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Good Food |October 2020Why you can trust BBC goodfoodBiggestandbestWe’re proud to be Britain’s biggest-selling food magazine and the UK’s No 1 food website, bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, outspoken columnists – are experts in their fields. Meet us at the UK’s biggest food shows (visit bbcgoodfoodshow.com for dates and details). Our best-selling cookbooks feature our trusted recipes – you’ll find these in bookshops.RecipesforeveryoneThere are at least 70 new recipes in every issue – that’s more than any other food magazine in Britain. We always include quick, easy dishes, ideas for relaxed entertaining and more challenging recipes for when you want to take your skills up a notch. Look out for our regular easiest-ever recipes.TestedandtrustedAll our recipes are all thoroughly tested by experts to ensure they’ll work for you. We put our…2 min
Good Food |October 2020Over to you!• Cate AllanMy new favourite comfort food is Polish potato pancakes (placki ziemniaczane). I’ve had them at my local Polish restaurant for a starter with soured cream and as a main course with a rich beef stew. They are light and crispy with a satisfyingly soft, yielding centre. I’m going to make some right now with a soft-poached egg!• Geraldine WitterBobotie is a South African dish that’s absolutely delish. It’s a great recipe to make ahead as it freezes really well. Definitely a crowd-pleaser!• Sally SuttonAs an American, I’ve introduced Cincinnati-style chilli to my British family. It’s made with dark chocolate and served on spaghetti. It’s become our annual tradition to make it when the dreary wet October days start.• Șizen YiacoupCypriot-style kleftiko stew and bulgur pilaf studded with pistachios…1 min
Good Food |October 2020Mary Berry’s warming dessertBrioche frangipane apple puddingThis comforting pudding is perfect for Sunday lunch, served warm with ice cream, custard, cream or crème fraîche.SERVES 8 PREP 20 mins COOK 40 mins EASY V175g butter, softened, plus extra for the dish1/2 brioche loaf (250g)175g caster sugar1 tsp almond extract175g ground almonds3 eggs, beaten25g plain flour2 red apples, skin on, cored and thinly sliced2 tbsp apricot jam1 tbsp flaked almonds, toasted icing sugar, for dusting1 Butter a large, shallow ovenproof dish about 28cm in diameter. Heat the oven to 200C/180C fan/gas 6.2 Cut the brioche into thin slices and arrange over the base of the dish, filling in all the gaps without overlapping them.3 Put the butter and sugar in a food processor and whizz until pale and fluffy. Add the almond extract, ground almonds,…1 min
Good Food |October 2020Macaroni cheese lasagneSERVES 6-8 PREP 10 mins plus resting COOK 1 hr 20 mins EASY * ragu only2 tbsp olive oil400 lean beef mince50g smoked pancetta, chopped½ onion, finely chopped½ celery stick, finely chopped½ carrot, finely chopped1 garlic clove, crushed150ml red wine1 tbsp tomato purée400g can chopped tomatoes250ml beef stock2 bay leaves1 rosemary sprig1 tsp sugar400 macaroni80g grated mozzarella a few whole basil leaves, to serve (optional)For the cheese sauce50g butter50g plain flour 2 tsp English mustard800ml semi-skimmed milk small grating of nutmeg100g grated parmesan 100g mature cheddar, grated1 Heat half the oil in a large, heavy-based frying pan or casserole dish over a medium-high heat, and fry the mince and pancetta until golden. Transfer to a bowl using a slotted spoon and set aside.2 Add the remaining oil to the pan…3 min
Good Food |October 2020One-pot sausage casserole with garlic breadcrumbsSERVES 4 PREP 10 mins COOK 45 mins EASY3 tbsp olive oil, plus an extra drizzle (optional)8 large pork sausages1 onion, finely sliced sprinkle of golden caster sugar1 tbsp red wine vinegar1 tbsp tomato purée½ tsp smoked paprika400g can chopped tomatoes100ml red wine2 bay leaves400g can butter beans, drained but not rinsedFor the crumb topping (optional)50g fresh breadcrumbs2 garlic cloves, finely grated handful of parsley leaves, roughly chopped1 Heat the oven to 220C/200C fan/ gas 7. Heat 1 tbsp of the oil in a shallow ovenproof casserole over a medium heat and gently fry the sausages for 5-8 mins, or until brown on all sides. Transfer to a plate using tongs. Tip the onions into the pan and fry for 5-8 mins until beginning to turn golden. Drizzle in a…2 min
Good Food |October 2020halloween treatsthe dilemmaI want to make something fun for Halloween that both kids and adults will love.the solutionForget packets of sweets – if wantarealtreatthis youHalloween, these decadent brownies will do the trick.Brownies are my go-to bake for most occasions – birthdays, school bake sales, or served warm as a dessert at dinner parties, with ice cream. They are the most versatile treat, and perfect for a Halloween get-together, too. Here, I’ve made my favourite brownie recipe, then decorated the traybake with spooky cookie eyeballs. They look the part, but are really simple to make, and just require a little hands-on time. For quicker decoration, you can crumble the cookies through the brownie mixture, and use the icing to pipe creepy spiderwebs on top.Spooky Halloween browniesMAKES 12 PREP 25 mins plus cooling…2 min
