BBC GoodFood - July 2014 UK

Berry yogurt pops Gorgeously grown-up lollies

Orange & apricot loaf cake Simple summer bake

Spicy squid pakoras Pick, dip & eat

Cook now or plan ahead

New ways to shareW Cook pizza on the barbecue W Lazy garden lunch in the sun W Summer party bites W Picnic scones & pies

Authentic Pulled porkwith brioche buns

& BBQ sauce

Love our

sunshine recipes

THE GOOD LIFE? Keep bees; forage for food;take a summer course

RAYMOND BLANCSea bass for 2: step-by-step

NEW FAMILY MEALS5 midweek suppers for £30

EAT YOURSELF HEALTHY! 9-DAY SUMMER DIET27 NEW RECIPES W Feel lighter W Glowing skin W Beat bloating

All t

este

d in the Good Food kitchen

Guaranteed to work fir

st ti

me

JULY 2014

bbcgoodfood.com 95

planShape up for your holiday with this quick-results eating plan designed to make

you feel lighter, brighter, and more energetic in just nine days. Thoroughly

tested and approved by our nutritional therapist, it’s also absolutely delicious

Summerhealthy

diet

Just 9 days to feeling fabulous!

INSIDE

100%homemade

PLUSPLUS

JULY 2014

JULY 2014 bbcgoodfood.com 3

Dear subscriber

July 2014

Gillian Carter, Editor

It can be easy to forget what

time of year it is in the Good

Food office. We work several

months ahead, so right now

our Test Kitchen is packed with

out-of-season produce as we

create dishes for late summer

and autumn issues.

As for our own magazine’s

‘seasonality’, opinions are divided on whether it lands on

your doormat in plenty of time to plan ahead… or way

too early! (Let me know your thoughts.) However,

regardless of the date on the cover, we always make

sure there’s plenty to cook and eat in the issue the

moment you receive it. We want you to get the best of

both worlds, as well as the best recipes for all your meals.

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Look whatwe’ve won!In 2013 BBC Good Food

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n FOOD AND DRINK

MAGAZINE OF THE

YEAR

DMA 2013 Digital

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n EDITOR OF THE YEAR:

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DMA 2013 Digital

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n DIGITAL MAGAZINE

OF THE YEAR

PPA Digital Publishing 2013.

s Kick off summer in style with these tasty nibbles (p72).

t Well worth the effort this month is our stunning Cherry,

rose & pistachio Pavlova traybake (p26).

• YOU CAN SAVE money on your brilliant-value

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Use this coupon to enter the BBC Subscribers’ Lounge at the BBC Show Summer, NEC Birmingham, 12-15 June 2014

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& BBQ sauce

The good life? Keep bees; forage for food;take a summer course

Raymond BlancRestaurant-style sea bass for 2: step-by-step

Eat yourself healthy9-day summer diet27 new recpes

Thank you for subscribing to the magazine

w Cook pizza on the barbecue w Lazy garden lunch in the sunw Summer party bites w Picnic scones & pies

Love our

sunshine recipes

Allte

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intheGoodFoodkitchen


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100%homemade

ju

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2014

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JUly 2014

4 bbcgoodfood.com JULY 2014

EverydayIn season

Weekend Healthy

Contents July 2014O On our cover this month

88

49

66

111

Peach & red berry

ice cream cake

A taste of

the good life

Layered houmous &

griddled vegetable salad

Pistachio nut & spiced

apple bircher muesli

20 Luscious fruits

British berries, cherries and currants are at

their best right now – make the most of them

with these new recipes

31 Let’s eat more… Squid

37 Store the seasons Spiced apricot chutney

39 Pizza on the BBQ

It’s the hot new way to cook it!

45 Seasonal & local

Veg box ideas, plus a foodie trip to Penrith

53 Easy dinner for one Sticky teriyaki salmon rice

54 Make it tonight

Simple suppers for busy weeknights

62 Feed 4 for £30

Plan your midweek cooking with our

great-value recipes, plus shopping list

65 Satisfying salads

Fresh ideas for main-meal salads

71 The summer collection

Good food to eat in the great outdoors –

18 all-new recipes for barbecues, picnics,

parties and alfresco lunches

91 Giant strawberry shortcake

Step-by-step to a gorgeous cake from

Great British Bake Off winner Frances Quinn

95 Exclusive – 9-day healthy diet plan

Brand-new recipes to help you feel lighter and

more energetic, and to give your skin a boost:

satisfying breakfasts, lunches and dinners,

plus guilt-free snacks

Q Each month BBC Good Food magazine brings you delicious, brand-new, reliable recipes.

Q Every recipe in the magazine – whether by a TV chef, from a book or created by our team – is tested and re-tested (most in our own Test Kitchen) until we are confident that it will work first time for you at home. For more information, see page 144.

Q We make the most of fresh, seasonal produce and give helpful costs per serving on many recipes.

Q Our recipes include vital nutritional information, so you can check the calorie, fat, sugar and salt content at a glance.

Q You’ll also find expert advice and practical tips – all designed to help you achieve great results in the kitchen.

Q Visit our website for more recipes and advice: bbcgoodfood.com

Our promise to you

Even more

Q BBC Good Food magazine is also published in Bulgaria,

Hungary, India, the Middle East, Romania and Singapore

Plus

Search

our recipe

website

for more inspiration at

bbcgoodfood.com

BBC Easy Cook is full of quick, money-saving

dishes, including many that can be on the table in

30 minutes or less. On sale now, only £2.30!

Great-value everyday recipes

Don’t miss your last chance to save

15% off tickets to the BBC Good

Food Show Summer at the NEC

Birmingham, 12-15 June (see page 125).

The iPad edition has everything you

love about BBC Good Food and more!

Digital cook cards, exclusive videos,

personalised shopping lists… Download

it today from the Apple App Store.

Check out our great range of cookbook

apps with recipes, tips and cooking

tools, from healthy baking to one-pots.

Download them on iPhone or Android.

Collect our handy

cookbooks, each

featuring 101

Sunday lunches

from the Good Food team,

£4.99 each.





New ways to sharew Cook pizza on the barbecue w Lazy garden lunch in the sun

w Summer party bites w Picnic scones & pies


& BBQ sauce

Love our

sunshine recipes

the good Life? Keep bees; forage for food;take a summer course

RAymond BLAncSea bass for 2: step-by-step

new fAmiLy meALs5 midweek suppers for £30

eAt youRseLf heALthy! 9-dAy summeR diet27 new ReciPes w Feel lighter w Glowing skin w Beat bloating

Allte

sted



sttim

e

JULY 2014

bbcgoodfood.com 95



tested and approved by our nutritional therapist, it’s also absolutely delicious

Summerhealthy

diet

Just 9 days

to feeling fabulous!

PLus

inside

100%homemade

JUly 2014 £3.90


Cook school Good reads

Every month

Reader offers

Cover recipe

JENNIFER JOYCE

Photograph

DAVID MUNNS

Food styling

LIZZIE HARRIS

Styling

JENNY IGGLEDEN

GoodDe

als

££££££££

Save up to

£300 in this

issue of

40

71

92

Garlic pizza with tomato

& mozzarella

The summer collection:

18 alfresco recipes

Frances Quinn’s Giant

strawberry shortcake

16 Distinctively Donna Meet the cookery writer

who epitomises modern Australian food

49 A taste of the good life

Dream of being self-sufficient? Take a course

and discover what’s really involved

122 My kitchen Supper club pioneer Kerstin Rodgers

117 Do it better Prepping and cleaning squid

118 Raymond Blanc’s fish course Masterclass

120 From our kitchen

Practical advice from the Good Food team –

learn about tagines, plus Barney’s butcher’s

block and cookbook reviews

121 NEW SERIES Trendspotter

Innovative ways to flavour food

Find our cover featuresp13 Cover recipe: BBQ pulled pork

p39 Pizza on the barbecue

p71 Recipes to share outdoors

p95 Summer healthy diet plan

p118 Raymond Blanc’s sea bass

Multi-tasking stand mixerSAVE 65%

p115

Top-quality meatSAVE OVER

50%

p130

Elegant Viners cutlery setsSAVE OVER 50%

p128

6 Recipe index

8 Menu planner

10 This month we’re… Feeling Franglais!

13 Our cover recipe

BBQ pulled pork and Brioche buns

51 In next month’s issue Sneak preview

68 BBC Good Food subscriber offers

127 Holly’s trolley Best food and wine buys

129 Update your salads

New leaves, healthier dressings

131 TV recipes As seen on screen

139 Classified advertisements

144 From your kitchen

Your letters and photos

144 Get the best from our recipes

146 Reader recipe Orange & apricot loaf cake

Every month, BBC Good Food readers get to be the first to

cook some of our brand-new recipes before they appear in the

magazine. We send them the recipes and pay for the ingredients,

then they test the dishes in their own kitchens and give us their

verdicts. Read their comments on our recipe pages.

Jen Rail, from Farnham, enjoys making Sunday

roasts for friends. Her favourite chef is Hugh Fearnley-

Whittingstall and her best dish is Beef bourguignon.

Kieran Prout is from Powys, Wales. He loves baking

and his signature dish is his own recipe for Chocolate

beer bread. He also likes making one-pots and stews.

Heidi Mallett, from Norwich, bakes at weekends and

likes to experiment with different designs. Her favourite

cooks are Mary Berry and Paul Hollywood.

Matt Cooke is from Bury. He mostly cooks healthy

food, but likes to indulge occasionally, and says

you can’t beat a bar of dark chocolate.

Introducing this month’s taste team

Editor Gillian Carter Deputy editor Elaine Stocks Creative director Elizabeth Galbraith PA to Gillian Carter and Alfie Lewis Emma BalesFood editor Barney DesmazeryAssistant food editor Cassie BestCookery assistant Katy Gilhooly Art editor Andrew Jackson Deputy art editor Rachel BaylyDesigner Suzette ScoblePicture editor Gabby HarringtonProduction editor/Chief sub-editor Jo Gately Deputy chief sub-editor Art YoungSenior sub-editor Fiona FormanStaff writer Holly Brooke-SmithTV editor Kathryn Custance TV recipes Petra Jackson Speciality food consultant Henrietta Green Nutritional therapist Kerry Torrens Reader taste team CJ JacksonWine editor Sarah Jane Evans MW Thanks to Helen Barker-Benfield, Sara Buenfeld, Oli Griffin, Emily Kydd, Gary Lockerby, Alice Payton, Imogen Rose, Todd Slaughter, Jenny Wackett, Joanna Zenghelis

Publishing director Alfie LewisPublisher Lorna EastSenior marketing and events executive Hayley MarsdenReader Offer Manager Liza Evans [email protected] director Jess BurneySenior direct marketing manager Emma ShooterSubscriptions marketing manager Lynn SwarbrickDigital marketing manager Phil Byles

Advertising director Jason ElsonGroup head Display Myrto Koutsia Senior display sales executive Catherine Nicolson Display sales executives Rosie Bee, Candice Burrow Classified sales executive Lloyd Meeks, Aimee Vince Regional agency sales Nicola Rearden Inserts Harry Rowland Advertising enquiries 020 7150 5044

Group head Brand Solutions Nicola ShubrookSenior Brand Solutions executive Charlie FarrBrand Solutions executive Abigail Snelling Brand Solutions coordinator Lisa Folkson

Head of Production Koli Pickersgill Production manager Kate Willey Head of advertising services Sharon Thompson Head of newstrade marketing Martin Hoskins Newstrade marketing manager Fay Stevens

Finance Len Bright Press office Toby Hicks Licensing & Syndication

[email protected]

Chairman Stephen Alexander Deputy chairman Peter PhippenCEO Tom Bureau

bbcgoodfood.com Editor Hannah Williams Food editor Caroline Hire Health editor Roxanne FisherSenior writer Lily Barclay Writer Natalie Hardwick Group head Digital sales James Florence

Magazine editorial advisers Lindsay Bradbury Executive editor Daytime & Early Peak, BBC Alison Kirkham Commissioning editor, Knowledge Commissioning, BBC Clare McGinn Head of Network Radio & Music Production, BristolCamilla Schneideman Managing director, Leiths School of Food and Wine James Winter Series producer, Saturday Kitchen, Cactus TV

BBC Worldwide, UK PublishingDirector of publishing Nicholas Brett Head of publishing Chris Kerwin Head of editorial Jenny Potter Publishing coordinator Eva Abramik [email protected]

Almond nut butter 97

Aubergine & pomegranate flatbreads 72

Avocado & strawberry smoothie 102

Cinnamon crêpes with nut butter, sliced

banana & raspberries 97

Eggy spelt bread with orange cheese &

raspberries 113

Grapefruit mojitos 72

Green gazpacho 85

Harissa beef skewers with avocado dip 72

Homemade chipotle molasses BBQ sauce 15

Mini prawn & sweetcorn cakes 72

Minty pineapple smoothie 107

Mushroom & basil omelette with

smashed tomato 101

Peas & beans with crunchy croutons 88

Pistachio nut & spiced apple

bircher muesli 111

Poached eggs with smoked salmon

and bubble & squeak 112

Red berry coulis 88

Rye bread with almond butter & pink

grapefruit segments 109

Speedy currant & port sauce 26

Spiced apricot chutney 37

Vanilla-almond chia breakfast bowl 104

Salads & sidesAsparagus salad with a runny poached

egg 98

Barbecued squid salad 35

Crunchy mozzarella salad 112

Heirloom beetroot & feta salad 82

Hot-smoked salmon & grapefruit salad 66

Italian-style salad with crisp pancetta 66

Layered houmous & griddled vegetable

salad 66

Roast new potato salad with caper &

tarragon dressing 81

Sugar snap pea, avocado & orange

salad 83

Tangy cabbage slaw 15

Thai chicken salad 66

Tuna, sweetcorn & pea salad in Baby Gem

lettuce wraps 101

Warm sausage & broccoli pasta salad 63

This month’s recipes RECIPE KEY Healthy option Low fat Gluten free Suitable for freezing

Fish & seafoodCrispy Asian salmon with stir-fried noodles,

pak choi & sugar snap peas 105

Flaked salmon salad with honey dressing 107

Lemon, fennel & prawn pizza 42

Pan-fried sea bass with ratatouille

& basil 118

Prawn, butternut & mango curry 98

Roast sea bass & vegetable traybake 55

Seafood, pineapple & coconut kebabs 76

Smoked mackerel pâté platter 113

Spicy squid pakoras with coconut

yogurt dip 32

Sticky citrus & mustard glazed salmon 88

Sticky teriyaki salmon rice 53

Tender summer squid with chorizo & aïoli 32

Tuna tartare with chilli, ginger & sesame 135

Vegetarian dishesAsparagus salad with a runny poached

egg 98

Aubergine & chilli tagliolini 57

Chana masala with spinach 111

Creamy tomato risotto 62

Falafels with houmous & tabbouleh 103

Garlic pizza with tomato & mozzarella 40

Goat’s cheese & caramelised onion frittata

with a lemony green salad 107

Green gazpacho 85

Grilled spring onion, asparagus & courgettes

with white beans & basil dressing 133

Pesto pizza with aubergine & goat’s cheese 41

Slice of frittata with nutty green salad &

balsamic dressing 109

Smoky mushroom burgers with roasted

garlic mayo 76

Stuffed Moroccan pitta 104

Tear-and-share stuffed deli rolls 80

32

101


Want to be one of our Taste Team testers? Write to CJ Jackson

at the address on p145, or email CJ at [email protected].

Breakfasts, drinks, starters & sauces

For recipes, go to

bacofoil.co.uk

Strength you can trust

Want to share your tips with us? Tel us on Twit er @Ilovebacofoil

or atfacebo k.com/ilovebacofoil

Recipe Tips and Ideas

Fish-FingersLightly toast ciabatta bread and place in a

food processor to make your own homemade

breadcrumbs for coating your fish-fingers.

Chicken Drumsticks

Place fresh lemon zest, juice, garlic, olive oil and herbs in your

roasting bag for a zingy flavour.

Chocolate Brownies

Add some dried sour cherries to your

brownies mixture for extra flavour and to

keep them moist.

Fruit Salad Add lime juice and

freshly chopped lemon balm or mint to your

fruit salad to add freshness and flavour.

MeatMAKE OUR COVER RECIPE BBQ pulled pork and Brioche buns 13

Blue cheese & pancetta pizza with grilled peaches 42

Chorizo in red wine 138

Chorizo pizza with peppers & Manchego 43

Creamy asparagus puffs 59

Marinated grilled lamb cutlets with creamed corn 114

Masala meatball curry 62

Pork, apricot & pistachio pies 79

Sausage & herb stuffed courgettes 63

Spiced lamb kebabs with pea & herb couscous 54

Spinach omelette chapati wraps 63

Baking & dessertsBasic pizza dough 40

British strawberry & elderflower sundae 24

Cherry Bakewell scones 25

Cherry brownie babycakes 25

Cherry, rose & pistachio Pavlova

traybake 26

Frozen berry & ginger nut yogurt

pops 26

Giant strawberry shortcake 92

Lemon drizzle scones 80

Mousse au chocolat orange with orange

liqueur and choc-dipped physalis 124

Orange & apricot loaf cake 146

Peach & red berry ice cream cake 88

Raspberry caramel ombre cake 22

Raspberry, chocolate & hazelnut toastie 22

Rhubarb & strawberry crumble sundae 132

Rustic strawberry tart 24

Salted almond snaps 28

Strawberry panna cotta 28

Very-berry oat crumble 26

63

111

114

22

59

60

25

PoultryCajun grilled chicken with lime black-eyed bean salad

& guacamole 110

Chicken & olive casserole 60

Chicken wrap with sticky sweet potato, salad leaves &

tomatoes 103

Ginger beer chicken & ribs 76

Lemon & garlic roast chicken with charred broccoli & sweet

potato mash 102

Lemony chicken skewers, herbed new potatoes & apple

coleslaw 112

Open rye sandwich with chicken & avocado 111

Poached corn-fed chicken with panache of vegetables 138

Quick orange & lemon chicken with perfect steamed rice & stir-fried

Chinese greens 136

new recipes for you to try at

home

83

JULY 2014

Try our Sweet Potato Pakora. With satisfying Grrr, healthy mmm and a braver with flavour bite, Great Food is for true flavourtarians – that’s everyone apart from those that like bland! Discover the Great Food range at Ocado and in the chiller at leading supermarkets.

www.greatfooduk.com @greatfood_uk facebook.com/GreatFoodUK

Available from

Menu July

Curry night with friends – for 4

Pan-fried sea bass with

ratatouille & basil p118

Spicy squid pakoras with

coconut yogurt dip p32

Prawn, butternut & mango curry –

double the recipe p98

Masala meatball curry p62

Light lunch with the girls – serves 4

Frozen berry & ginger nut yogurt

pops p26

Green gazpacho p85

HOMEMADE

FLATBREAD

Want a change from naan bread?

Cook the pizza base recipe from

our feature (p40) on a griddle

pan, and top with garlic and chilli

butter for a tasty alternative.

WHAT TO DRINK

Vinho Verde is Portugal’s

classic sunny white, perfectly

peachy and zesty with a summer

lunch. Try Quinta de Azevedo

2013, 11% (down to £5.99 each

when you buy 2 bottles from

1 July-4 August, Majestic).

Win

e n

ote

s SA

RA

H J

AN

E E

VA

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planner

JULY 2014

Lemon drizzle scones, p80

Inspiration for your entertaining – four

menus using recipes featured in this issue

Fire up the BBQ! Menu for 6

Strawberry panna cotta with

Salted almond snaps p28

Ginger beer chicken & ribs p76

Summer afternoon tea party for 8

Tear-and-share deli stuffed rolls p80 Pork & pistachio pies p79

Orange & apricot loaf cake p146

Barbecued squid salad p35

Chorizo pizza with peppers

& Manchego p43

JULY 2014


As the Tour de France heads to the UK, Holly Brooke-Smith does some Continental shopping

Feeling Franglais!This month we’re…

Cookery treasures

• Holly Brooke-Smith, our staff writer,

was given a copy of Mrs Beeton’s Book

of Household Management by her

grandmother recently. The hefty manual

includes 74 detailed chapters on classic

British cooking (such as game, baking and

preserves) but it

also tackles

India and

Canadian

dishes. There’s

some

fascinating

advice on the

latest electrical gadgets, tips for instructing

house staff and an entire chapter dedicated

to several ways to fold a napkin!

• Deputy editor Elaine Stocks found an

O-Level Cookery textbook, by P M Abbey

& G Macdonald, from the Seventies while

she was clearing out

cupboards at her

mother’s house.

There are chapters

devoted to hors

d’oeuvres and

gelatine, but also

nutrition, and the

science of cooking, as well as

helpful diagrams detailing cuts of

meat and how to cook them.

• We also came across The Art

of Icing, published by the Stork

Margarine Cookery Service in

1953, a manual with instructions

for perfect cake decoration

(bakewithstork.com). In fact,

they look remarkably similar to

the icing tips that Cassie Best,

our Assistant food editor, shared

with readers last year… some

things never change!

Do you have any recipe

books or cookery manuals

from your childhood, or

earlier? We’d love to see

a photo and hear your

stories. Get in touch at

enquiries@bbcgood

foodmagazine.co.uk.

Zinc cutlery holder, £21.50,

boutiqueprovencale.co.uk

Bicycle Made for One

biscuit card, £9,

biscuiteers.com

Laguiole French

cheeseboard set, £30,

roullierwhite.com

We’ve been indulging in some kitchen nostalgia at Good Food this month.

Tour de France

Saturday5 July

The Tour de France arrives in

Leeds on Saturday 5 July and

finishes in London on 7 July.

Visit letour.yorkshire.com.

Bonne Maman

apricot

compote,

£3.69, Waitrose

Baguette

guillotine, £39.80,

divertimenti.co.uk

Maille mustard

with white wine,

£16, maille.co.uk

Wooden six-bottle storage crate,

£38, notonthehighstreet.com

Allo Allo tea

towel, £9.95,

hunkydory

home.co.uk

Falcon enamel

tumblers, £5.99 each,

falconenamelware.com

Chip & dip bowl

set, £15, Waitrose

Ph

oto

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ph

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DR

IAN

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YLO

R, S

HU

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New ways to shareW Cook pizza on the barbecue W Lazy garden lunch in the sun

W Summer party bites W Picnic scones & pies


& BBQ sauce

Love our

sunshine recipes

THE GOOD LIFE? Keep bees; forage for food;take a summer course

RAYMOND BLANCSea bass for 2: step-by-step

NEW FAMILY MEALS5 midweek suppers for £30

EAT YOURSELF HEALTHY! 9-DAY SUMMER DIET27 NEW RECIPES W Feel lighter W Glowing skin W Beat bloating

Allte

sted



sttim

e

JULY 2014

bbcgoodfood.com 95



tested and approved by our nutritional therapist, itÕs also absolutely delicious

Summerhealthy

diet

Just 9 days


INSIDE

100%homemade

PLUSPLUS

JULY 2014 £3.90


Brioche buns

EASY

MAKES 16 small buns or 12 larger ones

PREP 15 mins plus up to 3 hrs rising

COOK 20 mins

250ml/9fl oz warm water

2 tsp dried yeast (not fast-action)

3 tbsp warm milk

2 tbsp golden caster sugar

450g/1lb strong flour, plus extra

for dusting

4 tbsp unsalted butter, softened

2 large eggs, plus 1 beaten egg,

for glazing

sesame seeds, for sprinkling

PER BUN (16) 163 kcals, protein 5g, carbs 22g,

fat 6g, sat fat 2g, fibre 1g, sugar 3g, salt 0.3g

American food writer Jennifer Joyce shows how to master this BBQ classic –

now a huge trend, complete with authentic accompaniments Photographs DAVID MUNNS

Our cover recipe

‘This American classic, originally from South Carolina, is all the rage for a good reason – it’s insanely delicious. The meat is slow-cooked over a charcoal pit until it falls apart, then shredded or ‘pulled’ and piled onto a soft brioche bun with BBQ sauce, pickles and crisp slaw. Few of us have a fire pit or a barbecue large enough to slow-cook or smoke the meat, however it’s easily done in an oven at a very low temperature’

Pulled pork in brioche buns

with BBQ sauce & slaw

BBQ pulled pork

EASY

MAKES enough for 16 buns with leftovers

PREP 10 mins COOK 5 hrs 10 mins

2.5kg/5lb 8oz boneless pork shoulder,

skin removed

3 tbsp olive oil

2 tsp Spanish paprika (pimentón)

2 tsp mustard powder

1 tsp each garlic salt and onion salt

1 tbsp liquid smoke (optional,

see p121)

TO SERVE

16 Brioche buns (see recipe, above),

Tangy cabbage slaw, Homemade

chipotle molasses BBQ sauce (see

recipes on p15) and sweet-and-sour

pickled cucumbers from a jar, sliced

PER SERVING 251 kcals, protein 26g, carbs none,

fat 16g, sat fat 5g, fibre none, sugar none, salt 0.8g


1 Mix the warm water, yeast, warm

milk and sugar in a bowl. Let it stand

for 5 mins until it becomes frothy –

this is how you know the yeast is working.

2Tip the flour and 1 tsp salt into a large

mixing bowl, add the butter and rub

together with your fingertips until the

mixture resembles fine breadcrumbs.

3Make a well in the centre of the

buttery flour and add the warm

yeast mixture and the eggs.

4Use your hands to mix it into a sticky

dough – don’t worry if the mixture

feels a little wet at this stage, it will

come together when kneading. Tip the

dough out onto a floured work surface.

5Knead the dough for 10 mins by

stetching it on the work surface –

it will still be very sticky at this

stage but don’t be tempted to add too

much flour.

6The dough is ready when it feels soft

and bouncy – this means that the

gluten strands have developed.

Place in an oiled bowl, cover with cling film

and set aside to rise for 1-3 hrs or until

doubled in size.

7Once the dough has doubled in size,

knock the air out and knead again

for 2 mins. The dough should be

much less sticky now, but add a little flour

if it needs it.

8Divide the dough into 12-16 even

pieces. Roll into balls and arrange on

lined baking trays. Loosely cover

with oiled cling film and leave for about

1 hr or until doubled in size again. Heat

oven to 200C/180C fan/gas 6 and place

a shallow baking tray at the bottom.

9Uncover the trays, brush the buns

with egg and sprinkle with sesame

seeds. Pour a cup of water into a

baking tray at the bottom of the oven to

create steam (see Tips for success, above

right). Bake for 20 mins or until golden,

then leave to cool on a wire rack.

FIRST MAKE THE BUNS

The rising time for the buns can take up to three hours, depending on the

temperature of your kitchen. In a warm kitchen, rising may take only an hour.

TIPS FOR

SUCCESS

• You can also

make the dough

in a stand mixer –

just follow the

same method

as by hand.

• Oiled hands and

a dough scraper

will come in handy

when moving and

shaping the dough.

• Adding steam to

the oven keeps the

buns moist while

cooking, giving

a softer crumb.

if you prefer

a crustier bun,

simply leave out

the cup of water.

• The buns can be

made up to 1 day

ahead. Once

cooled, store in an

airtight container

until needed.


Homemade chipotle molasses BBQ sauce

EASY

MAKES 400ml PREP 10 mins

COOK 20 mins

Heat 1 tbsp olive oil in a large saucepan.

Add ½ finely chopped small onion and

2 chopped garlic cloves, and cook

for 5 mins or until soft. Add 100ml apple

cider vinegar, 85g dark soft brown

sugar, 1½ tsp each mustard powder,

smoked paprika and celery salt,

2 tsp hot chilli powder, 1 tbsp

Worcestershire sauce, 2 tsp chipotle

paste, 2 tbsp tomato purée, 1 tbsp

liquid smoke (optional, see p121),

350ml passata and 75ml black treacle.

Bring to the boil, turn down to simmer

for 15 mins, then leave to cool.

PER TBSP 20 kcals, protein none, carbs 4g,

fat none, sat fat none, fibre none, sugar 4g, salt 0.1g

1 Heat oven to 150C/130C fan/gas 2.

Rub the pork with 2 tbsp of the olive

oil. Heat a large non-stick pan until

very hot and sear the pork on all sides

until golden brown.

3Add 1 cup of water to the roasting

tin, cover very tightly with foil and

cook for 5 hrs or until almost

falling apart.

4Drain the juices from the meat into

a measuring jug. Shred the pork

using 2 forks, discarding the fat.

2 Place the meat on a wire rack in

a roasting tin. Mix the paprika,

mustard powder, garlic and onion

salt, and some black pepper with the liquid

smoke, if using. Brush all over the meat.

6To assemble, pile the meat

into the halved brioche buns,

spoon over the BBQ sauce,

top with coleslaw and pickles, and

sandwich together.

5Skim off the fat from the juices.

Mix 125ml of the juices with 4 tbsp

BBQ sauce (see recipe, below)

and pour over the meat. Keep warm

until serving, or reheat.

Tangy cabbage slaw

EASY VIT C 1 OF 5 A DAY

MAKES enough for 12-16 buns

PREP 15 mins NO COOK

This adds freshness and crunch to

the softness of the buns and meat –

a heavenly combination.

Whisk together 250ml mayonnaise,

zest and juice 1 lemon, 2 tbsp cider

vinegar, 2 tbsp wholegrain mustard

and 1 tsp celery salt in a small bowl,

then season generously.

Add ¼ head white cabbage and

¼ head red cabbage, both very thinly

sliced, 2 julienned carrots, 1 large diced

red onion and 2 thinly sliced sticks

celery. Mix well and refrigerate. Can

be made up to 1 day ahead.

PER SERVING 262 kcals, protein 2g, carbs 8g,


FOR THE PORK

To help the spices penetrate the meat, the skin on the pork shoulder needs to be removed before you start, but a layer of fat is fine. Ask your butcher to do this for you, or do it as soon as you start to prep the meat.

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Made the recipe?We’d love to

see your photos.

Send them to

the addresses

on page 145.


Donna Hay, a household name in Australia, creates simple, modern recipes that look beautiful and are suffused

with sunshine. She has her own magazine, TV series and shop in Sydney. Cassie Best meets a food phenomenon

How did you learn to cook?My grandmother taught me. I’m

the youngest of three girls, and my

sisters and mum weren’t keen cooks,

so I took on that role. Like most

grans, mine first taught me to make

cakes, then we moved on to dinners.

She had an incredible garden, and

she would send us girls out to pick

fruit and veg in the morning, then

we’d spend the afternoon cooking.

Your latest book is about enjoying food while staying fit – what gave you the idea?It’s how I’ve always eaten really, at

least Monday to Friday. My days are

very busy, so I need nutritionally

filling foods to keep me going until

the end of the week. But I’m no saint,

there are always cakes in the test

kitchen. You’ve got to have a balance,

so I treat myself at weekends.

