BBCGoodFood201406 PDF

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EBOOK BEST STREET FOOD

Download your Lonely Planet ebook now n See page 55 for details.
JUNE 2014
Here
comes the
79
sun
brand-new
recipes
A taste of the Med

WSpanish stuffed peppers
WSlow-roast tomato Tatin
WSunshine tiramisu
Brazilon
the
grill!
The hot BBQ trend
EASY EVERYDAY
WQuick family suppers
WJust 20 a week of
meals for two
Feelgood food
WDrink your veg! The new

healthier way to do juice
WEat your way to a brighter brain
WHealthy low-cal meals
ion
binatcake
m
o
c
enly
eese
Heavwberry ch7
Stra ge page
spon
MAKE IT SPECIAL
ma
ste
rc
las
s
Indulge yourselves:
Sticky pork belly for 2
3 gorgeous wedding
cakes: step-by-step
James Martins
buttery croissants
WEEKEND
WONDERS
Skinny Cajun chicken
burger yes please!
TESTED
in the
kitchen
W Lazy lunches & brilliant bakes

W Pack a veggie picnic
Dear
subscriber
June 2014
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look what
weve won!
In 2013 BBC Good Food
picked up a collection of
industry awards:
n food and drink
magazine of tHe
year
DMA 2013 Digital
Magazine Awards.
n editor of tHe year:
gillian carter
DMA 2013 Digital
Magazine Awards.
n digital magazine
of tHe year
PPA Digital Publishing 2013.
Weve included a good blast

of sunshine in our recipes
this month. Our seasonal
section (p13) is inspired
by Mediterranean avours:
ripe tomatoes; plump, glossy
aubergines; shiny peppers
along with that allotment/back
garden favourite, courgettes.
Its one of the most searched-for ingredients on
bbcgoodfood.com, so we know youre always
hungry for more ways to cook courgettes.
Gooseberries are another hugely popular ingredient
on our website, so we asked food writer Jane Hornby
to create new ways to enjoy this traditional British fruit.
If you make one recipe this month, be sure to bake
Janes Gooseberry coconut cake (p35). Its good!
s Embrace summer cooking with our Amatricana chicken

traybake (p25) t Celebrate the World Cup with a Brazilian
barbecue deliciously easy and full of avour (p58).
Gillian Carter, Editor
More for you at bbcgoodfood.com

Our websites healthy and nutrition section includes
practical advice on managing your sugar intake and
boosting your daily fruit and veg targets. Take a fresh look.
Why it pays
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As a subscriber, you receive these benets:
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a whopping 15%* off your
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rate tickets to the BBC
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at the NEC Birmingham,
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rate from 22.50). Book
by 10 June quoting GFS6.
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BBC
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g
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vouc
Just for you

Renew your subscription this month and
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Contents June 2014

On our cover this month
51
Our
promise to you
Rsti sh cakes
n Each month BBC Good Food

magazine brings you delicious,
brand-new and reliable recipes.
n Every recipe in the magazine
whether by a TV chef, from a book
or created by our team is tested
and re-tested (most in our own Test
Kitchen) until we are condent that it
will work rst time for you at home.
For more information, see page 144.
106
Chilli-stuffed peppers with feta
n We make the most of fresh,

seasonal produce and give helpful
costs per serving on many recipes.
n Our recipes include vital
nutritional information so you
can check the calorie, fat, sugar and
salt content at a glance.
n Youll also nd expert advice and
practical tips all designed to help
you achieve great results in your kitchen.
n Visit our website for more recipes
and advice: bbcgoodfood.com
Theres still time to save 15% off tickets

to the BBC Good Food Show
Summer at the NEC Birmingham,
12-15 June (see page 94).
The iPad edition has everything you
love about BBC Good Food and more!
Digital cook cards, exclusive videos,
personalised shopping listsDownload
it today from the Apple App Store.
Check out our great range of cookbook
apps with recipes, tips and cooking
tools, from healthy baking to one-pots.
Download them on iPhone or Android.
Search
our recipe
website
for more inspiration at
bbcgoodfood.com
Watch your
favourite
chefs on
the Good
Food Channel (Sky 247
or Virgin 260).
HOME
COOKING
SERIES
A special collection from
ian
Vegetar
Summer Dont miss Vegetarian Summer
108
Summer 2014
FOOLPROOF
RECIPES
Inspiration for your summer cooking, Vegetarian

Summer is a collection of the best veggie recipes
from Good Food. On sale now, just 3.70.
eat
outdoors!
n
Modern mains
BBQs & picnics
New vegan
dishes
HEALTHY
COOKING
grains
Good-for-you
Low-calorie lunches
Whizz up your
own pesto & dips
21
Satisfying
pea & potato
curry low-fat
& low-calorie!
fresh
summer salads
Tested
in the
Kitchen
Family cooking
Easy pesto lasagne
Veggie pasta dishes

from Carluccio
Stunning pud
Berry meringue tart
Sharing food exciting salads
Red lentil &

beetroot burgers
3.70
n BBC Good Food magazine is also published in Bulgaria,

Hungary, India, the Middle East, Romania and Singapore
4 bbcgoodfood.com
Star anise roast chicken
In season
Even more
Plus
50
14 Here comes the sun

Bring a touch of the Mediterranean to your
cooking with these summery recipes
29 Store the seasons Pickled cherries
31 Lets eat more Gooseberries
39 Seasonal & local
Ideas for your veg box, plus a food lovers
weekend in Cambridge
Weekend
58 Brazilian barbecue
Latin-American dishes for family and friends
67 Create your own wedding cake Three new
showstoppers with step-by-step recipes
77 Just for two
Impressive menu for a special someone
85 The rst picnic of summer
Easy-to-transport vegetarian recipes
90 Maisie makes teriyaki salmon Cook with kids
92 Teatime treat Chocolate cherry Bakewell cake
99
Pea & mint soup with

crispy prosciutto
Everyday
43 Supper for one Pea & ham pesto pasta
44 Make it tonight New, no-fuss and delicious
easy suppers to see you through the week
50 Feed 2 for 20
Plan your weeknight dinners with these
great-value recipes, plus shopping list
53 Brilliant burgers
Chunky or skinny, you cant beat homemade
Healthy
98 10 new low-calorie recipes
Lunches and dinners with 300 calories (or less)
to keep you full and energised
108 Feed your brain
Recipes and advice to help you feel brighter
and sharper
113 Drink your veg!
Weve created three vegetable smoothies:
the healthier way to do juice
JUNE 2014
82
115
Individual summer
puddings
Independent coffee
shops on the rise
18
Cook school
119 Do it better Slicing mangoes
120 Learn to make croissants
James Martin shows you how
122 From our kitchen
Juicers on test, cooking with tomatoes,
Barneys butchers block, plus reviews
and summer tips
Slow-roast
tomato Tatin
Good reads
115 The new coffee buzz
How independent coffee shops are
shaping a new caf culture
126 My kitchen Chef and restaurateur Mitch Tonks
CASSIE BEST
6
7
Photograph
DAVID MUNNS
Food styling
EDD KIMBER
Styling
JENNY IGGLEDEN
Find our
cover features
p7 Make our cover recipe
p14 A taste of the Med
p44 Easy everyday
p58 Brazil on the grill!
p97 Feelgood food
JUNE 2014
Deals
Good
e up to
Sav in this
418 ue of
iss
Huge discount on
Viners dinnerware
and cutlery set
SAVE 168
p129
Every month
Cover recipe
Reader offers
8
10
93
116
131
133
139
144
144
146
Menu planner
Our cover recipe
Strawberry & almond cheesecake sponge
Recipe index
This month its All about dad
In next months issue Sneak preview
BBC Good Food subscriber offers
Hollys trolley Best food and wine buys
TV recipes As seen on screen
Classied advertisements
From your kitchen
Your letters and photos
Get the best from our recipes
Reader recipe Lemony smoked salmon
& spinach tagliatelle
Exciting trips to India and South Africa

p125
FROM 1,399 pp
Make your own bread and ice cream

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p132
bbcgoodfood.com 5
Menu planner
June
Four seasonal menus using

recipes from this issue
Easy summer lunch for 4
Halloumi & watermelon bulghar

salad p47
Spanish stuffed peppers p17
Barley & blueberry salad p87
Brown sugar meringues with

gooseberry compote & cream make
half the quantity p34
Garden tomato salad p19
Passion fruit mousse traybake

leftovers will keep for the next day p64
Griddled aubergine salad with sultanas

& pine nuts p16
Chocolate cherry Bakewell cake p92
Long lazy evening in the garden for 6
Spiced crab cakes with lemon

& lime aoli just triple the recipe p81
Lamb, apricot & shallot tagine p15
Take a day trip picnic food to share
Beetroot quiche p86
Pepper & walnut houmous with veggie

dippers p101
Football frenzy half-time fuel for 8
Italian pork burger with fresh tomato

salsa simply double the recipe p54
6 bbcgoodfood.com
Smoking chilli chicken & sweetcorn

pizza p45.
World
Cup
starts
12 June
Ginger crunch keep leftovers in the

tin for a few days p88
Caipirinhas with pineapple p59
JUNE 2014
FREE E-BOOK BEST STREET FOOD

Lonely Planet book n Download your copy now n See page 00 for details.
JUNE 2014 3.90
Here
comes the
79
sun
brand new
recipes
A taste of the Med
WSpanish stuffed Peppers

WSlow-roast tomato tatin
WSunshine tiramisu
Brazil on
the
grill!
The hot BBQ trend
EASY EVERYDAY
WQuick family dinners
WJust 20 - A week of
meals for two
Feelgood food
WDrink your veg! The new

healthier way to do juice
WEat your way to a brighter brain
WHealthy low-cal meals
Welcome summer with this easy, gorgeous bake a guaranteed crowd-pleaser
ination:ke
enly comb seca
Heav berry chee
00
Strawge
spon
page
MAKE IT SPECIAL
ma
ste
3 gorgeous weddings
cakes step by step
Indulge yourselves:
Sticky pork belly for 2
rcl
as
s!
James Martins
buttery croissants
Our cover recipe
TESTED
in the
WEEKEND
WONDERS
Skinny Cajun chicken
burger - Yes please!
kitchen
W Lazy lunches & brilliant bakes

W Pack a veggie picnic
Recipe CASSIE BEST Photograph DAvID MunnS
Strawberry & almond

cheesecake sponge
EASY
SERVES 8-10
PREP 25 mins
COOK 1 hr
175g/6oz butter, really soft,

plus extra for greasing
250g/9oz caster sugar
4 large eggs
200g/7oz self-raising our
50g/2oz ground almonds
75g/2oz full-fat natural yogurt
2 tsp vanilla extract
250g/9oz strawberries, hulled
and sliced
handful aked, toasted almonds
FOR THE CHEESECAKE BLOBS
200g/7oz full-fat cream cheese
1 large egg
This combines two of my

favourite summer treats
cheesecake and strawberries!
The blobs of cheesecake mixture
bake with the sponge, studding
the cake with creamy pockets
of deliciousness so theres no
need for extra cream. Lovely for
afternoon tea in the garden
Cassie Best, Assistant food editor
PER SERvIng (10) 485 kcals, protein 7g, carbs 45g,

fat 31g, sat fat 16g, bre 1g, sugar 30g, salt 0.8g
Food styling EDD KIMBER | Styling jEnny IgglEDEn
1 Heat oven to 180C/160C fan/gas 4.

Grease and line the base and sides
of a deep 23cm cake tin with baking
parchment. Mix the ingredients for the
cheesecake blobs together in a bowl until
just combined be careful not to overmix
or it will become runny. Set aside.
2 Put the butter, sugar, eggs, our,

ground almonds, yogurt, vanilla and
a pinch of salt in a large bowl, and
beat together until smooth using an
electric hand whisk.
3 Scrape half the cake mixture into
the tin, then scatter with half the
strawberries. Use the back of a teaspoon
to create dips in the surface of the cake
and dollop in spoonfuls of cheesecake
mixture saving about half for the
top. Cover with the remaining cake
mixture, being careful not to disturb
the cheesecake and strawberries
below. Scatter with the remaining
strawberries and spoon on the remaining
cheesecake mixture, using the same
method as before.
4 Scatter with almonds and bake
for 50 mins-1 hr or until a skewer
comes out clean. Cool for 20 mins in
the tin before turning out. Delicious
served warm or cold.
JUNE 2014
bbcgoodfood.com 7
Editor Gillian Carter

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

Nicola Shubrook
Senior Brand Solutions executive
Charlie Farr
Brand Solutions executive
Abigail Snelling
Brand Solutions coordinator
Lisa Folkson
Head of Production
Koli Pickersgill
Production manager Kate Willey
Head of advertising services
Sharon Thompson
Head of newstrade marketing
Martin Hoskins
Newstrade marketing manager
Fay Stevens
Finance Len Bright
Press ofce Toby Hicks
Licensing & Syndication
international@immediate.co.uk
Chairman Stephen Alexander
Deputy chairman Peter Phippen
CEO Tom Bureau
bbcgoodfood.com
Editor Hannah Williams
Food editor Caroline Hire
Health editor Roxanne Fisher
Senior writer Lily Barclay
Writer Natalie Hardwick
Group head Digital sales
James Florence
Magazine editorial advisers
Fiona Beckett
Food and drink journalist
Lindsay Bradbury Executive editor
Daytime & Early Peak, BBC
Alison Kirkham
Commissioning editor, Knowledge
Commissioning, BBC
Clare McGinn
Head of Network Radio & Music
Production, Bristol
Camilla Schneideman
Managing director, Leiths School of
Food and Wine
James Winter
Series producer, Saturday Kitchen,
Cactus TV
BBC Worldwide, UK Publishing
Director of publishing Nicholas Brett
Head of publishing Chris Kerwin
Head of editorial Jenny Potter
Publishing coordinator Eva Abramik
uk.publishing@bbc.com
Introducing this
months taste team
This months recipes

RECIPE KEy
Healthy option
Low fat
Creamy tomato, courgette &

prawn pasta 48
Crispy sesame sh burger with
lime mayo 54
Lemony smoked salmon & spinach
tagliatelle 146
Roasted chilli prawns 62
Rsti sh cakes 51
Salmon with miso vegetables 103
Scallops Seahorse-style 128
South Indian sh curry with chickpeas 110
32
Soups, sauces, sides,
drinks & preserves
Spiced cod with quinoa salad & mint
Allotment chutney 134
Sticky jerk salmon with mango slaw 44
Apple & ginger cordial 134
Teriyaki salmon parcels 91
Slater, but her all-time favourite dish is Bill Grangers

Pork meatballs with curry sauce. If she needs cheering
up, she eats crab sandwiches on brown bread.
Jamie DeWinter, from London, tries to cook healthy
salads and sh on a daily basis, but likes to indulge in

a French classic occasionally, and often cooks French
food for dinner parties. His signature dish is Coq au vin.
Want to be one of our Taste Team testers? Write to CJ Jackson
at the address on p145, or email CJ at goodfood@immediate.co.uk.
8 bbcgoodfood.com
chutney 106
Spiced crab cakes with lemon &
lime aoli 81
Black beans & rice 63

Caipirinhas with pineapple 59
Chimichurri sauce 63
Coconut rice 81
Creamy Aji green sauce 63
Gooseberry & elderower zz 81
Gooseberry & mint lemonade 32
Grilled corn with garlic mayo
& grated cheese 62
Homemade houmous 86
Homemade pink lemonade 88
Mint jelly 134
Pea & mint soup with crispy prosciutto
strips 99
103
Pickled cherries 29
Smoky tomato pepper salsa 63
The bone builder smoothie 113
Vegetarian dishes
The heart helper smoothie 113
Asparagus, pea & feta frittata with
The vitamin booster smoothie 113
roast tomatoes 51
Beetroot quiche 86
Berry omelette 109
105
Chilli-stuffed peppers with feta

topping 106
Creamy courgette risotto 20
Falafels 136
Oregano cheese skewers 62
Pepper & walnut houmous with veggie
dippers 101
Puy lentils with smoked tofu 101
Greg Lynch, from Cornwall, enjoys cooking fresh,
Alison Lloyd, from Northumberland, is a fan of Nigel
Suitable for freezing
Fish & seafood
Every month, BBC Good Food readers get to be the rst to

cook some of our brand-new recipes before they appear in the
magazine. We send them the recipes and pay for the ingredients,
then they test the dishes in their own kitchens and give us their
verdicts. Read their comments on our recipe pages.
seasonal food day to day, and makes Mediterranean
dishes if hes entertaining friends. His mothers Purity
cookbook from 1962 is the one he uses the most.
Gluten free
Slow-roast tomato Tatin 18
Salads
Asian barbecue pork salad with gooseberry
dressing 32
Barley & blueberry salad 87
Garden tomato salad 19
Griddled aubergine salad with
sultanas & pine nuts 16
Halloumi & watermelon bulghar salad 47
Hearts of palm salad with lime
& honey dressing 63
Lemony tuna & asparagus salad box 100
Sesame chicken salad 105
Turkey salad on rye 100
139
june 2014
79
exciting
new recipes
for you
36
23
Meat
Bacon, tomato & broccoli pasta 51
Beefy melanzane parmigiana 23
Big breakfast courgette & potato rsti 18
Chinese pork potsticker dumplings 133
Cumin & onion marinated beef 62
Italian pork burger with fresh tomato salsa 54
Baking & desserts
Lamb & chickpea pitta burger 54
Brown sugar meringues with gooseberry
Lamb, apricot & shallot tagine 15
compote & cream 34
One-pan pea & ham pesto pasta 43
Chocolate cherry Bakewell cake 92
Seared steak with celery & pepper caponata 105
Coconut panna cotta with Champagne

fruits 135
Spanish stuffed peppers 17

Sticky pork belly with Vietnamese-style salad & smashed peanuts 81
Croissants 120
Summer beans on toast with prosciutto 48
Frances Quinns Summers day

wedding cake 70
Giant peach, nectarine & apricot
meringue tart 21
Ginger crunch 88
Gooseberry & vanilla jam 36
Gooseberry coconut cake 35
Gooseberry, elderower & Sauvignon
sorbet 37
Goose-bump Bakewell pies 36
Individual summer puddings 82
Jane Hornbys Double chocolate
marble wedding cake 72
50
Maracuja (Passion fruit mousse

traybake) 64
Peggy Porschens Rose cakes 68
Quinoa & apricot mufns 109
MAKE OUR COVER RECIPE Strawberry &
Poultry
almond cheesecake sponge 7
Amatriciana chicken traybake 25
Sugar roses 69
Cajun chicken & pineapple burger 54
Sunshine tiramisu 26
Chicken, vegetable & noodle soup 50

Frango churrasco (Grilled lemon & garlic chicken) 62
Smoking chilli chicken & sweetcorn pizza 45
Star anise roast chicken 50
Turkey breast ngers with avocado dip 110
june 2014
This month its
All about Dad
Fathers
Day
Sunday
15 June
Holly Brooke-Smith chooses gifts for men who love cooking and good food
Designed to
break down
lumps in
your dough
Oxo Good Grips
prior to
Clean Cut Pizza
kneading.
Wheel, 10,
Dough
Wiggles
amazon.co.uk
whisk, 7,
& Florence
bakery
carrot mug,
bits.
9.50,
co.uk
Divertimenti
Ferm Living Mr Tea Towel,

9.95, cloudberryliving.co.uk
Japanese
Katie Alice English
ramen bowl
Garden acacia wood
set, includes
chopping board
two glazed
(30 x 40cm), 15,
noodle bowls,
kaleidoscope.co.uk
Unlike ice, these granite cubes dont melt
two ladles, a
recipe card and
and wont dilute your drink. Sagaform
a pack of ramen
whisky stones, 15/nine, redcandy.co.uk
noodles, 33,
150 unusual recipes with
souschef.co.uk
beautiful photos from the trendy

Portland restaurant. Le Pigeon:
Cooking the Dirty Bird, by
Hand-held smoker for
Gabriel
adding avour to
Rucker,
butter, sauces,
Meredith
dressings or
Erickson and
cocktails. Polyscience
Andrew
Smoking Gun, 59.99,
Fortgang,
30,
sousvidetools.com
Mr Stag & Mr Badger dinner
amazon.
plates (10in), 26/two,
co.uk
hunkydoryhome.co.uk
Best Brazilian bites

Planning a World Cup party? Here are some of the snacks that Brazilians go nuts for
Po de queijo, or cheese bread,

is a popular snack in Brazil. Made
of cassava (a root vegetable), youll
see these being sold on the streets
of Rio, while many people make
them from ready
mixes at home,
too. Try this
mix from Gaya
Foods (3.50/
500g, selected
Tesco stores).
10 bbcgoodfood.com
Little Brigadeiro chocolates
are round trufe-like treats, made

from condensed milk and cocoa
and a vital part of every Brazilian
birthday celebration. Theyre easy
to make at home, or try some
more exotic avours from online
specialists, such as littlekissesbrigadeirobakery.co.uk.
Dont
miss our
Brazilian
BBQ, p58
If you fancy something

more substantial, Torta de palmito,
or Hearts of palm pie, can be adapted
to any number of guests. Thinly
sliced hearts of palm are added to
diced onion and garlic, then wrapped
in a buttery, crumbly
pastry. Serve as
individual appetisers
or one family-sized
dish (Hearts of palm,
2.36, Sainsburys).
Free 2-for-1 card

Visiting a garden makes a great day out.
Enjoy huge savings on 330 gardens with
the 2-for-1 card that comes free with
the May issue of BBC Gardeners World
Magazine. The card, which has
unlimited use and is valid until April
2015, comes with a guide to all the
gardens, and includes the Eden Project,
Kew Gardens and Warwick Castle.
JUNE 2014
In season
At their best
in June
Fruit & veg
Asparagus
Aubergine
Beetroot
Broad beans
Carrots (early)
Cauliower
Cherries
Elderowers
French beans
Globe artichokes
Gooseberries
Lettuce
Mangoes
New potatoes
Peas and
sugar snaps
Radishes
Rhubarb
(outdoor)
Salad onions
Samphire
Shallots
Strawberries
Watercress
Fish &
seafood
Crab
Mackerel
Pollack
Sardines
Trout (sea and river)
Meat & game
New-season lamb
JUNE 2014
2013
bbcgoodfood.com 13
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MU
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Slow-roast tomato
Tatin vegetarain main
course, p18
14 bbcgoodfood.com
JUNE 2014
In season
Lamb, apricot
& shallot tagine
Of 5
EASY IRON 2
A dAY
SERVES 5-6
marinating
PREP 30 mins plus overnight

COOK 7 hrs 30 mins
Spiced slow-roast
lamb to feed
a crowd
Mechoui (pronounced mesh-wi) is a

traditional Moroccan dish where a whole
lamb is roasted over a fire or in a pit in the
ground this is a cheats version, doable in an
oven. Adding the extra goodies towards the
end turns it into a sort of tagine, which just
requires couscous and yogurt to serve.
1 large leg of lamb, bone in (about

2kg/4lb 8oz)
600g/1lb 5oz shallots, halved if
particularly large
400g/14oz small apricots, halved
and stoned
85g/3oz whole skinless almonds
2 preserved lemons, esh discarded,
peel and pith nely chopped
1 tbsp ras el hanout
1 tbsp clear honey
150ml/pt hot chicken stock
small pack each coriander
couscous and natural yogurt, to serve
fOR THE MARINAdE
4 tbsp olive oil
4 garlic cloves, crushed
1 tbsp ground cumin
2 tbsp clear honey
2 tsp each ground cinnamon, ground
ginger and coriander seeds
pinch of saffron strands
1 Slash the lamb leg all over and put in a
big food bag, or in a large casserole dish.
Smash the marinade ingredients together
using a pestle and mortar. Add some
black pepper and rub all over the lamb.
Marinate overnight, or up to 24 hrs.
2 Heat oven to 140C/120C fan/gas 1. Sit
the lamb in a big roasting tin, scraping off
any leftover marinade on the top. Cover
the tin with foil, pinching the edges to
seal. Cook for 6-7 hrs, basting every hour
or so, until the meat is incredibly tender.
3 Remove the roasting tin from the oven
and increase oven to 200C/180C fan/
gas 6. Pour the juices from the lamb into
a measuring jug, cool slightly and skim
off the fat. Put the shallots in the tin with
the lamb and toss to coat in some of the
juices. Roast for 15 mins, then add the
apricots and almonds. Whisk the cooking
juices with the lemon, ras el hanout,
honey and stock, then pour over the
lamb and roast for another 20 mins.
4 Rest for 10 mins, then scatter over the
herbs and serve with couscous and yogurt.
PER SERVING (6) 659 kcals, protein 57g, carbs 18g,
JUNE 2014
bbcgoodfood.com 15
Griddled aubergine salad

with sultanas & pine nuts
EASY
1 OF 5 GLuTEn
FOLATE FIBRE A
dAY FREE
SERVES 4 PREP 10 mins

COOK 30 mins
3 aubergines, sliced into
1cm/in-thick rounds
olive oil, for brushing
200ml/7 oz Sherry vinegar
100g/4oz clear honey
50g/2oz sultanas
small pack at-leaf parsley, chopped
50g/2oz toasted pine nuts
pot of Greek yogurt, to serve
1 Heat a griddle pan or a barbecue. Brush
the aubergine slices with some olive oil,
season, then griddle the slices in batches,
turning when they are charring and
tender. Watch the heat so that they
dont char before they soften. Remove
to a large serving platter and leave at
room temperature until serving.
2 Put the Sherry vinegar and honey in a
small pan, and bring to a simmer. Throw
in the sultanas and bubble for 5-10 mins
until reduced a little it will thicken up
more on cooling. Set aside until ready
to serve.
3 Drizzle the syrupy dressing all over
the aubergines, scatter with parsley
and pine nuts, and serve with a bowl
of Greek yogurt.
PER SERVING 314 kcals, protein 6g, carbs 36g,
Great on its own

or as part of
a lazy lunch
16 bbcgoodfood.com
JUNE 2014
In season
Serve as a starter
or a light lunch
Spanish stuffed
peppers
1 OF 5
EASY VIT c A
dAY
SERVES 8 as a starter, or 4 as a lunch or

light supper PREP 20 mins COOK 1 hr
4 red peppers
150g pack cherry or baby plum
tomatoes (we used a mixture
for their colour)
ciabatta loaf, or similar, cut into
2.5cm/1in chunks
3 fat garlic cloves, thinly sliced
140g/5oz chorizo, cut into chunky
slices
4 tbsp Sherry vinegar
4 tbsp good-quality olive oil
pinch of caster or granulated sugar
parsley (optional) and more crusty
bread, to serve
JUNE 2014

Halve the peppers through the stalk,
then cut out and throw away the seeds.
Sit the peppers snugly, cut-side up, in
a casserole dish, or two if needed. Halve
any larger tomatoes, then divide them,
the bread chunks, garlic and chorizo
between the dishes.
2 Drizzle over the vinegar, then the
olive oil, and season with pinches of
sugar, sea salt and ground black pepper.
Bake for 30 mins, covered, until the
peppers are tender and collapsing
a little. Remove, uncover and cook
for a further 30 mins. Leave the peppers

to cool a little, then scatter with parsley,
if you like, and spoon onto plates,
scooping out any extra juices. Serve with
crusty bread for mopping up the juices.
bbcgoodfood.com 17
Cooked breakfast
with a twist
Slow-roast tomato Tatin

EASY
SERVES 6
1 of 5
A dAY
PREP 20 mins
COOK 50 mins
25g/1oz butter
splash of good olive oil
800g/1lb 12oz medium and small
mixed tomatoes, halved across
the middle and seeds roughly
scooped out
1 tbsp light soft brown sugar
1 tbsp red wine vinegar
1 tbsp fresh thyme leaves or oregano,
plus extra to serve
375g block all-butter puff pastry
plain our, for dusting
1 Heat oven to 220C/200C fan/gas 7. Melt
the butter with a splash of olive oil in your
widest frying pan. Add the tomatoes,
skin-side down, in a single layer (you can
do this in 2 batches if they wont all t)
and cook over a low heat until they
release their juices. Lift out with a slotted
spoon and rearrange in a tart tin (roughly
23cm), skin-side down cram them in as
they will shrink a little and you dont want
any gaps. Add the sugar and vinegar to
the pan, and cook until the pan juices are
reduced and syrupy. Drizzle over the
tomatoes in the tin, then scatter with the
oregano or thyme and season.
2 Roll the pastry out on a lightly oured
surface to a good 25-26cm round. Lay
on top of the tomatoes, and tuck the
edges down. Use a fork to prick holes
all over the pastry this will help the
steam to escape.
3 Sit the tart tin on a at baking tray and
bake for 30 mins or until the pastry is
golden brown and crisp. Let the tart
sit for 10 mins, then run a knife round
the edge to release the pastry. Carefully
ip the tart over onto a serving plate
or board and scatter with more herbs
to serve.
18 bbcgoodfood.com
Big breakfast courgette

& potato rsti
EASY foLATE
SERVES 4
PREP 20 mins
COOK 35 mins
400g/14oz potatoes, grated

200g/7oz courgettes, grated
3 spring onions, nely sliced
4 eggs and 1 yolk
2 tbsp plain our
little sunower oil and butter, for
frying
8 rashers of your favourite bacon
tomato ketchup or chutney, to serve
pan. Divide the mixture into 4 at rstis

and add to the pan (fry as many as you
can t in your pan at once). Cook over
a medium heat for 6-8 mins until the
underside is crisp and brown, then ip
over and cook the other side. When
theyre cooked, transfer to a baking
parchment-lined tray and put in the oven.
3 While the rstis are nishing off in the
oven, fry the bacon in the pan, then
transfer to the oven, too. Finally, fry the
eggs to your liking, then serve with
the courgette rstis, crisp bacon and a
good blob of tomato ketchup or chutney.
1 Put the grated potatoes and courgettes

in a clean tea towel and squeeze out as
much water as you can. Tip into a bowl
with the spring onions, egg yolk, our
and plenty of seasoning. Mix well.
Put a little oil and butter in a frying
JUNE 2014
In season
Garden tomato salad
EASY
LoW foLATE VIT c 1 of 5 Good

fAT
A dAY 4 You
GLuTEn
frEE
SERVES 6 for a starter or lunch, or 8-10 with

other dishes
chilling
PREP 20 mins plus 2-3 hrs
NO COOK
When youve got seasonal produce as

beautiful as this, keep things simple a
few fresh herbs to complement, and
a well-balanced dressing to boost the
natural sweet-sour flavour of the tomatoes.
1.25kg-1.5kg/2lb 12oz-3lb 5oz ripe

tomatoes as many colours, shapes,
sizes and avours as you can nd
50g/2oz mixed soft herbs we used
chives, thyme, parsley and mint
5-6 shallots, diced as nely as you can
for THE drESSInG
3 tbsp extra virgin olive oil
3 tbsp white wine vinegar
1 tbsp clear honey
1 Slice the large-to-medium tomatoes

and halve the smallest. Pick the leaves
from the herbs and roughly chop, then
mix the herbs with the shallots.
2 Choose a large platter and start
layering up the tomatoes, mixing colours
and sizes. As you nish each layer,
scatter with some of the herb-shallot
mix and some ground black pepper. Keep
layering until everything is used up. Cover
and chill for a few hrs. Bring to room
temperature 45 mins before serving.
3 Whisk together the dressing ingredients
with some salt, then drizzle over the
salad and serve.
Gorgeous with
just some crusty
bread and a
cheeseboard
JUNE 2014
bbcgoodfood.com 19
Creamy courgette risotto

eASY
1 of 5
A dAY
SERVES 3-4
PREP 20 mins
COOK 35 mins
50g/2oz butter, plus 2 knobs more

1 small onion, nely chopped
250g/9oz courgettes, 140g/5oz
coarsely grated, the rest diced
175g/6oz risotto rice
zest and juice 1 lemon
1.2 litres/2 pints vegetable (or chicken)
stock, kept hot on a low heat
25g/1oz Parmesan (or vegetarian
alternative), grated
2 heaped tbsp mascarpone
splash of olive oil
1 heaped tbsp toasted pine nuts
like this for 20-25 mins until the rice is

just tender and is creamy. Stir in the
Parmesan, mascarpone and some
seasoning, cover with a lid or baking
sheet, and set aside for 5 mins while
you cook the remaining courgettes.
3 Heat the remaining butter and a splash
of oil in a small frying pan. Add the diced
courgettes, and fry over a high heat for
2-3 mins until golden and just softened.
Divide the risotto between shallow
bowls or plates, then scatter with the
diced courgettes and any buttery juices,
the pine nuts and a few pinches of
lemon zest.
1 Melt the butter in a sturdy frying pan,

add the onion and gently fry until
softened. Stir in the grated courgettes
and rice, increase the heat and sizzle
while stirring for 1-2 mins.
2 Add the lemon juice and a ladle of hot
stock, and bubble over a medium-high
heat while stirring constantly. When the
liquid has just about been absorbed, add
another ladleful of stock. Keep cooking
20 bbcgoodfood.com
JUNE 2014
In season
Using
ready-made pastry
means you can
assemble this tart
in minutes
Giant peach, nectarine