Good Food |October 2020Let s stay connected1 BBC Good Food TogetherJoin our fast-growing community on Facebook, created with you in mind. facebook.com/groups/ bbcgoodfoodTOGETHERLooking for suggestions on starting your sourdough, in need of some baking inspiration, or want to give the latest bakewell tart craze a go?Join our wonderful and welcoming community of home cooks who share tips, tricks, advice and even baking fails with each other for a light-hearted escape.2 Tell us what you think!You may have noticed that bbcgoodfood.com looks a little different. We’ve made some changes to bring you new features, faster. We’d love to know what you think. Your feedback will help us to prioritise what we work on next. Answer our short questionnaire at bbcgoodfood.com/ newsitefeedback and you’ll be entered into a prize draw to win one of three £100 John Lewis…1 min
Good Food |October 2020newsDISCOVERCan laughing support the immune system?Ever heard that phrase ‘laughter is the best medicine’? Well, as it turns out, that may well be true.Studies have shown that those who laugh daily have an increase in the number and activity of T-cells and natural killer cells, which help the immune system fight off invaders to keep you healthy. Laughter also decreases stress hormones, which have a negative impact on the immune system, and triggers a release of the body’s ‘feel-good’ chemicals.How to laugh more1 Laugh at least once a day It may feel forced at first, but making a habit of it will mean you’ll benefit daily.2 Go for the easy wins Find a comedian you like online or listen to a funny podcast.3 Learn to laugh at yourself We can…2 min
Good Food |October 2020ALL-PURPOSE PEARSI think I’ve underestimated the power of the pear in the past. It’s easy for them to be neglected come autumn when the British apples barrel in with their jazz hands, all crunch, juice and acidity. But this gentler, more mellow orchard fruit has unique charms that lend it not just to eating – ripe and juicy in its own right – but for teaming with other seasonal ingredients, too. There are many wonderful things you can do with pears, both sweet and savoury.When we inherited our overgrown allotment from the plotholders before us, we were excited to discover a small Williams pear tree on it. Williams is one of the most iconic pear varieties, with a fat-bottomed bell shape, golden skin with red freckles, and juicy flesh.I had vague…9 min
Good Food |October 2020GROW ITPEARSPear trees require a little more warmth than apples, and the flowers may suffer in frost. Like apples, they need a partner to fruit well, can be trained on a wall, and should be pruned carefully. Pick them when firm, then leave to ripen in a bowl.QUINCEYou only need one tree for a crop. Plant in a sheltered spot in moisture-retentive soil. Harvest when ripe, before it’s cold. Store in a frost-free place away from other fruits, which they can taint with their scent.PUMPKINPumpkins need plenty of ground in a sunny spot. Or, train them up supports and hold the fruits in nets. Wait for a full colour to develop before cutting the fruits away – they should sound hollow when tapped. Cure in the sun before storing.WHAT TO DO…1 min
Good Food |October 2020My 5 favourite ingredients for Gujarati cookingTURMERICWe use fresh, whole turmeric in pickles, but we also use it dried and ground as a powder in almost every savoury dish. CUMINIt’s my favourite spice. We use it whole or ground in a variety of savoury dishes, from curries to biscuits, and always toast it first to release the flavours. CORIANDERThis is essential in Gujarati cooking. We use the leaves, stalks, whole seeds, and ground version. It’s used in curries, chutneys and as a garnish. ONIONSFinely chopped onions are the base of many curry sauces, but we also enjoy them chopped with cucumber, tomatoes and lemon juice in kachumber salad. GARLIC AND GINGERI’ve grouped them as I couldn’t choose! Both are used whole, minced or chopped. Ginger can also be used crystallised or powdered for sweet dishes.…1 min
Good Food |October 2020Chicken pieSERVES 6 PREP 40 mins plus at least 3 hrs chilling and resting COOK 1 hr 15 mins MORE EFFORTMAKE IT YOUR OWNStandard chicken pie is the one most often searched online, but this recipe could be adapted to a chicken and bacon combo or chicken and mushroom. Simply cook the extra ingredients with the leeks in step one.PERFECT PASTRYOur pastry tastes rich, but it’s still malleable. We’ve enriched it with egg, and made it crumbly with a decent butter-to-flour ratio. Self-raising flour helps it puff up just enough.THIGH MEATWe used chicken thighs rather than a whole poached chicken to simplify the process. Thighs also have a lot of flavour, and won’t dry out like breast meat.GOLDEN GLAZEFor a deep bronze colour, we double-glazed the pastry. We also added a…4 min
