BBC GOOD FOOD

o C e p i c e R 19-21 October 2012 SECC Glasgow

n o i t c lle

Win ÂŁ1,000 worth ofBelling appliances see px

PLUS

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Super theatre

SuperStars

Ticket info This session is a free of charge session but you will need to reserve your seat.

Visit the Supertheatre for some top class culinary entertainment from your favourite chefs

Paul Hollywood Mary Berry &

rtin James Ma

Olly Smith

Wallace e& John Torod Gregg

here are a host of live demonstrations to choose from. This year The Great British Bake Off makes its show debut, while the MasterChef team return to entertain us again. James Martin, the Hairy Bikers and Tom Kitchin, paired with Hardys Wines chosen by Saturday Kitchen wine expert Olly Smith will also be cooking up treats.

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Friday 19th

Saturday 20th

Sunday 21st

10.30am John Torode & Gregg Wallace

10.30am James Martin

12.00pm The Great British Bake Off Masterclass with Mary Berry & Paul Hollywood

11.30am Olly Smith Grills Tom Kitchin

11.30am James Martin

1.30pm 100 years of Belling with Brian Turner free of charge

12.30pm MasterChef Cook Off hosted by John Torode & Gregg Wallace: Shelina Permalloo vs Celeb Champion

12.30pm Hairy Bikers

2.30pm The Great British Bake Off Masterclass with Mary Berry & Paul Hollywood

2.00pm John Torode & Gregg Wallace

James Martin

3.00pm Olly Smith Grills Tom Kitchin

2.30pm Hairy Bikers

4.00pm 4.00pm MasterChef Cook Off hosted by The Great British Bake Off Masterclass with Mary John Torode & Gregg Wallace: Shelina Permalloo Berry & Paul Hollywood vs Celeb Champion Seats cost just ÂŁ3 for standard. For last minute availability visit the Ticket Office in the Concourse. If you have already reserved your seats, make sure you arrive at the theatre 15 minutes before the session start time

1.30pm

3.30pm James Martin

4.30pm Hairy Bikers

BBC Good Food Show Scotland – 19-21 October 2012 SECC Glasgow

GinoD’Acampo Not many chefs are as happy cooking with minimal supplies on a campfire in the Australian outback as they are in a top class kitchen, but King of the Jungle Gino D'Acampo can entertain and cook up a feast in both

Scan to shop for ingredients at Tesco Recipe Collection

Recipe

Linguine alla Amatriciana

Torta alle arance e caramello

Pasta with chopped tomatoes, pancetta & onions

Upside-down orange & caramel sponge SERVES 8

SERVES 4 4 tbsp olive oil 1 large red onion, finely sliced 1/2 tsp dried chilli flakes 250g pancetta, diced 100ml dry white wine 2 x 400g cans chopped tomatoes 500g linguine pasta 3 tbsp flat leaf parsley, chopped 60g pecorino romano, grated

210g granulated sugar 3 large oranges, skin on, sliced into 1/2 cm slices 3 large eggs 120g caster sugar 1 tsp baking powder grated zest of 2 unwaxed oranges 125g plain "00" white flour 3 tbsp orange liqueur 250g mascarpone cheese icing sugar, for dusting

1 Heat the oil in a large frying pan and cook the

1 Melt the granulated sugar in a 22cm non-stick,

onion over a medium heat for 3 mins, stir occasionally with a wooden spoon. Add the chilli and the pancetta and cook for a further 5 mins.

Pour in the wine and cook for a further 2 mins until the alcohol has evaporated.

heavy-based, ovenproof pan with 3 tbsp of cold water. Bring slowly to the boil and cook to a dark golden caramel. Remove from the heat.

2 Add the tomatoes, bring to the boil, reduce the heat and simmer uncovered for 5 mins, stirring every couple of minutes. Season with salt, remove from the heat and set aside.

2 Carefully arrange the orange slices overlapping in the caramel. Set aside.

3 Heat oven to 200c/fan 180c/gas 6. Whisk the eggs in a large bowl until light and fluffy. Add the caster sugar and continue to whisk until thick and creamy. Add the baking powder and orange zest and continue to whisk until the mixture forms thick ribbons.

3 Cook the pasta in a large pan of salted water, until al dente. To get the perfect al dente bite, cook the pasta for 1 min less than instructed on the packet. Drain and tip back into the same pan.

4 Sift the flour and gently fold into the egg

4 Pour over the Amatriciana sauce, add the

mixture with a large metal spoon, to incorporate as much air as possible.

parsley and stir together for 30 secs allowing the flavours to combine. Serve immediately with the pecorino cheese sprinkled on top.