& apricot meringue tart
A little effort
SERVES 8
PREP 20 mins
COOK 35 mins
30-33cm puff pastry round sheet (we

used Marie la Pte feuillete from
ocado), or roll your own from a
375g block
100g/4oz crme frache, plus extra
to serve (optional)
1 large egg, plus 2 egg whites
3-5 stone fruits (a mixture of peaches,
nectarines and apricots), sliced
2 tbsp peach, apricot or
nectarine jam
tsp almond extract (optional)
1 tsp cornour
25g/1oz toasted aked almonds
Lay the pastry on a large baking sheet
and mark a border 2cm from the edge
with a knife. Bake for 10-12 mins until
puffed up, golden and crisp underneath.
Mix the crme frache, whole egg, ground
almonds, vanilla extract and 40g of the
sugar together.
2 Push the centre of the pastry down and
spread this with the almond and crme
frache mixture, then top with the fruit.
Warm the jam in the microwave, then
sieve and brush all over the fruit. Bake
in the oven for 10 mins.
3 Meanwhile, whisk the egg whites
until stiff in a big mixing bowl. Add the
remaining 100g sugar, the almond
extract, if using, and cornour, and
whisk again to a thick, smooth glossy
meringue. After 10 mins, remove the
tart from the oven and turn down
to 160C/140C fan/gas 3. Dollop the
meringue in spoonfuls over the tart,
JUNE 2014
then scatter over the almonds. Bake

for another 10-12 mins until the
meringue feels crisp to touch. Eat
at room temperature with more
crme frache.
bbcgoodfood.com 21
In season
Hearty dish
serve with a simple
green salad
Beefy melanzane parmigiana

EASY cAlcium
OF 5
FOlATE FiBRE iRON 2
A dAY
GluTEN
FREE
SERVES 6 PREP 20 mins

COOK 1 hr 50 mins
2 tbsp olive oil, plus extra for brushing
800g/1lb 12oz beef mince
3 thyme sprigs
3 rosemary sprigs
3 bay leaves
2 x 400g cans chopped tomatoes
glass of red wine
1 beef stock cube
1 tbsp sugar
5 large aubergines, sliced lengthways
into 5mm/in slices
2 x 125g balls mozzarella, torn into
small chunks
50g/2oz Parmesan, grated
250g tub mascarpone
JUNE 2014
1 Heat the oil in a large frying pan or

ameproof casserole dish. Add the mince
and brown over a high heat, breaking up
with a wooden spoon as you go. (You
may need to do this in batches.) Once
well browned, tip onto a plate.
2 Add the remaining oil, the garlic and
herbs to the pan and gently cook for
1 min. Tip in the tomatoes and red wine,
and bring to a simmer, stirring up any
meaty bits stuck to the bottom of
the pan. Return the mince to the pan,
crumble in the stock cube, and add sugar
and seasoning. Gently simmer for at least
1 hr, stirring occasionally, splashing in
more water to keep it saucy if you need
to. If you have time to simmer for longer,
go for it the longer the better. Fish out
the herb stalks and bay leaves.
3 Meanwhile, heat a griddle or frying pan.
Brush the aubergine slices on both sides
with olive oil, then griddle in batches. You
want each slice softened and slightly
charred, so dont have the heat too

high or the aubergine will char before
softening. Remove to a plate as you go.
Set aside some of each cheese to go on
top. In a large casserole dish, spread a
spoonful of mince over the base. Top
with a layer of sauce, then a layer of
aubergines and season well. Spoon over
more sauce, then scatter over some
mozzarella, Parmesan and blobs of
mascarpone. Add another layer of
aubergines and some seasoning. Repeat,
layering everything up, and nish with
a layer of meat sauce. Top with your
reserved cheese and bake for 30-40 mins
until the top is crisp and golden, and the
mince is bubbling.
bbcgoodfood.com 23
ings are just made for each other

.
Some th
elly's Clotted Cream
y lunch and K
z
Ice Cr
a
l
g
n
o
eam
l
a
e
...
k
i
L
CORNISH BY NATURE
In season
So easy!
All cooked in
one tray
Amatriciana chicken
traybake
1 of 5 GlutEn
EASY A
dAY frEE
SERVES 4
PREP 15 mins
COOK 1 hr
1 long red chilli

3 tbsp tomato pure
3 tbsp olive oil
3 garlic cloves
8 skinless chicken thighs
500g/1lb 2oz new potatoes
4 thyme sprigs
140g/5oz cubetti di pancetta (or
smoked bacon lardons)
400g/14oz tomatoes, half cherry
or baby plum, the rest is up to
you any larger ones halved
green salad and bread, to serve
(optional)
Find a large roasting tin that will hold
the chicken thighs and potatoes in
a single layer. Halve the chilli, scrape
out and discard the seeds if you
dont like it too hot, and remove the
stalk. Put in a small food processor
or mini chopper with the tomato
pure, olive oil and garlic. Whizz
to a paste, then spread over the
chicken. Add the chicken and
potatoes to the tin with a good
grinding of black pepper and some
salt, then mix everything together
well with your hands. Add the thyme
and roast for 30 mins.
2 Stir in the pancetta and roast
for 15 mins more, then add the
tomatoes and roast for another
15 mins until the tomatoes have
softened and the chicken is cooked.
Serve straight from the pan and eat
with a green salad and some bread,
if you like, for mopping up the juices.
PER SERVING 472 kcals, protein 46g,
carbs 27g, fat 20g, sat fat 5g, bre 4g,
sugar 6g, salt 1.5g
JUNE 2014
bbcgoodfood.com 25
In season
EASY
SERVES 8 PREP 25 mins plus a few

hours chilling NO COOK
2 medium eggs, separated
250g tub mascarpone
150ml pot double cream
125ml/4 oz Marsala wine
175g pack sponge ngers
400g/14oz mix of nectarines and
peaches, stoned and diced
50g/2oz crunchy amaretti biscuits
1 Use an electric whisk to beat the egg
yolks with half the sugar until the mixture
is pale and moussey this will take
3-4 mins. Beat the mascarpone in a
large mixing bowl to loosen, then beat
in the double cream until just combined.
Scrape in the mousse mixture and
beat everything together until smooth
and light.
2 Clean the beaters, then whisk the egg

whites in another bowl until stiff peaks
hold on the end of the beaters. Tip in the
remaining sugar and beat until glossy and
stiff again. Use a big metal spoon to stir a
third of this into the cream mixture, then
gently fold in the rest.
3 Get your serving dish or bowl ready,
then put the Marsala in a shallow plate
and dip in a few sponge ngers at a time
so they are just soaked but not soggy.
Layer half of the ngers evenly in your
dish, then scatter over half the fruit.
Top with half the cream mixture, then
crumble over half the crunchy amaretti
biscuits. Repeat the layers, but nish
with the cream and save the other half
of the biscuits. Cover and chill for a few
hrs, or overnight.
4 To serve, crumble over the remaining
biscuits, then spoon into bowls.
Food styling SaRah cook and caSSIE BEST | Styling maRy cadoGaN
Sunshine tiramisu
No-cook dessert
with the wow factor
26 bbcgoodfood.com
JUNE 2014
In season
Store the seasons

make cherries last beyond summer with Mary Cadogans inspired preserving recipe
Photograph ian waLLace
I rst tasted pickled cherries

last year when I visited the
mountainous Basque region
of France. I had ordered
locally cured ham as a
starter, and it came scattered
with what I rst thought
were black olives. One taste
proved me quite wrong.
Its not often I get to try
something new, but one bite
and I was intrigued to know
how they were made. They tasted sweet, sharp, spicy and
mellow all at the same time, and I couldnt wait to get
back home to try experimenting in the kitchen.
All last summer I made jar after jar, and everyone
who came for dinner had to try them. They were a
hit I served them with charcuterie, in salads with
smoked duck or crispy bacon, alongside roast pork,
and with cheeseboards.
This recipe is as close as I can get to the Basque
speciality without going back to pick the type of cherry
that is grown only in that region. Any rm, sweet cherry
with a hint of sharpness works well, and British cherries
are perfect. The cherry season is so short that Im sure
youd love to make these pickled beauties and enjoy the
rewards for months to come.
Food styling mary cadogan | Styling LouiSe PickFord
WHAT TO LOOK OuT FOR IN JuNE

Beetroot if youre lucky
enough to have a veg
patch, your rst young
beetroots should be
ready to harvest this
month, or look out for tied
bunches in markets. They
make brilliant pickles,
chutneys and relishes.
Try roasting them
instead of boiling before
making into pickles with
intense avour.
Shallots Pickled shallots
offer a slightly more
subtle avour than regular
pickled onions, but can
be made using the same
recipe. i love to use good
Next month
Mary makes
Hot apricot chutney
JUNE 2014
Sherry vinegar warmed

through with toasted
mustard and cumin
seeds, plus a couple
of ery red chillies.
Mangoes Look out for
alphonso mangoes,
imported from india about
now their avour and
aroma is incredible, a taste
of heaven to enjoy as they
are, or in ice creams,
milkshakes or desserts.
if you can get them at
a good price (try indian
food shops and market
stalls), its worth making
your own mango chutney
or conserve.
Pickled cherries
EASY
LOW GLuTEn
FAT
FrEE
MAKES 1 litre/1 pints (easily doubled)

PREP 15 mins
COOK 10 mins
I dont stone the cherries for this recipe as I

find they keep their shape better left whole
but you need to warn diners about the
stones to avoid the threat of broken fillings!
You can certainly stone them if you prefer.
175ml cider vinegar

175ml water
100g caster sugar
2 tsp coriander seeds
1 tsp chilli akes
2 bay leaves
500g cherries
1 You need a 1-litre Kilner jar with a

new rubber seal. Wash the seal and
jar in hot soapy water and rinse well.
Set the seal aside and place the jar in
the oven on a moderate temperature
(about 100C) for 10 mins.
2 Pour the vinegar, water, sugar,
coriander seeds, chilli akes and bay
leaves into a pan. Bring slowly to the
boil, stirring to dissolve the sugar. Simmer
for 5 mins, then remove from the heat.
3 Fit the rubber seal onto the lid of the
jar. Pack the cherries into the jar and
pour over the spiced liquid while still hot.
Seal the jar straight away and leave for
2 weeks before eating. Will keep in a
cool, dry place for up to 1 year.
Per 2 TBSP 21 kcals, protein none, carbs 5g,
fat none, sat fat none, bre none, sugar 5g, salt none
bbcgoodfood.com 29
In season
Lets eat more
gooseberries
Often overlooked in favour of sweeter fruit, we know gooseberries are making a comeback because so many
of you searched for them on our website last summer! Thats why weve created these brand-new recipes
Recipes jane hORnby Photographs STuaRT Ovenden
JUNE 2014
bbcgoodfood.com 31
Its a hot day in late June, but Im

wrapped up in long sleeves, jeans
and oversized leathery builders
gloves, writes Jane Hornby.
Im heading to a farm to pick
gooseberries, and I mean business.
I love the unique fruitiness of tart
gooseberries, and their squidge
beneath a pastry lid or crumble top. But I have some
more unusual uses in mind for this particular crop.
Weve been tucking into gooseberries, native to northern
Europe and some parts of Asia, for around 400 years,
but nowhere do you nd such a rich history of bottling,
baking and wine-making than in the UK.
From the mid-1800s, gooseberry-growing societies,
particularly in the Midlands and the North, were ercely
competitive. Demand rocketed after 1874, when a sugar
tax was lifted and, in some places, orchard growers began
to plant bushes beneath their trees to meet supply. Now,
as fewer of us grow fruit, and with a tantalisingly short
season, gooseberries have become a rarer treat, with the
tart traditional varieties and new dessert cultivars nding
their way into the hearts of chefs and home cooks.
Where did they get their name? There are a few
opinions out there, but it makes sense that gooseberries
were named after their afnity with goose the rich, fatty
meat needs something sharp to cut through it. In fact,
think gooseberry wherever you would put sharp apple
or citrus, and youre onto a winner. I hope this months
recipes will inspire you to try something a little different.
Back home from the farm, its time to cook (or preserve)
the berries. Topping and tailing, which means nipping
away the remains of the ower and the stalk, is easiest with
kitchen scissors. As gooseberries are like gold dust the rest
of the year, I like to freeze what I can, rst at in one layer,
then bundled into bags once solid. The thorns made it
through my outt here and there, but this precious
summer haul was worth a few scratches for sure.
Gooseberry &
mint lemonade
GLuTEN
EASY LoW
fAT
fREE
MAKeS 700ml/1pts (about 11 servings

once diluted)
PReP 15 mins plus cooling
COOK 10 mins
You can buy so many lovely cordials these
days that it can seem a pointless task to
make your own, but Ive yet to find one
made with gooseberries. This recipe makes
a concentrate, which can be stashed in
the fridge or freezer and topped up with
sparkling water when the sun makes
an appearance.
250g/9oz caster or granulated sugar

3 large lemons, plus more to serve
350g/12oz gooseberries, topped and
tailed, then halved
mint leaves from 3 sprigs, plus extra
to serve
ice and sparkling water, to serve
1 In a large pan, gently melt the sugar
in 250ml water. Meanwhile, using a
vegetable peeler, pare away a few long
PER SERVING (11) 103 kcals, protein none,
Asian barbecue pork salad

with gooseberry dressing
1 Mix the marinade ingredients together

in a shallow container or food bag. Cut
the pork into 2 pieces (simply to make
it t the pan better), slash a few times,
then leave it to steep in the marinade
for at least 30 mins, or up to 24 hrs.
2 Make the dressing ahead, too.
Finely chop the gooseberries in a food
processor or by hand. Put the sugars
and chilli in a saucepan with 1 tbsp water.
Heat until the sugar dissolves, bring to a
simmer, then add the gooseberries and
all their juices. Off the heat, stir in the oil
and sh sauce. Cool.
3 When ready to cook, either re up the
barbecue and wait until the coals are
white hot, or heat a griddle pan. Shake
the excess marinade from the pork, then
sear for a total of 20-25 mins, depending
on thickness, turning the meat 4 times
until charred but still juicy. Rest the pork
on a plate for 5 mins while you divide the
salad ingredients between 4 plates, then
slice the meat at an exaggerated angle.
Serve on top of the salad dont forget
to spoon any resting juices over the
meat and nish each plate with 2 tbsp
dressing and the herbs.
1 of 5
EASY A
dAY
SeRVeS 4
PReP 20 mins plus marinating
COOK 25 mins
This versatile dressing also works well
with grilled mackerel.
Which varieties are best to cook?

Just like dessert and cooking apples, there are dessert and
cooking gooseberries, with varying levels of sweetness within
Cooking berries I picked

Invicta gooseberries from
my local PYO (pick-your-own).

The very thorny shrubs were
loaded with berries tucked
away in the middle of the
plant. Tart and green, they are
ideal for any of these recipes.
Other cooking varieties
youre likely to nd are
Greennch, which has
smooth green fruit, and
Careless, which can be
picked for cooking early in the
season, as soon as theyre big
enough. (Id leave anything
smaller than a grape; too
32 bbcgoodfood.com
much topping and tailing!)

The younger and greener the
berry, the more sugar youll
need to counter its sharpness.
dessert berries Can be

enjoyed raw or cooked, but
wont be completely ripe until
July. Hinnonmaki Red are
plump and sweet with a
ruby-red glow. Hinnonmaki
Yellow are the same, but
golden. Pax and Whinhams
Industry are blushing in a
eld near you. Go for berries
that look swollen and juicy,
and give to a gentle squeeze.
strips of lemon zest. Squeeze the juice

to give about 100ml.
2 Add the zest, juice, gooseberries and
mint leaves to the pan, and bring to a
simmer. Cook for 5-10 mins until the
gooseberries are very soft, then mash
with a potato masher and leave to cool.
Strain through a sieve, pressing the
esh well to extract the juices, then
chill thoroughly.
3 To serve, dilute 4 tbsp of the lemonade
base with 100ml sparkling water (or to
taste), adding extra ice, lemon and mint.
500g/1lb 2oz piece pork tenderloin,

trimmed of silvery sinew
small pack each fresh coriander
and mint, to garnish
foR THE MARINAdE
2 tbsp soy sauce
1 garlic clove, crushed
1 tbsp light muscovado sugar
foR THE dRESSING
100g/4oz gooseberries, topped
and tailed
2 tbsp light muscovado sugar
2 tbsp golden caster sugar
1 long, hot red chilli, shredded
2 tbsp light olive oil
1 tbsp sh sauce
foR THE SALAd
cucumber, cut into small cubes
6 spring onions, shredded lengthways
100g/4oz (about 10) french breakfast
or ordinary radishes, halved
carbs 26g, fat none, sat fat none, bre 1g,

sugar 26g, salt none

June 2014
In season
In this Asian salad, the gooseberry replaces

lime or grapefruit, providing acidity and a
little bitterness alongside the smoky pork
June 2014
bbcgoodfood.com 33
Brown sugar meringues

with gooseberry
compote & cream
A lITTlE EFFORT GlUTEN
FREE
Luscious new take on Pavlova
seRVes 8
compote only
PReP 30 mins
CooK 1 hrs
Take a break from strawberries and try this

twist on Pavlova, with added depth and chew
from brown sugar and hazelnuts. If you have
lots of gooseberries to get through, make a
few batches of the compote and freeze.
300ml pot double cream

FOR THE MERINGUES
4 large egg whites
squeeze of lemon juice
225g/8oz light muscovado sugar
50g/2oz toasted chopped hazelnuts
(or toast and chop your own)
FOR THE COMPOTE
400g/14oz gooseberries, topped and
tailed
juice 1 lemon (minus the squeeze,
above)
1 Line a large baking sheet with
parchment and heat oven to 140C/
120C fan/gas 1. For the meringues, put
the egg whites and lemon juice in a large
clean bowl (metal or ceramic is best) and
whisk with hand beaters until the whites
stand in stiff peaks, but are not at all dry
or uffy around the edges.
2 Add 1 tbsp of the sugar and whisk
again until the whites return to stiff.
Repeat until all the sugar has been used
and the meringue is thick and glossy.
sprinkle in the hazelnuts; dont stir.
3 spoon 8 blobs of the meringue onto the
lined baking sheet, aiming for something
roughly egg- or rugby ball-shaped. As you
push the meringue off the spoon, the
hazelnut will ripple its way through the
mixture. Make a small dip in the top of
each meringue, ready to hold the cream
and fruit later. Bake for 1 hrs or until
pale golden and crisp. Leave to cool in
the oven with the door ajar.
4 For the compote, gently heat
everything together in a pan until the
sugar dissolves, then bring to a simmer.
Cover the pan and cook for 3 mins
or until the fruit collapses but is still
recognisable. Cool. Assemble meringues
just before eating: whip the cream and
use to top the meringues, then add
spoonfuls of compote. Any leftover
compote will keep in the fridge for
a week or two.
34 bbcgoodfood.com
June 2014
In season
Gooseberry coconut cake
EASY
Cuts into 12 slices
PReP 10 mins
FOR THE COCONUT TOPPING

25g/1oz desiccated coconut
1 tbsp butter, melted
CooK 1 hr 20 mins
Not the most immediate of pairings perhaps,
but thinking of classic coconut friends, like
raspberry or passion fruit, they all share a
certain tartness. The gooseberries almost
disappear into the cake batter to make
the cake extra moist, so it will keep both
gooseberry lovers and sceptics happy.
200g/7oz unsalted butter, very soft,

200g/7oz golden caster sugar
100g/4oz desiccated coconut
225g/8oz self-raising our
1 tsp baking powder
100g/4oz coconut yogurt (we used
Rachels), plus more to serve
(optional)
4 large eggs
350g/12oz medium gooseberries,
topped and tailed
June 2014

Grease a deep 20cm round tin and
line the base and sides with baking
parchment. Put all the cake ingredients,
except the gooseberries, in a large bowl
with tsp salt, then use electric beaters
to mix everything to a smooth, thick cake
batter try not to overbeat once its
come together. Fold in three-quarters
of the gooseberries, spoon into the tin

and level the top.
2 Poke the rest of the gooseberries into
the top of the cake and bake for 1 hr. As
it bakes, mix together the coconut, sugar
and melted butter for the topping. After
1 hr, quickly whip the cake from the oven,
scatter over the topping and continue
baking for 15-20 mins, or until the cake is
golden and risen, and a skewer inserted
into the middle comes out clean. Will
keep for 2 days in an airtight container.
PER SLICE 376 kcals, protein 5g, carbs 36g,
Teatime treat
or summery pud
bbcgoodfood.com 35
Gooseberry & vanilla jam

A LITTLE EFFORT
LOW GLuTEN
FAT
FREE
MAKeS about 2kg/4lb 8oz
PReP 15 mins
COOK 25-40 mins

As gooseberries and sugar jumble together to
become jam, the fruit changes from green to
golden-pink and the flavour mellows. Its hard
to give exact timings for jam-making as it will
always vary depending on the ripeness and
size of the fruit. Gooseberries are especially
rich in pectin, which sets the jam, but if yours
are particularly ripe, help this process along
by adding the juice of half a lemon in step 1.
1kg/2lb 4oz gooseberries, topped

and tailed
400ml/14 oz unsweetened clear
apple juice (or use water)
1kg/2lb 4oz granulated sugar
knob of butter
1 vanilla pod, seeds scraped out
Goose-bump Bakewell pies

EASY
SeRVeS 8
PReP 30 mins plus chilling
COOK 20 mins
These lumpy lovelies should raise a smile
at any summer get-together. Baking the
tarts this way not only looks cute, but
saves you the hassle of lining a tart tin and
baking it blind. I like to make the pastry,
but you could use 500g ready-made sweet
shortcrust instead.
cream or ice cream, to serve

FOR THE PASTRY
1 large egg, separated
225g/8oz unsalted butter, softened
but not greasy
50g/2oz white caster sugar, plus
25g/1oz for sprinkling
350g/12oz plain our, plus extra
for dusting
FOR THE FILLING
50g/2oz unsalted butter, softened
1 large egg
1 tsp almond extract
1 tbsp plain our
300g/11oz gooseberries (medium-sized
are best, 6 per pie), topped and tailed
1 For the pastry, put the egg yolk, butter,

sugar and tsp salt in a processor and
pulse until creamy and soft. Add the our
and pulse until the mix comes together
in clumps, but dont overwork it. Tip onto
the work surface and squish the dough
together to make a smooth disc. Wrap
and chill for 30 mins.
2 For the lling, beat the butter, sugar, egg,
extract and almonds together until creamy,
then fold in the our and a pinch of salt.
3 Line a large, at baking sheet with
parchment. Roll the pastry on a oured
surface until just thicker than a 1 coin.
Stamp 16 x 9cm circles using a pastry
cutter, re-rolling the trimmings. Put 8 of the
rounds on the sheet, allowing a little space
between each one. Spoon 1 tbsp of the
lling onto the middle of the rounds, atten
it out a little, then press in 6 gooseberries,
pointy end up, in a ower shape.
4 Briey beat the egg white with a fork
until frothy. Brush some of this over the
remaining circles, then sit them on top
of the berries, like hats the pastry
on top will fold itself over the berries
as it cooks. Sprinkle with the 25g sugar
and chill while you heat oven to 190C/
170C fan/gas 5. Bake the pies for 35 mins
or until golden. Serve warm with cream
or ice cream.
36 bbcgoodfood.com
How to
sterilise
jam jars
Wash jars and
lids in hot soapy
water, rinse, then
place on a baking
tray and put into
a low oven (at
about 100C) for
10 mins or until
completely dry.
If you want to
use rubber seals,
remove the seals
and cover in justboiled water for
a few minutes.
1 Sterilise the jars and any other

equipment before you start (see left).
Put a couple of saucers in the freezer, as
youll need these for testing if the jam is
ready later (or use a sugar thermometer).
Put the berries and juice (or water) in a
preserving or very large deep pan, bring
to a simmer, then cook for about 15 mins
until the fruit is very tender.
2 Add the sugar to the pan and heat
gently until all the sugar has dissolved
do not boil at this point. Turn up the
heat and cook the jam at a rolling boil,
skimming away any scum that comes to
the top as it cooks. After about 10 mins,
spoon a little jam onto a cold saucer.
Leave for a few secs, then push the jam
with your ngertip. If it wrinkles, the jam
is ready. If not, cook for a few mins more
and test again on another cold saucer.
(If you have a sugar thermometer, it will
read 105 degrees when ready.)
3 Give the jam a nal skim, stir in the
butter, then the vanilla seeds and the pod
too. Let the jam cool for a few mins this
will thicken it and prevent any lumps from
sinking to the bottom of the jars then
ladle into hot jars, seal and leave to cool.
PER TBSP 39 kcals, protein none, carbs 10g,
fat none, sat fat none, bre none, sugar 10g, salt 0.1g
In season
Grown-up and very
refreshing dessert
Gooseberry, elderower
& Sauvignon sorbet
1 OF 5 GLuTEN
EASY LOW
FAT VIT c A dAY FREE
SeRVeS 6
PReP 15 mins plus cooling and
overnight freezing
COOK 10 mins
Sauvignon Blanc is a famously gooseberry-ish
KNow-How
wine, with a fresh green quality and lots of
Adding egg white

to a sorbet gives it
a light creaminess
and smoother
texture. You can
buy pasteurised
egg white from
Two Chicks
available in
supermarkets
if you prefer
not to use normal
raw egg.
If you have an ice
cream machine,
churn the sorbet
until thick and
smooth, transfer
to the container as
recipe and freeze
until solid.
acidity. Here it meets sugar, gooseberries and

elegant elderflower in a smooth sorbet with
a subtle difference.
Food styling JANE HORNBY | Styling STuART OVENdEN
300ml/pt good Sauvignon Blanc

(sparkling is good if you can nd
it, but not essential)
200g/8oz white caster sugar
(white sugar helps to keep the
colour bright)
900g/2lb gooseberries, topped
and tailed
5 tbsp undiluted elderower cordial
1 egg white (see Know-how, right)
1 Put the wine and sugar in a large pan
and gently heat until the sugar has
dissolved. Add the gooseberries and
elderower cordial, cover and bring to
a simmer for 5 mins or until the berries
are squishy. Cool a little.
2 In two batches, blitz to a pure in a
food processor. Transfer to a freezerproof container (about 2 litres should
do it), cool at room temperature, stirring
now and again, then cover and freeze
overnight until solid.
3 The next day, leave at room temp
for 15 mins or until just softened.
Chop into rough chunks, then process
with the egg white until thick, pale and
smooth. Spoon the sorbet back into the
container and refreeze. Will keep for up
to 1 month. Let it soften for a few mins
out of the freezer before you scoop.
Even more
seasonal
recipes
We add new
recipes, advice
and tips to our
website every
month. Visit
bbcgoodfood.com
for delicious
seasonal
fat 1g, sat fat none, bre 5g, sugar 58g, salt none
inspiration.
June 2014
Lower your
cholesterol in
3 weeks.
If they can,
you can.
The people of Rutland came together to prove
that even the smallest community can make a
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a healthier diet and Flora pro.activ, 82% of
those who completed the challenge in Rutland
lowered their cholesterol.*
Join the journey by going online and searching

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*82% of 69 participants. Individual results may vary. Flora pro.activ contains plant sterols. Plant sterols have been shown to lower blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease.
Consuming 1.5 2.4g of plant sterols per day can lower cholesterol by 710% in 23 weeks when consumed as part of a healthy diet and lifestyle with sufficient fruit and vegetables.
In season
Seasonal & local

Veg box ideas
strawBerrIes
Look for plump, shiny berries from now

until September. They should have a bright
red colour and sweet aroma, preferably
with their leafy stalks still attached. Elsanta
strawberries are widely available, but its
worth looking for other British varieties
such as Florence and Aromel.
summEr crumblE Mix strawberries
with batons of rhubarb and a sprinkling
of sugar in an ovenproof dish. Scatter
with a crumble topping before baking.
simplE pudding Perfectly ripe
strawberries go well with ice cream.
For a twist, toss sliced strawberries
with lime zest and a pinch of sugar,
or try a dash of balsamic vinegar or
even a sprinkle of black pepper.
a rEfrEshing granita Put a punnet
of strawberries in a blender with a little
sugar syrup, blend into a drink, then
pour into a loaf tin and freeze for about
4 hours, stirring every once in a while to
break up the ice crystals.
BaBy carrots
Baby carrots (not to be confused with

the small variety, Chantenay) are simply
immature carrots, picked earlier for a
sweeter avour. Seek out thin, bright
orange carrots in bunches with green leafy
tops. They require very little cooking, as
they are more tender than large carrots.
To prepare, simply top and tail if necessary,
then give them a quick scrub no
peeling required.
Easily roastEd Cooking brings out the
sweetness of baby carrots. Toss with a
little oil, season and roast until tender,
then simply sprinke with chopped parsley
before serving.
sEsamE sidE Boil or steam baby carrots,
then toss in a little sesame oil, toasted
sesame seeds and a pinch of sugar.
a crunchy spicEd salad Add
just-tender boiled or steamed carrots to a
leafy salad, plus a handful or two of cooked
lentils. Add a dressing made of olive oil,
lemon juice and a pinch or two of cumin.
Beetroot
Has an earthy yet sweet avour that works

in savoury dishes as well as certain cakes.
Beetroot come in a wide array of sizes,
shapes and colours (including a candy
striped variety), but the most common is
round and deep purple. Raw beetroots
should have their stalks intact without any
signs of wilting and have rm esh. Its a
good idea to wear rubber gloves when
preparing them, otherwise youll end up
with purple hands!
harriEt busby, whose family has

been growing soft fruit near Kelso
on the Scottish borders for three
generations, knows a good
strawberry when she tastes
one, writes Clare Hargreaves.
The key, she says, is that the fruit
at Border Berries is naturally
ripened outdoors, rather than in
polytunnels. Its not only more
environmentally friendly, but it
really helps the avour. Outdoor
june 2014
Quick ways to make the most of

this months seasonal produce
a diffErEnt dip Blitz cooked

and cooled beetroot with crme
frache, dill and lemon zest.
A good alternative to houmous.
a vibrant risotto Add pured
cooked beetroot towards the end
of cooking time and top with
thyme and grated parmesan.
gratE into cakEs Stir coarsely
grated raw beetroot into a
chocolate cake mixture for
more moisture and sweetness.
ripening means that the season starts

a little later than elsewhere early
July but she says the local climate
is ideal for producing top-quality fruit,
drawing people from miles.
Harriet, who runs the farm with
her husband, Alistair, and her dad,
Martin, also grows gooseberries,
tayberries, raspberries, redcurrants
and blackcurrants. Frut is sold
ready-picked, at farmers markets,
or you can pick your own.
ry
Dates for youruyrFododiaFestival
sb
28-29 June Shrew
festival.co.uk)
(shrewsburyfood
don Food &
28-29 June Shob
refordshire
Flying Festival, He
tival.co.uk)
(shobdonfoodfes
mbrokshire Fish
28 June-6 July Pe
mbrokeshire
Week Festival (pe
k)
shweek.co.u
Border Berries also has an

excellent Tutti Frutti Caf (open
until mid-August), serving
cordials and jams using
the farms fruits, as well as
salt beef produced using
Alistairs beef.
Visit borderberries.co.uk or
call 01835 823763 before you
visit to ensure that the fruit
you want is ripe and ready to
pick. Open daily 10am-7pm.
Harriet and
her father
Martin
bbcgoodfood.com 39
In season
Food lovers
weekend
The historic university city is buzzing

with independent restaurants, cafs
and street food. Clare Hargreaves
enjoys a delicious break
CAMBRIDGE
Cheese heaven
If you want goodies for a

lunchtime punting trip, try
The Cambridge Cheese
Company (cambridgecheese.com),
in All Saints Passage. Grab a
Cambridge Bleat goats cheese
(6.99), just one of the 100 or so
cheeses, or an organic Scotch
egg. There are homemade jams,
ery sauces from the Cambridge
Chilli Sauce Company, plus
excellent pts and cured meats.
Top-notch pizza
Where to sta y
Unwind with pie, mash and a

beer at the Pint Shop (pintshop.
co.uk), on Peas Hill. You can rub
shoulders with students in the
bar, which has an ever-changing
selection of keg and cask beers,
or opt for swankier dining in the
room at the back. I loved the
Stuffed lamb shoulder with
spiced roast squash (15.90).
Alternatively, seek out Leo
Riethoffs Steak & Honour
Citroen van for gourmet burgers
from locally sourced meat. On
Fridays, hes usually outside Hot
Numbers coffee shop on Gwydir
Street, but check his website rst
(steakandhonour.wordpress.com).
Beautifully central, the Duke