Good Food |October 2020The Pie Room by Calum FranklinThere’s an art to making pies, and Calum Franklin is an artist. The creations he posts on Instagram (@chefcalum) are so beautiful, you could hang them on your wall. But, they’re even tastier to eat, I’d wager, as visitors to the British brasserie Holborn Dining Room will testify. At the heart of the restaurant is The Pie Room, which Calum describes as, ‘A room made of marble, brass and copper that houses chefs handcrafting hundreds of pieces of savoury pastry a day. It’s a celebration of a constant in British food culture stretching back 600 years, and it’s where we try to make the most beautiful pies in the land.’ Self-taught by working his way up from dish-washer to pie master, Calum opened Holborn Dining Room in 2014, with a…3 min
Good Food |October 2020Sheep’s milk cheeseRoquefort, manchego and pecorino are some of Europe’s most famous cheeses – all are made with sheep’s milk. In the past few years, cheesemakers in the UK have been creating products easily comparable to these (see our three of the best, right). Praised for its high levels of fat, protein and calcium, sheep’s milk is perfect for cheesemaking. It even has a higher solid yield than cow’s milk, which means more cheese can be made from the same amount of milk. Until the 13th or 14th century, sheep’s milk was used to make the majority of British cheese – even the original wensleydale was made with sheep’s milk. Nowadays, despite the popularity of cow’s milk, there are many fabulous sheep’s milk cheeses made in the UK, spanning the spectrum of…1 min
Good Food |October 2020Our commitmentAt Immediate Media, publishers of BBC Good Food, we respect and value differences. We understand that when people from different backgrounds and with different points of view work together, we can create the most value – for our readers, our people and society. We always strive to be inclusive, but we need to do better. We have been taking time to listen and understand how we can make positive changes, and how we can better support and increase diversity across all our brands. We have begun work on a comprehensive plan to create and drive authentic change.…1 min
Good Food |October 2020TV and radio picksTom’s Pub RescueEven before the current crisis facing the hospitality industry, many pubs have been struggling to survive. In his new four-part series, Tom Kerridge uses his business knowledge to help communities save their treasured locals. It starts this month on BBC Two and BBC iPlayer.The Kitchen CabinetReal feel-good radio for anyone interested in cooking or eating. Each week, restaurant critic Jay Rayner and his food-loving panel deliver a menu of advice and anecdotes in response to listeners’ queries. BBC Radio 4 at 10.30am on Saturdays or catch up on BBC Sounds.Eat Well for LessGregg Wallace and Chris Bavin are back to show cash-strapped households that they don’t need to spend a packet to eat nutritious, tasty meals, sharing tips to get us all eating better and saving money. Catch…1 min
Good Food |October 2020An exclusive BBC Good Food virtual tasting eventLearn about the fundamentals of wine pairing with Grant Headley, who will discuss your three bottles as you try them.Your deal at a glance:Three bottles for £22Just £7.33 a bottleFREE delivery (usually £7.99)100% money-back guaranteeDon’t miss this superb offer – order nowYOUR TRIO INCLUDES:Roche Lacour Crémant de Limoux One of the historic vintage sparkling wines of France.Belle Côte Blanc A lemony, fresh white, grown in vineyards next to the ultra-trendy Picpoul de Pinet.Boscwood Petit Verdot Shiraz A rich, velvety black red from a family winery in south Australia.bbcgoodfoodwineclub.com/4120002You will be contacted via email after your purchase with details on how to join the virtual event, hosted on Zoom.…1 min
Good Food |October 2020Roast chicken risotto with chicken cracklingSERVES 4 PREP 20 mins COOK 45 mins EASY *1 leftover roast chicken carcass (you’ll need about 300-400g meat, and as much skin as you can get from the carcass)1 carrot, halved lengthways2 onions, 1 unpeeled and halved,1 peeled and finely chopped2 bay leaves2 chicken stock cubes25g butter, plus a large knob1 tbsp olive oil3 large garlic cloves, crushed300g risotto rice125ml white wine½ lemon, zested small bunch of thyme, leaves picked50g grated parmesan, plus extra shavings to serve truffle oil or extra virgin olive oil, for drizzling1 Strip all the meat from the chicken carcass, shredding it into bite-sized pieces. Transfer to a plate along with any skin you can salvage and any jellied juices and fat, then chill until needed. Put the carcass in a large saucepan with the…4 min
