FeelGoodFood AUTUMN 2015 £3.99
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Hello Welcome to our Autumn edition of Feel Good Food. There’s something about the season of mist and mellow fruitfulness which really
gets me back into the kitchen to do proper cooking! By that I mean comfort food, baking and slow cooking,
EASY
as opposed to the salads and grills of
PREPARE AHEAD
summer (which I also love, by the way!). So I hope we’ve enough warming
FREEZABLE
dishes in this issue to tempt you.
Practical stuff We use measuring spoons and all quantities are level. All eggs are medium and free-range. Use metric or imperial weights and measures; don’t mix the two. We don’t specify salt and pepper in our ingredients list, but we always tell you to season food. The use, or not, of salt is up to you. Each recipe has been nutritionally analysed. The recommended daily allowance (RDA) of calories is 2,000 for women and 2,500 for men. The RDA for fat is 70g for women (no more than 20g saturated) and 95g for men (no more than 30g saturated). Ovens vary in temperature, so you may want to invest in an oven thermometer. The size of a cake is measured on the diameter on the base of the tin. Cakes are better if baked on the middle shelf. We always use humanely reared meat, poultry and game in our recipes.
Our cover star is a must-cook, such a deliciously
moist apple
cake, they will be coming back for seconds! We’ve enlisted some new cooks and chefs, too, who have all released some fabulous books this year, and – as ever – we have cut
out calories where we don’t think they are needed, but
without compromising on taste and flavour. And talking of flavour, check out our section on curry
and spice – you are bound to find some new favourites!
And if you like what you see, why not subscribe to receive each issue delivered to your door, or your tablet for that matter. See our great offer on page 104.
Jane Curran, Food Director, woman&home
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Make the most of the season with a delicious Autumn crumble cake. Find this and many more at womanandhome. com/recipes
woman&home PASSI ONAT E
A BOUT FOOD
3
In this issue…
IN SEASON: SQUASH 12 12 12 12
Warm squash and quinoa salad Sticky squash with ice cream Bacon-wrapped roast squash Pumpkin soup with bacon and crème fraîche
MIDWEEK EASY 18 18 18
Mushroom and sugar-snap stir-fry Mixed steak grill Bolognese with vegetable spaghetti
CHEFS’ RECIPES 14
John Gregory-Smith’s Wild rice, kale,
chilli and pomegranate salad 34 Anna Jones’ Courgetti with pistachio, green herbs and ricotta 50 Annie Rigg’s Crème caramels with Marsala baked pears 66 Jennifer Joyce’s Prawns with chorizo, chilli, lemon and parsley 84 Katie Quinn Davies’ Chia-seed quiche with trout and potato 102 Chris Honor’s Chicken, brown sugar, balsamic vinegar, chilli, rosemary 122 Jo Pratt’s Apple, cranberry and walnut gluten-free loaf
24 Chorizo and chard pasta 24 Roast turbot with salsa verde and pumpkin 24 Fishcakes with a twist 27 Poussin with sumac and lemon 27 Pissaladière 27 Egg and bacon omelette 30 Sticky glazed chicken sticks 30 Quick baked mushrooms with goats’ cheese 30 Spaghetti with parsley and prawns
54 Chicken tikka masala 60 Korean marinated chicken with noodles 60 Malaysian duck in lettuce cups 60 Chinese chicken 63 Thai chicken curry with aubergine and green beans 63 Bangladeshi aubergine and courgette curry 64 Sichuan pepper and salt squid with plum dipping sauce
DELICIOUS PUDS
WEEKEND FOOD
38 Marmalade and whisky bread and butter pudding 38 Mascarpone risotto with blueberry compote swirl 38 Caramelised clementine risotto 44 Rustic apple tart 44 Caramel-topped citrus cheesecake 44 Salted caramel chocolate pots 48 Fruit and nut strudel 48 No-bake truffle crunch 48 Rolo cheesecake
72 72 72 72 75 75 78 78 78 78
CURRY AND SPICE 54 Turkey and butternut squash curry 54 Lamb rogan josh with yellow dhal
79 79
Smoked haddock and leek tartlets Baba ghanoush Salsa Pea fritters Plaice in hazelnut brown butter with samphire Shellfish salad Brined chicken with cider, pears and pumpkin Spiced red cabbage with juniper and bay Roast carrots with cumin Roasted root vegetables with honey and cumin Swiss chard Roast salmon parcel with lemon and dill
80 Beetroot, potato and Taleggio gratin 80 Slow-roast shoulder of pork with fennel seeds and chilli 83 Pulled pork with fennel and mustard 83 Mussels with dry sherry, garlic and thyme
116 117 118 118 121 121
Treacle pecan tart Pear, plum and ginger crumble cake Best choc chip cookies Parkin with apple and star anise Gluten-free loaf Toasted teacakes
ONE POT COMFORT
AND THE REST
90 90 90 96 96 96 98 98 100
6 8 13 73 104 124 126 128 132 134 137 139 140
Filo-topped fish pie Green veg risotto Cheese gratin Gardener’s pie with bacon and lentils Crab and prawn cannelloni Vegetable paella Osso bucco with gremolata Turkey meatballs Beef meatballs in Guinness with horseradish dumplings 101 Smoked haddock and Cheddar “hot pot”
DELICIOUS BAKES 108 108 108 113 113 114 114
Plum and marzipan cake Ham and blue cheese whirls Marble cake Apple and almond cake Chocolate almond cupcakes Jammy love dodgers Plum Linzertorte
Meet our guest chefs What’s in season? Eat smart: 10 storecupboard essentials Wine choice: 10 of the best autumn reds Subscribe to Feel Good Food Subscribe to woman&home The best free-from buys Stylish autumn dining Choose the best autumn kitchen kit Gourmet getaway – Turkey Win a luxury foodie break for two 12 superb wines for half price Our VIP producers and favourite online and mail-order food suppliers 146 The recipe list
On the cover! Apple and almond cake
see page 113 Cover photograph Myles New Recipe and food styling Jane Curran Prop styling Sue Rowlands All other photographs timeincukcontent.com
DOWNLOAD GLUTEN-FREE, DAIRY-FREE AND VEGAN RECIPES Page 138
Feel Good Food is published by woman&home, Time Inc. (UK) Ltd, The Blue Fin Building, 110 Southwark Street, London SE1 0SU, telephone (020) 3148 5000. Distributed by Marketforce (UK) Ltd, The Blue Fin Building, 110 Southwark Street, London SE1 0SU, telephone (020) 3148 3300. Printed by Polestar Chantry. Reproduction by Rhapsody. Prices quoted throughout are RRP, checked at time of going to press. Subscription rates: One year (including p&p): UK £17.25; EUR €26; North America $49.50; Rest of world £26. For all UK subscription enquiries please call 0330 333 4555 and for enquires from overseas please call +44 (0)330 333 0233 or email [emailprotected]
woman&home PASSIONATE ABOUT FOOD 5
Meet our contributors…
Jo Pratt
Anna Jones
Chris Honor
Cook, food stylist and best-selling author, Jo has written six cookbooks, including The Nation’s Favourite Food and In the Mood for Entertaining. After graduating in home economics at John Moore’s University in Liverpool, Jo went on to work for Gordon Ramsay, Jamie Oliver, John Torode and Gary Rhodes. Last year she joined up with fellow chefs Sophie Michell, Gee Charman and Caroline Artiss to launch The Gorgeous Kitchen, a contemporary restaurant specialising in global cuisine at Heathrow’s Terminal 2. In her latest book, Jo whips up simple, healthy meals that everyone can enjoy – accompanied by her usual handy tips. There is no calorie counting or diet advice, just fresh ingredients bursting with flavour and goodness.
Anna quit her office job after reading an article about following your passion. She signed up to Jamie Oliver’s Fifteen apprentice programme and went on to be part of Jamie’s food team, writing, styling and working on books and TV shows for seven years. Anna has worked with some of the country’s best-loved cooks and chefs, including Antonio Carluccio, Mary Berry and Yotam Ottolenghi. She now works as a freelance stylist and food writer in London. Her first solo book, A Modern Way To Eat, offered quick, healthy and fresh vegetarian recipes, and the follow-up, A Modern Way To Cook, features 150 simple meat-free meals. There are super-quick mid-week options which take just 15 minutes, as well as dishes that you can linger over – all of which are delicious and easy to make.
Chef Chris Honor opened Chriskitch, a small eatery in Muswell Hill, London, in 2013. With no menu, it serves just soups, salads and sweet and savoury bakes during the day, and this simple, straightforward approach has been the key to its success. During his diverse career, Chris worked all over the world and with famous names such as Gordon Ramsay and Henry Brosi. He managed a team of 120 at The Dorchester, but wanted to return to his own cooking roots, which led him to opening Chriskitch. Combining his Australian upbringing – he was born in Sydney – with his classical French training, Chris creates wonderfully flavourful food in the cafe. The recipes can be found in his book, Chriskitch Big Flavours, which he put together with food writer Laura Washburn Hutton.
Jo Pratt’s In The Mood For Healthy Food (Nourish Books, £20)
6 woman&home PASSIONATE
ABOUT FOOD
Anna Jones’ A Modern Way To Cook (Fourth Estate, £25)
Chris Honor and Laura Washburn Hutton’s Chriskitch Big Flavours (Mitchell Beazley, £25)
Katie Quinn Davies
Food photographer, home cook and blogger Katie enjoyed massive success with her first book, What Katie Ate, which was translated into 10 languages. In her second book, Katie focuses on weekend eating and what she loves doing most – cooking for her family and friends. The Irish cook, who originally worked as a graphic designer, lives in Sydney, Australia, so there are plenty of ideas for alfresco entertaining, with colourful sharing salads and marinated meats ready for the barbecue. There are also mouthwatering Sunday lunches, informal meals for friends, plus classics, such as chilli con carne – all given Katie’s unique spin, and the party section allows you to impress guests with delicious finger food and co*cktails. Katie Quinn Davies’ What Katie Ate At The Weekend… (Saltyard Books, £25)
CONTRIBUTORS
John Gregory-Smith
Jennifer Joyce Renowned food writer and stylist Jennifer runs cookery courses at the prestigious Leiths School of Food and Wine and Divertimenti. American-born Jennifer has lived in the UK for more than 20 years and initially honed her skills in catering and cooking in a Notting Hill cafe before moving into freelance magazine work. She loves to travel and her tenth cookery book, My Street Food Kitchen, is inspired by the aromas, flavours and theatrics of the street food she experienced on her journeys around South America, Asia, the Middle East and, of course, the US. The result is a smorgasbord of international cuisine, from slow-cooked baby back ribs, ceviche and prawn dumplings to mango lassi ice lollies and sticky date cake. There are also handy “get ahead” tips included. Jennifer Joyce’s My Street Food Kitchen (Murdoch Books, £18.99)
Chef and food writer John specialises in Turkish cuisine. His partner is Turkish and he has explored the country extensively over the last 10 years. John gave up a job in the city as he knew his passion was in food. He travelled all over the world in search of perfect recipes for his first book, Mighty Spice Cookbook, which was followed up with Mighty Spice Express. His latest offering, Turkish Delights, takes you on a culinary journey through the fascinating country. He shares his enthusiasm and the knowledge he gained during his travels with 100 regional dishes, so you can enjoy the authentic flavours of traditional Turkish food at your kitchen table.
John GregorySmith’s Turkish Delights (Kyle Books, £19.99)
Annie Rigg Annie is a bestselling author, freelance food stylist and recipe writer. She has written 14 cookbooks, including Macarons and Sweet Things. During her extensive career, Annie has cooked for famous singers and bands on tour, and has worked with household names, including Mary Berry, Rachel Allen, Phil Vickery and Xanthe Clay. In her new book, Summer Berries & Autumn Fruits, she has created 120 sweet and savoury recipes, and demonstrates how fruit can be at the centre of your dining experience. Chapters cover Citrus, Berries & Soft Fruit, Stone Fruit, Tropical Fruit Annie Rigg’s and Orchard Fruits, Summer Berries so you can easily find & Autumn Fruits (Kyle Books, a recipe for which £19.99) fruits are in season, or look up your favourites to enjoy them in a new way.
IN SEASON AUTUMN
What’s in season?
Home-grown produce is still abundant at this time of year, so look out for local fruit and vegetables, especially mushrooms of all shapes and sizes
BRITISH FRUIT & VEG Avoid bruised fruit and make sure the veg you buy is fresh and firm, not limp and rough-looking! BEANS (RUNNER AND BROAD) There won’t be too many about now, so enjoy them steamed, tossed in a little butter or olive oil and freshly ground black pepper. Delicious! BEETROOT Have it in soups, salads or just on its own, grated when warm. You can boil it, but we
Autumn icon BLACKBERRIES Wild berries have a superior taste and you’ll often see people picking from the hedgerows in the countryside. Alternatively, find a PYO farm or try the local farmers’ market – and buy plenty, as they freeze really well.
love it roasted – or buy it already cooked and vacuum-packed (without vinegar). BLACKCURRANTS Although they are coming to an end, these freeze really well, so it’s worth buying extra to go into winter crumbles and cobblers. BROCCOLI Whether you like it cooked until soft or al dente, broccoli is packed full of nutrients and goes really well with salty flavours. So try some with anchovies and olive oil, or serve with feta. CARROTS Look out for little fat Chantenay carrots, which are famous for their sweet flavour. Larger types can be served with chopped fresh dill, parsley or chives. COURGETTES Best roasted, griddled or lightly sauteéd in olive oil, they can be added to stir-fries, risottos or pasta sauces. Buy them as small and firm as you can. DAMSONS They may not be widely available, but they are certainly worth seeking out (try farmers’ markets and good supermarkets). Try in a jam, chutney or a cobbler, they also make a fine gin in place of sloes. FENNEL Trim off the ends of the stalk and the top leaves, cut it in half or thirds, then steam, roast, braise or stir-fry. With its strong aniseed flavour, you’ll either love or hate it!
