. SERVES 2 PREP 10 mins COOK 45 mins EASY

400g can chickpeas, drained and rinsed 2 tsp sunflower oil 2 garlic cloves, crushed 2 shallots, finely chopped 15g ginger, peeled and grated 2 tbsp tomato purée 200ml hot chicken stock, made up with ½ stock cube

1 tsp ground turmeric ¼-½ tsp chilli flakes 2 x 125g pieces of cod 200g frozen spinach 10g coriander, roughly chopped, or a few whole leaves, to serve

1 Heat the oven to 200C/180C fan/ gas 6. Tip the chickpeas, oil, garlic, shallots, ginger, tomato purée, stock and most of the turmeric and chilli flakes into a 20 x 30cm roasting tin. Stir and season well, then bake for 20-25 mins until the mixture is bubbling and the liquid has reduced. 2 Meanwhile, pat the cod dry. Tip the remaining turmeric and chilli flakes, as well as a large pinch each

of salt and freshly ground black pepper, onto a shallow plate and press the cod into the mixture to coat. Remove the roasting tin from the oven and nestle the cod and frozen spinach into the chickpeas. Cook for 10 mins, then carefully stir the spinach into the chickpeas. Return to the oven for 5 mins more until the cod is cooked through and opaque. Spoon into bowls and scatter over the coriander to serve. GOOD TO KNOW healthy • low fat • low cal • fibre • iron • 3 of 5-a-day PER SERVING 341 kcals • fat 8g • saturates 1g • carbs 23g • sugars 4g • fibre 11g • protein 37g • salt 1g

BALANCED Apricot-glazed chicken & lentil traybake Let your oven do the work for you with this hands-off traybake. SERVES 4 PREP 10 mins COOK 55 mins EASY

2 tbsp apricot jam 1 tsp sunflower oil 1 tbsp reduced-salt soy sauce 2 garlic cloves, crushed 1 tbsp rice vinegar 1 large cauliflower 275g dried green lentils, rinsed 700ml hot chicken stock 500g boneless, skinless chicken thighs

1 Heat the oven to 200C/180C fan/ gas 6. Combine the jam, oil, soy sauce, garlic and vinegar in a small bowl, season well and set aside. Tear the leaves off the cauliflower, discarding any discoloured ones, and set the rest aside. Cut the cauliflower stalk and florets into bite-sized pieces. 2 Combine the lentils, cauliflower stalks and florets and the chicken stock in a 20 x 30cm roasting tin or casserole, and season well. Roast for 20 mins. Season the chicken thighs and toss in the jam glaze to coat. 3 Remove the tin from the oven and nestle the chicken thighs into the lentils, along with any excess glaze.

Bake for 20 mins. Remove from the oven, nestle the cauliflower leaves between the chicken thighs and bake for 15 mins more until the chicken is cooked through. Serve with a bitter leaf salad and some crusty bread, if you like. GOOD TO KNOW low fat • low cal • folate • fibre • vit c • iron • 2 of 5-a-day PER SERVING 499 kcals • fat 11g • saturates 3g • carbs 45g • sugars 11g • fibre 11g • protein 49g • salt 1.5g

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easy

HEALTHY Crispy gnocchi traybake with leeks & broccoli You can swap the broccoli and leeks for whatever’s in your veg drawer that needs using up. SERVES 4 PREP 10 mins COOK 45 mins EASY V

1 broccoli (about 350g), florets cut into bite-sized pieces and stalks cut into 1cm chunks 2 leeks, finely sliced (about 350g) ½-1 tsp chilli flakes (optional) 2 tbsp olive oil 400g fresh gnocchi 3 garlic cloves, finely sliced 1 lemon, zested and cut into wedges 50g mature cheddar, grated small handful of parsley, finely chopped

1 Heat the oven to 200C/180C fan/ gas 6. Tip the broccoli florets and stalks into a 20 x 30cm roasting tin along with the leeks, chilli flakes (if using), half the olive oil and 3 tbsp water. Season well and toss to combine. Roast for 20 mins until the broccoli is almost tender. 2 Combine the gnocchi with the garlic, remaining oil and the lemon zest, then tip into the roasting tin, stir and sprinkle over the cheese. Cook for 20-25 mins more, or until the gnocchi and cheese are golden. Sprinkle over the parsley and serve with the lemon wedges on the side. GOOD TO KNOW healthy • low cal • folate • fibre • vit c • 2 of 5-a-day PER SERVING 334 kcals • fat 11g • saturates 4g • carbs 41g • sugars 5g • fibre 9g • protein 12g • salt 0.5g

£1.15 per serving

SEPTEMBER 2023 bbcgoodfood.com 33

HEALTHY Sticky miso aubergine traybake Use storecupboard ingredients to pack umami flavour into this simple vegetarian dish. SERVES 2 PREP 5 mins COOK 45 mins EASY V

2 aubergines, halved lengthways 2 tsp sesame oil 1 ½ tbsp white miso 1 tbsp mirin ½ tbsp honey 250g pouch cooked brown rice 2 tsp sesame seeds 2 spring onions, finely sliced

1 Heat the oven to 200C/180C fan/ gas 6. Score the flesh of the aubergines in a deep criss-cross pattern, being careful not to cut through to the skin. Arrange on a baking tray lined with baking parchment and brush the flesh with the sesame oil. Turn so they’re cut-side down, and roast for 15-20 mins until just softening. 2 Meanwhile, combine the miso, mirin, honey and 1 tbsp water. Remove the aubergines from the oven and turn so they’re cut-side up, then brush over the miso glaze. Return to the oven for 15-20 mins, or until fully soft and caramelised.

£1.71 per serving

34 bbcgoodfood.com SEPTEMBER 2023

3 Heat the grill to its highest setting and slide the aubergines under for 5 mins until bubbling (watch closely so the parchment doesn’t catch). Warm the rice following pack instructions, then top with the aubergines, sesame seeds and spring onions. GOOD TO KNOW healthy • low fat • low cal • fibre • 1 of 5-a-day PER SERVING 339 kcals • fat 10g • saturates 2g • carbs 48g • sugars 15g • fibre 14g • protein 9g • salt 1.1g

easy

BALANCED Green bean & cherry tomato traybake gratin Comforting, creamy and best eaten from a bowl, this is just what midweek calls for. SERVES 2 PREP 5 mins COOK 45 mins EASY V

£2.52 per serving

Shoot director FREDDIE STEWART | Food stylist PHIL MUNDY | Stylist FAYE WEARS

350g cherry tomatoes 1 tbsp olive oil small handful of thyme sprigs, leaves picked 1 red onion, finely chopped 25g breadcrumbs 40g extra mature cheddar, finely grated 1 tbsp ricotta 400g can white beans (such as butter beans), undrained 3 garlic cloves, sliced 200g green beans, trimmed

1 Heat the oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin or casserole (leave them on the vine if that’s how they come, as this adds flavour). Stir in the oil, thyme and onion, and season. Roast for 15-20 mins until just beginning to burst. 2 Meanwhile, combine the breadcrumbs, cheddar and a good grinding of black pepper in a bowl. Tip the ricotta into a second bowl, then the white beans along with the liquid from the can and lightly mash half the beans into the cheese using a fork. 3 Remove the tin from the oven, add the garlic, green beans and mashed bean mix, then stir well. Sprinkle over the breadcrumb mixture. Bake for another 15-20 mins, or until the topping is golden, then serve. GOOD TO KNOW low cal • calcium • folate • fibre • vit c • iron • omega-3 • 4 of 5-a-day PER SERVING 414 kcals • fat 15g • saturates 6g • carbs 42g • sugars 14g • fibre 14g • protein 20g • salt 0.5g

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.

SEPTEMBER 2023 bbcgoodfood.com 35

easy

reduce waste

love your leftovers Use the surplus from this month’s one-pan midweek meals

Warm chicken & lentil salad Shred any leftover chicken from the recipe on page 32 and reheat along with the leftover lentils in a pan over a low heat. Stir in a handful of spinach, then top with crumbled feta and a drizzle of chilli oil to serve, if you like.

Gnocchi hash

from the gnocchi traybake recipe on page 33

Leek macaroni cheese Slice the leeks into 1cm-thick rounds, then steam for 6-8 mins until tender. Stir the leeks through shop-bought cheese sauce (or find our recipe at bbcgoodfood.com/recipes/ cheese-sauce), then mix through cooked macaroni pasta (or another small-shaped pasta).

Leek vinaigrette Halve the leeks lengthways and put in a dry frying pan. Immerse in veg stock, then cover with a lid and simmer for 25-30 mins until tender. Combine Dijon mustard, white wine vinegar and a splash of olive oil, and drizzle this over the leeks. Top with capers and chopped parsley. Serve with roast chicken.

Leek & goat’s cheese tart Heat the oven to 220C/200C fan/gas 7 with a baking tray inside. Fry 2 sliced leeks in olive oil and butter for 5 mins or until soft. Stir in the zest of 1 lemon. Spread over a 375g sheet of puff pastry. Top with 175g soft goat’s cheese, 25g chopped walnuts and a drizzle of oil. Bake on the hot tray for 15-25 mins until golden.

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

36 bbcgoodfood.com SEPTEMBER 2023

Miso caramel Tip a jar of caramel into a small pan and warm over a low heat. Stir in 1-2 tbsp of the remaining white miso from the recipe on page 34. Stir until the miso has dissolved. This is delicious simply drizzled over vanilla ice cream.

Roasted ricotta with cherry tomatoes Scatter 250g cherry tomatoes into a roasting tin and drizzle over some olive oil. Season well. Tip the rest of the ricotta from the recipe on page 35 into the tin. Drizzle over a little more olive oil and roast in the oven at 200C/180C fan/gas 6 for 30-35 mins until golden. Use as a dip or spoon over salads.

Discover more ways to use leftovers on the BBC Good Food Cook Smart podcast, hosted by Mallika Basu. Find out more at bbcgoodfood.com/podcasts

Photos GETTY IMAGES

Three ways with leftover leeks

Heat a generous drizzle of olive oil in a non-stick frying pan over a medium heat, along with a handful of chopped chorizo or the meat from 1-2 sausages, if you have any. Fry until crisp, then add leftover gnocchi from the recipe on page 33. Cook for 5-7 mins until heated through, then scatter over lemon zest and grated parmesan.

rhs.org.uk/festivalofflavours

Festival of Flavours Join us for a celebration of growing and cooking, with live cookery demos, edible garden tours, food markets and expert advice on growing your own. A true feast for your senses! • RHS Garden Bridgewater, Salford, 8 – 10 September • RHS Garden Harlow Carr, Harrogate, 9 – 10 September • RHS Garden Hyde Hall, Chelmsford, 29 September – 1 October • RHS Garden Rosemoor, Great Torrington, 7 – 8 October • RHS Garden Wisley, Woking, 11 – 15 October Your visit supports our work as a charity.

watch, listen, cook

Emily Scott’s sticky fig bake There are many twists on banana bread, but this one is sure to become a favourite

TV chef Figgy banana bread Ripe, beautiful figs, sunk into golden, syrupy banana bread. Although it is cake, when toasted with butter, it can definitely turn into breakfast. SERVES 6 PREP 20 mins COOK 1 hr 30 mins EASY V

Time & Tide by Emily Scott (£28, Hardie Grant). Photographs by Kristin Perers. Recipe supplied by the publisher and not retested by us.

& See Emily cooking Cornish crab cakes on BBC One’s Saturday Kitchen. Search ‘Saturday Kitchen’ on BBC iPlayer.

Although it is cake, when toasted with butter, it can definitely turn into breakfast

125g salted butter, softened, plus extra for the tin 4 large, ripe bananas, peeled 250g self-raising flour 200g caster sugar 3 medium eggs 4 tbsp golden syrup 3 fresh figs, 2 chopped into small pieces, 1 sliced

1 Heat the oven to 200C/180C fan/ gas 6. Butter a 450g loaf tin and line with baking parchment. Blend the bananas in a food processor, then add all the other ingredients, except the figs. Blend again, then scrape down the sides and blend again. 2 Pour the batter into a bowl and gently fold in the chopped figs. Spoon into the tin and put the sliced figs on top. Bake for 1 hr 30 mins, covering with foil after 45 mins to prevent burning. Test the cake is done by inserting a skewer into the centre – it should come out clean. Leave to rest for 10 mins, then turn out onto a wire rack to cool slightly. Serve warm. Toasted with butter is delicious, too. Will keep in an airtight container for three days and in the freezer for up to three months. GOOD TO KNOW 1 of 5-a-day PER SERVING 647 kcals • fat 21g • saturates 11g • carbs 103g • sugars 70g • fibre 5g • protein 9g • salt 0.9g

38 bbcgoodfood.com SEPTEMBER JUNE 2023 2023

easy

on iPlayer

month, we highlight a UK York Food & Each foodie event featured on BBC Two’s to Coast Food Festival. This Drink Festival Coast time, we head to North Yorkshire

In the heart of England’s largest county, steeped in Roman, Saxon and Viking history, York has hosted a food and drink festival for over 25 years. Famed for its chocolate production, dating back to the 18th century, the York Food & Drink Festival will welcome over 400,000 guests. This year, it takes place from 22 September to 1 October. Abeer and Rob, who run Yahala Mataam, a pop-up restaurant, share Abeer’s family recipes at the festival, with her hummus being particularly special. Abeer is originally from Syria and has brought her family recipes to the festival for visitors to share.

More food festivals to visit

Also at the festival is York Cocoa Works. They’re passionate about all things chocolate, and have been making cocoa-based treats in York for over a decade. They will be running various workshops, tastings and events. They’ll also be appearing at free school workshops for key stage 2 pupils – these run from 25-29 September.

The Home of Food by Tommy Banks, 9-10 September, Lord’s Cricket Ground, London Seafeast: The Dorset Seafood Festival, 9-10 September,

Weymouth Peninsula Festival of Food & Drink,

16-17 September, Nottinghamshire Aldeburgh Food & Drink Festival, 23-24 September,

Snape Maltings, Suffolk

MUST TRY The Yorkshire pudding wrap, a roast dinner wrapped in a flat Yorkshire pudding. Wayne and his team at The York Roast Co. created the YorkyPud wrap and sell hundreds every year at the festival.

TV & RADIO PICKS Celebrity MasterChef This year’s competition reaches the final round, and it’s sure to be emotional as Gregg Wallace and John Torode crown the winner in the first week of September on BBC One. Catch up on any episodes you’ve missed on BBC iPlayer.

England’s Seafood Feast,

29 September-15 October, South Devon Neath Food & Drink Festival,

& Catch up on Coast to Coast Food Festival on BBC iPlayer.

6-7 October, South Wales Llangollen Gŵyl Fwyd (Food Festival), 14-15 October,

North Wales

by DAVID CRAWFORD Deputy listings editor for Radio Times

Tom Kerridge’s Hidden World of Hospitality A keen advocate for the hospitality industry, Tom celebrates business owners and staff surviving and thriving amid the pressures of today’s volatile market. Watch on Thursdays on BBC Two, or catch up on BBC iPlayer.

The Food Programme Jaega Wise explores the story of festival food and how what’s on offer has drastically improved in recent years, with input from cheesemaker and The Big Feastival host Alex James from Blur. Listen on BBC Radio 4 on Sunday, 3 September.

SEPTEMBER 2023 bbcgoodfood.com 39

COOK. DRIZZLE . DIP.

Add great flavour and heat to your food.

Discover the rest of the range and inspiring recipe ideas at verylazy.com @verylazyfooduk

@verylazyfood

easy

family

Let’s have a

picky tea

When everyone can help themselves to their favourite bits, it keeps fussy eaters happy, plus you can use up odds and ends recipes CASSIE BEST photographs WILL HEAP

SEPTEMBER 2023 bbcgoodfood.com 41

Olives stuffed with feta work well in this meze spread

42 bbcgoodfood.com SEPTEMBER 2023

easy

Meze spread SERVES 4 PREP 5 mins COOK 15 mins EASY

1 tsp olive oil 16-20 mini lamb or beef meatballs 1 tsp honey 4 flatbreads or pittas 200g pot hummus 50g pomegranate seeds small bunch of mint, leaves picked ½ tsp sumac (optional) 2 tsp extra virgin olive oil To serve (optional) olives tzatziki falafels chopped feta or fried halloumi grated carrot chopped tomatoes sliced or crinkle-cut cucumber lemon wedges

Falafels make a great meat-free addition

1 Heat the olive oil in a frying pan over a medium heat, then cook the meatballs, shaking the pan from time to time, until browned and cooked through, about 12-15 mins. Drizzle over the honey and shake the pan until well coated. 2 Warm the flatbreads or pittas, then spread over the hummus. Arrange the sticky meatballs on top, scatter with pomegranate seeds, mint leaves and sumac, if using. Drizzle over the extra virgin olive oil. Serve with your chosen accompaniments, including lemon wedges for squeezing over. PER SERVING 521 kcals • fat 24g • saturates 4g • carbs 49g • sugars 6g • fibre 5g • protein 24g • salt 1.7g

SEPTEMBER 2023 bbcgoodfood.com 43

Pesto pasta spread SERVES 4 PREP 5 mins COOK 15 mins EASY V

350g pasta, any shape you like 100g fresh pesto (vegetarian if needed) 100g crème fraîche small bunch of basil, leaves picked ½ lemon, zested, plus a little juice To serve (optional) mini mozzarella balls olives rainbow cherry tomatoes, halved garlic bread

44 bbcgoodfood.com SEPTEMBER 2023

thin-stemmed broccoli spears or green beans

1 Cook the pasta following pack instructions. Drain and return to the pan with a splash of the water. 2 Add the pesto, crème fraiche, basil and lemon zest, plus a squeeze of juice. Season and mix well. Serve the pasta at the table with the accompaniments for everyone to add themselves. PER SERVING 518 kcals • fat 22g • saturates 9g • carbs 65g • sugars 3g • fibre 5g • protein 12g • salt 0.6g

easy

Find a recipe for sweet potato wedges on bbcgoodfood.com

Sweet chilli chicken wrap spread SERVES 4 PREP 15 mins COOK 15 mins EASY

1 egg, beaten 2 tbsp milk 100g cornflakes ½ tsp garlic granules ½ tsp paprika 550g chicken mini fillets 2 tsp vegetable oil 4 flour tortilla wraps ¼ iceberg lettuce, finely shredded ¼ cucumber, finely sliced 4 tbsp mayonnaise 2 tbsp sweet chilli sauce To serve (optional) sweet potato wedges corn-on-the-cobs shop-bought spicy rice coleslaw

1 Beat the egg, milk and some seasoning together in a shallow bowl. Pour the cornflakes into a second bowl and crush using your hands into small pieces. Stir in the garlic granules and paprika. Heat the oven or the air-fryer to 200C/180C fan/gas 4. 2 Dip each chicken fillet in the egg, then the cornflake mix, pressing the cornflakes into the chicken to help them stick. Arrange the chicken on a baking tray or in the air-fryer basket. Drizzle each piece with a little oil. Cook for 12-15 mins until golden and crunchy on the outside and cooked through in the centre. If cooking in the air-fryer, be careful not to overcrowd the basket – you may need to cook in batches. 3 Warm the tortillas in a griddle pan or in the oven for a few minutes. Put the lettuce and cucumber, mayo and sweet chilli sauce in bowls. Let everyone build their wraps at the table, adding their favourite extras to the plate.

