BBCGoodFood201410 PDF

MARY BERRY RECIPE MASTERCLASS
Salmon en crote Chocolate roulade

OCTOBER 2014
Big bold
dishes
E
FRSE
IDE
IN
What to cook when

friends come over
Butternut squash cannelloni
Spanish chicken & chorizo
Lentil dhal & curried fish
Tom Kerridge
How to cook a
restaurant-style
roast at home
All te
ste
en
tch
Ki
75
fo
ry
ou
o
ry
Eve
original new
recipes
n
e
ew
orks first tim
Eat well
this month
joa
fei
an
zili
Bra
nal
ditio
Our take on a tra
e Good Foo
n th
d
di
ARTHRITIS Can diet

help your symptoms?
Delicious low-GI suppers
Homemade sweet & sour pork:
low-cal, less salt, just as tasty
da
On
e-p
ot p
ork
stew
with ea
s
ss
1 or lein
sy corn dumpling
per serv g
PREMIUM FRESH COFFEE

DELIVERED TO YOUR DOOR
Try a pack for just 1 Page 87
Lorraine Pascales
modern menu for two
Bake a teatime treat:

Upside-down plum cake
Budget special!
Great meals for students
WIN! A FOOD LOVERS HOLIDAY TO ITALY
Page 120
Welcome
October 2014
HOW TO CONTACT US
SUBSCRIPTION ENQUIRIES
AND BACK ISSUES
For new subscriptions,
to tell us about changes of
name or address, or for any
other subscription queries:
CALL 01795 414754
EMAIL bbcgoodfood@
servicehelpline.co.uk
WRITE BBC Good Food,
Building 800, Guillat
Avenue, Kent Science
Park, Sittingbourne,
Kent ME9 8GU
RECIPE ENQUIRIES
AND LETTERS PAGE
CALL 020 7150 5022
(Mon-Fri, 9.30am-5.30pm)
EMAIL enquiries@
bbcgoodfoodmagazine.com
WRITE BBC Good Food,
Immediate Media Company
Limited, Vineyard House, 44
Brook Green, Hammersmith,
London W6 7BT
We regret that we are unable
to answer medical/nutritional
queries.
My favourite night of the week

to cook is a Sunday. Maybe its
because Ive wound down over
the weekend, but I really enjoy
taking my time, pottering, and
even clearing up as I go along.
On the menu? A big-dish meal,
a risotto, maybe a curry, a seasonal stew; it has to have
plenty of avour and I like it to be easy to enjoy with
a fork in one hand and a glass of red in the other.
This issue is full of ideas for your own weekend
cooking, including one-pot dishes with intriguing avour
combinations like our rich, sweet Brazilian pork stew
(p84), and a divine lentil dhal with sh curry (p83).
Also this month, two recipe masterclasses from
Mary Berry, both dinner party classics salmon en
crote (p124) and chocolate roulade (p125).
Enjoy your cooking this month.
s This Shepherds pie has incredible depth of avour
weve added lambs liver (p35) t Mary Berrys

Chocolate & Irish Cream roulade masterclass (p125)
WEBSITE ENQUIRIES
CALL 0208 433 1826
EMAIL goodfoodwebsite@
bbc.com
READER OFFER ENQUIRIES
CALL 020 7150 5358
BBC GOOD FOOD SHOWS
For tickets, please CALL 0844
581 1354 or for general Show
enquiries, CALL 020 3405 4286
Look what
weve won!
BBC Good Food has
picked up a clutch
of industry awards:
n FOOD AND DRINK
MAGAZINE OF
THE YEAR
DMA 2013 Digital
Magazine Awards.
n EDITOR OF THE
YEAR: GILLIAN CARTER
DMA 2013 Digital
Magazine Awards.
n DIGITAL MAGAZINE
OF THE YEAR
PPA Digital Publishing 2013.
OCTOBER 2014
Gillian Carter, Editor

Were celebrating our 25th birthday
next month with a brand-new look
turn to p70 for a sneak preview.
FREE for you at

bbcgoodfood.com
Are you handy with a rolling pin? Whether
youre a rst-timer proudly perfecting a tray of
scones or a seasoned baker testing their skills
with the latest showstopping cake, we have
all the help and advice you need for a successful
afternoon in the kitchen. Our new Bakes &
cakes hub has everything from equipment
reviews and step-by-step videos to emergency
xes and special diet tips on gluten and
sugar. Plus weve got more than 1,000 baking
recipes to inspire you to pop on your pinny.
Subscribe now
and youll receive the new
Great British Bake Off book
WORTH
20
Whatever you love to cook,

a subscription to BBC Good
Food means that youll never
miss out on any of our brandnew, triple-tested recipes.
Subscribe this month and
well send you The Great
British Bake Off: Big Book of
Baking, where youll nd lots
of great recipes for breads,
biscuits, desserts and cakes.
See page 72 for details.
Dont forget, a subscription to BBC Good Food
also makes a great gift for a friend.
bbcgoodfood.com 3
Contents October 2014

On our cover this month
Our
promise to you
109
Spaghetti with garlic

mushrooms & prosciutto
n Each month BBC Good Food

magazine brings you delicious,
brand-new, reliable recipes.
n Every recipe in the magazine
whether by a TV chef, from a book
or created by our team is tested
and re-tested (most in our own Test
Kitchen) until we are condent that it
will work rst time for you at home.
For more information, see page 152.
t
Brilliantly budge
n We make the most of fresh,

seasonal produce and give helpful
costs per serving on many recipes.
ith bags stylish

Holly Brooke-Sm
if youre
bargains ideal
nt digs
heading for stude
or just looking
Caramel & walnut

coffee cake
26
West Indian-style chicken

legs with sauce chien
for good value
multi-coloured
George Home
m
5 for 4, asda.co
mixing bowls,
servers,
Bamboo salad
3, wilko.com
n Our recipes include vital

nutritional information, so you
can check the calorie, fat, sugar and
salt content at a glance.
Oak grater, 6,
Sainsburys
cutting
Anti-bacterial
Dunelm Mill
boards, 6.99,
Nrhet wine
glass, 2.50,
Ikea
pan
Extra value frying
d
(24cm), 8, Lakelan
roasting dish
Rectangular
wilko.com
(37cm), 10,
n Youll also nd expert advice and

practical tips all designed to help
you achieve great results in the kitchen.
n Visit our website for more recipes
and advice: bbcgoodfood.com
10
buys for
10 or
less
This month were
42
Kuhn Rikon Colori

serrated paring
measuring
Mary Berry ceramic
rys
jug, 10, Sainsbu
knife, 5.50,
hartsofstur.com
go
Good food on the
stations and airport

Motorway service
ing
are often uninspir
departure lounges
new wave
to food. But a
when it comes
are
and farm shops
of restaurants
food on the move.
revolutionising
on the
ster Services,
The new Glouce
produce
M5, showcases
and
from local farms
s
includes a butcher
l cheeses
counter, regiona
e pizza
and an in-hous
by the
oven. It is owned
who
family,
Dunning
restaurant serves
rown
seasonal British-g
l Tebay
menu,
created the artisana
produce. On the
M6 in 1972.
such as
Services on the
there are dishes
s is
Gloucester Service
the-hole.
Chorizo toad-in working
similarly local
Meanwhile, Devon
s (below)
with 130 supplier
working
has been
chef Mitch Tonks
within 30 miles.
to create
Terminal 2,
Western trains
At Heathrows
with First Great
.
Kitchen has
for its dining carriage
The Gorgeous
seasonal menus
between
by four
Pullman train
just opened. Run
Travellers on the
a menu
chefs
London can enjoy
British female
Plymouth and
suppliers,
Jo Pratt,
West Country
Caroline MiLi Artiss,
sourced from
gurnard.
and Sophie
scallops and red
Gee Charman
including Devon
from left) the
(above,
Michell
glove,
Bolstad oven
8, habitat.co.uk
9
bbcgoodfood.com
OCTOBER 2014
Even more
Join us for the brand-new BBC Good
Food Bakes & Cakes Show in Islington,
London, 25-27 Oct a great day out! Visit
bbcgoodfoodbakesandcakesshow.com.
The award-winning iPad edition
includes exclusive videos and digital
cook cards. Now also available on
the iPhone. Download it today from
the Apple App Store.
Check out our great range of cookbook
apps with recipes, tips and cooking
tools, from healthy baking to one-pots.
Download them on iPhone or Android.
Plus
Watch your
favourite
Search
chefs on
our recipe
the Good
website
for more inspiration at Food Channel (Sky 247
or Virgin 260).
bbcgoodfood.com
Great-value everyday recipes

BBC Easy Cook is full of quick, money-saving dishes,
including many that can be on the table in 30 minutes
or less. On sale now, only 2.30! Or download
the digital edition from the Apple App Store.
n BBC Good Food magazine is also published in Bulgaria,
Hungary, India, the Middle East, Romania and Singapore
4 bbcgoodfood.com
In season
22 The heat is on
Brilliant new recipes using chillies give your
dishes subtle warmth or a full-on kick!
33 Lets eat more Liver
38 Fruit & nut cakes
Irresistible bakes that make the most of
gorgeous produce at its peak
45 Store the seasons Rosehip & crab apple jelly
47 Seasonal & local Use up your veg box,
plus a food lovers weekend in Truro
Weekend
76
82
88
93
96
98
Tuscan dinner party

Stunning Italian menu from chef Theo Randall
One-pot wonders Update your repertoire with
these intriguing new all-in-one suppers
James Martins brunch Food for lazy mornings
BBC chef Tom Kerridges exclusive recipes
Tom reinvents the roast
Vegetarian special
Inventive main course from chef Maria Elia
Smart supper for two
Modern menu from BBC chef Lorraine Pascale
Everyday
55 Budget cooking
Shopping tips to make your money go further
56 Make it tonight
Budget special: Meals for less than 1 per
serving great for students
67 Global avours for your favourites
Four fresh ways with beef mince
Healthy
105 Quick lunchbox idea
Tuna, sugar snap & avocado salad
106 A week of low-GI suppers Seven brand-new
recipes to keep you fuller for longer
112 Make it healthier Lighter Sweet & sour pork
115 3-a-day sides Dishes to boost your fruit and
veg intake, helping you meet your daily target
117 Can you eat to ease arthritis? Advice for
alleviating the symptoms, plus two recipes
OCTOBER 2014
100
126
55
Lorraine Pascales Creamy yogurt & vanilla

panna cotta with raspberry & pomegranate jelly
Get kids
cooking
Budget suppers
great for students!
Cook school
121 Do it better Preparing a chilli
122 Mary Berrys masterclass special
The Bake Off judge demonstrates her foolproof
recipes for two dinner party favourites
126 Cooking with kids
New recipes to cook with your children
teach them a life skill!
128 From our kitchen Know your dried chillies
130 On test Kitchen thermometers
Cover recipe
SARAH COOK
Photograph
DAVID MUNNS
Food styling
JENNIFER JOYCE
Styling
JENNY IGGLEDEN
Find our
cover features
p55 Budget special great meals for students

p84 Cover recipe: Brazilian pork stew
p93 Tom Kerridges roast
p98 Lorraine Pascales modern menu for two
p122 Mary Berry masterclasses
OCTOBER 2014
Good reads
Reader offers
14 Backstage at the Bake Off Meet the team

who pick the contestants, buy all the
ingredients and tackle the washing-up!
51 Cookery back on the curriculum Many more
pupils to get hands-on cookery classes
134 My kitchen John Whaite, 2012 Bake Off winner
Deals
Good
e up to
Sav0 in this
22 ue of
iss
Stylish
dinnerware
SAVE UP TO 165
p116
Unforgettable
holidays
FROM ONLY 799pp
Every month
6
Recipe index
9
This month were Brilliantly budget
10 Menu planner
11 Make of the month Toffee apple pops
70 In next months issue 25th birthday preview!
72 BBC Good Food subscriber offers
133 Hollys trolley Best food and wine buys
139 TV recipes As seen on screen
146 Classied advertisements
152 From your kitchen Reader letters
152 Get the best from our recipes
154 Reader recipe Lemon & ginger shortbread
87 Reader offer Pack of fresh coffee just 1
120 WIN A food lovers holiday to Italy
p119
Versatile Cuisinart
griddle & grill
SAVE 25%
p137
Top-quality meat
SAVE 20%
p145
Turn to p101 to book for the BBC Good Food Shows
The BBC Good Food Show Scotland,

17-19 October
The BBC Good Food Show London,
14-16 November
The BBC Good Food Show Winter,
in Birmingham, 27-30 November
bbcgoodfood.com 5
This months recipes

Editor Gillian Carter
Deputy editor Elaine Stocks
Creative director Elizabeth Galbraith
PA to Gillian Carter and Ale Lewis
Emma Bales
Senior food editor Barney Desmazery
Food editor Cassie Best
Home economist Miriam Nice
Cookery assistant Katy Gilhooly
Art editor Andrew Jackson
Deputy art editor Rachel Bayly
Designer Suzette Scoble
Picture editor Gabby Harrington
Deputy chief sub-editor Art Young
Senior sub-editor Fiona Forman
Staff writer Holly Brooke-Smith
TV editor Kathryn Custance
TV recipes Petra Jackson
Speciality food consultant
Henrietta Green
Nutritional therapist Kerry Torrens
Reader taste team CJ Jackson
Wine editor Sarah Jane Evans MW
Thanks to Helen Barker-Beneld,
Sara Buenfeld, Emma Godwin,
Hugo Harrison, Emily Kydd,
Gary Lockerby, Imogen Rose,
Todd Slaughter, Zoe Wickens
Publishing director Ale Lewis
Publisher Lorna East
Senior marketing and events
executive Hayley Marsden
Reader Offer Manager
Liza Evans liza.evans@immediate.co.uk
Subscriptions director Jess Burney
Senior direct marketing manager
Emma Shooter
Subscriptions marketing manager
Lynn Swarbrick
Digital marketing manager Phil Byles
Advertising director Jason Elson
Group head Display Myrto Koutsia
Senior display sales executive
Catherine Nicolson
Display sales executives
Rosie Bee, Candice Burrow
Classied sales executive
Lloyd Meeks, Aimee Vince
Regional agency sales Nicola Rearden
Inserts Harry Rowland
Advertising enquiries
020 7150 5044
Group head Brand Solutions
Nicola Shubrook
Senior Brand Solutions executive
Charlie Farr
Brand Solutions executive

Abigail Snelling
Brand Solutions coordinator
Lisa Folkson
Head of Production
Koli Pickersgill
Production manager Kate Willey
Head of advertising services
Sharon Thompson
Head of newstrade marketing
Martin Hoskins
Newstrade marketing manager
Fay Stevens
Finance Len Bright
Press ofce Toby Hicks
Director of International
Licensing & Syndication
Tim Hudson
Licensing & Syndication
international@immediate.co.uk
RECIPE KEY
Healthy option
Low fat
Salads, breakfasts,
soups & sides
86
Baked Swiss chard 79

Gravadlax with dill crpes, chilli & chive
cream and pickled onion 90
Minty roast veg & houmous salad 63
Papaya, beansprout & mangetout
salad 115
Puy lentils with spinach & sour cherries 115
Red cabbage with carrot & edamame
beans 115
Rosehip & crab apple jelly 45
bbcgoodfood.com
Editor Hannah Williams
Food editor Caroline Hire
Health editor Roxanne Fisher
Senior writer Lily Barclay
Writer Natalie Hardwick
Digital assistant Sarah Lienard
Brand executive Natasha Gandotra
Group head Digital sales
James Florence
Soft-boiled eggs with chorizo soldiers 90
Semolina roast potatoes with garlic

& thyme 79
Spiced kale crisps 118
Vegetarian dishes
Aubergine katsu curry 64
Magazine editorial advisers

Lindsay Bradbury Executive editor
Daytime & Early Peak, BBC
Alison Kirkham
Commissioning editor, Knowledge
Commissioning, BBC
Clare McGinn
Head of Network Radio & Music
Production, Bristol
Camilla Schneideman
Managing director, Leiths School of
Food and Wine
James Winter
Series producer, Saturday Kitchen,
Cactus TV
Aubergine, tomato & feta baklava 96

Butternut squash, sage & walnut honeycomb
cannelloni 86
Cauliower & tomato curry 25
Chilli jam ploughmans 30
Easy peasy risotto with chilli & mint
crumbs 60
Frying pan pizza bianco with mushrooms
& egg 56
Lentil shepherds pie with celeriac & butter
BBC Worldwide, UK Publishing

Director of publishing Nicholas Brett
Head of publishing Chris Kerwin
Head of editorial Jenny Potter
Publishing coordinator Eva Abramik
uk.publishing@bbc.com
A group of students volunteered to taste our special budget recipes

this month. You can read their comments on pages 55-64.
Suitable for freezing
Acquacotta 78
Chairman Stephen Alexander

Deputy chairman Peter Phippen
CEO Tom Bureau
Introducing this
months taste team
Gluten free
bean mash 108

Minty roast veg & houmous salad 63
Sweet chilli tofu with pineapple stir-fried
noodles 60
90
Fish & seafood
Citrus & ginger steamed sh with stir-fry
26
veg 110
Fish tacos with green jalapeo salsa &
Akshay Shah, 19, a third-year History student at

Kings College London, usually cooks a lot of Thai and
Vietnamese broths, big pasta dishes, and anything that
involves peanut butter! I also love making burritos.
Aimee Wood, 20, is in her rst year at the Royal Academy
of Dramatic Arts in London, and shares a at with
Akshay. Her favourite thing to cook at home is Endive,
blue cheese, prawn & pear salad.
Harriet Denis Le Seve, 21, is a third-year History student
at Kings College London, and says: Before uni my
cooking was rather restricted to baking, but now Ive
broadened my outlook and love making healthy dishes.
chilli cream 26
One-pan lentil dhal with curried sh & crispy
skin 83
Salmon en crote with watercress
sauce 124
Salmon with new potato & watercress
salad 107
Scallops in white wine sauce with
watercress 142
Sicilian-style tuna lasagne 63
Smoked mackerel chowder with hedgehog
garlic bread 60
Spaghetti with chillli prawns, salami &
Want to be one of our Taste Team testers? Write to CJ Jackson

at the address on p153, or email CJ at goodfood@immediate.co.uk.
6 bbcgoodfood.com
gremolata breadcrumbs 26
Tuna, sugar snap & avocado salad 105
OCTOBER 2014
75
brand-new
tested recipes
for you
Strength you can trust
to
k
c
Ba ool
sch
Packed
Lunch Tips!
24
P itta Patter
Try pittas for a change!
Fill with hummus,
cucumber and tabbouleh.
Healthy Wraps
94
Meat
Baking & desserts
Bolognese-stuffed roast peppers 68
Banana & sultana mufns 127
Bombay lamb wraps 60
Blueberry cinnamon crumb cake 40
MAKE OUR COVER RECIPE Brazilian pork stew with corn

dumplings 84
Caramel & walnut coffee cake 42

Chocolate & Irish cream roulade 125
Butter-basted pork loin with stufng crust & cheesy polenta 94
Chocolate, mint & chilli trufes 29
Calves liver with sticky onion relish & prosciutto 36
Creamy yogurt & vanilla panna cotta with
Caribbean beef patties 68

Cheesy cannelloni 126
Harissa & lamb lollipops with pea & mint houmous & lemon 100
Hash browns with Gruyre & pancetta 89
Home-style pork curry with cauliower rice 110
raspberry & pomegranate jelly 100

Dianas Mums Sunday tea lemon curd Swiss
roll 140
Espresso, chocolate & chilli cake with coffee
cream 24
Jumbo sausage roll with salsa beans 57
Lemon & ginger shortbread 154
Lamb shoulder with bay leaves & juniper berries 79
Normans Farthing biscuits 141
Lighter Sweet & sour pork 112
Peach & apricot pastilles 144
Liver parfait with Sauternes jelly 34
Rosehip iced gems 144
Meatball stroganoff 68
Spiced pear tarte Tatin 136
Porchetta with bread pudding stufng & mulled red apple compote 142
Sticky pear & pecan toffee cake 40
Sauted liver & apple salad with blackberry dressing 36
Toasted banana bread with vanilla ricotta &
Shepherds pie with lambs liver 35
Trade sandwiches for

wraps, make lettuce-leaf
pockets with tuna and
tomato. Wrap up with
cling film from our
Bacofoil EasyCut cling
film dispenser.
Savoury Flapjacks
Mix eggs, butter, grated
cheese and porridge oats
together and place in a
tin lined with Bacofoil
Non-Stick foil to make
tasty savoury flapjacks!
raspberries 91
Spaghetti with garlic mushrooms & prosciutto 109
Toffee apple pops 11
Spicy meatballs with chilli black beans 107
Torta del Nonna 80
Sticky pork belly with green papaya salad & chill lime dressing 29
Upside-down fruit cake 41
Vietnamese-style beef salad 68
91
Send us your recipe

ideas and win a
5 voucher. Enter at
Poultry
Baked peanut chicken with carrot & cucumber salad 108
bacofoil.co.uk
Chicken, broccoli & beetroot salad with avocado pesto 118

Spanish chicken with chorizo, potatoes & chickpeas 84
Visit our NEW website for full T&Cs
Sticky sesame chicken & corn with slaw 61

West Indian-style chicken legs with sauce chien 26
OCTOBER 2014
bbcgoodfood.com 7
Want to share your tips with us?

Tel us on Twiter @Ilovebacofoil
or at
facebok.com/ilovebacofoil
This month were
Brilliantly budget
10
buys for
10 or
less
Holly Brooke-Smith bags stylish bargains ideal if youre heading for student digs or just looking for good value
George Home multi-coloured

mixing bowls, 5 for 4, asda.com
Bamboo salad servers,

3, wilko.com
Nrhet wine
glass, 2.50,
Anti-bacterial cutting
Ikea
boards, 6.99, Dunelm Mill
Oak grater, 6,
Sainsburys
Extra value frying pan

(24cm), 8, Lakeland
Rectangular roasting dish

(37cm), 10, wilko.com
Kuhn Rikon Colori

serrated paring
knife, 5.50,
hartsofstur.com
Mary Berry ceramic measuring

jug, 10, Sainsburys
Good food on the go

Motorway service stations and airport
departure lounges are often uninspiring
when it comes to food. But a new wave
of restaurants and farm shops are
revolutionising food on the move.
The new Gloucester Services, on the
M5, showcases produce
from local farms and
includes a butchers
counter, regional cheeses
and an in-house pizza
oven. It is owned by the
Dunning family, who
OCTOBER 2014
created the artisanal Tebay

Services on the M6 in 1972.
Gloucester Services is
similarly local working
with 130 suppliers (below)
within 30 miles.
At Heathrows Terminal 2,
The Gorgeous Kitchen has
just opened. Run by four
British female chefs
Caroline MiLi Artiss, Jo Pratt,
Gee Charman and Sophie
Michell (above, from left) the
restaurant serves
seasonal British-grown
produce. On the menu,
there are dishes such as
Chorizo toad-in-the-hole.
Meanwhile, Devon
chef Mitch Tonks has been working
with First Great Western trains to create
seasonal menus for its dining carriage.
Travellers on the Pullman train between
Plymouth and London can enjoy a menu
sourced from West Country suppliers,
including Devon scallops and red gurnard.
Bolstad oven glove,

8, habitat.co.uk
bbcgoodfood.com 9
Menu planner
October
Menu suggestions using

recipes from this months issue
Dinner party for 8

WHAT TO DRINK
Exquisite Collection Picpoul
de Pinet 2013, France, 13%
(5.99, Aldi), is herby, zesty
white wine and spot-on
with salmon.
Sauted liver & apple salad (double

the recipe) p36
Salmon en crote with watercress

sauce p124
Creamy yogurt & vanilla panna cotta

(quadruple the recipe) p100
Vegetarian menu for 4-6
Spiced kale crisps light nibble to

serve with a drink p118
Aubergine, tomato & feta baklava p96
Red cabbage with carrot &

edamame beans p115
Torta del Nonna p80
Sunday lunch for 6

WHAT TO DRINK
Try a hearty red. Les
Jamelles Reserve Mourvdre
2012, France, 13% (7.49, Co-op),
is a savoury, plummy choice.
Lamb shoulder with bay leaves

& juniper berries p79
Puy lentils with spinach & sour

cherries p115
Spiced pear tarte Tatin p136
Have a bake sale these will go down a treat
Dianas Mums Sunday tea lemon curd

Swiss roll p140
10 bbcgoodfood.com
Upside-down fruit cake p41
Rosehip iced gems p144
Lemon & ginger shortbread p154
OCTOBER 2014
Top of
the pops
Make
of the
month
Love the nostalgic appeal of a toffee apple but

cant manage a whole one? Try these mini
versions for Bonre Night and Halloween
Recipe EMILY KYDD Photograph WILL HEAP
Toffee apple pops

A LITTLE EFFORT
MAKES 8-10
PREP 10 mins plus cooling
COOK 15 mins
sunower oil, for greasing

2-3 small crunchy apples
roasted chopped pecans (optional)
melted dark chocolate (optional)
FOR THE TOFFEE
200g/7oz golden caster sugar
50g/2oz golden syrup
tsp white wine vinegar
knob of butter
1 tbsp double cream
1 Grease a large baking tray, a spatula and
a metal tablespoon with oil. For the toffee,
put the sugar, golden syrup, vinegar and
butter in a small saucepan and heat gently
until the sugar has dissolved.
2 Meanwhile, cut the apples into chunky
slices, about 1cm thick, and push a
lollipop stick or wooden skewer through
the edge so that the point reaches the
centre if your skewers are very long,
cut them in half before using.
3 Once the sugar has dissolved, turn up
the heat and bring the mixture to the boil.
Pop in a sugar thermometer and bubble
until the temperature reaches 148C.
Quickly remove from the heat and stir
in the cream using the oiled spatula.
Leave the toffee to cool and thicken a
little, then hold the apple skewers over
the pan, one at a time, and spoon
over some of the toffee to thickly coat
one side of the slice. Let any excess drip
off around the edges, then transfer to
the prepared tray, toffee-side up, and
sprinkle with some chopped pecans, if
using. If the toffee in the pan becomes
too rm, gently heat to re-melt it.
4 Leave the slices to cool until hardened,
then drizzle over some dark chocolate, if
using. Leave to set, then enjoy.
PER SERVING (10) 124 kcals, protein none, carbs
26g, fat 2g, sat fat 1g, bre 1g, sugar 26g, salt 0.1g
Food styling CASSIE BEST
GET CREATIVE
You can make these Toffee apple pops
plain, with pecans or chocolate, or with
both. You could also try other nuts, or
hundreds & thousands would be fun.
OCTOBER 2014
bbcgoodfood.com 11
Backstage at the
Bake Off
Holly Brooke-Smith, right, went behind
the scenes as lming got underway.
Here she lifts the lid on the new series
s this years batch of bakers began lining their tins and cracking eggs, I spent a day
in the marquee, in Berkshire, alongside the team who mastermind the hit show.
The tent is bigger than it appears on screen, with room for the 45-strong crew to
work without being caught on camera. Thats three producers, a researcher, ve cameras,
three home economists, a food producer and two make-up artists, as well as Mel and Sue.
food runner is stationed in the nearest

supermarket so I can call and say:
We need more raspberries in 10
minutes go, go, go!
Do you buy extra ingredients in case
bakers need to start again?
Its not practical to buy too much, but

I know at this stage what people
might need more of. With ganache,
for instance, people always mess it up
rst time, so Ill have more chocolate
on hand. We also have tons of eggs
butter, sugar, our all the basics.
Whats the most unusual thing youve
been asked for?
Planning, shopping,
washing-up and
sleepless nights!
FAENIA MOORE, Chief home economist,
and her team ensure every baker has
exactly what they need on the day
How would you describe your job?
I dont think theyve shocked me yet!

Some have started using things like
isomalt, which is a sugar substitute
used for decorations its very cheffy.
But I dont think Mary and Paul are
that impressed by that newfangled
stuff, they want the real deal. Last
year everyone went nuts for pistachio
nibs because they look so good.
I lter through recipes and compile a

list of ingredients a week before each
episode is lmed, then I do a massive
shop. Theres a prep kitchen in the
tent with our fridges and our bins.
A day before lming, I make up trays
for each contestant, with ingredients
theyll need in Kilner jars. People
normally have 12-20 ingredients, but
it varies last year Frances Quinn
had 124 for her cake in the nal.
What do you do during lming?
How do you prep?
Have you had any disasters?
Before lming we block through

recipes with each contestant its a
case of asking: Have you got enough
raspberries? and Do you know how
the oven works? We run through all
the methods so that during lming
someone isnt suddenly looking for a
whisk. We want them to be in the best
environment to achieve amazing
things. During the run-through our
Im quite nerdy about getting

everything in place its not fair on
the bakers if its not organised. I did
wake up at 2am last year and think:
Ive forgotten pomegranate molasses!
Thankfully my assistant had some in
her cupboard. And in the rst season
one contestant pulled the door off his
oven I have no idea how he did that!
Luckily there was a spare that day.
14
bbcgoodfood.com
I make sure everything is going as

smoothly as possible. But if I see a
contestant doing something that I
know will go wrong, I just have to turn
away I worry that theyll see my
reaction and realise. I can explain
how to use unfamiliar equipment, but
in terms of Ive split my custard,
theyre completely on their own. All
I say is: Do what you would at home.
Does everyone try all the bakes?
Sue Perkins chats
It all gets eaten, but in a controlled

way. Its important for the bakers to
eat what theyve slaved over, so after
each challenge I make up a bakers
basket to go to their lunchroom. Then
any leftovers go to the crew lunch.
Everyone gets quite excited so you
have to say: Step back, we need to do
this in an orderly fashion.
to contestant
Claire during a
break in lming
How about clearing up?
Lovely Iva does all the washing-up.

The runners help, and we have a good
system with two sinks. A dishwasher
would be too noisy, and probably take
longer. Also, if youve got caramel,
youve got to use plenty of elbow
grease. I just give Iva regular hugs!
Whats the biggest challenge?
The weather. If were doing bread,

when we need warmth for proving,
chances are itll be freezing. Then
when its chocolate, itll be scorching.
It happens almost every year.
OCTOBER 2014
Behind the scenes
On your marks!
Paul Hollywood,
Mary Berry and
Mel Giedroyc
Photographs MARK BOURDILLON/LOVE PRODUCTIONS/BBC PICTURES
Could you make the grade?

A TYPICAL DAY IN THE TENT
SAM BEDDOES, Series producer, explains how
The mornings rst challenge is coming to a close and

the bakers are focused its very quiet on the set, apart
from the occasional honk of a passing goose. Its not
until Sue calls the nal two minutes that oven doors
start to slam, plates clatter and the tent is lled with
a last-minute buzz as were enveloped in a haze of
delicious baking smells.
Theres time to grab a sandwich as Faenia and her two
colleagues quickly tidy surfaces ready for Paul and Mary
to start judging. Contestants wait at their benches as the
presenters move around between them. Often they
wont know whats being said to other contestants until
after all the judging.
Its a seamless operation once a bake has been
judged, it is quietly lmed at the back of the tent for the
beauty shots, which play when a recipe is introduced
on the show, and the contestant is interviewed outside
for their reaction. When everything has nally been
judged, theres just time for Faenia to clean down
completely and set up for the next challenge of the day.
this years batch of bakers were chosen
OCTOBER 2014
How are contestants selected?
Who applied this year?
More than 12,000 people applied

this year. Everyone sends in a form
and we call those we think are
serious bakers. The show takes
over their lives as the lming is
done at weekends.
About 300-400 people make
it through to the rst round of
auditions, when they bring two
bakes along. After a screen test,
we invite 50-60 people to a second
audition, where we give them a
technical challenge and shove
cameras in their faces, to see if they
can talk and bake at the same time.
When were lming, were the
equivalent of an annoying child who
wants your attention constantly.
Were attracting better and more

adventurous bakers. The challenge for
this series was nding people who are
traditional as well as those who are
excited by new techniques, and weve
scoured the country. Its lovely this
year they are amazing, and that gets
Mary and Paul really excited.
So how did you decide?
The baking is 100% the most

important thing not personality. You
can have brilliant characters, but if
theyre going to go out in the rst
round theres no point. Part of the
charm of the Bake Off is that theyre
real people from all over the country.
Its such a lovely atmosphere here
and we ercely protect that.
bbcgoodfood.com 15
Behind the scenes
Handing out the

wooden spoons:
Sue and Mel
So wholl be
star baker?
Paul Hollywood, Mary Berry, Mel Giedroyc

and Sue Perkins assess this years bakers
and explain what theyll be looking for
MARY When we came into the
marquee on day one, we realised

weve got a really wonderful group.
They are so focused on being original,
creative and concentrating on the
bake. The avours have been very
good, too theyre using ones that we
know, but in different ways. This year
they are very skilful and stylish.
SUE Its sort of sickening theyre
too good! Well be harking back to
the days when a baker would make
a perfect mirror-nish ganache
and then turf it onto the carpet for
no good reason.
MARY Because the standards are
so high this time were getting
a bit tougher, I think. We always
try to be constructive though we
dont want people to be upset. Its
important to remind ourselves exactly
what the contestants have been asked
to do. So the fact theyve made extra
ice cream or an additional custard,
for instance, is nice but it mustnt
enter into our judging too much.
PAUL These guys are proper bakers.
Most of them have been baking for
years and years. Were talking to
like-minded people and its really
stimulating. However, even though
theyre really good, you do always get
someone slipping through the net. But
when a contestant does fail, hopefully
people at home learn something too.
SUE Its educational, redemptive
failure. With sauce on top.
MARY In the past we have sometimes
known whos leaving the moment
weve nished judging or it will take
half an hour. Paul and I can just look
at each other and know whos the star
and whos going home, but we always
have to explain why. The viewer
doesnt taste anything so although
they might see sheer perfection, we
know whether its right or not.
MEL Do you remember when it took
ve hours to make a decision in series
16 bbcgoodfood.com
one? Interminable. It was like waiting

for a new Pope extraordinary!
MARY When it comes to the judging,
my friends are surprised that we
have complete control over who stays
and who goes. Thats why we might
get three girls in a nal, or three
boys maybe its not great television,
but thats just what happened. We
always judge on what takes place on
the day not the week before, or the
week before that. At the nal we
might look at the season as a whole,
if its extremely close.
JOS BRAND-NEW SHOW

If you want to see how your home
bakes compare to the exacting
Bake Off standards, then watch
Jo Brands spin-off show, An
Extra Slice. Every Friday at 9pm,
she is joined by a studio audience
who have been challenged to
arrive with their own homemade
bakes from the week and you can enter photos of your
creations as well. Send photos with your name, where
youre from and an explanation of what youve made to
extraslice@loveproductions.co.uk.
Jo, along with three celebrity baking fans, dissects the
weeks action and interviews the eliminated baker. Theres
also exclusive unseen footage from the week so even
more access to the backstage action!
Catch the series on
The Great British Bake Off: An Extra Slice
Wednesdays, BBC One,
is on every Friday at 9pm on BBC Two
at 8pm and on BBC iPlayer.

OCTOBER 2014
50P OFF
to the customer
This 50p coupon may be used as part payment towards your next purchase of any
Mission Deli Wrap pack product. One coupon per person. Coupon must be presented
at time of purchase , can only be used once and must be surrendered upon use. Not to
be used in conjunction with any other ofer, promotion, discount or other coupon. Only
original and undamaged coupons accepted. Void if reproduced, altered or tampered
with. Not for sale or auction. Not available online. valid until: 01/11/14
to the retaiLER
Mission Deli will redeem this coupon at the value of 50p provided it has been taken
as part payment towards any Mission Deli Wrap pack product in accordance with the
Customer terms. Mission Deli reserves the
right to request proof of purchase or to
refuse redemption of defaced or damaged
coupons or those that have not been
correctly redeemed as per instructions.
Send coupons to Valassis, PO Box 6199,
9 913811
480507
Nuneaton CV11 9HQ. within 3 months
of the Customer validity date.
1652/ 00063
In season
At their best
in October
Fresno red chilli
Jalapeo
Fruit & veg

Apples
Autumn raspberries
Beetroot
Blackberries
Carrots
Chestnuts
Cobnuts
Courgettes
Figs
Grapes
Hazelnuts
Leeks
Maincrop potatoes
Marrows
Pears
Peppers
Pumpkins and squash
Quince
Shallots
Spinach
Swiss chard
Walnuts
Wild mushrooms
Scotch bonnet
Habanero
Fish & seafood

Brown crab
Cornish sardines
Hake
Mackerel
Mussels
Scallops
Sea bass
Game
Goose
Grouse
Hare
Partridge
Pheasant
Rabbit
Venison
Wood pigeon
Thai birds-eye chillies

OCTOBER 2014
bbcgoodfood.com 21
The
Chillies can add subtle warmth or a full-on kick

to a dish. Food writer Jennifer Joyce shares
her favourite ways to use them seeds in or
out is up to you! Photographs PETER CASSIDY
heat s on
Spaghetti with chilli
prawns, salami
& gremolata
breadcrumbs, p26
Medium
22 bbcgoodfood.com
OCTOBER 2014
In season
West Indian-style
chicken legs with
sauce chien, p26
Hot
OCTOBER 2014
bbcgoodfood.com 23
Espresso, chocolate & chilli

cake with coffee cream
EASY
SERVES 8-10
PREP 20 mins
COOK 40-45 mins
3 tbsp plain our, plus extra for the tin

250g/9oz dark chocolate, broken
into pieces
250g/9oz salted butter, softened and
chopped, plus extra for greasing
1 tbsp instant espresso powder
2 red birds-eye chillies, deseeded
and nely chopped
tsp chilli powder (optional)
6 medium eggs, separated
4 tbsp brown sugar
175g/6oz caster sugar
tsp cream of tartar
4 tbsp ground almonds
cocoa powder, to serve
FOR THE COFFEE CREAM
300ml/pt double cream
1 tbsp instant espresso powder
1 Heat oven to 180C/160C fan/gas 4.