8 woman&home PASSIONATE ABOUT FOOD
GOOSEBERRIES Often neglected because of their sharp flavour, they make a fantastic crumble, as well as a sour compote that cuts through the oiliness of mackerel. GREENGAGES Again, not widely popular, but fantastic in a jam or used in a cake in place of plums. KALE Now known as a superfood, kale is an important source of calcium, B vitamins and antioxidants. Steam, then serve with butter or olive oil, a squeeze of lemon juice and freshly ground black pepper. MUSHROOMS It’s the peak of the wild mushroom season right now, but unless you know what you’re looking for, stick to searching for them on the supermarket shelves! PLUMS At their best now and plentiful, so make the most of them, baked or poached, or cooked in crumbles, pies and cobblers.
BUY LOCAL As well as being more environmentally sound and cost effective, you’ll be supporting your local producers, too. So try the farmers’ markets, farm shops and independent greengrocers around where you live, before heading to the supermarkets. You’ll get the freshest produce, plus it makes food shopping a lot more fun!
FRESH IDEAS
APPLES From September onwards, there are English apples of every shade and flavour. You can use eating apples to cook with, too, as the fruit will keep its shape, although it won’t be as fluffy as a Bramley.
Further afield FIGS A true Mediterranean delight at this time of year, just make sure you buy fully ripe fruit, as they don’t ripen after being picked. Baked, then drizzled with honey and served with crème fraîche, they are divine – and, of course, fresh figs go so well with salty prosciutto.
POTATOES The main crop is around throughout autumn and winter, so look for Cara, Desiree, Golden Wonder and King Edward. RASPBERRIES Still at their best due to the long season, raspberries should be treated with respect. So avoid cooking them, when they usually lose their flavour – enjoy them on their own with just a dollop of yogurt. SPINACH High in vitamin B and antioxidants, it needs to be washed really well to remove any soil or grit before cooking. SQUASHES Butternut squash is the most common in the supermarkets, but you may find a huge variety at farmers’ markets, which can be baked, roasted, stuffed, puréed or fried. Just check they are edible first, as some (especially large “Halloween pumpkins”) are sold just for decoration.
Meat, fish and seafood
SUSTAINABILITY It’s the retailers and fishmongers who are working hard to ensure their fish is being sourced from sustainable fisheries, so buy from a supplier you trust. CORNISH BRILL A mild-flavoured flat fish that can be huge – one will feed three people! Easy to bake whole in the oven for 15-20 minutes, brushed with a little oil. Serve with lemon. CORNISH MACKEREL AND SARDINES Go for the freshest you can find and stick it on the barbecue on a sunny autumn day (they do tend to stink out a kitchen). Just serve with a salad and a bottle of dry white wine.
TURNIPS AND SWEDE Autumn favourites, they are both excellent when mashed with a little butter, crème fraîche and black pepper.
CRAB Still at their best until the end of October, buying pre-cooked whole crab from a trusted fishmonger is recommended, as dispatching live animals is quite a process – and never throw them into boiling water!
WATERCRESS Hugely versatile, you can use it to make soup, wilt it down into pasta, or make a pesto-style purée with olive oil – perfect with lamb or beef.
LAMB Born later in the year, Welsh and Scottish lamb from the uplands are lower in fat and full of flavour, as they live far more energetic lives than their southern cousins!
10 woman&home PASSIONATE ABOUT FOOD
MALLARD DUCK, PARTRIDGE AND WOOD PIGEON Wild game birds are available from September and the meat is low in fat and cholesterol. Buy them ready prepared from your local butcher. Mallard is quite gamey and not to everyone’s taste, but partridge is milder and wood pigeon breasts are fantastic in a warm salad. PLAICE Mild, delicate and so very easy to cook – just lightly grill and serve with a squeeze of lemon juice. SCOTTISH MUSSELS Look for them from early September, scraping off the beards and any barnacles before steaming and serving with some fresh crusty bread. Beautiful.
PHOTOGRAPHS JON ASHFORD, POLLY ELTES, CHRIS ALACK, IAN GARLICK, PAUL RAESIDE, MARTIN POOLE, CHARLIE RICHARDS
ARTICHOKES A fresh artichoke, properly prepared and served with hollandaise, is a memorable culinary experience. The best come from France – just look for tightly packed, crisp green or purple globes that feel heavy for their size.
IN SEASON IN FOCUS
Sticky squash with ice cream
Warm squash and quinoa salad
4 delicious squash dishes Make the most of this seriously underrated vegetable with these simple recipes
Pumpkin soup with bacon and crème fraîche
Bacon-wrapped roast squash
Warm squash and quinoa salad
Sticky squash with ice cream
Can’t find gem squash? You could use one harlequin squash, instead.
You could add slivers of stem ginger to the squash before serving.
READY IN 30 MINUTES SERVES 6 EASY/PREPARE AHEAD
READY IN 20 MINUTES SERVES 4 EASY
2 gem squash or 1⁄2 butternut squash (or a mixture), peeled and cut
45g unsalted butter
into wedges 1 red onion, cut into thin wedges 4tbsp olive oil 400g can chickpeas, rinsed and drained 200g red and white quinoa with bulgur wheat 4tbsp white wine vinegar 2tsp caster sugar 8tbsp chopped fresh coriander 125g feta lemon wedges, to serve (optional)
400g butternut squash, peeled, deseeded and cut into 5mm-thick slices, quartered 2tbsp sugar grated zest and juice of 1 orange vanilla ice cream, to serve
1 Heat the oven to 220C, gas 7. Put the squash and onion wedges in a roasting tin. Sprinkle with 2tbsp oil and roast for 10 minutes. Add the chickpeas to one side of the tin and roast for a further 15 minutes. 2 Add the quinoa to a pan with 600ml boiling water. Bring back to the boil, then cook, covered, over a low heat for 10 minutes. Take off the heat and leave for 5 minutes until the water is absorbed. 3 Mix the rest of the oil with the vinegar and sugar in a large bowl, then add the warm quinoa. Stir well, then gently stir in the roasted chickpeas, onion, coriander and seasoning. Spoon on to a platter and add the squash. 4 Crumble some of the feta over and serve the rest separately, with lemon wedges, if you like.
1 Melt the butter in a large frying pan and fry the squash slices, in one layer, for 3-4 minutes on each side, until browned and softened. 2 Sprinkle in the sugar and heat gently, stirring until it dissolves and starts to caramelise. 3 Add the orange zest and juice, cook for 2 minutes, then spoon the warm squash into bowls and add a scoop of ice cream. Per serving: 159 calories, 9g fat (6g saturated), 16g carbohydrate
Per serving: 340 calories, 14g fat (4g saturated), 39g carbohydrate
Bacon-wrapped roast squash
Pumpkin soup with bacon and crème fraîche
The salty bacon goes very well with the sweet squash.
A good pumpkin soup is a delight to behold, and this is one of the best.
READY IN 1 HOUR 10 MINUTES SERVES 4 EASY
READY IN 45 MINUTES SERVES 6 EASY/PREPARE AHEAD/FREEZE
1 butternut squash, quartered lengthways
25g unsalted butter
1tsp dried chilli flakes
2 onions, thinly sliced
12 rashers streaky bacon, stretched
4 rashers smoked streaky bacon, thinly sliced
1 garlic bulb, halved across
2tsp fresh thyme leaves, plus extra to serve
4 bay leaves
900g chopped pumpkin flesh
4tbsp olive oil
1tsp soft light brown sugar
1 rounded tbsp pumpkin seeds
600ml semi-skimmed milk
crusty bread, to serve
600ml chicken or vegetable stock 4tbsp crème fraîche
1 Heat the oven to 160C, gas 3. Sprinkle the squash wedges with chilli flakes and lots of salt and freshly ground black pepper. Wrap 3 bacon rashers around each one, then put them into a roasting tin. Add the garlic and bay leaves, then drizzle with the olive oil. 2 Roast for 45 minutes, then sprinkle in the pumpkin seeds and cook for another 15-20 minutes until the squash is tender and the bacon crispy. Serve with plenty of crusty bread. Per serving: 405 calories, 31g fat (8g saturated), 15g carbohydrate
1 Melt the butter in a large pan, add the onions and cook for 5 minutes until softened. Add the bacon and thyme, and cook for a further 5 minutes until just beginning to colour. Add the pumpkin, brown sugar, milk and stock. Stir well and season. 2 Bring the mixture to a boil, then reduce the heat to a gentle simmer for 30 minutes, stirring occasionally. Purée 3 ladlefuls of the soup, then pour back into the pan to thicken the mixture. Serve in warm bowls, topped with a dollop of crème fraîche and a scattering of thyme leaves. Per serving: 218 calories, 13g fat (8g saturated), 12g carbohydrate
12 woman&home PASSIONATE ABOUT FOOD
EAT SMART
10 storecupboard essentials Liven up everyday meals to make great food taste even better with our favourite buys and top tips
Pomegranate molasses is now available in most supermarkets. It is a thick, dark liquid with a sweet/sour taste and is used in Middle Eastern cooking. But simply used, it’s delicious just drizzled on to a steak or grilled lamb, or over a goats’ cheese and beetroot salad – no dressing required!
Did you know the cheap varieties of canned tomatoes contain more water? So if you want that intense tomato flavour in pasta sauces or soups and stews, buy a good Italian brand such as Cirio. You will taste the difference. Similarly, cheap dried pasta is a false economy – it goes soggy and sticks together. Again, look for Italian brands such as De Cecco or Barilla – the cost difference is tiny.
Only use good-quality sea salt such as Maldon, Cornish or Halen Môn from Wales. These are much purer with a clean mineral flavour, so you use less.
There are plenty of vinegars on the shelf, but you really only need three – white wine, red wine and balsamic. An aged balsamic will be expensive, but you only need a tiny drizzle of it and you should use it on its own. If you want a balsamic for a dressing to mix with oil, just buy a reasonable one. Wine vinegars from single grape varieties are invariably great quality and worth a try.
The quality of rice you buy is just as important as pasta. Cheaper rices will contain broken grains and won’t be uniform in size – and will be soggy when cooked. So for risotto rices look for Riso Gallo, and for basmati, Tilda. For flour, if you can, buy organic, which won’t have a bleaching agent in it (an additive which makes flour look whiter). Most good bakers swear by organic for a better product and, perhaps, because the flours come from smaller producers. Check out Shipton Mill, Doves Farm and Marriage’s.
PHOTOGRAPH RICHARD JUNG
They may divide opinion, but anchovies are an essential in our cupboard! Buy good quality in olive oil. Add to Piedmontese roasted peppers or to pasta sauce; stud a few into your roast lamb – it won’t taste fishy, but will have that wonderful umami flavour; mash with green olives and parsley to make a delicious spread for bruschetta. The spices you have depends on your cooking style, but if you need the basics, start with coriander and cumin seeds, garam masala, chilli powder, ground cinnamon, black peppercorns and smoked paprika.
Oils don’t have a long shelf life. Our essentials would be a really delicious extra virgin oil for drizzling; olive oil and sunflower oil, toasted sesame oil and groundnut oil for Oriental cooking.
IN SEASON with John Gregory-Smith
JOHN GREGORY-SMITH’S Wild rice, kale, chilli and pomegranate salad
READY IN 45 MINUTES SERVES 4-6 EASY/PREPARE AHEAD “THERE ARE LOADS OF FABULOUS MODERN SALADS THAT MAKE THE MOST OF THE TANTALISING TURKISH INGREDIENTS,” SAYS JOHN. “MASSES OF FRESH FRAGRANT HERBS, SEASONAL VEGETABLES AND NUTTY WHOLE GRAINS. GENEROUS AMOUNTS OF OLIVE OIL AND LEMON JUICE ARE USED TO MAKE A BASIC DRESSING, GIVING EVERYTHING A WONDERFULLY TART FLAVOUR. YOU CAN SEE WHY I HAVE FALLEN FOR THIS BEAUTIFUL CUISINE.”
350g mix of black, red, brown and white rice 150g kale a handful of finely chopped dill 2 handfuls of finely chopped flat-leaf parsley leaves a handful of finely chopped mint leaves 1 red chilli, deseeded and finely chopped 200g pomegranate seeds 55g walnuts, lightly crushed for the dressing 4 tablespoons olive oil 3 tablespoons pomegranate molasses juice of 1 lemon 1 teaspoon caster sugar 1 teaspoon sumac sea salt and freshly ground black pepper
1 Cook the rice in a large pan of boiling water according to packet instructions, starting with the variety that takes the longest and adding the rest at appropriate times so that they all cook perfectly. Drain and rinse under cold running water. Set aside to drain. 2 Meanwhile, cook the kale for 2-3 minutes in a large pan of boiling water. Drain and refresh under cold running water. When cold, drain thoroughly and squeeze out the excess water with your hands. 3 Whisk all the dressing ingredients together in a small bowl. 4 Put the drained rice in a large mixing bowl and add the kale, fresh herbs, chilli and half the pomegranate seeds and walnuts. Pour in three quarters of the dressing and mix everything together thoroughly. 5 Tip the salad onto a serving dish and pour over the remaining dressing. Top with the remaining pomegranate seeds and walnuts and serve immediately.