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Issue Issue 909 - HeatGood Food |October 2020Patty melt toastiesSERVES 2 PREP 15 mins COOK 40 mins EASY3 tbsp butter2 tbsp olive oil1 large onion, finely sliced200g beef mince½ tsp garlic granules2 tsp Worcestershire sauce4 slices bloomer loaf or white bread100g mature cheddar, grated100g Swiss cheese, grated2 tsp Dijon mustard1 Heat 1 tbsp butter and half the oil in a large heavy-based frying pan over a medium heat, and fry the onion with a pinch of salt for 20-25 mins until golden and sticky.2 Tip the mince into a bowl with the garlic granules, Worcestershire sauce and some seasoning, and combine with your hands – mix until the mince has a fine texture. Divide into two balls, then flatten these out into patties, keeping the shape of the bread in mind (you may want to make them more oblong…3 min
Good Food |October 2020sticky toffee puddingSERVES 8 PREP 30 mins plus 30 mins soaking COOK 8 hrs EASY V250g pitted dates, chopped100g butter, plus extra for the basin4 tbsp treacle1 tsp vanilla extract250g light brown soft sugar300ml double cream2 eggs, lightly beaten200g self-raising flour1 tsp bicarbonate of soda vanilla ice cream, to serve1 Put the dates in a heatproof bowl, cover with 150ml boiling water, and leave to soak for 30 mins. Butter a 1-litre pudding basin and line the base with baking parchment.2 Tip half the butter, half the treacle, the vanilla, 75g of the sugar and the cream into a pan set over a medium heat. Cook for 4-5 mins, stirring, until the sugar dissolves. Turn up the heat, bubble for 3 mins, then whisk in a pinch of salt. Pour a third…2 min
Good Food |October 2020chilli con carnebarneyThere really isn’t an ingredient I don’t like, but I can’t deal with ‘bland’. I grew up in the 80s, so I know all about bland food: watery sauces, overcooked pasta, tasteless quiche. It’s time to stop that now – there’s no excuse for it! So, while this chilli might lack in authenticity, it makes up for it with big flavour.Like that other famous mince dish, bolognese, everyone has their version of chilli con carne; one that’s evolved over the years to include new and more readily available ingredients (like chipotle paste), or flavour-boosting methods (like browning the mince). This is what my family know as chilli – it’s what I batch-cook and freeze to use in tacos, burritos, nachos, enchiladas and on jacket potatoes. I even use it in…4 min
Good Food |October 2020soupsVegan pumpkin soupSERVES 6 PREP 25 mins COOK 40 mins EASY V *Heat the oven to 200C/180C fan/gas 6. Peel, deseed and cut 1 medium pumpkin or squash into 3cm chunks. Toss on a baking tray with1/ 2 tbsp rapeseed oil and1/ 2 tsp allspice. Season. Roast for 30 mins. Meanwhile, toast 3 tbsp coconut flakes and 3 tbsp pumpkin seeds in a dry frying pan. Leave to cool, then mix with 1 chopped red chilli, a handful of chopped coriander and the zest of 1 lime. Heat1/2 tbsp rapeseed oil in a large pan, and fry 1 large chopped onion for 5 mins until tender but not golden. Add 1 tbsp grated ginger and 2 crushed garlic cloves. Fry for 1 min more, then add 1 litre vegan stock,…3 min
Good Food |October 2020NADIYA: BACK TO BAKINGCaramel crunch rocky roadThere are a few rules where rocky road is concerned; it must be chewy, crunchy and gooey, and, of course, contain lots of chocolate. This recipe has all of that and layers, too. Gooey chocolate-caramel sweets and melted chocolate are mixed with breadsticks for a super-crispy crunch, and layered with salted pistachios, and sweet white chocolate along with chopped apricots and berries.MAKES 12 squares PREP 30 mins plus cooling and 3 hrs 30 mins chilling COOK 2 mins EASY V50g unsalted butter, plus extra for the tin8 x 52g caramel-filled chocolates, ideally with biscuit pieces150g dark chocolate, chopped, or use dark chocolate chips45g golden syrup70g breadsticks, roughly broken150g shelled pistachios, roughly choppedFor the white chocolate layer150g white chocolate, chopped, or use white chocolate chips50g unsalted butter45g golden…6 min
Good Food |October 2020BREAD WITH BITEPumpkin cornbread with whipped jalapeño butterSERVES 6 PREP 10 mins COOK 1 hr EASY V *50g salted butter, melted, plus extra for the pan300g fine semolina or polenta150g plain flour1 tbsp baking powder1 tsp bicarbonate of soda2 large eggs425g pumpkin purée250ml buttermilk or natural yogurt2 red chillies, seeds removed and finely choppedFor the whipped jalapeño butter150g butter, softened25g sliced jalapeños from a jar, roughly chopped, plus 2 tbsp liquid from the jar1 Heat the oven to 190C/170C fan/ gas 5. Butter a 30cm ovenproof pan. Combine the semolina, flour, baking powder and bicarb in a large bowl and season. Put the butter, eggs, pumpkin, buttermilk and chillies in a jug and whisk until combined. Gradually stir the wet ingredients into the dry, being careful not to over-mix. Pour into the…1 min
