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Welcome Like you, we crave comfort and ease when it comes to winter cooking, which is why our issue is packed with warming one-pot ideas that are winningly simple to make (with minimal washing up, too). Your busy weeknights are covered with our fuss-free dinners (p24), plus impressive weekend centrepieces (p80) and global flavours including Korean (p52), Jamaican (p58) and spice-infused creations (p62). Elsewhere, discover indulgent puddings (p114) and recipes that use air fryers and other gadgets to save you energy and time (p104).
Keith Kendrick, Group magazines editor
Gambas al ajillo Whip up this tapas dish in no time and evoke the laid-back bars of the Spanish coast. Traditionally, it’s cooked in a flameproof terracotta dish. SERVES 2 PREP 5 mins COOK 5 mins EASY
12 large raw prawns 3 garlic cloves, thinly sliced 100ml olive oil
3 dried cayenne chillies 1 tbsp chopped flat-leaf parsley
1 Peel the prawns, leaving the tails intact and, using a cocktail stick, remove the digestive tracts. Or, if you are using a frying pan rather than a terracotta dish, cook the prawns in their shells. Season with a little sea salt. 2 Put the garlic, oil and chillies in a flameproof terracotta dish or frying pan and set over a high heat. When the garlic starts to turn golden, add the prawns and cook for 1-2 mins each side until just pink. Sprinkle over the chopped parsley and some freshly cracked black pepper, and serve immediately. If using a terracotta dish, you can take it straight to the table but be careful as the oil and terracotta will remain hot for several minutes. PER SERVING 342 kcals • fat 30g • saturates 4g • carbs 4g • sugars 1g • fibre 3g • protein 13g • salt 0.3g
Find even more one-pot recipes at: goodfood.com/recipes/collection/one-pot-recipes @goodfoodeveryday @goodfood goodfood.com 3
The majority of these recipes have previously appeared in Good Food, and were tested and nutritionally analysed by a team of experts. Good Food Home Cooking Series Immediate Media Co, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT
Contents 19
EDITORIAL Group magazines editor Keith Kendrick Deputy magazines editor Janine Ratcliffe Head of food Cassie Best Food editor & test kitchen manager Ailsa Burt Recipes editor Katy Gilhooly Group content & production manager Stella Papamichael Senior multimedia sub editor Hannah Guinness Sub editor Maxine McCaghy DESIGN Art director Rachel Bayly Deputy art director Freddie Stewart Art editor Jen MacAdie Senior multimedia designer Laurie Newman Design hub manager Gabby Harrington FOOD GROUP Commercial director Simon Carrington Content director Lily Barclay ADVERTISING Client director Catherine Crosby Senior account manager Margaret McGonnell Head of ad services Eleanor Parkman-Eason Senior ad services co-ordinator Sarah Barker For advertising enquiries, email imfood@immediate.co.uk PUBLISHING & MARKETING Publishing manager Tom Townsend-Smith Reader offer manager Liza Evans Senior acquisition marketing strategy lead Sally Longstaff Acquisition marketing manager Meg Padley Head of newstrade marketing Martin Hoskins
make
Cumin lamb, our cover aubergine & recipe halloumi hotpot, p82 photograph LIAM DESBOIS
PRODUCTION & AD SERVICES Production director Koli Pickersgill Production manager Lee Spencer Senior production controller Leanda Holloway Senior repro technician Darren McCubbin SYNDICATION Director of international licensing Tim Hudson IMMEDIATE MEDIA CO CEO Sean Cornwell COO & CFO Dan Constanda Executive chairman Tom Bureau Good Food Home Cooking Series is produced by Immediate Media Company Ltd. 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. All prices correct at time of going to press. However, they can change once we go to print and are subject to VAT fluctuations. Please check with the appropriate retailer for full details. We abide by IPSO’s rules and regulations. To give feedback about our magazines, visit goodfood.com, email goodfoodmagazine@ immediate.co.uk or write to Good Food, Immediate Media Co, 44 Brook Green, Hammersmith, London W6 7BT.
© Immediate Media Company London Ltd, 2026. Printed by Walstead Group Ltd. Immediate Media is working to ensure that all of its paper is sourced from well-managed forests and other controlled sources. This magazine is printed on Forest Stewardship Council® (FSC®) certified paper. This magazine can be recycled, for use in newspapers and packaging. Please remove any gifts, samples or wrapping and dispose of it at your local collection point.
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39 49 55 67
90 106
70 6 14 19 24
Swap sarnies for these tasty options
38
TERRIFIC TRAYBAKES
GOOD MORNING!
Wake up to our brilliant breakfasts
BEST BOWLS
Get cosy with our warming soups MIDWEEK MAGIC
Simple, satisfying one-pot mains to enjoy on busy weekdays You only need one tin to rustle up these easy suppers
44 Effortless ways to eat healthily A TRIP 52 TAKE Two vibrant recipes from Korea WARMERS 54 ONE-POT Hearty meaty mains from Tim Wilson and Rebecca Seal
76
SUNDAY SHOWSTOPPERS
86
PERFECT PASTRY
LOVE TO LUNCH
EAT WELL WITH EASE
58 61 62 70
80
ISLAND DELIGHTS
Flavour-packed Jamaican dishes READER OFFER
Explore the lovely island of Jersey SPICE OF LIFE
Vibrant, spice-infused creations SOMETHING SPECIAL
Impress this weekend with these stunning centrepieces CATCH OF THE DAY
Spectacular seafood feasts
Wow your guests with these next-level roasts Get rolling and whip up two filling pies and a nutty walnut cake
FOOD 90 FEEL-GOOD Treat yourself to comforting pasta,
pies and more COMFORT 100 TAKE Snuggle up with Jon Watts’
super-speedy ideas
104 Air fryer, slow cooker and pressure COOK SMART ONE POTS
cooker recipes to save time and energy PUDS 114 DREAMY Queen of puddings, toffee apple
tarts, cheesecake and much more DESSERTS 124 JUST Treat yourself to Poppy O’Toole’s
fab bakewell fingers and caramel tart BAKES 126 GREAT Lovely cakes, biscuits and flapjacks DREAMS 134 SWEET Enjoy a trio of indulgent treats,
courtesy of Alexina Anatole LOVE 138 WE Baked egg custard with a zesty twist INDEX 139 RECIPE Find every recipe in this issue
115 128
Fruity fennel seed soda bread with whipped honey butter, p8
Good morning! Greet the day in style with our wonderful one-pan breakfasts, from fennel soda bread to banana oat muffins and protein pancakes
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breakfast Veggie breakfast bakes SERVES 4 PREP 15 mins COOK 20 mins EASY V
4 large field mushrooms 8 tomatoes, halved 1 garlic clove, thinly sliced 2 tsp olive oil 200g bag spinach 4 eggs
1 Heat the oven to 200C/180C fan/ gas 6. Put the mushrooms and tomatoes into a large ovenproof dish.
Tip in the garlic, drizzle over the oil, add some seasoning and then bake for 10 mins. 2 Meanwhile, put the spinach into a large colander and pour over a kettle of boiling water to wilt. Squeeze out any excess water, then add the spinach to the dish. Make a little gap between the vegetables and crack an egg into each gap. Return to the oven and cook for a further 8-10 mins or until the egg is done to your liking. PER SERVING 127 kcals • fat 8g • saturates 2g • carbs 5g • sugars 5g• fibre 3g • protein 9g • salt 0.4g
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Cottage cheese pancakes Up the protein in your breakfast with these tasty pancakes made using cottage cheese and porridge oats. Just the thing after a weekend workout. SERVES 2 PREP 10 mins COOK 10 mins EASY V
100g cottage cheese 150g porridge oats 2 eggs 50ml milk ½ tsp baking powder 1 tsp vanilla extract (optional)
2 tsp maple syrup (optional) 2 tsp flavourless oil or unsalted butter poached egg and roasted tomatoes, or fresh berries and maple syrup, to serve
1 Put all the pancake ingredients except the oil in a blender, but only use the vanilla and maple syrup if you want to make sweet pancakes. Blitz to make a smooth batter. Alternatively, pour the ingredients into a jug and use a hand blender. 2 Heat a little oil or butter in a non-stick frying pan over a medium heat and add a few tablespoons of batter to make small pancakes. Cook in batches if needed. 3 Cook the pancakes for 2-3 mins until bubbles come to the surface and the top looks set. Flip and cook for another 1-2 min mins until golden brown on both sides. Keep the pancakes warm while you cook the remaining batches. 4 Serve the pancakes topped with a poached egg on each and some roasted tomatoes, or with fresh berries and a drizzle of maple syrup. PER SERVING 469 kcals • fat 18g • saturates 5g • carbs 53g • sugars 3g • fibre 6g • protein 21g • salt 0.8g
Fruity fennel seed soda bread with whipped honey butter Get the kids involved in making this fruit-filled bake. Laden with dried fruits, the addition of liquoricescented fennel seeds makes it taste a bit more grown-up. SERVES 8-10 PREP 25 mins plus 20 mins cooling COOK 40 mins EASY V
250g plain white flour, plus extra for dusting 250g plain wholemeal flour 1 tsp bicarbonate of soda 1 tbsp fennel seeds, bashed using a pestle and mortar, plus extra for sprinkling 2 tbsp golden caster sugar 100g porridge oats 30g unsalted butter, chopped into chunks
100g sultanas 70g dried apricots, chopped (cut to a similar size as the sultanas) 500ml buttermilk 50ml milk For the butter 130g unsalted butter, softened 50g honey
1 Heat the oven to 200C/180C fan/gas 6 and dust a baking sheet with a good amount of flour. Mix the dry ingredients and 1/2 tsp fine salt in a large bowl (reserving 30g oats), then use your fingertips to rub in the butter until you have a crumb-like texture. 2 Stir through the dried fruit. Pour in the buttermilk and mix it in quickly with a cutlery knife, then bring the dough together very lightly using your fingertips (handle it very, very gently). Shape into a round loaf 18cm in diameter, then gently squash the loaf a little using your palm. 3 Put the loaf on the baking sheet and score a deep cross 3-4 cm deep in the top. Brush with the milk, then scatter with the remaining oats and extra fennel seeds. Bake for 40 mins until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more. 4 To make the honey butter, tip the butter into a bowl with the honey and 1/2 tsp flaky salt and use an electric whisk to beat for about 5 mins until light and fluffy. 5 Transfer the bread to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool for 20 mins. While still warm, slice the loaf and spread with the honey butter. Will keep for up to two days. Any leftovers can be toasted the next day and served with the remaining butter. PER SERVING (10) 438 kcals • fat 15g • saturates 9g • carbs 62g • sugars 20g • fibre 5g • protein 9g • salt 0.8g
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breakfast
Jam doughnut pancakes SERVES 6 PREP 10 mins plus 30 mins resting (optional) COOK 30 mins EASY V
2 eggs 300ml milk 250g self-raising flour 2 tsp baking powder 25g caster sugar 50g unsalted butter, melted, plus extra for frying 12 tsp (around 75g) strawberry jam granulated sugar, to serve
1 Whisk the eggs and milk together in a jug or bowl until smooth. In a separate large bowl, mix the flour, baking powder and a pinch of salt. 2 Pour the egg mixture into the flour mixture and stir until combined. Stir in the caster sugar. Pour in the melted butter and stir until combined. Set aside for 30 mins to rest if you have time or start cooking straightaway. 3 Heat a generous knob of butter in a large non-stick frying pan over a medium heat. When it’s frothy, add a ladle of batter. Cook for 30 seconds, then spoon 2 tsp jam onto the middle
of the pancake, spreading it slightly (using two spoons will help). Ladle over enough batter to cover the jam. 4 Cook the pancakes on one side for 2 mins until bubbles appear on the surface and the edges begin to set. Turn with a fish slice and cook for a further 1-2 mins until golden. Repeat with the rest of the batter, wiping out the butter between each pancake. Sprinkle over granulated sugar. PER SERVING 320 kcals • fat 11g • saturates 6g • carbs 47g • sugars 15g • fibre 2g • protein 8g • salt 0.9g
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Serve up this beautiful brunch for friends at the weekend
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breakfast
Chipotle & honey cornbread with black bean salsa SERVES 8 PREP 30 mins COOK 30 mins EASY
100g unsalted butter 175g plain flour 300g cornmeal or fine ground polenta 2 tsp baking powder ½ tsp bicarbonate of soda 1-2 tsp chipotle chilli flakes, to taste 250ml buttermilk 60ml vegetable oil 4 tbsp honey 2 eggs grilled streaky bacon and poached eggs, to serve For the black bean salsa 2 x 400g cans black beans, drained and rinsed 4 spring onions, finely sliced 20g coriander, finely chopped 150g feta, crumbled 2 avocados, peeled, stoned and cut into 1cm cubes 4 tbsp extra virgin olive oil 1 lime, juiced
1 Heat the oven to 200C/180C fan/ gas 6. Melt the butter in a shallow flameproof casserole dish, then tip into a bowl and set aside to cool slightly. Meanwhile, tip the flour into a bowl and mix in the cornmeal, baking powder, bicarbonate of soda, chilli flakes and 1 tsp fine sea salt. Pour the buttermilk into a jug and whisk in the oil, 3 tbsp of the honey and the eggs until combined. Make a well in the dry ingredients and pour in the buttermilk mixture. Stir just until no dry pockets remain and the mixture is smooth – don’t overmix. Stir in the melted butter, then pour into the dish. Bake for 25-30 mins until golden and a skewer inserted into the centre comes out clean. Drizzle over the remaining honey. 2 Meanwhile, to make the salsa, combine all the ingredients except the lime juice. Add the lime juice to taste. Season and set aside. Serve the cornbread warm in wedges, with the salsa on top and poached eggs and bacon on the side. PER SERVING 654 kcals • fat 35g • saturates 12g • carbs 64g • sugars 11g • fibre 8g • protein 17g • salt 1.6g
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Black forest breakfast bowl SERVES 6 PREP 5 mins NO COOK EASY V
500g bag black forest frozen fruit mix, thawed 180g porridge oats 800g fortified soya yogurt 6 tbsp almond butter 15g 85% dark chocolate, chopped 6 tsp toasted three-seed mix handful of mint leaves (optional)
1 Put 300g of the fruit in a bowl with the oats and yogurt. Blitz with a hand blender until very smooth. Divide between six bowls, then top each bowl with the reserved berries, nut butter, chocolate and seeds. 2 Serve straightaway or cover and chill until ready to eat. Will keep chilled for up to four days. To serve, scatter over the mint, if using. PER SERVING 337 kcals • fat 16g • saturates 2g • carbs 31g • sugars 10g • fibre 8g • protein 13g • salt 0.2g
Dark chocolate orange creams Combine chocolate and orange to make this delicious breakfast. It packs in vitamin C as well as heart-healthy flavanoids which are present in the dark chocolate. SERVES 2 PREP 10 mins COOK 5 mins EASY V
25g 85% dark chocolate, broken into small pieces 150g low-fat yogurt 1 small orange few mint sprigs, leaves picked, to serve
Team classic dessert flavours with oats, yogurt and seeds 12 goodfood.com
1 Melt the chocolate in short bursts in the microwave, or in a heatproof bowl set over a pan of simmering water – make sure the bowl doesn’t touch the water. Leave to cool for a few seconds before mixing in a little of the yogurt. 2 Finely grate the zest from half the orange, then cut away the peel and pith, and chop the orange flesh. There is no need to cut away the membrane between the orange segments unless it is very tough. 3 Stir the remaining yogurt into the chocolate to combine, followed by the grated zest. Put the orange pieces in the base of two small serving glasses, then spoon the chocolate mixture on top. Will keep chilled for up to three days. Scatter over a few mint leaves to serve. PER SERVING 140 kcals • fat 6g • saturates 4g • carbs 15g • sugars 13g • fibre 2g • protein 5g • salt 0.1g
breakfast Banana oat muffins with mix & match toppings Rustle up some oat and banana muffins and top with blueberries, raspberries, date slices or some chopped nuts. SERVES 12 PREP 15 mins plus 15 mins cooling COOK 20 mins EASY V
200g porridge oats 2 ripe bananas 2 eggs 2 tbsp milled seeds (such as flaxseed or chia seeds) 2 pitted dates 1 tsp baking powder 50-100ml milk blueberries, raspberries, sliced dates or chopped nuts nut butter, Greek-style yogurt or maple syrup, to serve
1 Heat the oven to 200C/180C fan/ gas 6. Line 12 holes of a muffin tin with cupcake cases. Put the oats, bananas, eggs, seeds, dates, baking powder and 50ml of the milk into a blender and blitz to make a batter (or do this in a jug using a hand blender). Blitz in enough of the remaining milk to make the batter pourable, then pour into the cases and top with your choice of either blueberries, a raspberry, a couple of date slices or a sprinkling of chopped nuts. Bake for 15-20 mins until well risen and lightly golden. The berries, if using, should look soft and juicy. Leave to cool on a wire rack for 15 mins. Or, leave to cool completely. Will keep in an airtight container for up to five days or frozen for up to three months. 2 Serve as they are or with a drizzle of nut butter, a spoonful of yogurt, or a drizzle of maple syrup. PER SERVING 103 kcals • fat 3g • saturates 1g • carbs 15g • sugars 3g • fibre 2g • protein 4g • salt 0.1g
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Love to lunch Tired of the same old sarnies? Whip up one of these brilliant options instead – simple, satisfying and sure to brighten your day
Pesto spinach penne SERVES 4 PREP 5 mins COOK 15 mins EASY V
400g wholemeal penne 5 tbsp vegetarian basil pesto 500g baby spinach, roughly chopped 220g cherry tomatoes, halved
1 Cook the pasta following pack instructions. Heat 4 tbsp pesto in a pan over a low heat. Add the spinach and 2 tbsp water, then cover to wilt. 2 Drain the pasta and toss with the spinach, the rest of the pesto and the tomatoes. Serve half. Cool and chill the rest. Will keep chilled for three days. Reheat with a splash of water. PER SERVING 487 kcals • fat 11g • saturates 2g • carbs 70g • sugars 3g • fibre 11g • protein 16g • salt 0.6g
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lunch
Black bean & pineapple salad bowl SERVES 2 PREP 10 mins NO COOK EASY V
1 small onion, halved and thinly sliced 1 lime, juiced 1 avocado, peeled, halved, stoned and cut into chunks 1 red pepper, deseeded and thinly sliced 10g coriander, chopped ½-1 red chilli, deseeded and finely chopped (optional) 400g can black beans, drained 120g fresh prepared pineapple extra virgin olive oil, for drizzling (optional)
1 Tip the onion into a bowl and pour over the lime juice. Massage together using your fingers to soften. Tip in the avocado and toss to coat in the lime juice, then add the pepper, coriander and chilli, if using. Toss in the beans and divide between two bowls or lunch boxes. Best served at once. 2 Scatter over the pineapple and drizzle with a little olive oil before serving, if you like.
A zesty mix of avocado, pineapple, lime juice and beans
PER SERVING 347 kcals • fat 15g • saturates 3g • carbs 32g • sugars 13g • fibre 16g • protein 12g • salt none
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Cheese flan Try serving this old-school quiche with a green salad. You can also add ham and chopped chives, if you like. SERVES 4 PREP 10 mins COOK 45 mins EASY V
15g salted butter, plus extra for the dish 1 onion, finely chopped 5 eggs, beaten 150ml whole milk 320g sheet ready-rolled shortcrust pastry 150g extra-mature vegetarian cheddar, grated
1 Heat the oven to 200C/180C fan/ gas 6 with a baking tray inside. Melt
the butter in a small pan over a medium heat and, once foaming, fry the onion with a large pinch of salt for 10-15 mins until softened and beginning to caramelise. Remove from the heat and set aside to cool slightly. Whisk the eggs and milk together, and season well. 2 Butter an 18 x 25cm baking dish that’s at least 6cm deep. Line with baking parchment. Roll the pastry out into the dish, making sure the edges reach the corners. Scatter over the caramelised onion and the cheese, then pour in the egg mixture. Transfer to the hot baking tray in the oven and bake for 35-40 mins until golden and puffed up. PER SERVING 679 kcals • fat 49g • saturates 22g • carbs 34g • sugars 4g • fibre 3g • protein 24g • salt 1.4g
Farinata Make this Italian savoury pancake using chickpea flour, then serve it cut into wedges with a sprinkle of sea salt over the top. SERVES 2 (makes 1) PREP 5 mins plus 4 hrs resting COOK 20 mins EASY V
150g chickpea flour 2 rosemary sprigs, leaves picked and finely chopped 70ml extra virgin olive oil
1 Tip the chickpea flour into a large bowl and make a well in the centre. Slowly whisk in 440ml roomtemperature water until you have a smooth, lump-free batter. Cover and leave to rest at room temperature for at least 4 hrs, or overnight. 2 Heat the oven to 240C/220C fan/ gas 9 with a large cast-iron or ovenproof frying pan on the middle shelf. (Or, use a 30 x 25cm rectangular baking tin.) Meanwhile, uncover the batter and skim any impurities off the surface. Stir, then add the chopped rosemary, 1 tsp fine salt and 1 tsp freshly ground black pepper. Transfer the mixture to a jug. 3 Carefully remove the hot pan from the oven and pour in the olive oil (do this carefully in case it spits). Put a wooden spoon in the oil and hold at a 45-degree angle in the centre of the frying pan. Slowly pour the batter into the pan over the back of the spoon – you are aiming for a farinata with a thickness of about 1cm. Bake for 15 mins on the lowest shelf of the oven until lightly browned. Heat the grill to high, then grill the farinata for 5 mins until the top is light golden brown. Cut into wedges, sprinkle with sea salt flakes and serve hot. PER SERVING 571 kcals • fat 36g • saturates 5g • carbs 41g • sugars 2g • fibre 8g • protein 17g • salt 2.4g
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lunch
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soup
Best bowls Stay snug and cosy during the winter months by tucking into a warming soup
Thai-inspired coconut chicken soup This hearty, creamy soup is made with chicken and mushrooms, but you can swap the meat for prawns or squash if you prefer. SERVES 4 PREP 10 mins COOK 35 mins EASY
1 tbsp vegetable or other flavourless oil 2 banana shallots, finely chopped 1 lemongrass stalk, bashed 2 garlic cloves, crushed 5g galangal, peeled and sliced, or 2 tsp galangal paste 1-2 Thai chillies (or to taste, depending how spicy you like it), finely sliced 10g coriander, leaves picked and stalks finely chopped 1 tbsp Thai red curry paste 400ml can coconut milk 400ml chicken stock 2 chicken breasts, cut into bite-size pieces 2 lime leaves (fresh or dried) 300g white mushrooms, sliced 1 ½ tbsp fish sauce 2 tsp golden caster sugar 1 lime, juiced
1 Heat the oil in a large, deep saucepan over a medium-high heat and cook the shallots, lemongrass, garlic, galangal, chillies, coriander stalks and curry paste for 1-2 mins, stirring often, until the mixture is fragrant. Pour in the coconut milk and stock, and stir well to release any browned bits on the bottom of the pan. Simmer for 10-15 mins. 2 Mix in the chicken pieces and lime leaves. Bring to a gentle bubble and cook for 10 mins more until the chicken is cooked through, adding the mushrooms for the final 5 mins. Stir in the fish sauce and sugar, then add lime juice to taste. Add a splash more fish sauce or sugar, if needed. Remove the lemongrass and galangal slices, then serve with the coriander leaves sprinkled over. PER SERVING 354 kcals • fat 24g • saturates 16g • carbs 9g • sugars 6g • fibre 2g • protein 24g • salt 2.4g
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Cauliflower & broccoli soup with seedy crumble
Roasted vegetable soup with halloumi ‘croutons’
You can use frozen cauliflower and broccoli for this recipe if you like. The cheesy, seedy crumble is a must-try – it takes this great soup to the next level.
Very simple and quick to throw together, this soup is made using mainly storecupboard ingredients.
SERVES 6-8 PREP 20 mins COOK 25 mins EASY V
Potato, leek & chorizo soup SERVES 4-6 PREP 10 mins COOK 30 mins EASY
850g potatoes (such as Maris Piper or any floury variety), cut into 2cm chunks 1.6 litres chicken stock (see tip below) 3 large leeks, sliced into thick rounds 225g cooking chorizo, skin removed, thickly sliced, or smoked lardons 40g finely chopped parsley sourdough or other crusty bread, to serve
1 Tip the potatoes into a large pan with the stock and a large pinch of salt. Bring to a simmer and cook for 10 mins. 2 Meanwhile, put the leeks in a bowl and rinse to remove any grit. Add the leeks and chorizo to the pan, season and simmer for another 15-20 mins until the leeks and potatoes are cooked through. 3 When ready, the potatoes and leeks should be almost falling apart and very tender when pierced with a knife, and the stock should be shimmering with the fat from the chorizo. Season to taste, then remove from the heat and stir through the parsley. Leave to rest for 5 mins, then ladle into deep bowls, grind over a little black pepper, if you like, and serve with thick slices of sourdough. PER SERVING (6) 307 kcals • fat 13g • saturates 5g • carbs 25g • sugars 3g • fibre 6g • protein 19g • salt 2.9g
tip HOMEMADE CHICKEN STOCK Making your own chicken stock is a great way to extract every bit of flavour from the carcass, which is otherwise discarded. Whenever you roast a chicken, put the carcass in the freezer until you have a few saved. Put the bones in a pan, cover with water and add 1 carrot, 1 celery stick, 1 chopped onion, 2 bay leaves and 6 peppercorns. Simmer for 1 hr (or cook in a pressure cooker for 30 mins), then strain. Leave the stock to cool completely, then freeze in airtight containers ready to use in soups or stews.
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1 cauliflower (about 700g) 1 broccoli (about 450g) 2 tbsp vegetable or other flavourless oil 1 large onion, finely chopped 2 celery sticks, finely chopped 2 carrots, finely chopped 3 large garlic cloves, finely chopped 2 tsp ground cumin 1 tsp ground coriander 1 litre vegetable stock For the crumble 2 tsp vegetable or other flavourless oil 50g fresh or dried breadcrumbs 25g mixed seeds pinch of chilli flakes 25g vegetarian Italian-style hard cheese, finely grated
1 Remove any wilted or brown leaves from the cauliflower. Cut the cauliflower and broccoli into bite-size florets, then finely chop the stalks and remaining leaves. Heat the oil in a large, deep saucepan over a medium heat and cook all the stalks and leaves, the onion, celery, carrots and garlic, partially covered with a lid, for 10 mins until everything is slightly softened. Remove the lid and stir in the spices and stock. Bring to a simmer, cook for 5 mins, then stir in the cauliflower and broccoli florets. Continue cooking, covered, for 10 mins more until everything is tender. Remove from the heat and blitz using a hand blender until thick and creamy. Season to taste. 2 Meanwhile, to make the crumble, heat the oil in a small pan over a medium heat and toast the breadcrumbs, seeds and chilli flakes for 4-5 mins until golden and fragrant. Remove from the heat, season and stir in the cheese. Sprinkle over the soup to serve. PER SERVING (8) 161 kcals • fat 8g • saturates 1g • carbs 12g • sugars 7g • fibre 6g • protein 7g • salt 0.5g
SERVES 6 PREP 10 mins COOK 30 mins EASY
2 tbsp olive oil 500g pack frozen chargrilled Mediterranean vegetables mix 4 celery sticks, finely sliced 2 garlic cloves, finely chopped 1 tsp onion granules 1 tsp dried mixed herbs 227g can chopped tomatoes 600ml chicken stock ½ lemon, juiced 10g parsley, finely chopped For the ‘croutons’ 1 tbsp olive oil 1 tbsp black or white sesame seeds 200g halloumi, cut into 1cm cubes
1 Heat the oil in a large, deep saucepan over a medium-high heat and cook the vegetable mix, celery and garlic for 10 mins until the vegetables have softened and any excess water has evaporated. Mix in the onion granules, dried herbs, chopped tomatoes and stock. Bring to a simmer and cook for 20 mins more until the liquid has reduced slightly. Season and then add the lemon juice and parsley. 2 Meanwhile, to make the croutons, heat the oil in a frying pan over a medium heat. Tip the sesame seeds onto a shallow dish and press the halloumi pieces in them to coat slightly. Fry, turning often, for 5-7 mins until golden all over. Divide the soup between bowls and garnish with the halloumi ‘croutons’ to serve. PER SERVING 286 kcals • fat 20g • saturates 7g • carbs 9g • sugars 7g • fibre 4g • protein 15g • salt 1.8g
soup
Tasty toppings give these soups an extra depth of flavour
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Calming green soup SERVES 4 PREP 10 mins COOK 40 mins EASY V
1 ½ tbsp vegetable oil 2 red onions, chopped 2 garlic cloves, finely grated 2 tsp cumin seeds 2 courgettes, roughly chopped 1 large potato (about 300g), peeled and roughly chopped 1.3 litres vegetable stock, made with a low-salt stock cube 250g frozen peas 400g baby spinach 20g mint, roughly chopped, plus a few leaves left whole to serve 150ml pot low-fat natural yogurt, to serve
Poached hake in tomato, chilli & ginger broth SERVES 2 PREP 10 mins COOK 20 mins EASY
1 tbsp vegetable oil 4 spring onions, finely sliced 1 green chilli, finely chopped 10g coriander, stalks finely chopped, leaves picked 3 garlic cloves, finely chopped 15g ginger, grated 2 lime leaves (optional) 400g can cherry tomatoes 250ml reduced-salt vegetable stock 1 tbsp reduced-salt soy sauce 2 skinless and boneless hake fillets (about 200g) 2 x 150g packs straight-to-wok udon noodles 1 lime, halved and one half cut into wedges to serve
1 Pour the oil into a deep frying pan (you’ll need one with a tight-fitting lid). Turn the heat to medium and, once the oil is shimmering, tip in the 22 goodfood.com
spring onions, chilli, coriander stalks, garlic, ginger and lime leaves, if using. Sprinkle in a pinch of salt and cook for 4-5 mins, stirring, until fragrant. 2 Tip in the tomatoes and stock, bring to the boil, then pour in the soy sauce. Reduce to a simmer and leave to bubble for 5 mins, then gently mash the tomatoes slightly using a wooden spoon. Season the fish fillets, then place in the pan, cover with the lid and cook for 4 mins. 3 Remove the lid from the pan and separate the noodles into the broth and around the fish. Put the lid back on the pan and cook for another 1 min on a high heat until the fish is cooked through and the noodles are hot. You will know it’s cooked because the fish will flake easily when gently pressed. Squeeze over the juice of half a lime. 4 Serve in two bowls with a wedge of lime each for squeezing over. Scatter over the coriander leaves and serve straightaway. PER SERVING 406 kcals • fat 9g • saturates 1g • carbs 47g • sugars 9g • fibre 6g • protein 30g • salt 1.7g
1 Heat the oil in a large deep pan and cook the onions with a large pinch of salt for 10-12 mins until softened but not golden. Add the garlic, cumin seeds, courgettes and potato and cook for 5-6 mins, stirring often, until softened. Cover with the stock and season well. 2 Bring to the boil, reduce to a simmer and bubble for 15-20 mins until the potatoes are very soft. 3 Tip in the peas and wilt in the spinach in handfuls. Sprinkle in the chopped mint and cook for 3 mins more, then blend in a high-powered blender or using a hand blender. Season, then divide between four bowls and top with the yogurt, the whole mint leaves and a grinding of black pepper. PER SERVING 281 kcals • fat 7g • saturates 1g • carbs 31g • sugars 15g • fibre 10g • protein 13g • salt 1g
soup
Red pesto minestrone soup SERVES 4 PREP 15 mins COOK 30 mins EASY V
2 tbsp olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 celery stick, finely chopped ½ Savoy cabbage, leaves shredded and the core finely chopped 3 garlic cloves, finely chopped ½ tsp chilli flakes (optional) 1 tsp dried mixed herbs 1 tbsp tomato purée 1.5 litres reduced-salt vegetable stock
4 tbsp vegetarian red pesto 100g dried lasagne sheets, roughly snapped 20g vegetarian Italian-style hard cheese, grated, to serve
1 Heat the oil in a large flameproof casserole dish over a medium heat. Scatter in the onion, carrot, celery and finely chopped cabbage core. Sprinkle in a pinch of salt and cook for 15 mins until beginning to soften. 2 Sprinkle in the garlic, chilli flakes and dried mixed herbs and cook for another 2 mins, then squeeze in the tomato purée. Cook for 3-4 mins, stirring, until it darkens in colour.