JOHN GREGORY-SMITH’S TURKISH DELIGHTS (Kyle Books, £19.99) John Gregory-Smith is a talented cook and travel writer. In his new book John celebrates the best of the country’s food with 100 regional dishes, giving each one his simple, modern spin. Forget greasy late-night doner kebabs – John offers the Iskender kebab filled with finely sliced rib-eye steak, hot tomato sauce and garlicky yogurt. Other tempting dishes include Ilgin beef kofta and Ottoman-inspired Pepper dolma.
14 woman&home PASSIONATE ABOUT FOOD
EXTRACTED FROM TURKISH DELIGHTS BY JOHN GREGORY-SMITH, PUBLISHED BY KYLE BOOKS PHOTOGRAPH MARTIN POOLE
This hearty salad is a very modern recipe that is packed with superfoods and classic Turkish ingredients. I love the combination of the mixed rice – using black, red, brown and white gives the salad a variety of colours, textures and flavours. Turkish staples dill, parsley, mint, pomegranate seeds and walnuts add flavour, and the addition of kale gives it a light, modern twist. The dressing uses sumac to give an extra sour note. A little pinch of this ground red berry is a lovely way to introduce more depth of flavour to any salad dressing.
“Using black, red, brown and white rice gives the salad a variety of colours, textures and flavours” John Gregory-Smith’s Wild rice, kale, chilli and pomegranate salad
MIDWEEK EASY The last thing you want on a weeknight is to spend hours in the kitchen. What you need are simple meals that taste great and take next to no time to prepare
So forget about popping the film on that ready meal – pop these into the oven, instead
PHOTOGRAPH MYLES NEW PROP STYLING SUE ROWLANDS
From grilled steak to roasted turbot, stuffed mushrooms to creamy pasta, there is something for everyone, and all the dishes are lighter than usual, too
These wonderful dishes prove that the best midweek meals are not only easy, they taste so good, you’ll come back to them, probably on a Friday night! Mushroom and sugarsnap stir-fry A great choice if you’re pushed for time, and much healthier than a ready meal. READY IN 20 MINUTES SERVES 2 EASY
Mixed steak grill This lighter version of the old favourite swaps chips for sweet potatoes. READY IN 35 MINUTES SERVES 4 EASY 3 sweet potatoes, peeled
3tbsp sesame oil 4 spring onions, sliced 2 garlic cloves, chopped 2.5cm piece root ginger, peeled and
finely chopped 100g beansprouts 100g shiitake mushrooms, sliced 50g each button and oyster mushrooms, wiped and halved 100g sugar snaps, topped, tailed and halved noodles and light soy sauce, to serve
1 Heat the oil in a wok, add the onions, garlic and ginger, and cook for 1 minute, stirring. Add the beansprouts and mushrooms and stir-fry for 3-5 minutes. 2 Tip in the sugar snaps and cook until tender. Serve with noodles and drizzle with soy sauce. Per serving: 208 calories, 17g fat (2.5g saturated fat), 6g carbohydrate
4 speedy ideas... ...when cooking stir-fries 1 Stir-frying is fast, so choose tender cuts of meat. Fish and prawns work well, too. 2 Make sure that all the ingredients are ready before you begin cooking. 3 An overcrowded wok will reduce the temperature and prevent browning. If necessary, cook in two batches. 4 Make sure that washed veg has been drained really well. If wet, it can rapidly reduce the temperature in the wok.
few squirts of olive oil spray (eg, Frylight Extra Virgin Olive Oil 1 Cal Spray) 4 portobello mushrooms 1 garlic clove, crushed 20 cherry tomatoes on the vine 4 x 125g rump steaks, trimmed of fat sprigs of watercress, to serve
1 Heat the oven to 220C, gas 7. Cut the sweet potatoes into finger-sized chips and spray with 4 squirts of olive oil. Bake for 25 minutes. 2 Arrange the mushrooms in a roasting tin, season and top with garlic. Squirt each mushroom once with olive oil spray and add 1tsp water to each. Add the cherry tomatoes to the tin. Bake at the same hot temperature for 10 minutes. 3 While the vegetables are roasting, heat a griddle pan until very hot. Spray the steaks with a little olive oil and season well. Cook for 2-3 minutes on each side, then remove to a warmed plate and rest for 5 minutes. Serve with the veg and a little watercress. Per serving: 363 calories, 7g fat (2.5g saturated fat), 18g carbohydrate
Try this Drizzle the mushrooms and tomatoes with a little sherry or balsamic when roasted to really lift the flavour
Bolognese with vegetable spaghetti Spiralizers may be all the rage, but this way of making veggie spaghetti works just as well. READY IN 45 MINUTES SERVES 4 EASY/PREPARE AHEAD/FREEZE (BOLOGNESE ONLY) few squirts of olive oil spray (eg, Frylight Extra Virgin Olive Oil 1 Cal Spray) 400g extra-lean minced beef 1tsp steak seasoning (eg, Schwartz) 1 red onion, chopped 1 garlic clove, crushed 1 celery stick, chopped 1 red pepper, chopped 100g mushrooms, sliced 400g can cherry tomatoes 3tbsp tomato purée 200ml red wine or beef stock for the spaghetti 1 vegetable Stock Pot 4 carrots, cut into thin strands 4 courgettes, cut into thin strands
1 Heat a large, non-stick frying pan and spray with a few squirts of olive oil. Add the mince, season with black pepper, then add the steak seasoning. Fry for 10 minutes to brown. 2 Add the onion and cook for 5 minutes, to soften. Stir in the garlic, celery, red pepper and mushrooms, and cook for a further 2 minutes. 3 Pour in the tomatoes, tomato purée and red wine or stock. Cover and simmer for 25 minutes until the meat is tender. 4 Meanwhile, put the Stock Pot into a large pan with boiling water, add the carrots and courgettes, and cook for 2 minutes, to soften. Drain and serve with the Bolognese sauce. Per serving: 300 calories, 7g fat (2.5g saturated fat), 18g carbohydrate
PHOTOGRAPH CHARLIE RICHARDS
EASY MIDWEEK
GREAT FOR VEGANS
Cooks in 20 minutes Mushroom and sugar-snap stir-fry
woman&home PASSIONATE ABOUT FOOD 19
A well-cooked steak with all the trimmings – sometimes it’s the simplest ingredients that make the best dishes
Cooks in 35 minutes Mixed steak grill (recipe page 18)
EASY MIDWEEK
Try this
PHOTOGRAPHS CHRIS ALACK
Use a julienne peeler (now readily available) to create these tiny spaghetti-like vegetable strands
Bolognese with vegetable spaghetti (recipe page 18)
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EASY MIDWEEK
Try this
Chorizo and chard pasta (recipe page 24)
22 woman&home PASSIONATE ABOUT FOOD
PHOTOGRAPHS CHRIS ALACK, JONATHAN GREGSON
The chorizo can be replaced with bacon lardons and a good pinch of sweet paprika, if preferred
You can vary the salsa herbs – try adding a little tarragon or a more generous amount of coriander or chervil 4 speedy ideas... ...with salsa verde Literally “green sauce”, this is a punchy, fresh herb sauce that can be whizzed up in minutes. Serve with: 1 Any grilled fish, especially salmon, mackerel or sardines. 2 Roast lamb, grilled steaks and the humble sausage. 3 Steamed green beans, potatoes and cauliflower. Also a great dip for roasties. 4 A simple poached chicken with veg. Roast turbot with salsa verde and pumpkin (recipe page 24)
Many people worry about cooking fish, but our turbot recipe couldn’t be easier. Or you could try the fishcakes, which come with a beautifully zingy sauce Chorizo and chard pasta Chifferi rigati – small bent tubes – is great for picking up the crème fraîche. READY IN 15 MINUTES SERVES 3-4 EASY 200g chifferi rigati pasta (or your favourite shape) 200g pack fresh chard 200g pack chorizo, sliced (we used Unearthed 4 x 50g sausages) 4tbsp crème fraîche about 4tbsp freshly grated Parmesan
1 Cook the pasta according to pack instructions. Roughly cut up the chard leaves and add to the pasta for the last minute, so they wilt. 2 Meanwhile, heat a frying pan, add the chorizo and cook for a few minutes to crisp up. 3 Drain the pasta and leaves, keeping a little cooking water, then mix in the crème fraîche to coat the pasta. 4 Add the chorizo and half the Parmesan, season well and drizzle with the coloured oil from the chorizo, or with some olive oil. Serve with the rest of the Parmesan. Per serving: 677 508 calories, 37 27g fat (17-13g saturated fat), 52-39g carbohydrate
4 speedy ideas... ...with chard 1 Chard can be used to replace spinach in recipes, although it will take a couple of extra minutes to cook. 2 Stir-fry with a little grated ginger, chopped chillies and garlic, then sprinkle with toasted sesame oil when cooked. 3 Finely slice and add to chunky bean and pasta soups 4 Goes so well with cheese gratins, fish pies, stews and curries.
Roast turbot with salsa verde and pumpkin If you can’t find pumpkin, butternut squash is a good substitute here. READY IN 35 MINUTES SERVES 4 EASY
Fishcakes with a twist Ready-made mash helps cut down the cooking time. READY IN 25 MINUTES SERVES 4 EASY 2 x 150g skinless, boneless salmon fillets
for the pumpkin 600g pumpkin (or squash), peeled, deseeded and cubed 3tbsp olive oil large pinch of dried chilli flakes for the salsa verde 1 garlic clove 1tbsp capers, rinsed 2 fat anchovy fillets, roughly chopped 2 heaped tsp Dijon mustard 2 large handfuls of flat-leaved parsley, leaves removed small handful of mint leaves 1tbsp olive oil 1tbsp red wine vinegar for the fish 4 x 175-200g turbot fillets 4 sprigs of rosemary 4tbsp olive oil
1 Heat the oven to 220C, gas 7. Spread out the pumpkin on a baking tray and coat with the oil, chilli flakes and plenty of salt and pepper. Roast for 30 minutes, turning halfway through, until soft and browned. 2 Meanwhile, make the salsa. Place the garlic, capers, anchovy fillets, mustard and herbs in a food processor and blitz briefly until roughly chopped. Gradually add the olive oil and red wine vinegar until you have a thick green sauce. Remove to a bowl, season and set aside. 3 Put the turbot fillets and rosemary in a roasting tin, well-spaced apart. Drizzle with olive oil, season and roast for 5-8 minutes. Serve with the salsa verde spooned over the top and the pumpkin on the side. Per serving: 391 calories, 27g fat (4.5g saturated fat), 3g carbohydrate
300ml hot vegetable stock 400g pack mashed potato zest of 2 lemons, plus juice to taste 2tbsp chopped dill 50g watercress, plus extra to serve 100ml double cream 10 cornichons (or 3 gherkins), chopped 1tbsp capers, rinsed, drained and chopped 1 egg, beaten 50g breadcrumbs 4tbsp vegetable oil, for frying fries or oven chips, to serve
1 Poach the salmon fillets in the stock for 5-10 minutes, until just cooked, reserving the liquor. Flake and add to the mash with the zest of 1 lemon, half the dill and seasoning. Mix well, divide into 8 balls and chill in the freezer for 5 minutes. 2 To make the sauce, whizz the watercress with 100ml poaching liquor from the salmon. Transfer to a pan with the cream, cornichons, capers and remaining dill. Heat gently, season and add remaining lemon zest and some juice to taste. 3 Flatten each fishcake a little, dip in the beaten egg, then roll in the breadcrumbs. Heat the oil in a large frying pan and fry the fishcakes in 2 batches for 2-3 minutes each side, until golden and piping hot. Serve with the sauce, fries and extra watercress. Per serving: 517 calories, 37g fat (13g saturated fat), 24g carbohydrate
PHOTOGRAPH CHARLIE RICHARDS
EASY MIDWEEK
MEAT FREE
Cooks in 25 minutes Fishcakes with a twist
woman&home PASSIONATE ABOUT FOOD 25
EASY MIDWEEK
Try this
Cooks in 55 minutes Poussin with sumac and lemon
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PHOTOGRAPH CHARLIE RICHARDS
If you have trouble finding sumac, then try za’atar, a Middle Eastern spice blend made with thyme, sesame, sumac and salt
If you’re rushed off your feet, the poussin and omelette recipes will be just the thing. However, if cooking is your way to chill out after a hard day, try the pissaladière Poussin with sumac and lemon Serve one bird per person if you’re hungry or half a bird each if you’re not big eaters. READY IN 55 MINUTES SERVES 2-4 EASY 2 poussin a little olive oil 2tsp sumac 1 lemon 2tbsp fresh chopped parsley
1 Heat the oven to 200C, gas 6. Place the birds in a small roasting tin and drizzle with olive oil. Sprinkle the sumac over the breasts of the poussin. 2 Cut the lemon into wedges and place in the roasting tin with the birds 3 Roast for 45 minutes until golden brown and tender. Allow to rest for 5 minutes, then serve sprinkled with the parsley. Per serving: 318 calories, 3.5g fat (1g saturated fat), 0g carbohydrate
4 speedy ideas... ...with storecupboard ingredients 1 Curry pastes are great for rustling up a quick supper. Add ready cooked chicken, prawns or vegetables. 2 Canned butter-beans, warmed through with garlic and crème fraîche, are a healthy alternative to mash. 3 Eggs, packed with protein and flavour, are the perfect answer for a quick supper, from a simple cheese omelette to egg fried rice. 4 Dried noodles and a few seasonings can create a soothing supper. Stir-fry Tenderstem broccoli, pak choi and spring onions with garlic; dress with sesame oil and soy; toss through cooked noodles.