Save time by buying favourite creamy co your leslaw

Can be cooked in an air-fryer

GOOD TO KNOW iron • 1 of 5-a-day PER SERVING 539 kcals • fat 20g • saturates 2g • carbs 47g • sugars 7g • fibre 3g • protein 40g • salt 1.4g

SEPTEMBER 2023 bbcgoodfood.com 45

Honey & mustard sausage roll spread SERVES 4 PREP 10 mins COOK 30 mins EASY

Can be cooked in an air-fryer

Baked potato & tuna crunch spread SERVES 4 PREP 5 mins COOK 45 mins-1 hr 20 mins EASY

4 baking potatoes drizzle of vegetable oil 4 tsp butter For the tuna crunch 2 x 150g cans tuna in brine, drained 1 celery stick, finely chopped 1 small red onion, finely chopped ½ pepper, finely chopped 100g mayonnaise 1 tsp Dijon mustard 1 lemon, zested, plus a little juice To serve (optional) grated cheddar or mature crumbly cheese coleslaw (to make your own, find a recipe at bbcgoodfood.com/ coleslaw) sliced spring onions cucumber slices radishes crunchy dressed salad leaves

1 Pierce each potato a few times with a sharp knife. Rub with a little oil and season the skin with salt. Heat the oven or air-fryer to 200C/180C fan/gas 4 and cook for around 1 hr 20 mins in the oven or 45 mins in the air-fryer – you can reduce this time by up to half if you microwave the potatoes for 5 mins beforehand. They should be crisp on the outside and fluffy in the middle. 2 Meanwhile, make the tuna crunch. Combine the drained tuna with the celery, onion, pepper, mayo, mustard, lemon zest and juice. Season with plenty of black pepper. 4 Cut a cross in the top of each potato and add 1 tsp of butter to each one. Serve with a bowl of the tuna crunch salad, and a selection of your chosen accompaniments on the side. GOOD TO KNOW healthy • vit c PER SERVING 434 kcals • fat 25g • saturates 4g • carbs 33g • sugars 4g • fibre 5g • protein 17g • salt 0.7g

46 bbcgoodfood.com SEPTEMBER 2023

1 Heat the oven or air-fryer to 200C/180C fan/gas 6. Mix the mustard and honey together in a small bowl. Unroll the pastry sheet and cut it down the centre lengthways, so that you have two long strips. Brush the honey and mustard mixture down the centre of each piece of pastry. 2 Squeeze the sausages out of their skins and put the sausagemeat on top of the honey mustard mixture, reshaping it into two long sausage shapes running the length of the pastry. Brush the edges of the pastry with a little beaten egg, wrap the pastry around the sausagemeat, seal around the edges with a fork, then cut into roughly 5cm pieces. 3 Put the sausage rolls on a baking tray, sealed-side down, and brush the tops with more egg. Sprinkle with the sesame seeds and bake for 25-30 mins until golden brown and puffed up. Serve with extra mustard and your favourite sides. PER SERVING 540 kcals • fat 37g • saturates 16g • carbs 33g • sugars 5g • fibre 3g • protein 17g • salt 2.6g

Shoot directors LAURIE NEWMAN & FREDDIE STEWART | Food stylist JAKE FENTON | Stylist SARAH BIRKS

1 tbsp Dijon mustard, plus extra to serve 2 tsp honey 325g pack ready-rolled puff pastry 6 sausages 1 egg, beaten 1 tbsp sesame seeds To serve (optional) boiled eggs cornichons and pickled onions crinkle-cut pickled beetroot crunchy dressed leaves, celery, cherry tomatoes and radishes cheese and chutney ham or other cold cuts bread and butter

easy

Can be cooked in an air-fryer

SEPTEMBER 2023 bbcgoodfood.com 47

sandwiches

lunchbox luxuries Ditch bland shop-bought sarnies for layers of flavour recipes GOOD FOOD TEAM photographs FACUNDO BUSTAMANTE

Ultimate prawn mayo sandwich

SERVES 2 PREP 15 mins COOK 5 mins EASY

Put 100g hispi cabbage, finely sliced, in a medium bowl with the juice of 1 lime and a pinch each of salt and caster sugar. Scrunch using your hands, then set aside. In another bowl combine 80g Japanese-style mayo, 1/2-1 tsp wasabi (to taste), 1 tsp white miso paste, 1 tsp finely chopped coriander and 1 pickled gherkin, finely chopped. Shell 175g cooked king prawns, if needed, then roughly chop half and leave the rest whole. Tip all the prawns into the mayo mixture, season and mix. Toast 2 large, thick slices of focaccia in a dry pan over a medium heat, then spread over 1/2 tbsp plain mayo. Spoon the prawn mayo over the base, then top with the cabbage, 50g salted potato stick crisps and the other slice of focaccia. Cut in half to serve two. Best served on the day but will keep chilled for 24 hrs. GOOD TO KNOW vit c PER SERVING 810 kcals • fat 46g • saturates 6g • carbs 68g • sugars 6g • fibre 3g • protein 28g • salt 5.3g

Vegan meatball focaccia subs

Shoot director LAURIE NEWMAN | Food stylist JAKE FENTON | Stylist LUIS PERAL

SERVES 4 PREP 10 mins COOK 35 mins EASY V

Heat 2 tsp olive oil in a large frying pan over a medium heat and brown 16 vegan meatballs. Remove to a bowl. Heat 1 tbsp olive oil in the pan and fry 1 small red onion, finely chopped, for 10-12 mins over a low heat until soft. Stir in 2 crushed garlic cloves and cook for 1 min. Add a 400g can chopped tomatoes. Cook for 5 mins, then return the meatballs to the pan and cook for 10-15 mins until the sauce has thickened and the meatballs are cooked. Stir in a handful of torn basil. Cut 2 focaccia loaves into 8 slices by cutting each down the length, then through the middle. Spoon 4 meatballs over 4 slices along with some sauce. Scatter over grated vegan hard cheese and sandwich with the remaining slices. Best served on the day but will keep chilled for 24 hrs. GOOD TO KNOW vegan • 1 of 5-a-day PER SERVING 602 kcals • fat 21g • saturates 3g • carbs 73g • sugars 10g • fibre 4g • protein 29g • salt 3.2g

48 bbcgoodfood.com SEPTEMBER 2023

Vegan meatball focaccia subs

easy Smoky beetroot, feta & hummus focaccia with crunchy seeds

Smoky beetroot, feta & hummus focaccia with crunchy seeds

SERVES 1 PREP 10 mins COOK 5 mins EASY V

Warm 1 slice of focaccia in a low oven or the microwave. Meanwhile, heat a dry frying pan over a medium heat and toast 1 tbsp mixed seeds with a pinch each of smoked paprika and salt until the seeds start to pop. Cool. Cut the focaccia in half through the middle and spread over 2-3 tbsp hummus. Top the base with 2-4 pickled beetroot, sliced (depending on their size), 25g feta, crumbled, and a handful of salad leaves (such as a mixture containing baby beetroot leaves) dressed with a drizzle of extra virgin olive oil and splash of lemon juice. Gently press the sandwich top, hummus-side down, into the seeds so they stick, then sandwich it over the fillings. Best served on the day but will keep chilled for 24 hrs. GOOD TO KNOW 2 of 5-a-day PER SERVING 646 kcals • fat 30g • saturates 4g • carbs 69g • sugars 8g • fibre 5g • protein 22g • salt 3.4g

Spiced chicken & onion bhaji sandwich with tamarind mayo SERVES 2 PREP 15 mins plus overnight marinating COOK 25 mins EASY

Combine 125g low-fat Greek-style yogurt, 1 tsp salt, 2 tbsp tandoori paste, 1 tbsp sunflower oil and 1 tsp lemon juice. Stir in 2 large skinless, boneless chicken thighs, cut into large chunks, to coat. Cover and chill overnight, or up to 24 hrs. Combine 60g mayo, 1 tbsp tamarind paste and 1 tsp finely chopped coriander. Season. Combine 1 tbsp sunflower oil and 2 tsp lemon juice, season, then stir in 1 tbsp finely chopped coriander, 1 /4 small white cabbage, finely shredded, 1 /4 finely chopped cucumber and 2 sliced tomatoes. Break 1 large onion bhaji into chunks and cook following pack instructions. Cook the chicken on a baking tray lined with foil under a hot grill for 8 mins. Turn and cook for 8-10 mins more until charred. Warm 2 large slices of focaccia under a hot grill until golden. Spread the tamarind mayo over the bases, then top with the slaw, chicken, bhaji pieces and remaining focaccia. Cut in half. Best served on the day but will keep chilled for 24 hrs. (The mayo, slaw and chicken will keep chilled for up to three days.) GOOD TO KNOW folate • fibre • vit c • 3 of 5-a-day PER SERVING 901 kcals • fat 53g • saturates 6g • carbs 70g • sugars 20g • fibre 6g • protein 31g • salt 5.6g

Spiced chicken & onion bhaji sandwich with tamarind mayo

Hear more about sandwiches by searching ‘The History of the Sandwich’ on BBC Sounds.

SEPTEMBER 2023 bbcgoodfood.com 49

easy

guest expert

4 healthy eating myths, busted GP and recipe writer Dr Chintal Patel explains how to create better eating habits while knocking down the most common barriers – plus, she shares one of her go-to weeknight recipes

EATING WELL IS INCONVENIENT

Photogtaphs ISTOCK / GETTY IMAGES PLUS | Portrait MIKE ENGLISH

“I can see why people would think that. Healthy eating does take time and planning, but it doesn’t need to be complicated. Taking small, consistent steps, such as adding some legumes to your weekly lasagne, cooking a plant-based meal once a week, or batch-cooking something that’s veg-packed on a Sunday, can make a massive difference to your overall diet.”

HEALTHY FOOD DOESN’T TASTE GOOD

“I disagree with this. Food tastes as good as you want it to taste – it’s all about the approach. Incorporating lots of herbs and spices into recipes is a great place to start. If you’re not a big fan of brussels sprouts and cabbage, maybe look for recipes that cook them in another way. Roasted cabbage can bring a whole new flavour.”

HEALTHY DIETS ARE RESTRICTIVE

“Not at all. Sure, there are genuine cases such as with allergies and intolerances, where certain foods might need to be excluded, but a healthy approach to eating is much more about what you’re including – such as fruits and vegetables – rather than what you’re excluding. Cutting out foods can significantly impact nutrient availability, too, so it’s important to work with a nutritionist or dietitian if you decide on this approach.”

CALORIES MATTER MORE THAN FOOD QUALITY

“Not true. A certain understanding of calories can be helpful for some people, but when it comes to health, variety and nutrient quality are the most important. Adding as much variety of healthy foods into your diet as possible, like fresh fruit and veg, legumes, protein and healthy fats, is the soundest approach to ensuring that you’re eating well and getting everything you need.”

To listen to the Good Food Health podcast, go to bbcgoodfood.com/ bbc-good-food-healthpodcast or scan the QR code here

50 bbcgoodfood.com SEPTEMBER 2023

Quinoa-coated salmon & sweet potato fishcakes SERVES 4 PREP 25 mins COOK 30 mins-1 hr EASY ❄

750g sweet potatoes (about 4 medium) 65g quinoa (a mix of red and black, if possible) 1 tbsp vegetable oil, plus extra for brushing 240g skinless, boneless salmon fillets small bunch of chives, chopped 90g watercress 200g frozen peas, cooked

1 Prick each sweet potato all over a few times using a fork and cook in the microwave for about 10 mins, depending on the size. Alternatively, bake in the oven at 180C/160C fan/gas 4 for about 45 mins. Scoop the flesh into a bowl. Reserve the skins to make crisps, if you like (watch our guide at bbcgoodfood.com/easiest-ever-potatopeeling-crisps-video). 2 Tip the quinoa into a saucepan and pour over 150ml boiling water. Cover with a lid and simmer for about 15 mins until the water has been absorbed. Drain well, spread out on a plate and set aside. 3 Heat 1 tbsp oil in a frying pan over a medium heat and fry the salmon for a few minutes on each side. Flake the flesh into the bowl with the sweet potato, add the chives, season and mix well. 4 Heat the oven to 180C/160C fan/gas 4. Form the mixture into eight equal-sized fishcakes. Dip each fishcake into the plate of quinoa and coat fully, pressing to help it stick. Brush with a little oil and put on a baking tray lined with baking parchment. Bake for 15-20 mins until golden. Serve with the watercress and peas, and sweet potato crisps, if you like. GOOD TO KNOW low fat • low cal • fibre • vit c • omega-3 • 2 of 5-a-day PER SERVING 443 kcals • fat 15g • saturates 2g • carbs 52g • sugars 23g • fibre 11g • protein 20g • salt 0.3g

No fads. No banned foods. No hassle. With Nutracheck – the UK’s top-rated calorie and nutrient checking app – you can accurately track what you eat to help you achieve your health goals Start your 7-day free trial today. Download the app by scanning the QR code, or register at nutracheck.co.uk 4.8 rating - iOS App Store. Correct at time of print

healthy diet plan

chicken winner It only takes 10 minutes to prepare this economical, wholesome dinner for all the family. Plus, you only need one pan so there’s less washing-up recipe SARA BUENFELD photograph LIAM DESBOIS

FIBRE

VIT C

2 OF 5-A-DAY

SERVES 4 PREP 10 mins COOK 40 mins EASY

1 tbsp smoked paprika 1 tbsp ground coriander 2 large garlic cloves, finely grated 2 tsp rapeseed oil 600g pack boneless, skinless chicken thighs, halved 700ml hot vegetable bouillon, made with 2 tsp powder 250g easy-cook brown rice 320g leeks, washed and sliced 1 tsp dried oregano or 1 tbsp fresh thyme 2 bay leaves (optional) 320g mixed frozen vegetables (we used sliced carrots, broccoli florets and sweetcorn)

1 Put the spices, garlic and oil in a large bowl and mix well. Add the chicken and turn in the mixture until well coated. Heat a large non-stick pan that has a lid, then fry the chicken, uncovered (without extra oil) over a medium-high heat for 5 mins until browned, turning the chicken halfway to brown on both sides. Remove from the pan and set aside on a plate. 2 Pour the bouillon into the pan, stirring well to incorporate any garlicky bits that may have stuck to the base of the pan, then stir in the rice, leeks, oregano or thyme and bay, if using. Lay the chicken on top, then cover the pan and bring to the boil. Turn down the heat and simmer for 20 mins. 3 Stir in the frozen vegetables, then cover and simmer for about 5 mins to heat through. Leave to stand for about 5-10 mins, then lightly mix and serve. GOOD TO KNOW healthy • fibre • vit c • 2 of 5-a-day • gluten free PER SERVING 519 kcals • fat 9g • saturates 3g • carbs 55g • sugars 4g • fibre 9g • protein 38g • salt 0.6g

Scan here to sign up for a free My Good Food account and access our latest Healthy Diet Plan, or visit bbcgoodfood.com/healthy-diet-plan

52 bbcgoodfood.com SEPTEMBER 2023

Food stylist PHIL MUNDY | Stylist FAYE WEARS

Chicken breast can dry out in dishes like this, so this is where chicken thigh meat comes into its own – it’s more tender and provides extra B vitamins, zinc and iron. As well as that, it’s a cheaper cut. You can add a fresh chopped chilli if you want more heat, or some dried chilli flakes.

Shoot director FREDDIE STEWART

One-pot chicken & rice

easy

SEPTEMBER 2023 bbcgoodfood.com 53

save time

hacks 25 yyou need to know

W share tricks and tips to make We life a little easier in the kitchen

ffreeze for ease Keep grapes in the freezer for adding to your glass of wine – they’ll keep the wine nicely chilled without diluting it as ice would.

Portion out sauces or leftover egg whites in sealed food bags, then lay flat on your freezer shelf. Once frozen, you can stack or ‘file’ the pouches like books for easy access, and they’ll defrost in no time. 54 bbcgoodfood.com SEPTEMBER 2023

Wrap bottles in wet kitchen paper and put in the freezer to chill them more rapidly. Just don’t forget about them, as they can eventually explode!

Got leftover cheese from a cheese and wine night, and don’t want to see it go to waste? Pop it in the freezer for up to three months.

easy

bake well Lightly oil a measuring spoon before using it to scoop honey or treacle, and watch it slide into your bowl, leaving no sticky residue behind.

For an effortless breakfast or brunch, freeze blocks of American pancake batter in a large ice cube tray, adding berries, if you want. Pop the cubes out into a freezer bag – they can then be cooked from frozen in the same way as raw batter.

Stick lolly sticks straight through the lids of yogurt pots and freeze for after-school lollies.

If your cookies have spread too much when they come out of the oven, use a pastry cutter or glass larger than the cookies and shuffle them inside it to make them perfectly round. Leave to cool on the tray.

Scrunch up your baking parchment, then unwrap before lining a tart tin – this makes the parchment more pliable and it will tuck into the corners of the tin much more easily.

To neatly slice a sponge into layers, wrap a piece of thread or unscented dental floss evenly around the circumference, then pull the ends tightly to cut through. Try this method to make our chiffon cake on page 109.

SEPTEMBER 2023 bbcgoodfood.com 55

become an eggs-pert

11 To make separating eggs easier, crack an egg onto a plate. Get an empty plastic water bottle, squeeze it slightly, then put it over the yolk. Release the water bottle and it should suck up the yolk. You can then tip the yolk into a separate bowl and tip the whites into another.

12 Make hard-boiled eggs easier to peel – just add a little vinegar to the water when boiling.

The problem with poached eggs is the wispy whites. By cracking the egg into a sieve first, the runnier white drains away (and can be kept and frozen), then the rest of the egg can quickly be tipped from the sieve straight into hot water.

To make a quick meringue for an eton mess (or to crumble over a dessert), mix 1 egg white and 300g icing sugar together until you have a thick paste, then roll into marble-sized balls and microwave, three at a time on parchment, on high for 90 seconds until puffed up. Leave to cool and turn brittle.

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useful utensils

Use a vegetable peeler to peel cold butter for easy spreading.

Use an apple cutter to cut potatoes into perfect wedges.

easy

15 When chopping beetroot, oil your board lightly using a neutral oil so it doesn’t stain.

MOMENT, GETTY, ISTOCK, GETTY IMAGES PLUS, FREEPIK.COM

To get neat pieces of kiwi, halve it crosswise, then use a teaspoon to scoop the fruit out of the skin.

17 16

Store unwaxed lemons submerged in a jar of water in the fridge to extend their shelf life – trust us, it works! Lemons can last up to four weeks with this clever trick.

You can put any strawberries that are on the cusp of going bad in the freezer. Once solid, you can finely grate them over lemon sorbet or strawberry ice cream for a shaved snow-style dessert.

19 If you’ve run out of eggs when breading meat, you can use mayonnaise or a mixture of cornflour and water instead.

22 Ilustrations LAURIE NEWMAN | Photographs HUIZENG HU,

prep like a pro

Balance a wooden spoon over a pan of boiling water to keep it from boiling over. When bubbles hit the wood, they pop and fall, and rising steam condenses back into water.

To strip herbs without the faff, use a box grater – poke a stalk through one of the larger holes from the outside, then pull through from inside and the leaves should come off easily.

Push a halved and stoned ripe avocado through a wire rack set over a bowl for perfect cubes of avocado for guacamole.