What inspires your recipe ideas?Everything! When you’ve got

a creative brain you’re inspired by

everything – from a shopping trip to

a dish you’ve eaten. Sometimes I start

with a blank piece of paper and put

flavours together on the page.

Do you still find time to write recipes and do food styling? Yes, and it’s my aim to do more

styling this year. I live close to my

office in Sydney, and I’m there most

days. We’re a team of 12 on the

magazine, so I still spend a big part

of my time writing recipes, designing

or food styling for photo shoots.

How has having children changed your cooking?I have two boys. One is quite

adventurous when it comes to food,

however the other is a fussy eater – so

we have a house rule that you have to

try something at least once. I went

through a stage of cooking a small

repertoire of recipes, because the kids

liked them, but that got boring. So

now I cook what I fancy, and if they

don’t want to eat it, they don’t have to.

What’s in your fridge?Lots! I often have impromptu dinner

guests, so I need ingredients to make

something quick and tasty – cheeses,

olives, lemons, herbs and salad leaves.

Plus, Asian chilli jam and caramelised

onion relish – you can smear these over

chicken or lamb for a real flavour kick.

Your biggest achievement?Running a business, while raising

two boys and writing 24 books with

more than four million copies sold.

Donna Hay’s latest

book, Fresh and

Light, is out now

(£18.99, Hardie

Grant). Buy the

book for just £16.99.

Call 01326 569444,

p&p is free. Or

buy online at

sparkledirect.

com/goodfood

Distinctively DonnaQUICK BITESFavourite cuisine

Asian flavours,

also Moroccan

and Turkish.

Anything with

tahini, preserved

lemon and sumac.

Kitchen gadgets

Really basic things

like a good zester,

a palette knife –

and I love my

stick blender.

Guilty pleasure

I’m an ice cream

girl. I live near an

amazing gelato

shop, which has

crazy flavours

like salted

caramel & white

chocolate or

coconut & lychee.

Coming up

Some new

designs with

Royal Doulton

and another

cookbook, with

a TV series to

go alongside.

Donna’s signature styleHer innovative approach to food has

been hugely influential – Donna’s

recipes are quick and easy, and

generally photographed on white plates.

Her look combines the aspirational

with the practical, all shot through

with a dose of Aussie sunshine.

‘I started out as a freelance food

writer, then moved on to interiors

magazines, working as a stylist.

I got frustrated when the ideas in my

head didn’t come through on the page;

I wanted everything to be beautiful.

‘So I started jotting down how

I would like my perfect food magazine

to look, I organised meetings with two

publishers and they went for it. It’s all

a bit of a blur now, as I only had eight

weeks to get that first issue out!

‘I think food styling is an art, you

can’t really teach it – it’s deciding on

how you think something looks good

on a plate. One thing I would say is:

keep it simple and use white plates.’ P

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july 2014 bbcgoodfood.com 19

Fruit & veg• Apricots

• Aubergines

• Beetroot

• Blackberries

• Blueberries

• Broad beans

• Carrots

• Cherries

• Courgettes

• Cucumbers

• Currants (black,

red, white)

• Fennel

• French beans

• Globe artichokes

• Gooseberries

• Kohlrabi

• Lettuce

• New potatoes

• Onions

• Radishes

• Raspberries

• Rhubarb (outdoor)

• Runner beans

• Samphire

• Strawberries

• Tomatoes

Fish & seafood• Cornish

sardines

• Crab

• Pollack

• Squid

• Trout (sea and

river)

• Wild sea bass

Meat & game• Wild rabbit

• Wood pigeon

At their best in July

In season


Hooray! British berries, cherries and

currants are back in season. At their best, nothing comes close to the scent of a sun-warmed strawberry or the fruity burst of a ripe raspberry. Cherries are plump with crimson juice and currants sharp and sweet in one bite. Markets, stores and allotments are bursting with this bounty, so make the most of them with this new collection of recipes. Cassie Best,

Assistant food editor

Photographs STUART OVENDEN

Cherry, rose & pistachio Pavlova traybake, p26

Luscious fruits

In season


Frozen berry & ginger nut yogurt pops, p26


EASY IDEA FOR

RASPBERRIES

Raspberry, chocolate & hazelnut toastie

Make a sandwich using sliced white bread,

chocolate hazelnut spread and a small

handful of raspberries. Whisk 1 egg with

a splash of milk or cream and a sprinkle of

caster sugar, then soak the choc raspberry

sandwich in the mixture for a few mins on

each side. Fry in a little butter until golden,

then slice on the diagonal and serve with ice

cream and scatter over toasted hazelnuts.

Raspberry caramel ombre cake

A LITTLE EFFORT sponges only

SERVES 12-15 PREP 1 hr 10 mins plus

chilling COOK 1 hr

FOR THE SPONGES

400g/14oz butter, softened, plus

a little for greasing

400g/14oz soft light brown sugar

5 large eggs

400g/14oz self-raising flour

2 tsp vanilla extract

2 tbsp milk

200g/7oz raspberries

FOR THE ICING

397g can caramel (we used Carnation)

300g tub full-fat cream cheese

140g/5oz butter, softened

300g/11oz golden icing sugar


pink and caramel food colouring

pastes


Grease and line the base and sides of

2 x deep 20cm cake tins with baking

parchment. In a large bowl, beat the

butter, sugar and ¼ tsp salt with an

electric hand whisk until light and fluffy.

Add the eggs, one at a time, beating

well after you add each one. If it looks like

it might split, add spoonfuls of the flour.

Add the remaining flour, then stir in the

vanilla and milk and gently fold through

the raspberries, trying not to break them

up too much. Divide the mixture between

the tins and bake for 50-55 mins, or until

a skewer inserted into the centre of the

cakes comes out clean. Cool in their tins

for 20 mins before flipping onto wire

racks, so the base now becomes the

top, to cool completely.

2 To make the icing, put 1 tbsp of the

caramel, the cream cheese, butter

and icing sugar in a large bowl and beat

with an electric hand whisk until smooth

– try not to overbeat or the icing may

become runny. Split the cakes through

the centre using a large serrated knife.

Use a little of the cream cheese icing to

stick one cake layer to a board or cake

stand. Layer the remaining cake layers

on top, filling with the caramel and some

raspberries between each layer, finishing

with a flat top of caramel.

3 Using roughly a third of the icing, cover

the cake with a thin layer using a palette

knife – don’t worry too much about

getting it smooth at this stage, this first

coat is to fill any gaps between the

sponges and catch any crumbs. Once

covered, chill for 30 mins.

4 Split the remaining icing between two

bowls, with roughly two-thirds in one

bowl and the remaining third in the other.

Use a little food colouring to dye the

smaller batch pink, and the other a

biscuity-caramel colour. Remove the cake

from the fridge. Dollop the caramel

coloured icing on top of the cake and,

using your palette knife, spread the icing

over the top, then tease it down the

sides, stopping roughly halfway down.

Use the pink icing to cover the bottom

half of the cake.

5 You should now have a stripe

of pink at the bottom and caramel icing

on the top half of the cake. Clean your

palette knife and gently swipe the icing

upwards, through the pink into the

caramel, blending the colours together.

Continue to do this around the cake,

wiping your palette knife between each

swipe. Once you’ve gone all the way

around, run your palette knife all the way

around the edges to smooth the surface,

or leave it more rustic if you prefer. Best

eaten within 1 day of making, will keep in

the fridge for up to 3 days, just bring to

room temperature before eating.

PER SERVING (15) 730 kcals, protein 7g, carbs 81g,


To watch Cassie

Best icing this

cake, download

the July

Good Food

iPad app from

the Apple

App Store.

In season


The graduated icing adds a stylish, dramatic finish


Simple pastry bursting with fruit

Rustic strawberry tart

EASY VIT C

SERVES 8 PREP 45 mins plus chilling

COOK 50 mins

600g/1lb 5oz strawberries, hulled

and sliced

2 tsp cornflour

2 tsp golden caster sugar

4 tbsp strawberry jam, sieved

FOR THE PASTRY

140g/5oz chilled butter, cubed

225g/8oz plain flour, plus extra

for dusting

25g/1oz fine polenta, cornmeal or

semolina, plus 1 tbsp more and extra

for sprinkling


2 medium eggs

clotted cream, to serve (optional)

1 First make the pastry. Put the butter,

flour, 25g polenta, sugar and a pinch

of salt into the large bowl of a food

processor and blitz to fine crumbs. Beat

1 of the eggs and add to the mixer and

blend again until the pastry starts to

clump together. Tip onto your work

surface and knead briefly to bring the

pastry together into a smooth ball.

Flatten into a disc, wrap in cling film

and chill for 30 mins.


Dust your work surface with a little

polenta and flour, then roll out the pastry

into a circle roughly 35cm in diameter.

Line a large baking sheet with parchment

and lay the pastry on top. Put the

strawberries in a bowl and toss through

the cornflour and sugar. Sprinkle the

pastry with 1 tbsp polenta, then arrange

the strawberries on top, leaving a border

about 3cm clear around the edge.

3 Beat the remaining egg and sweep over

the pastry edge with a brush. Fold the

pastry over the strawberries, pinching to

create a rough border, and leaving the

centre exposed. Brush the edge with

more egg. Bake for 45-50 mins until

golden brown and crisp. Brush the

strawberries with the jam. Leave to

cool for 15 mins before serving with

clotted cream, if you like.



EASY IDEA FOR STRAWBERRIESBritish strawberry & elderflower

sundae. Halve strawberries and set

aside to macerate in a drizzle of

elderflower cordial for 20 mins or so.

Crumble shortbread biscuits into a

bowl, top with the strawberries and any

juices, and a blob of extra-thick cream.

In season


Chocolate and cherries – a heavenly pairing

Cherry brownie babycakes

EASY

MAKES 12-16 PREP 25 mins

COOK 20 mins

These beautiful, bite-sized brownies can be

served for a special dessert with a dollop of

softly whipped cream and extra cherries on

top, or stashed in a cake tin just as they are

for nibbling on whenever a chocolately

treat is required.

175g/6oz butter, chopped, plus

extra for greasing

200g/7oz dark

chocolate,

chopped

250g/9oz soft

light brown

sugar

1 tsp vanilla

extract

85g/3oz plain flour

50g/2oz cocoa powder,

plus a little to serve

¼ tsp baking powder

3 large eggs, beaten

200g/7oz cherries, halved and stoned,

plus 12 with stalks attached, to

serve (optional)

double cream, to serve (optional)


Butter 12 holes of a deep muffin tray

and line each hole with a strip of baking

parchment – this will help you lift out

the brownies later (or line 16 holes of

2 trays with muffin cases). Put the butter,

150g of the chocolate, sugar and vanilla in

a heatproof bowl, suspended over a pan

of barely simmering water. Heat gently,

stirring now and again until melted, then

remove from the heat and leave to cool

for a few mins. Meanwhile, sift the flour,

cocoa, baking powder and a good pinch

of salt together in a large bowl.

2 Add the warm, melted chocolate

mixture, the eggs, cherries and the

remaining 50g chocolate to the dry

ingredients, then mix until just combined.

Divide the mixture between the holes of

the muffin tray/cases, making sure each

one gets a few pieces of cherry. Bake for

18 mins until cooked but still gooey in the

centre – they will continue cooking a little

as they cool down. Leave to cool for

30 mins in the tin before transferring to

a wire rack to cool completely, or eating

warm with a dollop of cream, a dusting of

cocoa and extra cherries on top, if you like.

PER BABYCAKE (12) 346 kcals, protein 4g,

carbs 35g, fat 21g, sat fat 12g, fibre 3g,

sugar 28g, salt 0.5g

EASY IDEA FOR CHERRIESCherry Bakewell scones

Add a little almond extract to your

favourite scone recipe (visit bbcgood

food.com for recipes) and top with flaked

almonds before baking. Split while still

warm and top with cherry jam, clotted

cream and fresh, stoned cherries.


Frozen berry & ginger nut yogurt pops

EASY LOW FAT VIT C

MAKES 8 PREP 25 mins plus 4 hrs freezing

NO COOK

100g/4oz ginger nut biscuits

405g can light condensed milk

250g/9oz red berries, we used

strawberries, raspberries and

redcurrants

500g pot 0% fat natural Greek yogurt

250g/9oz purple berries, we used

blueberries, blackberries and

blackcurrants

YOU WILL ALSO NEED

8 paper cups

8 wooden lolly sticks

1 Place the biscuits in a food processor

and blitz into crumbs. Add 2 tbsp

condensed milk and blend again until

the crumbs start to clump together.

Divide the biscuit crumbs between

8 paper cups, pressing down with the

back of a spoon. Make sure you scrape

out every last crumb, then you won’t

have to wash the processor before the

next step.

2 Roughly chop any large berries.

Put half the red berries, half the

remaining condensed milk, and half

the yogurt in the food processor and

blend until smooth. Remove the blade

from the processor and stir through the

remaining chopped red berries. Divide

the mixture between 4 of the paper

cups. Repeat with the purple berries

and remaining ingredients.

3 Place a lolly stick into each cup,

pushing down into the biscuit base to

help it stand up straight. Freeze for at

least 4 hrs before serving. To remove

the lollies from the cups, tip upside

down, and gentle squeeze the cup

until the lolly slips out.



MAKE IT GLUTEN

FREE

Swap the biscuits for a gluten-free variety,

or simply leave out.

Very-berry oat crumble


SERVES 6 PREP 20 mins COOK 25 mins

Although you might associate crumbles with

autumnal orchard fruit, they are the perfect

way to use up a glut of berries and currants

– especially if they are a little bruised or on

the bland side. Cooking the crumble and fruit

separately ensures the topping stays crisp,

meaning you can get ahead by cooking the

components a few hours beforehand, then

assemble in a dish and bake when you’re

ready to serve. I like to serve this with cold

custard, but ice cream will also do the job.

FOR THE CRUMBLE

100g/4oz plain flour

50g/2oz rolled oats

100g/4oz butter, cut into cubes

50g/2oz golden caster sugar

FOR THE FRUIT FILLING

400g/14oz strawberries, hulled and

halved if large


1½ tbsp cornflour

500g/1lb 2oz mixed berries and

currants, such as raspberries,

blackberries, blueberries,

redcurrants or blackcurrants

ice cream or custard, to serve

1 Heat oven to 200C/180C fan/gas 6. Put

the flour, oats, butter and sugar in a bowl,

squash together with your fingers into a

crumble texture, sprinkle over a baking

tray and bake for 10 mins, stirring and

roughly breaking up halfway through

cooking. Can be done up to 2 days ahead,

and stored in an airtight container.

2 Meanwhile, put the strawberries,

sugar and cornflour in a large pan. Stir

together and set over a medium heat.

Cook until the strawberries just start

to release their juices and soften, then

stir in the remaining berries. Transfer

to an ovenproof baking dish.

3 When the crumble topping is cooked,

sprinkle it over the fruit, and place back

in the oven for a further 15 mins until

bubbling and golden. Leave for 5 mins

before serving with ice cream or custard.



Cherry, rose & pistachio Pavlova traybake

A LITTLE EFFORT GLUTEN FREE

SERVES 8-10 PREP 35 mins plus cooling

overnight COOK 1½ hrs

If you want to take this Pavlova to another

level, crystallise your rose petals by brushing

them with a little beaten egg white, then dust

with caster sugar. Once dried, they will keep

for up to a month and will add an extra

sparkle to your desserts.

FOR THE MERINGUE

5 large egg whites

250g/9oz white caster sugar

1 tsp each white wine vinegar and

cornflour

FOR THE TOPPING

200ml/7fl oz double cream

150ml/¼ pt coconut yogurt

1-2 tsp rose water

250g/9oz cherries halved and stoned,

plus a few with stems on to decorate

100g/4oz shelled pistachios, roughly

chopped

edible rose petals, to decorate – if

buying, make sure they are organic,

or if you want to use your own from

your garden, make sure they are

unsprayed (optional)


Line a large, flat baking tray with baking

parchment. Place the egg whites in a

large, grease-free bowl with a pinch of

salt. Using clean, electric beaters, whisk

until the eggs hold soft peaks. Add the

sugar, 1 tbsp at a time, whisking well

between each addition, until the

meringue is thick and glossy, and will

hold up in stiff peaks on the end of the

beaters. Add the vinegar and cornflour

and whisk again until combined. Using

a large spoon, pile the meringue onto

your baking tray, then spread to a

rectangle, roughly A4 size. Use the back

of the spoon to make peaks and dips in

the meringue to create an attractive

texture. Bake in the centre of the oven

for 1 hr 20 mins, then turn off the

oven and leave the Pavlova inside

to cool overnight.

2 Just before serving, assemble the

Pavlova. Very softly whip the cream, then

fold through the coconut yogurt and rose

water. Remove the Pavlova from the

baking parchment and place on a large

serving plate or board. Dollop the coconut

cream on top, then top with the cherries,

and scatter over the pistachios and rose

petals, if using. Serve straight away.



EASY IDEA

FOR CURRANTS

Speedy currant & port sauce

Simmer currants (red, black or white) with

a splash of port and a sprinkling of

sugar until syrupy – taste and balance the

flavours with a little more sugar or a splash

of white wine vinegar, if necessary. Serve

with lamb, duck or game.

In season


Crumble – not just for cold days!

In season


Strawberry panna cotta

A LITTLE EFFORT VIT C GLUTEN FREE

SERVES 6 PREP 30 mins plus cooling and 3

hrs chilling COOK 25 mins

FOR THE PANNA COTTA

3 gelatine leaves

450ml/16fl oz double cream

200ml/7fl oz whole milk


1 vanilla pod

FOR THE STRAWBERRIES

400g/14oz strawberries, hulled and

halved, or quartered if very large

1½ tsp cornflour


1 For the panna cotta, put the gelatine

leaves in a small bowl of cold water to

soften – this will take about 5 mins.

Meanwhile, pour the cream, milk and

sugar into a pan, split the vanilla pod,

scrape out the seeds and add, along

with the pod, to the cream mixture.

Heat gently until hot, but not bubbling.

Remove the gelatine leaves from the

water, squeeze out any excess liquid

then add, one at a time, to the hot cream.

Stir until dissolved. Leave to stand for

20-30 mins until cooled – the vanilla

pods should be suspended in the liquid

by this point. Strain the mixture through

a sieve into 6 serving glasses, then chill

for at least 3 hrs.

2 Toss the strawberries with the

cornflour and sugar in a saucepan.

Place over a medium heat and cook

for 4-5 mins, until the released juices

thicken and the strawberries soften.

Set aside to cool. Once completely

cooled, top the set panna cottas with

the strawberry mixture. Chill until

ready to serve.



Salted almond snaps

A LITTLE EFFORT

MAKES 6 PREP 30 mins

COOK 25 mins plus cooling

These salty-sweet almond biscuits are ideal

for scooping up the Strawberry panna cottas

(see recipe, right).

50g/2oz butter

75g/2½oz soft light brown sugar

good pinch sea salt flakes

1½ tbsp plain flour

100g/4oz toasted, flaked almonds

Serve in a mix of glasses for a relaxed look

1 Heat oven to 180C/160C fan/gas 4 and

line a baking tray with baking parchment.

Melt the butter, sugar and a good pinch

of sea salt in a large pan until combined

and bubbling – don’t let this get too dark.

Add the flour and almonds, and stir

until coated in the buttery liquid.

2 Working quickly, spoon 6 mounds of

the almond mixture onto the baking tray,

spaced a little apart. Gently press down

with the back of a spoon to flatten, then

sprinkle with a little extra salt. Bake for

10 mins, then allow to cool before serving

with the panna cottas.

PER SNAP 226 kcals, protein 4g, carbs 17g,

fat 16g, sat fat 5g, fibre none, sugar 13g, salt 0.3g

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A delicious blend

with BUTTER

and OLIVE OIL*

ON

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*Also contains vegetable oils.


In season

Let’s eat more… Why? Because it’s cheap, sustainable, local and ideal for

summer eating, says Jane Hornby Photographs STUART OVENDEN squidSpicy squid pakoras with coconut yogurt dip


Poor old squid, its reputation really is

undeserved and the blame squarely

lands with memories of overcooked,

over-chewy calamari. But fresh or

good-quality frozen squid, cooked

either very quickly or very slowly, is

perfectly tender. The hinterland

in-between is where things get a bit

rubber-bandy. In season, this versatile cephalopod is

reasonably priced and easy to prepare. I normally get my

fishmonger to do the messy bit for me, but prepping your

own raw squid is simple once you know how – turn to page

117 for a step-by-step guide.

When buying squid, choose those up to about 20cm long

(one per person) for the most tender result – anything

longer will be older and tougher, or substitute an equal

weight of whole baby squid instead. And don’t forget to ask

the fishmonger to give you the tentacles and the fins as

they’re great to eat, too. Under the pinky-grey outer

membrane, the flesh should be bright white/grey with

a slight translucency, and the squid should smell fresh

with bright sparkling eyes.

The flesh has a delicate sweetness that is enhanced

rather than overwhelmed by garlic, chillies, citrus, paprika

and other big kitchen personalities. Cut it into rings or

open out the body, score, then cut into pieces for curly

cross-hatched bites that pick up and hold flavour – or char

– beautifully. Making a sort of concertina (as I have in the

barbecue recipe on page 35), is practical as well as pretty,

as it prevents you losing small pieces of squid through the

barbecue grill. Squid is a home-grown fish we could all eat

more of instead of, say, large prawns from tropical waters.

They reproduce each year and grow quickly, making a

good sustainable choice when fished responsibly.

Tender summer squid with chorizo & aïoli


SERVES 4 PREP 15 mins

COOK 1 hr 45 mins

The long slow cooking in this recipe is worth

it for really tender squid, but you can also do

a super-quick version of this recipe – add a

can of drained chickpeas and the squid to the

pan, cover and bring to a simmer. Remove

the pan from the heat as soon as the squid

has turned white, then finish with the herbs.

FOR THE STEW

215g pack cooking chorizo, skin

removed

1 onion, finely chopped

few thyme sprigs, leaves only

1 tsp sweet smoked paprika, plus

a little for the aïoli

50ml/2fl oz dry white wine

450g/1lb cherry vine tomatoes

500g/1lb 2oz prepared squid, tubes

cut into rings, plus tentacles

450g/1lb large new potatoes, peeled

and cut into bite-sized chunks

small pack flat-leaf parsley, leaves

roughly chopped

FOR THE AIOLI

1 garlic clove, crushed

4 tbsp good mayonnaise, ideally olive

oil-based

squeeze of lemon juice, plus extra to

serve

crusty bread, to serve

1 Heat a large wide pan. Add the chorizo

and fry for 5 mins, using your spatula to

break up, until golden and oozing with oil.

2 If there’s more than 2 tbsp of oil in the

pan, spoon out the excess. Add the onion

and thyme and soften for 5 mins.

3 Stir in the paprika, cook for 1 min, then

splash in the wine and scrape any bits

from the bottom of the pan. Add the

tomatoes, cover with a lid and simmer

for 10 mins until the tomatoes have

collapsed. Don’t season with salt, as

the sausages are salty enough for now.

4 Add the squid, make sure it’s nestled

well into the juices, then cover again and

simmer for 1 hr. Add the potatoes, then

cook for another 30 mins, adding a splash

of water if it looks dry. Mix the garlic,

mayo and lemon juice, then set aside.

Sprinkle with a little paprika, if you like.

5 Test the squid; it should be so tender

a spoon cuts through it, then check the

potatoes are cooked. Stir in the parsley

and serve with a dollop of the aïoli, a

squeeze of lemon and some crusty bread.



Spicy squid pakoras with coconut yogurt dip

A LITTLE EFFORT GLUTEN FREE

SERVES 4 as a starter or nibble

PREP 10 mins COOK 15 mins

If you like crispy chilli squid, you’ll love these.

Quickly frying in oil perfectly cooks the squid

within the thick, spiced batter, with plenty of

crunch on the outside. Gram flour is made

from chickpeas, so is naturally gluten free

and has a pleasantly grainy texture. I used

Dove’s Farm, which can be found in larger

supermarkets and health food shops.

plenty of sunflower oil, for frying

250g/9oz prepared squid, body

opened out, scored on the inside,

then cut into bite-sized pieces, plus

the tentacles

mango chutney, to serve

FOR THE BATTER

140g/5oz gram flour, plus 1 tbsp

1 tbsp freeze-dried curry leaves

½ tsp fennel seeds, bruised in a pestle

and mortar

1 heaped tsp ground cumin

1 tsp ground turmeric

1 tsp black mustard seeds (optional)

150ml/¼ pt full-fat coconut milk

1 thumb-size piece ginger, finely

grated

2 garlic cloves, crushed

1 long, hot green chilli, finely shredded

(deseeded if you don’t like it too hot)

½ bunch spring onions, finely

shredded

FOR THE COCONUT YOGURT DIP

100g/4oz low fat Greek-style yogurt

2 tbsp coconut milk

small handful mint leaves, torn,

reserving a few, to serve (optional)

1 Heat a 5cm depth of oil in a medium,

deep saucepan. It’s hot enough for frying

when a cube of bread turns brown in

the oil in about 30 secs. Heat oven to

200C/180C fan/gas 6. Line a large bowl

and a baking tray with kitchen paper,

ready to drain the squid.

2 For the batter, put the flour in a large

bowl, add ½ tsp salt, then stir in the dried

spices. Using a whisk, gradually work in

the coconut milk to make a thick batter.

Add the ginger, garlic, chilli and spring

onions. Tip in the squid and mix it well

to coat – it will feel quite claggy. Mix the

yogurt, coconut and mint for the dip,

then season with salt.

3 When the oil is hot enough, drop

generous tablespoons of the batter in.

Do not fry more than three pakoras at

a time, or the oil will lose its sizzle. Fry

for 1½ mins, or until golden on one side,

then carefully turn the pakoras over

with a slotted spoon and cook for

another 1½ mins.

4 When golden all over, lift out, drain on

the paper in the bowl, then lift onto the

paper on the baking tray and put in the

oven to keep warm. Repeat, using up

the rest of the batter. When all the

pakoras are cooked, put them on a

platter, sprinkle with a little salt and

reserved mint leaves, if you like, and

serve with the dip and mango chutney.



Sustainable fishThe MCS (Marine

Conservation

Society) advise that

we do not consume

too much of only one

fish or seafood as

this causes

overfishing and

results in this species

becoming

unsustainable. For

up to date

information on

sustainability, visit

mcsuk.org.

In season


Summer one-pot – couldn’t be easier

In season


Punchy flavours

Barbecued squid salad

EASY LOW CAL FIBRE VIT C 2 OF 5

A DAYGOOD 4 YOU

GLUTEN FREE

SERVES 6 PREP 20 mins plus marinating

COOK 5 mins

Marinating squid before it’s barbecued

adds an extra dimension of flavour. Should

the weather fail you, cook the squid on

a griddle pan.

FOR THE SQUID

800g/1lb 12oz fresh prepared squid

zest 3 limes (reserve the juice for the

salad, and wedges, to serve)

2 tbsp extra virgin olive oil

3 garlic cloves, smashed flat

1½ tsp mixed peppercorns, crushed

FOR THE SALAD

1 large red onion, finely sliced

1 large mango, cut into small chunks

1 large red chilli, finely shredded

(deseeded if you don’t like it too hot)

400g can black beans, well rinsed

then patted dry

3 ripe avocados

small pack coriander, leaves only, torn

extra virgin olive oil, for drizzling

1 Heat the barbecue. Meanwhile,

marinate the squid for at least 30 mins, or

up to 4 hrs. First, slash the squid tubes all

over at 5mm-1cm intervals on each side,

cutting through most of the flesh but

leaving the sides intact. If there are any

particularly large tubes, cut them in half

width-ways. Put into a non-metallic bowl

with the other squid ingredients and

leave to marinate.

2 For the salad, toss the onion, mango

and chilli with the lime juice (from the

limes used for the squid) and a pinch of

salt and leave for at least

10 mins, or until the onion

turns pink. Add the beans

to one side of the bowl.

3 Halve, stone and scoop the

avocado into the salad bowl, then

add plenty of seasoning and season

the squid with sea salt.

4 When the barbecue is ready, barbecue

the squid tubes and tentacles for no

more than 1½ mins in total – the flesh

should just change from greyish to

opaque and shrink up into a spiral shape

where you’ve made your cuts. Toss the

salad ingredients together very roughly,

pile onto a platter and top with the

hot squid and coriander. Drizzle with

extra virgin olive oil and serve with

lime wedges on the side.


fat 21g, sat fat 4g, fibre 7g, sugar 11g, salt 0.4gFoo

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WINE NOTES

Pick a pink wine

for these recipes.

Pizarras de Otero

Rose 2013, Bierzo,

Spain, 13% (£9.99;

buy two bottles

and save 33%

until 1 September,

Majestic) is fun

and fruity, with a

hint of sweetness

to match the

bold flavours.

Mild and Hot available in Tesco, Waitrose, Sainsburys, Morrisons, Asda, Co-op, Booths, Ocado, Wholefoods and Costco. Cheese Stuffed available in Tesco, Waitrose, Sainsburys, Asda, Booths, Ocado and Wholefoods.

esco, Waitrose, Sainsburys, Morrisons, Asda, Co-op, Booths, Ocado, Wholefoods and Costco. esco, Waitrose, Sainsburys, Morrisons, Asda, Co-op, Booths, Ocado, Wholefoods and Costco.

Tuna Stuffed only available in Tesco and Waitrose.esco, Waitrose, Sainsburys, Asda, Booths, Ocado and Wholefoods. esco, Waitrose, Sainsburys, Asda, Booths, Ocado and Wholefoods.

Let Peppadew bring its unique tongue twisting sweet heat taste sensation to your summer eating. Whether it’s a picnic, a salad or a barbecue, Peppadew is guaranteed to bring warmth

and colour to your summer even if the British weather doesn't always do that.

*Try more tantalisingly, tempting, totally tasty recipes at www.peppadew.co.uk

We’re famous for our peppers!

In season


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Spiced apricot chutney

EASY LOW FAT

GLuTEn FrEE

MAKES 2kg PREP 20 mins

COOK 40-45 mins

I’ve used granulated sugar in this recipe to

retain the pretty colour, but you could use

light muscovado or demerara. Choose your

chillies wisely. The fiery little bird’s-eye or

Scotch bonnet chillies will give far hotter

results than medium-sized chillies.

1kg apricots

2 red onions

5cm piece ginger

2 apples

2 red chillies

1 tsp each Chinese five-spice powder,

paprika, coarsely crushed black

peppercorns and salt

400ml cider vinegar

450g granulated sugar

Store the seasonsMary Cadogan shares her secrets for easy fruit chutney Photographs ian waLLace

If you are new to preserving,

this fresh apricot chutney is a

great place to start. It’s a

favourite of mine, as it makes

the most of the short apricot

season, and the slightly tart

flavour of this fruit balances

well with the spices.

When making a chutney,

it’s important to chop

everything finely so that

you get the perfect balance

of sweetness, sharpness and spiciness in every spoonful.