Pissaladière Originally from Nice, use a ciabatta bread mix to save time. READY IN 1 HOUR 15 MINUTES, PLUS PROVING SERVES 8 EASY/PREPARE AHEAD for the pizza dough 250g strong white bread flour 250g plain white flour 7g sachet easy-bake yeast 2tsp salt 3tbsp olive oil for the topping 50g butter 4 large onions, thinly sliced 3tbsp olive oil (optional) 2 x 50g cans anchovies, rinsed if you prefer 32 black olives, whole or pitted lots of sprigs of thyme
5 Spread the onions over each base, leaving a thin border. Halve the anchovy fillets lengthways. Arrange them on top in a criss-cross pattern. Add the olives and thyme, season with black pepper, then bake for 15-20 minutes. Once cooked, slice and serve immediately. Per serving: 424 calories, 16g fat (5g saturated fat), 55g carbohydrate
Egg and bacon omelette Make sure you use the freshest freerange eggs and the best bacon for this. READY IN 15 MINUTES SERVES 6 EASY 10 eggs 8 rashers smoked streaky bacon, halved 25g butter 100g feta
1 Mix the flours, yeast and salt in a food mixer with a dough hook. Pour in 300ml warm water and the oil. Mix on medium speed until all the ingredients are incorporated, then slow speed for about 8 minutes to make a smooth, silky dough. Or knead by hand for 10 minutes. 2 Shape into a round and put in a clean bowl, then cover with clingfilm. Leave it to rise until doubled in size – for about 45-60 minutes at room temperature – while you prepare the topping. Or leave the dough in the fridge overnight. 3 To make the topping, heat the butter in a frying pan, add the onions and cook over a low heat for about 20 minutes, stirring every so often so they don’t burn. Set aside to cool. 4 Heat the oven to 230C, gas 8. Divide the dough into 4 pieces and roll out each to an oblong about 28x15cm. Put them on 1 or 2 large baking sheets, lined with baking parchment, then brush with oil, if preferred.
caperberries, to scatter chopped parsley, to garnish buttered toast, to serve
1 Thoroughly beat the eggs in a bowl with a little salt and plenty of pepper. Heat a medium-sized frying pan. Once hot, fry the bacon rashers until crisp and golden. Remove from the pan. 2 Melt the butter in the pan, pour in the eggs and cook gently, pushing the cooked mixture from around the edges into the centre. Once the eggs are beginning to set, scatter with the bacon. Crumble over the feta and pop under a preheated grill to lightly set the top. 3 Sprinkle with caperberries and scatter with parsley. Serve with a stack of buttered toast. Per serving: 318 calories, 26g fat (10g saturated fat), 0g carbohydrate
MEAT FREE
Cooks in 1 hour 15 minutes Pissaladière (recipe page 27)
EASY MIDWEEK
Try this
PHOTOGRAPHS TONY BRISCOE, LAURA EDWARDS
For a meat-free version replace the bacon with sliced, cooked chestnut mushrooms and fresh thyme leaves
Egg and bacon omelette (recipe page 27)
woman&home PASSIONATE ABOUT FOOD 29
If you’re searching for something a little different for a weekday, try the family on one of these recipes. They certainly make a change from meat and two veg! Sticky glazed chicken sticks This would make a great dish for a buffet dinner party, too. READY IN 50 MINUTES, PLUS MARINATING SERVES 6 EASY
Try this If you can’t find large field mushrooms, Portobello mushrooms will work just as well
Spaghetti with parsley and prawns Pasta dishes are always a winner and these fresh flavours shine through. READY IN 15 MINUTES SERVES 4 EASY 400g spaghetti
6 boneless, skinless chicken breasts
2tbsp olive oil
and 6 chicken thighs, scored and cut into chunks grated rind and juice of both 1 lemon and 1 lime 3tbsp maple syrup 3tbsp light soy sauce 1-2tbsp chilli sauce 75g unsalted butter for the sauce 6tbsp Hoisin sauce 1tbsp light sweet soy sauce 1tbsp toasted sesame seeds 2tbsp chopped fresh coriander you will need wooden skewers and a griddle pan
400g raw king prawns
1 Arrange the chicken in a shallow non-metallic dish. Heat together the grated rind and juice of the lemon and lime, maple syrup, soy sauce, chilli sauce and butter until melted and combined. Leave to cool. 2 Pour the cooled glaze over the chicken, toss and leave to stand for 1 hour, turning occasionally. Heat the oven to 200C, gas 6. Thread the chicken on to the skewers, preheat the griddle and cook the chicken sticks in batches of 4-6 for 10 minutes, turning frequently. 3 Transfer the sticks to the oven and cook for about 25 minutes, brushing with some extra glaze. Stir together the ingredients for the sauce and serve with the chicken. Per serving: 385 calories, 16g fat (8g saturated fat), 8g carbohydrate
Quick baked mushrooms with goats’ cheese Whether you go for mild or strong, look for British goats’ cheese! READY IN 25 MINUTES SERVES 2 EASY 4 large field mushrooms 2tsp olive oil ½ x 290g jar Sacla Peperonata Antipasto 120g goats’ cheese log, sliced into 8 rounds 2tbsp pesto salad leaves, to serve
1 Heat the oven to 200C, gas 6. Put the mushrooms on a baking tray, drizzle with the oil and season with plenty of black pepper. Bake for 10 minutes until the mushrooms are starting to soften. 2 Remove from the oven, divide the peperonata between the mushrooms, top with rounds of goats’ cheese and return to the oven for another 10 minutes, until the cheese has melted. Drizzle over the pesto and serve 2 mushrooms per person with some salad leaves. Per serving: 366 calories, 30g fat (12g saturated fat), 7g carbohydrate
2 garlic cloves 1tsp ready chopped chilli (we like English Provender Very Lazy Red Chillies) juice of 1 lemon 2tbsp capers, rinsed handful of parsley, leaves finely chopped
1 Cook the pasta according to the pack instructions. Meanwhile, heat a frying pan and add the olive oil. When hot, add the prawns with plenty of seasoning and cook on a high heat for a couple of minutes, then add the garlic and chilli, and cook for 2 more minutes, before adding the lemon juice and capers. 2 Drain the pasta and return to the pan. Stir through the prawn mixture with the parsley, a drizzle more olive oil and some seasoning. Serve immediately. Per serving: 507 calories, 8g fat (1g saturated fat), 70g carbohydrate
Pasta know-how 1 Always use a large deep pan for cooking pasta, as this will prevent the pasta clumping together. 2 Add plenty of salt to the water – it is essential for a good flavour. 3 Buy the best pasta you can afford – you will taste the difference. 4 Make sure that the water is at a full rolling boil before adding the pasta. If it sits in water that is not boiling it will go sticky and clump together.
PHOTOGRAPH CHARLIE RICHARDS
EASY MIDWEEK
Cooks in 50 minutes Sticky glazed chicken sticks
woman&home PASSIONATE ABOUT FOOD 31
GREAT FOR VEGGIES
Cooks in 25 minutes Quick baked mushrooms with goats’ cheese (recipe page 30)
EASY MIDWEEK
PHOTOGRAPHS CHARLIE RICHARDS, GARETH MORGANS
This is a filling dish, but you may want to have some fresh crusty bread on hand to mop up the delicious juices
Try this Stir through a handful of rocket and add cherry tomatoes to the pan with the prawns MEAT FREE Spaghetti with parsley and prawns (recipe page 30)
woman&home PASSIONATE ABOUT FOOD 33
MIDWEEK FOOD with Anna Jones
ANNA JONES’ Courgetti with pistachio, green herbs and ricotta
READY IN 25 MINUTES SERVES 4 EASY 250g ricotta cheese 3 unwaxed lemons a good pinch of dried chilli flakes
“THE MORE I COOK SIMPLY
1 teaspoon runny honey
– EASY PASTAS, QUICK
60g shelled pistachios
HEARTY SALADS AND
extra virgin olive oil
ALL-IN-ONE GRATINS –
a small bunch of fresh mint
THE MORE I REALISE THAT
a small bunch of fresh basil
FOOD DOESN’T NEED TO
4 large or 6 small courgettes
BE POSH, COMPLICATED OR MADE FROM FARFLUNG INGREDIENTS TO DO US GOOD,” SAYS ANNA. “IT’S THE QUICKTO-MAKE, EVERYDAY AND WEEKNIGHT MEALS THAT WE EAT ON, SAY, TUESDAYS AND WEDNESDAYS THAT MAKE A REAL DIFFERENCE IN OUR LIVES.”
1 Preheat the oven to 200°C/180°C fan/ gas 6. Fill and boil a kettle. 2 Turn the ricotta out of its packet on to a baking tray, grate over the zest of one lemon, sprinkle over a large pinch of dried chilli and drizzle over the honey. Put the ricotta into the oven to bake for 15 minutes, until caramelised on top. 3 Put the pistachios into the oven to toast for 3-5 minutes. Heat a frying pan on a high heat and thinly slice one of the unzested lemons, picking out and discarding any pips. Add a tablespoon of olive oil to the pan and fry the lemon slices until they are burnished and sticky.
4 Take the pistachios out of the oven and tumble into the bowl of your food processor and pick the mint and basil leaves in too. Add the juice of half the zested lemon and a good pinch of salt. Add 4 tablespoons of olive oil and a tablespoon of cold water, pulse until you have a textured grassy green pesto, then transfer to a bowl. 5 Now for the courgettes. Use a julienne peeler or a spiraliser if you have one to make courgette noodles. To do this by hand, use a speed-peeler or a mandolin to peel the courgettes into long thin strips. Carefully stack the slices on top of each other and use a knife to cut them into thin strips. This is actually really easy and quick, so don’t be put off. Place in a heatproof mixing bowl, cover with boiling water from the kettle and leave to sit for 2-3 minutes. 6 Once the fried lemon slices are cool enough to handle, roughly chop them and stir them through the pesto. Remove the ricotta from the oven. 7 Drain the courgetti well and toss with the pesto. Crumble over the ricotta and finish with more lemon zest and a drizzle of olive oil, if you like.
ANNA JONES’ A MODERN WAY TO COOK (Fourth Estate, £25) For Anna, cooking a meal is the single most important thing we can do for our well-being, because then we know what is going into our bodies. In this book, Anna makes delicious vegetarian food achievable on any night of the week. It’s full of recipes for anyone who wants to put dinner on the table quickly and without fuss, trips to specialist shops or too much washing up, but still eat food that tastes incredible and is doing you good.
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EXTRACTED FROM A MODERN WAY TO COOK BY ANNA JONES, PUBLISHED BY FOURTH ESTATE PHOTOGRAPH MATT RUSSELL
These vegetable noodles are quick and simple and I love eating them. I am not going to insist that you buy a spiraliser; I have one, but still often use a speed-peeler and a knife rather than getting out this gadget. A julienne peeler, which costs a couple of pounds, will do exactly the same job and take up much less cupboard space. Vegans, either leave out the ricotta or you can bake silken tofu in the same way, if you like.
Anna Jones’ Courgetti with pistachio, green herbs and ricotta
“You can leave out the ricotta or bake silken tofu in the same way, if you like”
DELICIOUS PUDS These desserts are a sight to behold and won’t last long once they reach the dinner table. Best of all, each recipe is easy to prepare – and you get to lick the spoon!
Our Rustic apple tart is autumn on a plate, or how about Fruit and nut strudel?
PHOTOGRAPH MYLES NEW PROP STYLING SUE ROWLANDS
As well as updates on old favourites, you can choose from three no-bake recipes, including a chocolate creation that will have them shouting for more
DESSERTS
SWEET FIX… Grown-up versions of childhood faves include two new twists on rice pudding and a boozy bread and butter marvel
Caramelised clementine risotto Once they were just for Christmas, but now you can enjoy clementines nearly all year. READY IN 1 HOUR 15 MINUTES SERVES 6 EASY/PREPARE AHEAD 25g unsalted butter
Mascarpone risotto with blueberry compote swirl
A dash of whisky gives a lovely richness that elevates this classic dessert into something extra special.
Keep some of the compote in reserve in case guests want to add more.