Good Food |October 2020Deep-flavoured reds for autumnWine expert Henry Jeffreys, along with the BBC Good Food team, selects all of the wines on offer to BBC Good Food readers. Henry writes about wine for The Guardian and The Spectator, and on his blog, worldofbooze.wordpress.com. He’s also a judge in the Best Drinks Producer category for the BBC Food and Farming Awards. His book, The Home Bar (£25, Jacqui Small), is out now.Henry’s tasting notes and recipe pairings for other wines can be found at: bbcgoodfood.com/ wine-clubTarantellaMerlotWine type Puglian MerlotCharacteristics Plummy fruit with aromatic spicesTry it with Pizza pie (p72). There’s enough bittersweet fruit to stand up to cooked tomatoes and cheese – perfect for pizza nights.Un Vent de FolieGrenacheWine type French Grenache with Syrah and CarignanCharacteristics Dark berries, figs and spicesTry it with Chicken with chorizo,…1 min
Good Food |October 2020Make it yourselfJalebiMAKES 30-40 PREP 5 mins COOK 30 mins EASY V1 litre vegetable oil, for deep-fryingflaked almonds or finely chopped pistachios, to serveFor the syrup200g caster sugar small pinch of saffron¼ tsp green cardamom powder, or use regular ground cardamom1 tsp lemon juiceFor the batter125g plain flour2 tbsp cornflour½ tsp lemon juice2 tsp natural yogurt½ tsp turmeric, or a few drops of natural yellow food colouring1 tbsp ghee¼ tsp baking powder¼ tsp bicarbonate of soda1 First, make the syrup. Put the sugar and 100ml water in a pan set over a medium heat. When the sugar has dissolved, add the saffron and bring to the boil. Continue to boil for 5-6 mins until thickened and syrupy – the consistency should be like honey. Remove from the heat and add the cardamom…2 min
Good Food |October 2020RisottoTHE BASEFor four generous servings, you need 300g risotto rice to about 11/2 litres of stock. The amount of liquid may differ slightly according to how quickly it cooks, but if you heat 11/2 litres, you will always have enough. Generally, a chopped onion is cooked before the rice is added to the pan, the stock is added in increments and the risotto is stirred to release the starch from the rice that thickens the liquid to make it creamy. Risottos can be vegan but are generally finished with parmesan.THE RIGHT RICEFor a creamy risotto, use semi-round risotto rice, as it absorbs liquid and flavour and releases starch far better than other long-grain rice. It’s usually pale, stubby and smooth. Some recipes might specify a type of rice, but they…2 min
Good Food |October 2020Mexican essentialsE: At the restaurant, we serve guacamole with grasshoppers that we roast, and then add some lime. They’re grown on a farm in Ealing, but we get them from Mexico. In Oaxaca City, it’s very traditional to eat grasshoppers and chicatana ants – the flying ants.E: The foundations of Mexican cuisine are chillies, beans and corn. Corn is used to make totopos – tortilla chips. We have different varieties of corn in Mexico: blue, white, yellow, black, red and purple. And, we have different kinds of beans: black, pinto, white.E: An integral part of Mexican culture is to share all the dishes, and make your own taco in your own style – like, put as much salsa as you want, or lime, or avocado.N: Mexico is one of the most…2 min
Good Food |October 2020What you can learn from Michael Caines1 You don’t need lots of knives in your kitchen arsenal. A medium chef’s knife, a small paring knife, a serrated knife and a flexible knife, like a fish-filleting knife, will cover every job, savoury and sweet.2 Bay leaves are underrated and underused. Most savoury dishes I cook involve them. Bay, garlic and thyme are my holy trinity for adding flavour.3 To take your pasta to the next level, boil it as normal, while frying some garlic and herbs with olive oil in a pan. When the pasta is a few minutes off, add the pasta and some pasta water to the oil. Finish cooking in the herby oil before adding a sauce.4 A great tomato sauce is the base to so many vegetarian dishes. I start with lots of…3 min
Good Food |October 2020Emma Freud meets Yotam OttolenghiYotam Ottolenghi changed the food industry in the UK. After training to be a philosopher, he radically swapped direction at the age of 28, and has since revolutionised the way we eat. He’s made three TV series, opened six cafés, written eight books, won 14 major awards, and his last two books sold over three-million copies between them. He chatted to me about his passion, mission, and his inspiring test kitchen researcher, Ixta Belfrage, with whom he’s written his latest cookbook, Flavour.E: Thanks to the recipe you’ve given us [on page 118], I’ve made paneer for the first time. Why did you choose this dish?Y: It reminds me of an Indian version of melanzane parmigiana, but with paneer instead of parmesan and mozzarella, dhal instead of tomato sauce, and curry…9 min