Hard fruits such as apples and pears can be chopped in

the food processor. However, with apricots and other more

delicate fruits such as peaches and plums, it’s best to chop

them by hand to achieve a slightly chunky texture.

The quantities of sugar and vinegar are very important,

not only for the balance of flavour, but also to keep it at its

best – so measure everything carefully before you start.

In this recipe, all the ingredients except the sugar are

first cooked gently to soften them, then the sugar is added

and the mixture boiled hard until it is pulpy. It is crucial at

this stage not to overcook the chutney, as the sugar can

burn and spoil the flavour and colour. So watch it like a

hawk and give it the occasional stir to prevent it catching

on the bottom of your (preferably heavy-based) pan.

Wild strawberries These

have an intoxicating

fragrance and flavour,

and at this time of year

you might be lucky

enough to find a crop or

two in woodland, or even

in a wild patch of garden.

add a handful to your

next batch of strawberry

jam, or make into a coulis

to store in your freezer.

Cucumber Homemade

pickled cucumbers turn

a simple charcuterie

platter into something

special. Try infusing the

vinegar with a few spices,

such as a cinnamon

stick, peppercorns and

allspice berries, and

sweeten it a little for

a Scandi-style finish.

Peaches & nectarines

my apricot chutney

recipe will also work

well using peaches or

nectarines. or preserve

them in a boozy syrup

to enjoy at christmas,

in trifles or simply

served with a dollop of

mascarpone or whipped

cream. They also make

superb gifts packed into

clip-topped jars.

Next month Mary makes Blackberry liqueur

1 Halve and stone the apricots, then chop

them into small pieces. Peel and coarsely

chop the onions, ginger and apples, and

put in a food processor. Roughly chop the

chillies and add to the food processor

along with the seeds. Blitz until finely

chopped, then tip into a large pan and

add the spices, salt and vinegar. Bring

to the boil, then turn down and simmer

for 10 mins, stirring occasionally.

2 Add the apricots and return to the boil.

Simmer for a further 10 mins until the

apricots are starting to soften, then tip

in the sugar and stir until dissolved.

Increase the heat and boil for 15-20 mins,

stirring occasionally, until the mixture is

thick and leaves a brief trail when a

wooden spoon is dragged across the

base of the pan.

3 Pot into warm clean jars and label.

Store for up to a year in a cool dry place.

Per TBSP 24 kcals, protein none, carbs 6g,

fat none, sat fat none, fibre none, sugar 6g, salt 0.1g

WHAT TO LOOK OuT FOR IN JuLy

In season


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Pizza

Achieve the great results of a wood-fired oven in your own back garden – the hot new way to cook pizza is on your barbecue! Recipes JENNIFER JOYCE

Photographs KRIS KIRKHAM

Most domestic ovens

aren’t powerful enough

to create ‘pizzeria-style’

crusts – the highest

temperature they reach

is usually 250C. But a

barbecue grill can get up

to 300C-350C, searing a

crisp crust and quickly

cooking the ingredients.

You can buy ready-made

pizza dough mix at the

supermarket. However, it’s

very simple – and cheaper

– to make your own.

Turn the page for our

exciting new recipes

on the BBQGarlic pizza with tomato & mozzarella


Shaping the doughIf you want to get air pockets and a light

but crisp dough, then don’t use a rolling

pin. It flattens and pops the air bubbles.

(Two days in the fridge will produce the

most air bubbles – take it out three to

four hours before using.)

If your dough is at room temperature,

you can use your fingers to gently stretch

the dough out. Once it’s about 16cm, place

the disc over the tops of your hands (not

palm side) and use them to stretch it

further, up to about 25cm. You can start

pressing out the other discs, then wait to

do the final bit when you’re ready to cook.

Once you’ve mastered stretching the

dough out, you can experiment with other

shapes: rectangles, rounds or squares all

look authentic.

Cooking on a BBQAn outdoor gas barbecue is best for

controlling the temperature, but charcoal

will give your pizza a more authentic,

smoky flavour. For gas, turn the flames

down to medium-low so that the bottom

of the pizza doesn't burn. When cooking

on a charcoal barbecue, let the coals turn

grey before you pop on the pizza.

Place the pizza on a floured baking sheet

(with no edge) or a pizza peel – this is a flat

pizza paddle with a long handle, which

makes it easier to get the dough on and off

the grill. The flour will provide the 'wheels'

for it to slide onto the grill – don’t use oil as

it sticks more and won’t transfer as well.

Make sure the grill is hot and the flames

have died back if cooking on charcoal. Slide

the dough onto the grill, close the lid (if

your barbecue has one) and give it three

to four minutes. The dough will puff up;

it's ready when the bottom has light brown

stripes. Use tongs to pull the dough off and

turn it upside down.

Assemble the pizza of your choice –

remember that less is more, as the dough

will stay crisper and the toppings will cook

better. Place the pizza back on the grill,

uncooked-side down, and shut the lid.

Give it another three to four minutes, then

remove when the cheese is melted and

the toppings are hot.

Cooking indoorsIf you don’t want to cook on a barbecue,

a griddle pan will also work well. Heat

until hot – but not smoking – and cook

as per the barbecue instructions: on one

side for three to four minutes, then flip

over, assemble the pizza and grill the

uncooked side.

Basic pizza dough

EASY uncooked

MAKES 4 pizzas PREP 15 mins plus rising

NO COOK

This dough is so versatile that you can make

it the same day you want to use it, chill for

up to two days, or even freeze it. It uses a

smaller amount of yeast than most recipes

and, as a result, it rises more slowly, giving

it a more authentic texture and flavour.

500g/1lb 2oz ’00’ flour or plain flour,

plus extra for dusting

1 tsp salt

½ tsp dried yeast (not fast-action)

400ml/14fl oz warm water

oil, for greasing

1 It’s easiest to make this in a standing

mixer with a dough hook (otherwise mix

it in a bowl and knead on your work

surface). Put the flour and salt in the

bowl and mix the yeast into the water.

It’s always a good idea to wait 5 mins

before using the liquid to see if the yeast

is working – little bits will start to rise to

the top and you’ll know it’s active.

2 Turn on the motor and pour in the

liquid. Keep the speed on medium-high

and it should come together as a ball. If

the bottom is still sticking, tip in 1-2 tbsp

of flour. Knead for 5-7 mins until the

dough is shiny and it springs back when

you press your finger into it. (If kneading

by hand, it will take you about 10 mins.)

Try not to add too much flour if you can.

This is a slightly sticky dough, but that

keeps it light and it rises beautifully.

3 Use oiled hands to remove the dough

from the hook and bowl. Oil another bowl

and place the dough in it. Turn it around

so that it’s lightly coated in the oil. Cover

tightly with cling film and then a tea

towel. Place in a draught-free area that’s

warm and leave until the dough has

doubled in size. If it’s a hot day, it should

only take 2 hrs to rise, but it could take

4 hrs if it’s cold. (If you don’t plan to use

the dough for a day or two, place it in the

fridge straight away; take it out 3-4 hrs

before using. Punch it down first and

bring it together on a floured surface.)

4 Divide the dough into 2 pieces for big

pizzas or 4 for plate-sized ones, then

shape into balls (see Shaping the dough,

above right) – dust them in flour as they

will be sticky. Keep them covered with a

tea towel or cling film while you prepare

the toppings. (You can also freeze them

in sealed bags. Just thaw in the fridge on

the day, then bring to room temperature

3 hrs before using.)

Garlic pizza with tomato & mozzarella

EASY 1 OF 5 A DAY

MAKES 2 pizzas (Serves 4) PREP 10 mins

COOK 10 mins

½ quantity pizza dough (see recipe,

left), divided into 2 balls

1 shallot, cut into half moons

2 tbsp white balsamic vinegar


2 garlic cloves, very thinly sliced

handful vine-ripened or cherry

tomatoes (a mixture of red and

yellow is nice), halved or quartered

1 ball buffalo mozzarella, drained

10 basil leaves

10 mild black olives (small ones like

Couchillo)

1 Prepare the dough following the

instructions, left.

2 Place the shallots in 1 tbsp of the

vinegar, along with some salt to slightly

pickle, and let sit while you cook one

side of the pizzas.

3 Drizzle the cooked side of the pizzas

with 1 tbsp olive oil each, then divide

the garlic between them. Season and

grill, uncooked-side down, until crisp.

4 Remove the pizzas and top with the

tomatoes, cheese, basil, olives and

the remaining olive oil and vinegar.

Drain the shallots and sprinkle over.

Season everything and serve.



In season


Pesto pizza with aubergine & goat’s cheese

EASY FIBRE 1 OF 5 A DAY


COOK 15 mins


opposite), divided into 2 balls

1 small aubergine, thinly sliced

lengthways

1 medium red onion, thickly sliced


4 tbsp fresh pesto (shop-bought

or homemade)

75g/2½oz firm goat’s cheese

chilli flakes (optional)

basil leaves, to serve


instructions, opposite.

2 Toss the vegetables in the oil and

season well. Grill on your barbecue or

griddle pan, about 5 mins each side, until

black lines appear and the aubergines are

soft. Remove and set aside. Cook one

side of the pizzas.

3 Spread the pesto onto the cooked side

of the pizzas. Add the aubergine, onion

and goat’s cheese, broken into chunks,

plus chilli flakes if you like it spicy. Grill,

covered, until the cheese is melted.

Serve with the basil leaves sprinkled over.



Exciting combination of flavours


Lemon, fennel & prawn pizza

EASY1 OF 5 A DAY


COOK 15 mins


p40), divided into 2 balls

1 small fennel bulb, cored and thinly

sliced

10 large raw peeled prawns

zest 1 lemon

1 tsp chilli flakes

2 tbsp olive oil

100g/4oz firm mozzarella, cut into

2cm/¾in cubes

100g/4oz pecorino, coarsely grated

10 cherry tomatoes, halved if large

1 heaped tsp tiny capers

2 handfuls shredded radicchio


instructions on p40.

2 In a shallow bowl, mix the fennel,

prawns, lemon zest, chilli flakes and oil.

Season and cook on your barbecue or

griddle pan, turning once, until grill marks

appear. Cook one side of the pizzas.

3 Top the cooked side of the pizzas

with both cheeses, the fennel-prawn

mix, cherry tomatoes and capers.

Grill until the cheese is melted. Top

with the radicchio and serve.



Blue cheese & pancetta pizza with grilled peaches

EASY


COOK 15 mins


p40), divided into 2 balls

olive oil, for grilling

1 peach or nectarine, halved, stoned

and cut into quarters

6 pancetta slices


2cm/¾in cubes

100g/4oz Gorgonzola, broken into

3cm/1¼in pieces

2 tbsp roughly chopped walnuts

2 large handfuls wild rocket



2 Lightly oil, season and grill the

peaches in a griddle pan or on your

barbecue until lines appear, about

2 mins. Remove and cut into thinner

slices. In a frying pan, fry the pancetta

until crisp, then remove. Cook one side

of the pizzas.

3 Top the cooked side of the pizzas

with both cheeses, mixing them

together. Add the pancetta, broken into

pieces. Sprinkle the walnuts over and

add the peaches. Grill, covered, until

the cheese is melted. Scatter over the

rocket and serve.



You won't find these toppings at your local takeaway!

WHAT TO DRINKGo Italian when it’s pizza time. Finest

Teroldego 2012, Trentino, 12.5% (£7.99,

Tesco), is a light, refreshing red, bursting

with black cherries and redcurrants.

Perfect with tomato, chorizo and blue

cheese toppings.

Finest Pecorino 2012, Abruzzo, 13%

(£7.99, Tesco), may sound like the cheese,

but in fact it’s a delicate white grape,

making a fresh apple-and-pear-flavoured

dry wine. A fine choice with the pesto

and prawn pizzas.

In season


• We’d love to

see your BBQ

pizzas – send

your photos to

the addresses

on page 145.

Chorizo pizza with peppers & Manchego


MAKES 2 pizzas (Serves 4)

PREP 10 mins COOK 15 mins

½ quantity pizza dough (see

recipe, p40), divided into

2 balls

4 cooking chorizo sausages

4-6 peeled plum tomatoes from

a can, drained

100g/4oz Manchego, shaved (reserve

a few shavings to serve)


2cm cubes

½ Romero pepper, thinly sliced

pinch of chilli flakes (optional)

2 handfuls spinach leaves



2 Thickly slice the chorizo and pan-fry

until crisp. Remove and set aside. Cook

one side of the pizzas.

3 Crush 2-3 of the tomatoes with your

hands and drain in a sieve, then spread

on the cooked side of the pizzas. Top

with both cheeses, the pepper and

chorizo. Season and add chilli flakes if

you like it hot. Grill, covered, until the

cheese is melted. Finish with the spinach

leaves and shavings of Manchego.



In season

Seasonal & localVeg box ideasGooseberrIesPicked at the end of June – the start

of the season – gooseberries are

exceptionally tart. By mid-July they

are riper and less acidic, but the green

varieties still need to be sweetened when

you cook them. Dessert, or purple,

gooseberries are sweet enough to eat

raw. Before cooking, top and tail the

berries with scissors.

Breakfast compote Simmer

gooseberries with half their weight in

sugar and a squeeze of orange juice

for 15 mins until the berries collapse.

Serve as a topping for French toast or

with Greek yogurt and granola.

make a crumBle Stir gooseberries

into poached apple and top with a

cinnamon-spiced crumble mix. Sprinkle

with toasted hazelnuts and bake for

40 mins at 180C/160C fan/gas 4.

savoury sauce Poach gooseberries

with a splash of white wine, chicken

stock and sugar to sweeten. Purée

and serve with crispy duck.

swIss chardOften simply referred to as chard, this

member of the beet family is a good

source of vitamins A, K (for bone health)

and C. It has deep green leaves and

comes with white or rainbow-coloured

stalks. The leaves and stalks need

different cooking times, so chop the

stalks into 2cm pieces and steam until

tender, then add the leaves to wilt.

a taste of the med Drizzle steamed

chard with extra virgin olive oil and

a squeeze of lemon juice, then toss

with chopped anchovies

and capers.

Green eGGs Mix steamed

chard leaves with chopped

parsley and crumbled feta

for a fresh omelette filling.

summer Gratin Bake

steamed chard in a herby

béchamel sauce topped

with breadcrumbs and

grated Gruyère.

courGettesCourgettes become mushy when boiled,

so sauté, griddle, roast or eat raw

instead. Look out for small, squat patty

pan courgettes, which can be prepared

in the same way as normal courgettes.

Courgette flowers are also edible – to

prepare, gently open the petals and

remove the stamen from the centre.

fried flowers Spoon a mixture of

ricotta, mint and lemon zest into the

flowers. Dip in a light tempura batter and

deep-fry in hot oil for 2-3 mins until crisp.

salad riBBons Peel courgettes

lengthways into ribbons and marinate in

lemon juice and extra virgin olive oil

for 10 mins, then serve as part of a salad

with goat’s cheese and prosciutto.

Quick veGGie keBaBs Toss thick slices

of courgette, red pepper and onion

with cherry tomatoes in olive oil, lime

juice and a pinch of paprika. Thread

onto soaked wooden skewers and cook

on the barbecue until crispy at the edges.

until eiGht years aGo, the Miller

family grazed cows on Orcheton

Farm where it bordered the Erme

estuary near Buckfastleigh, Devon,

writes Clare Hargreaves. Then the

wall protecting the land collapsed

and seawater flooded in.

The following spring, the family

discovered the grass had been

replaced by a carpet of marsh

samphire. Realising they’d hit green

gold, they harvested it and now sell it

through Riverford Organic Farm’s

veg boxes (as an additional item,

riverford.co.uk).

Succulent, crunchy and vibrantly

green, marsh samphire is one of

summer’s salty treats. But, like

asparagus, its season (late June to

late July) is tantalisingly short.

Harvesting is organised by Joe

Miller, 33, who was a teacher in

London until returning to the family

farm in Devon four years ago. It’s not

a job for the faint-hearted, he says.

Pickers have to gather in the

low-water gap between tides, and

crouch in the mud to snip the

samphire with scissors. The

coastal land has been designated

a Site of Special Scientific

Interest by Natural England, so

picking is tightly controlled – it

must be by hand and not uproot

the plants, and harvest is

restricted to 200kg a week.

Joe’s favourite way to eat

samphire is steamed, served with

a poached egg and melted butter.

Marsh

samphire

harvester

Joe Miller

Simple ways to make the most of

this month’s seasonal produce

Dates for your diary

28 June-6 July Pembrokeshire Fish Week

Festival (pembrokeshirefishweek.co.uk)

12-13 July Dorset Seafood

Festival, Weymouth Harbour

(dorsetseafood.co.uk)

19-20 July Essex Festival of Food

& Drink, Braintree, Essex

(essexfoodfestival.co.uk)

juLY 2014 bbcgoodfood.com 45

In season

46 bbcgoodfood.com july 2014

Food lovers’ weekend

penrith

This market town, on the edge of the Lake

District, often gets overlooked. But its fabulous food,

lack of crowds, and location in the pretty Eden Valley

make it well worth a visit, says Clare Hargreaves

Don’t missEden Food & Farming Festival

(edenfoodfestival.org),

19-26 July, kicks off with Penrith

on a Plate, including a farmers’

market and demos, and ends

with the 180th Penrith show.

Friday nightUnwind at Four & Twenty

(fourandtwentypenrith.co.uk),

a bistro-style restaurant that’s

been a hit since it opened last

November. Flavoursome dishes

cooked by Dave Lancaster (ex

Sharrow Bay Hotel) might include

Twice-baked Stilton, spinach &

onion soufflé (£6.50), followed by

Braised blade of beef with

caramelised onion rosti, shallot

purée & Cumberland ale jus (£16).

Where to st a yFor top of the range, book

Askham Hall (askhamhall.co.uk),

the easy-going ancestral home

of Charlie Lowther. Family

antiques and artefacts mix

with contemporary furnishings

and art (doubles from £150 per

night, including breakfast). It has

a good restaurant and café, too

(see below).

For a mid-budget option, the

George and Dragon (georgeand

dragonclifton.co.uk) is a lovely

pub in nearby Clifton (from £95

per night, including breakfast).

Saturday shopBrowse in J & J Graham deli

(jjgraham.co.uk), a magnificent

edifice on Market Square that’s

been serving locals since 1793 –

see the original brass coffee

weighing scales and grocer’s

delivery bicycle inside. It has

a bakery as well as a superb

selection of local cheeses.

Another must-visit is Penrith’s

Toffee Shop (thetoffeeshop.co.uk).

The fudge and toffee, made to

the same recipes for over 100

years, are favourites with the

Royal family.

Brunch or elevensesNo 15 Café and Bar Art Gallery

(01768 867453), which displays

local art and photography, is a

great place to catch up on the

papers or watch Penrith go by.

Order a late blow-out breakfast or

try the Chocolate Guinness cake.

Lunch stopMrs Miller’s (mrsmillersculgaith.

co.uk), a café-restaurant inside

the Hazel Dene garden centre

a few miles south-west, is worth

the drive. Don’t be put off by the

ramshackle red-brick building –

James Cowin’s cooking is

exceptional. I loved the Pan-fried

fillet of sea bass with buttered

leeks & white wine cream sauce.

There’s also a two-course lunch

special for £6, and it’s open for

dinner on Fridays and Saturdays.

Alternatively, head to pretty

Askham, where Askham Hall’s

Grade II-listed barn has been

converted into a cobble-floored

café where you can enjoy pizzas

from the wood-fired oven.

Afternoon teaTreat yourself in the unusual

setting of a working mill

(organicmill.co.uk) in Little

Salkeld, six miles north-east of

Penrith. The Watermill, restored

by Ana and Nick Jones, produces

the organic and biodynamic flour

found in the tea room’s breads

and cakes. You can buy flour (and

fresh loaves) to take home, too.

Dine on the wild sideHead to the restaurant in the

main house at Askham Hall.

Cumbrian-born chef Richard

Swale has worked with many top

chefs, including a stint at Noma

in Copenhagen, so expect fresh

flavour combinations and ample

use of foraged plants and herbs.

My starter of Roasted scallops

with celeriac, hazelnuts & red

mizuna was particularly good.

Three-course dinner with

canapés and petits fours, £45;

five-course tasting menu, £60.

Stock upBuy Cumbrian produce at two

high-quality food halls on

Penrith’s outskirts. The first,

Cranstons (cranstons.net), is

famed for its Cumberland

sausage, salt-marsh lamb and

Hawkshead preserves. Find

similar regional specialities at

the food hall within the Rheged

Centre (rheged.com) further west.

Su nda y lu n ch Enjoy a hearty roast at the

George and Dragon. I had Roast

loin of rare-breed pork with apple

sauce & roast potatoes, but the

veggie Beetroot & goat’s cheese

risotto looked tempting, too.

Delicious Penrith: Roasted scallops

at Askham Hall’s restaurant, top

left; the George and Dragon pub

in nearby Clifton, above; visit

The Watermill and take home

fresh bread, left

Temptations on offer at The

Eden Food & Farming Festival

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*AOP = PDO (Protected Designation of Origin) – must be traditionally and entirely prepared and produced withinthe region, thus acquiring the unique properties of Gruyère AOP cheese, to bear the name Le Gruyère AOP.

LE GRUYÈRE AOP*

BORN IN SWITZERLAND,

1115 A.D.And remains the only cheese that’s 100% Natural, 100% Traditional,

100% from Switzerland and 100% Le Gruyère AOP

Born in Switzerland in 1115.www.gruyere.com

The uniquely smooth, savoury fl avour you’ll fi nd only in Le Gruyère

AOP is a product of its upbringing – where the cows that supply the

milk are grazed (only in the villages of Western Switzerland), the

way the cheese is aged and cared for (slow-aged in the region’s

cheese cellars and caves), and the recipe that’s remained, unchanged,

for centuries (hand-made, in small batches). For a smooth and mild

yet extremely satisfying taste, Le Gruyère Classic is aged 5 months

minimum. Le Gruyère Reserve, which has been aged for 10 months or

more, has a smooth but more robust fl avour. Both varieties are great in

recipes, or sliced as a snack. Either way, we’re sure you’ll enjoy the only

cheese that can call itself Le Gruyère AOP.

Castle of Gruyères

Switzerland. Naturally.

Cheese from Switzerland.www.switzerland-cheese.com

A weekend to savourJersey bursts with places to enjoy a superb meal or a perfect pint. Michelin-starred places, where the

oysters are so fresh, you can still taste the sea. Coastal places, where gastropubs and trendy cafés

serve crab sandwiches so full, you’ll need the miles of breathtaking beaches to walk them of ! Country

places deep in the island’s lush interior, where cosy inns serving fresh-from-the-fi eld produce are

tucked away. And stylish places where, af er a day exploring, you can simply relax and enjoy a soothing

spa treatment. Add a mild climate, easy travel by air or sea from the UK and great-value of ers, and

you’ve discovered Jersey.

jersey.com

*Return price per person, including taxes, with easyJet from Gatwick. Price correct at time of print.

Flights

£from

56rtn*


Learn new skills

Do you dream of being more self-sufficient? Take a course and discover what’s involved

A taste of the good life

Smallholder John Shepherd starts

by talking about the various breeds

of chickens to keep. By the end of

the day, you’ll have discovered

which chicken house is best for

your environment, studied the

basic anatomy of a chicken, done a

hands-on examination, and visited an

established pen. There’s a lot of detail

to absorb, but it’s an enjoyable day.

Reality check Collecting fresh eggs

from my tiny north London backyard

every morning was the dream.

However, I soon realised that I need

more space, fewer foxes, grass instead

of decking and – most importantly

– time to invest in them. Each

chicken should be fed and examined

at least once a day to keep them

healthy. Chickens are definitely not

just for Christmas!

Cost £39, including lunch made with

produce from the gardens and farm,

plus fresh bread baked on site. I

learned that Commonwork offers

much more than just this excellent

course. It’s an idyllic acreage in

Kent, with an organic farm, walled

decorative gardens, water features,

beehives, allotments and chicken

pens. If you want to stay over, there’s

an overnight cottage and larger

country house available to rent.

Andrew Jackson

This three-

hour course

from the

London

Beekeepers’

Association

(LBKA) is

aimed at first-timers

considering beekeeping.

It’s run by a team of

beekeeping enthusiasts

based at The Roots and

Shoots Wildlife Garden

Study Centre, a lush oasis

in central London.

For the first hour, we

learned in detail about

setting up a hive; having

healthy, happy bees; and

lots of essential info. For

instance, bees are classed

as livestock and subject to

Defra inspections. There

are many diseases that

threaten bees, so effective

management is required.

We were then split into

groups for a ‘hands-on’

session, looking at the range

of equipment required, and

tasting the best honey ever.

Finally, we donned our bee

suits for a closer look at a

thriving hive.

Interesting discovery With

over 3,000 bee colonies in

London, one of the best

things I can do is plant more

bee-friendly plants, such as

lavender, cornflowers, fruit

trees and herbs.

Reality check A very

informative course as well

as a delightful way to spend

a morning. However, I left

realising that beekeeping

is a serious commitment,

and sadly not one that I

am ready to take on in the

near future.

Cost £50, including

refreshments and

automatic LBKA

membership. They also

run two-day courses, £150.

Wendy Cramer

Beekeeping for BeginnersLambeth, London (0785 026 3077, lbka.org.uk)

Backyard ChickensCommonwork, Chiddingstone, Kent (01732 463255,

commonwork.org)

Make the most of the

British summer

JULY 2014

I’d never

foraged

before,

and this

was a great

introduction.

Jon Tyler, an

experienced forager, led our

walk along the beautiful Suffolk

coast, teeming with birds and

butterflies. He showed us how

to identify about eight different

coastal plants, then we each

picked a good handful to cook

later on the beach.

Two plants stood out.

Samphire – popular on

restaurant menus in recent

years – resembles seaweed,

although it has a root and

grows along the waterline. It is

very juicy and tastes of the sea

(see p45). Sea purslane, with its

glaucous, succulent-like leaves,

is so incredibly abundant along

this stretch of coast that I was

sceptical that it could taste

good. Jon showed us that it

went well with bacon, but it

was so delicious that I happily

ate it just sautéed in a little

butter. We also sampled sea

beet, sea radish and mallow.

Interesting discovery The

Wildlife and Countryside Act

requires that you snip, not pull

up, plants. Public footpaths are

fair game, but you must ensure

you’re not in a conservation area.

Foraging is easy and free –

anyone can do it, with a little

knowledge. This was a lovely

way to spend a Saturday

morning, learning something

new and connecting with nature.

Cost £50, which included a photo

guide of the plants we sampled.

I stayed at The Old Rectory, a

sumptuous B&B nearby with

gorgeous homegrown food

(theoldrectorysuffolk.com).

Art Young

Introduction to Cheesemaking

shows you traditional methods

of making butter, yogurt and

cheeses, all of which can be

done in your home.

Tutor Lee-Anna Rennie

explained the science,

including milk types, starter

cultures and the setting of

cheese. There was lots of info,

some quite technical, but her

knowledge and enthusiasm

were really engaging.

There’s plenty packed into

the day, and the process takes

time, so we quickly got hands-

on, making a soft ripened

cheese, yogurt, a lactic cheese

and, finally, butter. After lunch

we were treated to a British

cheese tasting before getting

back to work.

Interesting discovery No two

cheeses will ever be the same,

and that’s the beauty. Every

cheesemaker is constantly

balancing a number of factors

to maintain a unique character.

Reality check A few of my

classmates were planning to

make cheese professionally

– however, the rewards are

definitely in the life you live,

rather than financial. If you’re

keeping livestock, it’s a big job to

look after them. Plus, there are

lots of health and safety checks,

and it’s definitely a year-round

endeavour. I’m not ready to

take on a smallholding yet, but

would thoroughly recommend

the course.

Cost £175, including lunch,

drinks, all your handiwork

and the recipes. We stayed

at Browns B&B in Holbeck

(brownsholbeck.co.uk) and

enjoyed dinner at the Elm

Tree country pub in Elmton

(elmtreeelmton.co.uk).

Emily Kydd

Coastal ForagingFood Safari, Suffolk (foodsafari.co.uk)

Making Cheese The School of Artisan Food,

Welbeck, Notts (01909 532171,

schoolofartisanfood.org)

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In next month’s issue

ON SALE FROM2 JULY

Exciting modern recipesBBQ chicken goes global ● Frozen desserts ● The new tapas trend

Food for long, lazy daysDinner at dusk ● Ice cream sundaes ● Teatime bakes

Easy holiday cookingFun food for the kids ● Super-simple budget suppers ● Pizza made healthy

Frozen raspberry

honeycomb pie

New ways with homegrown veg

Holiday project – fun

Biscuit beach cheesecake

Best-ever barbecue

chicken

Catch of the day –

summer fish

Exclusive dinner

menu from

John Torode

Recipes you’ll

cook all summer


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Everyday easy weeknight meals Satisfying salads Feed 4 for £30, plus shopping list

Ready in 30 minutes£4.81 per serving

Easy meal for

one

Sticky teriyaki salmon rice

EASY FOLATE VIT c OMEGA-3 1 OF 5 A dAY


1 tbsp teriyaki sauce

1 tbsp sweet chilli sauce

1 salmon fillet, skin on

50g/2oz wholemeal basmati rice

1 head pak choi, halved

1 tsp sesame seeds

2 spring onions, finely chopped

small bunch coriander, roughly

chopped

squeeze of lime

1 Put the teriyaki and chilli sauces in

a shallow dish and mix together well.

lay the salmon fillet in the marinade

flesh-side down. Set aside while you

prepare the rice and pak choi.

2 Put the rice in a medium saucepan and

cover with cold water. Bring to the boil,

then simmer for 20 mins until the rice is

tender and has absorbed all the water –

6 mins before the end of cooking, put

the pak choi in a colander and sit on top

of the rice to steam, covered with a lid.

3 Meanwhile, heat the grill to high and

place the salmon fillet, skin-side up, on a

baking tray lined with foil. Grill for

4-5 mins, basting with the marinade, then

turn over and grill for a further 3 mins.

Sprinkle with the sesame seeds and

cook for 1 min more until the seeds are

toasted and the salmon cooked through.

4 Stir the spring onions and coriander

through the rice and serve topped with

the salmon fillet. Spoon over any excess

marinade left in the baking tray, and add

a squeeze of lime. Serve the steamed

pak choi alongside.

