1B] BIC]Welcome How To ConTACTUS ‘What are you really eating for said Cane, supper? As some shocking news ‘and back Issues stories have revealed in the past couple of months, i's clear that ‘we don't always know exactly \what's in our food ~ particularly when we buy ready-prepared ites. That's why there's no Fornewssscrpiers, tottus about crangesof name or adress orforany. ‘other subsorpson queries: + calho7795 41754 + Emall goodfooa@ p road bean, barey & mint saad (ps6 Thisiovely-4ooking Saad fal tke spring ona pate is packed wih new-season vegetables, Dus 2st, fresh mit ‘servicehelptine.co.uk better time to focus on British-grown ingredients set 8 cozrand. hot you can cookin your oan kitchen, wnewexenseece One ofthe benefts ofhiome cooking tht you Pat sirghoue, have greater control over what goes onto your ent MED GU plate at every meal - something BBC Good Food cine enue magazine has aways promoted, because we and eter pags believe it, hand on heart. There's so much fresh produce in the shops ‘now, Soin this issue you'l find new ideas for simple spring suppers, plus inspiration for seasonal veg, including asparagus, new potatoes and broad beans. Our Food editor Bamey Desmazery encourages us to cook with British veal, and we've gotalighter but totally delicious Bakewell tart for you to try this month. Truly the best of British! Citrmn Gilian Carter, Editor ~ Sabmctive now | + call 02071505022 (orf 930am-5 30pm) + Emallgoodfooa@ immedate.couk = Wits to B2C Good Foods mediate Media ‘company united, Vineyard House, 4 Brock ‘Green, Hammersmith, London Wa 78 Weregetthat we ae unable to answer medica rutin queries Reader offer enquiries + call 020 71505358 '9C Good Feed shows For tikes, please call (0844 581 1351 or for ‘sereral show enaures, ‘all c208267 8331 PS Fnd new Brtish recpes,cudrgmodem ub aru dshes rom lanes Mart where youseeourBrtsh plate and cuter go ‘Our GoodFood promise to you + Each month BBC Good Food brings you ‘Subscribe this month to. recave a FREE mig ee bow! & measuring set ‘eter by a TV chet fom a book or See Seed Joseph Joseph measuring mb oow set. Ts seven-plce, space-saving setnests nally together S22 98 or cet fist time for you at ome, + we make the most of fresh, seasonal Produce and give helpful costs per serving on many recipes. ‘Recipes are analysed by a nutritional ‘therapist, so that you can make informed ‘choices and plan your meals + Youll also find expert tips and practical advice - ll designed to help you get great resus 2 Bank ote pork bey wit herby apricot & honey stuffing (68) sting cetrepece fr Sunday unch~aneith its ofr ‘ie you meat on page 23, crisp racing. Se steps showing howto : Showtime! : For a great day out with plenty eater sure so Bk rowan sve 20% Anew Bate or igs aul thwoeno Mary ber 8B cond Food barghon 1216 domermeamand seer, ecapetam 3Contents May 2013 {on our cover this month Use up your leftovers Crunchy pesto & mazzarla baked mushrooms Make ie tonight Fresh ideas for midweek meals all costed Five ways with baked beans New recipes using a strecupboard staple ‘Suppers for one Cook yours something special 66 Lees do lunch ‘Aspect 02st forthe Bark Holday weekens 70 Coot Britannia Patriotic puddings 75 Ghve vega staring ole ‘Vegetarian mains that everyone wllove “6 Engish rose cake Boautfl baka 188 Make a batch with mince ‘See how versatle this economical ingredent can be 98 Throw a Eurovision party! Fun btfot 4 tematontcom ‘our spring collection Recipes to help you savour althe rnew-season produce Let's eat more... British veal James Martin's pub lunch classics New version of favourites to enoy at home Jane Homby sitchen dary My kitchen garden ‘row your own asparagus, lus Rhubarb cake ‘Seasonal & local Visi food festval From tripe to tka A British fod revolution Pack a nutritious lunchbox Indan been, broccl & carrot salad ‘Suppers packed with supergrains New ways ta use nutientrich wholegrans Five healthy sides ‘Which mikis right for you? We look at non-dairy altematives ‘Afood lover tris the 5:2 det ‘The love dowm on intermittent fasting Make it healthier Ligier Sakewel tart 117 Do itbetter Homemade maycrnaise “118 Poach a salmon perfectly Masterclass 120 Paul Hotywood's matt oat +122 From our kitchen Cookbooks anc expert tps {124 Step-by-step for kids 'B8C unio Masterchejudge Donal kehan makes a Pressed perc sandwich ype) Comes (7 Ove recipe: Laib pa mit ie ps0P.blunchtvourtas ‘ro Parctcpuds aa Engisnrose coke ta ight takewet tartA rosemary roastchicken thins, asparagus gale Pe ae wea 6 Menu planner 7 Ourcover recipe Lamb shank, pea & mint pie ® 8 Recipe index “11 Make ofthe month Asparagus &tuna salad 12 Thismonth we're feting.. Spe fresh 62. B8C Good Food show summer ‘Book you tickets 97 Innext month’ ise Snesk preview ‘98 Subscribe to BEC Good Food +126 My kitchen Chet Tom Keridge 129 inHollytroley ‘This montis food ard wine buys 181 TWrecpes Pus, behind the scenas a1BEC One's Seurciayknen 139 Classified advertisements “14 Get the best from our recipes ‘44 From your kitchen Your letters and photos 146 Reader tecpe ed rspherycrarachan Reader % offers ® Ee o £85 Pe] p07 as = jan | Eaa99 r tog = = a | eee 50% - pi28 al Thousands of recipes at your fingertips ‘ThelPadedtionot the magazre has eveythrgyou ‘oe shout B9C Good Food and ere Digi cook car wich.e videos pesoralsedstecpingls's download it today fem re App Ann Soe. ‘Neo see arg f cokbook=pps wth eopes os arccocking 00 fm heathy io baking toone-pts ‘Available to download on Phone or Android. Spice up your wachyououre cooking chefsonThe Good Teter famly Food Chanel Sy aniterdsto rege 220, oneness Cine, Mosca, hus Seochcar _ndanand That Socy meas recpewetsiefar —telaesinthe 8 Good ypurparectcshat _ FoodHone Cckrg res, Dbbegoodtood.com on salenow st £370. sm eacGoadFond megane a pubkted hr gta Mung. na the wc, Romaria Srgaore ard key ecstatic 5GoodFood lay yy Four menus chosen by enu planner in this month's issue Cassie's budget dinner — £3.06 per head \ Tweteviing people ay Nese tokeepan ee cn cos BE Tccidcosdte Ye are realy great value and e — ———— they look speci to" Cassie Best, Assistant food editor pravnjemaya~all Shredded spring greens, fennel _AMastorche favour - Lemon cooked inane pan pr 8 apples po Slime wart pre Jo's packing - up a picnic ‘Ween a long, cold ‘winter, $0.8 soon as the sunis out, fm heading off fora pen. These recipes are quite easy to put together, and IL BE bya lovely dessert from a patisserie on the way 40 Gately, Production ettor twston cassic Note pit Bamey’s Bank Holiday get-together { ‘Welle making the most | ofthe long weekend wih Y | stig tamiy gachering jap, vst place this lovely salad and salmon on the table, then let everyone dig in | hus, this show-stopping @ ‘cake will make the perfect pudding’ Warm pet sla with roast Fol-poached salmon herby Ens rose cake - worthy of any ‘Bamey Desmazry, Food ector tomato B aubergre pos rmayeonase pre special occasion p86 Elaine's vegetarian treat for two ‘We try 1ogymeatfreea few times a week, but that doesnt mean that our ‘meal wont be special bial =< This menu s perfect for a Friday night, kicking off with a cocktail of course! laine Stocks, Deputy ettor pst hing smeratoumiparceswth Chilled ice pudding with rum When es time tourna p96 potato tarn mash ps2 raisin syrup pre= SB, ‘What better cish to grace the cover of our British issue than a proper pie? This is packed with slow-cooked lamb @ 8 SHE, shanks, peas and fresh herbs — incredible flavours and a real taste Of Spring, recoesweaco0% PreeashOAVONUNNS Lamb shank, pea & mint pie ute me hanks outor te stock atts = See Soserucansson ofantaestss | PADS separated the surface) cent pul te ‘meat off the bones in nice big chunks, eascaring any fatty ts, and put na le a FOR THE FILUNG {sh about 0 x20em and Som deep # F 2 sp sunflower or rapeseed ol willbe ig enough “45 lamb shanks 3 Putthe stock back on the heat and bol es onions, chopped fercly ti rede by js under nat 2 rosemary sprigs, eaves finely Meanwhile, nstigityingpan. mettre i ‘ —~ chopped ‘butter, then stir in the flour to a paste a o0mI/Hpt white wine inusetusotteretet sox uniyos ll | 15 res/2% pnts good-qalty mason aie sete stn i chicken stock minstotheken up ie the sauce wl ¢ ai 25g/tor butter thine when cooked nthe i). Taste Hy xs ‘3 tbsp plain flour forseasonine thentipoverthelam. GA seeped fitters cccens ae \ 5 spring onions nly chopped butter suet an 1 sp satin a ood ? ie 4 ‘small bunch parley, ely chopped processor, ard riz togthor unt x a Smelibunch mint ney chopped rolumpsolftremain Wh he motor or “egg beaten runing gradual pur Sond water Fon rit Pasrny tobringthe pasty ogee -youmay j 4008/40 pain Nour, plus extra eed more water. Tonto ay ee Nay aR for dusting. floured work surface and gently bring 100g/40z butter, diced ‘together to a smooth dough, then roll & & ‘00g suet cut un st over 0 Sem tick Z r Ac te rozen peas, spingonions, Wil + Heat te alin slr amecrot parse and mint ote lar and gety ‘casserole ih an ron he amt moto combine. rsh thermo thecsh Sanks welll over oumeyneedto——_wihalitle egg then cat thn stp of aotns noses) Yorserelamb 10 past andsockrem on te hea pt esa Hehe pee ones profane Lert ey all Inotedsrard myst otarg oo vepeerd presen one a Sspasrmore ol youneedto Sr ees tosick Tithe excess rd ; theroserary oe ral min fen cmp gest Seal wel Make rime saopngattrelanbbisoffte oho tam eszape andl ve botiemofthedsasyougp—rese wil inngsn aes yu ike tidlsol forte thewinetes sik these al oer te pagan Potesfor1min the stock reur the Using ep cect Can now be Shank and ay ices ane genre cho orate’ 24 sor azn or toasnmercoverwin ota ingle, uptoamonth techce ees tac cook the ea oven 200/10 ag meat is very tender ardfaling fom the Brush the whole ple with more egg, bone this can take 23 hes Leave until then bake fr 40-48 mins until realy £ cootenough tohance.can be dane golden and crisp, & zt fwsaheed, covered and chile, PERSERING ial ret 2g care, | frazen for upto month fat sto 29,1095 San, 2 [ADD EVEN MORE WOWFACTOR See page 122for our tips to make the eg of you pie ook realy specGoodFood sete nn ‘Senior Brand solutions executives a an a fees Beermcmemne Ragtemeontty Soiaecurs, Cisco Spay tear scr fader nw acti mer oe SS Telinecoeaeone Fectioes Salowtanctm ‘Raga pain “Senior subedtor ft youre jaanra earctewirmedie cous inn Fc scum sn Eeeerce sommaree, ‘Speci food constant Ceo tineuen al theapltony ower com federal 20 ‘nts to tsergie ws fetes cron rs SSiacdsmycar Cte WN sea soc aa Crt hen att us Se an Sse nog tapes Steere Perea ERermancinganieens ——Aesepbising rear ‘rea tions Cre ry puter Mallrdr marketing manaene pt coors IELTS gue etre Stennee Seon rats Sil manicongmerage Una bay ses oe cette Srorreng recor snsien Aion ‘opted Sopa Coty ce Sree conan Garevencan Serced Me feod ara Sebo onsoanrey ama Scnegemen Choa es Serge esomtt ‘averting engaes 0 15050 Introducing this pte ire ee imate) ‘very month BBC Good Fac readers volutce to test some of cur recipes at home and give us their verdicts, Grahem Gobeil orn Landon. Hs shepherds pls arecipe tha neers hmdonn, adhe atayshas Crinese spices and taregonintssorecupboer. Jayme Calow san tn, Nort cert. To perfect PR Ne carotcake, shepractsed very Weck fortes BYES mons onrerworkccoleagues. Tats ceccaton! {aura rn, rom Richmond, Nort Yorks, is fanof ames Matin an Jamie Olver. Her most used piece of kitchen equpmentis he food process. To teke part in ou reader taste tea, write to acksonat the _aguress on page 145, or ema Cat goodtoodiammeditecouk "Natale Dwyer, om Bishops Strtfor, cooks every ay frherhushandard eur cicren andalvays males sre sehashomemade soup ner rz. 8 teectoatcon This month’s recipes RECIPE KEY Ml Heat optn Ml Lowat Esuadeortecaing Poultry & game ‘ocr Bang 9-Bang chicken ours 94 Parmesan &hetb chicken series wih tomato soso 02810 ‘pring chicken one-pot 18 Steved rat with broad beans 420 Tuley mestbal subs or 490 Rosemary roast chicken thighs, new Potatoes, axparagisagaricat siokan meatal spaghetti for 4 90H Soups, sauces & drinks soe up assemayonraise 17 Crusted orcad bean pest 430 Ergisn mustard sauce 68 ode trot wth Ta vous 18 Watt suet 6 Fish & seafood ‘rou butter sale with peas & mussels 36 Coley wth tarragon sauce verge 134 Crabcockeal 82 Crushed new potato fish cakes wi horseradish mayennae 42m) Fol- poached salman wit erty mayo 118 (Quickshstew21 Sardine storecupboaré spaghetti 28 ‘ea bass with paprika roast potatoes & ‘@charzo, imieto& bas sled 37 Sea rout wit samphire,poted shrimp & lemon $4eo Starters, salads Meat & sides Dricokes la Bargpue 134 Asparagus courte saladwith feta | ‘Bacon cota oven aod frtata 23 sesame sds 11201 ‘Baked bean pasties 2402 Asparagus & tuna salad 1 Best ofits burgers wth trple-cookad chips 500 Asparagus with lemon &hazgint ‘Boston baked bears 2403 curds 1098 Buckwhea, corn achive ters with crispy bacon 10312 Bacon &roasterion sald 26 Creole ambaaya toad bean, barey 8 min salad 268 Greekam fo pie 9 Cheesy chips 94 Hossin bee wit crispy necee cake 20 ‘Gan, spring onion & pancetta sce 66 Jerked mince patti 996 Creamypeas &boanswith mint 19MM | COVER RECIPELaTo shank, pea mint po 7E) ‘crspy squashed baby roasts 6a Mac 1 hock roi cheese 172 Douze- pointe pes 95) Mal meatba subs 94 ‘carl ci focaccio w1 ‘Mexicana chil 24 Green sala itn ove cresing a1 Iedan bean rocco carrot salad 104 Mile, spinach &casrew plat wth amb cutlets 105, Penne with chorizo &brecco 18 Indan chicken salad 208 Poti pe ploughman's 520) Jersey Royals Patroast veal ith rew-season carts & ocarge 480 pest 19m Presses piri Sondih 24 pea,nemhocka watercress selec aol Rackoflam> wi ew potaa onion & tyme ath 27 skinny cat es 1091 foe orl with hry prea hone stutirg68 0) Smoked chicken, cil trocolsldwith Sausage@ been cassrale 240) ‘tl esa cessing 106 sausage penn jombaeye Saf toed ike wh bccn Sled masala wit chopped salad 28 ssprag soc 38 Stutes coupes tKebak dimes) 136 Soring reer ene cppes IES lai cuses 134 Suerecty sald 098 Veal escalopes wanped wih posit, sage Tray Coosa s08 990 ‘mon satinboca) 4m warm spe sos wih ozs tomato & ‘abergne 180 Vegetarian dishes | Asparagus & courgete sid with eta ‘ | ) ceame secs 1mm ee & 16 {2 & Asparagus with emon @hazenut ‘crumbs 109 ‘Broad bean, baie int salad 36 (Creamy peas beans wth mint 109 Crunchy pesto 8 mazzarla baked mushrooms 15: ouze pointe pies 952 Fetal pie 38 Indan bean, broctol& crc salad 101 Melanzane pamigans a1 Mevican vegge hush 22 FP Englshrose cao 360 lead raspbery cranachan 1461 Lemon posset wth sugared. almond Matt 200 Vf: brand-new KersiKerel recipes for Baking & desserts sus tezes 96 Chilesram asin toe ue 72 Chocobte coffe cake 138 Cted cream aspen ile ‘Neto 720 ton mess tie 72 Lemon & ime tart 138 shortbread 41 Lghter Sokewel tart 114 Passion fitteacu puangs 69 ruber &custar ely 24 Rhubarb crane cake 56 Pea & new potato cury 39m ‘Sesame riloury parcls wth sweet potato tahinimash& cropped herb saad 2 ‘pled bears on toast 24 Sply cout pitta pockets 28 spring greens, enn & apes 68m Siperneatry salad 1098 Vegetabe aren 16m Vegetable vegan ryan vat cart sed 61 eae Le e&e 7Give a classic Nigoise salad a British twist by swapping ‘green beans for tender new-season asparagus face SARAH COOK Photsauh MLESNEY Asparagus & tuna salad vo i SERVES? PREPZ0MINS COOK T2mins 8 baby new potatoes ‘2medium eggs. ‘25g pack asparagus, woody ends removed 185g can tuna, drained and flaked into very targe chunks small handful smal black olives, halved “romaine lettuce, eaves torn into chunks ‘rusty bread, to serve FOR THE DRESSING. 1 shallot, finely chopped “tsp English mustard powder 2 tbsp white wine vinegar 1 tbsp extra virgin ole ol ‘or use the oll from the ‘tua can (if bought in ol) pinch of sugar “AL ‘Bol the potatoes for 812 mins unt {ender Drain, cool ite under cold running water, then aan again wel ‘and st aside to fish cooing. 2 Put the eges ina pan of cold water {and bring tothe bol As soon asthe water is boing add the asparagus for2mins Oran wel and nce ‘everyting under cold water to cool, Again cain asparagus wel ‘3 0nc® cool enough to handle, peel the {2ggsand halve or quarter Whisk the essing ingrecionts wit 1 hep wator ‘and some seasoning. “4 Tipthe potatoes, asparagus, tuna, olves ‘2nd lettuce into bow. Drizzle ver the ‘essingand toss well to coat, then aad the eggs and serve with cust bread,This month we've feeling, o Spring iresit Brighten Up your home and blow away the cobwebs with Holly Brooke-Smith's pick of products eee a Senereat emma eo SF en Perk up salads anc soups: Steve's Leaves Pea Shoots & mint, £275, ocado.com secre oven fe cane 7 FrE@ @ (Make light work of a or g rowerour own tray. 7, Wikinson ee, i £4.28, Lakeland i What's on TV & radio BEE Phy Ts month Rado.’ Food : ‘he chets Protege on QD programe presented by Shela i What does tate to ranstrm a Dion gr, wi conteue to cover the scandal : catonirg student ito an oustareing cof certainsted meat in racessec meas i he? Miche Roux, Teo Randal Tom looking at heute fr reay meas. n er i Xie gh ake up the chalnge na rew epeadesin Al, Sela lok teen research i 88C Two sees-passrgontherweatnot LO consiga, andreper's ono oo being 5 cexperence to atranae cht beeping sea hap prone ehabitaton. i ‘her protégé agar each cher. Who beter Tumto page to reao Shea's memories i to,udge the weer than the chats oun of adtoal eth ods. ; rmerors, bert Roux Ruth Roger and Pere assed any recent episodes Usten agin to Xorimarn? Wook at. 30pm am Ae the Food Programme on BC ye. i 12 bogota vaezon3rar lite Cetra tee ole Believed to have magical powers. Si cd CO ey eet eet oe Cee eee ee heat and moisture, resuting in food that i eveniy cooked Cte aad Ce a ee emai Cee oe See hel oer people ae saa abou that fiemi (© LE CREUSET IRR ae Jpiace Werke ai ene} BISCUITS + CHEESE ota ey Veto) JALAPENO + SALMON PERFECT PAIRINGS We are The Saucy Fish Co. Inspired by exciting food combinations; we're all about matchmaking smashing sauces with top quality fish. DCC EO Ree Ra ad oC Oe LT) PEG Oe Sie cue The Dock is THE plaice for fresh fish inspiration, recipes and know-how! Set sall to the Saucy Fish Dock website now by hovering your smart phone over the GR code ‘or by visiting Enjoy!bra no nN ame HANA RSA NONI Everyday > Break out of your midweek rut! Here are 20 new recipes Crunchy pesto & mozzarella baked mushrooms, BUEN Sa SERVES 2 PREP S mins © COOK 3540 mins £299 per serving 2 thsp olve ol plus extra hock-a-roni cheese, p17) zest and juice 3 lemon ‘4 tosp basil pesto leftover from the Spring chicken one-pot, p18) 125g bal ight mozzarella, chopped 25g/o2 dried breadcrumbs i {leftover from the Mac ‘n° hock-a-roni cheese, p17) large handful rocket leaves ‘008/402 cherry tomatoes, {garlic bread, to serve (optional) Heat half the olin a smal pan ‘ook the onion and chopped emus stalks for 5-8 mins uns ot Tp nt ‘a bow, low to coo sgt, then ‘add the mascarpone, lemon 2st, pesto, mazzarele and seasoring. | | ‘2 Heat oven to 20007180 fangs 6 ‘Grease a smaloastng tin and acd ‘the whole mushrooms, upside-down) ‘a single aye. vide the stuffing between the mushrooms, spreading out to flthe = migale ofeach one. Ton esch wth ‘crumbs and a grin of black pepper, then bake for 25:20 mins unt the mushrooms ‘are tender andthe toning crisp, '3 Meanwhile, make the dressing Whisk ‘the remaining ol withthe lemon juice ‘and some seasoning. Dress the rocket leaves and tomatoes jst before serving wth the stuffed mushrooms an gare bread, you ke, PEN SERING S40 zal poten carbs te fo. sat 128 ree, sur sat 186, Light supper for two wacz08 carom 45Make it tonight @ Easy ways to boost your veg e Cook something new in the week e Every meal costed to help you budget ‘amp sowe’ ot ser tny sced ‘sti ane Poneto FA) |) Nase come ges i 1 small head cauliflower, BM ses casaees ‘este soc oe ( Pike bred A and stalks finely chopped | et eee 16 cso bolledrice and naan bread, toserve 1 Heat the alin are frying pan. Add the onions and cook over alow heat for about 10 min unl sof, string them often aed adding splash of water if they Start to stoc Add the paste and mbx wel, then acd the squash, cauitiower, stock ‘ube, coriander stalks, passata and 500m water. Simmer for 20 mins, ang ‘some more water ft gts too tick Satisfying yet low fat £2.07 per serving 2 Acd the peppers and chickpeas, {and cook for 1520 mins more, unt allthe vegis tender. stir in the yogurt ‘and mast ofthe carander leaves. Serve scattered withthe rest ofthe coriander and te sce cl, with ice and naan bread onthe side PRR SFI 23a, pon 2, cat 75, st ctf ore ug 28 sa 178 ‘Taste team comment, > ragntand | spicy, twasr'ttoo ‘overpowering mace an Interesting change from my us cof vegetarian recipes’ JAYNE sock\2x908 packs pulled ham hock ‘or 175g/60z shredded ham 446 thsp dred breadcrumbs wavzor | { OUTER UR = ‘n’ hock-a-roni cheese “ook te macaroni folowing pack Instructions, adcing the peas forthe final 3 mins. Drain, reserving a mug of ooking wate, then tp the macarons ‘and peas back into the pa. 2 Heat griltomedum, Put the pan back ‘on the heat and tip inthe mascarpone, ‘mustard and most of cheese, Mx well {and add enough ofthe reserved cooking water to make a creamy sauce that coats the pasta withoutitloking cy, Sin the hham ane season to taste 3 Tipinto an ovenprof dish and scatter _ Everyday Make a cheats sauce 5 Pepe ‘over the breadcrumbs and remaining cheese, then gilfor mins until golden, PERSERVING 17a retin carbs, aka Stat Wg re 95 ug 5278, ‘Taste team comment, 1 godt choice fora the fai, and twas speedy to put . together. Nee and creamy wth ‘good hint of mustarc coming trough ‘The crispy top was reat” LAURA bwcmdiotcomCheap and pac! with flavours £1.60 per serving Penne with chorizo 2 Meanwhile, ty the chorizo in alarge ‘& broccoli ‘ry trying pan unt it starts to turn golden acreleace tos. Adc the garic and BSIamme fennel seeds, anc cook for 1 min more. SERVES 40 PREPS mine when the penne i cooked pitt the 600K 20 mins pan withthe chro. Ad the crear cheese, str together un meted, acding 4009/1402 penne a splash ofthe reserved cooking wate small head of broecol, broken so the sauce coats te pasta. ‘Into small florets Serve inbonls, scattered witha 2008/702 cooking chorizo, few rocket leaves and some grated dled Parmesan you tke. 2 gat cloves. crushed ERSERNGSN a penny ase 1 thsp fennel seeds fo ste srs 158 208/702 low fat cream cheese with gore & herbs Parmesan and rocket leaves, toserve Taste team comment 4 Cook the penne folowing pack ‘Te comeinaton of ene and chorea Instructors, aang te bocca for was realy interesting and one that’s well the nal 3 mins. when cooked rain, ‘worthining” JAYNE reserving a splash ofthe cooking water. 18 tegpodend com £2.16 per serving ‘Spring chicken one-pot es | Eo Bra SERVES 4 © PREP 10 mins © COOK SSNs 1 thsp olve oil 8 chicken thighs, skin on and bone in “onion, sticed _2009/702 streaky bacon, chopped 1 carrot, chopped 2 large spring greens, shredded ‘600mi/tpt chicken stock 3008/1102 baby new potatoes 2 tsp créme fraiche 2 tsp basil pesto ‘rusty bread, to serve (optional) 1 Hoat the lina tare, heavy-based ‘an with id. Season the chicken and ‘brawn all ver. Remove the chicken toa plate and cook the onion and ‘bacon for 5 mins uti softened ‘and ight coloures. 2 Return the chicken tothe pan, and ‘add the remaining ingredients, except ‘the créme fraiche and pest, along with plenty of reshiy ground back pepper. ‘bring tothe bot, then cover and gently ‘immer for 30-40 mins unt the potatoes ‘are tender and chicken cooked through, 23 Str the créme fraiche and pesto, ‘Serve wth some cust tread for ‘mopping up the sauce, if you ke PERSERUNG esas prota cats 205, foes, ato 125, ve es 5 ah256‘Sausage & prawn jambalaya mmm SERVES 46 PREP 10 mins © COOK 3 ins 6 good-quality pork sausages «we used pork & chili) sunflower ol for frying “onion, chopped ‘1red pepper, chopped 2 garlc cloves, crushed 1 thsp sweet smoked paprika 250g/%02 ea8y-cook long-graln ice 400g can chopped tomatoes with garlic and herbs. 