Clean an old ketchup bottle and fill it with pancake batter. You can then squeeze the batter into a hot frying pan to make pancakes. This helps you control the size and prevents dripping. You can also easily make shapes, if you like. SEPTEMBER 2023 bbcgoodfood.com oodfood.com 57

my favourite dish

Sandy Tang’s Laghman

The Macau-born MasterChef finalist shares her recipe for this hand-pulled noodle dish from Central Asia words SANDY TANG recipe photographs LIAM DESBOIS

andy Tang is a chef and recipe developer who made the final of BBC MasterChef 2020. She was born in the former Portuguese colony of Macau and moved to the UK when she was 13. She’s the co-founder of dumpling specialists, Journey to the West. I first started cooking properly when I was 15, when I was thousands of miles away from home and really missed its food. This carried forwards into university through hosting dinner parties and feeding friends, but it wasn’t until I competed in MasterChef that I realised I wanted a food business. My business partner, David Solomon, and I shared the goal of creating better quality and more accessible dumplings in the UK. Growing up, I ate a variety of foods, but mostly Asian-tinged with Portuguese. My mum would make beef stuffed with enoki mushrooms in teriyaki sauce; classic steamed fish with spring onion and ginger; boiled bacalhau (salt cod) with potatoes and vegetables drizzled with olive oil – very Portuguese; maybe serradura as a pudding, a layered dessert with cream and crumbled Marie biscuits (similar to rich tea) – another very Portuguese dish. We ate together every night for dinner. But the highlight was always Sunday brunch in a teahouse, sometimes with extended family – lots of gossip, all kinds of dim sum (siu mai, har gau, char siu bao, custard tarts). That’s part of the motivation behind Journey to the West. My mum never allowed me in the kitchen, she was very territorial. So I couldn’t do much more than

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58 bbcgoodfood.com SEPTEMBER 2023

voices

Laghman, p60

SEPTEMBER 2023 bbcgoodfood.com 59

voices The noodles are simple and hearty but special to me

Laghman (hand-pulled noodles in a tomato & lamb stew) fry an egg. I only learned to cook after I came to the UK. Because Britain wasn’t famous for its cuisine at the time, especially in the Kent town where I lived, when I started to cook, I naturally gravitated towards wanting to make the food I missed from home. But I also learned to make classic roast dinners, which in many ways are the equivalent of the dim sum brunches. The dish I’m hankering after right now is Laghman from north west China, although I believe it might have originated in the Laghman province of Afghanistan. The noodles are hand-pulled wheat noodles, glossy, bouncy and fat, a little chewy with a firm bite, served with a cumin braised lamb, red pepper and tomato-based sauce. (Sometimes it’s made with beef, also good.) It’s simple and hearty but special to me because it’s the only dish I could finish myself when travelling solo through north-west China. I should be tired of it by now, but no. I’ve had varieties of it in the Gobi desert, in the Altai mountains, and Turpan, which is the real home of the dish. When I’m lazy, I’ll use passata instead of tomatoes and that actually releases a more intense flavour. The locals like to hold a clove of raw garlic to bite into between mouthfuls of the noodles. I never really appreciated that – it’s too much even for me – but you can add some garlic to the stir-fry to get something more appetising. @sandytangst

SERVES 2 PREP 30 mins plus 50 mins resting COOK 30 mins MORE EFFORT

& 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

60 bbcgoodfood.com SEPTEMBER 2023

2 tbsp vegetable oil, plus 1 tsp 1 tsp cornflour 150g lamb leg, cut into chunks ½ onion, sliced 1 garlic clove, finely chopped 2 tomatoes, roughly chopped 30g black ear mushrooms, rehydrated in boiling water and sliced 1 red pepper, sliced 1 tbsp ground cumin 1 tbsp tomato purée For the noodle dough 250g plain flour (with a protein content of about 10g/100g, check the pack) vegetable oil, for brushing

1 For the noodles, use a spoon to combine the flour with 130ml water and a pinch of salt in a mixing bowl until it forms a rough dough. Knead for 5-10 mins until smooth. Cover and leave to rest for 30 mins. 2 Meanwhile, combine the 1 tsp vegetable oil and the cornflour in a large bowl with a pinch of salt and 1 /4 tsp freshly ground black pepper. Tip in the lamb and massage into the meat. Leave to marinate while you make the noodles. 3 Roll the noodle dough into a flat, round shape then cut into 1cm strips. Brush vegetable oil over each strip before shaping into a 10cm-long rope; you can do this by rolling it with your fingers against the worktop, moving it outwards to help it stretch. Put each rope on an oiled plate so they spiral out

from the centre with one end touching the other. Leave to rest for another 20 mins. 4 Bring a pan of water to the boil over a medium-high heat. Taking one rope of dough at a time, pull from each end until it stretches to a 0.3cm-thin string, about 35cm in length. Add to the boiling water, then repeat with the rest of the dough. Drain the noodles, reserving the water, and set both aside. 5 Heat a large pan over a medium heat and cook the lamb for around 5-6 mins until all the pieces are brown. Remove from the pan and set aside. 6 Using the same pan, heat the remaining 2 tbsp oil, add the onion and cook for around 2 mins to soften slightly before adding the garlic and cooking for another minute. Add the tomatoes, mushrooms, red pepper, cumin, tomato purée and a good pinch of salt. Cook for for 5-8 mins until the red peppers have softened. 7 Add 4 tbsp water reserved from cooking the noodles, mix well and bring to the boil. Cook for 30 seconds-1 min until thickened. Remove from the heat. Divide the noodles between bowls, then pour the lamb stew on top. GOOD TO KNOW fibre • vit c • iron • 3 of 5-a-day PER SERVING 855 kcals • fat 26g • saturates 6g • carbs 116g • sugars 9g • fibre 8g • protein 34g • salt 0.6g

Shoot director FREDDIE STEWART | Food stylist PHIL MUNDY | Stylist FAYE WEARS

Left: Sandy on her travels in China where Laghman is a specialty

le er saemb on pt Se 21

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seasonal

Sow, grow, glow: abundant autumn

sow grow glow

Use new season plums to complement duck, put a nutty twist on pear crumble and turn apple pie into a bite-sized snack. Plus, Ingrid Chiu of BBC Gardeners’ World offers advice on how to grow your own ingredients recipes SAMUEL GOLDSMITH & HELENA BUSIAKIEWICZ photographs HANNAH TAYLOR-EDDINGTON

THE BEN EFITS OF GROW I NG YOU R OW N 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.

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You can find out more at: bbcgoodfood.com/sow-grow-glow

SEPTEMBER 2023 bbcgoodfood.com 63

Pear, pecan & caramel crumble SERVES 6-8 PREP 20 mins COOK 1 hr EASY V

6 pears, peeled and sliced into 6 or 8 wedges 3 tbsp caramel or salted caramel sauce (see tip below) 1 tsp vanilla bean paste 220g plain flour 140g cold butter, cut into cubes 50g light brown soft sugar 100g pecans, chopped custard, to serve

1 Heat the oven to 200C/180C fan/ gas 6. Put the pears in a medium baking dish and toss with the caramel sauce, vanilla bean paste and 1 tbsp water to coat. 2 Put the flour, butter and sugar in a food processor and blitz to a crumb-like texture. Tip into a bowl and stir through the pecans. Scatter the mixture over the pears. Bake for 45 mins-1 hr until the crumble topping is crisp and the pears are tender. Serve warm with custard. PER SERVING (8) 432 kcals • fat 26g • saturates 11g • carbs 43g • sugars 22g • fibre 5g • protein 5g • salt 0.5g

S OW A N D GROW

plan ahead  For best results, grow pear trees against a south-facing wall or fence, where they’ll be protected from frost. Soil should be well drained and tending towards acidic, with a pH of 6.5. Pear trees can be grown standalone if space allows, or trained as espaliers or cordons.  Like apple trees, many varieties of pear rely on a pollinating partner from the same group. It is therefore best to plant two pear trees to ensure they pollinate successfully and encourage healthy cropping.

Find the full guide at gardenersworld.com/ how-to-grow-pears

tip If you’re using caramel sauce rather than salted caramel, add a small pinch of fine sea salt or salted butter to the crumble.

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seasonal Lime & paprika corn ribs SERVES 6 as a starter or side PREP 15 mins COOK 20 mins MORE EFFORT V

6 corn cobs 2 tbsp all-purpose seasoning 1 /2 tbsp smoked hot paprika 1 tbsp onion granules 1 tbsp brown sugar vegetable oil, for deep-frying 1 lime, zested and juiced 150ml soured cream

1 Secure a chopping board by putting it on top of a board stopper or damp dishcloth. Put a tea towel on top of the board and, working with one corn cob at a time, hold the cob vertically upright with one hand to keep it from slipping. Use a large, sharp knife to slice the cob vertically in half. Lay each half cut-side down and slice in half again vertically. Cut in half again

horizontally. Repeat with the remaining cobs. Mix the spices with the brown sugar and 1 tbsp sea salt in a small bowl and set aside. 2 Fill a large, deep pan no more than a third full with oil and heat to 180C, or until a cube of bread turns golden in 30 seconds. Carefully lower half the corn ribs into the oil and fry for 5-6 mins until golden at the edges and starting to curl. Drain on a wire rack set over a tray, then transfer to a large bowl. Repeat with the second batch of corn ribs. 3 Toss the ribs with the lime zest, most of the juice and 2-3 tbsp of the seasoning mix. Tip onto a large plate and sprinkle over more seasoning. Make a dipping sauce by mixing 11/2 tbsp of the seasoning mix with the soured cream and a squeeze of lime. The rest of the spice mix will keep in an airtight container for two weeks. GOOD TO KNOW 1 of 5-a-day PER SERVING 181 kcals • fat 13g • saturates 4g • carbs 11g • sugars 6g • fibre 2g • protein 4g • salt 4.6g

S OW A N D GROW

plan ahead  Sweetcorn is a tender plant, so choose a sunny, sheltered spot for it. Ideally, you should have dug in lots of well-rotted garden compost the previous autumn to feed the soil.  In April or May, sow seeds in pots filled with good-quality compost. Sweetcorn seedlings hate root disturbance, so it’s best to give each seed its own pot. Water well, then place on a warm, sunny windowsill or in a greenhouse to germinate.

Find out more at gardenersworld.com/how-to/ how-to-grow-sweetcorn-2

SEPTEMBER 2023 bbcgoodfood.com 65

Duck & plum salad SERVES 2 PREP 20 mins COOK 1 hr 45 mins EASY

1 Heat the oven to 180C/160C fan/ gas 4. Put the duck legs in a small roasting tin and rub over the olive oil, Chinese five-spice and a pinch each of salt and pepper. Roast for 1 hr 30 mins-1 hr 45 mins until tender and easily pulled apart.

Shoot director LAURIE NEWMAN | Food stylist LIBBY SILBERMANN | Stylist ZOE HARRINGTON

2 duck legs 1 tbsp olive oil 1 tsp Chinese five-spice powder 2 medium carrots, sliced into thin, long matchsticks 4 spring onions, sliced into matchsticks 4 ripe plums, halved and sliced into 8 thin wedges

handful of coriander leaves, chopped handful of roasted peanuts, chopped ½-1 tsp fish sauce (optional) 1 lime, juiced

66 bbcgoodfood.com SEPTEMBER 2023

Leave to cool, then shred the meat using two forks. 2 Put the carrots, spring onions, plums, coriander leaves and peanuts in a bowl and toss to combine. Drizzle in the fish sauce, if using, and the lime juice. Toss again. 3 Tip the duck meat into a bowl or onto a serving platter, then top with the plum salad to serve. GOOD TO KNOW vit c • 2 of 5-a-day PER SERVING 403 kcals • fat 25g • saturates 6g • carbs 13g • sugars 12g • fibre 5g • protein 30g • salt 0.4g

seasonal

S OW A N D GROW

plan ahead  Plums grow best in a sunny spot in well drained, fertile soil. Most trees in the plum family come in sizes to suit all gardens. If you choose your tree carefully, you can train it into your preferred shape – as a standard or fan. Smaller trees grown on semi-dwarfing rootstock are easier to maintain.  Many cultivars are self-fertile, so you can get away with planting a single tree, but plum trees will generally produce a better crop if cross-pollinated with other plums. There are four pollination groups, but plum trees flower at very similar times, and a plum tree in one group can be successfully pollinated by another variety in its own group, or in a group above or below it. Look out for the pollination group when choosing your trees.

Find the full guide at gardenersworld.com/how-to/ how-to-grow-plums

GR E AT T O GROW IN SEPTEMBER Ingrid Chiu has been harvesting crops from her urban garden for the past few years – she also grows on her allotment. You can follow her growing adventures on Instagram @ingrid_grows_and_eats. September marks the start of cooler temperatures and slowing of the abundant summer harvests, but as parts of the garden are put to rest for the winter, there is still time to sow some of our much-loved, quick-growing salad leaves and greens. Here are some of my favourite varieties: ● “Green Revolution” pak choi It’s a fast-growing and supertasty variety. It goes to seed less easily than other varieties, and is a perfect addition to stir-fries or noodle broths. Sow in modules at the beginning of September and plant out when about 5cm tall. Pak choi is prone to being munched by slugs and snails, so grow in pots or raised beds for extra protection, or try sprinkling some crushed eggshells around the seedlings. ● Spinach A great green salad leaf to sow in September. Now that the high temperatures of summer are ending, these heat-sensitive salad crops will be less likely to flower. Direct-sow rows of spinach seeds about 2cm deep for harvests of baby spinach into the cooler months – a delicious addition to your winter salads. ● Rocket and mustard leaves There are many varieties of these, and all add their own unique peppery taste to salads. Choose a variety to suit your taste and sow seeds directly into the soil around 1cm deep. I adore adding them to sandwiches to give an extra kick.

SEPTEMBER 2023 bbcgoodfood.com 67

seasonal

Apple pie bars MAKES 12-16 PREP 30 mins plus cooling COOK 35 mins EASY V

Shoot director LAURIE NEWMAN | Food stylist LIBBY SILBERMANN | Stylist ZOE HARRINGTON

250g cold butter, cut into cubes 350g plain flour 150g light brown soft sugar, plus 3 tbsp 1 tbsp vanilla extract 4 medium Bramley apples (around 900g), peeled, cored and cut into chunks 1 ¼ tsp ground cinnamon (optional) ½ lemon, juiced 75g icing sugar

1 Heat the oven to 180C/160C fan/ gas 4. Line a 18 x 28cm baking tin with baking parchment. Put the butter, flour, 150g of the brown sugar and the vanilla extract into a food processor with 1 tsp salt, and blitz until the mixture comes together. Press two-thirds of the dough into the tin in an even layer, then bake for 12-15 mins until golden. Keep the remaining dough chilled while you prepare the apples. 2 Tip the apples into a pan with 3 tbsp of the brown sugar, 1 tsp of the cinnamon (if using) and the lemon juice. Cook over a medium heat for 15-20 mins until the apples have softened but not broken down. 3 Tip the apples over the pastry base, then break up the remaining dough and dot it over the top. Bake for 15-20 mins until the topping is cooked and golden. Remove from the oven and leave to cool in the tin. 4 Combine the icing sugar and remaining 1/4 tsp cinnamon with enough water to create a thick icing (you need around 2 tsp). Drizzle the icing over the apple pie bars, then slice into 12-16 squares. Will keep in an airtight container for up to three days.

S OW A N D GROW

plan ahead

 Winter is the best time to plant bare-rooted apple trees. These are cheaper than container-grown ones, and are available in a wider range of varieties from fruit nurseries from October to March. Trees grow to different heights, depending on the rootstock.  Prepare the soil before planting. Dig a square hole, hammer in a tree stake and position the tree. Hold the tree while you fill in around it with soil.

Find the full guide at gardenersworld.com/how-to/ how-to-grow-apples

Find out more about the health benefits of apples. Search ‘6-minute English apples’ on BBC Sounds.

tip Apple and cinnamon is a classic combination, but you can skip the cinnamon if you prefer.

PER SERVING (16) 292 kcals • fat 13g • saturates 8g • carbs 39g • sugars 22g • fibre 2g • protein 2g • salt 0.7g

68 bbcgoodfood.com SEPTEMBER 2023

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How to use up Each month we show you how to waste less, make your ingredients work harder and last longer

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.

recipes AILSA BURT photographs FACUNDO BUSTAMANTE

Chicken cacciatore one-pot with orzo, p80

Slow cooker potato gratin, p84

Storecupboard bakes, p76

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Freeze the cheese Grate cheese and store in the freezer, so it’s ready to sprinkle into toasties or pasta bakes in a flash – no need to defrost.

Onion options Red onions can easily be swapped for white onion or even a couple of shallots in a pinch.

Creamy twist For an even more cost-effective recipe, swap the mascarpone in this bake for soft cheese.

72 bbcgoodfood.com SEPTEMBER 2023

cook smart

Switch it up You can swap the chicken and bacon in this for sausages and mushrooms.

s d n e d n a s Odd Try our simple pasta bake – it’s ideal for polishing off leftover pasta and cheese

Chicken & pasta bake There should always be pasta in the back of the cupboard. It’s a perfect vehicle for carrying other ingredients that you might have less of. This recipe is sure to become a favourite. SERVES 6-8 PREP 20 mins COOK 1 hr 15 mins EASY ❄

Go meat-free Make it veggie by replacing the chicken and bacon with aubergine and courgette.

2 tbsp olive oil 100g smoked streaky bacon, cut into small pieces 4 chicken breasts, cut into chunks 1 red onion, finely chopped 2 garlic cloves, finely chopped 1 red pepper, diced 1 yellow pepper, diced 1 tsp oregano ¼ tsp chilli flakes (optional) 2 x 400g cans chopped tomatoes 1 tsp caster sugar small bunch of parsley, roughly chopped 3 tbsp mascarpone 350g pasta, any shape – if long, snap them in half 65g cheddar, grated 50g mozzarella, grated

1 Heat the oil in a large, wide casserole, over a medium heat. Stir in the bacon and cook for 5-7 mins, until crispy and browned. Remove to a bowl using a slotted spoon and set aside. Tip in the chicken and stir well to coat in the bacon fat. Turn the heat up to medium-high and cook for 3-5 mins until browned all over (it doesn’t need to be cooked through at

this point). Remove to the same bowl as the bacon using a slotted spoon. 2 Mix the onion and garlic in with a pinch of salt and turn the heat down to medium. Cook for 10-12 mins until softened. Add the peppers, oregano and chilli flakes, if using. Cook for a further 8-10 mins until the peppers have softened. Pour in the canned tomatoes, then swill out the cans with a little water and tip this in as well. Sprinkle over the sugar and stir in the chicken and bacon and most of the parsley. Season well and bring to a simmer. Cook for 20-25 mins, until thickened. Mix in the mascarpone, stirring well until dissolved. 3 Meanwhile, cook the pasta for 2 mins less than the pack states, then drain thoroughly reserving a mug of the pasta cooking water. Heat the oven to 220C/200C fan/gas 7. Taste and season the sauce before tipping in the cooked pasta. Pour in a splash of the pasta cooking water to bring the sauce together before spooning the mixture into an ovenproof baking dish. Will keep covered and frozen for up to three months. Defrost thoroughly in the fridge overnight before baking. Top with both cheeses and bake for 10-15 mins until golden and bubbling. Scatter over the remaining parsley and serve straight from the dish. GOOD TO KNOW low cal • vit c • 2 of 5-a-day PER SERVING (8) 408 kcals • fat 15g • saturates 6g • carbs 36g • sugars 8g • fibre 5g • protein 31g • salt 0.8g

SEPTEMBER 2023 bbcgoodfood.com 73

s t n e m i d n o C our-boosters that av fl f o st o m e th e Mak d in the kitchen are often underuse

Swirl it into dips, marinades or dressings for natural sweetness. Drizzle it over freshly baked cakes for a sticky glaze – it works well with carrot cake. Or mix into softened butter and spread over crumpets. Store in a cool, dark cupboard.

Soy sauce If you find a sauce is lacking a bit of umami punch or needs some greater depth, add a drizzle of soy sauce. Try it in caramel, too. Find an innovative milkshake recipe at bbcgoodfood.com/recipes/ soy-sauce-caramel-milkshake. Or see the recipe opposite to make a soy glaze. (Store in the fridge if you don’t use it too often.)

Hot honey sauce Heat 1 tbsp vegetable oil in a pan and fry 2 chopped garlic cloves and 1 chopped red chilli until fragrant and lightly browned. Stir in a pinch of salt and 100ml honey. Remove from heat, add a splash of vinegar, then set aside to infuse for 1 hr. Drizzle over fried chicken or pizza.

Garlicky salad dressing Mix 2 tbsp vinegar with 1 tbsp Dijon mustard, 4 tbsp olive oil and a small grated garlic clove.

Pickled cucumber & onions Combine 75ml white wine vinegar with 2 tbsp caster sugar and 1 tsp salt and pour over finely sliced cucumbers or onions. Chill for a few hours then serve.

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Boil 2 eggs for 6 ½ mins, then drain and peel. Mix 75ml soy sauce and 25ml mirin and immerse the eggs in the mixture. Leave for at least 30 mins or up to 4 hrs, turning every so often. Serve with ramen.

Tomato ketchup

Hot sauce There are many different varieties, but you can easily make a delicious buffalo sauce for dousing over crispy wings with most (although a vinegary one works especially well). Whisk 125ml hot sauce with 2 tbsp melted butter. Add a squeeze of honey or spices for a bit more oomph if you like, and toss with crispy chicken wings – find our recipe at bbcgoodfood. com/recipes/air-fried-chickenwings. Swirl hot sauce into mayo for a spicy dip to serve with sweet potato wedges. Hot sauces like gochujang also work well in marinades for steak, and sriracha is excellent in stir-fries as it lends some funk to the sauce. You can store them in the fridge once opened, if you don't use them often.

Soy-marinated eggs

Mayonnaise It can be used in sauces, creamy salad dressings or in sandwiches instead of butter. Spread over the outside of a cheese toastie for an even crispier finish. Mix mayonnaise with shredded cooked chicken, a handful of chopped soft herbs like dill or chives, some gherkins and serve on toasted sourdough for an open-top sandwich. Or, combine with a few tablespoons of pesto, a grated garlic clove and a grating of parmesan to serve with roast chicken and chargrilled vegetables. Store in the fridge once opened.