Pour in the stock, then bring to the boil. Turn down the heat and simmer for 5 mins. 3 Stir in 3 tbsp of the red pesto, the shredded cabbage leaves and broken pasta sheets. Stir well so the pasta doesn’t clump together. Cook for 6-8 mins, stirring often, until the pasta and cabbage are cooked but still retain some bite. Ladle into bowls, topping each one with a little more pesto, then sprinkle over the parmesan to finish. PER SERVING 291 kcals • fat 14g • saturates 3g • carbs 30g • sugars 6g • fibre 7g • protein 7g • salt 0.7g
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Midweek magic Fabulous, fuss-free dinners the whole family will love – just the thing for busy weeknights Spicy tofu stir-fry SERVES 4 PREP 10 mins COOK 25 mins EASY V
50ml low-salt soy sauce ½ tbsp sesame oil 2 tsp agave syrup ½-1 tsp chilli flakes 1 tsp cornflour 280g firm tofu, cut into cubes 1½ tbsp vegetable oil 2 carrots, thinly sliced on the diagonal 250g broccoli, cut into florets 2 garlic cloves, finely sliced 10g ginger, finely sliced
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300g straight-to-wok rice noodles 10g coriander, roughly chopped
1 Mix the soy sauce, sesame oil, honey and chilli flakes in a small bowl, then pour a little out into another small bowl and mix well with the cornflour to combine. Stir this back into the bowl with the rest of the sauce. Set aside. 2 Pat the tofu dry and season well. Put a wok or large frying pan over a high heat. Once hot, pour in 1 tbsp of the vegetable oil and fry the tofu on all sides for 5-8 mins until golden. Remove to a plate and set aside.
3 Heat the remaining oil in the pan, then fry the carrots and broccoli, stirring constantly, for 4-5 mins, adding a splash of water towards the end. Stir through the garlic and ginger, and cook for a further few minutes until fragrant. 4 Add another splash of water to cook through the vegetables, then toss in the noodles, fried tofu, sauce and most of the coriander. Mix well. 5 Divide the noodles between four bowls and serve with the remaining coriander sprinkled over. PER SERVING 482 kcals • fat 11g • saturates 2g • carbs 73g • sugars 8g • fibre 7g • protein 19g • salt 1.3g
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Enjoy the leftovers as a delicious lunch the next day
Prawn, chorizo & courgette baked rice SERVES 4 with leftovers PREP 20 mins COOK 1 hr EASY
100ml white wine or dry manzanilla sherry (if you have it) small handful of parsley, roughly chopped garlic mayonnaise, to serve
3 tbsp olive oil 100g cooking chorizo, diced 3 courgettes, diced 3 banana shallots, roughly sliced 6 garlic cloves, finely sliced 1 chilli (deseeded if you prefer less heat), finely chopped 500g cherry tomatoes 400g pack frozen raw king prawns, defrosted 1 lemon, zested and cut into wedges 400g basmati rice 600ml hot chicken stock
1 Heat 1 tbsp of the oil in a frying pan over a medium-high heat and fry the chorizo for 5 mins until browned. Transfer to a large baking dish. Tip another 1 tbsp of oil into the pan and cook the courgettes and shallots with a pinch of salt for 15-17 mins until beginning to brown. Stir in the garlic and chilli and cook for 2 mins until fragrant, then transfer to the baking dish with the tomatoes. Put the prawns in a bowl and coat with the remaining oil and lemon zest, season
well and set aside. Heat the oven to 240C/220C fan/gas 9. 2 Rinse the rice under running water until the water runs clear. Tip into the baking dish and season. Pour over the stock and wine. Cover the dish with foil and seal well. Bake for 25-30 mins, then remove the foil and scatter the prawns over. Cover the dish again and cook for 5 mins more until the rice and prawns are cooked and all the liquid has been absorbed. Leave to stand for 5 mins. 3 Scatter the parsley over and serve with the lemon wedges and garlic mayonnaise on the side. Will keep chilled for up to three days. PER SERVING 464 kcals • fat 12g • saturates 3g • carbs 60g • sugars 6g • fibre 4g • protein 22g • salt 2.8g
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Simple mushroom curry Serve these garlicky mushrooms in a rich tomato masala spiced with ground ginger, fennel seeds and cumin for a warming winter supper. SERVES 4 PREP 15 mins COOK 40 mins EASY V
50g unsalted butter 500g chestnut mushrooms, quartered 4-6 tbsp sunflower oil 1 tsp cumin seeds 1 tsp fennel seeds 1 large onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground ginger
Smoky mushroom & chickpea fajitas with charred spring onion salsa These hearty fajitas make for an easy veggie dinner. SERVES 4 PREP 10 mins COOK 30 mins EASY V
8 spring onions, ends removed 3 tbsp olive oil 10g chives, finely chopped 1 lime, juiced 1 red onion, sliced 250g chestnut mushrooms 2 garlic cloves, sliced 1 tsp chipotle paste (optional) 400g can chickpeas, drained 1 tbsp fajita seasoning low-fat natural yogurt, to serve 8 wholemeal tortilla wraps, to serve grated vegetarian cheddar, to serve
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1 Toast the spring onions for 5-6 mins in a large, dry frying pan, turning frequently, until charred. Remove from the pan, leave to cool slightly, then roughly chop. Mix with 2 tbsp of the oil, the chives and lime juice. Season and set aside. 2 Pour the remaining oil into the frying pan. Tip in the onion and mushrooms and cook for 10-12 mins over a medium heat until golden. Stir in the garlic, chipotle paste, if using, and chickpeas, and cook for 5 mins more until piping hot. 3 Add the fajita seasoning and a splash of water, then mix well. Serve the fajitas straight from the pan with the yogurt, wraps, cheddar and spring onion salsa on the side. PER SERVING 537 kcals • fat 17g • saturates 4g • carbs 72g • sugars 8g • fibre 14g • protein 18g • salt 1.5g
¼ tsp ground turmeric ½ tsp Kashmiri chilli powder ½ tsp garam masala 400g can chopped tomatoes 1 tsp caster sugar 2 tbsp thick, full-fat Greek-style yogurt 2 tbsp chopped coriander rice or naan, to serve
1 Melt the butter in a large wok or non-stick frying pan over a medium-high heat and cook the mushrooms for 10 mins until any moisture has evaporated and they’re starting to brown. Transfer to a bowl and set aside. 2 Heat the oil in the same pan over a medium-high heat and fry the cumin and fennel seeds, stirring continuously, for about 30 seconds until they release a nutty aroma. Stir in the onion and cook for 12-15 mins until golden. Reduce the heat to medium, add the garlic and continue frying for 1 min. Add the ginger, turmeric, chilli powder and garam masala, followed by the tomatoes and sugar. Cook, uncovered, for 5-7 mins until the masala thickens and a layer of oil forms around the edge of the pan. 3 Spoon the yogurt into a small bowl, add a small ladleful of the hot masala and mix well before stirring into the pan of masala. Pour in 100ml hot water and simmer for 3-4 mins until the curry has the consistency of double cream. Season to taste, then return the mushrooms to the pan and stir to warm through. Scatter with the chopped coriander and serve with boiled rice or naan. PER SERVING 302 kcals • fat 24g • saturates 10g • carbs 12g • sugars 10g • fibre 4g • protein 7g • salt 0.2g
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You can skip toasting the orzo if you’re short on time Toasted orzo with cherry tomatoes Toast the orzo before adding the vegetable stock to bring out a wonderful nutty flavour in this simple vegetarian dish. SERVES 2 PREP 10 mins COOK 25 mins EASY V
150g orzo 2 tbsp olive oil 250g cherry tomatoes 2 large garlic cloves, finely chopped ½ tsp chilli flakes 500ml low-salt vegetable stock 10g basil leaves, torn 125g ball mozzarella, to serve (optional)
1 Put a large, deep, lidded frying pan on a medium heat. Once hot, tip in the orzo and dry-toast for 5-6 mins, stirring frequently, until it turns an even toasty brown colour. Tip into a heatproof bowl and set aside. 2 Pour the oil into the pan. Once hot, cook the cherry tomatoes for 8-10 mins until blistered and the juices begin to release. Tip in the garlic and chilli flakes and cook for 2 mins until softened. Tip the toasted orzo back into the pan and mix well. Season lightly with salt and pepper, then pour over the stock. Bring to a boil, then reduce to a simmer and cook with the lid on for 20 mins. 3 Remove from the heat and stir in most of the basil. Tear the mozzarella into pieces and scatter over the orzo, if using, along with the remaining basil. Serve straightaway with a grinding of black pepper, if you like. PER SERVING 438 kcals • fat 13g • saturates 2g • carbs 64g • sugars 7g • fibre 7g • protein 12g • salt 0.7g
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Gingery broccoli-fry with cashews This healthy veggie supper is a bit like a fried rice dish but with antioxidant-rich broccoli instead. SERVES 2 PREP 15 mins COOK 10 mins EASY V
320g head of broccoli, stalks and florets separated 40g cashews, roughly chopped 1 tbsp sesame oil 15g ginger, finely sliced 1 small red onion, finely chopped 1 red pepper, deseeded and cut into thin strips 1 large carrot (about 160g), cut into thin strips 2 garlic cloves, thinly sliced 1 red chilli, deseeded and finely chopped, plus extra slices, to serve 1 tbsp tamari 1 lime, zested and juiced 7g chopped coriander, plus extra to serve 2 eggs, beaten
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1 Blitz the broccoli stalks in a food processor until finely chopped. Add the florets and pulse again until you have a rice-like texture. 2 Lightly toast the cashews in a wok or frying pan, tip onto a plate and set aside. Heat the oil in a pan over a high heat and stir-fry the ginger, onion, pepper, carrot, garlic and chilli for 2-3 mins until starting to brown. Put a lid on and cook for another 2 mins. 3 Add the broccoli and 3 tbsp water and stir-fry for 3 mins until the vegetables are tender. Pour in the tamari, lime zest and juice and coriander. Stir well, then pour in the eggs and stir-fry very briefly to just set. Serve with the cashews, extra coriander and extra sliced chilli scattered over, if you like. PER SERVING 388 kcals • fat 21g • saturates 4g • carbs 22g • sugars 15g • fibre 13g • protein 20g • salt 1g
midweek
The buttermilk dressing gives a rich, creamy texture
Pearl couscous salad with hot smoked trout & buttermilk dressing This deliciously filling trout and pearl couscous salad is on the table and ready to eat in just 20 minutes. SERVES 4 PREP 10 mins COOK 10 mins EASY
200g pearl couscous 100g radishes, sliced 1 cucumber, seeds scraped out and sliced into half-moons 1 green apple, thinly sliced into matchsticks 150g hot smoked trout or salmon, flaked into chunks For the dressing 150g buttermilk or low-fat natural yogurt 1 lemon, zested and juiced 10g chives, finely chopped 10g basil, roughly chopped ½ tbsp Dijon mustard
1 Cook the pearl couscous following pack instructions, then drain well and rinse with cold water. Dry the pan, then mix all the dressing ingredients into it and season well. Tip in the prepared vegetables and apple along with the couscous. Mix well and check for seasoning. 2 Spread out on a platter and flake the smoked trout over the top. Will keep chilled for up to two days. PER SERVING 286 kcals • fat 6g • saturates 1g • carbs 39g • sugars 6g • fibre 3g • protein 17g • salt 1.4g
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A hearty butterbean stew with a punchy hit of spice
Spicy harissa bean stew Use harissa to add a boost of flavour to this butterbean, spinach and ricotta stew. Packed full of nutrients, it also delivers a hefty four of your five-a-day. SERVES 2 with leftovers PREP 10 mins COOK 40 mins EASY V
2 tbsp vegetable oil 1 red onion, roughly chopped 1 red pepper, diced 100g baby plum tomatoes 2 garlic cloves, roughly chopped 2 tbsp rose harissa 1 tsp baharat spice mix 300ml vegetable stock, made with 1 low-salt stock cube 500g jar or can butter beans 120g spinach 1 tsp red wine vinegar 50g ricotta, to serve 15g basil, chopped, to serve
1 Heat the oil in a large flameproof casserole dish over a medium heat and cook the onion and pepper for 15 mins until starting to soften and turning golden at the edges. Add the plum tomatoes, turn the heat up to medium-high and cook for 2-3 mins until they blister. 2 Add the garlic, harissa and baharat, and cook for 3 mins until fragrant. Pour in the stock and bring to the boil. Reduce the heat to a simmer, then leave to gently reduce for 10 mins. Tip in the butter beans and the liquid from the can and cook for 5 mins to warm through and thicken slightly. Add the spinach and vinegar, and allow the spinach to wilt for 1-2 mins. 3 Divide between two bowls, then dot the ricotta on top. Sprinkle over the basil and a twist of black pepper. Will keep chilled for up to one day. PER SERVING 340 kcals • fat 14g • saturates 1g • carbs 34g • sugars 12g • fibre 13g • protein 14g • salt 0.7g
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midweek Gnocchi traybake with lemony ricotta This one-tray wonder can be adapted by using any vegetables you have in the fridge. SERVES 2 PREP 10 mins COOK 35 mins EASY V
500g gnocchi 1 courgette, halved, then sliced into chunky pieces 100g baby plum tomatoes, halved 100g artichokes in oil, plus 2 tbsp of the oil
2 garlic cloves, unpeeled and lightly bashed ½ tsp chilli flakes 85g ricotta 1 lemon, zested, then sliced into wedges 10g basil, roughly chopped
1 Heat the oven to 220C/200C fan/ gas 7. Tip the gnocchi, courgette and tomatoes into a large roasting tray. Add the artichokes and their oil, the garlic and chilli and season well. Mix all the ingredients together with your hands, then bake for 30-35 mins until
the gnocchi are crisp at the edges and the vegetables have turned soft. 2 Meanwhile, mix the ricotta and lemon zest in a small bowl, then season to taste. Dot over the gnocchi and then sprinkle over the basil. 3 Divide the gnocchi between two bowls, mixing them well so the ricotta breaks down to make a creamy sauce. Serve with the lemon wedges for squeezing over. PER SERVING 799 kcals • fat 21g • saturates 5g • carbs 130g • sugars 7g • fibre 16g • protein 14g • salt 1.2g
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Sticky tempeh stir-fry Rustle up this vegan stir-fry which uses tempeh – a great source of protein made from soy beans. Quick and easy, this tasty dish takes just 30 minutes to make. SERVES 2 PREP 10 mins COOK 20 mins EASY V
2-3 tbsp vegetable oil 200g tempeh, torn into chunks 1 red onion, finely sliced 3 garlic cloves, roughly chopped 1 stick of lemongrass, chopped into thirds (optional) 2cm piece of ginger, peeled and roughly chopped 32 goodfood.com
1 red chilli, roughly chopped (deseeded if you prefer) 100g mange tout, sliced at an angle 100g long-stem broccoli, chopped 2 tbsp low-salt soy sauce 1½ tbsp brown sugar 15g coriander, roughly chopped 200g pouch cooked brown rice
1 Heat 2 tbsp of the oil in a wok or large frying pan over a high heat. Once shimmering, fry the tempeh for 3-4 mins until golden and charred at the edges. Remove from the pan and drain on kitchen paper. 2 Tip a drizzle of oil into the pan if it’s dry, then fry the onion for 3-4 mins, stirring continuously. Once softened,
add the garlic, lemongrass, if using, ginger and chilli. Cook for 3 mins, stirring frequently, until fragrant. 3 Toss through the mange tout and broccoli, then pour in 50ml water to create steam. Cook for 3-4 mins. Add the soy sauce and brown sugar. Return the tempeh to the pan and toss to combine, cooking for 2-3 mins until everything is tender and sticky. Stir in half the coriander. 4 Cook the rice following pack instructions, then divide between two bowls. Top with the stir-fry and remaining coriander. PER SERVING 554 kcals • fat 20g • saturates 1g • carbs 56g • sugars 23g • fibre 14g • protein 30g •salt 1.5g
midweek Chorizo & potato frittata SERVES 4 PREP 5 mins COOK 20 mins EASY
½ tbsp vegetable oil, for frying 225g chorizo, sliced into rounds 150g frozen peas 400g canned potatoes, drained and cut in half if large 150g spinach 6 eggs
1 Heat the grill to high. Heat the oil in a 20cm frying pan over a medium heat and cook the chorizo for 5-6 mins until it releases its oil and begins to crisp at the edges. 2 Tip in the peas and potatoes, stirring to coat in the oil. Add the spinach a handful at a time, allowing the last handful to wilt before you add the next. Season well. 3 In a separate bowl, whisk the eggs with a little salt and pepper and pour over the pan, making sure all the ingredients are covered with egg. Cook over a low heat for 6-7 mins until the edges are set, then carefully put under the grill for 4-5 mins until cooked through, golden and slightly puffy on the top. Will keep chilled for up to two days. PER SERVING 417 kcals • fat 27g • saturates 9g • carbs 14g • sugars 3g • fibre 4g • protein 27g • salt 2.7g
You can use any leftover vegetables to make this frittata
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Curried chicken traybake SERVES 2 PREP 10 mins COOK 45 mins EASY
300g baby potatoes, halved or cut into three if large 200g mixed vegetable pack (ours contained baby corn, long-stem broccoli and red peppers) 4 bone-in, skin-on chicken thighs 2 tbsp vegetable oil 3 tbsp Thai red curry paste 1 lime, zested and juiced
1 Heat the oven to 200C/180C/ gas 6. Line a large roasting tray with baking parchment. Scatter the potatoes and mixed vegetables onto the tray, then put the chicken thighs on top. 2 In a small jug, whisk together the vegetable oil and curry paste with the lime zest and juice. Season lightly with salt and pepper, then pour over the chicken and vegetables, massaging well into the chicken, including under the skin. 3 Cover the tray tightly with foil and roast for 35 mins. Remove the foil, baste with the cooking juices and turn the grill to high. Grill for 5-10 mins until the chicken is lightly charred and has crisp golden skin. PER SERVING 531 kcals • fat 32g • saturates 5g • carbs 31g • sugars 6g • fibre 7g • protein 27g • salt 1.4g
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midweek Sausage & soy fried rice SERVES 4 PREP 15 mins COOK 30 mins EASY
1 tbsp vegetable oil 4 spring onions, finely sliced ½-1 red chilli, finely chopped 3 garlic cloves, finely grated 10g ginger, peeled and finely grated 3 sausages, chopped into bite-size pieces 2 courgettes, sliced into half-moons 200g frozen peas 2 tbsp low-salt soy sauce
750g cooked jasmine rice (from leftovers or pouches) 1 tsp sesame oil 10g coriander, chopped 1 tbsp black sesame seeds (optional)
1 Heat the vegetable oil in a large frying pan over a medium-high heat. Cook the spring onions, chilli, garlic and ginger for 3-4 mins until fragrant and starting to turn golden. 2 Add the sausage pieces and cook for 5-6 mins until browned at the edges. Mix in the courgettes and cook for another 7-8 mins, stirring often, until
softened and the sausages are cooked through. 3 Stir in the peas, soy sauce, rice and sesame oil. Cook for 5 mins more until everything is piping hot. Sprinkle over the coriander and sesame seeds, if using, and serve. PER SERVING 491 kcals • fat 12g • saturates 3g • carbs 18g • sugars 6g • fibre 5g • protein 15g • salt 1.2g
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Spicy prawn & fennel chickpeas SERVES 4-6 PREP 20 mins COOK 45 mins EASY
2 tbsp olive oil 1 large fennel bulb (about 300g), finely chopped 1 onion, finely chopped 1 red chilli, deseeded if you like, finely chopped or 1 tsp chilli flakes 4 garlic cloves, finely chopped 1 tbsp tomato purée 2 x 400g cans chopped tomatoes 2 x 400g cans chickpeas, plus the liquid from the cans 1 lemon, zested and juiced pinch of sugar (optional) 250g raw tiger prawns, defrosted or fresh 15g parsley, finely chopped crusty bread, to serve (optional)
1 Heat the oil in a large, deep frying pan over a medium heat. Stir in the fennel and onion with a pinch of salt. Cook for 15 mins until softened. Stir
in the chilli and half the garlic. Let it sizzle for 2 mins until fragrant, then stir in the tomato purée. Cook for 3-4 mins until caramelised, then add the chopped tomatoes and chickpeas, along with the liquid. Swill out the tomato cans with a splash of water and add this, too. Splash in some lemon juice and bring to a simmer. Cook for 20-25 mins until the flavours have combined and the sauce has thickened. Season to taste, adding a pinch of sugar, if needed, and a splash more lemon juice. Stir in the prawns and cook for 2-3 mins until pink and cooked through. 2 Meanwhile, to make the gremolata, mix the remaining garlic with the lemon zest and parsley, then season with a pinch each of salt and pepper. Sprinkle the gremolata over the prawns. Serve alongside some crusty bread, if you like. PER SERVING (6) 220 kcals • fat 6g • saturates 1g • carbs 22g • sugars 10g • fibre 8g • protein 14g • salt 0.7g
Tiger prawns and chickpeas add meaty texture to this stew
Pancetta & white bean stew SERVES 4 PREP 15 mins COOK 40 mins EASY
150g pancetta 1 tbsp olive oil 1 onion, finely chopped 1 celery stick, finely chopped 1 carrot, finely chopped 2 garlic cloves, finely chopped 2 x 400g cans white beans, one drained, one undrained (we used cannellini and butter beans) 500ml chicken stock 1 parmesan rind (optional) 200g cavolo nero, leaves roughly chopped ½ tbsp sherry vinegar 10g chives
1 Scatter the pancetta into a deep flameproof casserole dish and cook on a medium heat for 5-6 mins until crispy and releasing its fat. Remove from the pan using a slotted spoon, leaving any fat behind. Pour in the oil, then tip in the onion, celery and carrot. Cook for 12-15 mins until turning golden. Stir in the garlic and cook for 1 min more. 2 Tip in the beans and liquid, stock and parmesan rind, if using. Cook for 15 mins on a medium heat, then stir in the cavolo nero and cooked pancetta for the final 5 mins. Stir in the sherry vinegar and season. 3 Divide between four bowls and sprinkle with chives to serve. PER SERVING 353 kcals • fat 17g • saturates 4g • carbs 23g • sugars 6g • fibre 12g • protein 20g • salt 1.9g
tip You can freeze parmesan rinds to add to soups and stews. They can be used straight from frozen and will bring a lovely savoury depth to dishes.
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Terrific traybakes
Honey-mustard chicken, p40
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Delicious ideas that can be cooked in a single tin, meaning less time doing the washing-up afterwards
traybakes Turmeric cod with chickpea traybake Bulk out a simple cod dinner by serving it with a generous helping of filling chickpeas, flavoured with ginger, garlic and turmeric. SERVES 2 PREP 10 mins COOK 40 mins EASY
400g can chickpeas, drained and rinsed 2 tsp sunflower oil 2 garlic cloves, crushed 2 shallots, finely chopped 15g ginger, peeled and grated 2 tbsp tomato purée
200ml hot chicken stock, made with ½ stock cube 1 tsp ground turmeric ¼-½ tsp chilli flakes 2 x 125g pieces of cod 200g frozen spinach 10g coriander, roughly chopped, or a few whole leaves, to serve
1 Heat the oven to 200C/180C fan/ gas 6. Tip the chickpeas, oil, garlic, shallots, ginger, tomato purée, stock and most of the turmeric and chilli flakes into a 20 x 30cm roasting tin. Stir and season well, then bake for 20-25 mins until the mixture is bubbling and the liquid has reduced.