5 Pour the mixture into the pan, on top of the orange slices and cook in the middle of the oven for 20 mins, until golden. Test the sponge is cooked by inserting a strand of dry spaghetti in the centre of the sponge. If it comes out clean it is ready.

6 Remove the pan from the oven and run a knife around the rim of the sponge to loosen it. Using oven gloves, place a flat serving plate over the top of the pan, quickly invert the plate and the pan and turn out the orange sponge. (Be careful, as the caramel sauce will be very hot).

7 Drizzle over the orange liqueur and serve each slice with a spoonful of mascarpone and a little icing sugar sprinkled on top.

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Squash fondue SERVES 2 1 squash, approx 1kg 140g Emmental cheese, grated 140g Gruyere cheese, grated 1 garlic clove, crushed 1 tbsp plain flour 175ml white wine 1 tsp lemon juice 1 tbsp kirsch 6 grates of nutmeg

1 Heat oven to 170c/fan 150c/gas 3.

Cut the lid from the squash, with the knife pointing upwards at an angle towards the stalk. You need to cut the lid in such a way that it will not fall inside when cooking. Remove all the seeds with a spoon and discard.

2 Tip the grated Emmental, Gruyere, garlic and flour into a heavy based pan and mix together. Add the wine, lemon juice, kirsch and nutmeg and season with crushed sea salt and ground black pepper. Cook over a very low heat, stirring occasionally until melted.

3 Pour the fondue into the squash and replace the lid. Place on a baking tray and cook for 1 1â „2 hours. Serve with a dark loaf, such as rye bread.

Recipe Collection

Florentines MAKES 14 75g butter 75g golden syrup 25g plain flour 75g flaked almonds, coarsely chopped 25g chopped mixed peel 50g glace cherries, coarsely chopped 1 tsp lemon juice 125g plain chocolate, melted

1 Heat oven 180c/fan 160c/gas 4. Line 2 baking sheets with silicone paper. Place the butter and syrup in a medium pan and heat gently until melted. Stir in the flour, almonds, mixed peel, cherries and lemon juice.

2 Place teaspoons of the mixture, well apart, on the prepared baking sheets and flatten with a fork. Bake for 8-10 mins. Transfer to a wire rack to cool.

3 Spread the melted chocolate over the flat underside of each cooled Florentine.

Mark the chocolate into wavy lines with a fork and leave until set.

Recipe

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Best known as co-presenter of MasterChef, Gregg started out as a London market trader on a vegetable stand in Covent Garden’s vegetable market.

Today he is a successful vegetable grower who supplies many large restaurants in London with fresh produce from his farm. Gregg also owns two restaurants, Wallace & Co in Putney and Gregg’s Table in Bermondsey. Somehow he also finds time to write books and continue cooking!

GreggWallace

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Recipe

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Cream slice

Rough puff pastry

SERVES 4-6

MAKES 1 X 600G BLOCK

1 quantity rough puff pastry (see –>) plain flour for rolling icing sugar for dusting 400ml double cream 100ml good quality custard 400g strawberries 3 tbsp strawberry jam 6 whole, small strawberries to decorate

300g plain flour, plus extra for rolling pinch of salt 250g unsalted butter, very chilled or 125g unsalted butter and 125g lard, very chilled ice cold water

1 Heat oven to 220c/fan 200c/gas 7.

1 Tip the flour and salt into a large mixing bowl. Coarsely grate the butter (or butter and lard) into the flour,

Cut the pastry into 3 equal-sized pieces and roll each piece out on a lightly floured work surface to a 30 x 15cm rectangle. Place the pastry rectangles on 3 baking trays, prick all over with a fork and chill for 30 mins.

golden. Dust with icing sugar and cook for a further 5-7 mins until golden and caramelised. Remove from the oven and transfer to wire racks to cool.

peak, fold in the custard and spoon into a piping bag, fitted with a star nozzle.

Hull and slice the strawberries.

4 To assemble, place the most unattractive pastry tile on your serving plate. Pipe vertical lines of the cream over the pastry to cover completely. Drop little 1/2 tsps of jam randomly over the cream and top with half of the sliced strawberries.

5 Spread a little cream on the underside of the second pastry tile and place on top of the strawberries. Repeat the whole process for the second layer.

Dust with icing sugar and decorate with 3 whole strawberries on each end.

Recipe Collection

2 Turn the dough out onto a floured surface and bring together using your hands. Flatten into a rectangle, wrap in cling film and chill for 30 mins.