Found on most tables throughout the UK, this beloved sauce is well known for getting children to eat their dinner, but it’s much more than that. You can use it instead of tomato purée in a pinch, or add it to bolognese to give some sweetness.

Easy ribs glaze

Mix equal parts ketchup and apricot jam with a squeeze of lemon juice and splash of soy sauce. Use it to glaze ribs or add 1-2 tbsp to a burger or meatball mixture. Keep leftovers chilled.

Shoot director LAURIE NEWMAN | Food stylist LIBBY SILBERMANN | Stylist FAYE WEARS

Honey

Wine vinegar Wine vinegars are ideal for dressings and pickling. If open for a while, a cloudy sediment forms, but this doesn't affect the quality. Red wine vinegars are great for mixing with leftover herbs for chimichurri. Hollandaise sauce uses white wine vinegar – find our recipe at bbcgoodfood.com/recipes/hollandaisesauce. Or for something simpler:

cook smart

Spice it up You can use sriracha or gochujang in this recipe.

Soy & sesameglazed celeriac The glaze uses up what’s left of your condiments. If you don't have celeriac, use any hardy root veg like turnips, swede or kohlrabi. SERVES 4 PREP 10 mins COOK 40 mins EASY V

1.5kg celeriac, peeled 1 tbsp gochujang 2 tbsp soy sauce 1 tbsp honey 1 tbsp rice vinegar 1 tbsp sesame oil 1 /2 tbsp sesame seeds 3 spring onions, finely sliced cooked white rice, to serve

1 Heat the oven to 200/180C fan/ gas 6. Cut the celeriac into wedges, 2-3cm thick and put in a roasting tin. 2 Whisk the gochujang, soy, honey, vinegar, sesame oil and sesame seeds together until smooth and emulsified. Pour over the celeriac and, using your hands, toss to coat. Roast for 20 mins. Turn, then cook for a further 15 mins. Turn again and cook for a final 5 mins until sticky and caramelised and the celeriac is tender. Serve with cooked rice, spring onions scattered over and any leftover glaze on the side. GOOD TO KNOW low fat • folate • fibre • vit c • 1 of 5-a-day PER SERVING 175 kcals • fat 5g • saturates 1g • carbs 18g • sugars 14g • fibre 19g • protein 5g • salt 2.1g

Up the steaks You could also use the glaze in this recipe for pan-fried salmon or steak. Add it in the final 5 minutes of cooking and baste well.

SEPTEMBER 2023 bbcgoodfood.com 75

cook smart

Quick-mix cookies Get baking with these speedy recipes using staples like flour, sugar and even cereal Fruit squares

Three-ingredient cookies

Cereal cookies

Three-ingredient cookies

Fruit squares

Cereal cookies

MAKES 18 PREP 10 mins plus 10 mins cooling COOK 12 mins EASY V

MAKES 16 PREP 15 mins plus 30 mins chilling COOK 40 mins EASY V

MAKES 12 PREP 15 mins COOK 22 mins EASY V

Heat the oven to 180C/160C fan/ gas 4 and line two baking trays with baking parchment. Combine 150g caster sugar with 250g nut butter (we used peanut butter). Crack in 1 egg and whisk again until smooth and creamy. Roll into 18 balls and arrange on the prepared tray, well spaced apart. Using the back of a fork, press down twice on each cookie in a criss-cross until flat and round. Sprinkle over any leftover chopped nuts, if you have them. Bake for 10-12 mins until golden brown. Leave to cool on the tray for 10 mins before removing to a rack to cool completely. You could dip them in melted chocolate, if you like. Will keep in an airtight container for two days.

Butter and line a 20cm square baking tin with baking parchment, leaving an overhang. Rub 125g unsalted butter into 250g plain flour using your fingertips. Stir in a pinch of salt and 2 tbsp icing sugar. Bring together with your hands and 2-3 tbsp cold water. Cover and chill for 30 mins. Mix 175g currants with 70g caster sugar and 1 tsp water. If you like, stir in 1 chopped, peeled apple. Heat the oven to 180C/160C fan/gas 4. Cut the pastry in half and roll out one half to line the base of the tin. Spoon the fruit onto the pastry leaving a border. Brush the border with milk, roll the rest of the pastry just larger than the base, lay it on top and press the edges to seal. Trim any excess. Brush with milk, scatter over 1 tbsp caster sugar. Bake for 35-40 mins. Leave to cool in the tin, then cut into 16 squares. Will keep in an airtight container for three days.

Heat the oven to 180C/160C fan/ gas 4. Spread 100g cereal (we used malted wheats) on a baking tray and toast in the oven for 8-10 mins, until fragrant. Tip into a bowl to cool. Using an electric whisk or stand mixer, beat 125g unsalted butter, 85g light brown soft sugar and 75g caster sugar for 5 mins until light and fluffy. Mix in 1/2 tsp vanilla extract, a pinch of salt and 1 egg. Add 1/2 tsp bicarbonate of soda, 175g plain flour, 125g roughly chopped dark chocolate and most of the toasted cereal. Mix until just combined. Shape into 12 balls and arrange, well spaced apart, on two baking trays lined with baking parchment, then flatten slightly. Sprinkle over the remaining cereal. Bake for 10-12 mins, leave to cool on the trays for 10 mins, then cool completely on a wire rack. Will keep in an airtight container for four days.

PER SERVING 175 kcals • fat 7g • saturates 4g • carbs 26g • sugars 14g • fibre 1g • protein 2g • salt 0.01g

PER SERVING 278 kcals • fat 13g • saturates 8g • carbs 35g • sugars 17g • fibre 2g • protein 4g • salt 0.2g

GOOD TO KNOW gluten free PER SERVING 125 kcals • fat 8g • saturates 2g • carbs 10g • sugars 9g • fibre 1g • protein 4g • salt 0.1g

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Fresh ideas

Storecupboard heroes:

canned tomatoes Try something different with this stalwart of the home kitchen – budget cooking doesn’t need to be boring!

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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.

cook smart

Cod with olives & crispy pancetta SERVES 4 PREP 15 mins COOK 15-20 mins EASY

Heat the oven to 200C/180C fan/gas 6. Mix 50g olives and 50g sundried tomatoes with a 400g can chopped tomatoes and season to taste. Tip into a casserole dish, top with 4 skinless cod fillets and drizzle over 2 tbsp olive oil. Bake for 15-20 mins until the fish is just cooked. Heat a frying pan over a medium heat and fry 8 thin slices of pancetta for 1 min on each side or until crisp. Top the fish with shards of the pancetta. GOOD TO KNOW low cal • 2 of 5-a-day • gluten free PER SERVING 245 kcals • fat 10g • saturates 2g • carbs 6g • sugars 5g • fibre 2g • protein 32g • salt 1.2g

Tomato & basil soup SERVES 6-8 PREP 10 mins COOK 15 mins EASY

Heat 1 tbsp olive oil in a large pan, then add 2 crushed garlic cloves and soften for a few minutes over a low heat. Add 5 soft sundried tomatoes, roughly chopped, 3 x 400g cans plum tomatoes, 500ml chicken or vegetable stock, 1 tsp sugar and season well. Bring to a simmer and leave to bubble gently for 10 mins. Blitz using a hand blender, adding 70ml soured cream as you go. Taste and adjust the seasoning – add more sugar if needed. Serve in bowls with 1 tbsp pesto swirled on top of each one, a little more soured cream and a scattering of torn basil leaves. GOOD TO KNOW healthy • low cal • vit c • 1 of 5-a-day • gluten free PER SERVING (8) 211 kcals • fat 13g • saturates 4g • carbs 16g • sugars 15g • fibre 4g • protein 5g • salt 0.7g

Enchilada pie SERVES 2 PREP 5 mins COOK 20 mins EASY V

Heat 1 tbsp oil in a pan over a medium heat. Fry 2 sliced peppers and 1 sliced red onion until softened, about 10 mins. Add a drained 400g can mixed beans, 2 tsp-2 tbsp fajita mix (to taste), a 400g can chopped tomatoes and some seasoning. Cook for 5 mins, then stir in a large handful of chopped coriander. Heat the grill and warm 4 corn tortillas in the microwave for 30 seconds. Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish. Spread over 25ml soured cream (from 100ml), lay a corn tortilla on top, then repeat until all the ingredients are used, finishing with a 25ml layer of soured cream. Sprinkle over 30g grated cheddar and grill for 5 mins. Scatter with more coriander to serve. GOOD TO KNOW calcium • folate • fibre • vit c • 4 of 5-a-day PER SERVING 569 kcals • fat 26g • saturates 12g • carbs 55g •

Sausage & mushroom ragu SERVES 4 PREP 10 mins COOK 25 mins EASY

Heat 2 tbsp olive oil in a pan over a medium heat and tip in 1 grated carrot, 3 finely chopped spring onions, 2 grated garlic cloves, a large handful of finely chopped or grated mushrooms, 1 tsp dried oregano, 1 tsp fennel seeds and a pinch of salt. Cook for

5 mins, then add 6 sausages squeezed from their skins and cook until browned all over. Stir in a 400g can chopped tomatoes, 1 tbsp tomato ketchup and 100ml water. Turn the heat to low, cover and cook until thick, about 20 mins, stirring now and again. Season to taste, then serve with mash, pasta or couscous. GOOD TO KNOW 2 of 5-a-day PER SERVING 283 kcals • fat 20g • saturates 6g • carbs 13g • sugars 7g • fibre 3g • protein 11g • salt 1.1g

tip

WHY WE LOVE... CANNED TOMATOES If you have a can of tomatoes in your cupboard, you’re never more than a handful of ingredients away from a satisfying supper. Research suggests that processing and cooking tomatoes can increase their nutritional value. Tomatoes are a good source of vitamin K, which is necessary for blood clotting and wound healing. They’re incredibly versatile and work well in a variety of dishes.

sugars 22g • fibre 18g • protein 19g • salt 1g

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cook smart

Something special Chicken cacciatore one-pot with orzo SERVES 4 PREP 5 mins COOK 55 mins EASY

2 tbsp olive oil 4-6 skin-on, bone-in chicken thighs 1 onion, finely sliced 2 garlic cloves, sliced 250ml red wine 2 bay leaves 4 thyme sprigs 2 rosemary sprigs small bunch of parsley, stalks and leaves separated, finely chopped 2 x 400g cans cherry tomatoes 1 chicken stock cube 1 tbsp balsamic vinegar 2 tbsp capers (optional) handful of pitted green olives 300g orzo, rinsed (to keep it from getting too sticky when baked)

1 Heat the oven to 220C/200C fan/ gas 7. Rub 1 tbsp oil over the chicken 80 bbcgoodfood.com SEPTEMBER 2023

and season well, then put skin-side up in an ovenproof casserole dish or roasting tin and bake for 20-25 mins until golden, but not cooked all the way though. Transfer to a plate. 2 Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is soft. 3 Pour in the wine, stirring, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well. 4 Nestle the chicken back in the pan, skin-side up, and roast for 20 mins. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve. GOOD TO KNOW healthy • fibre • vit c • 2 of 5-a-day PER SERVING 618 kcals • fat 19g • saturates 4g • carbs 68g • sugars 12g • fibre 6g • protein 29g • salt 1.1g

NEW WAYS WITH HARISSA Mix through pancake mix with some spring onions for a spicy savoury pancake Perfect for adding to mayo, dressings and yogurt for a spicy dip or marinade Put a spoonful in your burger or meatball mix to add a flavour boost Add to beaten egg before dredging chicken and coating with breadcrumbs Toss through semi-boiled potatoes before roasting

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Thoroughly tested recipes from BBC Good Food

Vegetarian centrepieces

r e k o o c Slow

s l a i c e p s

Enjoy the depth of flavour that comes with slow cooking while saving effort and energy costs recipes SAMUEL GOLDSMITH photographs HANNAH TAYLOR-EDDINGTON

Slow cooker chickpea stew SERVES 4-6 PREP 20 mins COOK 5 hrs 20 mins EASY V

1 tbsp vegetable or sunflower oil 1 red onion, sliced 2 garlic cloves, crushed or finely grated 1 butternut squash (around 600g), deseeded and cut into bitesize chunks ½ tsp ground ginger 1 tsp each cumin, smoked paprika, ground coriander and turmeric ½ tsp cinnamon 400g can chickpeas 400g can chopped tomatoes 2 tbsp tomato purée 500ml vegetable stock cooked couscous and handful of coriander, chopped, to serve

1 Heat the oil in a large frying pan or saucepan over a medium-low heat. Fry the onion for 10-12 mins until softened and beginning to turn golden. Stir in the garlic and cook for 1 min, then add the squash and cook for a few minutes to soften slightly. Scatter in the spices, stir to combine and cook for 2 mins, until fragrant. 2 Tip everything in the pan into the slow cooker along with the chickpeas and their liquid, the tomatoes, tomato purée and the stock. Mix well, then cook on high for 5 hrs or low for 7 hrs. Serve with couscous and the coriander sprinkled over. GOOD TO KNOW healthy • low fat • fibre • vit c • 2 of 5-a-day PER SERVING 152 kcals • fat 4g • saturates 0.3g • carbs 21g • sugars 10g • fibre 7g • protein 6g • salt 0.3g

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cook smart

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Are low-energy cookers a fad or for life? Find out on Radio 4’s The Food Programme. Search ‘The Food Programme Slow Cooker’ on BBC Sounds.

SERVES 4-6 PREP 15 mins COOK 4-6 hrs EASY

25g butter 1 garlic clove, crushed or finely grated 1kg Maris Piper potatoes, cut into 1/4cm-thick slices 300ml double cream 200ml whole milk 50g parmesan, grated small handful of parsley, finely chopped

1 Melt the butter in a large pan over a medium-low heat and fry the garlic for 1 min until softened. Tip in the sliced potatoes, cream and milk, and season well with salt and freshly ground black pepper. Stir continuously for 5-10 mins until the cream and milk are steaming and the liquid has thickened (it should 84 bbcgoodfood.com SEPTEMBER 2023

coat the back of a spoon). Scatter in the cheese and stir until melted. 2 Tip into a slow cooker and push the potatoes down until immersed in the liquid. Cook on high for 4 hrs or low for 6 hrs, until tender. To brown, gently transfer to an ovenproof dish and grill on high for 5-10 mins. Serve with chopped parsley scattered over. Will keep covered and chilled for two days. Cut into portions and reheat in an oven at 180C/160C fan/gas 4 for 20 mins until piping hot through. Brown under a hot grill for 5-10 mins. GOOD TO KNOW vit c • gluten free PER SERVING (6) 481 kcals • fat 34g • saturates 21g • carbs 34g • sugars 4g • fibre 3g • protein 8g • salt 0.3g

Shoot director LAURIE NEWMAN | Food stylist LIBBY SILBERMANN | Stylist ZOE HARRINGTON

Slow cooker potato gratin

cook smart Slow cooker broccoli & cheese soup SERVES 6 PREP 15 mins COOK 3 hrs 15 mins EASY V

1 tbsp vegetable or sunflower oil 1 onion, chopped 2 garlic cloves, crushed or finely grated 250g potatoes, roughly chopped 1 head of broccoli (around 325g), roughly chopped 750ml chicken or vegetable stock 150g mature cheddar, cut into cubes 125ml single cream, plus extra to serve toasted or crusty bread, to serve

1 Heat the oil in a frying pan over a medium-low heat and fry the onion for 10-12 mins until soft, but not golden. Stir in the garlic and fry for 1 min, then stir in the potatoes and cook for a few minutes to soften slightly. Tip into your slow cooker. 2 Add the broccoli and stock to the slow cooker and season well with salt and freshly ground black pepper. Cook on high for 3 hrs or low for 5 hrs. The broccoli should be tender but the stalk may still have a bit of bite. Add the cheese and stir until melted, then stir through the cream. 3 Pour into a blender and blend until smooth. Serve with a swirl of cream. a grinding of black pepper and the bread on the side for dunking.

tip Swap the cheddar for blue cheese if you prefer a punchier flavour.

GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING 236 kcals • fat 15g • saturates 8g • carbs 11g • sugars 3g • fibre 3g • protein 13g • salt 1.2g

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cook smart

5 of the best

multi-cookers

Do a multitude of tasks with just one bit of kit, including slow-cooking, pressure-cooking, roasting and air-frying words IMOGEN HOPE

Best value

Best rice cooker

Best for versatility

Drew & Cole, Pressure King Pro 5.7L, 12-in-1 digital cooker

Sage the Fast Slow Go multi-cooker

Amazon Basics 23-in-1 multi-purpose cooker

At under £90 this multi-cooker is great value for the versatility it offers, with settings to steam, sauté and stew, as well as presets for cooking soup, chilli and curry. We were impressed with its look and feel – the polished steel exterior and ceramic pot are of high quality, and it’s light enough to pick up and move easily. Available from Currys (£88.99), High Street TV (£89.99)

Best for air-frying Ninja Foodi MAX, 15-in-1 SmartLid 7.5L multi-cooker Air-fryers have been one of the most popular appliances of the last year, and this multi-cooker includes functions to air-fry as well as grill, bake, steam, slow-cook and more. With a 7.5L capacity, it works well for large groups or families, easily cooking a generous six portions. Available from Amazon (£249), Ninja (£249.99), John Lewis & Partners (£249.99)

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The brushed steel and sleek design make this an attractive addition to the countertop. We were impressed with its performance, which includes a rice cooker that produces tender, fluffy grains, and there are unusual presets like risotto, yogurt and legumes – all of which are easy to use. The ‘delay start’ and ‘keep warm’ functions are useful features for busy days. Available from Currys (£169), Sage (£169.95)

Best for pressure-cooking Tefal Turbo Cuisine multi pressure cooker With a 4.8-litre cooking capacity, this multi-cooker is a good option for medium-sized households. The large central button and control panel are easy to use and have some unusual functions like sous vide and porridge cooking. It is weighty, but easily movable with two wide handles and suction cups on the feet to help secure it to the countertop. Available from Argos (£95), John Lewis & Partners (£149.99)

With a whopping 23 presets, including white rice, multigrain and congee, this multi-cooker more than earns its space in the kitchen. The versatility makes it a great option for large families, and we found the instruction manual helpful in adjusting cooking times. Plus, the cooking pot is diswashersafe to save you even more time. Available from Amazon (£89.30)

HOW WE CONDUCT OUR REVIEWS We test and extensively research a range of products in each category to ensure every budget is represented. Products must meet criteria to be shortlisted for testing, which includes nationwide availability through an online retailer. Shortlists for testing always include a minimum of 10 products. Test matrices feature specified testing criteria, including sustainability, energy usage and packaging. We use Good Food recipes in testing.

Meal-planning made easy 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.

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What to drink with Japanese dishes Even the subtle flavours of ramen can be elevated with a carefully chosen wine words HENRY JEFFREYS

Pair Japanese ramen noodle soup with Trimboli Salvatore Trebbiano (2022) A bowl of noodle soup is so comforting, and this Australian take on an Italian Trebbiano will cut through the richness with its floral and grapefruit flavours. bbcgoodfood.com/ recipes/japanese-ramen-noodle-soup

All wines available at bbcgoodfood wineclub.com

STAR MATCH FROM THIS MONTH’S BOX

Pair sushi-style salmon & avocado rice with Colle Marianna Soave (2021) Sushi is all about interesting textures, and this Soave from Italy works in a similar way with its delicate fruit and creamy mouthfeel, making it the perfect foil to lightly-spiced rice. bbcgoodfood.com/ recipes/japanese-salmon-avocado-rice

Pair teriyaki beef & lettuce cups with Black Stump Durif Shiraz (2021) This Australian blend has it all – its rich fruitiness won’t be overpowered by the sweet, tangy sauce, and a little tannin will meld beautifully with the beef. bbcgoodfood. com/recipes/teriyaki-beef-lettuce-cups

Katsu curry paired with Visionario (2021) 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.

This wine has been a favourite of BBC Good Food readers for some time. It’s a Northern Italian blend of Friulano, Gewürztraminer, Sauvignon Blanc, Malvasia and Chardonnay, which makes it an intensely aromatic dry wine. Its bold flavours are a great match with curries, and it has the acidity to cope with fried breaded chicken or tofu. bbcgoodfood.com/katsu-curry

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.