READY IN 1 HOUR 15 MINUTES SERVES 6 EASY/PREPARE AHEAD
READY IN 45 MINUTES SERVES 4 EASY/PREPARE AHEAD 150g Arborio rice
1 round crusty white loaf
600ml whole milk
40g butter, softened
2tbsp caster sugar
4tbsp Seville orange marmalade
125g mascarpone
4tbsp whisky, such as Bowmore
freshly grated nutmeg for the blueberry compote 300g blueberries 2tbsp caster sugar lemon juice, optional, to taste
6 organic medium eggs, beaten 500ml whole milk 100ml light double cream 6tbsp golden caster sugar
1 Heat the oven to 180C, gas 4. Slice the bread, then butter one side of each piece and spread thinly with marmalade. Arrange snugly in a baking dish and drizzle over the whisky. Beat the eggs, milk, cream and sugar together and pour over. Gently push the bread down into the milk mixture and allow to soak for 10 minutes before baking. 2 Place the baking dish in a baking tin half filled with boiling water. Bake for 35-45 minutes until golden brown and the custard has set. Serve with a puddle of single cream. Per serving: 529 calories, 19g fat (11g saturated), 63g carbohydrate
Lighter idea Melt half the quantity of butter and lightly brush over the bread, and swap the whole milk for semi-skimmed
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1 Put the rice in a pan with 400ml water. Bring to the boil and simmer until the water has almost evaporated. Stir occasionally, keeping an eye on it. 2 Pour in the milk, bring back to the boil, then lower the heat to a gentle simmer for 15-20 minutes, stirring often. 3 Meanwhile, make the compote. Tip the blueberries into a pan, add the sugar, 3tbsp water and lemon juice, if you like. Simmer for a few minutes, until the berries burst, then until the liquid goes syrupy. Take out some of berries first to keep some whole. 4 When the rice is tender and creamy, stir in the sugar, then fold in the mascarpone. Spoon into dishes and swirl the compote on top. Grate over some nutmeg. Per serving: 446 calories, 19g fat (13g saturated), 58g carbohydrate
175g Arborio rice 2tbsp caster sugar 600ml whole milk 170g can evaporated milk for the clementines 6 clementines 100g granulated sugar 2tbsp Grand Marnier
1 To prepare the clementines, cut a thin slice away from the top and base of each fruit, then cut away the peel and pith, leaving the fruit whole. Cut the peel from 2 clementines into very fine strands, removing any pith. Reserve the rind from 1 clementine to add to the risotto and discard the rest. 2 Place the granulated sugar and 4tbsp water in a heavy based frying pan and cook on a gentle heat, without stirring, until the sugar dissolves. Increase the heat and cook until the syrup turns a rich amber colour, gently swirling the pan if necessary to obtain an even colour. Remove from the heat and dip the base of the pan briefly into cold water to arrest the cooking. 3 When slightly cooled, add 4tbsp water, the Grand Marnier and the finely shredded peel. Return to a gentle heat and cook for 10 minutes until the peel is soft. Add the whole clementines and cook for 5 minutes, basting with the caramel and turning over halfway through. Remove the clementines to a dish and pour over the caramel syrup. 4 To make the risotto, melt the butter in a pan, add the rice and stir to coat the grains well. Add caster sugar and reserved rind and cook on a gentle heat for 5 minutes; stir continuously. Add the whole milk and simmer for 20-30 minutes, stirring occasionally. 5 Remove from the heat, remove the rind, stir through the evaporated milk and leave to settle for 5 minutes. 6 Spoon into warmed bowls, top each with a clementine and a spoonful of syrup. Per serving: 367 calories, 10g fat (6g saturated), 57g carbohydrate
PHOTOGRAPH LAURA EDWARDS
Marmalade and whisky bread and butter pudding
Marmalade and whisky bread and butter pudding
DESSERTS
Lighter idea Omit the evaporated milk and use semiskimmed in place of the whole milk Caramelised clementine risotto (recipe page 38)
40 woman&home PASSIONATE ABOUT FOOD
PHOTOGRAPHS IAN GARLICK
If you’re not keen on blueberries, try an apple and cinnamon compote with a handful of wild blackberries GLUTEN FREE Mascarpone risotto with blueberry compote swirl (recipe page 38)
PHOTOGRAPHS CHRIS ALACK, CHARLIE RICHARDS
Rustic apple tart (recipe page 44)
DESSERTS
A cheesecake is always a winner at the end of a meal, especially when served with a sweet dessert wine
Caramel-topped citrus cheesecake (recipe page 44)
woman&home PASSIONATE ABOUT FOOD 43
DESSERTS
SWEET FIX… We’re big fans of food that can be prepared ahead, leaving you time to actually talk to your dinner guests! Rustic apple tart This calls out for a dollop of whipped cream or crème fraîche. READY IN 55 MINUTES SERVES 4-6 EASY
Caramel-topped citrus cheesecake With walnuts, kumquats and grapefruit, this is not your everyday cheesecake. READY IN 45 MINUTES, PLUS CHILLING SERVES 6-8 PREPARE AHEAD
5 To decorate, spread the fruits on an oiled non-stick baking tray. Put the sugar into a heavy based pan and cook over a low heat without stirring until it begins to dissolve. Turn up the heat and cook to a pale caramel. Cool slightly, then drizzle over each piece of fruit. Leave to set. 6 Peel the lining paper away from the cheesecake and place on a serving dish. Arrange the caramelised fruits on top. Per serving: 648 486 calories, 38 28g fat (23-17g saturated), 63-47g carbohydrate
Salted caramel chocolate pots Quality salt will make this dish – we like Maldon Sea Salt Flakes.
3 cooking apples 2tbsp demerara sugar 1tbsp cornflour 1tsp cinnamon 320g ready-rolled puff pastry sheet beaten egg, to glaze 2tbsp apricot jam
1 Heat the oven to 200C, gas 6 and place a baking tray in the oven to heat up. 2 Peel, quarter, core and slice all the apples into a large bowl. Add the sugar, cornflour and cinnamon, and mix well with your hands until evenly coated. 3 Unroll the pastry sheet, trim around the edges and use a knife to cut into the edges to pattern them. Slide the pastry on to a sheet of baking parchment. Score a line about 1cm in from the edge on all four sides and brush over some water. Pile the apple mixture into the centre, spreading it out to the edges. Pinch up the pastry around the edges, folding on the scored line. Press the pastry down well, then brush egg glaze over the turned-in pastry. 4 Remove the hot baking sheet from the oven and slide the baking parchment with the apple tart on to it and return it to the oven. Bake the tart for 30-35 minutes, or until the pastry is golden and the apples feel tender when pierced with the tip of a knife. Remove the tart from the oven. 5 Heat the apricot jam with 1tbsp boiling water and brush it over the top of the apple. The tart is best served warm. Per serving: 520 347 calories, 23 16g fat (11-7g saturated), 66-44g carbohydrate
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for the base 150g ginger snaps 25g walnuts 60g unsalted butter for the filling zest and juice of 1 lemon juice of 1 grapefruit 4tsp powdered gelatine 2 large eggs, separated 50g caster sugar 300ml milk 250g tub mascarpone for the topping 100g kumquats, sliced 2 clementines, peeled and segmented 1 thin-skinned orange, sliced 1 sweet grapefruit, peeled and segmented 150g caster sugar you will need a 20cm loose-based spring-clip tin, lined with non-stick paper
1 Process the biscuits and nuts into fine crumbs. Melt the butter in a pan, add to the crumbs and press into the base of the tin. 2 Mix the lemon and grapefruit juice together in a bowl, then sprinkle over the gelatine and leave for about 10 minutes 3 In a pan beat the egg yolks with the sugar and lemon zest, then blend in the milk. Simmer until it coats the back of a wooden spoon. Add the gelatine mixture and stir until dissolved. Leave to cool, then beat in the mascarpone. 4 Whisk the egg whites until stiff, then fold into the cheese mixture. Pour over the biscuit base and chill for 2 hours until firm.
READY IN 30 MINUTES, PLUS CHILLING SERVES 5-6 EASY/PREPARE AHEAD/FREEZE for the caramel 30g unsalted butter 100g light muscovado sugar 150ml carton double cream 1⁄2 level tsp salt flakes for the chocolate layer 300ml whipping cream 200g dark chocolate, melted few drops of vanilla extract salt flakes, for decoration you will need 5-6 small glasses
1 To make the caramel, melt the butter in a pan and add the sugar and cream. Stir the mixture over a low heat until the sugar dissolves, then increase the heat and simmer the sauce until it thickens to a caramel consistency. 2 Remove the pan from the heat and leave the caramel to cool for around 10-15 minutes. Stir in the salt flakes. Spoon into the glasses and leave to set. 3 To make the chocolate layer, bring the cream to the boil and pour it over the chocolate. Add the vanilla and stir until the mixture is smooth – using a stick blender will help make sure, or beat really well. Pour the chocolate mixture over the caramel and leave to set. Sprinkle some salt flakes over each before serving. Per serving: 628 523 calories, 47 39g fat (31-26g saturated), 46-38.6g carbohydrate
PHOTOGRAPH TONY BRISCOE
3 dessert apples
Smart idea Serve these at room temperature – the topping is too firm when it comes straight out of the fridge
GLUTEN FREE Salted caramel chocolate pots
Fruit and nut strudel (recipe page 48)
PHOTOGRAPHS CHARLIE RICHARDS, CHRIS ALACK
As if the toffee-apple flavours aren’t moreish enough, a rum punch sauce takes this to new levels of deliciousness
DESSERTS
Smart idea Try adding a teaspoon of mixed spice or ground cinnamon to the crushed biscuits for a spiced crust
NO BAKE No-bake truffle crunch (recipe page 48)
woman&home PASSIONATE ABOUT FOOD 47
DESSERTS
SWEET FIX.... If you’re hosting a larger party (or just know people who love seconds!), these puds each serve at least eight
Ready-made filo pastry saves so much time and the results are just as good. READY IN 1 HOUR SERVES 8 EASY 700g Cox’s apples, peeled, cored,
quartered and chopped into 1cm chunks 25g knob of unsalted butter, plus 50g melted 50g light muscovado sugar 1tsp ground cinnamon 3tbsp dark rum 100g dates, chopped 270g pack Jus-Rol filo pastry (6 sheets) 75g pistachios, chopped for the rum punch sauce 50g butter 50g light muscovado sugar 1tbsp golden syrup 150ml light double cream 3-4tbsp rum
1 Fry the apples in the knob of butter until golden. Add the sugar and cinnamon, and heat until the sugar has dissolved. Add the dark rum and allow to bubble. Stir in the dates and leave to cool slightly. 2 Heat the oven to 180C, gas 4. Brush a baking tray with melted butter and layer 2 sheets of filo (overlapping by about 8cm). Brush with more melted butter and scatter over a handful of pistachios. Repeat with the remaining filo, melted butter and nuts (reserve a few for sprinkling over the strudel before serving). 3 Spoon the apple mixture down the middle of the pastry, along the seam. Roll up the pastry around it, folding over the ends and making sure the fold is on the underside, so it doesn’t break open. Bake for 20-30 minutes, until golden. 4 For the sauce, heat the butter, sugar
48 woman&home PASSIONATE ABOUT FOOD
Wow them with this no-bake cheesecake that’s a cinch to make. READY IN 40 MINUTES, PLUS COOLING AND CHILLING SERVES 10 EASY/PREPARE AHEAD 50g unsalted butter
and syrup together until the sugar has dissolved. Stir in the cream and rum, then serve with the strudel. Per serving: 408 calories, 23g fat (13g saturated), 37g carbohydrate
No-bake truffle crunch Make some room in your fridge for this delicious pudding. READY IN 20 MINUTES, PLUS CHILLING SERVES 8-10 EASY/PREPARE AHEAD for the base 125g unsalted butter, melted 200g digestive biscuits, crushed for the filling 300ml whipping cream 2tbsp icing sugar few drops of vanilla extract 200g dark chocolate, melted cocoa, for dusting you will need a 20cm round, loose-bottomed sandwich tin, the base lined with baking parchment
200g chocolate digestive biscuits, crushed for the filling 300g milk chocolate, broken up 100g Bourneville dark chocolate, broken up 250g tub mascarpone, at room temperature 250ml light double cream 6tbsp thick caramel sauce (we like Bonne Maman) for the topping 55g dark chocolate 170ml light double cream Rolos, chopped, plus a few left whole you will need a deep, 23cm spring-clip cake tin, greased
1 To make the base, stir the butter into the crushed biscuits, tip into the sandwich tin and press down well to cover the base and sides of the tin. Chill for at least 30 minutes to allow the crust to set. 2 To make the filling, pour the cream into a bowl and add the icing sugar and vanilla extract. Whisk until the mixture forms soft peaks, then gradually whisk in the melted chocolate until the mixture thickens, but taking care not to over-whip. 3 Spoon the mixture into the biscuit case and spread out. Chill for a few hours, or overnight, until the filling has set. Dust with cocoa before serving.
1 To make the base, stir the butter into the crushed biscuits; mix well. Tip into the base of the tin, press down well and chill. 2 Meanwhile, for the filling, gently melt the milk and dark chocolate in a bowl over a pan of barely simmering water, then leave to cool slightly. In a large bowl, mix the mascarpone until smooth. In another bowl, whip the double cream to soft peaks. Whisk the mascarpone and chocolate together, then fold into the double cream until thick. 3 Spoon dollops of the chocolate mix into the tin, followed by spoonfuls of caramel sauce. Marble with a skewer, then chill for at least 4 hours or until set. 4 Meanwhile, to make the topping, melt the chocolate and cream in a bowl set over a pan of barely simmering water. Set aside to cool at room temperature. 5 When the cheesecake has set, carefully remove from the tin, transfer to a serving plate and pour the ganache over the top. Decorate by piling up the Rolos in the centre of the cheesecake.
Per serving: 523 419 calories, 40 32g fat (24-19g saturated), 35-28g carbohydrate
Per serving: 609 calories, 46g fat (31g saturated), 42g carbohydrate
PHOTOGRAPH LARA HOLMES
Fruit and nut strudel
Rolo cheesecake
This is a treat for both the eyes and the tastebuds. No, it won’t do much for your diet, but surely we can tempt you to just a small slice..?