2 Meanwhile, pat the cod dry. Tip the remaining turmeric and chilli flakes, as well as a large pinch each of salt and freshly ground black pepper, onto a shallow plate and press the cod into the mixture to coat. Remove the roasting tin from the oven and nestle the cod and frozen spinach into the chickpeas. Cook for 10 mins, then carefully stir the spinach into the chickpeas. Return to the oven for 5 mins more until the cod is cooked through and opaque. Spoon into two bowls and scatter over the coriander to serve. PER SERVING 341 kcals • fat 8g • saturates 1g • carbs 23g • sugars 4g • fibre 11g • protein 37g • salt 1g
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Sticky miso aubergine traybake Use storecupboard ingredients to pack umami flavour into this simple vegetarian dish. SERVES 2 PREP 5 mins COOK 45 mins EASY V
2 aubergines, halved lengthways 2 tsp sesame oil 1 ½ tbsp white miso 1 tbsp mirin ½ tbsp honey 250g pouch cooked brown rice 2 tsp sesame seeds 2 spring onions, finely sliced
1 Heat the oven to 200C/180C fan/ gas 6. Score the flesh of the aubergines in a deep criss-cross pattern, being careful not to cut through to the skin. Arrange on
a baking tray lined with baking parchment and brush the flesh with the sesame oil. Turn so they’re cut-side down, and roast for 15-20 mins until just softening. 2 Meanwhile, combine the miso, mirin, honey and 1 tbsp water in a bowl. Remove the aubergines from the oven and turn so they’re cut-side up, then brush over the miso glaze. Return to the oven for 15-20 mins until fully soft and caramelised. 3 Heat the grill to its highest setting and slide the aubergines under for 5 mins until bubbling (watch closely so the parchment doesn’t catch). Warm the rice following pack instructions, then top with the aubergines, sesame seeds and sliced spring onions. PER SERVING 339 kcals • fat 10g • saturates 2g • carbs 48g • sugars 15g • fibre 14g • protein 9g • salt 1.1g
Honey-mustard chicken Marry the classic flavours of honey and mustard in a marinade for chicken breasts to make this easy but delicious meal. SERVES 4 PREP 5 mins COOK 30 mins EASY
2 tbsp honey 2 tbsp Dijon or wholegrain mustard 4 tbsp olive oil 800g new potatoes, cut into 1cm slices 500g chicken breasts, cut in half lengthways 1 bunch of spring onions, trimmed and cut into 4cm lengths
1 Heat the oven to 220C/200C fan/ gas 7. Mix the honey and mustard with 2 tbsp of the olive oil in a small bowl until well combined. Tip the potatoes into a roasting tin, drizzle over the remaining oil and season well. Toss to coat, then arrange the potatoes in a single layer. 2 Season the chicken, place on top of the potatoes and pour over the honey and mustard mixture. Bake for 15 mins, then add the spring onions and cook for a further 10-15 mins until the chicken is cooked through and the potatoes are golden brown. PER SERVING 490 kcals • fat 17g • saturates 3g • carbs 39g • sugars 11g • fibre 5g • protein 43g • salt 0.7g
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traybakes Crispy gnocchi traybake with leeks & broccoli You can swap the broccoli and leeks for whatever’s in your vegetable drawer that needs using up. SERVES 4 PREP 10 mins COOK 45 mins EASY V
1 broccoli (about 350g), florets cut into bite-size pieces and stalks cut into 1cm chunks 2 leeks, finely sliced ½-1 tsp chilli flakes (optional) 2 tbsp olive oil 400g fresh gnocchi 3 garlic cloves, finely sliced 1 lemon, zested and cut into wedges 50g mature vegetarian cheddar, grated small handful of parsley, finely chopped
1 Heat the oven to 200C/180C fan/ gas 6. Tip the broccoli florets and stalks into a 20 x 30cm roasting tin along with the leeks, chilli flakes, if using, half the olive oil and 3 tbsp water. Season well and toss to combine. Roast for 20 mins until the broccoli is almost tender. 2 Combine the gnocchi with the garlic, remaining oil and the lemon zest, then tip into the roasting tin, stir and sprinkle over the cheese. Cook for 20-25 mins more until the gnocchi and cheese are golden. Sprinkle over the parsley and serve with the lemon wedges on the side. PER SERVING 334 kcals • fat 11g • saturates 4g • carbs 41g • sugars 5g • fibre 9g • protein 12g • salt 0.5g
This veggie dish makes a hearty midweek supper
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Trout, sweet potato & vegetable traybake This traybake is incredibly simple and includes your recommended one portion of oily fish per week, featuring trout fillets as a more sustainable option. However, feel free to substitute them with another oily fish like salmon. For even cooking, use a large tray approximately 45 x 35cm. SERVES 4 PREP 10 mins COOK 45 mins EASY
500g sweet potatoes, scrubbed and chopped into 2cm cubes 1 tbsp olive oil 1 red onion, cut into 8-10 wedges 200g red cabbage, sliced 1cm thick 4 trout fillets (about 280g) 400g black beans, drained
340g canned sweetcorn, drained For the drizzle 2 tbsp olive oil 4cm piece of ginger, peeled and julienned 1 red chilli, thinly sliced (optional) 2 limes, juiced 20g coriander, finely chopped
1 Heat the oven to 180C/160C fan/gas 4. Scatter the sweet potatoes onto a baking tray, then drizzle over the olive oil and add a pinch of salt. Mix well until coated. Bake for 20 mins. 2 Remove the tray from the oven, add the onion and cabbage and mix well. Cook for a further 5 mins before nestling the trout fillets among the vegetables. Bake for 10 mins, then add the black beans and sweetcorn. Cook for a further 5-8 mins until the trout is cooked through. 3 Meanwhile, to make the drizzle, heat the oil in a small pan over a medium heat and cook the ginger for 2-3 mins until fragrant. Remove from the heat and add the chilli, lime juice and coriander and mix well. Divide the trout and vegetables between four plates and pour over the lime and ginger drizzle to serve.
Apricot-glazed chicken & lentil traybake SERVES 4 PREP 10 mins COOK 55 mins EASY
2 tbsp apricot jam 1 tsp sunflower oil 1 tbsp low-salt soy sauce 2 garlic cloves, crushed 1 tbsp rice vinegar 1 large cauliflower 275g dried green lentils, rinsed 700ml hot chicken stock 500g boneless, skinless chicken thighs bitter leaf salad and crusy bread, to serve (optional)
1 Heat the oven to 200C/180C fan/ gas 6. Mix the jam, oil, soy sauce, garlic and vinegar in a small bowl, season well and set aside. 42 goodfood.com
Tear the leaves off the cauliflower, discarding any discoloured ones, and set the rest aside. Cut the cauliflower stalk and florets into bite-size pieces. 2 Combine the lentils, cauliflower stalks and florets and the chicken stock in a 20 x 30cm roasting tin or casserole dish, and season well. Roast for 20 mins. Season the chicken and toss in the jam glaze to coat. 3 Remove the tin from the oven and nestle the chicken into the lentils, along with any excess glaze. Bake for 20 mins. Remove from the oven, nestle the cauliflower leaves between the chicken and bake for 15 mins more until the chicken is cooked through. Serve with a bitter leaf salad and some crusty bread, if you like. PER SERVING 499 kcals • fat 11g • saturates 3g • carbs 45g • sugars 11g • fibre 11g • protein 49g • salt 1.5g
PER SERVING 443 kcals • fat 14g • saturates 2g • carbs 50g • sugars 17g • fibre 13g • protein 23g • salt 0.3g
traybakes Green bean & cherry tomato traybake gratin Comforting, creamy and best eaten straight from a bowl – this is just what midweek calls for. SERVES 2 PREP 5 mins COOK 40 mins EASY V
350g cherry tomatoes 1 tbsp olive oil small handful of thyme sprigs, leaves picked 1 red onion, finely chopped 25g breadcrumbs 40g extra mature vegetarian cheddar, finely grated 1 tbsp ricotta 400g can white beans (such as butter beans), undrained 3 garlic cloves, sliced 200g green beans, trimmed
1 Heat the oven to 200C/180C fan/ gas 6. Tip the tomatoes into a roasting tin or casserole dish (leave them on the vine if that’s how they come to add flavour). Stir in the oil, thyme and onion, and season. Roast for 15-20 mins until beginning to burst. 2 Meanwhile, mix the breadcrumbs, cheddar and a good grinding of black pepper in a bowl. Tip the ricotta into a second bowl, then the white beans along with the liquid from the can and lightly mash half the beans into the cheese using a fork. 3 Remove the tin from the oven, add the garlic, green beans and mashed bean mixture, then stir well. Sprinkle over the breadcrumb mixture. Bake for another 15-20 mins until the topping is golden, then serve. PER SERVING 414 kcals • fat 15g • saturates 6g • carbs 42g • sugars 14g • fibre 14g • protein 20g • salt 0.5g
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Eat well with ease Nutritious, nourishing options that take the effort out of eating healthily
Cod & prawn pie with saffron potatoes, p46
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healthy
Pulled chicken bowl SERVES 2 PREP 15 mins COOK 35 mins EASY
1 tbsp vegetable oil 3 chicken thighs 1 red onion, sliced 3 garlic cloves, crushed 1 tsp cumin 1 tsp ground coriander 2 tsp smoked paprika 2 tbsp tomato purée 300ml passata 50ml low-sugar barbecue sauce 150g spinach 1 lime, juiced 250g brown rice, to serve 10g coriander, roughly chopped tortilla chips, to serve
Try this chicken mix as a filling for burritos or burger buns
1 Heat the oil in a large flameproof casserole dish over a medium heat. Tip in the chicken and brown on each side for 3-4 mins, then remove and set aside on a plate. 2 Tip in the onion, scraping up the chicken fat on the bottom of the dish with a spatula. Cook for 5-6 mins until beginning to soften, then add the garlic, cumin, ground coriander, smoked paprika and tomato purée. Cook everything for 3-4 mins until the tomato purée has darkened. 3 Pour in the passata, barbecue sauce and 150ml water, bring to the boil, then return the chicken to the dish and reduce to a simmer. Cook for 25 mins until the sauce has reduced and the chicken is tender. Remove the chicken, shred with two forks, then stir back in. Add the spinach in handfuls and stir to wilt. 4 Squeeze in the lime juice and season. Divide the rice between two bowls and top with the pulled chicken. Sprinkle over the coriander and serve with tortilla chips. PER SERVING 477 kcals • fat 16g • saturates 3g • carbs 49g • sugars 17g • fibre 11g • protein 29g • salt 0.6g
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One-pot chicken & rice SERVES 4 PREP 10 mins plus resting COOK 30 mins EASY
1 tbsp smoked paprika 1 tbsp ground coriander 2 large garlic cloves, finely grated 2 tsp rapeseed oil 600g pack boneless, skinless chicken thighs, halved 700ml hot vegetable bouillon, made with 2 tsp powder 250g easy-cook brown rice 320g leeks, washed and sliced 1 tsp dried oregano or 1 tbsp fresh thyme 2 bay leaves (optional) 320g mixed frozen vegetables (we used sliced carrots, broccoli florets and sweetcorn)
1 Put the spices, garlic and oil in a large bowl and mix well. Add the chicken and turn in the mixture until well coated. Heat a large non-stick pan with a lid and fry the chicken, uncovered (without extra oil) over a medium-high heat for 5 mins until browned, turning the chicken halfway to brown on both sides. Remove from the pan and set aside on a plate. 2 Pour the bouillon into the pan, stirring well to incorporate any garlicky bits that may have stuck to the base, then stir in the rice, leeks, oregano and bay leaves, if using. Lay the chicken on top, then cover the pan and bring to the boil. Turn down the heat and simmer for 20 mins. 3 Stir in the frozen vegetables, then cover and simmer for 5 mins to heat through. Leave to stand for 5-10 mins, then lightly mix and serve. PER SERVING 519 kcals • fat 9g • saturates 3g • carbs 55g • sugars 4g • fibre 9g • protein 38g • salt 0.6g
Cod & prawn pie with saffron potatoes SERVES 4 PREP 20 mins COOK 50 mins EASY
1 tbsp olive oil 1 yellow and 1 red pepper, both deseeded and finely chopped 2 large garlic cloves, chopped 2 bay leaves 1 tbsp smoked paprika 150ml vegetable stock, made with 2 tsp bouillon powder 500g carton passata 240g pack frozen raw, peeled, large wild red shrimp, defrosted 2 x 280g packs skinless cod loin, cut into large chunks
9 pitted green olives, quartered (we used Amfissa olives as they have a firmer texture) 3 tbsp chopped flat-leaf parsley (optional) 320g broccoli florets or green beans For the saffron potatoes 3 generous pinches of saffron threads (about ⅓ x 0.5g sachet) 1 ½ tbsp olive oil 2 large garlic cloves, finely grated 725g large potatoes (about 4), peeled and thinly sliced
1 Heat the oven to 200C/180C fan/gas 6. Warm the oil in a large non-stick pan over a medium heat and fry the peppers, garlic and bay leaves for 10 mins, stirring often, until the peppers have softened. 2 Meanwhile, prepare the saffron potatoes. Put the saffron threads in a small heatproof bowl with 1 tbsp boiling water, the oil and garlic, and stir well until the liquid turns yellow. Set aside. Bring a large pan of water to the boil and cook the potatoes for 5 mins until tender but not collapsing. Drain well. 3 When the peppers have softened, sprinkle over the paprika and stir briefly, then pour in the stock and passata and cook for 5 mins more. Remove from the heat and stir in the shrimp, cod, olives and parsley, if using. Tip the stew into a large, shallow pie dish (ours was 30 x 20cm, and about 6.5cm deep). 4 Arrange the potato slices over the stew in an even layer – they don’t have to be neat – then generously brush over the saffron mixture. 5 Bake the pie for 30-35 mins until bubbling at the edges and the fish is cooked through. When it’s almost finished cooking, boil or steam the broccoli or green beans to serve alongside the pie. PER SERVING 435 kcals • fat 10g • saturates 1g • carbs 30g • sugars 12g • fibre 10g • protein 43g • salt 1.2g
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One-pan beef stew with vegetable mash SERVES 4 PREP 30 mins COOK 2 hrs 15 mins EASY d
2 tbsp rapeseed oil 600g pack lean diced beef 320g large chestnut mushrooms, quartered 2 bay leaves 2 tbsp thyme leaves 4 small red onions, quartered 4 garlic cloves, thinly sliced 320g medium carrots, cut into chunky lengths 600ml vegetable stock, made with 1 tbsp vegetable bouillon powder 4 tbsp tomato purée broccoli and peas, to serve For the mash 700g swede, peeled and cut into chunks 850g potatoes, peeled and cut into chunks
1 Heat the oil in a large non-stick pan and fry the beef in about three batches until well browned. Set aside. 2 Tip in the mushrooms, bay leaves and thyme and cook for 5 mins. Add the onions and garlic and cook for a few minutes more until softened. 3 Return the beef to the pan and add the carrots, stock and tomato purée. Cover and simmer for 2 hrs until the meat is tender and the liquid has reduced to a thick gravy. 4 About 25 mins before the end of the cooking time, make the mash. Bring a large pan of water to the boil and tip in the swede. Boil for 5 mins, then add the potatoes and boil for 15-20 mins until tender. Drain and mash with plenty of black pepper. 5 You can eat half the stew and mash now, then chill the rest to reheat and eat another day. Will keep chilled for up to three days. Reheat the stew in a pan until piping hot. The mash can be reheated in the microwave. Serve with broccoli and peas. PER SERVING 522 kcals • fat 15g • saturates 4g • carbs 52g • sugars 17g • fibre 11g • protein 39g • salt 1.2g
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Butter bean curry SERVES 2 PREP 15 mins COOK 40 mins EASY V
2 tbsp rapeseed oil 2 onions, finely chopped 1 tbsp finely grated ginger 3 large garlic cloves, finely grated 1 red chilli, deseeded and sliced 2 x 400g cans butter beans 2 tsp vegan bouillon powder 1 tsp cumin seeds 2 tbsp medium curry powder 400g can chopped tomatoes
One-pan cod & red shrimp SERVES 2 PREP 15 mins COOK 40 mins EASY
2 tbsp rapeseed oil 250g baby potatoes, sliced 1 large orange pepper, deseeded and cut into chunks 1 bay leaf 1 leek, trimmed and thinly sliced 2 large garlic cloves, thinly sliced 200g pack passata 200ml vegetable stock, made with 1 tsp vegetable bouillon powder 10g flat-leaf parsley, chopped 280g pack cod loin, cut into 6 large chunks 100g frozen wild red shrimp, defrosted and peeled 100g fine trimmed green beans, halved 48 goodfood.com
1 Heat the oil in a wide non-stick pan with a lid over a medium heat and fry the potatoes, pepper and bay leaf for 5 mins until they start to colour. Add the leek and garlic, cook for a few minutes more, then stir in the passata and vegetable stock. Bring to a simmer, cover and cook for 25 mins until the potatoes are tender. 2 Add the parsley, cod, shrimp and green beans, then put the lid on and cook for about 7 mins more until the fish flakes easily when pressed with a fork. Will keep chilled overnight but best served fresh. PER SERVING 440 kcals • fat 14g • saturates 1g • carbs 33g • sugars 13g • fibre 10g • protein 41g • salt 1.3g
1 aubergine, cut into cubes 15g coriander, chopped 250g pouch cooked wholegrain rice For the raita 2 small bananas, peeled and finely chopped ½ lime, juiced ¼ cucumber, finely chopped 1 small red onion, finely chopped 1 red chilli, deseeded and sliced
1 Heat the oil in a non-stick pan over a medium heat and fry the onions for 8 mins until softened. Add the ginger, garlic and chilli, and cook for a few minutes more. Measure 300ml of the liquid from the cans of butter beans into a jug and mix in the bouillon powder to make a stock (don’t worry if it’s thick or lumpy as it will dissolve in the pan as it cooks). 2 Stir the cumin seeds and curry powder into the onions, followed by the tomatoes, aubergine and beans. Add the stock. Bring to the boil. Reduce the heat to medium-low, cover and simmer for 30 mins until the vegetables are tender. Stir in half the coriander. Remove from the heat. 3 To make the raita, toss the bananas in the lime juice. Add the cucumber, onion, chilli and remaining coriander. Warm the rice following pack instructions and serve with half the curry and raita. Cool and chill the rest of the curry and raita to enjoy another day. The curry will keep chilled for up to three days. The raita will keep chilled for one day. PER SERVING 511 kcals • fat 10g • saturates 1g • carbs 78g • sugars 18g • fibre 17g • protein 17g • salt 0.7g
healthy Healthy chicken pad Thai SERVES 2 PREP 20 mins COOK 15 mins EASY
100g brown flat rice noodles 1 tbsp rapeseed oil 2 skinless chicken thigh fillets, chopped 1 onion, roughly chopped 1 red pepper, deseeded and cut into thin slices 1 small carrot, peeled into thick ribbons using a vegetable peeler 3 garlic cloves, sliced 1 red chilli, deseeded and thinly sliced
1 tbsp finely grated ginger 100g beansprouts 15g roasted unsalted peanuts 2 tbsp lime juice, plus 1 tsp zest 1 tbsp low-salt soy sauce 15g chopped coriander handful of chopped basil
1 Tip the noodles into a bowl and soak following pack instructions until tender but not soft – you don’t want them to become mushy. Drain. 2 Heat the oil in a wok over a medium-high heat and stir-fry the chicken for 5 mins until cooked. Remove the chicken to a bowl and set
aside, keeping the oil in the wok. Stir-fry the onion, pepper and carrot for 5 mins to soften, then add the garlic, chilli and ginger and cook a few minutes more until fragrant. 3 Add the beansprouts, turn up the heat to high, and stir in the peanuts, lime juice and zest and the soy sauce. Return the chicken to the wok along with the noodles and herbs, then gently toss everything together until heated through. Best served at once. PER SERVING 561 kcals • fat 21g • saturates 4g • carbs 55g • sugars 13g • fibre 9g • protein 33g • salt 1.4g
Chicken is a leaner, healthier option than red meat
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Double the amounts and freeze a batch to eat later
Healthy cheat’s ragu SERVES 4 PREP 10 mins COOK 45 mins EASY d
1 tbsp rapeseed oil 2 large onions, halved or quartered, then sliced 3 large garlic cloves, finely grated 500g 5% fat steak mince 500g carton passata 3 carrots, finely chopped 1 tbsp thyme leaves 1 tbsp vegetable bouillon powder 50 goodfood.com
½ tsp ground white pepper 200g frozen peas 4 jacket potatoes, to serve
1 Heat the oil in a large non-stick pan over a medium-low heat and fry the onions for 10 mins, stirring occasionally, until golden. Stir in the garlic, then add the mince and cook, breaking it up with a wooden spoon as you do, for a few minutes more until browned. 2 Add the passata, carrots, thyme, bouillon powder and pepper, then
cover and cook over a low heat for 25-30 mins, stirring occasionally, until the meat is cooked and the vegetables are tender. Add a splash of water to loosen, if you like, then stir in the peas and cook for 5-7 mins more until tender. Serve hot over jacket potatoes. Once completely cool, the mince sauce will keep frozen for up to three months. Defrost in the fridge overnight and reheat until piping hot. PER SERVING 493 kcals • fat 9g • saturates 2g • carbs 62g • sugars 20g • fibre 13g • protein 36g • salt 2.3g
healthy Spicy beef & black bean pie SERVES 4 PREP 10 mins COOK 1 hr 30 mins EASY d
2 tbsp rapeseed oil 375g pack lean stir-fry beef strips 3 large garlic cloves, sliced 1 tbsp smoked paprika 500ml carton passata 1 red and 1 yellow pepper, deseeded and cubed 2 x 400g cans black beans, 1 drained 9 pitted Kalamata olives, sliced 3 tsp fresh thyme leaves 1 tbsp vegetable bouillon powder 320g broccoli florets, to serve For the topping 2 large potatoes (about 500g), very thinly sliced 1 onion, halved and thinly sliced
1 Heat the oven to 180C/160C fan/ gas 4. Heat 1 tbsp oil in a non-stick pan over a medium heat and stir-fry the beef and garlic until the beef changes colour but is not fully cooked. Stir in the paprika, passata, peppers, both cans of beans, olives and 2 tsp thyme with the bouillon. Cover and simmer for 10 mins. 2 Meanwhile, to make the topping, toss the potatoes with the onion, remaining oil and thyme until the vegetables are fully coated. Tip the beef mixture into a shallow oval ovenproof dish (ours was 30 x 20cm) and top evenly with the potatoes right up to the edges of the dish. Cover with foil and put on a baking sheet. Bake for 1 hr, then remove the foil and bake for 20 mins more until the potatoes are tender and starting to turn
golden. Once cooled, the pie will keep frozen for up to three months. 3 Remove from the oven and leave to cool a little while you steam or boil the broccoli florets for 8 mins until just tender. Serve the pie in its dish with the broccoli on the side. PER SERVING 545 kcals • fat 14g • saturates 3g • carbs 57g • sugars 14g • fibre 18g • protein 37g • salt 1.3g
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Take a trip Journey across the world with these easy, flavour-packed Korean dishes
Kimchi jjigae Make this spicy, warming comfort food using pork belly and mature kimchi for maximum flavour. SERVES 2 PREP 20 mins COOK 25 mins EASY
400g mature kimchi 1 tbsp vegetable oil ¼ small onion, finely sliced 200g pork belly, finely sliced 1½ tsp gochugaru (Korean red pepper flakes) 52 goodfood.com
1 tsp caster sugar 150g firm tofu, drained 2 spring onions, finely chopped
1 Drain the kimchi in a sieve over a measuring jug (you’ll need to collect about 100ml brine, so top up with more from the jar if needed). Heat the oil in a large saucepan over a high heat and fry the drained kimchi, onion and pork belly for 5 mins. Stir in the gochugaru and sugar, then fry for 2 mins. Pour in 800ml water and the reserved kimchi brine, then bring
to the boil. Simmer, uncovered, over a high heat for 15 mins. 2 Slice the tofu into 5cm squares that are about 1cm thick, then arrange over the kimchi jjigae. Cover the pan with a lid and cook for 3-4 mins until the tofu is heated through. Scatter over the spring onions to serve. PER SERVING 452 kcals • fat 31g • saturates 9g • carbs 10g • sugars 7g • fibre 4g • protein 31g • salt 3.6g
korean dishes Bokkeumbap Spam is often used in this dish as it seasons the rice and gets really nice and crispy when fried, but ham or bacon work too. SERVES 2 PREP 20 mins COOK 10 mins EASY
2 eggs 1 tbsp vegetable oil, plus 1 tsp 100g Spam, finely chopped, or ham or bacon 1 carrot, finely chopped
3 spring onions, finely chopped 1 small garlic clove, minced or finely grated to make about ¼ tsp 300g cooked sushi rice 2½ tsp soy sauce 2 tsp sesame oil
1 Whisk the eggs in a small bowl and set aside. Heat 1 tsp vegetable oil in a large frying pan over a high heat. Pour in the eggs and, using tongs, move them around the pan for 30 seconds until just cooked. Remove the eggs from the pan and set aside.
2 Heat the remaining vegetable oil in the pan over a high heat and fry the Spam for 2 mins until the edges are crispy. Add the carrot, spring onions and garlic and fry for 3 mins. Tip in the rice and soy sauce. Stir well, breaking up any large clumps of rice and fry for 2 mins until the rice and vegetables are mixed together. Stir in the eggs and sesame oil to serve. PER SERVING 553 kcals • fat 33g • saturates 7g • carbs 46g • sugars 5g • fibre 4g • protein 17g • salt 2.2g
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Baked chicken coconut curry, p56
One-pot warmers
Serve up these vibrant meaty mains from Tim Wilson, founder of The Ginger Pig butchers, and cookery writer Rebecca Seal 54 goodfood.com
meaty mains
Barnsley chops with cannellini beans, spring greens & anchovy garlic butter If you can’t get Barnsley chops – double-loin chops taken from the middle of the back – standard lamb chops are just as delicious. SERVES 2 PREP 5 mins COOK 15 mins EASY
splash of vegetable or olive oil 2 Barnsley chops, thickly cut 5 tbsp softened butter 2 salted anchovy fillets from a can, drained and roughly chopped 1 garlic clove, crushed
3 tbsp finely chopped flat-leaf parsley 400g can cannellini beans, drained and rinsed 3 spring cabbage leaves, ribs discarded, sliced, washed and still wet freshly squeezed lemon juice
1 Place a large frying pan over a high heat. When hot, tip in a splash of oil and swirl it around the pan (the lamb will release its own fat, so you don’t need much). Season the chops well all over, then place them in the pan. For pink meat, cook for about 4 mins per side until a deep golden crust forms on the surface of the meat.
2 While the chops cook, mash 4 tbsp of the butter with the anchovy fillets, garlic and flat-leaf parsley. 3 Remove the chops from the pan and set aside to rest. Put the pan back on the heat, turn down to low and tip in the final tablespoon of butter, the cannellini beans and the greens. Cook, stirring, for 4-5 mins until the greens wilt down and the beans are hot through. Season with salt, freshly ground black pepper and a squeeze of lemon juice. 4 Serve on warmed plates, with the chops alongside the beans and greens, and a knob of garlicky anchovy butter melting on the lamb.
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Baked chicken coconut curry Lip-smacking, rich, comforting, soupy curry. SERVES 2 PREP 15 mins COOK 55 mins EASY
2 tbsp vegetable oil 1 large onion, finely sliced 4 ripe tomatoes, deseeded and roughly chopped 2 garlic cloves, crushed 3cm piece of ginger, peeled and finely chopped 1 hot red chilli, finely chopped, plus extra to serve 1 tsp ground turmeric 1 tsp garam masala ½ tsp ground coriander ½ tsp paprika 4 bone-in, skin-on chicken thighs
Ursula’s cassoulet Ursula Thorpe lived near Tim’s first farm in Harwell. Originally an outside caterer, in the early 2000s she joined the Ginger Pig to help us organise Christmas. Even after she moved to rural France, she travelled to London to work with us every December for 15 years. Today, she lives in a village outside Castelnaudary, one of three places that claim to be the birthplace of cassoulet, a rich French stew of beans, pork belly, sausage and confit duck. This is our slightly adapted version of her traditional Castelnaudary recipe – to make it properly requires cooking French white lingot beans from scratch, but they are hard to find in the UK (and would mean using more than one pot). If you’d like to cook cannellini or haricot beans for this, start with about 500g of dried beans, soaked overnight then cooked in stock. SERVES 6 with leftovers PREP 15 mins COOK 3 hrs 30 mins EASY
3 confit duck legs, halved 1kg pork belly, meat cut into chunks, skin cut into strips, bones saved if making stock (see tip right) 4 plump Toulouse sausages, cut into large chunks 2 x 400g cans haricot beans in water, drained 56 goodfood.com
400ml can coconut milk, shaken 400g can chickpeas in water, drained and rinsed To serve warmed flatbreads coriander leaves finely sliced red onion lime juice, to taste
1 Heat the oven to 200C/180C fan/ gas 6. Pour the oil into a large roasting tin then add the onion, tomatoes, garlic, ginger, red chilli, spices and a pinch of salt. Toss everything thoroughly so the spices and oil coat the vegetables. Cook in the oven for 10 mins. 2 Arrange the chicken on top of the vegetables, season well with salt and return to the oven for 10 mins. 3 Add the coconut milk, chickpeas and a little more salt and mix
2 x 400g cans cannellini beans in water, drained 4 garlic cloves, roughly chopped 2 rashers of streaky bacon, diced 500–750m hot chicken stock or pork stock (or cassoulet stock, see tip below) crusty baguettes, to serve
1 Put a deep heavy-based, ovenproof frying pan over a medium heat (ours is 30cm across). Place the duck in the pan until the fat melts. Remove and set aside in a large bowl. If any duck cooking liquor has run into the pan, let it bubble away until just the duck fat remains, then add the chunks of pork belly meat. Working in batches, sauté the meat until browned all over. Remove and place in the bowl with the duck legs. Repeat with the sausages and add to the bowl, too. 2 Heat the oven to 150C/130 fan/gas 2. 3 Line the base of the pan with the strips of pork belly skin. Add about one-third of the beans, along with the garlic and bacon. Arrange the pork belly pieces in a single layer on top and then cover the meat with the rest of the beans. Nestle the chunks of sausage into the beans and rest the duck legs on top, skin-side up, making sure the meat underneath is touching the liquid so that it can’t dry out. Tip any duck cooking juices you might have into the pan and any juices from the bowl, too. Pour in enough stock to
everything together, turning the chicken in the coconut curry to coat. Arrange the chicken so it’s resting on the curry, skin-side up and out of the liquid. Return to the oven and bake for 35 mins until the chicken skin has turned golden. 4 When you take the curry out of the oven, if a lot of fat (from the chicken) has pooled on top of the liquid, spoon it off. If the sauce seems very thick, add a splash of hot water. Serve the curry in bowls, with flatbreads on the side, scattered with coriander leaves and a few pieces of sliced red onion dressed in lime juice and salt.
just cover the beans, then place over a medium heat and bring up to simmer. 4 Cook in the oven, uncovered, for 2hrs 45 mins. Stir two or three times during cooking – traditionally, cassoulet should be stirred seven times! – each time removing the duck legs first, so they can slowly crisp up on top without being submerged. Make sure the duck isn’t drying out; if it is, remove from the pan and place back on the cassoulet for the last 30 mins of cooking. If the liquid levels drop, add a little more stock or water. 5 Remove from the oven and taste; season with salt and freshly ground black pepper if necessary. Confit duck is salted and if your sausages are also salty, the cassoulet may not need any salt at all. 6 Place a couple of baguettes on the table, and let everyone dig in.
tip CASSOULET STOCK We tend to use chicken stock for this dish, but if you want to make proper cassoulet stock from scratch, place the pork belly bones and pork skin into a large stock pot along with a chicken carcass, 2 onions, 2 carrots, some salt and pepper and 3 litres of water. Simmer for an hour, then strain. Save the pork belly skin for the cassoulet. Leftover stock can be used in other dishes.
meaty mains Recipes extracted from Ginger Pig One Pot by Tim Wilson and Rebecca Seal (£30, Mitchell Beazley). Photographs © Sam A Harris. Recipes are not retested by us.