400-500mi/14-18 oz chicken stock 2604 pack cooked and peeled king prawns 1 Fry the sausages ina large, deep, lied fying pan until goden all ove, then remave ndset aside. Heat ate cl (uness thee is enough fat rom the ‘sausage already n the pan) and gently cook the onion for 5 mins uni soft 2 Add the pepoer atc and paprika and ‘cook fora few mins more, then sirin the All the family will love this rice, ming to coat athe grains well. Tp Inte tomatoes and enough stock to just cover te rive, Simmer withthe on for bout 10-12 min unl the ices tener Ald more stockfyou need to during cooking ‘3 About S mins bofore the end ofthe cooking time, sce the sausages and return them tothe pan. Cover and continue to cock unt the cei tender. Sti through the prawns put the id on ‘and leave to heat throug. Season and serveimmedately. Pen SeRVNGe2s ical rosan scabs 74, feng sata rey sar sa 275, Everyday carota 99£2.66 per serving ? ‘ z Indian chicken salad BaMnoe SERVES 46 PREP 1 mins © COOK 10 mins ‘large sinless chicken breasts ‘heaped thsp tandoori masala spice mix bunch coriander, stalks chopped ‘and leaves separated zest and juice 1 ime -1S0mI/ept coconut ik 2 heaped thsp mango chutney ‘cucumber, peled lengthwvays into ribbons ‘100 bag baby spinach leaves 1 small red onion, thinly sliced into rings “4 poppadums, broken nto chunky places 29 betta 1 Lay the chicken breasts in between a soube layer of cng fim ana bash out sing a roling pn untl about tem thick ub with te tancoor spice mix and some seasoning with a griddle pan ‘over a medium heat, cook te chicken for about 35 mins on each side Luntl cooked throug 2 To make the dessng, mix together the coriander stalks, ime zest ad juice, ‘coconut mik and mango chutney unt you have a pourabecressng—then season, Avrange the salad ingredients on big later. When the cicken i cooked, sleet and ad to the salad Ten drizie ‘on some dressing, seater with coriander and poppadum pieces and serve. PER Sewn Shc pon cats 1 ‘arg sao treo sugar S095 £3.98 per serving Hoisin beef with crispy noodle cake SERVES 28 PREP 10 mins © COOK 20 mins 3006/1102 piece rump or sirfoin steak 3 thsp holsin sauce ‘small bunch mint, leaves only ‘radishes, thinly sliced FOR THE NOODLE CAKE 3 eggs, beaten -2009/702 dried egg noodles, cooked *40g/50zstir-ty vegetables (we used ‘beansprouts, spring onions, peppers, ‘cabbage and mushrooms) 1 thsp each sweet chil sauce and soy sauce 2 tbsp sunflower oll “Lina sallow dish, coat the steak withthe hoisin sauce and sore back ‘epper. Leave to marinate wile you ‘make the noo cake, 2 Mixall the ingredients (part from the ‘lp for the noodle cake wth some black ‘pepper in a medium sized bowl, Heat half ‘the ollina medium-sized, nonstick ying ‘an (or omelette pan). Tip inthe egay ‘mixture and cook over a medium heat for about 24 mins unl goiden. Tum ‘over —the easiest way isto puta fat ‘slate ontop ofthe frying pan = invert torelease the cake, then side backin. (Cook or another 3-4 mins, then side ‘ut and keep warmin low oven while you cook the steak. ‘3 Give the pana quick wipe ad heat the resto the of. Cook the steak for ‘bout23 mins each side (depending on the thickness of your steak) for ‘medium are, or longer for well done Rest fora couple of mins, then serve instces, scattaec withthe mint and radish, with the noodle cate PERSERUING 2 cas, poten cars fay sata, fle sua Ta, SaQuick fish stew Sms ‘SERVES 4© PREP 10 mins P COOK 30 mins 3 thsp garlic butter *onion, chopped 2% 400g cans plum tomatoes, finely chopped 1 thsp balsamic vinegar pinch of chil fakes. 1 fish or vegetable stock cube 2 roasted red peppers, from a a, sliced ‘3008/1107 potatoes, cut into chunks 2 tbsp finely chopped parsley 400g bag mixed seafood, defrosted it frozen 250g/902 white fish or salmon, chopped into chunks 8 thin slices of baguette green beans, to serve (optional) 1 Heat thsp ofthe garicbutterin 3 saucepan and genty cook the orion for about Sins uni soft. Tipin the chopped plum tomatoes and any juice from te ca, the balsamic vinegar and chil lakes. Crumble over the stock cube, add the pepoers and potatoes Season, then simmer for about 15 mins Unt the potatoes are just tender, 4 1. No-fuss comfort food £3.10 per serving 2 Meanwhile, beat agri to medium, ‘mix the rest ofthe gate buter with 1 tsp of parsiey and some seasoning. ‘Toast the bree lightly on both sices, then spread ane side ofeach sice with the butter and rum to the gil unt ‘melted and golden. keop warm, +3 Athen Seafood and sh to the ‘sauce and heat through for about 5 mins Unite seafocd is ht and te ish is firm and cooked through. Satter with Femiingparsey and spoon nto bows. Top each with 2slces of bread and serve with green beans, fou ke. re zac roe 2, cab, 20g at re 7, 05, a 378,At TEA + BISCUITS aN BISCUITS + CHEESE le CHEESE + JALAPENO Mexican veggie hash Smee 2808/1002 new or waxy potatoes, ‘ut into cubes 2 thsp each butter and ove ot 1 red chill half siced, half deseeded and finely chopped + garle cove, chopped 1 tsp Cajun seasoning ‘98g can sweetcom, drained and rinsed 200g/702 black beans (from a can), ‘drained and rinsed well 2eges 1 ripe avocado, chopped lime wedges, soured cream and warm tortillas, to serve (optional) + ook the potatoes in bling sated or 5 mins, then drain nd let steamy, Heat half the butter and of inthe pan and fry the potatoes fr about 1018 mins unt golden, ld the chopped cil, gai Caun seasoning, sweetcorn and back beans, and hest, through fr about 5 mins then season 2 Keep warm ina low oven while you fry the eggs in the est ofthe butter and oil ntl cooked to your king, Dive the potatoes between 2 bowls and top with ome chop sled chil Serve with cream and warm tot wees soured you tkeBacon & ricotta oven-baked frittata a ‘knob of butter leeks, trimmed and sliced 8 rashers back bacon, fat removed and chopped 6 oggs, beaten 250g pack ricotta ‘00m 2 single cream small bunch chives, chopped salad and crusty bread, to serve 4 Heat oven to 2006/1806 fan/gas 6. Lune @20 0m roasting tin with baking parchment. Melt the butter ina ying an and cook the leks for &10 mins Unt soft acing a spash of wari they tart stick, then tp nto a baw ‘ed the bacon tote pan a ty for mins until rsp. Add tothe toks and leave to coo. 2 Add remaining ingredients tothe leeks ‘and bacon, mix well and season, Pour Int the ined roasting tin an cook for ‘about 20:25 mins untl set. Serve cu into ‘ares With salad and crusty bread, Leave out the bacon and act hanctulot JALAPENO + SALMON PERFECT PAIRINGS Ce gee Mca cre] Cee er ee een ec) eet eas PUR ee when it comes to cooking with fish at home, Pee cee he Ca eek) Pec) ‘The Dock le THE place for tresh fish nov!es Oba Mexican bean chill (below) SE SERVES 4 PREP S mins © COOK AS mins £1.34 per serving Fry 1 diced onion and 1 iced red pepper in thsp ove ol over medium heat for 10-1 min or unl sotened Increase the neat, add 1 tsp chil Powter and cook for afew mins before ‘dng 500g beef mince. Cook unt browned anda the qu has evaporated ‘Tipina 415g can baked beans, 150m! beef stock and 1 thsp chipotle paste. Simmer over alow heat for 1520 mins. Season, scatter wit coriander leaves. and serv with le and yogurt. PER SERVING teas ton tg carts, ‘920 Stat, fre 7a sna 1S 198 24 bocaodenicom Youcan cut the amount of sugar andsattinesch recipe by about Oper cent by ‘swenping reauar baked beans for ‘reduced sugar ana sak-varty ‘Sausage & bean casserole Smo SERVES 4 PREP 10 mins © COOK SSNs 117 per serving Heat 2 tsp olive olin a ameproot casserole sh, Brown 6 good-quality ork sausages fr 10-12 mins then dd 1 diced red onion, 2 chopped carrots ‘and 2 deed celery sticks and cook unt softened Stirin 1 thsp chopped sage few sprigs of rosemary, a 415g can baked ‘beans and 200ml chicken stock, ‘Simmer fe 30-35 mins ‘runt the sausages are cooked! and the sauce is reduced. Season and serve with mashed potato. PERSEWNG 392keas poten Te rts et peso. ree a sa Baked bean pasties BRD unvates SERVES 4 PREP 25 mins © COOK 35 mins £103 per seri | Heat oven 2000/180C fangs 6 Rl 500g shortcrust pastry toa large square Cut circles rom the pastry using a smal pate “(about 200m) Fry 4 sliced Cheap and satisfying meals. Using a storecupboard staple Frotorepn sar stonea. and 4 siced chipolata sausages in 1 ‘sp oll for mins or until rsp Leave to 00 Divide the meat moxture between the pastry crcles. spoon 3 tbsp baked beans inthe centre ofeach, brush the pastry edges with beaten egg ai fola ‘ver to cover the filing Sea the edges, pressing witha fork. Brush the top ‘wath more beaten egg then bake fo 25-30 mins or uni golden. PER SERUING TSB cals rota 1 carbs. foamy sat oe, esa 24, 8308 Boston baked beans SEK SERVES 26 PREP S mins © COOK 20 mins £183 por serving Heat 2 sp ol ina pan and ry 200g ‘moked bacon lardons for 5 ins unt isp. Add 1 sliced onion and 1 crushed aie clove, and cook gent unt soft Stirin 1 thsp English mustard powder, 2 thsp maple syrup, thsp red wine Vinegar anda 45g can baked beans. Cock for sins unt nat. season ana serve with griled meat o: baked potatoes. PER SERUING Se” eal pte cats fo seco, fre tp, ur 2, a7, Spiced beans on toast aco SERVES 20 PREP Sins © COOK 25 mins £118 per serving Gently fry 1 ney sliced onion in2tsp ‘ll fr 15 mes or unt softened. Aad 1 tsp ground cumin, 1 tsp ground coriander and 1 deseeded chopped ed hil an cook for afew mins more. Tum up the eat and add a 418g can baked beans. ook rapidly or $10 mins, ‘rushing wth fork until trick and ‘Creamy. Serve on thick sles of toast ‘with % diced avocado, some sled spring onions and cil PER SERNG72 cals prot. crbs 6, fot a5 sat ae ore ue sg Ve sae8 Discover what you can < do with steam cm IMMER BESSERDe igen ear Dei ot ee Ne et ee eect eee ara a er nia ‘The location of Friul, where cold northem winds from the Alps and warm Seca atc) produce the ai-cured, fragrant tasting Prosciutto oi San Daniele. eu eet ee ee ee) ‘ich, grainy texture, comes from the Po Valey area and is stil made to the ‘Same original recipe created by Cistercian monks. os \While both proucly bear their own marks to denots the meticulous Fe en ee ee ely (Protected Designation of Origin), a trademark issued by the EU, is alsoSizzled masala lamb with chopped salad £5.71 per serving R>....; pitta pockets oe ma per serving Supper for one ‘Make it @ reason to cook something special aces EMA MORPHET hozgachs LARA HOLVES Bacon & roast onion salad £1.83 per serving I : i i i i i i Sardine storecupboard spaghetti i £3.36 per serving wav cape 27Spicy courgette pita pockets SUE SERVES 1 easly doubled ® PREP TOmins© COOK ¢ mins 1 courgett, trimmed and thinly sliced lengthways 2 tsp harissa paste 2tspolve oll ‘smal hanaful broad beans (fresh or frozen) 2 tsp houmous 4 spring onion, finely iced 1t8p tahini ‘small gatic ove, crushed ‘squeeze lemon juice 1 thsp Greekstyle yogurt “large wholemeal pitta Toss the courgete slices inthe harissa and olive ol and season, {cook on hot gre pan for 2mins ‘each sde or untl tender. Transfer toa plate and set ase. 2 Cook te broad beans in boiling ‘water for 2 mis, dain under cold Bacon & roast ‘onion salad Smnmra ‘SERVES 1 easly coubled ® PREP S ming © COOK 25mns “red onion, cut into 8 wedges, root left intact 2 tbsp olve ol plus extra {or drizzing (optional) handful of peas fresh or frazen) ‘tsp Sherry vinegar “tsp Dijon mustard 2 slees smoked streaky bacon 1 slice of bread, cut into cubes 1 Baby Gem lettuce, leaves tom “Heat oven to 220C/200¢ fangas 7. ‘Arange the onion wedges on one side ofa baking ray. Orizie with 26 tbsp ofthe lv il and season, Pautin the oven and roast for 15 mins, -2Meanwile, cook the peasin boing water for 2 mins, cain and rinse in very cold water. Set aside. $3 Make the cressing by mixing together another stop of the cl the vinegar, mustard and 2 caps running water, then sp them out of thet outer sins. Oiscara the skins Putte broad beens, ournous and ‘spring onion in asmal ow! and mix to combine. 3in another boat, mix the tai, ate, lemon juice and yogurt. Toast te pita and sotto creste pockets. spoon the houmous mix side each pocket, folowed by the spicy courgette sices and ‘a drzze ofthe yogurt mixture PERSE cas ce 7g as a, fa sn ie oe ek if wa seasoning. Tu the onions and put the bacon sees and bread next to them on the baking tray. Orizle the remaining oll verte bread Return the tray tothe ven for 12mins more, Lunt the bacon and bread ae golden. 4 Put the lettuce and peas in a bow add the dressing and toss to combine. Arrange the onion and bread on top. Breek up the bacon sly and scatter over. Drizle with alte more olve o,fyou lke, anc eat straight away, PERSERUNG ca, rin Mg cats 78, foc sotr ra Rese mr 822 © Sizzled masala lamb with chopped salad SERVES 1 easly doused © PREP 10 mins © COOK 810 ins | tsp rapeseed oll 5 tbsp cury paste 5 2 lamb loin chops 5 Seeds from is pomegranate 5 cucumber, peoled, daseoded ‘and finely diced E 6rradlshes, diced 5 6 cherry tomatoes, quartered © Ye small red onion, very finaly ‘tices £ small handful each of mint and ‘coriander, roughly chopped, plus a few leaves to garish 5 ets ground cumin © jee ¥lemon £1 Heat gill Rub the olland cury paste al over the chops and season, Putthe chops ona baking tay and 5 gillfor about 5 mins each sde for 5 medium, depending on the thickness © Sardine storecupboard + Spaghetti SERVES 1 easly douciod © 5 PREPS mins © COOK T2 mins ‘00g/A02 spaghett £1 tbsp otve oll 1 small onion finely chopped © 2large gartc cloves, finely chopped i 10 cherry tomatoes, halved 95¢ can boneless sardines Inolve ot drained 8 green pitted olives, halved 2 tsp capers 5 handful parsley leaves, chopped £ 1.Cook the spaghett following © pack instructions. Meanie, heat the olin pan, tip inthe onion and 90k for Sins or ntl sft. Ak the garic and tomatoes, and cook for afew mins more. ofthe chop to your king Allow to restora couple of mins 2 Meanwhile put the remaining ingredionts (excep the garnish in bow, ge everyting sti, then ‘season, Spoon the salad ont a pate and ay the chops ontop. Scattor ith the remaining herb leaves. FeRSSRUNG esas rn 95 ca mB, focus sg iar 8098 2 str through the sarines, wreaking them up ity wit the back ofa spoon. Add the olves and capers, season and heat rough. Toss inthe cooked, drained spaghett a splash ofthe cooking water and parsley FER SSRUNG Nas ph cS EE faauesrtneg fre spr ng 208, HEALTHY BENEF Richinomega-Sand omega-6 ols, canned sardines ean ‘excellent source of vitamin, calium end phosphorous aiMIGHT DISHED\UP WITH A STURDY SPOON a De D ome SLE oye aN er ' a 7 " a BP Sasi . _ — GOOD FOOD DESERVES LURPAK’The petect kitten vecipe ©) HOWDENS 110 cow sneererwin the ht on having he right inges then is ke cooking god fod ht exper Creating te sould ant via the smal bulder al the time - tha i wy we only a nsalation, At Hondens we know ou tchens have o work tradesman, because we understand they ae 1 perform perfectly each time they ae used voUEh ther paces We aso know that our Lamana range of cooking apices has tobe rl Tha’ why we teamed up with award-winning che, John Topham, to put out appliances 5 Brain have over $20 local depts trou 5 experienced designers whe wil hep you and your bull To find your nearest depot and to request a brochure call 0800 6888 167 or visit www:howdens.com ‘To view John cooking these recipes and to download the recipe cards, elther visit \worwhowdens.com/cookery-demonstration, or download the Howdens app and hold your smartphone or tablet aver the pictures of John, Lamona Cookbook whe you have your ktchen plannedEasy to bake.|Fun to decorate. The world is your cake pop!In season » At their best in MayIn season Broad bean, barley mint salad = recipe overleafVisit markets and farm shops regularly, and youl notice that everything changes in May. All ofa sudden the prochiceis about the new season in hand and not the robust vegetables of last winter. Unlike the ingredients ofthe colder ‘months, May's vegetables wont keep for long:and, withthe weather getting warmer, cooking becomes simpler an lighter, ‘Asparagus Atlast British asparagus is here, ‘bunched into bundles and standing pou. Asparagus spears got thicker asthe season progresses, starting with the thin-stalked ‘sprue that require next to no cooking, and progressing to thumb thick asparagus proper that needs its woody ends snapped ‘off before cooking, Fresh spears should feel reall firm and ‘unbendable, and should snap easily if pressured. They will keep in the salad ‘compartment of the fridge for a day oF «0, Dat make sure their delicate tips doit get Dashed or damaged ren peas These are all about freshness you should cook them as soon as possible, because they start to lose their sweetness as ‘oon as they re picked, Even peas in their pods that are only week old won? taste hal! as sweet as they did — which s why frozen peas (frazen as soon as they're picked) make ‘such a good substitute, Fresh peas like frzen, need nothing more than a quick swim in boiling water before theyre ready. Choose the greenest of pos you should fee and see the peas swelling ‘Uirough — ane dont throw the pods away, as they make a great stock, see Tlp on page 39. Broad beans There's no getting away from it —to enjoy broad bears in al their glory involves bit of kitchen work, First remove them from thete pods and cook them, then slip them from their skins to finally reveal the emerakl beans. This process is known as ‘double-podding, but all that works rewarded when you eat the ereamy-textured sft beans. As with peas, green indicates freshness you dont want any black markings or blemishes on the pods. New potatoes Also known as earbies these are the first potatoes of the year, with the ‘mos famous being the Jersey Royal. Small and thin-skinned, thei earthy flavour is ‘most apparent when cooked simply: bolled, steamed or roasted, Jersey has the perfect conditions for growing new potatoes, but you will also find British varieties, such as ‘Accent or Maris Bard, in the markets. Choose firm potatoes without any tinges ‘of green, and skin that flakes off easly when scraped with your nal, Unlike maincrop, new potatoes ct store that well and should >be kept in a dark place (not the fridge) for no Tonger than a couple of das. 36 bocapodtesicom Brown butter sole with peas & mussels SERVES 28 PREP 16 mins © COOK 10 ins You coutalso make tis racine wth 10 sal file dab sass inste8d (of ie ean ste os 1 tsp sunftower oll 50g/20z butter 4temon sole filets 2008/707fresh podded peas (or frozen) *100g/40z mussels, washed ‘and de-bearded ‘small splash of dry cider (about 2 tbsp) Juice ¥s lemon, plus wedges to serve large handful pea shoots, to serve + Heat the allan butter ina deep fring pan untl foaming. Ad the fish lets ane oak foe 3-4 mins. Careful tur over ‘and baste with the bute, which shoul bbe ruttrown, 2 increase the heat and acd the peas, ‘mussels, cer, lemon juice and some seasoning. Cover witha id and cook for ‘another 3:4 mins unt the musses have ‘pened = scar ary that remain closed, '3 Scatter with pea shoots and bing the ‘an to the table with the aman wedges onthe sie, PERSERVNG 47 es pron eg, cats a2 sat tg Ree sige SAO Broad bean, barley & mint salad BSUamme SERVES 4.68 PREP Z0mInS © 0K 80 mins pis cooks ‘broad beans go realy wel with ans ike ary oF ca, wheter hot dss such sto, oF colin sala ke. 1 itre/1% pints vegetable stock 500g/tib 202 podded fresh broad beans or use frazen) 225g/802 pear barey 2 handfuls mint eaves 208/702 radishes, quartered ‘100g/402 whole hazelnuts, toasted ‘and roughly chopped -Wog/S0z goats cheese, crumbled into ‘small chunks FOR THE DRESSING 4 thsp cold pressed rapeseed or olive oll 1 thsp red wine vinegar Juice and zest ¥ lemon 1 thsp finely chopped mint leaves +1 Heat the stock na medium saueepan unt boing, then aod the broad beans and cook for 3 mins unti they float Using Slotted spoon, transfer toa bow and run under cold wate to stop ther cooking further. Squeeze the beans from their skins, if desired, ‘Add the peal barley tothe stock and simmer over @ low heat for a0-a5 mins ntl tender. Orin the bar, st through themintloaves while stil warm, then leave to cool 3For the essing whiskal the ingredients together, season generously and mix into the cooled barley. Serve on a lage platter ‘or inaviual plates, scattered withthe radishes, hazehuts and goat's cheese. PERSERUING aca ean 1 ca 2p fag aoe fre 0, sur a at 098Rack of lamb with ew potato, onion & thyme gratin ec SERVES 26 PREP 20min. ‘is dassic wey ofcookng amb ontop of potatoes masta they sank up al he favoursomerastg ce. “rack of lamb, French trimmed with the fat scored 2 thsp vegetable oll “onion, finaly siced -400g/140z new potatoes, sliced 4 bunch thyme, a few sprigs reserved to gamish 2 garle cloves, finaly sioed 200m1/7 oz chicken or lamb stock fresh if possible) asparagus, to serve (optional) *1 Heat oven to 1806/1606 fanigas 4 Heat a small roasting tn, and coat the lamb wit tosp ofthe olland some sea salt. lace the lamb, skinside down, in the tin uni the fat has tuned bxown, then sear all ver. Transfer toa pate Add the onion to te tn and cook for about 10 mins unt sot. str the potatoes, thyme, garlic and stock, and press down with a spoon, Put the lam on top an roast the oven for 25-30 mins unt the potatoes are tender and the amb cooked to your king 3 Leave to rest under some fol for about 10 ins lice the amb into tatlets and seater wit the reserved thyme sorgs Serve wth a spocntl of the potatoes and some simply cooked asparagus you tke. In season Smart but easy meal for twoSoft-boiled duck egg with bacon & asparagus Soldiers mmmA SERVES 4© PREP 15 mins © COOK 20 ins Ts makes a lovey season brunch or Stata yeuca fe cick egg, sh ganic ons ogg wil wok just 35 wal 8 asparagus spears (about 3008/1102), woody ends discarded ‘Jong tin slices rustic bread (preferably sourdough) a rashers smoked streaky bacon corpancetta 4 duckeges 1 Heat your gil thigh. snap ofthe ‘woody ends ofthe asparagus spears and dlscar Cut the bread into 1 soldiers, litle shorter than the asparagus. 2 Place a spear onto each soldier and ‘weap tghty wit arasher of bacon, Place ona baking ta, season an gril for ming or uti the bacon crisp, 3 ring apanof salted water tothe bot and simmer the duck eggs for about 77min, to get a runny yolk and a cooked ‘white. Serve immediately with the warm soldiers fr apping fa, sate sugat te sat 2 Fun food for grown-upsPea & new potato curry wast Joxcen] sure] noe} tro SERVES 60 PREP 15min (600K 1 hs0mns 1 thsp vegetable oll onions sliced ted chiles, deseeded and finely siced ‘thump sized ploce ginger, roughly chopped 2 sp cumin seeds + tsp Madras curry powder ‘tsp turmeric 708/1lb 1o0z new potatoes, halved juice time 500m! pot natura yogurt ‘small bunch coriander, stalks and leaves finely chopped 200:300mi7 oz: pt vegetable stock or pea stock (see Tp, right) 3008/1102 podded fresh peas (or use frozen) lime wedges and 2 naan breads, toserve 4 Heat the olin a lage, deep frying pan ‘Ad the onions and cook over alow heat for 10-18 mins un sot. Throw in tho cil, ginger ana spice, and cook for ‘afew mins, sirin the potatoes and time ule, coating inthe spe mb 2 Add the yogurt, coriander stalks and the stocc Simmer slowly for 35-40 mins unt the potatoes are soft and the sauce has ecuced. Str through the peas ana ‘oak fr anatherS min, Sprinkle ver the cofander leaves, and serve wth ime wedges and warm naan bread sat a 1 In season Tomake pea stock, put leftover oa podsin large sepan with bunch each mc, thyme and parse. Ad enough water ‘ocover and some saltare black Gem bringto te batland simmer for 35min, then ‘san cniforup Sciys orteeze foruptoamenthPea, ham hock & watercress salad Samm imae SERVES 60 PREP 20 mins© COOK Sins You can row buy sree am nok ‘em some supermarkets. cook your on se below righ. 750g" 1002 podded fresh peas (or use frozen) 700g/'b 902 cooked ham hock (see below right), cooled and shredded large handful parsley leaves, chopped bunch spring onions, sliced large handful watercress 40 ticpatoocom FOR THE DRESSING 7 tbsp cold-pressed rapeseed oll 2 tbsp cider vinegar 3 tsp English mustard 4 Cook the pass ina large pan o baling salted water for about 3 mins (oF 1 min if frzer, Drain an run unde cold water to stop them cooking Whisk the cessing Ingredients together with some seasoning unt emulsified 2 wixthe ham hock with the peas, parsley and dressing ina large bow, ‘Teansfer the salad toa patter or spoon onto naval plates. Scatter over ‘the spring onions and watercress just before serving. ‘arg save tree sus a sates COOKING HAM HOCK Put medium ham hocks (about 2k) Ina rgo,oasting tin with 2 chopped carrots, 2 chopped onions, 2 chopped Celery sticks, afew bay leaves, 1 tsp black peppercorns and oom! water. ‘Cover with fl and raise in the oven for ews at 160C/140C fangs 3 unt the ‘meats tender Leave uti cool enough tohandl, then shred the meat Z Asparagus soup te shallots BUR Mae fora couple of SERVES 48 PREP TONS © COOK2O MIs leeks andthe axparaasstor ‘you have tin spears nother tan your itl nga then simpy se the whe ia ne spears arte thes of our unt then snap of the woody ees. purple sorouting rocco during the winter mone, when asparagus 25e/toz butter litle vegetable oil 350/202 asparagus spears, stalks ‘chopped, woody ends discarded, tips reserved 3 shallots, finely sliced 2 garlic cloves, crushed 2 large handfuls spinach 7oomiI/1% pts vegetable stock fresh possible) ‘live ol, for drizzling (optional) rustic bread (preferably sourdough), to serve (optional) + Heat the buter and ol ina large ‘saucepan unt foaming, Fry the asparagus tps for afew min soften, Remove an set aside. Add the shallots, asparagus stalks ‘and gar, and cook fr 5-10 mins unt softened but sl bight. tr through the spinach, pour aver he stock, beng to ‘the bol then bit with a hand blender. '3.Season generously and add hot water ‘loosen if needed, Lad into bowis and scatter the asparagus tips over each. Drzze with ove olan serve with sourdough bread, you tke. Ps SERVING oT kal retina carb fog stot tree sa ag sateRosemary roast chicken thighs, new potatoes, asparagus & garlic BRE SERVES 4 PREP 10 mins COOK AS mis _7S0g/1lb 1002 new potatoes (preferably Jersey Royals, halved 2 large bunches asparagus, woody ends discarded - 1 whole gare bul, cloves separated 1 thsp olive oll “lemon, halved ; small handful rosemary sprigs 8 chicken thighs 4 Heat oven to 200/180¢fan/gas 6. Put te potatoes, asparagus garic cloves cl andots of seasoning ina large rosstng dish (about 30x 200m) ‘squeeze oer al the juice from the lemon halves, then cut them into chunks and ade tam to te dis. Toss everything togathe, cover the dish foil and roast for about 15 mins. 2 Remove the flland mix through In season iy asemary Season the chicken thighs and arrange eveny in the dish '3 Roast or another 25-30 mins unt the potatoes are tender, and the chicken |Scrisp and cooked through, Serve ‘the chin the middle ofthe table for everyone to share. Pe SHIN 09 as poe 9, cab 25 ‘org eat toreeg 2s sat. canon a8Ne Cuished new potato fish cakes wit horseradish mayonnaise Sooo SERVES &© PREP 20 mins lus cng 750g/'b 1002 new potatoes, cut into large chunks | +100g/402 baby spinach 2 smoked haddock filets, about 6008/1Ib 402 ‘o0mI/1% pts woe mike 2 bay leaves. 