PeR SeRVing 558 kcals, protein 40g, carbs 53g,



Make it tonightEasy new ideas for simple midweek suppers Recipes ANGELA BOGGIANO Photographs CRAIG ROBERTSON

Spiced lamb kebabs with pea & herb couscous

EASY FOLATE FIBRE VIT C IRON 2 OF 5 A DAY

SERVES 4 (makes 6 skewers, 2 per adult,

1 per child) PREP 20 mins COOK 20 mins

400g/14oz lean lamb shoulder, cut into

3cm/1¼in cubes

1 tsp ground cumin

½ tsp cayenne pepper

1 tsp sweet smoked paprika

1 tbsp olive oil

24 cherry tomatoes

140g/5oz couscous

400ml/14fl oz hot vegetable stock

140g/5oz frozen peas

1 large carrot, coarsely grated

small pack coriander, chopped

small pack mint, chopped

juice 1 lemon


1 Soak 6 wooden skewers in water

for 30 mins (this prevents them burning

when cooking on the griddle or

barbecue). Put the lamb cubes in a large

bowl with the spices and olive oil. Toss

everything together well and season.

2 Thread a piece of lamb onto a skewer,

followed by a cherry tomato. Repeat,

adding about 4 pieces of lamb and

4 cherry tomatoes to each skewer,

until all are used up.

3 Meanwhile, put the couscous in a large

bowl, pour over the hot vegetable stock

and add the peas. Stir, then cover with

cling film and leave to soak, about 5 mins.

4 Heat a griddle pan. When all the liquid

has soaked into the couscous, gently fluff

up the grains using a fork, and stir in the

carrot, herbs, lemon juice and olive oil.

Mix everything together well, season

and set aside.

5 Place the skewers on the hot griddle

pan and cook for 5-6 mins, then turn

and cook for a further 5-6 mins until

the meat and tomatoes are charred

and cooked through. Serve the skewers

with the couscous.



TIP For extra

spice, serve the

skewers and

couscous with a

spoonful of harissa

on the side.

Why not cook up on the

barbecue? £1.49 per

serving

Everyday


Roast sea bass & vegetable traybake

EASY LOW CAL VIT C 1 OF 5

A DAYGOOD 4 YOU

GLUTEN FREE


300g/11oz red-skinned potatoes,

thinly sliced into rounds

1 red pepper, cut into strips


1 rosemary sprig, leaves removed and

very finely chopped

2 sea bass fillets

25g/1oz pitted black olives, halved

½ lemon, sliced thinly into rounds

handful basil leaves


Arrange the potato and pepper slices on

a large non-stick baking tray. Drizzle over

1 tbsp oil and scatter with the rosemary,

a pinch of salt and a good grinding of

pepper. Toss everything together well

and roast for 25 mins, turning over

halfway through, until the potatoes are

golden and crisp at the edges.

2 Arrange the fish fillets on top and

scatter over the olives. Place a couple of

lemon slices on top of the fish and drizzle

with the remaining oil. Roast for a further

7-8 mins until the fish is cooked through.

Serve scattered with basil leaves.



So-simple way with fish £1.38 per serving

NEXT TIME YOU MAKE IT Red mullet fillets will

also work well.

Everyday


Aubergine & chilli tagliolini

EASY LOW CAL

2 OF 5 A DAY

GOOD 4 YOU


2 tbsp olive oil

1 large aubergine, cut into

bite-sized cubes

1 small onion, finely chopped

2 garlic cloves, finely chopped

1 red chilli, deseeded and finely

chopped

1 tsp dried oregano

400g/14oz fresh tomatoes, roughly

chopped, or 400g can chopped

tomatoes

1 tbsp balsamic vinegar

400g/14oz dried tagliolini pasta

or linguini

small bunch basil, roughly chopped

50g/2oz pecorino, grated, or

vegetarian alternative

1 Heat the olive oil in a large saucepan

and cook the aubergine for 5 mins until

starting to brown and soften.

2 Add the onion, garlic, chilli and oregano,

and cook for just a few mins. Add the

tomatoes, balsamic vinegar and about

200ml water, then reduce heat and

simmer gently for about 20 mins, until

the tomatoes are reduced and really

softened, and the sauce is thickened.

3 Meanwhile, bring a large pan of

water to the boil and cook the tagliolini

following pack instructions. Drain the

pasta and return to the pan. Add the

sauce and toss well into the pasta with

the basil. Serve with the grated pecorino.



Spicy pasta, packed with veg £1.16 per serving

Taste team comment ‘This makes a great weekday

supper dish. The sauce was

full of flavour with a good chilli

kick and the pecorino was a

great addition.’ MATT

Everyday


Creamy asparagus puffs

EASY FOLATE 1 OF 5 A DAY

MAKES 4 PREP 20 mins COOK 20 mins

plain flour, for dusting

375g block all-butter puff pastry

150g pack cream cheese

4 thin slices cooked smoked ham

400g/14oz asparagus spears, trimmed

1 medium egg

crispy salad, to serve

Fun to make and eat £2.70 per serving

1 Heat oven to 200C/180C fan/gas 6 and

line a baking tray with parchment. On a

lightly floured work surface, roll out the

pastry to a large square measuring about

30 x 30cm, then cut into 4 squares, each

measuring 15 x 15cm.

2 Spread a quarter of the cream cheese

onto each square, leaving roughly 1cm

space around the edges. Wrap a slice of

ham around 4-5 asparagus spears. Lay

the bundle on top of the cream cheese,

season, then brush the edges of the

pastry with a little beaten egg.

3 Loosely wrap two edges of the square

to meet over the asparagus bundle,

ensuring you have the top and bottom of

the asparagus showing. Brush the pastry

with beaten egg and place on the baking

tray. Bake for 20-25 mins until the pastry

is cooked, golden and puffed, and the

asparagus is tender. Serve immediately

with a crisp seasonal salad.

PER PUFF 567 kcals, protein 16g, carbs 37g,


Taste team comment ‘This

pastry

cooked

perfectly and

the asparagus

has a great

texture.’

KIERAN

Everyday


Chicken & olive casserole


GLUTEN FREE


2 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, finely sliced

8 large boneless, skinless chicken

thighs

1 large rosemary sprig, leaves picked

and finely chopped

2 tbsp sundried tomato paste

2 x 400g cans chopped tomatoes

1 tbsp clear honey

100g/4oz pitted green and black olives

with herbs

2 tbsp capers

small bunch flat-leaf parsley, roughly

chopped

rice, to serveOne-pot that

cooks on the hob£1.71 per serving

1 Heat the oil in a large saucepan or

flameproof casserole dish on a medium

heat, add the onion and cook for a few

mins. Add the garlic and cook for 1 min

more. Remove the onion and garlic from

the pan and set aside on a plate.

2 Turn up the heat, add the chicken

and cook for a few mins each side

until golden.

3 Return the onion and garlic to the pan

with the remaining ingredients. Cover

and cook for 20 mins until the chicken

is cooked through, juicy and tender,

and the sauce is rich and thickened.

Serve with rice.



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BioFresh and NoFrost – fresh kitchen thinking

The kitchen is the heart of the home, and for over

60 years, innovation has been at the heart of everything

Liebherr has done. Our fridge-freezers combine

BioFresh and NoFrost technology, features that actually

work to make your life easier and your food fresher.

BioFresh helps food retain vitamins, aroma and taste

for signifcantly longer, with separate humidity controls

for optimum results. NoFrost technology delivers fast,

effcient freezing in a frost-free environment, meaning

every food item is kept in optimum condition – because

Liebherr believes in fresh kitchen thinking.

To discover more visit myliebherr.co.uk

or call 08444 122655.

biofresh.liebherr.com


Fruit & vegn 1 garlic bulb

n 1 red chilli

n small pack mint leaves

n 4 large onions

n 200g/7oz baby spinach leaves

n 1 rosemary sprig

n 300g/11oz cherry tomatoes

n small pack basil

n 250g/9oz broccoli

n 1 lemon

n 25g/1oz rocket

n 4 large courgettes

n 25g/1oz flat-leaf parsley

n 4 spring onions

Dairyn 5 eggs

n cucumber & mint raita (optional)

n 4 tbsp grated Parmesan

n 150g block mature cheddar

Meat & fishn 400g/14oz lamb mince

n 400ml/14fl oz lamb stock

n 340g pack Cumberland pork

chipolatas

n 2 thin ham slices

Storecupboard items n 2 x 400g cans chopped tomatoes

n 250g/9oz conchigliette pasta

n 4 chapatis

Check your fridge, freezer and cupboardsn 1 thick slice white bread

n 2 tbsp vegetable oil

n 1 tbsp masala curry paste

n basmati rice (optional)

n 1 litre/1¾ pints vegetable stock

n knob of butter

n 4 tbsp olive oil

n 250g/9oz risotto rice

n pinch of chilli flakes

n 100g/4oz

breadcrumbs

n salad (optional)

n 1 tsp garam masala

Your shopping list for the week

Feed 4 for £30

Total for 5 meals

Plan your weeknight meals with our great-value recipes Recipes ANGELA BOGGIANO Photographs CRAIG ROBERTSON

MondayMasala meatball curry

EASY 2 OF 5 A DAY


2 garlic cloves

1 red chilli, deseeded

1 thick slice white bread

small pack mint leaves, reserving

some to serve

400g/14oz lamb mince

1 egg, lightly beaten

1 tbsp vegetable oil

1 large onion, roughly chopped

1 tbsp masala curry paste

400g can chopped tomatoes

400ml/14fl oz lamb stock

100g/4oz baby spinach leaves

cooked basmati rice and cucumber

& mint raita, to serve (optional)

1 Place the garlic, chilli, bread and mint

in a food processor and pulse until finely

chopped. Tip into a bowl and mix with

the lamb, egg and seasoning. Using damp

hands, shape into 16 small meatballs.

2 Heat half the vegetable oil in a large

non-stick frying pan. Fry the meatballs

in batches over a high heat until golden,

then set aside.

3 Heat the remaining oil in the frying

pan, add the onion and cook for

3-4 mins until beginning to soften.

Add the curry paste and fry for 1 min,

then tip in the tomatoes and stock

and bring to a simmer.

4 Add the meatballs and simmer for

15 mins until the sauce is thickened.

Stir through the

spinach until just

wilted. Scatter over

the reserved mint

leaves, and serve

with rice and

cucumber & mint

raita, if you like.

PER SERVING 378 kcals,

protein 27g, carbs 14g,

fat 24g, sat fat 9g,

fibre 3g, sugar 7g,

salt 0.9g

TuesdayCreamy tomato risotto

EASY LOW FAT

LOW CAL

1 OF 5 A DAY

GOOD 4 YOU


400g can chopped tomatoes

1 litre/1¾ pints vegetable stock

knob of butter

1 tbsp olive oil


2 garlic cloves, finely

chopped

1 rosemary sprig, finely

chopped

250g/9oz risotto rice

300g/11oz cherry tomatoes, halved

small pack basil, roughly torn

4 tbsp grated Parmesan

1 Tip the chopped tomatoes and half the

stock into a food processor and pulse

until smooth. Pour into a saucepan with

the remaining stock, bring to a gentle

simmer and keep over a low heat.

2 Meanwhile, place the butter and oil

in the base of a large saucepan and heat

gently until the butter has melted. Add

the onion and gently cook for 6-8 mins

until softened. Stir in the garlic and

rosemary, then cook for 1 min more.

Add the rice and cook, stirring, for 1 min.

3 Start adding the hot stock and tomato

mixture about a quarter at a time. Let the

risotto cook, stirring often, adding more

stock as it is absorbed. After you have

added half the stock, add the cherry

tomatoes. After 20-25 mins, the rice

should be creamy and tender, the cherry

tomatoes softened and all of the stock

should be used up.

4 Cover and leave for 1 min, then stir in

the basil. Serve sprinkled with Parmesan

and a good grinding of black pepper.



perserving

perserving

Taste

team

comment

‘We

love

risotto

in our house

and this is such

a comforting,

warming dish.’

KIERAN


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WednesdayWarm sausage & broccoli pasta salad

EASY LOW CAL VIT C 1 OF 5

A DAY


COOK 20-25 mins

200g/7oz Cumberland pork chipolatas

1 tbsp olive oil


2 garlic cloves, finely chopped

250g/9oz broccoli, cut into florets

250g/9oz conchigliette pasta (or any

short pasta)

pinch of chilli flakes

grated zest and juice

½ lemon

25g/1oz rocket

1 Heat the grill, and cook the sausages

for 10-12 mins or until cooked through

and golden brown.

2 Meanwhile, heat the oil in a small

frying pan, cook the onion for 6-8 mins

until soft, then add the garlic and

cook for 1 min. Set aside.

3 Bring a pan of water to the boil and

cook the broccoli for 3-4 mins until

tender but still with a bite. Lift out

using a slotted spoon and set aside.

4 Add the pasta to the water you have

just cooked the broccoli in and cook

following pack instructions. Drain well

and return to the pan.

5 Chop the sausages into 2cm pieces

and toss with the pasta, then chop the

broccoli roughly and add to the pasta

along with the cooked onions, garlic,

chilli flakes, and lemon zest and juice.

Toss everything together well with the

rocket and season.



ThursdaySausage & herb stuffed courgettes

EASY CALCIUM FOLATE VIT C 1 OF 5 A DAY


4 large courgettes, halved lengthways

2 tbsp olive oil


1 garlic clove, finely chopped

100g/4oz breadcrumbs

100g/4oz mature cheddar, grated

25g/1oz finely chopped

flat-leaf parsley

140g/5oz Cumberland

pork chipolatas,

squeezed from

their skins

salad, to serve (optional)


Using a teaspoon, scoop out the flesh

from the courgettes, then roughly chop.

2 Heat the oil in a large frying pan and

cook the onion for 6-8 mins until soft.

Stir in the garlic and cook for 1 min more.

Add the chopped courgette and cook for

a further 6 mins until really tender.

3 Remove from the heat and tip into a

bowl along with the breadcrumbs,

cheese, parsley and the

sausagemeat. Mix together well.

4 Spoon the mixture into the

hollowed out courgette halves

and place on a baking sheet.

Bake for 25-30 mins – cover

towards the end if browning –

until the courgettes are tender and

the filling is golden. Serve with a

salad, if you like.



FridaySpinach omelette chapati wraps

EASY

MAKES 4 PREP 5 mins COOK 15-20 mins

1 tbsp vegetable oil

4 spring onions, finely chopped

1 tsp garam masala

4 eggs, lightly beaten

50g/2oz mature cheddar, roughly

grated

2 thin ham slices, cut

into strips

100g/4oz baby

spinach leaves

4 chapatis

1 Heat a little of the oil in a non-stick

frying pan measuring about 20cm. Add

a quarter of the spring onions and gently

cook for 2-3 mins. Add ¼ tsp of the

garam masala and cook for 30 secs.

2 Swirl in a quarter of the beaten egg,

tipping the pan to cover the base, and

cook for 1 min until the base is golden.

Sprinkle a quarter of the cheese, ham

and spinach over the top, cover with

a lid and cook for 1 min more until the

spinach is just wilted and the cheese

has melted.

3 Meanwhile, heat a chapati either in

the microwave for 30 secs or in a dry

frying pan. Tip the omelette out of the

pan on top of the chapati, roll up

and serve warm. Repeat with the

remaining ingredients to make

3 more omelette wraps.

PER WRAP 376 kcals, protein 18g,

carbs 29g, fat 21g, sat fat 5g,

fibre 1g, sugar 2g, salt 1.0g

TIP This pasta

dish can be served

cold the next day

for lunch, or packed

for a picnic in an

airtight container.

Leave out the chilli

and rocket if the

kids aren’t keen

on these.

perserving

perserving

perserving

Taste

team

comment

‘The

wraps

are a

unique way of

eating a normal

omelette – a

great blend of

Indian and

English cuisine.’

HEIDI

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iglugel.co.uk iglü Gel and iglü Rapid Relief Gel contain lidocaine & aminoacridine hydrochloride. Always read the label.

Everyday


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Satisfying saladsGet inspiration for your leaves with these exciting new summer recipes Recipes KATY GREENWOOD Photographs cRAIG RObERTSON

Thai chicken salad £1.48 per serving

Hot-smoked salmon & grapefruit salad £3.13 per serving

Layered houmous & griddled vegetable salad £1.63 per serving

Italian-style salad with crisp pancetta £2.09 per serving

Everyday


Italian-style salad with crisp pancetta

EASY 1 of 5 A dAY

GlutEn frEE


COOK 5 mins

6 slices pancetta

2 balls mozzarella, torn into

chunks

6-8 tomatoes, chopped into

large pieces

285g jar artichokes in oil,

drained

large handful basil leaves

crusty bread, to serve

for tHE drESSInG

1 shallot, finely chopped

3-4 tbsp extra virgin olive oil

2-3 tbsp Sherry vinegar

Thai chicken salad

EASY loW CAl CAlCIum folAtE VIt C 2 of 5

A dAY

Good 4 You

SERVES 4 PREP 20 mins NO COOK

1 head Chinese leaves,

shredded

2 cooked chicken breasts, or

200g/7oz leftover cooked

chicken, shredded

1 mango, peeled, stoned and

thinly sliced

bunch mint, leaves picked

6 spring onions, sliced

diagonally

3 tbsp salted peanuts or cashew

nuts, roughly chopped

for tHE drESSInG

juice 4 limes

4 tbsp sesame oil

pinch of sugar

splash of fish sauce

2 large red chillies, deseeded and

finely chopped

Hot-smoked salmon & grapefruit salad

EASY folAtE VIt C omEGA-3 2 of 5 A dAY


2 grapefruits

1 large fennel bulb, sliced as

finely as you can (or use a

mandolin)

1 small red onion, thinly sliced

100g bag watercress

4 fillets hot-smoked salmon

2 tsp fennel seeds, lightly

crushed

for tHE drESSInG

2 tsp clear honey

1 heaped tbsp wholegrain

mustard


1 Top and tail the grapefruits,

then remove the skin and pith

with a knife. Holding each

grapefruit over a bowl, cut into

segments and squeeze any juice

from the remaining skin and pith

into the bowl.

2 To make the dressing, mix the

grapefruit juice with the honey,

mustard and oil. Season to taste.

Layered houmous & griddled vegetable salad

EASY loW CAl fIBrE VIt C 3 of 5

A dAYGood 4 You

GlutEn frEE


COOK 45 mins

3 red peppers, halved

3 tbsp olive oil

2 courgettes, thinly sliced

lengthways

1 large aubergine, thinly sliced

lengthways

8 tbsp houmous

juice 1 lemon

small garlic clove, crushed

1 tsp sumac

2 large handfuls rocket

ciabatta, to serve

1 Heat oven to 200C/180C fan/

gas 6. Rub the peppers with a little

oil and roast for 30 mins, turning

halfway through, until soft and

slightly charred. Place in a bowl,

cover with cling film and set aside.

2 Meanwhile, heat a large griddle

pan (or two, if you have them,

for speed) until hot. Drizzle the

courgettes and aubergine with

1 Heat a non-stick frying pan and

cook the pancetta on each side

for 2-3 mins until crisp. Set aside

to cool. Mix together the dressing

ingredients and season.

2 Arrange the mozzarella,

tomatoes and artichokes on a

serving plate. Tear the pancetta

into bite-sized pieces and scatter

over, followed by the basil leaves.

Drizzle with the dressing and

serve with crusty bread.

PER SERVING 387 kcals, protein 18g,


sugar 4g, salt 2.1g

oil, then griddle for a few mins each

side until char lines appear. Peel

the peppers and discard the seeds.

Tear the peppers into thick strips.

3 Spread the houmous over a

serving plate. Mix together the

lemon juice and garlic. Toss with

the vegetables and half the sumac,

then arrange over the houmous.

Top with the rocket leaves and

sprinkle over the remaining sumac.

Serve with ciabatta.




3 Toss the grapefruit segments

with the fennel, onion, watercress

and half the dressing. Arrange

on a serving plate, flake over the

salmon, drizzle with the remaining

dressing and scatter over the

crushed fennel seeds.




1 To make the dressing, mix

together all the ingredients and

stir to dissolve the sugar.

2 In a large bowl, mix all the

salad ingredients except the nuts.

Toss with the dressing and season

with black pepper. Scatter with

the nuts to serve.




Sensitivity may have stopped you from enjoying your favourite things, but with fast-acting Colgate® Sensitive Pro-Relief™ you can rediscover them all. Put it to the test with this recipe

Highly

What have your sensitive teeth caused

you to put on a banned list? Hot

drinks or ice lollies? Sweet treats and

chocolates? The good news is you can

enjoy all those things and more

without discomfort now, thanks to

Colgate Sensitive Pro-Relief toothpaste.

It’s no wonder the scientifically

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by dental professionals – it offers

instant* and long-lasting sensitivity

relief, so you’re free to eat and drink

whatever you like again.

Try Colgate Sensitive Pro-Relief for

yourself, then put it through its paces

with a glass of this refreshing limeade

– specially created for Colgate Sensitive

Pro-Relief and easily turned into a

grown-up cocktail if you add a shot of

gin. Be prepared – you’re going to be

impressed by its effectiveness.

Easy homemade limeadeMAKES 1-2 jugs TAKES 3 mins

NO COOK

10 limes, quartered, plus a couple

slices to serve

50g caster sugar

handful fresh mint leaves

1-2 x 1-litre bottles soda water

bag of crushed ice

Put the lime quarters, sugar and 400ml

cold water into a food processor or blender

and whizz until the mixture is as smooth

as possible. Tip into a sieve set over

a large jug, and push through as much

juice as you can.

Mix the juice with the mint leaves

and some slices of lime. Top up with

soda water to taste. Pour into glasses

and add plenty of crushed ice to each

before drinking.

Advertisement feature

Colgate Sensitive Pro-ReliefColgate Sensitive Pro-Relief toothpaste is

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For more information, recipes and your chance to win Foodie Festival tickets, visit gfcompetitions.co.uk/proreliefTerms and conditions: Promoter Immediate Media. Entrants must be UK residents aged 18 or over.

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*when applied directly to a sensitive tooth for one minute.

sensitive

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Cooks Professional Espresso Maker, only £44.99 (rrp £99.99), plus £3.95 p&p

Subscriber Welcome to your special subscriber pages. To say thank

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Data protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Good Food) would love

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Handy kitchenware from VinersGreat savings on cookware, cutlery and knives

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Add elegance to your table with this Viners 44-piece stainless-steel cutlery set. Choose from Angel, Boutique or Pearl designs, all hand-polished for a mirror finish. Rust-resistant and dishwasher-safe, the sets come with a Viners 25-year guarantee.

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Save over 50%

New BBQfavourites

Salads to

take to a party


The summer collectionLooking for something new to cook for a special occasion? Cassie Best’s fresh recipes provide inspiration for relaxed outdoor eating, from family gatherings to bring-a-dish parties Photographs DAVID MUNNS

Party nibbles& cocktails

Easy lunchin the garden

18 ALL-NEW RECIPES

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Excitingpicnic ideas


Grapefruit mojitos

EASY GLUTEN FREE


juice of 3 pink grapefruits, plus 1 thinly

sliced, to serve

small pack mint


250ml/9fl oz white rum

1 litre/1¾ pints soda water

Put the grapefruit juice, most of the mint

and the sugar in a large jug. Crush the

ingredients together with the end of

a rolling pin to release the flavour from

the mint and dissolve the sugar. Add the

rum, mix well and top up with soda water

and ice. Add the sliced grapefruit and

remaining mint before serving.


fat none, sat fat none, fibre none,


Mini prawn & sweetcorn cakes

EASY


300g/11oz raw peeled king prawns

340g can sweetcorn, drained

2 tsp cumin seeds



bunch spring onions, chopped

sunflower or vegetable oil, for frying

1 Put half the prawns, half the sweetcorn,

half the cumin seeds, all the flour,

100ml water and some seasoning into

a food processor. Whizz until smooth,

then tip into a bowl.

2 Roughly chop the remaining prawns

and add to the mixture with the remaining

sweetcorn and cumin seeds, the

coriander and spring onions. Mix well.

3 In a large pan or wok, heat enough

oil to come 1-2cm up the side of the pan.

Spoon walnut-sized blobs of the mixture

into the hot oil. Squash down a little with

a spoon and cook for 1-2 mins each side

until golden brown and crisp (you will

have to do this in batches). Drain on

kitchen paper and serve warm.

PER CAKE 89 kcals, protein 5g, carbs 8g,


Come on over! Get your alfresco dining going with

this selection of delicious, easy nibbles

Aubergine & pomegranate flatbreads


GOOD 4 YOU

SERVES 8 with other nibbles PREP 20 mins

COOK 30 mins

If you’d like to get ahead, you can prepare the

griddled aubergines and aubergine & tahini

purée up to 4 hrs before serving.

3 aubergines

2 tbsp olive oil


zest 1 lemon, juice ½ lemon

2 tbsp tahini

3 large or 5 small Middle Eastern

flatbreads

100g/4oz pomegranate seeds

2 tbsp toasted pine nuts

few mint leaves, to serve

1 Halve 1 of the aubergines, from stalk

to bottom, then cut into long, thin slices.

Brush with 1 tbsp of the oil, then

barbecue or griddle in batches until

soft and charred. Set aside. Meanwhile,

put the remaining 2 aubergines directly

on the barbecue, or under a hot grill,

and cook, turning regularly, until the skin

is blistered and blackened and the flesh is

really soft. Leave to cool.

2 Halve the whole aubergines, scoop out

the flesh into a food processor and

discard the blackened skins. Add the garlic,

lemon zest and juice, tahini and seasoning,

then whizz until smooth. Chill in the fridge

and remove 30 mins before serving.


Brush the flatbreads with the remaining

oil, place on a baking tray and bake for

10 mins until crisp.

4 Spread the flatbreads with the

aubergine purée, then top with the

griddled aubergine slices, pomegranate

seeds, pine nuts and mint leaves. Cut

into slices before serving.



Harissa beef skewers with avocado dip

EASY

MAKES 16 PREP 15 mins plus

1 hr marinating COOK 10 mins

These tasty skewers work just as well

with lamb or chicken. For a vegetarian

alternative, use chunky pieces of halloumi.

juice 1 lime

2 tbsp harissa

1 tbsp clear honey

4 sirloin steaks, cut into long

thin strips

FOR THE DIP

2 ripe avocados, stoned and peeled

juice 1 lime

100ml/3½fl oz natural yogurt

1 You’ll need 16 skewers. If using wooden

ones, soak in water for 30 mins first to

prevent them from burning. Whisk the

lime juice, harissa and honey in a large

bowl. Add the beef strips and toss

everything together. Leave to marinate for

at least 1 hr (or up to 4 hrs if you have time).

2 To make the dip, whizz all the

ingredients together in a food

processor, then chill until needed.

3 Heat the barbecue or a griddle pan until

smoking hot. Thread 2 pieces of beef

onto each skewer, winding them around

the skewer as you do, then season.

Cook for 1 min on each side for medium-

rare skewers, or longer if you prefer them

well done. Serve warm with the dip.

PER SKEWER 76 kcals, protein 7g, carbs 2g,



Summer collection

Whether you’ve got friends over for a night of World Cup action, or you’re simply enjoying time outdoors, these tasty bites are just the thing for hungry guests – and a zesty cocktail should kick it all off nicely


Fire up the BBQ

Seafood, pineapple & coconut kebabs, p76

Smoky mushroom burgers with roasted garlic mayo, p76

Summer collection


Ginger beer chicken & ribs

EASY

SERVES 8 PREP 15 mins plus

1 hr marinating COOK 1 hr 45 mins

Sweet, sticky and lightly spiced – this chicken

and ribs dish has it all. Make sure you provide

a generous pile of napkins alongside.

8 pieces of chicken (we used thighs

and drumsticks), bone in and skin on

1kg/2lb 4oz spare ribs, cut between

the bones, if a whole rack

2 tsp ground ginger

2 tsp ground allspice

2 star anise

1 litre/1¼ pints ginger beer

100g/4oz ginger, sliced

FOR THE GLAZE

500ml/18fl oz ginger beer

juice 2 limes, plus extra

wedges to serve

300g/11oz tomato ketchup

75ml/2½fl oz soy sauce

75ml/2½fl oz clear honey

1 Toss the chicken and ribs in the ground

ginger, allspice and lots of seasoning. Cover

and marinate for 1 hr (or up to 24 hrs).


Tip the meat into a deep roasting tin,

add the star anise, ginger beer and sliced

ginger, then top up with enough water to

just cover the meat. Cover with foil and

cook for 1 hr 30 mins. Uncover, pour

away the cooking liquid and pat the

chicken pieces and ribs dry with kitchen

paper. Chill until ready to use.

3 Meanwhile, to make the glaze, pour

the ingredients into a saucepan and boil

until thick and sticky – this will take about

30 mins. Can be made 2 days before

up to this point.

4 Heat up the barbecue and let the

flames subside. Brush the sticky glaze

all over the meat, making sure each piece

is well coated. Place on the barbecue and

cook for 15-20 mins, brushing with the

glaze from time to time, until hot and

charred in places. Serve with extra lime

wedges for squeezing over.



Smoky mushroom burgers with roasted garlic mayo

EASY 2 OF 5 A DAY

GOOD 4 YOU

SERVES 4 (easily doubled) PREP 25 mins

COOK 50 mins

If you’ve got vegetarian friends popping over,

keep one side of the grill just for the veggie

dishes – or cook these in the oven at

200C/180C fan/gas 6 for 30 minutes.

4 large flat mushrooms

1 tbsp olive oil, plus extra for frying

2 roasted red peppers (from a jar),

finely chopped

½ small pack thyme, leaves picked

and chopped

50g/2oz fresh breadcrumbs

1 tbsp sundried tomato paste

2 tsp smoked paprika

3 red onions, thinly sliced


1 tbsp Sherry vinegar

FOR THE ROASTED GARLIC MAYO

3 garlic cloves, unpeeled

50g/2oz good-quality mayonnaise

TO SERVE

4 crusty bread rolls (we used ciabatta)

salad leaves

25g/1oz cheddar or Manchego, grated

1 Heat up the barbecue. To make the

garlic mayo, wrap the garlic cloves in

a foil parcel, position on a hot spot of

the barbecue and cook for 20 mins until

really soft. Alternatively, bake in a hot

oven for 20-30 mins. Leave to cool, then

squeeze the cloves out of their skins and

mash with a fork. Mix the garlic purée

with the mayonnaise, then chill until

ready to serve.

Seafood, pineapple & coconut kebabs

EASY GOOD 4 YOU


16 large, unpeeled raw king prawns

500g/1lb 2oz mixture of boneless

salmon and white fish fillets, skinned

and cut into chunky pieces

200ml can coconut milk

100g/4oz fresh pineapple, cut into

chunks

85g/3oz desiccated coconut

drizzle of oil

lime wedges, to serve

2 Remove the stalks from the middle

of the mushrooms and finely chop them.

Heat a drizzle of oil in a pan (on the

barbecue or hob), add the stalks and

fry for a few mins until golden and soft.

Add the peppers, thyme, breadcrumbs,

tomato paste, paprika and some

seasoning. Cook for 5 mins more,

then set aside to cool a little. Rub

the mushroom caps with a little oil,

season, then top each one with ¼ of the

mixture. Can be chilled for up to 1 day.