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Island delights Bring Caribbean flavour to mealtimes with our easy and delicious Jamaican recipes
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jamaican recipes Jamaican bully beef Enjoy this Jamaican classic, also known as corned beef. SERVES 4 PREP 5 mins COOK 20 mins EASY
1 tbsp sunflower oil, for frying 1 onion, finely chopped 1 spring onion, finely sliced 2 garlic cloves, finely chopped 2 thyme sprigs, plus extra thyme leaves to serve ½ scotch bonnet chilli, deseeded and finely chopped (you can adjust this according to your spice levels) 1 large tomato, chopped 1 pepper, cored and finely chopped 240g can corned beef 2 tbsp ketchup white rice, to serve
1 In a frying pan, heat the sunflower oil over a medium-low heat. Once hot, stir in the onion, spring onion, garlic, thyme and scotch bonnet. Cook for 8 mins until the onions have softened slightly. Add the tomato and pepper and cook for 4-5 mins until everything is tender. 2 Turn up the heat to mediumhigh and add the corned beef, breaking it up in the pan with a wooden spoon before stirring in the ketchup and 1/2 tsp freshly ground black pepper. Cook for 6 mins, stirring occasionally, then serve with steamed white rice and thyme leaves to garnish. PER SERVING 191 kcals • fat 10g • saturates 4g • carbs 9g • sugars 7g • fibre 2g • protein 17g • salt 1.4g
Jamaican curry chicken SERVES 4 PREP 20 mins plus 30 mins marinating COOK 50 mins EASY
700g boneless chicken (thigh or breast), cut into chunks 1 lime or lemon, juiced (optional) 1 tbsp vinegar of your choice (optional) 4 tbsp oil of your choice, for frying 2 carrots, cut into 1.5cm rounds or finely chopped 300g potatoes (ideally Irish or Russet), cut into 3-4cm pieces 400ml can coconut milk 1 tsp dark soy sauce (optional) ½ tsp brown sugar (optional) 1 tbsp coriander leaves, roughly chopped avocado, white rice and Caribbean roti, to serve For the marinade 1 onion, chopped 1 spring onion, sliced 3 garlic cloves, crushed 1 scotch bonnet pepper, chopped (deseeded if you prefer less heat), or 1 tsp chilli powder 6 pimento seeds, crushed, or 1 tsp allspice 1 tsp grated ginger 1 tbsp all-purpose seasoning 1 tsp ground cumin ½ tsp ground turmeric (optional) 2 tbsp Jamaican or mild curry powder
1 Put the chicken in a large bowl, add the lemon or lime juice and vinegar, and cover with cold water. Massage the mixture into the chicken, then drain. This step is optional but traditional in Jamaica. 2 Put all the marinade ingredients and 1 tsp salt in a clean bowl along with the chicken. Using your hands, combine all the ingredients to coat the chicken. Cover and leave to marinate for at least 30 mins, or ideally in the fridge overnight. 3 Heat the oil in a heavy pot or pan over a medium heat. Gently scrape the contents of the marinade bowl into the pan and set the bowl aside. Fry the chicken for 3 mins each side until light brown. Tip in the carrots and potatoes and stir for 2 mins. 4 Pour 400ml hot water into the marinade bowl, swill it around and pour into the pan. Add the coconut milk so it covers the chicken, then stir in the soy sauce, if using. Turn the heat up to high until the liquid starts to bubble, then reduce the heat to low and simmer, covered, for 30 mins. Remove the lid and cook for 10-15 mins more until the sauce is your desired consistency. Season with black pepper and the sugar, if using, to taste. Scatter over the chopped coriander and serve with avocado, white rice and roti. PER SERVING 615 kcals • fat 40g • saturates 19g • carbs 22g • sugars 7g • fibre 6g • protein 38g • salt 2.2g
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jamaican recipes
Jamaican ginger cake This spicy cake uses ingredients that historically thrived in Jamaica – enjoy with an afternoon cuppa. SERVES 8-10 PREP 10 mins plus cooling COOK 1 hr 20 mins EASY V
120g unsalted butter, softened, plus extra for the tin 285g plain flour 1 tsp bicarbonate of soda 1 tsp baking powder 2 tsp mixed spice 1 tbsp ground ginger
200g light brown soft sugar 2 eggs 2 tsp vanilla extract 80ml stem ginger syrup (from a jar of stem ginger), plus extra for the top 50ml honey 110ml coconut milk
1 Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin with baking parchment. Mix the flour, bicarbonate of soda, baking powder, mixed spice, ginger and 1/2 tsp fine salt in a bowl. 2 In a separate bowl, tip in the butter and sugar and beat using an electric whisk for 3-5 mins until smooth and fluffy. Add the eggs, vanilla, stem ginger syrup, honey and coconut milk and beat until evenly mixed. 3 Tip in the dry ingredients and gently fold in the batter until no streaks of flour remain, taking care not to overmix. Pour the batter into the prepared tin and bake on the middle shelf of the oven for 1 hr-1 hr 20 mins until a skewer inserted into the centre comes out clean. Remove and brush over a little stem ginger syrup. Leave in the tin until completely cooled, then serve in slices. Will keep in an airtight container for up to a week. PER SERVING (10) 367 kcals • fat 13g • saturates 8g • carbs 56g • sugars 25g • fibre 1g • protein 5g • salt 0.4g
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HOLIDAYS
Save up to *
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Discover the delights of Jersey Take a trip to this sun-kissed Channel Island and explore its many highlights, including beautiful beaches, historic landmarks and the charming capital of St Helier Departs April 2026 to October 2027 6 days from £748pp*
Highlights and inclusions ● Five nights’ bed and breakfast
Enjoy a wonderful, relaxing holiday on Jersey, the largest of the Channel Islands. You’ll stay in one of Jersey’s excellent hotels, take a tour of the island and its stunning coastline and pay a visit to the fascinating Jersey War Tunnels. You’ll also have the chance to relax in your hotel and stroll around delightful St Helier. Plus, there’ll be time for you to explore Jersey’s superb beaches and perhaps enjoy coastal walks under sunny, blue skies.
accommodation at your chosen hotel (hotel and board upgrades available) ● Take a guided tour of the island ● Stay in St Helier, Jersey’s charming capital ● Learn about the German occupation during World War Two at the Jersey War Tunnels ● Enjoy a boat cruise on the Jersey Duchess ● Return flights to Jersey ● Comfortable coach travel and transfers throughout ● Fully escorted by a friendly, experienced tour manager
To request a brochure or to book
Visit newmarketholidays.co.uk/gfm or call 0303 3300 903, quoting ‘GFM’ TERMS & CONDITIONS * Save up to 15% applies to select tour bookings made by 13 March 2026 and cannot be applied retrospectively to bookings already confirmed. Offer applies to select tours only and cannot be combined with any other offer. Exclusions apply. Prices shown include discount. Single supplements apply. Prices correct at time of print. These holidays are organised and operated by Newmarket Holidays Ltd. ABTOT 5509. ATOL protected 2325. ABTA V7812.
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Spice of life Make our flavour-packed mains tonight, from tandoori salmon to spiced lamb stew and chicken curry Thai red chicken curry SERVES 4 PREP 20 mins COOK 30 mins EASY
2 tbsp vegetable oil 400ml can coconut milk 4 boneless chicken thighs (about 250g), cut into chunks or sliced 1 courgette, cut into 1.5cm rounds or roughly chopped 1 aubergine, roughly chopped 100g bamboo shoots, sliced 1 tsp sugar 1 tsp fish sauce ½ tbsp oyster sauce ½ tsp lemon juice jasmine rice and 1 sliced red chilli, to serve 62 goodfood.com
For the red curry paste 3 dried arbol chillies, soaked in water for 10 mins, then deseeded ½ red chilli, sliced 10g coriander, stems sliced, leaves picked and reserved to serve 1 lemongrass stalk, thinly sliced ½ lime, zest pared 5g galangal, peeled and roughly chopped 1 shallot, roughly chopped 2 garlic cloves, crushed 2 tbsp vegetable oil ½ tbsp paprika 1 tsp shrimp paste (optional)
1 To make the red curry paste, tip all of the ingredients into a food processor along with 2 tbsp water
and 1/2 tsp salt and blend until you have a smooth mixture. 2 Heat the oil in a medium saucepan over a medium heat and fry the curry paste for 2-3 mins until fragrant. Add 3 tbsp of the coconut milk and the chicken pieces. Cook, stirring, until the chicken has browned but is not completely cooked. Stir in the rest of the coconut milk, the courgette, aubergine and bamboo shoots. Bring to the boil and simmer for 15 mins. Stir in the sugar, fish sauce, oyster sauce and lemon juice. Serve with jasmine rice and scatter over the coriander leaves and sliced red chilli. PER SERVING 444 kcals • fat 33g • saturates 17g • carbs 12g • sugars 8g • fibre 8g • protein 20g • salt 0.9g
spice
This mild, creamy curry is ideal if you don’t like too much heat Chicken pasanda SERVES 4 PREP 30 mins COOK 30 mins EASY
200g natural yogurt ½ tsp ground turmeric ½ tsp chilli powder 4 garlic cloves, grated 2 ½cm piece of ginger, peeled and grated 8 boneless, skinless chicken thighs, cut into bite-size pieces handful of coriander, finely chopped handful of flaked roasted almonds rice or naans, to serve
For the curry sauce 50g blanched almonds 100ml whole or almond milk 4 tbsp sunflower oil 4 cardamom pods 1 cinnamon stick 4 onions, finely chopped 4 garlic cloves, grated 2 ½cm piece of ginger, peeled and grated 1 red chilli, thinly sliced, plus extra to serve (optional) ½ tsp ground turmeric 2 tsp ground coriander 1 tsp garam masala 2 tbsp double cream
1 Put the yogurt, spices, garlic, ginger and 1/2 tsp salt in a large bowl and mix well. Stir in the chicken, making sure it’s well coated. Cover and leave to marinate for 30 mins while you make the curry sauce. 2 Tip the blanched almonds into a heatproof bowl and pour over the milk. Warm in the microwave for 1 min, then set aside for 30 mins. 3 Heat the oil in a pan over a medium heat and sizzle the cardamom and cinnamon for a few seconds before adding the onions. Cook over a low-medium heat for 5-6 mins until lightly golden. Add the garlic, ginger and chilli, and cook for 1 min before adding the spices and 1/2 tsp salt. Cook for 2 mins, stirring until fragrant. 4 Blitz the almond and milk mixture to a paste using a food processor or hand blender. Add to the onion mixture and pour in 300ml water. Cook for 1 min until heated through, then add the marinated chicken. Bring to the boil, cover and cook for 15-20 mins until the chicken is cooked through. Reduce the heat to low, add the cream and most of the coriander and mix well. Warm through for 1 min. Sprinkle over the flaked almonds, extra chilli, if using, and coriander and serve with rice or naans. PER SERVING 586 kcals • fat 40g • saturates 11g • carbs 20g • sugars 15g • fibre 4g • protein 34g • salt 2.2g
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Nihari This spiced lamb stew from Pakistan is a staple at weddings and celebrations.
Slow cook for four hours to enjoy a fuller, richer flavour
SERVES 6 PREP 20 mins COOK 4 hrs EASY
4 tbsp vegetable oil 2 tbsp ghee 2.5cm piece of ginger, finely grated 2-3 garlic cloves, finely chopped 4 lamb shanks 1½ tbsp Kashmiri red chilli powder 1 tbsp plain flour 1 tbsp wholewheat flour For the nihari masala 1 tbsp fennel seeds 1 cinnamon stick 2 black cardamom pods 2 whole star anise 1½ tbsp coriander seeds 1 tbsp cumin seeds 2 mace blades or ½ tsp ground mace ½ tsp ground nutmeg 2 tbsp blue poppy seeds (not black) 15 whole cloves ¾ tbsp black peppercorns To serve handful of coriander leaves, chopped 5cm piece of ginger, cut into thin strips 2 green finger chillies, finely chopped 6 tbsp crispy fried onions naans
1 Add all the nihari masala ingredients and 2 tbsp hot water to a spice grinder or mini food processor and blitz to a fine paste. Set aside 3 tsp of the nihari masala spice blend for serving. 2 Heat the oil and ghee in a heavy-based pan over a medium heat. Fry the ginger and garlic for 2 mins until fragrant. Add the lamb and fry all over for 10 mins until well browned. Stir in the chilli powder, remaining nihari masala and 1 tsp salt. Fry for 1-2 mins until the spices are fragrant, adding a splash of water if needed to stop sticking. Add 1.5 litres of water, or enough to submerge the meat. 3 Bring to a simmer, then cook, covered, over a medium-low heat for 45 mins-1 hr. Remove 150ml of the cooking liquid and whisk with both flours until combined. Return to the pan and stir well. Cover and cook on a low heat for a further 2 hrs, or until the meat is fall-apart tender. 4 Serve garnished with coriander, ginger, chillies, fried onions and the reserved spice blend, with naans on the side. PER SERVING 552 kcals • fat 36g • saturates 12g • carbs 4g • sugars 0.4g • fibre 3g • protein 50g • salt 1.3g
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spice
Tandoori-spiced salmon SERVES 6 PREP 20 mins plus at least 20 mins marinating COOK 20 mins EASY
100g Greek-style yogurt 2 large garlic cloves, finely grated thumb-sized piece of ginger, peeled and finely grated 1 lime, juiced, plus extra lime wedges to serve 1 tsp Kashmiri chilli powder 1 tsp ground turmeric 1 tsp ground cumin
2 tsp ground coriander 2 tsp sweet smoked paprika 1 tsp sunflower oil 1 whole salmon fillet (about 900g) To serve handful of coriander leaves, roughly chopped 1 long green chilli, finely sliced naans
1 Combine the yogurt, garlic, ginger, lime juice, spices and some salt and pepper, then set aside. Drizzle the oil over a baking tray and lay the salmon on top, skin-side down. Spread the
yogurt mixture all over the salmon flesh, then cover and chill for at least 20 mins, or up to a few hours, if you have time. 2 Heat the oven to 240C/220C fan/ gas 9. Uncover the salmon and bake on the tray for 20 mins until the marinade is lightly charred and the salmon is just cooked through. Serve directly from the tray or on a platter, scattered with the chopped coriander and sliced chilli, alongside the extra lime wedges and naans. PER SERVING 342 kcals • fat 22g • saturates 5g • carbs 1g • sugars 1g • fibre 1g • protein 34g • salt 0.2g
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Chicken karahi This favourite Pakistani curry is traditionally made with goat or lamb, but this version uses chicken. Serve it with naan or rice. SERVES 6 PREP 15 mins COOK 45 mins EASY
2 tbsp ghee 6-8 large tomatoes (about 800g), roughly chopped 4-5 large green chillies 6-8 whole black peppercorns 1 whole chicken, cut into 24 pieces, kept on the bone but skin removed 66 goodfood.com
1 tbsp unsalted butter 2-inch piece of ginger, cut into thin strips large handful of coriander leaves, picked and finely chopped 2 limes, cut into wedges rice, naan or roti, to serve
1 Heat the ghee in a karahi or heavy-based pan over a medium heat. Add the tomatoes and fry for 5-6 mins, stirring occasionally, until soft and starting to break down. Tip in the whole green chillies, black peppercorns and 1 tsp salt and fry for 2-3 mins until fragrant. Add the
chicken pieces and stir to coat well in the tomato mixture. 2 Cover the pan with a lid and cook for 15-20 mins, then remove the lid and cook for a further 20-25 mins until the sauce has thickened, most of the liquid has evaporated and the tomatoes are broken down and sticky. Season to taste and garnish with the butter, ginger and coriander. Serve with lime wedges to squeeze over the top, and rice, naan or roti. PER SERVING 389 kcals • fat 23g • saturates 8g • carbs 4g • sugars 4g • fibre 1g • protein 40g • salt 1.1g
spice
Whole-roasted curried cauliflower & chickpeas Any leftover cauliflower can be cut into florets and reheated in the sauce to make a curry. SERVES 3 PREP 15 mins COOK 55 mins EASY V
1 whole cauliflower 4 tbsp olive oil 4 tbsp madras curry powder 1 tsp ground coriander 2 garlic cloves, finely grated thumb-sized piece of ginger, peeled and finely grated 1 red onion, cut into wedges 400g can chickpeas, drained and rinsed 100ml strong vegetable stock 400ml can coconut milk 1 lime, juiced handful of coriander leaves, roughly chopped, to serve
1 Heat the oven to 200C/180C fan/gas 6. Put the cauliflower in an ovenproof frying pan or small roasting tin. Combine the oil, curry powder, ground coriander, garlic and ginger in a bowl to make a paste, and season with salt and pepper. Leave about 1 tbsp of the paste in the bowl and spread the rest all over the cauliflower – this is easiest to do using your hands. 2 Toss the onion in the reserved paste, then scatter around the cauliflower. Roast for 30 mins. 3 Once the cauliflower is starting to turn golden and the onion has softened, stir the chickpeas into the onion and pour over the stock and coconut milk. Return to the oven for 20-25 mins until the cauliflower is cooked through. Squeeze over the lime juice and stir through the chickpeas and onion, then scatter over the coriander leaves to serve. PER SERVING 593 kcals • fat 42g • saturates 22g • carbs 32g • sugars 11g • fibre 14g • protein 15g • salt 0.3g
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Vibrant spinach, coconut & paneer curry Use spinach to form the base of this silky curry, which adds an earthy flavour and a vibrant green colour. You can freeze the sauce and it will keep for a few months, too. SERVES 4 PREP 15 mins COOK 30 mins EASY V d
2 tbsp oil or ghee 2 medium onions, sliced 4 garlic cloves, thinly sliced 1 tbsp ginger purée (about a thumb-sized piece) small bunch of coriander, stalks finely chopped, leaves picked 1½ tsp cumin seeds 1 tsp turmeric 1 green chilli, thinly sliced 400g coconut milk 200g spinach 250g paneer, cut into 2cm cubes ½ tsp garam masala ½ lemon, juiced rice, to serve
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1 Heat 1 tbsp of the oil or ghee in a large pan over a low-medium heat. Tip in the onions and sizzle for 15-20 mins until golden brown. 2 Stir in the garlic, ginger, coriander stalks and cumin seeds. Turn up the heat a little and cook for a few minutes, stirring constantly, until the cumin seeds are aromatic, then add the turmeric, half of the chilli, the coconut milk (reserving 2 tbsp) and spinach. If using fresh spinach, you may have to do this in batches, letting each handful wilt before adding the next. Season well, cover with a lid and cook for 5 mins, then remove the lid and bubble for another 5 mins. 3 Meanwhile, heat the remaining oil or ghee in a frying pan and cook the
paneer pieces for 2-3 mins each side until browned. 4 Add half of the coriander leaves to the curry along with the garam masala and a squeeze of lemon juice, then take the pan off the heat and use a hand blender to blitz until smooth and vibrant green. Add a splash of water if the sauce is too thick. 5 Tip the paneer into the curry sauce and bubble for another minute. Scatter with the remaining chopped chilli and coriander leaves, then drizzle with the rest of the coconut milk and serve with rice. PER SERVING 475 kcals • fat 39g • saturates 25g • carbs 10g • sugars 7g • fibre 3g • protein 20g • salt 0.1g
spice
Potatoes in a tangy onion, tomato and yogurt curry sauce
Dum aloo Go meat-free with this Indian potato curry. Aromatic and full of flavour, it could work both as a side dish or a vegetarian main with your favourite sides. SERVES 4 PREP 25 mins COOK 30 mins EASY V
500g baby potatoes, peeled 2 tbsp vegetable or sunflower oil 1 onion, finely chopped 3 cardamom pods 3 bay leaves 2 cinnamon sticks ½ tsp cumin seeds ½ tsp nigella seeds, plus extra to serve 1 medium tomato, chopped
1 tsp ginger and garlic paste 1 tsp fenugreek 1 tsp chilli powder ½ tsp turmeric 1 tsp ground coriander 1 tsp cumin 1 tbsp gram flour 250g Greek-style yogurt chopped coriander, garam masala and cashews, to serve
1 Put the potatoes in a pan of salted water, bring to the boil and cook for 10 mins until just tender. Drain. 2 Drizzle the oil into the pan and fry the potatoes for 3-4 mins over a medium-high heat until lightly golden all over. Remove from the pan and set aside. 3 Tip the onion, cardamom pods, bay
leaves, cinnamon sticks, cumin seeds and nigella seeds into the pan. Fry for 6-8 mins until everything has turned golden. 4 Stir in the chopped tomato, ginger and garlic paste, fenugreek, chilli powder, turmeric, ground coriander and cumin. Cook for 1-2 mins until the tomato softens. 5 Mix the gram flour and yogurt together until smooth, then stir into the masala mixture. Pour in 100ml water, simmer for 1 min, then stir in the potatoes to coat with the masala sauce. Cover and steam for 8-10 mins over a low heat. Sprinkle with more nigella seeds, chopped coriander, garam masala and cashews to serve. PER SERVING 247 kcals • fat 13g • saturates 5g • carbs 23g • sugars 7g • fibre 4g • protein 7g • salt 0.2g
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Something special
Chicken adobo Leave this peppery Filipino stew in the pot overnight to create even more flavour. Enjoy it served with steamed jasmine rice. SERVES 4 PREP 15 mins COOK 45 mins EASY
2 tbsp vegetable oil, plus a splash if needed 2 chicken legs (about 600g) 2 skin-on, bone-in chicken thighs (about 300g) 65g garlic (about 1½ bulbs), finely chopped 1 small onion, finely chopped 90ml coconut or cider vinegar 90ml light soy sauce 2 bay leaves 10 whole black peppercorns 70 goodfood.com
Entertaining this weekend? Impress guests with these next-level one-pot dishes
small pinch of light brown soft sugar 2 spring onions, thinly sliced jasmine rice, to serve
1 Heat the oil in a pan over a high heat and sear all the chicken, skin-side down, for 3-5 mins until caramelised. Turn over and sear the other side for 2-3 mins more, then remove from the pan and set aside on a plate. (The chicken doesn’t need to be cooked through at this point.) 2 Reduce the heat to medium and add a splash more oil if the pan seems dry. Fry the garlic for 2-3 mins until it begins to brown and becomes fragrant. Stir in the onion, then cover and cook for 3-5 mins until softened, stirring occasionally. Return the chicken to the pan, skin-side down, and increase the heat to high. Add the
vinegar, then bring to the boil and cook for 4-5 mins until the liquid has reduced by a quarter. The vinegar should smell fragrant and slightly sweet, rather than raw and acrid. 3 Add the soy sauce, boil for 2-3 mins, then tip in the bay leaves, black peppercorns and sugar. Cover and simmer over a low heat for 10-12 mins. Gently stir, turn the chicken over and continue to cook for 6-10 mins, covered, until the chicken is tender and cooked through. Leave to rest in the pot for at least 5 mins before seasoning with black pepper and serving topped with the spring onions alongside steamed jasmine rice. Will keep chilled for up to three days. PER SERVING 401 kcals • fat 26g • saturates 6g • carbs 9g • sugars 6g • fibre 2g • protein 33g • salt 3.4g
weekend Next-level beef cobbler Transform a rich beef stew into an all-in-one meal by adding a fluffy cobbler topping in the form of cheddary scones, flavoured with thyme and Marmite. SERVES 6 PREP 40 mins plus optional 24 hrs marinating COOK 4 hrs MORE EFFORT
1kg braising steak, cut into large chunks (beef shin works well) 500ml stout 2 tbsp vegetable oil 2 onions, roughly chopped 6 carrots, cut into large chunks 2 tbsp plain flour 1 beef stock cube 2 tsp golden caster sugar small bunch of thyme 3 bay leaves For the topping 200ml whole milk 1 tsp Marmite (optional) 350g self-raising flour, plus extra for dusting 50g wholemeal flour 1 tbsp thyme leaves, plus extra to serve ¼ tsp baking powder 100g cold unsalted butter, cut into cubes 150g mature cheddar, grated 1 egg, beaten
1 If you have time, tip the beef into a bowl, pour over the stout and chill for up to 24 hrs. Drain, then pat dry with kitchen paper. Reserve the stout. 2 Heat the oven to 160C/140C fan/ gas 3. Heat the oil in a flameproof casserole dish over a high heat and brown the beef on all sides (you’ll need to do this in batches). Set aside on a plate. Brown the onions and carrots for 6-8 mins, then scatter in the flour and stir to coat. Return the beef and any resting juices to the casserole dish and stir well. Pour in the reserved stout and crumble in the stock cube. Season with salt, black pepper and the sugar. Tie together the thyme and bay leaves using kitchen string, drop into the stew and bring to a simmer. Cover and cook in the oven for 2 hrs 30 mins-3 hrs until the meat is tender. Remove from the oven and turn up the heat to 220C/200C fan/gas 7. 3 While the beef cooks, make the topping. Warm the milk and
Marmite, if using, in a small pan over a low heat until steaming, then set aside. Tip the flours, thyme, baking powder, butter and a large pinch of salt into a bowl and rub together using your fingers until the mixture resembles breadcrumbs. Mix in 100g of the cheese. Stir in the warmed milk until a dough forms, then tip out onto a lightly floured surface and pat out into a 2cm thickness. Stamp out scones using a round cutter or glass, re-rolling the offcuts to get 10 in total. 4 If your stew isn’t close to the rim of the casserole dish, transfer to a pie tin or ceramic baking dish. Brush the beaten egg over the scones and then arrange on top of the stew, overlapping slightly if needed. Scatter over the remaining cheese and bake for 20-25 mins until deeply golden. Leave to rest for 5 mins, then scatter over some extra thyme leaves and serve from the dish. PER SERVING 895 kcals • fat 42g • saturates 21g • carbs 70g • sugars 14g • fibre 7g • protein 50g • salt 2.1g
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Goat mole chilli with pickled radishes
SERVES 8 PREP 25 mins plus soaking COOK 5 hrs EASY
2 tbsp tomato purée 300ml chicken stock 2 tbsp smooth peanut butter 30g 70% dark chocolate, roughly chopped For the radishes 2 tbsp apple cider vinegar 2 tbsp caster sugar 200g radishes, finely sliced
2 dried ancho chillies 2 tbsp sunflower oil 1kg diced goat 1 onion, finely chopped 3 garlic cloves, finely chopped 2 cinnamon sticks 5 tomatoes on the vine, roughly chopped 5 whole cloves 2 tsp ground cumin 1 tsp ground coriander 1 tsp dried oregano 1 tbsp chipotle paste 2 bay leaves
1 Soak the ancho chillies in 100ml boiled water for 30 mins, then drain and chop, discarding the stems. Heat the oil in a large casserole dish and add the diced goat. Cook, in batches, for 8-10 mins until browned, then transfer to a bowl using a slotted spoon. Set aside. 2 Tip the onion and garlic into the casserole dish. Cook for 8-10 mins until softened, then add the cinnamon, tomatoes, spices, oregano, chipotle paste, bay leaves, tomato purée, stock, 1/2 tsp salt and the
Pair tender goat meat with a dark, smoky and rich mole. Don’t skimp on the pickled radishes – the sharpness brings the dish to life.
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chopped ancho chillies. Return the goat to the casserole dish, cover and cook for 3-4 hrs over a low heat, stirring occasionally. Once cooked, the goat should be very tender and fall apart when stirred. 3 For the radishes, mix the vinegar and sugar with a pinch of salt until dissolved. Add the radishes and some black pepper and leave for 20 mins. 4 Mix the peanut butter and dark chocolate into the mole, and simmer for a further few minutes. Season to taste and serve with the drained pickled radishes on top. PER SERVING 259 kcals • fat 10g • saturates 3g • carbs 12g • sugars 10g • fibre 2g • protein 29g • salt 0.9g
weekend Slow-roasted lemon & tomato butter Savoy with garlic & dill yogurt
10g dill, finely chopped flaked almonds, to serve rice, to serve
SERVES 4-6 PREP 10 mins COOK 45 mins EASY V
1 Mash the butter, tomato paste, preserved lemons, pul biber and cumin with seasoning. Will keep covered and chilled for up to a week. 2 Cut the cabbage through the core into 6-8 wedges. Spread half the spiced butter over the base of a large ovenproof dish and tuck the wedges on top. Use your hands to spread the rest of the butter over the cabbage, working it in between the leaves. 3 Heat the oven to 180C/160C fan/ gas 4. Add 100ml water to the dish
100g butter, softened 2 tbsp sundried tomato paste 2 small preserved lemons (or 1 large), seeds and flesh discarded, rind finely chopped ½ tsp pul biber, plus extra to serve 1 tsp cumin seeds 1 small Savoy cabbage 200g Greek-style yogurt 1 garlic clove, finely chopped
and cover tightly with foil. Roast for 35 mins, then remove the foil and return to the oven for 15 mins until the cabbage has caramelised. 4 Meanwhile, mix the yogurt, garlic and most of the dill with a pinch of seasoning. Spoon the cabbage juices over the top of each wedge, scatter with the remaining dill, extra pul biber and flaked almonds. Serve the cabbage with the garlic yogurt and cooked rice, if you like. PER SERVING (6) 195 kcals • fat 17g • saturates 11g • carbs 5g • sugars 4g • fibre 2g • protein 4g • salt 0.5g
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Pea & tarragon cream roast chicken Make a simple but tasty roast with our pea and tarragon chicken, served on a bed of vermouthand stock-infused potatoes. SERVES 4-6 PREP 25 mins plus 15 mins resting COOK 1 hr 10 mins EASY
3 tbsp olive oil 1kg floury potatoes such as Maris Piper, scrubbed clean 5 garlic cloves, thinly sliced 1 whole chicken (about 1.8kg) 1 lemon, halved 200ml vermouth or white wine 300ml hot chicken stock 250g frozen peas, defrosted
15g tarragon, leaves picked and finely chopped 50g any nuts of choice (we used pine nuts and walnuts) 300ml double cream 1½ tbsp Dijon mustard green salad, to serve (optional)
1 Pour a splash of the oil into a large, round casserole dish and rub it all over the base and sides. Heat the oven to 220C/200C fan/gas 7. Slice the potatoes as thinly as you can (no need to peel) and arrange in layers with the garlic in the base of the oiled dish. Remove any string from the chicken, drizzle over the remaining oil and rub in well. Season the chicken all over generously, including inside the cavity, then add one of the lemon halves inside the cavity. Put the chicken on top of the potatoes, then pour the vermouth and stock around the potatoes. Roast for 40 mins until the chicken is golden brown.