4 tsp black peppercoms ‘eg yolk 2 tsp vegetable oil 25¢/10z plain flour lemon wedges, to serve FOR THE HORSERADISH MAYO 250m\/9 o2 mayonnaise (if you want tomake your own, tum to page 117) s0g/202 fresh horseradish, grated (or from a jan) Juice and zest Ye lemon 1 Cook the potatoes in boing salted ater for 10:5 mins unt ender. rain Ina colander over te spinach so the leaves wit. Return the potatos to the panto stear-dry, then roughly crush witha fork Leave to cook na soparate pan, poach the hadcock inthe mik wit the bay leaves and Peppercorns fr 4 mins. Tum off the heat ‘and leave to cook fora few mins more Unt the flesh flakes. Remove toa plate and break nto large pieces, iscarcing the skin and any bones, '3Mixthe cooled potato, wilted spinach and haddock withthe egg yolk and 3 tsp ofthe poaching mik. Form into 4 chunky cakes an chili the fig, covered for atleast 30 mins, oF ‘overnight. Mical the mayonnaise ingests together an cil. 4 Heat the lina large pan over a ‘medium heat. Sprinkle four over the fish cakes and ry fr about 56 mins on esch ‘ide unt golden and heated through ‘Serve with lemon wedges and a dotop ofthe horseradish mayo. Stewed rabbit with broad beans (C004 3s 30 mies You shoul be able ofr abo at 2 0d butcher’ or afamers' mare. 2 tsp vegetable oll ‘1 whole rabbit, cut nto 6 pleces (get your butcher to do this) 204/702 smoked bacon lardons 3 carrots, cut into small pieces 2 onions, cut nto small pieces 23 celery sticks, cut into small pieces 2 tsp plain flour ‘200m pt light ale 2 bay eaves. % bunch thyme, afew sprigs reserved togarish ‘oomI/t% pts chicken stock (fresh it possible) 500g/tlb 202 podded and peeled fresh ‘broad beans (or use frozen) 1 Heat the alin a large fameproot casserole dish, Brown the abbitin batches, then transfer to a plate. Add the ‘bacon and ry unt rsp. Reduce the heat to ow throwin the vegetables and sweat for 1 mins until soft but not brown. Ad the four ane cook for afew mins. 2 increase the heat again, pour inthe ale ‘and bol hard, scraping the base ofthe ish uni wel reduced, Retu the rabbit to the csh withthe herbs, stock and some seasoning. Cover and very gently simeron the hob for 2s or unt the rabbits teal tender and the sauce thickened. Top up with water ‘occasionally, I needed 3 Str the broad beans through the stow S mins before serving (a7 senor sus, at 213Crushed broad bean pesto SERVES 4 rks 259/902 PREP 20 mins Tis pesto deus sired trough pasta we use sil Argh You can also spread ‘on tast crumble wn far goat's cheese OF sve tas ap wih backs or toasted pte bred, 3008/1102 podded fresh broad beans (or use frozen) 2 gatlc cloves, halved lengthways 3 anchovy filets, chopped 254/02 Parmesan, grated Julce and zest i lemon 3thsp otve oll ard 4 cook the broad beans ina pan of boiling salted water for mins unt they lat. rain and quickly run under |oe-cold water to stop them cooking, ‘Squeeze the small green beans om their skins and ciscard the skns. 2 Fry the garic and anchovies ina small an fra few mins unl galden then stir through the broad beans. Transfer toa bow or use a poste and morta and crush the broad beans withthe Parmesan, lemon juice and est, nd Cl Wa Keep the file for 3 days. ASERVNG 151k, pte 7 car fat ng sata fre ee ug 1 sa 02 In season Punchy flavours thatExperience ee e EXCELLENCE Mioteeoee Oe ne SEA SALT the ultin le Lindt Master Chocolatier since 1845. aa S| SR As kell 3 Dn oes Ue‘ADVERTISEMENT FEATURE Fusions or F Exceptional chocolat QVOUI doesn’t come about by accident. It takes patience devotion and boldness — qualities esse’ tial in a Master Chocolatier with the best zing because To make a marriage of two flavours you must ingredients. It takes time but when it works its you've tasted something wonderfully unique’ADD SOME SPRING TO YOUR SPONGE Helping Britain Bake Better Since 1920 Se bakewithstork.comIn season Let’s eat more... Continuing our series encouraging you to ) Cook with often-overlooked ingredients, | 5) Barney Desmazery urges you val to eat more British rose veal sen Twas younger, if vel was on ‘the menu, [knew my parents ‘would be delighted —but dha it ‘would also spark lively conversation on how best to cookit “My dad loved it breaderumbed and fried. ‘nai golden, wile my mum would angue that this disguised the flavour ofthe meat ‘too much ~ the best way to enjoy it was slow-cooked in a creamy stew ‘The one thing they didnt discuss was ‘how veal was produced. But then this was the 1970s, before animal welfare groups began highlighting the conditions in ‘which many veal calves were belng reared, ‘Uniilafew years agp, veal had become something ofa childhood memory for me, ‘but then some clever dairy farmers started ‘humanely rearing British ose veal. Rose veal ia beautiful ingredient and ‘one that I snap up and pop in my freezer ‘whenever come acrossit Is delicious slow-cooked ancl stewed, roasted as joint ‘orsimply pan-fried. All he classi veal recipes can be made with it such as the Hallan braised shin dish of ossobuco, with its spoonable marrowbone, or the French stew banguette. Rose veal and humanely reared white veal are returning to our supermarkets, so Turge you to try it. Ifwe had the same appetite for British veal as we did for lamb (or pork (which are slaughtered atthe same age as rose vea), then a bigger market ‘would be created and British farmers ‘wouiknt be frced to waste so many calves Veal escalones wrapped with prosciutto, lemon (saltimbocee). SERVES 3 PREP TOmns © COOK 15 mias stinvocca sass alan preparation for val esclopesandititeraly means Jur nto out 11e to serve is waa we oessa green sla st rss rm the sald and pan ces rm the veal mateo decous save for monn wit potatoes erst bead. ‘3 veal escalopes, about 150g each 6 sage leaves 6 slices prosciutto '50g/202 plain flour, seasoned splash olve of small knobs of butter 200m1/7f oz Marsala wine Juice ¥temon green sala, fred potatoes or crusty bread, to serve (optional) “1 Bash out the escalopes uti they are ‘about Smm thick. Pace a sage ea on each one, wrap with the prosciutto, then press anther sage leaf ontop and fatten outwith your hand, Oust lightly wit the seasoned four 2 Heat the ol andthe butter in large frying pan unt foaming, and ty the ‘veal for 4-5 mins on each side unt the proscuitto cris, then remove rom the pan, Add the Marsala wine 1 the an and size to make a sauce, seraping any tasty bits ofthe bottom. Add the lemon juice to taste. Put the veal back In the panto heat through, then serve witha green salad and some fies potatoes or crusty bread PERSERVINGS49 els rote cr foto sata eRe gus sa .g WHATIS VEAL? WHITE OR ROSE? WHERE TO BUY? Vealismeat rom caves generaly Thema diference between Selected cus of rsh eal are Under eit months cla, usualy humanely reared write androse _avalable rom ager Watrose, aks. Darycowshaveto cave vealistheage. White veal Marks & Spence, Tesco, ‘eachyearto produce mik.he slaughtered under eght months, Sainsburys aed Booths femalecavesjnthehera,but ands amid flavour simiarto supermarkets. Or order rose malsareconsdered unsuitable pork Caveslft for upto 2 veal online at Heaves Farm for beet so.areetiner destoyedat_ monthsproduce meat witha theavesarmealcout) birth or raised for veal re Dinker tinge and amore robust, of Bocaddon Farm Ves! years, some producers -edot baat favour The two types! Gacadconfarveal cam). \astingaperecty good food vealcan be cooked tre same Woy source began tearng themmale neces, butrose veal wil ave ‘aveshumanaly outdoor. ‘ameatie end result 8 tiemedoatcon Pot-roast veal with new- ‘season carrots & orange ‘SERVES 6 PREP 20 mins ® COOK hes We tanto tink of eal as se portion steaks aed chops, uta comes as seni that re eal fr eastng or potas depending on the cut ‘Shouter ove! a ceaper cts edt be ow cooked or stewed nt te mest s very tender. 15k 507 pece rolled and ted veal shoulder ‘3 gate cloves, 1 finely sliced, 2 bashed ‘bunch of thyme 1 thsp olve oil _2g/toz butter ‘3008/1Ib 120z new season bunch ‘of carrots, trimmed with stalks stil attached ‘large shallot, roughly chopped sprinkling of icing sugar zest 1 orange,‘ pared ino strips, ‘finely grated {15omi/ept white wine 350mi/12fo2 chicken stock “Heat oven to 1806/1606 fan/gas 4, Stud ‘the gaps inthe vel ott with the sliced atic and some thyme, then season well ‘2 Heat ol and buttar in a deep fameproot ‘casserole ish and spend a good 18 mins slowly sizing the veal unt brown al ‘ver Remove the nt to pate and add the carrots, shalt and icing sugar, hen ‘ook for S mins unt everything i sity ‘ceramelsed. tout the carts but eave ‘everything else inthe dish dd the rest ‘ofthe tyme, bashed gatc and the pared ‘orange zest. Nestle the veal back inthe ‘dish and pour over the wine, then the stock. Cover and put in the oven fr 1h. '3Remeve the ash rom the ven, ‘uncover, and scatter the carots around ‘the meat. Retumn the dish tothe oven for ‘uncovered. Cook until the meats very tender, then lave to coo sig Lftthe meat onto board and carve into ‘ces. Serve with the ules from the ash ‘and the tender carrots. PERSERUNG 25s proten eg, cabs 08 ‘aro setae fre. sugar 9 salto + Fr expert adic rom the Good Food ‘team on tying aot of mest and paring lemon zest, tum to p23 Next month Let's eat more... radishes Jf In season | : ‘ : (Marks & Spencer) has a delicious creamy 7 canrel character ited wth Ime ang lemon zest Rosst eal goes wel wha dylaian wnt otha ary, chery, Naan ea Tau angovese 207, B56 Tesco) ! Roast with a difference wayzons caveat a8James Martin’s = p / BBC chef James Martin ‘creates new versions of British pub — favourites for you to enjoy at home va i) Pogo STUART ONDEN Best of British burgers + Put the potatoes ina lage pan of with triple-cooked chips salted cold water and bal for 8 mins ‘or unt tender: Orin wel return othe omer ‘pan and shake withthe lid on to fluf up SERVES 4@ PREP 25mins® COO<4Omins the edges Take care otto breakup the hips too much rplecooted chips take a itmere work tut 2 Heat the olin your largest saucepan to theyre wel worth the exraeffot-golsen about TS0C, when alte piece of potato ardenspy onthe cute, wardertaly ght should just start to size. Fry the chips cont onbe sce forse ey trex Dry hug onthe pape ond ron crs iene eo Tiyepowtes woud Sralnmbowt ng bea! Pet eatin chany chips tos, ale, tar og oR ard aver paver, fr earn we one Dee ‘ning Imo el pron od shape ne cesta tosarve turgor Cov one ergs h reneunns thee for ales 30 rns Queen Sooe/ ores ine best aualty rep these po 2G shea, vou canter {heate pie pon ota Sots tet chopped conte burl Coker soak 2p git muna ‘oromha uregrequry, ‘rg ogg coated trough Lene restore te 2egfter eeceunbs thee Some Cot bozo the ‘iaap vege ot na ely, eh ‘When I want to cook good, honest. Yostwie eouger Pete ca sueat te food with a British slant, lalwoays Irecerssmoledsteaky bacco —_banson he pte oat en ee ‘imgeocsomeseed bums med Stcheat toot realy spl 4 tbsp tomato ketchup about 180C and again cook the chips of my favourite country pubs’ bates na tester ferstnmorcour goon ln sae ete coenorcucecen ee 2 erie steed erates Iecup ov te oad rar 2m tomatoes sicdtengtivnys each wh heures ander colon tse opto ingens Seve wi cpa pipe anew mses saeco tyes Be Body waeeeees Sen Ci) dow emer Heirerrsrevabdiesprt iongun orcane edetimaoentgn scot amomtontcat nte per TIP ryoucantetsexare sot bags Nt crodeedewsunmecam ath bur banca lowe beaen Seeoneraymisnmiat Oncoery cay Sve! ep sme sesso went fore pnp eh ne, Schatetohahataen (wou orton a faved ores va aan 50 esto avz0e8In season52 tedtodcam Porkie pie ploughman's RECREATED pro pie only PIESERVES 8 PREP 40 mins ls cling (COOK 55 mins ‘classic Bish pub fare, such as ‘Scotch eggs and pork ies, has sd ‘areal over the past few years, and what better way to serve a slice of homemade pe than as part ofa lougnman's unc FOR THE HOT WATER CRUST PASTRY 3008/1102 pain flour pinch of sea sat, crushed ‘large egg yolk, plus more beaten egg to glaze 75g/2H02 ard 759/2)s02 butter FOR THE FILUNG 500/tib 202 pork shoulder steaks, roughly chopped 200/702 smoked streaky bacon, roughly chopped ‘top ground alspice good grating of nutmeg, 1 thsp finely chopped sage leaves FoR THE JELLY 1 gelatine leat ‘s00m! pot good-quality chicken stock, reduced to 200mi/71 oz with 2 bay leaves TOSERVE choice of strong British cheese cheddar, stiton, Caerphily, ete choice of pickle -plecall, tomato, ‘onions, apple chutney, ete ‘ced rustic bread, preferably sourdough simple salad with radish, cherry ‘tomatoes or celery “1 Heat ven 1800/1606 fanigas A Grease and tinea 900g oa in with baking parchment. For the filing, roughly chop the meat in food processor - you should have minced pieces and chunkier bits. Ateratively chop all the meat by hand. Mix through the spices, sage ana some seasoning Chill unt needed, 2 oak the gelatine in cold water for 410 mins uni soft while youreheat the stock. Squeeze out excess water from the gelatine and assole inthe tock TTansfer to jug and leave to coo at room temperature. '3For the pastry, mxthe flour and satin ‘alerge bow and place the egg yok on top. Gonty heat the lard, butter anc 75ml water in a saucepan. Once baling, Crab cocktail ae Os SERVES 4© PREP 20 mn plus stand NocooK Te success of manygastropu dishes hes been a reworking of uct ordered class. ere the costed prawn andicabeg cullabraton swapped fo beaut fresh crabmeat and the crnch ofr et 1 small fennel bul, very finely sliced Juice 1 emon 2 avocados, diced ‘small unch dil, finely chopped 2 Baby Gem lettuces, leaves torn 500g/tib 202 cooked crabmeat (use a mixture of brown and white) emon wedges, to serve ‘istic bread, toasted and thinly sliced, ‘to:serve (optional) FOR THE MARIE ROSE SAUCE ‘3 tbsp mayonnaise (or make homemade, see p77) 2 tbsp ketchup | ‘tsp Worcestershire sauce few drops Tabasco zest 1Nemon large pinch of cayenne pepper ls lite extra to finish ‘ered chili finely chopped ‘our into the flow mix stiving vigorously Lunt well combined. Leave to coo! bie ‘ofore forming into smooth dough. Cover with cing fim. ‘4 ol out two ties ofthe pastry to 2 rough rectangle about Sm tick. Lay the pastry into a 900g oa tn and press ‘evenly nto the sides, making sure you leave some overhanging. You can patch ‘upany holes with spre pastry. Fl with ‘the pork mixture and ralhe remaining pastry so that its large enougn to cover the pie. Brush the edges with beaten ese, ‘rape ove the lid anc crimp to seal. Cut off any excess pastry (is extra can be sed to decorate the ton). rush with ‘more egg and make a hole to let steam ‘escape. Bake for 45 mins unt golden and ‘cooked through, Leave to coon the tn before removing chil fo a fewhrs. Pour Joly ito the chile pe trough the steam hole using funnel. Chillin the fridge fr afew hes more (eerabiy ‘verright unt the ely set. 5 bull your ploughmar'son argo plats ‘or wooden boards. Serve the pie cut into ‘ces with your choice of cheese pickle, bread and a simple saad PER SERVINGS Ic, proton 2g C0878 stat fre suas 128 + Putte fennel a lage bow of ice-cold water with a squeeze of non tice. Leave frat east 20 mins to crisp ‘up Draate more lemon juce on the avocados to stop them browning Whisk ‘ogeter ll the ingredients forthe Marie Rose sauce na bow! with seasoning ‘Set aside to chlin the fridge. 2 ust before serving. drain the fennel ‘and toss wit the remaining lemon juice, ‘liland some seasoning. Layer the lettuce, evocado, fennel and crab in 4 al pint glasses - or tumblers or Jam ars. Add a spoonful of sauce to ‘each, then repeat the ayers unt the ‘slasos are fl ishing with the Marie Rose sauce. Sprinkle a pinch of cayenne ‘pepper over each cockta and serve with lemon wedges and toast, you ihe. PERSERUING 7 eas, proton 25, ca 78 fog, st eRe a Su SS 98 {) WINE NOTES serine tugs, pekyur nue over ieters tautora ‘wheat beer. Classic burgers also go wel with bigucy red wines Look for Clean (Cezmener ane Argentinian Malbec ‘rab cocktl s realy gpodwith aight sherry Marzano Hidalgo La Gara, 15% (£999, Maes, Sainsburys, Tesco and Waitrose), ring out the sheetness nthe Poakle pie wit 00 yc.Janes kitchen diary My loca Cookery writer ane Hornby finds that, since moving from the city, ‘shopping feels less lke @ chore and more of an adventure Protos STUART OHROEN ‘A yar ago, ane, former Food editor of 88¢ Goed Food Sea trout with samphire, 1 steam the potatoes fo 15:20.mins, ‘magazine, left London for Oxfordshire wth her partner, potted shrimp & lemion cnner using steamer basket ora simple ‘ost. ane, who ha writen and eed citeh of books, nota colander over a pan of boting {including The Good Food Cook Book, creates recipes for SCA ‘water, with ald on top, Put 3 plates in ‘magazines and websites, nd als teaches a the Wt SERVES 26 PREPTOmins® COOK25mins__alow oven to warm, ‘Cooker Schoo at Denman, near Abingdon a sash the sh sin a few times, then tery naw Jerseys, eh sty samphire and season generously ana spine withthe leat fshre Me soreg an apt The cayenne. Put aheavy-based frying pan fcture yourself foe shopping on holiday season's fist pencistindelcate asparagus over amedum heat adding the oilonce Pp The peopl sts, smalls an sands make ‘Dorsal petesadertmsannre hepa eCok te fs ste tas special as what's in your basket. Bt you simpy seam fora few minutes ever the down, for mins, unl the skin is golden fet spied. In shor, ts ning ike your local pcos Sea voutis wer seaseraland can and csp. voi the urge to mave it about. supermarket on a wet Wednesday teermersve, butts worth it saimon fits 3 Season te sh onthe upper sie, spend more time strolling the aisles than ment, vel make a al eve ssn then coef tum the iets using fsh and bythe time we moved last year [needed o pt slice or spatula. Cook fr 2 mins more Some fun back into the experience. Unexpected 3804/1202 Jersey Royals or mall ‘unl he sn nas change rom dark stems in the bagging area” Bringit on! Charlotte potatoeslargerones toa inkallover, wit ite bush ‘When we lived in London, i was al there for the halved lengthways remaining in he tickest part. Wanstr taking: markets, street fod, amazing dels. Buc its 2 sea trout or salmon filets skinon toa warm pate. Woe out the pan here, in our lite town in Oxfordshire, that weve but scales removed with kitchen pape. bbcen buying, cooking and enjoying the tastiest food pinch of cayenne pepper 4 Scatter the sampnire aver the cooked of ourlives. year on and Ive stil got that holiday 4 tsp sunflower or vegetable ol potatoes, return the and steam for feeling of discovery and anticipation. Now, with 854/302 samphite, well washed 2:3 mins nti st ener. spring around the corner, there's no stoping me. 25g/toz unsalted butter SMe the bttern the fying pan anc So what's changed? il goto the supermarket for 1 tbsp finely chopped shallot stzi the salt for min. Splash in the the basics, but Like to vist our traditional market for 4 thsp white wine used white wine, aio reduce by hay, then a the fruit and veg when [can ke a pop-up shop from Burgundy) sheimps, tarragon an lemon juce to daysgonety, Fresh the jet it before its gnne clamour 578 ub potted shrimps taste, Sw the pan the heat omelt and the seasonal goodies pied high. Theres the (see tip, below) ‘the potted shrimp butter and make 2 butcher fr fantastic meat (and banter) then the fish 1 tarragon sprig, chopped buttery sauce then season to taste. ‘an —one of my favourite stops. Ase from spanking: {celeron ‘Spon the veg onto warm lates, zie {resh sh, their best commodity is knowledge wt ait sauce, then top with he fish, “Topped up with a trip to the monthly producers’ the est ofthe sauce and the shrimps. ‘market for treats ike loa apple juice, British PERSERUNGSPizas poten 28 cbse charcuterie and homemade pasta, our meals are fra sat fe soe a 198 ‘more seasonal, fesh and unexpected. Better stil, the people behind the products sell it with a smile + You can buy The Good Food Cook Book ‘Of course, not everyane is hckyto have a thriving (€20, 86 books for ust 18 and wit hhigh street. With home cooks abways tp of my mind, ‘Aso recowoa free bookmark. Simpy cll Like to create recipes that are supermarketfiendly (01326 549448, paps ree. Orbuyonine (rat least adaptable). Cooks ike us need to keep TIP Posted strimps are one of my at sparletrect com goadtood toa budget and have limited time, what with favour Bish inet you cart commutes and commitments. However, I'm proa fra tm taster, buy akanchs of that changing your shopping habits just a litle can ‘cooked an peeled brown shims Add Next month make aig difference to our cooking, and benefits thom othe pan wth an extra 2sg/taz Jane cooks the community oo. be staying yal olcal ~the tute pus inch each of cayenne Spiced leg of am reward point are plentiful ane otho round mace o nutmeg. ‘54 teed avz0e8Cook and keen gardener Sara Buenfeld makes a dessert cake with rhubarb, and expains how next year you could be enjoying homegrown asparagus ale) Rhubarb & orange cake me CUTS INTO 10 stoes PREP 35 mins pis macerating® COOK 1h he 1Smins Make the most thi season's rep of ‘ub wt is rut ake You can ‘save t stil wa fom the ven 35. puding with eva or custard ras ‘cate er atemoan ta 4008/1402 rhubarb, thickly siced 280/002 golden caster sugar 225g/80z butter, softened ‘finely grated zest and julce 1 orange 225/802 selfaising flour “100g pack ground almonds 1 tsp baking powder ‘3 medium eggs ‘small hana flaked almonds toing sugar, for dusting -1Tip the barb into a bowl and sprinkle over 50g ofthe sugar Sti so the hubard Iscovereo, then set aside for 20 mins to raw out some of the juices tmacerate) "Meanwhile, grease and ne the base and sides ofa 23cm loose bottomed, round cake tn with baking parchment and heat murs) Plant an asparagus bed grea 0c tv 2 Tio emainng sugar, the butter, orange PROJECTS srnough relcively spreading outhe festyroos 2st and juice into alarge bow and best cheep, the exour tether sce. Cover wth about ‘wth an electric whisk une wel enced, cof homegrown asparaeusis 7Sem of sal end water vet ‘Add the flour eimonds, baking powder Ireomparabe. Pant now and youll Dorit be tered to ct ofan setyourfistcropnextyear.and —energig seats oryou il spol and eges, then beat again untl smooth Fold inthe rhubarb and ay juices. Spoon asparagus for tenext2oyears!