Grease a 22cm springform cake tin with
soft butter and line the bottom with
baking parchment. Shake a little our
around the buttered edges.
2 Melt the chocolate and butter together
over a pan of simmering water, or in a
microwave. Once melted, whisk together
until smooth and add the espresso
powder and chillies and chilli powder,
if using. Whisk the egg yolks with the
brown sugar and caster sugar, either in
an electric mixer or with an electric hand
whisk, for 5-10 mins until thick and pale.
In a separate bowl, using a clean whisk,
beat the egg whites and cream of tartar
until soft rounded peaks form.
3 Pour the chocolate mixture onto the
beaten yolks and sugar, and gently mix
until smooth. Add the almonds and our
and mix again. Spoon the egg whites into

the chocolate mixture and gently fold
together. Pour the batter into the
prepared tin and bake for 40-45 mins
until the cake is set but with a slight jiggle
in the centre. (If the cake is starting to
brown too quickly, cover with a piece of
baking parchment.)
4 Leave to cool in the tin it will sink a
little as it cools. Run a knife around the
inside of the cake tin to loosen. Remove
the baking parchment and place on a cake
stand. Whisk the cream and espresso
powder until soft peaks form. Serve on the
side or spoon on top of the cake dusted
with a little cocoa powder.
PER SERVING (10) (with the coffee cream)
682 kcals, protein 8g, carbs 40g, fat 54g,
sat fat 30g, bre 3g, sugar 32g, salt 0.5g
PER SERVING (10) (without the coffee cream)
532 kcals, protein 8g, carbs 39g, fat 38g,
sat fat 20g, bre 3g, sugar 32g, salt 0.5g
The warmth of the chilli

brings the avours together
in this indulgent cake
Mild
24 bbcgoodfood.com
OCTOBER 2014
In season
Cauliower & tomato curry
EASY
SERVES 4
LOW FIBRE VIT C 2 OF 5

CAL
A DAY
PREP 20 mins
COOK 40 mins
Green chillies and tamarind spark up this

vegetarian curry. If youre making this
midweek, use curry pastes and spice
mixtures, like garam masala, but this is
one curry that benefits from the fresh
chillies and toasted and ground spices.
2 onions, 1 quartered, the other

thinly sliced
5cm/2in piece ginger, peeled
and sliced
2 green chillies, 1 halved and
deseeded, the other sliced
3 garlic cloves, chopped
2 tbsp vegetable oil
tsp turmeric
2 tsp black or yellow mustard
seeds
10 curry leaves
100ml/3 oz tamarind pure
400ml/14 oz passata
250ml/9 oz vegetable stock
3 tbsp desiccated coconut
1 cauliower, about 500g/
1lb 2oz
small handful coriander leaves,
cooked rice, lime pickle and
mango chutney, to serve
FOR THE SPICE MIX
1 tsp each coriander seeds, cumin
seeds and fennel seeds
1 long dried red chilli (we used
Kashmiri)
1 To make the spice mix, toast the
coriander, cumin, and fennel seeds,
with the dried chilli for 30 secs, or
until you smell them. Grind in a spice
grinder until very powdery. Remove
and set aside.
2 In a blender or food processor,
pure the quartered onion, ginger,
halved green chilli and garlic to make
a paste. In a large saucepan, heat the
oil. Add the sliced onion, paste and
season well, then saut for 12 mins
until golden. Add the spice mix,
turmeric, curry leaves and mustard
seeds and saut for about 2 mins.
Add the tamarind, passata, stock
and coconut, and bring to the boil.
3 Cut the cauliower into medium orets
and add to the curry. Lower the heat to
a simmer and cook for 25 mins until the
cauliower is tender. Serve with rice,
coriander leaves, the remaining sliced
green chilli and lime pickle and mango
chutney, if you like.
PER SERVING 307 kcals, protein 9g, carbs 30g,
Making your own

paste is a revelation!
Medium
fat 15g, sat fat 7g, bre 8g, sugar 27g, salt 0.2g
OCTOBER 2014
bbcgoodfood.com 25
EASY
SERVES 4
West Indian-style chicken

legs with sauce chien
Fish tacos with green

jalapeo salsa & chilli cream
EASY
1 OF 5
EASY VIT C A
DAY
SERVES 6
PREP 15 mins
COOK 15 mins
marinating
PREP 15 mins plus at least 3 hrs

COOK 1 hr
PREP 20 mins plus marinating
and soaking skewers
COOK 10 mins
When sauted, red chillies arent as
This herby sauce, spiked with fiery Scotch
Jalapeos have a sweeter flavour than regular
blazing hot and they make a delicious
bonnet, originates in Martinique and
green chillies and you can tell the difference
sauce combined with salami, prawns
translates literally as dog sauce. The name
by their rounder edges and darker colour.
and cherry tomatoes. The crisp lemon
was supposedly given because of the sauces
Mixed with chopped mango, a jalapeo
and parsley breadcrumbs top it off for
sharp chilli bite rest assured, no dogs are
makes a refreshing salsa for these spicy tacos.
an amazing pasta dish.
used in the recipe! Scotch bonnets are

traditionally used, and are extremely hot,
4 tbsp extra virgin olive oil

2 thumb-sized red chillies, sliced and
most seeds removed
1 tsp fennel seeds
10 slices fennel salami, chopped
140g/5oz cherry tomatoes, halved
400g/14oz spaghetti or bucatini pasta
300g/11oz large raw prawns, shells
removed
FOR THE BREADCRUMBS
2 slices crusty bread, pulsed to
crumbs
large handful at-leaf parsley,
chopped
zest 1 lemon
1 Heat oven to 200C/180C fan/gas 6. In
a large frying pan, heat 3 tbsp of the oil.
Add the chillies and most of the garlic
(save 1 tsp for the breadcrumbs) and
saut until golden, about 2-3 mins. Add
the fennel seeds and salami, and stir for
1 min. Tip in the tomatoes and a pinch of
salt, then saut for a further 10 mins.
2 Tip the breadcrumbs onto a baking
sheet, pour over the remaining oil,
season and bake for 7 mins. Toss the
remaining garlic through the crumbs and
bake for 3 mins more. Remove and add
the parsley and lemon zest.
3 Cook the pasta in boiling salted water
to packet instructions, about 9 mins. Heat
the sauce and just before the pasta is
ready, stir in the prawns so that they cook
through. Drain the pasta and mix with the
sauce, then sprinkle with the crumbs.
WHAT TO DRINK
The key with chilli is to pick fruity wines
and avoid anything drying or tannic. For
recipes that favour whites Fish tacos and
Spaghetti try Finest Swartland Chenin
Blanc 2013, South Africa, 13% (6.99, Tesco).
If you fancy a red, Reserva Carmenere 2013,
Rapel Valley, Chile, 14% (7.99, Waitrose) is
ripe and spicy perfect with bold avours.
Dont forget beer is the most versatile of
all, so pick a citrussy ale or a wheat beer.
26 bbcgoodfood.com
SERVES 4
so feel free to use regular red chillies if you

find the heat too intense.
6 chicken legs
1 tsp each ground cumin and allspice
Scotch bonnet chilli, seeds
removed, nely chopped
FOR THE SAUCE CHIEN
zest and juice 2 limes, plus extra juice
(optional)
1 garlic clove
2 shallots, peeled
large handful at-leaf parsley
Scotch bonnet chilli, seeds removed
3 spring onions, thinly sliced
1 tsp grated ginger
2 tbsp rice wine vinegar
pinch of sugar
cooked rice, to serve (we used
coconut rice)
1 To make the sauce, place all the
ingredients in the small bowl of a food
processor, with 2 tbsp boiling water and
a pinch of salt. Blend and taste, adding
another squeeze of lime juice if needed.
2 Rub the chicken with the spices, chilli
and 1 tsp each of salt and pepper. Pour
a third of the sauce over and marinate
for at least 3 hrs, or overnight.
3 Heat the oven to 200C/180C fan/gas 6.
Transfer the chicken to a roasting tin and
roast for 1 hr, or until crisp and the meat
pulls away from the bone. Serve the
chicken with the remaining sauce and
some coconut rice.
fat 8g, sat fat 2g, bre none, sugar 2g, salt 0.9g
500g/1lb 2oz swordsh steaks or

other rm white sh, cut into
3cm/1in cubes
zest of 2 limes and juice of 1, plus lime
wedges to serve (save the other one
for the salsa)
1 tbsp honey
1 tbsp olive oil
1 tsp each garlic salt, mild chilli
powder, ground cumin and sugar
warmed soft corn tortillas, shredded
white cabbage, sliced radishes and
chipotle, Tabasco or other hot sauce,
to serve
FOR THE SALSA
1 small red onion, nely chopped
juice 1 lime
2 small mangoes, diced
1 green jalapeo chilli, nely chopped
tsp ground cumin
small handful coriander, chopped
FOR THE CHILLI CREAM
100g/4oz soured cream
1 tbsp chipotle Tabasco, or other hot
pepper sauce
1 In a shallow dish, mix the sh with the
lime zest and juice, honey and olive oil.
Cover and leave to marinate for 30 mins
in the fridge. In a small bowl, mix
together the spices and sugar with a
little salt. Remove the sh, and skewer it
onto wooden or metal skewers. If using
wooden skewers, soak them in water for
10 mins rst. Dust with the spices and
seasoning. Chill until ready to cook.
2 Next, made the salsa. Put the red onion
in a bowl, cover with the lime juice and
let sit for 5 mins. Add the remaining salsa
ingredients and season. In another bowl,
mix together the ingredients for the chilli
cream and season.
3 Heat the barbecue or griddle. Cook
the sh for 2-3 mins each side on direct
heat until grill marks appear and it feels
rm. Serve the sh with warm corn
tortillas, cabbage, radishes, the chilli
cream, mango salsa, extra chipotle
sauce, Tabasco or other hot sauce and
lime wedges for squeezing over.
OCTOBER 2014
Food styling JENNIFER JOYCE | Styling LUIS PERAL | Wine notes SARAH JANE EVANS MW

prawns, salami &
gremolata breadcrumbs
In season
A touch of
Tex-mex spice
adds re to
grilled sh
Medium
OCTOBER 2014
bbcgoodfood.com 27
In season
Chocolate with
a hint of heat
Mild
Sticky pork belly with

green papaya salad
& chilli lime dressing
1 OF 5
EASY VIT C A
DAY
SERVES 4-6
PREP 30 mins
COOK 1 hr 30 mins
Chocolate, mint &

chilli trufes
EASY
MAKES 25 trufes
2 hrs chilling
PREP 10 mins plus
FOR THE PORK

1kg/2lb 4oz pork belly, rind removed
and chopped into 4cm/1in cubes
200g/7oz soft light brown sugar
4 tbsp sh sauce
2 tbsp dark soy sauce
2 tbsp rice wine vinegar
5 star anise
2 tsp Chinese ve-spice powder
FOR THE SALAD
1 medium green papaya (about 400g/
14oz), peeled, halved and deseeded
4 garlic cloves, halved
2-3 small red birds-eye chillies, sliced
1 large carrot, peeled and julienned
50g/2oz green beans, halved
lengthways
2 tbsp grated palm sugar or soft light
brown sugar
1 tbsp sh sauce
juice of 5 limes
6 cherry tomatoes, halved
3 tbsp roasted peanuts or cashews (see
tip, right), roughly chopped or crushed
Place the pork in a roasting tin with the
sugar, sh sauce, soy, vinegar, star anise,

ve-spice and 250ml water. Mix well,
cover with foil and roast for 30 mins.
Remove the foil, then turn up the heat to
220C/200C fan/gas 7. Cook for another
45 mins-1 hr, tossing the pork every
15 mins until tender. Remove the pork
from the tin and keep warm. Tip the juices
into a pan and reduce to a syrupy sauce.
2 While the pork is cooking, prepare the
salad. Using a julienning tool or large
box grater, shred the green papaya
and set aside.
3 In a large pestle and mortar, or use the
at end of a rolling pin, pound the garlic
and chilli for 1 min or until it is crushed,
but still chunky. Add the papaya, carrot,
and beans, and gently pound a little
more. Add in the palm sugar, sh sauce,
and lime juice, and pound again for 1 min.
Mix well and taste to make sure it has
enough sh sauce and sugar, it should be
tangy, sweet and spicy. Add the
tomatoes, sprinkle over the nuts and tip
onto a serving dish or platter. Top with
the warm pork, drizzle over the sauce
and serve.
PER SERVING (6) 571 kcals, protein 32g, carbs 48g,
ROASTING NUTS
It is best to buy raw nuts and roast them
yourself, rather than buying ready-roasted
with loads of salt. Heat oven to 200C/180C
fan/gas 6, then roast for up to 10 mins.
COOK 10 mins
150ml/pt double cream

100g/4oz milk chocolate, chopped
100g/4oz dark chocolate, chopped
2 tbsp butter
3 tbsp golden syrup
1 tsp mint extract
2 red birds-eye chillies, roughly
chopped
50g/2oz blanched almonds, nely
chopped and toasted
Medium
1 Pour the cream into a pan and heat

until just steaming, but not boiling. Put
the chopped chocolate and butter in a
bowl, pour over the hot cream, and stir
until smooth. Add the golden syrup,
mint extract and chilli. Chill until rm,
about 2 hrs.
2 Using a melon baller roll into 1 tsp balls.
Roll the balls in chopped almonds and set
on a tray. Cover and chill until serving.
PER TRUFFLE 123 kcals, protein 1g, carbs 6g,
OCTOBER 2014
bbcgoodfood.com 29
In season
HOW HOT CAN A CHILLI BE?
The hot sensation in chillies is caused by the chemical compound,
capsaicin. The Scoville heat scale uses this chemical to gauge the
pungency of chillies. It ranges from zero to 2.2 million.
The hottest chilli in the world is the Carolina Reaper, which hits
the very top of the scale. Its followed by the Trinidad Scorpion
(1.2-2 million) and the Ghost Pepper from India (800,000-1 million).
The seeds and membranes hold over 80 per cent of the heat, so if
you remove them, you can greatly reduce their eriness.
The avour of chillies differs vastly and is a bit like tasting wine.
Hints of tobacco, chocolate or fruit can come through and change
again when theyre dried.
Versatile chutney that youll

use time and time again
Which ones to buy

These are some of the varieties on offer in
the UK with their Scoville heat scale ratings:
Peppers/pimiento peppers These colourful
Chilli jam ploughmans

EASY
MAKES 500ml/18 oz (about 2 small jars)

PREP 10 mins
COOK 45 mins
Use regular thumb-sized red chilli for this

spicy tomato chilli jam. As well as
sandwiches, try a dollop in beef or pork
stir-fries or fried rice. Its also fabulous with
seared fish and grilled steaks.
4 garlic cloves
5 red chillies, deseeded
5cm/2in piece ginger, peeled and
roughly chopped
500g/1lb 2oz ripe tomatoes, quartered
300g/11oz soft light brown sugar
150ml/pt cider vinegar
1 tsp each mustard seeds and
coriander seeds
slices of toasted baguette and
manchego cheese or rm goats
cheese, to serve
1 Put the garlic, chilli and ginger in a food

processor and pulse until blended. Add
the tomatoes and pulse until nely
chopped. Pour into a saucepan and add
the sugar, cider vinegar and the spices.
Bring to the boil, then turn down to a
simmer. Cook for 45 mins or until thick
and syrupy. Pour into sterilised jars with
tted lids. Will keep chilled for 1 month.
2 Serve the chilli jam with toasted
baguette slices and a sharp rm cheese
like Manchego or goats cheese.
PER TBSP SERVING 29 kcals, protein none,
carbs 7g, fat none, sat fat none, bre none,
sugar 7g, salt none
STERILISING JARS
Heat oven to 140C/120C fan/gas 1. Wash
your jars in warm soapy water and rinse
well. Place on a baking sheet and put in
the oven to dry completely. If using Kilner
jars, boil the rubber seals as dry heat
damages them.
Chilli photographs ADRIAN TAYLOR
Mild
peppers are the mildest chillies on the heat

scale, coming in at zero. Delicious raw,
cooked or pickled.
Pepperoncini Mostly sold pickled for kebabs,
antipasti or tapas, these long, green skinny
peppers have a little bite to them, with a
heat rating of 100-500. Use chopped in
salads, dips or wraps.
Jalapeo A thumb-sized, mild Mexican green
chilli with a thick esh and rounded edges.
Their heat is moderate (2,500-8,000) so they
are ideal for fresh salsas, tacos, ceviches,
curries or even pickled.
Fresno Green or Red chilli Similar in
appearance and heat to jalapeos, ranging
from 2,000-10,000 on the Scoville scale.
Grown both in green and red, these are
the ubiquitous chillies youll nd in most
supermarkets. Their pungent peppery taste
works in almost any foods and if you remove
the seeds, you can use quite a few.
Malagueta Better known as the piri piri chilli
in Portugal and Brazil, they are starting to
appear on grocery shelves, bottled in oil or
brine. Similar looking to Thai birds-eye chillies,
these diminutive chillies pack a good wallop
rating at 50,000-100,000. Their fruity avour is
used to make piri piri hot sauce or marinade.
Thai birds-eye chillies The smaller the chilli,
the higher the heat may not always be
true, but here its precisely the case (50,000100,000). Tiny, but formidable use them
sparingly. Essential for classic Thai dishes like
Pad Thai, curries and green papaya salad.
Scotch bonnets These Jamaican re bombs
are guaranteed to make you sweat (100,000350,000). Their fruity avour is used in
Caribbean, African and West Indian cooking in
iconic dishes like jerk chicken and curries. Half
is enough to make a dish for four very spicy.
Habaero Tread carefully when using this
lantern-shaped chilli which comes in red,
green and yellow. It has the same level of heat
as the Scotch bonnet, and both are at the top
of the scale. Use in ceviches, salsas, chutney
and curries.
Turn to page 128 for our guide to cooking
with dried chillies.
30 bbcgoodfood.com
OCTOBER 2014
Inspired by the science behind jet engines, Flare pans cook around
30% faster* than conventional pans, saving time and energy.
A world frst, they have been developed using breakthrough
FIN-X technology in conjunction with Oxford University.
Exceptionally effective on a gas hob*, the uniquely designed,
high-performance fns channel heat from the fame across
the bottom and up the sides of the pan, resulting in super
effcient, incredibly even heat distribution.
Cast aluminium
for excellent
heat conduction,
with stainless
steel handles
Fins lock the

fame onto the
pan and drive
heat up the sides
To see these revolutionary pans in action, visit fare.co.uk

Flare pans are available exclusively from Lakeland.
Visit lakeland.co.uk, call 015394 88100 or pop into one
of Lakelands 68 stores nationwide.
*Flare pans are specifcally designed to be extremely effcient on gas hobs. When used on electric, ceramic and halogen
hobs, the pans wont heat faster but will still heat incredibly evenly for better cooking results. 30% faster fgure based
on tests performed by Oxford University on a gas hob compared with an equivalent pan without the special fn design.
Conventionally
shaped inside and
non-stick coated
for easy clean-up
Food cooks faster

without burning
or scorching
In season
Lets eat more

If theres one ingredient that is long overdue
a return to our shopping lists, its liver. Banish
all memories of bad school dinners, says
Jane Hornby, and give it a try once again
Photographs DAVID MUNNS
liver
Sauted liver & apple salad

with blackberry dressing
OCTOBER 2014
bbcgoodfood.com 33
Theres nothing new about nose to

tail eating, but how many of us save
the concept for eating out, rather
than at home? Restaurants have
brought innards and offcuts back to
the fore, and most world cuisines tuck
into tripe and testicles with no
hesitation. But we seem to shy away
from offal, and especially cooking it ourselves.
Ill admit to being a bit of a wimp, selectively dabbling
in offal cookery. Id rather eat a steak pie than a steak &
kidney pie, and Im not sure Ill be cooking with brains any
time soon. But I love liver. Ive been making pt since
I was a kid, and I even used to like the faggots and peas,
or liver, bacon and onions, served up for lunch at primary
school. I think its as much a taste for the intense gravy
or pan juices that comes with anything livery as for the
meaty bit itself. For me, the best modern liver recipes still
rely on a classic combination of something from the onion
family, and some kind of cured pork if at all possible.
Liver is very easy to prepare. Remove anything sinewy
or discoloured, and any large tubes (no nice way to say
that, sorry). Theres no need to soak livers in milk unless
you particularly want to. If its all a bit much, I would
really recommend buying your offal from a butcher,
farmers market or specialist online retailer, and asking
them to do the prep for you.
Offal does spoil more quickly than meat, so tip-top
freshness and provenance are crucial especially if going
back to liver for the rst time in years and you want to
erase any bad memories. Ideally, liver needs to be eaten or
frozen on the day you buy it. Whatever you choose, look for
glossy and plump livers with even colour, no discoloured
patches and no strong smell.
Duck and chicken livers make superbly smooth pts.
Theyre also delicious fried up to top toast. From red-meat
animals, liver has a sort of ranking of desirability: ox and
pig at the bottom of the scale, being tougher and strong in
avour. Next up is lambs liver, still strong but with a more
delicate texture, then top is calves liver, needing no more
than a ash in the pan. Rose veal liver, from calves reared
humanely in the UK, is also a good choice.
If youre lucky enough to come across venison liver at
a farmers market (or search online), bag it quick. After
nding it difcult to get hold of myself, I asked one of our
local farmers and venison suppliers. He explained that the
liver is often discarded, along with the rest of the innards,
by the deer stalker. If more of us ask for it, more will be
saved for the pot.
When it comes to poultry livers, I do err on the side of
caution and cook them gently but thoroughly: pink but hot
in the middle. Otherwise, liver is at its best cooked very
quickly, or slowly cooked, or ground up. Ive used it to boost
a traditional shepherds pie, opposite, but you could just as
easily include it in meatloaf, meatballs or a classic, rich
Bolognese ragu. Whatever you choose, liver is excellent
value and adds a touch of luxury with relatively little cost.
Liver parfait with

Sauternes jelly
A LITTLE EFFORT FOLATE IRON GLUTEN
FREE
SERVES 6
and chilling

COOK 1 hr
Instead of topping this with solid butter, Ive

added a pretty layer of Sauternes jelly to seal
the parfait and also act as an accompaniment.

You could use duck livers for this recipe too.
200g/7oz unsalted butter

3 banana shallots, nely chopped
1 bay leaf
3 thyme sprigs
500g/1lb 2oz chicken livers (see
overleaf for how to prepare)
100ml/3 oz Sauternes
100ml/3 oz double cream
3 medium eggs, at room temperature
brioche or bread, toasted
(or gluten-free alternative),
and cornichons, to serve
FOR THE JELLY
3 sheets leaf gelatine
250ml/9 oz Sauternes
a few thyme leaves (optional)
1 Melt the butter in a wide frying pan
and add the shallots, herbs and some
seasoning. Cook gently for 10 mins until
very soft. Spoon the shallots into a food
processor and discard the herbs; pour the
butter into a jug, leaving 1 tbsp in the pan.
2 Turn up the heat in the pan and add the
livers. Season and fry for 30 secs on each
side or until just browned all over. They
will still be very raw inside. Take out of the
pan and put in the processor. Splash the

Sauternes into the hot pan and reduce
by half, scraping up any tasty bits as it
bubbles. Tip onto the liver and shallots.
3 Process the livers until totally smooth.
With the motor running, slowly pour in
the cream and add the eggs, one by one,
then the warm butter. Season with 2 tsp
sea salt and some pepper, but dont taste
the mixture as its still raw. Pass through
a sieve, using a spatula to help.
4 Heat oven to 160C/140C fan/gas 3 and
boil a full kettle. Put 6 heatproof glass
tumblers, small Kilner jars or large
ramekins into a roasting tin. Pour the
parfait into each one. Pour hot water
around the parfaits, letting it come as far
up the sides as is safe for you to carry.
Bake for 45 mins until the parfaits have
set without a wobble and risen a little in
the middle. Cool at room temperature
(I make this more speedy by lling the
pan with cold water and letting the whole
thing stand on a wire rack), then chill.
5 To make the jelly, soak the gelatine in
cold water until it is totally oppy. Heat
the wine and sugar until it dissolves, then
remove from the heat. Squeeze out as
much water from the gelatine as
possible, then stir into the wine until
totally dissolved. Set aside. When cooled
but still liquid, pour this over the top of
the parfaits, adding a few thyme leaves
here and there. Leave to set in the fridge
for at least 30 mins. Can be made up
to 2 days ahead. Serve with toast and
cornichons.
Absolutely worth
the effort
HEALTHY BENEFITS
As well as being rich in minerals, liver is a good source of B12,
a vitamin which helps your body to use iron. Its also high in
vitamin A, important for healthy skin, hair and nails. However,
if youre pregnant, you should avoid eating liver, as too much
vitamin A can be damaging to an unborn baby.
34 bbcgoodfood.com
OCTOBER 2014
In season
Shepherds pie
with lambs liver
1 OF 5
EASY FOLATE FIBRE IRON A
DAY
SERVES 4-6
PREP 30 mins
COOK 2 hrs 30 mins
The best weve

ever tasted
Slow cooking the mince with lambs liver

packs this dish with flavour, plus stretches
one pack of lambs liver to feed a family.
To save time, chop the liver then the
vegetables in a processor.
2 tbsp olive oil

500g pack lamb mince
250g/9oz lambs liver (or chicken livers)
500ml/18 oz chicken or lamb stock
2 onions, nely chopped
2 carrots, nely chopped
2 celery sticks, nely chopped
a few thyme sprigs
1 bay leaf
3 tbsp tomato pure
2 tbsp Worcestershire sauce, plus
extra to serve
seasonal vegetables, to serve
FOR THE MASH TOPPING
1.25kg/2lb 12oz Maris Piper potatoes,
cut into large chunks
150-200ml/pt-7 oz milk
50g/2oz butter
50g/2oz tangy cheese (I used mature
Red Leicester), grated
20g pack parsley, nely chopped
OCTOBER 2014
1 Heat 1 tbsp oil in a wide, lidded frying

pan or ameproof casserole dish. Fry the
mince for 10 mins or until well browned.
While it cooks, remove large tubes,
stringy bits and membrane from the liver,
and discard, then nely chop the liver.
2 Add the liver to the mince and cook for
a few mins until it changes colour. Tip the
mince and liver into a bowl, deglaze
the pan using a splash of the stock, then
pour the liquid on top of the mince and
liver mixture. Wipe out the pan.
3 Heat the rest of the oil. Add the
vegetables and herbs, season and
soften for 10 mins. Stir in the pure,
Worcestershire sauce, mince, liver and
stock. Cover and simmer for 1 hrs until
the sauce is rich and the meat tender.
After 45 mins, stir it and add a splash of
water if at all dry. If any bits of liver look
prominent, mash them into the sauce.
4 Start the mash topping with 30 mins

cooking time to go. Heat oven to
190C/170C fan/gas 5. Boil the potatoes
until tender, then drain. Warm 150ml of
milk in the potato pan, then add the
drained potatoes and the butter. Mash
until smooth, adding more milk if needed.
Season generously and stir through most
of the cheese and all the parsley.
5 When the mince and liver is ready,
transfer it to a deep baking dish. Top
with the mash, smoothing it to the
edges of the dish, then scallop the top
with a knife or leave it rough. Scatter
with the rest of the cheese and bake
for 45 mins until golden and bubbling.
Let stand for 5 mins, then serve with
seasonal vegetables and an extra dash
of Worcestershire sauce.
bbcgoodfood.com 35
In season
Sauted liver & apple salad
with blackberry dressing
EASY FOLATE FIBRE VIT C
SERVES 4 (easily halved)
1 OF 5
IRON A
DAY
PREP 10 mins
COOK 15 mins
Great-value chicken livers go from rags to riches
in this gorgeous seasonal salad. Cooking them
just-so is important; I like mine to be slightly
pink in the middle, but hot through. You could
make this with venison liver, or even pan-fried
pigeon breasts.
Use kitchen
scissors to snip
out anything that
looks sinewy or
greenish, trying
to keep the lobe
shapes as intact
as you can. Pat
them dry with
kitchen paper
before coating
with our if stated
in the recipe.
WHAT TO
DRINK
With the
parfait, treat
yourself to
Chteau les
Sablines 2012,
Monbazillac,
France, 12.5%
(9.99/50cl,
Waitrose).
Shepherds pie
cries out for
Malbec try
Fairtrade Malbec
2012, Famatina
Valley, 13% (8.49,
The Co-operative).
Go French
with the salad
and pick a classic
Beaujolais La
Fort 2012, 12.5%
(7.99, Waitrose).
Finally, choose
Signature Douro
Red 2012, Portugal,
13.5% (7.99,
Morrisons) for the
liver & prosciutto.
36 bbcgoodfood.com
2 tbsp butter
3 sharp eating apples, such as
Braeburn, peeled and cut into
sugar-cube-sized pieces
500g/1lb 2oz chicken livers, trimmed
3 tbsp plain our, seasoned generously
100g bag salad leaves
100g/4oz walnut halves, toasted
crusty bread, to serve (optional)
FOR THE DRESSING
200g/7oz blackberries small tart
berries are better than dessert ones
2 tbsp red wine or Port
2 tbsp balsamic vinegar
2 tbsp golden caster sugar,
plus extra if needed
2 tsp extra virgin olive oil
1 Make the dressing rst. Set aside 8 of
the berries in a bowl. Put the rest of the
berries, the wine, vinegar and sugar in a
medium pan, cover and simmer for 3 mins
or until the berries are very soft. Mash the
berries well, then pass the hot mixture
though a sieve, on top of the reserved
berries. Season and cool. It should be
quite sharp and fruity, but blackberries
vary hugely; if you need to, add more
sugar and taste again.
2 Heat 1 tbsp butter in a large non-stick
frying pan and add the apples. Cook for
about 5 mins, turning the apples now
and again, until golden and just tender.
Can be done a few hours ahead.
3 When youre ready to eat, dredge the
livers in the seasoned our and tap off the
excess. Heat the rest of the butter in the pan
and fry the livers for 5 mins or until golden,
turning them halfway through cooking.
When red juices start to run from the livers,
you know that they are almost ready. Toss
the apples back in the pan to warm through,
then take it off the heat.
4 Spread the salad leaves across 1 large
platter or 4 plates, and top with the
livers, apples and walnuts. Whisk the oil
into the blackberry dressing and spoon
this over generously. Serve with crusty
bread, if you like.
Update a classic
Calves liver with sticky
onion relish & prosciutto
EASY FOLATE VIT C
SERVES 2
1 OF 5
IRON A
DAY
PREP 20 mins
COOK 30 mins
Or perhaps we should call this 21st-century

liver & bacon. Calves liver is the most
highly prized of all red-meat livers, with a
delicate texture and flavour. The tangy, sticky
onion relish cuts through the other rich
flavours on the plate and can be made ahead,
then gently warmed with a splash of water to
loosen (if needed) to serve. This recipe makes
a little more relish than you need it also
goes very well with cheese and cold meats.
250g/9oz calves liver, sliced

a little olive oil
2 slices prosciutto
1 tbsp our, seasoned
small handful sage leaves
150ml/pt Marsala or Madeira
knob of butter
seasonal greens and potatoes,
to serve (optional)
FOR THE ONION RELISH
600g/1lb 5oz (3 large) red onions, very
thinly sliced
6 juniper berries, lightly crushed
leaves from a few thyme sprigs
100ml/3 oz red wine vinegar
5 tbsp light muscovado sugar
1 To make the relish, put the onions,

juniper and thyme in a large saucepan,
season with 1 tsp salt and a little pepper.
Cook on a high heat for 10 mins, stirring
regularly as the onions start to soften. Add
the vinegar, sugar and 100ml water. Cover,
boil for 5 mins, then uncover and simmer
gently for 5 mins or until soft and with a
little juice remaining. Meanwhile, remove
large tubes, membrane or gristle from the
liver. Pat dry with kitchen paper.
2 Heat 1 tsp oil in a large frying pan and
add the prosciutto. Fry for 1 min each side
or until golden and crisp. Set aside on a
plate and keep warm in a low oven.
3 Add a splash more oil to the pan. Dust
the liver slices in the our and pat away
any excess. Place the liver in the hot pan,
scatter the sage in, then fry for 1 min each
side if the liver is sliced thinly, longer if
thicker. When the liver is golden and just
pink in the middle, transfer it and the
crisped sage to the plate in the oven.
4 Return the pan to the hob and add the
Marsala. Boil until syrupy. Let the butter
melt into this sauce, season to taste, then
set aside. If your sauce reduces too quickly,
just add a little water. Plate up the liver,
prosciutto, sage and warm onion relish,
then spoon over the sauce. Serve with
seasonal greens and potatoes, if you like.
OCTOBER 2014
Food styling JANE HORNBY | Styling VICTORIA ALLEN | Wine notes SARAH JANE EVANS MW
PREPARING
CHICKEN
LIVERS
Durable cast iron.

Can it really be worth
its weight in gold?
Beverly Wright from Bristol believes her Le Creuset cast iron
pan is indeed worth its weight in gold. Well our pans
distribute heat evenly and hold onto it effciently,
so food keeps its moisture and favour and stays warm
at the table. And because we give all our cast iron
pans a lifetime guarantee, you know they will
always prove their worth in the kitchen.
See what other people are saying about their Le Creuset

and tell us about yours
facebook.com/lecreusetUK
www.lecreuset.co.uk
Sticky pear &

pecan toffee cake
Fruit nut
cakes
Food writer Jane Hornby shares new ways
to bake with this seasons fruit and nuts and
gives plenty of baking advice along the way
38 bbcgoodfood.com
Autumn is my prime
baking time so many
fruits in season and
ready to scatter into
the tin, and an excuse
to dip into the spices and brown sugar,
and ll the house with that unbeatable
comforting smell. Any normal week
will nd me baking for a birthday, a
cake sale or simply coffee with friends,
and a fruity or nutty cake is my rst

choice, for taste, simplicity and either
rustic and homely or patisserie-perfect
looks. Apples, pears, plums and berries
can be interchanged when you bake,
depending on what you have to hand.
The aim is for a bit of squidge and
sharpness to contrast with the
surrounding cake, ready to enjoy as
is, or with custard or cream.
OCTOBER 2014
In season
Blueberry cinnamon
crumb cake
OCTOBER 2014
bbcgoodfood.com 39
Sticky pear & pecan

toffee cake
EASY
un-iced
CUTS into 12 slices
PREP 20 mins
COOK 50 mins
Many bakers dream of opening a little
caf, with cakes on the counter and really
good coffee. In mine, this would be on the
menu every day in autumn, using pears,
NO BUNDT
TIN?
plums or apples.
Using a bundt tin

gives this cake a
wonderful texture
and shape, but
a greased and
lined 23 x 33cm
traybake tin will do
the job too. Bake
your cake at 160C/
140C fan/gas 3 for
40 mins, or until
it has risen right
to the middle, and
a skewer inserted
into the centre
comes out clean.
FOR THE CAKE

150g soft, pitted dates
225g soft butter, plus extra for greasing
150g pecans
2 medium, just-ripe pears
200g light brown soft sugar
4 medium eggs, room temperature
4 tbsp full-fat milk
300g plain our
1 tsp bicarbonate of soda
1 tsp baking powder
2 tsp ground cinnamon or ground
mixed spice
tsp salt
FOR THE TOFFEE TOPPING
Blueberry cinnamon
crumb cake
EASY
MAKES 16 squares
1 First, soak the dates by covering them

with boiling water. Leave to stand for
15 mins, or longer if you like. Meanwhile,
heat oven to 160C/140C fan/gas 3 and
do the rest of the prep. Melt a little butter,
and grease the inside of a 25cm non-stick
bundt tin, using a pastry brush.
2 Finely chop the pecans in a food
processor, then tip out. Peel the pears,
then cut them into ngertip-sized
chunks, discarding the central core.
3 Drain the dates through a sieve. If
you have a processor, whizz the butter
and sugar together until creamy and
smooth, then mix in the dates. Add the
eggs, milk, our, bicarbonate of soda,
baking powder, cinnamon or mixed spice
and salt, and process to make a smooth
cake batter. If making by hand, nely
chop the nuts, and chop the soaked
dates as nely as you can, almost to a
pulp. Mix the dates and other ingredients
in a large bowl and beat until creamy
and smooth. Fold in the nuts and
pears and continue.
4 tbsp plain our

a pinch of salt
2 tbsp butter, room temperature
1 tsp icing sugar (optional)
PREP 30 mins
COOK 35 mins
Great with coffee, these fruity squares are
also prime candidates for dessert, served
just-warm with a splash of cream. The batter,
made with buttermilk, is tender and light and
will accommodate just about any fruit you
want to add; see our suggestions (bottom
right) for varying the recipe next time.
FOR THE CAKE

150g caster sugar
200g plain our
1 tsp baking powder
tsp bicarbonate of soda
tsp salt
1 tsp vanilla extract
125g buttermilk (or use runny low-fat
natural yogurt)
1 tbsp milk
FOR THE FRUIT LAYERS AND CRUMBS
1 tbsp plus 1 tsp ground cinnamon
4 tbsp demerara sugar
280g blueberries, fresh or frozen
and defrosted
40 bbcgoodfood.com
2 tbsp butter
100ml double cream
50g pecans

Grease a 23cm shallow square cake
tin with butter, then line it with baking
parchment. Put the butter and sugar in
a large bowl and beat with an electric
mixer until uffy and light.
2 Mix the our, baking powder,
bicarbonate of soda and salt, then sift
into the bowl. Add the eggs and vanilla.
Beat everything together until smooth,
then beat in the buttermilk or yogurt and
milk to make a smooth, creamy mixture.
3 Spoon half the batter into the prepared
tin. Mix 1 tbsp cinnamon and 2 tbsp
demerara sugar, then scatter half of this
over the cake, followed by half the
berries. Repeat the layers. For dened
layers, take care when spreading the
second layer of cake batter over the
blueberries, as theyll try and come along
for the ride with the spatula. This will
stop once you get going.
4 Make the crumb topping. Put the our,
salt, remaining cinnamon and demerara
sugar in a bowl. Cut the butter into
small pieces, add to the our, then
rub together until the mixture looks
4 Unless you have a really big food

processor, at this point youll need to turn
the batter into a bowl to fold in the pecans
and pears. If you do have the room in the
processor bowl, be sure to remove the
blades before mixing. Spoon the batter
into the prepared tin and smooth the top.
5 Bake for 50 mins, or until the cake has
risen all over and a skewer inserted comes
out clean. Let the cake cool in the tin for
at least 10 mins before giving the tin a
sharp tap on the work surface (this helps
the cake to free itself from all of the nooks
in the tin). Turn it out onto a wire rack if
serving cold, or a plate if serving warm.
6 For the toffee topping, put the sugar,
butter and cream in a medium pan.
Heat it gently until the sugar has
dissolved, then simmer briey to make
a silky smooth caramel sauce.
7 Stir the pecans into the sauce, then
spoon it all over the cake. If serving the
cake cold, leave to set. The cake will keep
in an airtight container for up to 3 days,
and will freeze well, without the topping.
like ne crumbs. When ready, squish

some of the crumbs together to make
big, cookie-dough-like clumps.
5 Sprinkle the crumbs over the top of the
cake, then bake for 35 mins, or until it has
risen all the way to the centre, looks
golden and the crumb topping is crisp.
Cool in the tin for 15 mins, then lift out
the cake using the lining paper and leave
to cool on a wire rack.
6 Dust the cake with a little icing sugar
if you like, then cut into squares to serve.
PER SQUARE 205 kcals, protein 3g, carbs 30g,
VARY THE RECIPE

PEACH CRUMB CAKE
Replace the berries with 2 chopped

ripe fresh or canned peaches, drained.
APPLE CRUMB CAKE
Thinly slice a tangy dessert apple, mix

with 50g chopped pecans, and layer
as before. A few blobs of cream
cheese added here and there would
also make a tasty change.
OCTOBER 2014
In season
Upside-down fruit cake
EASY
Makes 12 slices
Serve warm with soured

cream or crme frache
PREP 20 mins
COOK 55 mins-1 hr
I love the way that, despite its glossy looks,
this is a down-to-earth bake, ready to change
with the seasons. Cherries, apricots, peaches,
apples, pears, even the classic pineapple will
happily meld into the bottom of the rich
almond sponge.
FOR THE CAKE

250g soft butter, plus extra
for greasing
140g plain our
2 tsp baking powder
tsp salt
100g ground almonds
125g soured cream or crme frache
tsp almond extract
FOR THE FRUIT
8-10 rmish ripe plums
4 tbsp light brown soft sugar
Use a little butter to grease a 23cm
round springform tin, then line the base
with baking parchment. Halve and stone
the plums, then cut each half into
3 wedges. Toss them with the 4 tbsp
light brown sugar.
2 Arrange the fruit in the bottom of the
tin in neat rings if you have time, or be
more rustic, but they must be in a single
layer. Make sure you add all the brown
sugar too.
3 For the cake, put the butter in a large
mixing bowl with the dry ingredients,
soured cream or crme frache, eggs and
almond extract. Use an electric mixer to
beat everything to a smooth, fairly thick
cake batter.Spoon the batter on top of
the fruit, then smooth the top.
4 Bake for 55 mins-1 hr, or until the cake
is golden and has risen; a skewer should
come out clean when inserted into the
middle. Run a palette knife around the
edge of the tin to loosen the cake, then
leave to cool on a wire rack.
5 Unclip the tin, then turn the cake
upside-down onto a serving plate and
carefully remove the base, then peel
away the paper. Serve the cake warm.
If you need to reheat it, cover it loosely
with foil and let it warm through in
a low oven for 15 mins.
VARY THE RECIPE

PEAR & CHOCOLATE CAKE
Toss 450g sliced just-ripe pears with the sugar.