2 Meanwhile, tip the peas into a blender or food processor with the tarragon, nuts, cream and Dijon mustard. Pulse a few times until everything is finely chopped, then season with salt and pepper. Remove the chicken from the oven and pour the sauce directly over. Reduce the oven temperature to 180C/160C fan/ gas 4 and return to the oven. Roast for a further 20-30 mins until the chicken is cooked through. To check, pierce the thickest part of the chicken with a sharp knife. The juices should run clear, or a temperature probe inserted should read 74C. 3 Remove the chicken from the tin, then cover and leave to rest for 10-15 mins before carving. Pour any resting juices over the potatoes and season with salt, pepper and the remaining lemon juice. Serve with a green salad, if you like. PER SERVING (6) 870 kcals • fat 55g • saturates 22g • carbs 39g • sugars 11g • fibre 6g • protein 44g • salt 1.1g
Cooking the potatoes in vermouth adds a herby sweetness
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weekend Chilli & honey baked ricotta & grapes with prosciutto SERVES 6-8 PREP 15 mins COOK 25 mins EASY
3 x 250g tubs ricotta 2 tbsp honey 2 tbsp olive oil ½ tsp chilli flakes 1 tsp chopped thyme leaves 1 lemon, zested 500g red grapes, in small bunches 1 rustic baguette, thinly sliced at an angle 100g prosciutto (8 slices), roughly torn
2 Arrange the baguette slices in a single layer on a large baking tray. Brush each one with a little of the remaining olive oil and season with salt and pepper. 3 Heat the oven to 180C/160C fan/ gas 4. Put the baking dish of cheese on the top shelf and the baguette slices on the shelf below. Bake for 15 mins, then turn each slice of bread over and return to the oven for a
further 10 mins until the ricotta has turned slightly golden at the edges and the bread is crisp. 4 Put the baking dish in the middle of a heatproof board and serve with the crisp baguette slices around it, along with the slices of prosciutto, letting everyone build their own crostinis. PER SERVING (8) 344 kcals • fat 16g • saturates 8g • carbs 35g • sugars 17g • fibre 1g • protein 15g • salt 1.4g
1 Put the ricotta in a baking dish. Drizzle over the honey and 1 tbsp olive oil, then scatter over the chilli flakes, thyme and lemon zest. Arrange the grapes around the cheese. Keep the dish covered and chilled until you’re ready to bake. Will keep chilled for a day. Season generously with sea salt flakes before baking.
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Catch of the day Feast on squid, lobster and prawn in these showstopping seafood centrepieces
Seafood broil Delight your dinner guests with a vibrant feast of chorizo, lobster, prawns, potatoes and corn, all cooked in a Cajun-style broth and finished with herby butter. SERVES 6 PREP 20 mins COOK 30 mins MORE EFFORT
1 tbsp olive oil 200g chorizo, sliced into thick coins 1 large onion, cut into wedges 2 tbsp Cajun seasoning, plus 2 tsp for the butter 2 chicken stock cubes 1 lemon, halved, plus extra wedges to serve 1 bunch of parsley, leaves and stalks separated and finely chopped 1kg new potatoes 4 corn cobs, each cut into 2-3 pieces 1.5kg mixed seafood, defrosted if frozen (we used 4 lobster tails, 4 velvet swimmer crabs and 18 large raw shell-on prawns)
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100g butter 2 garlic cloves, finely grated few dashes of hot sauce, to taste
1 Heat the oil in a stockpot, very large saucepan or casserole dish over a medium heat and sizzle the chorizo for 6-8 mins until crisp and the fat has been released. Scoop out onto a plate, leaving the oil behind. Scatter the onion into the pan and cook for a few minutes to soften. Sprinkle in the Cajun seasoning and stir for 1 min to coat. Pour in 3 litres of water, crumble in the stock cubes, squeeze in the lemon juice, then drop in the lemon halves and parsley stalks and bring everything to a simmer. 2 Tip the potatoes into the broth and simmer for 10 mins, then add the corn and lobster tails, if using, and simmer for 5 mins more. Tip in the crab and prawns (if you’re using raw velvet crab then add this with the lobster). Simmer for a final 5 mins until the prawns have turned pink
and are cooked through and the potatoes are tender. 3 Meanwhile, melt the butter in a small pan over a low heat. Stir in the garlic and cook gently for 1-2 mins. Add 2 tsp Cajun seasoning, a shake of hot sauce and about 2 tbsp of the cooking broth to loosen. Stir in the parsley leaves and take off the heat. Use a slotted spoon to lift out the seafood, potatoes and corn onto a large platter or tray, discarding the onion, lemon and parsley stalks. Scatter over the cooked chorizo and drizzle everything with the herby butter. Serve with extra lemon wedges for squeezing over. PER SERVING 564 kcals • fat 29g • saturates 13g • carbs 32g • sugars 6g • fibre 7g • protein 40g • salt 4.9g
seafood
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Prawn & tomato orzo Team orzo with king prawns in a deliciously tangy tomato sauce. Serve with chunks of ciabatta to soak up the juices. SERVES 4 PREP 5 mins COOK 20 mins EASY
Baked squid rice SERVES 4 PREP 20 mins COOK 1 hr EASY
1 tbsp olive oil 1 onion, finely chopped 1 carrot, finely chopped ½ small bunch of parsley, stalks and leaves separated, both finely chopped 4 garlic cloves, crushed or finely grated 300g paella or short-grain rice 600ml fish stock 2 tsp or 2 x 4g sachets squid ink 250ml vermouth blanco or fino sherry 280g jar chargrilled artichokes in oil, drained, a few whole artichokes reserved and the rest roughly chopped 400g cleaned squid (ask your fishmonger to do this for you), chopped into rings lemon wedges, to serve
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1 Heat the oven to 180C/160C fan/ gas 4. Heat the oil in an ovenproof frying pan over a low heat and fry the onion, carrot and parsley stalks for 12-15 mins until softened but not golden. Stir in the garlic and cook for 2 mins, then stir in the rice and fry for a few minutes more until starting to turn translucent. 2 Combine the stock and squid ink in a jug and set aside. Pour the vermouth or sherry into the rice and cook for a few minutes until reduced a little, then pour in the inky stock, chopped artichokes and squid. Mix well, then transfer to the oven and cook for 35-40 mins until the rice is tender and the liquid has been absorbed. Scatter over the whole artichokes and parsley leaves. Serve with lemon wedges for squeezing over. PER SERVING 514 kcals • fat 9g • saturates 2g • carbs 67g • sugars 8g • fibre 6g • protein 24g • salt 1.9g
2 tbsp olive oil 1 large onion, finely chopped 5 garlic cloves, finely chopped 1 tsp chilli flakes (optional) 2 tsp dried oregano 2 tbsp tomato purée 200ml white wine 2 x 400g cans cherry tomatoes 300g orzo 500ml hot chicken stock 350g raw king prawns small handful of parsley, finely chopped 50g feta, crumbled 4 slices ciabatta, toasted, to serve ½ lemon, cut into wedges, to serve
1 Heat the oil in a wide frying pan over a medium heat. Fry the onion with a pinch of salt for 3-4 mins until slightly softened. Stir in the garlic, chilli, if using, oregano and tomato purée, and cook for a further 2 mins. Turn the heat up to high and pour in the wine. Cook for 3-5 mins until reduced by half, then stir in the cherry tomatoes, orzo and stock. 2 Bring to a simmer and cook, stirring occasionally, for 5-7 mins until the orzo is almost tender. Stir in the prawns and cook for 2-3 mins until opaque and cooked. Season and scatter over the parsley and feta. Serve with toasted ciabatta and the lemon wedges for squeezing over. PER SERVING 445 kcals • fat 7g • saturates 3g • carbs 56g • sugars 14g • fibre 7g • protein 27g • salt 2g
seafood
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make our cover recıpe
Sunday showstoppers Wow friends and family with these stunning, crowd-pleasing centrepieces
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Cumin-scented lamb, aubergine & halloumi hotpot, p82
sunday roast
Black pepper chicken & lemon yogurt, p82
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Cumin-scented lamb, aubergine & halloumi hotpot SERVES 4-6 PREP 20 mins COOK 2 hrs EASY d
3 tbsp olive oil, plus a drizzle 1 large onion, finely chopped 2 large garlic cloves, crushed 10g ginger, peeled and grated or finely chopped 400g lamb mince 2 tsp ground cumin 1 tsp each paprika and ground coriander ½ tsp ground cinnamon 1 tsp dried oregano ½ tsp dried mint 2 tbsp tomato purée 1 tbsp harissa paste (optional) 400g can chopped tomatoes 2 tsp sugar 400g can chickpeas, drained 2 aubergines, sliced into thin rounds 225g block of halloumi pinch of chilli flakes (optional) handful of mint leaves, picked or chopped flatbreads, rice or couscous, to serve
Black pepper chicken & lemon yogurt SERVES 4 PREP 30 mins plus at least 1 hr marinating COOK 45 mins EASY
1 tbsp black peppercorns 5 garlic cloves, grated, plus 1 whole garlic bulb 1 tsp ground turmeric 2 lemons, 1 juiced, plus extra wedges to serve 1.5g whole chicken, spatchcocked 1 tbsp olive oil 400g Greek-style yogurt small bunch of coriander, roughly chopped (optional) rice, to serve
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1 Heat 1 tbsp of the oil in a large flameproof casserole dish or deep frying pan (a wide, shallow pot is best for this recipe) over a low-medium heat and cook the onion for 5-8 mins until softened and starting to caramelise. Stir in the garlic and ginger and cook for another minute. 2 Push the onion mixture to the side of the pan, turn up the heat slightly and tip the lamb into the other side. Cook for 3-4 mins until browning, then break it up with a spoon and mix in the onions. Stir in the spices and herbs and simmer for 1-2 mins. 3 Mix in the tomato purée and harissa, if using, and cook for 1 min. Tip in the tomatoes, a can of water, some seasoning and the sugar. Stir, then cover and simmer over a low heat for 1 hr, stirring occasionally and adding a splash of water if it looks dry. Add the chickpeas for the final 30 mins of cooking. Or, cook in a slow cooker on low for 5-6 hrs. 4 Meanwhile, heat 2 tsp oil in a large frying pan over a medium heat and cook the aubergine slices in a single layer (you’ll need to do this in batches). Cook for 2-3 mins each side
until just golden and softened, adding another 2 tsp of the oil between each batch. Transfer to a plate. 5 Cut the halloumi into thin slices (you should get about 10), then halve each piece across the shorter width – don’t worry if they fall apart. Arrange the aubergine in overlapping concentric circles on top of the mince, then tuck in the halloumi slices. Sprinkle over the chilli flakes, if using. Cover the pan with foil or a lid and bake for 20 mins at 180C/ 160C fan/gas 4, then remove the foil and bake for a further 15 mins until the halloumi has started to brown. Scatter over the fresh mint and serve with flatbreads, rice or couscous. Once cool, will keep chilled for 48 hrs or frozen for up to three months.
1 Crush the peppercorns using a pestle and mortar. Add the grated garlic and 1/2 tsp salt and mash into a thick paste. Stir in the turmeric and lemon juice, then set aside. 2 Sit the chicken in a dish, skin-side up, and evenly slash the skin all over. Rub the marinade all over the chicken so it’s completely coated, then cover and chill for at least 1 hr, or ideally overnight. 3 Heat the oven to 220C/200C fan/ gas 7. Transfer the chicken to a shallow roasting tray, skin-side up, and sit the garlic bulb alongside. Drizzle the oil mostly over the chicken and a little over the garlic. Roast for 30 mins, then remove the garlic bulb from the tray and set aside. Continue to roast the chicken for 10-15 mins more until crispskinned and cooked all the way
through. If you have a cooking thermometer, it should read at least 65C when inserted into the breast, and 70C in the thigh. Leave the chicken to rest, uncovered, for 10-15 mins in the tray. 4 Meanwhile, peel and squeeze the garlic from the roasted bulb into a bowl, then mix in the yogurt. When the chicken has rested, lift it onto a board and stir all the resting pan juices into the yogurt. Taste the yogurt for seasoning, adding a bit more lemon juice if needed. Slice the chicken into pieces and serve scattered with coriander, if using, alongside the yogurt sauce. Serve with rice and lemon wedges on the side for squeezing over.
PER SERVING (6) 394 kcals • fat 23g • saturates 10g • carbs 17g • sugars 10g • fibre 8g • protein 26g • salt 1.2g
PER SERVING 486 kcals • fat 35g • saturates 13g • carbs 7g • sugars 5g • fibre 1g • protein 34g • salt 1.1g
sunday roast
Confit salmon with tahini, pistachio & herb crust You can keep the leftover spiced confit oil in a jar in the fridge for up to one week. Use it on seafood pasta, rice or in a vinaigrette or mayonnaise for a prawn salad. SERVES 6 PREP 25 mins plus 1 hr chilling COOK 25 mins EASY
800g side of salmon, skinned and pin-boned 350ml olive oil For the spiced salt 1 tsp cardamom pods (about 12-14 pods), shells discarded 1 tsp cumin seeds 1 tsp caraway seeds 1 tsp fennel seeds 1 lemon, zested For the tahini sauce 100g Greek-style yogurt 30g tahini 1 garlic clove, finely crushed 1 lemon, juiced For the topping 75g pistachios, roughly chopped 1 banana shallot, finely chopped 1 long red chilli, deseeded and finely chopped 1 small pomegranate, seeds only 20g dill, finely chopped 20g flat-leaf parsley, leaves picked and finely chopped 10g mint, leaves picked and finely chopped 2 tbsp olive oil
1 To make the spiced salt, toast all the spices in a dry pan for 2-3 mins until fragrant. Use a pestle and mortar to grind the spices with 2 tbsp sea salt flakes and the lemon zest to a coarse powder. Sprinkle over both sides of the salmon. Put on a plate, cover and chill for 1 hr. 2 Heat the oven to 150C/130C fan/ gas 2. Rinse the salmon well and pat dry with kitchen paper. Lay the salmon in a roasting tin that fits it snugly, then pour over the olive
oil. Cook for 25 mins until the salmon is still pink in the middle but beginning to flake easily. 3 Meanwhile, make the tahini sauce. Whisk all the ingredients together in a bowl. In a second bowl, make the topping by mixing all the ingredients together to loosely bind. 4 When you are ready to serve, carefully lift the salmon out of the oil and lay on a serving platter. Spoon over the tahini sauce, smooth it over, then press the pistachio topping over the surface. Serve immediately. PER SERVING 476 kcals • fat 35g • saturates 7g • carbs 5g • sugars 3g • fibre 3g • protein 35g • salt 5.1g
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Crackling roast pork with beans, rosemary & artichokes SERVES 6-8 PREP 15 mins plus resting and overnight marinating COOK 3 hrs EASY
2.2kg boneless pork shoulder 1 tbsp fennel seeds ½ tsp chilli flakes 1 lemon, zested, ½ juiced 4 banana shallots, halved 300ml white wine 2 x 400g cans cannellini beans 3 rosemary sprigs 400g can artichokes, halved 1 low-salt chicken stock cube wilted greens, to serve olive oil, for drizzling
Garlic butter roast chicken with tomatoes & giant couscous SERVES 4 PREP 20 mins COOK 1 hr 30 mins EASY
3 garlic cloves, crushed 75g butter, softened 10g basil, finely chopped, plus a few large whole leaves to serve 1 chicken (about 1.4kg) 1 tbsp olive oil, plus a drizzle 1 lemon, cut into wedges 200g giant or pearl couscous 75g pitted black olives 1 chicken stock cube 650g tomatoes, larger tomatoes halved or quartered (try a mixture of colours and sizes)
1 Mix the garlic, butter and chopped basil in a bowl. Heat the oven to 190C/170C fan/gas 5. 2 Gently ease the skin away from the chicken breasts and spread the herby garlic butter underneath. Put the chicken in a roasting tin and rub the oil over the skin, then season. Arrange the lemon wedges around 84 goodfood.com
the chicken in the tin and roast in the oven for 1 hr. 3 Lift the chicken and lemon wedges out of the tin onto a plate. Tip the couscous and olives into the roasting juices in the tin, crumble in the stock cube and top up with enough hot water from the kettle to cover the couscous by 1cm (about 300ml). Put the chicken back in the tin on top of the couscous. 4 Toss the tomatoes with a drizzle of oil and some seasoning. Spoon the tomatoes into the tin around the chicken, ensuring the surface of the couscous mixture is completely covered. (If you can’t fit all the tomatoes in, you can put the rest in a second small roasting tin to cook alongside the chicken.) 5 Bake for 30 mins until the chicken skin is crispy, the tomatoes are softened and bursting, and the couscous is fluffy and tender. Scatter over the whole basil leaves and serve with the roasted lemon wedges alongside for squeezing over. PER SERVING 807 kcals • fat 45g • saturates 17g • carbs 43g • sugars 6g • fibre 4g • protein 55g • salt 2g
1 The night before cooking, score the skin of the pork using a sharp knife. Mix 11/2 tbsp sea salt flakes with the fennel seeds, chilli flakes and lemon zest in a bowl, then rub over the pork using your hands, getting it into the cuts. Put the pork in a roasting tin, cover and chill overnight. 2 Heat the oven to its highest setting for 30 mins, then roast the pork for 20 mins. Tip in the shallots and wine. Lower the heat to 180C/160C fan/ gas 4 and cook for a further 2 hrs. Pour the liquid from the tin carefully into a saucepan. Turn the oven back up to its highest setting and cook for 30 mins more until the pork skin is crackled. For gently blushing pink pork, cook for another 5 mins – it can burn easily so keep an eye on it. Leave to rest, covered, for 30 mins. 3 Stir the beans, along with the liquid from the cans, into the pan with the reserved roasting juices. Add the rosemary and artichokes, then crumble in the stock cube and simmer, uncovered, for 15 mins. 4 Carve the pork and serve with the beans and greens, dressed with the lemon juice and olive oil. PER SERVING (8) 571 kcals • fat 30g • saturates 10g • carbs 11g • sugars 3g • fibre 5g • protein 55g • salt 3.5g
sunday roast
The chilli and lemon zest marinade adds a zingy, spicy flavour
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Perfect pastry Roll out that dough and whip up some pastry treats, from a chicken pie to a nutty French cake
Chicken, leek & cider pie There’s nothing nicer than a warming chicken pie with crisp, golden-brown puff pastry and creamy, rich sauce. SERVES 4 PREP 30 mins plus cooling COOK 1 hr 35 mins MORE EFFORT
60g unsalted butter 60g plain flour, plus extra for dusting 250ml dry cider 250ml full-fat milk 1 tbsp Dijon mustard ½ lemon, juiced 2 tbsp crème fraîche 3 medium leeks, sliced into rings 1 large apple, peeled, cored and sliced 500g cooked chicken, torn or cut into pieces 50g extra mature cheddar, grated 375g puff pastry 2 egg yolks, beaten with 2 tsp milk (to make an egg wash)
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1 Melt 40g of the butter in a saucepan and add the flour. Stir over a mediumlow heat for 1 min to make a roux. Remove from the heat and start adding the cider a little at a time. Mix well with a wooden spoon to ensure there are no lumps. Keep stirring until all the cider has been added, then add the milk in the same way. Season, return the pan to the heat and, stirring continuously, bring to the boil. The mixture will thicken considerably and, once it has come to the boil, reduce the heat and simmer for about 3 mins. Stir in the mustard, lemon juice and crème fraîche and taste for seasoning. 2 Melt the rest of the butter in a frying pan and gently fry the leeks and the apple for 5 mins. Add 2 tbsp of water, season, cover and cook over a low heat for 8-10 mins until tender. If there are lots of juices, increase the heat to reduce them. 3 Tip the chicken and half the cheese into the sauce, then bring to the boil. Immediately reduce the heat and heat the chicken through. Gently stir in the leeks and apple and taste –
you may want to add more mustard or lemon juice. 4 Put the chicken mixture into a 25 x 20cm pie dish or a round dish measuring 25cm across (with a 1.3 litre capacity). Sprinkle with the remaining cheese and then set aside to cool completely. 5 Heat the oven to 200C/180C fan/ gas 6. On a lightly floured surface, roll the pastry out to the thickness of a 50p coin. Cut off a strip the same width as the lip of the pie dish. Wet the lip and press the strip onto it. Brush the strip with water and lay the rest of the pastry on top. Press the pastry lid onto the pastry strip, then cut off the excess. Crimp the edges and use the remaining pastry to decorate the top of the pie. Make three small slits in the pastry near the middle to let the steam escape. Brush the top with the egg mixture and bake in the oven for 30-40 mins until the pastry is a deep golden colour and puffed up. Serve immediately. PER SERVING 1041 kcals • fat 65g • saturates 33g • carbs 55g • sugars 13g • fibre 7g • protein 51g • salt 1.8g
pastry
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Chard, feta & sesame pie with olive oil pastry SERVES 8 PREP 30 mins plus cooling COOK 1 hr 15 mins EASY V
2 tbsp olive oil 2 leeks or onions, halved lengthways and sliced 300g swiss or rainbow chard 4 garlic cloves, crushed 15g dill, finely chopped 15g parsley, finely chopped 15g mint, finely chopped 1 lemon, zested and juiced 1 tbsp tahini 1 tsp sumac ½ tsp chilli flakes 200g vegetarian feta, crumbled For the olive oil pastry 400g plain flour 100ml olive oil 1 egg, beaten 2 tbsp sesame seeds
1 First make the pastry. Weigh the flour into a bowl, add 1 tsp fine salt and drizzle over the olive oil. Mix the oil into the flour using a fork. In a separate bowl, mix the beaten egg with 100ml cold water, set aside 1 tbsp of the mixture for glazing and pour the rest into the flour. Stir with
a cutlery knife until the mixture starts to form clumps, then tip onto your work surface and knead to make a dough. It may feel a little crumbly but keep squeezing together until any flaky bits are worked into the dough and you have a smooth ball. Divide the dough into two pieces, return to the bowl and cover with a tea towel. Set aside and leave to rest while you prepare the filling. 2 Heat the olive oil in a large frying pan. Tip in the leeks with a pinch of salt and cook over a low-medium heat, stirring occasionally, for 10 mins until the leeks collapse and begin to caramelise. 3 Meanwhile, strip the leaves from the chard stalks. Finely chop the stalks and put the leaves in a colander. Pour a kettle of boiled water over the leaves, leave to cool for a minute, then squeeze out as much of the liquid as you can and finely chop. 4 Stir the garlic and chard stalks into the leeks, cook for 2-3 mins until the stalks have softened, then stir in the chopped leaves. Add the herbs, lemon zest and juice, tahini, sumac and chilli. Cook for 1-2 mins until no liquid remains. Tip the mixture into a bowl and leave to cool.
5 Mix the feta into the cooled chard mixture and season. Will keep chilled for one day. 6 Heat the oven to 200C/180C fan/ gas 6. Put one ball of pastry between two sheets of baking parchment. Gently roll out the pastry until you have a circle that’s roughly 28cm in diameter and about the thickness of a £1 coin. Remove the top sheet of parchment and carefully lift the pastry onto a baking sheet. 7 Spoon the chard mixture into the centre of the pastry, leaving a border of 2cm. Brush a little of the beaten egg and water around the border. 8 Roll out the second ball of pastry in the same way as the first. Carefully lay it over the filling. Roll the pastry edges towards the centre of the pie and crimp the two layers of pastry together to seal. Brush the pie with the egg and water mixture and sprinkle generously with sesame seeds. Cut a few steam holes into the pastry with a sharp knife – a cross in the middle, then slits all around. 9 Bake for 50 mins-1 hr until the pastry is deep golden brown. Leave to cool for 15 mins before eating. Will keep chilled for up to two days. PER SERVING 428 kcals • fat 23g • saturates 6g • carbs 41g • sugars 2g • fibre 4g • protein 12g • salt 1.5g
Swap out the chard for spinach or spring greens if you prefer
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pastry French walnut cake This intensely nutty bake is a wonderful cross between a tart and cake with its pastry base and walnut filling. SERVES 16 PREP 45 mins plus cooling and 2 hrs chilling COOK 1 hr MORE EFFORT V
250g plain flour, plus extra for dusting 50g sugar 125g cold butter, cut into cubes 1 egg, beaten ½ tsp vanilla extract 2 tbsp milk For the filling 1 egg yolk (freeze the white for another recipe) 200ml milk, plus a splash and extra for glazing 400g sugar, plus extra to serve 275g walnuts, finely chopped 150g butter
1 Mix the flour, sugar and a pinch of salt together in a bowl or food processor. Add the butter and either blitz or rub between your fingertips to create crumbs. Tip in the egg and vanilla and just enough milk to bring the dough together. Knead briefly, then divide the dough in two, with one piece slightly larger than the other. Press into discs, wrap and chill for at least 2 hrs, or overnight. If it’s the latter, remove from the fridge 30-40 mins before rolling. 2 Roll out the smaller disc between sheets of floured baking parchment to form a 25cm disc. Use a shallow 23cm tart tin as a guide, ensuring it’s about 2cm larger, or a 25cm plate. Set aside in the fridge while you roll out the other piece of dough. 3 Roll out the larger disc so it’s big enough to line the tart tin, pressing it into the indents of the tin and patching as necessary. Put in the freezer while you make the filling. 4 Heat the oven to 230C/210C fan/ gas 8. Combine the yolk and a splash of milk in a small bowl and set aside for glazing later. Tip the sugar into a wide, heavy saucepan, add 100ml water and stir over a low-medium heat until the sugar has dissolved. Turn up the heat, bring to the boil and simmer for 2 mins with the lid on. Uncover and boil briskly, swirling the pan but not stirring, for 10 mins
until it caramelises to a pale gold colour. If you have a sugar thermometer, it should read 160C. 5 Leave to cool for 2 mins, then add the 200ml milk carefully (it will bubble up), followed by the walnuts, butter and a pinch of salt. Stir well, incorporating any sugar crusted round the edge of pan, and boil for 5-8 mins until the mixture thickens slightly and darkens to a pale straw colour, or when it reads 114C on a sugar thermometer. 6 Put the frozen tart shell, in its tin, on a baking sheet. Pour in the hot walnut mixture, brush the edge quickly with some of the yolk and
milk mixture, then put the chilled pastry lid on top, pressing well to seal (be careful as the filling will be hot). Brush lightly with more glaze, then pierce in the centre and put in the oven, reducing the temperature to 200C/180C fan/gas 6. After 15 mins, reduce the heat to 150C/130C fan/ gas 2. Rotate the tart, brush with more glaze, sprinkle with sugar and bake for a further 25 mins until golden brown. Leave to cool completely on a wire rack before removing from the tin. Will keep for up to a week in an airtight container. PER SERVING 438 kcals • fat 27g • saturates 11g • carbs 41g • sugars 29g • fibre 1g • protein 6g • salt 0.4g
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Feel-good food Cosy ideas to lift your spirits, from meatballs and moussaka to chickpea stew and baked camembert pasta 90 goodfood.com
feel-good food Slow-braised lamb shanks with dried limes & barberries SERVES 4-6 PREP 25 mins plus cooling and at least 1 hr chilling COOK 2 hrs 15 mins MORE EFFORT ❄
2 tbsp ras el hanout 1 lemon, zested 4 garlic cloves, crushed 6 tbsp olive oil 4 lamb shanks (about 1.5kg) 2 cinnamon sticks 2 fresh bay leaves 6 green cardamom pods, bruised 1 tsp cumin seeds 2 red onions, finely chopped 3 tbsp barberries 4 black dried limes, pierced and soaked in enough water to cover generous pinch of saffron, soaked in 2 tbsp warm water 1.5 litres chicken stock few drops of rosewater, to serve (optional) handful of chopped flat-leaf parsley, to serve rice, to serve
1 Combine the ras el hanout, lemon zest, garlic and 2 tbsp oil. Season the lamb shanks well. Heat another 2 tbsp oil in a large flameproof casserole dish over a medium-high heat and, once hot, sear the lamb for 4-5 mins until browned all over. Set aside to cool, then rub over the spice paste. Chill for at least 1 hr, or ideally overnight. 2 Bring the lamb shanks to room temperature. Heat the oven to 170C/ 150C fan/gas 3. Heat the remaining oil in the casserole dish over a mediumhigh heat and sizzle the cinnamon sticks, bay leaves, cardamom and cumin briefly. Add the onions, reduce the heat to low and fry for 15-20 mins, stirring frequently, until soft but not coloured. Add the lamb shanks and fry briefly for 1 min, then add the barberries, dried limes with their soaking liquid and the saffron with its soaking liquid, then pour in the chicken stock. Season well. Turn up the heat to high and bring to the boil, cover and transfer to the oven. Cook for 1 hr 45 mins until the lamb falls off the bone. Will keep frozen for up to a month. 3 Sprinkle with the rosewater, if using, then scatter over the chopped parsley and serve with rice.