3 On a lightly floured surface, roll the

2 Cook the pastry for 10-12 mins until

3 Whisk the double cream to a soft

holding the butter in its packet and pulling it down as you go.

Using a palette or round edged knife, flick the flour over the grated butter until all of the pieces are covered. Add enough ice cold water to bring the dough together.

This cream slice isn’t like anything you would ever have bought in a bakers.

It’s light as air and vibrant in colour everything that a British summer dessert should be.

The thing with rough puff is just to remember that you need time, as it will require three turns. Also, you should use almost equal amounts of fat and flour. For me, this can be a mixture of butter and white fat, or just butter.

dough out into a rectangle roughly 50 x 15cm. With one of the shorter sides of the rectangle nearest you, fold the top third down into the middle and the bottom third up over this. You should now have a square measuring one-third of the original size but 3 times as thick. Make a small mark in the dough to indicate which side is the top of the dough square. Wrap in clingflim and chill for at least 30 mins.

4 Unwrap the pastry and place on the work surface in the same position as it was before, with the mark at the top.

Turn the square 90 degrees clockwise and roll out into a neat rectangle roughly 50 x 15cm. Fold the top third down into the middle and the bottom third up over it as before. Make a mark to indicate the top of the square and chill for another 30 mins.

5 Repeat this process twice more, making sure the dough is turned 90 degrees before you start rolling, and chilling the dough in between turns.

Recipe Collection

A PASSION FOR BAKING BY JO WHEATLEY

JoWheatley Jo Wheatley was the 2011 winner of the Great British Bake Off. Since then she has gone on to run a small cookery school from her home in Essex. She has loved baking from an early age; one of her earliest memories is of making jam tarts with her Nan. Jo’s first book, ‘A Passion for Baking’, is now available from Sainsbury’s stores and Sainsbury’s online

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Recipe

MaryBerry Mary Berry is one of the judges of the BBC’s Great British Bake Off which is now in its 3rd series. She has written over 70 cookery books and is often on TV and Radio sharing her passion for cooking at home

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Frasier Cake SERVES 8

3 Sieve the flour and carefully fold into

For the Genoese sponge 4 eggs 125g caster sugar finely grated rind of 2 lemons 125g self raising flour 50g unsalted butter, melted and cooled

the mixture with a large metal spoon until the flour is incorporated and the mixture is smooth (be careful not to knock any air out of the mixture). Add the soft butter and fold into the mixture.

Pour into the tin and level the top.

For the syrup juice of 2 lemons 75g caster sugar

4 Cook for 25-30 mins until the cake is

For the filling 250g full fat mascarpone 400g full fat Greek yoghurt 1/2 jar (200g) lemon curd juice of 1 small lemon 400g fresh strawberries For the topping 200g marzipan 200g plain chocolate

1 Heat oven to 180c/fan 160c/gas 4.

Grease and base line a 23cm round, spring form tin with parchment paper.

lightly golden and shrinking away from the sides of the tin. Leave to cool in the tin for 10 mins, turn out onto a wire rack and leave to cool.

5 For the syrup, pour the lemon juice into a pan, add the caster sugar and 70ml water and cook over a low heat stirring until the sugar has dissolved.

Bring to the boil and boil for 2 mins.

Remove from the heat and set aside.

6 For the filling, beat the mascarpone in a bowl until smooth. Add the yoghurt, lemon curd and lemon juice and mix together until smooth. The mixture will thicken slightly when the lemon is added.

2 For the Genoese, whisk the eggs, caster sugar and lemon zest together using an electric hand whisk until pale, thick and at ribbon stage.

7 Slice the cake in half horizontally so you have two equal size discs. Wash the cake tin and line the base and sides with

I have adapted /\the original recipe of creme patisserie to use a quicker easier mascarpone filling. The cake can be made up to a day ahead and decorated with strawberries and chocolate on the day. The Genoese sponge freezes well cooked, but not filled. \

cling film. Put one disc into the tin and brush over half the syrup. Slice about 15 strawberries in half (all the same height if possible) and arrange the strawberries around the sides of the tin with the cut side facing out. Spoon in the mascarpone filling and spread out evenly. Sit the second disc of sponge on top of the filling and brush with the remaining syrup.

8 For the topping, roll the marzipan to a 23cm circle and sit on top of the cake.

Chill the cake for 3 hours. Melt the chocolate and use to pipe over the marzipan or make decorations.

Decorate the top with the remaining whole strawberries and chocolate shapes. Cut into wedges to serve.

Recipe Collection