Add 100g dark chocolate chips to the batter.
PINEAPPLE CAKE
Toss 450g pineapple chunks (drained if

canned) with the sugar. For a really retro
OCTOBER 2014
touch, poke glac cherries here and there

between the fruit.
SPICED APPLE CARAMEL CAKE
Toss 450g sliced, peeled apples with the

sugar. Mix 2 tsp ground mixed spice in with
the our. Drizzle with ready-made caramel
sauce or dulce de leche to serve.
bbcgoodfood.com 41
In season
Bittersweet twist
on the classic recipe
Caramel & walnut
coffee cake
A LITTLE EFFORT
un-iced
MAKES 12 slices
PREP 25 mins
COOK 20-25 mins

I like to moisten the layers of this cake with
strong coffee and finish with a crown of
caramelised walnuts and frosting, for a
slightly flashier riff on the original.
FOR THE CAKE

2 tbsp instant coffee granules, or
120ml very strong cold coffee
50g walnut halves
250g caster sugar, plus 2 tbsp extra
2 tbsp milk
300g plain our
1 tbsp baking powder
tsp salt
FOR THE FROSTING AND DECORATION
100g caster sugar (optional)
50g walnut halves
1 tbsp instant coffee granules
(or 1 tbsp very strong coffee)
110g soft butter
42 bbcgoodfood.com
250g icing sugar

1 tbsp maple syrup (optional)
If using instant coffee, dissolve it in
120ml just-boiled water and set aside
to cool. Use a little butter to grease
two 20cm round sandwich tins with
removable bases, and line the bases with
baking parchment. Finely chop the nuts.
2 Put the butter and sugar for the cake
in a large bowl and beat with an electric
mixer until creamy and pale. Crack in
the eggs and add the milk. Mix the our,
baking powder and salt together, sift
them over the eggs, then beat together
until creamy.
3 Using a spatula or large spoon, fold in the
chopped walnuts and 5 tbsp of the coffee.
Spoon the batter into the prepared tins
and level the tops. Bake for 20-25 mins,
or until it has risen, is golden, springs
back to the touch, and a skewer inserted
in the centre comes out clean.
4 Leave to cool in the tins for 10 mins,
then turn out and cool upside-down on
a wire rack. I like to peel the paper from
underneath, put this on the wire rack
(cakey-side down), then put the cakes
on top of it. This prevents them from

sticking to the rack. Stir the extra sugar
into the remaining coffee, let it dissolve,
then drizzle this all over the cakes. Leave
to cool completely.
5 The frosting and topping can be simple,
or less so, its up to you. If you want the
simple option, jump straight to step 7,
use plain walnuts and add 1 tbsp maple
syrup to the recipe instead of using the
caramel. Or, if youre with me on the
caramel, read on:
Line a baking tray with baking parchment.
Put the sugar in a small saucepan or small
deep frying pan, and heat gently. It will
start to look patchy here and there. Dont
be tempted to stir it at this point or it
could seize, becoming hard and opaque.
6 Carefully swirl the melted patches
of sugar over the dry bits, returning
to the heat occasionally, to make an
even-coloured dark coppery caramel.
If there are few bits of sugar left, now
you can give it a quick stir. Put the
walnuts into the caramel, use a fork to
turn them over to coat, then transfer
them one by one to the lined tray to
harden. When youve nished, add
1 tbsp water to the pan and let it bubble
to a runny, dark caramel.
7 If using instant coffee for the frosting,
dissolve it in 1 tbsp just-boiled water.
Beat the butter until creamy, and gradually
work in the icing sugar. Once all the dry
sugar has disappeared, give it a good
whizz until pale and uffy. Add the coffee
and 1 tbsp of the caramel (or maple
syrup), then beat again.
8 Put one of the cakes onto a serving
plate and spread with half the frosting.
Top with the second cake and the rest
of the frosting, then scatter the walnuts
over. The cake will keep well in an airtight
container for 3 days or so. The layers
can be frozen for up to a month, and
the frosting and nuts can be made
a few days in advance.
Recipes adapted
from What To Bake
& How To Bake It
(a step-by-step
baking book) by
Jane Hornby
(19.95, Phaidon
Press). You can buy
this book for 17.95.
Call 01326 569444,
p&p is free. Or buy
online at sparkle
direct.com/
goodfood.
OCTOBER 2014
In season
Store the
seasons
This month Mary Cadogan turns wild rosehips
and crab apples into a sparkling jelly that is as good
on toast as it is with a roast Photographs IAN WALLACE
Rosehips are the fruit of

the rose ower, and its the
wild dog rose that is most
often used to make jellies
and preserves.
Rosehips have been used
medicinally and in cooking
for centuries, so they are one
of the original superfruits.
They are packed with
vitamin C, although cooking
greatly reduces the benets.
They also contain vitamin A, which helps the immune
system to ght off infections. A cup of rosehip tea will give
your kidneys a boost, and rosehips are also thought to help
relieve aching joints. Just one reason to head down the
nearest country lane and get harvesting. When ripe, they
should be orange to red and feel rm with a slight give
when you pinch them.
If youre making jam or tea, youll need to halve each
hip and scrape out the seeds for a jelly, they can be
used whole. Use them as soon as possible after you get
home, or freeze them. I eked out my precious harvest
with crab apples from my neighbours garden, but you can
use small dessert apples instead.
Rosehip & crab apple jelly

EASY
LOW GLUTEN
FAT
FREE
MAKES 750g-1kg
PREP 30-40 mins
plus overnight straining
WHAT TO LOOK OUT FOR IN OCTOBER
Food styling MARY CADOGAN | Styling LOUISE PICKFORD
Wild mushrooms
Identifying edible wild

mushrooms is best left
to the experts, or check
out expert-led foraging
days in your area. Snap up
any wild mushrooms in
supermarkets or farmers
markets to add to sauces or
casseroles, or make into an
omelette with a sprinkling
of goats cheese.
If you want to preserve
some, quickly fry in hot
olive oil with a little garlic
until just softened, then
spread out on a large plate
to cool before freezing.
Cobnuts Also called Kent
cobs, as this is the county
where you will nd most
OCTOBER 2014
of them growing. Great

eaten fresh from the shell,
or spread them out over
a shallow wooden tray
and leave in a cool garage
or shed to dry over the
autumn then use as you
would hazelnuts.
Pears These make fantastic
chutneys and pickles, and
can be used in place of
apples in many of your
favourite recipes. To get the
most from their avour, buy
them slightly underripe and
bring to full fragrance at
room temperature before
using. Conference are the
most popular variety, but
Williams are also excellent
for cooking and preserving.
COOK 1 hr 15 mins-1 hr 25 mins
1kg each rosehips and crab apples

(or small dessert apples)
1 small lemon
about 800g granulated sugar
2 tbsp clear honey
knob of butter
1 Before you start your jelly, put 2 saucers
in the freezer. Thoroughly wash the
rosehips and apples. The rosehips will
take much longer to cook, so put them in
a pan with water to generously cover and
bring to the boil. Reduce the heat and
simmer for 40 mins, topping up with hot
water from the kettle when necessary.
2 Halve the crab apples (or chop the
dessert apples no need to peel or core)
and pare wide strips of peel from the
lemon. Add to the pan, with more hot
water to cover the fruit. Return to the
boil, then simmer for 15 mins until the
apples and rosehips are very soft.
3 Pour the fruit and liquid into a jelly bag

and leave overnight to drip through.
4 In the morning, select a few small
jars with lids, wash the jars and lids in
hot soapy water, rinse well and put
the jars upright in a roasting tin. Heat
at 180C/160C fan/gas 4 for 10 mins.
Measure the juice and pour into a clean
pan. For each litre of juice, add 800g
sugar (or 80g sugar to each 100g juice).
Add the honey and juice from the lemon.
5 Bring the mixture slowly to the boil,
stirring to dissolve the sugar. Boil hard for
5-15 mins until setting point is reached
(see below). Dont overboil as apples are
high in pectin and the jelly should set
quickly. Remove from the heat and stir
in the butter to disperse the foam on top.
Pour into the prepared jars, seal, label and
store in a cool, dark place for up to 1 year.
PER TBSP 24 kcals, protein none, carbs 6g,
fat none, sat fat none, bre 2g, sugar 6g, salt none
TESTING FOR SET JELLY

Slide the pan off the heat, spoon a little
jelly onto a cold saucer, leave for a minute
and push with your nger. If it wrinkles
softly, its ready. If not, return to the heat,
boil for a few more minutes and test again.
bbcgoodfood.com 45
Are you a
Border hoarder?
People conceal their Border biscuits in the most extraordinary places.

We, on the other hand, have nothing to hide. For 30 years now our
Classic biscuits have been made exactly the same way. The best we can
bake, simple as that. The only secret is where you decide to hide them.
In season
Seasonal
&
local
eg
V box ideas
SALSIFY
This root vegetable is white inside with

a thick brown skin. Sometimes called
the oyster plant because of its mild
sea avour, salsify goes well with sh.
To prepare it, scrub and peel the skin,
then pop in a bowl of cold water and
lemon juice to stop it turning brown.
Simmer in lemony water for 15-20 mins.
MASH Simmer in milk with a shallot,
bay leaf and peppercorns. Drain most
of the milk, then pure with butter.
FRY Pan-fry par-boiled salsify in
butter with a splash of white wine,
then stir in chopped at-leaf parsley.
POACH Simmer in red wine,
avoured with garlic and thyme, then
serve with a meaty sh such as halibut.
TEMPURA Par-boil for 5 mins, dip in a
tempura batter, then deep-fry. Serve
with a sweet chilli dipping sauce.
Try salsify
mashed, fried
or poached
LEEKS
From the same family as garlic

and onions, leeks are at their best
between September and March.
Although small young leeks can
be sweet and mild, larger ones are
nearly always cooked to soften their
texture and avour. Most recipes
use the rm white part. Grit can get
trapped between leeks layers, so
you'll need to wash them carefully.
STEAMED Slice then steam for 8 mins
until soft. Mix together with fried
bacon lardons and a mustard
and honey dressing.
FRITTERS Mix sauted leeks with
egg, our, chopped coriander and
cumin. Fry for 5 mins each side until
golden brown.
BRAISED Cut into 8cm pieces, then
simmer in chicken stock with bruised
garlic and thyme for 20 mins. Serve as
a side to roast chicken.
Photograph JASON INGRAM
and savoury dishes
PEARS
So versatile! Pears work well in both

sweet and savoury dishes. They
discolour quickly when they are
peeled or cut, but a squeeze of
lemon juice will stop them going
brown. Pears ripen in the fruit
bowl, so look for rm fruit with
no bruising.
PUREE Peel, core and chop pears,
then add to a pan with lemon juice,
sugar and vanilla. Cook for 15 mins
until soft, then pure. Use in ice cream
bases or add to fools.
GREAT BRITISH
PRODUCER
Welsh sheep farmer
Cynan Jones has
always been fascinated
by mushrooms, so 10
years ago he turned his hobby
into a business. He rented
a yard from the National Trust
near his farm in Snowdonia,
recycled some shipping
containers and planted them
with exotic shiitake mushrooms,
OCTOBER 2014
Pears suit both sweet
which ourished in the damp

climate and pure air.
Now The Mushroom
Garden, which he runs with
his wife and children, produces
100 kilos of shiitakes a week
(fresh, dried and powdered),
as well as fresh golden and
grey oyster mushrooms.
From August until late
October, Cynan also sells
foraged wild mushrooms, such
as chanterelle and boletus. But
SALAD Toss slices of pear, chicory

leaves, toasted hazelnuts and
chunks of Gorgonzola in a simple
vinaigrette for a quick lunch.
DESSERT Simmer peeled pears in
red wine, sweetened with sugar and
spiced with cinnamon, orange peel,
vanilla and cloves for 30 mins until
tender. Reduce the cooking liquid
to a syrup and serve alongside the
pears with ice cream.
his best-selling product and

the one that has won him
numerous awards is his
Umami Seasoning, a blend of
powdered shiitake mushrooms,
dried seaweed and Halen Mn
sea salt. You can buy it at
snowdoniamushrooms.co.uk,
as well as from Londons Japan
Centre, Fortnum & Mason
and Selfridges. Fans include
Welsh chef Bryn Williams,
chef-patron of Odettes, London.
Dates for your diandarCrayft
d, Art
stlefestival.co.uk)
Festival, Cornwall (bosca
d Show
Foo
d
17-19 Oct BBC Goo
odfood
cgo
(bb
w
Scotland, Glasgo
)
com
showscotland.
l
Dartmouth Food Festiva
4-5 Oct Boscastle Foo
24-26 Oct
m)
(dartmouthfoodfestival.co
Bakes &
d
Foo
d
Goo
BBC
Oct
25-27
odfood
cgo
Cakes Show, London (bb
m)
.co
bakesandcakesshow
Cynan Jones, owner

of The Mushroom Garden
bbcgoodfood.com 47
In season
Food lovers
weekend
l Chef Nik Tinney at Saffron
(saffronrestauranttruro.co.uk)
produces avoursome dishes
using seasonal local produce. At
lunch, you can enjoy two courses,
plus a glass of wine, for just 15.
l Or head in the direction of the
Crown Court to Gravy Boesti
(gravy-boesti.co.uk), a smashing
little restaurant where you see
your meal being prepared. Starter
might be a Crab & pea salad (10)
while mains could be Pressed
belly of pork (18). Great puds too.
Zennor ice creams at the

Cornish Food Box Company (the
cornishfoodboxcompany.co.uk).
l The Cheese Shop (cheese-eshop.
com) stocks Philip Stanselds
heavenly Cornish Blue and other
artisan cheeses, including
nettle-wrapped Cornish Yarg,
handmade by Catherine Mead.
l Truros super wine shop
(oldchapelcellars.co.uk), inside an
old chapel, stocks Camel Valley
and Knightor Cornish wines.
l Truro has a farmers market
on Wednesdays and Saturdays.
Explore the Cornish larder Proper pasties & more

l Artisan bakery Baker Tom
l No trip to Cornwall would be
(bakertom.co.uk) is run by young

entrepreneur Tom Hazzledine.
I loved his best-selling Carrot,
mustard & thyme loaf and
Organic sourdough. And his
carrot cake was the best Ive
ever tasted.
l Find items from more than 85
small producers from Cornish
Seaweed Salt and Cornish
Charcuterie to Moomaid Of
complete without a proper pasty,

and some of Truros best are
made by St Agnes Bakery
(stagnesbakery.co.uk).
l For imaginatively lled
ciabatta/sourdough, as well as
salads, cakes and coffee, try
Grounded (groundedtruro.co.uk),
a tiny caf by the cathedral.
l Serious meat eaters should
head to the Hub Box, a pop-up
Book for dinner

l Nigel Tabb, chef-patron of Tabbs
(tabbs.co.uk) in Truro, produces

French-style classics. We loved his
Grilled hake with Provencale leeks.
Two courses for 19.50, three for 25.
l In the nearby village of St Agnes is
No4 Peterville (no4peterville.co.uk).
Enjoy beautiful dishes (left) prepared
by chef Adam Vasey. His John Dory
with slow braised squid, samphire &
nduja (15.95) was masterful.
shack on Lemon Quay, for

takeaway or eat-in burgers and
hot dogs made using local beef
and free-range pork.
Time for tea

l Although its known as a
healthy haven for vegans and

coeliacs, its the patisserie at
The Secret Garden Caf
(secretgardencafe.co.uk) that blew
me away, particularly owner
Sashas Baked chocolate ganache
& toasted hazelnut crme frache
caramel tart. Drink with locally

grown Tregothnan tea or Hands
On Coffee, micro-roasted in
Wadebridge. The cafe is open for
supper on Friday and Saturday.
l The best place for a traditional
cream tea, with Boddingtons
Berries jam and Roddas clotted
cream, is the Arts Caf (truroarts
company.co.uk/the-arts-cafe), next
to the Royal Cornwall Museum.
Where to stay
Mannings (manningshotels.co.uk)
A beautifully central hotel
with 34 well-equipped rooms,
plus nine apartments. Doubles
from 99, including breakfast.
Hay Barton (haybarton.com)
Enjoy comfort and country air at
this fabulous farmhouse B&B
near Tregony. The highlight is
owner Jill Jobsons breakfasts,
including homemade yogurt and
granola. Well worth the short and
beautiful drive. Doubles are 85.
Truro
DONT MISS
Cathedral
The Great Cornish Food
(left); goodies
Festival, 26-28 September
from Toms
(greatcornishfood.co.uk), is a
Artisan
three-day foodie jamboree
Bakery
featuring around 60 producers
(above) and
and 30 chefs, including Nathan
Hay Barton,
Outlaw and entry is free.
a farmhouse
b&b
For more tourist information,

go to visitcornwall.com
48 bbcgoodfood.com
OCTOBER 2014
Photograph ALAMY
Relaxed suppers
TRURO
Cornwalls capital city has a growing range

of exciting, independently owned places to eat
and shop, and hosts the countys biggest food
festival in September. Clare Hargreaves takes
a fast train for a fabulous weekend break
Hot topic
Cookery lessons
are back
The new term will be different for many

children, with cookery returning to the
curriculum, free meals for younger
pupils and improved school dinners
for all. Xanthe Clay investigates
ake room in your school

bags, kids. Pots and pans
are taking their place
alongside pens and pencils as
essential kit. Cookery lessons
previously an optional part of Design
and Technology (D&T) will be on
the curriculum, and compulsory in
England for pupils in Key Stages 1, 2
and 3, right up to the age of 14.
In fact, cookery was never ofcially
taken off the timetable, but it was not
made mandatory when the National
Curriculum was introduced in 1988.
However, with 20 per cent of children
now leaving primary school clinically
obese, and a recognition that kitchen
skills are key to good health, good
old Domestic Science is back
although its now called Cooking and
Nutrition. But its much more than
just a cosmetic name change.
Samuel Goldsmith, Head of
Cookery & Nutrition at a Bristol
secondary school, and who was also
Our vision is that every

16-year-old should be
able to feed themselves
and their family
Henry Dimbleby
Photographs ALAMY, GETTY, REX
School Food campaigner
on the group that helped to develop

the new initiative, says: In the past,
pupils may have spent a lot of time
analysing yogurt packaging and very
little time doing hands-on cooking.
However, this is much more about
real food and useful skills.
The scheme was developed
following recommendations from
the Government-backed School Food
Plan, a report drawn up by a panel
of food experts and nutritionists,
including Henry Dimbleby and John
Vincent of the Leon Restaurant
group, and Jeanette Orrey, the dinner
OCTOBER 2014
lady who inspired Jamie Olivers

School Dinners campaign.
The new curriculum encourages
children to learn how to cook, as well
as understand nutrition. By the time
pupils reach their GCSEs, the
Government hopes that every child
will have a repertoire of 20 savoury
recipes. But, as Henry Dimbleby
explains, these wont be a xed set
of dishes: Thats a wonderful
Stalinist idea, but people want to cook
different things. Our vision is that
every 16-year-old should be able to
feed themselves and their family.
We would love
to hear what you
think about the
School Food
issue. Write to
us at the address
on page 153
The aim is to make children and

ultimately adults independent in
the kitchen, according to Louise
T Davies, Adviser to the Department
for Education. They are expected to
look at recipes and adapt them
perhaps by reducing the fat and salt
content or by adding extra vegetables
to a shepherds pie, or maybe making
it work within a budget rather than
unquestionably following a recipe.
All laudable, but its not necessarily
plain sailing for schools. Around
150 secondary schools dont have
cookery facilities, although the
bbcgoodfood.com 51
Hot topic
previous Government did fund the
building of many kitchens. According
to Samuel Goldsmith: Retting
a kitchen could cost 40,000, but
creating one from scratch might
include building a block. You will
need to adhere to legal guidelines,
including extraction fans, safety
cut-off points, re-escape routes
and access for disabled students
including, for example, heightadjustable cookers. Where the money
will come from remains to be seen.
Primary schools, in particular, have
very limited facilities. David Leonardi,
a teacher at a Somerset primary
school, says that while younger
children enjoy cookery, it will be a case
of working creatively. In a regular
classroom, cookery makes a lot of
mess, so we may have to think about
having dedicated cookery days rather
than weekly lessons. They might even
consider borrowing the facilities of the
local secondary school, in the way that
schools often share swimming pools.
Amenities are not the only barrier.
Louise T Davies says: The biggest
thing holding us back is the
infrastructure classes that are too
large and lessons that are too short.
Head teachers need to realise that
if this is going to be done well, they
are going to have to be exible.
The new initiative will be compulsory
only in Local Education Authority
schools. Non-LEA schools (including
free schools, academies and private
schools) are not obliged to follow
the curriculum, although they will
be monitoring the scheme closely.
Nor does any of this apply in Scotland,
Wales and Northern Ireland, where
they have a stronger commitment to
ALL CHANGE FOR

SCHOOL DINNERS
cookery. According to Louise T Davies:

In many ways, England is now being
brought up to the level of the rest
of the United Kingdom.
But for the English, the School Food
Plan isnt just about the classroom it
also extends to school meals (see box,
right). It is hoped that the two can
work hand in hand, with older pupils
helping to design meals and teachers
lending their expertise. Henry
Dimbleby reckons: It could change
the country. The misery caused by bad
diet shouldnt be underestimated. And
look out for more changes, he adds:
September is only the beginning.
School dinners have been on the

decline for decades more than
50 per cent of pupils now take in
packed lunches. But shockingly,
only 1 per cent of those lunch
boxes meet nutritional standards.
The new School Food Plan aims
to get 70 per cent of children eating
school dinners by making them
tasty, wholesome and nourishing.
This will be benecial for learning
as well as health, as research by
The Childrens Food Trust shows
that when pupils eat a good meal
at lunch, they concentrate better
in the afternoon.
If more pupils have school
dinners, it will also x the nances
and drive further improvement
since, as Henry Dimbleby points
out, a half-empty restaurant
or school canteen is never going
to balance its books.
Dump the junk The key
See page 126 for

recipes to cook
change from January 2015 will be a

move away from junk food. School
dinners will have to include at least
one portion of vegetables not
much, but it is a start. A variety will
have to be offered at least three
different fruits and vegetables
each week. Fried food or
pastry-heavy dishes will be limited
to twice a week, and wholegrain
foods will be encouraged.
with your kids
And to drink? Water will
What pupils will learn

Key stage 1
Key stage 2
Key stage 3
(Age 5-7)
Children will learn about healthy
diet and the eatwell plate
a pie-chart-style illustration
that shows what proportions
of fruit and vegetables, protein,
carbohydrates, dairy and sugary
or fatty foods to eat. Pupils will
do a bit of cooking, but without
using any heat, so it will be
along the lines of salads,
dips and fruit kebabs.
(Age 7-11)
This aims to increase
independence with the
planning of meals and dishes.
Pupils are allowed to use
a cooker, so more ambitious
recipes can be tackled, as well
as techniques such as grating
and kneading. They will learn
the basics of nutrition and food
processing, such as how butter
and our are made.
(Age 11-14)
Pupils will learn more about
nutrition, as well as how
to cook a repertoire of
predominantly savoury
dishes. Theyll be taught
how to choose and prepare
ingredients, learn about
seasonality and explore
production methods.
Theyll also learn a range
of cooking methods.
52 bbcgoodfood.com
be promoted, and added sugar

or honey in other drinks will
be restricted to 5 per cent, while
fruit juice servings will be limited
to 150ml. A portion of fat- and
lactose-reduced milk will be
available every day for all students.
Who is affected? As with

the curriculum changes, this
will not cover all schools, but will
be mandatory for local authority
schools, new free schools and
schools converting to academy
status. Existing academies and
free schools, as well as all
independent schools, will not
be covered.
OCTOBER 2014
OF
ORIGI
N
OTECTED
PR
SIGNATIO
N
DE
Everyday
Budget
suppers
Students dont need to exist on packets of

instant noodles or baked beans on toast
Cassie Bests inspiring new recipes are packed
with avours to remind you of gap year travels,
as well as clever twists on mums home cooking.
With a bit of canny shopping, they all come
in at 1 or less per portion, are ready in 1 hour
or less, and use only the most basic of kitchen
equipment. With all that on offer, who wouldnt
want to eat like a student?
Recipes CASSIE BEST Photographs ROB STREETER
GREAT
FOR
STUDENTS
CASSIES BUDGET
SHOPPING TIPS
Writing this feature has made me a savvier
shopper and a much cannier cook. Ive
trawled the shelves in six of the leading
supermarkets, looking for ingredients
packed with avour for minimum cost, nding cheaper
ways to buy meat and vegetables, and discovering that
the big brands arent always the best
l Shop around to save Buying ingredients from a range
of supermarkets gets you the best value for your money.
Ive found Aldi, Lidl and local market stalls are the cheapest
for fruit and veg; Asda for everyday staples like canned
tomatoes, bread and yogurt; Morrisons for meat and sh;
Tesco and Sainsburys for frozen ingredients; and Asian or
specialist shops for spices and herbs.
l Dont waste money on large packets of meat
Buy a smaller quantity and stretch it further with other
ingredients such as beans, lentils or extra veg. Visit
supermarket butchery or sh counters for smaller portions
and cheaper cuts. Alternatively, opt for cheaper sources
of protein such as eggs, tofu, yogurt or cheese.
l Watch out for BOGOFs Promotional offers are always
worth checking, but buy-one-get-one-free deals are not
bargains if you wont use the products before the expiry date!
Morrisons, Asda and Tesco run a 3 cans for 1 offer in many
of their supermarkets great for stocking up on chopped
tomatoes and pulses. Look for the East End and KTC brands
in the International food aisle.
l Save money on protein If you visit the supermarket at
the end of the day, youll often nd meat reduced in price.
Stock up while you can and stash it in the freezer.
l Head for the frozen aisle Loads of products are cheaper
in the frozen section, especially fruit and veg. I found frozen
peppers, sweetcorn, broccoli and peas at a fraction of the
price of fresh. And as you can store them, youll waste less.
l Ditch the olive oil! Expensive oils can add pounds to your
shopping bill; a cheaper alternative like vegetable or sunower
oil is ne for most cooking, and is around a third cheaper.
l Buy budget range products where possible
Supermarket value-range products may come in odd shapes
and sizes, but theyre usually just as good as the more
expensive ranges. Look out for fruit and veg, dairy products
such as natural yogurt and cream cheese, and bakery items
like wraps and pitta bread.
OCTOBER 2014
Akshay Shah
stor y
19, studying Hi
ge
at Kings Colle
London
Harriet Denis
Le Seve
stor y at
21, studying Hi
London
ge
Kings Colle
Aimee W
ood
20, studyi
ng acting
at
the Royal
Academy
o
f
Dramatic
Arts, Lond
on
bbcgoodfood.com 55
Make it tonight
BUDGET SPECIAL
Less than 1 per serving
Frying pan pizza bianco
with mushrooms & egg
EASY
SERVES 1
1 OF 5
A DAY
PREP 20 mins
COOK 30 mins
Your new
midweek
fave 91p
1 In a large bowl, mix the our with the

oil, 85ml water and a pinch of salt to
make a dough. Tip onto the work surface
and knead for 1-2 mins to bring together
into a smooth ball, then return to the
bowl, cover with a tea towel and set aside.
2 Heat a drizzle of oil in a ameproof
frying pan, roughly 22cm wide. Add the
garlic and most of the rosemary and sizzle
for 1-2 mins until just turning golden. Add
the mushrooms and cook for 10 mins or
until golden and tender. Season and tip
out onto a plate. Shape the dough into
a thin disc roughly the same size as your
pan you can do this with your hands, no
need to use a rolling pin. Place in the pan
and cook for 4-5 mins over a low-medium
heat, until the underside is golden. Use
a sh slice to ip over, then cook for
another 4-5 mins.
3 Heat the grill to high. Season the cream
cheese and spread over the pizza. Top
with the mushrooms, leaving space in the
centre for the egg. Crack the egg into
the space and season, then place the pan
under the grill for 3-4 mins until the white
has set but the yolk is still a little runny.
Sprinkle with the chilli akes and
remaining rosemary before serving.
Taste team comment

I usually have most of the
ingredients for this recipe in
my kitchen, and it was really
simple to make. It would look impressive
if served up to friends. AKSHAY
56 bbcgoodfood.com
OCTOBER 2014
*Prices correct at time of going to press Photographs ROB STREETER | Food styling KATY GREENWOOD | Styling REBECCA NEWPIORT
175g/6oz self-raising our

2 tsp oil, plus a drizzle for frying
1 garlic clove, thinly sliced
4 rosemary sprigs, chopped
140g/5oz mushrooms, sliced Star buy!
22p per 100g in Tesco*
85g/3oz light cream cheese
1 egg
good pinch of chilli akes
Everyday
Jumbo sausage roll
with salsa beans
400g can chopped tomatoes

1 green chilli, thinly sliced (deseeded
if you dont like it too hot)
2 OF 5
EASY A
DAY
SERVES 6
PREP 10 mins
COOK 40 mins
400g/14oz sausagemeat, or pack of 8

sausages, squeezed from their skins
2 tbsp dried mixed herbs Star buy! 25p
for 18g pot from Asda
300g jar hot salsa dip Star buy! 69p for
300g jar from Aldi
1 egg, beaten
375g ready-rolled puff pastry sheet
3 x 400g cans cannellini or haricot
beans (or a mixture), drained

line a baking tray with baking parchment
or foil. In a large bowl, mix together the
sausagemeat, herbs, half the salsa and
roughly half the egg until well combined.
2 Unroll the pastry sheet on your baking
tray. Pile the sausage mixture onto one
side of the pastry along the longer side
leaving a gap of 4cm around the edge.
Brush a little of the egg around the edges,
then fold the pastry over the lling. Press
the edges together with a fork and score
a few air holes through the top with a
knife (to let steam escape). Brush with
the remaining egg and bake for 40 mins.
3 Meanwhile, tip the beans, tomatoes,

remaining salsa and some seasoning into
a saucepan and cover with a lid. Simmer
for 20 mins or until the sauce is thick and
clings to the beans. To serve, scatter the
beans with the chilli and serve with slices
of sausage roll.
Taste team comment

Homemade sausage rolls
are far better than any bought
from a supermarket, and this
giant-sized one truly hits the
spot. The green chilli added a punch
of avour a real winner. HARRIET
Feed a crowd
for just 98p
per serving
OCTOBER 2014
bbcgoodfood.com 57
Flights
from
*
53
rtn
A weekend to savour
Jersey bursts with places to enjoy a superb meal or a perfect pint. Michelin-starred places, where the
oysters are so fresh, you can still taste the sea. Coastal places, where gastropubs and trendy cafs
serve crab sandwiches so full, youll need the miles of breathtaking beaches to walk them of! Country
places deep in the islands lush interior, where cosy inns serving fresh-from-the-eld produce are
tucked away. And stylish places where, afer a day exploring, you can simply relax and enjoy a soothing
spa treatment. Add a mild climate, easy travel by air or sea from the UK and great-value ofers, and
youve discovered Jersey.
jersey.com
*Return price per person, including taxes, with easyJet from Gatwick. Price correct at time of print.
Everyday
Easy peasy
risotto
with chilli
& mint
crumbs
96p per
serving
Sweet chilli tofu

with pineapple
stir-fried noodles
97p per serving
OCTOBER 2014
Smoked
mackerel
chowder with
hedgehog
garlic bread
96p per serving
Bombay
lamb wraps
99p per
serving
bbcgoodfood.com 59
Everyday
Smoked mackerel
chowder with hedgehog
garlic bread
EASY CALCIUM
FOLATE FIBRE OMEGA-3
1 OF 5
A DAY
SERVES 4
PREP 10 mins
COOK 25 mins
4 garlic cloves, crushed

50g/2oz butter, plus a large knob
for the chowder, softened
1 small round loaf of bread
1 tsp vegetable oil, for cooking
4 celery sticks, nely chopped,
plus a few leaves to serve
1 onion, nely chopped
3 tbsp plain our
600ml/1pt whole milk
2 large potatoes, cut into cubes
200g pack smoked peppered
mackerel, aked Star buy! 1.59
from Aldi
200g/7oz frozen sweetcorn
Mash the garlic with 50g butter. Slice
the bread rst one way, then the
other (in a hedgehog pattern), but do
not cut all the way through. Stuff the
crevices with garlic butter, then wrap
loosely in foil, leaving the top open
Bombay lamb wraps

EASY FOLATE FIBRE VIT C
IRON
2 OF 5 GOOD
A DAY 4 YOU
SERVES 4
PREP 5 mins
COOK 50 mins

1 large red onion, chopped
3 fat garlic cloves, crushed
200g/7oz frozen lamb mince
Star buy! 55p per 100g from
Morrisons and Tesco
3 tbsp curry paste (we used tikka)
2 large potatoes, cut into 2cm/in
cubes
250g/9oz frozen peas
8 our wraps or chapatis, warmed
140g/5oz natural yogurt Star buy!
9p per 100g from most
supermarkets
to crisp, and bake for 20 mins while

you make the chowder.
2 Heat a knob of butter in a saucepan
with the oil. Tip in the celery and onion,
cook for 5 mins or until soft, then add
the our and mix to a paste. Pour in the
milk, a little at a time, and cook until
smooth and the consistency of double
cream. Add the potatoes and half the
mackerel, cover and simmer for 15
mins until the potatoes are cooked.
3 Flake the remaining mackerel, add
to the chowder with the sweetcorn
and simmer for 1-2 mins until the
sweetcorn is cooked. Splash in a little
water if it is too thick. Ladle into bowls,
scatter over the celery leaves and
serve with the bread for dunking.
PER SERVING 838 kcals, protein 30g,
carbs 95g, fat 36g, sat fat 15g, bre 7g,
sugar 14g, salt 2.7g
Taste team comment

I was surprised by how easy this
was to make. Smoked mackerel
isnt an ingredient I use often, but
it added bags of avour to the
chowder, and the garlic bread
made it feel like a complete meal.
AKSHAY
cover with a lid and simmer for

20 mins or until the potatoes are
nearly cooked.
2 Remove the lid and simmer for
a further 10-15 mins until the liquid
has reduced and the sauce clings
to the potatoes and mince. Add the
peas, stir through until defrosted,
then serve with the warm wraps
and yogurt.
Easy peasy risotto

with chilli & mint crumbs
EASY
VIT C
LOW CALCIUM FOLATE FIBRE

FAT
OF 5 GOOD
IRON 2
A DAY 4 YOU
SERVES 2
PREP 5 mins
COOK 45 mins
1 tbsp vegetable oil, plus a drizzle

1 onion, chopped
200g/7oz risotto rice
1litre/1pints hot chicken or
vegetable stock
300g/11oz frozen peas
25g/1oz Italian-style hard cheese
(pecorino, Parmesan or
vegetarian alternative), grated
juice and zest 1 lemon
2 slices leftover bread (a few days
old is best)
2 frozen red chillies (deseeded if
you dont like it too hot)
small bunch mint, chopped
1 Heat the oil in a large pan. Add the
onion and cook for 5 mins, then add
the garlic. Stir in the rice for 1-2 mins,
then add the stock, a little at a time,
stirring continuously until the rice is
nearly cooked and the stock has all
been absorbed this will take about
Sweet chilli tofu

with pineapple
stir-fried noodles
EASY
SERVES 4
OF 5
VIT C 2
A DAY
PREP 10 mins
COOK 25 mins
250g/9oz egg noodles

396g pack rm tofu Star buy!
1.60 Cauldron tofu from
most supermarkets
4 tbsp sweet chilli sauce
4 tbsp soy sauce
540g can pineapple pieces in
juice, drained but keep the juice
Star buy! 36p from Tesco
8 spring onions, nely sliced (keep
the green parts separate)
250g/9oz frozen sliced mixed
peppers
Taste team comment

1 Heat the oil in a large pan, add
the onion and cook for a few mins
to soften. Add the garlic, stir for
1 min, then add the frozen mince.
Cook until defrosted and nicely
browned, then stir in the curry
paste, tomatoes, potatoes and half
a can of water. Season well, then
60 bbcgoodfood.com
So tasty! The soft potatoes, peas,

and creamy yogurt create a great
mixture of textures and avours.
I adore Asian cuisine, as do my
friends, so this made for a fun
dinner with atmates.
AIMEE
1 Pour boiling water over the noodles

and set aside to soften for 15 mins.
Cut the tofu in half through the centre
to make 2 thinner pieces, then in half
the other way to make 4 rectangles,
and in half on the diagonal to make
8 triangles. In a frying pan, mix the
chilli sauce, 2 tbsp soy and 3 tbsp
20 mins. Meanwhile, tip the peas

into a colander and run under the
hot water tap until defrosted. Drain
well, tip into a bowl and roughly
mash with a potato masher.
2 Remove the risotto from the heat,
stir in the peas, cheese and a squeeze
of lemon juice, then season well.
3 Grate the bread on a box grater
into chunky crumbs. On the ner
side of the grater, grate the chilli.
Heat a drizzle of oil in a frying pan,
add the chilli, lemon zest and crumbs
and cook for 2 mins until crispy, then
add the mint and sprinkle over the
risotto before serving.
TIP The chillies are easier to grate

from frozen and will keep in the
freezer for months!
Taste team comment

The risotto was so soft
and creamy, and the
lemon zest and chilli
added loads of avour. This was
a really substantial meal. AIMEE
pineapple juice. Add the tofu and

cook until the sauce is thick and
sticky, turning the tofu halfway
through cooking. Tip into a serving
dish with any sauce and keep warm.
2 Drain the noodles. Heat the oil in
the pan, add the peppers and the
white parts of the spring onions and
and fry for 8-10 mins until the peppers
have defrosted and softened. Add
the pineapple, noodles and remaining
soy sauce, then toss together and
heat through. Serve with the tofu,
scattered with the green parts of the
spring onions.
Taste team comment

I usually cook my noodles in boiling
water before stir-frying, but this
method cooked them perfectly,
keeping them rm, so they still had
their bite once stir-fried. The tofu
got gloriously sticky in the pan
delicious! A good balance between
sweet and spicy. AKSHAY
OCTOBER 2014
Everyday
Sticky sesame chicken
& corn with slaw
OF 5
EASY FOLATE FIBRE VIT C 2
A DAY
SERVES 4
PREP 15 mins
COOK 40 mins
900g/2lb chicken wings Star buy!