Good Food |October 2020SPAINWhether you’re planning a trip abroad or staying home this autumn, we’re helping you get a flavour of other places through food – to cook, learn and escapeAlbondigasThis meatball dish must be on everyone’s top 10 tapas list – the flavours are classic.SERVES 8 (as tapas) PREP 20 mins COOK 1 hr EASY4 slices white bread, crusts removed, torn into small pieces6 tbsp milk400g beef mince400g pork mince1 garlic clove, crushed small bunch of parsley, chopped1 small egg½ tsp smoked paprika2 tbsp olive oilFor the tomato sauce2 tbsp olive oil2 garlic cloves, sliced200ml red wine2 x 400g can chopped tomatoespinch of smoked paprika1 Put the bread in a large bowl, pour over the milk and mix with your hands until all of the milk is absorbed. Add all the mince,…6 min
Good Food |October 2020Tonight’s specialBuffalo cauliflowerSERVES 4-6 (as a starter) PREP 5 mins COOK 35 mins EASY V1 tbsp sweet smoked paprika½ tbsp ground cumin1 tsp garlic powder100g plain flour200ml buttermilk or kefir1 head of cauliflower (500g), broken into florets80g hot sauce1½ tbsp maple syrup1 tbsp buttercelery sticks, to serveFor the ranch dip100g Greek yogurt3 tbsp mayonnaise2 tbsp chopped chives1-2 tbsp milk1 Heat the oven to 220C/200Cfan/gas 7 and line a baking tray with baking parchment. Mix together the paprika, cumin, garlic powder, flour and 1/2 tsp salt in a large bowl. Make a well in the centre and whisk in the buttermilk. Tip in the cauliflower and toss to coat. Spread out the cauliflower on the baking tray and cook for 20-25 mins, turning halfway through, until crisp at the edges.2 Warm the…1 min
Good Food |October 2020Star contributorsNadiya HussainThe Bake Off favourite returns with her new book, Nadiya Bakes, which she shares a preview of with us. Try her versions of classic treats on page 76.OttolenghiThe Israeli-British chef and restaurateur talks to Emma Freud about his clever approach to cooking vegetables on page 115.Lopè AriyoFood blogger Lopè shares a menu of contemporary African dishes on page 44, ideal for enjoying in front of a film on a relaxed Friday night.Tom KerridgeBe inspired by Tom’s irresistible fusion recipes, like pizza pie and tandoori roast guinea fowl. Find them, and more, in his feature on page 70.…1 min
Good Food |October 2020UpdateWHAT WE’RE EATINGThe new comfort foodWe look at seriously satisfying dishes you need to try – from curry and congee to modern twists on classics from some of the UK’s top chefs5 comfort foods you should try now...Here are just a few of the dishes that inspired us from Riaz Phillips’ charity e-cookbook, Community Comfort. Turn to page 23 for more warming recipe ideas1 MAURITIAN MUTTON CURRYMasterChef 2012 winner, cookbook author and restaurateur Shelina Permalloo shares her family’s mutton curry recipe, a version of which can be tried at her Southampton restaurant Lakaz Maman Mauritian Street Kitchen. In Community Comfort, Shelina describes mutton as ‘a wonderfully rich meat that can handle a lot of spices and chilli really well’. What could be more comforting than a warming, fragrant bowl?2 TRINI…2 min
Good Food |October 2020My multicultural cookbookMamma Makes is an e-cookbook created by TV producer Fozia Nasir to share and celebrate multicultural recipes and stories from Britain’s migrant mothers and grandmothers, as well as to help raise money for NHS key workers through the charity One Million Meals (onemillionmeals.uk). Fozia explains, ‘As someone who comes from a family of Filipino nurses on my mum’s side and was surrounded by the aromas of her pantry growing up, I wanted to create something that felt celebratory of the rich food heritage that Britain’s maternal migrant community has brought to the UK. It brings something joyous at a time of uncertainty.’ The cookbook features over 50 recipes from chefs, home cooks and food influencers of the black and minority ethnic communities in the UK, along with the stories of…1 min
Good Food |October 2020Maftoul… the ancient Palestinian grainMaftoul is a traditional Palestinian grain made from bulgur and wholemeal flour. It’s prepared (traditionally by women in Palestine using an age-old technique passed down by generations) of cracking, hand-rolling and drying the wheat in the sun. In fact, the word maftoul means ‘hand-rolled’.This results in fairly large, unevenly sized grains, a bit like giant couscous in size, but with a much firmer texture and a nuttier taste. This means maftoul is not just great in salads but also risottos, stews, tagines and pilafs as it holds it shape and retains bite. Available from zaytoun.org and souschef.co.uk.…1 min
Good Food |October 2020Most wantedMorphy Richards Sear, Stew and Stir slow cooker £54.99, morphyrichards.co.uk Slow cookers can make easy work of comfort-food favourites, such as stews and curries. Turn to page 105 to see more of our favourite slow cookers.Falcon enamelware bake set £79, falconenamelware.com From lasagne and macaroni cheese to sweet bakes, this set of enamel roasting tins in various sizes will meet all of your needs.LifeVenture 1000 widemouth flask with handle £20.99, lifeventure.com Venturing into the cold? Take a hot drink or some soup with you. This flask comes with two bowl-like cups and keeps contents hot for up to eight hours.The happy bowl £20, redcandy.co.uk How cute is this smiling bowl? It’s ideal for steaming bowls of porridge, pasta or soup, and kids will love it, too .Savanna mug £15, Oliver…1 min