House (dukehousecambridge.
co.uk) is a friendly boutique
B&B with four ensuite bedrooms
(from 120 per night for two).
Fresh owers and homemade
cakes in the rooms make this
a stopover thats hard to beat.
Saturday shop
Head south to discover a
culinary gem that most tourists
never nd: Norfolk Street Bakery
(norfolkstreetbakery.com). This
amazing Portuguese bakery
makes an authentic Portuguese
pastel de nata (custard tart),
and unusual citrus cakes.
Afternoon pit-stop
Cambridge is surprisingly short
of tea shops offering good
homemade cakes. A welcome
newcomer is Stickybeaks
(stickybeakscafe.co.uk) a hip
caf in Hobson Street. Cakes
vary daily, but I devoured an
apple cake with maple cream
cheese icing (3). They also
serve soups, lo pie and salads.
Stock up at the market

Theres a daily market in Market
Square, but on Sundays you
can also nd Camcattles Red
Poll beef, local ostrich meat and
eggs, and fantastic vegetables
from Mayeld Produce. For food
on the go, try the stall selling
Hungarian lngos (focaccia-style
garlic breads).
Sticky bu ns
No visit to Cambridge would be
complete without sampling the
famous Chelsea buns at Fitzbillies
(tzbillies.com) still made just
as they have been for the past
90 years. But while the wooden
Art Nouveau frontage remains,
inside there is now a restaurant
where chef Rosie Sykes offers
wholesome food all day (dinner is
on twice a week). At lunch, dont
miss Rosies Bacon & egg pie.
Gorgeous gelato
For an unmissable taste of Italy
in the unlikely setting of a shop
selling all things Nordic Jacks
Gelatos, inside Nord (facebook.
com/JacksGelato), is a foodie
must. My favourites were the
Liquorice and the Ginger.
sicilian goodies at Aromi
Dine in style
Cambridges nest: Norfolk Street

Bakery, top left; handmade ice cream
from Jacks Gelatos, above; try the
famous Chelsea buns at Fitzbillies, left
40 bbcgoodfood.com
For ne dining, food guides will

send you to Midsummer House,
whose chef, Daniel Clifford, has
two well-deserved Michelin stars.
But if you prefer less formality
(and expense), Cotto, on East
Road (cottocambridge.co.uk),
is a great alternative. I loved
the seafood chowder starter.
Dont miss
Eat Cambridge festival,
10-24 may, which includes
a food and drink market on
17 may, pop-up restaurants,
chefs demos and food debates
(eat-cambridge.co.uk).
JUNE 2014
Photographs ALAMY, COLIN DUTTON/SIME/4CORNERS
Friday night
Forget other pizza restaurants

Aromi (aromi.co.uk), a Sicilianowned caf near the Pint Shop,
is the real deal. Watch Sicilian
cooks rustle up uffy focaccia
and Spianata rustica, then sink
your teeth into a slice, oozing
with cheese and tasty llings.
German-born chef Hans

Schweitzer trained with Swiss
and French chocolatiers, so save
space for his Chocolate piano
dessert. Cotto only serves a
set-price, three-course dinner
50 on Wednesday-Friday,
55 on Saturdays.
A hand
crafted pot.
Believed to have
magical powers.
The magic pot is how Deborah Heath from Bristol refers to her
new Marseille Blue Casserole. Apparently, everything she cooks
in it emerges in a divine state. Like all our cast iron pots,
the new Marseille Blue Casseroles are designed to circulate
heat and moisture, resulting in food that is evenly cooked
and full of favour. Each pot, individually fnished by
skilled craftsmen, also comes with a lifetime
guarantee. So you know theyll always help
you conjure up something special.
New Marseille Blue

See what other people are saying about their Le Creuset
and tell us about yours
facebook.com/lecreusetUK
www.lecreuset.co.uk
Everyday
Quick & easy dinners Four new burgers
Feed 2 for a week for just 20
Supper
for one
One-pan pea & ham

pesto pasta
1 OF 5
EASY FOLATE FIBRE A
dAY
SERVES 1
PREP 5 mins
COOK 10-12 mins
Recipe saRah cook | Photograph sam stowell | Food styling katy gReenwood | styling Polly webb-wilson
85g/3oz long pasta, such as linguine,

spaghetti or tagliatelle
85g/3oz frozen peas
3 spring onions, sliced
50-85g/2-3oz sliced ham, chopped
2 tbsp pesto
2 tbsp half-fat crme frache
1 Bring a pan of salted water to the
boil, then throw in the pasta. Simmer
for 6 mins, add the peas and spring
onions, then continue cooking until
the pasta is al dente.
2 Drain everything well, then tip into a
pasta bowl (or back into the saucepan).
Stir in the ham, pesto and crme
frache until well mixed, then enjoy.
PeR seRVing 633 kcals, protein 29g,
sugar 8g, salt 2.3g
Ready in a ash
75p per serving
JUNE 2014
bbcgoodfood.com 43
Make it
tonight
New, no-fuss and delicious easy

suppers to see you through the week
Recipes Cassie Best Photographs RoB stReeteR
Sticky jerk salmon

with mango slaw
2 of 5
EASY LoW
CAL foLATE VIT C oMEGA-3 A dAY
SERVES 4
PREP 25 mins
COOK 10 mins
2 heaped tbsp jerk paste

2 tbsp clear honey
4 salmon llets
juice 2 limes
red cabbage, core removed, thinly
sliced
1 rm but ripe mango, skin removed,
thinly sliced (see page 119)
1 red pepper, thinly sliced
6 spring onions, thinly sliced on an angle
small bunch coriander, leaves picked
1 Heat the grill to medium-high. Mix

the jerk paste and 1 tbsp honey together
in a bowl. Place the salmon llets on a
foil-lined baking tray and brush all over
with the sauce. Cook on the top shelf for
8-10 mins or until just cooked through
(move the tray down a shelf if the salmon
starts getting too caramelised).
2 Meanwhile, put the remaining honey,
lime juice and some seasoning in a large
bowl and mix together. Add the red
cabbage, mango, pepper, spring onions
and coriander, and toss through the
dressing. Serve the salmon on a pile
of the slaw.
Taste team comment

the jerk avour and the slaw
are the stars of the show in this
dish, and the salmon goes
perfectly with them. ideal for
a quick midweek meal. JaMes
PeR seRViNG 402 kcals, protein 33g, carbs 26g,

Packed with
good-for-you omega-3
1.98 per serving
44 bbcgoodfood.com
JUNE 2014
Everyday
Smoking chilli chicken

& sweetcorn pizza
1 of 5
EASY A
dAY
SERVES 4
PREP 15 mins
COOK 20 mins
100g/4oz barbecue sauce

1-2 tbsp chipotle sauce, or more
if you like it spicy
2 large ready-made pizza bases
175g/6oz mozzarella, grated (readygrated is ne)
200g can sweetcorn, drained
300g jar red peppers, drained
and torn into slices
200g/7oz cooked sliced chicken
small pack coriander, leaves only
2 fat green chillies, sliced, seeds
removed (optional)
Mix the barbecue and chipotle sauce in
a bowl. Place the pizza bases on 2 large
baking trays and spread over the sauce.
Scatter the mozzarella over the pizzas,
then top with the sweetcorn, peppers
and chicken.
2 Bake for 20 mins, swapping the trays
over halfway through cooking, until the
cheese has melted and the pizza is piping
hot. Scatter with the coriander and the
green chillies, if you like it extra spicy.
PeR seRViNG 494 kcals, protein 31g, carbs 64g,
Midweek pizza
made easy
2.33 per serving
JUNE 2014
bbcgoodfood.com 45
Everyday
Halloumi & watermelon
bulghar salad
EASY
SERVES 4
VIT c
Of 5
IRON 2
A dAY
PREP 20 mins
COOK 10 mins
200g/7oz bulghar wheat

50g/2oz pumpkin seeds
3 tbsp olive or rapeseed oil
250g pack halloumi, cut into
10-12 slices
1 cucumber, halved lengthways, seeds
scooped out and cut into chunks
large bunch either parsley, mint,
coriander or basil, or a mixture,
chopped, reserving a few leaves
to serve
zest and juice 2 lemons
watermelon, cut into chunks, or
a 400g pack ready-prepared
1 Boil the kettle. Put the bulghar wheat
in a bowl with some seasoning, pour over
enough hot water to just cover, then
cover with cling lm and set aside to
absorb the liquid while you prepare the
remaining ingredients.
2 Heat a large frying pan and add the
pumpkin seeds, toast for a few mins until
the seeds start to crackle and pop, then
tip into a dish and set aside. Heat a
drizzle of oil in the pan. Add the halloumi
slices and fry for 2-3 mins on each side
or until golden.
3 Unwrap the bulghar wheat and check
that it is tender (if not, re-cover and leave
for another 5 mins). All the water should
have been absorbed, but if not, drain
the excess. Add the remaining oil, the
cucumber, herbs, lemon zest and juice,
and pumpkin seeds to the bulghar
wheat and toss well. Transfer to a platter,
top with the watermelon and halloumi,
and scatter with the reserved herbs.
bulghar wheat
Bulghar wheat is rich in protein, vitamins
and minerals, and high in bre. Do not
confuse bulghar wheat with cracked
wheat they look the same but bulghar has
been pre-cooked, so only needs soaking,
while cracked wheat needs to be boiled.
Satisfying
veggie salad
1.70 per serving
JUNE 2014
bbcgoodfood.com 47
Everyday
Creamy tomato, courgette
& prawn pasta
2 OF 5 GOOd
EASY LOW
FAT FOLATE FIBRE VIT c A dAY 4 YOu
SERVES 4
Summery twist
on a favourite
2.40 per serving
PREP 10 mins
COOK 25 mins
1 tbsp olive oil

2 fat garlic cloves, thinly sliced
2 large or 400g/14oz baby courgettes,
sliced
400g/14oz orecchiette pasta, or any
other small pasta shape
2 x 400g cans cherry tomatoes
good pinch of sugar
200g/7oz raw prawns, peeled
100g/4oz half-fat crme frache
small pack basil, leaves only, torn
1 Heat the oil in a large pan, add the
garlic and sizzle for a few mins, then add
the courgettes and cook for a few mins
more until starting to soften. Cook the
pasta following pack instructions.
2 Add the tomatoes, sugar and seasoning
to the pan, stir and simmer, uncovered,
for about 10 mins while the pasta cooks.
3 Add the prawns to the sauce and
bubble until they just turn pink. Drain the
pasta and add to the sauce with the
crme frache. Simmer for another
1-2 mins, then add the basil and serve.
1 OF 5
EASY LOW
cAL FOLATE FIBRE A dAY
SERVES 4
PREP 15 mins
COOK 5 mins
300g/11oz podded broad beans

200g/7oz green beans
4 heaped tbsp fresh pesto
large ciabatta loaf, split in half
through the centre, then in
half again to give 4 pieces
olive oil, for drizzling
2 garlic cloves, squashed
140g/5oz light cream cheese
4 slices prosciutto
70g bag rocket
1 Heat a medium-sized pan of water until

boiling, and heat a griddle pan over a high
heat. Add the broad beans and green
beans to the boiling water. Cook for
2 mins or until just tender, then drain
and remove the broad bean skins, if you
like. Mix the vegetables with the pesto.
2 Meanwhile, drizzle the cut side of the
ciabatta with a little oil, then rub with the
squashed garlic. Place, oiled-side down,
in the griddle pan. Toast until charred
griddle lines appear about 2 mins.
3 Place a piece of toasted ciabatta on
each plate, spread with the cream
cheese, then top with the pesto veg,
a slice of prosciutto and a handful of
rocket leaves. Drizzle with some more
olive oil and serve.
Fast and fresh

sauce for pasta
1.81 per serving
Food styling KATY GREENWOOD | Styling JENNY IGGLEDEN
Summer beans on
toast with prosciutto

Taste team comment

This tasted amazing and took so
little effort, it almost felt like cheating!
A summery dish, its great for a picnic
or Saturday brunch JAMES
48 bbcgoodfood.com
JUNE 2014
LE GRUYRE AOP
BORN IN
SWITZERLAND,
1115
A.D.
And remains the only cheese thats 100% Natural, 100% Traditional,
100% from Switzerland and 100% Le Gruyre AOP
*AOP = PDO (Protected Designation of Origin) must be traditionally and entirely prepared and produced within
the region, thus acquiring the unique properties of Gruyre AOP cheese, to bear the name Le Gruyre AOP.
When youre looking for the uniquely smooth, savoury Gruyre

avour, theres only one cheese that ts the bill: Le Gruyre AOP,
since 1115 AD. The fact is, the avour in any cheese is a product
of its surroundings the elds (only in the villages of Western
Switzerland) where the cows that supply the milk are raised and
fed, the way in which the cheese is produced (hand-made, in small
batches, with fresh raw milk), and, of course, the centuries-old
recipe (slow-aged in the regions cheese cellars and caves).
This is what creates the unique characteristics found in the only
cheese that can call itself Le Gruyre AOP.
Castle of Gruyres
Born in Switzerland in 1115.

www.gruyere.com
Cheese from Switzerland.

Switzerland. Naturally.
www.switzerland-cheese.com
Feed 2 for 20
Plan your weeknight dinners with these great-value recipes for two. Plus, weve
worked out your shopping list Recipes NANCY McDOUGALL Photographs ROB STREETER
Your shopping list for the week
Monday
Star anise roast chicken

Fruit & veg
n 2 onions
OF 5
EASY FIBRE 2
A dAY
n 10cm/4in piece ginger
SERVES 2
n 3 large carrots
PREP 20 mins
COOK 1 hr 25 mins 3.40 per serving
n 800g/1lb 12oz potatoes

n 350g bag vegetable stir-fry
n 1 bunch spring onions
n 1 green chilli
n 350g pack cherry tomatoes
n 140g/5oz purple sprouting broccoli
n 1 bunch asparagus
n 1 tbsp freshly chopped mint
n crisp green salad leaves
n pack watercress
dairy
n 2 tbsp grated Parmesan
n 50g/2oz feta
n 4 large eggs
Meat & poultry

n 1 small chicken
(about 1.3-1.6kg/3lb-3lb 8oz)

n 155g pack streaky bacon lardons
1 small chicken (about 1.3-1.6kg/

3lb-3lb 8oz)
2 onions, halved and thinly sliced
3 garlic cloves
10cm/4in piece ginger, peeled
4 star anise
1 tbsp sesame oil
1 chicken stock cube, made up to
1.2 litres/2 pints hot stock
2 large carrots, halved and cut
into chunks
2 tbsp soy sauce
2 tsp brown sugar
500g/1lb 2oz (about 4) potatoes,
peeled and cut into small chunks
1 tsp cornour
2 tbsp olive oil
Storecupboard items
n 4 star anise

Put the chicken in a large roasting tin,
then put a few onion slices, garlic cloves,
a small piece of the ginger and 1 star
anise inside the chicken.
2 Brush chicken all over with the sesame
oil. Pour over the stock, then scatter all of
the remaining veg into the tin. Grate the
n 50g/2oz dried egg noodles

n crusty bread
n 140g/5oz spaghetti
check your cupboards

and freezer
n 5 garlic cloves
rest of the ginger and garlic

over the chicken and veg, and
add the remaining star anise to
the stock. Cover the chicken
with foil and roast for 1 hr.
Remove the foil twice to baste
the chicken with the liquid.
3 Mix the soy and sugar
together. Remove the foil and
pour over the soy mixture,
then return to the oven for
15-20 mins. Meanwhile, put
the potatoes in a saucepan
and cover with water. Bring to
the boil, cover with a lid and cook for
10 mins. Set aside and keep warm.
4 When the chicken is cooked through
the juices should run clear when a sharp
knife is inserted into the thickest part of
the thigh remove from the tin and rest
on a plate covered with foil.
5 Pour a ladleful of the juices from the
tin into a saucepan and bring to the boil.
Mix the cornour with 2 tbsp cold water
and add to the pan. Heat, stirring
continuously, until thickened. Strain
the gravy into a jug. Stir and press the
onions to squeeze out any extra juices.
Drain the potatoes and mash with the
olive oil. Serve half the chicken with the
veg and half the gravy. Save the rest for
Tuesdays recipe (see tip, right).
TIP Strip the

chicken from the
carcass while its
still warm its
easier than doing
it the next day.
Once cooled, chill
in an airtight
container.

n 1 tbsp sesame oil

n 1 chicken stock cube
Tuesday
n 3 tbsp soy sauce

n 2 tsp brown sugar
Chicken, vegetable
& noodle soup
n 1 tsp cornour
n 9 tbsp olive oil
n 100g/4oz frozen petit pois or peas
n 1 tbsp balsamic vinegar glaze
or balsamic vinegar
OF 5
EASY VIT c 2
A dAY
SERVES 2
n 80g can tuna in brine
PREP 10 mins
COOK 15 mins
79p per serving
n 2 tbsp capers in brine

n 1 tbsp lemon juice
n 1 tsp Dijon mustard
18.74
Total for
5 meals
50 bbcgoodfood.com
leftover chicken and gravy from

Mondays recipe
50g/2oz dried egg noodles
350g bag vegetable stir-fry
4 spring onions, sliced
1 green chill, nely chopped
crusty bread, to serve
1 Put the kettle on. Chop the leftover

chicken into small pieces. Put the gravy
in a jug and make up to 1 litre with boiling
water from the kettle. Pour into a
saucepan and bring to the boil.
2 Add the noodles, vegetable stir-fry,
spring onions, chilli and chicken. Simmer
rapidly for 5 mins until the noodles are
tender, then serve with crusty bread.
JUNE 2014
Everyday
Friday
Wednesday
Bacon, tomato &
broccoli pasta
Rosti sh cakes
1 OF 5 GOOd
EASY FOLATE FIBRE VIT c A
dAY 4 YOu
1 OF 5
EASY FOLATE FIBRE VIT c A
dAY
SERVES 2
PREP 5 mins
SERVES 2
COOK 15 mins
PREP 15 mins
COOK 20-30 mins 2.22 per serving
1.88 per serving
350g pack cherry tomatoes

2 tbsp olive oil
2 garlic cloves, nely chopped
140g/5oz purple sprouting broccoli
140g/5oz spaghetti
155g pack streaky bacon lardons
2 tbsp grated Parmesan, to serve
300g/11oz potatoes
80g can tuna in brine, drained (or use
salmon see tip, below left)
2 tbsp capers in brine, drained
2 spring onions, trimmed and nely
chopped
1 large egg, beaten
4 tbsp olive oil
bunch asparagus spears, from
Thursdays recipe, to serve
1 tbsp lemon juice
1 tsp dijon mustard
pack watercress
Thursday
Asparagus, pea & feta
frittata with roast tomatoes
EASY
SERVES 2
OF 5 GLuTEn
FOLATE 2
A dAY FREE
PREP 5 mins
COOK 22 mins
1.08 per serving
1 tbsp olive oil

bunch asparagus spears (save the
rest for Fridays recipe), trimmed and
cut into 5cm/2in pieces
100g/4oz frozen petits pois or peas
50g/2oz feta
1 tbsp freshly chopped mint
3 large eggs, beaten
1 tbsp balsamic vinegar glaze or
balsamic vinegar
leftover roast cherry tomatoes from
Wednesdays recipe
crisp green salad, to serve
Put a large pan of water on to boil, then
cover. Place the cherry tomatoes on a
baking tray, drizzle with half the olive oil
and scatter over the garlic. Roast for
5 mins until the skins begin to split, then
move the tomatoes to one side of the
tray. Toss the broccoli in the remaining oil
until well coated, and add to the other
side of the tray. Season both with a little
salt and lots of ground black pepper, and
roast for a further 8-10 mins.
2 Add the spaghetti to the pan of boiling
water and cook for 8-10 mins until tender.
Meanwhile, put the bacon lardons in a
non-stick frying pan and heat until the
fat begins to run from them. Cook,
stirring regularly, over a medium heat
for 5 mins until crisp, then remove from
the pan and drain on kitchen paper.
3 Drain the spaghetti and toss together
with the lardons, half the tomatoes
(leave the remaining tomatoes on the
tray until cold, then cover and chill for
Thursdays recipe) and the broccoli.
Scatter over the grated Parmesan
and serve.

Put the olive oil in a small (about 600ml)
shallow ovenproof dish. Place in the
oven to heat for 2-3 mins, add the
asparagus and peas to the hot oil
and gently toss to coat. Return to the
oven for 2 mins, then remove from
the oven and crumble over the feta.
2 Meanwhile, beat the mint into the
eggs and season well with lots of ground
black pepper. Remove the dish from the
oven and pour over the eggs, then bake
for 15 mins until the eggs have set.
3 Meanwhile, drizzle the balsamic
glaze or vinegar over the leftover roast
tomatoes. Serve the frittata with
the balsamic tomatoes and a crisp
green salad.
TIP If you
prefer, you can
make these
shcakes from
tinned salmon,
but they will cost
a little more.
1 Thickly grate the potatoes onto a plate,

then squeeze handfuls of it to remove
any excess liquid. Put it in a large bowl,
then add the tuna, capers, spring onion
and beaten egg, and season well with
ground black pepper.
2 Heat half the olive oil in a large frying
pan. Divide the potato mixture into
4 and spoon into the pan in mounds,
gently pressing down with the back
of a spoon. You may have to do this
in batches. Cook for 7-10 mins, turning
once, until crisp and golden.
3 Meanwhile, put the asparagus in a
frying pan and cover with boiling water
from the kettle. Bring to the boil and cook
for 3 mins or until the asparagus is just
tender, then drain. Mix the remaining oil
with the lemon juice and mustard and
season well. Put the watercress in a bowl
and drizzle over the oil and lemon juice
mixture. Toss well. Serve the sh cakes
with the asparagus and watercress.


JUNE 2014
bbcgoodfood.com 51
Everyday
r
urge
b
y
n
Skin
Cajun chicken &

pineapple burger
1.94 per serving
Lamb & chickpea pitta burger

1.63 per serving
Brilliant burgers!
Chunky or skinny, you cant beat homemade Recipes CASSIE BEST Photographs ROB STREETER
Crispy sesame sh
burger with lime mayo
2.76 per serving
Italian pork burger with fresh

tomato salsa 1.46 per serving
JUNE 2014
bbcgoodfood.com 53
Everyday
Lamb & chickpea
pitta burger
Cajun chicken &

pineapple burger
1 OF 5
EASY FIBRE IRON A
dAY
LOW 1 OF 5
EASY LOW
FAT CAL A dAY
MAKES 4
burgers only
MAKES 4
PREP 20 mins
PREP 15 mins
COOK 15 mins
COOK 10 mins
400g can chickpeas, drained

200g tub low-fat houmous
2 roasted red peppers, from a jar,
wiped dry, then nely chopped
400g/14oz lean lamb mince
small bunch mint leaves, half
chopped
1 tbsp cumin seeds
drizzle of olive oil
4 large pitta breads
100g tub pomegranate seeds
1 Lightly crush the chickpeas in
a large bowl with a potato masher.
Tip half into another bowl, mix
with the houmous and peppers,
then set aside. Add the mince to
the remaining mashed chickpeas,
along with the chopped mint, the
cumin seeds and some seasoning.
Mix with your hands until well
combined, then shape into
8 small burgers.
2 Heat the oil in a large frying pan,

add the burgers or re up the BBQ
and brush the burgers with oil and
cook for 5 mins on each side until
golden and cooked through.
Meanwhile, toast the pitta bread.
Split each pitta in half and ll with
some red pepper houmous, the
remaining mint leaves, 2 burgers
and some pomegranate seeds.
PER PITTA BURGER 675 kcals, protein 38g,
sugar 7g, salt 2.1g
4 chicken breasts
2 tbsp Cajun spice mix (we
used Bart)
4 pineapple rings, from a can
50g/2oz cheddar, grated
2 tbsp soured cream
4 burger buns, split and toasted
a few lettuce leaves
1 red onion, thinly sliced
1 Heat the grill to medium-high
and line a baking tray with foil.
Place the chicken between 2 sheets
of cling lm and bash to an even
thickness using a rolling pin. Rub
the Cajun spice mix, the oil and
some seasoning all over the
chicken, then put them on the
baking tray. Grill for 10 mins, turning
halfway through. Top each chicken
breast with a pineapple ring and
some grated cheese, then return
to the grill and cook for a further
Crispy sesame sh
burger with lime mayo
Italian pork burger with

fresh tomato salsa
1 OF 5
EASY FIBRE A
dAY
1 OF 5
EASY A
dAY
MAKES 2
MAKES 4
PREP 25 mins plus chilling
COOK 15 mins
250g/9oz sustainable white sh

llets, such as cod, haddock
or pollack
2 tbsp plain our
1 egg, beaten
4 tbsp dried breadcrumbs (we
used panko)
2 tbsp sesame seeds
vegetable oil, for frying
1 ripe avocado
juice 1 lime
small pack coriander, chopped
2 tbsp light mayonnaise
2 burger buns, split and toasted
1 Cut the sh into 4 chunky ngers.
Put the our in a bowl with some
seasoning, put the egg in another
bowl, and the breadcrumbs and
sesame seeds in a third. Dust
the sh ngers in our, then
dip in egg and, nally, coat in
breadcrumbs. Chill for 10 mins,
if you have time.
54 bbcgoodfood.com
2-3 mins until the cheese is golden

and bubbling, and the chicken is
cooked through.
2 Spread a little soured cream over
the base of each bun, then add
lettuce, a chicken breast, sliced red
onion, and pop the top on.
PER BURGER 373 kcals, protein 44g,
sugar 8g, salt 1.4g
TIP To cook on the BBQ, grill the

chicken for 5 mins on each side, top
with pineapple and cheese, then
cook for 2-3 mins.
burgers only
PREP 20 mins
COOK 15 mins
2 Heat a drizzle of oil in a frying

pan and cook the sh ngers for
3-4 mins each side until golden and
cooked through, adding a drizzle
more oil if the pan looks too dry.
3 Meanwhile, stone, peel and slice
the avocado, squeeze over a little
of the lime juice to prevent it from
turning brown, then mix the
remaining lime juice and coriander
into the mayonnaise.
4 To serve, spread a little mayo
over the base of each bun, top
with 2 sh ngers, a few slices
of avocado and the bun lid. Serve
the remaining mayo on the side.
sugar 3g, salt 1.7g
500g/1lb 2oz pork mince

1 tsp each fennel seeds, chilli
akes and dried oregano
2 large tomatoes, chopped
6 black olives, chopped
drizzle of balsamic vinegar
4 ciabatta bread rolls, split
and toasted
4 tbsp mascarpone
handful baby spinach
1 Mix the pork mince with the
fennel seeds, chilli akes, oregano
and some seasoning. Mix well with
your hands until well combined,
then shape into 4 burgers. Heat a
drizzle of oil in a large frying pan
or re up the BBQ and brush the
burgers with a little oil and cook
the burgers for 5-7 mins on each
side until cooked through.
2 Meanwhile, mix the tomatoes,
olives, balsamic vinegar and a
drizzle more oil with some

seasoning to make a salsa. Top
the base of each roll with 1 tbsp
mascarpone, a few spinach leaves,
a burger and a spoonful of the
salsa, then sandwich everything
with the lid.
sugar 6g, salt 1.6g
JUNE 2014
Two great oers for BBC Good Food magazine readers

30%
OFF
Redeem discount at lonelyplanet.com

Enter code: gfmay14 at checkout
BBC Good Food readers can claim 30% o Lonely

Planets NEW book, which includes 100 authentic
recipes with clear instructions for perfect preparation.
INGREDIENTS
METHOD
2 coriander roots
1. Grind the garlic, salt and coriander roots into a
4 cloves of garlic
4 shallots, grilled
8 birds eye chillis
12 tbs palm sugar
2 tbs pea eggplants
tsp shrimp paste
tbs lime juice
Handful of small prawns
Dash of sh sauce
Some chicken stock
Pinch of salt
SERVES 8
paste with a mortar and pestle.
FREE
EBOOK
Download the FREE ebook at:

iTunes.com/streetfood. T&Cs apply*
To celebrate the launch of The

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FREE ebook edition of The
Worlds Best Street Food, which
includes 100 authentic street food
recipes from around the globe.
2. Peel the grilled (or roasted) shallots and add

them, with chillies and shrimp paste. Pound the
mixture, adding stock to keep it moist.
3. Mix in the palm sugar, lime juice and sh sauce
to taste.
4. Finally, add the pea eggplants and prawns and
crush with the pestle so both are bruised. This
coarse, hot, salty condiment can be served with
meat or raw / blanched vegetables.
*Street Food ebook is available for free on iBooks between 1st May 2014 and 4th June 2014.
The promotional code gfmay14 is valid from 1st May 2014 to 31st July 2014. Lonely Planet is
the promoter of this oer. Available on iBooks.
Weekend
Laidback entertaining and special occasions
Make
your own
wedding
cake, p67
Easy picnic
food, p85
Cooking with
kids, p90
Celebrate the World Cup with a Brazilian BBQ, p58

JUNE 2014
bbcgoodfood.com 57
Brazl
on the grill!
With the World Cup being held in Brazil, what better
way to kick off the summer than by cooking a
Latin-American barbecue for family and friends
Recipes JennifeR JoyCe Photographs SAM SToWeLL
Summer barbecue
Churrasco is the art of Brazilian
charcoal barbecue. it usually
involves a variety of meats,
chicken and sh, served with
different sauces to drizzle over.
The meat is often prepared on a
rotisserie, but you can improvise
with skewers on your home grill
for a similar result.
58 bbcgoodfood.com
you can make all of the skewers

in this menu or choose a selection.
Most of the sides can be prepared
ahead, which just leaves you to re
up the barbecue. Get everyone
sipping Caipirinhas with pineapple
(right) and nibbling on the Roasted
chilli prawns (p62) while you cook
the rest of the skewers.
JUNE 2014
Weekend
Caipirinhas
with pineapple
EASY
MAKES 8
PREP 15 mins
NO COOK
Although traditionally made with
limes, Caipirinhas can be made
with pineapple or even passion
fruit. Buy the cachaa liqueur from
any supermarket (see What to
drink on page 64).
1 small pineapple
juice 4 limes
bunch fresh mint
400ml/14 oz cachaa liqueur, or
light rum
crushed ice for 8 glasses
800ml/1pts pineapple juice
The national
cocktail of Brazil
1 Core the pineapple and cut into 3cm

chunks. Place 8 small handfuls of
pineapple, the lime juice, half the
mint and the sugar into a pitcher
and mash up with the end of a rolling
pin or a fat wooden spoon.
2 Pour in the cachaa and a little
crushed ice, then pour into 8 glasses,
and add more crushed ice. Pour the
pineapple juice over, lling to the
rim. Garnish the glasses with extra
mint sprigs and cocktail sticks with
pieces of pineapple threaded on.
PeR CAiPiRinHA 433 kcals, protein 1g,
carbs 80g, fat none, sat fat none,
bre 2g, sugar 77g, salt none
JUNE 2014
bbcgoodfood.com 59
Roasted chilli prawns, p62
60 bbcgoodfood.com
JUNE 2014
Weekend
Want to get ahead?