1.97 from Sainsburys
4 frozen corn cobs
2 tsp vegetable oil
1 small white cabbage, quartered,
core removed, and nely sliced
1 red onion, nely sliced
2 large carrots, grated
200g/7oz natural yogurt
zest and juice 1 lemon
3 tbsp clear honey Star buy! 29p per
100g from Morrisons
2 tbsp smooth peanut butter Star buy!
18p per 100g from Asda
2 tbsp sesame seeds
Place the chicken and frozen corn cobs
on a large baking tray, drizzle with oil,
season and bake for 20 mins.
2 Meanwhile, combine the cabbage,
onion, carrots, yogurt, lemon zest and
juice, and some seasoning in a bowl.
Set aside until ready to serve. In another
bowl, mix the honey, peanut butter and
sesame seeds with a pinch of salt.
Remove the tray from the oven and brush
or drizzle the sauce over the chicken and
corn, then toss everything together to
coat. Return to the oven and roast for
a further 15-20 mins until sticky and
caramelised. Serve with the coleslaw.
Perfect party
food 95p
per serving
Taste team comment

Considering most of my
weekly budget is spent on peanut
butter, I knew I was going to fall in love
with this dish! The sticky sauce glazed
the chicken perfectly and the meat was
practically falling off the bone. AKSHAY
OCTOBER 2014
bbcgoodfood.com 61
Everyday
Easy and
delicious 97p
per serving
Sicilian-style tuna lasagne
OF 5
EASY VIT C 2
A DAY
SERVES 4
PREP 5 mins
COOK 45 mins
Sharing plate
99p per
serving

250g/9oz frozen sliced mixed peppers
Star buy! 20p per 100g from Adsa
and Sainsburys
85g/3oz black olives, from a jar or can,
rained and rinsed
2 tsp ground cinnamon
1 tbsp mixed dried herbs
2 x 185g cans tuna in brine, drained
200g tub cream cheese Star buy!
49p from Tesco
12 dried lasagne sheets
125g ball mozzarella, torn into pieces
1 Heat oven to 200C/180C fan/gas 6. Tip
the tomatoes, peppers, olives, cinnamon
and herbs into a pan, cover and simmer
for 10 mins until the tomatoes have broken
down a little. Add the tuna and season.
2 Tip the cream cheese into a bowl,
season and mix to loosen a little, adding
a splash of water (or milk, if you have
some) to make a thick white-sauce
consistency. Assemble the lasagne in
a baking dish, approx 20 x 30cm. Pour
roughly a third of the tuna sauce into the
bottom of the dish, top with 4 lasagne
sheets, a third of the cream cheese
sauce, then repeat the layers twice more.
Scatter over the mozzarella and bake for
35 mins until golden and bubbling.
OCTOBER 2014
Minty roast veg

& houmous salad
EASY
CALCIUM
FOLATE FIBRE VIT C
IRON
4 OF 5
A DAY
SERVES 4
Taste
team
comment
This was
delicious!
I loved the
variation from
traditional beef
lasagne. As
a student,
budgeting for
food is always
an issue, and
the tuna is
denitely a
nutritious and
cheaper
alternative.
HARRIET
PREP 15 mins
COOK 40 mins
4 parsnips, peeled and cut into wedges

4 carrots, cut into wedges
2 tsp cumin seeds
400g can chickpeas, drained
500g pack cooked beetroot (not in
vinegar), drained and cut into wedges
Star buy! 49p for 500g from Tesco
2 tbsp clear honey
200g pot houmous Star buy! 65p
from Aldi
2 tbsp white wine vinegar
small bunch mint, leaves picked
200g block Greek-style salad cheese
or feta Star buy! 75p from
Sainsburys and Asda
1 Heat oven to 200C/180C fan/gas 6. Toss
the parsnips, carrots, cumin seeds and
chickpeas with the oil and some seasoning
in a large roasting tin. Cook for 30 mins,

tossing halfway through cooking.
2 Add the beetroot to the tin and drizzle
over the honey, then return to the oven
for 10 mins. Spread the houmous thinly
over a large platter, or divide between
4 dinner plates. When the veg is ready,
drizzle with the vinegar and toss together
in the tin. Tip the roasted vegetables on
top of the houmous, scatter over the
mint and cheese, drizzle with any juices
from the tin and serve.
Taste team comment

This was such an easy dish to prepare,
and it looked really pretty once
assembled. For my hungry friends,
I served it with some pitta bread to
scoop up the remains of the houmous
on the plate. No one seemed to miss
the meat! AKSHAY
bbcgoodfood.com 63
Everyday
Aubergine katsu curry
EASY
SERVES 4
3 OF 5
FIBRE IRON A
DAY
PREP 15 mins
COOK 45 mins
4 tbsp plain our

2 aubergines, sliced into 0.5cm/in
discs Star buy! 45p each in Aldi
100g/4oz dried breadcrumbs (see
right for how to make your own
to save money)
250g/9oz basmati rice
1 large onion, nely chopped

3 tbsp curry powder Star buy!
69p for 100g pack from Morrisons
(Rajah brand)
2 tbsp clear honey
400ml can coconut milk
1 large cucumber
the remaining 1 tbsp our and the honey,

and stir to a paste. Splash in the coconut
milk, a little at a time, stirring to make a
smooth sauce, then simmer over a low
heat for 10 mins, adding a splash of water
if it gets too thick. Peel the cucumber into
long strips with a peeler. Drain the rice
and serve with the crispy aubergine
slices, curry sauce and cucumber ribbons.
1 In a large bowl, combine 3 tbsp our

and enough water to make a runny paste,
then season and add the aubergines,
tossing until they are all coated. Tip the
breadcrumbs onto a plate and dip in each
aubergine slice, turning to coat and
pressing down to help the crumbs stick.
Heat a drizzle of oil in a frying pan. Cook
the aubergine slices in batches for 5 mins
each side or until tender, adding a little
more oil between batches. Transfer the
slices to a baking tray as you go. Once
all the aubergine slices are browned,
place the tray in the oven and cook for
10-15 mins while you make the sauce.
Cook the rice following pack instructions.
3 Wipe out the pan and heat another
drizzle of oil. Add the onion and cook
for a few mins to soften. Stir in the garlic
and curry powder for 1 min, then add

Dried breadcrumbs
Heat oven to 140C/120C fan/gas 1. Grate
stale bread on the coarse side of a grater,
then spread the crumbs in a thin layer
over a baking tray. Bake for 30 mins,
mixing halfway through cooking. Cool
completely, then store in a sealed
container for up to 2 weeks.
Taste team comment

This has become one of my all-time
favourite dishes. It took me quite a while
to cook the aubergine slices in batches,
but the results are well worth it. Ill be
making it again and again. AKSHAY
New dish for

curry night 1
per serving
Next month
Look out for our ne

w
feature, Canny Co
ok,
offering smart tips
and recipes for
midweek meals
64 bbcgoodfood.com
OCTOBER 2014
Everyday
Caribbean beef patties

1.12 per serving
NEW
SERIES
Global flavours
for your
favourites
Meatball stroganoff
1.78 per serving
Beef mince
Transform one of your regular staples with these four new recipes
Recipes CASSIE BEST Photographs ROB STREETER
Vietnamese-style beef salad

2.38 per serving
Bolognese-stuffed roast peppers

2.01 per serving
OCTOBER 2014
bbcgoodfood.com 67
Everyday
Meatball stroganoff
Caribbean beef patties
1 OF 5
EASY A
DAY
EASY
PREP 15 mins
SERVES 4
PREP 10 mins
COOK 30 mins
COOK 50 mins
500g/1lb 2oz beef mince

drizzle of oil
1 red onion, sliced
200g pack small button
mushrooms, sliced
2 tbsp tomato pure
1 tbsp sweet paprika
1 tbsp plain our
1 beef stock cube, made up to
300ml/pt stock
150ml pot soured cream
small pack parsley, chopped
rice, mashed potato or
tagliatelle, to serve
drizzle of oil
1 small onion, nely chopped
250g/9oz beef mince
1 potato, cut into 1cm/in cubes
2 tsp turmeric
2 tbsp tomato pure
few thyme sprigs
2 tbsp hot pepper sauce
500g block shortcrust pastry
1 egg, beaten
green salad, to serve
1 Season the beef and shape into

walnut-sized meatballs. Heat the oil
in a pan and cook the meatballs
until brown on all sides. Scoop out
of the pan and set aside. Add the
onion to the pan and cook for a few
mins to soften. Add the garlic and
mushrooms, and fry for a few mins
until the mushrooms soften and
start to brown a little. Stir in the

tomato pure, paprika and our for
1 min, then add the stock, bit by bit,
to make a smooth sauce. Return
the meatballs to the pan, cover and
simmer gently for 15 mins or until
the meatballs are cooked through.
2 Stir in the soured cream and most
of the parsley, and season to taste.
Serve scattered with the remaining
parsley, with rice, mashed potato
or tagliatelle.
sugar 4g, salt 1.0g
1 Heat the oil in a pan, add the

onion and cook for 5 mins. Add the
garlic and beef, turn up the heat
and cook until the meat is browned.
Add the potato, half the turmeric,
the pure and thyme, plus 200ml
water. Cover and simmer for
15 mins, then remove the lid and
cook for 5 mins more. Add the hot
pepper sauce and leave to cool.
2 Heat oven to 220C/200C fan/
gas 7. Roll out the pastry to the
Vietnamese-style
beef salad
Bolognese-stuffed
roast peppers
1 OF 5
EASY FOLATE FIBRE IRON A
DAY
3 OF 5
EASY FOLATE FIBRE VIT C A
DAY
SERVES 4
SERVES 4
PREP 30 mins
COOK 45 mins

2 red chillies, 1 nely chopped,
the other thinly sliced
100ml/3 oz oyster sauce
3 limes, juice of 2, 1 cut into
wedges
300g bag cooked rice noodles
3 carrots, cut into thin julienne
300g bag beansprouts
small bunch mint, leaves picked
50g/2oz unsalted peanuts,
roughly chopped
drizzle of oil
1 large onion, chopped
2 garlic cloves
2 x 400g cans chopped tomatoes
a few oregano sprigs, leaves
picked, or 1 tbsp dried
1 beef stock cube
2 tbsp tomato ketchup
4 peppers (mixed colours
are nice)
100g/4oz grated mozzarella
or cheddar
small bunch basil, leaves picked
1 Dry-fry the beef in a frying pan

until nicely browned and starting to
crisp, then pour off any fat. Add the
chopped chilli and garlic, and fry for
a few more mins. Add the oyster
sauce and lime juice, and cook for
another 5 mins until sticky.
2 To assemble the salad, divide the
rice noodles between bowls, top
with the beef, then place a handful
68 bbcgoodfood.com

sugar 8g, salt 2.1g

sugar 3g, salt 2.0g
PREP 10 mins
COOK 10 mins
of carrot, beansprouts and mint

leaves around each bowl. Sprinkle
with peanuts and the sliced
chilli. Before eating, toss all the
ingredients together.
thickness of a 1 coin. Cut out 6 x

15cm circles, using a small plate as
a guide. Divide the mince between
the circles, piling it up on one side.
Mix the egg with the remaining
turmeric, brush around the edge of
each circle, then fold over and use
a fork to seal the edges. Arrange
on a baking tray lined with baking
parchment, brush with a little more
egg and bake for 20-25 mins. Serve
with a green salad.
1 Heat oven to 200C/180C fan/

gas 6 and heat the oil in a large pan.
Add the onion and cook for a few
mins to soften. Add the garlic and
beef, and cook until the meat is
browned break it up with a spoon
as it cooks. Add the tomatoes,
oregano, stock cube and ketchup.
Season well, give everything a
good stir and cover with a lid.

Simmer for 30 mins.
2 Meanwhile, halve the peppers
and scoop out the seeds and
white membrane. Place cut-side
up in a roasting tin, season and
bake for 20 mins.
3 When the mince is cooked, divide
it between the softened peppers.
Return to the oven for 10 mins,
sprinkled with cheese. Scatter with
basil leaves before serving.
OCTOBER 2014
Food styling KATY GREENWOOD | Styling REBECCA NEWPORT
SERVES 4
Campaign nanced with aid from the

European Union and Hybu Cig Cymru
Meat Promotion Wales (HCC)
Not all lamb is

created equal
My great, great, great, great, great grandfather taught me that

the only way you can create beautiful Welsh Lamb is to use
the best of everything. The finest grass, sharpest sheep dogs
and best kept husbandry secrets. No wonder its been awarded
PGI status, the highly sought-after marque which guarantees
that you are buying a premium quality product.
Discover the difference for yourself, try some juicy Welsh
Lamb chops, tender meatballs or a sizzling stir-fry all ready
in under 20 minutes.
To find out more about PGI, or for recipes and information,
visit eatPGIwelshlamb.com
th
Celebrate our 25
COOK WITH THE SEASONS

Recipes that make the most
of autumns bountiful harvest
JOIN OUR CAKE CLUB

Brand-new showstoppers to share
make any occasion special
KIDS COOKERY SCHOOL

Teach children a life skill with
these simple, tasty recipes
70 bbcgoodfood.com
TRY SOMETHING DIFFERENT

Exclusive Malaysian menu
from MasterChef winner Ping
CANNY COOK
New series: We help you
solve your meal dilemmas
BONFIRE NIGHT & HALLOWEEN

Everything you need for
brilliant family parties
OCTOBER 2014
Dont miss next months

special issue ON1 SOACLTEOFBREORM
birthday with us!

OUR BRILLIANT
BIRTHDAY ISSUE HAS
A BRAND-NEW LOOK
FREE
silicone
spatula
Great new features
for food lovers

Even more expert
advice and tips
from our team
Plus the tried-andtested recipes you love
EXCLUSIVE
OFFERS
SAVE up to 15% off
homeware at Robert Dyas
SAVE 25% off all
River Cottage courses
WIN! Our 25 all-time
top kitchen gadgets
WIN! An amazing foodie
holiday in Vietnam
OCTOBER 2014
Our birthday
gift to you
So useful
in your
kitchen
Choose
from two
stylish
colours
bbcgoodfood.com 71
SUBSCRIBE TODAY:
Well send you a copy of the Great
British Bake Off: Big Book of Baking
when you subscribe this month. Its the
ultimate baking book with recipes from
contestants and judges Mary Berry
and Paul Hollywood. It includes breads, traybakes,
biscuits, desserts and, of course, cakes.
SUBSCRIBE TO BBC GOOD

FOOD, SAVE 27% AND RECEIVE
THE LATEST GREAT BRITISH
BAKE OFF COOKBOOK
Order by phone, online or complete the order form
below and send it to: BBC Good Food, PO Box 279,
Sittingbourne, Kent ME9 8DF.
Step1 Address details
GILLIAN CARTER, Editor
GFP1014
Title
Forename
Address
Surname
SUBSCRIBE NOW AND NEVER MISS:
Postcode
Mobile Number*
Home Tel Number

Email address*
In season
The
West Indian-style
chicken legs with
sauce chien, p26
Chillies can add subtle warmth or a full-on kick

to a dish. Food writer Jennifer Joyce shares
her favourite ways to use them seeds in or
out is up to you! Photographs PETER CASSIDY
Hot
heat is on
Recipient details (if different from above)

Title
Forename
Surname
Address
Postcode
Home Tel Number
Email address
Brand
new
recipes

prawns, salami
& gremolata
breadcrumbs, p26
Medium
Step 2 Payment details

Direct Debit:
16.99 every six issues (saving 27%) PLUS Bonus Gift
22 bbcgoodfood.com
INSTRUCTION TO YOUR
BANK OR BUILDING SOCIETY
TO PAY DIRECT DEBIT
Originators reference: 941453
OCTOBER 2014
OCTOBER 2014
bbcgoodfood.com 23
This is not part of the instruction to your

bank or building society. For Immediate
Media ofcial use only.
Weekend
One-pot
wonders
A/C no
Name of your Bank or Building Society
Sort Code
Address
Instructions to your bank or building society

Pay Immediate Media Co London Ltd Direct Debits
from the account detailed on this instruction,
subject to the safeguards assured by the Direct
Debit guarantee. I understand that this instruction
may remain with Immediate Media Co London Ltd
and, if so, details will be passed electronically to
my bank or building society.
Account No.
Aromatic and
zesty sh dish
Everyone loves a one-pot, so update your repertoire with

these intriguing all-in-one dishes that make entertaining easy
Recipes SARAH COOK Photographs ADRIAN LAWRENCE
Make
our cover
recipe
Postcode
Name of Account Holder
Signature
Date
3 OF 5
EASY CALCIUM FIBRE IRON A
DAY
SERVES 2
This simple dhal is made special with

a sprinkling of crispy fish skin and onions.
2 onions, chopped
1 tbsp grated ginger
1 tbsp sunower oil, plus a splash
2 tbsp mild curry powder, plus tsp
1 tsp brown mustard seeds
1 tsp onion or nigella seeds
85g/3oz red lentils
85g/3oz split peas or chana dhal lentils
1 tsp ground turmeric
400g can coconut milk
3 tbsp natural yogurt, plus extra for
serving
2 rm white sh llets with skin we
used sustainably sourced cod
2 plum tomatoes, diced
juice 1 lime, plus 1 cut into
wedges, to serve
handful coriander leaves
2 tbsp crispy onions from a tub
warm naan and mango chutney,
to serve
Brazilian pork
stew with corn
dumplings
82 bbcgoodfood.com
Card number
Valid from
Expiry date
Issue no
(switch/Maestro only)
Name and address must be that of registered card holder

Signature
Date
This offer is subject to availability and open for UK delivery addresses only. BBC Good Food reserves the right to substitute the
gift with an alternative if rst choice is not available. Full UK subscription price for 12 issues: 46.80, Europe/Eire 60, rest of
the world 72. This offer ends on 31 October 2014. Overseas subscribers should call +44 (0) 1795 414724 for all orders and
enquiries or go online.
Data protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Good Food) would love to
keep you informed by post, telephone or email of their special offers and promotions. Please tick if youd prefer not to receive these
from BBC Worldwide
or Immediate Media Company
.
*Please enter this information so that BBC Good Food may keep you informed of newsletters, special offers and other promotions
by email or text message. You may unsubscribe from these at any time.
PREP 20 mins, plus marinating
COOK 1 hr
Banks and building societies may not accept Direct Debit instructions for some types of account.
Cheque/Credit/Debit Card: 36.99 for 12 issues (saving 21%) PLUS

Bonus Gift. (Please make cheque payable to BBC Good Food magazine)
Cheque
Visa
Mastercard
Switch/Maestro
(If credit card address is different, please use the order hotline 0844 848 3414 )
Weekend
meals &
menus
One-pan lentil dhal with

curried sh & crispy skin
OCTOBER 2014
OCTOBER 2014

Mix the onions, ginger, oil, 2 tbsp curry
powder, the mustard seeds and 1 tsp of
the onion or nigella seeds with 5 tbsp
water in a baking dish roughly 25 x 18cm.
Roast in the oven for 10-15 mins until the
onions are softened.
2 Stir in the lentils, split peas or chana
dhal lentils, 1 tsp of the turmeric, the
coconut milk and half a can of water,
and return to the oven for 30 mins.
Meanwhile, mix together the remaining
turmeric, onion seeds and curry powder
and the yogurt. Carefully slice the skin off
the sh llets and place on kitchen paper
to dry, then rub the yogurt all over the sh
llets and leave to marinate in the fridge
while you cook the lentils.
3 Give the dhal a good stir, mix in the
tomatoes and juice from 1 lime, plus
1 tsp salt. Sit the sh llets on top with
a sprinkling of extra seasoning. Return to
the oven and cook for a further 15 mins
until the sh is done. Remove

the dish from the oven and turn
on the grill. Place the sh skin on
a baking tray, sprinkle with some salt
and grill, turning, until crispy. Snap into
pieces and scatter over the sh with
some coriander and the crispy onions.
Serve with more yogurt, lime wedges,
naan bread and mango chutney.
PER SERVING 1,013 kcals, protein 57g, carbs 75g,
bbcgoodfood.com 83
Great reasons to subscribe

Receive the latest Great British Bake Off
cookbook, worth 20
Subscribe by Direct Debit and save 27%
on the shop price
75+ brand-new recipes from the Good Food
team and celebrity chefs
Plus so much more: best buys, kitchen tips
and healthy eating advice
Exclusive subscriber-only offers and benets
Receive the new

Great British Bake Off
cookbook, worth 20
%
27
Dont forget, a subscription

also makes the ideal gift
for a friend or family
member who loves to cook.
VE
SA
Whatever you like to cook, a subscription to

BBC Good Food means youll never miss out
on any of our new, tested and trusted recipes.
Subscribe this month and receive the Great
British Bake Off: Big Book of Baking cookbook.
BONUS
GIFT
WORTH
20
START YOUR SUBSCRIPTION TODAY

ORDER ONLINE AT
OR CALL US ON
buysubscriptions.com/goodfood
0844 848 3414
and quote GFP1014
and quote GFP1014
Weekend
Enjoy time in your kitchen and meals with friends
Modern menu for two, p98

Exciting new one-pots, p82
Youre invited! Chef

Theo Randalls Tuscan
dinner party, p76
James Martins brunch, p88
OCTOBER 2014
bbcgoodfood.com 75
Theo Randalls
Tuscan dinner
party
Grab those last moments of summer sun and take supper into the
garden with this stunning Italian menu from chef Theo Randall,
a regular on BBC Ones Saturday Kitchen Photographs WILL HEAP
Acquacotta
traditional
Tuscan soup
76 bbcgoodfood.com
OCTOBER 2014
Weekend
Semolina roast potatoes

with garlic & thyme
Baked
Swiss chard
Lamb shoulder with bay

leaves & juniper berries
OCTOBER 2014
bbcgoodfood.com 77
y love affair with Tuscan food began at an early age unlike my

friends who spent their holidays at the beach, my parents chose to
drive through rural Italy, writes Theo Randall. Every year they
would see how much food and wine they could cram into the boot of our car,
which would see us through until our next visit. It was this that
made me want to become a chef, and its no accident that I went
on to head up the kitchen for 17 years at one of the countrys most
authentic Italian restaurants, The River Caf in London.
Italy is such a diverse country, made up of many distinct regions,
TUSCANY
and whether you are in Tuscany, Sicily or Umbria, the recipes use
what is locally grown or produced. For me, this is the best way to
eat, as you can really taste the fantastic produce.
This menu is inspired by dishes Ive eaten in Tuscany, a
mountainous region where food tends to be simple and hearty
designed to give people lots of energy to work their land. There are
lots of pulses, meat, bread and, of course, very good olive oil.
Florence
850ml/1pts chicken stock

2 tbsp chopped parsley
3 slices good crusty bread, toasted
and torn into chunks
6 eggs
Theos menu for 6

Acquacotta
Lamb shoulder with bay leaves

& juniper berries
Q Favourite restaurant?
Ive used chicken stock instead of water to
1 Heat the olive oil in a large saucepan

and gently fry the celery, carrots, onion,
garlic and thyme for 10-15 mins until
softened. Meanwhile, cover the porcini
with hot water and soak for 15 mins
until softened and swollen. Drain the
mushrooms, reserving the soaking liquid,
and roughly chop. Add to the softened
vegetables along with the soaking liquid
and cook for another 5 mins.
2 Stir in the tomatoes and cook for
10 mins until they begin to break down,
then pour in the stock and bring to
a gentle simmer.
3 Poach the 6 eggs in a separate
large saucepan of simmering water for
3-4 mins until set, then remove with
a slotted spoon. Add the parsley and
a little seasoning to the soup, and mix in
the torn-up toasted bread. Divide the
soup between 6 bowls and place an
egg on top of each. Serve scattered
with extra thyme.
A Acquasale in Ostuni, Puglia.
boost the flavour.
Q Is there any food you dont like?
3 tbsp olive oil

3 celery sticks, chopped
2 small carrots, chopped
1 red onion, nely chopped
2 garlic cloves, nely chopped
2 tsp thyme leaves, plus extra
to serve
50g/2oz dried porcini mushrooms
225g/8oz plum tomatoes, deseeded
and chopped
garlic & thyme

Baked Swiss chard
Torta del Nonna
WANT TO GET AHEAD?

Make the pastry case for the Torta del
Nonna up to 2 days before. Store in an
airtight container until ready to ll.
Fill and bake the tart the day before.
Assemble the gratin the day you want
to cook it, but save baking until the
roast pork is almost done.
Acquacotta
1 OF 5 GOOD
EASY A
DAY 4 YOU
FIVE MINUTES
WITH THEO
SERVES 6 as a starter or 4 for lunch

PREP 20 mins
COOK 40 mins
Q Top kitchen gadget?

A Pestle and mortar.
Acquacotta, meaning cooked water, is a

traditional Tuscan soup made from vegetables
Q Best 15-minute supper?
and bread, and served with an egg. As with
A Linguine alle vongole.
many Italian dishes, the recipes vary from

town to town and household to household;
Food styling SARAH COOK | Styling JENNY IGGLEDEN | Wine notes SARAH JANE EVANS MW
Semolina roast potatoes with
A Blancmange.
Q What job would you be doing if

you werent a chef?
A Blacksmith.
Q First recipe you remember

cooking as a child?
A Flapjacks.
78 bbcgoodfood.com
WHAT TO DRINK
A Tuscan treat to serve with the lamb
is the refreshing blueberry-and-thymescented Rosso di Montalcino wine. Try
La Serena 2011, 14.5% (16.75, bbr.com).
For a sweet nale, serve chilled, sparkling,
grapey Asti Spumante (around 7.99,
widely available) with the Torta.
OCTOBER 2014
Weekend
Lamb shoulder with bay

leaves & juniper berries
Semolina roast potatoes

with garlic & thyme
Baked Swiss chard

EASY
EASY GLUTEN
FREE
SERVES 6
PREP 10 mins
EASY
COOK 2 hrs
SERVES 6
GOOD
4 YOU
PREP 15 mins
CALCIUM
1 OF 5
FOLATE VIT C A
DAY
GLUTEN
FREE
SERVES 6
PREP 15 mins
COOK 40 mins
COOK 1 hr 15 mins
1.5kg/3lb 5oz lamb shoulder, boned

by the butcher (not rolled and tied)
2 tbsp olive oil
6 garlic cloves
6 bay leaves
5 juniper berries
150ml/pt red wine vinegar
250ml/9 oz white wine
Trim any excess fat from the lamb
shoulder. Heat a large ameproof
casserole dish and add the oil. Add the
lamb shoulder and fry over a high heat to
brown it on all sides. Remove from dish
and pour off any excess fat.
2 Add the garlic cloves, bay leaves,
juniper berries, red wine vinegar and
white wine to the dish and set the
shoulder on top. Cover tightly with a lid
or foil and place in the oven to cook for
1 hr 30 mins, occasionally basting the
lamb with the juices until the meat is
tender. Remove the lid and cook the lamb
uncovered for the nal 10 mins, to reduce
the cooking juices a little.
3 Remove the lamb from the oven, place
on a board, cover and leave to rest for
15 mins. If the juices are not reduced in
the dish, boil on a high heat until
thickened. Season to taste. Serve the
shoulder of lamb in slices with its cooking
juices, and with the bay leaves, garlic and
juniper berries on top.
1 garlic bulb
1kg/2lb 4oz small oury potatoes
5 tbsp olive oil
100g/4oz ne semolina our
6 thyme sprigs
1 Break the garlic bulb into cloves and
place in a pan with the potatoes in
their skins, then cover with cold salted
water. Bring the potatoes to the boil,
then simmer for 15 mins until you can
put a knife through, but they still hold
their shape. Drain in a colander and
leave to cool.
When the potatoes are cool enough
to handle, peel off the skins. Cut into
quarters and mix in a large bowl with
2 tbsp of the olive oil and some
seasoning. Toss with the semolina
our until well coated.
3 Pour the remaining 3 tbsp olive oil
into a shallow roasting tin and add the
potatoes, garlic and thyme. Bake for
45 mins-1 hr until the potatoes are
crisp and golden.
oil or butter, for greasing

1kg/2lb 4oz Swiss chard, stems cut
into 1cm/in pieces and leaves
into quarters
200ml/7 oz double cream
1 garlic clove, crushed to a paste
with sea salt
2 egg yolks
200g/7oz Parmesan, grated (or
vegetarian alternative)
75g/2oz dried breadcrumbs
1 tsp fresh thyme leaves
1 Put a pan of salted water on to boil
and cook the chard stalks for 2 mins
until tender. Remove the stalks with a
slotted spoon. Add the leaves and cook
for 30 secs-1 min. Drain and reserve
200ml of the cooking water. In a
saucepan, bring the cream to a simmer,
then add the garlic and cook for 2 mins.
Whisk in the water, egg yolks and 140g
Parmesan, and let them all melt together
and bubble for 3 mins.
Add the chard to the saucepan, season,
mix well and tip into a greased baking
dish. Top with the breadcrumbs, thyme
and remaining Parmesan. Cover with
foil and bake for 15 mins. Remove
the foil and cook for 15 mins more
until golden and bubbling.

OCTOBER 2014
bbcgoodfood.com 79
Weekend
Torta del Nonna
MORE OF A CHALLENGE CALCIUM
SERVES 6-8
3 hrs chilling
PREP 40 mins plus

COOK 1 hr 15 mins
This classic Tuscan dessert, which means

grandmothers cake, is a favourite in my
restaurant, Theo Randall at the Intercontinental.
Traditionally, it doesnt contain chocolate, but
every Tuscan family has their own recipe,
and this is my little twist. The pastry is quite
delicate, so chill it well before rolling.
FOR THE PASTRY

280g/10oz plain our
175g/6oz cold unsalted butter,
cut into cubes
75g/2oz icing sugar, plus
extra for dusting
2 egg yolks, lightly beaten
FOR THE FILLING
1 litre/1 pints full-fat milk
1 vanilla pod, split
8 large egg yolks
85g/3oz 00 our
100g/4oz ricotta
zest 2 oranges
80 bbcgoodfood.com
200g bar dark chocolate,

grated
75g/2oz pine nuts
1 To make the pastry, put the our, butter
and icing sugar in a food processor and
pulse until it resembles breadcrumbs.
With the motor running, slowly add the
egg yolks. If the mixture looks too dry,
drizzle in 1-2 tbsp cold water. Tip it out
onto your work surface and gently knead
together. Flatten the pastry into a disc,
wrap in cling lm and chill for 20 mins.
2 Meanwhile, make the lling. Pour the
milk into a saucepan. Scrape the vanilla
seeds from the split pod into the milk and
add the pod as well. Heat the milk over
a medium heat until it just starts to
bubble around the edges. Remove from
the heat and leave to cool a little.
3 Beat the egg yolks, sugar and our
together with an electric whisk for
5-10 mins until pale and mousse-like.
Remove the vanilla pod from the cooled
milk and steadily pour over the beaten
egg yolks, whisking constantly.
4 Pour the custard mixture into a clean
saucepan. Heat over a medium-low heat,
whisking all of the time. Cook the custard
for 10 mins, still whisking, until it is very

thick. Remove from the heat and push
through a sieve into a wide dish. Cover
the surface with cling lm to prevent the
custard from forming a skin. Set aside to
cool while you prepare the pastry case.
5 Roll out the pastry between 2 pieces
of baking parchment to line a 24cm
loose-bottomed, uted tart tin. Cover
with cling lm and chill for 30 mins. Heat
oven to 200C/180C fan/gas 6. Line the
tart case with foil or baking parchment
and ll with baking beans. Bake in the
oven for 15 mins. Carefully remove the
baking beans and foil, then return to the
oven for 5-10 mins until the pastry is
golden brown. Leave to cool in the tin on
a wire rack while you nish the lling.
6 Reduce oven to 160C/140C fan/gas 3.
Gently beat the custard with the ricotta,
orange zest and grated chocolate until
just combined, and spread evenly in the
tart shell. Sprinkle over the pine nuts and
bake for 35-40 mins the lling will still
be quite wobbly but it will rm up as it
cools. Chill for at least 3 hrs, or overnight.
Dust with icing sugar to serve.
OCTOBER 2014
THE PERFECT RESULT
Introducing the next generation

60cm Built-in Oven, reinvented
from the inside out with an
extraordinary 77 litres of usable
capacity and unique ActiveVent
technology an ingenious oven
system that maintains heat and
controls moisture levels for the
perfect roast every time.
fsherpaykel.co.uk
One-pot
wonders
Everyone loves a one-pot, so update your repertoire with
these intriguing all-in-one dishes that make entertaining easy
Recipes SARAH COOK Photographs ADRIAN LAWRENCE
Make
our cover
recipe
Brazilian pork
stew with corn
dumplings
82 bbcgoodfood.com
OCTOBER 2014
Weekend
Aromatic and
zesty sh dish
One-pan lentil dhal with

curried sh & crispy skin
3 OF 5
EASY CALCIUM FIBRE IRON A
DAY
SERVES 2
PREP 20 mins, plus marinating
COOK 1 hr
This simple dhal is made special with
a sprinkling of crispy fish skin and onions.
2 onions, chopped
1 tbsp grated ginger
1 tbsp sunower oil, plus a splash
2 tbsp mild curry powder, plus tsp
1 tsp brown mustard seeds
1 tsp onion or nigella seeds
85g/3oz red lentils
85g/3oz split peas or chana dhal lentils
1 tsp ground turmeric
400g can coconut milk
3 tbsp natural yogurt, plus extra for
serving
2 rm white sh llets with skin we
used sustainably sourced cod
2 plum tomatoes, diced
juice 1 lime, plus 1 cut into
wedges, to serve
handful coriander leaves
2 tbsp crispy onions from a tub
warm naan and mango chutney,
to serve
OCTOBER 2014

Mix the onions, ginger, oil, 2 tbsp curry
powder, the mustard seeds and 1 tsp of
the onion or nigella seeds with 5 tbsp
water in a baking dish roughly 25 x 18cm.
Roast in the oven for 10-15 mins until the
onions are softened.
2 Stir in the lentils, split peas or chana
dhal lentils, 1 tsp of the turmeric, the
coconut milk and half a can of water,
and return to the oven for 30 mins.
Meanwhile, mix together the remaining
turmeric, onion seeds and curry powder
and the yogurt. Carefully slice the skin off
the sh llets and place on kitchen paper
to dry, then rub the yogurt all over the sh
llets and leave to marinate in the fridge
while you cook the lentils.
3 Give the dhal a good stir, mix in the
tomatoes and juice from 1 lime, plus
1 tsp salt. Sit the sh llets on top with
a sprinkling of extra seasoning. Return to
the oven and cook for a further 15 mins
until the sh is done. Remove

the dish from the oven and turn
on the grill. Place the sh skin on
a baking tray, sprinkle with some salt
and grill, turning, until crispy. Snap into
pieces and scatter over the sh with
some coriander and the crispy onions.
Serve with more yogurt, lime wedges,
naan bread and mango chutney.
bbcgoodfood.com 83
Brazilian pork stew with

corn dumplings
EASY CALCIUM
4 OF 5
A DAY
FOLATE FIBRE VIT C
IRON
before adding dumplings
SERVES 6
PREP 25 mins
COOK 2 hrs 35 mins

A traditional Brazilian Feijoada, or stew, has
a mixture of different pork products, from
spicy sausages to chunks of ham hock even
trotters! Weve kept our version simple, but
if you have any leftover chorizo, ham or
bacon, by all means throw it in. Dont
be put off by the length of the ingredients
list; the pot does all the hard work.
900g/2lb pork shoulder, cut into

4cm/1in chunks
2 tbsp sunower oil
2 celery sticks, nely chopped
3 bay leaves
1 tbsp oregano leaves (or 2 tsp dried),
plus extra, to serve
1 tbsp each ground cumin, coriander
and allspice
1 stock cube (beef, pork or chicken)
2 x 400g cans chopped tomatoes
1 tbsp cocoa powder
2 tbsp soft dark brown or muscovado
sugar
3 tbsp red wine vinegar
zest and juice 2 oranges
2 red chillies, halved lengthways
Spanish chicken
with chorizo, potatoes
& chickpeas
1 Start by getting your biggest ameproof

casserole dish and sealing the pork
chunks in the oil they dont have to be
very well browned. Do in batches, then
transfer to a plate and tip three-quarters
of the onions, the celery, bay and oregano
into the dish. Add a splash more oil, if you
need, and fry gently until softened.
2 Tip in the spices, stir for 1 min to toast,
then return the pork to the dish. Crumble
in the stock cube and stir in the tomatoes,
cocoa, sugar, 2 tbsp of the vinegar, the
zest and juice from 1 orange, and 3 of
the chilli halves. Bring to a simmer, then
of the pan we think its the best bit!
220g chorizo ring, cut into chunks

1 whole garlic bulb, cloves peeled
glass of white wine, about
200ml/7 oz
200ml/7 oz hot chicken stock
2 pinches of saffron
2 x 400g cans chickpeas, drained
and rinsed
small pack parsley, roughly chopped
300g/11oz Greek yogurt
crusty bread, to serve (optional)
2 lemons, 1 zested and halved, the

other cut into wedges
1.3-1.5kg/3-3lb 5oz whole chicken
1 tbsp sweet paprika, plus a couple
of pinches
3 tbsp olive oil
850g/1lb 14oz potatoes, cut into
chunks

Insert the zested, halved lemon into
the chicken cavity, and mix the 1 tbsp
paprika with 1 tbsp of the oil and some
seasoning. Rub this all over the chicken
and sit it in the middle of a big roasting
tin. Toss the potatoes and chorizo with
the rest of the oil and scatter around the
1 OF 5
EASY FIBRE VIT C A
DAY
SERVES 4
PREP 10 mins
COOK 1 hrs
Serve with a loaf of bread for scooping up the
chorizo and chicken juices from the bottom
84 bbcgoodfood.com
seeds in or out, depending on

whether you like it spicy
bunch spring onions, nely sliced
400g/14oz sweet potatoes, peeled
and cut into 3-4cm/1in-1in chunks
2 red peppers, deseeded and cut
into chunks
2 x 400g cans black beans, drained
and rinsed
FOR THE DUMPLINGS
100g/4oz cold butter, diced
140g/5oz cornmeal or nely ground
polenta, plus extra for dusting
tsp bicarbonate of soda
140g/5oz sweetcorn, from a can,
drained, or freshly cut from a cob
(just boil for 3 mins rst)
75ml/2 oz buttermilk
1 medium egg, beaten
cover and leave to bubble for 1 hr.

3 Meanwhile, nely chop the reserved
chilli half and mix with the remaining
onions, the spring onions, and red wine
vinegar and the zest and juice from the
last orange. Keep cold in the fridge.
4 After 1 hr, stir the sweet potatoes and
red peppers into the stew, then re-cover
and simmer for another 30 mins.
5 When the stew has about 15 mins to
go, make the dumplings. Rub the butter
into the our until it resembles ne
crumbs, then stir in the cornmeal, bicarb
and sweetcorn. Finally, mix in the
buttermilk and all but 1 tbsp of the egg
to make a soft dough. Season with some
salt and roll the mixture into 12 soft
dumplings, then roll in a little more
cornmeal to coat the tops. Brush the
tops with the reserved beaten egg.
6 Heat oven to 200C/180C fan/gas 6. Stir
the beans into the stew, then taste for
seasoning. Sit 6 of the dumplings on top
of the stew and the rest on a baking tray
lined with baking parchment. Put both in
the oven the stew without its lid and
cook for 25 mins until the dumplings are
golden and risen.
7 Carry the stew straight to the table,
and sprinkle over a little more oregano
before spooning into bowls. Serve the
extra dumplings alongside for those who
fancy another one, and the onion relish.
chicken. Cover everything with a big tent

of foil and roast for 30 mins.
2 Remove the foil from the tin, baste the
chicken, then stir the lemon wedges and
garlic cloves into the spuds and chorizo.
Roast uncovered for another 30 mins
while you mix the wine, stock and 1 pinch
of saffron together.
3 Pour the stock mixture into the tin
with the chickpeas and some seasoning,
stirring together with the potato and
chorizo, then put back in the oven for
a nal 30 mins.
4 Check the chicken is cooked through,
then stir the parsley into the tin. Mix the
lemon zest, another pinch of saffron and
1-2 pinches of paprika into the yogurt and
serve alongside.
OCTOBER 2014
Weekend
Sunday lunch
with a twist
OCTOBER 2014
bbcgoodfood.com 85
Weekend
Butternut squash, sage
& walnut honeycomb
cannelloni
A LITTLE EFFORT
CALCIUM FIBRE VIT C
2 OF 5
A DAY
PREP 40 mins
COOK 1 hr 10 mins
1kg/2lb 4oz butternut squash

(after peeling and deseeding)
400g/14oz diced into 1cm/in
chunks, 600g/1lb 5oz cut into
bigger chunks
4 tbsp olive oil
15 large sage leaves, nely chopped,
plus a few extra for sprinkling
2 x 250g tubs ricotta
pinch of sugar (optional)
85g/3oz walnuts, chopped, plus a few
halves for sprinkling
500g tub mascarpone
300ml/pt full-fat milk
good grating of fresh nutmeg
85g/3oz grated Parmesan (or
vegetarian alternative), plus a little
extra for sprinkling
500g/1lb 2oz cannelloni tubes (dried
not fresh)
1 Heat oven to 200C/180C fan/gas 6. Toss
the diced squash on a baking tray with
2 tbsp of the oil. Roast in the oven for
20-25 mins until the squash is tender and
browning. Put the bigger chunks in a
microwave-proof bowl with about 200ml
water. Cover with cling lm, pierce a
couple of times, and microwave on High
for 10-14 mins until really soft. Drain off
the water and leave to cool a bit.
2 Meanwhile, put the remaining oil in
a frying pan with the onions, sage and
garlic, and cook gently until softened.
Set aside to cool.
3 Mash the microwaved squash, or whizz
in a food processor, then mix with the
ricotta until smooth. Season well and
taste it may need a little sugar to bring
out the sweetness of the squash. Stir
in the onion mixture and walnuts, then
gently stir in the roasted squash, being
careful not to break it up. Spoon into
a disposable piping bag and snip off the
end to a width that will just t inside
one of your cannelloni tubes.
4 Whisk the mascarpone with the milk, a
generous grating of nutmeg, the Parmesan
and plenty of seasoning (especially salt)
until smooth. Spread just over half the
sauce into a big ovenproof dish.
5 Prepare the pasta in small batches
(because its easier to ll the tubes when
warm). Bring a large saucepan of salted
86 bbcgoodfood.com
Stack the
cannelloni tubes
straight up in
the pan for this
honeycomb effect
water to the boil. Add a few tubes at

a time and boil for 2 mins, stirring
occasionally so they dont stick. Lift
out with a slotted spoon and cool under
cold water just until you can handle
them. Use scissors to snip each tube
in half, pipe the squash lling into each
tube and stand upright, snuggled
together, in your dish. Keep repeating the
process (boiling tubes, halving, then lling),
Food styling SARAH COOK | Styling JENNY IGGLEDEN
SERVES 5
until all the ingredients are used up.