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Wine case photograph DAVID COTSWORTH

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To order your case online, go to bbcgoodfoodwineclub.com/bbcsepwine Or call 03300 242 855 and quote code 7373001 BBC Good Food Wine Club wines are supplied and delivered by Laithwaites. Offer valid for new customers only, one six-bottle case only per household. No further discount or offers can be applied. Free standard delivery, usually £7.99. Delivery to UK only (excluding CI and BFPO). Offer ends 31 December 2023 or while stocks last. 18+ only. All goods are subject to availability and all orders are subject to acceptance by us. If a wine becomes unavailable, a substitute of similar style and of equal or greater value will be supplied. Order acceptance and the contract between us is formed on despatch of products. Savings based on individual bottle price. See bbcgoodfoodwineclub.com/terms for full terms and conditions, and our privacy policy. Registered in England and Wales. Registered Number 1095091. One Waterside Drive, Arlington Business Park, Theale, Berkshire, RG7 4SW. Unless otherwise stated, all wines contain sulphites.

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Make time for yourself Weekends are precious – our time to focus on the important business of what makes us happy. On Saturday, Sunday, or during the week (depending on your job or other responsibilities) we all need to take a break from work stress, social media noise and everyday admin. Let’s push back on the pressures of modern life and reclaim our downtime to relax, refresh and reset by doing what we love. Be inspired by the following ideas and discover more at bbcgoodfood. com/feature/weekend

Reclaim your

New!

weekend d Make special meals to remember, tackle a baking project or get out to nearby food and drink events – we’re also exploring flavours from around the world and celebrating a great British pudding

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Make your weekend

memorable In our new series, we invite you to reclaim your weekend and take some time out with recipes from Esther Clark that feel worthy of an occasion photographs MYLES NEW

The perfect sharing brunch

Italian roast chicken cobb salad, p94

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weekend

Crackling roast pork with beans, rosemary & artichokes, p94

Sunday special

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Revamp the classic American salad with Italian elements – creamy mozzarella, basil and olives. Perfect for sharing. SERVES 4-6 PREP 20 mins plus resting COOK 1 hr 15 mins EASY

1 lemon, halved 1 medium whole chicken (1.5kg) 2 garlic cloves ½ bunch of oregano, leaves picked and chopped 4 tbsp extra virgin olive oil 300g vine cherry tomatoes 10 thin slices pancetta small bunch of basil, leaves picked 150g pitted olives 2 Little Gem lettuces, cut in half 4 eggs, soft-boiled for 7 mins, then peeled and halved 1 large ball of buffalo mozzarella For the dressing 120ml extra virgin olive oil 1 heaped tbsp Dijon mustard 1 lemon, juiced pinch of sugar

1 Heat the oven to 200C/180C fan/ gas 6. Push the lemon halves into the cavity of the chicken. Using a pestle and mortar, bash together the garlic, oregano and some salt. Add half the olive oil and bash again. Push your fingers under the skin of the chicken breast and stuff the herby garlic mixture beneath. Season the outside of the chicken with more salt and rub the skin with the rest of the oil. Put in a roasting tin and roast for 1 hr, then add the tomatoes, leaving them on the vine, and roast for a further 15 mins. Leave to rest for 45 mins. 2 Meanwhile, heat the grill to high and grill the pancetta for 3-4 mins or until crispy. For the dressing, whisk all the ingredients together with a pinch of salt and sugar until slightly thickened. 3 Separate the chicken legs and thighs from the breast and thickly slice the breast. Arrange on a large platter with the tomatoes, pancetta, basil, olives, lettuce, eggs and whole mozzarella. Drizzle with the dressing and grind over some black pepper. GOOD TO KNOW folate • 2 of 5-a-day • gluten free PER SERVING 707 kcals • fat 57g • saturates 14g • carbs 4g • sugars 3g • fibre 3g • protein 44g • salt 2g

Crackling roast pork with beans, rosemary & artichokes

Steak with jalapeño béarnaise & wedges

This pork is an easy Sunday lunch number that’s served with hearty braised white beans instead of roasted veg, cutting down on your washing-up. The pork is prepped the night before to allow for a leisurely Sunday afternoon.

SERVES 2 PREP 15 mins COOK 1 hr MORE EFFORT

SERVES 6-8 PREP 15 mins plus overnight marinating COOK 3 hrs EASY

2.2kg boneless pork shoulder 1 ½ tbsp sea salt flakes 1 tbsp fennel seeds 1 /2 tsp chilli flakes 1 lemon, zested, 1/2 juiced 4 banana shallots, halved 300ml white wine 2 x 400g cans cannellini beans 3 rosemary sprigs 400g can artichokes, halved 1 low-salt chicken stock cube wilted greens, to serve olive oil, for drizzling

3 medium Maris Piper potatoes (about 800g) 3 tbsp olive oil 2 tsp chilli con carne seasoning 1 large 440g rib-eye steak or 2 x 220g rib-eye steaks For the salad 3 large tomatoes, cut into chunks 1 green pepper, cut into chunks 1 banana shallot, finely chopped 2 limes, juiced 2 tbsp coriander, roughly chopped For the béarnaise 90g unsalted butter, cubed 2 egg yolks (freeze the whites for another recipe) 2 tbsp pickled jalapeños, finely chopped, plus 1 tsp of the brine ½ banana shallot, finely chopped 2 tbsp finely chopped coriander

1 The night before cooking, score the skin of the pork using a sharp knife. Combine the salt, fennel seeds, chilli and lemon zest in a bowl, and rub over the pork using your hands, getting it into the cuts. Put in a roasting tin, cover and chill overnight. 2 Heat the oven to its highest setting for 30 mins, then roast the pork for 20 mins. Tip in the shallots and wine. Lower the heat to 180C/ 160C fan/gas 4 and cook for a further 2 hrs. Pour the liquid from the tin carefully into a saucepan. Turn the oven back up to its highest setting and cook for 30 mins more until the pork skin is crackled. For gently blushing pink pork, cook for another 5 mins – it can burn easily so keep an eye on it. Leave to rest, covered, for 30 mins. 3 Stir the beans, along with the liquid from the cans, into the pan with the reserved roasting juices. Add the rosemary and artichokes, then crumble in the stock cube and simmer, uncovered, for 15 mins. 4 Carve the pork and serve with the beans and greens, dressed with the lemon juice and olive oil.

1 Cut each potato into eight wedges, then boil in lightly salted water for 7 mins. Drain and leave to steamdry. Heat the oven to 200C/180C fan/gas 6. Pour 2 tbsp of the oil into a large baking tray and put in the oven. Shake the potatoes to rough up the edges, gently tip into the hot oil and roast for 30 mins. Toss with the seasoning and roast for 10 mins. 2 Make the salad by combining all the ingredients with a pinch of salt. 3 Heat the remaning 1 tbsp oil in a frying pan over a high heat. Season the steak, then fry for 2-3 mins on each side. Leave to rest for 10 mins, then slice. 4 For the béarnaise, melt the butter in the microwave or small pan over a low heat and set aside. Pour a 5cm depth of water into a small pan and bring to a simmer. Sit a bowl over the pan, ensuring the bowl doesn’t touch the water. Tip in the egg yolks and brine and whisk using an electric whisk until aerated. Slowly drizzle in the butter, whisking constantly, until fully incorporated (don’t let the water get too hot). Take off the heat and mix in the pickles, shallot and coriander. Serve poured over the steak, with the wedges and salad on the side.

GOOD TO KNOW 1 of 5-a-day PER SERVING (8) 571 kcals • fat 30g • saturates 10g •

GOOD TO KNOW folate • fibre • vit c • iron • 3 of 5-a-day

carbs 11g • sugars 3g • fibre 5g • protein 55g • salt 3.5g

PER SERVING 1,227 kcals • fat 77g • saturates 36g • carbs 72g • sugars 14g • fibre 11g • protein 55g • salt 1.8g

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Shoot director RACHEL BAYLY | Food stylist KATIE MARSHALL | Stylist LUIS PERAL

Italian roast chicken cobb salad

weekend

Friday night treat

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Relaxing weekend project

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weekend

Baklava sticky buns These sticky buns are inspired by one of my favourite sweet treats – Turkish baklava. The filling is richly spiced and filled with pistachios, walnuts and orange. The buns are baked until light and squishy before being soaked in a honey syrup. Make the dough on Friday night and finish them off the next morning for ease. MAKES 12 PREP 2 hrs plus at least 1 hr 30 mins rising COOK 45 mins MORE EFFORT V

500g strong white bread flour, plus extra for dusting 7g sachet fast-action dried yeast 3 tbsp light brown soft sugar 320ml whole milk 70g unsalted butter a little oil, for rising For the filling 100g butter, softened 3 tbsp light brown soft sugar 2 large oranges, zested 130g walnuts 130g pistachios 2 tsp ground cinnamon pinch of ground allspice For the honey syrup 100g light brown soft sugar 100g honey 1 tbsp orange juice

1 Combine the flour, yeast, sugar and 1/2 tsp fine salt in a large bowl. Heat the milk and butter in a small pan over a low heat, swirling the pan regularly until beginning to steam. Pour into a bowl and set aside to cool to room temperature. 2 Make a well in the dry ingredients, then pour in the milk and butter mixture. Swiftly combine using a spoon, then turn out on to a floured surface and knead the dough for 10 mins. Or, do this in a stand mixer using the dough hook for 7 mins. Transfer to a lightly oiled bowl, cover and leave in a warm place to double in size for at least 1 hr. Alternatively, for the best flavour, leave the dough to rise in the fridge overnight.

3 For the filling, use a wooden spoon to beat together the butter, sugar and orange zest. Finely chop the walnuts and 100g of the pistachios – by hand or in a food processor. Mix into the butter mixture along with the cinnamon, allspice and 1 /4 tsp fine sea salt. 4 Tip the dough onto a lightly floured surface, shape into a rough rectangle, then roll out until it’s about 45 x 35cm. Spread the cinnamon nut butter over the dough, all the way out to the edges. Working from one of the longer sides, roll the dough up as tightly as you can into a sausage shape. Cut into 12 equal pieces. (You can mark with a ruler at around 3.5-4cm per bun, then cut with a piece of dental floss, thread or sharp knife.) Line a large 20 x 30cm baking tray or tin with baking parchment. 5 Arrange the buns, cut-side up, in the tray. Make sure the tails of the buns (where the dough opens) are tucked in so they don’t unfurl when baked. Leave some space around each bun, as they will expand. Cover loosely and leave to rise for 30-45 mins (depending on how warm your kitchen is) until the buns are puffed up and touching at the sides. Heat the oven to 200C/180C fan/gas 6. Bake for 30 mins, or until golden and risen. 6 Meanwhile, make the syrup. Put the sugar and honey in a small pan, simmer for 5 mins, then remove from the heat. Leave to cool, then stir in the orange juice. Take the buns out of the oven, immediately pour over the syrup and leave to cool. 7 Finely chop the remaining pistachios and sprinkle over the buns in little mounds – just as is done on baklava. Serve warm. Will keep in an airtight container for three days. Warm briefly in the oven before eating. PER SERVING 514 kcals • fat 26g • saturates 10g • carbs 59g • sugars 26g • fibre 3g • protein 10g • salt 0.5g

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Tom Kerridge’s

goat kofta Make the last barbecue of the year an occasion to enjoy this underrated meat photographs HANNAH TAYLOR-EDDINGTON

here is a long list of ingredients that, as a chef, I use in my restaurants, but that aren’t so popular in the home. From a sustainability point of view, it’s better to eat a wider variety to take the pressure off the same species everyone goes for. In the vegetable world, increasing the variety you eat makes sense from a health perspective, too, and the broader your ingredients, the more interesting your food will be.

Cuttlefish, squid, cockles, hake and pollock all deserve more recognition, and I don’t understand why we don’t eat more goat, or why it’s not more readily available. So, if you’ve never tried it before or, like me, you’re already converted, my barbecued kofta are great way to showcase the most flavour-packed meat on the market.

My barbecued kofta are a great way to showcase the most flavour-packed meat on the market

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

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weekend Cook outdoors

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I like to fry the onion, garlic and spices before adding them to the mince. This way, you don’t end up with raw onion flavour in your cooked kofta. SERVES 6 PREP 40 mins plus at least 1 hr chilling COOK 25 mins EASY

3 tbsp olive oil 2 small or 1 large onion, finely chopped 2 tsp each ground cumin, ground coriander and ras el hanout 5 garlic cloves, minced or grated 800g goat mince, or lamb mince if you can’t find goat 1 lemon, zested and cut into wedges bunch of coriander, finely chopped 2 tsp mint sauce (optional) cumin flatbreads, fennel slaw and yogurt, to serve (see right)

1 Heat the oil in a frying pan and fry the onion for 8-10 mins over a medium heat until softened and starting to turn golden. Stir in the spices, lots of ground black pepper and the garlic, cook for 2 mins more, then turn off the heat and leave to cool completely. 2 Scrape the cooled onion mixture into a large bowl with the mince,

lemon zest, most of the coriander and mint sauce, if using. Season generously with salt and scrunch everything together with your hands until fully combined. Fry a small ball of the mixture to taste for seasoning, then divide the rest of the mixture into 12. Roll each piece into a rough sausage shape, put on a tray or platter, then cover and chill for at least 1 hr to firm up. Will keep chilled for up to a day. 3 Light the barbecue and wait until the coals are ashen or heat a gas barbecue on high. Barbecue the kofta for 10-12 mins, turning every now and then using tongs, until charred and just cooked all the way through. They should brown and form a crust on one side before being turned. Alternatively, cook in an air-fryer at 200C in a single layer for 6 mins on one side, then turn and cook for 8 mins more until browned. Serve scattered with the rest of the coriander, alongside flatbreads, slaw and dressing (see recipes, right) for everyone to assemble their own wrap. GOOD TO KNOW calcium • folate • fibre • vit c • iron • 1 of 5-a-day PER SERVING 618 kcals • fat 27g • saturates 9g • carbs 50g • sugars 10g • fibre 7g • protein 40g • salt 1.4g

DISCOVER THE WEEKLY BBC GOOD FOOD PODCAST Listen, laugh and learn! Don’t miss our award-winning podcast every Tuesday and Thursday where hosts including Tom Kerridge share fun cooking stories and cook-a-long recipes with guests like Ainsley Harriet, Tess Daly and Joe Wicks – listen on Spotify or wherever you get your podcasts and follow us now to never miss an episode.

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5 more ideas Fennel slaw Finely shred a bulb of fennel, 1/4 white cabbage, 1 small red onion and 1 green chilli. Toss with a large pinch of salt and the juice of 1 lemon, then drizzle over 2 tbsp olive oil and scatter with a handful of mint leaves and some pomegranate seeds.

Yogurt dressing Mix 6 tbsp of Greek yogurt with 4 tbsp of water, 1 minced garlic clove and 1/2 tsp turmeric and season with salt and pepper. Easy cumin flatbreads Mix 300g self-raising flour with 300g plain or Greek-style yogurt, 2 tbsp olive oil and 1 /2 tsp salt in a bowl

until you have a sticky dough. Cover and leave for 30 mins. On a floured surface, divide the dough into 6 and roll each piece into a rough round, sprinkling with cumin seeds as you roll. Cook on the barbecue for 2-3 mins each side until charred and puffed up. Spicy goat burgers Shape the goat mince mixture into 6 burgers. Cook on the barbecue and serve in burger buns with slaw. Quick goat tagine Halve the mince quantity and roll the mixture into balls. Fry for 8 mins until browned, add 2 cans of chopped tomatoes and simmer gently for 15-20 mins.

Shoot director LAURIE NEWMAN |Food stylist LIBBY SILBERMANN | Stylist ZOE HARRINGTON

BBQ goat kofta

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Get out and

SPIR IT OF SPEYSIDE DISTILLED FOOD A ND DR INK FESTIVA L

about Discover food and drink events going on near you in September compiled by RACHEL GUNTER

Reclaim your

weekend Explore & experience

1-2 September, Braemar, Scotland The Distilled festival celebrates the food and drink culture of the Speyside region. Expect plenty of whisky, as Speyside is home to over half of Scotland’s distilleries. Make your way around Elgin Town Hall sampling cocktails, beers, spirits, and fill up on food from local vendors. Where Elgin Town Hall Tickets From £25 spiritofspeyside.com

PUB IN THE PA R K 1-3 September, Chiswick 8-10 September, St Albans Tom Kerridge’s Pub in the Park festival is back this summer with the final 2023 events happening in September. Enjoy a weekend of music, food, and activities for the whole family. Where Chiswick House and Gardens & Verulamium Park Tickets Single day (from £47.50) and weekend tickets (£174.93) available pubintheparkuk.com

THE BIG EAT 8 September, Southampton This free festival in Hampshire celebrates the best street-food vendors the south has to offer, culminating with the crowning of the Hampshire Street Food Awards 2023 winners. Enjoy a huge range of food and unwind with live music and children’s entertainment. Where Royal Victoria Country Park, Netley Abbey Tickets Free visitsouthampton.co.uk/events/ the-big-eat

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EUROPEA N HER ITAGE OPEN DAYS, NI 9-10 September, Northern Ireland Each year, over 200 of Northern Ireland’s historic buildings and landmarks become free to the public with many activities to enjoy. Where Across Northern Ireland Tickets Free communities-ni.gov.uk/articles/ european-heritage-open-days

DER BYSHIR E WOODL A ND FESTIVA L

an artisan market, street performances and culinary masterclasses. Where Milsom Street Tickets Free greatbathfeast.co.uk

M A LV ER N AUTUMN SHOW 22-24 September, Worcestershire Giant vegetables, floral art, a vintage village that includes a wartime pub; Malvern Autumn Show has it all. Where Three Counties Showground Tickets £20 for adults, under 16s free malvernautumn.co.uk

16-17 September, Derbyshire Set in the beautiful grounds of Elvaston Castle Country Park, visitors can explore woodland, gardens, lakes and parkland. Have a go at wood carving, willow weaving or bushcraft, and check out the range of stalls. Where Elvaston Castle Country Park Tickets Pay on arrival for a day (£15) or weekend pass (£20) derbyshire.gov.uk

W R EX H A M FEAST

SCOTTISH W ILD FOOD FESTIVA L

SPICED RUM & TEQUIL A FESTIVA L

16-17 September, Glasgow People of all ages are encouraged to step outdoors and learn about local wild food. Take part in workshops, foraging walks and savour wild food and drinks. Don’t forget to pick up some goodies at the wild food market. Where Tir na nOg Tickets Adult (£17), child (£3) and family day tickets (£35) available scottishwildfoodfestival.co.uk

30 September, Bristol After a successful launch last year, the spiced rum and tequila festival

23-24 September, Wrexham Enjoy a weekend packed with food, drink, live demos and activities. Sample street food from around the world and peruse the stalls, while local culinary talents show off their skills. Where Llwyn Isaf Tickets Day tickets (£5) and weekend pass available (£7), under 16s go free wrexhamfeast.com

Have a go at wood carving, willow weaving and bushcraft

is back in Bristol, celebrating the food and drink of Mexico and the Caribbean. Where The Attic Bar Tickets Free headfirstbristol.co.uk

A RTISA N & FOOD FA IR AT LEEDS CASTLE 1-30 September, Kent The Cedar Lawn will transform into a bustling fair with over 80 artisan stalls, 10 street food outlets, and a range of workshops. Sign up to the newsletter for more details (see below). Where Leeds Castle Tickets From From £30 for adults, £22.50 for children immediatelive.com/sign-up

THE GR EAT BATH FEAST 22-24 September, Bath This festival celebrates the best food and drink of the southwest, with chef demonstrations (including Ping Coombes and Richard Bertinet),

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Make new

discoveries Take a culinary trip with us, sourcing ingredients from around the world and finding ideas for how to use them photographs MYLES NEW

Elote This is a popular street food from Mexico – corn on the cob that’s grilled and slathered in mayo, cheese, chilli and lime. I had this for the first time from a street vendor in Playa del Carmen in Mexico; I can still taste the sweet, spicy, fresh flavours on my tongue. It’s such a simple concept that packs in so many bursts of flavour, tingling almost every tastebud in your mouth. Charring the corn concentrates the sweetness, but also provides a lovely smokiness that contrasts beautifully with the zingy lime and salty cheese. Crystelle Pereira

Elote-inspired pasta salad This isn’t your average pasta salad – it’s inspired by one of my favourite food discoveries, elote. It’s perfect for barbecues, picnics or a great lunch – and every bite transports me back to Mexico. This recipe is by no means traditional – we’re using feta instead of cotija cheese, as this is much more accessible and lends a similar salty flavour to the original. Spring onions are also not typical, but they bring some freshness to the salad. SERVES 4-6 PREP 15 mins COOK 15 mins EASY V

200g pasta (we used spirali) 3 tsp olive oil 2 x 325g cans sweetcorn, drained, or around 500g sweetcorn (see tip, right) 6 spring onions, finely sliced large bunch of coriander (about 40g), finely chopped, plus extra to serve 200g feta (vegetarian, if needed) 130g mayonnaise 3 limes, juiced 2 tsp chilli powder, plus extra to serve

1 Cook the pasta in heavily salted water following pack instructions. Drain, drizzle in 1 tsp olive oil and set aside.

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2 Heat the remaining oil in a cast-iron skillet or frying pan over a high heat. Fry the sweetcorn with 1/2 tsp salt for 7-10 mins until slightly charred, then remove from the heat and set aside to cool, about 15 mins. 3 Reserve a handful of corn to serve, and tip the rest into a large serving bowl along with the cooked pasta, spring onions and most of the coriander. Crumble in the the feta, reserving a handful to serve, and mix well to combine. 4 To make the dressing, combine the mayonnaise, lime juice, chilli powder and 1/2 tsp salt in a small bowl. Pour all over the pasta salad and toss well until everything is evenly coated. Scatter over the remaining feta, corn, coriander and an extra pinch of chilli. GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING (6) 449 kcals • fat 27g • saturates 6g • carbs 38g • sugars 9g • fibre 5g • protein 12g • salt 1.9g

tip If using corn on the cob, brush the corn with olive oil and cook on a griddle pan over a medium-high heat for about 12 mins, turning every couple of minutes until charred and tender. Leave to cool a little, then use a sharp knife to slice off the kernels and proceed to make the rest of the salad from step 3, but add another ½ tsp salt to the dressing.