_—_tha plant forthe faze ths Int te tn and eve the top ‘Youcangyowtrom see, but stage, you needt get as much 3 Sprinkle wit the faked almonds, asporagus conn are best2syou _goodnessinto the oan 2s you then bake inthe contre ofthe oven for can tateating them erie, can As the year progresses the ‘het he 1S mins uni risen, golden and a Asparagus sunny bed wit _aspaagusvall gow ofr, wtich skewer inserted into the centre comes rich fee-craning so, oly eventually tus yebw. Tis sa ‘ut clean, Cover wit ol ithe cake stars shateredfromstiongwhcs.0 sgnthathe nutrients have tobrown too much during cooking Leave Inplenty ofrotedranure adding retunedtothecrown,socitott _Buyingerowns Nelelanscrco_—_inthetnfor Sins before removing and sendtohelpdtanageifyoutave arcmuchthepiant ‘much better then female ones.as cooing completely on a wie rack Dust ap. your sols anacidone, COne-yeacolicronnscan be they don produce ee. with ait icing sugar before sarving ‘acc ime oneurale it harvested a year after iting, Lookforpupletiopedlinim, FERGUS ica, proton a. cab eg, Digatrench cmwide and -—‘Thespearswistart emerging —_amecium-hick stemmed ety fo set 0, re 2p, ss at 07 about 1Som deen. growing aboutmasping Cuthemal cropper wth aig ved, or several crowns alow SD offblowsollevlwithasharp _-acklim,amido-te season ore, Tekets are now avalale for Demeenplanis Mesnaaitte -eifewhentreyareaba.cden _Pulemicseesen\aretesincuce RC Gardeners Word Lve, which rans ited sol backinthetench down tall astisenoowagesthecormant thesneettasing Pale Passion. alongside the BEC Good Food Show thecentretoraisetaitte,then budsonthecrowntogrowfor ——Acrowm cancost about £299, Summer at Birmingham NEC, 12-46 June. ‘ape the pants ve th top your next me battisworththeimesiment ‘Your ck svat or both shows, Libegardenerswortdve com. 56 beaten vaezon3Love is in the air!Be Pweg tO FP py gy et A summer ‘| food festivals M incon semnun ay Cratos nok Ipod ret omens ‘southbank Centre, London reaoodtesval cou Head to the South Bark over the Bank Holday to sample an buy antisan goods, Deros from chefs Raymond Bian, Anthony Demetre and atl Koch. Enjoy the seafood of wo oF Norfak’s loveles coastal towns. Teresa cookery theatre pls crabbing competition on Cromer per. HERE st1ves Food a oink Festal, (on Porthminster beach youl find clotted cream, oysters and cider on sale, plus cooking demos, fshltng ‘lasses anc guded foraging. (Bib e Dates Festiva of Food and Drink, Leyburn, Yorkshire ‘alectestvaroodorg ‘Alongside the chefs end food procter, yout fed farmers EmEBReally wid Food & Countryside showingof their animals, as wel as Festal, St Davids, Pembrokeshie book eacings, jazz anc brassbands. malywteestiatcouk “This year’s ever, nthe spectacular ‘Bishoo's Palace, runs alorside the cathecra’s music festival, Mee food Protcers andj foraging wal. ERA international read Festival, Castle Ward, County Down, castovaratregiestvatcom ‘A celebration of bead atthe National Trust owned Caste Ward, ‘onthe sores of Srangior Loven, ‘There's even a concert by Belfast born Yan Morison on the Sunday “HEEuuslow spring Food Camb 4 Lobster Festinl, Norfolk Festal sorerencouk HEmBcrynde rood wEngish wine Ledbury Food Festival, Festal, Glyde Pace, East Sussex Herefordshire ecturyfoodpeupore _shndefoctestvalca uk Enjoy the ruts of erofordsire's Taste and buy Englshwinesand _ichlerder-ice creams, meas, local for attend a wie tasting. cider and perry, in stunning Lecbury. Dru Baker, jon Toroce and Running alongside is tre market Valentine Warner willbe cocking. town's poetry festa ‘Hat Dorset seafood Festival, Weymouth drsetsafoodcouk fBEBDoatiaca Festal, Glenarm, County Antrim daicetestalcouk Essex Festival of Food & Drink, Cressng, nee Braintree exoodestiaoi2nmetcouk Baitne Big cneese Festival, Caeepity oer govuke 58 boast ‘Comal stestodndorntestval cou The next few months are packed with events across Britain, Clare Hargreaves helps you to pian your summer of & Tune ret wrork Festival Laverstoke Park Farm, Hampsire loverstotepar:couk Barbecue champiorstips for areteurs and professional ches, judged by BBC chet James Martin Try butalo mazzareta and burgers, ‘ls there are cookery demos and food workshops. Crit Food Festind, Fife {BBRB88c Good Food show summer, NEC Birmingham ‘egoodtoodstewcom ‘Tstve cay extavagarea features cockery demas om BEC stars, Incuding Mary Berry, ames Martin are Joe Tore, aswell as specialty food to buy, andthe Great rsh Bake off lage [ERcrai Food Festiva Fife cratootestcouk Organisers describe this a ‘cosy, wee festa tue vlloge ‘event colebatng the local ood. On Saturday there's an incoor food market and ches heave. ‘AiDPembrokestir Fish Week pembrokestefsmee: cou ‘This Wels esta with mre than 230 events across the county uring the wee, kicks off on wlford Haven dockside with cookery demos and fsh-lting weishops. ‘[BIchettenham Food Drink Festival, Gloucestershire hatrta ood stil garden vents cam ‘MfScongeton Food & Drink Festival, cheshire eodaernestat net Pegust (BRD Foodies Festiva, Edinburgh foacestestal com ‘There are Fontes Festivals aroun the UK this sumere ths one nudes a producers’ mare, chef demos and cileren's cookery theatres. ikEBrershore Pum Festal, Worcestershire perstorepunfestialorguk ‘Bank Holiday actives inthe Vale of Evesham famous forts plums nce a um Parade ‘and cookery demonstrations. ‘Hj The creat North-East Tomato & chil Festiva near Trimdon Station, County Durham chiestnet +B sanbur Food Fairbarburygoue + Beden Foodva, near Kirk Stephen, Cumbria edenocdacauk“| know this milk has worked for me.” 22 Milk is available in whole and semni-skimmed. To find your nearest stockist go to www.a2Milk.co.uk THE NATURAL ANSWERTastes so good, tsa mitre) Demis s ey mh Be. 7 Sot ERC yon leay2Y In season 8¥6\ From tripe to tikka — a British food revolution ‘Britsh food’ has altered beyond all recogrrition in recent years, writes Sheila Dillon, presenter of Radio 4's Food Programme Ina Fifties Lancashire village, {ood was, well, simply food. British, English, northern, Lancastrian, Hoghton ~ the village where I grew up ~and home ‘cooking, They were all the same. Foexd was what my mother and ‘grandmother cooked, most of it from locally produced ingredients. ‘And there was nothing they made, ‘apart from tripe stewed in milk, that I did lke. ‘There were dishes that loved. My ‘grandmother's potted shrimp, the brawn she made from pig's head, braised mutton chops any ever served for Sunday hunch Ciinner, that i), ‘split pea & ham soup. My mother’s ‘mushroom soup (made when shetl ‘been to pick field mushrooms), deep ‘meat & potato ple with a short pastry ‘rust Not forgetting her eclairs and vanilla stics, and my grandac's egg ‘custard for Sunday tea) and rice pudding (Sunday lunch. “Then there were treats on trips to Preston Market. Parched peas and winkles sold in paper cones to ‘be eaten as followed my grandma around the market, doing her weekly ‘shop. That memory doesn’ ft in ‘with our other family values, though ~ that eating on the street was horrible, lower-class thing to do. ‘My grandad was the estat joiner, ry mother a weaver in the village ‘cotton mill, and my dal a barber, ‘but we blithely believed in the ‘existence ofan unfortunate clas of Uunrespectable people whose rough ‘eating habits put them beyond the pale. My grandmother believed that ‘entering fish & chip shop was a ‘sep on the road to perdition, OF ‘course there were dishes I didnt love, but would eat if necessary. Such strife, with ts nasty texture of wet ‘eake and the added unpleasantness of Sherry. And greengage jam liked the taste but was repelled by its snotlike colour. ‘What [relshed, though, was what any lucky rural working-class child fate in the Fifties and Sixties: British food. However, only a few miles away ‘in Acerington, Blackburn, Bolton, Chorley and Preston, a culinary and social revolution was going on After Indian independence in 1947 and the chaos caused bythe partition of the sub-continent, thousands of men from Gujarat, Kashmir, Pakistan andl West Bengal ‘made their way co the coon malls, of Lancashire, In 1962, an Act of Parliament made i easy for their families to jain them, and soon restaurants opened to serve these new communities. Inthe wake of the last remnants of post-war rationing, thetrexoticlsm drew inthe local population. It was happeningall over the country the Empire was coming ‘home and bringing its foods with it In Preston, the small Chinese ‘community, remanant of the days when the city was.a busy port, opened a restaurant. My ever-adventurous ‘My grandma believed that entering a fish & chip shop was a step on the road to perdition’ ‘mother took me therefor lune. [ vas 12 years old and I could stil paint the room from memory. And that memorable meal consisted of rice (not sweet or served with ‘mutmegas I knew i), sweet & sour pork arid unboiled vegetables stirred {in all. There were not yet any chopsticks, and the waiters seemed pleased to serve us. Iwas one of the ‘most exciting meals of my life. At hhome we were both thrilled enough todescrbe our adventure to my Irish dad. Rice? He was disgusted. [tas an unstoppable revolt, Iisbeen gong on gradually since the 18h century and was propelled into the 19th by the thousands of el servants, soldiers ane businessmen Who mened tone fam Inka, bringing their new tastes back with them Twas amazed to discover one of the finest cookery book published in the Victorian era had been written bya former soldier. Colonel Arthur Robert Kenney-Herberts Culinary Jtings for Madras, and te cookery school e opened in Landen after his retirement, made him both famous and prosperous. ‘We ook to our Empire's egy with ares Then we went on holiaysin Greece ay Portugal, Spain whereser itwas warm and cheap. Landon tose, fal, and rose again asa centre for global money esa mix that drewin people rom arcund the word So whatis British food now? The name over our door says that what's served here is Burmese, Danish, French, German, Italian, Malaysian, Nepalese, Portuguese, Russian, Spanish, Thai, Viemamese... And all cofstis now what the Bish eat, all the time. The chilled meal cabinet at the supermarket els the same sry. And the bes otis up there wih my ‘grandmas poted shrimp. toknow what you think of as ris food, and how you cookit. Get Intouch with us atthe adaresses on page 1. +Food Programme Ison Radio fon Sundays at 1.30pm repeated on Mondays t 3.300m) bocsmodioatcan 64We've got the best chefs and experts on board, and you're in for a fabulous foodie show of the tastiest variety! It's the place to be for all the inspiration you need to make your summer parties, picnics and BBQs sizzle. This year every ticket comes with a FREE seat in our all new Supertheatre, where the headlining shows will be none other than Britain's favourites, The Great British Bake Off, MasterChef and Saturday Kitchen. Tickets are selling like hotcakes, so book soon to secure your seat and catch your favourite stars in action.Top culinary experts in the Supertheatre Soak up the atmosphere as famous chets share their delicous recipes and show you how to whip them up into home-cooked summery sensations. See The Great Bish Bake Off judges, Paul Hollywood and Mary Berry, ‘and watch live demonstrations from Phil Vickery ‘and Rachel Allen, (Catch exciting MasterChef Cook Offs hosted by John Torode and Gregg Wallace where previous champions including Lisa Faulkner, Shelina Permalloo and the newly crowned 2013 series winner battle it out on stage. Or enjoy the Saturday Kitchen sessions with James Martin and guest chefs Theo Randall, Tom Kitchin end Glynn Purell Ey Vober Fe gg poredin Ita thiling day out that boasts so much more than Just showstopping entertainment. Visit the Producers’ Village where you can reish the zesty flavours of summery treats presented by a wide variety of artisan producers. Take your time to sample and stock up on all the yummy food and summer drinks, and lose yourself in foodie shopping heaven As an added bonus, your tcket also gets you fee entry to BBC Gardeners’ World Live Visit the fantastic Edible Patches were experts show you how to grow your ‘own and transform an area of your garden into a healthy plot with delights for your plete Good Food readers get STORER Advance ticket with a seat £2325 1895 £1720 Book today and inthe Supertheate | Greats Advance ticket with a Gold SR CRCNRRE front block Superheate seat | £2525 £2095 £1920 Sete ale erate VIP Packages From £85 see website or call the Box Office for detailsaed CAPTURE THE THRILLws ir Kl Great British desserts! Bank Holiday cooking * Veggie food for friends « Patriotic puds e Throw a Eurovision party e English rose cake ¢ Make a batchLet’s do lunch This extra-special roastis the perfect excuse to gather PM) everyone together over the Bank Holiday weekend Aecpes CASS EST Froteap%s OAV MONKS Ey YOUR SPRING LUNCH MENU + cra, spring onon & parcetasice ‘The main event + Rolled pork ely with herby apricot @ honey stung + Engish mustard sauce + crispy squashed baby roasts + Song roons wt fennel &. apple ‘Save space for dessert + Passion fui teacup puddings 6 ted i \is Crab, spring onion Srpancettasce SERVES 6© PREP 1$mes© COOK AS mins Whether you want to st down toa plated stator sen as ale before ane this oles surfancut tt wi go down a tee. 2tspolve oll 8 slim spring onions, left whole, ‘but with beth ends trimmed and ‘any tough outer layers removed 8 slices pancetta ‘00g/402 white crabmeat ‘large egg 5 thsp créme fraiche 2tsp Dijon mustard zest tlemon ‘small hancful parsley leaves, chopped ‘small ancl mint, eaves piked ‘and chopped 375g pack puff pastry ‘dressed salad leaves, to serve 1 arash a ride pan with the ol anc ‘eat unt ust smoking, Cook the sping ‘onions in the pan unt softened and charred. Leave to cool, then wrapa sice ‘of pancetta around each ‘2Mixtogeter the crabmeat, egg, créme fraiche, mustard, lemon zest, parsley and mint with pinch of salt and a good grind ofbiack pepoer. '3 Heat ven to 2000/1806 fangs 6 Rol cut the pastry ta rectangle roushiy 35x 25cm an im the edges to neaten, LUghtly score tem border around the ‘edge ofthe tart and prick the cenze a ‘ver witha fork, Put the pastry on 8 ‘baking tray ned with baking porcrment. «4 Spread the crab mixture over the ‘centre ofthe tart, up tothe bode, and put the spring onions on top, pushing ‘them int the mixture a te, Bake fr 25 mins unt the pasty fs puffed and golden, and the pancetta is erisp. Leave twcoo for mins then cut nto 6 sices ‘and serve with a green salad, or into ‘male squares to serve with rinks. PERSERUNG 37a, pon Te crbs ‘atm st fre one suger Sat agTaste team comment keen to try it=1W2s surprised at ust how S| ‘hadnroled a pork ely before and was simple twas! The pork cracked perfectly, the meat was beautifully soft ne the sweet stung was balanced by tha mustard sauce. The sree greens were quck and 294 9greatcomiinaton of favours. rth passion fruit pudding was deicous the sponge was dicate n favour andtextue, Alin al, a eliious meal” NATALIE Rolled pork belly with herby apricot & honey Docaodontom «7Rolled pork belly with hert apricot e honey starr a SERVES 68 PREP 35 mins plus marnating and resteg© COOK hs I yeare acocing fan, you ove tis recipe ter is ado Drying out tne ston pes oat resus. 4 tsp olive ol ‘onion, chopped 2.25kg/5Ib plece pork bely, bed, skinon ‘small bunch parsley, chopped ‘small handful thyme, leaves picked 10 sage leaves, chopped ‘S0g/202 fresh breadcrumbs +40g/50z dried apricots, chopped 1 thsp flaky sea sat 2 tsp clear honey 1 Heat 1 tbsp of te olin a smal eying pan. Add the onion and cook for 10 mins Lunt golden Tim of about 100g the ork, rom the meaty ie but the butcher as let @ chunk of meat on one side where the ribs have been removed, leave ths on ait wil help you rl. nize the pork trimmings in food processor, then tip into a bowl with the herbs, breadcrumbs, apricots, onion ‘and 2 tbsp ol season and mix wel 2 Tum the pork belly skinsie up Using ‘sharp knit or Stanley knife, score the sn at em intervals and rub the see salt allover. Tur the pork belly ver and season alte more, then brush the honey over the flesh. Lay the stuf ‘down the centre, then bring the 2 enc together andl tightly, Fp the pork ‘verso the ends meet underneath ie the rolled pork wth kitchen string to secure (see p123 fora step-by-step guide ‘on how tote yourmeat). Put he meat (ona wire rack na roaster tin and transfer tothe ridge, uncovered for afew sor upto 28s, so the skin has time (8 tedtoatcon todry out andthe meat tates on the flavours from te stuffing 3 Heat oven to 220C/1806 fanvgas 6 ub the pork with te remaining ol and Alte more soa salt. Roast nthe cente ofthe oven for 30 mins. Tan the oven down to 1800/60 fan/gas 4 and contin cooking for 2s. Finally, tur the oven back up to 220C/200C fan/gas 7 to crisp uo te skin for another 30 mins dont worry if your pork looks dark on the outside, iv stl be juicy and delicous inthe mide. Remove from the ‘oven, cover wit ol and eave to rest for 45 mins before carving. your skin does ot tum crispy, pop the joint under a hot Brilfor a few mins, roling tonto its side to go the sides nce and erspyt00 ust keep an eye ont sit wil bu easy. PERSERUNG 7a poten zp as 7B fey eno eg, 3 128 a8256 English mustard sauce me SERVES 6 PREP 5 mins © COOK TOmins 2 shallots finely chopped ‘SomI/%pt white wine ‘bay leaf 2 tsp light soft brown sugar 2 thsp English mustard 1 tsp wholegrain mustard 200mI/7 az eréme fraiche ‘put he shallots win, bay lat and sugarin pan and set over a medium heat Simmer until the wine has duced bbyhaif andthe halos have softened Stim the 2 mustard and eréme tah Serve warm ar col. PERSERVINGEP ical poten 22, cats fot st ft. fe nne, u4esat5¢ ‘Towateh a vdeo on how ‘twachieve the perfect crackling. dowload May 'B8¢ Good Food magazine app fromthe Apple app store. Cris juashed baby Yoasties S0Bo SERVES 68 PREPS mins © COOK SSmins +kg/2lb 4az small salad or ‘new potatoes <4 tsp olive ot 2 sp fennel seeds 1 thsp flaky sea salt 1 Bol the potatoes for 10 mins uni tender, then drain and lave to steam ‘ly. While the porks resting ee le, lower the oven to 2000/180¢ tangas 8 ‘2. orizie half the oll over aft, sturdy ‘aking tray and tin the potatoes. Ad the fennel seeds, and season withthe ‘ak sea salt and some black pepper, tossing everyting to coat. Gent squash ‘the potatoes wth a potato masher to Just break the skins Drizzle withthe ‘extra cian bake fr 45 rns unt Ccispy and golden PERSETNG 13a protein 9g ats 2 fone sot a1 Sve 2 ss 73,5981 Spring greens, fennel & apples Eames ‘SERVES 6 PREP 10 mins © COOK Sins 2 tsp olive ot “large head spring greens, finely shredded + fennel bub, finely siced (reserve the fronds) 2 green apples finely sliced or cut into matchsticks. juice ¥ lemon Heat the olin @ wok or alarge pan, ‘Add the spring greens, fennel and ales, ‘season and tify for 2 mins to wit the eg. Add the lemon juice an cook for “min more uni everythings cooked but stihasa nice bite Sprinke wth the reserved fronds and serve straightaway PERSERUNG 12s, poe gg, ca. (ats sattrg te. sug 7, akg ‘TIMEPLAN ‘Youcan prepare te tartand top shelf and the potatoes bake the puddrgsupto day underneath. ahead, siorngin he ridge.» Serve the tart wile the ‘Putyourporkinthe oven to potatoeshave thet fal roast 3hrs5minsbefore _20mins cocking time. youwanttostdowntoeat. = Whenyousitdown to est ‘Wen estingthepork lower the pork, lover the aven to theoven te 200071806 anv OCDE fangs and g2s6.Plcethetartonthe reheat hepukings.CSC OE CGO eS Passion fruit, teacup puddings MAKES 6 © PREP 20 mins» COOK 0 ming ese ity ie puts ok vey saved in ‘na teacips, but you want to make them ‘ead of te ae toe ther ne reeze, nS bat to make than in sma stern toavoid damaging you delicate china .2509/902 passion fut or lemon curd 4ripe passion fruits, seeds and Pulp removed large exes ‘006/402 golden caster sugar 854/302 butter, melted ‘s00mi/asA 02 mie 408/502 pain flour ‘tsp baking powder fcing sugar, to dust clotted cream, to serve (optional) “1 Heat oven to 160¢/140¢ tangas 3. Line ‘large, deep roasting tn witha tea towel, setaside and bol the ket. Put 100g of the curdin bow, mix the remaining curd withthe passion fruit seed and pulp, and ivi between & teacups or ramekins (mine were around 200m, 2 whisk the eggs and sugar together in large bow unt pee an ty — tis wil take about S mins. Ada the reserved ‘curd, butter, milk, four and baking ower. Fol the mbxure together with 2 spatula unt there ae no vise lumps of ‘lou, then divide between the teacups. $3 Put the teacups inthe roasting tin Careful fil the tin with hot water from the ketieto.come about halfway up the ‘es ofthe teacups, belng careful not ‘togetany water inthe cups, Bake for 0.mins until risen and golden. Once ‘cooked, you can coo the pugs anc {cil for up to a day oF wrap in cing fim ‘and freeze for upto 2 months. To reheat, bring to room temperature, put back ina hot waterbath inthe aven and bake for ‘18min at 160C/"40¢ farvigas 3. Before serving, dust each pulng with a ite icing sugar and puta spoonful of clotted ‘cream ontop you le. FERPUOONS 29 cals promi a caS 28, okt fore sus, akg WHATTO DRINK Therese Coder Seeccion eventos NV, pain, 115% (€799, Majestic) wil go col withthe crab Forthe ot, the vibrant, fvoursome Rass Grente Blocks 2012, suth ala, 125% (6999, Majestic) s great \elue Fgh wth alight aan fz Ast Sweet, 7% (£599, Tosco, cada op“sal i tannic ote = vie so Barcenstels b i mete 2 be cman: ene 4 Lee aris ParetoClotted cream & raspberry ripple ° Eee ence RCT Pred CeeEton mess trifle Bee SERVES 6 © PREP 35 mrs ® COOKS mins ‘A gor ties qumesseniat rsh We ve layered cus with Shenysteped Stranbores, merrave and cream and ‘opped it wth fed amore. 1 smalljam-filed Swiss rol, siced {4509/10 Aoz strawberries, hulled ‘seeds from spit vanilla pod (save the pod for the coulls, below) 2 tbsp icing sugar s00m1/1f az double cream 180m pot natural fullfat yogurt 16 ready-made mini meringues (or use 8 larger meringues broken Into pieces) 1 thsp toasted flaked almonds FoR THE COULIS 140g/S0z strawberries, chopped 2 tsp gokden caster sugar 4 vanila po 0om1/3¥s oz sweet sherry + First make the coulis. Put the Ingredients in a pan bring toa simmer ‘and bubble fora few mins unt the sugar has dissolved and the strawberries have started to soften. Remove the vail pad ‘and tip the strawberries into ablender or food processor. whizz unt smooth, then sieve ito a bow to remove the seeds, Leave to cool 2 You'lineed a large tile bow or Shallow ash to assemble the tif. ‘Arrange the Swiss ol sices on the sides ‘and bottom ofthe bowl an crzzle over ‘bout tsp ofthe coulis. Cut enough Strawberries in hal oie the edge ofthe ‘bow and pace thom, cutie facing out ‘on top ofthe Swiss ro ayer. Save about nice staweris fo the top ofthe trifle ice the remairing ones and mix with 2thspof the cous. 3 Add the vanilla seeds andicng sugar to the cream and soty whip. Fldin the yogurt and ripple through the strawberry Coulis. Tp haf the cream int the tile ‘ow dd the sed strawberries, then hal the meringues. Spoon inthe remaining cream. ice the remaining strawberries into haves or quarters and op these on top wit the remaining ‘meringues and te faked almonds, Serve immediately before the meringues start to dssove, PERSERUNG Ska pon crs 3, a. ata 2g te gu 56 a8 O28 72 testo Clotted cream & raspberry ripple Arctic roll SERVES 156 PREP 5 mins plus at east 8 rs freeze © COOK 12 mins remember this rete class? This homemade version ates it te to make bt il dana stom wit your ues FORTHE ICE CREAM, 2iarge eggs ‘tog/S0z golden caster sugar 227g ub clotted cream ‘3S0m1/129 a2 whole mle ‘seeds from vanilla pod 100¢ punnet raspberies 300 jar raspberry jam FOR THE SPONGE ‘large exes ‘25¢/4vi02 golden caster sugar, plus extra for sprinkling {259/4ss02selFraising lour 4 chil the bow of your ice-cream maker, fusing one. na arge bow, his the eggs note that this recipe contains ‘aw eggs) and sugar unti pale and fut ‘ad the clotted cream, ik and vail seeds, and whisk again ntl smooth, Pour into your ice-cream maker and chun uni fazer Alternatively you can ‘ip the miture into tub ana feeze for 2h, then transfer toa food processor and bite to remove ay ce crystals. 