6 Heat oven to 200C/180C fan/gas 6
(if its not already on). Drizzle the remaining
mascarpone sauce all over the pasta
tubes, scatter with extra sage leaves,
a few more walnuts and some Parmesan.
Bake for 30 mins until the top is crisp,
the sauce bubbling and pasta softened.
OCTOBER 2014
e
r
iv
fe
us
of
cl
e
Ex C zin
BBaga
m
Claim your 1 pack

of freshly roasted coffee
Pact Coffee is run by ve friends who
are on a mission to get people drinking
better coffee by making incredible, freshly
roasted coffee accessible to everyone.
Their world-class beans are bought from
dedicated farmers, then hand-roasted and
shipped to you in letterbox-friendly packs
within seven days of roasting.
Pact has teamed up with BBC Good
Food magazine to offer readers new to
Pact their rst 250g bag of delicious fresh
coffee, worth 6.95, for just 1 (including
p&p), when you sign up for regular
coffee deliveries a saving of 5.95!
Coffee
for just
Save 5.95
PLUS all Good Food magazine

readers who take up this Pact
coffee offer will be entered into
a prize draw to win a 100
Amazon voucher.
How to claim your 1 pack of coffee

Simply visit pactcoffee.com, enter the code GOODFOOD10 to claim your
250g bag for 1 and opt-in to receive future deliveries. All orders placed before
1pm are shipped the same day, so you could be sipping outstanding coffee by
this time tomorrow. Offer ends 30 September 2014.
Main photograph SHUTTERSTOCK
There is no commitment to buy more coffee from Pact (you can opt out at any
time), but should you choose to, future bags are 6.95 (including p&p), delivered
weekly, fortnightly or on dates you specify.
Terms and conditions
entered, you must have signed up to receive a Pact Coffee delivery as
Maximum of 1 x coupon code to be redeemed per household. Only
part of this promotion. The winner will be contacted by email or phone
available once to any one person.
within three working days of the draw being made. The prize is 100 in
For new customers only, current or lapsed customers do not qualify.
Amazon vouchers and there is no cash alternative.
You can amend or cancel future deliveries through your account page,
Pact may use your data to send regular newsletters, which you can
by email or over the phone.
unsubscribe from at any time.
Cannot be used in conjunction with any other offer.
BBC Good Food magazine may send you newsletters, special offers and
Offer open to UK addresses only (including Channel Islands).
other promotions by email, which you can unsubscribe from at any time.
The draw will take place on 1 October 2014 and to be automatically
Pact Coffee is the promoter.
To claim, visit pactcoffee.com and enter the code GOODFOOD10
OCTOBER 2014
bbcgoodfood.com 87
James Martin
does brunch
Brunch is becoming almost as much of a weekend
ritual as a roast BBC chef James Martin shares
dishes for lazy mornings Photographs ADRIAN LAWRENCE
Soft-boiled eggs with

chorizo or pesto soldiers
88 bbcgoodfood.com
OCTOBER 2014
Weekend
Hash browns with

Gruyre & pancetta
A LITTLE EFFORT GLUTEN
FREE
SERVES 4
PREP 20 mins
COOK 50 mins
800g/1lb 12oz Maris Piper or King

Edward potatoes
1 tbsp olive oil
1 small onion, nely diced
2 garlic cloves
75g/2oz pancetta, diced
50g/2oz Gruyre, grated
small pack parsley, chopped
2 large eggs, lightly beaten
roasted cherry tomatoes and
mushrooms, to serve (optional)
1 Peel the potatoes, cut them into large
chunks and put them in a saucepan
of cold salted water. Bring to the boil
and simmer for 15 mins until just cooked
(do not overcook or the potatoes will
absorb too much water).
2 Meanwhile, heat tbsp of the olive oil
in a small pan. Add the onion, garlic and a
pinch of salt, then cover and cook over a
low heat for 15-20 mins until the onion is
soft and starting to caramelise. If the
onion starts to catch, add a splash of cold
water. Remove the onion and garlic, then
fry the pancetta in the same pan until the
fat has melted and the pancetta is crisp.
3 Drain the potatoes and allow to
steam-dry. Once cool enough to handle,
chop the potatoes into 1cm dice and mix
in a bowl with the pancetta, Gruyre,
parsley, beaten eggs, onion and garlic.
Season generously with black pepper.
4 Heat 1 tbsp of the oil in a large
non-stick frying pan. Gently tip in the
potato mixture and press down with the
back of a large spoon. Fry over a medium
heat for 15 mins until the bottom is
golden brown. Tip the hash brown onto
a plate, then slide back into the pan,
cooked-side up. Cook for another 15 mins
until golden and hot. Serve with roasted
tomatoes and mushrooms, if you like.
OCTOBER 2014
bbcgoodfood.com 89
As Saturday Kitchen is a live show,

I particularly like having time on
Sundays to rustle up a special
brunch and enjoy it at my leisure
Gravadlax with dill crpes,

chilli & chive cream and
pickled onion
A LITTLE EFFORT OMEGA-3
SERVES 6 (makes 12 crepes)
PREP 30 mins
COOK 25 mins
Soft-boiled eggs with

chorizo soldiers
FOR THE DILL CREPES

200g/7oz plain our
2 large eggs, plus 1 egg yolk
500ml/18 oz semi-skimmed milk
small pack dill, chopped
sunower oil, for frying
FOR THE PICKLED ONION
1 small red onion, sliced
50ml/2 oz white wine vinegar
2 tbsp golden caster sugar
FOR THE CHILLI & CHIVE CREAM
100g/4oz soured cream
1 red chilli, deseeded and nely
chopped
3 tbsp snipped chives
TO SERVE
600g/1lb 5oz gravadlax
2 red chillies, sliced (optional)
2 lemons, cut into wedges
EASY
SERVES 2
PREP 10 mins
COOK 10 mins
2-4 large eggs, at room temperature

4 thin slices soft white bread
FOR THE CHORIZO SOLDIERS
1 tbsp sundried tomato paste
50g/2oz sliced chorizo
FOR THE VEGGIE SOLDIERS (optional)
1 tbsp pesto or chutney
1 First, make the crpe batter. Sift the

our into a bowl with a pinch of salt.
Make a well in the centre of the our and
add the eggs, egg yolk and half the milk.
Whisk together the wet ingredients,
gradually drawing the our into the mix

until you have a thick, smooth batter,
then stir in the rest of the milk and most
of the dill. Cover and leave in the fridge
until you are ready to make the crpes.
2 Meanwhile, make the pickled onion.
Put the onion in a small heatproof bowl.
Heat the vinegar and sugar with 100ml
water and a pinch of salt in a saucepan
until the sugar and salt have dissolved.
Pour over the onion and leave to cool.
Drain the onion, then cover and chill.
3 Mix all the ingredients for the cream
in a bowl and season generously. Cover
and chill until ready to serve.
4 Heat oven to 110C/90C fan/gas . Heat
a crpe (or frying) pan over a medium
heat and wipe with oiled kitchen paper.
Tip half a ladle of batter into the pan and
swirl the pan to spread the batter into a
thin, even layer. Cook for 30-45 secs until
the base is golden and bubbles start to
break on the surface. Flip over with a
spatula and cook for another 30 secs.
5 Layer the cooked crpes between
sheets of baking parchment and keep
warm in the oven while you cook the rest.
To serve, spoon a little chive cream onto
a crpe along with slices of gravadlax, the
pickled onion, remaining dill and chilli, if
using. Serve with lemon wedges.
Portrait ROB STREETER | Food styling SARAH COOK | Styling JENNY IGGLEDEN
1 First, prepare the soldiers. Spread

a thin layer of sundried tomato paste
on 2 slices of the bread. Put a layer of
chorizo on 1 slice, then top with the other
slice and press together with a rolling pin.
Repeat with the remaining bread. For
a vegetarian alternative, use chutney
or pesto as your lling.
2 Put the eggs in a small pan of cold
water. Bring to the boil, then reduce the
heat and simmer for 3 mins.
3 Meanwhile, heat the grill and toast the
chorizo sandwiches. If the layers are
starting to separate, press them together
again with the rolling pin. Trim off the
edges and slice into 1cm-thick soldiers.
Serve with the soft-boiled eggs.
fat 16g, sat fat 5g, bre 3g, sugar 4g, salt 2g
Scandi-style pancakes
90 bbcgoodfood.com
OCTOBER 2014
Weekend
Toasted banana bread with
vanilla ricotta & raspberries
1 OF 5
A LITTLE EFFORT VIT C A
DAY
SERVES 8
FOR THE VANILLA RICOTTA

250g tub ricotta
3 tsp vanilla bean paste
juice 2 oranges, 1 zested
PREP 30 mins
COOK 1 hr 10 mins
All the components for this brunch can be
made in advance. The banana bread is best
FOR THE RASPBERRY COMPOTE

zest and juice 2 oranges
85g/3oz granulated sugar
600g/1lb 5oz raspberries
baked the day before, but will keep wrapped

in baking parchment in a tin for up to four
days. The vanilla ricotta and raspberry
compote will keep in the fridge overnight.
FOR THE BANANA BREAD

140g/5oz butter, softened
140g/5oz light muscovado sugar
2 large eggs
2-3 very ripe bananas
zest lemon
1 tsp vanilla bean paste
85g/3oz buttermilk
tsp bicarbonate
of soda

Grease and line the base of a 900g loaf
tin with baking parchment. Beat together
the butter and sugar until light and uffy,
then beat in the eggs, one at a time. In a
separate bowl, mash the bananas with
a fork, add to the bowl with the lemon
zest, vanilla and buttermilk, and stir.
2 Mix together the our, cinnamon and
bicarbonate of soda. Fold into the banana
mix, one-third at a time, until just combined
and add to the tin. Bake for 1 hr until rm,
golden brown and a skewer inserted into
the centre comes out clean. Leave in the

tin for 10 mins, then turn out onto a wire
rack to cool completely.
3 While the banana bread is baking, make
the vanilla ricotta. Tip the ricotta into a
bowl and mix with the vanilla bean paste,
orange zest and 90ml orange juice until
just combined. Cover and chill.
4 To make the raspberry compote, heat the
orange zest, 5 tbsp orange juice, the sugar
and 225g of the raspberries in a saucepan
over a gentle heat until the sugar has
dissolved. Simmer for 5 mins, then pour
through a sieve into a bowl. Stir through the
rest of the raspberries, cover and chill.
5 When you are ready to serve, take the
raspberry compote out of the fridge
to bring to room temperature. Slice the
cooled banana bread into 8 pieces and
toast under a medium grill until lightly
caramelised. Serve each slice with a
spoonful of vanilla ricotta and a drizzle
of raspberry compote.
See James
Martin
cooking live
at our Good
Food Shows
in Scotland
(17-19 Oct);
London
(14-16 Nov)
and
Birmingham
(27-30 Nov).
Visit bbcgood
foodshow.
com for
details.

Fabulous avour
combination
OCTOBER 2014
bbcgoodfood.com 91
2014 a vintage
year for kitchen design
Life is a celebration, and the Vinidor range of wine cabinets
celebrates innovative design that enhances your lifestyle.
Offering up to three distinct zones, they combine the benefts
of wine storage and multi-temperature compartments in a
single, beautiful unit.
Safety glass offers UV protection to your collection, while wooden

shelving and ambient lighting serve to show it in its best light.
Up to three independently adjustable and electronically controlled
temperature areas create the perfect condition for long-term
storage of your collection or for ensuring its ready when you are
entertaining because Liebherr believes in fresh kitchen thinking.
To discover more visit www.myliebherr.co.uk
or call 08444 122655.
wine.liebherr.com
Weekend
Chefs roast pork

In the second of his exclusive Good Food series, BBC chef Tom Kerridge
demonstrates a different way to cook roast pork loin, making it extra
succulent with a super-crunchy crust Photographs MYLES NEW
EXCLUSIVE
RECIPE
created for
om Kerridges excitement for

anything he cooks is a big
part of why he is so engaging
on TV, but he turned up to this
months Good Food photo shoot
with particular affection for this
dish: Being a West Country lad,
I love roast pork its the one meat
that I can honestly say has been a
main course on the menu since
I opened my pub. Im from
Gloucester, so everyone always
thinks Ill champion the
Gloucestershire Old Spots breed of
pig, but Middle White, Tamworth or
any pork thats been properly reared
is delicious just ask your butcher
for the best theyve got in that day.
Tom then shared with us a new
way of cooking pork: I now cook
a lot of my meat at a lower
temperature. This isnt about sous
vide (cooking food in a special water
bath), its a modern restaurant
method anyone can do at home
you literally just have to turn your
oven down, then check the meat is
cooked with a digital thermometer.
It means theres far less chance of
overcooking it and drying out a
beautiful cut.
The pork he cooked for us was
very succulent well certainly be
trying this method in the future.
OCTOBER 2014
bbcgoodfood.com 93
A LITTLE EFFORT CALCIUM
SERVES 4 generously
PREP 30 mins
COOK 1 hr 45 mins
This recipe is all about big flavours and
contrasting textures, where the crust adds
crunch to an otherwise soft dish, but tastes
like the most delicious stuffing.
1kg/2lb 4oz pork loin, bone out and

skinned (see Butchers choice,
opposite), but with a good layer
of fat
tbsp rapeseed oil
100g/4oz butter
1 garlic bulb, cloves separated
and bashed (save 2 for the stufng)
bunch rosemary, tied together
2 tbsp picked lemon thyme leaves
tsp ground white pepper
zest and juice 2 lemons
FOR THE STUFFING CRUST
2 large or 4 small thick slices
sourdough bread
2 tbsp rapeseed oil
tsp cayenne pepper
2 garlic cloves
1 tbsp dried sage
1 tbsp dried onion
6 tbsp nely chopped parsley
FOR THE CHEESY POLENTA
600ml/1pt full-fat milk
100g/4oz instant polenta
100g/4oz butter
50g/2oz Parmesan, grated
zest 1 lemon
1 tbsp trufe oil (optional)
fresh trufe, grated (optional)
cayenne pepper, to taste
2 tbsp nely snipped chives
steamed Romanesco or broccoli and
toasted chopped hazelnuts, to serve
parsley and a good pinch of sea salt.

Mix together, then set aside in an airtight
container. Can be made up to 2 days
ahead without the parsley (see tip, right).
2 Turn down the oven to 120C/100C fan/
gas . Score the layer of fat on the pork
with a sharp knife, working diagonally
along the length, then score again in
the opposite direction. Tie the loin with
butchers string to help keep its shape
and cook evenly. Heat the rapeseed oil
in an ovenproof frying pan and add the
pork, fat-side down. Sear and brown the
top layer of fat, then turn the pork over
and throw in the butter, garlic, rosemary,
thyme, pepper and 2 tsp table salt. Once
the butter has melted, add the lemon
zest and juice to create a fragrant cooking
liquor. Roll the pork around in the buttery
juices and baste so that it is well coated.
3 Place the pan with the pork in the oven
and set your timer for 1 hr 15 mins. Baste
the meat with the buttery juices every
15 mins. At the end of the cooking time,
test the thickest part of the pork with a
digital thermometer it should read 70C
when ready. If the meat hasnt reached
the temperature, return it to the oven
for 5 mins, then check again. Once the
pork is cooked, remove from the oven
and leave to rest for 10 mins. If you dont

have a digital thermometer, cook the
pork for 1 hr 20 mins.
4 While the pork is resting, pour the milk
for the polenta into a saucepan and bring
to the boil. Whisk in the polenta and cook
over a medium heat until thickened,
following pack instructions it needs to
be the texture of creamy mash. If your
polenta is too thick, add a little more milk
to loosen it. When it is ready, remove
from the heat and whisk in the butter,
Parmesan, lemon zest, trufe oil, fresh
trufe (if using), salt and the cayenne to
taste. Pour into a serving bowl and
sprinkle over the chives.
5 Untie the rested pork loin and give it
a nal baste with the cooking liquor. Tip
the crust into a roasting tin, then roll the
pork loin in it, making sure it gets a good
covering. Thickly slice the pork and serve
with the soft polenta, Romanesco or
broccoli sprinkled with toasted hazelnuts,
and the buttery juices.
WANT
TO GET
AHEAD?
The cheesy
polenta and the
pork benet from
being made when
you need it, but
the stufng can be
made up to 2 days
ahead without the
parsley. Store it
in an airtight
container, then
simply stir through
the parsley on the
day you cook
the roast.

Food styling EMILY KYDD | Styling REBECCA NEWPORT | Feature coordinator BARNEY DESMAZERY
Butter-basted pork loin

with stufng crust &
cheesy polenta
1 First, make the stufng crust, as this will

keep. Heat oven to 140C/120C fan/gas 1.
Place the slices of bread on a baking
sheet, drizzle with the rapeseed oil and
dust with the cayenne pepper. Bake in
the oven until the bread is completely
dry and browned just a little this will
take about 20 mins. Remove from the
oven and rub with the garlic cloves while
still warm. Use a whole clove on each
slice, or half if you have small slices.
Leave the toasted slices to cool, then put
them in a food processor and blitz to
rough but not too big breadcrumbs.
Empty the crumbs into a mixing bowl
and add the dried sage and onion, the
94 bbcgoodfood.com
OCTOBER 2014
Weekend
Butchers choice
You need a skinless piece of pork loin for
this recipe. If youre not condent about
tying it, show your butcher the recipe and
ask them to carry out step 2, so you buy the
pork scored, tied and ready to cook. If
youre a fan of crackling (who isnt?), ask
your butcher to keep the pork skin for you
(youve paid for it) and freeze it to make
extra crackling next time you have a roast.
Fresh trufes
If you can get hold of fresh trufes, they
will really make this dish and cheesy
polenta is the perfect foil for them. You
can buy them at ocado.com or specialist
shops. Or just use trufe oil to give it that
luxurious avour.
Digital cooking thermometers
Forget ash knives, if you want to make a

real difference to your cooking and cook
meat with total precision, buy a digital
thermometer. They work on two levels:
they tell you when something like a steak is
cooked to your liking, and they guarantee
that meat is cooked through. Like a lot of
chefs, Ive taken to cooking meat at a much
lower temperature, and using a digital
cooking thermometer means I know
just when it is cooked to perfection.
For Good Foods favourites, see p132.
Tom Kerridge is
chef-patron at The
Hand and Flowers
in Marlow,
Buckinghamshire,
Toms twists
which he opened
Chefs create dishes around basic methods

and techniques; to ring the changes, here
are a few ways to vary this dish:
For a hit of heat and to help the crumb
stick to the meat, brush the pork with English
mustard before rolling it in the crumbs.
The crumb stufng is a versatile garnish.
When I make it to sprinkle over beef, I add
freshly grated horseradish, and for lamb
I swap the parsley for mint. At Christmas
we serve it with a turkey dish and I blitz pork
scratchings with the toast it tastes great!
in 2005 with his

wife, Beth, a
sculptor. It is the
only UK pub to be
awarded two
Michelin stars.
He rst
appeared on TV
as the two-time
winner of BBC
Twos Great British
Menu, something
no other chef has
achieved, and
has since featured
in his own BBC
series, Proper
Pub Food.
Next
month
Tom makes
Oxtail with
stout gravy,
turnip
gratin &
suet
crumble
OCTOBER 2014
bbcgoodfood.com 95
Vegetarian
special
This impressive make-ahead main

course is inspired by chef Maria Elias
Greek-Cypriot roots Photograph DAVID MUNNS
The great thing about this dish is that it only needs

a simple salad alongside. I like it with the houmous
and leaves Ive suggested here, but you could add some
roasted sweet red pepper as well. Or try a bitter chicory
leaf salad, tossed with golden raisins, walnuts and shaved
pecorino (or the Greek equivalent, Kefalotyri), dressed
with olive oil and red wine vinegar
A LITTLE EFFORT
3 OF 5
CALCIUM FIBRE A
DAY
unbaked
SERVES 4-6
COOK 2 hrs
For the best results, make the filling the day
before to allow the flavours to infuse.
100ml/3 oz olive oil, plus extra for

brushing
2 onions, halved and nely sliced
500g/1lb 2oz aubergine, cut into long
5mm/in-thick slices
5 tbsp tomato puree
10 vine-ripened plum tomatoes,
skinned and roughly chopped
pinch of sugar
1 bunch dill, nely chopped
2 tsp dried mint
dash of red wine vinegar
1 pack lo pastry (14 sheets)
100g/4oz butter, melted
100g/4oz Medjool dates, stoned and
nely sliced
50g/2oz aked almonds
200g/7oz feta, crumbled
6 tbsp clear honey
houmous, dressed green leaves,
parsley and chopped Kalamata
olives, to serve
96 bbcgoodfood.com
1 Heat the olive oil in a large heavy-based

pan over a low heat and saute the onions
until softened and sticky this can take
up to 30 mins.
2 Meanwhile, heat a griddle pan until
very hot. Brush a few of the aubergine
slices with a little oil, sprinkle with sea
salt and cook over a high heat until well
charred and cooked through, 5-7 mins,
turning halfway through cooking. Lift
onto kitchen paper and cook the
remaining slices.
3 Add the garlic, cinnamon and tomato
puree to the onions and cook for a
further 2 mins. Add the tomatoes, sugar,
dill, mint, vinegar and a generous pinch
of sea salt. Reduce the heat to a simmer
and cook for 10-15 mins until thickened.
Adjust the seasoning to taste and allow
to cool. Can be made up to 2 days ahead.
Unfold the pastry and cover with a damp
cloth to prevent it drying out. Brush a
baking tray (about 30 x 20cm) with melted
butter. Line the tray with a sheet of lo
(cut to t if too big), brush with butter and
repeat until you have a 6-layer thickness.
Spread half the tomato mixture over the
pastry, top with half each of the dates,
almonds and feta, and cover with half of
the aubergine slices. Sandwich another
4 layers of lo together with melted
butter and place on top of the aubergines.
Top with the remaining tomato mixture,
dates, feta and aubergines. Sandwich
the remaining 4 lo sheets together as
before and place on top.
5 Lightly score the top, cutting into

diamonds about 5 x 10cm. Brush with
the remaining butter, splash with a
little water and cook for 35-45 mins
or until golden. Leave to cool a little
before serving, then drizzle each portion
with a little honey. Serve with houmous
and a bowl of mixed green leaves,
dressed with olive oil and lemon juice,
with at-leaf parsley leaves and
chopped Kalamata olives.
ABOUT MARIA
Maria Elia grew up watching her GreekCypriot father cooking in their family
restaurant, before training to become a
chef herself. She has worked in kitchens
around the world, including El Bulli in Spain.
Last year Maria published her second
cookbook, Smashing Plates: Greek Flavours
Redened. She is known for her creative and
modern approach to vegetarian cooking.
Food styling JANE HORNBY | Styling VICTORIA ALLEN
Aubergine, tomato
& feta baklava
OCTOBER 2014
Weekend
Simply serve with salad
OCTOBER 2014
bbcgoodfood.com 97
Lorraines
smart supper
for two
BBC chef Lorraine Pascale shows you how

to make a special meal without the stress
Photographs CRAIG ROBERTSON
Harissa & lamb

lollipops with pea &
mint houmous & lemon
98 bbcgoodfood.com
OCTOBER 2014
Weekend
Eating and sharing food is a daily ritual,

so I like to make the most of it having
fun creating menus and working out
new ways to present my food. I love the
contrast of the white and the red in this
dessert. It also looks so intriguing, yet
its really quite simple to achieve
WANT TO GET AHEAD?

You can make the dessert up to
2 days ahead.
The dukkah for the lamb can be made
up to 2 weeks ahead.
Make the pea & mint houmous in
the morning and store in the fridge
until ready to use.
OCTOBER 2014
Creamy yogurt & vanilla

panna cotta with raspberry
& pomegranate jelly
bbcgoodfood.com 99
Weekend
EASY CALCIUM
SERVES 2
DISCOVER
DUKKAH
This mix of seeds
and spices can
be used as a rub,
a coating or
a dip with oil. It
keeps well in an
airtight container
for a couple
of weeks.
1 OF 5
FOLATE FIBRE IRON A
DAY
PREP 20 mins
COOK 25 mins
FOR THE PEA & MINT HOUMOUS

1 tbsp olive oil
1 small onion, nely chopped
1 garlic clove, nely chopped
200g/7oz fresh or frozen peas
100g/4oz good chicken or vegetable
stock (or water)
1 tbsp low-fat Greek yogurt
1 tbsp tahini
leaves from bunch of mint
FOR THE SESAME DUKKAH
50g/2oz sesame seeds
2 tbsp coriander seeds
1 tsp chilli akes
tsp ground cumin
tsp ground cinnamon
pinch of nutmeg
FOR THE LAMB
6-bone rack of lamb, cut into cutlets
2 tbsp harissa paste
2 tsp olive oil
TO SERVE
leaves from bunch of mint
1 large lemon, cut into quarters
Creamy yogurt & vanilla

panna cotta with raspberry
& pomegranate jelly
A LITTLE EFFORT GLUTEN
FREE
SERVES 2
PREP 15 mins plus
3-4 hrs chilling
Recipes adapted
from How To Be
A Better Cook by
Lorraine Pascale
COOK 5 mins
FOR THE PANNA COTTA LAYER

1 leaf of gelatine
2 tbsp double cream
2 tbsp whole milk
2 tbsp caster sugar
vanilla pod, seeds scraped out
100g/4oz Greek yogurt
FOR THE JELLY LAYER
50g pack raspberry jelly, cut into
cubes
75ml/2 oz just-boiled water
100ml/3 oz pomegranate juice
FOR THE TOPPING
1 tbsp pomegranate seeds
(25, Harper
Collins). You can
buy this book for
20. Call 01326
569444, p&p is
free. Or buy online
at sparkledirect.
com/goodfood.
100 bbcgoodfood.com
1 To make the panna cotta, put the

gelatine in a bowl of cold water and
leave to soak for 5 mins.
2 Put the double cream, milk, sugar and
vanilla seeds in a small pan and heat
through gently, just enough for the sugar
to dissolve, stirring from time to time.
1 Put the oil for the houmous in a

medium frying or saut pan and set
over a low to medium heat. Once hot,
add the onion and fry for 8-10 mins,
stirring regularly, until well softened.
2 Meanwhile, put two small frying pans
(with no oil in) on a medium heat. Pop the
sesame seeds in one and toast for 2-3 mins
until golden. Toast the coriander seeds in
the second pan for 2-3 mins until fragrant.
(Or you can toast them in the same pan,
one after the other.) Remove both from
the heat, tip the sesame seeds into a
small bowl and the coriander seeds into
a pestle and mortar. Grind the coriander
seeds to a ne powder and add this to
the sesame seeds. Toss the remaining
dukkah ingredients through the seeds
along with a little seasoning. Tip onto a
large plate and set aside.
3 Returning to the onion, add the garlic and
cook for 1 min more, keeping everything
moving in the pan so that the garlic does
not burn. Add the peas and cook for 1 min,
then add the stock and cook for a further
3-4 mins until the peas are cooked. Tip
the pea mixture into a blender and leave
it to cool down a little.
4 Meanwhile, set a large griddle or frying
pan on a high heat to get it nice and hot.
Smear the harissa evenly all over the lamb
cutlets, then dip them into the dukkah
mix to coat both sides. Drizzle over the

oil and place them in the pan to cook
for about 3 mins each side for medium
rare (or another 1-2 mins each side if
you prefer them more cooked). I like
to cook them so they are still nice and
moist inside.
5 Meanwhile, return to the houmous
ingredients in the blender and add the
yogurt, tahini, mint leaves and a little
seasoning. Blitz to form a rough paste
and set aside. Once the lamb cutlets or
chops are cooked, transfer them to a
plate and cover with foil. They need to
rest for about 5 mins to allow them to
become more succulent and to make
sure their juices stay in the meat rather
than run out all over the plate.
6 When ready to serve, spoon the
houmous into the centre of each serving
plate. Arrange 3 lamb chops around
or on top of each pool of houmous, rip
up and scatter over the mint leaves and
serve at once with the lemon wedges.
Meanwhile, put the yogurt in a large jug,

stirring to loosen it up, and set aside.
Remove the creamy mixture from the
heat once ready.
3 The gelatine should be soft by now,
so lift it out of the water and squeeze
the excess water out. Drop the gelatine
into the creamy mixture and stir until
dissolved. Leave to cool to body
temperature for 5-10 mins.
4 Meanwhile, prepare your glasses.
You will need two pretty 200ml glasses
for serving, but as the layers are set at
a slant, the glasses will need to be propped
to one side. Depending on the shape or
type of glass, you may nd egg cartons
or even crumpled tea towels perfect to
help prop up the glasses. They could also
tilt perfectly sitting in individual ramekins.
Blu-Tack may also come in handy to help
stop the glasses from rolling around.
Whatever you use, set them on a large
tray that will t in the fridge easily.
5 Once cool, pour the creamy mixture
over the yogurt and then gently whisk
everything together. Carefully pour the
mixture into the two glasses, dividing it
evenly, without allowing any to spill out.
Carefully place the tray in the fridge and
leave to set for 1-2 hrs until rm. To start
the setting process off quickly, you can

always whack them in the freezer for
20 mins or so before popping them
in the fridge to nish setting.
6 Meanwhile, for the jelly layer, place
the raspberry jelly in a measuring jug.
Pour over the boiling water and stir until
the jelly dissolves. Stir in the pomegranate
juice, then leave the liquid to cool at room
temperature. If making this close to the
time of adding the layer to the set panna
cotta, then make sure it is really cool so
as to not melt the panna cotta on impact.
7 Remove the set panna cottas from the
fridge and stand the glasses upright,
removing any props. Pour the cool jelly
over each one, dividing it evenly. Return
the glasses back to the fridge for about
2 hrs until the jelly is set rm.
8 When you are ready to serve, top each
one with pomegranate seeds and sit on
a serving plate with a small spoon. Will
keep in the fridge for a few days.


Look out for Lorraines

new series on BBC Two
OCTOBER 2014
Food styling LIZZIE HARRIS | Styling REBECCA NEWPORT
Harissa & lamb lollipops

with pea & mint
houmous & lemon
BBC Good Food Shows
Entertainment
Tasting
Shopping
Inspiration
A day to discover
Incredible entertainment and
mouth-watering inspiration at
the heart of the BBC Good Food
Shows. Youll discover new recipes,
tips and ingredients and enjoy an
indulgent, food-lled day out.
SAVE
*
20%
quote
GF2
Glasgow 17 - 19 October 2014

London 14 - 16 November 2014
Birmingham 27 - 30 November 2014
Great
entertainment
Paul Hollywood
& Mary Berry
Advance
tickets include
a standard
seat in the
Supertheatre
The Hairy Bikers
The Queen of classic cooking and King of bakes will be

gracing our stages with their royal presence once again
this year. Dont miss their charming chemistry, witty banter and
irresistible culinary creations. As Mary and Paul do lunch therell
be a chance for a lucky audience member to join them on stage!
Book early as Supertheatre sessions have limited availability.
Antonio & Gennaro

See this hilarious pair of Italians at Winter after a roaring
success at the Summer Show. Rene your ravioli
and perfect your pasta as you pick up recipes ideas, tips and
techniques as they entertain with their rustic Italian charm live
on stage. Youll nd so much to discover at the show, including
regular book signings with your favourite food heroes.
The Hairy Bikers will be back at this years Winter Show

cooking up a storm! Be prepared for an exciting live
demonstration full of punchy avours, worldwide inspired recipes
picked up on their travels and of course a lot of fun! The bright
lights, roaming cameras and non-stop action of our Supertheatre
were made for this larger than life duo.
Tom Kerridge - NEW

Youre bound to have seen the incredible two Michelin
starred Tom Kerridge on your TV screens, full of passion
and creating irresistible and achievable lush food, hes sure to
stir your senses. As the host of the Supertheatres Saturday
Kitchen Live sessions hell make your mouth water as he cooks
along live with celebrity guests and other fantastic chefs.
Glasgow 17 - 19 October 2014

London 14 - 16 November 2014
Birmingham 27 - 30 November 2014
Amazing
SAVE
*
20%
quote
inspiration!
James Martin
Michel Roux Jr
Popular as ever, the lovely James Martin will be back at

the shows to feed your craving for seasonal recipes,
comfort food and perhaps a touch of butter too! Be wowed by his
impressive culinary knowledge and unforgettable skills. With his
top tips and tried and tested recipes hes sure to inspire you to
cook something special for family and friends.
Tom Kitchin
Passionate about fabulous Scottish produce, the brilliant
Tom Kitchin is bound to excite and inspire you with his
seasonal recipes and use of the best in-season ingredients. Be
sure to get the latest news, success secrets and tips from your
favourite chefs and food stars on the Interview Stages at the
shows too.
With two Michelin stars to his name, you wont want

to miss world renowned Michel Roux Jr cooking live at
the London Show. His precision, exceptional skills, pioneering
use of techniques, tools and ingredients will leave you amazed
and motivated to master Michelin star quality food in your own
kitchen dont forget your notepad!
John Torode
The brilliantly laid back but highly skilled John Torode is
bound to inspire you with his Australian allure. Watch as he
demonstrates mouth-watering dishes, giving tips and advice to
achieve success at home. Be sure to catch him, and an exciting
line up of chefs, signing their latest books at the WHSmith Book
Shop.
bbcgoodfoodshow.com
or 0844 581 1345
With thanks to our
sponsors and supporters:
GF2
P.s. Not all

celebrities and
features appear
at all shows
check website
for details.
Book your
tickets now!
SAVE
20%*
quote
GF2
Glasgow SECC 17 - 19 Oct 2014
Scotlands Finest Food and Drink

Not only will you nd celebrity chefs and top talent, youll
discover a fabulous array of food and drink producers,
well-known brands and premium retailers. Check the
website for up to the minute information, timetables and
exhibitor lists.
Special oer tickets start from 15.40* on sale now!
London Olympia 14 - 16 Nov 2014
Gourmet Indulgence Comes to London

London
Food and drink producers and brands from far and wide
come together this November to oer you the chance
to discover their delicious wares; sample to nd your
favourites then buy to stock up or treat your loved ones.
Find theatre timetables and much more on the website.
20% o * tickets starting from 21.20 book today
NEC Birmingham 27 - 30 Nov 2014
Birminghams Winter Wonderland for Food Lovers

Indulge, discover and explore your passion for food in
this incredible world of artisan producers, renowned
brands and premium retailers. Youll nd plenty of tasting
opportunities and top chefs to inspire you too check
the website for timetables and up-to-date information.
Dont miss your 20% discount* on tickets from 19.80
bbcgoodfoodshow.com
or 0844 581 1345
Follow us on:
*20% o Adult and Over 65s Advance tickets (excluding VIP) purchased before 1 October 2014.
Standard Supertheatre seat included. Not all celebrities, exhibitors and features appear on all days, at all shows, check website for details.
Good Food Good Food logo BBC Worldwide. The BBC Good Food Shows are organised and presented by River Street Events.
Healthy
COOKING
A week of low-GI suppers l 3-a-day sides

l Sweet & sour pork l Eating for arthritis
Tuna, sugar snap

& avocado salad
OF 5
GLUTEN
EASY 2
A DAY FIBRE VIT C FREE
SERVES 1
PREP 10 mins
COOK 3 mins
1 tbsp pumpkin seeds

2 tsp extra virgin olive oil
juice and zest lemon
small avocado
50g/2oz sugar snap peas
Photograph CRAIG ROBERTSON | Recipe EMILY KYDD | Food styling KATY GREENWOOD | Styling REBECCA NEWPORT
50g/2oz pea shoots or salad leaves

80g can tuna steak in spring water,
drained (60g drained weight)
a few chives, snipped
1 Heat a small frying pan and toast the
pumpkin seeds until they start to pop.
Tip into a bowl and set aside. In a
separate bowl, combine the oil, 1 tsp of
the lemon juice, the lemon zest, a pinch
of salt and a good grind of black pepper.
2 Stone, peel and slice the avocado,

then toss in the remaining lemon juice.
Thinly slice the sugar snaps at an angle
into long strips, then transfer to a bowl.
Add the pea shoots and avocado, and
gently toss them together.
3 Flake over the tuna and drizzle with the
dressing. Scatter the pumpkin seeds and
chives on top.
TIP If the
salad is for a
lunchbox or
picnic, put the
dressing in a
separate pot
and drizzle
over just before
you eat it.
LOW-CARB
LUNCHBOX
RECIPE
OCTOBER 2014
bbcgoodfood.com 105
A week of
low-GI suppers
7
BRAND-NEW
RECIPES
There are many good reasons to follow a low-GI diet. It can help you to lose weight, boost your
energy, improve your mood and concentration, and reduce the risk of heart disease and diabetes
Recipes SARA BUENFELD Photographs SAM STOWELL
WHAT IS LOW-GI?
Its based on the Glycaemic Index the rate at which our
bodies break down carbohydrates in our food into energy
in the form of glucose, writes nutritional therapist Kerry
Torrens. Foods with low-GI ratings such as lentils, beans,
pasta, wholegrains, nuts and seeds release energy more
slowly, helping to prevent sugar highs and lows.
If you typically eat a lot of high-GI foods (such as white
bread, processed breakfast cereals, cakes and biscuits)
you will have a lot of readily available energy in your
blood, and your body will use this energy rather
than drawing on your fat stores. When this ready
energy is used up, you may feel tired and want
to eat more, leading to weight gain.
THERE ARE PLENTY OF

HEALTH BENEFITS
Because low-GI foods keep you feeling
fuller for longer, you can lose weight
following a low-GI eating regime. (But
its worth remembering that low-GI does
not mean low-fat, so you may need to
watch the fat content of what you eat.)
A low-GI diet can also be helpful
if youre worried about your risk of type-2
diabetes or heart disease, as it improves
blood sugar and insulin control, and helps
to manage cholesterol levels. Stabilising
your blood sugar levels should also mean
that you have more energy, as well as feeling
brighter and more switched on.
HOW COOKING AND PROCESSING

WILL CHANGE THE GI
A foods GI will vary depending on how it is prepared,
whether its been cooked, how hydrated it is and, in the
case of fresh produce such as fruit, its ripeness. An average
serving of raw carrot, for example, has a GI of 16, but once
peeled, diced and boiled, this rises to 49.
Its useful to know that you can lower the overall GI of
your meal by combining a high-GI food, such as potatoes,
with some low-GI protein such as chicken.
106 bbcgoodfood.com
OCTOBER 2014
Healthy
Spicy meatballs with

chilli black beans
LOW
3 OF 5
A LITTLE EFFORT LOW
FAT CAL FIBRE VIT C A DAY
GOOD
4 YOU
without avocado
SERVES 4
PREP 20 mins
COOK 25 mins
1 red onion, halved and sliced

2 garlic cloves, sliced
1 large yellow pepper, quartered,
deseeded and diced
1 tsp ground cumin
2-3 tsp chipotle chilli paste
300ml/pt reduced-salt chicken stock
400g can cherry tomatoes
400g can black beans or red kidney
beans, drained
1 avocado, stoned, peeled and
chopped
juice lime
FOR THE MEATBALLS
500g pack turkey breast mince
50g/2oz porridge oats
2 spring onions, nely chopped
1 tsp each ground cumin and
coriander
small bunch coriander, chopped,
stalks and leaves kept separate
1 tsp rapeseed oil
1 First make the meatballs. Tip the mince
into a bowl, add the oats, spring onions,
spices and the coriander stalks, then
lightly knead the ingredients together
until well mixed. Shape into 12 ping-pongsized balls. Heat the oil in a non-stick
frying pan, add the meatballs and cook,
turning them frequently, until golden.
Remove from the pan.
2 Tip the onion and garlic into the pan
with the pepper and stir-fry until
softened. Stir in the cumin and chilli
paste, then pour in the stock. Return
the meatballs to the pan and cook,
covered, over a low heat for 10 mins.
Stir in the tomatoes and beans, and cook,
uncovered, for a few mins more. Toss
the avocado chunks in the lime juice
and serve the meatballs topped with
the avocado and coriander leaves.
Salmon with new potato

& watercress salad
HEART
EASY LOW
CAL HEALTHY
SERVES 2
1 OF 5
FOLATE VIT C A
DAY
PREP 10 mins
COOK 20 mins
1 banana shallot, halved one half

thinly sliced, the other nely chopped
220g pack salmon trout or salmon
llets, skinned
1 tbsp chopped dill, plus 2 sprigs
1 tbsp white wine vinegar
250g/9oz new potatoes, sliced
140g/5oz trimmed green beans, halved
1 tbsp extra virgin rapeseed oil
1 tsp wholegrain mustard
small handful watercress, nely
chopped

Take a square of foil and arrange the
sliced shallots in the centre. Put the sh
llets on top, add 2 sprigs of dill and
tbsp of the vinegar. Close the foil,
sealing it to make a parcel, and place on a
baking tray. Put in the oven for 12 mins.
2 Steam the potatoes for 6 mins. Add the
beans and cook for 5 mins more. Put the
remaining vinegar in a bowl with the oil,
mustard, watercress, and most of the
chopped dill and shallot, and mix well.
Add the warm beans and potatoes,
and gently toss together. Serve with
the cooked sh, pouring over the juice
from the parcel, and scatter over the
remaining dill.
OCTOBER 2014
bbcgoodfood.com 107
Baked peanut chicken with

carrot & cucumber salad
2 OF 5 GOOD GLUTEN
EASY LOW
CAL A DAY 4 YOU FREE
SERVES 2
PREP 10 mins
COOK 20 mins
FOR THE PEANUT CHICKEN

2 tbsp crunchy peanut butter with
no added sugar
1 garlic clove, nely grated
tsp each ground cumin, coriander
and smoked paprika
1 medium egg
2 skinless chicken breast llets
FOR THE SALAD
1 tbsp cider vinegar
1 tsp rapeseed oil
2 large handfuls salad leaves
10cm/4in piece cucumber, halved
and sliced
1 carrot, coarsely grated
1 banana shallot, halved and sliced
good handful coriander, chopped
(optional)
line a baking tray with baking parchment.
Put the peanut butter, garlic, spices and
egg in a small bowl and whisk with a fork
until blended. Add the chicken, one piece
at a time, turning them in the mixture until
coated, then place on the baking tray. Any
mix left over in the bowl can be put on top
of the chicken. Bake for 20 mins until the
coating is rm and the chicken is tender.
2 Mix the vinegar and oil in a bowl then
add the salad leaves, cucumber, carrot,
shallot and coriander, if using. Mix and
serve with the chicken.
Lentil shepherds pie with

celeriac & butter bean mash
EASY
LOW LOW FOLATE FIBRE IRON 3 OF 5

FAT CAL
A DAY
GOOD
4 YOU
SERVES 4
PREP 15 mins
COOK 55 mins
FOR THE LENTILS

100g/4oz red lentils
2 leeks, chopped
4 celery sticks, chopped
1 reduced-salt vegetable stock cube
150ml/pt red wine
3 heaped tbsp tomato pure
1 tbsp chopped thyme
FOR THE TOPPING
800g/1lb 12oz celeriac, peeled and
chopped (as for cooking potatoes)
210g can butter beans, drained
50g/2oz light cream cheese
green veg, such as broccoli, to serve
(optional)
1 Boil the celeriac until tender when

tested with the point of a knife, adding
the beans for the nal 5 mins of cooking.
Drain and roughly mash with the cream
cheese until the cheese is well mixed,
but the veg is still a little chunky.
2 Meanwhile, tip the lentils into a pan
with the leeks, celery and stock cube.
Pour in the red wine and 600ml water,
and add the tomato pure and thyme.
Bring to the boil, cover the pan and
simmer for 20-25 mins until the lentils
are soft and pulpy. Towards the end
of cooking, add a splash more water
if they are drying out.
Spoon the lentils into the base of 4
individual pie dishes, then top with the
celeriac mash, smoothing it to the edge
of the dishes. Bake for 35 mins until
bubbling and golden, then serve with
a green veg such as broccoli, if you like.
108 bbcgoodfood.com
OCTOBER 2014
Healthy
Spaghetti with garlic
mushrooms & prosciutto
2 OF 5
EASY LOW
CAL FOLATE A DAY
SERVES 4
PREP 15 mins
COOK 20 mins
90g pack prosciutto

1 tsp rapeseed oil
2 red onions, halved and thinly sliced
175g/6oz wholewheat spaghetti
400g/14oz at mushrooms, chopped
1 tbsp chopped tarragon or thyme
leaves
25g/1oz walnut pieces
2 good handfuls parsley, chopped
1 Heat a large non-stick frying pan and

dry-fry the prosciutto in batches until
crisp. Set aside. Add the oil to the pan
with the onions and garlic. Cook
until the onion and garlic soften and
start to turn golden.
2 Boil the spaghetti, following pack
instructions. Meanwhile, pile the
mushrooms into the pan with the onions
and cook, stirring frequently, until they
reduce and start to colour. Add the
tarragon or thyme and the walnuts,
and cook for a few mins more.
3 Drain the spaghetti, reserving a little
water. Toss the spaghetti with the garlic
mushrooms and parsley and, if the mix
looks a little dry, splash in a small amount
of the cooking water to moisten it. Slice
or tear the crispy prosciutto and toss
through before serving.
OCTOBER 2014
WHAT MAKES A FOOD LOW-GI?