3 Meanwhile, heat a little oil in another

frying pan (on the barbecue or hob), and

add the onions. Cook for 15 mins until

soft and golden, then add the sugar,

vinegar and some seasoning. Cook for

5 mins more until caramelised and sticky.

Can be chilled for up to 2 days.

4 Put the mushrooms on the barbecue

(stuffed side up), close the lid or cover

with foil, and cook for 20 mins until soft

and cooked through. Be sure to keep

an eye on the heat and move to the

upper shelf if the bottoms of the

mushrooms start to burn. Split the rolls

and heat these on the barbecue, too.

Spread each roll with some garlic mayo,

top with salad leaves, a filled mushroom,

some sticky onions and a grating of cheese.



Taste team comment

‘I’ll definitely make these again.

The flavour and texture of the

mushrooms was delicious and

the paprika made the dish – plus, I loved

making the sticky onions!’ JEN

1 You’ll need 8 skewers. If using wooden

ones, soak for 30 mins before cooking.

Fire up the barbecue and allow the

flames to subside before cooking, or heat

a griddle pan until smoking hot.

2 Toss together the prawns, fish, coconut

milk and some seasoning in a bowl, then

thread onto skewers, together with the

pineapple chunks. Tip the desiccated

coconut onto a plate and roll each fish

kebab in it, pressing on the coconut to

help it stick. Dab the kebabs with a little

oil and cook for 3-4 mins each side until

the prawns turn pink and the fish is

cooked through. Serve with lime wedges.

PER KEBAB 217 kcals, protein 17g, carbs 3g,



Summer collection

Satisfyingly sticky!


Perfect for a picnic

Lemon drizzle scones, p80

The best picnic dishes require little or no cutlery, don’t fall apart while you travel – and they taste great

Summer collection


Serve with your favourite pickle

Pork, apricot & pistachio pies

A LITTLE EFFORT


500g pack puff pastry

plain flour, for dusting

200g/7oz pork mince

50g/2oz dried apricots, roughly

chopped

25g/1oz pistachios, roughly chopped

¼ tsp fennel seeds

good pinch of ground mace or nutmeg

Taste team

comment

‘The pies

went

perfectly

with a salad and

some chutney.

The apricots made

them very sweet,

so I will add a little

extra spice next

time.’ KIERAN

small bunch parsley, chopped

1 egg, beaten


Line 6 holes of a muffin tin with strips

of baking parchment (these will help you

to lift out the pies once cooked). Set aside

a quarter of the pastry and roll out the

remaining pastry on a floured surface to

the thickness of a 20p coin. Cut out 6 x 8cm

circles and use to line the muffin tin holes,

leaving a little overhanging the top edge.

2 Put the pork in a bowl, add the

remaining ingredients, except the egg,

and season. Mix by hand until combined,

then pack the meat firmly into the cases.

3 Roll out the remaining pastry to the

same thickness. Cut into 0.5cm strips

and create a lattice pattern on top of the

pies. Trim off any excess. Brush the inside

edge of each pie with egg, then roll up the

overhanging pastry (from step 1) to stick

the layers together. Can be covered with

cling film and chilled for up to 2 days.

4 Brush pies with egg and bake for 45 mins

until golden. Cool and eat with pickle.

PER PIE 567 kcals, protein 15g, carbs 41g,



Tear-and-share stuffed deli rolls

A LITTLE EFFORT

MAKES 12 small rolls PREP 25 mins plus

rising and proving COOK 50 mins

500g pack bread mix (we used

ciabatta)

145g tub fresh pesto

100g/4oz cooked artichokes in olive

oil, drained and chopped (reserve

a little of the oil)

3 roasted peppers (from a jar), drained

and chopped

250g ball mozzarella, chopped

handful basil leaves, torn

1 Make up the bread dough following

pack instructions, adding 1 tbsp of

pesto instead of the oil suggested

on the pack. Leave the dough to

rise until doubled in size.

2 Brush a 23cm springform tin with

some of the oil from the artichokes,

Lemon drizzle scones

EASY


250g/9oz self-raising flour, plus a little

extra for dusting

50g/2oz butter, chilled and cut in small

pieces, plus extra for greasing


zest 2 lemons

125ml/4fl oz buttermilk

4 tbsp full-fat milk

FOR THE DRIZZLE ICING

3 tbsp icing sugar

zest 1 lemon, plus a little lemon juice

4 white sugar cubes, crushed, or

1 tbsp preserving sugar

clotted cream and jam, to serve

1 Heat oven to 220C/200C fan/gas 6

and grease a large baking tray. In a large

bowl, rub the flour, ¼ tsp salt and the

butter together with your fingertips

until the mixture resembles fine

breadcrumbs. Add the caster sugar and

lemon zest, and stir with a cutlery knife.

Mix together the buttermilk and milk.

Make a well in the centre of the flour

mix and add the liquid. Use your

cutlery knife to combine the mixture

as a soft dough, but don’t overmix or

the scones will be heavy.

2 Tip onto your work surface and

pat the dough out to a 2.5cm thickness.

Use a 7cm cookie cutter to stamp out

the scones. Don’t twist as you cut, as

this will stop the scones rising to their

full potential. Any scraps of dough can

be gently pushed back together to make

more scones. Place the scones on the

baking tray and bake for 10-12 mins

until golden, then transfer to a wire

rack and leave to cool.

3 Mix the icing sugar with enough

lemon juice to make a thick but runny

icing. Drizzle over the scones, then scatter

with the crushed sugar cubes and lemon

zest. Leave to set for 10 mins, then enjoy

with clotted cream and jam.

PER SCONE 270 kcals, protein 5g, carbs 46g,


and set aside 2 tbsp pesto and 1 tbsp

chopped peppers for the filling. Mix the

remaining ingredients together in a bowl.

3 Divide the dough into 12 equal pieces,

using scales to be exact. Roll each piece

into a ball, then roll out to form a disc

with a rolling pin. Divide the pesto-veg

filling between the 12 pieces of dough,

then shape back into balls by pinching

the edges together and rolling until

smooth. Arrange the dough balls,

seam-side down, in the cake tin.

Cover with a piece of oiled cling film

and leave to prove until doubled in size.


Remove the cling film. Brush the rolls

with the remaining pesto and scatter

over the rest of the peppers. Bake

for 50 mins until golden and cooked

through. Cool in the tin for 10 mins,

then cool completely on a wire rack

before transferring the deli rolls to

your picnic basket.

PER ROLL 226 kcals, protein 11g, carbs 20g,


Summer collection


I’ll bring a salad!Roast new potato salad with caper & tarragon dressing

EASY

SERVES 8 PREP 10 mins COOK 1 hr

1kg/2lb 4oz baby new potatoes,

halved if large

1 tbsp rapeseed oil

FOR THE DRESSING

150ml/¼pt soured cream

1 tbsp Dijon mustard

½ small pack each tarragon and

parsley, chopped

zest and juice ½ lemon

1 tbsp small capers, rinsed


Put the potatoes in a large pan of water,

cover and bring to the boil, then cook for

5 mins until tender. Drain well. Tip the

potatoes onto a baking tray, toss in

the oil, add some seasoning and cook

for 45 mins until golden. Remove from

the oven and leave to cool.

2 Mix the dressing ingredients together

in a large bowl. Add the potatoes

and toss together to coat. Chill for up to

24 hrs or eat straight away.



More exciting that your average offering, these flavour-packed dishes

will stay crisp and fresh on the move and take a starring role on the table

Taste

team

comment

‘So

easy to

prepare

and make,

I loved this

tasty new

take on one

of my favourite

salads.’ JEN


Heirloom beetroot & feta salad


GLUTEN FREE

SERVES 8 PREP 10 mins COOK 20-30 mins

1kg/2lb 4oz small heirloom beetroots

(different colours if you can get them)

200g block feta

100g/4oz pumpkin seeds, toasted

FOR THE DRESSING

zest and juice 1 lemon

2 tbsp white balsamic or white

wine vinegar

2 tbsp extra virgin rapeseed oil

1 Put the beetroots in a large saucepan

of water, cover with a lid, bring to the boil,

then cook for 20-30 mins until tender – this

will depend on the size. When cooked they

should feel tender when poked with a

knife. Drain and leave to cool.

2 Peel the beetroots with a sharp knife

(make sure you wear gloves for this,

or the juice will stain your hands) and cut

into slices. Mix the dressing ingredients

together with some seasoning and gently

toss through the beetroot. Arrange on

a platter and scatter the feta and

pumpkin seeds over the top.



Summer collection


Sugar snap pea, avocado & orange salad


GOOD 4 YOU

GLUTEN FREE


250g/9oz sugar snap peas, halved, on

an angle

1 red onion, thinly sliced

2 oranges, peeled and sliced

200g/7oz radishes, halved or

quartered

2 ripe avocados, stoned and peeled,

cut into chunky pieces

juice 1 lemon

100g bag pea shoots

FOR THE DRESSING

zest and juice 1 orange

½ small pack each mint and coriander,

finely chopped

3 tbsp white wine vinegar

4 tbsp rapeseed oil

1 tbsp clear honey

1 Boil the kettle. Put the sugar snap

peas and onions in a large bowl and

cover with hot water. Stand for

30 secs, then drain and run under

cold water until cool. Drain again.

2 Layer the sugar snap peas,

onions, oranges and radishes

into a container. Toss the

avocado in the lemon juice

and add this, too. Mix the

dressing ingredients

in a jam jar. When ready

to serve, toss the pea

shoots and dressing

through the salad.



fat 11g, sat fat 1g, fibre 4g,

sugar 8g, salt 0.1g

Lazy lunch in the sun

Elegant yet simple starter

Green gazpacho

EASY 2 OF 5 A DAY

GOOD 4 YOU

GLUTEN FREE

SERVES 4 PREP 15 mins plus

2 hrs chilling NO COOK

100g bag baby spinach

2 garlic cloves

1 large cucumber, deseeded and

chopped

½ green chilli, deseeded

½ small pack each parsley, basil and

mint

1 ripe avocado, stoned and peeled

4 spring onions, topped and tailed

200g/7oz natural yogurt

2 tbsp Sherry vinegar

drizzle of extra virgin olive oil or

rapeseed oil

handful pea shoots

edible flowers ice cubes, to serve

(see tip, far right)

1 Put all the ingredients, except the oil,

pea shoots and ice cubes, into a food

processor with a good pinch of salt and

pepper and blitz, adding enough water

to get a soupy consistency. Taste, and

add a little more vinegar and seasoning

if necessary. Chill for up to 24 hrs, or at

least 2 hrs.

2 To serve, divide between shallow

soup bowls, float a few ice cubes in

each bowl (see tip, right) and add

a scattering of pea shoots and a drizzle

of oil before serving.



Edible flower ice cubesTo make this chilled soup extra special,

freeze edible petals and flowers,

such as viola, rose, borage, nasturtium

and pansy, into ice cubes. These will

keep for up to 2 months in the freezer.

You can also add them to cocktails.

This deceptively easy menu is designed to save you time in the kitchen

Taste team comment

‘Definitely a summertime dish

– the aroma and taste was

lovely and refreshing. I also

noticed that the flavours mellowed

well after chilling for 24 hours.’ HEIDI


Summer collection


Peas & beans with crunchy croutons, p88

Sticky citrus & mustard glazed salmon, p88

Summer collection


Peach & red berry ice cream cake, p88

You can make the dessert up to two weeks ahead and stash in the freezer and your starter can be rustled up the day before. Then the main is so simple to put together at the last minute


Summer collection

Red berry coulis

EASY LOW FAT

MAKES about 200ml PREP 5 mins plus

chilling COOK 5 mins

Place 200g raspberries and 100g

redcurrants (removed from stems),

into a saucepan with 100g golden

caster sugar. Set over a medium heat,

crushing with the back of a fork until

the sugar has dissolved and the berries

have become saucy. Taste and add a little

more sugar if the berries are particularly

sharp. Strain through a sieve, then chill

until ready to serve.

PER SERVING 23 kcals, protein none, carbs 6g,

fat none, sat fat none, fibre 1g, sugar 6g, salt none

Peach & red berry ice cream cake

EASY

CUTS INTO 12 slices PREP 45 mins plus

4 hrs freezing COOK 30 mins

FOR THE CAKE

75g/2½oz butter, softened, plus extra

for greasing



3 medium eggs

100g/4oz soured cream (from a

300g pot, use the rest in the

ice cream layer, below)


FOR THE ICE CREAM LAYER

200g/7oz raspberries, plus extra

to serve

100g/4oz redcurrants, plus extra

to serve

100g/4oz icing sugar, plus 2 tbsp

300ml pot double cream

250g tub mascarpone

200g/7oz soured cream (leftover

from the cake)

3 peaches, stoned and chopped


Grease and line the base and sides of

a 20cm deep cake tin with baking

parchment. Put the butter, sugar, flour,

eggs, soured cream, vanilla and ¼ tsp

salt into a large mixing bowl and blend

together using an electric hand whisk.

Once smooth, scrape into the cake

tin and bake for 50-55 mins until golden

and risen, and a skewer inserted in the

centre comes out clean. Leave to cool

for 10 mins in the tin, then transfer to

a wire rack to cool completely.

2 Clean the cake tin and line with a double

layer of cling film. Tip half the raspberries,

half the redcurrants and the 2 tbsp of

icing sugar into a bowl, and lightly crush

with a fork. Set aside. Pour the double

cream, icing sugar, mascarpone and

remaining soured cream into another bowl

and whisk with an electric hand whisk

until softly whipped and just holding its

shape. Fold through the soured cream,

peaches, and whole and crushed berries.

3 Split the cake into 3 even layers. Flip

the top layer into the cake tin, so the top

now becomes the base. Scrape half

the cream and fruit mixture into the tin,

spread to the edges and level the top.

Flip the middle layer of cake into the tin,

top with the remaining cream and fruit

mixture, then flip on the final layer of

sponge. Give the sponge a gentle press to

expel any gaps between the layers, then

overwrap and place in the freezer. You

can also freeze some extra raspberries

and redcurrants to serve alongside.

Freeze the cake for at least 4 hrs.

4 Remove the cake from the freezer

20 mins before serving. Tip it out of

the tin onto a cutting board and slice.

Any leftovers can be put back in the

freezer and eaten over the next 2 weeks.

Serve with extra berries and a berry

coulis (recipe below).

PER SLICE 541 kcals, protein 7g, carbs 46g, fat 37g,

sat fat 23g, fibre 2g, sugar 32g, salt 0.5g

WHAT TO DRINK

With this vividly fresh menu serve

the brilliantly vibrant Finest Boranup

Sauvignon Blanc Semillon 2012, Western

Australia, 13%( £9.99. Tesco). Its lime

and lemon freshness goes so well with

the gazpacho and the salmon.

With the luxurious ice cream cake,

serve cool glasses of Lustau Moscatel

de Chipiona, 15%, (£6.49/50cl, Waitrose)

– a delicately grapey treat.

Peas & beans with crunchy croutons



50g/2oz butter

drizzle of olive oil

1 bread roll, cut into 2cm/¾in cubes

300g/11oz green beans, stalk end

trimmed

300g/11oz garden peas

2 garlic cloves, thinly sliced

zest ½ lemon

1 Bring a pan of water to the boil,

and heat half the butter with the olive

oil in a frying pan. Toss the bread in

the frying pan to coat in the butter

and oil, then cook for 2-3 mins until

the croutons are crisp and golden.

Meanwhile, boil the beans for 2 mins.

Add the peas and cook for 1 min more,

then drain. Tip the croutons onto a plate.

2 Add the remaining butter to the pan

with the garlic, sizzle for 30 secs until

the garlic is golden, then add the veg

and lemon zest, and cook for 1 min more.

Toss in the croutons just before serving.



Sticky citrus & mustard glazed salmon

EASY FOLATE VIT C OMEGA-3 1 OF 5 A DAY


assortment of citrus fruits, thinly

sliced (we used 1 grapefruit,

1 orange, 2 lemons and 2 limes), plus

200ml/7fl oz citrus juice (from any

of the above fruit)

4 tbsp clear honey

1 tbsp wholegrain mustard

small pack dill, chopped

800g/1lb 12oz fillet of salmon,

deboned and skinned


Pour the citrus juice, honey and mustard

into a saucepan and boil rapidly until

reduced to a sticky sauce.

2 Arrange the sliced fruit in the bottom

of a casserole dish and scatter it with half

the dill. Season the salmon fillet and put

it on top of the fruit, then brush with the

sticky sauce. Bake for 20 mins until

the salmon is cooked though. Scatter

with more dill before serving.



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Weekend


A summer teatime treat

Great British Bake Off winner

Frances Quinn creates a nostalgic

centrepiece for a special summer teaPhotographs WILL HEAP

Giant strawberry shortcake


Giant strawberry shortcake

A little effort

SERVES 12-16 PREP 50 mins plus chilling

and cooling COOK 1 hr 25 mins

A Victoria jam sandwich and Jammie

Dodgers are two of mine and the nation’s

favourite teatime treats, so I thought I’d

combine them on a Great British scale.

Layering up the flavours and textures

of both bakes produces one very different

slice and a lovely surprise when cut.

for tHe SHortBreAD

400g/14oz slightly salted butter,

softened



600g/1lb 5oz plain flour, plus extra

for dusting

for tHe CAKe


softened, plus extra for greasing


3 medium eggs, beaten


140g/5oz self-raising flour, plus extra

for dusting

for tHe BUtterCreAM


softened

300g/11oz icing sugar, plus extra

for dusting

1 tbsp vanilla extract

for tHe StrAWBerrY filliNG

300g/11oz strawberry jam

¼ tsp golden linseeds

icing sugar, for dusting

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

make the shortbread, beat the butter,

sugar and vanilla extract together until

smooth. Add the flour in 2 or 3 goes,

and stir until the mixture starts to form

a dough. Use your hands to bring it

together and shape into a ball. Cut off

100g of the dough, wrap in cling film and

chill until ready to make the strawberry

stalk and leaves. Weigh the remaining

dough and divide into 2 equal pieces.

2 Using your hands and the back of a

metal spoon, press one of the larger

pieces of shortbread mixture into the

base of a 23cm loose-bottomed fluted

tart tin (wrap the other piece of dough in

cling film and chill until needed). Smooth

the surface with the back of the spoon

to create an even layer (see pic A), then

chill for 15 mins.

3 Prick the base of the shortbread all

over with a fork, place on a baking tray

and bake for 20-25 mins or until lightly

golden and firm. Remove from the oven

and, while the shortbread is still hot,

press a 9-10cm heart-shaped cutter

into the centre (pic B). Leave to cool

in the tin for 20 mins.

4 Carefully remove the shortbread from

the tart tin and transfer to a wire rack

to cool completely. Wash the tin and

repeat steps 2 and 3 with the second

piece of dough, but don’t cut out the

heart shape. (If you have 2 tart tins

you can make both the shortbread

biscuits at the same time.)

5 for the cake, grease the base and sides

of a 22cm springform cake tin and line

the base with baking parchment. In a

large bowl, beat the butter and sugar

together until light and fluffy. Add the

eggs and vanilla a little at a time, beating

well after each addition, then fold in

the flour. Spoon the mixture into the

prepared tin and smooth the surface.

Bake for 20-25 mins until lightly golden

and a skewer inserted into the centre

comes out clean. Leave to cool for

10 mins, then remove from the tin and

transfer to a wire rack to cool completely.

6 Meanwhile, cut out the strawberry

stalk and leaves. Roll out the 100g piece

of reserved shortbread dough on a lightly

floured surface to the thickness of a £1

coin. Using a leaf cutter or a knife, cut out

4-5 leaf shapes, then cut out a 4cm-long

strawberry stalk (pic C). It is best to do

several so you can choose the best

ones. Lift the shapes onto a baking tray

lined with baking parchment and chill

for 15 mins. While the cake is cooling,

bake the leaves and stalks for 5-10 mins

until lightly golden. Leave to cool on the

tray for a few mins before transferring to

a wire rack to cool completely.

7 to make the buttercream, beat the

butter in a large bowl until soft and pale.

Sift over half the icing sugar and beat

until combined. Sift over the remaining

icing sugar, add the vanilla extract, then

beat until smooth and creamy. Transfer

to a disposable piping bag fitted with a

wide round nozzle, or simply snip off the

end of the bag.

8 Start assembling the shortcake. Place

the shortbread biscuit without the heart

cut-out on a plate or cake stand,

pricked-side up. Starting in the centre,

pipe on the buttercream in a spiral,

working your way towards the edge

(pic D). Lay the cake on top of the

buttercream, then spoon the jam on

top of the cake and carefully spread

out over the surface (pic e).

9 Remove the heart from the second

shortbread biscuit and set aside ( pic f).

Carefully flip the biscuit over so that it is

pricked-side down and, using a cake

paddle, slide it on top of the jam layer

(pic G). Dab a little buttercream or jam on

the back of the stalk and leaf biscuits,

and stick to the edge of the strawberry

jam heart (pic H).

10 Carefully place individual linseeds

inside the jam heart to create the

appearance of a strawberry (pic i). Dust

the surface of the shortcake with icing

sugar, holding the reserved heart biscuit

over the jam and leaves so that they do

not get covered in icing sugar.



alternative fillinG

If you’re not keen on buttercream,

use Chantilly cream instead. Whisk 300ml

double cream, 1 tbsp icing sugar and

1 tsp vanilla extract in a bowl until very

soft peaks form, then pipe in the same

way as the buttercream (see pic D).

frances will be

cooking live at

the BBC Good

food Show

Summer at the

NeC Birmingham,

12-15 June. for

more details and

to book tickets,

visit bbcgood

foodshow

summer.com

Next month frances makes a Biscuit beach

Sketches

from Frances’

notebook

A

D

G H I

E F

B C


WeekendFo

od

sty

ling

FRA

NC

ES

QU

INN

an

d E

MIL

Y K

YD

D |

Styl

ing

JEN

NY

IGG

LED

EN


nutritious Naturally

Wild, pure and fished in an entirely sustainable way, Alaska seafood is delicious, rich in nutrients and perfect in a whole host of nourishing recipes

With pristine yet cool

waters that stretch for

miles along a picturesque

coastline, it’s no wonder that seafood

from Alaska is considered some of

the best. Boasting one of the cleanest

marine environments of its size on

earth, you can be assured that the

seafood fished from these seas is

some of the healthiest, as the waters

are almost pollutant free. Alaska

seafood is additive-free, making it

a good source of vitamins, minerals

and polyunsaturated fats.

The purity of the ecosystem is

due to Alaska’s commitment to

sustainable fishing, which serves as

a model to fisheries around the world.

With a wealth of local communities

committed to harvesting and

processing seafood, it’s the

conscientious choice for people who

love tasty dinner treats like wild

salmon, but also want to ensure

they’re supporting the environment.

Versatile, quick and easy to use in

a number of dishes, Alaska salmon is

an easy way to add colour and taste

to seafood salads, soups, sandwiches

and main courses. Why not try the

recipe on the right to experience its

uniquely fresh taste?

WIN! AN INVITE TO AN

ALASKAN POP-UP EXPERIENCE

Alaska Seafood Marketing Institute and Alaska Tourism will

be opening up an Alaskan Gold Rush era pop-up restaurant

in London, complete with exclusive tastings and demos. We’re

giving 10 lucky readers the chance to receive a pair of tickets

to this special venue on 21 June, while 200 more can get their

hands on a special Wild Alaska Salmon recipe book.

To enter, send your name and address to [email protected]

quoting ‘BBC Good Food magazine’ before 15 June 2014.

Warm wild Alaska salmon NiçoiseSERVES 4 TAKES 1 HR

500g small new potatoes, scrubbed

4 eggs

4 x 150g fillets wild Alaska salmon

25g butter

150g fine green beans, trimmed

6 tbsp olive oil

1 tsp Dijon mustard

3 tbsp lemon juice

1 romaine or cos lettuce,

roughly shredded

4 tomatoes, quartered

100g black or green olives

25g anchovy fillets in olive oil, drained

2 tbsp capers

plenty of flat-leaf parsley, chopped

Cook the potatoes in lightly salted

simmering water for 20 mins or until

tender, then drain and keep warm. At the

same time, cook the eggs in boiling water

for 12 mins, covering them with cold

water when cooked.

Heat the grill. Arrange the salmon fillets

on the grill rack and place a small knob

of butter on top of each one. Grill for

6-8 mins, depending on the fillet thickness.

Set to one side and make the salad.

Cook the green beans in boiling water

for 4-5 mins so they stay crunchy. Drain.

Make a dressing by whisking together

the olive oil, mustard and lemon juice,

then season. Add the potatoes to the

dressing while still warm – this means

they will absorb the dressing's flavour

as they cool.

Divide the lettuce, cooled potatoes,

tomatoes, green beans and olives between

4 plates or bowls. Peel the eggs, quarter

them and place on the salads. Arrange the

salmon fillets and anchovies on top. Drizzle

with the remaining dressing, scatter over

the capers and parsley, then serve.


planShape up for your holiday with this quick-results eating plan designed to make you feel lighter, brighter, and more energetic in just nine days. Thoroughly tested and approved by our nutritional therapist, it’s also absolutely delicious

Summer

healthy

diet

Just 9 days


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Jennifer Irvine has helped thousands of

people to achieve their weight, energy

and lifestyle goals as founder of The Pure

Package meal delivery service. Raised on

a self-sustaining farm in Ireland, Jennifer

shares her passion for good food with her

husband, four young children – and now us.

HOW THE PLAN WORKS

Days 1-3 Beating the bloat Bloating is a common side effect of an unhealthy diet,

usually triggered by refined carbohydrates and sugar.

Eliminating these foods will tackle bloating, and prepare

your body for an overall cleanse. Where a naturally

high-salt ingredient like fish or halloumi (useful protein

sources) are used, we’ve made sure the rest of the

day is low in salt.

You’ll find plenty of wholegrains here to keep you

feeling full, while yogurt will help to reset the balance

of good bacteria in your digestive system, making sure

your food is better absorbed.

Just as important as what you eat and drink is the

way you do it. My plan helps ease your body into the

cleansing process with cooked and soaked foods rather

than raw, which are harder to digest. This is also the

time to drink your eight glasses of water a day to

ensure that you are thoroughly hydrated.

While you’re making this change to your diet, be kind

to yourself: set aside enough time so that you can relax

and focus on your food. Chew slowly and deliberately,

enjoy the wonderful flavours and textures.

Days 4-6 Boost your skin from within Skin – our largest organ – needs proper nurturing

and nourishment from within. Fatty acids (particularly

omega-3), vitamin E and vitamin C are essential for its

care and maintenance. So these days are packed with

ingredients rich in those fats and nutrients, such as

oats, spinach, nuts, seeds, salmon and avocado.

Our skin’s health is supported by good liver function,

and citrus fruits play an important role, as they’re highly

alkaline and are known to promote liver detoxification.

Antioxidants are a must, and you’ll find them here in

the range of colourful leafy greens, sweet peas, fresh

herbs, peppers and beetroot. For an added antioxidant

boost, swap your regular cuppa for green tea – aim for

three cups a day. Also, maintain your water intake.

Days 7-9 More energy, better balanceThese final days are designed to leave you feeling

refreshed, energetic and body-aware.

The recipes focus on stabilising and balancing your

blood sugar levels, with protein at every meal and

plenty of protein-rich snacks. Combined with good

(unsaturated and polyunsaturated) fats, this slows

down the release of sugars into the blood and leaves

you feeling satiated but not overly full.

Magnesium and B vitamins are vital for converting

foods to energy. My recipes include eggs, spinach,

lamb’s lettuce, wholegrains, chickpeas, mackerel

and lamb, and have been designed for their energy-

giving properties – as well as for the relaxing properties

associated with magnesium.

Finally, now that you’re in great shape from the food,

add some physical exercise into your day, to channel

your extra energy and help control your weight.

Walking, swimming, dancing – whatever you enjoy,

exercise triggers the production of serotonin, the

feelgood hormone that helps you glow even more!

Why the right fats are so important There’s a reason that omega fats are called ‘essential

fatty acids’. Our bodies cannot produce them, so we

need to get them through food. This plan is packed

with abundant sources of omega-3, such as oily fish

(salmon, mackerel and tuna), walnuts, linseeds and

chia seeds, as well as the ingredients featured in

Days 4-6, which target your skin.

Snacks are an essential part of this

plan. When I’m asked to recommend

my one top tip, I don’t hesitate: eat

regularly, including snacking – just

make sure your snacks are healthy

and protein-rich. Have one mid-

morning and one in the afternoon.

Think of them as a pit stop for your

body and brain, which helps stabilise

flagging blood sugar and glucose

levels, allowing you to maintain

concentration and energy levels.

They also play a crucial role in weight

loss, as healthy snacking stops you

craving sugary top-ups.

To avoid the wrong kind of snack,

you need to be a bit organised:

• Upcycle as much food as you can,

using leftover pulses, nuts, vegetables,

fruits and dairy from earlier meals.

• Seeds are a must, as is oily fish

– a portion of mackerel pâté, for

example, is packed with omega-3

fatty acids, essential for those grey

(and white and red) cells, as well as

for promoting glowing skin and

stabilising moods.

• Healthy snacks don’t have to be

boring – try a handful of calcium-rich

almonds with a sweet crunchy

apple, a dollop of cottage cheese

with some semi-dried tomatoes, a

cup of edamame beans, or half an

avocado with a slice of prosciutto.

YOU NEED A SNACK – SO

MAKE IT A GOOD ONE

Welcome to my exclusive nine-day plan – it’s made up of three smaller plans, each with a specific goal. This is how it works: Days 1-3 Beat the bloat and cleanse the bodyDays 4-6 Glow from within – your plan for better skinDays 7-9 Re-energise and re-balance

WHAT TO EXPECT

WHEN YOU START

‘Over the first couple of days, as

the body cleanses itself, you may

get a mild headache, or feel irritable

and a little hungry as your blood

sugar levels adjust.

‘But by the end of the nine days,

you will probably be feeling and

looking slimmer, healthier, and more

energetic than you’d have thought

possible while eating so well!

‘I hope you love this plan as much

as I enjoyed putting it together for

you – have a great nine days.’

Jennifer

• Starting on a Saturday means

you can begin your new eating

regime when you have more time

and are less caught up in your

weekday routine. I’ve deliberately

kept weekday recipes easier, too.

• The meals are designed to

provide the perfect balance

of complete proteins, slow-

burning carbs, vitamin- and

fibre-rich vegetables and salads,

while being low in salt and

refined sugars.

• To make things easier – and save

time – many weekday lunches

are ‘upcycled’ from dinner the

previous evening. This cuts down

the time you need to spend on

prepping a lunch, as you don’t

need to make it from scratch.

• The vegetarian options can of

course be enjoyed by everyone,

and the twice-daily snacks

will ensure that you maintain

your energy levels.