Good Food |October 2020lopè’s friday night feastLopè Ariyo won the HarperCollins and Redmagazine African food writing competition in 2016, and published her first book, Hibiscus, in 2017. She shares contemporary African recipes on her blog, lopeariyo.com. @lopeariyoFried coconut riceIn Nigeria Celebrate , fried coconut West African rice is saved for special occasions, and usually flavours contains w beef h liver r ti or - prawns, but an I prefer food it with writer mushrooms ger . The rest of the veg in this p recipe è Ariy can also ’s fuss be swapped -free for rec whatever pes you prefer.SERVES 4-6 PREP 15 mins COOK 30 mins EASY400ml can coconut milk½ tsp dried thyme2 bay leaves1 chicken stock cube370g long-grain or basmati rice1 tbsp groundnut or coconut oil½ red onion, finely chopped6closed mushrooms cup , roughly…5 min
Good Food |October 2020honey-glazed porkCantonese char siuSERVES 3 PREP 5 mins plus 5 hrs marinating COOK 30 mins EASY3 pork shoulder steaks (choose fattier steaks, if possible)cooked jasmine rice and steamed pak choi, to serve1 spring onion, finely sliced, to serveFor the marinade2 tbsp hoisin sauce (you can also use oyster sauce, but you’ll need more honey as it’s less sweet)½ cube red bean curd from a can, plus 3 tsp sauce from the can½ tsp each light and dark soy sauce1 tsp Shaohsing rice wine (Chinese cooking wine)2 garlic cloves, finely grated6 tbsp honey1 First, make the marinade. Whisk the hoisin sauce, red bean curd (along with the sauce from the can), the soy sauces, rice wine, garlic and 3 tbsp honey together. Tip half into a large bowl with the pork, reserving…1 min
Good Food |October 2020family matters“Arm them with a few simple recipes they can learn off by heart”IN THE KITCHENHalf-term cookingKeep the kids entertained and teach them skills that will last a lifetime.3-6 year oldsEven very young children can help with simple kitchen tasks. Get them washing veg, mashing potatoes or avocados, cutting herbs in a small cup with safety scissors, or mixing ingredients in a bowl. Why not try making homemade pizzas together? They can help squash and stretch the dough, then decorate with their favourite toppings, making funny faces or patterns. For a quicker version, use wraps, pitta bread, crumpets or mini naans as the base.7-10 year oldsAs their dexterity and confidence develops, children can take on more challenging tasks in the kitchen. Ask them to crack and whisk eggs, show them how…2 min
Good Food |October 2020SMOKY CHORIZOOf all the ingredients British cooks have embraced in the last 15 years – harissa, preserved lemons, sumac – Spanish chorizo must be the most popular. It is, after all, a sausage, but it’s also spicy, smoky, and it turns rice dishes a gorgeous russet colour.Choosing chorizo isn’t as simple as you might think. There are thousands of variations, and it doesn’t come in just one form. Now, it’s made with pork, fat and spices, but in the past it was made with lamb, and sometimes game Fresh chorizo looks like raw sausage, but it’s usually cured for at least a few days. This firms the meat so it won’t disintegrate during cooking. Instead of slicing it, Spaniards sometimes remove the casing and crumble it by hand. It’s cooked like…8 min
Good Food |October 2020QUINCE ESSENTIALSQuince pasteThis is a great recipe from food writer and stylist Mary Cadogan. The smart thing about it is, you can reserve the leftover liquid from cooking the quince, and use it to make some quince jelly.MAKES about 1.7kg PREP 45 mins plus at least 4 hrs draining and overnight chilling COOK 2 hrs 10 mins-2 hrs 25 mins MORE EFFORT V2kg quinces, peeled, cored and roughly chopped1 lemon, zest peeled into strips using a vegetable peeler, juiced about 1½ kg preserving sugar1 Put the quinces, lemon zest and juice in a large, heavy-based pan with enough water to cover the fruit. Bring to the boil, then reduce the heat to a simmer and cook for about 1 hr, or until the quinces are very tender. Strain through a jelly…2 min
Good Food |October 2020“Cooking brings us even closer together”Every week, Chintal talks to her mum Tara on the phone, and quickly, a verbal shopping list begins to take shape. When lockdown began, her parents started shielding, so Chintal does a fortnightly food shop for them. In return, her boys, Kush, 10, and Yash, eight, are treated to boxes of Tara’s homemade Gujarati food. Tara lets Chintal, a GP in central London, know what she needs, and Chintal bolsters her online shop with her boys at her side, who help pick out fruit and veg. It’s a routine that has made difficult times feel precious.Chintal’s boys have a special relationship with all four of their grandparents: Tara, 69, and Vinod, 72, and Chintal’s husband Sameet Bathia’s parents, Anila and Jayantilal, both 73. ‘Each set of grandparents usually spends a…4 min