Smart idea
NO BAKE Rolo cheesecake
To remove the cheesecake easily, run a hot cloth around the cold tin before opening the spring-clip clasp
DESSERTS with Annie Rigg
ANNIE RIGG’S Crème caramels with Marsala baked pears
READY IN 1 HOUR 30 MINUTES, PLUS COOLING AND CHILLING SERVES 6 PREPARE AHEAD
“FRUIT EATEN AT OPTIMUM RIPENESS AND HARVESTED OR PICKED AT ITS PEAK IS NOT ONLY BETTER FOR YOU, IT TASTES FAR SUPERIOR AND IS OFTEN CHEAPER,” SAYS ANNIE. “IF YOU ARE LUCKY AND GREEN FINGERED ENOUGH
for the crème caramel 200g caster sugar 350ml full-fat milk 1 vanilla pod, split in half lengthways 4 medium eggs 2 medium egg yolks 175ml crème fraîche for the pears 6 small ripe pears, halved and cored using a melon baller 125g caster sugar 1 vanilla pod, split in half lengthways, then cut in half again across the middle 1 cinnamon stick 50g blanched hazelnuts 250ml Marsala juice of 1 lemon you will need 6 pudding basins or 150ml ramekins fine-mesh nylon sieve
TO GROW YOUR OWN PRODUCE, THEN YOU’LL APPRECIATE THE THRILL OF WALKING TO THE END OF THE GARDEN, TRUG OR BASKET IN HAND, TO SELECT THE BEST OF THE DAY’S OFFERINGS – STILL WARM FROM THE SUNSHINE OR GLISTENING IN RAIN DROPS.”
1 To make the crème caramel, heat 125g of the sugar with 2tbsp of hot water in a heavy-bottomed pan over a low heat and dissolve without stirring. Increase the heat and continue to cook, brushing down the sides of the pan with a wet brush if sugar crystals form. As the caramel starts to colour, swirl the pan to ensure that it cooks evenly. When a deep amber colour, and working quickly to prevent it overcooking, divide it between the basins or ramekins
and leave until cold and hardened. 2 Pour the milk into the caramel pan, add the vanilla seeds and the pod and bring slowly to the boil. The moment the milk starts to boil, remove from the heat and leave to infuse for 20 minutes. 3 In a bowl, whisk together the whole eggs, yolks and remaining sugar, but don’t over-mix to avoid creating air bubbles. Mix in the crème fraîche. Reheat the milk over a low heat and pour into the egg mixture, whisking to combine. Strain through a sieve into a jug and set aside for 2 hours. 4 Preheat the oven to 150°C/gas mark 2. Put the basins or ramekins in a roasting tin and divide the custard between them. Slide the tin onto the middle shelf and pour in boiling water so that it comes halfway up the sides of the basins or ramekins. Cook for 20-25 minutes until set with a slight wobble in the middle. Remove from the oven, leaving them in the bain-marie until cool, then cover with clingfilm and chill overnight. 5 Preheat the oven to 170°C/gas mark 3. Arrange the pears, cut-side up, in a tin and sprinkle with the sugar. Pop the vanilla pod pieces, cinnamon stick and hazelnuts among the pears. Pour the Marsala, 100ml cold water and the lemon juice around the pears and bake on the middle shelf of the oven for around 25 minutes until tender. Remove from the oven and leave to cool. 6 To serve, run a palette knife around the edge of each basin or ramekin to release the crème caramels and turn out onto plates. Arrange the pears alongside and serve with the caramel and pear pan juices.
ANNIE RIGG’S SUMMER BERRIES & AUTUMN FRUITS (Kyle Books, £19.99) Sweet cherries, juicy oranges, succulent strawberries, tongue-tingling limes – everyone has a favourite fruit, though too often many of us just eat it as it comes, or stick to classics such as apple pie. In this inspiring collection of seasonal recipes, Annie Rigg shows how fruit can play the starring role – from adding a splash of vibrant colour to your plate to providing the perfect tangy countertaste to a rich meat stew.
50 woman&home PASSIONATE ABOUT FOOD
EXTRACTED FROM SUMMER BERRIES & AUTUMN FRUITS BY ANNIE RIGG, PUBLISHED BY KYLE BOOKS PHOTOGRAPH TARA FISHER AUTHOR PHOTOGRAPH SIMON WALTON
Using crème fraîche makes for a richer crème caramel. Like the pears, it can be made ahead, but the pears should be served at room temperature. For a less labour-intensive dessert, you could serve the pears warm with ice cream and warm chocolate sauce.
“As summer draws to a close, fruit lovers can take heart in the promise of an early autumn harvest of apples and pears”
Annie Rigg’s Crème caramels with Marsala baked pears
CURRY & SPICE With a touch of heat (not too much!) and some wonderfully exotic aromas, these colourful dishes are a treat for all the senses
As well as a few old favourites, we’ve got some new experiences for you to try
PHOTOGRAPH MYLES NEW PROP STYLING SUE ROWLANDS
So grab a poppadum, prawn cracker or even a lettuce leaf and enjoy our foodie trip around the world without leaving the kitchen
Turkey and butternut squash curry
Lamb rogan josh with yellow dhal
Thai fish sauce – also known as nam pla – is widely available in supermarkets.
Add paneer or strips of cooked chicken to the dhal to make a main course meal.
READY IN 50 MINUTES SERVES 4 EASY
READY IN 2 HOURS 20 MINUTES, PLUS MARINATING SERVES 4, WITH EXTRA DHAL EASY/PREPARE AHEAD
450g butternut squash, peeled, deseeded and cut into 2cm cubes 2tbsp sunflower oil 1 onion, halved and thinly sliced 3 garlic cloves, crushed 2 large red chillies: 1 deseeded and finely chopped; 1 deseeded and finely sliced, to garnish 1½tbsp Thai red curry paste 400ml coconut milk 130ml chicken or vegetable stock 1tbsp Thai fish sauce 1tbsp light soy sauce 1tsp sugar 4 kaffir lime leaves 100g fine green beans, trimmed 350g cooked turkey, cut into long strips juice of 1 lime, plus wedges, to serve 2tbsp chopped fresh coriander
1 Heat the oven to 200C, gas 6. Put the butternut squash in a roasting tin, add half the oil, coat well and roast for 15 minutes. 2 Meanwhile, heat the remaining oil in a large casserole and sweat the onion for 5 minutes until soft. Add the garlic and chopped chilli; sweat for another minute. Now add the curry paste, increase the heat and fry for 1 further minute. Pour in the coconut milk, stirring well, then add the stock, fish sauce, soy sauce, sugar and lime leaves. Simmer for 10 minutes. 3 Add the green beans, turkey and roasted squash, cover and simmer for 10 minutes, until the turkey is piping hot and the beans are tender. Add the lime juice and three-quarters of the coriander and stir well. Check the seasoning; you may need to add a little more fish sauce or lime juice to taste. 4 To serve, scatter over the sliced chilli and the remaining coriander. Serve with some jasmine rice and a few lime wedges on the side. Per serving: 445 calories, 26g fat (16g saturated fat), 17g carbohydrate
2 medium onions, chopped 5 garlic cloves, crushed 1tsp turmeric 1tsp black peppercorns, ground 2tbsp natural yogurt (not Greek) 500g boneless lamb leg, cut into large cubes 1tbsp coriander seeds 14 cardamom pods, seeds removed and the pods discarded 8 cloves 2tsp sunflower oil 1tsp dried red chilli flakes 1 large red chilli, finely chopped 1 red pepper, chopped 400g can chopped tomatoes 2tsp garam masala for the dhal 500g yellow split peas 400g can chopped tomatoes 1 or 2 (depending on taste) fat green chillies, deseeded and chopped 2.5cm piece fresh root ginger, peeled and sliced 3 garlic cloves, chopped 3 cloves 6 curry leaves 1tbsp garam masala 2tbsp chopped fresh coriander
chilli flakes, red chilli and red pepper. Sauté for 3 minutes, then add the toasted spices. Cook for 1 minute, then add the lamb, 200ml water, the tomatoes and garam masala. Mix well, bring to the boil, cover and transfer to the oven. Cook for 2 hours until the lamb is tender. Season. 4 For the dhal, wash the split peas well, then soak in cold water for 15-20 minutes. Put the tomatoes, chillies, ginger, garlic and cloves into a large pan. Add the drained split peas, stir and add 1.2 litres boiling water. Bring to the boil, add a good pinch of salt and simmer, uncovered, for 40 minutes, or until tender. Add a little more water if it looks dry. Take off the heat and blend with a hand blender. Add the curry leaves and garam masala, stir, return to the heat, add more water if needed, and simmer for 10 minutes. Stir in the coriander and serve with the lamb. Per serving: 719 calories, 15g fat (5g saturated fat), 82g carbohydrate
Chicken tikka masala By using a paste, this is simplicity itself. READY IN 25 MINUTES SERVES 4 EASY 1tbsp groundnut oil 1 red onion, sliced 500g pack chicken fillets 4-6tbsp tikka masala paste 200g French beans, trimmed and halved 1 red pepper, deseeded and sliced 200g can chopped tomatoes small bunch of coriander
1 Using a food processor, blend the onions and garlic to make a smooth paste, remove to a large bowl and mix with the turmeric, ground pepper and yogurt. Add the lamb, coating well with the yogurt mix. Cover and set aside to marinate for at least 3 hours, or overnight. 2 Heat the oven to 170C, gas 3. Heat a heavy-based frying pan to medium-high and toast the coriander seeds, cardamom seeds and cloves for 30 seconds, or until they become fragrant. Remove from the hot pan, crush using a pestle and mortar, and set aside. 3 Heat the oil in a large, heavy-based casserole to medium-high, then add the
2 mini naan bread, to serve
1 Heat the oil in a large wok and gently fry the onion for 5 minutes to soften. Add the chicken and cook for 10 minutes, turning as needed, until browned. 2 Stir in the tikka masala paste and leave on the heat for a few minutes to cook off the raw spice taste. 3 Add the French beans, red pepper and 100ml water, along with the tomatoes. Warm through for 5 minutes. Serve sprinkled with a several sprigs of coriander and some mini naan. Per serving: 311 calories, 10g fat (2g saturated fat), 18g carbohydrate
CURRY AND SPICE
PHOTOGRAPH CHARLIE RICHARDS
As soon as you taste one of these delicious, aromatic sensations, you’ll want to try them all!
DAIRY FREE
Ready in under an hour Turkey and butternut squash curry
woman&home PASSIONATE ABOUT FOOD 55
GLUTEN FREE
Cooks in 2 hours 20 minutes Lamb rogan josh with yellow dhal (recipe page 54)
CURRY AND SPICE
PHOTOGRAPHS CRAIG ROBERTSON, CHRIS ALACK
Once the nation’s favourite, tikka masala is still a great choice if you don’t like your curries too hot
Try this Peel and coarsely grate ½ a cucumber, mix with natural yogurt, a pinch of salt and lots of chopped mint, and serve on the side
Chicken tikka masala (recipe page 54)
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CURRY AND SPICE
The blend of miso, soy, chilli and sesame in our Korean-style marinated chicken is so very tasty and moreish DAIRY FREE Korean marinated chicken with noodles (recipe page 60)
58 woman&home PASSIONATE ABOUT FOOD
Try this Not keen on duck? You can replace it in this dish with chicken, turkey, pork or even prawns
PHOTOGRAPHS GUS FILGATE, TONY BRISCOE
3 speedy ideas...
DAIRY FREE Malaysian duck in lettuce cups (recipe page 60)
...to make the most of this dish 1 Perk up the lettuce leaves by soaking them in a bowl of iced water while you make the filling. 2 Serve chopped roasted peanuts, finely sliced shallots and lime wedges on the side. 3 Use Baby Gem lettuce leaves or tortilla wraps to make a less-filling version for a lunchtime treat.
We move to the Far East with these three dishes, full of exotic spices and zingy flavours. They look really impressive, too, but couldn’t be easier to prepare Korean marinated chicken with noodles
Malaysian duck in lettuce cups
This recipe turns cheaper chicken cuts into sticky treats.
Ready to serve in just a few minutes, this will soon become a new favourite.
