Last Christmas, I told myself that I’d aim to make all the recipes on the Good Food 2014 calendar. I am happy to say I cooked everything, and that your 2015 calendar is now up on the wall. It encouraged me to try recipes I usually wouldn’t make, such as the Lamb & mango curry. My favourite had to be the Butternut Dauphinoise (above). Kerry Whyte, Aberdeen • Have you been cooking our calendar recipes? We’d love to hear your stories. You can contact us at the addresses below.
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Indicating recipes that are good sources of vitamins or nutrients. GLUTEN FREE This indicates a recipe that is free from gluten, but excludes any serving suggestions. Also look out for our Make it Gluten-Free tips, where we suggest how you can cook the dish without using gluten. For more information on glutenfree cooking, visit coeliac.org.uk. • We regret that we are unable to answer medical/nutritional queries. • For thousands more of our tested recipes, visit bbcgoodfood.com
March 2015
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Test Kitchen verdict An easy one-pot, packed with flavour, and a great recipe for using up leftovers. You could swap any other meat left over from Sunday lunch, or add more veg to make a vegetarian pilaf.
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Karolina McCallan, 28, a hairdressers’ receptionist, lives in Hertfordshire. She and her husband, Ashley, love creating new dishes and cooking for friends and family. One day, Karolina hopes to open her own restaurant.
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12g or less per serving. Low in saturated fat, with 5g or less per serving; low in salt, with 1.5g or less; and low in sugar, with 15g or less. HEART HEALTHY Low in saturated fat, with 5g or less per serving; low in salt, with 1.5g or less; and high in omega-3. LOW CAL 500 calories or less per main course; 150 calories or less for a dessert. 2 OF 5 A DAY The number of portions of fruit and/or veg contained in a serving.
OF 5 EASY IRON 2 A DAY
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Recipe photograph STUART OVENDEN | Food styling NANCY McDOUGALL
LOW FAT GOOD 4 YOU
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SERVES 6 PREP 10 mins COOK 40 mins
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Understanding our healthy symbols
I like to bake, although I rarely have the time, but I wanted to make a cake for my son Matty’s frst birthday. Your Birthday edition’s cover recipe was perfect – Matty launched straight into it with his hands, and really enjoyed it. Liz Reeman, Manchester
Spiced lamb pilaf
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This was possibly one of my more dramatic baking sessions. I was in the fnal stages of constructing Nancy Birtwhistle’s cake (Jan) on the morning of my daughter Harriet’s birthday party, when to my horror I noticed that the diamond from my engagement ring was missing. We retraced my steps looking for the missing stone. After an hour of frantic searching, we were about to push the cake through a sieve, when my superhero husband found the diamond in the shoe cupboard. So Harriet got to share the cake with her friends and it was a huge hit. Gwyneth Hodgkinson, Northamptonshire
READER RECIPE
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2 tbsp vegetable oil 1 large onion, fnely chopped 3 garlic cloves, fnely chopped 4 cloves 8 cardamom pods, crushed 2 tsp turmeric 1 large cinnamon stick 2 lamb stock cubes 450g/1lb basmati rice 500g/1lb 2oz lamb leftovers, shredded 100g/4oz raisins 5 spring onions, fnely sliced 3 tomatoes, deseeded and roughly chopped small bunch each parsley and coriander, roughly chopped, plus a few leaves picked, to serve 50g/2oz faked almonds, toasted 200ml/7f oz natural yogurt, to serve
1 Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins. 2 Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed. 3 Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt. PER SERVING energy 992 kcals • fat 39g • saturates 13g • carbs 110g • sugars 23g • fibre 4g • protein 48g • salt 1.8g
SHARE YOUR RECIPES Send an original recipe to the address, left, and you could win a prize. Karolina wins a Smeg ’50s-style, retro-inspired TSF01 two-slice toaster, worth £99.99, in pastel pink. Visit smeg50style.com to see the whole range in a selection of bright and pastel hues.
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