Make the marinade for the Roasted chilli
prawns the day before, then cover and chill.
Marinate the chicken and beef up to
24 hours in advance. Cover and place in
the bottom of the fridge.
Make the passion fruit cake the day before,
then chill overnight.
Soak the halloumi for the Oregano cheese
skewers in cold water 2 hours ahead (or
overnight if you have time).
Make the lime & honey dressing for the
Hearts of palm salad the day before.
Boil the corn cobs in the morning and leave
in the cooking water until ready to grill.
Make the mango coulis for the passion fruit
cake on the day and chill until needed.
Black beans & rice
Grilled corn with

garlic mayo &
grated cheese
Frango churrasco (Grilled

lemon & garlic chicken)
Cumin & onion

marinated beef
Oregano cheese skewers
JUNE 2014
bbcgoodfood.com 61
Roasted chilli prawns

EASY GLuTEn
frEE
SERVES 6-8
PREP 25 mins
COOK 25 mins
Cumin & onion

marinated beef
EASY GLuTEn
frEE
SERVES 4-6
4 red chillies
4 garlic cloves, unpeeled
3 tbsp tomato pure
1 tsp chilli akes
2 tsp paprika
2 tbsp olive oil
18-24 very large raw shell-on prawns
lemon wedges, to serve
Frango churrasco
(Grilled lemon &
garlic chicken)
PREP 10 mins plus up to 1 day
marinating and resting
COOK 10 mins
marinating
KNOW-HOW
Called Malagueta
prawns, the name
is Portuguese for
the piri-piri chilli
in the sauce.
Looking at the
list of ingredients,
you may think its
hot, but roasting
the chillies rst
and mixing them
with vinegar tames
them to a mellow,
smoky avour.
Lay out plenty
of newspaper for
everyone to peel
the prawns and
make a mess.

fat 3g, sat fat none, bre none, sugar 1g, salt 1.1g
Oregano cheese skewers

EASY
GLuTEn
frEE
SERVES 4-6
soaking
PREP 10 mins plus 2 hrs
COOK 10 mins
Brazilians use a salty cheese called queijo

de coalho for these, which is very similar to
halloumi both have a sturdy consistency
that doesnt fall apart when grilling.
of rump are turned on a rotisserie with the fat

on the outside to keep the meat moist. Its
not easy to get hold of that cut of meat, so
Ive used bavette steak. Thick pieces of onglet
or flat iron would also work.
Worcestershire sauce is a British addition
1 To remove excess saltiness, soak

the halloumi in cold water for 2 hrs, or
overnight. Cut the halloumi into 4 long
pieces and thread onto metal skewers,
or wooden ones that have been soaked
for 10 mins. Drizzle with the oil, then
sprinkle with the oregano and a good
grind of cracked black pepper.
2 Heat an outdoor barbecue, or use a hot
griddle pan. Grill for 2-3 mins each side,
then serve with the sauces (opposite).
fat 25g, sat fat 14g, bre none, sugar 1g, salt 2.5g
62 bbcgoodfood.com
which is frequently used in South American

cooking for a tangy depth of flavour.
1 kg/2lb 4oz thick bavette or onglet

steak
2 tbsp Worcestershire sauce
juice 2 limes
1 tbsp each cumin seeds and chilli
akes
1 small onion, grated
2 tbsp olive oil, plus extra for drizzling
1 Cut the steak into 6 or 7 chunks.
In a small bowl, mix together the
Worcestershire, garlic, lime juice,
vinegar, spices, onion and olive oil.
Season meat well on both sides, then
place in a at non-metallic dish or baking
tray. Cover with the marinade and
chill for up to 1 day. Bring to room
temperature 1 hr before grilling.
2 Heat an outdoor grill or griddle pan until
very hot. Pat the meat dry and drizzle
with a little more oil, then season. Thread
2 thin metal skewers through 2 of the
steaks and repeat with the others. Grill
for 3-4 mins on one side, then turn over
and repeat. Let the beef skewers rest
under foil for 10 mins, then slice and
serve with the sauces (opposite).
2 x 250g blocks halloumi

1 tbsp dried wild oregano

COOK 15 mins
Traditionally for a beef churrasco, big pieces
to this recipe, but its made from tamarind,
1 In a small frying pan, dry-fry the chillies

and garlic until blackened, about 5 mins
on a medium heat. Remove and deseed
the chillies and take off any loose skin.
Peel the garlic, then put in a blender with
the chillies, tomato pure, chilli akes,
vinegar, paprika and oil. Add 3 tbsp water
and some salt, and blend until ne.
2 Cut a slit in the back of each prawn
about 5cm long, and devein. Toss them
with half the marinade, then thread
them onto metal skewers, or wooden
ones that have been soaked for 10 mins.
Heat an outdoor barbecue or use a
griddle pan. Grill until deep lines appear,
about 5 mins each side, or until the
shells turn a deep pink. Serve with
the leftover marinade and the lemon
wedges to squeeze over.
EASY
SERVES 4-6
Taste team comment

This is a great menu for a
weekend afternoon. I really
enjoyed making the marinades
and everyone loved the beef, it was
so tender and spicy.
I found bashing the biscuits for the
dessert very therapeutic! It was lovely
and cooling, particularly after the
spiciness of the beef everyone
came back for seconds! GREG
900g/2lb boneless chicken thighs

(skin-on if possible)
1 tbsp paprika
1 tbsp mild piri-piri sauce
2 tbsp soft brown sugar
2 tbsp coriander, nely chopped
1 Place the chicken in a shallow,
non-metallic dish and cover with all the
other ingredients and mix everything
together. Cover and chill for at least 2 hrs,
or overnight if possible. Bring to room
temperature 1 hr before grilling.
2 Thread half the thighs onto 2 large
metal skewers, or wooden ones soaked
in water for 10 mins. Repeat with the
remaining thighs and another 2 skewers.
Heat an outdoor barbecue until very hot,
or use an oven grill. Place on the grill for
6 mins on one side, then turn over and
cook for 4 mins. Cook for a few mins
more on each side if they are large keep
the heat on medium so they dont burn.
Remove and keep warm under foil.
Grilled corn with garlic

mayo & grated cheese
EASY
SERVES 6
1 of 5
A dAY
PREP 5 mins
COOK 10 mins
6 corn cobs
6 tbsp mayonnaise
4 tbsp grated Parmesan (or vegetarian
alternative)
2 tbsp nely chopped coriander
1 lime, cut into pieces, for squeezing
1 Boil the corn cobs for 5 mins. Leave
in the water until youre ready to grill
them. Mix the garlic and mayonnaise in
a small bowl. Just before barbecuing,
remove the cobs from the pan, pat dry
and rub the mayonnaise into each one.
2 Season the cobs and grill them until
marks appear, about 5 mins. Remove
and scatter over the Parmesan and
coriander. Squeeze lime over to serve.
PER COB 388 kcals, protein 9g, carbs 21g,
JUNE 2014
Weekend
Hearts of palm salad with
lime & honey dressing
Smoky tomato pepper salsa

EASY
EASY
3 of 5
Iron A
dAY
foLATE fIBrE VIT c
SERVES 4
PREP 15 mins
COOK 5 mins
Hearts of palm are eaten with everything in

Brazil: salads, salsas, even soups. A sort of
cross between an artichoke and celery, their
acidic taste is unique, and its easy to tart up
a salad with their creamy texture. The young
shoots are farmed and harvested before they
grow into palm trees, so they are completely
ethical to buy and eat.
100g/4oz green beans, trimmed and

cut into 2.5cm/1in lengths
1 lemon, halved
1 small red onion, thinly sliced into
half moons
2 avocados, stoned, peeled and
chopped
150g pack cherry tomatoes, halved
2 x 410g cans hearts of palm, sliced
into 1cm/in slices
5 black olives, halved
for THE drESSInG
juice 2 limes
1 tbsp clear honey
1 tbsp chopped coriander
1 Blanch the green beans for 1-2 mins
in boiling salted water, drain and rinse in
cold water. Dry on a tea towel and put
in a large salad bowl.
2 Squeeze some lemon over the onion
and avocados and let sit for 1 min. Add
the tomatoes, hearts of palm, olives,
onion, and avocado to the beans.
3 Put the dressing ingredients in a small
jar with a tted lid. Add some seasoning
and shake well. Just before serving, pour
the dressing over and mix.
Good GLuTEn
4 You frEE
MAKES 250ml/9 oz
PREP 10 mins
NO COOK
1 small red onion

small pack coriander
125g/4oz cherry tomatoes
(pomodorino if you can nd them)
red pepper, deseeded
1 tsp mild sweet paprika
pinch of sugar
Put all the ingredients in a food processor
and pulse until chopped, but not too
ne. Pour into a serving bowl and add
seasoning and a pinch of sugar.
PER 50ML SERVING 76 kcals, protein 1g, carbs 3g,
Creamy Aji green sauce

EASY
MAKES 250ml/9 oz
PREP 10 mins
NO COOK
small pack coriander

2 jalapeo chillies or green chillies
2 spring onions, chopped
1 garlic clove
juice 1 lime
pinch of cumin
4 tbsp mayonnaise
Put all the ingredients in a blender or
food processor and mix into a sauce. Add
seasoning, then pour into a serving bowl.
Chimichurri sauce

GLuTEn
frEE
EASY
Black beans & rice
PREP 10 mins
MAKES 250ml/9 oz
EASY
LoW 1 of 5 GLuTEn
fAT A dAY frEE
SERVES 4-6
PREP 5 mins
COOK 10 mins
250g/9oz basmati rice

2 x 400g cans black beans, drained
and rinsed
Put the rice in a large saucepan with
a tted lid. Cover with plenty of water
and boil until al dente, about 8 mins.
Drain and put back in the pan. Add the
beans and stir through. Put the lid on and
warm through for 5 mins before serving.
NO COOK
small pack coriander, nely chopped

small pack at-leaf parsley, chopped
2 garlic cloves, very nely chopped
1 small sweet onion, nely diced
1 green chilli, deseeded and nely
chopped
2 tbsp white wine vinegar (Sauvignon
Blanc or rice wine vinegar are good)
Put the herbs, garlic, onion and chilli in a
bowl. Pour the oil and vinegar in and add
salt. Mix together.
fat none, sat fat none, bre 6g, sugar 1g, salt 0.8g
JUNE 2014
bbcgoodfood.com 63
Weekend
Maracuja (Passion fruit
mousse traybake)
A little effort
CUts iNto 16 squares

plus 2 hrs chilling
PREP 30 mins
CooK 5 mins
2 passion fruits, esh scooped out

250ml/9 oz passion fruit juice from
a carton
4 sheets gelatine
2 x 400g cans sweetened condensed
milk
500ml/18 oz double cream, loosely
whipped
for tHe BiSCUit BASe
250g/9oz digestive biscuits
100g/4oz butter, melted
for tHe frUit CoUliS
2 mangoes
juice 1 lime
2 passion fruits, esh scooped out
and chopped
1 For the base, crush the biscuits in a
bag with a rolling pin, or pulse in a food
processor. Add the butter and stir. Line a
20 x 30cm cake tin with non-stick baking
parchment. tip the biscuit mixture in and
rmly press down. Chill.
2 Mix the passion fruit esh with the
juice. Place the gelatine in a small bowl of
cold water to soak. Pour the esh and
juice into a saucepan and heat until hot.
squeeze the water out of the gelatine,
add to the pan and stir until dissolved,
then remove and pour into a bowl.
3 Add the milk and loosely whipped
cream and fold together. Pour into the
tin and chill until rm, about 2 hrs.
4 For the coulis, pure 1 mango with the
lime juice and sugar in a food processor,
then stir to dissolve the sugar. Chop up
the other mango.
5 to serve, cut the traybake into
squares. top each one with the
coulis, some chopped mango and
passion fruit.
PER SQUARE 486 kcals, protein 7g, carbs 47g,
What thE
BRaZILIaNS
dRINk
its not just about cocktails,
says Sarah Jane evans
Brazils best-known drink is

probably cachaa, a type of rum
made from sugar cane. Its the
key ingredient in a Caipirinha
cocktail, as well as in the other
classic drink, the Batida, a fruit
or coconut shake. Buy a young,
64 bbcgoodfood.com
creamy, slightly sweet brand of

cachaa, such as Sagatiba
(widely available), or try
richer, nutty, spicy oak-aged
versions (drinkshop.com has
a wide range).
Brazilians are keen beer
drinkers, and refreshing lager
styles are popular in the tropical
climate. However, theres a trend
for craft beers: Brewdog, the
enterprising Scottish brewery,
even opened a bar in So Paulo in

January. Growing wine grapes
isnt easy in Brazil, but producers
are making serious investment,
with dry reds and whites as well
as sparkling wines. They also
make a fun, sweet Moscato zz.
On the high street, Marks &
Spencer and Waitrose have small
selections and, as the Olympics
approaches, the range on sale in
the UK is bound to improve.
Catch the World

Cup live on BBC one, BBC radio 5 live
Sports extra and online from 12 June.
JUNE 2014
Food styling JENNIFER JOYCE | Styling REBECCA NEWPORT | Sarah Jane Evans is a Master of Wine | Football photograph SHUTTERSTOCK
Passion fruits are plentiful

in Brazil. They call them
maracuja, which is also the
name of this simple mousse
pudding. Ive taken liberties
with the classic recipe and
fashioned it into a traybake
with a biscuit base and
a little gelatine to hold it
together for cutting
From sunrise to sunset the

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town in Europe, inspirational cliff walks, characterful
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Whether youre indulging in ice cream churned from
the milk of our famous Guernsey cows, taking seaside
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T H E M O R E Y O U U S E I T,
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thickness without having to change the blade
or switching off. Artisan 4L Food Processor.
www.kitchenaid.eu
Create your own
Weekend
wedding cake
Make the big day really special and reduce
the costs by creating your own wedding
centrepiece (or ask a friend to do it for you!)
Food styling eMIly kydd, Frances quInn and jane Hornby | styling jenny IGGleden
Photographs WIll HeaP and GaretH MorGans
Take your
pick from
three
stunning
cakes
JUNE 2014
bbcgoodfood.com 67
'When I discovered my love for cake decorating, I also became fascinated with
hand-crafted sugar owers: there is no other decoration that complements
a cake quite as beautifully. Not only do sugar owers look stunning, they provide
the perfect way to tie a cake in with an event. I am often asked to recreate
a brides bouquet in sugar to adorn her wedding cake, or to match the cake
owers to table centrepieces. Flowers speak a unique language and, just as cakes
make people happy, so do owers. If you are new to ower making, a moulded
rose is the perfect ower to get started with.' Peggy Porschen
a small pin
2 icing smoothers
pink or green ribbon
FIrST mAKE ThE SYrUP
1 Pour 75ml water into a pan, then
add the sugar, vanilla, lemon or orange
juice, if using, and bring to the boil.
Once the sugar has dissolved, remove
from the heat and allow to cool. You can
store the syrup in an airtight container,
in the fridge, for up to a month.
Peggy Porschens
Rose cakes
morE oF A ChAllEngE
un-iced sponges only
MakEs 16 cakes (easily doubled)

3 hrs plus cooling
PREP
COOk 20 mins
For ThE SYrUP

75g golden caster sugar
1 tsp vanilla extract, or juice
1 lemon or juice 1 orange
(optional)
For ThE CAKES
vegetable oil, for greasing
200g salted butter (or unsalted with
a pinch of salt), softened
3 medium eggs
200g self-raising our
oPTIonAl FlAVoUrS
For vanilla sponge, add the seeds of
1 vanilla pod and 1 tsp vanilla extract
For lemon sponge, add the nely
grated zest of 3 unwaxed lemons
For orange sponge, add the nely
grated zest of 2 unwaxed oranges
For ThE BUTTErCrEAm
400g unsalted butter
400g icing sugar
For ThE DECorATIon
500g white marzipan
icing sugar, for dusting
clear alcohol, such as vodka (or use
cooled boiled water)
750g white sugar paste
food colouring paste in claret and
moss green (from Sugarair)
YoU'll AlSo nEED
16 x 5cm mini round cake tins (we
used Silverwood)
ruler
16 x 5cm mini cake boards, or use
thick cardboard, cut to size
small palette knife
large non-stick rolling pin
68 bbcgoodfood.com
To mAKE ThE CAKES

Lightly grease the inside of the 16 x 5cm
mini round cake tins with a little oil. Line
the accompanying tray or a baking sheet
with parchment. Place the butter, sugar
and avouring of your choice (see Optional
avours, left) in an electric mixer, and
beat at medium-high speed until pale and
uffy. In a separate bowl, beat the eggs
lightly, then slowly pour into the butter
mixture while mixing on medium speed.
If it starts to curdle, add a spoonful of
our to bring it back together. Mix in
the remaining our at low speed until
just combined.
3 Divide the mixture evenly between the
16 cake tins. The easiest way to do this is
with a set of electric scales. Each tin will
t approximately 47g of batter (check this
by placing the tray with tins on top of
electric scales, reset after lling each tin.
Bake for 18-20 mins or until golden, risen
and a skewer comes out clean.
4 allow the cakes to cool in their tins
for 10 mins, then remove the tins from
the tray and gently push the cakes out
(you may need to run the tip of a knife
around the edges to help release them).
While the cakes are still hot, brush the
tops and sides with the sugar syrup this
will add moisture and stop the surface
from becoming hard. Once cool, wrap the
sponges in cling lm and store in a cool,
dry place overnight. This will allow the
crumb to rest and rm up a little, making
it ideal for layering the next day.
To mAKE ThE BUTTErCrEAm
5 Place the butter, icing sugar and
a pinch of salt in an electric mixer. Bring
the mixture together on low speed, then
increase to medium-high speed and beat

until it becomes pale and uffy. If not
using immediately, transfer the
buttercream to an airtight container and
store in the fridge. Remove from the
fridge 1-2 hrs before using, to allow it to
return to room temperature.
bAkER TO
ThE sTARs
Peggy Porschen,
creates awardwinning cakes
from her cake
FIll AnD CoVEr ThE CAKES

In BUTTErCrEAm
6 Trim the top crust off the cakes, using
a serrated knife to create a level surface.
Using a ruler, measure the cakes to
ensure that they are all the same height.
Flip them all over, so the at base now
becomes the top, and place each cake on
a cake board, using a little buttercream
to help them stick. Cut each cake in half
and ll with some buttercream, then
reassemble. Gently press down to push
out any gaps between the cake layers
and the buttercream.
7 Place all the cakes on a small tray and
wrap with cling lm, then chill in the
fridge until the cakes and llings are rm.
Once chilled, remove a few cakes at
a time (I usually take about 6) and,
using a small palette knife, mask each
one by covering them with a thin layer of
buttercream. Try to keep the tops and
sides as even and smooth as possible
(see Masking with buttercream, p75).
Dont worry if a few gaps show through
the crumb. Miniature cakes are more
forgiving than large cakes. Once masked,
put the cakes back on the tray and chill in
the fridge until the coating has set.
parlour in londons
Belgravia (peggy
porschen.com)
Peggy also
runs a cook
school dedicated
to baking, cake
decorating and
sugar craft where
you can learn the
basics or kick-start
a career in cakes.
To CoVEr WITh mArZIPAn

8 knead the marzipan into a smooth ball
to make it more pliable. If the texture is
very sticky, knead in some icing sugar.
Dust a clean, smooth work surface with
a generous layer of icing sugar, remove
about of the marzipan and place in the
middle. Using a large non-stick rolling pin,
roll out the marzipan to an even thickness
of 3-4mm. If any air bubbles appear, prick
them with a pin and push out the air.
9 Using a small plain kitchen knife,
cut into 4 squares of marzipan, each
large enough to cover one miniature
cake. With a little icing sugar dusted in
between, pile the marzipan squares on
top of each other, repeat with the
JUNE 2014
Weekend
remaining marzipan until it is all rolled to
size. Remove 4 cakes from the fridge at a
time and put onto a surface lightly dusted
with icing sugar. Lay a piece of marzipan
over the top of each cake, atten the
tops with an icing smoother and push the
sides down with your hands, being
careful not to tear the edges. Once you
have reached the bottom edge, tuck the
marzipan into the corners, rst with your
hands, then with the straight edge of a
smoother. Trim off the excess marzipan
with a plain-edged knife. To get a really
smooth surface, hold the smoothers so
the straight edges face down towards the
table, then run them over the marzipan.
Polish and smooth the top and sides until
the surface is even (see Covering with
marzipan or sugarpaste, p75). Repeat with
the other cakes. allow the marzipan layer
to set overnight at room temperature.
The next day, check the cakes for air
bubbles. at this stage, you'll be able to
prick them and push the air out, as the
marzipan will still be exible.
CoVErIng WITh SUgArPASTE
10 split the sugarpaste into 2 equal
pieces and knead enough food colouring
paste into each to create pink and green
sugarpaste. Brush the marzipan thinly
with the alcohol or water, taking care not
to create any puddles around the base of
the cake. Repeat the covering process
using sugarpaste instead of marzipan
make sure that any sugarpaste that
youre not working with remains covered
with cling lm to prevent it from drying
out (see Covering with marzipan or
sugarpaste, p75). Once all the cakes are
covered, you can store in a cool, dry
place for up to 1 week.
sugar roses
C
MakEs 16 roses plus approx 8 petals
PREP 1 hr
NO COOk
For ThE roSES AnD PETAlS

250g white owerpaste
250g white sugarpaste
small amount of white vegetable fat
claret food colouring paste (from
Sugarair)
100g royal icing sugar
YoU'll AlSo nEED
Plastic sleeve (from a stationery store)
To mAKE ThE roSES
1 Mix the owerpaste with the
sugarpaste until smooth and pliable.
If the paste feels dry, add a dab of
vegetable fat. Mix half the paste with
claret food colouring paste to create
a light pink shade, a quarter to a medium
pink shade and the other quarter to
a dark pink. Wrap the pastes in plastic
bags for about 30 mins until rm. Cut the
hole-punched edge off the plastic sleeve
with a pair of scissors and rub the inside
thinly with white vegetable fat.
2 To make 1 rose, you will need: 5
hazelnut-sized balls in light pink paste,
3 slightly smaller balls in medium pink
and 1 dark pink oval shape for the rose
centre. Put the balls onto one half of the
sleeve, leaving 2.5cm between each one.
3 Fold the other half of the plastic
sleeve over the top and lightly atten
each piece of paste with your hand to stop
them from rolling around (see pic a).
4 To shape the paste into petals, rub
your thumb over each piece in a circular
motion until it is 2-3mm thick (see pic B).

Photographs GEORGIA GLYNN SMITH
using FLOWERPAsTE
There are many ready-made owerpastes
to choose from, and my advice is to try
out a few to see which works best for you.
If your paste feels a little hard and dry to
begin with, add a small amount of vegetable
fat (Trex) to make it smooth and pliable.
What makes owerpaste special is that
you can roll it out very thinly and create
ne, detailed petals and leaves that look
almost like real ones. However, working
with owerpaste requires more care than
sugarpaste achieving the right consistency
and using the right utensils is crucial.
Flowerpaste should be kept in a plastic
bag, as it will dry out quickly when exposed
to air. It can easily become contaminated
with bres from the air, so thoroughly clean
your work area and utensils before starting.
JUNE 2014
morE oF A ChAllEngE
5 Continue to atten the side facing

the crease of the plastic sleeve to form
a half-moon shape; the edge of the
paste should be thin and sharp, while the
remaining part of the petal stays thick.
keeping this part of the paste thick is
vital, as it gives the petal strength. If the
paste is too thin, the petal will not hold
its shape. Repeat for all the ball shapes.
6 Flatten the oval paste in the same way,
maintaining its shape. Open the plastic
sleeve and take the oval piece. Curl it into
a spiral, with the thin edge at the top
(see pic C).
7 Pick up one of the small round petals,

curve it to form a cup, and lay it over the
open side of the spiral. It should sit 1mm
higher than the top edge of the centre.
8 Fold the paste down on the left, then
tuck another petal under the right-hand
side, followed by another (see pic D & E).
9 Curl back the edges of the outer petals
and pinch the tops into a soft tip (see
pic F). Pinch off the excess paste
at the base and allow the rose to set.
Repeat for the remaining roses.
E
mAKIng ThE roSE PETAlS

1 Use the leftover pale pink paste to
make the rose petals. Roll the owerpaste
into balls just smaller than a hazelnut
put them in the plastic sleeve and
shape as before, using your thumb
(see pic a & B).
2 Pinch up each petal at the thicker end
(the bottom) and curl down the thinner
top edge with a soft pinch. Leave the
petals to set for about 1 hr.
ATTAChIng roSES AnD PETAlS
Mix the royal icing sugar with enough
water to create a thick icing. attach
1 ower and 1 or 2 petals to each cake
using royal icing you can either pipe this
onto the sugar roses and petals, or dab
a little on with a small spoon. Leave to set
overnight. To nish, secure ribbon to the
base of each cake with a little more icing.
TiPs
To avoid
overworking the
owerpaste,
making it tough
and brittle, make
sure you keep your
hands cool, and
try to work in
a shady corner
of your kitchen.
If the paste
sticks to the rolling
pin or the board,
rub with a thin
layer of vegetable
fat. If the paste
becomes wet
and sticky, use
a dusting of
cornour.
However,
if the owerpaste
does become
brittle, start again.
recipe adapted from

Cakes in Bloom by Peggy
Porschen (25, Quadrille).
You can buy this book for
20. Call 01326 569444,
p&p is free. or buy online at
sparkledirect.com/goodfood
bbcgoodfood.com 69
Frances Quinns
Summers day wedding cake
morE oF A CHAllEnGE
SErvES 65
steeping
sponges only
PrEP 2 hr 40 mins plus 5 hrs

COOK 1 hr (bottom tier), 50
mins-1 hr (middle tier), 30 mins (top tier)
For THE lEmon CAKES

1.375kg slightly salted butter,
softened, plus extra for greasing
(buy 6 x 250g packs)
1.375kg golden caster sugar
21 large eggs
2 tbsp vanilla extract
1.375kg self-raising our
210g ground almonds
zest 21 large lemons, plus 10 tbsp
lemon juice
For THE lEmon & mInT SYrUP
700ml lemon juice (use the lemons
from the cake mixture)
large bunch fresh mint, leaves torn
For THE FIllInG
2kg mascarpone
2 x 325g jars good-quality lemon curd
For THE DECorATIon
1kg raspberries
roughly 1.2kg mixed berries and
cherries (we used strawberries,
cherries, blueberries, blackberries
and redcurrants)
a few mint leaves
assortment of unsprayed owers
(see tip, far right)
YoUll AlSo nEED
30cm deep cake tin
20cm deep cake tin
10cm deep cake tin
sewing cotton, for cutting cake
20cm and 10cm thin cake boards
cake paddle (optional, but
very useful)
about 20 plastic straws
2 large wire racks
large cake stand or board
ower tape or kitchen foil
To mAKE THE CAKES
For the bottom tier, grease a deep 30cm
cake tin with butter, then line the base
and sides with a double layer of baking
parchment (see Lining cake tins, p75).
2 Using an electric whisk, cream 400g
of the butter with 400g of caster sugar.
Whisk 6 eggs in a jug with tbsp of
the vanilla, then gradually add to the
creamed butter, beating between
additions. Once combined, sift in
400g of the our, and mix in 60g of
ground almonds and add the zest
of 6 lemons. Gently stir in 3 tbsp of
the lemon juice.
70 bbcgoodfood.com
3 Scrape into the prepared cake tin and

level the top with a spatula. Bake on
the middle shelf of the oven for 1 hr.
Dont worry if the top looks a little dark,
as this will become the base. The cake
is ready when the surface feels springy
to the touch and a skewer inserted into
the centre comes out clean. Set aside to
cool in the tin for 30 mins, then turn out
on to a large wire rack, or use 2 smaller
wire racks pushed together.
4 To make a middle tier, line a deep 20cm
cake tin as before, and make the cake
following the method in step 2, using
4 eggs and 250g each of sugar, our and
butter. Add the zest of 4 lemons, 40g
ground almonds, 1 tsp of vanilla extract
and 1 tbsp of lemon juice. Bake for
50 mins, testing as before.
5 For the top tier, use a deep 10cm cake
tin and make the cake following the
method as before, using 1 egg, 75g each
of sugar, our and butter, 10g ground
almonds, the zest of 1 lemon, 1 tsp
vanilla and tsp lemon juice.
Bake for 30 mins.
6 repeat steps 1-4 so you have
2 bottom tiers, 2 middle tiers and
1 top tier. Leave until all the cakes are
completely cool. Once cooled, the cakes
can be wrapped in a double layer of
cling lm and kept in a cool place for
up to 4 days, or frozen for up to 1 month.
To defrost, leave the cakes at room
temperature overnight.
To mAKE THE SYrUP
7 Put the sugar and lemon juice
in a saucepan over a medium-high heat.
Simmer for about 10 mins, stirring
occasionally, until the sugar has
dissolved. remove from the heat,
stir through the mint, then allow to
cool and steep for up to 5 hrs. Sieve into
a jug or bowl, then cover with cling lm
and chill until ready to use. The syrup
will now keep for up to 1 week.
To mAKE THE mASCArPonE CrEAm
8 Empty the mascarpone into a large
bowl. Beat with an electric whisk to
soften slightly, then fold through 300ml
of the cooled Lemon & mint syrup until
fully combined (save the remaining
syrup for assembling). Chill until ready
to use, but leave at room temperature
for 20 mins to soften before using.
Can be made 1 day ahead of assembling.
noW WATCH
oUr VIDEo!
Blipp this page
to see our
exclusive
behind-thescenes video
of Frances
on our photo
shoot. Simply
download the
Blippar app
from the Apple
App Store or
Google Play,
open the app
and hold your
device over the
page to see the
extra content
come to life.
currently working
the sponges and ip one of the largest

layers onto a serving plate or cake stand,
so that the top of the cake now becomes
the bottom. Spoon over a little of the
reserved syrup, then spread with some
of the lemon mascarpone lling using
a small offset spatula or knife. Drizzle
over some of the lemon curd, then
scatter with raspberries (see pic A).
Now top with the remaining layer, so the
bottom of the cake now becomes the
top, realigning the cocktail sticks (see
Splitting cakes, p75) to ensure the cake is
level (see pic B). Then layer more syrup,
mascarpone, lemon curd and raspberries
with the remaining 30cm sponges.
10 Push 6 straws into the middle of
the cake in a circle formation, no wider
than 20cm in diameter these will
support the next tier (see pic C).
Snip the straws where they protrude
from the cake, so that they are ush with
the top (see pic D). repeat the assembly
with the two 20cm cakes, placing these
onto thin cake boards before sitting on
top of the larger cakes, then poke in
more straws to support the top tier
(pic E & F). Finally, assemble the top
layer using the same method (pic G & H).
Spread any remaining mascarpone on
top, then dust the tiers lightly with icing
sugar. Decorate with an assortment
of mixed berries, mint sprigs and
owers (see tip, right).
on her rst book.
TIP
This cake will need
to be assembled
on the day allow
plenty of time to
complete this
important task.
BAKE OFF
CHAMPION
Since winning
BBCs The Great
British Bake Off,
last year, Frances
Quinn has been
busy creating
signature bakes
To ASSEmBlE THE CAKE

9 Split the two 30cm cakes and the two
20cm cakes in half through the centre,
and the 10cm cake into 4 layers (see
Splitting cakes, p75). Use the cake paddle
or a large chopping board to help move
for Good Food,

as well as one-off
events. She is
JUNE 2014
Weekend
My baking
is all about
using as many
natural ingredients
as possible, so
I couldnt resist
creating the latest
bridal trend the
naked wedding cake! This new style
is so called because it doesnt have
traditional fondant icing covering the
gorgeous layers of sponge. To make
mine super beautiful, Ive loaded it
with seasonal berries and fresh owers.'
Frances Quinn
TIP
When decorating
your cake, be sure
to wrap any ower
stems in foil or ower
tape before arranging
them, as pretty
blooms such as
anemones are
poisonous. And
never leave lighted
candles unattended.
JUNE 2014
bbcgoodfood.com 71
Jane Hornbys
Double chocolate
marble wedding cake
MORE OF A CHALLENgE
SErvES 100 guests in total (30cm cake

SErvES 50, 23cm cake SErvES 30, 18cm
cake SErvES 20 when cut into a grid to
make rectangular 2.5 x 5cm pieces)
3 hrs
PrEP
COOK 1 hr 30 mins-1 hr 45 mins
The filling, a white chocolate & coffee

liqueur buttercream, gives great contrast,
while a dark chocolate buttercream seals
the cake and keeps it fresh.
FOR THE CAKES

For 18cm and 23cm cakes:
500g plain our
1 tsp baking powder
1 tsp bicarbonate of soda
tsp salt
300g light muscovado sugar
300g white caster sugar
7 large eggs
400g soured cream
FOR THE DARK CHOCOLATE MARBLE
225g butter
200g chocolate, 70% cocoa, broken
into chunks
2 tbsp coffee (made with 1 tbsp
espresso powder and 1 tbsp
boiling water)
FOR THE WHITE CHOCOLATE MARBLE
175g butter
225g white chocolate, broken into
chunks
2 tbsp Baileys or other coffee liqueur
For the 30cm cake:
650g plain our
2 tsp baking powder
2 tsp bicarbonate of soda
1 tsp salt
400g light muscovado sugar
400g white caster sugar
10 large eggs
550g soured cream
FOR THE DARK CHOCOLATE MARBLE
300g butter
250g chocolate, 70% cocoa, broken
into chunks
3 tbsp coffee (made with 2 tbsp
espresso powder and 2 tbsp boiling
water)
FOR THE WHITE CHOCOLATE MARBLE
225g butter
250g white chocolate, broken into
chunks
FOR THE WHITE CHOCOLATE
BUTTERCREAM
100ml double cream
200g white chocolate, nely chopped
350g butter, softened
800g icing sugar
FOR THE DARK CHOCOLATE
BUTTERCREAM
150ml double cream
250g chocolate, 70% cocoa, nely
chopped
400g butter, softened
800g icing sugar
TO DECORATE
4.5kg ivory sugarpaste (using 800g for
the board, 500g for the 18cm cake,
1kg for the 23cm cake, and 1.7kg for
the 30cm cake, and an extra 500g for
the chevrons)
icing sugar, for dusting
500g box royal icing sugar
YOULL ALSO NEED
15cm, 23cm and 30cm deep round
cake tins
thick 35cm diameter silver cake drum
thin 15cm, 23cm and 30cm diameter
silver cake boards
6 standard plastic dowelling rods
1cm plain nozzle (or snip end off
the bag)
no. 2 writing nozzle and disposable
piping bags
dusky pink food colouring paste
1 can pink food colouring spray
(optional)
2 cans gold food colouring spray
2m pale blue ribbon, 15mm wide
60cm darker blue ribbon, 15mm wide
small paintbrush
string, for measuring
owers (we used peonies and
vuvuzela roses)
ower tape or kitchen foil
FIRST MAKE THE CAKES