Healthy

Day oneBREAKFAST

Cinnamon crêpes with nut butter, sliced banana & raspberries


GLUTEN FREE


75g/2½oz gluten-free brown

bread flour

1 tsp ground cinnamon

1 medium egg

225ml/8oz semi-skimmed milk

1 tsp rapeseed oil, for frying

2 tbsp Almond nut butter (see

recipe, right)

1 banana, sliced


lemon wedges

1 Tip the flour into a large mixing bowl

with the cinnamon. Add the egg and

milk, and whisk vigorously until you have

a smooth pouring consistency.

2 Place a non-stick frying pan over a

medium heat and add a little of the oil.

When the oil starts to heat, wipe most of

it away with kitchen paper. Once the pan

is hot, pour a small amount of the batter

into the centre of the pan and swirl it to

the sides of the pan in a thin layer. Leave

to cook, untouched, for about 2 mins.

When it is brown underneath, turn over

and cook for 1 min more.

3 Transfer to a warm plate and cover

with foil to keep warm. Repeat with

the remaining batter. Divide the warm

pancakes between 2 plates and serve

with the nut butter, banana, raspberries

and lemon to assemble at the table.



Buying a nut butterIf you don’t have

time to make your

own nut butter,

both Biona and

Meridian brands

are widely

available.

Turn the page for the rest of Day one

Almond nut butter

EASY GLUTEN FREE


250g/9oz blanched almonds

2 tsp mild oil, such as coconut,

almond or olive oil

Put the almonds in a food processor and

blitz on high speed until finely chopped

and the nuts have come together to

form a thick ball. With the processor still

running, add the oil, 1 tsp at a time, until

the mixture is a smooth, glossy paste

– about 7 mins. Spoon into a clean jar,

and keep tightly closed and refrigerated

when not in use. Will keep in the fridge

for up to 3 weeks.


fat 15g, sat fat 1g, fibre 2g, sugar 1g, salt none


LUNCH

Asparagus salad with a runny poached egg

EASY LOW CAL FOLATE 2 OF 5

A DAYGOOD 4 YOU

GLUTEN FREE




200g/7oz peeled cooked beetroot (not

in vinegar), cut into bite-sized pieces

2 handfuls mixed leaves

¼ cucumber, cut into batons

8 asparagus spears, trimmed

2 large free-range eggs

1 Pour the olive oil and vinegar into

a small bowl, mix well and add the

beetroot. Divide the mixed leaves and

cucumber between 2 plates.

2 Blanch the asparagus in a pan of

simmering water for 2 mins, then remove

and set aside. Crack the eggs into the

pan and gently simmer for 3 mins until

the whites are cooked and the yolks are

just beginning to set, but still runny.

Remove with a slotted spoon and drain

on kitchen paper.

3 Meanwhile, add the beetroot to the

salad plates, pour over the dressing and

lightly toss together. Top each plate with

asparagus and a poached egg to serve.



DINNER

Prawn, butternut & mango curry

EASY LOW CAL CALCIUM FOLATE FIBRE VIT C IRON

3 OF 5 A DAY


½ (about 200g/7oz) butternut squash,

peeled, deseeded and cut into

bite-sized pieces

75g/2½oz quick-cook brown basmati

or wild rice (cook 50g/2oz extra if

upcycling for tomorrow’s lunch)

1 tbsp rapeseed oil


1cm/½in piece ginger, peeled and

finely chopped

1 garlic clove, finely sliced

1 lemongrass stalk, woody tip and

outer leaves removed, bulbous end

lightly bashed (to help release oils)

½ red chilli, deseeded and finely

chopped

½ tsp each turmeric, ground cumin

and ground coriander

½ ripe mango, peeled, stoned and cut

into chunks

200g/7oz baby spinach

150ml/¼pt vegetable stock (or water)

150ml/¼pt low-fat coconut milk

175g/6oz raw king prawns

1 tsp low-salt tamari or soy sauce

juice 1 lime

2 tbsp finely chopped coriander


Tip the butternut squash into a non-stick

roasting tin and roast for 15-20 mins or

until almost soft. Remove and set aside.

2 Meanwhile, cook the rice following

pack instructions until tender. Drain

and cover to keep warm. (Set aside the

extra for tomorrow if required.) Heat

the oil in a wok or large non-stick frying

pan over a medium heat. Add the onion

and cook for 2 mins until soft but

not coloured. Add the ginger, garlic,

lemongrass, chilli and spices, and

cook for 3 mins more.

3 Stir through the mango and roasted

butternut squash, then add the spinach

and pour over the stock and coconut

milk. Gently stir to combine, slowly bring

to the boil, then reduce to a simmer for a

few mins until the spinach starts to wilt.

4 Add the prawns and stir. Once the

prawns are pink through (about 3 mins),

remove the lemongrass and discard. Add

the tamari, lime juice and coriander, and

stir well. Just before serving, check the

seasoning, adding more lime juice or

tamari if needed. Serve with the rice.



Taste

team

comment

‘The

spice

in this

curry isn’t at all

overpowering.

Would make

a good supper

to cook for

friends.’ JEN


Healthy

Perfect Saturday night supper

MAKE IT VEGETARIAN

EASY LOW CAL CALCIUM

FOLATE FIBRE VIT C IRON

3 OF 5 A DAY


COOK 25 mins

Replace the prawns

with 140g firm tofu

(we used Cauldron),

cut into cubes.

Pat the tofu dry and

fry in the rapeseed oil

until golden brown,

before you start

making the curry.

Remove from the pan,

set aside, add to the

curry later with the

tamari and lime juice.



fat 15g, sat fat 6g, fibre 10g,



Healthy

BREAKFAST

Mushroom & basil omelette with smashed tomato



2 tomatoes, halved

3 medium free-range eggs

1 tbsp snipped chives

1 tsp unsalted butter

300g/11oz chestnut mushrooms,

sliced

2 tbsp low-fat cream cheese

1 tbsp finely chopped basil leaves

1 Heat the grill to its highest setting

and place the tomatoes on a square

of foil underneath, turning occasionally

to prevent burning. When the tomatoes

are slightly scorched, remove from

the grill, squashing them slightly to

release the juices.

2 Break the eggs into a bowl and

mix with a fork. Add a small splash

of water and mix. Add the chives

and some black pepper, and beat

some more. Set aside while you

prepare the mushrooms.

3 In a non-stick frying pan, heat the

butter over a medium heat until

foaming. Add the mushrooms and cook

for 5-8 mins until tender, stirring every

few mins. Remove and set aside.

4 Briskly stir the egg mixture, then add to

the hot pan (tilting it so that the mixture

covers the entire base) and leave for

10 secs or so until it begins to set. With

a fork, gently stir the egg here and there

so that any unset mixture gets cooked.

5 While the egg mixture is still slightly

loose, spoon the mushroom mix onto

one side of the omelette, and top with

the cream cheese and basil leaves.

Flip the other side of the omelette over

to cover, if you like. Leave to cook for

1 min more, then cut in half and slide

each half onto a plate. Serve immediately

with the tomatoes on the side.



LUNCH

Tuna, sweetcorn & pea salad in Baby Gem lettuce wraps

EASY LOW CAL

HEART HEALTHY FOLATE FIBRE VIT C IRON

2 OF 5 A DAY

GOOD 4 YOU

GLUTEN FREE


1½ tbsp low-fat natural yogurt

85g/3oz canned tuna chunks (in spring

water), drained

75g/2½oz cooked rice, from last

night’s dinner (or 25g/1oz rice,

cooked and cooled)

85g/3oz frozen peas, cooked, then

refreshed in cold water

½ red pepper, chopped

1 avocado, stoned, peeled and cut

into chunks

zest and juice 1 lime


1 large Baby Gem, or other crisp

lettuce such as cos

Combine all the ingredients except the

lettuce in a bowl, season, then chill until

ready to eat. Spoon the tuna mix on top

of the lettuce leaves, wrap up and enjoy.



Day two

Turn page for rest of Day two


DINNER Lemon & garlic roast chicken with charred broccoli & sweet potato mash EASY LOW

CAL FIBRE VIT C 2 OF 5 A DAY

GOOD 4 YOU


COOK 1 hr-1 hr 15 mins

1 small free-range chicken (about

1kg/2lb 4oz)

2 garlic cloves

1 tsp rapeseed oil

small bunch thyme

1 lemon, halved

1 small head broccoli (about

200g/7oz), cut into small florets

200g/7oz sweet potatoes, peeled and

cubed (cook 100g/4oz extra if you

are using for tomorrow’s lunch)

1 tbsp low-fat cream cheese


and put the chicken in a large non-stick

roasting tin. Halve 1 garlic clove and

rub it over the chicken. Drizzle with

oil, rub in with your fingers, then stuff

the cavity with the thyme, 1 lemon half

and the garlic you just used.

2 Cut the other lemon half into quarters

and scatter around the chicken with the

other garlic clove, halved.

3 Cover the tin with foil and bake

for 40 mins, then remove the foil and

spoon over the hot juices. Arrange the

broccoli around the chicken, turning well

in the juices, and return the tin to the

oven for another 20-30 mins. To check

that it is cooked through, pierce between

the leg and thigh – if the juices run

clear, the chicken is ready. Re-cover

with foil and set aside while you prepare

the sweet potatoes.

4 Put the sweet potatoes in a pan of

boiling water, return to the boil, then

simmer for 7-10 mins until tender. Drain

well, then mash. Set aside 100g of sweet

potato mash (if using for tomorrow’s

lunch), then add the cream cheese to

the rest and stir well.

5 Remove the broccoli from the roasting

tin and divide between 2 plates. Put the

chicken on a serving plate, discard the

lemon and garlic from the tin and remove

as much of the fat from the juices as

possible. Pour the remaining juices into

a serving jug.

6 Carve the chicken and serve

about 100g (1-2 slices) per person (keep

the rest of the chicken for tomorrow’s

lunch). Serve with the broccoli and

mashed sweet potatoes, and a drizzle

of the lemony-garlic juices on top.



Breakfast on the run – just blitz and go

BREAKFAST Avocado & strawberry smoothie

EASY LOW CAL CALCIUM VIT C 1 OF 5

A DAYGOOD 4 YOU

GLUTEN FREE


½ avocado, stoned, peeled and

cut into chunks

150g/5½oz strawberries, halved

4 tbsp low-fat natural yogurt

200ml/7fl oz semi-skimmed milk

lemon or lime juice, to taste

honey, to taste

Put all the ingredients in a blender and

whizz until smooth. If the consistency

is too thick, add a little water.



Day three

Healthy Sunday lunch


Healthy

LUNCH

Chicken wrap with sticky sweet potato, salad leaves & tomatoes


GLUTEN FREE


100g/4oz cooked sweet potatoes

(from last night’s dinner)

2 multigrain wraps

200g/7oz cooked chicken, shredded

(from last night’s dinner)

small handful salad leaves

small handful baby plum or cherry

tomatoes, halved

1 Mash last night’s sweet potato so that

it's very smooth, then divide the mixture

thinly and evenly between the wraps.

2 Divide the chicken, salad leaves and

tomatoes between each wrap.

3 Fold the wrap and roll up, making sure

that you contain the filling. Eat straight

away or wrap in baking parchment and

string (or foil) for later.



¼ red chilli, deseeded and chopped


1 egg yolk, beaten

small pack parsley

4 tbsp wholemeal flour

FOR THE HOUMOUS

400g can chickpeas, drained

1 tbsp tahini

pinch ground cumin


juice ½ lemon

FOR THE TABBOULEH

50g/2oz barley couscous


juice 1 lemon

small pack each parsley, mint and

coriander, finely chopped

2 spring onions, white parts only,

finely sliced

½ cucumber, deseeded and cut into

small pieces

3 tomatoes, quartered, deseeded and

cut into small pieces


and put a non-stick baking tray inside.

For the falafels, heat a large non-stick

frying pan, add the cumin and coriander

seeds and dry-fry until fragrant (1-2 mins),

stirring occasionally to prevent burning.

Remove from the pan.

2 Put the seeds, the remaining falafel

ingredients and some seasoning into a

food processor and blitz until you have

a chunky paste. If it seems too dry, add

1 tsp water and blitz again until you have

the consistency of damp sand. Using your

DINNER

Falafels with houmous & tabbouleh

EASY FOLATE FIBRE VIT C IRON 3 OF 5 A DAY

GOOD 4 YOU


FOR THE FALAFEL

1 tsp cumin seeds

1 tsp coriander seeds


400g can butter beans, drained

juice ½ lemon

small pack coriander, including stalks

hands, divide the mixture into 12 falafel

balls and chill for 30 mins.

3 Heat a non-stick frying pan. When

hot, add the falafel balls, pressing down

into the pan to make patties. Leave to

cook, without turning, for 2-3 mins, then

check to make sure they’re brown and

crisp. Turn and cook the other side for

2 mins more. Remove from the pan,

transfer to the baking tray in the oven

and cook for a further 10 mins. Meanwhile,

prepare the barley couscous following

pack instructions.

4 For the houmous, put all the ingredients,

except the lemon juice, into a food

processor and blitz to form a stiff paste.

With the motor running, slowly add the

lemon juice and up to 3 tbsp water to

get it to the consistency of your choice.

5 For the tabbouleh, mix the olive oil,

lemon juice and some black pepper in

a small bowl. In a larger bowl, combine

the rest of the tabbouleh ingredients,

along with the cooked couscous, and

add the dressing. Mix well.

6 Put aside 4 falafels and 4 tbsp houmous

in the fridge for tomorrow’s lunch. Serve

the remaining falafels with the remaining

houmous and the tabbouleh.



TIP The small

amount of flour

in the falafels will

help hold them

together. You

could use gram

(chickpea) flour if

you have some.


BREAKFAST

Vanilla-almond chia breakfast bowl


SERVES 2 PREP 5 mins plus soaking

NO COOK

FOR THE PORRIDGE

50g/2oz jumbo porridge oats

200ml/7fl oz unsweetened almond

milk

½ tsp vanilla extract


25g/1oz chia seeds

FOR THE TOPPING

150g punnet blueberries

25g/1oz almonds, slivered

clear honey, to taste

1 Mix all the porridge ingredients in

a bowl and leave to soak for at least

20 mins. Once the oats have softened,

stir through half the blueberries. If the

porridge is too dry, add a little water.

2 Divide the mixture between 2 bowls

and top each with the remaining berries,

almonds and honey.



LUNCH

Stuffed Moroccan pitta

EASY FIBRE VIT C 2 OF 5 A DAY


4 tbsp houmous (from last

night’s dinner)

2 wheat-free pitta pockets

4 falafels, halved (from last

night’s dinner)

½ red pepper, deseeded and sliced

handful rocket leaves

Spread the houmous on the inside of

each pitta, then layer with the falafels,

pepper and rocket.

PER PITTA 396 kcals, protein 14g, carbs 61g,


Day four


Healthy

DINNER

Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas

EASY LOW CAL FOLATE VIT C OMEGA-3 2 OF 5

A DAY


4 x 100g/4oz salmon fillets

FOR THE MARINADE

2 tsp tamari or soy sauce

2cm/¾in piece ginger, peeled and

finely chopped or grated


2 tbsp lemon or lime juice

1 tsp sesame oil

FOR THE STIR-FRIED NOODLES

85g/3oz vermicelli rice noodles

2 tsp rapeseed oil

1 tsp sesame oil

1 spring onion, trimmed and

thinly sliced


½ red chilli, deseeded and

finely chopped

2cm/¾in piece ginger, peeled and

finely chopped

100g/4oz sugar snap peas

100g/4oz pak choi (or spinach)

1 large red pepper, sliced


1 tsp Thai fish sauce

juice ½ lime


1 Make the marinade by mixing together

all the ingredients. Place the salmon

fillets in a small bowl and spoon over

the marinade, turning the fish so that

it’s nicely coated. Cover with cling film

and leave to sit for 10 mins (or longer

if you have time).

2 Meanwhile, cook the noodles following

pack instructions, then drain and sit them

in a bowl of cold water.

3 Heat a non-stick frying pan. Add the

salmon fillets, skin-side down, and leave

for 3 mins. When the fish is slightly crispy,

flip over and cook for a further 3 mins

on the other side. Just before you remove

the fish from the pan, add any remaining

marinade and let it sizzle for 10 secs.

Place 2 of the fillets, skin-side up, with

their juices on a plate and cover with foil

to keep warm. Put the other 2 fillets on

another plate for tomorrow, cover with

foil, leave to cool, then chill.

4 In a frying pan or wok, heat the

rapeseed and sesame oils over a high

heat. Add the spring onion, garlic, chilli

and ginger, and stir constantly for about

1 min. Add the sugar snap peas, pak

choi and pepper, and stir for another

1-2 mins, then add the cooked noodles.

Toss well, then add the tamari sauce, fish

sauce and lime juice, and mix until well

combined and the pan is sizzling.

5 Remove from the heat and divide

between 2 bowls. Top each with a

salmon fillet and drizzle over any juices.

Sprinkle with coriander and serve.



MAKE IT VEGETARIAN

EASY LOW FAT

LOW CAL FOLATE VIT C 2 OF 5

A DAY GOOD 4 YOU


Substitute marinated tofu for the

salmon – you will need a block of

extra-firm tofu. Drain it by placing on

several sheets of kitchen paper on a

plate, with several more on top, and

a heavy weight (such as a pan) on top

of that. Leave for at least 15 mins.

Cut the tofu into cubes and put in

a small bowl with the marinade. Cover

and leave for 30 mins-1 hr.

Fry the tofu in batches in a hot

pan, adding the remaining marinade

at the end.



Taste team comment

‘I really enjoyed the soft, flaky

salmon with a crunch from the

peppers and the sugar snap

peas with lovely contrasting flavours

and sweetness.’ HEIDI


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Healthy

LUNCH

Flaked salmon salad with honey dressing

EASY FOLATE FIBRE VIT C OMEGA-3 2 OF 5 A DAY


2 generous handfuls baby salad

leaves, rocket or lamb’s lettuce

140g/5oz sugar snap peas

1 avocado, stoned, peeled and diced

2 cooked salmon fillets (from last

night’s dinner), flaked, skin removed

small handful coriander, finely

chopped

FOR THE DRESSING

½ tsp clear honey

1 tbsp boiling (or very hot) water

2 tsp cider vinegar


1 tbsp mirin (use Sherry or sweet

Marsala wine if you haven’t got

mirin)

1 For the dressing, put the honey and hot

water in a jar, and shake vigorously to

loosen the honey. Add the other dressing

ingredients and mix well.

2 Put the salad leaves, sugar snap peas

and avocado in a large bowl or plastic

container, and mix together. Scatter the

salmon and the coriander on top. Serve

directly from the bowl with the dressing

on the side.



DINNER

Goat’s cheese & caramelised onion frittata with a lemony green salad

EASY LOW CAL FOLATE FIBRE 3 OF 5

A DAYGLUTEN

FREE


4 tsp rapeseed oil

2 large red onions, finely sliced

4 tsp clear honey

8 large free-range eggs

140g/5oz goat’s cheese

100g/4oz salad leaves (such as rocket,

baby leaves, watercress and spinach)

250g/9oz cooked beetroot, sliced

juice ½ lemon

1 Heat the grill to high. Put the oil and

onions in a medium-to-large ovenproof

non-stick frying pan and sweat on a

low-medium heat with the lid on for

about 10 mins, or until they begin to

soften and brown a little at the edges.

Reduce heat to low, add the honey, stir

well, then leave to bubble for 1 min or

so. Meanwhile, crack the eggs into a

bowl and beat with a fork, then add

some black pepper.

2 Pour the eggs into the pan and cook

for 5-6 mins until almost set. Break the

goat’s cheese into large chunks and dot

over the top. Place the frittata under the

hot grill for 3 mins, then shake to check

that the egg is set firm and the cheese is

soft and bubbling. Pop it back under the

grill for 1 min or so more if needed.

3 Mix the salad leaves and beetroot in

a large bowl. Dress with the lemon juice

and toss. Cut the frittata into quarters

– cool then chill half for tomorrow’s

lunch. Serve the rest warm with the

salad on the side.



BREAKFAST

Minty pineapple smoothie

EASY FOLATE FIBRE VIT C 1 OF 5 A DAY

GOOD 4 YOU


200g/7oz pineapple, peeled, cored and

cut into chunks

a few mint leaves

50g/2oz baby spinach leaves

25g/1oz oats

2 tbsp linseeds

handful unsalted, unroasted cashew nuts

fresh lime juice, to taste

Put all the ingredients in a blender with

200ml water and process until smooth.

If it’s too thick, add more water (up to

400ml) until you get the right mix.



Day five

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Healthy

BREAKFAST

Rye bread with almond butter & pink grapefruit segments

EASY FIBRE


4 tbsp almond butter (see recipe, p97)

1 grapefruit (you will need about

100g/4oz flesh)

2 slices rye bread, toasted (optional)

LUNCH

Slice of frittata with nutty green salad & balsamic dressing

EASY 2 OF 5 A DAY

GLUTEN FREE


2 slices of frittata (from last night’s

dinner)

75g/2½oz baby spinach

25g/1oz pine nuts (or hazelnuts)

FOR THE DRESSING



juice ½ lemon

¼ tsp wholegrain mustard

1 In a small bowl, stir together the oil,

vinegar, lemon juice and mustard.

2 Add the pine nuts to the dressing

and mix them in. Fill a bowl with the

salad leaves and mix through the

dressing if eating now, or add just before

you eat. Serve with the frittata.



1 Toast your rye bread, if you like.

Segment the grapefruit and spoon

the fruit, along with any juice, into

a small bowl.

2 Spread the almond butter onto the

rye bread, and top with the grapefruit,

drizzling any juice over the top.



Day six

Turn the page for rest of Day six

For more information visit

www.oliveoilworld.eu

with

LIVE BETTEREXTRA VIRGIN OLIVE OIL

DINNER

Cajun grilled chicken with lime black-eyed bean salad & guacamole


A DAYGOOD 4 YOU

GLUTEN FREE


COOK 10 mins

FOR THE CHICKEN BREAST

1 tsp rapeseed oil

½ tsp dried oregano

½ tsp dried thyme

1 tsp smoked or regular paprika

¼ tsp cayenne pepper


4 skinless, boneless chicken breasts

(each weighing 140g/5oz)

FOR THE BLACK-EYED BEAN SALAD

200g/7oz black-eyed beans from a can,

drained (or butter or cannellini beans)

2 tomatoes, deseeded and diced

85g/3oz sweetcorn from a can,

drained

2 spring onions, trimmed and

finely chopped

25g/1oz semi-dried tomatoes in

oil from a jar, roughly chopped

zest and juice 1 lime


chopped

FOR THE GUACAMOLE

1 avocado, stoned and peeled

¼ red chilli, deseeded and finely

chopped

½ tbsp olive oil

juice 1 lime


chopped

1 Mix together the oil, herbs, spices and

garlic in a large sealable bag. Put the

chicken breasts in the bag and mix

thoroughly to cover. Bash the chicken

with a rolling pin to flatten it a little, then

set aside to marinate for at least 15 mins.

2 In a large bowl, mix all the ingredients

for the bean salad. Stir well and set aside.

3 For the guacamole, scoop the flesh

from the avocado and put it in a medium

bowl, chopping it roughly with the side of

the spoon. Add the rest of the ingredients

and mix well. (If you prefer your guacamole

to be smoother, mash the avocado well

with the olive oil and lime juice until it’s

at your preferred consistency before

stirring in the other ingredients.)

4 Heat the grill. Line a grill pan with foil,

place the chicken breasts on it and grill

for 5 mins, checking occasionally. Once

golden brown, turn and grill for a further

5-7 mins. Check the middle of the breasts

after 5 mins and, if cooked through,

remove from the heat.

5 Set aside 2 chicken breasts and 2 tbsp

guacamole for tomorrow’s lunch and

chill. Place 1 warm chicken breast on

each plate, with some bean salad and

a dollop of guacamole on the side.



MAKE IT VEGETARIAN

EASY FIBRE VIT C 3 OF 5 A DAY

GLUTEN FREE


Use halloumi instead of chicken: divide

a 250g block of halloumi into 8 slices.

It can be very salty, so soak the slices in

cold water for at least 10 mins.

Pat dry, then rub a spoonful of the

Cajun mix into each slice, and reserve

4 slices for tomorrow’s lunch. Place the

rest on a sheet of foil and grill until golden

– 4-5 mins each side.




Healthy

LUNCH

Open rye sandwich with chicken & avocado



Divide 2 tbsp guacamole (from last

night’s dinner) between 2 slices rye

bread, spreading it evenly. Arrange

4 slices of tomato on each sandwich,

and top with a sliced Cajun grilled

chicken breast (from last night’s dinner).

Finish with a squeeze of lime and some

ground black pepper.



MAKE IT VEGETARIAN



Grill the reserved halloumi as you

did for last night’s dinner, then make

the sandwich as above.



BREAKFAST

Pistachio nut & spiced apple bircher muesli

EASY LOW CAL FIBRE 1 OF 5

A DAY

SERVES 2 PREP 10 mins plus overnight

soaking NO COOK

FOR THE BASE INGREDIENTS

50g/2oz jumbo porridge oats

50ml/2fl oz apple juice

large pinch each of cinnamon and

nutmeg

1 medium apple, cored and grated


FOR THE TOPPING

25g/1oz chopped pistachio nuts

3 tbsp pomegranate seeds or

mixed berries

Mix all the base ingredients, except the

yogurt, with 150ml water and leave to

soak for at least 20 mins or overnight, if

possible. Once the oats have softened,

stir through the yogurt, then divide the

mixture between 2 bowls. Sprinkle half

of the topping over each bowl and serve.



DINNER

Chana masala with spinach

EASY LOW FAT

LOW CAL CALCIUM FOLATE FIBRE

FIBRE VIT C 4 OF 5 A DAY

GOOD 4 YOU

GLUTEN FREE


75g/2½oz quick-cook brown

basmati rice

1 tsp cumin seeds

1 tbsp rapeseed oil

1 medium onion, finely chopped


1cm/½in piece ginger, peeled and

finely chopped or grated

½ red chilli, deseeded and finely

chopped

1 tsp each ground coriander, ground

cumin, turmeric, paprika and

garam masala

400g can whole plum tomatoes


juice ½ lemon

220g bag baby spinach

1 Cook the rice following pack instructions.

Meanwhile, heat a large non-stick pan or

wok and dry-fry the cumin seeds for

1 min, stirring often, while they pop.

Remove and set aside.

2 Using the same pan, heat the oil, add

the onion, garlic, ginger and chilli, and

sauté over a medium heat for about

3 mins. Reduce the heat, add all the

spices, stir well and cook for a further

2 mins. Add the tomatoes, stirring, and

use the side of a spoon to break them

up into smaller bite-sized chunks. Add

the chickpeas and 200ml water.

3 Bring to the boil, then simmer

for 10 mins before stirring in the lemon

juice and spinach. Let the spinach wilt,

then remove the pan from the heat.

4 Divide the rice between 2 bowls, and

serve the curry. (The flavours intensify as it

cools, so for a fuller flavour, make earlier in

the day and slowly reheat prior to serving.)



Day seven


DINNER

Lemony chicken skewers, herbed new potatoes & apple coleslaw

EASY LOW FAT

LOW CAL FOLATE VIT C 1 OF 5

A DAYGOOD 4 YOU


2 skinless, boneless chicken breasts,

cut into bite-sized cubes

FOR THE MARINADE

50ml/2fl oz low-fat natural yogurt

zest and juice ½ lemon


1 tbsp finely chopped tarragon

FOR THE HERBED NEW POTATOES

300g/11oz new potatoes

1 tbsp rapeseed oil

½ tbsp finely chopped parsley

½ tbsp finely chopped mint

½ tbsp snipped chives

FOR THE APPLE COLESLAW

100ml/3½fl oz low-fat crème fraîche

1 tsp wholegrain mustard

juice 1 lemon

100g/4oz fennel, trimmed and roughly

grated

100g/4oz small white cabbage, cored

and finely shredded

1 carrot, roughly grated

1 sharp green apple, such as Granny

Smith, grated

1 If you are using wooden skewers,

soak them in water for 10 mins to

prevent them from burning. Heat

the grill to high and place a non-stick

baking tray beneath it. In a large bowl,

mix the marinade ingredients, then add

the chicken, turning it to ensure it is

thoroughly coated. Cover and set aside.

2 Put the potatoes in a large pan of

boiling water and cook until a fork easily

pierces them – about 12 mins. Meanwhile,

mix the oil and herbs in a small bowl.

3 While the potatoes are cooking, make

the dressing for the coleslaw. Mix

together the crème fraîche, mustard and

lemon juice in a large bowl. Add all the

vegetables and the apple, and stir well.

4 Drain the potatoes and return them

to the pan. Pour the herb mixture over

them, gently stir to mix, cover to keep

warm and set aside.

5 Finally, divide the chicken between

the 4 skewers and place on the hot

baking tray, spooning excess marinade

over the chicken. Put the tray under the

grill and cook for 6-8 mins, turning the

skewers every 2 mins or so to ensure

even cooking. (Cut open a piece of

chicken to ensure it’s cooked through.)

Serve with the potatoes and coleslaw,

reserving half of the coleslaw for

lunch tomorrow.



BREAKFAST

Poached eggs with smoked salmon and bubble & squeak

EASY OMEGA-3 GLUTEN FREE


300g/11oz whole new potatoes

1 tbsp rapeseed oil

140g/5oz white cabbage, finely chopped

2 spring onions, finely sliced

1 tbsp snipped chives

2 medium eggs, at room temperature

75g/2½oz smoked salmon

1 Cook the potatoes in a pan of boiling

water until tender, then drain.

2 Heat the oil in a non-stick frying pan or

wok. Sweat the cabbage and the spring

LUNCH

Crunchy mozzarella salad

EASY FOLATE FIBRE VIT C 3 OF 5 A DAY

GLUTEN FREE


100g/4oz lamb’s lettuce or baby

spinach leaves, or a mixture of both

½ cucumber, cut into ribbons using a

vegetable peeler

100g/4oz semi-dried tomatoes in oil

from a jar (reserve 1 tbsp oil for

drizzling)

1 yellow pepper, deseeded and cut

into thin strips

125g ball light buffalo mozzarella,

cut into slices

2 tsp pumpkin seeds

2 tsp balsamic vinegar

1 Put the salad leaves, cucumber,

semi-dried tomatoes and pepper in a

large bowl and toss together. Divide the

salad between 2 serving plates.

2 Divide the mozzarella equally between

the plates, scatter with pumpkin seeds,

and drizzle with balsamic vinegar and

oil from the tomatoes.



onions in the pan for a couple of mins.

Meanwhile, chop and squash the

potatoes roughly, then add to the pan

along with the chives. Cook for 4-5 mins,

flip it over (don’t worry if it breaks) and

cook for a further 4-5 mins.