Aubergine parmigiana Showcase aubergines at their best and master a classic comfort food. You can also freeze this dish so you can make it ahead if you prefer. SERVES 4-6 PREP 1 hr plus draining COOK 2 hrs EASY V ❄
olive oil, for frying 4 garlic cloves, finely chopped 2 rosemary sprigs large bunch of basil 2 x 400g cans finely chopped tomatoes 175ml red wine 4 large aubergines (1.2-1.5kg) 1 large slice of white sourdough bread (about 85g) 85g finely grated vegetarian Italian-style hard cheese 250g mozzarella, patted dry and thinly sliced
1 Heat a splash of oil in a saucepan over a medium heat and fry the garlic, rosemary and a sprig of basil for 1 min. Add the tomatoes and wine and bring to a simmer. Partially cover the pan with a lid and bubble for 45 mins-1 hr until the mixture has reduced by half and thickened. Add a splash of water if you need to loosen the mixture a little. 2 Meanwhile, cut the aubergines into 1cm-thick rounds, layering them in a
large colander and sprinkling lightly with salt as you go. Set them aside for 30 mins. 3 Tear the bread into the smallest pieces you can, then mix with 1 tbsp each of the oil and hard cheese. 4 Rinse the aubergines under cold water and pat dry with a clean tea towel. Heat a few millimetres of oil in a large frying pan over a medium heat and cook the aubergine in batches for 2-3 mins each side until golden brown and cooked through, adding a splash more oil as needed. Set aside to drain on kitchen paper. 5 Heat the oven to 190C/170C fan/ gas 5. Season the tomato sauce to taste, then spread a little over the base of an ovenproof baking dish (ours was 20 x 30cm). Put a layer of aubergines on top, then add a few basil leaves and a scattering of both cheeses. Continue to layer, finishing with the tomato sauce and reserving a few whole basil leaves. 6 Sprinkle over the seasoned bread chunks and bake for 30 mins until bubbling and golden brown. Grind over some black pepper and scatter with a few more basil leaves just before serving. Will keep covered and chilled for up to three days or frozen for up to three months. PER SERVING (6) 309 kcals • fat 15g • saturates 9g • carbs 16g • sugars 9g • fibre 7g • protein 18g • salt 0.8g
PER SERVING (6) 559 kcals • fat 32g • saturates 9g • carbs 13g • sugars 15g • fibre 10g • protein 49g • salt 1.9g
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Chicken & ginger fried rice Enjoy a relaxed supper with this comforting one-pot chicken and rice dish. Top with sesame seeds, spring onions, chilli oil and crispy onions. SERVES 4 PREP 25 mins plus at least 30 mins chilling and 15 mins resting COOK 30 mins EASY
500g boneless, skinless chicken thighs, cut into bite-size pieces 2 tbsp golden caster sugar 3 tbsp soy sauce ½ tbsp fish sauce 3 tbsp saké 30g ginger, peeled and finely chopped 300g basmati rice 1 tbsp neutral-tasting oil such as vegetable 92 goodfood.com
1 chicken stock cube 2 star anise 2 tsp sesame oil 1 tbsp sesame seeds 4 spring onions, finely sliced 1 tbsp crispy chilli oil 2 tbsp crispy onions steamed broccoli, to serve
1 Put the chicken into a bowl with the sugar, soy sauce, fish sauce, sake and half the ginger. Cover and chill for at least 30 mins, or up to 4 hrs. 2 Tip the rice into a sieve and rinse thoroughly, mixing it around until the water runs clear. Set aside. Heat the oil in a tall-sided saucepan or flameproof casserole dish over a medium-high heat and cook the chicken with the marinade for 10 mins, stirring often, until browned
all over. Remove to a bowl using a slotted spoon and set aside. Stir the rice into the pan and crumble in the stock cube, then tip in the remaining ginger, the star anise, sesame oil, 1 /4 tsp salt and 600ml cold water. Bring to the boil, then return the chicken and any resting juices to the pan. Reduce the heat to low, cover and cook for 15 mins. Remove the pan from the heat and leave to rest, covered, for 10-15 mins. 3 Divide the chicken and rice between four plates. Top with the sesame seeds, spring onions, chilli oil and crispy onions, and serve with a side of steamed broccoli. PER SERVING 535 kcals • fat 14g • saturates 3g • carbs 67g • sugars 12g • fibre 1g • protein 31g • salt 3.2g
feel-good food
Meatballs in a tomato, cardamom & lime sauce SERVES 4 PREP 15 mins COOK 35 mins EASY ❄
Lime and cardamom bring zing and spice to the sauce
400g 15% fat beef mince 20g dill, roughly chopped ½ tsp bicarbonate of soda 3 tbsp olive oil 2 shallots, finely chopped 3 garlic cloves, finely chopped 1 green chilli, finely chopped 1 tbsp tomato purée 2 x 400g cans chopped tomatoes 2 tsp ground cardamom, or 12 cardamom pods, opened and crushed 1 lime, zested and juiced 1 tsp sugar, plus a pinch couscous, rice or flatbreads, to serve
1 Mix the beef mince, half the dill, the bicarbonate of soda and plenty of salt and pepper in a bowl. Roll into about 20 meatballs (about 25g each), then chill while you make the sauce. 2 Heat 2 tbsp of the olive oil in a large, shallow pan over a medium-low heat and cook the shallots, garlic and green chilli with a pinch of salt for 8-10 mins until the shallots are lightly caramelised. 3 Add the tomato purée and turn up the heat slightly, cooking for 2-3 mins until darkened. Add the chopped tomatoes, 150ml water, cardamom, lime zest, sugar and a good pinch of salt. Bring to the boil, then reduce the heat to a simmer and cook for 10 mins. Heat the grill to high. 4 Tip the meatballs into the sauce and cook for 8-10 mins until nearly cooked through. Remove the lid, then put the pan under the grill for 4-5 mins until the top has some colour. Leave to cool slightly. 5 Mix the rest of the dill with the lime juice, remaining olive oil, a pinch of sugar and some seasoning. Dot the mixture over the meatballs, then serve with couscous, rice or flatbreads. Will keep chilled for 48 hrs and frozen for up to three months. PER SERVING 362 kcals • fat 25g • saturates 8g • carbs 10g • sugars 10g • fibre 3g • protein 23g • salt 0.6g
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Teriyaki & lime-glazed chicken wings Glaze chicken wings in sticky sauce and serve with jasmine rice for an easy family meal. Chicken wings are budget-friendly and full of flavour. SERVES 4 PREP 10 mins COOK 40 mins EASY
2 tbsp rice flour 900g chicken wings, thoroughly patted dry with kitchen paper 4 tbsp soy sauce 2 garlic cloves, grated 10g ginger, peeled and grated 4 tbsp light brown soft sugar 1 tbsp cornflour 1 lime, zested and juiced 2 spring onions, sliced and left to curl in a bowl of ice water 1 red chilli, thinly sliced jasmine rice and pak choi, to serve (optional)
1 Heat the oven to 220C/200C fan/ gas 7. Line your largest baking tray with baking parchment. Tip the rice flour into a bowl, season, then toss the chicken wings in the flour. Make sure they’re well coated, then spread evenly across the baking tray. Bake for 20 mins until starting to brown. 2 Meanwhile, make the glaze. Put the soy sauce, garlic, ginger, sugar and 150ml water in a small pan on a medium heat. Cook for 4-5 mins until bubbling and slightly thickened, then take out 2 tbsp and mix with the cornflour. Pour the cornflour mixture back into the glaze, whisking all the time, and cook for 3 mins until thickened. Squeeze in the lime juice. 3 Once the chicken has been cooking for 20 mins, brush over most of the teriyaki glaze and then return to the oven for 20 mins, basting once more during cooking. 4 Remove from the oven, top with a final brush of the glaze, then sprinkle with the lime zest, spring onions and chilli. Serve with some fluffy rice and pak choi, if you like. PER SERVING 425 kcals • fat 17g • saturates 5g • carbs 36g • sugars 26g • fibre 1g • protein 30g • salt 2g
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feel-good food Baked camembert pasta alfredo SERVES 2-3 PREP 5 mins COOK 25 mins EASY
250g wheel of camembert 2 small garlic cloves, thinly sliced 2 rosemary sprigs, leaves picked 3 tbsp olive oil 200g tagliatelle 200ml double cream 2 large handfuls of baby spinach leaves 3 tbsp grated parmesan 4 slices prosciutto, torn
1 Heat the oven to 200C/180C fan/ gas 6. Slice the camembert in half through the equator and put one half, cut-side up, in a large round baking dish (ours was 30cm). Set the other half aside for later. 2 Poke half the garlic slices and half the rosemary leaves into the
camembert and drizzle over 1 tbsp oil. Bake for 15 mins until oozing and golden at the edges. Meanwhile, cook the pasta in a pan of boiling salted water until al dente. Drain, reserving a mugful of the cooking water. 3 Tip the pasta, cream, spinach and 2 tbsp of the parmesan into the baking dish with the camembert, season and toss with a splash of the reserved cooking water, breaking up the camembert until everything is coated in the sauce. 4 Put the other half of the camembert on top of the pasta, cut-side down. Pierce a few holes in the rind and poke in the remaining garlic and rosemary. Lay the prosciutto over the pasta, scatter over the remaining parmesan, drizzle over the rest of the oil and bake for 10 mins until the cheese has melted. Serve straight from the baking dish. PER SERVING (3) 1041 kcals • fat 75g • saturates 40g • carbs 51g • sugars 2g • fibre 4g • protein 39g • salt 2.5g
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Veggie sausage casserole SERVES 4 PREP 20 mins COOK 1 hr EASY V
2 tbsp olive oil 8 vegetarian sausages 1 large red onion, finely chopped 2 celery sticks, finely chopped 2 carrots, finely chopped 3 garlic cloves, finely chopped 1 tsp sweet smoked paprika 1 tsp fennel seeds (optional)
Ox cheek cottage pie with buttery mash topping SERVES 4 PREP 30 mins COOK 4 hrs EASY d
1 ox cheek, cut into chunks 2 tbsp vegetable or sunflower oil 2 carrots, roughly chopped 1 onion, finely chopped 2 celery sticks, finely chopped 2 garlic cloves, crushed or finely grated 2 tbsp plain flour 1 tbsp tomato purée 125ml red wine 500ml beef stock 2 tbsp Worcestershire sauce 2 thyme sprigs 1 bay leaf cooked greens, to serve For the mash topping 1kg potatoes, chopped 75ml whole milk 50g butter freshly grated nutmeg 150g cheddar, grated
1 Pat the ox cheek dry with kitchen paper, then season well. Heat 1 tbsp of the oil in a large pan over a medium heat and brown the ox cheek all over for 6-8 mins. Remove from the pan, leaving any oil behind. 2 Drizzle the remaining oil into the pan and turn the heat down to medium-low. Cook the carrots, onion and celery for 10-12 mins until softened but not golden. Stir in the garlic, cook for 1 min, then add 96 goodfood.com
the flour and tomato purée and cook for 1 min. Pour in the wine, cook for a few minutes to evaporate the alcohol, then add the stock, Worcestershire sauce, thyme and bay leaf. Put the ox cheek back into the pan, cover and simmer for 3 hrs until tender. 3 About 30 mins before the end of cooking, bring a pan of salted water to the boil and cook the potatoes for 15-20 mins until tender. Drain and leave in the colander for 10 mins to steam-dry a little. If you’re not freezing this dish, heat the oven to 180C/160C fan/gas 4. Mash the potatoes well. Return the mashed potatoes to the pan, pour in the milk, add the butter, add a little grated nutmeg and stir until the butter has melted in the residual heat. 4 Shred the ox cheek in its gravy using two forks so it’s broken down a little – this will help ensure the potato sits evenly on top. Tip the ox cheek mixture into a freezable ovenproof dish, then spoon over the mash. Use a fork to drag ridges through the mash, then scatter over the cheese. Bake for for 30-40 mins until the topping is golden. To freeze, leave to cool completely after adding the mash topping, then cover with foil. Will keep frozen for up to three months. Cook from frozen at 180C/ 160C fan/gas 4 for 1 hr-1 hr 15 mins until piping hot throughout. Serve with some cooked greens, if you like. PER SERVING 736 kcals • fat 37g • saturates 18g • carbs 55g • sugars 9g • fibre 7g • protein 37g • salt 1.7g
few sprigs of thyme, rosemary or sage 2 tbsp tomato purée 1 tbsp balsamic vinegar 400g can plum tomatoes 250ml vegetable stock 400g can butter beans 60g fresh vegetarian pesto warm crusty bread, to serve (optional)
1 Heat the oil in a large flameproof casserole dish over a medium-high heat. Once shimmering, tip in the sausages and quickly stir to coat in the oil. Cook for 5-7 mins until browned all over, then scoop out and set aside on a plate. Turn the heat down to medium and stir in the onion, celery and carrots with a big pinch of salt. Cook for 8-10 mins until softened but not coloured. 2 Stir in the garlic, paprika and fennel seeds, if using, and cook for another 1-2 mins until fragrant. Stir in the herb sprigs and the tomato purée. Stir well to coat everything and cook for 5 mins until the tomato purée has caramelised and turned dark red. Add the vinegar, tomatoes, stock and beans, along with their liquid, then rinse out the tomato can with water and add that too. Bring to a simmer and return the sausages to the pan. Simmer gently for 40-45 mins, stirring frequently, until the sauce has thickened. Season to taste, then fish out the herb sprigs and discard. 3 Drizzle over the pesto and serve with chunks of warm crusty bread, if you like. PER SERVING 300 kcals • fat 13g • saturates 2g • carbs 27g • sugars 13g • fibre 13g • protein 11g • salt 1.4g
feel-good food
Chicken, squash & chickpea stew Top this filling family-friendly chicken and chickpea stew with a spicy harissa yogurt. For little ones, you can serve with plain yogurt. SERVES 3-4 PREP 20 mins COOK 1 hr 10 mins EASY
1 tbsp olive oil 4-6 skin-on chicken thighs or drumsticks 1 onion, finely chopped 2 garlic cloves, crushed 1-2 rosemary sprigs, leaves picked and finely chopped 2 tbsp tomato purée 2 bay leaves 400g butternut squash, cut into 3cm chunks
2 x 400g cans chickpeas, drained 4 tbsp yogurt 2 tsp harissa toasted flaked almonds coriander leaves
1 Heat the oil in a shallow casserole dish with a lid over a medium-high heat. Nestle in the chicken, skin-side down, and fry for 8-10 mins until golden brown. Flip and fry for 5 mins before removing to a pan. 2 Tip the onion into the fat left in the pan and lower the heat to medium. Fry for 8 mins until soft, then stir in the garlic, rosemary, tomato purée and bay leaves. Cook for 2 mins then add 600ml water, scraping up any bits stuck to the bottom of the pan and stirring back into the liquid. Add the squash and chickpeas, then nestle
the chicken in, skin-side up. Cover and cook for 40-45 mins until the chicken is cooked through and the squash is tender. Add a splash more water during cooking if needed, or remove the lid of the pan for the last 5-10 mins if there’s too much liquid. 3 Remove the chicken from the pan and shred the meat, discarding the skin. Mash some of the chickpeas and squash into the sauce to thicken it, nestle the chicken back in the pan and serve it at the table. 4 Mix the yogurt, harissa and a pinch of salt in a small bowl, marbling them together. Serve alongside the stew with the toasted flaked almonds and a sprinkling of coriander. PER SERVING (4) 429 kcals • fat 17g • saturates 4g • carbs 30g • sugars 8g • fibre 10g • protein 34g • salt 0.1g
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feel-good food
Moussaka SERVES 6 PREP 40 mins plus 10 mins cooling COOK 2 hrs MORE EFFORT
100ml olive oil 500g lamb mince 1 onion, finely chopped 3 large garlic cloves, crushed ½ tsp light brown soft sugar 2 tbsp tomato purée 2 tbsp red wine vinegar 400g can chopped tomatoes 200ml red wine 1 tbsp dried oregano 1 cinnamon stick 2 bay leaves 3 aubergines mixed salad leaves, to serve (optional) For the topping 500ml Greek-style yogurt 1 egg, plus 1 yolk, lightly beaten (freeze the white for another recipe ) 50g parmesan, grated pinch of grated nutmeg 100g feta, crumbled
1 Heat 2 tbsp of the oil in a pan over a medium-low heat, crumble in the mince and cook for 15-20 mins. It will 98 goodfood.com
release some liquid but once that has bubbled away, the mince will sizzle in its own fat and start to brown and caramelise. At this point, stir the mince with a wooden spoon. 2 Stir in the onion and continue to cook for 10 mins until softened. Add the garlic and cook for a minute more. Scatter the sugar over, then stir through the tomato purée and cook until it’s toasted and starts to stick to the pan. Splash in the vinegar and let simmer for a minute. Tip in the canned tomatoes, then use the wine to swill out the can and tip into the sauce. Season with salt and pepper, scatter in the oregano, nestle in the cinnamon stick and bay leaves, bring to a simmer and cook gently, stirring occasionally, for 40 mins until you have a thick ragu. Remove the pan from the heat, fish out the bay leaves and cinnamon stick, and stir through 1 tbsp of the oil. 3 Meanwhile, cut the tops off the aubergines, then cut lengthways into 1cm thick slices. Put in a bowl and lightly salt and set aside for 20 mins until soft and droopy. Drizzle with the rest of the oil and toss well. Heat a
griddle pan over a high heat and cook the slices on both sides for a few minutes until soft and lightly charred. You’ll need to do this in batches. Leave to cool slightly on a plate. 4 To make the topping, tip the yogurt into a bowl with the whole egg and yolk, half the parmesan and the nutmeg, season with salt and pepper, then whisk until combined. Spoon a third of the meat sauce into a large rectangular ovenproof dish (ours was 20 x 30cm) and spread out evenly, lay half the aubergines on top, then another third of the meat sauce followed by the remaining slices of aubergine. Pour in the last of the meat sauce, then spoon over the yogurt mixture, smoothing it to the edges. Scatter over the crumbled feta and the rest of the parmesan. Will keep chilled for up to two days. 5 Heat the oven to 200C/180 fan/ gas 6. Bake the moussaka for 50 mins until deep golden brown. Set aside for at least 10 mins to cool before serving with a side salad, if you like. PER SERVING 583 kcals • fat 44g • saturates 18g • carbs 13g • sugars 12g • fibre 6g • protein 31g • salt 1.1g
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Honey-harissa hasselback halloumi, p102
Take comfort Snuggle up with chef Jon Watts’ brilliant dishes – they’re warm, comforting and ready in 30 minutes or less 100 goodfood.com
comfort food
‘Marry me’ pork meatballs, p102
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Honey-harissa hasselback halloumi You’ve heard of hasselback potatoes, but how about hasselback halloumi? Cutting slits into its surface opens up the cheese to give you maximum crispiness as well as maximum flavour. SERVES 2 PREP 5 mins COOK 20 mins EASY V
5 tbsp rose harissa paste 3 tbsp honey 2 tbsp olive oil 250g cherry tomatoes
‘Marry me’ pork meatballs The ‘marry me’ part of the name of this dish refers to the sauce. The story goes that someone took chicken with a creamy sun-dried tomato sauce into an office in New York in the 1980s, and within weeks, three people who ate it were engaged. As time goes on, I prefer the explanation that the ingredients simply ‘marry’ together to create the most delicious sauce. SERVES 4 PREP 10 mins COOK 20 mins EASY ❄
For the meatballs 750g minced pork 100g fresh breadcrumbs 100g sun-dried tomatoes, chopped 40g parmesan, finely grated 1 tsp garlic granules 1 tsp paprika 1½ tbsp vegetable oil
Paprika chicken alfredo My most viral recipe ever (so far) is the creamy garlic and paprika chicken recipe that was published in my last book, Speedy Weeknight Meals. This is the pasta version, combining the flavours of garlic and paprika in an extra-creamy sauce, given punch with parmesan. SERVES 2 PREP 10 mins COOK 15 mins EASY
200g fettuccine pasta 2 skinless chicken breasts 1 tsp garlic granules 2 tbsp smoked paprika 20g butter 102 goodfood.com
2 red peppers, cut into chunks 2 courgettes, cut into rounds 400g can chickpeas, drained and rinsed 2 × 225g blocks of halloumi or vegetarian alternative To serve (optional) mint leaves lime wedges
1 Heat the oven to 220C/200C fan/ gas 7. 2 Mix the harissa, honey and olive oil together in a bowl. 3 Pop the tomatoes, peppers, courgettes and chickpeas into an
For the sauce 1 onion, chopped 4 garlic cloves, finely chopped or grated 300ml chicken stock 200ml double cream 2 tbsp sun-dried tomato purée 40g parmesan, finely grated 20g basil, leaves torn rice, to serve (optional)
1 Put the pork in a large bowl with the breadcrumbs, sun-dried tomatoes, parmesan, garlic granules and paprika, along with 1/4 tsp salt and 1/4 tsp pepper. Get stuck in and mix everything together with your hands until it’s well combined. 2 Roll the pork mixture into 16 equal-sized meatballs. 3 Heat the oil in a large frying pan over a medium-high heat. Cook the meatballs until they are golden brown all over, then remove using a slotted
1 tbsp vegetable oil 2 garlic cloves, chopped 200ml chicken stock 200ml double cream 40g parmesan, finely grated, plus extra to serve (optional) 10g parsley, leaves chopped
1 Cook the pasta in a saucepan of salted boiling water for 2 mins less than the pack instructions. Once cooked, drain, but reserve some of the cooking water. 2 Meanwhile, cut the chicken into bite-size pieces. Pop into a bowl, then season generously with salt and pepper and stir in the garlic granules and half the smoked paprika.
ovenproof dish and then spoon in the harissa mixture, holding back 1 tbsp. Mix everything well so that all the vegetables are coated. 4 Make 6 vertical cuts in each block of halloumi, making sure not to cut all the way through, so each block remains in one piece. Add to the baking dish, then drizzle over the remaining honey-harissa mixture, encouraging it into the cuts. 5 Bake for 20 mins until the veggies are nicely roasted and the halloumi is crispy on top. 6 Scatter with mint leaves and serve with lime wedges, if you like.
spoon, leaving the oil in the frying pan, and set aside on a plate. 4 To make the sauce, put the onion into the same pan and cook until it softens, then chuck in the garlic and cook for 1 min more. 5 Pour in the stock and cream, then add the sun-dried tomato purée and parmesan. Stir well. 6 Get the meatballs back into the pan, along with any resting juices from their plate, and cook for 3-4 mins until the sauce has thickened and the meatballs are cooked through. 7 Add the torn basil leaves and stir well. Taste for seasoning and adjust the salt and pepper if you want, then dish it up, with rice, if you like.
3 Melt the butter in a pan with the oil over a medium-high heat. Add the chicken and cook until it starts to turn golden brown. 4 Add the garlic and cook for a minute, before pouring in the stock and cream and adding the remaining smoked paprika. Stir well. 5 Now add the parmesan, chopped parsley and drained pasta and toss to coat in the creamy sauce. If it needs loosening up a bit, add some pasta water and toss again: the starch in the water will give a smooth and luscious sauce. Finish with more grated parmesan, if you like.
comfort food Recipes extracted from Speedy Comfort by Jon Watts (£22, Bloomsbury). Photographs © Andrew Burton. Recipes are not retested by us.
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Cookonesmart pots Save energy, money and time by using a slow cooker, air fryer or pressure cooker to make these easy recipes
Air fryer roast chicken, p106
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cook smart
Quince-glazed brisket with hasselback potatoes, p106
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10-15 mins to crisp the skin, until a temperature probe reaches 70C when inserted at the thickest part of the chicken or the juices run clear when pierced.
2.25kg whole chicken 3 tbsp vegetable oil 1 tsp smoked paprika 1 tsp dried mixed herbs 1 tsp garlic granules
1 Prepare the chicken by removing the string and anything in the cavity. Combine the vegetable oil, paprika, dried herbs and garlic granules with 1 /2 tsp salt and plenty of freshly ground black pepper in a small bowl. Put the chicken in a large bowl, then rub the chicken all over with the spiced vegetable oil. 2 Heat the air fryer to 180C and carefully put the chicken into the air fryer, breast-side down. Cook for 30 mins, turn the chicken over and cook for a further 10 mins. Turn the heat up to 200C and cook for a final
Quince-glazed brisket with hasselback potatoes
2 tbsp apple cider vinegar 30g dark brown soft sugar
SERVES 6-8 PREP 25 mins COOK 8 hrs 40 mins EASY
1 Put the brisket in a large slow cooker and nestle in the garlic, shallots and thyme. Scatter over the peppercorns. Pour over enough stock to cover the brisket. Cover and cook on high for 6-8 hrs until tender. 2 Mix the ingredients for the glaze together with 150ml water in a small pan. Warm gently, stirring occasionally, until the paste has melted. Set aside. One by one, put a potato between the handles of two wooden spoons and make cuts, a few millimeters apart, until your knife reaches the spoon handles. Toss the prepared potatoes in a large roasting tin with the olive oil and some seasoning.
3 Carefully drain the liquid from the brisket and put aside, reserving it for the gravy. Transfer the brisket to the tin with the potatoes. Season. Heat the oven to 200C/180C fan/gas 6. Brush the glaze over the brisket and roast for 30-40 mins, spooning over the glaze every 10 mins until sticky. 4 To make the gravy, melt the butter in a saucepan. Once foaming, stir in the flour. Cook for 2-3 mins until lightly golden, then whisk in the reserved cooking juices, a little at a time. Bring to a simmer and bubble for 5-10 mins to thicken. Season, then strain, discarding the shallots, garlic and herbs. Serve with the brisket, potatoes and steamed greens.