READY IN 1 HOUR 40 MINUTES, PLUS MARINATING SERVES 4 EASY/PREPARE AHEAD
READY IN 20 MINUTES MAKES 12 (SERVES 6 AS A STARTER) EASY
100ml soy sauce
1tbsp sesame oil
3tbsp rice wine vinegar
2-3 garlic cloves, finely chopped
2tbsp honey
1tbsp coarsely grated fresh ginger
3tbsp chilli paste
about 300g cooked duck meat (from 2 duck breasts), finely diced 2 celery sticks, finely chopped (or 60g bamboo shoots) 4 spring onions, trimmed and sliced 60g fresh shiitake mushrooms, finely chopped 60g fresh beansprouts, roughly chopped ½tsp crushed dried chilli fakes ½tsp Chinese five-spice powder 4tsp dark soy sauce 2tsp Chinese rice wine or dry sherry good handful each of chopped fresh mint and coriander to serve 1 small iceberg lettuce, leaves pulled apart into cup shapes
5cm fresh ginger, finely grated 5 garlic cloves, crushed 2tsp sesame oil 8 chicken thighs 1tbsp sunflower oil 2 x 150g packs straight-to-wok udon noodles ½ cucumber, deseeded and sliced juice of 1 lime 3 spring onions, finely sliced large handful of coriander leaves, chopped
1 Mix the soy, vinegar, honey, chilli paste, miso paste, ginger, garlic and sesame oil until smooth, add the chicken, mix to coat well, then leave to marinate for at least 2 hours, or preferably overnight. 2 Heat the oven to 150C, gas 2. Line a roasting tin with foil and add the chicken and all the marinade. Put in the oven for 1 hour 30 minutes, or until thoroughly cooked through and the skin is brown and crispy. 3 When you are ready to serve, heat the oil in a wok, add the noodles, stir-fry for 3-4 minutes, remove from the heat and toss with the remaining ingredients. Serve with the chicken. Per serving: 425 calories, 15.5g fat (3g saturated fat), 33g carbohydrate
You could use frozen chicken thighs – take the skin off to reduce the fat. READY IN 1 HOUR 10 MINUTES SERVES 6 EASY 4tbsp sunflower oil
1tbsp vegetable oil
50g miso paste
Chinese chicken
1 Heat a wok over a high heat, add the oils, then the garlic, ginger and duck, and stir-fry for a couple of minutes. Add the rest of the ingredients, except the fresh herbs, and stir-fry for half a minute to keep all the veg crunchy. Stir in the herbs. 2 To serve, put in a hot serving dish and place on the table, so guests can pile it into the lettuce cups themselves, then wrap the lettuce around the mixture. Per serving: 74 calories, 4.5g fat (1g saturated fat), 1.5g carbohydrate
12 medium bone-in chicken thighs, skinned 1 large mild red chilli, sliced 1tbsp Sichuan peppercorns, crushed 150ml Chinese rice wine or dry sherry 6tbsp oyster sauce 500g mixed oyster and shiitake mushrooms, sliced 225g can water chestnuts, drained 2 bunches of spring onions, cut into 5cm lengths 2tsp thickening granules 2 x 250g packs ready-to-serve egg noodles 40g cashew nuts, toasted and roughly chopped
1 Heat the oil in a very large wok, add the chicken, season generously and brown for 10 minutes, turning as needed. 2 Add the chilli and peppercorns, fry for 1 minute. Pour in the rice wine, oyster sauce and 100ml water. Bring to the boil, cover with a lid, reduce heat and simmer for 30 minutes. 3 Add the mushrooms, chestnuts, most of the spring onions and the thickening granules. Cook uncovered for 15 minutes. 4 Tip in the noodles and stir-fry for 5 minutes to warm through. Serve with nuts and the remaining spring onions. Per serving: 444 calories, 16g fat (3g saturated fat), 34.5g carbohydrate
PHOTOGRAPH MAJA SMEND
CURRY AND SPICE
Cooks in 1 hour 10 minutes Chinese chicken
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CURRY AND SPICE
DAIRY FREE
Cooks in 35 minutes Thai chicken curry with aubergine and green beans
62 woman&home PASSIONATE ABOUT FOOD
If you’re a fan of aubergines, you’re in for a treat. Our Thai chicken curry is a classic, while the Bangladeshi dish is so good, even the non-vegetarians will be coming back for more Thai chicken curry with aubergine and green beans Making a fresh curry paste takes minutes and really perks up the flavour of this Thai classic. READY IN 35 MINUTES SERVES 6 EASY/PREPARE AHEAD
PHOTOGRAPH MAJA SMEND
for the curry paste 2 shallots, chopped 3 red chillies, chopped (keep the seeds if you like it hot) 5cm piece root ginger, peeled and chopped 1tsp each ground cumin and coriander 3 garlic cloves 1 lemongrass stick, outer leaves removed, chopped 2tbsp fish sauce zest of 1 lime 1tbsp sunflower oil for the curry 2tbsp sunflower oil 540g skinless, boneless chicken thighs, cut into chunks 400g baby aubergines, cut in half (or quarters, if large) 400ml can coconut milk 150g green beans, trimmed fish sauce, to taste juice of 2 limes for the garnish small bunch of coriander, chopped 1 small red onion, sliced 2 limes, cut into wedges 50g peanuts, chopped
1 Whizz all the curry paste ingredients together with a hand-held blender, or in a small food processor. 2 For the curry, heat 1tbsp oil in a wok or large sauté pan and fry the chicken until golden brown all over. Put on a plate, add the remaining oil to the pan and fry the aubergines until browned. Put on the plate with the chicken.
3 Add the paste to the pan and fry for 2 minutes. Return the chicken and aubergine, and stir well to coat in the paste. Pour in the coconut milk and add the green beans; cook for 5 minutes until the meat and vegetables are tender. Add the fish sauce and lime juice, then serve topped with the garnish. Per serving: 351 calories, 24g fat (13g saturated fat), 8g carbohydrate
Bangladeshi aubergine and courgette curry Asian finger aubergines are much smaller than the usual type – you’ll find them in Asian supermarkets. READY IN 30 MINUTES, PLUS SALTING SERVES 4-6 EASY about 600g Asian finger aubergines (3 per person), or 2 Mediterranean aubergines 200g pack baby courgettes 3-4tbsp vegetable oil 2tbsp freshly grated root ginger 2 garlic cloves, grated 1-2 green cayenne (large) chillies, deseeded if you prefer and finely sliced 2tsp fennel seeds 1tsp cumin seeds 1tbsp roughly ground coriander seeds ½tsp ground turmeric 400g can chopped tomatoes good handful each of chopped fresh coriander and mint rice or naan bread, to serve
1 Cut the stalks off the aubergines, then cut them in half lengthways (if you’re using Mediterranean aubergines, cut in half, then slice each piece lengthways into 6 or 8 wedges). Halve the courgettes. Toss all the veg with a little salt and set aside in a colander for 20 minutes.
2 Quickly rinse and dry the aubergines and courgettes. Lay them out, cut-side up on a large baking sheet, brush with a little oil and grill (for about 10 minutes) until browned. Turn them over and grill for a few more minutes. 3 Meanwhile, mix the ginger, garlic and chillies in a mortar with 3tbsp water and grind to a paste with a pestle, or mix in a small bowl. 4 Put the remaining oil (2tbsp) in a frying pan, add the fennel and cumin seeds. When they start to sizzle, add the ginger paste and fry for another few minutes. Add the coriander seeds and turmeric, fry for 1 minute, then add the tomatoes and season generously with salt and black pepper. Cover and leave to simmer for 8-10 minutes until reduced and thickened slightly. Add a little water if it gets too thick. Stir in the fresh herbs. 5 Divide the vegetables between 4-6 warm dishes and spoon over the hot sauce. Serve with rice or naan bread. Per serving: 137 calories, 9g fat (0.8g saturated fat), 8g carbohydrate
Spices know-how 1 Ground spices quickly become stale, so grind your own in small quantities and keep in airtight containers. 2 Invest in a small coffee grinder for quick results. 3 For Indian curries, add garam masala at the end of cooking – it can really lift the finished dish. 4 Make curries the day before you serve them and allow the flavours to develop before re-heating. 5 Keep a good stock of chutneys, relishes and dipping sauces to serve on the side, as well as poppadums, raitas, prawn crackers and kimchi.
Try this For great canapés, serve as soon as the squid is cooked, with peppery salad leaves and plum sauce
Sichuan pepper and salt squid with plum dipping sauce Sichuan pepper is actually made from dried berries and is widely available.
for the squid 100g cornflour 100g plain flour
READY IN 20 MINUTES SERVES 4 AS A STARTER EASY/PREPARE AHEAD (SAUCE ONLY)
2tsp sea salt, plus extra to sprinkle 2tbsp Sichuan pepper, crushed 1tbsp black peppercorns, crushed 1 litre sunflower or vegetable oil, for frying
for the plum sauce 1 shallot, finely chopped 1tbsp groundnut oil 4cm piece ginger, peeled and finely grated 1 garlic clove, crushed 300g fresh or frozen plums, stoned and chopped (or a 400g tin, drained and stoned) 1 star anise 2tbsp soft brown sugar 1tbsp rice wine vinegar 1tbsp dark soy sauce
450g squid, cleaned (ask your fishmonger to do this) and cut into 3cm tubes 2 spring onions, trimmed and finely sliced 1 red chilli, finely sliced
1 To make the sauce, gently fry the shallot in the oil until soft. Add the ginger and garlic, cook for 1 minute, then stir in the plums, star anise and sugar, and simmer for 5 minutes. Stir in the vinegar and soy sauce. Briefly blitz with a handheld blender.
2 Sift together the cornflour and plain flour into a large bowl. Sift through the salt and both types of pepper, then set aside. Line a tray with kitchen paper and have more salt ready to sprinkle over the cooked squid. 3 Heat about 7cm of oil to 180C in a deep saucepan or wok. If you don’t have a thermometer, a cube of bread should brown in 20 seconds when the oil is hot enough. 4 Coat the squid well with the flour mixture and fry in batches for 2 minutes or until crisp. Use a slotted spoon to lift out, then drain on kitchen paper and sprinkle with salt. 5 Serve scattered with spring onions and chilli, with the plum sauce on the side. Per serving: 458 calories, 16g fat (2.5g saturated fat), 56g carbohydrate
PHOTOGRAPHS LAURA EDWARDS, TONY BRISCOE
Traditionally, the aubergine pieces would be fried in batches in hot oil. Grilling them all at once is a quicker and healthier way to cook them
DAIRY & GLUTEN FREE, GREAT FOR VEGANS
Cooks in 30 minutes Bangladeshi aubergine and courgette curry (recipe page 63)
woman&home PASSIONATE ABOUT FOOD 65
CURRY AND SPICE with Jennifer Joyce
“Street food is immediate and vibrant. It thrills us with its crunch, spice, sweetness, saltiness or sour tang”
JENNIFER JOYCE’S Prawns with chorizo, chilli, lemon and parsley Chorizo makes everything taste good and that’s a fact. The paprika oil infuses everything with garlic smokiness and this prawn tapas is no exception. I ate this in Barcelona and nearly licked my plate. The lemon cuts through the rich prawns and salty salami. Eat with crusty bread so you don’t miss out on the sauce. “TRAVEL FEEDS THE SOUL, IT SATISFIES CURIOUS AND VORACIOUS
READY IN 15 MINUTES SERVES 4 AS A STARTER EASY
APPETITES,” SAYS JENNIFER. “MY STREET FOOD KITCHEN IS THE RESULT OF DECADES OF TRAVEL TO 24 COUNTRIES ACROSS ALL PARTS OF THE GLOBE. THIS ISN’T JUST DISHES FROM ROADSIDE STALLS AND MARKETS BUT FOOD FROM THE HEART AND SOUL OF EACH REGION.”
150g (5½oz) raw chorizo sausages, cut into 1cm (⅜in) slices 1 tablespoon extra virgin olive oil 2 garlic cloves, thinly sliced 400g (14oz) large raw prawns, butterflied 1 teaspoon chilli flakes juice and finely grated zest of 1 lemon 2 tablespoons finely chopped flat-leaf (Italian) parsley crusty bread and chargrilled lemon halves, to serve
1 Heat a large frying pan over medium heat. Add the chorizo and cook for 3-4 minutes or until crisp and the oil is released. Remove from the pan and discard most of the oil. 2 Add the olive oil to the pan and reduce the heat to medium-low. Cook the garlic for 1 minute or until just starting to colour. 3 Increase the heat to high, then add the prawns and chilli flakes and toss for 1 minute. Add the lemon juice and chorizo and toss for another minute or until the prawns are opaque. Sprinkle the zest and parsley over the prawns and serve immediately with crusty bread and chargrilled lemon halves. GET AHEAD Crisp the chorizo
earlier in the day, cover and refrigerate. Everything else can be quickly pan-fried just before serving.
JENNIFER JOYCE’S MY STREET FOOD KITCHEN (Murdoch Books, £18.99) Food writer Jennifer Joyce presents a selection of recipes from her travels around the globe, from Mexico and South America, to the Middle East, China, India, Japan and the USA. Inspired by the aromas, flavours and sheer theatre of food prepared on the roadside, My Street Food Kitchen features 150 recipes adapted for the home cook to make it easy to prepare relaxed weekday meals, themed feasts and healthy treats.
66 woman&home PASSIONATE ABOUT FOOD
EXTRACTED FROM MY STREET FOOD KITCHEN BY JENNIFER JOYCE, PUBLISHED BY MURDOCH BOOKS PHOTOGRAPH JEAN CAZALS
BUT MORE IMPORTANTLY,
Jennifer Joyce’s Prawns with chorizo, chilli, lemon and parsley
WEEKEND FOOD It’s time to kick back, relax and enjoy a good meal with family and friends. The key to this is preparing ahead, then just letting the oven do its thing
Whatever the occasion, whether dinner party or informal lunch, we have it covered
PHOTOGRAPH MYLES NEW PROP STYLING SUE ROWLANDS
Of course, the Sunday roast takes centre stage – including a vegetarian option – and we haven’t forgotten those all-important sides
RELAXED WEEKENDS
Made to share Perfect for a lighter buffet lunch, these could also be served individually as starters to a main meal
Smoked haddock and leek tartlets (recipe page 72)
PHOTOGRAPHS LAURA EDWARDS
Vegetarian meze: serve our baba ghanoush and salsa with goodquality guacamole, griddled halloumi and flat breads
GREAT FOR VEGANS Baba ghanoush and Salsa (recipes page 72)
woman&home PASSIONATE ABOUT FOOD 71
RELAXED WEEKENDS
cases – don’t overfill. Sprinkle over the Parmesan and bake for 15-20 minutes until just set. Serve immediately. Per tartlet: 397 calories, 29g fat (15g saturated), 16g carbohydrate
Baba ghanoush The charred skin of the aubergine gives an irresistible depth to this simple dish.