2 Line 2 900g oa tn about 20cm ong) wth cing fm, at this stage while your ce creams quite pabe - squash the raspberries with 2thsp ofthe jam (leaving afew chunky pieces, then pple through theice cream. Transfer ‘ta your oa tn and treaze again unt sold about 6 hrs, oF overnight. ‘3 Now make the sponge. Heat oven to 190C170C fanigas 8. Grease and Ine 425 xascm Swiss ral n with baking parchment Put the eggs ad sugarin 8 large bow! and whisk unt pal and futty this waltake about 5 mins, sit over the four and fold together untl there are no vse lumps ofr Carefuly pour into the tn and smooth over the top. Bake for 10:12 mins unti springy tothe touch, <4 hile te sponge is cooking, aya sheet cof baking parchment, bigger than your en, ‘on your surface and sprinkle with caster ‘sugar. When the sponge is Cooke pit ‘onto the sugary parchment, loosely ralit Up from one ofthe shorter ends anc twist, the parchment to secure. Leave to cool '5 Remove the ce cream from the freezer and leave to soften for 1omins. arse theice cream toalarge sheet ofaking parchment, ol the parchment around the ce cream tke a cracker, then roll and ‘squeeze the ie ream with your hands to shape it into a oyinder, about 25cm long ‘6 Unwrap and unrol the sponge, then speead the inside surface with the remaining jam, Place the unwrappedice ‘reamin te centre ane wrap the sponge ‘around itto form your Arctic rol, Rol the ‘whole thing backup inthe baking parchment, twist the ends tightly to ‘secure then freeze for after 2s. Before serving, unwrap the Arcticroll and sice off ether end with a serated knife tomake itlook neat. (Your chance to get a sneaky tastel Can be storedin the ‘teezer for up to week PER SERVING 72 cl reins. cats 388, faze set oe ree sup 328 seh 0.28 Chilled rum & raisin rice pudding SERVES 6 PREP 10 mins © COOK SOmins youre serng ts ls to ids semty replace the um & rash sup with towed summers. <600mi/tpt whole milk ‘200mi/7fl az double cream ‘00g/40z pudding rice 1tspvanila extract ‘85g/202 caster sugar zest 1 lemon, pared witha vegetable peeler (see tip on page 123) ‘ingle cream, to serve FOR THE RUM & RAISIN SYRUP 100/402 raisins 100/402 ligt brown muscovado sugar ‘oom a2 dark rum 25g/toz butter 4 combine the mk, cream, rice, venta, ‘sugar and lemon zest a heavy: based saucepan. Bring gently to a bol, siting Cominuousy. Once bubbling tur the ‘heat to low ana gent simmer for about 45 mins, string requenty to stp it Sticking, ntl the roe i ust tence. Lay a sheet of cng fim directly onthe surface ‘ofthe ce, cool to room temperature, ‘then chil until cold 2 To serve, combine the syrup ingreentsin a small pan. Met together, ‘then bubble unt syrupy for 45 mins. ‘Coot for a few mins while you lesen ‘the cle rie pudding with some ingle cream (iwi have become more solid) -just gently stirin splash ata time unt t's spoonabe. Divi between, serving bows and top with some warm rum & raisin syrup. PERSERUNG Steals, prot cars at st it gre 1g 8578 ah 028Be eo tes uni rary EEO nonoLemon posset with sugared- almond shortbread BHD shortbread ony SERVES 6 PREP 35 mins plus Shs cling (C004 30 mins Tiss root serve at a cer party, with) chunks of shertread er scooping atthe cious zesty set rear, ‘600mi/1pt double cream 209/702 golden caster sugar zest 3 lemons, plus 75mi2isf oz juice FOR THE SHORTBREAD -og/S0z cold butte, diced ‘og/s0z plain flour ‘85g/302 golden caster sugar, plus extra for dusting 509/202 ground rice (or more four tfyou can find t) ‘85/302 flaked almonds “Make te posset st Put the cream in ‘big saucepan withthe sugar and gery heat, string, unt the sugar has mete. ‘Bring toa simmer and bubble fr 1 min Tum ofthe heat and stiri the lemon zest and juice. Dvde between pots oF bows, col 0 room temperature then caretuly cover and chlfor atleast 3 hrs, orupto 24 rs 2 To make the shortbread, heat oven to 1600/10 fan/gas 3. whizz the butter and flour together in food processor Unt no lumps of butter remain or ub together with your fart). Tp into a bowl andstiin the sugar, round rice and lmonds. ine the bse of a roughly 2em square tn wih baking parchment. Ti Inthe mitre and press it cown fm, ‘making it as fl as you can. Drege with ‘more sugar and boke fr 25-30 mins unt pale glden. Coal inthe tn, {3 Cutthe shortbread into shards anc ytousea serve withthe possets and ite spoons. smplasnaped PERPOSSET a azBlcals.rtenze cats3se, ely mould. The nore complex redesign the erder wil be toremove te jelly ‘fom the mou, Metal moulds ot sat fr 0 eg sat og ve Ss Bsa 028, ore gy 2 st O18 Rhubarb & custard jelly work the best ~ al) ‘oF ook out for MAKES tly to serve 4-60 PREP 25 mins a plstc mould lus upto hrs ching © COOK 15 mins with removable ton which A celeravon ey makes amaveieus reipto release cntrpice to any essrt tal. Tis one ene hs the woo facto nd the fyoureve favours of mubar ane custard wi take rouble rernovng you back to yourcistioo. he oly place the mauin ark a ite sunflower ol for greasing rot water and FOR THE RHUBARB LAYER iene for afew 700g 9az hubarb, chopped condo sien ‘3g/602 golden castor sugar the eages 6 gelatine leaves pink food colouring (optional) FOR THE CUSTARD LAYER. ‘350mi/12f oz whee mike 300m! pot double cream 1 vanila pod, split lengthways an ‘seeds scraped out 5 gelatine leaves -40g/502 golden caster sugar ‘large egg yolks ‘2 thsp eustard powder Very lity grease ate jely mould tho, then make theehubar layer Putthe rhubarb and caster sugarin a pan wth 250m water, cover wit a id {and simmer for $8 mins unt the rhubaro is real sof, then rere from the heat. Put the gelatine in a small bowl ‘of very cold water to soften, Une alarge sieve with mustn oF “scot, place aver 8 bow and pour inthe rhubarb qui, then leave to crip through ‘Once al he liquid has chipped throug return te jucet the pan aver alow heat. your rubar jie ist very ink, you can ada crop of fod coloring ‘Once soft, remove the gelatine from the water and squeeze out any excess, then ‘add tthe warm rhubarb juice, tring Until the gelatine dlssoves. Pour half the rhubarb qui int your jelly mould and putin the rge to set for 3 rs. Leave the remaining rhubarb juice at room temperate, '3Meanwtile, make the custard yer. Putthe mi, cream, and vanila pod and ‘seedsin a pan, beat gently unt just ‘simmering, then remove ftom the heat. Soak the gelatine ina bow! of very cold water. na large bow, whisk the sugar, ‘eg yoks and custarc powder unt ‘smooth and pale. Pour over the warmed rik, whisking to combine. Pour te hot mixture nto the pan an heat gory unt thickened sity, then remove from the heat. Remove the golatine leaves from the water, squeeze out ay excess quid add to the custard and st wel Leave tooo 4 Once the ist layer fly as set, Dour over hal the cooled custard ayer Chil fra further 3s '5 Repeat the process with the remaining Jel making sure each ayer is wel set before you ad the next. the jelly starts to set atroom temperature, you can reheatitvery gently onthe hob ~just make sure t desi ala this wal top the gelatine rom setting. Once the ely has had its total seting time, ease the ‘edges away with your fingers, hen tum ‘out onto a plate (you may have to ve 2 Ite get csodge the jl and serve. foie sata 1 Nore 75 ur 75, ak028cy Ty aaa =a RESDorset delight tess almond bake ‘The South West is a region positively bursting with traditional culinary treats. Celebrate just one of them here with Bake With the Best —and try making this delectably sweet and nutty treat at home, using only the finest ingredients Athough a largely url county to this day, Dorset’s population can actually be traced ll the way back to the Neolthic era so, over the years, is residents have certainly had plenty oftime to perfect thei local dishes. Take Dorset apple cake, for instance. You cart get much more Perfect than that Atadtionl recipe it’ ubiquitous inthe South Western county ~ and its world famous ~ but its ingredients and the sung baked delight can vary considerably I fac, the debate ‘on what makes the Dorset apple cake has raged almost as long as the argument over the Commish pasty. Aisito the food stalls atthe Dorset CCounty Show reveals vations in abundance — each one delicous in its own unique way, and every baker irnmensely proud oftheir own creation. KEY INGREDIENTS argent vt “sugars lock in the \NG7G cranes — | ae Tee SRDS perubesed corto, MAD, een ‘you bake. eisai Sel = Despite ditfering recipes, every version has ths in. common: they all gorgeously and decadently mois with 2 slightly c’sp topping Served with clotted cream — another South West classic ~ they ae simply heaven “ry this updated version, which i for «a taybake rather than a tactonal cake, and uses Braebum (instead of Bramley) apples, fora teal bust of flavour, and introduces almonds into the mix ‘The real key to perfecting this classic dish, however, i using quality ingredients, such as Blington’s Golden Caster Sugar and Nielsen-Massey Vanilla Exract. Adding their respectively ‘ich and individual favours, youl get the best possible resus when using these nwo perfect elements. And, a5, they say the proof ofthe pudding is in the tasting! Let your fiends and fail be the judge wit this beautiful bake. Nelsen- Massey ras cates the word's ines vane erat sce 1907. Hac cto er perfection, : itn beans go ‘trough an exracton rocess that crawscut nature Ravours Dorset apple & almond bake CCUTSINTO 15 pieces © PREP 15 mins @ COOK 50 mins senedass large about 4009 raebum apples, Seth peeled, cored an tiny siced custard or zest and juice + lemon wine 2254 salted butter, softened 150g slington's Golden Caster Sugar, == 100g ington Light Muscovado Sugar 4 large eggs, beaten 2 tsp Nielsen-Massey Vania Extract 250g linson Self-aising White Flour 100g ground almonds 2 tsp baking powder 41 tbsp mi 3 tbsp flaked almonds 4 thspBilington’s Demerara Sugar “Preheat oven to 10¢/160¢ fang Grease and tne a 30 x 20cm traybake tin. Toss the appes slices with the Jemeon juice and set aside. 2 nalarge bowl, boat together the butter, sugars, eges vanila extract, emon zest, flour ground aimonds, baking power and mik unt smooth Spread half the mixture into the tn, then scatter over the apple sles, reserving any juice. Top withthe remaining ‘mixture, smoothing aver the surface. 2 Sprinkle with flaked almonds and demerara sugar, and bake for So mins unt olden andthe rybake springs back when touched (cover with lithe traybake begins to brown too much curing cocking. CCootfor 15 mins before tuming out onto a ite rack, Sie into 15 peces and serve. e South West recipes and inspiration, visit Baking MacLcomVegetarian everyone will loveFILIPPO BERIO DISCERNIBLY [i DIFFERENT } » It’s the way Filippo Berio make their Pesto, which makes them taste so special. 7m At Filippo Berio they know that even when you are short of time, you don’t ‘want to compromise on quality. That's why they have cooked up their range of authentic italian Pestos — alll made with the finest ingredients in a time honoured way which gives them their wonderfully distinctive taste and texture. Filippo Berio Pesto — you can taste the difference in every ja. For this delicious recipe and many more visit: www.filippoberio.co.uk Brera aeSarah’s casual supper for friends rzane ofoue,staion 1 Weatinooln alae tyngpanior Green salad with olive dressing feraubergres anstis sy wide saucepan) agathe gare, tyme | favourite standby ish must and sage, and cook gently for afew mins. ABH NAV Een 2) irae ta asntnesormore —‘Tpinthetomstos, nega andsugar, SERVES PREP 5 mes © NOCOOK Q techy anitreverfatso. and gant sme for 2025 mins unl ose sts amet anyocasen. Nobays—Wickened ait Finely chop 1 mall edonion anc creased where the meatis~infect. Ident Meanwhile, hata gee or ying pan. 50g green oles. isk thsp olive {ink they vow otced tacts vegetarian! Bush the aubergine sloeson both sides ol. 2 tbsp red wine vinegar and 2 tsp with olve i then gidclein batches. golden caster sugar, then stirin the olives Melanzane parmigiana Youwant each ste softened and stanty and onion. Season Tp 6 big handfuls charre, so dor'thave the heat too mixed green leaves into a bow! ~picka cece ‘igh or the aubergine wil char before bag with different flavours and textures; softening. Remove taplate as you go. abit of crunch works wel withthe ‘SERVES 4-68 PREP 30 mins © 3inalarge baking dis, spread alte ot Melanzane parma. Drizzle the olve {COOK 1h 25 mine the tomato sauce over the base. Mix258 dessin over anc toss gent to coat. ofthe Parmesan withthe breadcrumbs FER SEVIVG Aira, poten 1g cas 28, 2 tsp olive ol, plus extraforbrushing and pine nuts, and set aside. Top the ag, str fe Ws. sa 035 3 garlic cloves, crushed sauce with a layer or two of aubergine ‘3 thyme sprigs sices then season wel spoon overa_—-Gaalic chili focaccia WHATTO ‘large sage leaves, finely chopped dit mare sauce, then scatter versome | TRIN ‘4x 400g cans chopped tomatoes mozzareta, Parmesan and baslieaves. ASW NTAE ‘Aluiey Chianti 3 thsp red wine vinegar Repeat, layering up~and fish withthe SERVES 6® PREP 1Smins®© COOK 1-I5mins__alays Hits the 23 thsp golden caster or lastof the tomato sauce. Scatter ver ttc sranulated sugar the cheesy breadcrumbs and chil for Finely chop 1 small bunch flatleaf tomato recipes {large aubergines,sicedlengthways up to 24s, or bake straight away. parsley and 1 bigred chili (seedsin Wine Selection as thinly as you can 4 Heat ven to 200C/180¢ faa 6 ‘rout up to you), crush @gariccloves chiar 2011, 125% *0og/toz vegetarian style Parmesan, ake for 30-40/mins unt the top is ‘and mash into 100g softened butter. (£448), sacheap finely grated crspand golden, andthe tomto sauce ‘Season well and spread over 1 large and cheertl re '85¢/802 white breadcrumbs bubbling Rest for 10mmins, then scater focaccia loa, Bake on baking sheets crtrade voto 50/202 pine nuts With beslleaves and servewith salad at 00C/T80C fanvgas 6for 10-45 mins Etre Special 2x 125g balls vegetarian style and focaccia recipes, righ) Unt hot and crsping Chia Classico ‘mozzarella, tom into small chunks PcRSCRUNG(4)4ticas pen 2 cae FERSEVINGZSIicas, poten égcats mg, ——_FASONAZ008, 13% hanefful basil leaves: fat 2m oto fe Te a sk 12st fe esa 26 akOBs (EBB, Doth AK, Barney’s brilliant biryani for a crowd Mybest inc’s ies vegan. poppadoms and naan bread, to serve heat. Leave for 10 mins, covered, then tds dsteccmea FORTHE PASTE Straganandleavefsana, covered foarte fratefs snot ‘large onion roughly chopped 2 Tomato the paste, ie a he autor. ame es's large pace ginger roughly chopped ingredients iogthern a food proceso ttowayw ket Searlecloves Hea te ona saucepan, Tain the : 2 tsp cury powder past ten ac he catfower and Vegetable vegan biryani 1 tsp ground cumin potatoes, Cookin the past to colour, with carrot salad 2 thsp vegetable oil ‘then add the lentils and green beans, and ee ___ 4 sat green ct ‘er wth about oom water Ad the SICA FORTHE CARROT SALAD Caylee season wi sat coer wth ‘carrots ‘nk end simmer x20 mins nt the SEIVES 8 PEPZOmMNs® COOK Omins pho golden caster sugar lesan vegetables ae tere the Squeeze lemon ce peastortelas.2minsto detest Sir 4009/02 bosmet ree anol cashew mis, roushy therce trough te cary unstcompetely WHAT TO pinch saffron treads (optional) chopped mxedandtet. tien spoonentoaplate DRINK 2 hsp vegetable ol handful coranderleaves.rouphly and scatter nthcorander andcasnews,—_Algersicnas 4 cutnowe, cit into ret chopped rar tecarotsdad useapedtrioshae Peron cotrace 2 potatoes, ctint chunks thumbzedpece singer shredded thecarosiniorbbons, Sorewewththe Sls ea pod ‘og/oz red tents Into matehsticks ‘xgar adress wththelemon ie, then _chiefere. Ory 400g/oz French beans, trimmed 1 sp cui seeds, toasted toss theoteringrecions, Seve the thevegan indy anc in halt biyanion large piterforevenoneto erate nana cy laves 1 soaktercefor30minsthnrinse nha temsahes wth te caroteadonStrgororanic 2 hands frozen peas severlchanges ateruntl tune these, Depoagomeforany vegan nde msde vith ‘sal bunch corander Glew Cover wihebout | onvete od naan bread rhe vegan retes 5% 50/202 rasted cashew nis, thesaften using, coverthe pan bring resenncdzeea pene cabsee (240/50, roughly chopped totebol strone ton umotfthe ferment ere py esatoam——vitagrots cout war208 epee amCassie’s dinner to impress eee) ‘ar avd meat eaters tut om et A Be ged TRS ate oNelA SE eee Me) enue ee eee een cay Se ene oi enter Cod Da ee) rooted oes a Oe crore ces) eae es eens Ere out 4 thsp olive oll Ee) Peed See a See Gee te oe EN rd Bc Tend AHEAD Pee es or een Cine) ere eo oe) Ce Cee eee) ‘cucumber, seeds removed, chopped dry. Tp the sweet potato into a food eerie Se cers processor withthe thin clveolland serving. Store the chopped ener er te en adding enough ofthe cooking waterto fridge and popin See er ee ec eet es Vc RS et pete rie ns See en ed ene) ee ee teeter ted everything wel t cost don't wory Se a oer re Eee ea AGRO) Pet ee ee ee DRINK fe ee eee eet cn a ets pee oe eee eet Rt ean en ae ee ee eee ed Coen reed Peery Cees rc etre foe Seed Deere an er Cen ea) Marks & Spence, Eee) brushing the na edge with egg to help Peete ees eee teen) ‘the tops with egg wash and sprinkle with eet swapping the trays over halfway through et rtd eerThe summer is one of the tastiest times of year with barbecues, picnics and a variety of fresh ingredients. So what better way to begin the alfresco season than at summer's most delicious food show, packed with seasonal produce, live demonstrations and fantastic shopping? Every ticket includes entry to BBC Gardeners’ World Live and if you book early, you'll guarantee your seat in the Supertheatre', included in your ticket. With so many recipe ideas and scrumptious treats to look forward to, you might want to start preparing for summer now! 2 a] wvEnglish rose * CAKES SaEnglish rose cake EE un icod sponges only ‘OUTS NTO 15 sles © PREP 1h 15 mins hus cooing ane dying crystalsing your ‘on ose petals) © COOK 40 mins ‘As the weather gets warner and your garden starts to come back tit, ine your beautiful lars it the Kitchen to ado tis spelt ocason cate, We ve steeped the sponge yrs nese water to being athe ove scent ofthese peat FORTHE CAKE '350g/"202 butter, softened 500g/tib 202 golden caster sugar large egss 200g/702 fut natural yogurt 500g/'tb 202 plain four 2 tsp baking powder “tsp vanila extract 1 tsp rose water FOR THE ROSE SYRUP, ICING & CREAM "Wog/S0z golden caster sugar ‘+2 sp rose water (depending on your taste) 854/302 raspberties, defrosted if frozen, plus 100g/40z to decorate 250g/902 Icing sugar 1 tsp vanila extract -300m1/pt double cream rose petal pieces and crystalised rose petals (see far right, to decorate + Heat oven to 1606/1406 fanigas3. ‘Grease and ine te base and sies of 3x 20cm round loose-bottomed cake ‘tins with baking parchment. Ti al the Ingreent foc the cake nto a large bow ‘and beat with an electric whisk unl wel ‘combined Ove the mixture between the 3 cake tins ana smooth the tops. dake {or 45 mins, swapping thetnshalay ‘through so they cook evenly. Leave 0 col {or 10 mins in thetns then remove and ‘transfer toa wite rack 1 e00| completely. 2 Tomake the rose syrup, put the sugar ina panwith 100m water and heat un the sugar has cssolved, Tum up the heat ‘and bubble for +2 mins, then remove from the heat, Add the rose water start ‘ith 1 tsp and taste, as some varies ‘are much stronger than others = ust be ‘careful as the syrup wil be realy hot Spoon hal the syrup over the 3 sponges ‘and set aside, ‘3.2 tsp ofthe syup tothe raspberries ‘and crush them wth fork Push the raspberties throug asewe into abow and ‘scard the seeds. siftin the eng sugar ‘and miso smooth cng Ina second bo, ad anathe 2 tsp ofthe syrup ‘and the vanilato the cream and whisk unt itholds sort peaks. chil unt needed | tcptocom 4To assemble, pace one cake, at side up, ona plate or cake stand, and top with haf the cream anda thd of he remaining raspberries (se top tos, below). Sandwich another cake ontop and ad the remaining cream, another third of te raspbetes, then the ast cake, Smooth the raspberry icing cover the top, etingit ize down the sides. To decorate, we used 3 rmbdure of ose petal pieces (avaable from cookshops or one), homemade crystaised ose petals (ee right and the reserved raspberries. PeRSuce shea peat 7 cabs, fat stat 2g fre gust 078 CHOOSING YOUR INGREDIENTS. Rose water i tradtonal English Ingrecint, though itis often used in Midee Eastern cooking, You can buy it from most supermarkets, but be aware that some ofthe lower-priced rose Waters ae very luted and ack favour. ‘This means you wil have to add alot of [quid to your recipe, which will make the Icing and cream too runny. We ike Nilsen-assoy rose water, \hich comes in a smal pote 50 won't have ost itsfavoury the time yougget tothe bottom. if you would rather buy eady- crystalised rose potas to cecorate your cake or other crystalised flowers there isan increible variety avaiable ‘at meadowsweetfowers.couk. We bought rose petal paces fram ‘melburyandappeton co.uk. TOP TIPS FORA. PROFESSIONAL FINISH \When sancwiching the sponges together, ‘ip the cream nt the centre ofthe sponge, then use a palette knife to Swit the cream towards the edges, t's really important thatthe cream Isnt overwhipped, as you" stil be Working it and causingt to thicken even ‘more while i onthe cake. Dont go too close tothe edges asthe weight of the sponges wil squash the cream and cause ittoooze out the sides. Ifyou want to assemble the cake a few hours before serving sandwich the layers and top with the cng, then pop In the fridge to keep the cream chilled. Remove from the rge and ad the rose petals and rasoberies ust before serving (as eventual the juice for the aspbaris weak onto the crystalised rose petals and run ther frosty frist, “Next month: ated caramel & peanut butter mitionaie see HOWTO CRYSTALLISE YOUR ROSE PETALS Rose petals are ele as ong as they hhave't been soayed or treated with pestis or other chemicals. We ‘suggest you buy an organic variety, ‘or Pek your own fom your garden, Itsbest to cystalise rose petal afew hous before you need them, as they Wl ‘eed time to cry. Here's how to cot ‘Spread some caster sugar aver a saucer then ighty whisk an ogg white inasmal bow. Holding one peta ata time, paint both sides with egg white at oe ‘Spoon sugar over (rc itwith tweezers, then shake ofthe excess. ry the petals ‘on baking parchment for3 hours, ora day before using if you can ‘tore your petals na saad th ora ‘container lined with kitchen paver. The ‘petals wil keep for 2 weeks, and al stil be ele for upto 8 weeks but wl have started to lose the colour. me Polly Nes | ) vw @ mx 200g o¢ Criehe) 7 biscuits and 'ooy of Melted oo FI ator ther for Press inl base of 20cm m Cake in ord chil. . ( : : ee eg aie Pts cacy peasy! 5 %, ‘ wa Gar 0 Se ie oy ea e Rapes at Car io igMake.a batch gy with mince ; St These recipes from former BBC Masterchef finalist Dean Edwards Creole Jambalaya wl x show how versatie this economical ingredient can be ae SERVES 68 PREP 20 mins © COOK 1h 30 ins 3008/1102 pork mince ‘tsp olive of ‘4og/S0z chorizo, deed “onion, finely diced 3 gate cloves, crushed 1 red pepper, finely diced 4 green pepper, finely diced 2 bay eaves ‘tsp turmeric 1 tsp smoked paprika ‘tsp cumin 200mI/7 az white wine ‘400g can chopped tomatoes 1 tres pints chicken stock (more ifrequired) :350g/1202 brown basmati rice 008/402 shelled raw prawns, ‘alls et on, you tke 3 tbsp chopped parsley 4 spring onions, siced soured cream (optional) 1 season the pork mince and ott into bite sized meatbals. Heat alarge pan, ad ‘cash of ol and brown them for 7.8 mins. Remove from the pan and set aside, 2d the diced chorizo, anion, gare and peppers to the pan and cook for 5 mins. ‘Add the bay leaves, turmerc papa and cumin, and sti for 1 min more before Pouring inthe white wine a tomatoes. "Meanwhile, heat the stock separately '3Add the rice to the pan and stir wo Pour the stock into the rice and meatal, and bring toa simener Cover the pan with le and cook aver the lowest heat for 30.35 mins or unt he riceis cooked. ‘Adc more stock ifitis getting too dry. At ean this stage you can cool and freeze for up one-pot 02 months. Defiostin the fg, then ta Into apan and continue the recive, mating sure the ces thoroughly reheated 4 Str in the pains andl cook fr 3-4 mins or unt they tum pik. Before serving stir Inthe parsey and spring onions, then season to taste. Serve with a dolop of soured ream, you Ike fot ug sat ates tr0 eeWeekend Jerked mince patties eia8 SERVES easly doubled © PREP 25 mins lus chili COOK 15 mins pus cooing 1 tbsp otve oll “onion, very finely chopped 2 garlic cloves, crushed ‘red chil finely diced, deseeded it you prefer 1 thumb sized plece ginger, peeled and grated 500g/tib 202 beef mince ‘heaped tsp ground coriander +1tsp ground alspice 1 thsp thyme leaves small grating of nutmeg, tsp cinnamon 509/202 breadcrumbs FOR THE MANGO SALSA “1 mango flesh diced ‘red onion, finely diced 1 thsp chopped coriander 1 thsp chopped mint ‘red chill finely diced, deseeded if you prefer +1tsp grated ginger Julee me 1 tbsp otve oll ‘toasted burger buns, yogurt and ‘watercress, to serve “1 wlarm a dash of ti anon-stek tying pan. Add the onion, gai, chili and ‘singer, and ry for about S mins unt softened. Leave to cool for 10 mins 2 Put the mince in alarge bow withthe cooled onion mixture an the est af the patty ingredients. Mix unt thoroughy combined then season Divide the mature into and shape the portions into burgers. ‘cover wit cling fim and chil inthe dge for 30 mins. You can now freeze the burgers for up to 2 months, defrosting Ina ridge overnight before cooking '3 Put the ying pan back onthe heat and aida dash more ol Fry the burgers over ‘medium heat for 710 mins on each side ‘runt they are cooked through. Ada ‘more ol during cookingif needed “4 To make the salsa, mix the ced mango vith the onion cortnder, min, chil and ‘singer. str wel then add the ime juice and alive ol. Serve withthe burgers on the buns, with yogurt and watercress, © ityoutie Taste team comment, FER SERVING Nas, pote 28 cas 78, “The salsa gave the complemented the spices realyTurkey Caesar salad oe er EX meatoais only SERVES 4 easly doubled © PREP 1 mins lus cling © COOK 25 mins 4008/1402 turkey mince ‘tsp olive of 100/402 smoked cubed pancetta 2 slices of white bread, cubed 4 Baby Gom lettuces 1 avocado, peeled, stoned and sliced Parmesan shavings FOR THE DRESSING. 