Air fryer roast chicken Cooking a whole chicken in the air fryer is a great way to keep the meat juicy. We’ve created a spice mix to flavour the chicken, too, or you can use your own if you prefer. SERVES 6 PREP 10 mins COOK 55 mins EASY
2kg flat piece of beef brisket 1 garlic bulb, halved 4 shallots, halved (no need to peel) small bunch of thyme 1 tbsp black peppercorns 800ml-1 litre hot beef stock 1kg small waxy potatoes, such as Charlotte or La Ratte 2 tbsp olive oil 50g unsalted butter 50g plain flour steamed greens, to serve For the glaze 120g membrillo quince paste 1 tbsp Worcestershire sauce
Slow cooker doner kebab Use your slow cooker to make a homemade version of doner kebab, made with lamb mince and plenty of herbs and spices. Enjoy with flatbreads and classic sides. SERVES 4 PREP 10 mins COOK 5 hrs 10 mins EASY
500g lamb mince (at least 20% fat) 50g fresh breadcrumbs 1 tsp garlic powder 2 tsp onion powder 2 tsp ground cumin 2 tsp ground coriander 1 tsp smoked paprika 1 tsp dried oregano ½ tsp bicarbonate of soda 3 garlic cloves, crushed 1 tbsp sunflower oil 106 goodfood.com
flatbreads, your choice of garlic sauce, chilli sauce, sliced red onion and sliced red cabbage, to serve
1 Tip all the ingredients, except the oil, into a bowl along with 1 tsp fine sea salt and a good few cracks of black pepper. Mix well, using your hands, squishing the mixture together until everything is evenly mixed. Tip the mixture out onto a large sheet of foil and bring together into a thick log. Roll up, wrapping the mixture relatively tightly, then fold up the ends. Using a sharp knife, poke several holes in the top. 2 Scrunch up two small bits of foil into little logs and put at the bottom of your slow cooker. Add the rolled kebab mixture on top and pour a splash of water over the base of the
PER SERVING 409 kcals • fat 26g • saturates 6g • carbs 0.3g • sugars 0.1g • fibre 0.2g • protein 43g • salt 0.8g
PER SERVING (8) 702 kcals • fat 36g • saturates 15g • carbs 41g • sugars 13g • fibre 4g • protein 50g • salt 0.5g
slow cooker until just covering. Clamp the lid on and cook on high for 4-5 hrs. A temperature probe inserted into the middle should read 75C. 3 Heat the grill on high. Remove the doner from the slow cooker and transfer to a baking tray. Unwrap and use the foil to line the tray. Brush the doner with the oil. Grill for 6-8 mins until dark brown. Hold horizontally and, using a serrated knife, slice off thin strips of meat. For extra crispy meat, brush with a little more oil and grill for 2-3 mins more. Serve warm with flatbreads and your choice of garlic sauce, chilli sauce, red onion and red cabbage slices. PER SERVING 398 kcals • fat 29g • saturates 13g • carbs 8g • sugars 1g • fibre 3g • protein 25g • salt 1.9g
cook smart
Treat the family to a tasty doner kebab fakeaway
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Big-batch pressure cooker bolognese Stock up the freezer with this comforting pasta sauce. It will keep frozen for three months, so it’s great to have on hand for busy weeks. SERVES 8 PREP 20 mins COOK 55 mins EASY ❄
2 tbsp olive oil 2 onions, finely diced 2 celery sticks, finely diced 2 carrots, finely diced 3 garlic cloves, crushed or finely grated 300g mushrooms, sliced or quartered 1 tbsp mixed herbs 2 bay leaves 800g beef mince 3 tbsp tomato purée 2 x 400g cans chopped tomatoes 175ml red wine (optional) 150ml beef stock spaghetti, grated parmesan and basil leaves, to serve (optional)
1 Heat the oil in your pressure cooker. Cook the onions, celery and carrots for 10-12 mins until softened but not golden. Stir in the garlic, cook for 2 mins, then tip in the mushrooms and cook for 10-12 mins until their liquid has released and evaporated. 2 Stir in the mixed herbs and bay leaves, then tip in the beef mince. Cook for 6-8 mins until browned. Add the tomato purée, then pour in the chopped tomatoes, wine, if using, and stock. Bring to a simmer then put the lid on the pressure cooker, bring up to pressure and cook for 20 mins. 3 Release the pressure, then serve with the spaghetti, sprinkled with parmesan and basil leaves, if you like. Once cooled, will keep chilled for three days or frozen for up to three months. PER SERVING 247 kcals • fat 14g • saturates 5g • carbs 8g • sugars 7g • fibre 2g • protein 21g • salt 0.3g
Slow cooker broccoli & cheese soup Swap the cheddar for blue cheese if you prefer a punchier hit of flavour in your soup. SERVES 6 PREP 15 mins COOK 3 hrs 15 mins EASY V
1 tbsp vegetable or sunflower oil 1 onion, chopped 2 garlic cloves, crushed or finely grated 250g potatoes, roughly chopped 1 head of broccoli (around
325g), roughly chopped 750ml vegetable stock 150g mature vegetarian cheddar, cut into cubes 125ml single cream, plus extra to serve toasted or crusty bread, to serve
1 Heat the oil in a frying pan over a medium-low heat and fry the onion for 10-12 mins until soft, but not golden. Stir in the garlic and fry for 1 min, then stir in the potatoes and cook for a few minutes to soften slightly. Tip into your slow cooker. 2 Add the broccoli and stock to the slow cooker and season well with salt and freshly ground black pepper. Cook on high for 3 hrs or low for 5 hrs. The broccoli should be tender but the stalk may still have a bit of bite. Add the cheese and stir until melted, then stir through the cream. 3 Pour into a blender and blend until smooth. Serve with a swirl of cream. a grinding of black pepper and the bread on the side for dunking. PER SERVING 236 kcals • fat 15g • saturates 8g • carbs 11g • sugars 3g • fibre 3g • protein 13g • salt 1.2g
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Air fryer cauliflower popcorn with soured cream & herb dressing SERVES 4 PREP 20 mins COOK 20 mins EASY V
1 medium cauliflower (about 1kg) 125g plain flour 25g vegetarian Italian-style hard cheese, grated 1 tsp onion granules ½ tsp dried oregano 1 tsp paprika 1 egg 150ml milk 80g panko breadcrumbs For the dip 150ml soured cream pinch of onion granules 10g chives, chopped
1 To make the dip, put the soured cream, onion granules, some seasoning and all but 1 tbsp of the chives in a bowl. Mix to combine, spoon into a small serving bowl and scatter over the reserved chives. Chill until needed. Will keep chilled for up to 24 hrs. 2 Cut the cauliflower into small florets and set aside. Combine the flour, parmesan, onion granules, dried oregano and paprika in a bowl, then mix in the egg and as much milk as you need to make a thick batter. Season well and set aside. Tip the breadcrumbs onto a plate. Dip the florets into the batter, shake off any excess, then roll in the breadcrumbs to coat. Transfer to a plate. 3 Heat the air fryer to 200C for 2-3 mins, then put the cauliflower in the basket in a single layer (you’ll need to cook in batches) and cook for 15-20 mins until golden and crisp. Serve straightaway with the dip. PER SERVING 386 kcals • fat 14g • saturates 8g • carbs 47g • sugars 8g • fibre 5g • protein 16g • salt 0.6g
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Slow cooker pumpkin soup SERVES 6 PREP 15 mins COOK 8-15 hrs EASY V ❄
2 tbsp rapeseed oil 3 onions (480g), chopped 30g ginger, peeled and chopped 3 large garlic cloves, chopped 1½-2 tbsp medium curry powder 1 tsp ground coriander ½ tsp crushed dried chillies (optional) 1 kg pumpkin or butternut squash, flesh only, cut into cubes 1 tbsp vegetable bouillon powder 400g can coconut milk 180g dried red lentils 15g coriander, chopped
1 Heat the oil in a large pan over a medium heat and fry the onions 110 goodfood.com
and ginger for 10 mins, stirring occasionally, until softened and starting to colour. Stir in the garlic, curry powder, ground coriander and chillies, if using, and cook for 1 min. 2 Tip the mixture into a large slow cooker, along with all the remaining ingredients except the fresh coriander. Add 2 litres water. Cook for 8 hrs on high, or overnight for 15 hrs on low. Stir well, then blitz using a hand blender until smooth. Ladle into bowls and scatter over the fresh coriander to serve. Once completely cool, will keep chilled in an airtight container for 48 hrs or frozen for up to two months. Reheat in a pan over a low heat or in the microwave until piping hot. PER SERVING 260 kcals • fat 10g • saturates 5g • carbs 29g • sugars 8g • fibre 7g • protein 10g • salt 0.7g
cook smart Slow cooker chickpea stew SERVES 4-6 PREP 20 mins COOK 5 hrs 20 mins-7 hrs 20 mins EASY V
1 tbsp vegetable or sunflower oil 1 red onion, sliced 2 garlic cloves, crushed 1 butternut squash (around 600g), deseeded and cut into bite-size chunks ½ tsp ground ginger 1 tsp each cumin, smoked paprika, ground coriander and turmeric
½ tsp cinnamon 400g can chickpeas 400g can chopped tomatoes 2 tbsp tomato purée 500ml vegetable stock couscous and a handful of coriander, chopped, to serve
1 Heat the oil in a large frying pan or saucepan over a medium-low heat. Fry the onion for 10-12 mins until softened and beginning to turn golden. Stir in the garlic and cook for 1 min, then add the squash and cook for a few minutes to soften slightly.
Scatter in the spices, stir to combine and cook for 2 mins until fragrant. 2 Tip everything into the slow cooker along with the chickpeas and their liquid, the tomatoes, tomato purée and the stock. Mix well, then cook on high for 5 hrs or low for 7 hrs. Serve with couscous and the chopped coriander sprinkled over. PER SERVING (6) 152 kcals • fat 4g • saturates 0.3g • carbs 21g • sugars 10g • fibre 7g • protein 6g • salt 0.3g
A healthy, low-fat chickpea stew that’s high in fibre
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Serve as a delicious side with your Sunday roast Slow cooker potato gratin SERVES 4-6 as a side PREP 15 mins COOK 4 hrs 10 mins-6 hrs 10 mins EASY V
25g butter 1 garlic clove, crushed or finely grated 1kg Maris Piper potatoes, cut into ¼cm-thick slices 300ml double cream 200ml whole milk 50g vegetarian Italian-style hard cheese, grated small handful of parsley, finely chopped
1 Melt the butter in a pan over a medium-low heat and fry the garlic for 1 min until softened. Tip in the
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potatoes, cream and milk and season. Stir continuously for 5-10 mins until the cream and milk are steaming and the liquid has thickened (it should coat the back of a spoon). Stir in the cheese until melted. 2 Tip into a slow cooker and push the potatoes down until immersed in the liquid. Cook on high for 4 hrs or low for 6 hrs until tender. To brown, gently transfer to an ovenproof dish and grill on high for 5-10 mins. Serve with parsley scattered over. Will keep covered and chilled for up to two days. Cut into portions and reheat in an oven at 180C/160C fan/gas 4 for 20 mins until piping hot throughout. Brown under a hot grill for 5-10 mins. PER SERVING (6) 481 kcals • fat 34g • saturates 21g • carbs 34g • sugars 4g • fibre 3g • protein 8g • salt 0.3g
cook smart Slow cooker lamb shoulder If you only want to use the slow cooker then you don’t have to brown the meat, but it does give better results. Adding red wine brings a richer depth of flavour to the dish. Try serving the lamb with roast potatoes and a mixture of greens. SERVES 4-6 PREP 15 mins COOK 6 hrs 15 mins-8 hrs 15 mins EASY
1.75kg bone-in lamb shoulder 2 tsp vegetable or sunflower oil 2 carrots, roughly chopped 2 onions, quartered 2 celery sticks, roughly chopped
2 bay leaves few rosemary sprigs few thyme sprigs 200ml red wine 300ml lamb, chicken or vegetable stock roast potatoes and seasonal greens, to serve (optional)
1 Dry the lamb with kitchen paper, rub all over with the oil, then season well. Heat a large frying pan over a medium heat and brown the lamb all over – this will take 10-12 mins. Remove from the pan and set aside. 2 Tip the vegetables and herbs into your slow cooker, then lay the lamb on top. Pour in the wine and stock.
Cook on high for 6 hrs or low for 8 hrs, turning halfway through. 3 Remove the lamb and set aside to rest. Set a sieve or colander over a bowl and capture the liquid (either discard the vegetables or eat them with the meal – they’ll be soft but taste great). You can use the cooking liquid to make a gravy simply by thickening with flour or cornflour. Serve with roast potatoes and seasonal greens, if you like. PER SERVING (6) 496 kcals • fat 33g • saturates 15g • carbs 6g • sugars 4g • fibre 2g • protein 36g • salt 0.3g
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Blackberry queen of puddings, p116
Dreamy puds Finish dinner in style with fabulous tarts, cakes and puddings that everyone will love
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puddings
Wholemeal bread adds fibre to these sweet little treats
Mini apple & blackberry puddings MAKES 4 PREP 15 mins plus 1 hr chilling COOK 8 mins EASY V
1 large Cox apple, peeled, cored and finely chopped (about 155g prepared weight) 300g blackberries rapeseed oil, for the moulds 6 slices of wholemeal bread small mint sprigs or leaves, to decorate 100g coconut yogurt
1 Put the apple in a small pan with 150ml water, cover and simmer for 3 mins to soften. Tip in the berries, cover and cook for 5 mins more until the berries have just softened. 2 Meanwhile, lightly oil four mini pudding moulds. Using a mould as a template, cut out four rounds from the bread and use these to line the base of each mould. Trim the crusts from the offcuts (and reserve these), then use the offcuts and other two slices of bread to cut into strips to line the sides of the moulds. Press gently to compact the bread a little and leave some overhanging. 3 Spoon in most of the fruit and juice, reserving about 1 tbsp. Fold the overhanging bread over the fruit and fill in the gaps with the reserved bits of crust to completely cover the top. Cover the moulds and press down firmly to compress the puds. Chill for about 1 hr to firm up. Will keep chilled for up to three days. 4 To serve, turn the puddings out onto small plates and top with the reserved fruit and juice and the mint. Serve with the coconut yogurt. PER SERVING 226 kcals • fat 5g • saturates 3g • carbs 34g • sugars 10g • fibre 8g • protein 7g • salt 0.6g
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Rum & raisin sponge pudding Enjoy a comforting dessert with the time-honoured combo of rum and raisin in a sponge pudding. Serve it up warm with custard or ice cream, if you like. SERVES 8 PREP 20 mins plus optional 1 hr soaking COOK 45 mins EASY V
3 tbsp rum 150g raisins 100g unsalted butter, melted and cooled slightly, plus extra for the dish 200ml whole milk 4 eggs 275g self-raising flour 1 tsp baking powder 150g golden caster sugar custard or ice cream, to serve (optional) For the sauce 150g light muscovado sugar 4 tbsp rum
1 Combine the rum and raisins in a small bowl and leave for 1 hr for the raisins to plump up. Alternatively, microwave on high for 45 seconds, then set aside to cool. Heat the oven to 180C/160C fan/gas 4 and butter a deep baking dish (ours was 27 x 22cm and 5cm deep). 2 Pour the melted butter and milk into a bowl or jug and beat in the eggs.
Sift the flour and baking powder into a large bowl, then mix in the caster sugar. Pour the wet ingredients into the dry along with the soaked raisins and stir everything together until well combined. Pour the batter into the prepared dish. 3 To make the sauce, whisk the sugar and rum together in a heatproof jug or bowl, then pour in 300ml boiling water. Pour the sauce into the dish over the batter (don’t worry if it looks messy at this stage, the sauce will sink to the bottom as it bakes). Bake for 40-45 mins until the top is golden. Serve warm with custard or ice cream, if you like. PER SERVING 500 kcals • fat 14g • saturates 8g • carbs 77g • sugars 51g • fibre 2g • protein 8g • salt 0.6g
Blackberry queen of puddings SERVES 6-8 PREP 20 mins plus 30 mins soaking COOK 1 hr EASY V
575ml milk 25g butter, plus extra for the dish ½ tsp vanilla extract 100g fresh white breadcrumbs 1 lime, zested, ½ juiced 140g caster sugar 4 eggs, separated 300g blackberries 6 tbsp blackberry jam
1 Warm the milk in a small pan over a low heat until steaming – don’t boil. Remove from the heat and stir in the butter, vanilla extract, breadcrumbs, lime zest and 40g of the sugar. Leave to soak for 30 mins until the breadcrumbs have absorbed the liquid and the mixture has cooled. Once cool, stir in the egg yolks. 2 Heat the oven to 180C/160C fan/ gas 4 and butter a medium-large baking dish (ours was 22cm). Tip the soaked breadcrumbs into the dish and bake for 30 mins until set. 3 Meanwhile, put the blackberries in a pan with the jam and lime juice, and simmer over a low heat until the berries have broken down slightly. Remove from the heat and set aside. 4 Spoon the blackberry mixture over the set custard and spread to the edge as best as you can. Turn the oven down to 160C/140C fan/gas 3. 5 Whisk the egg whites to stiff peaks using an electric whisk, then whisk in the remaining sugar, a spoonful at a time, until all the sugar has dissolved and the meringue is glossy. Spoon or pipe the meringue over the blackberry mixture and then bake in the oven for 20-30 mins more until golden. Serve warm. PER SERVING (8) 249 kcals • fat 8g • saturates 4g • carbs 36g • sugars 30g • fibre 2g • protein 7g • salt 0.4g
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puddings Chai bread & butter pudding SERVES 6-8 PREP 25 mins plus 10 mins infusing and 20 mins soaking COOK 35 mins EASY V
100g sultanas 100g unsalted butter, softened, plus extra for the tin 10 slices of white bread, preferably stale 30g ginger, peeled and finely grated 8 green cardamom pods, bruised 4 cloves 1 cinnamon stick 2 Assam teabags 300ml whole milk 300ml double cream 4 whole eggs, plus 2 yolks (freeze the whites for another recipe)
100g caster sugar 25g demerara sugar 25g flaked almonds ice cream or cream, to serve (optional)
1 Soak the sultanas in a little bit of boiling water to plump up for 5 mins, then drain thoroughly. Meanwhile, butter a shallow 20 x 30cm baking dish and butter the bread on one side. Cut the crusts off and cut the bread in half diagonally. Scatter most of the sultanas over the base of the dish and add the bread, buttered-side up, with the slices overlapping. Scatter over the remaining sultanas. 2 Heat the oven to 180C/160C fan/ gas 4. Tip the ginger, spices and tea into a pan and pour over the milk and cream. Bring to a gentle simmer, then
leave to infuse for 10 mins. Strain the mixture into a jug and discard the spices and teabags. Mix the whole eggs and egg yolks together in a bowl with the caster sugar and slowly pour in the warm milk mixture, whisking well the whole time. 3 Slowly pour the custard over the bread, ensuring it’s evenly distributed, then set aside for about 20 mins for the bread to absorb the custard. Sprinkle over the demerara sugar and flaked almonds. Put the dish in a deep roasting tin filled with boiling water that comes halfway up the sides. Bake for 20-30 mins until set and golden. Serve warm with ice cream or cream, if you like. PER SERVING (8) 545 kcals • fat 38g • saturates 21g • carbs 40g • sugars 27g • fibre 1g • protein 10g • salt 0.5g
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Cinnamon rice with pomegranate SERVES 4 PREP 5 mins plus cooling COOK 55 mins EASY V
120g brown basmati rice 1 tsp ground cinnamon 670g semi-skimmed milk 2 tsp vanilla extract 1 bay leaf
4 walnut halves, roughly chopped 1 heaped tbsp pomegranate seeds
1 Tip the rice into a wide pan and warm over a low heat. When it starts to crackle, stir in the cinnamon and 225ml water. Cover and simmer for 15 mins until the water is absorbed. 2 Add the milk, vanilla and bay leaf and continue to simmer, uncovered and stirring often, for 35-40 mins until the rice is tender and the milk has reduced to a creamy consistency. 3 Cool for 5 mins, then spoon four portions into small serving bowls. Top each portion with some chopped walnuts and a few pomegranate seeds. Once cool, will keep chilled for up to three days. Loosen with a splash of milk before serving cold or warm. PER SERVING 222 kcals • fat 5g • saturates 2g • carbs 32g • sugars 8g • fibre 1g • protein 9g • salt 0.2g
Sunken chocolate, olive oil & hazelnut cake SERVES 8-10 PREP 20 mins plus cooling COOK 1 hr 10 mins EASY V d
100g blanched hazelnuts, roughly chopped 175ml extra virgin olive oil, plus extra for the tin 200g 70% dark chocolate, roughly chopped 5 eggs, separated 175g golden caster sugar 1 tbsp icing sugar, for dusting vanilla ice cream, to serve (optional)
1 Heat a dry frying pan over a medium heat. Toast the hazelnuts, shaking the pan from time to time, until golden and fragrant. Transfer to a plate and leave to cool completely, then blitz in a food processor until the texture of breadcrumbs. 2 Oil and line with baking parchment the base and sides of a 23cm springform cake tin. Tip the chocolate into a heatproof bowl and set over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Melt the chocolate, giving it a stir every now and then. Alternatively, melt in short blasts in the microwave. Remove from the heat and slowly pour in the oil, whisking constantly until smooth and glossy. 3 Beat the egg yolks and 50g of the caster sugar in a separate bowl for 5 mins until pale and thickened. Gently fold the whisked yolk mixture into the chocolate mixture along with the hazelnuts and a pinch of sea salt (the ingredients don’t need to be fully combined yet). Set aside. 4 Whisk the egg whites and remaining caster sugar in a separate bowl, using a stand mixer or electric whisk, to form medium soft peaks. Use a large metal spoon to stir a little of the whites into the chocolate mixture to loosen, then gently fold in the remainder. Carefully pour the batter into the tin. Will keep wrapped and frozen for up to two months. 5 Heat the oven to 180C/160C fan/gas 4 and bake for 35-45 mins. If cooking from frozen, bake for 55-60 mins. The cake is ready when a skewer inserted into the middle comes out almost clean, with just a few crumbs clinging to it. Leave to cool in the tin until warm, then carefully remove the base and sides of the tin. Dust over the icing sugar and serve with vanilla ice cream, if you like. PER SERVING (10) 448 kcals • fat 35g • saturates 9g • carbs 25g • sugars 23g • fibre 3g • protein 7g • salt 0.1g
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puddings
A flourless sponge makes this fabulous chocolate cake gluten free
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Sticky toffee pudding with a gorgeous banoffee pie twist
Blitz-and-bake banana sticky toffee pudding Indulge in a sticky toffee pud for the ultimate comfort dessert. You could add a splash of dark rum to the sponge batter as well as the sauce to bring a touch of boozy flavour. SERVES 6-8 PREP 10 mins plus 30 mins soaking COOK 45 mins EASY V
200g pitted dates ½ tsp bicarbonate of soda ½ tsp vanilla extract 100g butter, softened, plus extra for the tin 2 very ripe bananas, mashed 150g light brown soft sugar 3 eggs 200g self-raising flour 120 goodfood.com
For the sauce 100g unsalted butter 200g light brown soft sugar 150ml double cream vanilla ice cream, to serve (optional)
1 Boil the kettle. Tip the dates into a heatproof bowl with the bicarbonate of soda and vanilla, then pour over 200ml boiling water and leave to soak for 30 mins. Meanwhile, butter a 20cm square baking tin. 2 Heat the oven to 190C/170C fan/ gas 5. When the dates have soaked and cooled, tip them along with their soaking liquid into a food processor and pulse to chop. Add the rest of the sponge ingredients and a pinch of salt and pulse to make a batter. Scrape the batter into the tin and bake for 40-45 mins until the pudding is firm
to the touch and a skewer inserted into the centre comes out clean. 3 Meanwhile, make the sauce. Tip the butter and sugar into a saucepan and warm over a medium heat, stirring constantly until the sugar has dissolved and the butter has fully melted. Bubble for 3 mins until the mixture is thick, then stir in the cream and simmer, stirring, for 2 mins to make a toffee sauce. Serve the pudding warm, cut into squares and drenched in the sauce with ice cream on the side, if you like. PER SERVING (8) 653 kcals • fat 33g • saturates 20g • carbs 82g • sugars 62g • fibre 3g • protein 6g • salt 0.7g
puddings Bakewell pudding SERVES 8 PREP 30 mins plus 30 mins cooling COOK 50 mins EASY V d
320g sheet ready rolled all-butter puff pastry 150g butter, softened 150g caster sugar 3 eggs 150g ground almonds 1 lemon, zested 1 tsp almond extract 3 tbsp raspberry jam 25g flaked almonds
1 tbsp icing sugar cream or ice cream, to serve
1 Unravel the pastry and use to line a 20cm cake or pie tin with sloped sides. Trim the pastry, leaving 2cm overhanging. Chill the pastry case while you prepare the filling. Heat the oven to 180C/160C fan/gas 4. 2 Beat the butter and sugar together in a bowl using an electric whisk for 2-3 mins until smooth and creamy. Add the eggs, ground almonds, lemon zest, almond extract and a pinch of salt, then beat again until combined.
Remove the pastry case from the fridge and spread the jam over its base, then spoon in the almond and egg mixture, smoothing it to the edge using a spatula. Scatter the flaked almonds on top and bake for 50 mins until golden brown. Leave to cool for at least 30 mins, then dust with icing sugar and serve with cream or ice cream. Will keep in an airtight container for up to three days, or frozen for up to two months. PER SERVING 560 kcals • fat 40g • saturates 16g • carbs 39g • sugars 26g • fibre 1g • protein 11g • salt 0.8g
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Burnt Basque cheesecake This cheesecake is from San Sebastian in northern Spain. There’s no biscuit base, and unlike the New York style, it’s baked at a high temperature resulting in a puffed, cracked, burnished beauty complete with crème caramel-style bittersweet notes and a creamy yet ever so light centre. SERVES 12-15 PREP 10 mins plus cooling and at least 1 hr chilling COOK 30 mins EASY V
butter, for the tin 800g soft cheese 225g caster sugar 2 tbsp plain flour 200g soured cream 4 medium eggs 2 tsp vanilla
1 Heat the oven to 240C/220C fan/ gas 9. Make sure there is plenty of space above the middle shelf.
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Butter a deep 20cm, loose-bottom or springform cake tin. Lay two large sheets of baking parchment, one on top of the other, with one sheet turned 45 degrees so the corners point in different directions. Push the baking parchment into the tin, pressing into the corners and making sure plenty of it is sticking out above the rim. Press the creases up the sides, but don’t worry about lining the tin too neatly – the grooves in the parchment give the cheesecake its characteristic look. 2 Tip the soft cheese and sugar into a large bowl or a stand mixer. Beat together using an electric whisk (or stand mixer) for a minute or two until the grains of sugar have dissolved – check this by rubbing a little of the mixture between your fingertips. If it still feels grainy, keep mixing for another minute or so. 3 Tip the flour, soured cream, eggs, vanilla and 1/4 tsp salt into the bowl and mix again until you have a
smooth consistency. Pour into the prepared cake tin, scraping out every last bit of mixture. Give the tin a sharp bang on the worktop to help remove any air bubbles, then bake in the oven for 30 mins. 4 Once cooked, the cheesecake should be deeply caramelised on the outside and puffed up like a soufflé. It will still have a wobble when you shake the tin. Leave to cool completely in the tin – it will sink as it cools. Chill the cheesecake for at least 1 hr before serving. Will keep chilled for up to two days. PER SERVING (15) 252 kcals • fat 17g • saturates 11g • carbs 19g • sugars 17g • fibre none • protein none • salt 0.4g
puddings
Mini upside-down toffee apple tarts SERVES 8 PREP 10 mins plus 10 mins cooling COOK 25 mins EASY V
320g sheet puff pastry 4 tbsp dulce de leche 1 large eating apple, cored and thinly sliced ½ tsp ground cinnamon 1 egg, beaten 1 tbsp icing sugar vanilla ice cream, to serve (optional)
1 Heat the oven to 200C/180C fan/ gas 6 and line one large baking tray with baking parchment. Cut the puff pastry into eight small rectangles. Spread 1/2 tbsp of the dulce de leche over the parchment on the tray into the shape of a rectangle smaller than the pastry. Repeat seven more times, leaving lots of space between each rectangle. Arrange the apple slices over the dulce de leche rectangles, overlapping slightly. Sprinkle over the cinnamon. Lay the puff rectangles over the apples and press the edges to seal. Brush over the beaten egg and bake for 20-25 mins until golden. 2 Leave to cool on the tray for 10 mins, then invert onto plates, dust with icing sugar and serve warm with scoops of ice cream, if you like. Will keep chilled for up to two days. PER SERVING 214 kcals • fat 12g • saturates 6g • carbs 22g • sugars 9g • fibre 1g • protein 4g • salt 0.4g
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Just desserts Must-make puds with maximum flavour, courtesy of social media star and chef Poppy O’ Toole
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desserts Bakewell traybake fingers This is the pudding you make when you NEED something sweet and cakey, but you also want the illusion of health because it contains fruit. I once dragged my friends on a 130-mile round trip to Bakewell for this iconic tart, so here’s my simplified, but just-as-tasty take on it. MAKES 8 PREP 25 mins plus cooling and 1 hr setting COOK 35 mins EASY V
150g unsalted butter, at room temperature, plus extra for greasing and brushing 150g caster sugar 1 tsp vanilla paste 3 large eggs
125g ground almonds 125g self-raising flour 200g black cherry jam 200g icing sugar 25g flaked almonds handful of glacé cherries, halved
1 Grease a 20 x 25cm baking tin with butter. Line with baking parchment, making sure to leave plenty of overhang on two of the opposite sides (you’ll need this to remove the traybake). 2 Now you’re going to make a frangipane. In a large mixing bowl, using electric beaters or a wooden spoon, beat 150g of the butter and the caster sugar together until pale and fluffy. Add the vanilla and, one at a time, beat in the eggs, mixing between each addition until just combined – try not to over-mix. Finally, stir through the ground almonds and flour. Leave in the fridge until needed. 3 Heat the oven to 180C/160C fan/gas 4. 4 Tip the frangipane into the prepared tin and spread out into an even layer. Spoon over the cherry jam and use a skewer or the tip of a knife to swirl the jam into the top of the frangipane. 5 Place the tin on the middle oven shelf and bake the frangipane for 30-35 mins until risen and golden and a knife inserted into the centre comes out clean. 6 Leave to cool completely before adding the icing top. To make the icing, simply tip the icing sugar into a bowl and add water a little at a time, until you have a thick pouring consistency that will sit on top of your bakewell – up to about 3 tbsp of water should be enough. Coat your cooled tart with the icing, then decorate with the flaked almonds and glacé cherries. 7 Leave the icing to set for 1 hr, then use your baking parchment handles to remove the tart from the tin and slice it into eight equal rectangles to serve.
Salted caramel & chocolate tart This has to be one of the easiest, most decadent desserts you’ll ever make. I picked up the recipe while I was working in a bank (in the kitchens, of course). For big events, this would be our go-to sweet treat as it was so easy and everyone loved it. If you want a plantbased version, that’s easy too – simply use alternatives to dairy products, and vegan versions of the biscuits as the base. It’s a win-win really. SERVES 8-10 PREP 15 mins plus 2 hrs 30 mins setting COOK 20 mins EASY V
250g Hobnob biscuits (or your favourites – Oreos, bourbons, digestives… anything you fancy) 300g unsalted butter 200g light brown soft sugar 200ml double cream 200g 70% dark chocolate, broken up pinch of flaky salt
1 Place the biscuits in a large sandwich bag and smash with a rolling pin to a fine crumb
(or blitz in a food processor). Put 100g of the butter in a microwave-safe bowl and melt, in bursts, on full power. 2 Mix the melted butter through the crumbled biscuits, then press the crumbs into a 20cm loose-bottomed, fluted tart tin to make a base, easing it up the sides and into the fluted edge. Transfer the tin to the fridge to set the base for 30 mins. 3 To make the filling, put the sugar and remaining butter in a saucepan over a medium heat, Leave the butter and sugar to melt (it can help if you chop the butter first), then bring to a simmer. Once simmering, leave it bubbling gently for 2-3 mins, then stir to combine. 4 Stir in the cream and bring the mixture to the boil. Reduce the heat and simmer for 5 mins. Remove the pan from the heat and mix in the chocolate until melted, smooth and glossy. 5 Pour the filling into the set base and sprinkle the top with the flaky salt. Leave the tart to set in the fridge for at least 2 hrs. Remove from the tart tin and serve in delicious slices.