Make the 18cm and 23cm cakes rst.
Butter then line the base and sides of
both a 23cm and an 18cm round, deep
cake tin. Have 2 large mixing bowls ready,
then put 250g our, tsp each baking
powder and bicarbonate of soda, and
tsp salt into both bowls. Add the
muscovado to one, the caster sugar
to the other, then stir. Break up any
muscovado lumps with your ngers.
2 Put the butter, chocolate, vanilla and
coffee in a saucepan and heat very gently
until melted and smooth. In another pan,
do the same with the white chocolate
ingredients. This white chocolate mix will
look buttery and separated, but thats
ne. While you wait, put a large jug onto
your scales, crack in the eggs and add
the soured cream. Make a note of the
weight (it should be about 800g in total).
Beat to combine.
3 When the chocolates are melted, tip
the dark mix into the bowl that has the
muscovado in it. Tip the white chocolate
mixture into the other. Pour half of the
egg and soured cream mix into each
bowl (do this on scales to be sure).
4 Beat each mixing bowl with a spatula or
balloon whisk to make a smooth, runny
batter. Leave it to sit for a few moments
to thicken a little, then spoon alternate
blobs of the batters into the tins, until
they are lled to two-thirds full and
all of the mix has been used. I nd an
old-fashioned ice cream scoop really
useful for this. Using a skewer, swirl the
two mixes together just a few times,
to marble the mixtures.
5 Bake the cakes together on the same
shelf, in the middle of the oven, for 1 hr
30 mins or until risen and crusty-looking
on top, and a skewer inserted comes out
clean. Cool in the tins for 30 mins, then
turn onto a wire rack and cool completely.
6 To make the 30cm cake, grease then
line a 30cm round cake tin with
parchment, then wrap the outside with
a couple of layers of newspaper, securing
with string (as you might a Christmas
cake). repeat the recipe as above,
dividing the quantities for the 30cm
cake in half between 2 bowls, as before.
Bake the cake for 1 hr 45 mins and test
as before.
'This is my third
wedding cake for
Good Food, and
when the team
asked me to create
something in
chocolate, I knew
it would be hard
to beat the Creating
your wedding cake
recipe I wrote
for the magazine
a while ago
(recipe available at
bbcgoodfood.com).
So this summer,
Ive created a
three-tier doublechocolate cake,
based on the
original, but with
an extra kick.
The design takes
inspiration from
the current trends
for graphic, metallic
and lacy cakes, and
creates impact
without fuss.
The cake is
ideal for serving
as the dessert at a
wedding; simply
ask your caterers to
put a big bowl of
summer fruit, and
perhaps a jug of
cream, on each
table. Jane Hornby
about
jane
Former food
editor for Good
Food, Jane is now
a busy food writer
and stylist and
cookery book
author. Jane also
teaches at the
Turn the page for recipes and
Womens Institute
step-by-steps for the buttercream,
Cookery School in
layering and decoration to
Oxfordshire.
complete Jane's cake

72 bbcgoodfood.com
JUNE 2014
Weekend
JUNE 2014
bbcgoodfood.com 73
MAKE THE BUTTERCREAMS

7 Follow this method for both
buttercreams and keep them separate.
Heat the cream and coffee liqueur in
a small pan until steam rises. Put the
chocolate into a smallish bowl and pour
over the hot cream. Leave to melt for a few
mins, stirring until smooth. Cool completely.
8 In a large bowl, beat the butter with
a pinch of salt with an electric whisk until
pale and smooth. Gradually beat in the
icing sugar to make uffy buttercream.
When all the sugar is in, gradually add
the cooled ganache and beat together
well. The white chocolate mixture will
be whipped and very pale, while the
dark chocolate mixture will be a
milk chocolate colour when nished.
TIp A quick note

about chocolate
I dont use
cooking
chocolate, I prefer
supermarket
70 per cent cocoa
chocolate and
middle-of-therange white
chocolate, such
as Waitrose
Belgian. This melts
well and I have
better results with
this than more
expensive brands.
SPLiT AND LAYER THE CAKES

A
9 Once each cake is completely cool,
level off its slightly chewy, brownie-ish
top using a long serrated knife. Spread
a little dark chocolate buttercream over
the thin cake board that matches the
cake youre working on. Turn the cake
upside down onto the board, then sit
this on a sheet of baking parchment,
so you can spin the cake around.
B
10 Split cake into 3 layers using a length
of cotton (see Splitting cakes, step 3, p75)
or, as this is a fairly sturdy cake, simply
cut using a long serrated knife, if you prefer.
11 Now you can start to ll the cake.
If youve made the buttercreams in
advance and they have hardened slightly,
warm in the microwave on Defrost for
10 secs and beat well. Half-ll a piping
bag with the dark chocolate buttercream,
either with a wide nozzle or just the end
snipped off. Pipe a ring of buttercream
around the inside edge of the bottom
cake layer (see pic A). This is going
to keep the white and dark frostings
separated and neat.
12 Spoon some of the white chocolate
frosting into the middle of the cake and
spread it out to meet the dark frosting at
about the same thickness (see pic B).
Stack the middle layer of the cake back
on top and repeat until the cake is rebuilt.
Chill for 10 mins. Ensure any crumbs are
cleaned away, then cover the top and
sides of the cake with an even coating
of dark chocolate buttercream, paddling
it out over the top and down the sides
using a palette knife. Smooth the
top as best you can (see Masking
with buttercream, p75). Repeat with
all three cakes.
For more wedding
13 Chill the cakes for at least 30 mins
cake recipes, visit
to allow the buttercream to rm up
bbcgoodfood.com/
before covering in sugarpaste.
howto/guide/collection/
Can be done up to 3 days ahead.
events-occasions
74 bbcgoodfood.com
COVER THE CAKES iN SUgARPASTE

14 Starting with the small cake,
transfer the cakes to new sheets
of parchment paper, as any blobs of
buttercream could get into the sugarpaste.
15 Knead the sugarpaste until pliable,
then shape into a smooth ball. Lightly
dust the work surface and the top of the
icing with icing sugar, then use a large
rolling pin to roll a circle large enough to
cover the entire cake and for the icing to
be about 5mm thick. If youre not sure,
roughly measure the cake with a piece of
string from one side to the other (dont
get it chocolatey). Using your rolling pin
to help, or just lifting it with your hands,
lift the sugarpaste over the cake.
16 When the icing is in the right position,
drop it onto the cake. Smooth it over the
cake with your palms, working from the
top down, until there are no wrinkles or
folds. Push the excess in towards where
the cake meets the board (see Covering
with marzipan or sugarpaste, p75).
17 Using a small sharp knife, trim the
excess sugarpaste away from the cake.
Keep the cake on the work surface for this,
dont be tempted to lift it up as if youre
trimming a pie, as the sugarpaste can rip.
18 Using your palms or a plastic cake
smoother, polish the sugarpaste to make
a smooth, silky surface (see Covering
with marzipan or sugarpaste, p75).
Slide the cake somewhere it wont be
disturbed and leave to dry overnight,
if possible. Repeat for all of the cakes.
Brush a little cooled boiled water over
the 35cm drum and cover that in
sugarpaste, too.
DOWEL THE CAKE AND

DECORATE EACH TiER
19 Now you need to insert dowels into
the cake, which act like internal
scaffolding. Starting with the 30cm cake,
push 3 dowelling rods in a triangle into
the middle of the cake they should be
set apart no wider than the base of the
23cm cake. Lightly mark where the top of
the icing comes to on the dowel.
20 Carefully pull out the dowels and line
up on the work surface. Then, using
a ruler, re-mark each rod to the highest
point. Score the dowels with scissors
around the marks and snap the plastic.
21 Re-insert the rods in their original
holes, rounded-end down.
22 Make the royal icing, following pack
instructions, to a fairly thick icing. Put a
no.2 nozzle into a piping bag, then ll
with some of the icing; cover the rest
with cling lm. Pipe random dots over the
18cm cake, from pea-sized to pinheadsized. To make a large blob, squeeze
continuously, rather than trying to draw a
circle and ll it in. As you near the base,
make the dots more sparse, eventually
fading to nothing where the ribbon is going
to sit (see pic C). Leave to dry. The icing
needs to be the right consistency, so that
it pipes but doesnt drip.
5 For the chevrons,
C
knead a little of the
colouring into the
sugarpaste until
evenly pink. Split
into two; keep one
half covered with
cling lm. Using
a little icing sugar,
roll the other half to about 1 coin
thickness, and in a rectangle just bigger
than A4 size. Starting from one of the
short edges, cut into ribbons 2.5-3cm
wide. Carefully lift the strips onto a piece
of parchment on a board and take them
outside, out of the wind. Spray with pink
spray, then take back indoors and leave
to dry for couple of mins. Repeat with
the second piece of paste.
TIpS FOR SUCCESS
Use cocktail sticks to secure loose

berries or owers.
When decorating with fresh owers,
wrap their stems with a little ower tape
(or foil) to prevent any contamination.
You can also press a ball of sugarpaste
against the cake where you intend the
owers to go, then poke the stems into
this. Always do the owers at the last
possible minute before the wedding.
Dont transport a stacked cake. Pack into
cake boxes on pieces of paper.
Make sure that this cake is in a position

away from radiators and sunny windows
for the entire time that it is going to be on
display. Be sure to tell the venue manager
Ive been stung before!
Make a kit to take with you (glue, scissors,
etc) in case you have to re-do anything.
Never put an iced cake into a fridge, even
if its a hot day, as water will condense
onto the icing, softening and spoiling
your hard work. A cool, dry place is best.
JUNE 2014
Weekend
POSiTiONiNg THE PiNK STRiPS
6 Brush a little cooled boiled water
in a diagonal stripe up the side of the
23cm cake, then position one of the pink
chevrons up against it, letting it overlap at
the bottom and curve around to meet the
middle of the cake at the top (see step E).
Press into position, cut away the excess
ush to the cake and leave to dry. Do this
with each of the chevrons, spacing them
evenly. Go easy with the water and try to
keep your hands clean and dry.
7 For the gold cake, take it outside as well,
then spray liberally to create a shimmery
gold effect. Dont waste the spray on the
middle of the cake where the next cake
will sit (see pic F). Leave to dry.
E
Useful skills for stunning cakes

lINING CAKE TINS
STEP 1
Measure around the circumference of your tin you can do
this with a piece of string. Cut a length of baking parchment
to the same length. Fold the bottom 4cm up, then snip along
this edge on an angle.
STEP 2
Use the base of the tin as a guide to cut a circle large enough
to line the base.
STEP 3
Place the strip of parchment along the sides and the circle
in the base.
F
1
STACK AND COMPLETE THE CAKE

1 To stack the cakes, spoon a little of the
leftover royal icing over each of the dowel
holes on the 30cm cake (bottom layer).
Carefully lift the 30cm cake onto the
covered board, then stack the remaining
cakes on top of one another, positioning
each cake and gently lowering the back
edge of the cake onto the cake below. Make
sure its central, then slide a palette knife
under the cake and gently lower the cake
down. Slide the knife out at the last minute.
2 Run a thin line of royal icing around the
edge of the base board and attach 110cm
pale blue ribbon. Fasten ribbon around
the base of the gold cake and the white
dotty cake, then nish with fresh owers
(wrap stems in ower tape or foil rst).
SplITTING CAKES
This is a useful technique for splitting large, soft-crumbed cakes.

Smaller or denser cakes can be cut with a long serrated knife.
STEP 1
Score around the middle of the cake with a sharp knife.
STEP 2
Secure 2 (or more if splitting into multiple layers) toothpicks in
line, one on the top half, one on the bottom this will help you
to match up the layers when reassembling.
STEP 3
Wrap strong sewing cotton around the cake, wiggling it into the
groove created by the knife, crossing the string over at the front.
STEP 4
Pull in opposite directions to slice through the sponge.
MASKING WITH BUTTERCREAM

This is the glue that your marzipan or sugarpaste will stick to.
STEP 1
Once your sponge is lled, pile on the buttercream and, using
a palette knife, tease it over the edges, covering the whole cake.
STEP 2
Use a palette knife to create a smooth nish and sharp corners. Chill
for at least 20 mins before covering with marzipan or sugarpaste.
TIMEplAN
Up to a month ahead
Make and freeze the cakes if you want

to, although they are best made fresh
if possible.
COVERING WITH MARZIpAN

OR SUGARpASTE
Up to 4 days ahead
Bake the cakes, if making fresh.

Make the buttercreams and keep
well chilled.
Up to 3 days ahead
Split, ll and cover the cakes with the

buttercream, and cover the cakes and
any boards with marzipan and/or
sugarpaste icing. Insert the dowelling
rods. Keep cool.
STEP 1
Once rolled to size, lift the marzipan or sugarpaste using
a rolling pin and lay it onto the masked cake.
STEP 2
Smooth out any air bubbles and push the marzipan or
sugarpaste into the corners.
STEP 3
Use a small sharp knife to trim away any excess.
STEP 4
Finally, use an icing smoother to polish the surface
for a smooth and shiny nish.
Up to 2 days ahead
Add decoration to cakes.
To watch Cassie Best masking a cake with buttercream
On the day
and covering it with sugarpaste, download the June
Stack the cakes.
Good Food iPad app from the Apple App Store
JUNE 2014
bbcgoodfood.com 75
Useful isnt the word. Essential is.

Thaw tiger prawns in cool fltered water to lock in favour and freshness, just one of
the ways the iconic Zip HydroTap could become an essential tool for busy kitchens.
Providing you with instant boiling, chilled and even sparkling fltered water on tap
it will revolutionise the way you cook.
Visit nowzipit.co.uk to see for yourself.

Or call 0845 6 005 005 for further information.
Weekend
Whether youre celebrating an anniversary or

a birthday, or simply want to treat a special
someone, Emily Kydds menu is sure to
impress Photographs DaviD Munns
Just for two

When I cook for two, I like to do some of the prep ahead,
especially when the weather is good I denitely dont want to
be stuck in the kitchen when I can be outdoors eating, drinking
and enjoying time with my guest. So in this menu, both the
starter and dessert can be made earlier, and the main just goes
in the oven to do its thing. A relaxed evening sorted!
Gooseberry &
elderower zz, p81
JUNE 2014
bbcgoodfood.com 77
Menu for 2
Gooseberry & elderower zz
Spiced crab cakes with lemon
& lime aoli
Sticky pork belly with Vietnamese
style salad & smashed peanuts
Coconut rice
Individual summer puddings
Want to get ahead?

Make the gooseberry & elderower
base for the cocktail up to 2 days
before and chill until ready to serve.
Marinate the pork the night before.
Prepare the summer puddings and
chill overnight.
Prepare the crab cakes and
mayonnaise, and chill for up to
12 hours.
Make the salad and dressing
(separately) up to 2 hours ahead,
then chill both until ready to serve.
Spiced crab cakes with

lemon & lime aoli, p81
78 bbcgoodfood.com
JUNE 2014
Weekend
Sticky pork belly with

Vietnamese-style salad
& smashed peanuts
JUNE 2014
bbcgoodfood.com 79
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Weekend
Gooseberry &
elderower zz
Sticky pork belly with

Vietnamese-style salad
& smashed peanuts
EASY
SERVES 2
PREP 10 mins
NO COOK
Tip 12 gooseberries and 1 tbsp caster

sugar into a cocktail shaker or large jam
jar with a lid. Using the end of a rolling
pin, mush the gooseberries and sugar
together. Add juice lemon, 3 tbsp
elderower cordial and 4 ice cubes,
pop on the lid and shake well.
Strain into glasses and top up with
chilled sparkling white wine (we used
Prosecco), then stir before serving.
fat none, sat fat none, bre 1g, sugar 38g, salt none
Spiced crab cakes with

lemon & lime aoli
EASY
SERVES 2
PREP 20 mins plus chilling
COOK 10 mins
100g/4oz white crabmeat

2 spring onions, nely chopped
1 red chilli, deseeded and nely
chopped
small pack coriander, leaves only,
nely chopped, plus extra for serving
2 tbsp sesame seeds
50g/2oz fresh breadcrumbs
1 large egg yolk
sunower oil, for frying
plain our, for dusting
FOR THE AIOLI
3 tbsp good mayonnaise
zest lime (after zesting, cut into
wedges for serving)
zest lemon, plus a squeeze of juice
1 Combine the crab, spring onions, chilli
and coriander in a large bowl. Heat a
small frying pan and toast the sesame
seeds. While theyre still hot, use a pestle
and mortar to roughly grind, then tip
into the bowl with the crab. Add the
breadcrumbs, egg yolk and seasoning,
and mix lightly. Shape into 6 patties and
chill for at least 30 mins.
2 For the aoli, mix the mayonnaise, zests
and a squeeze of lemon juice. Heat 0.5cm
depth oil in a non-stick frying pan. Dust
the crab cakes with a little our and fry
gently for 3 mins on each side until crisp
and golden. Drain on kitchen paper.
Serve the crab cakes with the zesty
mayonnaise, wedges of lime and a few
coriander leaves scattered over the top.
JUNE 2014
1 OF 5
A LITTLE EFFORT A
dAY
SERVES 2
marinating
COOK 2 hrs 25 mins
plus resting
4 Reheat the remaining sauce, adding a

splash of water if it has become too thick.
Toss the dressing through the salad and
divide between 2 plates, then top with
the smashed peanuts. Cut the pork into
thick slices, arrange alongside the salad,
then drizzle over the sauce. Serve with
Coconut rice (below).
600g/1lb 5oz pork belly

6 tbsp hoisin sauce
3 tbsp clear honey
3 tbsp rice vinegar
3 tbsp soy sauce
4 tbsp tomato ketchup
2.5cm/1in piece ginger, peeled and
nely chopped
Coconut rice, to serve (see right)
FOR THE SALAd
cucumber, cut into ribbons using
a vegetable peeler
6 radishes, sliced
75g/2oz sugar snap peas, halved
horizontally
2 spring onions, thinly sliced
2 tbsp mint leaves, large leaves torn
2 tbsp Thai basil, large leaves torn (use
coriander if you cant nd this)
1 tbsp salted peanuts, toasted and
lightly smashed in a pestle and mortar
FOR THE dRESSING
1 small red chilli, nely chopped
garlic clove, grated
juice lime (leftover from crab cakes)
1 tsp light brown sugar
1 tbsp rice vinegar
1 Remove the rind from the pork and put
the meat in a large sealable food bag or
casserole dish. In a bowl, mix the hoisin,
honey, vinegar, soy, ketchup and ginger,
then pour over the pork and massage
well. Seal the bag or cover the dish and
leave to marinate in the fridge for at
least 4 hrs, or overnight.
Transfer the pork and its marinade to
a snug roasting tin, lined with foil. Pour
over 50ml water, cover with foil and roast
for 2 hrs, or until tender, basting halfway
through. Take the pork out and increase
oven to 200C/180C fan/gas 6. Remove
the foil and pour the sauce into a small
pan. Bring the sauce to the boil and let
it bubble until thick and syrupy. Brush
some of the sauce all over the pork and
pop back in the oven, uncovered, for
20 mins until sticky and caramelised in
places. Transfer to a chopping board,
cover lightly with foil and leave to rest
for 20 mins.
3 Meanwhile, prepare the salad. Toss
all the ingredients, except the peanuts,
together in a bowl. To make the dressing,
combine all the ingredients and set aside.
Coconut rice
EASY
SERVES 2
GLuTEN
FREE
PREP 5 mins plus soaking
COOK 25 mins
Soak 100g sticky rice in cold water for

30 mins. Drain and tip into a saucepan,
along with 1 kafr lime leaf and a good
pinch of salt. Pour over a 165ml can
coconut milk, use 1 tbsp water to rinse
out the can and pour this over the rice,
too. Pop on the lid, bring to the boil, then
turn the heat to its lowest setting and
simmer for 10 mins.
Turn off the heat and leave to steam
for 10 mins more. Fluff the rice with a
fork before serving.
Taste team comment

Crab is my favourite food.
I made the starter with tinned
crab meat, but next time
I would try fresh crab.
The pork belly was so easy to cook
and can be marinated in advance. The
highlight for me was the Vietnamese
salad it was delicious! The rice was
easy to cook, too.
I loved the fresh avours in the
dessert and the hint of lemon. Its
perfect for a dinner party as it can
be made in advance. ALISON
Wine notes
Pork and South Africas Chenin Blanc
grape go hand in hand the notes of apple
and lime matching the sweetness in the
meat. Kleine Zalze Chenin Blanc Reserve
2013, Coastal Region, 13.5% (9.99,
Sainsburys), also makes a great pair with
the crab cakes and their zesty aoli.
The same grape variety, this time from
France, makes thrilling sweet wines. Pick
Domaine des Forges 2010, Coteaux du
Layon Chaume, Loire, 11.5% (8.29/37.5cl,
Waitrose) with its luscious fruit for the
summer puds. Pop both wines in the
fridge an hour or two before the meal.
bbcgoodfood.com 81
Weekend
Individual summer puddings
2 OF 5
EASY LOW
FAT VIT c A dAY
SERVES 2
PREP 25 mins plus 4 hrs chilling
COOK 8 mins
350g/12oz mixed berries, fresh or

frozen (we used raspberries,
blackberries, redcurrants,
blueberries and strawberries)
zest 1 lemon
sunower oil, for greasing
3-4 slices slightly stale white bread,
crusts removed
TO SERVE
2 tbsp extra-thick double cream
2 tsp icing sugar, sifted
1 Tip all the berries, apart from the
strawberries, into a saucepan. Sprinkle
over the sugar and stir. Set over a low
heat and cook until the sugar has
dissolved and the fruit has started to
release its juices. Increase the heat, bring
the mixture to the boil, then simmer for
2 mins until the fruit is soft and you have
lots of deep red juices. Quarter the
strawberries and stir into the berries,
along with the lemon zest. Remove the
pan from the heat and strain the fruit
through a sieve, reserving the juices.
2 Meanwhile, lightly oil 2 x 175ml dariole

moulds (or 2 large teacups) and line with
cling lm. Using a pastry cutter, stamp
out 2 small circles of bread to t in the
base of each mould. Dip one side into
the reserved juices while still hot, and
place, juice-side down, into the bottom
of the lined mould. Cut another 2 larger
circles from the bread, and slice the
remainder into 2.5cm-wide strips that are
the same height as the mould. Dip the
strips into the juices and use to line the
sides of the moulds in the same way,
pressing each piece in place and
overlapping slightly.
3 Pack the strained fruit into the
bread-lined moulds, reserving some fruit
and juices for serving. Fold over any
strips of bread that protrude from the
mould, then dip the nal 2 circles of
bread in the juices and top the puddings
to seal. Cover with cling lm and push
down rmly with the palm of your hand.
Pop in the fridge to chill for at least 4 hrs,
preferably overnight.
4 When ready to serve, whip together
the cream and icing sugar. Turn the
puddings out onto plates, top with the
reserved fruit and juices, and serve
with the sugared cream.
fat 2g, sat fat none, bre 6g, sugar 21g, salt 0.5g
Food styling EMILY KYDD | Styling VICTORIA ALLEN
Mini puds you

can make ahead
82 bbcgoodfood.com
JUNE 2014
20
13
in
g
m Dig
o a
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gi h z l
ta e i
lP y n
ub e e
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Weekend
Exciting
veggie
dishes
Beetroot
quiche
The rst picnic of
summer
Head for the great outdoors with these easy-to-transport recipes
ve crowd-pleasers, created by the Reith sisters, Gillian, Nichola
and Linsey, who run a caf in Scotland
bbcgoodfood.com 85
Beetroot quiche
A little effort
SERVES 8
cooling
folAte
PREP 35 mins plus chilling and

COOK 1 hr 50 mins
We think it is worth spending the time

making homemade pastry for this quiche.
For 20 minutes work, you are rewarded
with a buttery, light, melting pastry shell
to fill with your favourite flavours.
TIP Use any

remaining beetroot
pt as a topping
for toast or as part
of the kids picnic
platter (below).
For an
alternative lling,
try a couple
of handfuls of
spinach (about
75g), toasted pine
nuts and 12 slices
of Brie instead
of the rocket and
the Beetroot &
walnut pt.
8 large eggs
400ml double cream
for tHe PAStrY

250g plain our, plus extra for
kneading and rolling
150g chilled unsalted butter,
cubed
1 large egg, beaten
for tHe Beetroot & WAlNUt PAte
3 raw beetroot (about 225g), cleaned,
top and tail intact
100g walnut halves
200g reduced-fat cream cheese
25g fresh dill
2 tbsp balsamic vinegar
25g dried breadcrumbs
for tHe filliNG
40g rocket leaves
beetroot & walnut pt (see above)
1 Boil the whole beetroots for 1 hr,

skin-on. When cool enough to touch, use
your ngers to peel the skins off the
beetroot. Wear rubber gloves if you like,
to stop the beetroot staining your ngers.
2 While the beetroot cooks, make the
pastry. Place the our, a pinch of salt and
butter in a food processor and whizz
briey until the mixture resembles coarse
breadcrumbs. Add the egg and pulse
until the mixture just comes together.
3 Tip the dough onto a lightly oured
surface and knead briey. Shape the
dough into a ball, atten slightly, then
wrap in cling lm and chill in the fridge
for 30 mins. The pastry can be kept in
the fridge for up to three days.
Spread the walnuts on a baking tray and
cook for 5-10 mins in the oven until
golden and fragrant. Alternatively, you
can toast them in a dry frying pan, on
a medium-high heat. Roughly chop the
cooked, cooled beetroot and place in
the bowl of a food processor with the
toasted walnuts, cream cheese, most of
Homemade houmous
A pick-and-mix lunch
is more interesting
for kids on the go
eASY
SERVES 6
GlUteN
free
PREP 10 mins
NO COOK
This is such a lunchtime staple. Its simple,

cheap to make, and a completely different
creature from the shop-bought version.
400g can chickpeas, drained and

rinsed
60g light tahini paste
120ml extra virgin olive oil
4 small garlic cloves, crushed
grated zest and juice 1 unwaxed
lemon
generous pinch of salt
Place all the ingredients in a food
processor and blend until smooth.
Taste for seasoning.
the dill and the balsamic vinegar. Pulse,

slowly adding the breadcrumbs, until
the pt reaches the same consistency
as houmous, holding its shape when
scooped up with a spoon.
Roll out the pastry on a lightly oured
surface. It should be no thicker than
3mm and around 30cm in diameter.
Line a 25cm loose-bottomed, uted
an tin. Cover with baking parchment
and ll with baking beans. Blind-bake
for 20-25 mins until golden brown.
Remove from the oven and lift out
the parchment and beans.
6 Spread the pastry case with a thick
layer of the pt, then sprinkle with the
rocket. Beat the eggs and cream in a
bowl, season, and gently pour over the
rocket and beetroot lling. Dot evenly
spaced teaspoons of the pt on top
and press down into the mixture slightly.
Carefully transfer the quiche to the oven
and cook for 45-50 mins until the centre
is set. Allow to cool a little before
removing from the tin to serve.
Kids picnic platter

A picnic is a time-honoured
childhood feast for us. Little more
than a selection of chopped up
vegetables, cheese and bread
or toast (see our suggestions
below), but we found it the most
entertaining of meals. Its also
a crafty way to get fruit and veg
into your little ones!
houmous (see left)
carrot batons
cheddar, chopped into soldiers
cucumber sticks
toast soldiers, for dipping
slices of apple
raisins

fat 27g, sat fat 4g, bre 3g, sugar none, salt 0.4g
86 bbcgoodfood.com
JUNE 2014
Weekend
Barley & blueberry salad

eASY
cAlciUm
SERVES 6-8
1 of 5
folAte Vit c A
dAY
Drizzle with the

dressing just
before serving
PREP 25 mins
COOK 1 hr 20 mins
Barley gives a lovely bite, acting as a
perfect backdrop for bold blueberries
and butternut squash.
300g pearl barley

1 medium butternut squash, cut into
quarters lengthways (skin-on), seeds
removed, cut into 1cm slices
2 tbsp olive oil
300g pack thin-stemmed broccoli,
base of stems removed, cut into
bite-sized pieces
75g pine nuts
100g blueberries, rinsed and drained
on kitchen paper
for tHe HoUSe dreSSiNG
150ml extra virgin olive oil
50ml raspberry vinegar
1 tbsp clear honey
JUNE 2014

Cook the barley following pack
instructions, then drain and set
aside to cool.
2 Place the squash pieces in a deep
roasting tin, toss with the oil and season.
Roast in the oven for 30 mins or until
the squash is tender, tossing the pieces
halfway through the cooking time.
Remove and set aside to cool.
3 Meanwhile, steam or boil the broccoli
stems for 3-4 mins. Drain, if necessary,
and set aside to cool.
4 For the dressing, put the extra virgin
olive oil, raspberry vinegar, clear honey
and a pinch each of salt and freshly
ground black pepper in a bowl, and
whisk thoroughly.
5 Put the pine nuts on a baking sheet.

Bake in the oven for 2 mins, remove and
toss them, then continue to bake for
another 5 mins, or until the pine nuts
are a light, golden-toasted colour.
Keep an eye on them, so they dont
burn. Set aside to cool. In a big serving
bowl, combine the barley, butternut
squash, broccoli, pine nuts and
blueberries. Drizzle over the dressing.
Mix thoroughly and serve.
bbcgoodfood.com 87
Weekend
Homemade pink lemonade
GLUTEN
EASY LOW
FAT
FREE
MAKES 12 glasses
Take half and leave

the rest for when
you get home
PREP 30 mins
NO COOK
This is the ultimate thirst-quencher on a
warm day and can be whizzed together in
no time. Turn it into an impressive drink for
entertaining in the garden by adding lots
of lemon, raspberry and mint, and serve
it in a big jug.
200g fresh raspberries

220g caster sugar
ice cubes, to serve
1 bottle soda water, to serve
1 Place 180g of the raspberries in a
tall jug, add enough water to cover
the raspberries and blend with a
hand blender.
2 Mix the lemon juice and zest, sugar
and pured raspberries with 1 litres
of boiling water. Leave the mixture to
cool, then pour it through a sieve into
a large jug (using a wooden spoon to
push the liquid through). To serve,
add the remaining raspberries and
ice cubes, then pour into glasses (or
jam jars) and top up with soda water.
Ginger crunch
PER GLASS 77 kcals, protein none, carbs 19g,

fat none, sat fat none, bre 1g, sugar 19g, salt 0.1g
EASY
MAKES 20-30 bars

cooling
PREP 20 mins plus
COOK 30 mins
We discovered this moreish gingery treat

in Australia its now a staple in our caf.
So refreshing
FOR THE SHORTBREAD BASE
280g plain our
125g caster sugar
1 tsp baking powder
2 tsp ground ginger
180g cold unsalted butter, cubed,
FOR THE FUDGY GINGER TOPPING
180g unsalted butter
100g golden syrup
375g icing sugar
2 tsp ground ginger
3 Press the mixture rmly into the

prepared tin, levelling it out using
a spatula. Bake for 18 mins, until the
shortbread is golden brown. Allow to cool
in the tin for 10 mins, then remove from
tin and cool completely on a wire rack.
4 For the topping, place the butter and
syrup in a pan and melt on a very low
heat (or in a microwave). Sift the icing
sugar and ground ginger into the melted
butter and syrup mix. Beat the mixture
with an electric hand mixer until it is
thick and fudgy-looking, 2-3 mins.
5 Pour the topping over the shortbread
and spread it out evenly with a spatula.
Allow to set before cutting into bars.
PER BAR (30) 195 kcals, protein 1g, carbs 26g,
Gillian, Nichola and

Linsey Reith run
Three Sisters Bake,
1 Heat oven to 180C/160C fan/gas 4. Line

the base of a 24 x 34cm baking tin with
baking parchment and butter the sides.
2 To make the shortbread base, place the
our, sugar, baking powder and ginger in
a food processor and pulse briey to mix
the ingredients. Add the butter and pulse
until the mixture resembles coarse
breadcrumbs. Alternatively, mix the dry
ingredients in a large bowl and rub in
the butter by hand.
88 bbcgoodfood.com
a caf and craft

boutique in Quarriers
Village, near Glasgow.
These recipes are
adapted from Three
Sisters Bake by Gillian, Nichola and Linsey
Reith (20, Hardie Grant). Photographs
Helen Cathcart. You can buy the book for
just 18. Simply call 01326 569444, p&p is
free. Or buy online at sparkledirect.com/
goodfood
JUNE 2014
With the right

tools, anyone
can achieve
great results
Mary Berry
From the Queen of Cakes, the Mary Berry 12-hole PushPan

will open a whole world of baking possibilities pop out
perfect mini cheesecakes, dinky desserts and even zzy
jellies for grown-ups. Part of Marys exclusive range of
bakeware with Lakeland, its almost as good as having
her in your kitchen with you!
Find the full range and exclusive recipes

from Mary at lakeland.co.uk/mary
Visit one of our 68 stores nationwide
Call 015394 88100 for our kitchenware catalogue
Like us on Facebook lakeland.co.uk/facebook
BAKEWARE | COOKWARE | UTENSILS | KITCHEN ELECTRICALS | PRESERVING | FOOD STORAGE | AROUND THE HOME
hen I started to involve

Maisie in making our family
dinners, I had to think carefully
about the safety factors of cooking with
children. High ames and hot pans are
obviously out, but I found ways of adapting
recipes to make them mostly about the
preparation, and therefore child-friendly.
Teriyaki salmon is a dish that I would
have always grilled in the past, but by
popping the sh in parcels, children can
cook a proper meal from scratch with very
little heat involved. It also makes for more
succulent sh, so its a double winner.
Maisie
makes
teriyaki
salmon
Barney Desmazery and
his daughter enjoy time in
the kitchen making Japaneseinspired sh parcels
Photographs DAVID MUNNS
BEFORE YOU START

res no clutter.
Clear the sur face so the
r child to
you
t
Roll up sleeves, or ge
.
top
ved
lee
wear a short-s
ck long hair or
Put on an apron, tie ba
.
nd
use a hair ba
ndling raw sh,
As the child will be ha
hands in cold
ir
the
sh
wa
get them to
t to cook the
no
water, then hot, so as
ir hands.
the
to
on
sh
smell of the
and
ts
Gather your ingredien
er.
eth
equipment tog
attended
Never leave a child un
t given the
bu
e,
saf
un
not only is it
add ingredients
y
ma
y
the
y,
nit
rtu
po
op
ipe.
that could ruin the rec
ng the oven.
usi
es
olv
inv
ipe
rec
is
Th
old will be able
ar-ye
en
sev
A condent
oven, but an
the
to put the cold tray in
t tray.
ho
the
ove
rem
adult should
WHAT YOU NEEd
Chopping board
Small bowl
Small whisk
Pastr y brush
Foil
Baking sheet
For more great recipes you can

cook with your children, visit
bbcgoodfood.com/kidscookingrecipes
90 bbcgoodfood.com
JUNE 2014
Weekend
KidS the writing in red is for you
GROWN-UPS the writing in black is for you
Teriyaki salmon parcels

EASY VIT c OMEGA-3 GOOD
4 YOU
SERVES 4
PREP 15 mins
COOK 20 mins
The great thing about these parcels is that

they can be prepared several hours ahead
and kept in the fridge until ready to be
popped in the oven, allowing you time
to clear up completely before dinner.
2 tbsp low-salt soy sauce

1 tbsp clear honey
1 garlic clove, nely chopped
1 tbsp mirin (optional)
a little sunower oil
300g Tenderstem broccoli
4 x 100g salmon llets
1 small piece of ginger, cut into
matchsticks
a little sesame oil (optional)
sliced spring onions, toasted sesame
seeds and cooked rice, to serve
Make the sauce and

marinade.
In a small bowl, whisk together

the soy, honey, garlic and mirin
and set aside.
Cut out some squares

of foil.
Using scissors, cut out 4 squares

of foil, each about 30cm square.
Brush each piece of foil with a little
oil and bring the edges of the foil
up a little.
Fill your parcels.
Place a couple of broccoli

stems on each one, then sit a
salmon llet on top and scatter
over the ginger.