Good Food |October 2020Slow cookersWHICH TO BUY?Slow cookers vary in price, from a tenner to a few hundred pounds. Different models meet different criteria and some may have extra features. Consider these questions before choosing the one that’s right for you.How many are you cooking for? Starting at 1-litre through to a whopping 6.5-litres, choosing the right size is key. The smallest are suitable when cooking for one or two, or those with small appetites. Opt for a 3-litre to 4.5-litre model (one of the most popular sizes on the market) to serve four. Large 6-6.5-litre versions are super for big families and batch-cooking. It’s also worth noting that the capacity stated on the sales blurb is the size of the bowl, not the working capacity, which can sometimes be half that.How much space…3 min
Good Food |October 2020Game birdsIs game good for me?Game birds are a great, lean meat choice. They’re low in cholesterol and high in protein, with the added advantage of tasting really good.Gamey flavourAs game is wild, it will always be richer than farmed meat – but how strong that flavour will be is decided by how long the game is ‘hung’. This means how long the game is kept and dried in a chilled environment.There used to be a lot of bravado about eating very strong-flavoured game, but now most has a good flavour without being overly ‘gamey’, especially the meat found in supermarkets.PheasantIn season from late September to January, pheasant is considered at its best about now. The earlier in the season, the more tender they will be. After Christmas, they’re thought to…2 min
Good Food |October 2020EAT CHEESEChoose quality cheese from sustainable suppliers, eat modest portions, store it well and make sure to use every bit of it – including the rind1 KEEP IT WELLMany fridge designs have a little shelf in the door labelled ‘cheese’ or ‘dairy’. Don’t be fooled, says Jason Hinds, director at Neal’s Yard Dairy. ‘Fridges are very dry environments.’ If you’re buying cheese in a packet, then where you store it in the fridge makes no difference; but a quality cheese will suffer if not looked after properly. The best place to put it is in the bottom drawer of the fridge, which is less open and therefore less exposed to cold, dry air, while not being sealed off entirely. ‘If it’s in the same drawer as your lettuce, there is some…4 min
Good Food |October 2020Melissa Thompson 6 cookbooks to have on shelves yourI can lose myself in the beautiful words and images of a good cookbook just as easily as a great novel. I love the stories, the author’s journey and, of course, those perfect recipes; my fanaticism only calming once I’ve cooked and devoured them.For a long time, my collection was rich in its global coverage, with cuisines from as far as Korea, Goa, Costa Rica, north America, Iran, Italy and North Africa, but although these books had the food of different nationalities ticked, the authors lacked in diversity.All too often, the people who wrote them were white, regardless of what food they were cooking.I see no problem in people writing recipes stemming in gastronomies from all over the world, whether they come from those countries or not. But it becomes…5 min
Good Food |October 202010 things I love about TokyoIn Shinjuku, a bustling area of Tokyo, there’s a series of small alleyways called the Golden Gai. In them, you’ll find many tiny venues that might only be big enough for five patrons and the barman. They’re all packed together; every one is different, and workers, students and visitors all pass through the noren (the cloth that hangs on the front door to welcome guests). This is a microcosm of Tokyo where everyone is a foodie, and food is for everyone.1 HanamiJapan is famous for the cherry blossoms that bloom for a few weeks in May, and our appreciation of the blossom is called ‘hanami’. This is an event where people picnic and enjoy the blossom’s beauty. Hanami is a very big occasion – TV is dominated by the weather…7 min
Good Food |October 2020from our recipesAlways read the recipe thoroughly before starting, and use standard measuring spoons for accuracy.Where possible, we use humanely reared British meats, high-welfare chicken and eggs produced under the British Lion Code of Practice, and sustainably sourced fish.We avoid waste by using full packs, or suggesting how to use leftovers.If egg size is important, we’ll state it in the recipe.Helping you to eat wellOur BANT-registered nutritionist analyses our recipes on a per-serving basis, not including optional serving suggestions. You can compare these amounts with the Reference Intake (RI), the official amount an adult should consume daily: Energy 2,000 kcals, Protein 50g, Carbohydrates 260g, Fat 70g, Saturates 20g, Sugar 90g, Salt 6g (please note, RIs for total fat, saturates, sugar and salt are the maximum daily amounts).How we label our recipesOur vegetarian…2 min