Most of the carbs we eat are complex carbs and made up of
starches as our bodies digest food, they break down these
starches and convert them to glucose, for energy. There are
two main types of starch amylose and amylopectin. Foods
with a greater proportion of amylose, such as lentils, are
harder to break down and so have a lower GI than those with
more amylopectin, like potatoes, which have a high GI.
TIPS FOR LOW-GI COOKING

l
Choose brown (wholegrain)

versions of pasta, rice, bread
and crackers.
l Always combine carbs
such as bread, potatoes
and pasta with protein such
as sh, chicken and dairy
foods. For example, when
snacking, combine a handful
of nuts (protein) with a
piece of fruit (carbs).
l Swap old potatoes for new
and boil or steam them in
their skins rather than

mashing, baking or chipping.
l Thicken sauces using
a little tahini or nut butter
rather than high-GI cornour.
l Choose amylose-rich
basmati rice over
other varieties.
l Avoid instant or easycook foods that tend to be
more highly processed.
l Snack on unsalted nuts,
seeds or oatcakes.
bbcgoodfood.com 109
Healthy
Home-style pork curry
with cauliower rice
LOW
EASY LOW
FAT CAL FOLATE FIBRE VIT C
GOOD
4 YOU
4 OF 5
IRON A
DAY
curry only
SERVES 4
PREP 15 mins
COOK 1 hr
FOR THE CURRY

425g/15oz lean pork llet (tenderloin),
cubed
2 tbsp Madras curry powder
2 tbsp red wine vinegar
1 tbsp rapeseed oil
1 large onion, nely chopped
2 tbsp nely shredded ginger
1 tsp each fennel and cumin, toasted
in a pan then crushed
2 tbsp red lentils
350g pack baby aubergine, quartered
1 reduced-salt vegetable stock cube
FOR THE CAULIFLOWER RICE
1 medium cauliower
good handful coriander, chopped
cumin seeds, toasted (optional)
1 Tip the pork into a bowl and stir in the

curry powder and vinegar. Set aside. Heat
the oil in a heavy-based pan and fry the
onion and ginger for 10 mins, stirring
frequently, until golden. Tip in the pork
mixture and fry for a few mins more.
Remove the pork and set aside. Stir
in the toasted spices, then tip in the
tomatoes, lentils and aubergine, and
crumble in the stock cube. Cover and
leave to simmer for 40 mins, stirring
frequently, until the aubergine is almost
cooked. If it starts to look dry, add a
splash of water. Return the pork to the
pan and cook for a further 10-20 mins
until the pork is cooked and tender.
2 Just before serving, cut the hard core
and stalks from the cauliower and pulse
the rest in a food processor to make grains
the size of rice. Tip into a heatproof bowl,
cover with cling lm, then pierce and
microwave for 7 mins on High there is no
need to add any water. Stir in the coriander
and serve with the curry. For spicier rice,
add some toasted cumin seeds.
Citrus & ginger steamed

sh with stir-fry veg
LOW
2 OF 5 GOOD
EASY LOW
FAT CAL FOLATE VIT C A DAY 4 YOU
SERVES 2
PREP 10 mins
COOK 10 mins
zest and juice 1 orange

1 tbsp reduced-salt soy sauce
2 tsp white wine vinegar or rice vinegar
300g pack of 2 white sh llets or loins
1 tbsp very nely shredded ginger
2 tsp sesame oil
10 spring onions, halved and sliced
lengthways
2 garlic cloves, thinly sliced
1 red pepper, deseeded and sliced
140g/5oz beansprouts
1-2 tsp sesame seeds, toasted
Combining both
the quality (GI)
and the quantity
(serving size) of
the carbs in a food
allows you to
predict its impact
on your blood
glucose levels.
To learn more
about GI, visit
glycemicindex.
com/about.php
110 bbcgoodfood.com
Food styling SARA BUENFELD | Styling REBECCA NEWPORT
1 Mix together the orange zest and juice,

soy and vinegar. Line the top of a steamer
with baking parchment and heat water in
the base. Top the sh with a little of the
ginger, add to the steamer and spoon over
2 tbsp of the dressing. Cover and steam
for 5-6 mins until the sh akes easily.
2 Meanwhile, heat the oil in a non-stick
wok and stir-fry the spring onions, garlic,
pepper and remaining ginger for 2 mins.
Add the beansprouts and cook for 2 mins
more. Pour any juices from the sh into
the veg. Stir through the dressing, then
divide between bowls, top with the sh
and scatter over the sesame seeds.
OCTOBER 2014
Advertisement feature
Four
times
the taste
Great-tasting meals dont have to be complicated simply allow
the deliciously distinctive avours of four classic Italian Galbani
cheeses sing through in this easy yet delectable pizza recipe
hen it comes to making quick and simple dishes that
will please the whole family, the Italians really have
it nailed. Thats because they use quality
ingredients, such as Galbani cheeses.
Number one in Italy, Galbani has perfected the art of
making delicious and versatile cheese over the last 130
years. From lightly avoured ricotta and naturally
matured parmigiano reggiano, to soft and milky
mozzarella and smooth, creamy Dolcelatte,
Galbani cheeses can transform your day-to-day
dishes in a ash. Try this recipe by Joe, Galbani
ambassador and an Italian with a love for simple
food, to discover just how well Galbani cheeses
complement each other.
Galbani four-cheese pizza bianco

SERVES 4 GENEROUSLY
PREP 30 MINS
COOK 10-12 MINS
Easy
Galbani and Dolcelatte are registered trademarks
x 500g bag white bread mix, plus extra for dusting

250g Galbani Ricotta
50g Galbani Parmigiano Reggiano, nely grated
3 rosemary sprigs, needles from 1 nely chopped
2 small or 1 large shallot, thinly sliced into rings
250g Galbani Mozzarella Maxi, drained and torn into small
chunks
150g pack Galbani Dolcelatte
50g toasted pine nuts
olive oil, to drizzle (optional)
Make up the bread mix following pack instructions, then
cover and sit somewhere warm while you prepare the toppings.
Mix together the ricotta, half of the parmigiano reggiano, the nely
chopped rosemary and the garlic. Heat oven to 240C/220C fan/gas 8.
Divide the dough into 4 and roll as thinly as you can into slippershaped bases on dusted baking sheets. Divide the cheesy ricotta mixture
and scatter over the shallot, mozzarella, dots of Dolcelatte and the
remaining parmigiano reggiano. Tear over the rosemary sprigs, add some
pine nuts and seasoning, then drizzle over a little olive oil, if you like.
Bake the pizzas for 10-15 mins until crispy and golden, and the bases
are cooked through. Serve immediately.
Segreti di famiglia
Joe says: Try adding crushed cherry
tomatoes to your pizzas if you dont
want them completely bianco.
Joe and his family boast an
authentic Italian heritage and
havent lost sight of their native
traditions especially when
cooking and eating is involved.
Like many Italians, they always use
Galbani cheese in their family
recipes due to its superior quality.
For more everyday recipes and Italian inspiration, visit galbani.co.uk
Make it HEALTHIER
Angela Nilsen gives one of our

fast food favourites a makeover
Sweet & sour pork
The verdict
With the sweet-sour balance nely tuned and still tasty,
nutritional therapist Kerry Torrens said that the sugar level
had been slashed in half, levels of fat and saturated fat
were much lower, and salt levels greatly improved. So this
recipe earned several health stamps, including Good for
you. My homemade version tastes much fresher and more
authentically Chinese than any takeaway Ive ever had
and so much lighter.
112 bbcgoodfood.com
Lighter Sweet & sour pork

1 OF 5 GOOD
EASY LOW
CAL FOLATE VIT C A DAY 4 YOU
SERVES 2 (easily doubled)
PREP 30 mins
COOK about 15 mins
225g/8oz pork tenderloin

1 carrot (140g/5oz), cut in approx
5cm/2in long strips
1 tbsp rapeseed oil, plus 2 tsp
2 tsp nely chopped ginger
3 spring onions, ends trimmed,
cut into long diagonal slices
red pepper, deseeded, cut into
long thin strips
200g/7oz long-grain rice, cooked
FOR THE BATTER
1 egg white
tsp Chinese ve-spice powder
1 tbsp cornour
1 tsp self-raising our
FOR THE SAUCE
1 tsp dark soy sauce
tsp sesame oil
1 tbsp Chinese white rice vinegar
or cider vinegar
2 tsp golden caster sugar
1 tsp tomato pure
1 tsp cornour, blended with
1 tsp water
175ml/6 oz vegetable bouillon, made
with tsp powder (I used Marigold
Swiss Vegetable Bouillon)
1 Cut the pork into 2-3cm cubes. In a
medium bowl, make the batter. Beat the
egg white lightly with a fork until slightly
frothy, then beat in the ve-spice powder,
cornour, our and a good grinding of
pepper until thick and smooth. Stir in the
pork so that each piece is evenly coated,
then set aside.
2 Now make the sauce. In a small bowl,
mix together the soy sauce, sesame oil,
vinegar, sugar, tomato pure, cornour
blended with water, and the stock.
Season with pepper and set aside.
Blanch the carrot in a little boiling water
for about 2 mins until tender but still
crisp. Drain, then put under cold running
water to stop the cooking. Drain again

and set aside.
3 Pour the 1 tbsp rapeseed oil into a
non-stick wok or large frying pan. When
its very hot (test by dropping a piece of
meat in it should immediately sizzle),
add the pork. Stir to separate all the
pieces, then stir-fry for about 5 mins over
a medium-high heat until the meat is
no longer pink inside when cut, and the
outside is golden and crispy. Remove
with a slotted spoon and set aside.
4 Pour the remaining 2 tsp rapeseed oil
into the wok and add the garlic, ginger,
spring onions and pepper. Stir-fry for
about 2 mins until starting to brown (still
on quite a high heat). Pour in the sauce
it should immediately start to bubble
rapidly and stir in the carrot. As soon
as the sauce has thickened slightly, about
30 secs-1 min, stir in the meat to quickly
coat and heat through. Remove the pan
from the heat, season with a pinch of salt
and serve immediately, with the rice.
PER SERVING 491 kcals, protein 31.1g, carbs 55.5g,
fat 14.9g, sat fat 2.0g, bre 5.4g, sugar 14.9g, salt 1.1g
Recipe adapted from Make it Lighter by

Angela Nilsen (14.99, Octopus Books).
You can buy the book
for just 12.99. Call 01326
569444, p&p is free. Or
buy online at sparkledirect.
com/goodfood
Next month
Angela serves up
Lancashire hotpot
OCTOBER 2014
Food styling KATY GREENWOOD | Styling JENNY IGGLEDEN
hough it may be quicker to get a takeaway Sweet

& sour pork, its not exactly a healthy option. Not
surprising when you consider whats involved
battered, deep-fried pork served in a sauce made with
lots of sugar, soy sauce and tomato ketchup. Even with
bought jars of the sauce, sugar usually comes high up
the ingredients list.
Before I began rethinking this recipe, I contacted
Fuchsia Dunlop, author of Sharks Fin & Sichuan Pepper:
A Sweet-Sour Memoir of Eating in China (Ebury Press),
to learn about the origins of the dish. It is said to have
been invented in the Cantonese south of China to please
westerners who didnt want to eat pork ribs on the bone,
she said. Personally I much prefer the Sichuanese
version to the Cantonese. The Sichaunese clothe strips
of pork tenderloin in a batter made with whole eggs, while
the main sauce ingredients are ginger, spring onion,
sugar and vinegar.
So no tomato ketchup and no canned pineapple! Just
fresh-tasting ingredients to achieve a dish that Fuchsia
described as having a sweet-sour avour, but without the
fruitiness of the Cantonese version with a saltiness to
set off the sweet-sour avours. This balance was what
I wanted to create, and in a slightly healthier way.
At rst, Sweet & sour pork without pineapple and tomato
ketchup didnt seem right. However, as I started combining
sweet, sour and salty ingredients (reducing them back
where possible without losing the necessary balance),
and including sweet-tasting vegetables like carrots rather
than relying on added sugar, it was soon heading in an
exciting new direction.
Instead of deep-frying the meat, I used minimum oil in
a wok and pan-fried it the pork was wonderfully tender
with its light egg-white coating of batter. By using a mix
of fresh avourings in the sauce, only a pinch of salt was
needed to set off the taste, and extra vegetables bumped
up the 5-a-day quota.
Photograph KRIS KIRKHAM
Healthy
HALF THE FAT

FAR LESS SALT
EASY FRIDAY
NIGHT TREAT
Whats the difference?
Per serving
Classic Sweet
& sour pork
LIGHTER
VERSION
kcals
fat
sat fat
salt
sugar
bre
887
40.2g
8.5g
4.5g
32.3g
3.4g
491
14.9g
2.0g
1.1g
14.9g
5.4g
OCTOBER 2014
How I made it healthier
What if I
Used lean pork tenderloin to reduce the fat.

Made a light coating of batter with egg white, which also
reduced the fat.
Pan-fried rather than deep-fried the pork, so that I could
use less oil. Used rapeseed oil to help lower saturated fat.
Included a good balance of fresh avours, so very little
extra salt was required.
Used red pepper and carrot for their natural sweetness, to
reduce added sugar; this more than halved the total sugar.
Q Served the Sweet & sour pork and rice with

200g blanched spinach (100g per serving)?
A The calories would increase to 516 kcals, so
the recipe would no longer qualify as Low
calorie. However, spinach is packed with
vitamins, minerals and bre, and you would
achieve 2 of your 5-a-day.
bbcgoodfood.com 113
Going
for gold
Try Gold from Flora an irresistible blend
of butter and Flora* with a rich, creamy taste
in this recipe from TV chef Jo Pratt
ere all looking for balance in
our daily lives, but trying to
create nutritious family
dinners without compromising on taste
can be a tricky task. Thats why Jo Pratt
has created a series of recipes inspired by
Gold from Flora a new blend of butter
and Flora* with around 40% less fat than
butter. Her saucy salmon recipe (below) is
ideal for a wholesome family meal and is
a palate-pleasing treat for teatime.
Jo says, Nowadays, stir-fries are
commonplace and much loved by kids.
This one goes down particularly well with
my lot: sweet chilli gives it great avour.
This dish also has the added benet of
being loaded with veg.
For time-pressed parents, this simple
meal can be prepared ahead, popped in
the fridge and then cooked later.
Asian saucy salmon on

oodles of noodles
SERVES 4
PREP 15 MINS
*Standard Flora spreads made with sunower and other vegetable oils.
**For nutritional information, visit goldfromora.com
COOK 15-20 MINS
Easy
70g Gold from Flora

2 tsp nely grated ginger
4 x 150g salmon llets, skinned
400g fresh stir-fry vegetables
4 tsp reduced-salt soy sauce
8 tbsp rice wine (Shaohsing or mirin)
4 tbsp sweet chilli sauce
250-300g dried egg noodles
small bunch coriander, roughly
chopped
1 lime, cut into quarters, and crusty
bread, spread with Gold from Flora,
to serve
Heat oven to 220C/200C fan/gas 7. Place
a baking sheet in the oven to heat.
Put 50g of Gold from Flora in a bowl and
mix with the garlic and ginger. Spread equally
over the top of each salmon llet.
Tear 4 sheets of foil, approx. 30 x 60cm
each. Fold each in half to form a square, then

seal two of the edges by scrunching
together, making a parcel with an open side.
Divide the vegetables between the
parcels, cutting thicker veg such as baby
corn or carrots in half rst for even cooking.
Sit the salmon on top of the veg and pour
over the rice wine, soy sauce and sweet chilli
sauce. Seal the parcels, put on the heated
baking sheet and cook for 15-20 mins.
Meanwhile, cook the noodles following
pack instructions. Drain and toss in the
remaining 20g Gold from Flora.
Remove the parcels from the oven. Split
each open onto a plate. Scatter with the
coriander and serve with the noodles, a
lime wedge to squeeze over and a side
of bread.**
DISCOVER GOLD FROM FLORA

Gold from Flora helps create everyday food thats tasty
and simple to prepare.
From spreading on toast at breakfast, to melting over
vegetables or new potatoes at dinner, Gold from Flora
is versatile and can be used straight from the fridge to
create simple, delicious, lovingly prepared meals.
Available in 400g tubs from all leading supermarkets
and retailers (RRP 2.49).
Follow us @Flora
#discovergold
To see Jo make this recipe and more mealtime inspiration, visit goldfromora.com
Healthy
3-a-day sides
Boost your fruit and veg intake with these interesting new
side dishes each one provides three of your 5-a-day
Recipes KATY GILHOOLY Photographs KRIS KIRKHAM
Papaya, beansprout
& mangetout salad
EASY
LOW FOLATE FIBRE VIT C 3 OF 5

FAT
A DAY
Red cabbage
with carrot &
edamame beans
GOOD
4 YOU
EASY
SERVES 2
3 OF 5 GOOD GLUTEN
A DAY 4 YOU FREE
PREP 10 mins
COOK 5 mins
SERVES 4
175g/6oz mangetout
175g/6oz beansprouts
1 papaya, peeled, deseeded and cut
into cubes
juice 1 lime
25g/1oz unsalted peanuts
small handful basil leaves, torn
small handful mint leaves, chopped
Heat a large frying pan over a high heat.
Add the mangetout, beansprouts and
1 tbsp water, and cook for 2-3 mins.
Remove from the heat and toss in the
papaya and lime juice. Serve scattered
with the peanuts and herbs.
Delicious with Sweet chilli tofu, p60
Puy lentils with spinach

& sour cherries
EASY
SERVES 4
LOW FOLATE FIBRE VIT C 3 OF 5

FAT
A DAY
PREP 5 mins
COOK 20 mins
FOLATE FIBRE VIT C
PREP 15 mins
COOK 5 mins
1 tbsp sesame oil

juice 3 lemons
2-3 tbsp sesame seeds
1 small red cabbage, quartered,
cored and shredded (about
400g/14oz after shredding)
350g/12oz edamame beans, podded
350g/12oz carrots, coarsely grated
small pack coriander, leaves picked
and chopped
Mix the sesame oil, lemon juice and
sesame seeds in a small bowl to
make a dressing, then set aside. Boil
a large saucepan of water, add the
cabbage and simmer for 3 mins. Add the
edamame beans and simmer for 1 min
more. Drain the vegetables and run
under cold water, then toss with the
grated carrot, dressing and coriander.
Great with Fish tacos with green
2 tsp olive oil

4 shallots, nely chopped
250g pouch ready-to-eat Puy lentils
300ml/pt reduced-salt vegetable or
chicken stock
140g/5oz dried sour cherries
400g/14oz spinach
small pack parsley, leaves picked
and chopped
jalapeo salsa & chilli cream, p26
Heat the oil in a medium saucepan. Add

the shallots and cook on a medium heat
for 10 mins until softened. Add the Puy
lentils, stock and sour cherries, and
simmer for 10 mins. Remove from the heat
and stir through the spinach and parsley.
Try it with Lamb shoulder with bay

leaves & juniper berries, p79
OCTOBER 2014
bbcgoodfood.com 115

Save up to
220 in this
issue of
Stylish dinnerware
Royal Worcester has been creating classic English porcelain of the nest quality for more
than 250 years. Enjoy great savings on these dinner sets ideal for entertaining
FROM
69.99*
SAVE UP
TO 165
Royal Worcester Evesham Vale

20-piece dinner set just 69.99
(was 235), plus p&p*
Royal Worcester Serendipity Platinum

16-piece dinner set only 94.99
(was 220), plus p&p*
Highly collectable, the Evesham Vale pattern is recognisable as one

of the great dinnerware designs. The set is dishwasher, microwave
and freezer-safe, and includes four of each of the following:
The Serendipity Platinum dinner set exemplifies contemporary simplicity

and elegance. Beautifully produced in white, each piece is finished
with a sparkling platinum band around the edge. Perfect for special
occasions, the Serendipity set includes four of each of the following:
27cm diameter dinner plates

21cm diameter salad plates
17cm diameter cereal bowls
cups and saucers
Order code D7836
TO ORDER Call 0844 493 5654** quoting

40680 or visit clifford-james.co.uk/40680
or send your contact details, address and
the codes and quantities of the item(s)
you wish to order, along with a cheque
payable to BVG Airo, to: BBC Good Food
Offer 40680, PO Box 87, Brecon LD3 3BE.
27cm diameter dinner plates

21cm diameter salad plates
17cm diameter cereal bowls
mugs
Order code D7065
*Please add 3.95 p&p per order. Delivery within seven working days to UK mainland only,
some exclusions may apply. **Calls cost 5p per minute from BT landlines, calls from other
networks may vary. If not completely satised with your order, please return goods in mint
condition and sealed original packaging for a refund within 14 days of receiving your order
(postage costs will not be refunded unless faulty). Your contract for supply of goods is with
BVG Airo. A signature is required on delivery.
Data protection
BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Good Food)
would love to keep you informed by post, telephone or email of their special offers and
promotions. Please state at time of ordering if you do not wish to receive these from BBC
Worldwide or Immediate Media Company.
Exclusive prices for

BBC
readers
*Please add 3.95 to your order total for p&p
To order, call 0844 493 5654**

quoting 40680 or visit clifford-james.co.uk/40680
116 bbcgoodfood.com
OCTOBER 2014
Healthy
Can you eat

to ease arthritis?
Its painful, debilitating and affects one in six in the UK. We look at what you can try to alleviate the symptoms
here are more than 100 forms of

arthritis the most common being osteo
and rheumatoid and there is, as yet, National
no cure, writes Helen Barker-Beneld.
Arthritis
It can affect any of us, at any age, causing
Week
stiffness, inammation, swelling and pain in joints
12-19
and muscles. As the condition progresses, it can make
October
the simplest of tasks difcult or even impossible.
While experts say that there is no denitive arthritis
diet, research in this country and the US suggests that
eating anti-inammatory foods can help to ease the pain,
as can identifying and cutting back on those that may
trigger are-ups. However, what works for one person may
make no difference to another, so it really is a case of trial
and error. There are, however, some rules that make sense
for all arthritis sufferers:
Watch your weight

Losing weight, if you need to, will
ease pressure on your joints and
is one of the most effective ways
to manage arthritis.
Shedding even a few pounds may
mean you can reduce the amount
of anti-inammatory drugs and
painkillers you need.
It may feel counter-intuitive, but
doing more exercise will help to
strengthen your muscles to support
your joints. Try stretching with
Pilates or yoga, or non-load-bearing
exercise such as swimming and
stationary cycling.
Go Mediterranean
A diet rich in a wide variety of brightly
coloured fruit and vegetables, olive
oil and lean protein such as chicken
and fresh sh is benecial for
anyone, and can be helpful for those
with arthritis. It packs a punch by
reducing the number of rened
carbs, saturated fats and unhealthy
sugary foods, while keeping your
body satised.
Essential fatty acids found in
rapeseed oil, oily sh and free-range
eggs can help to reduce inammation
and ease swelling in joints, so add
these to your weekly shopping list.
OCTOBER 2014
Keep your
iron levels up
As red meat
can cause
are-ups, look
for alternative
iron-rich foods.
Try pulses such
as lentils and
haricot beans,
as well as leafy
green veg.
Choose wisely
kale, spinach
and watercress
offer far more iron
than lettuce, for
example. Add a
glass of fruit juice
or a portion of
fruit when eating
iron-rich food,
to allow your
body to absorb it
more effectively.
Spiced kale
crisps, recipe
overleaf
Foods that
can help
and those that

may cause flare-ups
Olive oil Switch from vegetable to olive
Some people swear that certain foods

such as tomatoes or oranges make
their arthritis worse. There is no medical
evidence to back this up, but there are
sufcient anecdotal accounts to make it
worth trying to give up either (or both) for a
few weeks to see if your symptoms ease.
Others claim that cider vinegar and
honey can ease pain, and studies are
currently underway that suggest eating
more broccoli or other members of the
cruciferous family may help with
osteoarthritis.
The best way to assess whether adding
or eliminating certain foods is helpful is to
keep a food diary to plot when your
arthritis intensies or eases. However, do
not cut out anything permanently, or cut
out whole food groups (for example, dairy),
without seeking advice from your GP.
oil in cooking and on salads.

Fish Choose salmon, tuna, cod, halibut
and sea bass: sh is less likely to trigger a
are-up than red meat and is a leaner,
healthier form of protein.
Garlic and herbs Fresh herbs have more
nutrients, and garlic is great for easing
swollen joints. Make a healthy marinade
with garlic, olive oil, fresh herbs and ginger.
Nuts and fruit Snack on walnuts, almonds,
sunower seeds, apples, cherries,
raspberries and strawberries.
Green tea As well as being rich in
antioxidants, this can work as an antiinammatory perk up the avour
with some lemon juice.
Turmeric, found in the spice blend ras el
hanout, is helpful for easing inamed joints.
bbcgoodfood.com 117
Healthy
Spiced kale crisps
Keep them
crispy
EASY
Kale crisps are

best eaten within
a few hours of
making. If they
become soft, just
pop them back
in a low oven
for 3-4 mins
to crisp up.
SERVES 4-6 as a snack
PREP 5 mins
COOK about 20 mins
100g/4oz chunky chopped kale, or

kale leaves, tough stalks removed
(weight without stalks)
tbsp olive oil
1 heaped tsp ras el hanout
Heat oven to 150C/130C fan/gas 2 and
line 2 baking trays with baking parchment.
Wash the kale and dry thoroughly. Place
in a large bowl, tearing any large leaves
into smaller pieces. Drizzle over the oil,
then massage into the kale. Sprinkle over
the ras el hanout and some sea salt, mix
well, then tip onto the trays and spread
out in a single layer. Bake for 18-22 mins
or until crisp but still green, then leave to
cool for a few mins.
fat 1g, sat fat none, bre none, sugar none, salt 0.1g
Make your
own spice
blend
As an alternative
to ras el hanout,
try sprinkling over
1 tsp each of
turmeric, ground
cinnamon and
coriander
before baking.
Chicken, broccoli & beetroot

salad with avocado pesto
2 OF 5 GOOD
EASY LOW
CAL FOLATE FIBRE VIT C A DAY 4 YOU
GLUTEN
FREE
SERVES 4
PREP 15 mins
COOK 15 mins
This really is the ultimate superfood supper

its packed with ingredients that give your
body a boost.
250g/9oz thin-stemmed broccoli

2 tsp rapeseed oil
3 skinless chicken breasts
1 red onion, thinly sliced
100g bag watercress
2 raw beetroots (about 175g/6oz),
peeled and julienned or grated
1 tsp nigella seeds
FOR THE AVOCADO PESTO
small pack basil
1 avocado
garlic clove, crushed
25g/1oz walnut halves, crumbled
1 tbsp rapeseed oil
juice and zest 1 lemon
1 Bring a large pan of water to the boil,

add the broccoli and cook for 2 mins.
Drain, then refresh under cold water. Heat
a griddle pan, toss the broccoli in tsp of
the rapeseed oil and griddle for 2-3 mins,
turning, until a little charred. Set aside to
cool. Brush the chicken with the remaining
oil and season. Griddle for 3-4 mins each
side or until cooked through. Leave to cool,
then slice or shred into chunky pieces.
2 Next, make the pesto. Pick the leaves
from the basil and set aside a handful to
top the salad. Put the rest in the small
bowl of a food processor. Scoop the esh
from the avocado and add to the food
processor with the garlic, walnuts, oil,
1 tbsp lemon juice, 2-3 tbsp cold water
and some seasoning. Blitz until smooth,
then transfer to a small serving dish. Pour
the remaining lemon juice over the sliced
onions and leave for a few mins.
3 Pile the watercress onto a large platter.
Toss through the broccoli and onion, along
with the lemon juice they were soaked in.
Top with the beetroot, but dont mix it in,
and the chicken. Scatter over the reserved
basil leaves, the lemon zest and nigella
seeds, then serve with the avocado pesto.
For more information on both arthritis

and National Arthritis Week, visit
Photographs KRIS KIRKHAM | Recipes EMILY KYDD | Food styling KATY GREENWOOD | Styling JENNY IGGLEDEN
All health content in BBC Good Food is provided for general information only, and is not a substitute for the medical advice of your GP or health professional
arthritisresearchuk.org
118 bbcgoodfood.com
OCTOBER 2014
Unforgettable holidays
Save up to
220 in this
issue of
Plan a trip to Europe with these exciting escorted tours

Beautiful Lake Como
Cruise European rivers

on a luxury vessel
Lake Como, St Moritz and the

Bernina Express
Eight days half-board from only 799pp*
Selected departures October 2014 to April 2015
Europes Finest River Cruises

Rhine, Danube, Moselle, Main, Elbe, Rhne, Seine or Douro
Eight days from 1,099pp*, 14 days from 1,549pp*
Selected departures up to November 2014 and
April to November 2015
On this varied tour you will explore beautiful Lake Como and the
lakeside village of Bellagio, plus some stunning icons of northern
Italy and Switzerland. These include the Lakes of Maggiore and
Lugano, the Alps surrounding St Moritz, a fantastic rail journey
on the Bernina Express, and the medieval town of Bergamo.
Few ships can match the elegance and luxury Riviera Travels
superior vessels, such as the five-star Lord Byron. Choose from
11 cruises to destinations such as Cologne, the Douro Valley, Basel,
Lucerne, Vienna, Budapest, Berlin, Dresden, Avignon, Bruges, Paris
and Rouen. See vineyards, monasteries and medieval towns,
steeped in history and culture.
Fully escorted price includes:

Return flights from Birmingham, Bristol, Dublin, East Midlands,
Edinburgh, Leeds/Bradford, London Gatwick, London Heathrow,
London Stansted, Luton or Manchester.
Seven nights half-board, staying in four-star accommodation.
Visit to St Moritz, in the heart of the Swiss Alps.
Travel on the stunning Bernina Express, one of the worlds
most spectacular railway journeys.
Visit to Lake Maggiore.
Guided tour of the delightful town of Bergamo.
Visit to the city of Lugano.
Lake cruise to the beautiful village of Bellagio.
Private visit to Villa del Balbianello and its memorable gardens.
Escorted by an experienced tour manager.
Fully escorted price includes:

A choice of 11 stunning cruises.
Return rail connections on selected dates and cruises from more
than 30 regional stations, including Birmingham, Bristol, Cardiff,
Glasgow, Leeds, Liverpool, Manchester, Newcastle and Nottingham.
(Please note supplements are applicable for certain regional stations.)
Standard Class reserved seat on Eurostar from London St Pancras,
or a flight from a choice of regional airports (at a supplement).
Beautiful four-star superior and five-star cabins with hotel-standard
beds, private bathrooms and river views.
Exceptional cuisine with full-board throughout.
Extensive and fully inclusive touring programmes.
Escorted by an experienced cruise manager.
Visit gfdriviera.co.uk to view the video highlights of the trip.
Visit gfdriviera.co.uk to view the video highlights of the trip.
Terms and conditions Holidays organised by and subject to the booking conditions of Riviera Travel, New Manor, 328 Wetmore
Road, Burton upon Trent, Staffs DE14 1SP and are offered subject to availability. ABTA V4744 ATOL 3430 protected. *Per person
prices based on two sharing a twin room. Single rooms and optional insurance available at a supplement. **Standard tickets for
the BBC Good Food Show will be dispatched after holiday departure. Additional entrance costs may apply.
Data protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Good Food) would love to
keep you informed of their special offers and promotions. Please state at time of booking/enquiring if you do not wish to receive
these from BBC Worldwide or Immediate Media Company.
Exclusive offer for BBC

readers: All bookings will receive
two free tickets to one of the
BBC Good Food Shows.**
To request a brochure, call 01283 742398.

To book, visit gfdriviera.co.uk
OCTOBER 2014
bbcgoodfood.com 119
Reader competition
WIN a food lovers

trip to Italy
BBC Good Food magazine has teamed up with Knorr to offer one lucky family
a delicious, food-lled trip to Italy, courtesy of new Knorr Flavour Pots
FIRST PRIZE
WORTH
7,100
Beginning with three days at The Gallery Art Hotel in

Florence, you and your family will tour local food markets
and sample the citys nest cuisine at the renowned Borgo
San Jacopo Restaurant. Youll then be swept off to relax
at the ve-star Villa Tolomei Hotel, where youll create
avour-packed dishes with herbs and spices as part of
an expert cookery lesson with your own Italian chef.
A runner-up will also win a two-night foodie retreat to
Cornwall, setting sail to catch fresh Cornish sh, as well
as enjoying Italian meals with a West Country twist at
one of the regions nest restaurants.
RUNNER-UP PRIZE
Enjoy a relaxing
WORTH
1,600
break in Cornwall
Spend an inspiring
week in Florence
Both prizewinners will also receive a hamper of Knorr products

so you can create inspirational and delicious dishes at home.
Included in the Knorr hampers are four tasty new Flavour Pots
Garden Herbs Ginger & Lemongrass Mexican Paprika
Plus the originals Mixed Herbs Garlic Mixed Chillies
Curry 3 Peppercorn
HOW TO ENTER
For a chance to win, complete your details online at
bbcgoodfood.com/competitions
Competition closes at 11.59pm on 30 September 2014.
The promoter is Knorr.
First prize is for a family of four (two adults and two children under the age of 12).
Travel to and from the airport and all other personal expenses are not included.
Please visit bbcgoodfood.com/competitions for full Terms and conditions.
Enter now at bbcgoodfood.com/competitions

120 bbcgoodfood.com
OCTOBER 2014
Barney Desmazery
Food editor
Cassie Best
Assistant food editor
Expert advice, techniques, best buys and

inspiration from the Good Food team
Katy Gilhooly
Cookery assistant
Most of a chillis heat is in its seeds and

membrane, so remove them if you want
warmth, not re! Learn how below, then
try our new chilli recipes on page 22.
Cut the
chilli in half
lengthways.
Kids cooking
Hold onto
the stalk
and use
the tip of a knife
or a teaspoon to
scrape out seeds
and membrane.
Expert advice
Remove
the stalk.
Flatten the
chilli and, with
the knife at a low
angle, slice off
any remaining
membrane.
On test
Cut each
half into
thin strips.
Bunch the
strips together,
then chop into
small dice.
Mary Berrys masterclass
Cook school
special
BBC Great British Bake Off

judge, Mary Berry, demonstrates
her foolproof recipes for two
dinner party favourites, Salmon
en crote and Chocolate
roulade. Photographs WILLIAN REAVELL AND
This is one of my all-time

favourite, make-ahead
party desserts. It freezes
beautifully (un-iced), then
you simply thaw it in the
fridge overnight and
drizzle over the icing just
before serving.
STUART WEST
This is an ideal dish for

entertaining, as you
can assemble the crote
ahead
before baking. The combinationand chill it
of crisp
pastry, succulent salmon,
and watercress
sauce is a real winner.
Two
classic
recipes
step-bystep
Expert advice
Kids cooking
Kids cooking
Masterclass
Masterclass
Do it better
Do it better
AND EMMA JANE FROST
TIP Watercress can quickly

discolour if
heated for too long, so
to keep the sauce
a good green colour, stir
in the
On test
| Styling LIZ HIPPISLEY
Expert advice
watercress off the heat:

the heat of the
sauce and pan will be
sufcient to wilt
the watercress while
maintaining its
colour. The peas will also
help to boost
Food styling JANE LAWRIE
On test
TIP Dont touch your eyes while youre

preparing chillies...and rememember to
wash your hands well afterwards.
124 bbcgoodfood.com
OCTOBER 2014
Make Marys Salmon en crote with watercress sauce

and Chocolate & Irish cream roulade see overleaf
OCTOBER 2014
bbcgoodfood.com 125
OCTOBER 2014
Masterclass
Do it better
Preparing
a chilli
4-page
Mary
Berry
special
Do it better
Cook school
bbcgoodfood.com 121
Mary Berrys masterclass special

BBC Great British Bake Off judge Mary Berry demonstrates her foolproof
recipes for two dinner party favourites, salmon en crote and chocolate roulade
Two
classic
recipes
step-bystep
Do it better
This is an ideal dish for entertaining, as you

can assemble it up to a day ahead and chill
it until ready to bake. The combination
of crisp pastry, succulent salmon and
watercress sauce is a real winner
Masterclass
Kids cooking
Expert advice
On test
122 bbcgoodfood.com
OCTOBER 2014
Cook school
This is one of my all-time favourite make-ahead
party desserts. It freezes beautifully (un-iced), then
you simply thaw it in the fridge overnight and
drizzle over the icing just before you serve it
Do it better
Masterclass
Kids cooking
Expert advice
On test
OCTOBER 2014
bbcgoodfood.com 123
Salmon en crote with watercress sauce

1 OF 5
A LITTLE EFFORT OMEGA-3 A
DAY
uncooked
and unglazed (as long as salmon and

pastry havent been frozen before)
SERVES 8
PREP 40 mins
COOK 45 mins
Do it better
750g shop-bought puff pastry

(preferably all-butter)
2 x 500g pieces salmon llet,
skinned and pin-boned
1 tbsp hot horseradish sauce
1 egg, beaten
FOR THE MUSHROOM FILLING

3 tbsp olive oil
3 shallots, nely chopped
200g chestnut mushrooms,
nely chopped
1 tbsp lemon juice
125g watercress, chopped
2 tbsp full-fat crme frache
FOR THE SAUCE

20g butter
1 shallot, nely chopped
15g plain our, plus extra for dusting
400ml vegetable stock
100g frozen peas
100g watercress, chopped
5 tbsp full-fat crme frache
1 tbsp fresh mint, nely chopped
Masterclass
Start with the lling. Heat 2 tbsp of the oil

in a large, non-stick frying pan. Add the
shallots and fry over a medium heat for
3-4 mins or until softened, stirring occasionally.
Increase the heat to high, stir in the mushrooms
and garlic and fry for 4-5 mins or until the liquid
has evaporated. Add the lemon juice. Take off
the heat and mix in the watercress until wilted.
Season, transfer to a bowl and set aside to cool,
then stir in the crme frache. Chill for up to a day.
Kids cooking
Expert advice
Roll out the remaining pastry to a

rectangular shape about 7.5cm wider
and 5cm longer than the bottom pastry
layer. Brush the edge of the bottom layer with
the egg. Lay the pastry over the salmon and
trim off the excess to give a 2cm edge all
round. Score the edges by gently tapping all
around the cut sides using the back of a knife
held horizontally this helps to both seal the
join and make the pastry rise.
On test
Bake for 30 mins or until the pastry is

golden brown. Check after 20 mins if
the pastry is already turning brown, lay
a piece of foil loosely over the top to protect
it from becoming overdone while the salmon
nishes cooking. When the crote is cooked,
remove it from the oven and leave to rest for
10 mins. Serve with the sauce.
124 bbcgoodfood.com
Heat the oven to 220C/200C fan/gas 7. Roll

out half the pastry on a oured surface, to the
thickness of a 1 coin. Trim to a rectangle 5cm
larger all round than the salmon. Wrap trimmings
in cling lm and set aside. Place pastry on a piece of
baking parchment cut to t on a large baking sheet.
Crimp the edges with your ngers. Re-roll

the pastry trimmings thinly and cut them
into strips. Brush the crote all over with
egg, lay the strips over in a decorative pattern,
and brush these with egg too.
While the salmon cooks, make the sauce.