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Padron peppers I’ve long-enjoyed padron peppers, on trips to Spain and at tapas bars closer to home. They seem to be increasingly available in UK supermarkets, so I’ve recently begun cooking them at home, too. Ed Smith

Padron peppers on ricotta toast This is an extension of classic blistered and salted padron peppers. It makes a super-quick, simple and satisfying lunch or evening snack. SERVES 2 PREP 5 mins COOK 8 mins EASY V

2 ½ tbsp extra virgin olive oil ¼ lemon, juiced and zested ¼ tsp Aleppo pepper flakes pinch of sweet smoked paprika ¼ tsp caster sugar 2 tbsp ricotta 2 slices sourdough, toasted 130-150g padron peppers, stalks trimmed

1 Whisk 2 tbsp olive oil, the lemon juice and zest, the pepper flakes, paprika, sugar and a generous pinch of salt together in a bowl. 2 Spread the ricotta over the toast. 3 Heat a heavy-bottomed frying pan (large enough to fit the peppers in one layer) over a high heat. Add 1 /2 tbsp olive oil and, after about 20 seconds, the peppers. Cook until well blistered and shrinking, about 3 mins, shaking the pan every now and then. 4 Transfer the hot peppers to the dressing, toss, then spoon over the toast. Pour any remaining dressing over the top and serve straightaway. GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING 371 kcals • fat 19g • saturates 4g • carbs 38g • sugars 5g • fibre 4g • protein 11g • salt 1.2g

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Pandan

Chiffon cakes get their fluffy, bouncy texture from the air bubbles trapped in the sponge – created when whisking the eggs. You’ll need a special chiffon cake tin to make this recipe and the method may seem a little unusual if you haven’t made this style of cake before – it requires tipping the cake upsidedown while cooling to preserve the precious bubbles. If you stick to this, you’ll be rewarded with the most delicious, moreish treat. SERVES 8-10 PREP 15 mins plus cooling COOK 30 mins MORE EFFORT V

140ml vegetable oil, plus extra for the tin 6 eggs, separated 200g caster sugar 140ml coconut milk (see tip, below) 1 tbsp pandan extract 200g self-raising flour 1 tbsp icing sugar, for dusting

1 Heat the oven to 200C/180C fan/ gas 6 and oil the base of a 23cm chiffon cake tin. It’s important not to oil the sides, as the cake mixture will cling to them as it rises. This prevents the air bubbles collapsing, giving the cake its bouncy texture. Whisk the egg yolks and half the caster sugar together in a large bowl with an electric whisk until the mixture becomes light and creamy, about 3 mins. Mix in the vegetable oil, coconut milk and the pandan extract, until combined. 2 Clean the beaters, then beat the egg whites in a separate bowl until soft peaks form, about 3 mins. Gradually add the remaining caster sugar, a spoonful at a time, while beating until the egg whites are stiff and shiny, about 3 mins. 3 Sift the flour and 1/4 tsp salt into the egg yolk mixture. Gently fold together using a large metal spoon until just combined, being careful not to overmix – you want to keep as much air in the batter as possible. 4 Using the metal spoon, gently fold roughly a third of the beaten egg whites into the cake batter to loosen

it. Fold in the remaining egg whites until no streaks remain, making sure you don’t overmix. Pour the batter into the prepared cake tin. Bake on the middle shelf for 30 mins, or until golden brown. Insert a skewer into the centre of the cake, if it comes out clean, the cake is cooked; if not, return to the oven for another 5 mins then check again. 5 Remove the cake from the oven and immediately invert the tin onto a cooling rack. Leave to cool completely in the tin upside-down. This helps prevent the cake from collapsing. Carefully remove it from the tin by running a knife around the edges. Transfer the cake to a serving plate and dust with icing sugar. Will keep in an airtight container for three days.

Stylist LUIS PERAL

Pandan chiffon cake

Shoot directors RACHEL BAYLY AND FREDDIE STEWART | Food stylist KATIE MARSHALL

I may be late to the party, but I recently discovered the joys of pandan chiffon cake on a whistlestop trip to Singapore. I ate more than I’d like to admit in the five days I was there and haven’t been able to stop thinking about it since. If you haven’t heard of or tried pandan before, it’s a vibrant green, leafy plant, widely used to flavour sweet and savoury dishes in Indonesia, Malaysia, China, Singapore and many other Asian cuisines. It has subtle notes of coconut, vanilla and rose and, when used as an extract, it gives a beautiful green tinge to the food. You can buy pandan extract online or in Asian food shops. Cassie Best

PER SERVING (10) 354 kcals • fat 20g • saturates 4g • carbs 37g • sugars 22g • fibre 1g • protein 6g • salt 0.5g

tip If the coconut milk has separated in the can, blitz it using a hand blender until smooth before using in the cake.

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special offer

Get to know the

BEST OF BRITISH Our beer expert Marverine Cole curates a selection of the UK’s most exciting brews A very warm welcome to our Beer Club where, this month, I have the pleasure of unveiling our Best of British Beer case. It contains eight different cans supplied by our partners at Beer Merchants, all of which I’ve personally tasted and selected for you to enjoy. (Find more details below.) The best part of Beer Club is that we do all the hard work for you in seeking out exciting new beers to try. Each case is curated by me, and features a range that will broaden your horizons.

Only

£37.95 Saving over 14% on RRP (usually £44.50)

Marverine is a beer sommelier accredited by the Beer and Cider Academy. She has a regular column in BBC Good Food that always includes her personal suggestions on great beers to try. @TvMarv

What’s in the box? I’m taking you on a tour of some of the UK’s most talked-about breweries. From Leith in Edinburgh down to Newcastle-upon-Tyne and deep into the Cotswolds, we then scoot across the Irish Sea to Belfast, and back again down to South Wales, finishing in Kent. It’s a journey that takes in various styles: pilsner, pale ales and even a cheeky sour.

• Tiny Rebel Cwtch • Tiny Rebel Clwb Tropical • Pilot Peach Melba Sour • DEYA Steady Rolling Man • Newbarns Pils • FLOC Warm Shade • Full Circle Brew Co Repeater • Bullhouse Suds YOU’LL ALSO RECEIVE

Two snacks and a glass

Learn more Do you know the difference between a mild and a bitter? Or how to sort your stouts from your porters? Catch up on Marverine’s useful beer styles guide before you place your order at bbcgoodfood.com/ beer-styles.

ABOUT BEER MERCHANTS Beer Merchants is one of the UK’s first online beer retailers, specialising in Belgian and British craft beers, and delivering direct to doors for nearly two decades.

To find out more and buy online, scan the QR code or go to bbcgoodfoodbeerclub.com/best-of-british-craft-beer-case Terms & conditions: This offer is subject to availability and will be provided while stocks last. It is applicable for new customers only. No additional discounts or vouchers can be applied. Free delivery (usually £7.95) for this item. Please note that anyone purchasing beer must be 18 years of age or older. All goods are subject to availability, and the price and quantity stated here are applicable. Delivery is restricted to addresses within the UK, excluding the Channel Islands and BFPO addresses. Standard delivery generally takes three working days (deliveries to offshore islands, NI, Scottish Highlands, and certain areas of Scotland may take slightly longer). In the unlikely event that specific beers are unavailable, a substitute of similar style and equal or greater value will be provided.

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Get ahead for weekend Reclaim your

Christmas It’s never too early to start preparing for Christmas and this tangy treat will brighten up any hamper recipe HELENA BUSIAKIEWICZ photograph MYLES NEW

Make a gift

Peach jam MAKES 2 x 300ml jars PREP 20 mins plus 3-4 hrs macerating COOK 1 hr EASY V

Shoot director RACHEL BAYLY, FREDDIE STEWART | Food stylist KATIE MARSHALL | Stylist LUIS PERAL

1kg peaches (about 9), halved, stoned and roughly chopped 500g caster sugar 1 lemon, juiced 2 fresh bay leaves (optional) 2 tbsp amaretto or 1 vanilla pod, seeds scraped out

1 Tip the peaches and sugar into a large bowl and toss to combine. Leave to macerate, uncovered at room temperature, for 3-4 hrs, or until the fruit has softened slightly and is juicy. Meanwhile, put a small plate or saucer in the freezer. 2 Transfer the peaches to a large, wide pan. Add the lemon juice and bay, if using (along with the vanilla seeds and pod, if using, instead of the amaretto). Cook over a low heat for 5-10 mins until the sugar has dissolved, then turn up the heat to medium-high and simmer for 30-40 mins until it reaches 105C on a sugar thermometer. To check the jam is ready, spoon a little onto the cold saucer – it should set quickly, and when pushed with your finger, it should wrinkle and not flood the gap left behind. 3 Remove the jam from the heat and add the amaretto, if using. Skim any foam from the surface, then leave to rest in the pan for 20 mins. Decant into sterilised jars (find out how to sterilise jars at bbcgoodfood.com), seal and chill until needed. Will keep chilled for three months, or for a week once opened. GOOD TO KNOW low fat • gluten free PER SERVING (1 tbsp) 36 kcals • fat none • saturates none • carbs 8g • sugars 8g • fibre 0.3g • protein 0.1g • salt none

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B R I TA I N ’ S R E G I O N A L H E R O E S

The original

bakewell

Before the famous tart, there was bakewell pudding which is just as fruity and nutty but with a warm, soft centre – best served with cream or ice cream

Bakewell pudding Although the origins of this classic pud are uncertain (some say it was created by accident in a Derbyshire pub, while three shops in the town of Bakewell claim to have the original recipe), it’s been around since the 1800s. It shares a similar flavour profile to its cousin, the bakewell tart, but is a softer, egg-based dessert. SERVES 8 PREP 30 mins plus cooling COOK 50 mins EASY V ❄

320g sheet ready rolled all-butter puff pastry 150g butter, softened 150g caster sugar 3 eggs 150g ground almonds 1 lemon, zested 1 tsp almond extract 3 tbsp raspberry jam 25g flaked almonds 1 tbsp icing sugar

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1 Unravel the pastry and use it to line a 20cm cake or pie tin with sloped sides. Trim the pastry, leaving about 2cm overhanging. Chill the pastry case while you prepare the filling. Heat the oven to 180C/160C fan/gas 4. 2 Beat the butter and sugar together in a bowl using an electric whisk for 2-3 mins until smooth and creamy. Add the eggs, ground almonds, lemon zest, almond extract and a pinch of salt, then beat again until combined. Remove the pastry case from the fridge and spread the jam over its base, then spoon in the almond and egg mixture, smoothing it to the edge using a spatula. Scatter the flaked almonds on top and bake for 50 mins until golden brown. Leave to cool for at least 30 mins, then dust with icing sugar and serve with cream or ice cream. Will keep in an airtight container for up to three days, or frozen for two months. PER SERVING 560 kcals • fat 40g • saturates 16g • carbs 39g • sugars 26g • fibre 1g • protein 11g • salt 0.8g

Shoot director LAURIE NEWMAN, FREDDIE STEWART| Food stylist JAKE FENTON | Stylist SARAH BIRKS

recipe CASSIE BEST photograph WILL HEAP

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Reclaim your

weekend Bake a regional hero

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COOKBOOK CHALLENGE

Korean

home cooking by Jina Jung

Editor Keith Kendrick explores over 100 authentic everyday recipes, from bulgogi to bibimbap

orean food has been having a ‘moment’ for a while. Ingredients that were nigh on impossible to get hold of a few years ago are now available in many supermarkets (look in the world foods aisle) and they’re worth stocking up on to take your cooking to another dimension of sweet, salty, tangy and, above all, spicy. I’ve had gochujang – the bright red chilli paste – in my cupboard for a while, along with gochugaru (chilli flakes), doenjang (fermented soy bean paste) and ready-made kimchi. But once you’ve got your staples, what to do with them? Jina Jung’s Korean Home Kitchen has the answers. Jina was born in Seoul, South Korea, and developed her cooking skills with her grandmother and mother. She says, “As a child in Korea, I still remember the mountains of cabbage that filled our living room once a year to prepare kimchi as a family, chillies drying in the sun and the peculiar smell of fermenting soy that would, in a few months, turn into delicious doenjang paste. The mantras of the women in my family still resonate in me when I cook: the order of ingredients, the completeness of colours and the balance of chilli in a dish.” But, she adds, “Contrary to popular belief, Korean cuisine is simple. More than anything, it is an art of living.” A traditional Korean meal comprises several small dishes to share, and in her book, Jina rounds up the key components: rice and noodles; pancakes and fritters; kimchi and pickles; meat, poultry, fish, seafood and vegetables. There are recipes for essential spice blends and pastes; jars of marinades

Korean cuisine is simple, and an art of living

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and sauces that are the basis for infusing dishes with Korean food’s quintessential flavours; guidance for fermenting kimchi and pickling vegetables; techniques for making noodles and pancakes. These are your foundations for Korean home cooking, and once you’ve got them up your sleeve, you’ll use them again and again. Many of the recipes in the book are a little too long to feature here, so I’ve chosen the tuna pancakes for you to try at home, but my favourite (along with my kids’) is the Korean fried chicken, which is coated in a simple fritter batter, spiced with curry, paprika and garlic powders, then deep-fried.

Tuna pancakes This recipe is very popular with children in Korea, but you can also choose the ‘adults only’ spicy version. MAKES 5 pancakes PREP 10 mins COOK 20 mins EASY

160g can tuna chunks in sunflower oil 1 /2 carrot, chopped 1 /4 onion, chopped 1 /2 green chilli (optional) 2 eggs 30g plain flour 1 /2 tsp garlic powder vegetable oil, for frying ketchup, to serve (optional)

1 Drain any excess oil from the can of tuna, then tip into a large bowl. Add the carrot and onion. If using the chilli, deseed, rinse with water, chop, and tip into the bowl.

2 Mix in the eggs, flour and garlic powder, along with 1 tsp salt and a pinch of pepper. 3 Heat a little vegetable oil in a large frying pan over a medium heat. Once hot, pour in a ladle of batter and press to form a round pancake. Make several pancakes in the pan at the same time. After 4-5 mins, when the edges begin to brown, turn over. Cook for 4-5 mins on the other side. Turn the heat to high for the final minute to make the pancakes crispy. Both sides should be golden brown and have a slightly firm consistency. Enjoy hot with ketchup, if you like. PER SERVING 128 kcals • fat 8g • saturates 1g • carbs 6g • sugars 1g • fibre 1g • protein 9g • salt 1.3g

weekend

Books for cooks

Helena Busiakiewicz from our cookery team selects her favourite new books to inspire you this month Simple Noodles by Pippa Middlehurst (£20 ,Quadrille) In her third book, Pippa Middlehurst continues to bless our bellies. Centred around noodles, it was written with convenience and nourishment in mind, reflecting the author’s own circumstances as she has two young children and a chronic illness. The recipes cater to all ideas of wellness, be that vegpacked or pure comfort food, and they’re all super-speedy, so ideal for midweek. Must-try recipe: Quick sharp dan dan mian

The Plain Cake Appreciation Society Reclaim your

weekend Read & cook

by Tilly Pamment (£22, Murdoch) Don’t let the word ‘plain’ put you off, as this book is anything but. The photography is enough to make you roll up your sleeves and get baking. Organised seasonally, the sweet treats are a celebration of all the gorgeous fruits, vegetables and flowers the world has to offer, and keeps you inspired in your baking throughout the year. Must-try recipe: Soured cream cake with strawberry jam buttercream

Sundays: A cookbook

Recipe adapted from Korean Home Cooking by Jina Jung (£22, Murdoch Books). Photographs by Akiko Ida. (Recipe is sent by the publisher and not retested by us.)

Sophie Godwin (£22, Murdoch) Celebrating every sort of Sunday lunch, whether it’s roasts with the in-laws or just making it through a hangover, former Good Food recipe developer Sophie shares plenty of bold recipes with simple intructions. There’s a 1-7 code matching your mood to the dish you should make, speeding up dinnertime decisions. Must-try recipe: Miso corn rice

MORE FROM BBC GOOD FOOD On your tablet Download our interactive app at the Apple App Store.

Homemade Christmas Get ahead on Christmas planning with all the recipes for the big day, crafts, and edible gift ideas. Out now, £6.99.

Good Food how-to videos Sharpen your cookery skills with our videos. Find over 200 at bbcgoodfood.com/videos

cast

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

SEPTEMBER 2023 bbcgoodfood.com 115

Reclaim your

weekend Take it to the next level

Aubergine

WHY This iconic Italian bake dates back centuries, though whether it originated in Naples or Sicily is still a matter of debate. In any case, only a handful of simple ingredients are needed to create this delicious dinner – and our recipe can be scaled up to make a second batch for the freezer. SERVES 4-6 PREP 1 hr plus draining COOK 2 hrs EASY V ❄

WHAT TO BUY olive oil, for frying 4 garlic cloves, finely chopped 2 rosemary sprigs large bunch of basil 2 x 400g cans finely chopped tomatoes 175ml red wine 4 large aubergines (1.2-1.5kg) 1 large slice of white sourdough bread (about 85g) 85g finely grated parmesan and/or pecorino, or vegetarian alternatives 250g mozzarella, patted dry and thinly sliced

CR E A M OF TOM ATO Finely chopped canned tomatoes are usually labelled ‘polpa’. You can also pulp whole canned plum tomatoes through a mouli, or strain and finely chop by hand.

Silvana Franco is a food writer, stylist and presenter with more than 30 years of experience and several cookbooks to her name. She grew up in Derby in a “food-centric Italian family”. @silvana.franco.food

116 bbcgoodfood.com SEPTEMBER 2023

GO BOOZE-FR EE While red wine creates a more robust sauce, it’s not essential. If you prefer to skip it, use the same amount of water so the sauce can still cook down without becoming too thick.

weekend

Master this classic Italian comfort food with Silvana Franco’s foolproof recipe photograph FACUNDO BUSTAMANTE

FRY OR GR ILL Aubergines become softest and juiciest through frying, but you could also brush the slices with oil and grill until browned and cooked through.

TOUCH OF SPICE Add a teaspoon of dried fennel seeds along with the garlic and herbs for a sweet, mellow flavour that works beautifully with tomato and aubergine.