5 thsp mayonnaise ‘505/202 Parmesan, grated juice %lemon 1 garlic clove, crushed +1t5p Dijon mustard +1 Place the mince in alarge bowl and season well Divide the mtu into got ball-sized meatbals, cover with cing film and eave them to chil inthe free for 20min, f you have tm. youve made ‘a double batch of meatal, you can now freeze them for p to 2months~ see below for other eas to use them. Heat a dash fallin a non-stick trying pan or sricale and cook the meatballs for 12-4 mins unt coloured al ove and cooked trough 2 Place the pancetta ina frying pan with ‘cash of ove ol anc cook une csp. Remove the pancetta from the pan and Arain on kitchen paper. Ac the cubes of brea tothe pan andl cook unt golden, then move and drain on kitchen pape. 3 Tomake the dressing whisk together the mayonnaise, Parmesan, lemon ice, fac and mustard, then season. TSE ey Separate the lettuce eaves ar toss double batch of meatballs them with the crossing 4 Toserve dive the lettuce between the bowls, top with some crsp pancetta Sicilian meatball shoes of avocado ied bread eau Spaghetti for 4 and then the mex Shave sane Parmesan ont the sid and serve Turkey meatball subs for 4. SREEIEERGESI2) PeRSERING cl pte 7 cas cai ete pr eg mm A Detost your meatballs and cookina pan wit good drizeof ove a unt Dest yourmeatbls (ake hem out_goden Ald 2 rushed gare cloves nd ofthe rezer at ast hsbeore ook or min more. hen add 256 Youtealy do getwhatyoupay _cangetlen ard exraiean cooking) nd cook them ia pan with raisins the zestandjuie of Hemon——forwhenuyrgminced mest. mircewityas ite 2s Sk ail lve it uni golden Acds 400g anda pinch of died ei fakes, pccmincethatrasa bight The reduced at conane Can chopped tomatoes, 239 cried ‘cook 400g spaghetl can reservng _coourwh no geyness. mea tsmoce heater ‘oregano apinchof sugar andsome aft tbpof he coking wate, ar eerie ardsonesimes Bat soreahatd seasoning Bute for 30 mins fo te panwitalargehandtulot amd, aces bys at Hfyouwentokraw exacty serve the saucy meatalsin sub baty spinach eaves, another drizzle ier Somefetis destoble, what's gogo your rol top witsieed mozzarela and of ole allan ne reserved water. asiadcstieourandiesps mince, buy rom abutrer ple unl ahotgiltomek Seve with Tosseroundthepantowitthespinect, _thmince mast ut ines theron and 2 handful of saad seasonandsenve ante you where they have foc svat ig fre gs 4 Sat 103Greek lamb filo pie Bm SERVES 60 PREP 10 mis {600K 1h 1Smine 1 tbsp otve oi! ‘onion, finely chopped 1 carrot, diced 2celery sticks, diced 3 garlic cloves, crushed ‘tbsp chopped fresh rosemary 1 tsp dried oregano ‘100m a2 white wine 500g/tib 202 lamb mince ‘Somil/Ypt lamb stock 4008 can chopped tomatoes ‘aubergine, cut into Smm slices 5-6 sheets flo pastry 25g/oz butter, melted 1 Heat anon stick trying pan and add a dash of ol Fy the onion, carrot and cary fr 5-6 mins uti softened. Add the gai, rosemary and oregano, and 00K fora couple more mins. Pour inthe wine nd continue o cook uni the ud reduces by half Tip the mixture into 8 bowl and set aside dd a cash mare oft the pan an fry ‘the mince uti browned Pour inthe stock and sti, seraping up ay sticky bits from the bottom ofthe pan, Ald the cooked vegetables andthe tomatoes, ‘season, then gently simmer for 18 mins, 3 Heat a griddle pan, bush the aubergine sices with ll and cook them for 12 mins ‘on each side. You wil probably need to ‘do this inbatces, setting each batch _aside while you cook the ret. you ‘want 0 cook straight away, heat oven to 190C/170¢ fanigas 5. “4 Layer the mince mixture and aubergine ces an ovenproof ds measuring ‘about 33 x23em. Top wit a sheet off, brushit with butter, then add afew more sheet, brushing thm with butter each time and scrunchng up the edges as you {0. Brush the top with butter and cook for 30:35 mins unt golden and crisp on top, You can freeze the ple before baking Remove rom the freezer ant cook frm frozen for 1 ror until golden brown and ioing ht though tothe centre FER SERVING 6 eal prom 2 carbs fo a, a 023, re ug st 048, ‘rstoLbom Deon was diving a dieser before ne reached the final of BCs Masterchef in 2008 He snow a chet ‘Taste team comment and fod writer, and regularly appears ris was goodfariy meal cn mTvstaaie Tes recpesere e050 cook ence By fa Acaptes rom Mncespraten (99, cxerne vas trend rk res) ratogaps © Mar Pook YUcan cook aga = maybe ng meas ty the book ort 1 9 nd wl alo rece 2 lof auberginenex tre’ GRAHAM {ree bookmark. Simply cal 01326 569484, p&pIS. ‘ree. Or buy ontne at sparkedrect.comy/goodtood wav208 capeTry 5 issues of olive for just £5 ee Y eat in eat out eat away easy and olive’s pick of the foodie guides to the world’s ing recipes best places to eat hottest destinations Love great food? Love easy entertaining, eating out and gourmet travel? Then you'll love Olive, the stylish food and travel magazine for modern food lovers. = Subscribe today and take advantage of our special trial offer li and receive your first 5 issues for just £5 by Direct D ebit. Haber Merl ve www.buysubscriptions.com/olive Eat) caaIr} eee yeeor family over, 4 tie ll ie Mircac Pon rere a Breta Prete ~ ‘lille a Vi ptt, Snes oo 9 = _ aes ats zis } 3 a = i od ce ae son Jontest isfantasticii part 5 4 entertainment ure yo wr flags, di ‘<- A : 2 a ; ¢ ’ ’ le 3: ai ; : e= a wy =) se! ee oii ae Fy es Ve £¥ Aen .1 temetoatcon Malmo meatball subs S55 MAKES 6 meatal for Bsus © PRED 3 mins pus cling ® COOK 20 in A trbut ois years Eurovision hosts — {000 ck Sweden +12 tsp sunflower ot for frying 2 thsp white wine vinegar 1 thsp golden caster sugar ‘Yecucumber, thinly sticed 1 thsp chopped ll (tional) 4 sub rolls, halved of 1 long, thin baguette, cut into Sem chunks Jar cranbery sauce FOR THE MEATBALLS 300g pack pork mince 509/202 breadcrumbs 1 tsp caraway or fennel seeds -1egg beaten 23 thsp wholegrain mustard 1 thsp clear honey good grating nutmeg 1 wbcal te meatball greens together with plenty of seasoning, then shape into Walt sized balls Freeze fr 30 mins to firm up if the partyis about to stat, chillin the ridge for up to 28s. 2 Hoatoven to 220C/200C tangas 7. Rl the meatballs inthe olin a baking tray, then roast for 20 ins untl browned and cooked thraugh ‘3 when the meatbals are nearly reacy, mix the vinegar and sugar in a mixing bow! to dissohe, then sirin the cucumber and if using 4 pit the baguette chunks, rls or subs and spread wit a tle cranbery sauce. ‘el some cucumber and 2-3 meatball, arrenge ona platter and serve PERSUBSMkc9, rte me, cars, fag svt foe su ig. 2878 Cheesy chips mua SERVES 8 PREP TO mins © COOK 30 ms Wl Eurovision super cheesy. "700g/1tb 902 frozen skinny French fries 25g/10z Parmesan (or vegetarian alternative), grated 2s tsp gare salt FoR THE DIP 25g/10z plan flour 4 tsp English mustard powder 300m ie "Wog/Soz mature cheddar, grated ‘few snipped chives To make the cp, heat the flour musta ower and min a small saucepan and gently cook, whisking constantly unt smooth Cary on bubbling and sting ntl thickened, Tum off the heat, stiri the cheese until melted then season to taste. Scrape into a mirowave-proof ‘bow and put some cing tim dectly conte surface. _2 Heat even to 220C/200C fan/ens 7 ‘Spread the fries on 12 big baking trays ‘and cook for 10™ins, then seater over the Parmesan and gar st use tongs ‘a toss and coat al the chips inthe cheese, then carry on baking for 10 mins ‘more unl golden and crisp ifthe chips ‘tent crspy enough, increase oven to 24012206 fangs 9 ora few mins. ‘3.Genty reheat the dipin the microwave ‘ntl warm, stiri the chives and serve withthe hot chips. PERSEWVNG et cal poten Tog crbs 328, (a7 soto fore 28 ae Sa 8 Boom Bang-a-Bang chicken cups MAKES © PREP 20 ins © COOK S mins ‘lassie ath Coronation chicken gets 2 makeover hour of ut’ fabulous 1969 wenirg tue. ‘100g/t02 smooth peanut butter 406/502 ful-ft coconut yogurt ‘or natural yogurt mixed with 2 thsp desiccated coconut 2 tsp sweet chil sauce 2 tsp soy sauce 23 spring onions, finely shredded 3 cooked skinless chicken breasts, shredded 2 Baby Gem lettuces, big leaves ‘separated ‘cucumber, halved lengthways, ‘seeds scraped out with a teaspoon, ‘ut into matensticks toasted sesame seeds, for sprinking 1inyour smallest pan. gently warm the peanut butter, yogurt, 3 tbsp wate, sweet cil and soy sauce uni meted together into a smooth sauce. Set aside and allow ta coo. 2 Mixthe spring onions ae chicken into the sauoe and season, Chi unt the party ~keep the lettuce leaves and ‘cucumber under damp kitchen pape. To assemble, add a bundle of cucumber to each lettuce leaf cup, plus aspoon ofthe chicken moxture.Sprnke wth sesame seeds and ston abig platter for everyone to cin. Or simply serve ail oflettuce eaves alongside bowls of cricken and cucumber. PERSERVING Tsk etn to, abst, fa 0 sa ogre 6 urs sat 0gDouze-pointe pies vs) MAKES 4 of och favour PREP 1 We® COOK 1 Irs. acase cr ucky ip whan t cares to these etre favoured ples Everyone souk ty @ Dt of ac one and oe cnt ih ay he es — oe wo a the figs are vegetran. you wa, youcan just choos your favour ng and pe Ietomake 12 pes of te same favour alittle ol, for greasing 500g pack al-butter shortcrust pastry alittle flour, for dusting “egg. beaten 35g/302 potatoes, cut ito chunks 1 thsp butter 5g/30z white or green cabbage, finely shredded, then roughly chopped '3 spring onions, chopped 25/102 mature cheddar, grated ‘egg yolk, beaten ‘small red pepper, deseeded ‘and diced ‘onion, chopped 2 garlic cloves, crushed 1 tsp paprika “tbsp olive oil ‘sx 400g can cherry tomatoes ‘or chopped tomatoes, 2 sp brown sugar “tsp vinegar (sherry, red wine or malt) 1 thsp finely chopped parsley 50g/202 eta, crumbled 75¢/2¥02 reotta ‘1egz yolk zest 1 lemon, plus a squeeze of juice 2 garlic cloves, crushed 75a/ 202 spring greens, roughly ‘chopped 1 Grease the hoes of 12-hole matin th, then ine each row with ong thn stipof baking parchment to hep youremove the cooked pes, Rollout twos of the pastry on lightly floured surface and stamp out 12 1-12cm eles you may need to revo te timings. ress ale Into each hoe. Wrap the remaining pastry and any scraps in ing fn. 2 To make the Polish filing, bol the Potatoes in salted water und tender. Drain wel tip back tothe pan to steam dry for 1 min, then mash. Add the butter toa ying pan and gently fry th cabbage unt soft strito ‘teach with the pring onions, cheese, eg and seasoning Set aside 3 For the Spanish ples, put the pepoer ‘onion gare, paprika and on a pan and fry unl softened. Add the tomatoes, ‘sugar, vinegar an parsey, and simmer for ‘0 mins unt thickened, Set aside to cool 4 To make the Greek pis, put the feta, ‘cotta, yok, lemon zest and juice, and satin food processor whiz uti ‘smooth. Tip in the greens, pulse for ‘afew secs to chon in, then season well Sl 4 cases with the Pol filing, “4 with the Spanish and 4 withthe Greek Rollout the remaining pastry and stamp ‘out 12x 6:7em cles. Adda top to each pe, pressing the edges together tose. o-olthe trimmings and stamp out the rumiers and 2" with mini umber cuter, Stick 7 and 2 onto each ple witha ite of the beaten egg, then brush the whale es with more eg Cover with cing fim an chil for upto aay 6 Heat oven to 200C/180C ania 6 ‘Bake the ples fr 25-20 mins una golden. Coolin the tin these ae best served just warm. Careful ft the ples ot of the tin using the parchment strips, transfer toa patter and serve PeRSPaNsh Pe EE ol carte te seta te, 107 te 2p ug 1 st 108Weekend Waterloo sunsets me MAKES 8 tal slasses © PREP 10 mins ls chiling © NO COOK. A sits paach Mba tstinspied ty ‘Abo’ lass 174 Euoion hit ‘rae mix 200ml vanla vodka (or a tsp vanilla extract o 200m plain vodka), with 100m! peach schnapps ‘and 500m chilled peach juice. Divide between 8 gasses. ‘ida few ie cubes, fillcompletely it chilled soda or lemonade, ten sgenty pour a splash of grenadine into each, over a teaspoon down the inside ofthe glass soit sees a the bottom Ada few raspberries, sta for string and pass around! Bucks fizzers mi MAKES © PREP 20 ins lus cling ® COOKS mins You won have any problems making your mid up about wha to serve fr peg. ‘S0omi/1ef oz pot double cream ‘3008/1102 dark chocolat, broken into chunks zest 2 oranges, plus 100m1/3f1 oz Juice and a splash extra) 2 thsp ling sugar, sifted afew sachets of sherbet FOR THE CREAM 200m1/7 oz whipping cream. ‘SomV2f oz Prosecco, Cava or Champagne 2 thsp ling sugar, sifted + put the cream, chocolate, orange zest and ice, and icing sugarin aheatproot bow! Set over apan of barey simmering water and geny melt untl smooth, 2 Splash about 05-1 of orange ice nto small bowl. Ti the sherbet onto a plate Dip te ms of 8 smal pos, gsses or ars Int the orange ice, then nto the sherbet Hike rosting the rim of a Margarita lass. Keep the remaning sherbet 3 evenly pour the chocolate between your frosted pots, gasses ot ars, and Chil frat east 2s, oF up to 48 brs, 4 Beat the whipping cream, Prasecco and Icing sugar unt thick, then add a dotop to the top ofeach pot. Sprinke on ate more sherbet just before serving. fog et org oe ug 2p e018In next month’s issue Moroccan supper ® Make your own spice mixes © BBO salmon with pawpaw Father's Day treats ® 15-minute meals ® James Martin's jam masterclass Strawberries ® Peas & new potatoes ® Gooseberry & vanilla tart Sees a a A Ei. = EU, - ), ‘ iy ? | Axe \ ot yy a be 4 ? BS Ae aed a er ahead dessert‘SIMPLY COMPLETE THIS. 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Great reasons to subscribe * Receive a FREE Joseph Joseph Nest™ 7 Plus measuring & mixing bow! set. * Subscribe by Direct Debit and save 15% on the full shop price — plus spread the: cost of payment over the year * 75+ new recipes in every issue, plus. enjoy celebrity chef tips and recipes * Every issue delivered direct to your door * Exclusive subscriber-only offers, discounts and prizes Asa subscriber to the print edition, you will also receive FREE access to the BBC Good Food magazine iPad edition**FREE Joseph Joseph measuring set _ when you subscribe Ifyou subscribe this month, you'll etcatpaac mere ata space-saving set for all your food Hie ellie prep needs. And there's no need precy to wash up ~all pieces are dishwwasher-safe. GILLIAN CARTER, Editor Your Fe gifts made up of seven items, which all nest nett together {or compact storage, nd contains: ‘5x measuring cups “1x small non tip mixing bowl ‘with measurements and a spout “1x medium nonsip mixing bow! Joseon Joseopn Call the hotline now Cn Complete the order form and sent on 0844 848 3414 buysubscriptions.com/goodtood it to Good Food, PO Box 279, and quote GFP513 ps Sittingbourne, Kent ME9 SOF wav208 Docstoc 99Now you can enjoy a delicious new range of juices & juice drinks throughout the ‘day with Del Monte® —there’s a tempting option for everyone in the family -with ‘exciting new flavours for children & low calorie options too ~ you can even liven Up our Del Monte® Occasions range into cocktails - see packs for recipe ideas. www.delmonteeurope.comHealthy > Good-for-you grains ° Speedy side dishes e Alternatives to milk e Lighter Bakewell tart Indian bean, broccoli large bunch coriander, roughly chopped & carrot salad ‘3 thsp sunflower seeds FOR THE RAITA DEN 200m1/7f1 oz natural yogurt coc ‘Ys cucumber, peeled and grated SERVES 4 PREP 1S mins® COOK 1Smins ___thumb-sized piece ginger, grated z ~~ Yetsp ground cumin 2508/902 green beans, rimmed juice and zest 1 lime ‘thead of broccoli, cut into florets ‘tbsp chopped mint leaves 2 sp vegetable oll pitta bread, to serve (optional) 2 tsp black mustard seeds ‘tsp dred cul flakes 100/402 frozen peas (or use fresh) 1 Cook the green beans in large pan of boting sated water for 45 min, "aang the broccol after te fst ins,Once all the vegetables re tender, dain wel, Meera, mica the raita ingredients together, then set asic. 2 Heat the lina large frying pan and ‘toast the mustard seeds and chili fakes fora few mins unl fragrant. Add the peas, green beans and rocco, tossing unt Meatea through. Tum ofthe neat and sr inthe carrots and coriander. 3 Serve the salad warm (or cold for a working lunch with a dollop of rata, sprinkled with sunflower seeds and Some pita bread you tke. PERSERVING 248 ck et, ‘ats 7 a stg ee sae S07 Quick lunchbox idea / Docapededeem 101Suppers packed with SUDergTains Imaginative new ways to cook with nutrientrich wholegrains feces CHSSY FREER Photographs ULE RENOUF WHAT ARE SUPERGRAINS? ‘They are wholegrains ~ whole, unrefined grains, which means that they contain all three pars of the grain =the bran, germ and endosperm, Refined grains, like white rice and those used to make white flours, have hhadthetr bran and germ removed, ‘which means some ofthe protein and ‘mos ofthe naturally occurring vitamins and minerals are lost. ‘These supergrain recipes include some of the less commonly eaten ‘wholegrains, such as millet and spelt, as well as sore of the pseudo grains. ‘These are actually the seeds of herbaceous plants rather than cereal ‘crops, ax include buckwheat, ‘quinoa and chia sees. As well as being extremely versatile, they're naturally gluten free and a good source of protein, 102 boxed Parmesan & herb chicken schnitzels with tomato salsa SERVES 46 PREP 20 mins © COOK 15 mins ‘ino aes are grat or erumting mest, chick, fs cakes or patios Tey stk esl and become cs ard gaken once edt 100g/402 quinoa flakes or lutenree oatmeal 25g/to2 Parmesan, finely grated 2 tbsp finely snipped chives 2 tbsp finely chopped parsley ‘tsp finely grated lemon zest ‘508/202 pain flour (see tp ight). 2eggs, ihtly whisked ‘smi oz mk 4 large chicken breasts (about 600g/1b S02) 2 tbsp olive oi! ‘salad leaves or steamed greens, toserve Jamon wedges, to serve (optional) FOR THE TOMATO SALSA 3 pe vine tomatoes, ciced ‘tsp dried red chili flakes, 2 sp red wine vinegar 1 tsp olive of pinch of sugar 4 combine the quinoa fakes, Parmesan, herbs and lemon zest in ashen bow Pat he four @ second bow! and ‘season, Putte combined eggs and mk ina third bow. 2 Dusta chicken breast in seasoned four, then cp inthe egg mixture an aly ress into the quinoa miture unt itis ‘evenly coated Putona ray and repeat to coat the remaining chicen, ‘3 Tomake the tomato sas put all the ingredients in a medium bow and str te combine. Season with sea salt and found back pepper to taste. Set aide. 4 Heat the olin large non stick frying an over a mediunigh heat. Cook the crumbed chicken, in batches, or ‘3mins each side or unl glden ana cooked through, adding a ite more oto the pan as necessary, 5 Serve the schnitzel withthe tomato salsa and salaa leaves or steamed eens with lemon wedges i you ke, PERSERUNG Ao Aca LATE cs 28, farm sa aa re de srg sos WHY TRY QUINOA? Actually he fut of ahr, cinoa isnot true gran but san ancient cod steple ofthelncas. reno wonder, 2 itcontains althe essen amino aces mekng rare complete protein source for vegeta, Thee seeds look ike try at ics and, asthey cook, the cenve seed becres| softandtransucent, whe the outside germ separates away an ook ke a white ring rat retains anal dente texture, Quinoa cooks easly and quick, soit makes a seat subsite fr white rice or couscous MAKE IT GLUTEN FREE you wou ke to make your sehntzels gluten ree, simply epiace the pin four th oe fou.Buckwheat, corn & chive fritters with crispy bacon SERVES &© PREP 20 mins © COOK 18 mins ‘200mi/78 02 milk 2eges, separated 75/202 pain flour 75/2/02 buckwheat four 2 tsp baking powder 4008/1402 frozen sweetcorn, defrosted ‘ courgette, coarsely grated, squeezed of excess moisture ‘505/202 coarsely grated chedder 2 tbsp snipped chives. 2 tbsp olive oll sgriled bacon, chopped avocado ‘and baby spinach leaves, to serve 41 Whise together the mik and egg yolks ina exge bowl. Gradually whisk inthe — combined fours and baking ponder nts smaoth and wel incorporated, Stir through the com, courgette, chease and chives. 2 Use an electric mixer with a whisk ‘attachment to whsk te ee writes ina den, cry bow unt st peaks form. Gently fold the egg whites into the batter unt just combined ‘3 Heat haf the olina large non-stick {eying pan vera medium high moat. ‘Spoon 8om| of mixture per iter into the pan, 2:3 fritters at time, and cook for about 23 mins on each side o unt golden and cookee through. Transfer toa pat, cover loosely wih fol and keep warm. Continue with the remaining batter to make fitters, acing ite ‘mare ito the pan as necessary. 4 Serve thefittors with grifod bacon, ‘avocado and baby spinach PER SEUNG cas pon car 7, at seas Rowe SS 108 WHY TRY BUCKWHEAT? ‘Whe bucket four, noodes and ‘ancakes ight be far, whole buckwheat gains ted io be underused, butthey ful of gorness and nave aleve nutty texture and favour. ‘uckwheat ise broadleaf cop inthe same fariy as rhubarb and sore. As wel asbeingan excelent source of protein andi magnesium, it'srich nthe aor ‘ut, whic sbaleved hep wer cholesterol and reduce blood pressure, Bol ge as you would quinoa anduse in saiadsand soups. Dvcspeotedcem 103Is your family looking for IRON that’s gentle and great tasting? adie e F ) Help support your ‘haemoglobin and ted blood cells u i With busy lives, more of us are looking to support energy release and vitality, with an iron supplement that is easy on the stomach and tastes great too. Feroglobin® Original is a gentle, liquid formula with iron which contributes to normal formation of red blood cells and haemoglobin. Feroglobin® Plus liquid provides all the benefits of the original, plus Siberian Ginseng, L-Carnitine, Green Tea and Q10. Both provide a great tasting blend of minerals, co-factors, honey and Swiss malt, with vitamins B2, B6 & B12 which contribute to Boe FORMULA normal energy release, and vitamin C which supports iron absorption, EXCELLENT TASTE rot ae eee Pa RU eC Also available: Feroglobin® Capsules a slow release formula of organic-form With Swiss i Ka a ») iron with zinc, folic acid and B vitamins. Alpine malt in Supers Holand & Bane GNC chemi heath Stores supermarets &wornvtablotescom ‘SCIENCE OF HEALTHY LIVING‘warm spelt salad with roast tomato & aubergine SERVES. PREP 15 mins © COOK 5 ine 208/702 spelt “1 medium aubergine, trimmed ‘and cut into 15cm dice ‘Varge courgett, trimmed WHY TRY ‘and cutinto 15cm dice SPELT? 11tsp ground cumin Spots ial to Somi/2f oz ove ol se insolads 250g/90z cherry tomatoes, halved where you would small handful basil leaves, tom sual serie, small handful fatleaf parsley leaves, couscous pasta ‘coarsely chopped Itrequres longer ‘100g/40z creamy feta, crumbled cooking, a bike 1 thsp balsamic vinegar peat bay, nd the end texture 11 Heat oven to 1806/1606 fanigas 6 'squte simi, Cook the spotina large saucepan of sotconmakoa light salted boling water for 45 mins good risotto, oo cor unt al dente. Rinse under cold Rich in running wator and drain wo \amins ane 2 Meanwhile, put the aubergine and sent dietary courgette ina singe layer ona large fixe, yout find baking tray ned with baking parchment. ited in packs Sine withthe cumin, izle with and bagsintne 1 thsp ofthe ol and season with sea_——_supermaret. salt and ground black pepper Roast for t2mins then add the tomatoes tothe ay, cutsie up Roast the veg fora further 810 min or unt the aubergine is tender and the tomatoes ae ust wilted 3 Putthe pet, roasted veg, basi parslay and feta ina large bowl anc season, Combine the rematring oll and the balsamic vinegar, ato the sale and gently toss to combine. PERSERUING 124, oth 180 cats fotang ation Fre Te suse at 108 Millet, spinach & cashew pilaf with lamb cutlets ame ‘SERVES 4 © PREP 15 mins © COOK 30 ins 008/702 hulled mile avalable ‘rom Holland & Barrett) 1 thsp ole ol plus extra for brushing ‘onion, finely chopped 2 garlic loves, crushed 1 tbsp korma cury paste (see tps right) ‘0omI/b 22 chicken stock (see tps, right) ‘lamb cutlets, French trimmed. +1008/40z baby spinach leaves 50/202 cashew nuts, lightly toasted, ‘coarsely chopped 2 tsp currants, 1 thsp lemon juice ‘Greek-style yogurt, to serve + Heata frying pan over a medium-high heat, acd tha millet ana 0k, string or mins uni fragrant. Remove from heat. 2 Heat the olin a large heavy based pan ‘ver amedium heat Cook the onion, string occasional fr min or unt softened. Add the ga and curry paste, ‘and cook sting for 1 min unt fragrant ‘3 Aid the mille and stock, an tring to the boll Reduce heat to low, cover and ‘immer for 70:15 mins unt he qld absorbed. Remove rom heat and set ‘28 for 10 mins to steam, ‘4 Meanwhile, heat lage dle pan ‘vera high heat. rush the cutlots with ate extra of, season and cook for 2-3 mins each side or unt gh charted ‘and cooked to your tking Str the spinach eaves, cashews, curants and lemon ice through the plat and season with sea salt and ground black pepper to taste. Dude te plat among serving pats atop each with 2am ‘ets. Serve witha dotop of yogurt. PER SERN 68 cals, 3, cabs ag, fo stot eS, uns st O7E WHY TRY MILLET? Incomparison to white ce, millet has ‘more than twice as much fixe anc most twice as much prota.’ natural ten freeand blends well wth other gras, TIPS + You can use any nian syle curry paste inthis rece. ‘ifyouwane his dsh to beaten tee, make sure you use gluter-ee curry paste and stock, MAKEIT VEGGIE Replace the las cuts with four harold eggs fora kecgeree style plat Taste team comment, “Tris wasa tasty dish, e95yt0 cook and everyone enjoyed it Tomake prepsimpe useda ‘in blender o chop and crush theingrediens’ GRAHAM Dvcspeatedcem 105‘Smoked chicken, chia & broccoli salad with chilli sesame dressing SERVES 4» PREP 15 mins» COOKS mins 2 bunches thin-stemmed broccoli (about 320g) 2x 200g/702 smoked chicken breast filets, skin removed, ‘thinly sliced (see tin, right) “firm ripe avocado, peeled, ‘stoned and cut into wedges +100g/402 baby spinach leaves 1 tsp black chia seeds available ‘rom Holland & Barrett) FOR THE DRESSING 2tsp sesame ol ‘1s thsp min 1 thsp olive oil 1 thsp tamari soy sauce 1 tbsp rice wine vinegar “long red chil, deseeded ‘and finely chopped 417o make the essing put al the Ingrecients in a smal owl and whisk tocomoine. Set ase, 2 Blanch the broccal in large saucepan of salted boling water unt bright green and tener-crsp. Refresh under cod running water, then drain wo 106 boxes ‘3 utthe broocol, chicken, avocado ‘and spinach in alarge bow! and gently toss to combine. Divide the salad between & bows crizle witha tle of the cressng and sprinkle with chia seeds PER SEWN 201 als poten 24 cats 5 fat psa a ree ug 58295 WHY TRY CHIA? Sees cere Sa ee aes feeraperengitccoom fll ee ae eed en ae am come MAKE IT GLUTEN FREE, you wane ts conto be utente, make sure you use gluten-free smoked chicken an tama, Taste team comment, ‘ven hough hisisa salad tis very fling and enjoyedevery BREN fork The colours ofthe fished dish were vibrant, and the resing as parevlaty good JAYNE ‘ecpes adapted {rom Supergrains by chtssy Freer (e14.99, Murdoch Books). Youcan buy the book for just 1249 and ‘wi als rete ‘a free bookmark. Simply call 01326 509444, pep is ‘ree. orbuy onlineGoodFood Reader offer SO SON Entertain instyle Viners 58-piece cutlery set, only £64.99 (rp £149.99) including p&p js Whether you are serving meals for the family or hosting a dinner party, the classic designs of this 58-piece, stainless-steel cutlery set will look smart on your table. Each set is dishwasher-safe. Each set is guaranteed by Viners for 15 years and contains eight of each of the following: EXCLUSIVE PRICE FOR Table knives Table forks «= Dessert knives = Dessert forks * Plus two serving spoons (Choose from either Bead, Rattall, Dubarry or Harley designs ‘ 4 ‘ Harley Bead ' wow To onben ) \ Please send a cheque payable to ) ne'da international Limited, with ‘your name, contact details, design Fequied and GFO/0047 watten on Dubarry the back. to: BC Good Food Reader Offers, Emery House, Greatbridge sa Road, Romsey SO51 OAD: call 07794 = 527848" quoting GFO/0047, or visit EWIV INE RS Cagoodtood comn/contendstopoing — or vinersco.uk/lrect/eoodtood 1794 527448* quoting GFO/0047 uk/direct/goodfood war208 Docspededeem 107NIMBUS order, call 0845 166 4242** quoting GFWS201 Get a good night's sleep All Seasons duck feather and down duvets, from only £44.99 including p&p ‘These ingenious duvets consist of one 9-tog duvet, ideal for sspringand autumn, and one lightweight 4.5-tog duvet that is perfect for summer. They button together to give 13:5-tog ‘warmth, to Keep you snug and cosy even in the depths of winter. ‘The feather-proof 100% cotton camibric covers are filed with light, soft white duck feather and down’, which willlast much longer than similarly priced man-made fibres. Each duvet has a clever square design to prevent the filing from moving about, andis guaranteed for 10 years. ‘Also available: Soft pillow sets, filed with duck feather and down* “Duck feather and down fling comprises 85% feathers and 15% down Please add £3.99 postage and packing per order HOW TO ORDER YOUR BEDDING call 0845 166 4242** and quote GFWS201; send a cheque, made payable {0 BBC Good Food, with your name, contact detals and item(s) requted, to: BBC Good Food GFWS201, PO Box 250, Rochester, Kent MET 9AJ; or visit worldstores.co.uk/e/goodtood “Terms and conations worldstores.co.uk/c/goodfood 108 becomC healthy | Use the fresh veg that’s plentiful now to cook something different, delcious and good for you Jersey Royals with Watetoreas & walnut pesto emma SERVES 4 PREP 1Omins COOK 15 mies Cook 500g Jersey Royal potatoes salted boling water for 10.15 mins or ntl tender, Meanwhile, blend together 50g watercress, 1 small crushed garlic clove, 20g walnut halves and 1 thsp ‘olive olln food processor (or chop ‘finely tomake a pesto. Add 12 tsa water to loosen: if needed, then season Drain the potatoes an, wl stil warm, ‘wansfer to abow then crush yer lighty ‘wih fork tir through the pesto and a handful more watercress to serve. PERSERUNG 57 ca, rong, cas 8 fat stl i foro garg RO Creamy peas & beans with mint SERVES PREP TOME COOK mns (Cook 125g peas and 125g broad beans (esi or frozen) ina pan of boing water {or 3 mins, dain and rinse under cla ‘ater Peel the beans you ke. Heat adrizze olveollin pan add 2 finely sliced shallots ar cook gently or2 mins. in crushed gar clove and ¥ tsp ground cumin and cook for 30 sees more. Add the peas and beans, ‘hen strin3 thsp halfat creme Sides ragus with lemon athavehut erumbs SERVES» PREP 10 mins» COOK S mins ‘Combine 25g fresh breadcrumbs, 25g chopped hazelnuts, zest ¥: lemon, ‘and season. Heat 1 tsp olive olin 8 ‘eying pan and cook the crumb mixture nti golden and crispy. lice 3508 asparagus spears fo 2-3cm pieces. ‘Cookin boing sated water for 2 mins nti tender, but stil crunchy Drain, then ‘ss witha drizzle olve oll a squeeze emon juice and seasoning. Transfer the asparagus toa serving bow top withthe ‘crumbs and 1 thsp chopped dit PERSEWNG isbhcals tenes casa, foc sata ere Su 9,02 Skinny carrot fries (right) Sno 2 SERVES 2 PREP 10 mins» COOK AS ms Heat oven to 200C/180¢ fan/gas 6 ‘Cut 500g carrots into ries’ bout ‘cm thick, and mix with 1 ths and alittle black pepper. Toss wit 1 thsp vegetable oll spread ina single ayer ona baking ray i parchment, and bakfor 4 ‘tuning hala. Mixa ‘tsp finely chopped ta ‘ces EMILY KYDD Petz LARA HORNE Superhealthy salad SUR kas SERVES 2 PREP 1OmIne © NOCOOK Moc large handful rocket, 1 large: hhandful pea shoots and 2 Little Gem or cos lettuce hearts cut nto # wedges. Toss with 3 sliced spring onions, 235g siced radishes and a handful sultanas or raisins Make a dressing by combining 14 thsp olive ol 1 tsp lemon juice, 1% tsp Dijon mustard and seasoning “oss the dressing through the salad and scatter over 1 tsp mixed seeds PERSeRUNG Blea, prota se. cas, fori soto fore se ar, ste encom 09cour the dairy shelves in our supermarket and, as well as cow's mil, you ‘ean ind goats mil, several soya options and milksyle ‘drinks made from nus, ‘Theres a huge demand for these products as four out of 10 British househoks now use an alternative to traditional rail {in bot drinks, cereal or cooking. ‘One reason is that some of us find cow's milk dificult to digest, and blame symptoms like bloating, ‘wind and diarthoea on dairy. This ‘may be because lowevels ofthe ‘enzyme lactase make thar to digest the lactose Gus) in dairy. ‘Other people may be inoeran ‘cow’s milk protein or havea more seriousallergy to dairy prochits Milkallegy is also one of the ‘most common childhood food allergies, affecting about 2-3 per ‘cent of UK infants, with symptoms 4 ‘ranging from skin conditions to digestive problems. ‘skimmed, semi or whole? atest research reveals that skimmed isnt necessarily the ‘ealthies option. Yes, slower in fat and ealries, and higher ‘in calcum, than whole milk, but some experts suggest that the saturated ft dairy may not be a problem in terms ‘of heart health. In fact, by drinking skimmed we may be ‘missing out on fat-soluble nutrients lke vans A and E. ‘Semi-skimmed is lw enough in fat 10 be a ‘low-fat food, but i also has lower levels of fat-soluble vitamins than whole milk. So make sure you get your fat-soluble Vitamins from other sources, such as brightly coloured ‘salad or veg served with an ol dressing Best for babies ‘The Department of Health recommencl that babies are Dreas-fed up to sic months, and start whole cows mil from ‘one year old. Semi-skimmed isan option from two years and ‘skimmed milk only after five years of age. Always ask your GP ora dietitian for advice if your baby has milk allergy, Some alternatives, lke soya crinks, may be unsuitable ‘Choose the right one for you ‘Check our uide for your best option. Whether you choose dairy milk or not, always include plenty of non-dairy sources ‘ofcalcium, such as canned salmon and sardines, green leafy ‘veg. nuts and seeds, including almonds and sesame seed ‘10 bionsoodcom Traditional cow’s milk cows mik tis natural poarch Inprenenda soe occu, Crimi cain geri of reat maga ac arte cova esto hae en lone arts and estes Sore papi prtertemognied consi ashoncgensobn treks oun ears, mole mikessr ogo. (oad for Cova orice ain bot Gis artsy nus tasted andrea, Cringe aces end ates. tion er om! <8, Calum rg td stl 2 ste 475 ten 34g wetested ole Mi, pes. Lactose-free cow's milk hats 2 a's mikthat hasbeen fier o remove lactose, and has the lactase enzyme add. contains the same nutrients as eeu rik ‘Good for Te lactse-tolrare. Taste The sare as cow's rik ‘Cooking Worts aswel 2s cow ‘uttion per 1ooml ca 58, caleum 135mg, ft 35, st fat 2g sugar 27g. poten 39% We tested Lact‘tee whole lactose- free cary dink £17 Ive, Asc, ‘a2 cow's milk Whats Mikcontaining 22 poten oni. Cows mik consis of arange Cf proteins, one group being cases, here the main ypes ar a2 anda. Some peopl believe that causes utdiscomtort— youve ruled out lactose necerance, ry a2 mk oad for Tove afeted by mike, Tastes good as cow's milk ‘cooking ors as well as cows ik ‘uttion per tml cas caloum 120m, fst 34g, sat fat 248 sugar 47 poten 322. We tested 22 Whole Mlk, £199, Morison. \ Which milk is right for you? On test: The alternatives Goat's mi Whats ena otc, rutnal srt cos ik (Good for Ast coon people ‘to cart icirt cows mi, i hassmatr at paras nass laose orks el ne, lee ado choca. Tasteastore dsc favor lt see ith somes sty undertone ooking Stale ruse inmosteces sutton pr toons (eatan tome 362 sett ser 36 pron 286 te tested Seles Fam Vo coaster ie 1, anys Soy or soya milk hats? Soya ‘mils comparable in protein content ‘a cow/s mi and sown ft Soy-base fonds can help to manage cholesterol levels,athough Yyouneed ancut 2 sy pate, (3-4 glasses of soya mika day, to.achieve ths. Some brands are fortified with calium and vitamins ‘Aanao, {6008 for Non cary nkors who ae looking for alow at ‘option = check hat your brand inctudes acked calcium and \yeamins Aare D. Mies Wel intea ana coffe “Taste Nutty and tick but not ste. ‘cooking Werks wel in baking try ‘ur day ree Bluavetry & coconut cate at bbegoodtoad cam, ‘Nutrition per 100m! keals 27, calcium 12ome, fat 17g sat fat 0246 sugar, (ag, proton 3, We tested viosoy Unsnectoned soy cik, £1,257 ie, Tesco,More of us are choosing not to drink cow's mi and opting for a non-dairy product. Nutvtional therapist Kerry Torrens acvises (on the most popular substitutes, and our team tests them in the kitchen ‘Almond milk Hemp Whats tA blend ofalmonds what is i Abiend of hemo ‘and springwater thsi foie seed and ried wth calcum Wwithcalcumand vitamins, andvarin. incuing 0 and a “Taste Mc anc sieht sweet [Good forveranserdarvore Goodfriot dns avoiding aniral products, because it’ friied with vtarin B12. We enjoyed itn noccrinks butiet t worked best in cate. Taste A subtle ruty flavour ‘choose unsweetened for day to-day use ‘Cooking Use inte same ‘quantities as o/s mik— rakes a good hatch of scones. ‘Nutrition per 100m! ical 13, cau . ‘omg ot 19, sat fete, suger One, proteinase ‘we tested Alpro ‘Amora na Unsweetened, £1597 “ite, Oca, ‘Coconut milk mats Wace from pressed coconut wth axed ‘aun, This slower i protein, vith igher levels of saturate fattnan most othe plat based options ‘Good for vegetarians Tryt with your cereal andin tes and cttee, Taste Light wth aint ‘oF coconut, ‘Cooking Great fr bak, asthe coconut favour won't ‘overpower he food. Makes ‘agoodbatch of sweet dary free pancakes asthe mik iscute tin you wort need _asmuchin your batter Nutron per 100m cals 25, caloum ‘ome. fot 86, sattat 6g sugar 16. proto. Wie tested Free From Coconut nik, £148), Tesco, ‘Cooking se in smoothies or souces. eeze win fut and ney fora non-dairy i eam, ‘Nutton per 10m eas 39, cau 1207, at25¢, sat at 0.28, sugar 16, poten 004g, We tested eranam ‘&Muray Good Hemp orignal, £1497 ‘te Tesco at milk, Whats it? Vode from oats and enriches wih tari anc cacun Lowin satuste fe. ‘Good for oat opion vith athe goodness of oats Taste Creamy witha sighty ower aftertaste ‘cooking von slit wren ated, good fora white sauce. ‘Nutrtion per 10m kos 45, calcium 120mg fat 152, sata 02g, sugar dg rotan 108. We tested cat st Drink, £1397 fre, sainsburys, Rice milk. Whatisit? A sweet mik, lows ten and frie wen caum. {600d for Those who can't tolerate daly or soya Taste eesti neutral-does't gvehot inks a miky colo {Cooking Thin consstency, so youmay need to thicken sauces ‘wth a ite etra or. ‘Nuttin per 100m! eas 47, calcium t20mg, {at 10g saat 01g, sugar 4, protein 0g We tested fie Dream, £1997 Fre, Holand bart {FENTIMANS ROSE LEMONADE) A MOST DELICATE BOUQUET = EFFICACIOUS REFRESHMENT = EVERY bottle of = Fentimans Rose Lemonade is Botanically Brewed 1 the traditional way. But what makes this pn Kase Otto Oil. EACH drop has. steam distilled Soom petals cultured in the world famed ‘Rose Valley Bulg )GETHER with Jemon juice, this gives our Rose Le elegant pale blush colour, delicate floral aroma and zesty sparkle of lemon. A somewhat unfamiliar artnership perh weh 1 blooming good onI've found my perfect diet ‘The 5:2 diet has proved a hit with many who cook and eat for a living ~including food writer Xanthe Clay, \who has been following it for three months ein phoxaps FETERCASSON “he food-Jover’s conundrum: how can we possibly keep HOW IT WORKS FOR ME toa healthy weight while sll indulging in the joys of ‘cooking and eating fantastic food? ‘arrange my fasing days round whet «For snacks, vegetables raver sugar Well, there is exercise of course, but that can only ever Isgongon that week, and stay fexble. and clr than fut so crunch cn >be part ofthe solution, Which leaves us with our collective here's noneed towndownacimer —_axumber or nibble on abag of rocket nemesis: dieting, The blurb on the back of the miracle Irwtaton,justmove yourfastng day. eaves athe han apples aa bananas, ‘weight-loss cookbook might promise no hunger and 1 Factoring inatreat likes chema tr, sbetterkarmatoesttne same food fabulous meals on the celery-ined path to a perfect keeps my mood brehter and strats astherestofthefariy jst boost posterior, but we all now i cant be that easy. froma rumbing wary theirs with extra poten and cars ‘The recipes might be fine, but the misery of abstaining» proper supper he ight before, + Foelrealyrungry? Replace te noodles and calore-counting week in, week out, unbearable for Ircudirg some stow turning cars, Ina soup suchas theone opposte ‘people like us, far whom food isone ofthe great pleasures of + ke lenis or beans, los to keep wth sia noodles (avaiable rom Iie. Oh, who arm I kidding? Food is the great pleasure of life. 2 things an an even kel Holand a Barret, London's Japan But I've foundl a solution, The 52 dietisa regime where sek togreenteain the momirg Cente, Whole Foods Market and you really do get to eat what you want. Mos ofthe time. saving calories ot, but mraclencodes.ca.uh, Atradtonal ‘And better than that ~ according to last year's BBC youre breakfastecer, then couple Japanese food made from the Horizon programme, there is evidence that intermittent ‘of poached eggs ard some steamed keneala yam, they have no calories fasting as the principe is known, doesnt just promote vegetables no toast!) wil set you up (yup, big fat zero) anda sprirey ‘weight los, but also better health and a longer life. forthe day, texure. Wash them vry wel fst, ‘The way it works s disarmingly simple. Two daysa week $+ Lunch migitbea miso soup (race though as they come ins bag of (but not consecutive day) | limit myself to 500 calories from a sachet wih 559/202 soos fy smeling water. (Gucky men get 600). The eer five daysa week, [ean eat rmustrooms stiredin,or acourgette _« Bocrngisa noe, because alcohol “whatever [want Yes, anything (shaved inoriobons witha vegetable packs too many calories, but does have its downsides, When I started, the fast days Peeler, mize witha tablespoon of sometimes save S0 calories of my ‘were abject misery ~ and not ust forme. [felt deprived of cooked lenis, location fora tiny 75m glass of wine ry usual meals and large glass of red to finish the day. The ‘chllren took to asking nervously when they came in from school Ts ita fst day?” My husband avoided me. OUR EXPERT'S VIEW ON INTERMITTENT FASTING. But as time has gone on ~ and the pounds have dropped ‘any Toren, ou tional human studies, t's best 0 eat around ‘off ve learned to manage my hunger better. Bizarrely, | therapist writes the 2000 calories a cay row even enjoy the fast days in the way that dedicated headines forthe 52 ce, Pregrant ac brestfeeing women, runners enjoy a fivesile jog, Ie might be hard atthe time, ‘and similar intemitertfesng aswel aslabetics on medication, shoul! Dutt feels great once its ove. regimes clam that caloria restriction seek madical advice before ember on ‘So what are the tricks to getting through a day on 500 maybe irked wth such det. Furthermore ths sor of det calories? Some swear that meals based around a chunk of * Lirgionger ‘can be unsafe fr teenagers ane chileren, protein is the way to keep themsehes from chewing ol «Reducing the rik of heart sea56 who ae likely to miss out on crucial {heir own arms in hunger. If that works for you, then a stroke and cancer rarents needed for growth aed may be at lite poached chicken, some whitefish ora couple of eggs + Improving cholestro eves and risk of developing unheaty eating habs. will do the trick. ‘ood: sugar contro, and be at The ets teugh. On fast days yourey Forme, its vegetables, and lots ofthem. A vegtich dish ageing thanks tits possitie el feellow n energy, have pecrcancerration thar I can share with the family isa good way o round off cn loweringlevls ofthe hormone and coud suferheadaches and zines. the day. Although thetrs wil ave some added meat or fish __nsulinske Growth Factor 1 (GF) Ifyou do choose to folow te cet, make ‘and extra carbs, my plateis stil piled high, With plenty of _—-Hawever, these tenets havenly been sure that our non est days are packed punchy flavourings lik chili, ginger, soy and sesame, seeninanimal studies. Curent medcal wth nutous options, including fut, there's no need co feel too hard done by. And, after al, opinions thatthe beneftsoffastngare veg. whclegrairs an lean protein such theres always tomorrow to look forward to ‘unproven ana tat unblthere ae more as chicken, sh, uray and da foods ‘12 tocgonctoodcom vaezon3t i i : i | i Two recipes for fasting days Noodle broth with Thai flavours ‘SERVES 18 PREP 20 mins © COOK 50 ins ‘A grea bg bow of ttn to Dow away the ‘ast dy Bes | tarton by makings Sup ust forme but my daughter kept steaing ‘spoonfuls ho my bow atch ie ry ‘mood on fst as, was 9 86 mistake) SO ‘ow make fr everyone ee to, boosting ‘ttn extra noodles and chunks of tick, poached in the beh ‘500m! chicken, beef or vegetable ‘stock (use a stock cube at around 35-40 cals, oF homemade, ‘crupulousl cleared of fat) ‘lemongrass stalk, tough leaves Femoved, thinly sliced (cals) “1 kaffir lime leaf, thinly siced, or the ‘grated zest 1 alime (0 cals) 15g fresh ginger, grated (7 cals) “tsp Thal fish sauce (3 cals) ‘red chil, seeds removed, thinly sticed (4 cals) 84 spring cabbage, cut into wedges (28 cals) ‘50g carrots, thinly sliced (18 cals) Wie 50g green beans, cut into 2:5em Pie lengths (12 cals) 25g rice noodles, cooked following, ack instructions and rinsed in cold ‘water 90 cals) ‘lime 5 cals) 1 bring the stock toa simmer ina large pan. Add the lemongrass, ime leat or “zest, ginger, fish sauce and as much chi ‘as yuk, Simmer for 20 mins. Add the cabbage and simmer for another 30 mins Uuntiitis very soft, Add the caro anc beans, and simmer for3 mins. op up ‘wth more bong water necessary. 2Putthe rice noodles in a bow! and our over the boling broth, Serve with ‘a wedge oflime to squeeze over PER SERVING 6 cal, rote, cabs 6g fo. satiate fre 06 ss tg 205 x Fresh flavours to ourgeke salod with keep you on track feta & sesame seeds 214 calories Beat) Semen riding the asparagus and courgette boosts their savoury umarn tastes, while tossing he sesame seeds and using say, tangy feta gives you maximum vou per calor. Non fsters can have this a a taurious side dish alongside simply cooked meat ost Ty it with roast chicken legs: squeeze ‘over leon juice and spine thm with salt before putting them in the oven (180¢/160¢ fan/gas 8) for 30 minutes. 1 tsp sesame seeds (18 cals) “og asparagus (35 cals) 50g peas (42 cals) 200g courgettes 36 cals) 1 tsp sesame or olive oll (27 cals) ‘mall handful rocket leaves (5 cals) 20g feta (50 cals) ‘rated zest ¥ a lemon (1 cl) q 206 Heat a smal ying pan and add the sesame seeds, Cok, shaking the pan and making sure the seeds don't bun. When they at fragrant and have turned a light tak colour, to them onto a sauce, 2 Steam the asparagus for 3-4 mins unt ‘most done. Oro inte a bowl a iced ater o coo, then eraln ana wrap in tea tonel to ry relly wel Cook the eas for 2 ins inthe bling water used to steam the asparagus then dain and ‘coal under a col tap. Se the courgettes (on the lagonal, about 0 Scm thick 3 Heat a griddle pan unt very hot. ‘Brush the asparagus and courgette slices vith the oi, and cookin batches unt rice striped with dark brow. Cut the asparagus into Som lengths ‘4 Mix the asparagus, courgettes, peas, rocket feta and lemon zest Grind over some black pepper and sprinkle withthe sesame seeds before serving, PERSERUNG ek, rt 1, cots 128, fog catfaae ftree supe 7 a 088 bocsrdioatoan 18Make it HEALTHIER akewell tart Homemade Bakewell tart can’t be beaten for its nostalgic appeal But Angela Nilsen’ clever tweaks make it an up-to-date teatime treat that is healthier, too > Preoraph STUART OENDEN Last te created Bakewel tart recipe inwaswith the cassie fortes blend of butter, sugar ground aimonds and eggs. wasrch tute, meet and sight saucgy, and everyone ved to cul reproauce something sir with les fat are sugar? Toraduce ft and caoces inthe pasty, | wanted tobe able toralitout real thy so that could use ss. found apacketof shorteustin the supermarket het wes ‘made wit vegetable ol so was towerin soturated fa tha no hydrogenated fat and very few ingredient, and proved foolproof oral ot tiny Tore cose te tecture fthefing began byreplacing some ofthe ground amends wih polenta wich hoped woul provide ‘mila crumbles.educec rene ft especaly saturates by elenatrg outer ard Instead us natura yogurt are rapeseed OL “he filirg rose beau when bake andi was surprised at how sft and ch the twture was without bute. However, to ‘compensate forthe reduction of ground ‘mands, had added too much almond cenrat, andthe taste was overpowering yet flat, as nec educed the sugar eo much. Kawi that tasting nuts ngs ou thei favour, ty toasted the grouncalmonds, sed slyyless crate it mere sugar. Immediately te taste was fuer and more rounded, Toreduce the sugar elsewhere and.p the fxg, spread res cused rascberris on the base instead jam. AS serve tasters outs oo er. a spoorflof Jamaded wih the uit saisfed al ates The verdict Tasers who were mare used tothe shop-Dought version ofthis tat, thts sweet sponge fling were harder to corwece Butafter tefl test was tweaked even they were won oer and agreed that orth igiter version the pasty wes crs the ling sot, light anc sopistcatd andthe raspbery layer brought an unexpected resnness. Nina therapist Kerry Torens tot me thatthe total at was reduced by as much 2s 68 per cent, and the supe by rey rat 114 teegonctoodcom Lighter Bakewell tart Be ‘CUTS NTO asicos © PREP 25 mis © (c00K 50 mins 008/702 shop-bought shorterust pastry (used us-Rol) ‘our, for dusting 100/402 fresh raspberries 1 thsp raspberry conserve or jam 1 thsp flaked almonds ‘heaped thsp icing sugar FOR THE FILUNG 50g/20z ground almonds 50/202 polenta (commeal) 50g/20z golden caster sugar, plus 2 tsp 44 tsp baking powder 2medium eggs 100/402 natural yogurt ‘Sant ¥ sp almond extract (see Tip rig) 2 tsp rapeseed ol! + Heat oven to 00/1806 fanigas 6. “Thin rollout the pastry ona ighty ‘lowed surface Line @ 20cm roux dom ‘deop tuted flan tin with the pasty, easing itinto the tin and the Mute caetuly so you dont stretch it Rola rong pin over ‘the top ofthe nto im of any excess pastry Prick the base ity with fork. Putthe tina a baking sheet. 2 ne the pasty with fll and baking beans, and bake for 12 mins unt the pasty i set. Meanie, to make the fille. heat a sma dry nor stk pan, tipin the ground almonds and genty| heat, stiring often, for2-3 mins to ighty brown Transfer to medium-sized mixing bow! to cool Remave the fll anc beans from the pastry case and bake for 'Smins moce untl pale golden, Remene ‘and reduce oven to 180/160 fan/gas 4. 