WHAT WEVE LEARNT

As well as making a healthy fami
ly
supper, there are key elements to
this recipe that will help a child
to become more condent in
the kitchen.
Food styling LIZZIE HARRIS | Styling JENNy IGGLEDEN
HANdliNG RAw iNGRedieNTS

Touching raw meat and sh mak
es
some adults recoil, but if a child
gets used to this while theyre
young, theyll feel perfectly happy
handling raw food later in life. its
also important to get children into
the habit of washing their hands
frequently after touching
uncooked meat and sh.
CookiNG iN Foil PARCelS
As well as being a smart way of
presenting food, making foil
parcels is a great way to cook
with kids, as most of the recipe
is prepared away from the heat
and there arent any ames to
contend with. Fish is ideal in
parcels as it cooks so quickly, but
you could use boneless chicken
breasts in this recipe. They just
need 25-30 mins in the oven.
JUNE 2014
Spoon over the sauce.
Spoon the sauce over each

salmon llet and drizzle with a little
sesame oil, if you like.
Close the parcels.
Fold over the edges of the

foil together to seal and place the
parcels on a baking sheet. Can
be prepared up to 1 day ahead.
Cook the parcels.
Heat oven to 200C/180C fan/

gas 6. Get your child to place the
parcels in the oven for 15-20 mins,
but ensure an adult removes them,
then leave to stand for a few mins.
Serve each parcel on a plate
and let each person open it
themselves. Serve with spring
onions and sesame seeds for
scattering over, and some rice
on the side.
bbcgoodfood.com 91
Weekend
Teatime treat
this almond sponge, studded with juicy cherries and chocolate chunks, will keep well in your cake tin
for a few days although we cant guarantee it will last that long! recipe cassie best photograph MiKe enGlish
EASY
without chocolate drizzle
CuTS InTO 8-10 slices

plus cooling
PReP 25 mins
COOK 1 hr 10 mins
200g/7oz butter, softened, plus extra

for greasing
140g/5oz fresh cherries, halved
and stoned
140g/5oz plain our
200g/7oz golden caster sugar
3 medium eggs
1 tsp baking powder
2 tbsp milk
1 tsp each vanilla and almond extracts
200g/7oz dark or milk chocolate,
chopped
2 tbsp toasted aked almonds

Grease and line a 900g loaf tin with
baking parchment. Toss the cherries
in 1 tbsp of the our, then set aside.
2 Put the butter and sugar in a large
bowl, and whisk until light and uffy.
Add the eggs, 1 at a time, mixing well
between each addition. Fold in the
remaining our, the baking powder
and ground almonds. Stir in the milk,
the vanilla and almond extracts, and
100g of the chocolate with a spatula.
Scrape half the cake mixture into the
tin, scatter half the cherries over the
top, then add the remaining cake

mixture and the remaining cherries.
Bake for 1 hr 10 mins or until a skewer
comes out clean.
3 Cool in the tin for 10 mins, then
remove and place on a wire rack to cool
completely. Melt the remaining chocolate
in the microwave in 20-sec bursts, then
drizzle or pipe over the top of the cake
and scatter with the almonds. Wait for
the chocolate to set a bit before slicing.
Will keep in the cake tin for up to 4 days.
per slice (10) 490 kcals, protein 7g, carbs 42g,
Food styling lizzie harris | styling rebecca newport
Chocolate cherry
Bakewell cake
Great way to use

seasonal cherries
92 bbcgoodfood.com
june 2014
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Low in salt
Visit www.rakusens.co.uk for stockists
Get set for
Healthy
summer
Brand-new healthy recipes
to boost your body and mind
Exciting 300-calorie meals, packed with avour
Feed your brain
recipes and advice
JUNE 2014
Drink your veg!
The new way to do juice
bbcgoodfood.com 97
Low-cal
&
300
calories so satisfying
or less
Sara Buenfelds selection of lunches and suppers all weigh in at
300 calories or less, but the combination of delicious ingredients
will keep you satised and energised Photographs Sam Stowell
The SecreT To healThy

low-calorie cooking
if youre cutting down on calories, writes
nutritional therapist Kerry Torrens, it's
5 flavour-packed lunches
important to eat a variety of ingredients

to ensure youre getting all the nutrients
your body needs.
energy Balance these recipes include

lean protein (sh, poultry, beans and
pulses) as well as slow-burn carbs
(wholegrains) to keep you energised.
Protein helps you feel fuller for longer
and, unlike fat and carbs, our bodies dont
store it we break it down into smaller
components called amino acids to make
muscle, hormones and enzymes. theres
a good proportion of protein in these
dishes so youll feel satised, even though
the calorie count is low.
faBulouS faTS even low-calorie dishes
should contain some fat because vitamins
a, D, e and K are fat-soluble, so they need
to be eaten with fat for the body to absorb
them. weve included good fats from nuts,
seeds, olives and oily sh, and slashed the
saturated fat (typically found in full-fat dairy
and processed red meat). Since our recipes
are cooked from scratch, youll be reducing
your intake of trans fats (man-made hard
fats) found in processed foods.
viTal viTaminS In addition, these recipes
include plenty of plant foods such as
beans, pulses, nuts, seeds, fruit and
veg, so theyre brimming with vitamins,
minerals and phyto-nutrients essential
for keeping you in tip-top health.
do The maThS If you stick to the
amounts weve suggested, theres no need
for complicated calculations or weighing,
because weve done all the hard work for
you. Remember, these low-calorie dishes
are aimed at someone who wants to lose
weight or enjoy lighter meals during the
summer we wouldnt recommend
sticking with them on a long-term basis.
Diabetics, pregnant women, young
adults, children and anyone on medication
should consult their GP before starting a
calorie-restricted diet.
98 bbcgoodfood.com
279 kcals Proteinrich tuna, eggs and

beans keep you full.
They also repair and
replenish your body
Lemony
tuna &
asparagus
salad box,
p100
JUNE 2014
Healthy
Pea & mint soup with
crispy prosciutto strips
low
eaSy low
faT cal folaTe fiBre viT c
iron
2 of 5
a day
SERVES 2
PREP 5 mins
COOK 15 mins
2 leeks, well washed and thinly sliced

200g/7oz potato (unpeeled), scrubbed
and grated
500ml/18 oz chicken or vegetable stock
200g/7oz frozen peas
150g pot 0% bio yogurt
2 tbsp chopped mint
2 slices prosciutto, all excess fat removed
1 Put the leeks, potato and stock in

a pan and bring to the boil. Cover and
simmer for 8 mins.
2 Tip in the peas, cover and cook
for 5 mins more. Take off the heat and
blitz with a hand blender (or in a food
processor) until smooth, then stir in
the yogurt and mint.
3 Meanwhile, lay the slices of prosciutto
in a large non-stick frying pan in a single
layer and heat until crisp. Allow to cool
a little, then tear into strips, ready to
sprinkle over the soup with some
ground black pepper. Will keep in the
fridge for 2 days.
PeR SeRVING 276 kcals, protein 20g, carbs 38g,
276 kcals
Crispy prosciutto
strips add a
savoury (yet lean)
hit of avour
JUNE 2014
bbcgoodfood.com 99
Lemony tuna & asparagus

salad box
2 OF 5 GOOd
EASY LOW
CAL FOLATE FIBRE A dAY 4 YOu
GLuTEN
FREE
SERVES 2
PREP 5 mins
COOK 8 mins
2 large eggs
200g/7oz asparagus, woody ends
snapped off, spears halved
160g can tuna in spring water (no
need to drain)
1 small red onion, very nely chopped
125g/4oz cannellini beans from a
can, drained
zest and juice lemon
1 tbsp fresh chopped dill
1 tsp extra virgin olive oil
1 Put a pan of water on to boil with a
steamer above. When boiling, lower
the eggs into the water and steam the
asparagus above for 8 mins.
2 Meanwhile, gently toss all the other
ingredients together and arrange on
plates or in rigid containers. Plunge the
eggs into cold water to cool them a little,
then peel and quarter. Add the eggs and
asparagus to the tuna salad. Will keep in
the fridge for 2 days.
Turkey salad on rye

LOW
1 OF 5
EASY LOW
FAT CAL FOLATE A dAY
SERVES 2
PREP 8 mins
NO COOK
6 very thin slices rye bread (about

75g/2oz)
3 small tomatoes, sliced
12 cucumber slices
100g/4oz thinly sliced turkey breast
(look for carved turkey rather than
pre-formed slices)
6 Little Gem lettuce leaves, shredded
FOR THE dRESSING
1 tbsp light mayonnaise
3 tbsp 0% bio yogurt
tsp Madras curry powder
1 tbsp raisins
2 spring onions, nely chopped
Mix the dressing ingredients and spread
a little on each slice of bread. Pile on the
tomato, cucumber and turkey slices, and
the lettuce. Top with any remaining
dressing. Best eaten the same day.
100 bbcgoodfood.com
284 kcals
Open sandwiches
mean you use
less bread, but
can pile on plenty
of toppings
JUNE 2014
Healthy
Pepper & walnut houmous

with veggie dippers
EASY
LOW FOLATE FIBRE VIT C 3 OF 5 GOOd

CAL
A dAY 4 YOu
GLuTEN
FREE
SERVES 2
PREP 10 mins
COOK 6 mins
Pack in the veg with this quick-to-make dip

blitzed with sweet roasted red pepper.

1 garlic clove
1 large roasted red pepper from a jar
(not in oil), about 100g/4oz
1 tbsp tahini
juice lemon
4 walnut halves, chopped
2 courgettes, 2 carrots, 2 celery sticks,
all cut into batons
300 kcals
Lentils, like beans
and wholegrains, are
beneficial, as they
slowly release their
energy, keeping your
blood sugar stable
Put the chickpeas, garlic, pepper, tahini

and lemon juice in a bowl. Blitz with a
hand blender or in a food processor to
make a thick pure. Stir in the walnuts.
Pack into pots, if you like, and serve
with the veggie sticks. Will keep in
the fridge for 2 days, although the
vegetables are best prepared fresh
to preserve their vitamins.
296 kcals
Puy lentils with smoked tofu

EASY
LOW LOW FOLATE FIBRE 2 OF 5

FAT CAL
A dAY
GOOd
4 YOu
SERVES 2
PREP 10 mins
COOK 5 mins
Fry Light 1-cal oil spray

1 large courgette, nely diced
100g/4oz smoked tofu, nely diced
tsp smoked paprika
1 tbsp balsamic vinegar
250g sachet cooked Puy lentils
1 red onion, nely chopped
1 medium roasted red pepper from a
jar (not in oil), about 85g/3oz, sliced
good handful pea shoots or rocket
JUNE 2014
1 Spray a non-stick pan with 3 sprays

of oil and add the courgettes, tofu
and smoked paprika. Cook for a few
mins to soften the courgettes. Stir
in the balsamic vinegar and allow to
sizzle and reduce.
2 Meanwhile, tip the lentils, onion and
pepper into a bowl and toss gently to
break up any clumps of lentils. Add the
tofu and courgettes, and toss again.
Will keep for 2 days in the fridge. Scatter
over the pea shoots just before serving.
bbcgoodfood.com 101
Healthy
300 5 fast & lling suppers

calories After a busy day, these meals are quick to prepare, so you
or less
wont be tempted to snack while you wait for them to cook
Salmon with miso

vegetables
2 OF 5
EASY LOW
CAL FOLATE VIT C OMEGA-3 A dAY
SERVES 2
PREP 5 mins
COOK 9 mins
18g pack instant miso soup

2 garlic cloves, nely grated
1 tbsp rice vinegar or white wine
vinegar
100g/4oz thin-stemmed broccoli, cut
into lengths and small orets
4 spring onions, chopped
100g/4oz beansprouts
2 big handfuls watercress (about
50-85g/2-3oz)
240g pack of 2 skinless salmon llets
1 Make up the soup mix in a large

pan with 500ml water and bring to the
boil with the garlic and vinegar. Add
the broccoli and spring onions, cover
and cook for 5 mins.
2 Stir in the beansprouts and watercress,
top with the salmon and cover again.
Cook for 4 mins until the salmon
akes easily. Serve in bowls with
a fork and spoon.
PER SERVING 282 kcals, protein 31g,
sugar 4g, salt 1.2g
282 kcals
Try to eat oily sh
twice a week. Salmon
is lling, as well as
rich in omega-3, in this
Japanese-style meal
JUNE 2014
bbcgoodfood.com 103
Is your family looking for IRON

thats gentle and great tasting?
With busy lives, more of us are looking to support energy release and vitality, with an iron
supplement that is easy on the stomach and tastes great too.
GENTLE FORMULA
Feroglobin Original is a gentle, liquid formula with iron which contributes to normal
EXCELLENT TASTE
formation of red blood cells and haemoglobin. Feroglobin Plus liquid provides all the benefits
of the original, plus Siberian Ginseng, L-Carnitine, Green Tea and Q10. Both provide a great
tasting blend of minerals, co-factors, honey and Swiss malt, with vitamins B2, B6 & B12 which
contribute to normal energy release, and vitamin C which increases iron absorption.
Includes IRON, FOLATE & B12 which can contribute to the
reduction of tiredness & fatigue

Slow Release Capsules
Feroglobin Capsules
a slow release formula of organic-form
iron with zinc, folic acid and B vitamins.
ADFERCONP 20-02-14E
Available from
Superdrug, Holland & Barrett, GNC, chemists, health

stores, supermarkets & www.vitabiotics.com
Vitamin supplements may benefit those with nutritionally inadequate diets.
*(IRI value data. 52 w/e 2 Nov, 13).
Original Liquid
Plus Liquid
Healthy
Sesame chicken salad
LOW
2 OF 5
EASY LOW
FAT CAL FOLATE FIBRE VIT C A dAY
GOOd
4 YOu
SERVES 2
PREP 10 mins
COOK 10 mins
Great summer meal chicken and proteinrich beans in a fragrant Asian salad.
2 skinless chicken breasts

85g/3oz frozen soya beans
1 large carrot, nely cut into thin
matchsticks
4 spring onions, nely sliced
140g/5oz cherry tomatoes, halved
small bunch coriander, chopped
small handful Thai or ordinary basil
leaves, chopped if large
85g/3oz herb or baby salad leaves
1 tsp toasted sesame seeds
FOR THE dRESSING
grated zest and juice 1 small lime
1 tsp sh sauce
1 tsp sesame oil
2 tsp sweet chilli sauce
1 Put the chicken in a pan and pour over
cold water to cover. Tip the soya beans
into a steamer. Bring the pan to a gentle
simmer, then cook the chicken for 8 mins
with the beans above.
2 Meanwhile, mix the dressing
ingredients in a large bowl. When the
chicken is cooked, slice and toss in the
dressing along with the beans, carrot,
onions, tomatoes, coriander and basil.
Mix really well, pile onto the salad leaves
and sprinkle with the sesame seeds
269 kcals
Lean red meat is rich
in iron, B vitamins, zinc
and protein. Its healthy
if eaten in moderation
300 kcals
Seared steak with celery

& pepper caponata
LOW
EASY LOW
FAT CAL FOLATE FIBRE VIT C
GOOd GLuTEN
4 YOu FREE
caponata only
SERVES 2
PREP 10 mins
3 OF 5
IRON A
dAY
COOK 30 mins
200g/7oz extra-lean llet steak

140g/5oz fresh spinach
FOR THE CAPONATA
Fry Light 1-cal oil spray
1 red onion, halved and sliced
2 garlic cloves, cut into slivers
400g can chopped tomatoes
2 celery sticks, sliced
1 orange pepper, deseeded, quartered
and sliced
25g/1oz pitted Kalamata olives, halved
(about 8)
1 tbsp capers
tsp dried oregano or 1 tbsp fresh
1 tsp balsamic vinegar
JUNE 2014
1 For the caponata, spray a large,

wide non-stick pan with 3 sprays
of oil, and add the onion and garlic.
Cover and cook for 5 mins, stirring
halfway through to brown them.
2 Tip in the tomatoes and a can of
water, then stir in all the other caponata
ingredients. Cover the pan and leave
to simmer for 30 mins.
3 Heat a griddle or small non-stick frying
pan. Generously grind black pepper over
the steak and sear on both sides, about
6 mins in total, until cooked to your liking.
Allow to rest while you wilt the spinach in
a covered pan on a low heat.
4 Spoon the caponata onto 2 serving
plates, top with the spinach, then slice
the beef and arrange on top.
bbcgoodfood.com 105
Healthy
272 kcals
Chilli-stuffed peppers
with feta topping
LOW LOW CALCium
FAT CAL
4
OF
5 GLuTEn
ViT C A dAY
FREE
EASY
SERVES 2
Spiced cod with quinoa

salad & mint chutney
LOW
2 OF 5 GOOd
EASY LOW
FAT CAL iROn A dAY 4 YOu
SERVES 2
PREP 5 mins
PREP 10 mins
FOLATE FiBRE
COOK 25 mins
2 large peppers, halved, deseeded

but stalks left on
1 tsp each ground cumin and coriander
1 red onion, halved and sliced
1 garlic clove, nely grated
1 red chilli, deseeded and nely
chopped
1 small aubergine, cut into small cubes
220g can kidney beans (don't drain
them)
1 large egg
25g/1oz low-fat feta, nely grated
50g/2oz low-fat fromage frais
2 handfuls rocket
lime wedges, for squeezing over

Place the pepper halves in a shallow
baking dish, skin-side up, and roast
for 15-20 mins.
2 Meanwhile, tip the spices into a pan
and warm briey to release their avour.
Tip in the tomatoes and stir in the onion,
garlic, chilli, aubergine and kidney beans
with their juice. Cover the pan and cook
for 20 mins, stirring occasionally. Try
not to add any extra liquid; the mixture
should be quite dry. Stir in the coriander.
3 Meanwhile, beat the egg with the
feta and fromage frais. Turn the peppers
over and pile the aubergine mixture into
each one, packing it down as much as
you can. Top with the feta mixture and
return to the oven for 10 mins more until
the topping has lightly set. Dont worry if
some of it ows off, as it will just set in
the dish. Serve the peppers on the rocket
with lime wedges for squeezing over.
COOK 25 mins
Filling yet low-fat, white fish is a great choice

if youre watching your weight.
40g/1oz quinoa (or 85g/3oz precooked quinoa)

3 tbsp each chopped mint and
coriander
150g pot 0% natural yogurt
1 garlic clove
tsp turmeric
pinch of cumin seeds
2 x 150g/5oz chunky llets skinless
white sh, such as sustainable cod
cucumber, nely diced
1 small red onion, nely chopped
4 tomatoes, chopped
good squeeze of lemon juice
288 kcals
Satisfying veggie
supper, packing
4 of your 5-a-day
Food styling SaRa buENFEld | Styling jENNy IGGlEdEN
1 Tip the quinoa (if not pre-cooked) into a

pan, cover with water and boil, covered,
for 25 mins, checking the water level to
make sure it doesnt boil dry. Drain well.
2 Meanwhile, put 2 tbsp each of the
mint and coriander in a bowl. Add the
yogurt and garlic, and blitz with a hand
blender until smooth. Stir 2 tbsp of the
herby yogurt with the turmeric and
cumin, then add the sh and turn in
the mixture to completely coat.
3 Turn the grill to High. Arrange the
sh in a shallow heatproof dish and grill
for 8-10 mins, depending on thickness,
until it akes. Toss the quinoa with the
cucumber, onion, tomatoes, lemon juice
and remaining herbs. Spoon onto a plate,
add the sh and spoon round the mint
chutney, or add it at the table.
106 bbcgoodfood.com
JUNE 2014
In next months issue

Show-off cooking
Pulled pork on brioche buns Giant biscuit cake
Seasons best
Cherries & berries Hot apricot chutney
Fire up the barbecue

Seafood coconut kebabs Ginger beer chicken
Brand-new
9-day
summer
healthy eating plan
Beat the bloat
Eat for energy
Better skin & hair
Raymond Blanc's
dinner party sea bass
Great food to
Pork & pistachio picnic pies
eat outdoors
Frozen yogurt
cheesecake lollies
Could you live the good life?

Our team give it a try
Hot trend! Pizza

on the BBQ
ON SALE FROM
4 JUNE
Feel
Feed
sharper
your brain
brighter&
The dynamic dozen

Food and drink
12 foods that boost your brainpower
The benets
How much
How to cook and eat them
oily fish:
salmoN, trout,
mackerel,
sardiNes
Rich source of omega-3 fatty acids, especially DHA, which

help the brain to work, improve attention span and may
protect against dementia.
1 portion a week.
Ideally wild salmon, and smaller varieties

like sardines, as they are less likely to be
polluted with heavy metals like mercury.
eGGs
The yolk is a source of choline, important for brain development,

memory and reasoning.
Eggs also contain vitamin D, which helps to alleviate depression.
When hens are fed an omega-3 enriched diet, their eggs
contain brain-friendly DHA.
As many as you like,

when eaten as part
of a balanced diet.
Poaching, boiling and scrambling are best;

avoid too many fried eggs.
Omega-3 enriched eggs are especially
benecial for the elderly and those who
dont eat sh.
BlueBerries,
BlackBerries,
raspBerries,
strawBerries
Protective compounds called anthocyanins in red and dark

purple berries help to prevent memory lapses. They also help us
learn so start young (see our Berry omelette recipe, opposite).
A large handful daily.
Freshly picked, or frozen when not

in season.
GreeN leafy veG:

watercress,
spiNach,
lamBs
lettuce
The B vitamins (especially folate) help to reduce brain

shrinkage as we age.
Folate helps to manage levels of homocysteine, too much
of which is associated with an increased risk of dementia,
including Alzheimers.
1-2 servings daily.
B vitamins are water-soluble, so eat your

greens raw or lightly steamed.
Nuts aNd seeds:

Vitamin E in nuts and seeds protects against cognitive decline.
walNuts,
almoNds, Brazils, Minerals, including zinc, improve thinking skills.
chia, pumpkiN
Walnuts, which contain omega-3, boost blood ow to the brain.
seeds, liNseeds
30g or a small
handful daily.
Best eaten freshly shelled, raw or roasted

not salted.
avocado
Packed with heart-friendly fats and protective vitamin E,

avocados are also a source of glutathione, an antioxidant that
protects brain cells from damage.
an avocado
counts as 1 of your
5-a-day.
Spread on toast; make a dip and enjoy with

veg sticks; halve, stone, drizzle with lemon
juice and enjoy as is.
GreeN tea
Compounds called catechins protect our nervous system and

may guard against Parkinsons and Alzheimers.
Green tea contains some caffeine, and small amounts can
help to improve concentration.
Replace 2-3 cups

of your daily tea
or coffee with
green tea.
Drink a freshly brewed cuppa before

a focus-based task. Also useful as a
refresher when youre on a long drive.
wholeGraiNs:
oats, rye,
BrowN rice,
wheatGerm
Wholegrains provide energising, slow-release glucose, and fuel

the brain, improving concentration and focus.
Wheatgerm is a good source of both vitamin E and
memory-boosting choline.
3 portions daily.
Opt for wholegrain bread, rice and pasta.

Add wheatgerm to breakfast cereal and
bakes (see our recipe for Quinoa & apricot
mufns, opposite).
BeaNs aNd
pulses: leNtils,
Black BeaNs,
kidNey BeaNs
Fibre-rich with slow-releasing energy. Some beans are a good

source of anthocyanins, which help to prevent memory loss.
1 portion daily.
Add to salads, casseroles and soups;

whizz into a dip for snacking.
pomeGraNate
juice
A good source of memory-boosting polyphenols. Pomegranate

juice also helps to thin the blood and keep circulation owing.
1 glass daily.
Swap your morning orange juice for a glass

of 100% pomegranate juice.
cocoa solids
With protective avonoids and stimulants like caffeine, dark

chocolate helps to maintain focus and concentration, stimulates
feelgood endorphins and improves blood ow to the brain.
2 squares (about
25g) a day.
As unprocessed as possible and high in

cocoa solids (minimum 70%).
turmeric
The active ingredient of this popular spice is curcumin. Its

protective properties are thought to help repair brain cells,
regulate mood and ght age-related decline.
Use liberally in
cooking.
Add the powder to curries and scrambled

eggs; sprinkle in rice during cooking; avour
salad dressings; add to pulses.
108 bbcgoodfood.com
JUNE 2014
Healthy
For brain health, its not just what you eat its
what you dont, writes nutritional therapist Kerry
Torrens. And its never too early to start making
the right choices. Children, teens and adults
sitting exams can benet from a brain-healthy
diet, as can everyone.
With a million of us likely to be diagnosed with dementia by 2021,
the earlier we take positive steps the better: the changes that lead
to dementia start decades before you experience any symptoms.
Your heart helps to maintain the ow of blood to the brain, so
advice for a healthy heart applies to the brain, too: cut back on
saturated fats (full-fat dairy, red meat, fried foods) and processed,
sugary foods such as shop-bought biscuits and cakes, which
tend to be high in trans fats.
In addition, you can pack meals with foods that contain protective
nutrients to help maintain memory and boost brainpower our
chart shows you the most benecial foods, and how much to eat.
Berry omelette
EASY
LOW FOLATE VIT c 2 OF 5 GOOd

A dAY 4 YOu
FAT
GLuTEn
FrEE
SERVES 1
PREP 5 mins
COOK 2 mins
A one-egg omelette makes a high-protein

breakfast. You can add 1 tsp honey to the
berries to sweeten, but do without if you can.
These mufns are rich in healthy unsaturated
As well as diet, brain
fats, which are both heart- and brain-friendly
health is
inuenced by your life
style, and
the same advice youd
follow for
a healthier body applies
here.
Stay active, physically

and mentally.
Cook from scratch to
avoid high
levels of sugar and tran
s fats.
Eat at regular interva
ls never
skip meals.
Keep to a healthy we
ight.
Drink a moderate am
ount of alcohol.
Get good-quality sleep.
Stop smoking.
Beat 1 large egg with 1 tbsp skimmed

milk and 3 pinches of cinnamon. Heat
tsp rapeseed oil in a 20cm non-stick
frying pan and pour in the egg mixture,
swirling to evenly cover the base.
Cook for a few mins until set and
golden underneath. Theres no need
to ip it over.
Place on a plate, spread over 100g
cottage cheese, then scatter with 175g
chopped strawberries, blueberries and
raspberries. Roll up and serve.
Quinoa & apricot mufns

EASY
MaKES 12
PREP 10 mins
COOK 20 mins
50g/2oz quinoa
100g/4oz nely chopped dried apricots
250g tub quark
3 large eggs
2 tbsp rapeseed oil
2 small grated apples (no need to peel)
zest and juice 1 small orange
50g/2oz pumpkin seeds, plus a bit extra
50g/2oz each wholemeal plain our
and ground almonds
2 tbsp chia seeds
25g/1oz wheatgerm
1 tsp baking powder
1 Heat oven to 180C/160C fan/gas 4 and
line a 12-hole mufn tin with paper cases.
Tip the quinoa and apricots into a small
pan with 300ml water, bring to the boil,
then turn the heat right down, cover and
simmer for 20 mins until the water has
been absorbed and the quinoa is cooked.
Check frequently that it doesnt boil dry.
2 Meanwhile, beat the quark with the
eggs, extract, oil, apples, and orange
zest and juice. Stir in the cooled quinoa
mixture, then fold in the pumpkin seeds,
our, ground almonds, chia seeds,
wheatgerm and baking powder. Spoon
into the mufn cases, scatter with a few
pumpkin seeds and bake for 20 mins.
PER MUFFIN 164 kcals, protein 9g, carbs 13g,
JUNE 2014
bbcgoodfood.com 109
Healthy
EATING FOR
ExAMS
South Indian sh curry

with chickpeas
If your children are

sitting exams this
EASY FIBRE VIT c
month, send them
SERVES 2
IRON
OF 5
OMEGA-3 2
A dAY
PREP 10 mins
COOK 25 mins
off with a good
Eating well in the

morning is proven
to improve recall
and attention.
Our recipes
combine protein
with slow-burn
carbs to help fuel
the brain and
maintain alertness.
Weve packed
in some extra
brain-boosting
ingredients, too.
At lunch, focus
on protein the
turkey in our
recipe, below
right, will beat
mid-afternoon
slumps and keep
the brain sharp.
1 tsp rapeseed oil

1 onion, halved and sliced
1 tsp ground turmeric
1 tsp black mustard seeds
tsp cumin seeds
tsp each ground fenugreek
and chilli akes
thumb-sized piece ginger,
nely chopped
1 large garlic clove, nely grated
sh stock cube, crumbled
2 tbsp tamarind paste (optional)
350g/12oz fresh mackerel, cut into
thick pieces (or use boneless llets
if you prefer)
TO SERVE
250g pack cooked brown rice
25g/1oz aked almonds
1 Heat the oil in a wide, non-stick covered
pan. Add the onion, put on the lid and
cook for 5 mins, stirring occasionally,
until golden. Add the whole and ground
spices, the ginger and garlic, stir for
about 30 secs to release their avours,
then pour in the tomatoes and a can of
water, the chickpeas and stock cube.
Cover and leave to cook for 20 mins.
2 Stir in the tamarind (if using), add the
mackerel, then cover and cook for 8 mins
more. Meanwhile, heat the rice following
pack instructions, then tip into a bowl
and toss with the almonds and coriander.
Serve with the curry.
Turkey breast ngers

with avocado dip
zest and juice 1 lime

cherry tomatoes, pomegranate seeds
and salad leaves, to serve
2 OF 5 GOOd
EASY LOW
cAL FOLATE FIBRE A dAY 4 YOu
SERVES 2
PREP 10 mins
COOK 12 mins
FOR THE TuRKEY

1 Oatibix or Weetabix
15g/oz nely grated Parmesan
tsp each dried thyme and
oregano
1 tsp each smoked paprika and
ground coriander
344g pack turkey breast, cut into
thick strips
1 large egg, beaten
FOR THE dIP
210g can butter beans, drained
1 small avocado, stoned and peeled
4 spring onions, trimmed and chopped

Crumble the cereal into a shallow bowl,
then stir in the Parmesan, herbs and
spices with a little seasoning. Dip the
turkey into the egg, then coat with the
spice mixture and lay on a baking tray,
spaced apart. Bake for 12 mins.
2 Meanwhile, put the beans, avocado,
onions, lime zest and juice in a bowl
with seasoning and blitz with a hand
blender until smooth. Serve with
the hot or cold turkey, with cherry
tomatoes, pomegranate and salad
leaves on the side.
FOR MORE ExPERT AdVIcE

Visit ageuk.org.uk, click on Food to keep you healthy and download their
healthy eating guide
For more information, visit alzheimers.org.uk
Youll nd advice on boosting your brain power, and eating for exams, on our
website, bbcgoodfood.com/howto/guide/10-foods-boost-your-brainpower
and bbcgoodfood.com/howto/guide/eating-exams
110 bbcgoodfood.com
JUNE 2014
Recipes and food styling SARA buENFEld | Photographs SAm StOWEll | Styling jENNY IGGlEdEN | Chart photographs ShuttERStOCk
breakfast.
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Photograph KRIS KIRKHAM
Whats in a colour?
hoW manY portions?
Green smoothies are a great source of
Smoothies count as a maximum of

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At least 80g of one type of whole
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300ml coconut water
SERVES 1
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50g mango
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PER SMOOTHIE 262 kcals, protein 8g,
2 small raw beetroots

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50g blueberries
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300ml water
PREP 5 mins
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sugar 14g, salt 1.1g

carbs 25g, fat 1g, sat fat none, bre 8g,
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carbs 19g, fat none, sat fat none,

bre 5g, sugar 17g, salt 0.1g
See page 122

for our pick of
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JUNE 2014
bbcgoodfood.com 113
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High street trends
The new c ffee buzz

coffee shops are booming, despite the credit crunch.
But, as Henrietta Green reports, it is independent cafs
that are leading the way and shaping a new caf culture
en years ago, most of

us had never heard of a
barista, let alone met one.
Now theyre all the rage. And
the reason? No self-respecting
independent coffee shop would
dream of operating without one.
To trace our love affair with
coffee, rewind to the Fifties
when the rst espresso machine
hit London from Italy. Coffee
bars sprang up and the habit
of hanging out was born. The
coffee was of varying quality, and
so it remained until the Nineties,
when an American invasion
landed, led by Starbucks. The
coffee was more consistent, but
acionados thought there was
room for improvement.
Cue another invasion, this time
led by Antipodeans: Australians
and New Zealanders who are so
passionate about good coffee that
its more of an obsession than a
drink. This has brought a third
wave of artisan coffee
shops uncorporate
and individualistic
that aim to provide
a different experience
to the big chains.
What singles them out is an

eclectic style of decor an
informal approach that results
in the sort of place where you
could, and often do, happily
sit for hours. Usually there is
food freshly cooked, or locally
sourced and free wi-. Social
media has also helped these
small businesses create a buzz.
But its the coffee thats allimportant, and the attention to
detail that makes the difference
from buying the beans and
ensuring their freshness, to
roasting (some cafs even roast
their own). Then its the barista
who brings it all together.
Training a barista can take
months, and they are key to
the quality of your cup of coffee.
They know how to extract the
avour from the bean: the
right grind, the correct water
temperature, the pressure. If it
looks easy, dont be fooled, as a
bad barista will over- or
under-extract, producing
harsh or watery
coffee. A skilled
barista also knows
how to handle the
milk, how to free-pour and

create the nishing touch,
the all-important artwork
or latte art.
There are now more than
6,000 independent coffee shops
in the UK. In London, which
leads the way, independents are
opening at a faster rate than the
big chains. Customers, who are
becoming more knowledgeable
and demanding about their
coffee, are also prepared to
pay a little more for all that
Photographs Getty, ShutterStock | *Survey by cloudZync, dec 2013
Creating a fresh brew
Latte art demonstrates

the skill of a barista
JUNE 2014
kaffeine, in
londons Fitzrovia,
is one of the
pioneers of the
third wave of coffee shops.
Quality coffee is key, says
Australian Peter dore-Smith
(above), who opened the caf
in 2009. But he is keen to stress
that they offer much more.
If coffee is about a moment
in your day, we want to make
sure your moment is special. We
want to make excellence a habit.
So its as much about the food
our menu is always changing;
we always try to source the best
ingredients and expect to pay

more for better quality. Service,
buzz and energy thats what
our customers want.
If you visit kaffeine, expect to
see Peter behind the counter
that is, when hes not busy on
his blog, sharing whats new
in the coffee world (kaffeine.
co.uk). his customers like seeing
(or reading) him, and its obvious
the affection is mutual.
he genuinely values them
and wants them to have a
good time. Its also his way of
checking that every aspect is up
to speed and running smoothly.
a neighbourhood caf offers.