3 Meanwhile, bring a small pan of water

to a rolling boil, then reduce the heat so it

is just simmering. Crack the eggs into the

pan and simmer for about 3 mins until

the whites are cooked and the yolk is just

beginning to set. Remove with a slotted

spoon and drain on kitchen paper.

4 To serve, divide the bubble & squeak

between 2 plates, place the smoked

salmon and poached eggs on top and

grind over a little black pepper, to taste.



Day eight


Healthy

BREAKFAST

Eggy spelt bread with orange cheese & raspberries

EASY LOW CAL FIBRE


2 medium free-range eggs

2 tbsp orange juice

2 slices spelt bread, halved

50g/2oz low-fat cottage cheese

1 tsp orange zest

1 tsp rapeseed oil

50g/2oz raspberries

clear honey, to serve (optional)

LUNCH

Smoked mackerel pâté platter

EASY FIBRE VIT C OMEGA-3 2 OF 5 A DAY


2 small smoked mackerel fillets (about

75g/2½oz each), skin removed


juice ½ lemon

TO SERVE

8 oatcakes

4 celery sticks, cut into batons

4 radishes

4 artichoke hearts from a jar, halved

apple coleslaw (from last night’s

dinner)

1 In a bowl, roughly mash the mackerel

and add the yogurt, lemon juice and

some black pepper. Mash again until you

have a chunky pâté. Put it in a bowl,

ready to serve.

2 Arrange the other ingredients on a

large serving platter, with the mackerel

pâté alongside, and tuck in.



MAKE IT VEGETARIAN

EASY FIBRE VIT C OMEGA-3


Replace the mackerel with 60g feta and

20g stoned black olives. Mash with the

yogurt, lemon juice and pepper to form

a thick paste. Stir in 1 tbsp finely

chopped mint and serve as above.



Turn the page for the rest of Day nine

1 Beat the eggs and orange juice in a

bowl wide enough to fit the bread in it.

Soak the bread in the eggs and juice

for 2 mins or so, turning halfway through.

2 Meanwhile, in a small bowl, mix

together the cheese and orange zest.

Put the rapeseed oil in a non-stick frying

pan over a high heat. When hot, add the

eggy bread. Leave to cook for a couple

of mins undisturbed, then flip and cook

on the other side for another 1-2 mins.

3 Divide the bread between 2 plates,

dollop the cheese on top, followed by

the raspberries and honey, if you like.



Day nine

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DINNER Marinated grilled lamb cutlets with creamed corn


A DAY


COOK 25 mins

1 fennel bulb, cut into wedges

140g/5oz baby plum tomatoes, cut

in half

FOR THE LAMB

small bunch rosemary, leaves only,

finely chopped


2 tsp rapeseed oil

4 lamb cutlets, trimmed of any fat

FOR THE CREAMED CORN


1 small onion, finely chopped

½ red pepper, finely chopped

325g can sweetcorn, drained

1 tbsp low-fat crème fraîche

1 Put the rosemary, garlic and rapeseed

oil in a small bowl, then mash together to

release the flavours. Smear over the lamb

cutlets, place in a bowl or sealable food

bag and leave to marinate.

2 For the corn, heat the oil in a non-stick

frying pan, add the onion and sauté until

softened, about 3 mins. Add the red

pepper and stir to coat in the onion

mixture. Add a splash of cold water,

then cover until the pepper is soft,

about 5 mins.

3 Put the mixture into a food processor

bowl with the sweetcorn and crème

fraîche. Blitz until combined and fairly

smooth. Return to the heat in a pan

and warm to serve.

4 Heat a griddle pan. Place the lamb

cutlets in the pan and cook until pink

or as cooked as you like them. Once

cooked, remove from the pan and cover

with foil to keep warm. Place the fennel

wedges in the griddle pan and griddle

until cooked and marked with char lines.

Add the tomatoes for the last few mins

of cooking. Eat as soon as the lamb is

cooked to your liking.



Healthy

Reward yourself – and enjoy the new you!

Why not take the plunge and indulge in a new life in the food world!

World renowned Leiths School of Food

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Whether you are considering a new career

or need to fend for yourself after leaving

home, you’ll learn all of the essential skills

you need for a lifetime of confdent cooking.

From comforting classics to cutting edge

creations, this is a unique opportunity to

master the building blocks of cooking.

After taking the Leiths Essential Certifcate,

IT Consultant Jonathan now has a thriving

food stall at local farmers markets. Lucy left

the media industry and is now a private chef

with a growing satisfed client base, and

school leaver Luke went on to university

and supports himself with cooking jobs

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housemates with his kitchen creations.

Essential Cooking Certificate

Starts Mon 18 Aug for 4 weeks.

For further information or to arrange a visit

call us on 020 8749 6400.

You love food, you love to cookYour bed time reading is the latest must have cookery book and the BBC Good Food site is the most visited in your browser.

“An invaluable

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leiths.com

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– Book before 1 August

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Call 020 8749 6400 quoting ECBCC –

Photos © Peter Cassidy

R

Trusted in kitchens since 1915

For more details visit www.pyrexuk.com

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Facebook Pyrex UK (Offi cial) Twitter @PyrexUKOffi cial

SENSATIONALSUMMER

COOKING

A dish for all seasons, fi nd your perfect Pyrex dish at stockists nationwide.


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Cook school

It’s worth knowing how to do this properly,

as it only takes a few minutes and you’ll be

able to cook and enjoy this cheap, sustainable

seafood whenever you want.

Do it better Prepping and cleaning squid

4Check if the beak

is still attached to

the tentacles. it is

hard, round and inedible.

Cut off the beak and throw

away. Wash the body

and tentacles in cold,

running water, then pat

dry with kitchen paper.

1Hold the tubular

body (the mantle)

of the squid with

one hand and, with the

other, gently pull the

tentacles and eyes away.

The innards should come

away with the tentacles.

2inside the body

is a long plastic-like

quill. Pull the quill

out and throw it away.

3Cut just below

the squid’s

eyes to separate

the tentacles from the

head. discard the

eyes and insides.

Raymond Blanc and Mark Peregrine, head tutor at Le Manoir cookery school, give a fish masterclass – turn the page

Cassie BestAssistant food editor

Barney DesmazeryFood editor

Become a more confident cook with practical advice from the Good Food team

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Learn new skills

Katy GilhoolyCookery assistant

New on the team is

Katy, a former travel

writer, who joined

us after training at

Leiths School of

Food & Wine

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BBC chef Raymond Blanc and the head tutor of his cookery school,

Mark Peregrine, show you how to create a seasonal supper for two Photographs DAVID MUNNS

Raymond Blanc’s fish course

Pan-fried sea bass with ratatouille & basil

A LITTLE EFFORT FIBRE VIT C 3 OF 5 A DAY

GLUTEN FREE


60ml olive oil, plus 2 tbsp

2 large handfuls basil leaves

2 sea bass fillets (about 140g/5oz)

juice ½ lemon

extra virgin olive oil, for drizzling

FOR THE RATATOUILLE

1 small red pepper

1 small courgette

½ aubergine

2 tbsp olive oil

½ tsp ground cumin


8 baby plum tomatoes, halved

pinch of sugar (optional)



Located in the kitchens of the

Michelin-starred Le Manoir

aux Quat’Saisons, in Great

Milton near Oxford, there is

a wide range of courses to

choose from and most are

taught by Raymond Blanc’s

first-ever apprentice, head

tutor Mark Peregrine. For more

information or to book a place

on a course, call 01844 278881

or visit manoir.com.

Learn to cook like Raymond

Raymond (left) and Mark

Light, fragrant and delicious

Want to get ahead?The ratatouille can be prepared

a day in advance. Cover and

chill in the fridge, then heat

through before serving.

Raymond is currently

filming a new series

at London’s Kew Gardens

about the history of fruit

and vegetable growing,

which will be broadcast

next year on BBC Two.

Next month Jason Atherton makes Strawberry soufflé

Cook schoolExp

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7 With a sharp knife, score each fish

fillet with small slits through the

skin at regular intervals. 8To cook the fish, heat the remaining

1 tbsp oil in a frying pan until hot. Season

the fillets and place, skin-side down, in the

pan. Cook until the skin is golden and crisp, and

the flesh is changing colour.

9Turn the fillets over and cook for 1 min, remove

from the heat, then sprinkle over the lemon

juice. Divide the ratatouille between the plates

and top with the sea bass. Drizzle with basil oil, a little

extra virgin olive oil and serve with crisp basil leaves.

2Bring a large pan of water to the boil and

get a bowl of iced water ready. Blanch the

remaining basil leaves for 5 secs. Using

a pair of tongs, lift out the leaves and plunge

them into iced water so that they cool quickly

and keep their colour.

1Heat 1 tbsp oil in a pan and briefly fry 8 basil

leaves just for a moment until they crisp up,

then lift out of the oil with a slotted spoon and

drain on kitchen paper.

4Add the blanched basil leaves to a food

blender and pour in 60ml of olive oil. Blitz

to a pourable sauce, adding more oil if

needed, then put in a bowl and set aside.

3Once cool, lift the leaves out and squeeze

to remove any excess water.

5For the ratatouille, halve the pepper, then

deseed and slice into thin strips. Cut the

courgette into quarters lengthways and

slice. Slice the aubergine into thick rounds, then

cut each one into strips.

6Heat the oil in a saucepan, add the cumin

and garlic, and cook for 30 secs. Tip all the veg

into the pan, season and sweat for 1 min. Add

100ml water, and cook on a high heat for 4 mins.

Adjust the seasoning, adding the sugar if needed.

‘All the fresh flavours from sunny Provence are contained in this dish. In one form or another, elements of this recipe always appear on my menu over the summer, when all the vegetables are grown in our kitchen garden, and the tomatoes are fat and bursting with juices and sweetness’

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Inspiration and practical advice from the Good Food team

From our kitchen

One for the bookshelfSally Hughes reviews this month’s new titles

For chilli lovers

Chilli Notes by

Thomasina Miers

(£25, Good Food offer

price £20, Hodder

& Stoughton)

The BBC MasterChef winner, who went

on to found the Wahaca chain of

Mexican restaurants, explores the

world of chillies with a range of

delicious recipes including tongue-

tinglers, comforting braises and an

irresistible Chocolate chilli caramel tart.

Thomasina loves flavour and knows

how to use chilli to bring depth to a dish

without obliterating your tastebuds.

Tapas inspiration

Morito by Sam

& Sam Clark (£26,

Good Food offer

price £20, Ebury)

Morito, the informal,

tapas-style baby sister restaurant to

London’s Moro, features the same

Spanish-Moorish cuisine. This kind

of small-plate eating is ideal for feeding

friends. There are amazing breads,

spectacular nibbles and richly

flavoured tagines. The salads chapter

alone is worth the cover price, with

fresh ideas, including a tabbouleh

for each season.

Fabulous fish

Nathan Outlaw’s Fish

Kitchen (£20, Good

Food offer price

£16, Quadrille)

This stunning book

delivers a host of delicate, pretty

plates from one of Britain’s leading

seafood chefs. The easy recipes are

arranged by method, and include raw,

cured, smoked, poached and fried.

Nathan understands that fish is

at its best when prepared simply

with its natural flavours enhanced

by carefully chosen sauces and

complementary ingredients.

Brazilian cooking

Cabana The

Cookbook by David

Ponte, Lizzy Barber

& Jamie Barber

(£20, Good Food

offer price £16, Quadrille)

Now is the time to embrace Brazilian

food, whether you’re caught up in

World Cup fever or not. Grills, seafood,

coconuts, bananas and chillies all add

up to vibrant summer food, perfect for

parties. These recipes for the Brazilian

food served at London’s Cabana

restaurants are exciting, and use

ingredients readily available in the UK.

BBC Good Food readers can buy any of this month’s books at a discount, plus you’ll also receive a

free bookmark. Simply call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood

A tagine is a conical cooking pot

used to make the fragrant North African

stew of the same name. It consists of a

wide, round shallow base and a tall lid.

The conical lid is designed to stay

relatively cool during cooking, so as the

food cooks slowly, steam rises into

the cone, condenses on the lid, then

trickles back down to the bottom of the

dish. This self-basting keeps the food

succulent and means that less liquid is

required, resulting in a rich sauce and

very tender meat.

Historically, a tagine dish would have

been handmade from clay (terracotta)

and cooked over a charcoal fire. You can

still purchase terracotta tagines but

glazed ceramic, cast-iron and porcelain

dishes are now also available. Purists say

that an unglazed terracotta dish is best

as it adds an earthy taste to the food.

Nowadays, there are two types of

tagine: cooking and decorative. Cooking

tagines (usually ‘seasoned’ terracotta

or cast-iron) can withstand heat up to

about 180C on a hob fitted with a

diffuser, or in an oven. Decorative

tagines, mainly the pretty patterned

glazed ceramic dishes, can withstand

low oven temperatures, but are best

used for serving food.

Cook with a tagineTerracotta tagines need to be seasoned

before use. Soak the dish overnight in

water, then dry it and rub with oil. Place

it in a cold oven, heat to 150C/130C fan/

gas 2 and leave for 2 hours. Turn off

the oven and leave the tagine to cool.

A tagine can crack when the dish

experiences severe temperature

change, so make sure you warm it up

and cool it down gradually. Some glazed

terracotta tagines may develop fine

cracks over the surface, which is fine.

Is it worth buying a tagine?

Some cooks confess that their dishes

end up stuck at the back of a cupboard,

so it’s worth considering how often you

will use it. It’s the shallow base that’s

most important in tagine cooking, so

unless you’re using a terracotta tagine

and cooking over charcoal, a shallow

casserole dish with a tight-fitting lid will

do the job. If it’s the romance of cooking

an authentic tagine that you’re after,

then go for a traditional unglazed

terracotta version and make sure it’s

large enough – at least 28cm in diameter.

Fancy cooking a tagine? Find

lots of recipes and ideas at

Got a tagine gathering dust in your kitchen? Or not sure how to cook with one?

Here’s our lowdown on this traditional North African dish

This ceramic tagine is

perfect for serving food

Reader offer


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Rolled pork shoulder

Pulled pork is traditionally made with a cut that barbecue experts

know as Boston butt, which is an odd name for what is the top of

the pork shoulder with the bone left in. This cut is ideal for really

low-temperature barbecuing, when the pork is slowly smoked

for up to 14 hours, as the bone adds flavour and stops the meat

from drying out.

For the home cook who is cooking pulled pork in a low oven for

half the time (like our cover recipe on page 13), having the pork on

the bone isn’t as important, and using a boneless joint reduces the

cooking time by a couple of hours.

A piece of good-quality, well-reared boned, rolled shoulder

makes a great alternative to the Boston butt, and is also really easy

to shred once it’s cooked.

Whether you go for pork

shoulder on or off the bone,

for pulled pork you will always

need it skinned with a thin

layer of fat, so that the rub can

really permeate the meat while

the fat bastes it slowly.

Yuzu A small, round citrus fruit hailing from

Japan, Yuzu has a yellowy-orange bumpy

skin and a flavour described as a cross

between a lemon, grapefruit and

mandarin. It’s almost impossible to buy it

fresh in the UK, but yuzu juice or seasoning

is available in Asian food stores and some

supermarkets. Add it to salad dressings,

mayonnaise, ice lollies and custard for a

tangy twist. We’ve even seen it springing

up in chocolates and on cocktail menus.

TrendspotterGood Food’s cookery team highlight

what’s trending in the food world

right now. This month it’s four new

flavour enhancers

Barney’s butcher’s blockPulled pork

The frying pans in GreenPan’s Venice

collection feature an elegant design

with a heavy-gauge, hard-anodised

aluminium body for extra strength.

They also have ergonomic, riveted

stainless-steel handles and a

Thermolon non-stick interior. The

mineral-based non-stick coating is

safer for you and better for the

environment, as no toxic fumes are

released and the coating will not

blister or peel. The pans are suitable

for all hob types including induction,

and come with a lifetime guarantee.

Choose from either the 20cm pan,

£30, or the 24cm pan, £40.

Top-quality frying pan for high performance

Fennel pollenAdorning the menus

of many high-end

restaurants, this

golden-green powder

has been described as

the ‘spice of angels’. Traditionally used in

Italian cooking, it has an intense floral flavour

with notes of honey and aniseed.

The pollen is harvested from the heads

of wild fennel flowers that have been

hand-picked and dried in the sun. A lot of

flowers are needed to produce a small amount,

so its price tag is up there with saffron – but

a little goes a long way. Sprinkle over salads,

pork, chicken and seafood dishes for a final

bit of wow factor. Buy it at farmers’ markets,

spice shops or online at souschef.co.uk.

Liquid smokeIf you want to add slow-cooked

American barbecue flavour to

your food, but don’t have time

for hours of smoking, this is just

the ticket. Liquid smoke is

essentially flavoured wood

smoke that has been distilled

into a liquid. Various types of

wood are smoked to produce

different flavours, including the

popular hickory or more obscure

apple & mesquite. Add a dash to

marinades, stews, sauces and salad dressings,

or simply brush over food before cooking. We

like Colgin liquid smoke, which is 100% natural

– find it at amazon.co.uk or souschef.co.uk.

Gochujang (Korean hot pepper paste) If you like spice, you’ll love this rich, sticky

condiment from Korea. It is produced by

fermenting a mixture of red chilli powder,

glutinous rice, soy bean, salt and water in

the sun. It will add a complex

savoury and

rounded

spiciness to

soups, stews,

sauces, dips

and marinades.

Exclusive offer for BBC Good Food

readers: all orders will receive a

FREE GreenPan Mini Egg Expert pan

(not suitable for induction hobs), worth £9.

To order, call 01483 204455 quoting

GFO/172. Please add £3.95 p&p per order.

Delivery within 28 days to UK mainland

only, some exclusions may apply.

Delicious pulled pork –

see our recipe on p13

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Kerstin (also known as Ms Marmite

Lover) launched her supper club in

2008, pioneering the wave of pop-up

communal eating – one of the biggest

British food trends in recent years.

She was awarded Best Food Blog

2013 by the Guild of Food Writers

for her website (msmarmitelover.

com), and her first book, Supper

Club: Recipes and Notes from

the Underground Restaurant,

was published in 2011.

Her next book, Ms Marmite

Lover’s Secret Tea Party, is out

this August. She lives in north

London with her daughter.

How have you made your mark on this kitchen?I lived in the flat for eight years

before I got the Aga in 2008,

which turned out to be a magical

Kerstin RodgersFood blogger

and supper

club pioneer

Kerstin

Rodgers

invited

Holly

Brooke-

Smith

to rummage

through

her eclectic

kitchen Photographs

GEOFF WILKINSON

thing. Apart from my mortgage,

it’s the most money I’ve ever spent.

My mum had one when I was

a kid and I’d always wanted one, too.

Within a year, my career had become

all about cooking – I’ve never turned

it off. Before I installed the Aga,

this was a slightly damp, cold

Victorian London flat, but now it

isn’t. An Aga transforms a place.

What did you do before?I was a single mum, I was broke

and, for a long time, I was on benefits.

I started out as a photographer and

taught French and English. I was

a priest at Glastonbury and married

people. I performed street theatre,

I was an activist, plus I taught drums.

I also ran a vegetarian café for a

group of people called The Radical

Anthropology Group – quite obscure!

How did you start the supper club?I’d gone to a home restaurant in

Cuba and thought I’d love to do it in

London. I’d been really heartbroken

that year and, while I was working

for the vegetarian café, I realised

that cooking for other people feels

good – like that sensation of home,

of rightness. I really wanted my own

restaurant, but I couldn’t afford it,

so I started it in my house.

Did you have to buy lots of crockery?For years I’ve been collecting blue

and white crockery just for fun.

But when the restaurant started,

I thought: ‘Wow, I’ve been doing

all that for a reason’. It’s like all roads

lead to the supper club – the Aga,

the crockery, the heartbreak.

MY KITCHEN

Kitchen design


What do you collect?I’ve been going through stages…

First it was blue and white willow,

then a bit of pink willow, then green.

Then I did all the cut-glass stuff.

Now it’s lots of enamel, which I love.

It’s great for pop-ups because it’s light

and unbreakable, and looks cool.

I’m really into wood, too. We don’t

think about the sensation of drinking

out of certain materials, and a wooden

bowl is great – did you know you can

put it in the microwave? I like French

vintage stuff. When I visit France,

I go to the vide-greniers (car-boot

sales) and stock up on lots of items.

Describe your style?I don’t really like modernity, not in

kitchens. I think if you have a slick,

modern house, then maybe that’s

the way to go – having everything

stainless steel and minimalist. But

I’m a maximalist! Don’t you like it

when you can have a nose about

and see everyone’s stuff? I think

that’s the appeal of supper clubs, too.

Do you have many gadgets?As a geek, I like learning the process

and having gadgets that help make

things from scratch. Since I got

a Vitamix, I use it every day. When

I started, I did everything by hand,

but it’d be mad to carry on like that.

Any expensive knives?I’m really into the little checkered

patterned knives – they look good in

photos, too. I’ve got a few good knives

from Global. I don’t use the huge one,

though, as it’s for meat and I would

never ever have meat in my kitchen.

I basically run a kosher kitchen. I feel

uncomfortable with eating meat.

How do you work in here?I test all my recipes and I go into

a zone. At supper clubs I can’t bear

people talking to me while I cook,

Turn over

for a recipe

from Kerstin

‘I don’t have a drier. I rack up

my laundry above the Aga and

everything dries perfectly’

Kerstin keeps her saucepans on a

reclaimed bottle dryer from France

because that’s when you make

mistakes. I know exactly how my

Aga works – it’s a relationship. I know

what every tiny patch of each oven

does. I love the way it cooks – that it

roasts and steams at the same time.

What about cookbooks?I’ve got books everywhere – in the

bedroom, in the toilet, in the living

room. I’ve heard that the food writer

Diana Henry has 10,000 books.

My collection is in the hundreds.

Before 2009, I only had one cookery

book, as I couldn’t afford them.

Anything youÕd change?There isn’t masses of cupboard space.

Sometimes I feel I’d like to start again,

or I’d like better stuff, or I’d love all

my pans to be copper… I once cooked

two risottos – one in copper, one in a

stainless-steel pan. The copper one

was noticeably better – creamier and

just perfect. It conducts heat very well.

The shelves behind the sink were recycled out of

a bedhead. ‘I’m very much into upcycling – recycling

and finding bits and pieces that can be remade’

Kitchen design


Essentially I’m a pescatarian

– occasionally I will eat fish – but

I became vegan to write my next

book, which is due out next year.

I’m really keen to retain some of

the habits I built up while writing it.

The main thing is, vegans are

not dreary thumping miseries –

they can have fun, too. There’s

so much variety within vegetables,

fruit and nuts. A lot of vegan

cookery is very cutting edge,

with people doing as many

experimental things as someone

like Heston Blumenthal.

For instance, I’ve been making

vegan nut cheeses recently, and

I made my own coconut milk.

It’s great working with these

techniques to make interesting

food. Cutting out large amounts

of other ingredients forces you to

become more creative. Veganism

is a bright, vibrant diet and it’s

becoming more popular.

Underground eventsI felt that younger people were not

going to go to a farmers’ market on

a Sunday morning if they’d been

out partying the night before, so

I decided to hold an underground

farmers’ market event in my house

and garden. After thinking about it

carefully, I decided: ‘Friday night is

the time to do it’ and it just took off.

People come after work. There

are lots of stalls, demos in the

kitchen, and you can buy food for

the weekend. People have time

to cook over the weekend – so

buying it on Friday night is ideal.

Part of the innovation was also

having live music and turning it

into a social event. I’d love for

a supermarket to give me their

site, so I can run a similar event

on a larger scale.

I’ve always done secret teas

alongside my supper clubs, which

is why I wrote my new book,

Ms Marmite Lover’s Secret

Tea Party (£14.99, Square Peg),

Britain is fantastic at baking.

I think our home-baking is so much

better than lots of the swanky teas

you get in a hotel. I always try to

serve a hot element with my teas,

such as a homemade crumpet.

How to be a good collectorHave a strict price bracket. I won’t

pay more than £1.50 for a plate.

It means you’ve got to seek out

a good charity shop or vintage fair

that isn’t hiking up the prices

because it’s trendy. Generally,

they’re better out of London,

but I’ve found a good one nearby.

I also go to France to visit their

fantastic boot fairs. The French

don’t seem to realise how many

hidden gems they’ve got in their

grandmothers’ attics. I recently

bought a large copper jam pan

for just €4 – amazing.

My current favourite thing is

cut glass – it looks so good at

night. Silverware and white china,

too. I like buying things that

photograph well and look good

on my blog. I really love hand-

turned wood products and

chopping boards.

One thing I’m not very good at

is making space for new collections.

I tend to just keep on going and

somehow find a place for the

new things I buy. It’s all rather

wonderful and miraculous.

For more info, visit

msmarmitelover.com

‘Vegans are not dreary!’ Mousse au chocolat orange with orange liqueur and choc-dipped physalis

A LITTLE EFFORT

SERVES 4 PREP 25 mins, plus chilling

When I lived in Paris, I set myself the onerous

task of a ‘chocolate mousse survey’ at all the

local restaurants. This and crème caramel are

almost always on a French dessert menu,

along with fruit, yogurt and cheese. Mousse is

a good supper club dessert, as you can prep

it the day before and get it out of the way. As

for physalis fruit, I can eat it by the boxful –

they also make for a posh garnish.

140g/5oz orange-flavoured chocolate

(such as Green & Black’s Mayan

Gold), broken into squares

50g/2oz physalis fruit (Cape

gooseberry)

5 eggs, separated

2 tbsp orange liqueur

1 Melt the chocolate in a glass bowl,

set over a saucepan of simmering water.

Be careful not to let the bottom of the

bowl touch the water, or the chocolate

might go grainy. If you have an Aga, you

can just leave the bowl on the black

enamel and the chocolate will melt.

Once melted, remove from the heat.

2 Take the physalis and pull back the

paper leaves, twisting them behind

the fruit. Dip the tip of each fruit into the

chocolate, then leave to dry on a sheet

of baking parchment.

3 Add the egg yolks, one by one, to the

remaining cooled melted chocolate, and

mix gently. Then add the orange liqueur.

4 In a separate bowl, whisk the egg

whites until they form soft peaks, then

fold carefully into the chocolate and egg

yolk mix. Pour into ramekins and chill for

2 hrs. Serve with the choc-dipped fruit.



Recipe extracted

from Supper Club:

Recipes and Notes

from the

Underground

Restaurant

(£25, Collins).

You can buy

the book for just

£18. Call 01326

569444, p&p

is free. Or buy online

at sparkledirect.

com/goodfood

*15% off Adult and Over 65s standard tickets only (excl. VIP). Offer ends 15/06/14. †Standard Supertheatre seat included with advance ticket, subject to availability. Not all celebrities appear on all days. Good Food® Good Food logo© BBC Worldwide. Antonio Carluccio & Gennaro Contaldo, photography by David Loftus.

It’s here, showtime...BBC Good Food Show Summer 12-15 June, NEC Birmingham

This year’s show is star-studded with chefs and experts, hand-picked

producers, all the tools to bake like a pro and decadent delights to sample

and buy. Discover delicious ingredients, inspiring you to make perfect

picnics, delicious barbecues and alfresco entertaining sure to impress.

Watch top celebrity faces cooking live on stage with your FREE seat†

in the amazing Supertheatre where you can see Paul Hollywood and

Mary Berry cooking lunch for two lucky visitors live on stage, and James

Martin, Tom Kerridge and John Torode sharing delicious recipes. Plus

just announced, the hilarious Two Greedy Italians, Antonio Carluccio

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There’s no tastier date for your diary this summer, so don’t miss your last

chance to get 15%* off a great foodie day out! Tickets are limited,

so book today to secure yours.

Just a taster...· Live on stage, 25 of the UK’s leading

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shows, BBC Gardeners’ World Live

· Find grow-your-own inspiration and

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Paul Hollywood and Mary Berry cook live on stage See James Martin

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With thanks to:

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Register now for your Walk Ten at mariecurie.org.uk/WalkTenGood or call 0845 052 4184

Get walkingThis summer, get your friends and family together and enjoy an evening walk to raise money in support of Marie Curie

A good walk is so restorative. But

when you also have friends and family

by your side, and you’re fundraising for

a great cause, it really couldn’t get

much better! Try it this summer with

Marie Curie Cancer Care’s Walk Ten

event – a series of 10k evening walks

taking place from July to September

at 19 locations across the UK.

Most of the walks start at 5.30pm

(some at 5pm) and will be followed by

celebrations including a picnic and

entertainment. Expect music, fireworks

(at most venues at 10pm), and a festival

vibe throughout the evening – the same

time most Marie Curie Nurses start

their night shift, providing care and

support to people with terminal

illnesses and their families. The money

you raise will help Marie Curie provide

more free hands-on home care to

people when they need it most.

Walk Ten in numbers

19 venues

A 10k route

Most start 5.30pm (some 5pm). All walkers finish by 10pm

£10 pre-registration fee (£20 on the night)

Aim to raise £60

Under 16s go free

Maybe you’d like to do your local walk

in memory of a loved one cared for by

Marie Curie, or perhaps you’re doing it

to support friends. No matter your age

or ability, the Walk Ten events are

open to everyone – even dogs can join

in at most of the venues!

It costs £10 to register (or £20 on the

night), and all that’s asked is that you

aim to raise £60, which pays for three

hours of care from a Marie Curie

Nurse. So go on, do something feelgood

and fun with those closest to you.



On trend

Boost your juice

Vegantreat

Spiced lamb & pomegranate firebread,

£3.50/255g, Marks & Spencer

We’re seeing a few reinventions of

the traditional pizza this year

(see p39), including one

new spin in the form of

flavour-laden firebread.

The lamb, spiced with

ras al hanout, is sprinkled

with pomegranate seeds.

It’s a fresh, no-cheese

update of a classic.

Jude’s Dark

chocolate sorbet,

£5.99/500ml, Co-op

A sorbet for serious

chocolate lovers! It’s

made with Valrhona

cacao, and not much

else – mainly sugar and

water. Although it’s

completely dairy-

free, it’s very indulgent,

and a spoonful satisfies

any chocolate cravings.

British Picanha steak, £15.29/kg, Morrisons

The Picanha steak is prized in Brazil due

to its thick layer of fat, which is

traditionally left on until after

cooking. The cut is from the top of

the sirloin area, and is sometimes

called rump cap in the UK. This British

version from Morrisons comes on

skewers, and is packed with flavour.

Exmoor caviar, £20/10g, Selfridges

Produced in the heart of Exmoor, this is

the first time British caviar has been

available to buy. The sturgeon are reared

in 700 hectares of open-water lakes,

which are constantly refreshed by natural

running spring water. Once harvested,

the caviar is gently rinsed, then mixed

with a dash of Cornish sea salt.