1 Heat a splash of the oil in a saucepan over a medium heat and fry the garlic, rosemary and a sprig of basil for 1 min. Add the tomatoes and wine, and bring to a simmer. Partially cover the pan with a lid and bubble for 45 mins-1 hr until the mixture has reduced by half and thickened. Add splash of water if you need to loosen it a little. 2 Meanwhile, cut the aubergines into 1cm-thick rounds, layering them in a large colander and sprinkling lightly with salt as you go. Set aside for 30 mins. 3 Tear the bread into the smallest pieces you can manage, then mix with 1 tbsp each of the olive oil and grated hard cheese. 4 Rinse the salted aubergines under cold water and pat dry using a tea towel. Heat a few millimetres of olive oil in a large frying pan over a medium heat and cook the aubergine slices in batches for 2-3 mins on each side until golden brown and cooked through, adding a splash more oil as needed. Set aside to drain on kitchen paper. 5 Heat the oven to 190C/170C fan/gas 5. Taste the tomato sauce for seasoning, then spread a little over the base of an ovenproof baking dish (ours was 20 x 30cm). Arrange a layer of the aubergines over the sauce, then top with a few basil leaves and a scattering of both cheeses. Continue to layer, finishing with tomato sauce and reserving a few whole basil leaves. 6 Sprinkle over the seasoned bread chunks and bake for 30 mins until bubbling and golden brown. Grind over some black pepper and scatter over a few more basil leaves just before serving. Once cool, will keep covered and chilled for up to three days or frozen for up to three months. GOOD TO KNOW calcium • fibre • vit c • 2 of 5-a-day

H A R D CHEESE Freshly grated parmesan or pecorino provide depth. If you have both, combine the sweet, creamy nuttiness of parmesan with the salty tang of pecorino for maximum flavour.

HOW TO MAKE IT

MELTING MOZZ A R ELL A Most mozzarella will do a perfectly good job here, but fior di latte melts beautifully without any seepage.

PER SERVING (6) 309 kcals • fat 15g • saturates 9g • carbs 16g • sugars 9g • fibre 7g • protein 18g • salt 0.8g

next month

L A MB HOTPOT Cosy up with a satisfying, Lancashire-style meal. Our October issue is on sale 21 September.

SEPTEMBER 2023 bbcgoodfood.com 117

Shoot director LAURIE NEWMAN | Food stylist JAKE FENTON | Stylist LUIS PERAL

parmigiana

Learn something

new

Get the best out of mushrooms and artichokes, plus achieve the crispiest chicken skin

Test kitchen secrets Helena Busiakiewicz on the differences between wild mushrooms and shop-bought Mushrooms are fascinating. While you can get cultivated mushrooms all year round, wild species are seasonal, with most flourishing from late summer to autumn and disappearing once the first frosts appear. They vary in textures and flavours – some species, such as king oyster, make a great meat replacement in dishes like tacos. You can even grow some varieties at home using special kits, but true wild varieties, like porcini (also known as ceps and penny buns), chanterelle or morels, must be foraged. This should only be done by an expert, as lots of wild

mushrooms are poisonou, even deadly. You may have seen mushrooms in the supermarket with ‘extra vitamin D’. One of the most unique things about mushrooms is that when they are cultivated under UV light, they produce vitamin D. When it comes to cooking them, avoid the slimy texture by starting the cooking low and slow, drawing out the water and therefore intensifying their umami flavour. Once all that water has evaporated, you can turn up the heat and get them gorgeously golden.

#socialskills

Our tip of the month from the online world

How do you make a pan or roasting tin non-stick? Simply add a piece of baking parchment. Whatever you’re cooking, lay the parchment in the frying pan, then add oil and fry directly on top (just make sure it’s a good fit and nowhere near the flame). For ribs, wings or anything coated in sauces or crumbed

and baked, line the roasting tin with parchment – the juices will caramelise on the parchment adding to the flavour. This also works with baked dishes that need to be turned out, like a potato cake, as our skills and shows editor Barney Desmazery demonstrates on TikTok. @barney_desmazery

118 bbcgoodfood.com SEPTEMBER 2023

Do you really need... a wok? There’s no doubt that a wok is a versatile piece of kitchen kit, but it’s also a bulky item to store, so should you go out and get one? Well, we say it’s a numbers game – if you’re cooking mostly for no more than two or three people, then stir-frying in a frying pan works better on a standard hob. However, if you want to make stir-fried dishes for more people, you need the volume of a wok to contain everything and give it enough space to be tossed around freely. Woks are also good for deep-frying, although this can be done just as well in any other wide saucepan or sauté pan.

weekend

The vegetable butcher Globe artichoke hearts Prepare this seasonal veg using classic technique

1 Cut off the stalk at the base then strip off the tough outer leaves, rubbing it with half a lemon as you go.

How to roast chicken like Joshua Moroney The head chef and co-founder of restaurant Cue Point shares his tips

2 Trim the tips of the remaining leaves with scissors.

3 Use a small knife to trim the dark green outside to expose the lighter green flesh. Open the leaves to expose the bristly ‘choke’ , then scrape it away with a teaspoon. The artichoke heart is ready to be steamed, boiled or braised. If not using straightaway, keep it in water with a squeeze of lemon to stop it discolouring.

You’ve got to brine your bird to get that next-level crispy skin. I prefer a citrussy-based brine – those gorgeously rich orangey, herby flavours at the end are too good to resist. You want a large bowl or clean bucket of half-full of water, then you want to aim for about 60g of salt per litre of water. Halve oranges, lemons and limes and squeeze them well before putting it all into the water along with the bird, then chill for at least eight hours and up to 48. After a good dry, I like to season additionally with some herb salt and crushed black peppercorns. Keep

basting throughout the cooking process, too. As it comes out of the oven, the skin can be taken off and the bird can be rested upside down to ensure the breast stays as juicy as possible. Cue Point is a halal company, so I’d make my gravy without any alcohol, but instead make an old-school, lush ‘white’ gravy with flour and all those amazing juices. I’d also go for a roast chicken salad for leftovers – good leaves, proper veg, your incredible chicken skin, and a decent French vinaigrette. @cuepointldn Hear from fellow Cue Point founder and director, Mursal Saiq on the Good Food podcast. Go to bbcgoodfood. com/podcasts.

SEPTEMBER 2023 bbcgoodfood.com 119

Chop, blend, grate offer reader

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Enjoy creating a range of delicious meals with this powerful 1000W food processor from Cooks Professional. You can chop, blend, mix, grate and much more. The processor gives you all the convenience of (RRP £84.99) a blender with the added bonus of a inc p&p* range of accessories. The accessories allow you to grind coffee beans or nuts, peel potatoes, mix dough, grate cheese and vegetables, and blend. With its large 3.5-litre mixing bowl that has a 2-litre working capacity, and a 1.8-litre blender jug attachment, it’s quick and easy to make large quantities of fresh smoothies and more. It’s the ideal kit for preparing vegetables, meat, dough mixes, cake mixtures, jam, milkshakes and soups. Versatile and compact, this food processor has all the essential features without taking up too much of your precious work surface.

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Exclusive offer for readers of BBC Good Food TO ORDER VISIT cooksprofessional.co.uk, search for G3483 or G3485 and use the code GF263 at the checkout For more great offers from BBC Good Food, visit bbcgoodfood.com/reader-offers Terms & conditions: Offer ends 31 October 2023. *Delivery within seven working days to UK mainland only; some exclusions may apply. If not completely satisfied with your order, please return goods in mint condition and sealed original packaging for a refund within 30 days of receiving your order (postage costs will not be refunded unless faulty). Your contract for supply of goods is with Cooks Professional. A SIGNATURE IS REQUIRED ON DELIVERY.

120 bbcgoodfood.com SEPTEMBER 2023

weekend

Reclaim your

weekend Shake up a cocktail

Raise a glass Use fresh seasonal berries to put a dark and tangy twist on a classic julep recipe LUCY ROXBURGH photographs ISSY CROKER

Blackberry mint julep Try making your own crushed ice by putting some ice cubes in a food bag, sealing and lightly bashing using the end of a rolling pin. SERVES 1 PREP 5 mins EASY V

80g blackberries 10 mint leaves, plus 1 sprig to serve 70ml bourbon 1 tbsp honey ice cubes and crushed ice

1 Put the blackberries and mint leaves in a cocktail shaker, and muddle using a cocktail muddler or the end of a rolling pin until the mint is bruised and the blackberries have started to release their juice. 2 Pour in the bourbon and honey, then add a handful of ice cubes. Put the lid on the shaker and shake until the outside feels cold. 3 Fill a tumbler with crushed ice, then strain in the cocktail. Garnish with a mint sprig and serve. GOOD TO KNOW gluten free PER SERVING 241 kcals • fat 0.2g • saturates none • carbs 19g • sugars 18g • fibre 3g • protein 1g • salt 0.01g

DRINKS TO BUY IN SEPTEMBER GIN Searcys London Dry gin Inspired by its Victorian heritage, Searcys’ first gin is made using herbal botanicals popular during the era, such as rosemary and blackcurrant leaves. Lavender provides a floral note. £49 (70cl), gifts.searcys.co.uk

BEER Drovers Hazy Vermont Session IPA This juicy, balanced beer comes from Round Corner Brewing, based in Melton Mowbray. The brewery uses by-products from local businesses. Drovers is packed with tropical flavours, which pair well with salads. From £2.60 per 330ml can, roundcornerbrewing.com

NON-ALCOHOLIC Talonmore A unique blend of ginger, hawthorn berry, prickly pear juice and assam tea, this Scottish non-alcoholic spirit is a fiery alternative to whisky. Serve as a highball with tonic water. £25 (70cl), talonmoredrinks.com

SEPTEMBER 2023 bbcgoodfood.com 121

Prices correct at time of printing

Shoot director FREDDIE STEWART | Food stylist KATIE MARSHALL | Stylist FAYE WEARS

APERITIF Pomello Combining pomelo and elderflower, this is a good base for a spritz, mixed with prosecco and garnished with grapefruit. £33 (70cl), pomellouk.myshopify.com

Beat the

Sunday scaries Reclaim your

weekend Cook mindfully

122 bbcgoodfood.com SEPTEMBER 2023

Do you find yourself worrying about Monday on a Sunday afternoon? In our new series, we help you channel that energy in the kitchen and make the week ahead something to look forward to photographs LIAM DESBOIS

weekend

Make-ahead Monday breakfast If you’ve been out foraging for blackberries, use them to bake our energy-boosting, fibre-rich muffins – the ideal grab-and-go breakfast for a hectic Monday. They’re made with wholemeal flour and naturally sweetened with dates and bananas. You can also add pecans for a satisfying crunch.

Blackberry & banana breakfast muffins SERVES 12 PREP 10 mins COOK 20 mins EASY V ❄

350g plain spelt wholemeal flour 2 tsp ground cinnamon 3 tsp baking powder 1 tsp bicarbonate of soda 2 very ripe bananas (160g peeled weight) 80g pitted dates, chopped 2 eggs 285g plain yogurt 4 tbsp rapeseed oil 2 tsp vanilla extract 225g blackberries 30g pecans, roughly broken (optional)

1 Heat the oven to 180C/160C fan/ gas 4 and line a 12-hole muffin tray with paper cases. Tip the flour,

cinnamon, baking powder and bicarbonate of soda into a bowl and mix to fully combine. 2 Mash the bananas and dates together well in a second bowl, then beat in the eggs, yogurt, oil and vanilla to combine. 3 Toss the blackberries into the flour mix, then stir in the yogurt mix until you have a thick batter. Work quickly, as adding wet ingredients activates the raising agent. 4 Scoop the batter into the muffin cases – if you have a large ice cream scoop, this works well. Fill the cases almost to the brim. Scatter over the pecans, if using, and bake for 20 mins until firm and golden. Leave to cool on a wire rack. Will keep in an airtight container for two days, or in the freezer for up to three months. PER SERVING 222 kcals • fat 8g • saturates 1g • carbs 28g • sugars 10g • fibre 5g • protein 7g • salt 0.6g

minutes Take a little time to clear the cobwebs and get the blood pumping – short bursts of exercise can also provide a mental health boost. While we still have lighter evenings to enjoy, take a walk – even if it’s just a stroll around the block.

SEPTEMBER 2023 bbcgoodfood.com 123

weekend

Back to

school Especially at the start of the new term, Mondays can be a struggle for kids who don’t want the holidays to end. Here are five ways to get them rested, then raring to go in the morning.

A new back-to-school pencil case, school bag or lunchbox treat can boost confidence for the day ahead.

When laying out the kids’ clothes and packing bags for the following day, don’t forget to do your own, too. It all saves time and stress in the morning.

You’ve heard it before, but breakfast is the most important meal of the day. A combination of wholegrain carbs and protein will energise you and keep you feeling fuller for longer. Try our muffin recipe (on the previous page) with a glass of milk, or prepare overnight oats with yogurt on Sunday evening. See our overnight oat recipes at bbcgoodfood. com/recipes/overnight-oats-recipes.

Opt for caffeine-free tea Caffeine can exacerbate stress, so choose a herbal tea to set a more relaxed tone on Sunday evening. Peppermint tea might even help you sleep better. Animal studies suggest it has a relaxing effect on the digestive and nervous systems, while inhaling the steam and menthol can ease breathing through your nose and potentially reduce snoring – so your partner can get more sleep as well! 124 bbcgoodfood.com SEPTEMBER 2023

Put positive thinking into practice. Studies show that visualising success makes it more likely to happen in the real world. So, take a few minutes on a Sunday evening to imagine how well Monday morning could go, step by step – and do the same for the rest of the week. You might find it’s easier to get a good night’s rest, having played things out in your mind.

Beat the

Sunday scaries & For the perfect antidote to the Sunday night blues, Gordon Smart and pals tackle the sport, news and entertainment stories you care about and help us all steel ourselves for the week to come. Search ‘Gordon Smart’ on BBC Sounds.

Photographs PRAPASS PULSUB/MOMENT/GETTY

For very young children, choose a bedtime story about friendship or a school-based adventure to build excitement about the following day.

cover story y

SUBSCRIBE BY 29 AUGUST TO GET THE OCTOBER ISSUE!

Try O magazine for just £5 Subscribe to O, BBC Good Food’s sister magazine, and get your first five issues for only £5. Each issue is packed with stunning, thoroughly tested recipes, restaurant recommendations, drinks, health and interior features, as well as expert tips to level up your cooking skills*

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3 EASY WAYS TO SUBSCRIBE SCAN THE QR CODE and subscribe right away ORDER ONLINE at buysubscriptions.com/OLGF923 CALL US on 03330 162 127** and quote OLGF923 125

TERMS AND CONDITIONS *New UK customers only. Offer closes 1 October 2023. Pay £5 for five issues, then £22.50 every six issues thereafter. Offer via Direct Debit. Cancel at any time. We may cancel/reject subscriptions if you have taken a previous magazine trial/offer with any Immediate Media title. Subscribe by 29 August 2023 to start your subscription with the October issue. Discount shown against the full UK subscription price. Prices include P&P. Standard annual subscription prices: UK £77.87; Europe and Republic of Ireland €111; USA and Canada US$168.87; Australia and New Zealand A$167; rest of the world US$124. **UK calls charged at standard fixed line numbers (starting 01 or 02), check with your provider for call charges (calls from mobiles outside of your free-call package will cost between 3p and 65p per minute). For subscriptions, call +44 (0) 1604 973 731. Please visit buysubscriptions.com/contact for customer service opening hours. bbcgoodfood.com MAYoverseas 2023

Go on a luxury cruise holidays through the Venetian Lagoon with Tom Kerridge

From

£2,295pp* 7-14 April 2024 7 days/8 nights

Taste your way around one of Italy’s renowned culinary regions, stopping at islands and markets to meet craftspeople

oin us on this eight-day cruise through the Venetian Lagoon on the SS La Venezia, a boutique ship with ornate furnishings. You’ll be joined by Michelin-starred chef Tom Kerridge, who’ll answer questions about his life and career as part of a talk on board alongside a welcome drinks reception with the opportunity for photos. Tom will also offer guests a cooking demonstration, with small tasting plates available throughout.

HIGHLIGHTS Celebrity chef Tom Kerridge joins the cruise for a few days. He’ll give a talk about his life and work, and host a cooking demonstration on board. Explore famous sights while they’re closed to the public, including the chance to witness a special lighting ceremony at St Mark’s Basilica and VIP entry to Doge’s Palace. Foodie excursions include a visit to a market in Chioggia, for the freshest seafood and veg.

What’s included

The SS Venezia is a fitting vessel for exploring the Venetian Lagoon with opulent decor that pays homage to the style of Venice with Murano glass, gold accents and Fortuny fabrics. Meet the local craftspeople and watch glass-blowers in Murano demonstrating an 800-year-old skill, and visit an atelier creating beautiful masks for the Carnival of Venice. See waterfront shops, peaceful canals and colourful façades that are unique to the islands of Burano, Mazzorbo and Torcello. You’ll also stop at Chioggia, a charming port sometimes called Little Venice.

Return flights from the UK Seven-night cruise in a classic Riverview Stateroom on board the SS La Venezia All meals on board and unlimited beverages, including fine wines, handmade cocktails and local beers Captain’s welcome and farewell dinners Transfers to and from the airport and ship All gratuities, both onboard and onshore Six days of excursions with local experts

YOUR ITINERARY Day 1 London to Venice Day 2 Venice Day 3 Venice Day 4 Torcello, Mazzorbo, Burano and Murano Day 5 Chioggia Day 6 Chioggia Day 7 Venice Day 8 Venice to London

TO BOOK Call 03330 609 676 and quote GOOD FOOD, or for more information, visit gf.tripsmiths.com/kerridge Exclusive offer for BBC Good Food readers: All bookings will receive two free standard tickets to one of the BBC Good Food Shows** For more great offers from BBC Good Food, visit bbcgoodfood.com/reader-offers Terms & conditions *From price is per person, based on two people sharing a classic cabin, subject to availability. Price and itinerary correct at time of print but may be subject to change. Price includes 10 per cent early-bird discount if booked by 30 September 2023. Single supplement on request. Deposit 15 per cent. Local charges such as tourist tax may apply. In the case of unforeseen circumstances, expert(s) may be substituted, and any expert-led events may be subject to change. Expert(s) will not join you for your full trip duration unless otherwise stated. Travel insurance is not included, and should be taken out at time of booking. This holiday may be sold through other selected brands. Images used may not reflect your actual tour experience. Tour is operated by and subject to the booking conditions of Uniworld River Cruises Limited. BBC Good Food Show tickets **BBC Good Food Show tickets: BBC Good Food (published by Immediate Media Company London Limited) will contact you after your holiday to arrange tickets for your chosen show (excludes Saturday entry). Please see BBC Good Food’s privacy policy at policies.immediate.co.uk/privacy for details of how your personal information may be used to make these arrangements.

126 bbcgoodfood.com SEPTEMBER 2023

5-star ultra-luxury all-inclusive river cruise

voices

cook’s calendar

What you’re sharing 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

Baked cod with orzo & spicy sausage Download our app to get the recipe bbcgoodfood.com/ premium/bakedcod-with-orzospicy-sausage

Spicy chicken, mango & jalapeño salad If you’re looking for a fresh and zesty salad, this is the one for you! This is a new staple in my uni kitchen. @sophieshomecooking, Surrey

I’m a big fan of one-pot pasta dishes where the pasta is cooked in the sauce, and this one was really tasty. @littlestlasagne, Sheffield

Focaccia When it’s warm with melted salty butter on top, it’s just delightful! @annies.cafechronicles, Conwy, North Wales

Classic scones I’ve been using this recipe for the last few years and it’s my go-to. It’s super easy and the mummies in my baby classes always love them. @tinypetalsbabymassage, Leicester

Blackcurrant no-churn ice cream Delicious, easy to follow recipe. I combined a little of the fruit into the mixture to add some texture. @truffle_home, Devon

Sausage pasta The great thing about pasta dishes is you always have a tasty evening meal but there’s always some left for lunch the following day. @cooking_with_marisha, Burry Port, Carmarthenshire

SEPTEMBER 2023 bbcgoodfood.com 127

Book tickets now

23-26 November 2023 NEC Birmingham

The Big Kitchen line-up is here! The BBC Good Food Show Winter is back for 2023 with more inspiration, more recipes and more chefs and experts cooking live! Join us for a sensationally delicious foodie extravaganza! Be inspired by your culinary heroes as they get you in the mood for the festive season. This year’s line-up includes James Martin, The Hairy Bikers, Nadiya Hussain, Jane Dunn of Jane’s Patisserie, Paul Ainsworth, Gennaro Contaldo, Michel Roux and more! And, if seeing the BBC Good Food chefs whipping up seasonal dishes right before your eyes wasn’t enough, you can meet our stars at our book signing. A perfect treat for yourself or as a gift for that someone special. Book your winter tickets now and get 20% off tickets with code GFR20. Subscribers can save 25%* when you quote your 10-digit subscriber number at checkout.