In a recent survey,* one in ve
consumers said they chose
independent cafs, two main
reasons being the individual
approach and wanting to
support a local business.
And it seems some of the big
chains are picking up on the
success of the independents:
improving their brewing
methods, and changing their
interiors to look less branded.
Interestingly, some of the
pioneers have proved so
successful that they have
expanded to open second
and third boutique coffee
shops so could they be the
chains of tomorrow?
Want a top-up?
To nd independent
cafs near you, visit
cosycoffeeshops.co.uk or
londoncoffeeguide.com.
For barista courses, visit
londonschoolofcoffee.com or
coffeecommunity.co.uk.
Interested in starting
your own coffee shop?
Visit cleveracorn.com
bbcgoodfood.com 115
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bbcgoodfood.com 117
BURSTING
WITH
NEW IDEAS
Its not just our Italian vine-ripened Tomatoes that are
bursting with Napolina passion. Whether its the love
and patience poured into every bottle of Extra Virgin
Olive Oil or Pasta made with Italian durum wheat
semolina, all of our food is lovingly prepared and
truly bursting with favour.
The heart of Italian cooking

www.napolina.com
Barney Desmazery
Food editor
Cassie Best
Assistant food editor
Steffi Dellner
Cookery assistant
Helping you to become a more condent

cook expert advice, techniques and
ideas from the Good Food team
Do it better
Slicing mangoes
Learn
new
skills
Mangoes can be a bit awkward to prepare,
Do it better
Cook school
but this luscious tropical fruit is well worth
the effort. To check for ripeness, look for red,
Masterclass
yellow and even purple hues on the skin

a very green mango is likely to be unripe.
Ripe mangoes have a sweet, fragrant smell
and should be tender, but not soft, when gently
pressed near the top.
use a vegetable
peeler or, if you are
more condent, a
paring knife to carefully
peel the skin.
Expert advice
Holding the mango

securely on a
chopping board,
use a small, sharp knife
to cut off one cheek,
getting your knife as close
to the stone as possible.
Repeat on the other side.
Reviews
Place each
cheek, at-side
down, on
the board and cut
into slices.
Main photograph david Munns | step photographs Mike englisH
Cut the remaining

mango away from
the stone and
slice this as well.
See page 44 for our

Sticky jerk salmon with
mango slaw recipe
JUNE 2014
Homemade croissants turn over

for James Martins masterclass
bbcgoodfood.com 119
Learn to make croissants

James Martin, host of BBC Ones Saturday Kitchen, shares
his recipe for this French patisserie classic Photographs DAVID MUNNS
Croissants
More of a challenge
MAKES 12-14
PREP 1 hr 15 mins plus
chilling overnight
COOK 18 mins
Do it better
Masterclass
500g/1lb 2 oz strong white our,

plus extra for dusting
1 tsp salt
50g/2oz sugar
2 x 7g sachets fast-action dried
yeast
oil, for greasing
300g/11oz butter, at room
temperature
1 egg, beaten
PER CROISSANT (14) 310 kcals, protein 5g,
Expert advice
Reviews
Put the our, salt and sugar

in a mixing bowl. Measure 300ml
cold water into a jug, add the
yeast and stir. Make a well in the our
and pour in the liquid. Mix, then knead
on your work surface for 10 mins.
Shape into a ball, put in a lightly oiled
bowl, cover and chill for at least 2 hrs.
Put the butter between 2 sheets

of baking parchment. Using a
rolling pin, bash and roll it into
a rectangle about 20 x 15cm. Leave
wrapped in the baking parchment
and chill.
Fold the other side of the dough

up and over the butter in the
same way, so that the two
edges of the dough meet in the
centre of the butter.
Fold the dough in half so that

the point where the ends
of the dough meet becomes
the seam. Wrap in cling lm and
chill for 30 mins.
10
11
Transfer the chilled dough to a

oured surface and roll into
a 40 x 20cm rectangle. Place
the unwrapped slab of butter in the
centre of the dough, so that it covers
the middle third.
sugar 4g, salt 0.9g
Jazz up your croissants

by adding different avours and
llings (step 12). Once youve cut
the dough into triangles, try
Chocolate When youre ready to
roll the croissants, arrange strips
of dark chocolate along the
nearest edge, then continue
rolling and shaping them.
Almond Pop strips of marzipan
along the edge of the croissants
before rolling. After glazing the
croissants, sprinkle over some
aked almonds.
Cinnamon & raisin Mix together
100g muscovado sugar
and 1 tbsp ground cinnamon,
then sprinkle over the unrolled
croissant dough. Scatter over
raisins, then shape and bake.
Cheese & ham Lay a slice of ham
and a slice of cheese on top of
each triangle of dough and
shape as in the recipe.
How to freeze
before baking (at

You can freeze them
bake from frozen
end of step 13 ), just
atively, you can
for 15-20 mins. Altern
ts after theyve
an
freeze baked croiss
and put them
st
fro
de
cooled; simply
ns to crisp up.
in the oven for 3-4 mi
120 bbcgoodfood.com
Cut the dough in half

lengthways so that you have
2 long strips, then cut each
strip into 6 or 7 triangles with
2 equal sides.
Take each triangle in turn

and pull the two corners
at the base to stretch
and widen it.
Repeat the rolling, folding and

chilling process (steps 3-6)
twice more in exactly the same
way rolling the pastry while its still
folded without adding more butter.
Wrap and chill overnight.
Starting at the base of

each triangle, begin to
gently roll into a croissant,
being careful not to crush the dough.
JUNE 2014
Cook school
Homemade croissants are a bit of a project,
but well worth the effort they beat anything
you can buy in the supermarket
Do it better
Fold one side of the dough up

and halfway over the butter.
Masterclass
catch James Martin
12
Continue rolling, making

sure the tip of each
triangle ends up tucked
under the croissant to hold in place.
If adding any llings (see opposite),
place across the widest part of the
triangle before rolling up.
JUNE 2014
13
Bend the ends of the

croissants inwards, then
transfer to baking trays
lined with baking parchment, spaced
well apart. Cover with lightly oiled
cling lm and leave to rise for 2 hrs,
or until doubled in size.
14
Heat oven to 200C/

180C fan/gas 6. Mix the
beaten egg with a pinch
of salt and use to generously glaze
the croissants. Bake for 15-18 mins
until risen and golden brown, then
cool on wire racks.
every weekend on
BBc ones Saturday
Kitchen. James will
be cooking live at the BBc good
food Show Summer, at the nec
Birmingham, 12-15 June. for more
details and to book tickets, visit
bbcgoodfoodshowsummer.com
bbcgoodfood.com 121
Reviews
Food styling EMILY KYDD | Styling VICTORIA ALLEN
TIPS
Work as quickly as you can

with
the dough if it gets too war
m, the
butter will begin to melt out.
Chill
the dough at any point to rm
up.
If butter starts to break thro
ugh
the dough, dust the area with
a little
our, then continue after chill
ing.
Making croissants is a labo
ur of
love, so dont waste any dou
gh
cut smaller triangles and mak
e
mini croissants from any offc
uts.
Expert advice
The next day, roll the dough

out on a oured surface into
a large rectangle, measuring
about 60 x 30cm. Using a sharp
knife or pizza cutter, trim the edges
to neaten.
From our kitchen

Practical advice from the Good Food team
Top tips for summer

Do it better
Masterclass
Expert advice
All dressed up
The heat is on
Use normal olive oil in dressings and

expensive extra virgin olive oil (and
avoured oils like walnut) for drizzling
over foods just before serving, to make
the most of their avour. Barbecued sh
and meats, and steamed vegetables,
are delicious simply drizzled with a
top-quality oil.
Make a big batch of basic barbecue

seasoning for the summer. Mix equal
quantities of light muscovado sugar
and paprika together with a generous
pinch of salt, plus English mustard
powder and a good grind of pepper (and
cayenne pepper if you like things spicy).
This will keep for up to three months in
an airtight container. Use it as a dry rub,
or add a little oil and lemon juice to make
a marinade. Or sprinkle the dry mix over
hot coals to create a waft of smoke to
avour your food while cooking.
An easy way to marinate meat is to
mix your marinade in a lockable plastic
container. Add the meat, lock the top,
then give it a good shake and keep in
the fridge until needed.
Using a digital cook thermometer is the
only way to truly tell if food like chicken,
sausages or pork are completely cooked
through without having to cut into them.
Anything 70C or over is safe to eat.
If you have an abundance of rosemary
in your garden, used it to add avour to
your barbecues. Tie a bunch of stalks
together to make a herb brush for
brushing sauces over food as it cooks.
Woodier rosemary stalks can be used as
skewers to add avours to barbecued
kebabs, while old or dead rosemary
branches can be scattered over hot coals
to create a avoured smoke.
Make up a simple vinaigrette in a jar or

bottle with a lid and keep in a cool place
for when you need it. Use 4 tsp Dijon
mustard, 4 tbsp red wine vinegar and
180ml olive oil. Season and shake well to
mix. Customise it with punchy herbs for
sh or barbecued meats, or a dash of
honey to serve with steamed greens.
As well as lettuce, dont forget other
edible leaves to perk up your salads.
Young radish tops, beetroot leaves, fennel
fronds, celery leaves, and soft-leafed
herbs like parsley and coriander, all add
a special something to an ordinary salad.
Reviews
3 of the best Juice blenders
Marinades and dry
Cool it
rubs make all the
If you have a surplus of berries, whizz

them up with some natural yogurt and
a dash of honey, then freeze in ice-lolly
moulds. Make them dairy-free by using
fruit juice instead of yogurt.
Whether your lollies are homemade or
bought, heres a quick trick to stop kids
getting sticky ngers as they melt
simply pop a mufn or cupcake case
through the stick and under the bottom
of the lolly to catch the drips.
Make ice cubes using white
wine then use them in
a glass of wine (the same
variety) to keep the
glass chilled
on a hot day
without the
wine becoming
watery and diluted.
difference to a BBQ
Inspired to make our smoothies on page 113? These machines blitz the
whole fruit or veg, ensuring your smoothies are packed with nutrients
Top of the range
Space-saver
Good value
Vitamix Aspire Black,
Nutribullet, 99.95, Selfridges
Philips HR2020/50 blender,
399.99, Lakeland
There has been a lot of excitement

about the Nutribullet, so we were
keen to try it out. The major benet
is that you can neatly contain all
your ingredients in the cup before
blending, and use the same cup to
drink your smoothie keeping
everything compact. At 600w it
has a powerful motor; however,
if youre looking for something
cheaper, we think a good worktop
blender will do a similar job.
34.50, Tesco
This mega-machine is an investment,

but it will change the way you
prepare food. As well as blitzing fruit
and veg in an instant, it can grind nuts
into butter or make icing sugar. By
adding ice you can turn your
smoothie into an ice cream,
and it blitzes veg into an
instant hot soup. It kneads
dough and you can grind
bespoke ours, too.
122 bbcgoodfood.com
This no-frills blender is strong

enough to deal with chunky veg,
and creates a smooth pure from
frozen fruit, thanks to its serrated
blade and 400w motor. It also has
a strainer, which is good for ltering
out seeds and pips. A major bonus
of this blender is that the jug ts
upside down over its base for really
compact storage. The jug is 1.7
litres and dishwasher safe.
JUNE 2014
Cook school
Cooking
with
Is there much
difference between
Q
economy and premium
Theres a huge choice of tomato products in

supermarkets. Food writer Sara Buenfeld explains the
options and advises which recipes theyre best for
canned tomatoes?
Chunky texture, ideal for long simmering
Cherry tomatoes
are best used in
quick dishes
Healthy
benets
Cooked tomatoes are
even better for you than
fresh. Cooking them
for 15 minutes breaks
down the tomatos cell
wall, which releases the
valuable antioxidant
lycopene, claimed to
reduce the risk of
certain cancers and
treat conditions such
as high cholesterol
and heart disease.
The effect of lycopene
For quick pasta sauces They have a

wonderful sweet avour, but dont use
them in dishes that require too much
cooking as their plump, round shape
disappears as they simmer.
Photographs MATILDA LINDEBLAD/STOCkfOOD, GARETH MORGANS/olive
For thick pasta sauces and great on toast
Plum tomatoes are prized for being eshier

than their round counterparts (which are
usually used for the chopped varieties),
with less watery seeds. However, weight
for weight, you generally get more tomato
esh from canned chopped tomatoes.
Plum tomatoes are great on toast or
chopped into a salsa. If you want a really
thick pasta sauce, simply drain the
tomatoes and add to your pan, mashing
with a fork once they are tender.
Passata
Smooth texture, for sauces and topping
pizza Passata is simply pured, sieved
tomatoes. The smooth sauce-like
JUNE 2014
currently being
Also known as paste or concentrate.

This adds an intense richness to
dishes. It is also useful as a gravy
thickener for casseroles, or to enrich
the colour of a pale-looking dish.
You will nd it in varying strengths,
in tubes and small cans. It lasts
well in the fridge.
researched.
The central and southern regions of

Italy have the ideal growing conditions
for producing sweet and juicy tomatoes.
So if they are from Italy, it is a good
indication that the tomatoes will be full
of avour, but thats not to say that
tomatoes grown in other countries
wont be as good.
is soffritto
passata?
Q What
In Italy, soffritto nely chopped onion,

celery, carrot and garlic cooked in olive
oil is the base for a great variety of
dishes. Adding soffritto to passata gives
it a more substantial texture and avour.
Sundried tomatoes
Add to bread dough, pasta bakes or
stews Normally Italian Romas that have
been cut, seeded and salted, then left

out on raised trays to dry in the sun.
The tomatoes lose a huge amount of
their original weight so it can take up to
14kg of fresh tomatoes to make 1kg of
dried. Available plain or preserved in oil
with herbs, their intense, rich taste makes
them great in veggie dishes for adding
layers of avour, as well as in breads,
stews and risottos.
Canned plum
tomatoes are ideal
for thick sauces
Reviews
Canned plum tomatoes
on osteoporosis is
To enrich sauces and casseroles
Italian varieties
always best?
Q Are
Expert advice
Canned cherry tomatoes
Tomato pure
Many cooks say they cant tell the

difference, but the tomatoes are usually
a less regular size, in thinner juice,
or a little less sweet than the premium
range. This is easily xed with a squirt
of tomato pure, or a sprinkling of sugar
or bicarbonate of soda to neutralise
the excess acidity.
Masterclass
These tomatoes are picked at their ripest

meaning they are full of avour and
canned in their own rich juice. The tomato
pieces will break down after 30 mins or so
of cooking, but will still retain more texture
than passata. Many contain added
avourings such as garlic, chilli and olives.
I use chopped canned tomatoes in pasta
sauces, curries, tagines and casseroles.
consistency is
ideal for using in
chilli, Bolognese,
casseroles, sauces and soup instead
of canned tomatoes especially if your
children dont like the chunks in the
canned varieties. I like passata for batch
cooking as it comes in large jars or
cartons, and I dilute it with stock or water
at the start of cooking to stop the thick
texture spitting as it simmers. Passata
is also excellent spread straight from
the bottle onto a pizza dough base
before topping. Like canned tomatoes,
passata can come with added
avourings, so check the labels.
Do it better
Canned chopped tomatoes
Sunkissed (or semi-dried)

tomatoes
Add to a salad or eat as antipasti
Also dried, but for less time, so they

are not as chewy, dark and intense,
but much sweeter. Use these in
salads and sandwiches, as well as
starters and to top pizzas.
bbcgoodfood.com 123
Cook school
Barneys
butchers
block
Take a cookery
course
Cooking from Spain, Padstow Seafood School,
Cornwall (01841 532700, rickstein.com)
Masterclass
Expert advice
With the growing popularity of American-style

barbecuing comes different butchery terms and
names for cuts of meat. What would have been
known as pork loin ribs, or top loin ribs, are now
generally given the American name baby back ribs.
Pigs have 14 ribs on each side that start at the
spine or along the back and nish under the belly. To
butcher ribs for eating, the whole ribs are sawn into
two racks the smaller top section, baby back, and
the bottom section from the belly, called spare ribs.
Baby backs are considered more of a prime cut over
spare, as they are meatier and more succulent. Baby
backs work better as a whole rack or half rack, while
spare ribs are the long ribs you want to cut into single
boned sections. Baby
backs require less
cooking, but will still
need a good hour of
slow cooking before
they are glazed and
grilled or barbecued.
Everything about this course was impressive,

from the large, well-equipped cookery school
to the expert teaching, inspiring recipes and
the number of skills incorporated into the day.
The class assembled for coffee and a brief
introduction from tutor Mark Puckey, for many
years a chef in Rick Steins Padstow restaurants.
The day was well structured Mark demonstrated
a recipe and all the techniques required, then
we worked mostly in pairs to prepare the dish.
During the session we made ve Mediterranean
dishes: Scallops with chorizo & peppers, Mussels
Reader offer
Make some space in your kitchen
The Viners Monochrome Knife Set and Bamboo Board is an innovative,
stylish block that also acts as a chopping board.
The set consists of four knives 8in chefs knife, 7.5in carving knife,
4.5in utility knife and 3.5in paring knife plus the bamboo board, which holds
four plastic chopping mats. The knives and mats have helpful symbols to
ensure you use the right ones each time for meat, poulty, sh and
vegetables. The bamboo board measures 35 x 25 x 4cm; the
chopping mats are 29.5 x 21.5 x 0.2cm. Exclusive price for
BBC Good Food readers: just 29 plus 3.95 p&p (rrp
60), saving 50%. To order, call 01794 527448* quoting
GFO/77 or visit viners.co.uk/direct/gfo77w. Delivery
within 28 days to UK mainland only. Offer closes 5 June.
Reviews
One for the bookshelf
BBC Good Food readers can buy any of this months books at a discount, plus youll also receive a
free bookmark. Simply call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood
Sally Hughes reviews this months new titles

Arabian delights
Free-from cooking
Brilliant bakes
Summer inspiration
Persiana by Sabrina
Free-From Food for
John Whaite Bakes at
The Herb & Flower
Ghayour (25, Good
Family & Friends by
Home by John Whaite
Cookbook by Pip
Food offer price 20,
Pippa Kendrick (25,
(20, Good Food offer
McCormac (16.99,
Mitchell Beazley)
Good Food offer price
price 17, Headline)
Good Food offer price
Sabrina, a self-taught
cook, food writer and supper club
host, is on a mission to make the
avours of the Middle East accessible.
Her recipes are essentially Persian but
with inuences from Turkish, Arab
and Armenian cuisines. Dishes range
from Lamb & sour cherry meatballs,
fabulous dips and salads, to stunning
desserts like Carrot, pistachio &
almond cake with rose water cream.
124 bbcgoodfood.com
20, Harper Collins)
Pippa loves good food and refuses

to let her dairy, egg or wheat
intolerances stand in the way of a
tasty supper. Theres a wealth of ideas
for family dinners and sweet treats
that can be enjoyed by everyone.
Recipes are seasonally led, cooked
from scratch and full of avour. A
useful glossary of intolerant-friendly
food makes shopping easier.
The second book

from the popular Great British Bake
Off winner is every bit as good as his
rst. From comforting family bakes to
more show-off ideas for impressing
friends, this collection is packed with
easy-to-follow recipes both sweet
and savoury. The techniques are
well explained, plus there are some
interesting original recipes and new
twists on old favourites.
14.99, Quadrille)
This fresh, aromatic and pretty food

is perfect for this time of year. There
are instructions for growing herbs and
owers on your windowsill or in your
garden, plus 60 delicious ways to use
your own produce (or you can cheat
and buy the herbs and owers).
The intriguing recipes include a Pea,
purslane & pansy salad and Peanut
butter & oregano cookies.
JUNE 2014
Photographs MIKE ENGLISH, ADRIAN TAYLOR, ALAMY, GETTY | Illustration RACHEL BAYLY
Do it better
Baby back pork ribs
in tomato vinaigrette, Octopus salad, Chicken

with garlic, and Galician hake braised with veg.
We tackled a huge range of tasks jointing a
chicken; preparing scallops, mussels and
octopus; as well as using kitchen knives. Mark
shared useful tips on buying and storing sh,
plus lots of cooking advice. After, we sat down
for lunch at the dining table, with a stunning
view over Padstow estuary.
Cost 198 including lunch with wine, and
a binder with recipes and lots of essential
cookery advice.
Verdict A busy and enjoyable day. I left feeling
more knowledgeable about preparing and
cooking sh and seafood, and very condent
about my knife skills. Elaine Stocks
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Enjoy a guided tour of the 400-year-old deserted Mughal city
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Fully escorted price includes:

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Staying in excellent quality three- and four-star hotels on
a B&B basis, including two lunches and three dinners.
Full-day guided safari in the Kruger National Park, one of the
worlds premier game reserves.
Tour of the legendary Zulu War battleelds of Isandlwana and
Rorkes Drift, immortalised in the classic lm Zulu.
Internal ight to the stunning Garden Route.
Go whale watching in Hermanus (depending on season).
Enjoy a scenic drive through the beautiful small country
of Swaziland.
Stay in the heart of the gorgeous Western Capes winelands,
experiencing a cellar tour and tasting at a 300-year-old wine estate.
Visits to the legendary Cape of Good Hope and the Kirstenbosch
Botanical Gardens in Cape Town.
Visit to Johannesburgs Apartheid Museum.
Stay three nights in cosmopolitan Cape Town.
Visit the Blyde River Canyon, the third largest in the world.
Option to stay a night in a tented safari camp and take a
sunrise bushwalk with an experienced ranger.
Escorted by an experienced tour manager.
Visit the website, rivieratravel.co.uk, to view a video of the trip.
Terms and conditions Holidays organised by and subject to the booking conditions of Riviera Travel, New Manor,
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protected. Per person prices based on two sharing a twin room. Single rooms and optional insurance available at a
supplement. **Standard tickets for one of the BBC Good Food Shows will be dispatched upon holiday departure.
Data protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Good Food)
would love to keep you informed of their special offers and promotions by post, telephone or email. Please state at
time of booking/enquiring if you do not wish to receive these from BBC Worldwide or Immediate Media Company.
Exclusive offer for BBC

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

To book, visit gfdriviera.co.uk
JUNE 2014
bbcgoodfood.com 125
My Kitchen
Chef and
restaurateur
Mitch Tonks
gives Holly
BrookeSmith a tour
of his busy
quayside
kitchen
Photographs
GEOFF WILKINSON
126 bbcgoodfood.com
Mitch Tonks
Former accountant Mitch Tonks took
the plunge into food in 1995 and
opened a shmongers in Bath. Soon
after, he opened his rst FishWorks
restaurant above the shop, and by
2006 had a chain of 13 successful
restaurants, mainly in London.
After the company was oated, he
opened The Seahorse in Dartmouth
to critical acclaim. Mitch also owns
three RockFish restaurants one in
Bristol and two on the Devon coast.
He lives in nearby Brixham with
his wife, Penny, and their youngest
daughter, Issy.
What brought you to Brixham?

Weve been here seven years.
I wanted to be close to the suppliers
to ensure I got the right products for
our restaurant. We just fell in love
with Brixham we walked past the
house one day and thought, thats
where we want to live.
Well, you couldnt be much closer

to the sh supply!
Brixhams sh market is amazing,
its got 30-40 different species every
day, which is fantastic. The talk of the
pub is always sh prices, quality, if
anything special has been landed.

At night, you can see the shing boats
coming home, so in the summer
I watch them come in, then go to
the quay with a carrier bag and get
a handful of sprats.
How is your kitchen designed?

I made sure that one side of the
kitchen is where all the prep is done,
and the refrigeration is in one place,
too. Ive got two deep Hotpoint fridge
drawers, so theres a lot of space.
I would have liked to have some water
and a sink on the same side as the
JUNE 2014
Kitchen design
TOP Some of the cupboard doors fold

up to create space
Spend a weekend in Brixham

Mitch recommends his favourite spots for food-lovers
Early bird The commercial sh market is a fantastic opportunity to
see the mornings catch arrive straight from the boats (to be gutted
and auctioned) before its sent to top restaurants and suppliers
across the UK. Brixham Trawler Agents runs tours for 10, which
start at 6am on weekdays and nish with breakfast at the
waterfront Shipmates caf (visit englishriviera.co.uk for dates; book
on 07410 617931).
ABOVE Mitch likes clear storage
jars. My wife laughs but I like to
Fresh off the boat If you see anything tempting at the market, you
put labels on everything.
can buy your own straight from David Walker and Sons shop at the
back of the market (davidwalkerandson.com). Stefans Quality
Fishmongers, in town, also has fantastic stock. Both shops will
vac-pack and box up your sh for the journey home.
Coffee break The Bay Coffee Company on the quay serves lovely
cupcakes and expertly brewed coffee. Its a great place to watch
the quayside activity.
Work up an appetite The best way to see Brixham is from the
work surface, but we would have lost

the corner cupboard space. The table
is from Habitat; I love big tables.
What do you cook on?

I cook in the oven and on gas hobs.
I did look at induction, but I like re
thats what its all about. In our
previous kitchen we had a range
cooker with a re, but the trouble is
when you cook all that stuff indoors
theres a lot of smoke. Unless youve
got a real re (which is what I
originally wanted in here, but we
couldnt nd a way to do it), its not
the same, so we keep all the real
re outside!
What does that include?
Weve got a grill out the back and
I have a wood oven as well. In
summer, we open the big doors and
cook outside. Ive got a smoker going
out on the front this summer to
smoke sh and Im just about to
JUNE 2014
build a charcuterie fridge, with

a humidier in it, to hold the
temperature at 12-13C with humidity
that will be to cure pork and do
sausages and meats.
surrounding clifftops. A circuit walk connecting the towns two

headlands is roughly six miles and the views are panoramic
(southwestcoastpath.com). A shorter walk takes you from the town
centre up to Berry Head, where youll nd the Guardhouse Caf
(guardhousecafe.com) serving home-cooked food.
Do you make lots of ingredients

from scratch?
Curing sh is the future I love it!
I smoke my own bacon as well: just a
bit of salt, sugar and spices rubbed
into belly pork, then vacuum-pack
and put in the fridge for three weeks,
then slice. We make yogurt, too its
very easy and I get real pleasure out
of it. If were having people over,
sometimes Ill make mozzarella in
the morning, ready for lunch that day.
Lunch spot Pop into The Brixham Deli (thebrixhamdeli.co.uk) for
What is your style of cooking?

Really, my passion is Italian or
Mediterranean. Every time Ive
travelled in that part of the world,
Continued overleaf
a lovingly made sandwich or a more substantial lunch of crab or

shellsh. It also sells locally produced cheese, meats and breads.
Dinner date The Poopdeck Restaurant, on the quayside, offers
fabulous sh dishes. The ingredients couldnt be fresher; simply
and expertly cooked. Try six taster dishes for 25 per head, or go
for one of the seafood platters (poopdeckrestaurant.com).
Taste of the past A full-sized replica of the Golden Hind dominates
Brixhams inner harbour. Scramble on board for 4 (goldenhind.
co.uk) to have a nosy around Sir Francis Drakes cabins and learn
about the typical diet of an Elizabethan sailor.
Where to stay The Berry Head Hotel (berryheadhotel.com)
has breathtaking views and is a good place to enjoy an

alfresco breakfast. Theres also the Quayside Hotel (quayside
hotel.co.uk), which overlooks the inner harbour and is handy
for the town centre.
bbcgoodfood.com 127
Kitchen design
buyING
scallops
If possible, buy
scallops still
in the shell and ask
your shmonger
to clean them,
reserving the cut
half of the shell.
Leave the roes
on, as these are
delicious.
Do not buy
scallops that look
milky or are sitting
in a puddle of
water these
will have been
soaked, and their
avour and texture
will be poor.
ABOVE Mitchs
veranda looks
straight out
across the busy
Brixham quay
RIGHT Clever
built-in shelves
Mitch tonks
Scallops Seahorse-style
A little effort
SERVES 2
PREP 15 mins
COOK 5 mins
Food at The Seahorse is cooked over charcoal

or just prepared simply according to the
seasons, so our diners can appreciate the
fabulous seafood thats caught just outside
our door. This dish is a favourite on the menu.
2 garlic cloves
handful of fresh parsley leaves
2 salted anchovy llets
100g/4oz butter
splash of tabasco
6 fresh scallops, prepared but left in
half round shell
1 tsp fresh tarragon, nely chopped
6 tbsp white wine
6 tbsp olive oil
3 tbsp ne breadcrumbs
create more
storage space
we sit down, eat our grilled sh with

olive oil and think this cant be
bettered. In my restaurant, we dont
do fancy food we dont use tweezers
to put things on plates. We like bold
avours and robust food that people
can get stuck into. Thats the joy of
good seafood.
how about your food at home?