Melt the butter in a medium pan. Stir in the
shallot and fry for 2-3 mins or until softened
but not browned. Stir in the our and cook for 1 min.
Take the pan off the heat and slowly stir in the stock.
Return the pan to the heat and cook, stirring, over
a medium-high heat, until the sauce has thickened
slightly. Add the peas. Simmer for 2 mins. Remove
the pan from the heat and stir in the watercress.
Lay one of the llets in the middle of

the pastry. Season and spread over the
horseradish sauce, then the mushroom
and watercress mixture. Place the second
llet on top of the lling and season.
Carefully lift the crote onto a large

baking sheet, with the help of 2 sh
slices. Retain the baking parchment
underneath, as this will prevent the pastry
from sticking to the sheet and make it easier
to move once baked.
Pure in a food processor until

smooth. Pour the sauce back into
the pan. Stir in the crme frache
and mint, season and reheat.
Want to prepare ahead? At the end

of step 6, chill it in the fridge.
OCTOBER 2014
Chocolate & Irish cream roulade

A LITTLE EFFORT
SERVES 8
un-iced
PREP 25 mins
COOK 30 mins
Place the egg whites in a large bowl and whisk,

using an electric hand whisk, until uffy and
stiff. Tip the caster sugar and yolks into another
large bowl and whisk for about 1 mins, until thick
and creamy. Stir in the cooled chocolate. Add two
spoonfuls of the egg whites and mix gently, then fold
in the remaining whites. Sift the cocoa and fold it in.
Pour into the prepared tin and level the surface.
Use a sharp knife to make a score

mark 2cm (in) in from a short edge,
and cut about halfway through the cake
on the score line. This will be a useful starting
point when you start rolling and will give you
a tighter, neater roulade.
Expert advice
Place the cream in a bowl with the Irish

cream liqueur and whip until thick enough
to just hold its shape. If insufciently
whipped it will be too runny to spread; if
over-whipped, it will become too thick to spread
evenly. Spread the surface of the cake with the
whipped cream, leaving a bare rim of about
2cm all the way around the edges.
Bake for 20-25 mins or until the cake is

well risen and rm on top. Remove from
the oven and run a small palette knife
around the inside of the baking parchment in
the tin to loosen the cake, so youll be able turn
it out easily without it breaking. Leave it in its tin
until cold (expect it to dip and crack a little).
Kids cooking
Gently turn the cake out onto a large

sheet of baking parchment that has
been lightly dusted with icing sugar.
Carefully loosen the parchment that
surrounds the cake and peel it off, making
sure you dont take the cake with it.
Masterclass
Heat the oven to 180C/160C fan/gas 4.

Grease a 30 x 20 x 2cm deep Swiss roll
tin with butter and line with baking
parchment. Melt the chocolate in a heatproof
bowl set over a pan of simmering water its
base must not touch the water. Remove from
the heat, stir and leave to cool slightly.
Do it better
butter, for greasing

175g plain dark chocolate (about 50%
cocoa solids), broken into pieces
6 large eggs, separated
175g golden caster sugar
2 tbsp cocoa powder
300ml double cream
4 tbsp Irish cream liqueur

icing sugar, sifted, for dusting
FOR THE ICING
50g icing sugar, sifted
2 tsp double cream
2-3 tsp Irish cream liqueur
G Put the icing

MAKE THE ICIN
then mix in
sugar in a bowl,
ough Irish
the cream and en
e a smooth
giv
to
cream liqueur
the icing over
le
izz
Dr
consistency.
lade, or pipe it
the top of the rou
ing bag.
using a small pip
Recipes adapted from Mary
8
7
Roll the cut edge over tightly to start

with, using the baking parchment to
help keep it all tight by gently pulling it
up and over the roll. Dont worry if the cake
cracks that is quite normal and will be part
of the roulades charm.
OCTOBER 2014
Keep rolling, again using the

parchment to help by pulling it up
and over as you roll. After rolling,
ensure the join is underneath, as this
will keep the roll secure. Transfer the
roulade to a serving platter using a
large, wide spatula or two sh slices.
Dorling Kindersley). Photographs

William Reavell and Stuart
West. You can buy the book for
just 20. Simply call 01326
569444, p&p is free. Or buy online
at sparkledirect.com/goodfood
Mary Berry will feature on

Who Do You Think You Are?
on BBC One in September.
bbcgoodfood.com 125
On test
Berry Cooks the Perfect (25,
Cooking with kids
Kids will love putting

together this dish
Take one cookery school, two recipes and a bunch

of hungry children, eager to learn Photographs DAVID COTSWORTH
Do it better
The Kids Cookery School in Acton,

London, has long been committed to
teaching children how to cook. It was
set up by Fiona Hamilton-Fairley in
1995 when the kitchen at her sons
primary school was ripped out to make
a computer suite. The cookery school
offers classes and workshops all year
round for children aged three and
upwards. When the Good Food team
visited and watched the children

create two dishes, Fiona told us:
Every child deserves the right to
learn to cook from scratch.
Were delighted the Government
has put cookery back on the primary
school curriculum, but we still need
kitchen facilities, equipment and
teachers to bring it back to life.
Visit thekidscookeryschool.co.uk.
Masterclass
WHAT YOU WILL NEED

Chopping board
Large saucepan
Sharp knife
Wooden spoon
Grater
Ovenproof dish
Teaspoon
measuring
Colander
30 x 20cm
Can opener
Dessertspoon
Kids cooking
BEFORE YOU START Assemble all

your ingredients and equipment.
Make sure you wash your hands
well and wear a clean apron.
Cheesy cannelloni
OF 5
EASY 2
A DAY
SERVES 8
PREP 45 mins
COOK 55 mins
Expert advice
On test
1 tsp olive oil

2 onions, 1 red, 1 white, chopped (or
whatever you have)
3 garlic cloves, chopped or crushed
2 small carrots, grated
1 tsp each dried mixed herbs and
oregano
500g/1lb 2oz mince (beef or lamb) or
Quorn mince
2 tsp tomato pure
500g carton passata
dash of Worcestershire sauce
195g can sweetcorn, drained
500g pack of dry large pasta
tubes, cooked
200ml tub crme frache
100g/4oz grated cheese (we used
cheddar)
crunchy salad or cooked broccoli,
to serve
1 Heat the oil in a large saucepan on a

medium heat.
2 Add the chopped onions and garlic to
the saucepan, stir well and cook for
4-5 mins until just starting to colour.
Stir in the grated carrot and herbs.
3 Add the mince to the pan and cook
for 3-4 mins or until browned, breaking
up the mince with a wooden spoon.
4 Add the tomato pure and cook
for 1 min. Add the tomatoes and passata
and stir well. Season with a dash of
Worcestershire sauce and black pepper,
then reduce the heat and cook for a
further 30-40 mins. Add the sweetcorn
about 5 mins before the sauce is done.
Once the sauce has reduced and cooled,
ll the pasta tubes using a dessertspoon
and lay each one on their side in an
ovenproof dish measuring 30 x 20cm.
6 Spoon over the remaining sauce, cover
with the crme frache and sprinkle on
the grated cheese.
7 Cover with foil and cook in the oven
for 45 mins. Remove the foil and bake
for another 5-10 mins until the cheese
is golden brown. Serve with crunchy
salad or broccoli.
126 bbcgoodfood.com
Stir the onions and garlic
Fill as many tubes as

possible with the sauce
Add the chopped

tomatoes and passata
Sprinkle with cheese

OCTOBER 2014
Cook school
Everyone will
love these
Do it better
Banana & sultana mufns

EASY
MAKES 12 mufns
PREP 15 mins
What do children
learn at the school?
Whisk the eggs
Peel the bananas
PER MUFFIN 238 kcals, protein 3g, carbs 29g,

Next month
DONT FORGET Everyone should
help with the clearing up its just as
important as the cooking!
OCTOBER 2014
Mix everything well
Fill the mufn cases
Children from the

cookery school make
Fish pie and Autumn
crunchy crumble
bbcgoodfood.com 127
On test
Cooking is an amazing subject

and a life skill, says Fiona.
It teaches children so many
wonderful things, often
without them really realising
that they are learning.
For example, during a
cookery session, kids use
maths when they are
measuring, and geography to
nd out where the food comes
from, as well as learning about
different climates. History is all
part of discovering food and
cultures from around the
world. Food is also a science
in itself. The learning
possibilities are endless!
Expert advice

Crack the eggs into a mixing bowl and
whisk well with a fork.
2 Add the sugar and carry on whisking,
add the oil and whisk again, making lots
of bubbles.
3 Peel and mash the bananas, then
drain the soaked sultanas and add them
both to the eggs, sugar and oil. Mix well.
4 Sift half of the our into the mixture
and mix well again. Add the cinnamon,
baking powder and remaining our, and
fold gently using a wooden spoon or
spatula until everything is combined.
The mixture needs to be quite thick,
only falling off a spoon very slowly.
5 Put the mufn cases in the mufn tin.
Using a dessertspoon, ll each case
three-quarters full with your mixture.
6 Put them in the oven for 20-25 mins.
The mufns are ready when they are
golden brown and you stick a sharp knife
or toothpick into them and it comes out
clean, not sticky. Remove from the oven
and allow to cool on a wire rack.
Kids cooking
3 medium eggs
140g/5oz caster sugar
125ml/4 oz sunower oil
3 soft ripe bananas
75g/2oz sultanas, soaked in warm
water
tsp cinnamon
tsp baking powder
Masterclass
COOK 20-25 mins
WHAT YOU
WILL NEED
Teaspoon
Mixing bowl
Fork
Sieve
Wooden spoon
or spatula
Dessertspoon
Mufn cases
Mufn tin
Wire rack
From our kitchen
Inspiration, practical advice and expert reviews from the Good Food kitchen
Chipotle
Ancho
Chilli akes
Chilli powder
Masterclass
Made from the ground, dry-roasted skins

of red chilli peppers. Some brands include
cumin, oregano and garlic, so check the
label to nd out exactly what youre buying.
How hot? Mild to hot, depending on
the variety of chilli and whether several
different types have been blended.
Uses Ideal for adding a spicy kick to
marinades, curries, chilli con carne, breads,
or chocolate bakes and desserts.
Substitute Use a smaller amount of
cayenne pepper or a few dashes of hot
pepper sauce such as Tabasco.
Kids cooking
Chilli flakes or
crushed chillies
Expert advice
These are made by crushing whole dried

red chilli peppers with the pith and seeds
intact to give a concentrated spicy avour.
How hot? Hot. The heat in a chilli comes
from a chemical called capsaicin, which is
concentrated in the pith of the pepper.
Uses Add to sauces such as Bolognese, or
roasted vegetables and meat, near the end
of cooking for bursts of heat. Or sprinkle
over salads, pizzas and pasta. You can now
buy green jalapeo chilli akes (Waitrose
and online) they have a fruity sweet
heat and can be used in the same way.
Substitute Crushed Aleppo pepper,
cayenne pepper or chilli powder.
Crushed Aleppo pepper or

Turkish chilli flakes
On test
Made from semi-dried, deseeded and

crushed Aleppo peppers (also known as
Halaby peppers), these are grown in Turkey
and Syria, and named after the Syrian city.
These deep red, slightly oily akes can be a
little salty if salt is used during drying.
How hot? Mild with a sweet, raisin-like
avour. The pith and seeds are removed
before crushing, reducing the heat.
Uses Mainly found in Mediterranean and
Middle Eastern cooking. Sprinkle over
dips and houmous, salads, or meat and
vegetables before roasting.
Subsitute Paprika, or you can use
a smaller amount of chilli akes.
128 bbcgoodfood.com
Aleppo pepper
Cayenne
pepper
Paprika
Habanero
Smoked
paprika
Chilli powder
Try sprinkling over potatoes or nuts before

roasting them.
Substitute Smoked paprika.
Cayenne pepper
This bright, powdered spice is produced by
grinding whole dried cayenne peppers.
How hot? Hot.
Uses Adds heat to sauces, marinades,
spice rubs and curries. Try sprinkling it over
macaroni or cauliower cheese, crispy
fried sh or add to dips and cornbread.
Substitute Hot chilli powder.
STORING DRIED
CHILLIES
Store all varieties
of dried chilli
in airtight
containers. Theyll
Paprika
lose a bit of their
Made from ground sweet and hot peppers,

this rich red powder (known as pimentn
in Spain) has a distinctive avour and adds
a sweetness and warmth to dishes.
How hot? Mild to robust its never as
hot as cayenne or chilli powder.
Uses It adds a bright orange colour to
foods and only releases its colour and
avour when heated. A must in Hungarian
goulash, its also interesting added to
shepherds pie, tomato sauces and curries.
heat over time, so

its best to use
within 6 months.
GO EASY
Smoked paprika or
pimentn de la Vera
Spanish peppers smoked over oak res
give an unmistakable smoky avour.
Its available in dulce (sweet and mild),
agridulce (bittersweet) or picante (hot),
depending on the variety of pepper used.
How hot? Sweet to hot.
Uses Gives chorizo its smoky warmth. Try
adding to sh and vegetable stews, chilli,
pasta sauces, marinades and dressings.
Substitute Paprika.
Dried chillies are

hotter than fresh
Chipotle peppers
ones, so use them
Chipotle (chih-pot-lay) chilli peppers are

smoked, dried red jalapeo peppers.
Buy them whole, crushed or ground.
How hot? Hot.
Uses Primarily used in Mexican and
carefully you
can always add
more, but you
cant take away!
OCTOBER 2014
Photographs CRAIG ROBERTSON | Styling REBECCA NEWPORT
Do it better
Know your
dried chillies
Cook school
Pans of the future? We were excited to see Lakelands new range of Flare
saucepans, which use technology developed in rocket engine laboratories for
incredibly quick and even heat distribution. The cast-aluminium pans have ns that
direct ames around the entire pan, reducing boiling time and requiring 40% less
energy than standard pans. Exclusive to Lakeland, they cost from 49.99 to 84.99.
Ancho chilli
Habanero chilli
Birds-eye chillies
(020 7437 0011; paulayoung.co.uk)
Think you know chocolate? Think again. A session

with Paul in the freezing cold lab beneath his Soho
store will change the way you buy, use and enjoy
the nations favourite sweet treat.
The class aims to make you an amateur chocolate
maker, covering the
basics from ganache
to tempering. It was a
very productive and
educational course.
Four of us made
ganache from 72%
chocolate, water and
sugar, then the fun
really started. Paul
showed us his box of
tricks drawers of
pure essential oils,
from which we created our own combinations. They
were all wonderfully pungent; I added drops of
grapefruit and rosemary to mine.
Paul is obsessed with chocolate: his enthusiasm
shone as he talked us through how he sources the
purest chocolate. We then tasted several kinds from
the raw bean ground before our eyes, through
72% Peruvian and nally 100% raw chocolate. I was
fascinated to learn the difference between 54%
Learn how to temper chocolate
Madagascan and 53% Guatemalan, and

why they taste completely different.
Theory over, we shaped our
ganache into trufes and tempered the
chocolate on huge granite slabs before
covering our trufes with two layers of
hot, thick chocolate. My trufes came
out adorably misshapen, but Paul kindly said that
theyre meant to look like little rocks! Im not sure about
that, but they did taste like bites of heaven and Ill
denitely be making them again.
Cost 175 for a ve-hour class.
Verdict Spending time immersed in Pauls world is the
ultimate treat for chocolate fanatics. Taking home a bag
of your own handmade trufes feels so special too.
Francesca Peak
Reader offer
Let a slow cooker do the
hard work for you
topical creams for osteoarthritis.
Exclusive price for BBC Good Food readers:
working days to UK mainland only, some exclusions
Order the 3.5-litre slow cooker for only 14.99
may apply. Calls cost 5p per
can also suppress appetite, reduce
(was 19.99) or the 4.5-litre slow cooker for
minute from BT landlines, calls
cholesterol and regulate blood sugars.
24.99 (was 29.99), plus 3.95 delivery per order.
from other networks may vary.
HEALTH BENEFITS
Chillies are a rich source of vitamins
C and A, and their peppery heat
helps to clear congestion. Capsaicin,
the chemical that makes them hot,
Medical trials suggest that chillies
OCTOBER 2014
bbcgoodfood.com 129
On test
is used as an anti-inammatory in
These slow cookers from Cooks Professional have

a built-in thermostat and can be set to cook during
the day while youre away or overnight while you
sleep, for maximum freedom and exibility.
The removable, dishwasher-safe ceramic
crockpot makes serving easy, while the clear glass
lid lets you monitor the cooking process without
losing any moisture or heat. Available in two sizes:
the 3.5-litre holds up to four main-meal portions and To order, please call 0844 493 5654 quoting 41308 or
the 4.5-litre up to six portions.
visit clifford-james.co.uk/41308. Delivery within seven
Expert advice
These small red or green chillies also

known as Thai chillies pack a punch and
feature widely in South-east Asian cooking.
How hot? Very hot.
Uses Add heat to curries, stews and soups.
Theyre usually fried in hot oil rst or
soaked and ground to a paste with other
spices. Use them to make chilli oil gently
warm olive oil with a few dried chillies for
3-4 minutes, cool then bottle.
Substitute Chilli akes, chilli powder or
fresh red chillies.
Young Fine Chocolates. 143 Wardour Street, London
Kids cooking
The hottest chilli grown in Latin America,

these small round chillies have fruity-citrus
notes and should be used sparingly.
How hot? Extremely hot.
Uses Rehydrate in hot water for 20
minutes, then add a quarter of a chilli at
a time. Use for salsas, barbecue sauce,
chutneys, marinades and stews.
Substitute Dried Scotch bonnet.
Chocolate Tasting & Making Workshop at Paul A.
Masterclass
Whole, dry-smoked poblana chilli peppers,

sweet and smoky with a slight raisin
avour. Also available in powdered form.
How hot? Mild to medium.
Uses Mexican dishes: add to enchilada
sauces, stews and chilli. Along with
chipotle, theyre used in a mole sauce.
Rehydrate whole chillies before using.
Substitute A smaller amount of chipotle.
Take a
cookery course
Do it better
Central American cuisine, they add a

smoky avour to soups, sauces and stews
like chicken mole. Rehydrate in hot water
for 20 minutes, then add whole or
chopped. Toast to bring out their avour.
Substitute Smoked paprika or
cayenne pepper.
Cook school
On test Kitchen thermometers

Whether youre cooking meat or preserving, the precision of a thermometer helps to ensure great results
Biltong is a
Do it better
Masterclass
Kids cooking
Great value
Professional choice
Mobile alerts
Heston Blumenthal Precision
SuperFast Thermapen, 57.60,
iDevices mini kitchen thermometer,
oven thermometer, 10.78,
thermapen.co.uk
34.95, Apple Store
hartsofstur.com
Ensuring oven temperatures are

accurate is an easy way to transform
your cooking. This stainless-steel
thermometer ranges from 60C to
320C and offers good precision
compared to
some others.
The needle is
easy to read
and measures
Fahrenheit
and Celsius.
This digital probe is a serious piece

of kit: Food editor Barney has had
his for two years and loves it. Its
incredibly durable, theres no cord
and it ts in your
pocket. With very
fast reading and a
huge range from
-49.9C to 299.9C,
it can be used
for jam, oils,
caramel and
frozen food.
This clever probe connects via

Bluetooth to your phone (iPhone 4S
or later) and charts a temperature
graph on your screen. You can
create an alert, then simply walk
away until the phone beeps in your
pocket and your meat is ready! The
probes magnetic base
can also be xed to
your cooker or BBQ.
Requires iPhone
4S and
later.
Extra long
No frills
Two-in-one
Kilner jam thermometer, 8,
Stainless-steel meat thermometer,
Thermospatula, 14.99, Lakeland
wilko.com
7.50, John Lewis
The best thing about this is its

length great for the biggest batch
of jam or marmalade. The handy
clip attaches to the side of your pan,
which means you can adjust it for
any pan size without letting the
probe touch the metal. Its reliable,
easy to read, and good value.
Functional and accurate this

thermometer is a good basic to
have in your kitchen drawer. Simply
insert into the
thickest part of
your meat and use
the temperature
guides. Very clear to read,
and durable, but cant be
put in a dishwasher
wipe clean instead.
Its a spatula and a thermometer!

Brilliant for working with sugar and
jam, this silicone-encased probe
never touches the bottom of the pan
(which would distort the results) and
the temperature from -20C to 240C
is clearly displayed at the top. You
can also detach the probe from the
spatula and use it for meat.
Expert advice
One for the bookshelf
South African
favourite
Trendspotter
Every month we tell you whats trending
in the food world right now. This month
its a speciality from South Africa.
Biltong is sliced raw meat that has been

marinated in a vinegar solution, rubbed
with a spice mix, then air-dried. Its been
around for years, but the fact that its high
in protein and low in fat has boosted its
popularity. Eat as a snack or with breads
and in pies, stews or salads.
Beef is most commonly used for biltong
now produced in the UK too but you can
also nd buffalo, game and ostrich.
Its available from supermarkets, online
specialists and ocado.com. We like Raging
Bull Meats biltong, available from their
North London shop or at ragingbullmeats.
com (10 for 330g), and Limpopo Butchers
biltong, available at thesaffashop.com
(15.49 plus delivery for 500g).
Sally Hughes reviews this months titles
BBC Good Food readers can buy any of this months books at a discount, plus youll also receive a
free bookmark. Simply call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood
On test
Lovely
lunches
French
fancies
For busy
bakers
Quick
recipes
Salad Love by
Patisserie Maison
Bake Me a Cake
Meal In a Mug
David Bez
by Richard Bertinet
as Fast as You
by Denise Smart
(16.99, Good
(20, Good Food
Can by Miranda
(9.99, Good
Food offer price
offer price
Gore Browne
Food offer price
15.29, Quadrille)
17, Ebury)
(14.99, Good
Food blogger David Bez has created a

years worth of desk-top salads to liven
up lunchtime. His Italian heritage and
career in graphic design make them
as pleasing to the eye as to the palate:
meat and sh, grains and greens, with
adaptations for carnivores and vegans;
the dressings are a great addition to
your repertoire. Use this for lunches
al-desko or a quick healthy supper.
130 bbcgoodfood.com
If you are already a competent baker,

the next step is to tackle real French
patisserie with master baker Richard
Bertinets latest book. He explains how
to create beautiful tarts, madeleines,
eclairs even croquembouche, using
steps and photographs to help you
over those tricky bits. All the recipes
can be made at home using easily
obtainable ingredients.
Food offer price 13.49, Ebury)
This book is perfect for a keen baker,

or an ideal introduction to home
baking for a novice, with showstoppers
like Chocolate honeycomb trufe
cake, plus recipes that won over Paul
Hollywood when Miranda competed
in the BBCs Great British Bake Off.
Clever short cuts show how baking
can easily be tted into a busy day.
9.49, Ebury)
This would be a good gift for a

student off to uni for the rst time. All
80 recipes can be cooked in minutes
using a mug and a microwave just
the job for lunch in the ofce, or
nights when you feel too exhausted
to switch on the oven. From a tasty
Prawn laksa to a dinky little Coffee &
walnut cake, you will be amazed at
what can be achieved so easily.
OCTOBER 2014
Di
M
of ag gi
th az tal
e in
Ye e
ar
BBC
magazine
New and improved digital edition!
Our award-winning app

just got even better!
As well as the content
you know and love from
the print edition, there
are some great extra
interactive features:
Exclusive videos with tips
and techniques from the
Good Food team
October 2014
magazine
Recipes are presented as

easy-to-view digital cook cards
Bookmark your favourite recipes
so that theyre easy to nd
Plus, now updated
to include:
Fully optimised iPhone edition
Social sharing on
Facebook and Twitter
Now on
iPhone
Integrated online
conversion chart
OCTOBER 2014
e Good Foo
n th
d
di
All te
ste
00
en
tch
Ki
Your special subscriber cover
or
you
ry
Eve
original new
n recipes ef
ew
orks first tim
ke
Our ta
on a
a
Br
al
ion
dit
tra
Easy-to-view
recipe cards and
exclusive videos
The BBC
Good Food
magazine
app is also
available on
Kindle Fire
zil
ian
&
Big
feij
oa
da
On
e-po
t por
k stew
bold
lings
with easy corn dump
WHAT TO COOK WHEN FRIENDS COME OVER Spanish chicken with

chorizo, lemon, potatoes & chickpeas Butternut squash cannelloni
One-pan lentil dahl with curried sh BUDGET SUPPERS FOR 1 OR
LESS Great for families & students MARY BERRYS DOUBLE
MASTERCLASS Salmon en route & chocolate roulade PLUS Chef Tom
Kerridge reinvents the weekend roast
Subscribe from just 13.99 every 6 months and save 22%

Visit the Apple App Store or Amazon today
Master
your
disasters!
Do you lack condence in the kitchen? Turn your cooking
catastrophes into culinary masterpieces and win 4,000
worth of prizes in Kenwoods Disaster Chef challenge
o you know someone whose
culinary skills fail to match up
to their enthusiasm for food?
Does their family prefer a takeaway to
their dinners? Its frustrating to love
food but have no creative kitchen air.
Kenwood is on a mission to
transform the cooking skills of foodies
who lack the time or skills with its
Disaster Chef competition. Whether
its you, a friend or a family member
whose recipes are more of a tragedy
than a triumph, those nominated
have the chance of becoming a master
chef with a little help from the
experts at Kenwood.
Fifteen successful competitors will
receive six weeks training to improve
their skills, using step-by-step
tutorials and a fantastic Kenwood
Chef Sense, worth 449.99. Theyll
also get a weekly food hamper
over the course of their training,
containing a range of fresh and

exciting ingredients.
One winner will then be selected to
be Kenwood Chef 2014 and scoop a
4000 prize package. Up to the
challenge? See below to nd out how
to enter for a chance to win.
Have you had a dining

disaster? Enter now!
Know someone who would be perfect
for the Disaster Chef challenge? Enter in
three simple steps!
Step 1: Visit kenwooddisaster-chef.com
before the closing date of 5 October 2014.
Step 2: Nominate yourself, a friend or family
member (UK residents aged 18 and over
only) by uploading a picture and details of
what makes you or them perfect for
Kenwoods Disaster Chef competition.
Step 3: The 15 contenders will be chosen
by 17 October 2014.
See full T&Cs at kenwooddisaster-chef.com
Will you be crowned Kenwood Chef?

The winner will be chosen at the Disaster Chef nal, held at exclusive
London food venue AVEQIA. The 15 nalists will put their newfound skills
to the test by cooking a variety of recipes, which will be scored by a panel of
judges. The most improved chef will win Kenwoods Disaster Chef
competition 2014 and bag a 4,000 prize package:
A kitchen makeover to the value of 3,000
A cookery course to the value of 500
A selection of Kenwoods stylish kitchen appliances to the value of 500
It couldnt be easier to take part. To be in with a chance of being one of our
contenders, simply visit kenwooddisaster-chef.com
and tell us in no more than 250 words why you or someone you know
is such a hopeless cook, and upload an accompanying picture.
Visit kenwooddisaster-chef.com to enter and to see video tutorials from

Kenwoods experts and improve your skills
In Hollys trolley
Holly Brooke-Smith selects her favourites from this months best new products
Isle of Wight oak-roasted tomatoes with
Sourdough & sea salt chocolate,
Comte Androuet,
sunower oil, 2.95, thetomatostall.co.uk
5.80, pumpstreetbakery.com
9/250g,
Cherry tomatoes gently cold-smoked over oak

and steeped in a rich and
smoky oil. Theyre a
brilliant little tapas dish
on their own, or mix them
through spaghetti with
a handful of basil for a
dead-simple pasta sauce.
Venezuelan cocoa is ground with

Suffolk-based Pump Street Bakerys
sourdough breadcrumbs, which adds
a malty avour to the 66% chocolate.
Larger sourdough crumbs and sea
salt are added to give a real crunch.
Its the rst bread-avoured chocolate
weve tried, and we loved it.
paxtonandwhiteld.co.uk
Made in the Jura Mountains, on

the French side of the French-Swiss
border, this hard cheese owes its
character to the cows diet of meadow
owers. Every wheel of Comte is slightly
different depending on its age, the season
and the specic farm but they are all
nutty, oral and slightly sweet.
Large tapas set by Rick Stein,

Artisan Grains greenwheat
25, Tesco
Part of Rick Steins new

tableware range, these
tapas bowls and board
are ideal for olives and
dips. Or decant jams
into them for a
weekend breakfast.
The shades of blue are
a nod to Ricks home
on the Cornish coast.
Chefn
Buttercup butter
maker, 14.99, Lakeland
Make
your
own
Artisan butter has been big

this year and if you fancy
having a go at making your own,
this little gadget makes it easy.
Simply leave double cream at
room temperature overnight,
then shake to separate the
buttermilk from solids. You
can experiment by adding
any avours you like too.
freekeh, 1.60/200g, Tesco
Black chorizo, 3.49,

cannonandcannon.com
Made with Gloucestershire saddleback

pigs blood, pork, paprika, chilli and garlic,
this delicious cured meat is a cross
between black pudding and chorizo, and
packs a meaty punch. Slice, fry and scatter
through risotto, pasta or roast veg.
Doves Farm teff our,

1.75/120g, Tesco
No
gluten
Ground from one of the

worlds smallest grains,
this our is used in Ethiopia
to make injera bread, and is good for
both sweet and savoury bakes. It has
a slightly bitter taste, that we think
works well with chocolate recipes.
Freekeh is an ancient grain

that is richer in calcium
than pasta or rice. It is
a young green wheat
thats been cracked
and roasted ready
to be boiled. It has
an earthy avour and
rm texture, great for
autumn salads or as
an alternative to rice.
On
trend
Living Salad mixed garden salad, 1, Lidl
Fantastic value for a tub of salad that

will happily live on your windowsill
for several weeks
just snip off leaves
when you want
them. Its a good
way to prolong your
garden harvest as
we move into the
autumn months.
SARAH JANE EVANS IS A MASTER OF WINE
What to drink Sarah Jane Evans picks three great wines from southern Europe
Refreshing white
Sicilian red
Great value
As Caixas Godello 2013, Martn
Casa Planeta Nero dAvola Syrah
Winemakers Selection Portuguese
Codax, Monterrei, Spain, 13%,
2013, Sicily, Italy, 13%, 9.99,
Red NV, 12.5%, 5, Sainsburys
9.99, Majestic
The Co-operative
If youve enjoyed Albario from

Galicia, then youll be charmed by
the Godello grape, the smartest
trend in Spanish white wines.
Coming from the windswept coastal
north-west, its fresh with notes of
white peaches and herbs.
Enjoy with Sea bass, pan-fried
scallops or braised fennel.
Planeta is one of Sicilys liveliest

wineries, a stylish family business
with some top-end and toppriced wines. This is a more
affordable offering, bursting with
rich fruits, notes of sour cherry and
pomegranate, and a savoury nish.
Drink with Lamb cutlets, and pasta
with spicy arrabbiata sauce.
Bright and juicy, this proves once

again that Portugal is the place to look
for plenty of avour at a low price. The
fact that the wines made from local
rather than more famous grapes gives
it oodles of character.
Bring it on with bold, hearty foods
like chorizo and chilli. A party choice
remember it for Bonre Night,
Halloween and for festive mulled wine.
OCTOBER 2014
bbcgoodfood.com 133
MY KITCHEN
John Whaite
The winner of BBC Ones Great British Bake Off shows Holly Brooke-Smith round his small, stylish kitchen
Photographs GEOFF WILKINSON
After winning the BBCs Great

British Bake Off in 2012, John
Whaite enrolled on a patisserie
course at the prestigious cookery
school Le Cordon Bleu, and hes since
set up an online artisan chocolate
shop, The Hungry Dog. His second
book, John Whaite Bakes at Home,
was released earlier this year. He and
his partner live in south-east London.
How long have you been here?

We moved in nearly two years ago. We
did about ve trips between here and
Manchester to get everything, and
most of that was kitchen items. The
kitchen cupboards are bursting at the
seams with all my stuff Paul, my
partner, hardly has anything in here!
134 bbcgoodfood.com
Are you making many changes?

The previous owner had done up
the kitchen and its all fairly modern.
But still, its an inherited kitchen and
we want to put our stamp on it. We
need to change the oven its really
old and the temperature markers
have rubbed off. The hob is gas
though, so Im happy about that.
Do you always cook on gas?
Actually, Ive never had gas before
Ive either had induction or electric
plates, but gas is much more
manageable and straightforward to
use, although induction is easier
to clean. I think Im going to get
a black ceramic gas hob, which is
simple to wipe all the spills off.
How do you work in the kitchen?

I do all my work in here my second
book was entirely written and tested
in this room. Thats why I have my
computer in the kitchen, so I can
write down a recipe and change the
copy straight away, otherwise Id
forget to make changes. When Im
working, I have classical music on
its almost like revision because
I need to completely focus. If the
doorbell goes I get a bit stressed out,
and I have to unplug the phone and
turn off my mobile.
So are you a perfectionist?
It takes a lot of organisation to be
a perfectionist! Im more of a lazy
perfectionist and I have to really
OCTOBER 2014
Kitchen design
When youre doing something creative, you need to be

surrounded by things you feel comfortable with. I love an
industrial kitchen and this room feels quite rugged, which I like
force myself to lay everything out and

get my mise-en-place done, or make
sure I have a schedule of how and
when Im going to get everything
nished. But if Im cooking just for
supper or for my mates, then Ill go
ahead and throw everything together.
Youve got so many mixers!

I use all of these for my cookery
classes. I have a big 6.9-litre one for
brioche and bread I like to make
a bulk batch of dough to part-bake
and then freeze. When I do a brioche
mix, its good to have that extra
movement in the bigger bowls.
My smaller mixer is better for when
Im making frangipane and cake
batters because it picks up every last
bit of mixture in the bowl, more
effectively than the bigger one.
Whats your essential kit?
When you start baking, you dont really
need anything other than a wooden
spoon and a good bowl. But once you
OCTOBER 2014
start to expand your horizons, thats

when you begin to use things like
a piping bag. Flan rings are a musthave in my kitchen, and really strong
anodised aluminium trays that dont
bend or break in the oven. Ive built
up a good set of nozzles, and I like
to have the little extras like non-toxic
glitter or gold leaf, which can really
transform a basic tart.
Whos on your bookshelf?

I adore Richard Bertinet. His book
Dough is without a doubt the best
on the shelves. Its very reliable and
it goes into sufcient depth for you
to be able to really understand
bread and have the condence to
create your own bakes. Michael
Ruhlmans book Ratio is also great
because it helps you to appreciate
how the proportions of baking
work. Once youve learnt them,
you can apply the rules to any
ingredients, and thats when you
become a baker.
Do you have a scientic

approach to baking?
I never thought I understood baking
in that technical way until I started
giving demos then I realised I knew
all these tips. Like, the three types
of aeration are chemical (baking
powder), mechanical (a mixer) and
biological (yeast growth). People
can be put off by the idea that its
a science, but really its just about
experimentation getting things
wrong and using that to be creative.
So whats on your to-do list
for the kitchen?
I want to put up a whole wall of
narrow shelves all the way to the
ceiling, with a sliding ladder. I have
this romantic image of being able
to hop up my ladder to grab a bag
of our. In the middle of the room,
Id like an island, so I can socialise
with friends while Im cooking.
We also want to get a rail made, for
hanging pans across the blackboard.
Turn over
for a recipe
from John
bbcgoodfood.com 135
Kitchen design
What John did next

As well as writing two baking books, John
Whaite has been busy on other ventures
The idea for my chocolate

company, The Hungry Dog,
came when I was doing my Cordon
Bleu patisserie diploma. I really
enjoyed doing the chocolate work
and the way that, in a little nugget,
you can have a whole world of
avour. I dont think you can
achieve that in the same way with a cake.
When I started making chocolates at home for my
family and friends, they all said I should sell them. I
couldnt mass-produce because I dont have the space,
but thought it might work if I kept it limited and
artisan. Selling online was the obvious way.
The name comes from the idea that you have to
hunt for the limited-edition chocolates. My granddad
always said, The hungry dog hunts best, and I want
people to feel like theyve managed to get something
few others have. I want it to be a real treat.
At the moment I do 20-30 boxes in one go, but I want
to expand. Im also opening a cookery school on my
parents farm near Manchester called John Whaites
Kitchen, and Ill eventually move The Hungry Dog
production up there. I dont want it to become too big
though, I want it to stay true to its roots.
I wasnt overly nervous about starting the company,
as my parents have been small-business owners since
I was a boy. I worked in their sh & chip shop and
launderette, and they had a hairdressers Ive always
understood the idea that the customer comes rst, so
the packaging and logistics side of setting up wasnt too
much of a surprise. I knew it had to be perfect from the
rst delivery. The boxes hadnt arrived for my initial
dispatch, so I halted production for a week until it was
all in place so I could start off as I meant to go on.
This really is a passion-driven thing. I need to be
able to make a living from it, but its not my intention
to try to take over the world one chocolate at a time.
When I rst met Richard Bertinet, he advised me not
to be swept away by the media youve got to have your
bread and butter. So I have the chocolates and Ill have
the school. If you want to last in the food industry, youve
got to produce something, and youve got to share.
Visit thehungrydog.co.uk for more details
of Johns chocolates. Boxes are 17 for eight
Spiced pear tarte Tatin

MORE OF A CHALLENGE
SERVES 6
PREP 15 mins
COOK 1 hr
I love tarte Tatin. Especially the fact that you

can experiment and use different fillings or
toppings, rather and achieve some amazing
flavours. This is one of my absolute favourites,
and can be served any time of the year. I like
it with a dollop of Cornish ice cream.
100ml water
150g golden caster sugar
1 cinnamon stick
3 cardamom pods, bruised
3 star anise
4 medium pears
40g unsalted butter, cubed
500g shop-bought, all-butter
puff pastry
ESSENTIAL EQUIPMENT
24cm/9in ovenproof frying pan
assorted chocolates. Look out for cookery

school updates at johnwhaite.com
Recipe adapted from John Whaite
Bakes at Home (20, Headline).
Photographs Matt Russell.
You can buy the book for just
17. Simply call 01326 569444,
p&p is free. Or buy online at
sparkledirect.com/goodfood
136 bbcgoodfood.com
1 Start by making a spiced caramel.