New experiences for 2023...

NEW!

Immerse yourself in the world of vanilla and discover more about this magical ingredient at The Flavour Experience, brought to you by Taylor & Colledge. Book a ticket to one of the daily sessions where Lisa Faulkner (Sat only) and Suzy Pelta (Thurs, Fri and Sun) will guide you through a tasting, show you how vanilla can really make your bakes shine, plus prove it’s not just a ﬂavour for Christmas! Check out our website for more information.

Enjoy a 20%* off saving when you use code GFR20 at checkout With thanks to our sponsors and supporters: Headline sponsor

Big Kitchen sponsor

The Wild Kitchen Stage Sponsor

Product Supplier

BBC Good Food Wine Club

Winter Workshops session sponsor

The Flavour Experience

Inspiration at your ﬁngertips

Let us spoil you

Say hello to the Christmas Kitchen

NEW!

New for 2023, we’ve dedicated a whole stage to the most wonderful time of the year. Take a seat and get your festive ﬁx with live cookery demos from chefs and experts including Becky Excell, Paul A Young, Suzie Lee and many more to be announced. Sessions are free to attend.

Add a touch of sparkle to your day with a VIP experience like no other. Relax and take a break from shopping in your own lounge while sipping on a glass of Fizz (or two), enjoy front block seats to see your favourite chef live, and take home a goody bag full to the brim with fantastic treats. All this and so much more.

Back by popular demand! Our show wouldn’t be complete without the Fabulous Food Finds Tasting Theatre! Katy Truss will be introducing you to new brands and ﬂavourings, that you can buy direct from the show. This year’s sessions include cheese and chocolate tastings and more. Visit the website for the full timetable.

Can’t wait for new recipes? Looking for some evening recipe inspiration? We’ve got you covered! The BBC Good Food Show chefs and experts’ recipes are all available on our website, so you can try out Mitch Lane’s Cheesy Chorizo Fusilli in your very own kitchen. If that’s not enough head to our website for recipe inspiration from Big Kitchen sponsor HexClad. Look out for HexClad’s Chris Baber cooking some quick and easy recipes live on the Big Kitchen during the Show giving you lots of ideas for the Festive season.

Subscribers

save 25%** using your unique 10-digit number when *15% off valid on standard 1-day general admission tickets. Ends 26/08/21. **Subscribers save 20% on standard general admission tickets when using their unique subscriber number. Endsbooking 28/11/21. Offers exclude Saturday. £3.50 transaction fee per e-ticket order and £4.50 per postal ticket order. Not all celebrities appear on all days. VIP tickets subject to availability. Details correct at time of print. The BBC logo is a trademark of the BBC. © BBC. The Good Food trade mark is used under licence from Immediate Media Company London Limited. Organised and presented by River Street Events at Immediate Media. †In the event that the BBC Good Food Show is postponed, cancelled or River Street Events and Immediate Media deem it unsafe to run the event in light of UK Government and Public Health England guidelines regarding Covid-19, you will be contacted directly with regards to transferring your booking to a future date or requesting a refund. Please note: refunds exclude the transaction fee and See Tickets Refund Protection cost.

Book tickets now at bbcgoodfoodshow.com

*20% discount is valid on standard general admission tickets. Excludes VIP tickets, add ons or with any other discounts. **Subscribers save 25% on standard general admission tickets when using their unique subscriber number. Excludes VIP tickets. Both offers end 11:59pm, 31 August 2023. £3.95 transaction fee per e-ticket order. Not all celebrities appear on all days. Details correct at time of print. Organised and presented by Immediate Live (trading name of Upper Street Events Ltd and River Street Events Ltd).

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Luxury river cruises Enjoy fine dining with regional specialities and a free drinks

holidays package worth £400 per person

Cruise Europe’s most beautiful waterways on Rivera Travel’s award-winning river cruises. Step aboard the finest ships, featuring superb dining and spacious suites and cabins with hotel-style beds – many with a French balcony for unrivalled views. Choose from 22 fascinating river cruises that take you to the iconic highlights as well as lesser-known gems.

Fully escorted price includes ● Return flights or Eurostar train** ● Return rail connections on selected dates and cruises ● Exceptional cuisine with full-board throughout ● Complimentary on-board tea, coffee and wi-fi

Prices from

NEW FOR 2024 Superior drinks package

£1699pp*

Included free for cruises in 2024, you can enjoy unlimited house wine and draught beer, including non-alcoholic, and a selection of soft drinks during lunchtime in the restaurants, and from 6pm until midnight in the bar and restaurants. You can also enjoy unlimited cocktails and mocktails of the day, house spirits and mixers (including gin, vodka, rum and whisky), sherry, port and brandy.

● Extensive and fully inclusive touring programmes

Rhine cruise to Switzerland

The Douro, Porto & Salamanca

Seven nights/eight days from £1699pp* May to October 2024

Seven nights/eight days from £1699pp* April to October 2024

Glide past pretty towns along the Rhine river, experience the breathtaking Alpine scenery on a mountain rail journey into the spectacular Bernese Oberland, and discover Switzerland’s most attractive cities.

Explore this hidden gem of a river as it winds its way through the stunning Douro Valley. Cruise through port wine territory, where lush hillsides give way to a patterned landscape of terraced vineyards. Further inland, the warmer climate creates a Mediterranean landscape of olive groves and ochre hillsides.

Included experiences: ● Guided tours to atmospheric Koblenz, magical Rüdesheim,

Included experiences:

historic Speyer, charming Strasbourg, the Bernese Oberland with its mountain railway and the stunning Black Forest and Titisee ● Visits to ancient Breisach and Lucerne ● Cruise through the spectacular Rhine Gorge ● Welcome cocktails and the Captain’s Dinner

● Visits to Mateus Palace Gardens, Castelo Rodrigo, Lamego

and a typical quinta with wine tasting ● Guided tour, lunch and flamenco show in historic Salamanca ● Dinner at Quinta da Pacheca with a selection of their wines ● Traditional Portuguese folk music show ● Guided tour of charming Porto and visit to a port wine cellar

Enjoy the luxury benefits of Riviera Plus when you book a deluxe or superior suite, or an upper deck cabin. For more details visit the website.

TO BOOK OR REQUEST A BROCHURE Call 01283 742398 quoting Good Food, or to book, visit rivieratravel.co.uk/gfd Exclusive offer for BBC Good Food readers: All bookings will receive two free standard tickets to one of the BBC Good Food Shows à TERMS & CONDITIONS: *Prices are based on two people sharing and are correct at time of print. **Supplements may apply. Single supplements may apply. †The Rhine Cruise to Switzerland includes all meals except one lunch. This holiday is operated by and subject to booking conditions of Riviera Travel, ABTA V4744 ATOL 3430 protected. Subject to availability. Additional entrance costs may apply. Images used in conjunction with Riviera Travel. For further information please write to Riviera Travel, New Manor, 328 Wetmore Road, Burton upon Trent, Staffs, DE14 1SP. ‡BBC Good Food Show tickets: BBC Good Food (published by Immediate Media Company London Limited) will contact you after your holiday to arrange tickets for your chosen show (excludes Saturday entry). Please see BBC Good Food’s privacy policy at policies. immediate.co.uk/privacy for details of how your personal information may be used to make these arrangements.

130 bbcgoodfood.com SEPTEMBER 2023

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The Spirit of Exmoor

Suction Based Knife Sharpener

Launched in autumn 2015, Wicked Wolf® Exmoor Gin™ is a premium craft gin made from 11 botanicals, distilled and blended in small batches on Exmoor. Our goal has always been to remain artisan and produce a gin that is different. We do this with a fun and striking brand and a flavoursome gin, including the more unusual botanicals of cardamom, lemongrass, kaffir lime and hibiscus.

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.

01598 741357 wickedwolfgin.com

07910 944826 theknifesharpenerguy.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

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FOR THE COOK WHO KNOWS , WHEN IT ’S PERFEC TLY SET.

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Ashburton Chefs Academy Old Exeter Road · Ashburton · Devon · TQ13 7LG Tel: 01364 652784

www.AshburtonChefsAcademy.co.uk

Use code “SEPT-GF” for 10% off, expires 30/09/23

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Specially selected Natural Flavourings - ‘Essentials’ for the home baker

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Born in Bruton, Godminster’s range of award-winning organic Cheddars have a new look that brings the spirit of Somerset to life. From our legendary Bruton Beauty to our distinctly untraditional truckles, we’ve blended ﬂavour with folklore to make pairings that are perfectly placed at the heart of your cheeseboard. Dive in and savour the myths of our land with every mouthful. Discover our range at godminster.com

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* The freedom to escape whenever you choose

TO THE BEAUTIFUL SOUTH COAST

A holiday home on one of our stunning Dorset & New Forest holiday parks offers everything that there is to love about the local area. Spacious countryside and coastal locations mean that there really is no better place to be together and enjoy more quality time with your family, entertain friends or just sit back, relax, unwind and enjoy the ownership experience with us. Holiday homes from just £49,995 Owners benefits Fully furnished 11 month holiday usage Fully furnished Superb on park facilities * Our holiday homes come with a holiday park licence, therefore cannot be used or treated as a main residence. Shorefield

Holidays Limited are authorised and regulated by the FCA No.688069 as a credit broker, not a lender. Trading as Shorefield Holidays Ltd. Registered No. 607997. Shorefield Holidays Summer Sale runs from 21 July to 31 Ocober 2023. Save £15,000 off any stock lodge, save £10,000 on new company stock caravans and save £7,500 on all pre-owned company stock lodge and caravans. Balance and handover must be completed by 31 October 2023. Cannot be used in conjunction with any other offer.

Request your FREE guide to luxury holiday home ownership with us today

0800 0861685 ownership@shoreﬁeld.co.uk

Shoreﬁeld Ownership

Managing director, food Jessica Norell Neeson

Group editor-in-chief Christine Hayes

Commercial director Simon Carrington

Group advertising and partnerships director Jason Elson

CONTENT Group magazines editor Keith Kendrick Group managing editor Lulu Grimes Deputy magazines editor Janine Ratcliffe Food director Cassie Best Senior food editor Anna Glover Skills & shows editor Barney Desmazery Food copy editor Samuel Goldsmith Food editor Ailsa Burt Food content creator Helena Busiakiewicz Senior administration assistant Rachel Gunter

Group digital editor Lily Barclay Editor, bbcgoodfood.com Natalie Hardwick Associate editor, bbcgoodfood.com Amanda Nicolas Editor, olivemagazine.com Alex Crossley Health editor Emma Hartfield (maternity cover), Tracey Raye Digital content producer, health Isabella Bradford Reviews editor, awards, food & drink Lucy Roxburgh Reviews editor, appliances Anya Gilbert Premium content manager Katie Meston Audience development executive Alice Johnston Digital writer Helen Salter

DESIGN

SUBS

Group creative director Ben Curtis Art directors Rachel Bayly, Gillian McNeill Design hub manager Gabby Harrington Senior multimedia designer Freddie Stewart Multimedia designer Laurie Newman

Group content & production manager Stella Papamichael Deputy content & production manager Fiona Forman Production editor Marianne Voyle Chief sub & production editor Dominic Martin Senior sub-editors Sarah Nittinger, Hannah Guinness Sub-editor Katie Hopkins

COMMERCIAL Head of partnerships Marc Humby Project coordinator Jenny Goff

INTERNATIONAL Director of international licensing & syndication Tim Hudson Syndication manager Richard Bentley International partners manager Molly Hope-Seton

CONTRIBUTING EDITORS Joanna Blythman Marverine Cole David Crawford (TV) Henry Jeffreys Tom Kerridge Victoria Moore Tony Naylor Melissa Thompson Kerry Torrens (nutrition)

PRODUCTION Production director Koli Pickersgill Production manager Lee Spencer Senior repro technician Darren McCubbin Senior production controller Leanda Holloway

LIVE EVENTS Portfolio director, food & festivals Sophie Walker Head of commercial Rachael Clarke bbcgoodfoodshow@immediate.co.uk

ADVERTISING Head of clients and strategy Margaret McGonnell (maternity cover), Catherine Crosby Business development manager Rachel Dalton Business development manager Ashley Snell Ad services managers John Szilady, Eleanor Parkman-Eason Ad services co-ordinator Sarah Barker Senior ad services coordinator, inserts Agata Wszeborowska Director of digital trading James Walmsley Head of monthlies, inserts Steve Cobb Team lead, IM Direct Jemma Hayes Regional business development manager Nicola Rearden Partnerships director Beth Shirazi

MARKETING & SUBSCRIPTIONS Publishing manager Tom Townsend-Smith Digital marketing manager Amy Donovan Digital marketing executive Lara-Jane Johnston Social media lead Sonia Rowe Senior PR manager Natasha Lee 020 7150 5472 Reader offer manager Liza Evans Subscriptions director Helen Ward Direct marketing manager Sally Longstaff Direct marketing executive Amy Corbett Head of newstrade marketing Martin Hoskins Newstrade marketing manager Alex Drummond

DIVERSITY & INCLUSION Diversity & inclusion manager Ridhi Radia

Get the best from our recipes We test them thoroughly to ensure they work for you

 Read the recipe before starting. Basic storecupboard ingredients, like salt, aren’t included in the ingredients list.  Use standard measuring spoons for accuracy, especially for things like spices, yeast and salt.  Where possible, we use humanely reared and produced British meats, poultry and eggs, and sustainably sourced seafood.  To help avoid waste, we suggest how to use any leftovers you may have from our recipes.  Eggs carrying the British Lion mark guarantee that all hens are vaccinated against salmonella.  We try to avoid using plastic. You’ll find instructions to wrap or cover, but we won’t specify what to use unless it’s vital to the recipe. Helping you to eat well Our BANT-registered nutritionist analyses our recipes on a per-serving basis, not including optional serving suggestions. You can compare these amounts with the Reference Intake (RI), the official recommended amount an adult should consume daily. Energy 2,000 kcals, Protein 50g, Carbohydrates 260g, Fat 70g, Saturates 20g, Sugar 90g, Salt 6g (please note RIs for total fat, saturates, sugar and salt are the maximum daily amounts). Healthy recipes are checked to ensure they have a low amount of saturated fat, sugar and salt per 100g, equivalent to green on a traffic-light label. On a per serving basis, Good Food require the saturated fat to be 5g or less, salt 1.5g or less and sugar, 15g or less per serving. Low-fat recipes in Good Food are low per 100g, or 12g or less per serving. Low-calorie recipes have 500 calories or less per main course, or 150 calories or less for a dessert. We also include the number of portions of fruit and/or veg in a serving, and highlight recipes that supply a third of the daily requirements of calcium, iron, folate and vitamin C, and a good source of fibre and omega-3. Balanced recipes contribute to your five-a-day, include starchy carbohydrate, a lean source of protein and dairy, or plant-based alternatives. These recipes also use unsaturated oils in small amounts, and all components of the main meal are included in the analysis – only seasonings are excluded as ‘to serve’. Saturated fats, sugar and salt are medium per 100g, or amber on a traffic-light label.

Executive chairman Tom Bureau CEO Sean Cornwell COO & CFO Dan Constanda

BBC STUDIOS, UK PUBLISHING

MAGAZINE EDITORIAL REVIEW BOARD

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

Commissioning editor, factual Patrick McMahon Head of content production, Wales & West of England Colin Paterson Nicola Lando

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

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

136 bbcgoodfood.com SEPTEMBER 2023

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

Save on flowering hanging baskets

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Keep your garden looking colourful this winter with pre-planted baskets from YouGarden Save on the Pansy Cool Wave Berries and Cream pre-planted rattan baskets Planted and ready to grow, this Pansy Cool Wave Berries and Cream plant is now available in a stylish and durable 14-inch rattan basket to add instant summer glow to your garden. Pansy Cool Wave Berries and Cream is a wonderful, versatile variety of pansy known for its long flowering period and its ability to thrive in both cool and warm weather. It has a sublime assortment of purple, violet and white flowers, topped off with a deliciously sweet fragrance. It’s now even easier to enjoy these flowers in the upcoming seasons. Simply put your rattan basket in a sunny or semi-shaded area, water and enjoy.

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Save £10 with two Pansy Cool Wave Mix pre-planted rattan baskets A colourful variation, this pre-planted pansy mix comes in a 14-inch rattan basket, ready to be hung outside and brighten up any garden. Simply place it in a sunny or semi-shaded area. Blossoming in a gorgeous mix of blues, yellows and creams, these flowers are an eye-catching and durable addition to your outdoor space. Unlike other flowers, Pansy Cool Wave Mix is hardy enough to survive through the coldest months of the year – ideal for lifting spirits on those dull winter days.

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Product codes 450152 Pansy Cool Wave Mix 14” rattan basket – £24.99 450155 Pansy Cool Wave Mix 14” rattan basket x 2 – buy two for £39.98

Exclusive offer for readers of BBC Good Food For more great offers from BBC Good Food, visit bbcgoodfood.com/reader-offers

TO ORDER CALL 0844 502 0050 quoting GF179 VISIT yougarden.com/GF179 or SEND your contact details, address and the codes and quantities of the item(s) you wish to

order, along with a cheque payable to YouGarden, to: OFFER GF179, YOUGARDEN, PO BOX 1468. PETERBOROUGH, PE1 9XL. Please add £6.99 postage to your order. Orders despatched from 31 August 2023 and offer closes on 30 October 2023 or whilst stocks last. Delivery to UK only and a £6 surcharge may apply to the following postcode areas: AB, DD8-11, GY, HS, IM, IV, JE, KA27-28, KW, PA20-80, PH19-50, TR21-25 and ZE. Images show mature plants. Full product details and T&Cs at yougarden.com. Following Brexit there are a number of changes that prevent us from trading in N. Ireland. For further details please visityougarden.com

SEPTEMBER 2023 bbcgoodfood.com 137

last bite

Celebrate Rosh Hashanah The Jewish New Year holiday falls on 15 September and the occasion demands plenty of honey for sweet times ahead recipe VICTORIA PREVER photograph FACUNDO BUSTAMANTE

Rosh Hashanah honey tahini cookies (honey halva cookies) Eastern European Jews bake honey cakes, but I’ve added honey to a more Middle Eastern treat that taste like halva. The nutty sesame flavour of tahini goes perfectly with honey and cinnamon, and these make a lovely gift presented in a jar. MAKES 20-25 PREP 10 mins plus 1 hr chilling COOK 18 mins EASY V

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1 Beat the butter, honey and sugar together using an electric whisk or in a stand mixer until light and fluffy. Add the vanilla, cinnamon, 1/4 tsp sea salt and the tahini, and beat until smooth. 2 Mix the flour and baking powder together in a separate bowl, then add to the wet mixture. Mix at low speed or by hand until it starts to come together into a soft dough – it will be a little sticky. Cover and chill for at least 1 hr until firm. 3 Heat the oven to 180C/160C fan/gas 4. Pour the sesame seeds into a shallow dish and line two large baking sheets with baking parchment. Roll the dough into walnut-sized balls, about 25g each. Roll in the sesame seeds to coat, then arrange, well spaced apart, on the baking sheets. Bake for 18-20 mins until deep golden. Cool on the baking sheets for 10 mins – they will be crumbly while warm – then transfer to a wire rack to cool completely. PER SERVING (25) 128 kcals • fat 8g • saturates 3g • carbs 12g • sugars 5g • fibre 1g • protein 2g • salt 0.2g

138 bbcgoodfood.com SEPTEMBER 2023

Shoot director LAURIE NEWMAN | Food stylist JAKE FENTON | Stylist LUIS PERAL

125g butter, softened 75g honey 75g golden caster sugar 1 tsp vanilla extract ½ tsp ground cinnamon 90ml tahini (not roasted) 225g plain flour 5g baking powder 50-60g sesame seeds (regular or a mixture of black and white)

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*See website for more details. Offer ends 31.08.23.