Its relaxed theres no stress in our
kitchen. I bake bread every morning,
and always have bread fermenting,
ready for the next couple of days.
The fridge is always full of pickles
and cured sh or ragu. I think its
fun to play around with ideas, then
vacuum-pack it and put it in the
fridge for later. If Im freezing
something, Ill always vac-pack it
rst, as well. Ours is only a little 30
domestic one, which works really well.
What do you do when
youre entertaining?
When we have friends round,
we have our little bar area for
aperitivo, then we can put lots of
big salads in the middle of the table.
We get the sun on the terrace at
about 2.30pm, just in time for a
late lunch. Although I have had
the harbour master on the phone
about my red heater lights
apparently theyre a potential
navigational hazard to the shing
boats coming into the harbour!
128 bbcgoodfood.com
What gadgets do you have?

I use a Kenwood Chef for mincing,
pasta-making or for a quick loaf in
the morning. We mince our own
meat and always eat the leftovers of
a big roast joint. It means you know
exactly whats in the mince.
Do you collect cookbooks?
I have a cookery library upstairs.
There is a seafood section, an Italian
section, French food, wines,
restaurant cookbooks, reference
books and also a shelf on cookery
writing, like Keith Floyds memoirs.
Simon Hopkinson, Jane Grigson
and Elizabeth David are my absolute
favourites, and I love Chez Panisse.
1 Preheat the oven to 240C/220 fan/

gas 9. Place the garlic, parsley, anchovy
llets and butter in a food processor with
a splash of Tabasco, and blitz until smooth.
2 Place a scallop in each shell, keeping
the roes on. Sprinkle each one with a
little tarragon, then add 1 tbsp of wine
to each scallop and 1 tbsp of olive oil.
Season with a little sea salt, then place
1 tsp of garlic butter on top of each one,
then sprinkle breadcrumbs over.
3 Place the scallops in a roasting dish
and cook in the oven for 5 mins. The
breadcrumbs should be nicely browned,
the scallops rmed up and the olive oil,
garlic butter and wine all bubbling
together. Serve 3 scallops to a plate or
one plate of 6 to share and get stuck in.
Whats your advice for someone

nervous about cooking sh?
Take a piece of foil and put a square
of parchment on top. Take your piece
of sh whatever you fancy then
add a little olive oil, roast garlic, salt,
rosemary, chilli, a splash of wine.
Fold it up and pop in the oven for
10 mins, then just open it up at the
table job done!
recipe adapted from Fish:
The Complete Fish & Seafood
Companion by Mitch tonks,
(25, Pavilion Books). You can
buy the book for just 22.50.
simply call 01326 569444, p&p is free. or
buy online at sparkledirect.com/goodfood
JUNE 2014
GoodDeals
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MONTH 2014
bbcgoodfood.com 129
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be at risk?
abetes, you have
no way you could
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n even kill you. S
kidney failure. It ca
TEXT KNOW TO 70555
TO GET YOUR FREE DIABETES
GUIDE AND PEDOMETER
This is a charity service for Diabetes UK. Texts cost your standard network rate. We may contact you again in future. If you would
prefer we didnt call you, text NOCALL DUK to 70060. To stop receiving SMS messages from us, text NOSMS DUK to 70060.
A charity registered in England and Wales (no. 215199) and in Scotland (no. SC039136).
Hollys trolley
Ive been busy this month discovering new products for your
kitchen and trying them out, says Holly Brooke-Smith
Natural Professional
Merchant Gourmet Grains
Grasshoppers, 11.79
Flavours, 3.99, Lakeland
Red Rice & Quinoa Mix,
for 30-35, eatgrub.co.uk
This range of natural food

avourings has some
interesting bottles: custard,
salted caramel, violet and
hazelnut. We tried them in
cupcake icing, but they
would work in meringue or
ice cream, too. The custard
and hazelnut avours were
particularly good.
1.99, Tesco
Earlier this year we told

you how insects are likely
to become an increasingly
important source of
sustainable protein. Now
you can try them for yourself
if you dare! Food editor
Barney Desmazery said:
Grasshoppers are nutty and
crispy, a bit like a pork scratching.
Glutenfree
pasta
Heres an easy way to

incorporate lots of grains
into a meal without prepping
each one separately.
Wheatberries, green freekeh,
black barley and quinoa
all ready to go straight into
a salad, or heat and serve
with grilled sh or chicken.
Explore Asian Organic
Lurpak Cooks Range Claried Butter,
Mung Bean Fettuccine,
3.25/250g, Sainsburys
This is part of a new

range from Lurpak
aimed at keen home
cooks. Claried butter,
which can be heated
to a higher temperature
without burning, is great
for searing meat or
adding shine to sauces.
2.99/200g,
natureshealthbox.co.uk
These green pasta strips

are a delicious gluten-free
ingredient. They cook to a
good al dente consistency,
and the subtle avour
works well with traditional
pasta sauces.
Palmyra Jaggery, 7.99/250g,
Chefn Pocket Machine, 10.85,
consciousfood.co.uk
onlinekitchenware.co.uk
Since sugar hit the headlines this year,

many alternative sweeteners have
popped up. Although this powdered
sap extract (from the Palmyra palm) is
still high in sugars, you only need half
the amount. We made a simple sponge
that came out of the oven golden
brown with a lovely malty sweetness.
This clever little gadget simplies

an otherwise ddly job. Cut
out your pastry or dough
into discs, add your
llings, then crimp into
mini parcels. Use for mini
Cornish pasties or deep-fried
Japanese gyoza dumplings.
Photographs ADRIAN TAYLOR
What to drink
Nut-free
butter
Taste
of the
future?
Wowbutter,
4.99/500g,
hollandandbarrett.com
We couldnt believe this

butter doesnt contain
any nuts. Its an incredibly
convincing nut-free,
peanut-avoured spread,
made from toasted soya.
You can choose either
crunchy or smooth.
Sarah Jane Evans recommends wines to pair with food for all occasions
Special Sunday lunch
Sunshine sparkler
BBQ buy
Los Molles Syrah 2011, VIa Tabal,
Bluebell Vineyard Estates Hindleap
Pinotage 2013, Western Cape,
Limar Valley, Chile, 14%, 9.99,
Brut Ros, East Sussex, 12%, 24.99,
South Africa, 14%, 4.99,
Marks & Spencer
bluebellvineyard.co.uk
Morrisons
Top Sunday lunch choice, perhaps

for your dad on Fathers Day. Unlike
so many chunky New World Syrahs
(also known as Shiraz), Los Molles,
part of Marks & Spencers new
South American range, is gloriously
aromatic, with elegant black fruit
and a chocolate undertone.
Fabulous with slow-roast lamb.
This lovely ros, with red berry aromas

and a zesty freshness, is a great way
to celebrate English Wine Week
(24 May-1 June, englishwineproducers.
co.uk). This bottle was recently voted
the UKs best sparkling ros. It works
just like a ne Champagne with
salmon and lobster.
Ideal for a wedding party.
Pinotage, South Africas keynote

red grape, is a cross between Pinot
Noir and less well-known Cinsault.
Here it makes a really juicy wine,
delightfully aromatic with avours
of redcurrant and roasted plums.
Bring it on for barbecues.
JUNE 2014
Sarah Jane Evans is a

Master of Wine
bbcgoodfood.com 131
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With options for basic, French or wholemeal bread, theres a
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Its contemporary stainless-steel design makes it a great addition
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How to order your items

Call 0844 493 5654* quoting 38158 and the codes
above or visit clifford-james.co.uk/38158 or send
your contact details, address and the codes and
quantities of the item(s) you wish to order, along
with a cheque payable to BVG Airo, to: BBC Good
Food Offer 38158, PO Box 87, Brecon LD3 3BE.
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calls from other networks may vary. If not completely satised with your order, please
return goods in mint condition and sealed original packaging for a refund within
10 days of receiving your order (postage costs will not be refunded). Your contract
for supply of goods is with BVG Airo.
Data protection BBC Worldwide Limited and Immediate Media Company Limited
(publishers of BBC Good Food) would love to keep you informed of their special offers
and promotions by post, telephone or email. Please state at time of ordering if you
do not wish to receive these from BBC Worldwide or Immediate Media Company.
To order, call 0844 493 5654* quoting 38158 and the

codes above or visit clifford-james.co.uk/38158
132 bbcgoodfood.com
JUNE 2014
Photograph DAVID LOFTUS. Programme information correct at time of going to press. Please check Radio Times, radiotimes.com or bbc.co.uk for transmission dates
TVRecipes
Two tasty starters, a magnicent MasterChef dessert and some crafty
ideas for preserving your homegrown produce. Recipes tested by
Home economist Petra Jackson. Edited by Kathryn Custance
This month
Saturday Kitchen
The Big Allotment Challenge
MasterChef: stunning dessert
Womans Hour:Cook teh Perfect
JUNE 2014
TVRecipes
Every
recipe
has a
photo
Coconut panna
cotta with
Champagne fruits
bbcgoodfood.com 133
TVRecipes
The Big Allotment Challenge
Here are some great ideas for preserving your homegrown produce
from Thane Prince. Catch the series on BBC Two at 8pm
Apple & ginger cordial
Allotment chutney
MAKES 500ml
PREP 15 mins plus draining
COOK 25 mins Easy
MAKES 4 x 500g jars PREP 40 mins

COOK 1 hr 5 mins A little effort
Garden apples and spicy

ginger make this a warming,
yet refreshing, cordial. Top it up a little with
ice-cold water and serve with ice cubes
and a sprig of homegrown mint.
1kg eating apples, peeled, quartered and

cores removed
25g ginger, sliced
375g granulated sugar
1 Put the apples in a large pan with 300ml
water and the ginger. Cook for 15-20 mins
or until the apples become soft and pulpy.
Set a jelly bag or sieve lined with muslin
over a bowl. Add the fruit and let it drain
for at least 30 mins do not press down on
the fruit or the juice will become cloudy.
2 Measure the juice and add 375g sugar for
every 600ml. Then pour in a pan and boil
for 5 mins, before decanting into sterilised
bottles and sealing tightly. Cool, then store
in the fridge. Use within 1 month.
Petra says: It is
vital that you use
sterilised jars
when making
preserves. Heat
the oven to 130C/
110C fan/gas 1,
line a baking tray
with a sheet of
newspaper and sit
the clean jars on
top. Put in the
oven for 20 mins.
At the same time,
boil any lids. Use
tongs to handle
everything and
remember to put
hot food into hot
jars or the glass
may shatter.
This delicious sweet chutney makes use of

the easy-togrow favourites
that might
feature
in your patch.
Ive added a few
dried chillies
to give it a bit of
a kick, but if you
like a sweeter
pickle, leave
them out.
250g carrots, peeled

350g swede, peeled
1 small cauliower, broken into small
orets
2 onions
2 courgettes
250g raw beetroot, peeled
3 large cooking apples, peeled and cored
125g raisins
250g molasses sugar
1 tsp salt
4 tbsp lemon juice
350ml malt vinegar
1 tbsp Worcestershire sauce
2 tsp yellow mustard seeds
2 tsp crushed dried chillies (optional)
2 tsp ground allspice
2 tbsp cornour
1 Cut the vegetables into bite-sized chunks
and tip them into a preserving pan with
all the remaining ingredients, except the
cornour. Bring to the boil, then reduce the
heat and simmer the mixture for 1 hr or until
the vegetables are tender, yet still retain some
bite. The liquid should have reduced by about
half, but the mixture will still be a little wet.
2 Mix the cornour with a little water, then stir
into the chutney and bring to the boil, still
stirring. Cook for 4-5 mins or until the mixture
has thickened and does not taste oury.
3 Divide the pickle between sterilised jars,
cover with vinegar-proof lids and screw
on loosely. Allow to cool, then tighten the
lids and store in a cool cupboard. Leave for
1 month to allow the avours to develop
before eating. The chutney will keep for up
to a year unopened.
Mint jelly
MAKES about 4 x 250g jars PREP 30 mins
plus overnight straining COOK 45 mins
A little effort
Mint is easy to grow and really prolific!
Add handfuls of fresh mint to homegrown
apples to make this aromatic jelly. A tasty
accompaniment to roast lamb or lamb chops.
1kg cooking apples

15g mint
600ml cider vinegar
600g granulated sugar
1 Cut the apples, including the peel and
cores, into small chunks. Place in a medium
pan with 600ml water and 3-4 sprigs of mint.
Bring to the boil, then simmer gently for
about 20 mins or until the apples have
become a soft pulp. Add the vinegar to the
pan and bring to the boil. Cook for 5 mins.
2 Place a jelly bag or a sieve lined with muslin
over a bowl and strain the fruit through the
bag for 6-8 hrs (or overnight). Do not press
down on the fruit or the jelly will be cloudy.
3 Measure the liquid you should have
about 750ml. Pour this into a pan and add
the sugar. Heat gently, stirring, until the sugar
has dissolved, then boil rapidly for about
10 mins or until setting point has been
reached (see tip, below).
4 Finely chop the remaining mint and stir
into the jelly. Bring to the boil and cook for
1-2 mins, then pour into sterilised jars and
seal. This will keep for up to 6 months unopened.
TIP To check for set, put a small plate in the
fridge to chill before you start cooking. When
cooking time is up, drop a teaspoon of jelly
onto the cold plate. Wait a few seconds, then
gently push it across the surface with your
little nger. If the jelly wrinkles and leaves
a gap on the plate, its ready. If not, continue
boiling for 5 mins, then repeat.
Recipes adapted from
The Big Allotment Challenge:
The Patch Grow, Make, Eat
by Tessa Evelegh (20, BBC
Books). You can buy this book
JUNE 2014
CaTCh uP On iPlaYER
for 16. Call 01326 569444,
If you missed the start of the series, dont
p&p is free. Or buy online at
forget, you can catch up on BBC iPlayer.
bbcgoodfood.com 135
Saturday Kitchen
ken hom cooks live with James Martin in the studio

on Saturday, 10 May, from 10am on BBC One
Chinese pork potsticker
dumplings
MAKES 16 PREP 2 hrs
COOK 18 mins A little effort
These are simple to make and

taste delicious much better than those
you can buy. While the dumplings are best
served straight from the pan, they along
with the dipping sauce can be made in
advance.
One more thing: use a non-stick frying pan!
FOR THE DUMPLING DOUGH

140g plain our, plus extra for dusting
125ml very hot water from the kettle
(not boiling)
FOR THE FILLING
110g minced pork (not extra lean)
75g Chinese leaves, or spinach,
very nely chopped
1 tsp nely chopped ginger
tbsp Shaohsing rice wine
tbsp dark soy sauce
tbsp light soy sauce
1 tbsp nely chopped spring onions
1 tsp sesame oil
tsp sugar
1 tbsp cold chicken stock or water
groundnut oil, for frying
75ml hot water
FOR THE DIPPING SAUCE
3 tbsp light soy sauce
1 tbsp rice wine vinegar
2 tsp chilli oil
1 To make the dough, put the our in
136 bbcgoodfood.com
5 To cook, heat a large lidded non-stick frying

pan and pour in 1-2 tbsp groundnut oil.
Add the dumplings, at-side down, and cook
for 2-3 mins until they are lightly browned.
Pour in the hot water and cover.
6 Cook gently for 12-15 mins or until all the
liquid has been absorbed. Uncover the pan
and cook for 2 mins. Remove dumplings with
a slotted spoon and serve with dipping sauce.
fooD for thoUGht

roger McGough returns with a
new series of Poetry Please on
Sunday 11 May, starting with a special
Petra says: If
you havent got
a little rolling
pin for shaping the
umplings (I use a tiny
wooden one that my
kids got years ago in a
modelling dough set),
then a smooth-sided
glass tumbler works
well. For a veggie
version, swap the pork
mince for smoked tofu.
for extra helpings
food-inspired programme featuring culinary-
of Saturday Kitchen,
themed poems, as suggested by radio 4
tune into Saturday
listeners. tune in at 4.30pm on Sundays,
Kitchen Best Bites
repeated on Saturdays at 11.30pm. You can
on Sundays from
also catch up on iPlayer via the BBC website.
10am on BBC two

JUNE 2014
Photograph JASON INGRAM
a bowl and gradually stir in the hot water

to form a soft dough. Add more water if it
appears too dry. Knead on a lightly oured
surface for at least 8 mins, or until it is very
smooth and elastic. Put the dough back in
the bowl, cover and leave to rest for 20 mins.
2 To make the lling, put all the ingredients,
except the groundnut oil and hot water, in
a bowl and mix together. Season and set
aside. For the dipping sauce, mix all the
ingredients in a bowl and set aside.
3 Knead the dough again for 5 mins until it is
smooth and not sticky. Using your hands,
shape into a roll about 23cm long and 1cm
diameter. Using a sharp knife, slice into 16
equal pieces, then roll each into a small ball.
Shape each into a little pancake (about 9cm
diameter) with a rolling pin and place, spaced
apart, on a lightly oured tray. Cover with a
damp tea towel to prevent drying out.
4 Put 2 tsp of the lling in the centre of
a each pancake. Brush the edges with water,
then fold in half, pinch and pleat to seal. The
dumpling should look like a tiny Cornish
pasty. Repeat with remaining pancakes.
TVRecipes
Womans Hour: Cook the Perfect

Jack Monroe, budget cook and food blogger, made
these falafels for the regular slot on BBC Radio 4
Falafels
1 Wash and grate the carrot, peel and grate
MAKES 12 PREP 20 mins

COOK 18 mins Easy
the onion. Put in a frying pan and fry together

with 1 tbsp oil for 8-10 mins or until softened.
Tip into a bowl and mix in the chickpeas,
parsley, coriander, cumin and our.
2 Mash it together until the chickpeas
have broken down to a mush. The oil from
the cooked onion and carrot should bind the
chickpeas together, but you may need to
add up to 2 tbsp more.
3 Flour your hands and shape the mixture
into 12 golf ball-sized shapes. Heat oil in a
saut pan and fry the falafels over a medium
heat for about 8 mins or until golden and crisp.
This recipe uses canned

chickpeas but you can use
dried ones. Dried chickpeas
work out cheaper, but will need to be
soaked in cold water for at least 8 hours
before starting the recipe, then cooked
(put in a pan, cover with water and boil for
10 minutes before draining and using). If you
have dried chickpeas, use half the quantity
of canned (200g). I like to serve the falafels
with couscous made with vegetable or
chicken stock, lemon juice and coriander,
plus green beans or other green veg.
JACkS tiP instead of making falafels, shape

the mixture into 4 burger patties instead.
1 carrot
1 onion
1-3 tbsp oil, plus extra to fry falafels
handful chopped parsley
handful chopped coriander
good shake of ground cumin
1 tbsp our, plus extra for shaping falafels
JUNE 2014
Delicious with mango chutney or ketchup.

recipe adapted from
Cook the PerfeCt
A Girl Called Jack by Jack
Jenni Murray and Jane Garvey regularly invite chefs into the studio
Monroe (12.99, Penguin).
as part of their Cook the Perfect slot. for more recipes from
Buy this book for 11.69.
Womans Hour, visit the website bbc.co.uk/womanshour and click on
Call 01326 569444, p&p
Cook the Perfect Womans Hour is on BBC radio 4 on weekdays at
is free. or buy online at
10am, or you can catch highlights from the weeks programmes on
Weekend Womans Hour, 4pm, Saturdays. Alternatively, click on iPlayer.

bbcgoodfood.com 137
TVRecipes
MasterChef
This luscious dessert from 2013 nalist Dale Williams wowed the judges last
year. Find out what this years nalists have in store, weeknights on BBC One
Coconut panna
cotta with
Champagne fruits
SERVES 4
PREP 1 hr 10 mins plus
chilling & macerating COOK 30 mins
More of a challenge
This dessert is certainly extravagant, so you
might want to save it for a special occasion.
If you go all out to buy a good-quality
Champagne, it will make all the difference
to the finished dish.
FOR THE SYRUP

300ml Champagne
200g caster sugar
1cm piece ginger, peeled and thinly sliced
pinch of ground cinnamon
vanilla pod, split open
FOR THE FRUITS
125g ripe strawberries, hulled and cut into
quarters
1 large ripe mango, skin removed and
sliced (see p119 for a step-by-step guide)
2 ripe kiwi fruits, skin removed and thickly
sliced
1 small pineapple, skin removed and cut
into bite-sized chunks
FOR THE PANNA COTTA
2 gelatine leaves
50ml milk
150ml double cream
25g caster sugar
1 vanilla pod, split open
85g white chocolate, broken into pieces
200ml coconut milk
FOR THE MACAROONS
1 large egg white
70g caster sugar
70g desiccated coconut
TO SERVE
20g desiccated coconut, toasted
few sprigs micro basil
1 To make the syrup, pour the Champagne
into a medium pan and add the remaining
ingredients. Bring to the boil, then boil steadily
for 5 mins or until reduced to a syrup. Strain
through a ne sieve. Rinse the pan.
2 For the Champagne fruits, pour a quarter
of the syrup back into the clean pan and heat
gently. Add the strawberries and cook for
1 min. Transfer the strawberries and their
syrup into a container with a lid (or into
a small dish covered with cling lm). Repeat
this process for the mango and kiwi fruit.
Finally, cook the pineapple in the last of
the syrup for 10 mins, then leave the fruits
to macerate until needed.
3 To make the panna cotta, soak the gelatine
in a small bowl of cold water for 5 mins or until
138 bbcgoodfood.com
softened. Meanwhile, heat the milk, cream,

sugar and vanilla in a pan until simmering.
At the same time, put the chocolate and
coconut milk in a heatproof bowl set over
a pan of simmering water. Leave to melt.
4 Strain the hot cream mixture into the
melted chocolate, squeeze out excess water
from the gelatine and add. Stir gently until
the gelatine has melted and the mixture is
well combined. Carefully divide between
4 ramekins or small pudding moulds. Put in
the fridge to set for at least 2 hrs.
5 For the macaroons, heat oven to 150C/
130C fan/gas 2 and line a baking tray with
baking parchment. Whisk the egg whites in
a bowl until soft peaks form. Gradually whisk
in the sugar, a spoonful at a time, to form stiff
peaks. Fold in the coconut. Spoon mixture
into a piping bag tted with a plain nozzle
and pipe small mounds about 2.5cm across, a
little spaced apart, onto the baking tray. Bake
for 10 mins or until very pale golden and
crisp. Leave to cool on the tray.
6 To serve, drain the fruits from their syrup,
reserving the syrup. Using a cooks blowtorch
gently warm the sides of the ramekins then
carefully turn out the panna cotta onto
serving plates. (If you havent got a
blowtorch, simply dip the ramekins, into very
hot water for a count of 10, dry and turn out).
Arrange the fruits around the panna cotta,
drizzle over some syrup and add a sprinkling
of toasted coconut. Decorate each plate

with the micro basil, and serve with
macaroons on the side.
Petra says:
You will have
a smidgen of
Champagne syrup
left over, so dont
waste it. Keep it
chilled for another
day its lovely
over wafes
or pancakes,
with cream and
strawberries.
Or add a drop
to some chilled
orange juice,
for a nod towards
a Bucks Fizz.
A YeAR On, hOW life hAS chAngeD

Dale has set up a catering business with
fellow nalist larkin cen. We did a pop-up
at the celtic Manor hotel in newport back in
november and did 1,000 covers in four days.
We were bruised and blistered, there were
tears and tantrums, but there was happiness,
too. it went really well. larkin and i are
planning to open a restaurant this year.
The concept were working on is called
hokkei, which is basically a stripped back,
high-end version of an Asian takeaway.
Were launching in the South-west and lming
a TV series alongside, which will follow the
progress of the restaurant. exciting times!
Meanwhile, last years winner, natalie
coleman, has gained more experience in
Recipe adapted
professional kitchens, including working
from MasterChef:
with Tom Kerridge, Tom Kitchin, Daniel
The Finalists
clifford, Simon Rogan, Michel Roux Jr and
(20, Absolute
Marcus Wareing, as well as cooking at food
Press). You can
festivals and running cookery classes for
buy this book for
children in east london. ive also been
16. Simply call
doing projects with Borough Market and
01326 569444,
Jamies fifteen, and ive just nished writing
p&p is free.
my own cookbook, which is due out in
Or buy online at
October. lets just say, its been busy!
sparkledirect.com/
goodfood
JUNE 2014
From your kitchen

We love hearing your thoughts on every issue. Please get in touch at the addresses, opposite
As a reward
for getting
her rst
swimming
badge, my
four-year-old,
Rachel, baked
John Whaites Chocolate & hazelnut
celebration cake (April) with her dad.
Were
celebrating
our 25th
birthday this
november, so
the magazine
will have an
Star
Letter
exciting new
look dont
miss it!
I have been an avid reader of Good Food magazine for many

years. I recently came across one of my rst-ever Good Food
purchases way back from October 1990 (24 years old!).
It was so interesting to look back through the magazine and
see how the food landscape has changed. Its great to know
that I can still call on one of my favourite reads to keep
me updated on the recent food trends.
Joanne Abbott, northern Ireland
The Citrus & marzipan Bakewell tart (April issue) that

I made for Mothering Sunday was a hit. Here are four
generations of my family, ready to enjoy it grandma
Jean, mum Sandra, me and my three-year-old, Erin.
Becky Wyatt, lincoln
in Stellenbosch, South Africa a fruity tipple thats
My clever daughter,
Rebecca, 10, made
your April cover
recipe for her
cousins 16th
birthday. It was really
a test run to show me
how to do it, so she
can have it for her
own birthday in May.
packed with tropical avours. Visit kleinezalze.com.
Deborah Atkins,
Problem: I needed to make a cake

for my niece Karens 19th birthday.
Solution: that morning, my
subscriber copy of Good Food
arrived. Problem solved!
Warwickshire
marion Gough, london
Kirsty Haldane, Cumbria

Kirsty wins 12 bottles of Zalze Reserve Chenin Blanc
2012 (9.99, Sainsburys), from the Kleine Zalze winery
Get the best

from our
recipes
Our
promise
You can trust
our recipes
Every month, we provide all

the information youll need
to help you choose which
Good Food recipes to cook
All the recipes in Good Food
magazine are tested thoroughly
before publication, so theyll
work rst time for you at home.
Most are developed in our
Test Kitchen by our cookery team, with additional
recipes from food writers, TV chefs or cookery books.
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want to guarantee you a perfect result every time.
144 bbcgoodfood.com
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During 2014 you will gradually see this new
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Unlike the GDAs, where gures existed
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are effectively the GDA gures for an
average adult female.
JUNE 2014
With absolutely
no help from an
adult, my
11-year-old
daughter, Olivia,
had great fun
making the
Chocolate chip
hot cross buns
(April). They were
delicious.
This is my daughter
Lucy, eight, who
helped to make
these delicious
Easter nest coconut
& white chocolate
cupcakes (April)
despite her right arm
being in a sling. Her
injured arm didnt
stop her eating them
afterwards, either.
Janet Fitzgerald,
Edinburgh
Jen Carter,
It was a rainy day outside, so my son Jack, six,

and I rustled up some of Maisies hot cross
buns. It proved such a hit that Im going to
cut-out-and-keep Maisies pages from now on.
Theyre the perfect activity for grey days indoors.
nottinghamshire
My son,
Joe, eight,
thoroughly
enjoyed
making the
Chocolate chip
hot cross buns.
They tasted
great and
were gone
in a ash.
Sam Bartholomew, Berkshire
I had a great time

making your Easter
nest coconut &
white chocolate
cupcakes for my
rowing team.
Felicity Conway,
aged 15, norfolk
Susannah
trickett,
Hampshire
Well done to my daughters Erin, seven, and Keira, nine,

who made the Easy raspberry & ginger trie cheesecake
(May) on Mothers Day (minus alcohol). The recipe was
simple, absolutely gorgeous and was enjoyed by three
generations of the family.
You can nd all the

recipes mentioned at
Helen Geoghegan, Hove
Reference Intake (RI)

The RIs are a guide to the amount of
energy (kilocalories), fat, saturated fat,
carbohydrate, sugar, protein and salt that
an average adult should consume each day:
Energy (kcal) 2,000, Protein (g) 50,
Carbohydrates (g) 260, Sugar (g) 90,
Fat (g) 70, Saturates (g) 20, Salt (g) 6
The RIs for fat, saturated fat, sugar and salt
are maximum daily amounts.
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JUNE 2014
Understanding our
healthy symbols
Catch up with more cooks like you
loW
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bbcgoodfood.com 145
reader recipe
From
your
kitchen
London-based marketing executive Rachel Mays love of Italian food inspired her to create this simple
but delicious dish. Its a great speedy supper for one, and packs in plenty of brain-boosting omega-3
Photograph MIKE ENGLISH
Lemony smoked salmon

& spinach tagliatelle
EASY CAlCium
SERVES 1
OmEGA-3
PREP 10 mins
COOK 15 mins
100g/4oz tagliatelle
1 tsp olive oil
1 garlic clove, nely chopped
50g/2oz spinach
75g/2oz cream cheese
zest and juice lemon
75g/2oz smoked salmon, sliced
small handful basil, nely chopped
1 Cook the pasta following pack

instructions. Meanwhile, heat the oil in
a large saucepan and cook the garlic for
1-2 mins until softened. Add the spinach
and continue to cook until just wilted.
Stir through the cream cheese, lemon
zest juice and, and some black pepper.
2 Drain the pasta but reserve a few
spoonfuls of the cooking water. Add the
salmon, basil and pasta to the sauce,
along with the cooking water to loosen
it a little. Toss together and season with
more pepper, to taste, before serving.
TesT kITchen verdIcT

We made this for lunch and thought
the salmon, basil and cream cheese
worked really well together, and the
lemon was a lovely zesty addition.

ready in
just 25 mins
Send your recipe to the address

on page 145 and you could win
a prize. Rachel wins 14 Pyrex
products, worth 100, including
mixing bowls and the new
4-in-1 Plus range of cookware.
Visit pyrexuk.com for more info.
In next months
Cook with cherries & berries Amazing bake from Frances Quinn
Brand-new healthy summer eating plan Finger-lickin pulled pork & homemade brioche buns ON SALE 4 JUNE
146 bbcgoodfood.com
JUNE 2014
Food styling LIZZIE HARRIS | Styling REBECCA NEWPORT
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EBOOK BEST STREET FOOD

A taste of the Med

WDrink your veg! The new

W Lazy lunches & brilliant bakes

Weve included a good blast

s Embrace summer cooking with our Amatricana chicken

Gillian Carter, Editor

More for you at bbcgoodfood.com

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Just for you

Contents June 2014

n Each month BBC Good Food

Chilli-stuffed peppers with feta

n We make the most of fresh,

Theres still time to save 15% off tickets

A special collection from

Inspiration for your summer cooking, Vegetarian

Veggie pasta dishes

Sharing food exciting salads

Red lentil &

n BBC Good Food magazine is also published in Bulgaria,

Star anise roast chicken

14 Here comes the sun

Pea & mint soup with

Exciting trips to India and South Africa

Make your own bread and ice cream

Four seasonal menus using

Easy summer lunch for 4

Halloumi & watermelon bulghar

Spanish stuffed peppers p17

Barley & blueberry salad p87

Brown sugar meringues with

Garden tomato salad p19

Passion fruit mousse traybake

Griddled aubergine salad with sultanas

Chocolate cherry Bakewell cake p92

Long lazy evening in the garden for 6

Spiced crab cakes with lemon

Lamb, apricot & shallot tagine p15

Take a day trip picnic food to share

Beetroot quiche p86

Pepper & walnut houmous with veggie

Football frenzy half-time fuel for 8

Italian pork burger with fresh tomato

Smoking chilli chicken & sweetcorn

Ginger crunch keep leftovers in the

Caipirinhas with pineapple p59

FREE E-BOOK BEST STREET FOOD

A taste of the Med

WSpanish stuffed Peppers

WDrink your veg! The new

Welcome summer with this easy, gorgeous bake a guaranteed crowd-pleaser

Our cover recipe

W Lazy lunches & brilliant bakes

Recipe CASSIE BEST Photograph DAvID MunnS

Strawberry & almond

175g/6oz butter, really soft,

This combines two of my

PER SERvIng (10) 485 kcals, protein 7g, carbs 45g,

Food styling EDD KIMBER | Styling jEnny IgglEDEn

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

WDrink your veg! The new