Recipes extracted from Poppy Cooks: The Actually Delicious One Pot Cookbook by Poppy O’Toole (£22, Bloomsbury Publishing). Photographs © Haarala Hamilton. Recipes are not retested by us.
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Great bakes Craving something sweet? From luscious lemon cake to nutty flapjacks and fruity crumble, these tempting treats fit the bill perfectly
Lime tres leches cake, p128
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Coffee, caramel & hazelnut traybake MAKES 16 rectangles or 32 small squares PREP 30 mins plus cooling COOK 35 mins EASY V
200g butter, softened, plus extra for the tin 200g peeled hazelnuts, toasted (see tip right) 200g self-raising flour 1 tsp baking powder 150g light soft brown sugar 200g can caramel or dulce de leche 2 tbsp strong coffee (use espresso, or 1 tbsp instant coffee granules mixed with 2 tbsp boiling water) ½ tsp vanilla extract 4 eggs For the icing 200g can caramel or dulce de leche 75g butter, softened 150g icing sugar, sieved 2 tbsp strong coffee (use espresso, or 1 tbsp instant coffee granules mixed with 2 tbsp boiling water)
1 Heat the oven to 180C/160C fan/ gas 4. Butter a deep 20 x 30cm rectangular baking tin and line with baking parchment. Tip 150g of the hazelnuts into a food processor and blitz until finely chopped, then tip in the flour, baking powder and a pinch of sea salt and blitz again until blended as finely as possible. 2 Tip the softened butter and brown sugar into a bowl and beat using an electric whisk until combined. Beat in the caramel, coffee and vanilla, then add the eggs, one at a time, beating between each addition. Beat in the dry ingredients until everything is incorporated, then scrape the batter into the prepared tin and level the surface using a spatula. Bake for 30-35 mins until the top springs back when gently pressed and a skewer inserted into the middle comes out clean. Leave to cool completely in the tin. 3 To make the icing, beat the caramel, butter and icing sugar together in a bowl using an electric whisk until
smooth, then add the coffee. If the icing is very loose, chill for 30 mins until firm but spreadable. Turn the cooled cake out onto a large plate or board, then spread over the icing using a small offset palette knife. Roughly chop the remaining hazelnuts and scatter over the top, then cut the cake into rectangles or squares. Will keep in an airtight container for up to three days. PER SERVING (16) 442 kcals • fat 27g • saturates 11g • carbs 42g • sugars 32g • fibre 2g • protein 7g • salt 0.6g
tip TOASTED HAZELNUTS You can buy peeled, toasted hazelnuts for ease, but by toasting your own, you can create an even nuttier flavour. Heat the oven to 200C/180C fan/gas 6. Scatter the nuts over a baking tray and roast for 5 mins until light brown (if they’re not already peeled, the skins should be coming loose at this stage). To remove the skins, tip the nuts into a sieve and shake around, then pick out the peeled nuts and discard the skins.
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Lime tres leches cake Protein flapjacks with peanut butter & raisins MAKES 12 PREP 10 mins plus cooling COOK 18 mins EASY V
rapeseed oil, for the tin 100g crunchy peanut butter 2 tbsp maple syrup 4 egg whites (see tip right) 200g porridge oats 25g raisins 50g pumpkin seeds
1 Heat the oven to 180C/160C fan/ gas 4 and generously oil a 22cm non-stick square brownie tin. Beat the peanut butter, maple syrup and egg whites together using a fork until well combined. Add the oats, raisins
and pumpkin seeds and stir well to make a sticky dough. 2 Press the dough into the tin in a thin, even layer, then bake for 15-18 mins until golden and firm. Cut into 12 rectangles, then tip out onto a wire rack and leave to cool completely. Will keep in an airtight container for up to a week. PER SERVING 167 kcals • fat 8g • saturates 1g • carbs 16g • sugars 4g • fibre 2g • protein 7g • salt 0.1g
tip To increase the protein content, add another egg white and 90g skimmed milk powder to the mixture. You can save the yolks to use in another recipe.
SERVES 8-10 PREP 30 mins plus cooling and 2 hrs chilling COOK 30 mins EASY V
1 tbsp vegetable oil, plus extra for the tin 3 eggs, separated 120g golden caster sugar 1 tsp vanilla extract 100g plain flour 1 tsp baking powder 410ml evaporated milk 200ml whole milk 150ml condensed milk 3 limes, zested For the topping 300ml double cream 80ml condensed milk 1 lime, juiced and zested
1 Oil a 20 x 20cm square cake or brownie tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Tip the egg whites into a large bowl and beat to stiff peaks using an electric whisk. Beat in half the sugar, 1 tbsp at a time, until stiff and glossy. Set aside. 2 Tip the rest of the sugar, the vanilla and egg yolks into a second large bowl, then whisk for 3-4 mins until voluminous and foamy. Add the oil and whisk to combine. Sift in the flour, baking powder and a pinch of salt. Fold to combine, then fold in the whipped egg whites, being careful not to knock out all the air. 3 Pour the mixture into the prepared tin and tap firmly on a work surface to break up any large air bubbles (this will ensure it bakes evenly). Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Firmly tap the tin on a work surface again, then leave to cool completely. 4 Meanwhile, tip the three types of milk into a bowl, add the lime zest and whisk together to combine. 5 Invert the cake onto a large tray with high sides. Poke small holes all over the cake using a skewer. Pour over most of the milk mixture and leave to absorb for 5 mins. Pour over the remaining mixture and transfer to the fridge for 2 hrs. 6 To make the topping, pour the cream, condensed milk, most of the lime zest and the juice into a large bowl. Whip to soft peaks using an electric whisk, then spoon over the cake. Scatter over the remaining lime zest before serving. Will keep chilled for up to two days. PER SERVING (10) 435 kcals • fat 26g • saturates 15g • carbs 41g • sugars 33g • fibre 1g • protein 10g • salt 0.5g
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Make your own candied peel to decorate this lemon cake
Lemon sponge cake Top this citrussy sponge with lemon icing and some delicious homemade candied peel. Including Greek-style yogurt in the recipe makes the cake extra moist and tangy. You can freeze this cake too, if need be. SERVES 10-12 PREP 25 mins plus cooling COOK 55 mins EASY V d
175g unsalted butter, softened, plus extra for the tin 175g golden caster sugar 3 large eggs 3 large unwaxed lemons, zested, plus 4-4 ½ tbsp juice 250g self-raising flour ½ tsp baking powder 100g Greek-style yogurt 400g icing sugar For the candied peel 2 large lemons 200g granulated sugar
1 Heat the oven to 170C/150C fan/ gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment. 2 Beat the butter and caster sugar with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and 1 /2 tsp salt, then fold in the yogurt. 3 Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or frozen for up to a month. 4 When you’re ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on
a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. 5 To make the candied peel, cut large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then slice the peel into very thin matchsticks. Tip the sugar into a saucepan with 200ml water and cook over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop out using a slotted spoon and set on a piece of kitchen paper to cool. Use the peel to decorate the top of the cake, then cut into wedges to serve. PER SERVING (12) 409 kcals • fat 15g • saturates 9g • carbs 64g • sugars 48g • fibre 1g • protein 5g • salt 0.5g
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Gluten-free shortbread Bake a gluten-free version of shortbread to serve with tea. MAKES 10-12 PREP 10 mins plus cooling and at least 20 mins chilling COOK 22 mins EASY V
Try serving these biscuits alongside dessert pots
45g cornflour 155g gluten-free plain flour, plus extra for dusting ¼ tsp xanthan gum 75g golden caster sugar 125g cold unsalted butter, cut into cubes
1 Line a 20 x 20cm baking tin with baking parchment. Tip the flours, xanthan gum and sugar into a food processor and pulse to combine.
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2 Add the butter and pulse until the mixture has a breadcrumb-like texture. Tip out onto your work surface and bring the dough together with your hands. Press into the prepared tin in an even layer and chill for at least 20 mins. 3 Heat the oven to 180C/160C fan/ gas 4. Bake the shortbread for 18-22 mins until lightly golden. Remove from the oven and score along the dough to make 12 rectangles. Leave to cool for 10 mins before cutting through the scored lines completely. Leave to cool completely before serving. Will keep in a biscuit tin for up to a week. PER SERVING (12) 158 kcals • fat 9g • saturates 6g • carbs 19g • sugars 6g • fibre 0.1g • protein 0.7g • salt none
baking Chocolate chip & pecan butternut bread SERVES 12 PREP 20 mins plus cooling COOK 50 mins EASY V d
250g butternut squash 2 medium eggs 125ml vegetable or sunflower oil 200g light brown soft sugar 100ml milk 2 tsp vanilla extract ¼ tsp ground nutmeg 2 tsp ground cinnamon 225g self-raising flour 1 tsp baking powder 100g dark chocolate, chopped 75g pecans, roughly chopped
1 Cut the squash into 2cm cubes, tip into a heatproof bowl, then add 2 tbsp water, cover with a heatproof plate or lid, and microwave on high for 5-8 mins until soft. (Or, roast in the oven for 15-20 mins at 200C/ 180C fan/gas 6.) Leave to cool. 2 Heat the oven to 200C/180C fan/ gas 6 and line a 900g loaf tin with baking parchment. Mash the squash using a fork, then add the eggs, oil, sugar, milk, vanilla extract, spices and 1 /2 tsp salt. Mix together until smooth, then add the flour and baking powder. Mix again until you have a smooth mixture with no pockets of flour. 3 Stir through most of the chopped chocolate and pecans. Scrape the
batter into the prepared tin and scatter over the remaining chocolate and pecans. 4 Bake in the centre of the oven for 50 mins until risen and golden, and a skewer inserted into the centre of the cake comes out clean. If any wet batter clings to the skewer, return to the oven for another 5 mins, then check again. Once cooked, leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container at room temperature for up to five days, or frozen for up to three months. PER SERVING 345 kcals • fat 19g • saturates 4g • carbs 36g • sugars 20g • fibre 3g • protein 5g • salt 0.3g
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Plum, raspberry jam & cardamom crumble squares Adding a layer of jam is a simple way of getting more flavour into fruit tarts and bakes. You can also add extra flavour to the jam; here, cinnamon or rosewater would also work. MAKES 16 PREP 30 mins plus cooling and a few hours resting COOK 55 mins EASY V
4 cardamom pods, seeds crushed 1 tbsp lemon juice (reserve the lemon to make zest for the crumble) 250g low-sugar, high-fruit raspberry jam 10 slightly unripe plums, halved and stoned (you may need more, depending on size) For the pastry 125g cold butter, cut into chunks, plus extra for the tin 150g ground almonds 150g plain flour 115g caster sugar 132 goodfood.com
½ lemon, zested ½ tsp vanilla extract For the crumble 50g plain flour 35g ground almonds 45g cold butter, cut into small chunks 50g light brown soft sugar ½ lemon, zested 25g flaked almonds icing sugar, for dusting (optional)
1 Butter and line a 30 x 20cm baking tin with baking parchment, leaving an overhang, then butter the baking parchment too. Heat the oven to 180C/160C fan/gas 4. 2 To make the pastry, put all the ingredients, except the vanilla, into a food processor and blitz until the mixture resembles breadcrumbs. Add a couple of teaspoons of very cold water and the vanilla, then blitz again. The mixture should come together into a ball. If it doesn’t, add a little more cold water and blitz again. Press into the tin using your fingers and the back of a large spoon, then
bake in the oven for 15-18 mins until pale golden. Leave to cool for 15 mins. 3 Stir the cardamom seeds and the lemon juice into the jam until smooth. Spread the jam over the pastry base, leaving a 2cm border all the way round. Cut each plum half into 1cm slices. Lay these in rows, overlapping, on top of the jam. 4 To make the crumble, put the flour, ground almonds, butter, sugar and lemon zest into a food processor (you don’t need to wash it out first), and blitz until the mixture looks like breadcrumbs. Tip over the plums and scatter the almonds on top. Bake for 35-40 mins until the top is golden and the plums are tender. Leave to cool completely in the tin. 5 Carefully lift the traybake out of the tin onto your work surface using the baking parchment. Leave for a few hours so the fruit can settle. Cut into squares or rectangles, then sift some icing sugar over the top, if you like. PER SERVING 294 kcals • fat 16g • saturates 6g • carbs 31g • sugars 21g • fibre 1g • protein 5g • salt 0.2g
baking Parsnip, brown butter & hazelnut loaf cake Make the most of the naturally sweet, nutty flavour of parsnips in this loaf cake topped with a lovely cream cheese icing. SERVES 10 PREP 25 mins plus cooling COOK 1 hr EASY V
100g unblanched hazelnuts 200g butter, plus extra for the tin 50g full-fat soft cheese 200g light brown soft sugar 3 eggs 200g self-raising flour 2 tsp baking powder 1 lemon, zested 2 tsp vanilla extract 250g parsnips (about 2-3), coarsely grated For the icing 50g softened butter 125g icing sugar, sieved 150g full-fat soft cheese 1 tsp vanilla extract 1 tbsp maple syrup (optional)
1 Tip the hazelnuts into a dry frying pan and toast over a medium-low heat until golden brown. Put 25g of the toasted nuts in a dish and set aside. Leave the rest to cool. Meanwhile, melt the butter in a pan over a medium heat and swirl the pan occasionally until the butter turns nut brown (watch closely so it doesn’t burn). Remove from the heat and leave to cool slightly. Butter a 900g loaf tin and line with baking parchment, leaving some overhanging. Heat the oven to 180C/160C fan/gas 4. 2 Tip the 75g cooled nuts into a food processor and blitz until roughly ground but not fine. Add the brown butter, soft cheese, brown sugar, eggs, flour, baking powder, lemon zest, vanilla and a pinch of salt, and blitz again until smooth and creamy. 3 Tip the grated parsnips and cake batter into a large bowl and fold together using a spatula. Scrape the
mixture into the tin and level the surface. Bake in the centre of the oven for 50 mins until risen, golden and a skewer inserted into the middle comes out clean. If any wet batter remains, return to the oven for 5 mins, then check again. Leave to cool in the tin for 10 mins, then transfer to a wire rack and leave to cool completely. 4 To make the icing, beat the butter and icing sugar together using an electric whisk (or in a stand mixer) until smooth. Add the soft cheese and vanilla, and beat again until well combined. Spread the icing over the cooled cake. Roughly chop the reserved hazelnuts and scatter over the top, then drizzle with maple syrup, if you like. Will keep in a cake tin or airtight container in a cool place for up to three days. PER SERVING 543 kcals • fat 34g • saturates 17g • carbs 51g • sugars 34g • fibre 2g • protein 7g • salt 1.1g
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Sweet dreams Discover the secret to perfect desserts with chef, food writer and former MasterChef finalist Alexina Anatole’s trio of indulgent treats
Salted molasses fudge, p136
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sweet treats
Far Breton, p136
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Salted molasses fudge Fudge is the pure embodiment of sugar, and not for the faint of heart. I loved it as a kid and my obsession is still going strong. This fudge is intense, with the molasses lending a slightly bitterumami taste (not dissimilar to coffee) that ups the ante from a flavour perspective but avoids a sickly-sweet aftertaste. Fudge can be smooth, creamy and slightly chewy (like Cornish clotted cream fudge), or sandy and crumbly (such as Scottish tablet). I’m personally with the Scots on this one, and this recipe reflects that. MAKES about 50 squares PREP 15 mins plus 20 mins cooling and several hrs setting COOK 30 mins EASY V
70g butter 500g caster sugar 140ml whole milk
Far Breton Far Breton, where have you been all my life? Cousin of the cherry clafoutis, this is a French dessert that involves a rich, dense custard set around jammy, boozy prunes. Somehow it took me over three decades on this planet to discover it – don’t let it take you even a fraction of that time to make it: it is so simple and so very good. SERVES 6-8 PREP 20 mins plus 30 mins cooling and 1 hr chilling COOK 40 mins EASY V
For the custard 500ml whole milk 2 eggs 2 egg yolks, room temperature 90g caster sugar 75g melted butter, cooled, plus extra for the dish ¾ tsp fine sea salt 1 tsp vanilla bean paste 70g plain flour 1 tbsp demerara sugar, plus extra for sprinkling
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200ml condensed milk 70g blackstrap molasses ½ tsp flaky sea salt, plus extra for sprinkling
1 Line a 20cm square cake tin with two long sheets of baking parchment, letting the excess overhang the tin edges to act as a sling when you’re removing the fudge later. 2 Melt the butter in a large, heavybased saucepan over a medium-low heat. Stir in the sugar and milk, then cook for 2-3 mins until the sugar has dissolved. Turn the heat up to medium and bring the mixture to a light simmer, allowing it to bubble away for 5-8 mins. 3 Add the condensed milk, molasses and flaky sea salt. Stir to combine, then bring to a simmer and allow to gently bubble away for 15 mins. At the 12-mins point, start regularly checking the temperature with a sugar thermometer – you want it to hit 115C. As soon as it does, remove
For the prunes 150g pitted prunes armagnac, dark rum, cognac or brandy double cream, to serve
1 Make the custard by adding all the ingredients, except the demerara sugar, to a blender and blitzing briefly until mostly smooth and lump-free. Chill for 1 hour. 2 In a small saucepan, warm the prunes with the armagnac over a medium heat for 8-10 mins, stirring occasionally, until most of the liquid is absorbed. Cover, remove from the heat and leave to cool. 3 Heat the oven to 200C/180C fan/ gas 6. Grease a 23cm round baking dish with softened butter, then sprinkle with the demerara sugar and dot around the cooled prunes (reserve the soaking liquid). 4 Whisk the custard mixture briefly, adding any leftover armagnac from the prunes, then pour into the prepared baking dish. Bake in the oven for 30 mins until risen,
the pan from the heat and beat with an electric hand mixer for 3-4 mins until the mixture starts to thicken (this will take longer if beating by hand). 4 Pour the mixture into the prepared tin and sprinkle with extra flaky sea salt. After 20 mins, deeply score squares into the mixture with a knife. Allow to set for several hours (or ideally overnight) before breaking into squares to serve.
tip • This requires a few hours to set and dry out (the more it dries out, the better it gets). • Molasses is my preference, but you could also use treacle here.
lightly golden on top and firm to the touch. Sprinkle over the extra demerara sugar, then leave to cool for 20-30 mins (the prunes get very hot!). Slice to serve warm, or store in the fridge overnight and serve the next day. If serving hot, serve with a pour of double cream.
tip • It’s ideal if your ingredients are at room temperature, as this helps the batter to emulsify. • The prunes can be prepared up to a week in advance.
sweet treats
Milky bar Basque cheesecake SERVES 8-10 PREP 20 mins plus cooling and overnight chilling COOK 40 mins EASY V
For the ganache 200g white chocolate, finely chopped 360ml double cream For the cheesecake 840g full-fat cream cheese 100g sour cream 140g caster sugar 4 large eggs 40g cornflour 1 tsp flaky sea salt 2 tsp vanilla bean paste 2 tsp fresh lemon juice
1 Heat the oven to 260C/240C fan/ gas 10. 2 Press a large piece of baking parchment into a 20cm springform cake tin (this doesn’t have to be neat or elegant – just make sure it reaches up and slightly over the sides). 3 To make the ganache, tip the chopped chocolate into a bowl.
Gently heat the double cream in a saucepan until hot, then pour over the chopped chocolate and stir until fully melted. Set aside. 4 In a large bowl, briefly whisk together the cream cheese and sour cream until smooth, then add in the sugar and whisk until dissolved. (The aim is to combine everything, not whisk air into the mixture – so avoid any sort of ‘whipping cream’ action.) Whisk in the eggs, one at a time, followed by the white chocolate ganache. 5 Sift the cornflour into a separate small bowl, then add the salt. Add 2-3 large spoonfuls of the cheesecake mixture and whisk until there are no lumps. Add this thicker mixture back into the main cheesecake mix (use a spatula to ensure you don’t leave any behind), then whisk together. 6 Lastly, add the vanilla and lemon juice, and use a spatula to ensure that everything has been fully combined. 7 Pour the mixture into your prepared tin and bake until puffed up, blackened on top and reasonably jiggly in the middle – the reality is that the baking time will vary a lot
depending on the fierceness of your oven, so this is one to trust your instincts on. Start checking from the 30-min mark, and rest assured that a good wobble in the middle is okay as the white chocolate ganache helps it to firm up considerably in the fridge. I find the sweet spot tends to be around the 35-min mark. 8 Allow to cool to room temperature, then store in the fridge overnight. I love eating a Basque cold, but you can also bring it to room temperature (it will have a softer set/won’t slice as nicely if you do this).
tip • Use a 20cm tin in order to get a deep slice – fair warning, it will be pretty full but it won’t spill over when baking; however, you could use a 23cm tin if you prefer. • Every cheesecake benefits from an overnight stint in the fridge, tempting though it is to eat it immediately – it’s this step that ensures you have a luscious, creamy texture.
Recipes extracted from Sweet by Alexina Anatole (£27, Square Peg) Photographs © Yuki Sugiura. Recipes are not retested by us.
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we love
Berry good
Try a new spin on this classic pud by adding blueberries and lime for a burst of zestiness
Blueberry & lime baked egg custard SERVES 6-8 PREP 15 mins plus at least 3 hrs chilling COOK 1 hr 20 mins EASY V
knob of butter, softened, for the dish 350g blueberries 2 limes, 2 zested, 1 juiced 75g caster sugar 1½ tbsp cornflour 6 eggs 397g can condensed milk 150ml soured cream 150ml double cream
1 Butter a 1-litre baking dish, then put the blueberries, the zest and juice of 1 lime, the caster sugar and 150ml water in a saucepan and set over a medium-low heat until the sugar dissolves and the blueberries have broken down a little. Remove from the heat. Combine the cornflour with 1 tbsp water and pour into the blueberry sauce. Bring to a simmer, stirring constantly, until thickened. 2 Heat the oven to 150C/130C fan/ gas 2. Beat together the eggs, condensed milk, soured cream, double cream and the remaining lime zest by hand or in a food processor.
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Pour the mixture into the baking dish, then put the dish in a roasting tin. Pour boiling water into the tin until filled halfway up the side of the dish, then bake for 50 mins-1 hr 10 mins until the custard is set. It should wobble a little. Remove the dish from the tin and chill for at least 3 hrs. Turn the custard upside down onto a platter or serve in the dish with the blueberry lime sauce in a small serving bowl on the side. PER SERVING (8) 547 kcals • fat 29g • saturates 17g • carbs 57g • sugars 54g • fibre 1g • protein 13g • salt 0.4g
Recipe index
recıpes always work
Our at-a-glance guide to find your favourites in a flash BREAKFAST & BRUNCH Banana oat muffins with mix & match toppings 13 Black forest breakfast bowl 12 Chipotle & honey cornbread with black bean salsa 11 Cottage cheese pancakes 8 Dark chocolate orange creams 12 Fruity fennel seed soda bread with whipped honey butter 8 Jam doughnut pancakes 9 Veggie breakfast bakes 7
SOUPS, SANDWICHES & STARTERS Air fryer cauliflower popcorn with soured cream & herb dressing 109 Calming green soup 22 Cauliflower & broccoli soup with seedy crumble 20 Poached hake in tomato, chilli & ginger broth 22 Potato, leek & chorizo soup 20 Red pesto minestrone soup 23 Roasted vegetable soup with halloumi ‘croutons’ 20 Slow cooker broccoli & cheese soup 108 Slow cooker pumpkin soup 110 Thai-inspired coconut chicken soup 19
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MAINS Air fryer roast chicken 106 Apricot-glazed chicken & lentil traybake 42 Baked camembert pasta alfredo 95 Baked chicken coconut curry 56 Baked squid rice 78 Barnsley chops with cannellini beans, spring greens & anchovy garlic butter 55 Big-batch pressure cooker bolognese 108 Black pepper chicken & lemon yogurt 82 Bokkeumbap 53 Chicken adobo 70 Chicken & ginger fried rice 92 Chicken karahi 66 Chicken, leek & cider pie 86 Chicken pasanda 63 Chicken, squash & chickpea stew 97 Chilli & honey baked ricotta & grapes with prosciutto 75 Chorizo & potato frittata 33 Cod & prawn pie with saffron potatoes 46 Confit salmon with tahini, pistachio & herb crust 83 Crackling roast pork with beans, rosemary & artichokes 84 Cumin-scented lamb, aubergine & halloumi hotpot 82 Curried chicken traybake 34 Gambas al ajillo 3 Garlic butter roast chicken with tomatoes & giant couscous 84
Goat mole chilli with pickled radishes 72 Healthy cheat’s ragu 50 Healthy chicken pad Thai 49 Honey-mustard chicken 40 Jamaican bully beef 59 Jamaican curry chicken 59 Kimchi jjigae 52 ‘Marry me’ pork meatballs 102 Meatballs in a tomato, cardamom & lime sauce 93 Moussaka 98 Next-level beef cobbler 71 Nihari 64 One-pan beef stew with vegetable mash 47 One-pan cod & red shrimp 48 One-pot chicken & rice 46 Ox cheek cottage pie with buttery mash topping 96 Pancetta & white bean stew 36 Paprika chicken alfredo 102 Pea & tarragon cream roast chicken 74 Pearl couscous salad with hot smoked trout & buttermilk dressing 29 Prawn & tomato orzo 78 Prawn, chorizo & courgette baked rice 25 Pulled chicken bowl 45 Quince-glazed brisket with hasselback potatoes 106 Sausage & soy fried rice 35 Seafood broil 76 Slow-braised lamb shanks with dried limes & barberries 91 Slow cooker doner kebab 106 Slow cooker lamb shoulder 113 Spicy beef & black bean pie 51 Spicy prawn & fennel chickpeas 36 Tandoori-spiced salmon 65 Teriyaki & lime-glazed chicken wings 94 Thai red chicken curry 62 Trout, sweet potato & vegetable traybake 42 Turmeric cod with chickpea traybake 39 Ursula’s cassoulet 56
VEGETARIAN MAINS Aubergine parmigiana 91 Black bean & pineapple salad bowl 15 Butter bean curry 48 Chard, feta & sesame pie with olive oil pastry 88 Cheese flan 16 Crispy gnocchi traybake with leeks & broccoli 41 Dum aloo 69 Farinata 16 Gingery broccoli-fry with cashews 28 Gnocchi traybake with lemony ricotta 31 Green bean & cherry tomato traybake gratin 43
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RECIPE KEY
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Honey-harissa hasselback halloumi 102 Pesto spinach penne 14 Simple mushroom curry 26 Slow cooker chickpea stew 111 Slow-roasted lemon & tomato butter Savoy with garlic & dill yogurt 73 Smoky mushroom & chickpea fajitas with charred spring onion salsa 26 Spicy harissa bean stew 30 Spicy tofu stir-fry 24 Sticky miso aubergine traybake 40 Sticky tempeh stir-fry 32 Toasted orzo with cherry tomatoes 27 Veggie sausage casserole 96 Vibrant spinach, coconut & paneer curry 68 Whole-roasted curried cauliflower & chickpeas 67
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SIDES, EXTRAS & DRINKS Cassoulet stock 56 Homemade chicken stock 20 Slow cooker potato gratin 112 Toasted hazelnuts 127
SWEET TREATS & BAKES Bakewell pudding 121 Bakewell traybake fingers 125 Blackberry queen of puddings 116 Blitz-and-bake banana sticky toffee pudding 120 Blueberry & lime baked egg custard 138 Burnt Basque cheesecake 122 Chai bread & butter pudding 117 Chocolate chip & pecan butternut bread 131 Cinnamon rice with pomegranate 118 Coffee, caramel & hazelnut traybake 127 Far Breton 136 French walnut cake 89 Gluten-free shortbread 130 Jamaican ginger cake 60 Lemon sponge cake 129 Lime tres leches cake 128 Milky bar Basque cheesecake 137 Mini apple & blackberry puddings 115 Mini upside-down toffee apple tarts 123 Parsnip, brown butter & hazelnut loaf cake 133 Plum, raspberry jam & cardamom crumble squares 132 Protein flapjacks with peanut butter & raisins 128 Rum & raisin sponge pudding 116 Salted caramel & chocolate tart 125 Salted molasses fudge 136 Sunken chocolate, olive oil & hazelnut cake 118
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What our labels mean EASY Simple recipes everyone can make, even beginners. MORE EFFORT These require a bit more skill. V Suitable for vegetarians (see above). If we say you can freeze a recipe (❄ ❄), freeze for up to three months unless otherwise stated. Defrost thoroughly.
Helping you eat well Our BANT-registered nutritionist analyses our recipes on a per serving basis, not including optional suggestions. You can compare these amounts with the Reference Intake (RI), the official amount an adult should consume daily: Energy 2,000 kcals, fat 70g, saturates 20g, carbohydrates 260g, sugars 90g, protein 50g, salt 6g (please note, RIs for total fat, saturates, sugar and salt are the maximum daily amounts). We do not nutritionally analyse book extracts, and some recipes may not state salt and sugar content.
Vegan
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