Put the water, sugar, cinnamon,
cardamom pods and star anise into
a medium saucepan. Stir until the sugar
dissolves, then set over a high heat and
allow to boil away until dark golden.
This usually takes about 20 mins.
2 Meanwhile, peel the pears and cut in
half lengthwise. Remove the core with
a melon baller or small spoon, and put

the pears into a bowl of water.
3 Once the caramel is dark golden, add
the butter cubes and remove from the
heat. Pour the caramel into a 24cm
ovenproof frying pan. Remove the spices
with tongs, saving them for later.
4 Heat oven to 220C/200C fan/Gas 7.
Place the pears on the caramel, hump
sides down and with their fat bottoms
out towards the edges of the pan.
5 Roll the pastry to about 4mm thick,
and cut out a circle about 2.5cm bigger
in diameter than the frying pan. Place
the pastry on top of the pears and
tuck it down the sides using a wooden
spoon. Stab a few holes with a sharp
knife, then place the frying pan in the
oven and bake for 40 mins, or until
the pastry is a glorious golden brown
and has puffed up.
6 To serve, remove the frying pan
from the oven. Take a plate that is larger
than the pan, and place it top-side down
on the pan. Wearing oven gloves, or
shielding your arm with a tea towel, hold
the base of the plate with one hand, and
with the other ip the pan over so that
the tarte is pastry-side down on the
plate. Decorate with the cardamom
pods and star anise and serve.
OCTOBER 2014
GoodDeals
Versatile Cuisinart
Griddle & Grill
Cook meals with ease using this brilliant appliance, just 75

The Cuisinart Griddle & Grill is a great
gadget for experimenting at home,
and will inspire you to get creative in
the kitchen. This high-performance
appliance features interchangeable
griddle and grill plates, which gives
you two different cooking surfaces
using only one machine. The Griddle
& Grill allows you to cook a wide
range of dishes in different ways,
including grilling steaks, pressing
paninis or griddling pancakes
with ease.
Double heating elements
guarantee fast and even cooking
across the whole surface and with
a choice of temperature settings in
degrees as well as low, medium, high
and sear, you will get perfect cooking
results whatever your preference.
If youre entertaining, the Griddle &
Grill can be opened fully to allow for
a larger cooking surface when
needed, and with removable,
dishwasher-safe plates, it couldnt
be easier to clean. It also comes with
a Cuisinart ve-year guarantee.
SAVE
25%
ON THE RRP
Easy to
Exclusive discount for

BBC
readers
HOW TO ORDER YOUR GRIDDLE

Visit cuisinart.co.uk and enter
GOODFOOD2014 at the checkout
to obtain the discount.
Save up to
220 in this
issue of
achieve
impressive
results
services on 0870 240 6902 and we will advise you of the best way to
return the goods. Orders returned within 14 days in perfect condition
will receive a no-quibble money-back guarantee (less p&p).
Data protection BBC Worldwide Limited and Immediate Media
Company Limited (publishers of BBC Good Food) would love
to keep you informed by post, telephone or email of their special
Terms and conditions Delivery within 28 days to UK mainland only,
offers and promotions. Please state at time of ordering if
some exclusions may apply. Offer subject to availability. If you are not
you do not wish to receive these from BBC Worldwide or
completely satised with your product, please call our customer
Immediate Media Company.
To order, visit cuisinart.co.uk using offer code GOODFOOD2014

OCTOBER 2014
bbcgoodfood.com 137
TVRecipes
Be inspired by this years Bake Off contestants, make your own sweets or enjoy time
in the kitchen cooking a hearty autumnal pork dish. Edited by Kathryn Custance.
Recipes tested by Home economist Petra Jackson
TVRecipes
Every
recipe
has a
photo
This month
Great British Bake Off
Taste of Britain
Sweets Made Simple
Programme information correct at time of going to press. Please check Radio Times, radiotimes.com or bbc.co.uk for transmission dates
Rosehip iced
gems, p144
OCTOBER 2014
bbcgoodfood.com 139
The Great British Bake Off
Try these delicious recipes from two of this years contestants, Diana
and Norman. The series continues on BBC One at 8pm on Wednesdays
Dianas Mums
Sunday tea lemon
curd Swiss roll
SERVES 8 PREP 1 hr
plus chilling COOK 40 mins
More of a challenge
This simple whisked sponge is very light in
texture. It is filled while warm with traditional
lemon curd, which infuses it with incredible
flavour. Make the lemon curd first, so that it
has time to cool.
FOR THE LEMON CURD

145g slightly salted butter, diced, plus extra
for greasing
145g white caster sugar
nely grated zest and juice of 2 large
unwaxed lemons
2 medium eggs, at room temperature,
beaten
FOR THE SPONGE
3 medium eggs plus 1 extra yolk, at room
temperature
160g white caster sugar, plus extra for
sprinkling
160g self-raising our
1 To make the lemon curd, put the butter
and sugar into a large heatproof bowl and
add the lemon zest and juice. Set the bowl
over a pan of gently simmering water (make
sure you dont let the base of the bowl
touch the water). Heat, stirring frequently
with a wooden spoon until the sugar has
completely dissolved.
2 Strain the eggs into the mixture, then stir
constantly until the mixture becomes very
thick and opaque. As soon as you can draw
a nger through the mixture on the back of
the wooden spoon and make a clear path,
remove the bowl from the pan. (Keep the pan
of hot water for later.) Pour the lemon curd
into a smaller heatproof bowl. Leave to cool,
then cover with cling lm and chill.
3 To make the sponge, heat oven to 190C/170C
fan/gas 5. Grease a large baking sheet,
40 x 26cm, with butter and line with baking
parchment. Wash and dry the large heatproof
bowl and put the 3 whole eggs and egg yolk
into it. Whisk together, using an electric
mixer, then whisk in the sugar. Set the bowl
over the pan of gently simmering water and
whisk for about 3-4 mins or until the mixture
is thick and feels lukewarm when you dip in
your little nger.
4 Remove the bowl from the pan and continue
whisking until the mixture returns to room
temperature and is thick enough to leave a
ribbon-like trail when the whisk is lifted. Sift
the our onto a sheet of baking parchment,
140 bbcgoodfood.com
then sift again onto the whisked mixture.

Using a large metal spoon, gently but
thoroughly fold in. Tip the mixture onto the
prepared baking sheet and spread evenly,
leaving a 1cm clear border all around, between
the sponge and the edges of the baking sheet.
5 Bake for 8-9 mins, or until the sponge is
golden brown and the middle springs back
when gently pressed. While the sponge is
baking, lay a large sheet of baking parchment
(slightly larger than the baking sheet) on the
worktop and sprinkle with caster sugar.
6 When the sponge is baked, tip it onto
the sugared paper and lift off the baking
sheet, then carefully peel off the paper.

Spread the lemon curd evenly over the
sponge, then, working quickly, trim off
the edges of the cake with a sharp knife
(a serrated bread knife works best). Make
a deep cut about 1.5cm from one short
edge, then fold in the edge quite tightly
it will be in the centre of the roll. Roll up
the sponge from this end.
7 Leave the paper wrapped around the
sponge to keep its shape. Transfer to
a cooling rack. When the sponge is cold,
remove the paper. Dust the Swiss roll lightly
with caster sugar and set on a serving plate.
OCTOBER 2014
Normans
Farthing biscuits
MAKES about 22
PREP 1 hr 10 mins plus
chilling COOK 15 mins
A little effort
These biscuits are excellent with cheese.
FOR THE BISCUITS

225g plain our
225g self-raising our
1 tsp each ne salt and caster sugar
85g lightly salted butter, chilled and diced,
plus extra for greasing
85g lard, chilled and diced
about 90ml iced water
FOR THE BUTTER
300ml double cream
25g sea salt crystals, or to taste
Petra says:
Making
butter was
a bit of a novelty!
You need an
electric mixer for
all that whipping.
Id also advise you
to keep an eye on
the farthings
while they cook.
You may need to
rotate them so
they bake evenly
and, if you can,
turn off your
fan-oven function.
1 Sift the ours into a bowl with the salt and

sugar. Add the butter and lard and rub in with
your ngertips to make ne crumbs. Using a
round-bladed knife or a palette knife, stir in
enough ice-cold water to bind into a dough.
2 Use your hands to form a neat, rm ball of
dough. Slightly atten to a thick disc, wrap in
cling lm and refrigerate for 15 mins. (Dont
leave it longer or it will be too hard to roll.)
3 Meanwhile, heat the oven to 180C/160C
fan/gas 4. Grease 1 or 2 baking sheets with
butter or use a large wire-mesh pizza baking
sheet, ungreased. Unwrap the dough and roll
out on a lightly oured worktop to slightly
thinner than the thickness of a pound coin.
Using an 8.75cm plain round cutter, stamp
out rounds. Gather up the trimmings into
a ball, re-roll and stamp out more rounds.
4 Using a biscuit pricker or a fork, prick each
biscuit all over, leaving a 5mm border around
the edge. Set slightly apart on the baking
sheets. (You may need to bake in batches.)
5 Bake for 15-16 mins until rm and cooked
through but not coloured the biscuits must
be pale. Transfer to a cooling rack.
6 To make the butter, whip the cream in a large
bowl until it separates into yellow lumps and
watery buttermilk. Drain in a sieve (discard
the buttermilk). Gently rinse the lumps of butter
in a bowl of very cold water, squeezing out the
remaining buttermilk. Repeat with more water
until the water runs clear. Add salt to taste to
the nal bowl of water and swish the butter
around in it. Lift the butter out into a dish, cover
and keep in the fridge until ready to serve.
OCTOBER 2014
Recipes adapted
from The Great
British Bake Off: Big
Book of Baking by
Linda Collister (20,
BBC Books). You can
buy the book for just
17. Simply call 01326
569444, p&p is free.
Or buy online at
sparkledirect.com/
goodfood
Taste of Britain
Brian Turner created these recipes for his new BBC One
series. Catch it on weekday afternoons this September
Porchetta with
bread pudding
stufng and mulled
red apple compote
SERVES 6-8 PREP 1 hr
COOK 3 hrs 30 mins Easy
FOR THE PORK
2kg rolled shoulder of pork
FOR THE STUFFING
75g butter
1 onion, nely chopped
1 garlic clove, crushed
10 slices white bread, crust on, diced
(ideally use a day-old loaf)
2 tbsp chopped sage
1 tbsp chopped parsley
2 eggs, beaten
140ml chicken stock
FOR THE COMPOTE
300ml dry cider
1 cinnamon stick
tsp cloves
50g butter
10 hard red apples (not too big), quartered
and cored, skin on
4 tbsp clear honey
nutmeg, grated
1 Heat oven to 230C/220C fan/gas 7. Oil a

roasting tin, put in the pork, season and roast
for 10 mins. Turn over and return to the oven for
15 mins. Reduce the temperature to 150C/130C
fan/gas 2 and roast for 2 hrs or until the
juices run clear. Remove and leave to rest in
a warm place while you bake the stufng.
2 While the pork is cooking, make the stufng
and compote. For the stufng, melt the butter
in a frying pan and use a little to grease a
1.5-litre ovenproof dish. Add the onion and
garlic to the pan and cook over a low heat for
5-10 mins or until softened but not browned.
Add the bread, increase the heat a little and,
as it starts to colour, tip the pans contents
into a bowl. Stir in the herbs, eggs and stock.
Season well, spoon into the dish, level the
surface and leave until ready to bake.
3 For the compote, pour the cider into a pan.
Tie the spices in a little muslin bag and add
to the pan. Bring to the boil then set aside.
Melt the butter in a clean pan, add the apples
and cook for 4-5 mins until they begin to
colour. Tip into a 2-litre shallow ovenproof
dish, then stir in the cider, honey and nutmeg.
4 Turn up the oven to 180C/160C fan/gas 4. Put
the stufng and compote in (stufng on the
higher shelf) and cook for 25-30 mins or until
the stufng is crisp and golden, and the apples
are very soft. Lift the apples from the liquor,
reduce, then pour back over the apples.
5 To serve, slice the pork thickly and serve with
generous spoonfuls of stufng and compote.
You can catch

Brian cooking live
at the BBC Good
Food Show at
Birminghams NEC,
27-30 November.
For more information
and tickets, visit
bbcgoodfoodshow.
com or call 0844
581 1360.
SERVES 4 PREP 40 mins

A little effort
COOK 15 mins
12 large scallops, cleaned

light vegetable oil, for shallow frying
140g unsalted butter, cubed
1 tbsp plain our
tsp turmeric
1 shallot, nely chopped
glass of sparkling dry white wine (we used
Chapel Down)
140ml each of chicken and sh stock
140ml double cream
bunch watercress leaves
nutmeg, grated
boiled new potatoes cooked with a pinch
of saffron, to serve
Taste of Britain
Former Ready
Steady Cook
stalwart Brian Turner
makes a welcome
return with this new
20-part series.
The programme
celebrates regional
food as Brian and
co-presenter
Janet Street-Porter
take a culinary tour.
Each episode
focuses on one
county or regions
best local food
producers and chefs,
as well as exploring
the areas history,
wildlife and
traditions, and Brian
creates dishes that
evoke a real taste
of the locality.
142 bbcgoodfood.com
Scallops in white wine sauce

with watercress
1 Rinse the scallops and pat dry. Heat

about 1 tbsp oil and 25g butter in a large
non-stick frying pan. Mix the our and
turmeric together on a plate, then dip the top
of each scallop into the mix, shaking off any
excess. Lay them, coated-side down, in the
frying pan, one at a time. As you put in the
nal one, turn over the rst one, and continue
in sequence until they are all just cooked.
Season with salt and keep warm.
2 Drain off a little of the oil and add the
shallots to the pan. Sweat over a low heat
for 5 mins or until very soft, taking care
not to let them colour. Pour in the wine,
bring to the boil and reduce by two-thirds.
Add the stocks and reduce by half. Stir in
the cream and let it bubble for 2-3 mins
or until thickened slightly to a sauce.
3 Meanwhile, very thinly shred a quarter
of the watercress leaves and set aside. Melt
25g of the butter in a clean pan. Add the
remaining watercress leaves, season and
cook until just wilted. Remove from the
heat, drain and season with nutmeg.
4 Return the sauce to a very low heat and
gradually beat in the remaining butter.
Taste and adjust the seasoning. To serve,
pile the wilted watercress in the middle of
each plate and put 3 scallops around the
side. Stir the shredded watercress into the
sauce and spoon over and around. Serve
with boiled new potatoes cooked with
a pinch of saffron.
OCTOBER 2014
Y LIFE
TE
ON
SOPHIE
WRIGHT
A PLA
Award-winning chef, caterer and food writer Sophie Wright is a regular

panellist on Radio 4s The Kitchen Cabinet. She lives in St Albans with her
husband, Tom. Their rst child is due at the beginning of September.
Whats your earliest food memory?

On holiday in France when I was about two or three,
being mesmerised by a bowl of mussels. My mother
taught me how to eat them using the empty shells as
tweezers. It kept me occupied for hours.
How did you learn to cook?

My mum went back to work when I was quite young
and left me with Nanny Vera, who was a fabulous
childminder, foster mother and cook. She used
cooking to entertain us. I would stand on a stack of
phone directories, mixing dough, and rolling and cutting pastry.
Your food hero?

It would have to be Nanny Vera. She inspired in me a love of food and
cooking, and taught me to always try anything. Cooking should be tactile
and she was always encouraging us to get our hands messy, so when I
started at chef school I wasnt afraid to handle raw liver or pluck a chicken.
Which of your dishes are you most proud of?

Daube of beef, made with beef cheeks, marinated in red wine and cooked
very slowly. I cooked this the rst time my husband came to dinner, and Im
pretty sure thats why he married me!
Your favourite piece of kitchen kit?

My 20in cooks knife, which no one else is allowed to touch Im lefthanded and can tell if a right-handed person has been using it. And
my Microplane grater, for adding a nal zest of lemon, lime or ginger.
Do you have a secret ingredient?

Im always using Marmite It adds that natural umami to sauces
and stews. Yuzu fruit gives a citrus kick to dressings and miso
paste is great for marinating chicken and sh.
What would be your ideal meal?

Id start with something simple like crab with asparagus and maybe a poached
egg. Then an entrecte steak, chips fried in duck fat with a really wellavoured Barnaise sauce, followed by crme brle. I would eat in the south
of France by the Canal du Midi with my husband, watching the world go by.
Your most-thumbed cookbook?

Foolproof French Cookery by Raymond
Blanc. My mum bought it for me when I
rst started at chef school. I still use if for
a lot of classic French recipes.
Your guilty pleasure?

Im addicted to prawn cocktail crisps
ironic, as Im currently writing a book
on healthy eating in pregnancy!
The Kitchen Cabinet is on Radio 4 on Saturdays at 10.30am

(repeated on Tuesdays at 3pm) until 27 September
OCTOBER 2014
TVRecipes
Sweets Made Simple

Two sweet treats from Miss Hope and
Mr Greenwoods BBC Two series, which
continues on Friday evenings until 5 September
Peach & apricot

pastilles
MAKES 30
PREP 40 mins plus
setting overnight
COOK 55 mins A little effort
In Latin, apricot means precious and indeed
these little jellies twinkle away like sugary
jewels. Full of luscious apricots and peaches,
they are made with pectin, which can be
found in the sugar aisle in your supermarket.
vegetable oil, for greasing

125g no-soak dried peaches
200g no-soak dried apricots
475g granulated sugar, plus extra for coating
3 tbsp lemon juice
2 tbsp liquid pectin
2 gelatine leaves
1 Line a 20cm square cake tin with baking
parchment and grease with a little oil. Place the
fruit in a pan with 250ml water. Cover with a lid,
place on a moderate heat and bring to a simmer
for 15 mins, or until the fruit has softened.
2 Spoon the fruit into a food processor and
whizz until well pured with no lumps. Scoop
the pure into a deep pan and add 100ml
water. Stir in the sugar and lemon juice and
heat gently until the sugar has dissolved. Put
a sugar thermometer into the pan, bring to
the boil, then very slowly bring the mixture
up to 107C/225F. This should take a good
30 mins and you will need to adjust the heat
accordingly so that it does not cook too fast.
3 Remove the pan from the heat and stir in the
pectin straight away. Soak the gelatine leaves
in cold water to soften. Put the pan back on
the heat and bring the temperature slowly up
to 110C/230F, stirring every now and then.
4 Take the pan off the heat, shake excess
water from the gelatine leaves and stir
them in. The mixture will bubble up give
it a good stir. Pour into the prepared tin
and leave to cool and set overnight.
5 Carefully turn out onto a board and cut into
squares. Coat generously with granulated
sugar. Keeps for up to 2-3 days in the fridge.
Petra says: A few

years back I did
the food styling
for a sweetie book
and I found that
for success all
you really need
is calm and
patience. I once
tried to hurry
some pulled
caramel toffee
and now have the
scars to prove it.
Rosehip iced gems

MAKES 30 PREP 30 mins
COOK 1 hr 45 mins
Easy
For ages weve wanted to create a treat
with rosehip that natural vitamin C syrup,
remembered from childhood. So here are
some tiny little meringue gems laced with
rosehip syrup and dipped in crystallised
rose petals.
1 medium egg white

50g caster sugar
pink food-colouring paste
50g white chocolate
tsp rosehip syrup
1-2 tbsp crystallised rose petals
Recipes adapted
from Sweets
Made Simple (16.99,
BBC Books)
Photographs Cristian
Barnett. You can buy
the book for just
14.99. Simply call
01326 569444,
p&p is free. Or buy
online at sparkle
direct.com/goodfood.
If you missed any
of the series,
you can catch
up on BBC iPlayer.
144 bbcgoodfood.com
each corner on the back of the baking

parchment and press down to secure.
3 Working quickly, pipe little swirls of
meringue, evenly spaced, onto the paper.
Then bake in the oven for 1 hr 40 mins, or
until you can lift one easily from the
parchment. Allow to cool.
4 Melt the chocolate in a bowl over a pan of
simmering water. Make sure the base of the
bowl doesnt touch the water. Fold in the
rosehip syrup. Whizz the rose petals in a mini
food processor or chop up with a knife.
Spread the base of each meringue with a little
chocolate, then dip in the crystallised rose
petals. Leave to set before serving.
For another way to cook with
rosehips, turn to p45
1 Heat oven to 110C/90C fan/gas . Line a

large baking sheet with baking parchment.
Fit a large piping bag with a No 30 star
nozzle. Whisk the egg white in a spotlessly
clean bowl until it is as stiff as a stalk and
clings to the side of the bowl. It should be so
steady you can hold the bowl upside down
over your head and nothing will slip out.
2 Continue to whisk, adding sugar a
tablespoon at a time until all the sugar is
dissolved into the egg whites. Add a dot or
two of food-colouring paste to the mixture
with a skewer or cocktail stick and fold very
roughly into the meringue. Spoon into the
piping bag. Dot a little of the meringue onto
Petra says: It was fundraising time

at our local animal care centre when
I came to test these and the pastilles.
So I put them in pretty jam jars and
wrapped the pastilles in cellophane.
At home, store both in airtight
containers, the pastilles in the fridge.
They will last for several days.
OCTOBER 2014
GoodDeals
Save on quality meat
Save up to
220 in this
issue of
Get 20% off plus receive two free steaks when you spend over 30
Campbells is a Scottish family-run butcher
with over 100 years of experience. It is
renowned for supplying a wide range of
fresh meat, sh and delicatessen goods
daily to Scotlands top restaurants and
Michelin-star hotels. It offers the same
quality to household customers through its
website (campbellsmeat.com), including
steak, smoked sh, pork ribs and chicken
breasts, so you can enjoy Michelin-star
quality food at home.
SAVE
20%
ON ALL ORDERS
OVER 30
CHOOSE FROM THESE FANTASTIC MEAT

PACKS OR VISIT CAMPBELLSMEAT.COM
FOR A FULL RANGE OF PRODUCTS
AND QUOTE GOODFOOD20 TO CLAIM
YOUR 20 PER CENT DISCOUNT*
The Two Weeks Survival Pack
is just 40 (was 50), plus
4.99 p&p, and includes:
Baby back ribs
2 Beef Olives (thinly sliced rolled beef)

with Sausage Meat Stufng
2 Campbells Gold Scotch Beef
Pack of Scotch Beef Steak Mince
The Family BBQ Pack is

just 40 (was 50), plus
4.99 p&p, and includes:
Pack of Rare Breed Pork Sausages
8 x Campbells Steak Burgers
2 Fresh Skinless Salmon Fillets
8 x Pork and Chorizo Burgers
2 Scotch Pork Loin Steaks
4 x Campbells Gold Rib Eye Steaks
Scotch Pork Loin Mini Roast
4 x Baby Back Ribs
2 Scotch Lamb Barnsley Chops
6 x Pork, Haggis & Herb
Rib Eye Steaks

2 Scotch Lamb Chops
Pack of Pork and Herb Sausages

2 Skinless Chicken Fillets
Jumbo Sausages
4 x Chicken Thighs on the Bone
2 Skin-on Chicken Supremes

Pack of Diced Turkey Breast
5 Steak Burgers
Ideal for
barbecuing
Order prices above include

the 20 per cent discount
Excellent quality, delicious taste,

superb consistency some of the
best Ive ever had Scottish chef Nick Nairn
Delivery There is a next-day delivery service for orders placed before noon (deliveries are open TuesdaySaturday), and orders over 50 are eligible for free delivery, excluding Saturdays.
Terms and conditions Offer prices above reect 20 per cent saving. If you are not 100 per cent satised with
Exclusive offer for

BBC
readers
Get 20 per cent off your order
plus 2 FREE Scotch Beef Sirloin
Steaks when you spend over 30.
your order, Campbells will offer a full refund or a replacement for your price. Phone lines open Monday-Friday
8am-4:30pm, Saturday 8am-11am. Offer code is strictly limited to one per household and may only be used once.
Free standard delivery is available for UK mainland only and is subject to a minimum order value of 50.
Additional surcharges may apply. Excludes all other promotions. Offer expires 31 October 2014. Campbells Prime
Meat Ltd, The Heathereld, Lathallan, By Linlithgow, Scotland EH49 6LQ. *20 per cent discount applied to all
orders over 30.
Data protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Good
Food) would love to keep you informed by post, telephone or email of their special offers and promotions. Please
state at time of ordering if you do not wish to receive these from BBC Worldwide or Immediate Media Company.
To order, call 0844 573 8456 and quote GOODFOOD20, or visit

campbellsmeat.com and enter GOODFOOD20 at the checkout
OCTOBER 2014
bbcgoodfood.com 145
From your kitchen

We love to hear from you and see your photos. Please get in touch at the addresses opposite
We asked you to share your treasured cookbooks

STAR
LETTER
Ben, my 10-year-old,
was diagnosed with
autism when he was three, and although he
has had speech and behavioural difculties, he
attends mainstream school. He has become an
accomplished cook and loves Good Food.
He makes recipes such as Pad Thai and Gumbo,
and will go through my magazines working out
a family menu considering a balance of budget,
meat and vegetarian dishes. Cooking alongside
Ben has meant we can really communicate, as
he doesnt have to make eye contact. Its helped
him so much with his self-esteem and has
connected him with the outside world.
Here is my school cookbook

(below), which I used during
my GCE O-level course. It was
issued to me in September
1970 and there are recipes that
include old measurements
such as a gill (5 oz).
Liza wins six bottles of Grant Burge Filsell

Shiraz 2011 (25.99, Wimbledon Wine
Cellar), from Australias Barossa Valley.
This powerful Shiraz has intense red
berry avours (grantburgewines.com.au).
Get the best

from our
recipes
Our
promise
Recipes
that always
work
Every month, we provide all

the information youll need
to help you choose which
Good Food recipes to cook
All the recipes in Good Food
magazine are tested thoroughly
before publication, so theyll work
rst time for you at home. Most
are developed in our
Test Kitchen by our cookery team, with additional
recipes from food writers, TV chefs or cookery books.
However, no matter who writes the original recipe,
each one is tested rigorously before being included in
the magazine. Your time and money are precious, so
we want to guarantee you a perfect result every time.
152 bbcgoodfood.com
My aunt recently gave me a pile of

cookbooks that belonged to my grandmother
(who died in 1963, before I was born). It
is great to know that we shared a love of
cookery. One of the books, dated 1868, is
Warnes Model Cookery and Housekeeping
Book (above). The illustrations are beautiful,
especially the elaborate desserts.
In My Life on a
Plate (July), Henry
Dimbleby seemed
to insinuate that
everyone who gives
packed lunches to
their children is
providing an unhealthy
option.
He also does not
acknowledge that
there are children
with severe allergies
and those with
conditions such as
autism, for whom a
school menu which
is out of their control
is incredibly stressful.
I am very mindful
of what goes into
my childrens lunches
as Im sure are most
other parents.
Jan Grant, Aberdeenshire
Liz Marlow, Surrey
Vicki Munro, Essex
Liza Hunter, Middlesex
Lunchbox
conundrum
Developing and testing

Good Food recipes
We aim to make recipes practical,
keeping ingredients lists to a minimum
and avoiding lengthy preparation.
We help you to avoid waste by using
full packs, cans and jars where possible.
When its not possible, we try to include
suggestions for leftovers.
We cost many of our Everyday dishes
to help you budget efciently.
We generally use easily available
ingredients, and seasonal fruit
and vegetables.
Where possible, we create and test
recipes using humanely reared meats,
free-range chickens and eggs, and
sustainably sourced sh.
We use unrened sugars, such as
golden caster sugar, which contain
natural molasses, unless we want
icing to look white.
Where egg size is important, youll
nd it stated in the recipe.
We recommend using standard level
measuring spoons, and never mix metric
and imperial measures.
Please note that recipes created for

Advertisement features are checked
by our cookery team but not tested
in the Good Food Test Kitchen.
Helping you to eat well

All our recipes are analysed by a
nutritional therapist on a per-serving
basis. Each recipe analysis includes
listed ingredients only, excluding
optional extras such as seasoning
and serving suggestions.
Simple changes can make a recipe
healthier such as removing chicken skin
after cooking, or using a low-salt stock.
If you serve the portion size suggested,
you can work out how each recipe ts
into your day-to-day diet by comparing the
gures with the Reference Intake (RI).
During 2014 you will gradually see this new
term on food labels and packaging in place
of Guideline Daily Amounts (GDAs).
Unlike the GDAs, where gures existed
for men, women and children, there is
now only one set of RI gures these
are effectively the GDA gures for an
average adult female.
OCTOBER 2014
Ive returned from a

year abroad taking
part in the Clipper
Round the World
Yacht Race, and
found your article
on breadmaking
especially pertinent.
On my boat we
made bread daily,
whatever the
conditions at sea, and
were amazed at how easy it was. We
became increasingly adventurous,
creating many types of bread, using gs,
nuts, herbs and cheese all in our little
kitchen galley.
On the race from Brisbane to Singapore
our oven broke but, undeterred, we
steamed our bread in an empty tomato
tin. The result was wonderful, light and
uffy bread, but the already stiing boat
was turned into a sauna.
Heres my attempt
at Beer can chicken
(August). I did it
with a cider can
and the chicken
was so deliciously
succulent.
Michael Smith,
Gateshead
Reference Intake (RI)

The RIs are a guide to the amount of
energy (kilocalories), fat, saturated fat,
carbohydrate, sugar, protein and salt that
an average adult should consume each day:
Energy (kcal) 2,000, Protein (g) 50,
Carbohydrates (g) 260, Sugar (g) 90,
Fat (g) 70, Saturates (g) 20, Salt (g) 6
The RIs for fat, saturated fat, sugar and salt
are maximum daily amounts.
What our recipe symbols mean

Simple recipes that everyone can
make, even beginners.
A LITTLE EFFORT Requiring a little more skill
such as making pastry.
MORE OF A CHALLENGE Recipes aimed at more
experienced cooks, who cook for pleasure
and like a challenge.
Suitable for vegetarians However,
always check labels on shop-bought
ingredients such as cheese, pesto and
curry sauces, to ensure they are suitable.
Not suitable for freezing
Suitable for freezing Unless otherwise
stated, freeze for up to three months.
Defrost thoroughly and heat until piping hot.
OCTOBER 2014
Helena Campbell, Andover
Ali Raven, Essex
We recently
made a Barbecue
pizza (July). After
burning the rst
base because our
barbecue was too
hot, we went on to
produce the most
gorgeous pizza.
Thin and crispy,
it tasted like it
had come out of
a clay oven.
Lindsay Evans, London
EASY
My ve-year-old, Izzy, really enjoyed

making the Rainbow fruit skewers (August)
for a friends BBQ. It proved very apt as it
was a rainy English summer day.
I made Frances Quinns Cheesecake biscuit

beach (August). Instead of
baking sponge for the cones, I made
smaller cheesecakes and lled the
cones with the mixture.
My friend Angela and I enjoyed making

the biscuit beach and had so many
comments from friends. It was a great
centrepiece to my birthday meal,
especially as I live opposite the beach.
Alice Turner,
This is my six-year-old daughter, Willow,

with her daddy, Paul. We made Maisies
chicken fajitas from the August issue.
We had great fun and loved eating them.
Even her twin three-year-old brothers, Zak
and Xavier, enjoyed them. A great addition
to our family BBQ.
You can nd all the recipes mentioned
Reading
Ellen Atkinson, Caistor, Lincs
here at
Understanding our
healthy symbols
Catch up with more cooks like you
LOW
FAT 12g or less per serving.
GOOD
4 YOU Low in saturated fat, with
5g or less
per serving; low in salt, with 1.5g or less;
and low in sugar, with 15g or less.
HEART
HEALTHY Low in saturated fat, with 5g or
less per serving; low in salt, with 1.5g
or less; and high in omega-3.
LOW
CAL 500 calories or less per main course;
150 calories or less for a dessert.
2 OF 5
A DAY The number of portions of fruit and/
or veg contained in a serving.
CALCIUM
FOLATE FIBRE VIT C
Karen Dixon, Falmouth
IRON
OMEGA-3
Indicating recipes that are good sources of

vitamins or nutrients.
GLUTEN
FREE This indicates a recipe that is free
from gluten, but excludes any serving
suggestions. Also look out for our Make it
Gluten-Free tips, where we suggest how
you can cook the dish without using gluten.
For more information on gluten-free
cooking, visit coeliac.org.uk.
We regret that we are unable to answer
medical/nutritional queries.
Keep updated on all the latest from BBC Good Food, as well as
sneak peeks from our Test Kitchen and behind the scenes at our
photo shoots. Visit
for more of our recipes,
step-by-step videos and advice.
Find us at facebook.com/bbcgoodfood
Follow the BBC Good Food team @bbcgoodfood
Email us at enquiries@bbcgoodfoodmagazine.com
Write to BBC Good Food, Immediate Media Company Ltd, Vineyard
House, 44 Brook Green, Hammersmith, London W6 7BT. Please
include your full name, address and a daytime phone number.
BBC Good Food magazine is available in both audio and electronic formats from
National Talking Newspapers & Magazines. For more information, please contact
National Talking Newspapers & Magazines, National Recording Centre, Heatheld,
East Sussex TN21 8DB; email info@tnauk.org.uk; or call 01435 866102. If enquiring
on behalf of someone who has trouble with their sight, please consult them rst.
For thousands more of our tested
This magazine is owned by BBC Worldwide and produced

on its behalf by Immediate Media Co. London Limited.
Immediate Media Company London Limited, 2014.
BBC Worldwides prots are returned to the BBC for the benet of the licence-fee payer.
BBC Good Food provides trusted, independent advice and information that has been
gathered without fear or favour. When receiving assistance or sample products from suppliers,
we ensure our editorial integrity and independence are not compromised by never offering
anything in return, such as positive coverage, and by including a brief credit where appropriate.
We make every effort to ensure the accuracy of the prices displayed in BBC Good Food. However,
they can change once we go to print. Please check with the appropriate retailer for full details.
Printed by Polestar Chantry. The text paper for BBC Good Food is printed on 65gsm
Galerie Bright and the cover is printed on 170gsm Royal Roto, produced by Sappi Paper.
It is elementally chlorine free and coated with china clay produced in the UK. Immediate
Media Company is working to ensure that its paper is sourced from
well-managed forests. This magazine can be recycled. Please dispose
recipes, visit
of it at your local collection point.
bbcgoodfood.com 153
Reader recipe
Lemon & ginger shortbread
Textile designer
Jo Foster, from
EASY
Leigh-on-Sea in
SERVES 12 PREP 10 mins COOK 40 mins
Essex, specialises in
100g/4oz salted butter, softened, plus
restoring antique clothing, and
a little extra for greasing
regularly bakes for her husband
50g/2oz golden caster sugar, plus
and her two-year-old, Ben. Here
extra for dusting
is her zesty version of a classic
zest 1 large lemon
shortbread Photograph KRIS KIRKHAM
8 pieces of crystallised ginger, nely
chopped
175g/6oz plain our
From
your
kitchen
1 Heat oven to 150C/130C fan/gas 2

and grease a 22cm loose-bottomed
uted tart tin. Put the butter in a bowl
and beat with a wooden spoon until
soft. Beat in the sugar, then stir in the
lemon zest and ginger.
2 Stir in the our and work with your
hands to form a soft dough. Tip into the
tin and press into an even, at layer with
your ngers. Prick all over with a fork and
bake in the oven for 40 mins until pale
gold. Cut into wedges then leave to cool
completely in the tin. Remove from the
tin and dust with caster sugar to serve.
TEST
KITCHEN
VERDICT
This shortbread has
a beautiful crumbly
texture. The lemon
and ginger work
really well together
and give warmth to
this teatime treat.
Send your recipe

to the address on
page 153 and you
could win a prize.
Jo wins a 28cm
Pyrex Slow Cook
casserole dish in
red or charcoal,
worth 119.99. Visit
pyrexuk.com for
more details.
In next months new-look
Were celebrating 25 years New series: Canny Cook

FREE spatula for every reader Our top 25 kitchen gadgets and you can win them all! ON SALE 1 OCT
154 bbcgoodfood.com
OCTOBER 2014
SHARE YOUR
RECIPES AND
WIN A PRIZE
ADVERTISEMENT
A taste of Nordic cuisine

with Martyn Meid
Savour an evening of Nordic-inspired
gastronomy at Martyn Meids Chefs Table.
See him bring local produce, micro herbs
and simple preserving techniques together
with delicious precision. Then, taste
the results.
When:
Taking cues from Noma and Maaemo,

Martyns fusion of Nordic and French
infuences has been impressing diners at
INK. And, during the evening, youll see just
why. Youll discover the secrets behind his
simple, elegant dishes with a 7 course tasting
menu, including selected wines.
Tickets:
Places are limited for this exclusive

event. Dont miss out, book your
seat today.
20% OFF quote MEV212
Where:
24 September 2014
at 7pm
The Miele Gallery,
15/19 Cavendish
Place, London,
W1G 0QE
75 per person
Book your place at

miele.co.uk/events

BBCGoodFood201410 PDF

Încărcat de

Informații document

Titlu original

Drepturi de autor

Formate disponibile

Partajați acest document

Partajați sau inserați document

Opțiuni de partajare

Vi se pare util acest document?

Este necorespunzător acest conținut?

Drepturi de autor:

Formate disponibile

BBCGoodFood201410 PDF

Încărcat de

Drepturi de autor:

Formate disponibile

MARY BERRY RECIPE MASTERCLASS

Salmon en crote Chocolate roulade

What to cook when

ARTHRITIS Can diet

PREMIUM FRESH COFFEE

Bake a teatime treat:

WIN! A FOOD LOVERS HOLIDAY TO ITALY

My favourite night of the week

s This Shepherds pie has incredible depth of avour

weve added lambs liver (p35) t Mary Berrys

Gillian Carter, Editor

FREE for you at

Whatever you love to cook,

Contents October 2014

Spaghetti with garlic

n Each month BBC Good Food

n We make the most of fresh,

ith bags stylish

Caramel & walnut

West Indian-style chicken

for good value

n Our recipes include vital

n Youll also nd expert advice and

This month were

Kuhn Rikon Colori

stations and airport

Great-value everyday recipes

Tuscan dinner party

Lorraine Pascales Creamy yogurt & vanilla

p55 Budget special great meals for students

14 Backstage at the Bake Off Meet the team

Turn to p101 to book for the BBC Good Food Shows

The BBC Good Food Show Scotland,

This months recipes

Brand Solutions executive

Baked Swiss chard 79

Soft-boiled eggs with chorizo soldiers 90

Semolina roast potatoes with garlic

Magazine editorial advisers

Aubergine, tomato & feta baklava 96

BBC Worldwide, UK Publishing

A group of students volunteered to taste our special budget recipes

Suitable for freezing

Chairman Stephen Alexander

bean mash 108

Akshay Shah, 19, a third-year History student at

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

Strength you can trust

Baking & desserts

Bolognese-stuffed roast peppers 68

Banana & sultana mufns 127

Bombay lamb wraps 60

Blueberry cinnamon crumb cake 40

MAKE OUR COVER RECIPE Brazilian pork stew with corn

Caramel & walnut coffee cake 42

Butter-basted pork loin with stufng crust & cheesy polenta 94

Chocolate, mint & chilli trufes 29

Calves liver with sticky onion relish & prosciutto 36

Creamy yogurt & vanilla panna cotta with

Caribbean beef patties 68

raspberry & pomegranate jelly 100

Jumbo sausage roll with salsa beans 57

Lemon & ginger shortbread 154