3 Using a fork, roughly mash the raspberresin a small bow with the jam, so they are stllin small pieces and not compiotely mashed. Evenly spread the raspberry mixture over the pastry base. Put the polenta, sugar and baking wer in the ming bow with the ‘mond and sito combine. Make a well Inthe centre. Beat the eggs ina bow, then beatin the yogurt and almond extract Tp this mixture, along withthe (into the dr ingredients, and briefly and gent st together wit a argo ‘metal spoon so everything i just combined - don't veri 4Pour the almond filing over the raspberry mixture and scator the faked ‘amonds over the top. Bake fr 30 mins ‘or unt the tops isen and pate golden. Cool sight then remove fom the tn '5 Mix the icing sugar with a few cops. of cold water to make a thick'sh ig. ‘then usea teaspoon to drizzle hover the cooled tart. The tarts even soter ‘when eaten the next day Wil keep i “an artight contr for upto 3 days. PERSUCE 20Kca, proton 593. cahs 2728 fot tz soto fre 1 sms 1288 stag FLAVOURING TIP Irs wort using amond extract, ait has genuine almond favour whereas almond essence isa cheaper version and quite unt the rea tie,Soft, almondy filling with less than half the total fat ‘The incredible results How | made the tart healthier ars Healthier * TO reduce the saturated fat, lusedshop-bought Serving eaxwweltart version PASty made vith vegetable o, which was plabie ard easier to rol out tiny, so use less eal, ED + lreduce the total fat further by using polenta fat 7828 1028 torepace some of the groundaimands, then satlat 1258 398 enhanced the favour with almond extract Cy ra ‘Lswanped butar or yogurt andapassad ol which ES a reduced more ft, especialy saturated fat 150 useless egg choosing medium instead of ge ‘Leute sugprbyreducingtinthe faingandicng, and subsituing sme othe amor fesh fut What if... sed 200¢ homemade pastry made wit butter? The fatremeis vitualy the sare as my heathy version, but the saturated fat rises to 57g per sce Used 85g butter inthe Hing instead of yogurt ‘and rapeseed ol? The fat woud increase t0 21.82 (9g sat fad persice. boesmsontcon 15From the makers of Ug HS MAGAZINE re | Lovers’ octet | The Countryfile Food Lovers Tour of Great Briain takes you on a gastronomical joumey around England, Scotland and Wales. Join the nation’s leading countryside magazine team as we sample the finest British food and drink from the Comish pasty, Welsh laverbread and hagels to West Country cider, fine ales and award-winning wines. Plus, we savour less-celebrated dishes, such as the Bedfordshire clanger and bara brith, and meet some ofthe finest food producers in the land to leam about where our food comes from. Order online: Or call: and quote CFTHAX13 ee pn eywa sD Desmazery Sahoo Make your own mayo Vibes fend tou oftoneriat mya, ‘plus you know exactly what's gone ino it. Follow the steps to this Eheim ott ejattonnearchrcrony Ges com aan Tijolenisasy rs bry ramaneoeg: ie Wa oss op: Cook school Dre Classic mayonnaise mua [MAKES about 250mi ® PREP 10 mins © Nocook 2 large egg yolks 1tsp Dijon mustard ‘squeeze lemon juice 200mi/71 cz mil olive ot PERTASP 12k, poten none crs noe, ‘at gta fe nrg, sgarnne, 018 Cook school Expert advice, techniques, ideas and best buys from the Good Food team 9 6 * g + cy = 1 PuR2eggyoksina bom ‘Add tsp Ojon mustard anda few drops of lemon juice, Season, ‘han whisk url wel Benes, 2 Start ace the olve ol crop By ropa fst, whisking constant ‘After acing about 2thsp othe mature wl stato thicken, ‘Continue accrg the olin ‘avery thn stream whisking ll the time, when he athasbeen Incorporated taste and season, ‘Cover an chitin the fre. The mayo val keep for 2 dys Pecan 47Foil-poached salmon with herby mayo CA SERVES 8-108 PREP 20 mins © {COOK 1h 30 ins plus cooking light ole ol, for greasing akgyélb Boz whole gutted and scaled ‘salmon withthe head removed bouneh of at 1 shallot, halved and very thinly siced 5 thsp dry white wine, such as ‘Sauvignon Blane 2 thsp snipped chives 2 thsp chopped basi! 2 quantities Classic mayonnaise (see previous page, to serve ‘watereress, cucumber, herbs and ‘emon wedges, to serve en SSHUNG cats ne, 03 supsrroe, sat @ About Sw. sora as ben rea contr tone cond Food cee ther food deca 9209 theo resance she was auch cro sy Cook eee 28 Foswores on anugerunbe tragznes an books ete Tams oodwnter 0 sit Sra es neo were TE ove orirger om predict ‘pureed ey? groentenare on pte? (CO "GD" 118 biconcoodcom Poach a salmon perfectly’ Sara Buenfeld demonstrates a simple method of poaching a Whole SalMON sraksccnsoso nuns cs Speedy soliton fy 8 in 8 bs ect ter With cas ely cod Polat You ess use thei 352 Place alarge peceot double wth falon tp of alarge baking sheet and brushit ‘wit of then putthe salmon inthe ‘conte, Tuka few generous sis (fail andthe salts inthe body ‘cavity then season 1 Heat oven to 1S0C/120¢ fan the sn from ene sof he salmon, Youmey need to use ‘ake to get you stated utit shoul! peel any easy after hat. Leave te cocked ai and shalt inpace, 2 younay damage the flesh ofthe salmon fyoutryto remove them, 5s col, careful eel away Cook school Tf you're cooking for a large number, a whole poached salmon always looks impressive. Cooking the salmon with its bones makes it more flavoursome and moist, and you don't need a fish kettle. Here it is served cold with a gorgeous herb mayonnaise. Its also delicious warm with the poaching juices spooned over oretuly ring up te sides of ea the fell al he way round, the fol to sured the fh, bt mat too tity onthe fish season walinside and out, ~you needto ge ita tof then pour over the wine space witin the parcel Bake for ‘ hesomnins. GE 7a SS dad oe srdpulbe cea nent sohect ters. fesamon roy steno 0 cat) emalnopeclacteoe coul-tuearyencoangetie Sacer Feom Fyurmuruncus tare cam coed ome ene ES Cyt Eo un eral Fon Qieererceta eat care ay nore pace and enor e sorte Gather ets pd fener toes cso tresmenonte ore sre rc our marae a dee esac aoe Ee bocsrdioatcan 19Paul Hollywood's malt loaf Making a proper matt loaf is easy when you follow this recipe from the new a book by expert baker Paul Hollywood, BBC's Great British Bake Off judge var Bee cad Malt loaf m5 MAKES 2loaves of 10 shes ech PRED 20 mins las roving ® COOK 35 mins os dT] Ingredients 25¢/1oz unsalted butter, plus extra for greasing and to serve 1 tsp soft dark brown sugar 3 thsp malt extract 2 thsp black treacle '3S0g/"20z strong white brea flour, plus extra for dusting 100/402 strong wholemeal ‘bread flour sg salt (1 tsp) ‘Ug fastaction dried yeast (we used 2x78 sachets) 258/802 sutanas 250m oz warm water 1 tbsp clear honey, warmed, to glaze you will need 2% 500g laf tins ‘small saucepan ‘white four slo, PERSLCE aie, poten 4g cate 2He foe sit feta sua sata 120 exsrconscor vavzonsCook school A proper malt loaf has a light texture and is more like a risen bread than the dense, squidgy ready-made versions in supermarkets. This one is flavoursome and exceptionally easy: just a brief knead to bring the ingredients together and one rise. Malt extract, which you can find in health food shops, provides some extra sugar for the yeast to feed on, and gives the bread its distinctive taste ute. Putthe ight usta clean work surface witha teaceina ur then ip the sticky ough on 09. string unt wae, then mix wel witha wooden spoon ut thoroughly combined, Tip Fre boat othe was a vi he food ni oa te Sera re tedougthioabalDenatenaly [— Rolled plne sie hel ‘alte sticky, four oro the ki rst. ins, Pu each nina roomy pastic ag that wortttouchthe top ofthe dough asitiss. Leave ey strom rout to prove fr hrs unt the o isen above oltywooet Bread (£20, Bloomsbury. IcrTOC fang J © ul Hollywood 2013 Photographs Peter Cassidy ‘you can buy the book for ust £17 and wills receive afree ‘bookmark. Simpy cal 01326569444, pap is fre, Orbuy online at sparkeiectcom goodtood shel ofthe oven for ted intote centre mve the faves rom ard spread with bute to serveSues say From our kitchen Expert advice from our team, plus cookbook reviews “The wave Prose your eo nso Angers nto te pasty edge at an ‘angle an eqteese them ogether ‘the pastry to create a wave et. “ Tookoutfora pie dish | | support the cimpod edge otherwise your Jove crimping wil sink Dctinto te pease cok “To qget relly shiny finish toyour pe glaze with a baton egg before chiling, and again just beforeit {008 inte te oven. small sight nesions around tho piocos of pasty toward tho cantrot Pe Cmts ‘Tivee Piece Casserole Set The vee piece sts {rom yrex only £4995 non stick wth specal nest (plus £395 p80)-save retention properties, and ‘summer reserving, Tresilian Howse, e20ontherp Inctudes 1, 2-and3.tre ‘coma (07748 592225, trestintouse. Fromfreezertomicronave casserole, Suitable for use ot ‘hod, romaventa table, on gas, electri, halogen eke am to enoy summer’ ripe Bish fut ‘thesehigh-performance and ceramic hobs. ‘al yearlong couse wilshow youhow. ‘essere rom Pyro Toorder at ths excuse ow hanson? 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Continue ‘method, then made a parsey & purmckin sed pesto, ae fay a colour Docall using vegetables picked tom ‘eslan’s wated garden ‘cost One-day course, including ch, £7. Ifyou book two courses, thay@ £7 each The next summer Preserving course s 00 29 ne (see wedste fo other courses). BBC ocd Food readers rece a 10% ascoune Vert td be hard o find beter teachers and alovelor sting. Most mportant, our Dreserestasted amazing, Clare Hargreavesi g j i i t | i i Cook school ITIP tryou dont wanrto waste a whole One for the bookshelf [BBC Good Foc readers can buy ry ofthis mont books at a discount, nd you wil ao rece 8 ‘tee bookmark. Sempy cal 01326 549444, pap iste. Or buy ene a spaterectcon/goodiood [BEER] Deticious home cooking Food for busy couples ‘he Stton Kon Cookbokby Sin Weots 8 ieckond Festsby Deb ereman (2088004 ood Giz trakine 199, 886 Good Food | Gterpe ei Square Pep offer rie €179, unde i ebsaredoase ogee —statngrecpesceeaed MM avizartcoolock oto hates tare: intetiny New orlachensre staeswiner weekday reopstet ae qu, tend heaty nasty ‘husband and young son. Her style is friendly and Serving two), followed by weekend options for when : persona, athougntenstuctons ity elon, than’srore tne, more peep to fea the chance = thee detaled carte ondocrendyeasyio tobemore agin Lzyonrch name night? follow —lots of helpful photos, t00. Delicious new ‘menus and delicious Sunday lunches are balanced by ‘| ideas, wit te bakrga pareculrrigt week super sang a buat Hac : Paring lemon zest £ adcinga soe of omon pel tostews, Healthier treats ‘Seasonal inspiration Sauces and desserts (like our Chilled Lo aate nourish by Amber Rose rtcben eneres by iy ays (e0, 886. + ums nce ug can gNe {ert9 000 ood Fodor ce ood rood fer pce 18, apelin) = arecbe ale, msc out ng iy traon ep) Abeutlubockclizertinenced lorem tewepihen be ed wl ‘Abe ose, has baked tla rece tom Ly ead pene lever dh wih bitrate ecerney cess deserts tat processed fs Pets rari Sree or pete peed anon ste and sugars, ook beautful andar evn better toeat. daughter ofthe late Rose Gray (of The Rr Cat). She uses futand honey satel swetene's, and Lucy shares wth readers wht her mother gave ner: substitutes nusor pet buckanazt andchestr four _alife ved, loved and celebratedin fod, Lucy's a fortefhed white urs, Athough his snotagutenffee natural cook with an innate understanding of what ook, manyrcipes oud be sutatle for special dts. is gootand howto make the ingredients really shine. vegetable poser to removea sice of the emon pel Lay the pel, hide up, ona chopping boerd, then use 2 small sharp knife to careful remove the white layer of pith EN BE) | Master @ new. 15:0: sine, «joint of meat nsaonsyou ts aot orcs antensie } ety cose sinter tapoviencoreoe poectrst Sonne oar ca roe ory rye Durtcherry SEill tesscsnetorine eu snse tonescemesyna-tytaton te poco soeenoa = = srosyorriedpreet —afuthesorgston -awentecntgomird ace apreen) svn yours theo ctucer sone oe poreersae tna ‘0trmesthelenath of your meat Loop the string around the end ofthe meat ante ‘securely wih knot. ar208 ‘encom a3Step-by-step for kids os Donal Skehan, 88C Junior MasterChef judge, creates a fully loaded picnic Tif ski) sandwich that even young children can MAKE m:toxspnsrowsaDsooreR vA ‘Askan aast 0 soe the cabata loo hat engtnweys and heat the oven to 200C/180C fans 6 Pressed picnic sandwich ' SERVES 8 PREP 25 rns © COOK 3 mins Jong ciabatta lof, sliced in hai Z lengthways ‘3 tbsp olive ot 1 thsp balsamic vinegar r Before you start 2 garlic cloves, finely chopped \ 4 ech our rods e backlog he + tsp jon mustard necessary an puton an apn 2 bg hans of baby spinach { marated artichoke heats, Equipment you will need. from a jar, quartered G.croppre boas 2509/90 roasted red peppers, Kate froma ar Gabe tys 2 ses of proscitto Goren gives bighandtul of as Gsmallbow sgalof mazes, tino ses Fok ‘eredonion very nly sliced a 500 the osc, bask mazaela akg parent ex sexy 2a roe ct 28 an, ray teredonion Gbatotsing ‘tages eee 2s at 98 Deg ct ts led wit vokng bens 124 vexed vavzonse Cook school Donal Abc oral enna Fiprsecgnscovey PORTE, ; ae ithe Hero and has pst writen ssaye “There ere so many co oO = ae mene _— Putte cata anaes, ute oe of paamic remove ne toatedcanata ‘range terest of tne Des own onalage ‘nen gic andmustrina Qprrcre tere oer Byreesonioes sn aking tay ard ze wh bow henvrisktremtogeiner Line btiom sce wih aboutnat\_) alargerarcsot baby sina ale ohe oi Popthem inthe witha fk ofthe cessing, then a few artichoke hears, ‘oven for ew mins uns ust golden and gy toasted, A ko 3) rte cere est ne Frese un onthe ante sora nba raceareaytekrevey I Cressingand pop the other serdwicn to squash a pechment and ie Rtogeer Jontopatyoursanawien BEY slice ciaattaontop. the ayers ogee with couple of pees of sing eodtopitwith weighsor [EM loaf ea win baingbeans Pept FS} al nthetnge overientoruntiyos — [FF] fered teat. Cut and seen Seoieminpcm Ey ‘TIP ttyour kids aren kon on ze somecttne favours sinotysweo ii them for figa ey dolar. or fll visi bbe couk/cbbe forlotsmore coking projets for earen ‘oe ont era sanehes epocaTom Kerridge Michelin- starred chef ‘Tom Kerridge emplains to Holly Brooke- ‘smith why the stove is atthe heart of his home rowers 126 toegncooscom Tom Kerridge runs The Hand & Flowersin Marlow, Buckinghamshire, ‘which last year became the frst pub to be awarded wo Michelin stars, ‘Tom, who has appeared on BBC's Great British Menu, Saturday Kitchen and Food &- Drink, has worked at Alar in Norwich, Odette in London, and as sous chet with Gary Rhodes, Helivesin Hertfordshire with his wife Beth andl their dogs Sponge and Marly. Did you start from scratch? When we bought the house, nothing had been done tot fr many years. Ie ‘needed a huge amount of work, but fel like a lovely space. The kitchen was quite small, so we knocked dawn the walls to give it an open living plan. What was the idea? "The whole space has been based around the stove, as you might expect from a chet [wanted the cooking area and table tobe completely interactive, so friends could sit there having laugh while I could be doing ‘exactly the same thing ~ cooking, but sii part ofthe party: How have you managed it? The cooking area is ane plece of stainless stel that continues out to the table. You ean sit nine around it very comfortably, The table surface 4s wooden because we wanted something that fels like a classic tabletop, but it could have been. anything we wanted, We deliberated over brick, scel and leather. ‘So what do you cook on? Wsabig classic French stove from Athanor with six hobs. Tivo are induction and fourare radiant, which Is like your old eleetrie ring under the lass but 50 years’ of technology ‘down the line, The rings heat a glass pad and then si at that temperature ‘whereas induction heats up the pan, but there's no heaton the hob, Is itan organised kitchen? Sometimes its hard to work in a domestic kitchen. Ina commercial ‘one, you know where everythings, But when you came home, it hasnt g0t tobe so regimented to make it ‘work. However, Ido think ifyou put the things in place, like a knife drawer, will all fit togother better,GET THE LOOK [ABOVE A teapot made by potter Akiko Hil, from the New Craftsman Gallery in tives, Which Beth, Tons wife, used to visit asa chil Hand:thrown tea mugs, ootnmcem Uving Large solid wood butcher's ‘ABOVE Tom kes an ordered kitchen and has bitin block, £1499, ‘ing fim and fol clspensers in his kre drawer, which argos.co.uk ‘means he's never string to fine the edges ‘Do you have enough storage? What about the aesthetics? Beth and [are both very keen on Tm very fortunate that my wife is fresh ingredients. We ike the idea incredibly creative. She'sa sculptor TOMS TOP TIPS of gaing toa market and buying and an artist, and has dane the “= Choose your knives welli’s worth sendin ‘what you need on that day. We rooms at The Hand & Flowers. ‘money cn kewes that wilatyouafeeme Inavent gota lot of dry store space for Wee wanted somewhere that fet and you only realy eed tre if thee goad, convenience goods. Instead, wehave the same as that, somewhere where Buy an8-10in cook's, aflexle boning fe loc of space for fresh food in ourbig that love and feel has gone into ‘anda smal parrg rife, Lock aftr th, t,o fridge. The deep drawer for plates is The spacers petty much Beth's srerpeninglitie ad often. preity smart too and means we can vision ofthat crossover between a ‘Invest in good pans Wate takes athe ime store muuch more in there. ‘beautiful, quintessential English tobollin good, conductive pars, wich means cottage, with ivy on the front, yet youcan urn the power of sccner ana save What about lighting? wit aint of great modem living, ‘energyinthe long tem. “The lights along the table are from a “= Consider light Good lettings mportent to ‘company called Historic Lighting ‘Any changes to come? work under, ut it can also make fra great Beth really puta lt of effort into (Our plan is to keep it as iis! ‘environment to relaxin. Our bulbs eve outa finding the right oes industrial but The more we use this kitchen, cosy gt when you come in also comfortableooking Atnizht, the more we look forward to being ‘Mise en place" Cet your preo work done the slight is amazing and the house able to entertain and have people belore you start cooking s0 tht when you Jooks absolutly fantastic fyou stand over, The whole house has had so begin, the vegisalready chopped anc washes, ‘outside and lookin, There are no much work and love go into Its and you wort need to worry about your timings. streetlghtshere, soit gets very dark. completely as we wanted itor “+ Relax Dor over tink your space, jst ryto ‘The skylight becomes a mirrorand even better. Ie feels ike a beautiful ‘make the hte aun enveorment tat you the itup kitchen looks incredible home tobe in and somewhere want o spend time in. ‘That was by complete mistake! that very relaxing. wav208 Decapeeateom 27re» Succulent meat for all occasions Traditional Steak Selection, only £29 (rrp £63.25) with FREE delivery* Pavé Rump - min steak & Megattons f= Buzers ave rump steak OVER © ribeye steaks areal steaks Sausages Donald Russell takes pride in producing deliciously tender meat, ‘Tre aardwining one buche, based Aberoeers, —_= : — Scotland, specialses in grass fd, tradtonally matured beef and PLUS, a FREE How to Meat Perfection lamb, reared by faers who care about thet animals’ wear. i booklet, worth £4.50, with every order ‘A Donald Russel, rational methods are used to mature beet i and lamb for up to 21 days, lowing time fo the ich favours to ‘develop and for the meat to become incredibly tender, Exclusive offer for BBC readers The Traditional Steak Selection includes: ‘Appack of Beet Stir Fry Strips, . + 25ron Steaks, indvidualy packed (pack weight 1903) «= 2Ribeye Steaks, individually packed (pack weight 1908) ‘© 4 Pavé Rump Medallions, in pack of 4 (pack weight 240g) 1 Pavé Rump Steak (pack weight 150g) = 6Mini Steok Burges, in pack of 6 (pack weight 270g) © Pork Sausages, in pack of 4 (pack weight 2808) ‘worth £8.50, with every order {28 vicgonocon av20838 In Holly's trolley ‘Rustic Indian sauce range, £2.99 e2ch, loveyourlrdercom 'my fevourte inthis fartastc ange of cookin sauoes the ty authont San rom north nda. Great for panoer or fs = cum itls0 marnaes veg beauty forging The ther sauoesinthe arge ae sight hoter, and all ae gen fe. ‘BBC Good Food Everyday series, £4.99 each, ‘beshop.com and bookshops ‘have ae thee new ties our popular series Heath farily foo, Lowrcarb cooking and Stiis & quick es. Each contais 101 tested ter Darke i York recipes with photograph and rational analysis Cheesecakes, £3.59 fora pack of two, ainsbury's ‘cood Seed Sweet Vanila cheesecake anda sighity cxamelsed ‘cinnamon Heme Discuitbase mean this dase pucingis ‘Seed, 3:39, impossible ores. Thankful, the ncivual ‘oodhempnurioncom portions mate it easy to remain in cool "Yu can use this sheles hemp seedin bread or cakes. lls sprine some # q Pistachio Paste, £750, ‘ver myoats inthe morning, =P souscneteo.uk a ee ‘Baking Flour, £598, ocado.com Oruse tin sweet recpes. 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Nyetimber shot of Merlo plum and spce Purity the smacthest vodka re Classic cuvbe 2007, West Suse, Perfect or spring and summer ~if ver tested t's stile 34 times, at 2% (rom £2999, walrse and les warm enough for abarbecue, tis Etiege Castle nsouheen Sweden, Independent) san Enash sparkler ‘wine woud ithe Bl rice its col, using organc whoat Needs no mie, ‘wth sublime creariness anda uty, step back indoors and cone up ich ust. and pertapsasverofferon apple crumble aroma. tomato sauces to serve whit. ee, Douze points ram this jay + Sarah Jane Evans sa Master of Wine wav208 Docs 129Anew way to subscribe EAs] Get the latest issue of your oo) favourite food magazine on when you i i i i] einwetowgy your i ad, iPhone or Kindle Fire Subscribe from just £2.49 a month and save over 16% Delivered direct to your digital device Has alll the same features as the print edition, plus on the iPad and iPhone you'll find some great extra interactive features — save and email shopping lists, and watch tutorial videos Perr Store all your issues and get instant access 3 Decay @mazonco. uk SUBSCRIBE NOWThis month, we go behind the scenes at the Saturcay Kitchen studio, discover more about Theo Randall and, of course, there are lots of delicious recipes to try Edited by Kathryn Custance. Recppes tested by Home economist Petra Jackson Reyeleey, 4 a Coley with tarragon sauce vierge — recipe, page 154 This month © Country Show Cook Off * Saturday Kitchen 1 Turkish Delights with Allegra McEvedy * Put Your Money Where Your Mouth Is. » MasterChef 5“Please sign up to Cake Break for the MS Society. It will make a huge difference to people, like my mum, living with MS” www.cakebreak.org.uk/goodfood Text CAKE followed by your name to 82727 (texts cost your standard network rate’). Mi or just give us a ccill - 0845 481 1577 Multiple Sclerosis Society tative‘After 1 oars ashead cha at the ‘celebrated River Café in Hammers, ‘herehe won a Michel star, Theo Randall Jeftin 2008 pen his own restaurant atthe Intercontinental London arcane. within ‘wo years it was named akan Restaurant of ‘the Year at the London Restaurant Aor Earliest food memory? My mather baking. she was fantaste baker and remember that wonderful smell (of cakes wating through the house First thing you cooked? Fepjacks. My grandfather made the mast amazing Aapjacks but he would never give me the recipe, “ | was determined to make * ‘ther as good ass, but ‘couldn. tink ne must hve had a secret ingredient. ‘culinary hero? | was fortunate enough towork at The ver Caf rom the early days, and Ruth Rogers and Rose Gray were so insping. ‘Their reatiaty and abit to got on in a ‘male-dominated world was neredbe Food hnxury? ‘ery goed alan ove ct preferably rom ‘Sly, Pugla or Tuscany Ideal meal? IR would be wth family ana tends on a Sunday - awiole spreed of food to raze on folowed by abi dis such as awhole {shor arcasrvof beet One of my favourite recipes so gta couple of snouders of lem, bone them and spike them wit ancreves, gare androsemary.Ithen cook them very slowfy in the oven, with a couple Of lasses of wrste ine and some olves, for teoe or fou hous fe serve that wth something simple Ite polenta and greens. Secret ingredient? Iatways have a jr of anchovies inmy cupboard. ite bt of choy aided a dish of beans ot ents, orapasta sauce, ads ‘rothes level of Navour. Guilty pleasure? \What could be better than a cup of tea with apiece of dark chocc.te? + You can catch Theo inthe new B8C Two ‘ris The Chet rote, along with Tom ‘ein and wel Rou, weeknights at (630pm starting tis month For more about ‘Theo, Wt therandatcom, ‘Theo witb cookang ve onstage a the 38 ‘00 Fo Show Summer For more deta and tickets, ist cgoodoodshowcom. Country Show Cook Off ‘Theo Randall entered this cake in the Aberfeldy show in Perthshire, If you missed the resut, catch iton BBC iPlayer, The series continues on BBC Two, ‘weeknights at 6pm until 5 Apri Chocolate coffee cake ‘CUTS INTO 10-2 sices@ PREP 20 mins {COOK 1 he mins Easy 280g unsalted bute, cut into cubes, Pecra plus extra for greasing says: This 250g chocolate with 70% cocoa sos, cake ts lke broken into pieces ‘one gorgeous: 1 tosp good-quality instant coffee gigantic brownie, 1508 selraisng four 0 you don't want 180g plain flour to overcook it ‘80g c0c08 powder ‘The middle will ‘asp bicarbonate of soda still be a ttle 500g caster sugar moist when it large egss comes out ofthe ‘sm mie oven but wil set 2 tsp sunflower cil 1 it cools down, FORTHE ICING. 100g chocolate with 70% cocoa sos, broken into pieces 50g unsalted butter 6 thsp double cream sogicig sugar sited 1 Haat oven to 1400/1400 tangas. crease ‘and iow 224m cat in we baking arcane. Putte chocolate, utter and crf ina bout Set ver apan oF simmering water areave unt corpltey meted Remove rom tne neat ‘and st un smactn Set 3st coat 2:fthe Hous cocoa and bce into a bow Strin he castor sugar. Beat the egg, ik and ‘lin ajug, then mx ino te ry ingens ‘erty tin the chocolate mre ocambne <3 Spcon the miature mothe tin, Level the ‘surface ana bake fr 50 inst hr ruta ‘skewer inserted inthe cen comes out with most crumbs stuck bu no wet mate Coon the ti, hen tu out oto a wie rack ‘0 leave ut cold “+ Torrake the ong, putal he ingredients in ‘sheavy-based pan and heat ery string, ‘ccasonly url smooth, Cool aspreecsbe baste then sir oer the cake using a palette inte. low o settetoe sic, ‘The cook off challenge CCaman ft eam of TV cfs oucook focal amateur chefs ta tractional country show, ‘and produce wining dishes oma cramped ‘campsvan khan? Tas the charge acing fe chef parngs inthis new srs. ‘encode 13