Opinel Le Petit Chef

set, £49.95, summerillandbishop.com

Cooking is back on the school curriculum and this

kit is the perfect way to build good kitchen habits

at home, too. The finger guard and special knife

teach kids how to chop properly and safely.

Lime & wasabi

dressing, £4.95,

pinksfoods.co.uk

This zingy, fruity salad

dressing has a

refreshing sweetness,

and could also be used

as a marinade for BBQ

chicken. It’s not very

hot, but has a little

warmth which brings

salad leaves alive.

Rude Health Drinking Oats,

£2.49/250g, Waitose

If you’re keen to join the

juicing craze, but want to

ensure you get enough fibre

in your diet, these drinking

oats may be the solution.

Normal oats, pressed into

wafer-thin flakes that

dissolve in liquid, they work

particularly well in almond

milk or beetroot juice.

Taste the Difference

Raspberry panna

cotta terrine, £5,

Sainsbury’s

This creamy, fruity pud

is an irresistible way to

round off a smart supper in

the garden. We saw a lot of

slicing desserts last Christmas,

and they’re still popular this year

– you can eat half on one day

and it still looks attractive on

its second outing.

Pinot Noir 2012, Dealurile Munteniei,

Romania, 13%, £6.99, Waitrose

Once upon a time, Romanian Pinot Noir

was all the rage: straightforward, fruity

and great value. Then it disappeared

from the shelves. It’s great to welcome

it back and with such a vivid example.

The colour – like all pinots – is pale,

but don’t be deceived: it’s bursting

with bold berry aromas and red fruits.

A young wine, it’s made to be enjoyed

with charcuterie, grilled tuna,

and tomato sauces.

Revisionist Rye Pale Ale, 4.3%,

£1.77/500ml, Tesco

Lightly hoppy with an orangey lift, this

is a fun, food-friendly beer. A refreshing

companion whether you’re watching the

barbecue or the Tour de France, it’s

particularly good with pan-fried fish. The

citrus ‘seasons’ the fish and the hops

pair the toasty notes of the cooking.

There are five other beers in the range

– try the Belgian Saison, and the

California Common Steam beer.

• Sarah Jane Evans is a Master of Wine

Caves de Pegões Dry Muscat 2013,

Setúbal, Portugal, 12%, £5.75,

thewinesociety.com

Here’s a wine with summer written

all over it. Dry wines from Muscat

grapes are a smart choice in the

sun – light, floral, fruity – and good

value. Serve cool as an aperitif, and

with Mediterranean meze. Look

out for the Wine Society’s

‘Mediterranean Whites’ offer, starting

7 July – choose from their well-priced

selection of interesting bottles.

In Holly’s trolleyStock up for summer with Holly Brooke-Smith’s favourite

choices from this month’s new products

Sarah Jane Evans recommends wines to match with your summer mealsWhat to drink

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GoodDeals

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Save up to

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Dine in style with this Viners 58-piece stainless-steel cutlery set. Whether you’re serving family meals, or

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Broccoli shoots

Crisp and

refreshing,

this tastes

closer to

radishes

than

broccoli.


Often seen as a last-minute extra (or overlooked

completely), a simple salad can add loads of

flavour, texture, colour and nutrition to any

meal. Here’s our pick of exciting new leaves,

plus ways to keep your salad healthy.

Update your saladKeeping it interesting is the key to making this dish more than just a side, says Holly Brooke-Smith

Exciting new leavesPersian cress & luscious herby

leaves, £1.40, Waitrose

Similar to rocket, Persian cress has

masses of flavour, with pretty frilly

leaves. Look out for other bags in

the Steve’s Leaves range, including

fennel tops, wasabi rocket and pea shoots.

Red & green oak leaf living salad, £1, Asda

This pot of loose-leaf salad lasts

for weeks. Colourful, crisp

flavoursome leaves – simply

snip off what you want.

Great price, too.

Florette Duo Lambs Lettuce &

Ruby Chard, £1.20, ocado.com

Good colour combo and,

because it’s quite hard to find

ruby chard in the supermarket,

it’s an easy way to incorporate

this leaf into your salad.

Little extras Micro leaves are a fantastic way to add flavour and

colour to your salads – they also look elegant mixed

through larger leaves. Despite the slightly cheffy name,

they’re very simple ingredients – just early cuttings of

household herbs and vegetables.

You can grow many of these yourself from seed

packs. Just harvest before the shoots reach three

weeks old. Alternatively, specialist websites such

as finefoodspecialist.co.uk will deliver.

Quick & easy vinaigretteWe have scores of unusual salad dressing ideas to try at

bbcgoodfood.com, but the easiest ratio to use when making

a vinaigrette is to mix 2 parts oil to 1 part acid (vinegar or

lemon juice). Add a spoonful of mustard, a blob of honey and

some seasoning for a no-fuss dressing to suit all salads.

‘The salad dressing you choose can make

the difference between a healthy meal

and one where the fat and calories match

a burger,’ says nutritional therapist

Kerry Torrens. Here are her golden rules

for healthy dressings:

Fat is good It’s the fat in oils that helps you

to absorb valuable vitamins found in salad

leaves. Look out for healthy oils on the

ingredients list, such as rapeseed and

olive, as well as good-quality nut and seed

oils – try walnut, pumpkin and sesame.

Drizzle, don’t drown Even if you choose

the healthiest of dressings, using too

much will increase calories. Measure out

1 tablespoon per serving and stick to it.

We like Sainsbury’s Be Good To

Yourself French dressing (£1/175ml).

It has moderate sugar and salt levels,

and is low in fat and saturated fat.

It uses olive oil, which is quite

unusual in low-fat dressings,

and only includes ingredients you

would see in your cupboard.

Avoid creamy dressings These are richer

and have more calories and saturated fats.

Go for lighter, oil-based dressings.

Watch the sugar Many low-fat products

compensate by adding more sugar and

salt. Check the labels for guidance

and always read the ingredient list.

Red basil

Spiced,

peppery

flavour

and a

lovely

purple

colour.

Celery leaf

Quite sharp

and sweet with

a distinct

celery

flavour

already

developed.

Parsley

Mild and fresh,

it has the

clean flavour

of mature

parsley,

but looks

much more

delicate.

Keep dressings light

Four to try

TOP TIPS • Don’t leave garlic in your dressings as it will make the mix

taste acrid after a day in the fridge.

• Add a splash of water to a classic vinaigrette to dilute the

acidity of the vinegar.

• Xanthan gum will keep your dressing emulsified if you plan

to keep it for a day or two.

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TVRecipesWe’ve got tapas, a sumptuous salad and two delicious

chicken dishes to try this month. Recipes tested by Home

economist Petra Jackson. Edited by Kathryn Custance

Every recipe has a photo

This month• The Kitchen Cabinet• Food & Drink• Saturday Kitchen

Tuna tartare with chilli, ginger & sesame, p135

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A glorious taste of summer from Henry Dimbleby, panellist on

Radio 4’s food show. Catch it on Saturdays at 10.30am until 14 June

The Kitchen Cabinet


Rhubarb & strawberry crumble sundaeSERVES 4 PREP 40 mins

COOK 30 mins Easy

This is basically an assembly job, with

just a little cooking at the beginning.

FOR THE RHUBARB COMPOTE

200g rhubarb, trimmed and cut into

2cm pieces

125g golden caster sugar

1 tbsp grenadine

zest and juice 2 oranges

150g strawberries, hulled and quartered

FOR THE CRUMBLE

50g plain flour

30g cold butter, cut into small pieces


50g amaretti biscuits, crushed

FOR THE SAUCE

100g strawberries, hulled


drop of vanilla extract

juice 1 orange

TO SERVE

150ml double cream, whipped to soft

peaks

4 tbsp thick custard

1 For the compote, put all the ingredients

except the strawberries in a pan. Cook gently

over a medium heat for 10 mins or until soft.

Remove from the heat, spoon into a bowl and

leave until cold. Stir in the strawberries.

2 To make the crumble, heat oven to

160C/140C fan/gas 3. Put the flour in a

bowl and rub in the butter until the mixture

resembles breadcrumbs. Stir in the sugar

and amaretti biscuits. Spread out on a baking

sheet and bake for 20 mins or until crisp

and pale golden. Leave to cool.

3 Blend all the sauce ingredients together

to form a purée, then pass through a sieve.

4 To assemble, divide half the compote

between 4 sundae glasses and top with

whipped cream. Add the strawberry sauce

and ice cream, followed by the rest of the

compote and custard. Top with the crumble

mix and serve immediately.

Petra

says: If

you don’t

have grenadine,

a pomegranate-

flavoured syrup,

then you could

use a dash of

orange liqueur

instead – or for

children, try

blackcurrant

cordial. HENRY’S TIP

This sundae can be made with all sorts of

fruit combinations. All you need is fruit

compote and/or sauce, custard, ice cream

or whipped cream, and something for texture,

like crumble or nuts. Serious adult versions

should have booze in, too. Try banana with

toffee & chocolate; raspberry, peach & flaked

almonds; or pear with caramelised pecans

& butterscotch sauce.

TV

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Grilled spring onion, asparagus & courgettes with white beans & basil dressingSERVES 4 PREP 10 mins

COOK 15 mins Easy

Spring onions are available all year, but in

summer you should be able to find the

more bulbous bunched onions. So try

those rather than the pencil-thin ones.

FOR THE SALAD

250g asparagus spears

2 bunches spring onions

3 courgettes

1-2 tbsp olive oil

200g cooked beans, such as haricot,

cannellini or flageolet

FOR THE BASIL DRESSING


1 bunch basil, leaves only

2 tbsp olive oil

1 Prepare the vegetables, keeping them

in separate piles. Snap the woody

ends off the asparagus spears. Cut off

the very green ends of the spring onions,

trim away the roots and peel off the

tough outer skin. Top and tail the

courgettes, then cut lengthways

into wafer-thin sheets.

2 Heat a griddle pan. Toss each pile of

vegetables in olive oil, then grill in batches

for a few mins each side. Season well.

3 Make the dressing by whizzing the garlic,

basil leaves and olive oil with a little salt in a

blender, or use a pestle and mortar. Put the

veg, beans and dressing in a large bowl and

toss together. Season and serve.

Recipes adapted from Leon: Fast

Vegetarian by Henry Dimbleby

and Jane Baxter (£25, Octopus).

You can buy the book for

just £20. Call 01326 569444,

p&p is free. Or buy online at sparkledirect.

com/goodfood.

THE KITCHEN CABINET

Radio 4’s lively food-fuelled panel show

has moved to Saturday mornings at 10.30am

(repeated at 3pm on Tuesdays). The current

series finishes on Saturday 14 June, but Jay

Rayner, Henry and the rest of the panellists

will be back with another series in August.

If you’d like to be in the audience, apply

online at bbc.co.uk/showsandtours/tickets.

ON

APLA

TE

MY LIFE

HENRY

DIMBLEBY

Henry Dimbleby, co-founder of the Leon restaurant

chain, is also a government school food adviser.

Your earliest food memory?Eating on the beach in Devon – samphire, limpets and mackerel

we’d caught and barbecued ourselves. As a child I went there

every year, and I still go there now with my children.

How did you learn to cook?My mother, Josceline Dimbleby, is a cookery writer, so we always

ate well. But I didn’t really learn to cook from her. When I was at

university I met the chef Bruno Loubet, who asked if I’d like to do

a few shifts at his restaurant, and it all really started from there.

After university, I went to work for him at the Four Seasons at

the Inn on the Park hotel in London (now the Four Seasons

Hotel London at Park Lane).

Food hero?My business partner John Vincent; he has an exceptionally

discerning palate and is highly inventive. Most of the best

dishes on our menu came from his imagination.

Dish you’re most proud of?The Superfood salad at Leon, which harks back to the

‘Sumptuous salad’ my mum used to make. It’s a mixture of

broccoli, quinoa, peas, avocado, feta, chopped herbs and

cucumber with a really good, strong Dijon mustard dressing.

Favourite meal? Eggy pasta – a meal I have at least twice a week at home with

my wife, Jemima, and children George, six; Jonny, two; and Dory,

one. It’s like carbonara but with peas instead of bacon, made

with wholemeal spelt pasta.

Secret ingredient?I think lemon juice is completely underrated.

We have an enormous bowl of lemons in our

kitchen, and I don’t think there is a dish that

doesn’t taste better with a squeeze of lemon.

What are you doing now?I’m very busy with the School Food Plan, helping schools to

share good practice. From September, cookery lessons will be

compulsory for all children up to the age of 14 and we still have

much work to do helping schools to provide hot meals.

Why is it important?Not only do we spend £10 billion a year in the NHS dealing with

food-related illnesses, but improving the quality of food in

schools has been shown to improve academic performance.

Jamie Oliver and others have done a fantastic job improving

school dinners, but more children have been eating – often

unhealthy – packed lunches. We want every child to be given

the opportunity to eat great school food.

• Find out more about Henry’s School Food Plan at

schoolfoodplan.com. Also, read more in Dan’s diary on page 136.

Petra says: The

easiest way to

achieve those lovely

ribbons of courgette is to use a wide

swivel veg peeler

rather than a knife.

Ph

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& BBQ sauce





w Cook pizza on the barbecue w Lazy garden lunch in the sun w Summer party bites w Picnic scones & pies

Love our

sunshine recipes

Allte

sted



sttim

e

100%homemade

JUly 2014


& BBQ sauce





w Cook pizza on the barbecue w Lazy garden lunch in the sun w Summer party bites w Picnic scones & pies

Love our

sunshine recipes

Allte

sted



sttim

e

100%homemade

JUly 2014

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MICHEL ROUX JR

Tuna tartare with chilli, ginger & sesameSERVES 4

PREP 15 mins

COOK 5 mins Easy

450g tuna loin (preferably yellowfin, as

fresh as possible)

2 spring onions, thinly sliced

1 medium-hot red chilli, finely chopped

2.5cm piece ginger, peeled and grated,

or very finely diced

1 tbsp clear honey

6 tbsp light soy sauce

juice 1 lime (plus extra wedges to serve)

2 tbsp sesame oil

2 tbsp sesame seeds, toasted

4 slices ciabatta

few coriander sprigs, to serve

1 Remove and discard any dark parts

along the tuna. Finely dice the remaining

tuna and put in a large bowl. Stand the

bowl on ice to keep chilled, then add

the spring onions, chilli and ginger, and

mix well.

2 In a separate bowl, mix together the honey,

soy sauce, lime juice, sesame oil and toasted

sesame seeds. Pour onto the tuna and mix

gently to combine. Heat a griddle pan and

toast the slices of ciabatta on each side.

3 To serve, press the tuna tartare into

a 7cm presentation ring on each serving

plate. Carefully remove the ring, garnish

with coriander and serve with ciabatta

toast and wedges of lime.

Two delicious recipes from the new series of

Food & Drink, which is back on BBC Two in July

Food & Drink

Petra says: Tell the fishmonger

that you will be eating the tuna

raw. Fish counters should, but don’t

always, label that the fish has been

previously frozen, which means you

can’t eat it uncooked.

KEN HOM

Quick orange & lemon chicken with perfect steamed rice & stir-fried Chinese greens


COOK 45 mins Easy

FOR THE CHICKEN

450g chicken breasts, skinned

2 tsp light soy sauce

1 tsp Shaohsing rice wine (or dry Sherry)

1 tsp cornflour

1 tbsp groundnut oil

2 tbsp finely chopped orange zest

1 tbsp finely chopped lemon zest

2 tsp sesame oil


FOR THE RICE

long-grain rice to fill a measuring jug

up to 400ml

FOR THE GREENS

1 tbsp groundnut oil

3 garlic cloves, finely sliced

750g Chinese greens, such as choi sum or

pak choi, trimmed and separated

1 Slice the chicken into 2.5cm pieces. Mix

the soy sauce, rice wine and cornflour in

a shallow dish. Add the chicken, mix to coat,

then cover and put in the fridge for 15 mins.

2 Put the rice in a heavy pan, measure

600ml water in the jug and pour over. By

easy rule of thumb, the water should come

up above the level of the rice by about

2.5cm, or the top part of your thumb. Bring

to the boil, then simmer until most of the

surface liquid has evaporated – this should

take about 15 mins.

3 Cover the pan with a very tight-fitting lid,

turn the heat as low as it will go and let

the rice cook, undisturbed, for 15 mins.

There is no need to ‘fluff’ the rice, just let

it rest for 5 mins before serving.

4 To finish the chicken, heat a wok until

very hot, then add the oil. When the oil is

hot and slightly smoking, add the chicken.

Sprinkle over 1 tsp salt along with the orange

and lemon zests. Season with pepper and

stir-fry for 4-5 mins or until the chicken is

thoroughly cooked through.

5 Stir in the sesame oil and cook for 3 mins.

Scatter the coriander over and continue to

stir-fry for 1 min.

6 Meanwhile, to cook the greens, heat a wok

or large frying pan over a high heat until it is

hot, then add the oil. When it is hot and

slightly smoking, add the garlic and season

with salt. Stir-fry quickly (a matter of seconds

or you will burn the garlic), then quickly add

the Chinese greens. Stir-fry for 3-4 mins or

until the leaves have wilted but the stems

remain slightly crisp. Tip the chicken onto

a serving platter and add the greens on

the side. Serve with the rice.

We catch up with Dan Saladino,

producer, reporter and occasional

presenter of The Food Programme

on BBC Radio 4

Jamie Oliver’s appearance at this year’s BBC Food

and Farming Awards in May prompted us to return

to the subject of school food. (You can listen to

Jamie presenting an award to this year’s outstanding

school cook at bbc.co.uk/foodawards.) There’s a lot

to report, and we’ve been talking to schools about

two big events taking place in September.

Firstly, a change to the curriculum will mean more

emphasis on cooking in the classroom than we’ve

seen in decades; secondly, all pupils at infant

schools in England will be given free school lunches.

Much of the reporting so far has been from or about

head teachers saying they feel unprepared for

both changes, so we’re planning to follow some

schools to see how they cope. Listen out for our

programmes as we head through the summer

and into the new school term in September.

Another project underway is an attempt to

document Britain’s lost or forgotten foods. A few

weeks ago, a range of ‘endangered’ ingredients were

brought together at a feast organised by Clare

Hargreaves, food writer and Good Food magazine

contributor. Diners gathered in a village hall near

Bristol to experience a unique meal prepared by chef

Richard Davies, featuring Hampshire watercress,

Middle White pork, Kentish cobnuts, Somerset Cider

Brandy, and bread made with beremeal, einkorn and

spelt – grains that were historically grown in Britain,

but have all but disappeared – accompanied by Three

Counties Perry. It was a fascinating snapshot of

distinctive and regional foods, and The Food

Programme’s founding presenter, Derek Cooper, who

passed away in April, would have been very proud.

The Food Programme is on Sundays on BBC Radio 4

at 12.30pm, repeated on Mondays at 3.30pm. To

see a full list of winners of the Food and Farming

Awards, visit bbc.co.uk/foodawards.

Food & Drink

Dan’s diary

All

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od

& D

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TV

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0844 581 1366 | bbcgoodfoodfestival.com

Launching at Hampton Court Palace Join us this August Bank Holiday weekend as

we host the fi rst BBC Good Food Festival

23-25 August 2014

Great foodChefs Family funProducers Gardens

Sponsored by:

Kids go

FREE


TV

Reci

pes

MARK SARGEANT

Chorizo in red wine SERVES 4 with other tapas

dishes PREP 10 mins

COOK 10 mins Easy

A lovely Spanish tapas dish that needs

only a chilled glass of Sherry and some

crusty bread alongside.

2 tbsp olive oil

1 banana shallot, sliced


300g chorizo, cut diagonally into

2.5cm chunks

2 fresh bay leaves

200ml red wine

1 tbsp flat-leaf parsley

Petra says: This

is a lovely light

supper for two,

but you could

extend it for the

family by adding

the chicken legs

and thighs, and

upping the veg.

Instead of the

trompette

mushrooms,

I used dried ceps,

which I soaked in

stock while the

chicken and veg

cooked. They

didn’t need frying.

1 Heat a frying pan over a medium heat. Add

the olive oil and shallot, and fry for 2-3 mins

until softened. Add the garlic and chorizo to

the pan, and fry for 3 mins or so, just until the

fat begins to run and the meat turns crispy.

2 Add the bay leaves, pour over the red wine

and bring to a simmer. Bubble away until the

wine has reduced and coats the chorizo.

Season to taste, tip it into a serving dish

and sprinkle over the parsley.

Mark Sargeant is one of the chefs cooking with James

Martin this summer, Saturdays at 10am on BBC One

Saturday KitchenJAMES MARTIN

Poached corn-fed chicken with panache of vegetablesSERVES 2 PREP 20 mins

COOK 15 mins Easy

You may find it cheaper to buy a whole bird

– if so, take off the legs and freeze them, or

use in another dish for the next day.

FOR THE CHICKEN

2 organic corn-fed chicken breasts,

on the bone

1 litre chicken stock

25g butter

1 tbsp olive oil

FOR THE VEGETABLES

125g baby turnips

125g Chantenay carrots

75g curly kale, leaves trimmed and

roughly torn

75g frozen peas

25g butter

1 tbsp olive oil

60g black trompette mushrooms (or other

mushrooms) wiped and sliced

1 Put the chicken in a large lidded pan and add

the stock. Cover and bring to the boil, then

reduce the heat and simmer for 20 mins or

until the chicken is cooked through. Lift out

with a slotted spoon and set aside. Bring the

stock back to the boil, then reduce over a

medium heat for about 5 mins. Season well.

2 Carve the chicken breasts from the carcass

(if using a whole bird) and pat dry. Heat a

frying pan over a medium heat, and add the

butter and oil. When the butter has melted,

add the chicken, skin-side down, and cook

for 4-5 mins, turning once.

3 Meanwhile, for the vegetables, bring a large

pan of salted water to the boil. Add the turnips

and cook for 4 mins, then add the carrots and

cook for a further 4 mins. With the water still

boiling, add the kale and peas, and cook for

2 mins more or until all the vegetables are

tender. Drain and keep hot.

4 Heat a frying pan and, once hot, add

the butter and oil. Fry the mushrooms for

2-3 mins or until tender. Gently stir in the

vegetables and season. Divide between

2 shallow soup plates, place the chicken

breasts on top, then ladle over the stock.

James Martin is on Sunday

mornings too, from 10am on

BBC Two, with highlights from

the live shows in Saturday

Kitchen Best Bites. • He will also be cooking

live at the BBC Good Food Show Summer in

Birmingham from 12-15 June. For more

information and tickets, visit bbcgood

foodshow.com or call 0844 581 1341. Ph

oto

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144 bbcgoodfood.com july 2014

My sister and I made the Rhubarb crumble trifle

(April) for our mum on Mother’s Day. We used

the first crop of rhubarb from our allotment.

Stephanie Robinson, Reading

We love to hear from you and see your photos. Please get in touch at the addresses, opposite

From your kitchenAs an avid ‘foodie’, I love

everything from steak

with blue cheese

sauce to quinoa, which is

why I was particularly

impressed by your

article ‘Why going vegan

could be good for

you’ (May).

I believe

everyone should

know the facts

about different diets

and their benefits or

limitations. While I won’t adopt a full-time vegan lifestyle,

it’s lovely to see an exciting yet affordable vegan recipe that

the whole family can enjoy. Your article dispelled the myth

that it is an unachievable, dull or bland diet for hippies, and

I’ll certainly try vegan dishes more readily now.

Clare Pallett, Nottingham

How we develop and test our recipes• We aim to make recipes practical,

keeping ingredients lists to a minimum

and avoiding lengthy preparation.

• We help you avoid waste by using full

packs, cans and jars where possible.

When it’s not possible, we try to include

suggestions for leftovers.

• We cost many of our everyday dishes

to help you budget efficiently.

• We generally use easily available

ingredients, and seasonal fruit

and vegetables.

• Where possible, we create and test

recipes using humanely reared meats,

free-range chickens and eggs, and

sustainably sourced fish.

• We use unrefined sugars, such as

golden caster sugar, which contain

natural molasses, unless we want

icing to look white.

• Where egg size is important, you’ll

find it stated in the recipe.

We recommend using standard level

measuring spoons. Finally, never mix

metric and imperial measures.

Please note that recipes created for

Advertisement features are checked

by our cookery team but not tested in

the Good Food Test Kitchen.

Helping you to eat well All our recipes are analysed by a

nutritional therapist on a per-serving

basis. Each recipe analysis includes

listed ingredients only, excluding

optional extras such as seasoning

and serving suggestions.

Simple changes can make a recipe

healthier – such as removing chicken skin

after cooking, or using a low-salt stock.

If you serve the portion size suggested,

you can work out how each recipe fits

into your day-to-day diet by comparing the

figures with the Reference Intake (RI).

During 2014 you will gradually see this new

term on food labels and packaging in place

of Guideline Daily Amounts (GDAs).

Unlike the GDAs, where figures existed

for men, women and children, there is

now only one set of RI figures – these

are effectively the GDA figures for an

average adult female.

Every month, we provide all

the information you’ll need

to help you choose which

Good Food recipes to cook

Get the best from our recipes

Our

promise

You can trust

our recipes

All the recipes in Good Food

magazine are tested thoroughly

before publication, so they’ll

work first time for you at home.

Most are developed in our

Test Kitchen by our cookery team, with additional

recipes from food writers, TV chefs or cookery books.

However, no matter who writes the original recipe, each

one is tested rigorously before being included in the

magazine. Your time and money are precious, so we

want to guarantee you a perfect result every time.

Star Letter

Clare wins 12 bottles of Villa maria Cellar Selection

Sauvignon Blanc (£12.99, majestic), from a

family-owned vineyard in New Zealand. Visit

villamariaestate.co.uk.

I made the Hot cross bun

cupcakes today (from the

Good Food 2014 recipe

calendar). I try to cook one

new meal every week from

the magazine. I think it is

important that children try

new flavours, and mine are

the most unfussy kids I know!

Heidi Sayers, West Sussex

Here is my effort at recreating the

cover recipe, Crispy filo tart with

seasonal veg (May). As a student,

each month I really enjoy working

out how I can apply my meagre

budget to your recipes.

Suzie Webb, leicester


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What our recipe symbols mean EASY Simple recipes that everyone can

make, even beginners.

A lIttlE EFFoRt Requiring a little more skill –

such as making pastry.

moRE oF A CHAllENgE Recipes aimed at more

experienced cooks, who cook for pleasure

and like a challenge.

Suitable for vegetarians However,

always check labels on shop-bought

ingredients such as cheese, pesto and curry

sauces, to ensure they are suitable.

Not suitable for freezing

Suitable for freezing Unless otherwise

stated, freeze for up to three months.

Defrost thoroughly and heat until piping hot.

Understanding our healthy symbols loW FAt 12g or less per serving.gooD 4 YoU 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.

CAlCIUm FolAtE FIBRE VIt C IRoN omEgA-3

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

gluten-free cooking, visit coeliac.org.uk.

• We regret that we are unable to answer

medical/nutritional queries.

For thousands more of our tested

recipes, visit

Reference Intake (RI)The RIs are a guide to the amount of

energy (kilocalories), fat, saturated fat,

carbohydrate, sugar, protein and salt that

an average adult should consume each day:

Energy (kcal) 2,000, Protein (g) 50,

Carbohydrates (g) 260, Sugar (g) 90,

Fat (g) 70, Saturates (g) 20, Salt (g) 6

The RIs for fat, saturated fat, sugar and salt

are maximum daily amounts.

You can find all the recipes mentioned

on this page at

My seven-year-old daughter, Nancy, loved making

the Chocolate chip hot cross buns (April). She

was delighted that she could replace the usual

dried fruit with chocolate chips! The buns were

light and soft, and very easy to make; shop-

bought ones will taste inferior from now on!

Vicki Parsons, Dorset

Here are my daughters Libby, five, and Connie,

three, with their Teryaki salmon parcels from

your Cooking with kids feature (June). They had

great fun making them and were really proud

that they had cooked

dinner for everyone.

It was delicious.

Charlotte Stacey,

Essex

I gave your Simnel spiced

breakfast loaf (April) a go

and couldn’t help smiling

when I cut into it and

found this beautiful spiral

– it’s even more of a

swirl than the one in

your photo. It tasted

great, too!

Hazel Roberts,

milton Keynes

Thank you for your wonderful recipe

featured in the July 2013 issue for Chicken,

squash & pesto lasagne. The committee

members and cooks of the Wrington Vale

Royal National LIfeboat Institution branch

are always on the lookout for

delicious, economical, unusual

and make-ahead recipes to

serve at our very popular

annual village supper. The

lasagne proved to be a real hit!

We adapted it to feed 116 guests

– a huge success for cooks, servers

and diners alike. We’re now in search

of a recipe for next year!

Judy owen, Bristol


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Ann Turner, a retired deli manager from Shirley, in the West Midlands, loves to cook with her granddaughter, and bake for her Crafts & Coffee group. This zesty loaf cake is a family favourite Photograph PHILIP WEBB

From your

kitchen

In next month’s • New ways to barbecue chicken • Destination farm shops – great days out • Campfire cooking • Grow-your-own recipes • Stunning frozen desserts • How to hit your 7-a-day ON SALE 2 JULY

TEST KITCHEN VERDICTThis simple fruity cake got the thumbs-up

in our Test Kitchen. Warming the apricots in

the orange juice makes them really juicy,

and keeps the cake beautifully moist.

New teatime treat

Orange & apricot loaf cake

EASY

SERVES 8 • PREP 20 mins • COOK 1 hr

175g/6oz unsalted butter, softened,

plus extra for greasing

175g/6oz dried apricots, chopped

zest of 2 large oranges, juice of 1


3 medium eggs, beaten


drop of milk (optional)

50g/2oz icing sugar


Grease and line a 900g loaf tin with

baking parchment. In a saucepan, heat

the apricots with the orange zest and all

but 1 tbsp of the juice. Simmer gently for

5 mins until the apricots have absorbed

all the juice. Set aside to cool.

2 Beat the butter and sugar in a bowl

until light and fluffy. Gradually beat

in the eggs, then fold in the flour. Stir

in the cooled apricots. If the mixture

is dry at this stage, add a drop of milk.

3 Scrape the batter into the tin and

smooth the top with a spatula. Bake for

50 mins-1 hr until a skewer inserted into

the middle comes out clean. Cool in the

tin for 10 mins before removing, then

leave on a wire rack to cool completely.

4 Gradually add the reserved orange juice

to the icing sugar, stirring until smooth

and slightly runny. Drizzle the icing in a

zigzag pattern over the top of the cake

and leave to set.



Reader recipe

SHARE YOUR RECIPES WITH USSend your recipe to the address on page 145

and you could win a prize. Ann wins 14 Pyrex

products, worth £100, including mixing bowls

and the new 4-in-1 Plus range of cookware.

Visit pyrexuk.com for more information.

Documents

BBC GoodFood - July 2014 UK