Pea fritters Manchego cheese has a strong flavour, so you only need a little here. READY IN 1 HOUR, PLUS COOLING MAKES AROUND 20 EASY/PREPARE AHEAD 250g yellow split peas 100g frozen peas, defrosted ½ red onion, finely chopped
READY IN 30 MINUTES, PLUS COOLING SERVES 4 EASY/PREPARE AHEAD
handful of fresh mint, chopped 90g Manchego cheese 1 small egg, beaten 3-4tbsp chickpea (gram) flour
3 garlic cloves, chopped
3tbsp olive oil
2tbsp tahini paste
handful of pea shoots or watercress for the harissa yogurt 200g Greek yogurt 1-2tbsp lemon juice, to taste 1tbsp rose harissa
2tbsp olive oil juice of 1⁄2 lemon 2 sprigs of oregano, or mint, chopped
Pea fritters
Smoked haddock and leek tartlets If you can’t find ready-made pastry cases, make some from a sheet of ready-made shortcrust pastry. READY IN 35 MINUTES MAKES 6 EASY/PREPARE AHEAD 2 leeks, finely sliced 25g butter 200g undyed smoked haddock, skinned
1tbsp toasted sesame seeds (optional)
1 Heat the grill to medium. Prick the aubergines all over with a fork and place on a baking tray. Grill until the skin is charred and blackened and the flesh feels soft when pressed. This will take up to 20 minutes, turning halfway through. Leave to cool. 2 Scoop out the flesh from the aubergines, discarding the skins, and place in a food processor along with the garlic, tahini, olive oil and lemon juice. Season well and blitz to form a rough purée. Stir through the herbs and sprinkle with sesame seeds, if liked. Per serving: 163 calories, 13g fat (2g saturated), 4g carbohydrate
100ml white wine or vermouth 6 individual ready-made savoury pastry cases 200ml crème fraîche 2 large eggs 2tbsp chopped chives 2tbsp grated Parmesan
1 Heat the oven to 180C, gas 4. Wash the leeks well and drain thoroughly. Melt the butter in a pan, add the leeks, season, cover and cook gently for 5-10 minutes, or until soft. Slice the haddock into bite-sized chunks, add to the leeks and cook for a further 2-3 minutes until the haddock is just cooked. Turn up the heat, add the wine or vermouth and simmer until it has nearly evaporated. Divide the leek and haddock between the tart cases. 2 Mix together the crème fraîche, eggs and chives. Season and divide between the tart
Salsa Such a simple, flavourful dish. READY IN 10 MINUTES SERVES 4 EASY/PREPARE AHEAD 150g cherry tomatoes 2 spring onions ½-1 small green chilli juice of 1 lime
Roughly chop the tomatoes and spring onions. Deseed and finely chop the chilli. Place in a bowl, season well and squeeze over the lime juice. Chill until ready to serve. Per serving: 11 calories, 0.2g fat (0g saturated), 2g carbohydrate
1 In a large pan, add enough water to cover the split peas. Bring to the boil, skim off any scum, then simmer gently for 45 minutes. Towards the end of the cooking time, turn down the heat and stir often, as the split peas will become very thick, absorbing the cooking water. Add the defrosted peas and crush roughly with a potato masher. Leave to cool (it will become even thicker). 2 Meanwhile, season the yogurt with the lemon juice and some seasoning. Marble the harissa through and set aside while you cook the fritters. 3 Mix the cooled peas with the onion, mint, 60g of finely grated Manchego cheese, the egg, lemon zest and chickpea flour. Season generously with salt and pepper. 4 Heat the oil in a large, non-stick frying pan. Drop in heaped teaspoons of the mixture, patting it down with the back of a spoon to form fritters. To avoid overcrowding the pan, you may have to cook in batches. Fry for 2 minutes on each side, until golden brown. 5 Transfer to a platter and top with shavings of the remaining Manchego and small dollops of harissa yogurt, finishing each fritter with a pea shoot or a sprig of watercress. Per fritter: 112 calories, 5g fat (2g saturated), 10g carbohydrate
PHOTOGRAPH LAURA EDWARDS
finely grated zest of 1 small lemon 2 large aubergines
WINE CHOICE
2013 Aglianico del Vulture Packed with dark red fruit and a hint of chocolate and spice, this is a surprisingly complex young wine. (£10, 13%, Marks & Spencer)
2013 Wine Atlas Marzemino Fresh with a hint of cherry makes this a great alternative to Pinot Noir or Beaujolais, and at a fraction of the cost. (£5.97, 13%, Asda)
2008 Fontanafredda Barolo A top example of the difficult Nebbiolo grape, it’s full of dark fruit and violets. Great with rich meat dishes. (£24.99, 13.5%, Morrisons)
2012 Greystone Pinot Noir Aromatic with dark berry fruit and a hint of black pepper, this is slightly heavier than your usual Pinot Noir. (£25.99, 13.5%, Waitrose)
10 OF THE BEST
AUTUMN
WORDS SOPHIE AUSTEN-SMITH
2012 Saint-Emilion Grand Cru Packed with plummy fruit and notes of smoky spice from oak ageing makes this a perfect pairing for winter dishes. (£9.99, 13%, Lidl)
2010 Marqués de Riscal Rioja Reserva Full-bodied and smooth, this moves effortlessly from bramble fruits to a toasty vanilla finish. (£14.99, 14%, Majestic)
REDS
It’s time to switch your wine selection from crisp, summer Sauvignon to rich, comforting Rioja. Here are our top picks to ease you into the chillier evenings…
2014 La Grange St Martin Côtes du Rhône Big raspberry and blackcurrant flavours are balanced with savoury notes from the Syrah. (£6.99, 13.5%, The Co-op)
2012 Terrazas Malbec Malbec isn’t just for steak, its delicate tannins make this a superb match for grilled chicken and lamb. (£15.50, 14%, Berry Bros and Rudd)
2009 Bolney Cuvée Noir Light cherry, redcurrant and creamy rich, this award-winning sparkling red is an ideal aperitif. (£22.99, 12.5%, englishwineshop.co.uk)
The Exquisite Collection Shiraz Deep, dark and bursting with fruit makes for an intense drink, best drunk alongside rich and smoky meats. (£5.99, 13.5%, Aldi)
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RELAXED WEEKENDS
READY IN 20 mins
Fresh from the sea If you’re looking for something that has a touch of fine dining about it, here are two recipes that epitomise the very best in fish and seafood
Plaice in hazelnut brown butter with samphire
Try this Be sure to provide finger bowls and napkins in order to rinse your fingers after peeling the shellfish
Plaice in hazelnut brown butter with samphire If you can’t find samphire, use asparagus tips, instead. READY IN 20 MINUTES SERVES 4 EASY/PREPARE AHEAD 75g shelled hazelnuts
PHOTOGRAPH JONATHAN GREGSON, CHARLIE RICHARDS
100g unsalted butter, cubed, plus an extra pat for frying 1 lemon, squeeze of juice plus slices to serve 4 x 150g plaice fillets 1tbsp olive oil 150g samphire, washed
1 Lightly toast the hazelnuts in a large, dry frying pan, swirling the pan to brown evenly. Tip the nuts on to a board and roughly chop. Return the pan to a low heat, add the cubed butter and stir until melted. Increase the heat slightly and cook the butter, stirring, until it turns a pale caramel colour. Stir in the nuts. Remove from the heat and add a good squeeze of lemon juice. Season, pour into a bowl and keep warm. 2 Season the fish fillets with salt and freshly ground black pepper. Wipe out the frying pan with kitchen paper. Return to a high heat and add the pat of butter and the olive oil. When the butter sizzles, add the fish fillets, skin-side down (you can fry them in 2 batches if 4 won’t fit in the pan). Fry for 2 minutes, then turn over and fry for just shy of 2 minutes. Transfer to warmed plates. 3 Meanwhile, blanch the samphire in boiling water for 2 minutes, drain and season with black pepper; pile beside the fried fish. Generously spoon the hazelnut brown butter over the fish and samphire, and serve with lemon slices. Per serving: 482 calories, 39g fat (16g saturated), 2g carbohydrate
Shellfish salad
Shellfish salad You may have to order in the lobster tails and crab claws from your fishmonger, but once you have them, this dish almost makes itself! READY IN 10 MINUTES SERVES 8 EASY/PREPARE AHEAD ½ head frisee lettuce ½ cucumber, cut into fine ribbons 200g cooked and peeled tiger prawns 4 cooked lobster tails, halved lengthways 16 cooked crab claws, partly shelled for the dressing 200ml buttermilk 1tbsp Dijon mustard
4tbsp chopped fresh dill zest and juice of 1 lemon
1 Combine the dressing ingredients and season to taste. 2 Arrange the lettuce and cucumber on a large serving dish and top with tiger prawns, lobster and crab claws. 3 Serve immediately, or keep in the fridge until you’re ready to eat. Per serving: 60 calories, 1g fat (0.2g saturated), 2g carbohydrate
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RELAXED WEEKENDS
Sunday style The traditional roast gets an update with these very different recipes, plus you can pick and choose from our fantastic sides Brined chicken with cider, pears and pumpkin (recipe page 78)
MEAT FREE
PHOTOGRAPHS LAURA EDWARDS, SIMON BROWN, CHRIS ALACK, RICHARD JUNG, TIM WINTER
Spiced red cabbage with juniper and bay (recipe page 78)
Smart idea Prepare root veg the day before. Simply toss in oil and herbs, then place in zip-lock bags in the fridge overnight
GREAT FOR VEGGIES Roasted root vegetables with honey and cumin (recipe page 78)
GREAT FOR VEGGIES Roast carrots with cumin (recipe page 78)
GREAT FOR VEGGIES Swiss chard (recipe page 79)
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RELAXED WEEKENDS
Brined chicken with cider, pears and pumpkin Brining the chicken seasons it throughout and keeps it juicy after roasting.
with the pumpkin, pears and juices from the pan, and a few fresh thyme leaves scattered over.
1 rounded tsp harissa paste
Per serving: 554 369 calories, 20 13g fat (8-6g saturated), 10-6g carbohydrate
a good handful of coriander leaves
READY IN 1 HOUR 50 MINUTES, PLUS BRINING SERVES 4-6 EASY
Spiced red cabbage with juniper and bay
1 large free-range chicken (about 2kg),
This side can be made in the morning, then gently heated through.
untied, giblets removed 10 shallots, halved 4 fresh, small bay leaves 5 sprigs of thyme, plus extra leaves to serve 50g butter, softened 1 small pumpkin or round squash, deseeded and cut into wedges 3 small pears, halved and cored 2tbsp olive oil 150ml dry cider for the brine 200ml dry cider 100g demerara sugar 1tbsp rock salt 1tbsp whole black peppercorns 2 sprigs thyme 3 fresh bay leaves, crushed
1 Mix the brine ingredients with 200ml water. Put the chicken in a zip-lock food bag, pour in the brine, seal the bag, set it in a bowl or dish, and refrigerate for 6-24 hours, turning occasionally. 2 Heat the oven to 190C, gas 5. Remove the chicken (discard the brine), rinse and pat dry. Put 4 shallot halves, 1 bay leaf and 1 thyme sprig inside the chicken. Loosen the skin from the breast and put a pat of butter and remaining bay leaves underneath. Spread the rest of the butter over the breast and legs. Put the chicken in a large roasting tin, cover with foil and roast for 20 minutes. 3 Uncover the chicken and arrange the pumpkin, pears and remaining shallots and thyme sprigs around the base. Drizzle with the oil, season and add the cider to the dish. Reduce the heat to 180C, gas 4 and roast for 50 minutes, covering the chicken with foil if it browns too quickly. To test if the chicken is cooked, insert a skewer into the thigh: the juices should run clear, not pink. If not cooked, cover and return to the oven for 10 minutes. 4 Rest the chicken on a board, tented with foil, for 10 minutes before carving. Serve
READY IN 40 MINUTES SERVES 6 EASY/PREPARE AHEAD/FREEZE
2tbsp olive oil juice of 1 lemon
1 Heat the oven to 220C, gas 7. Crush the seeds gently, using a pestle and mortar. Toss the carrots with the garlic, harissa, crushed seeds, oil and lemon juice in a roasting tin. Season. Add the squeezed lemon to the tin, if you like. 2 Roast for 30-40 minutes, turning them once, until just tender. Add the coriander and drizzle with more oil, if you like. Per serving: 171 calories, 8g fat (1g saturated), 18g carbohydrate
1 small red cabbage 25g butter 1 red onion, finely sliced 1tsp juniper berries, lightly crushed 1 star anise ½ cinnamon stick
Roasted root vegetables with honey and cumin Cook in 2 roasting tins so that the beetroot doesn’t colour the potatoes.
2 bay leaves 1 dessert apple, peeled and grated 4tbsp red wine vinegar 1tbsp light brown soft sugar
READY IN 50 MINUTES SERVES 6 EASY/PREPARE AHEAD
2tbsp redcurrant jelly
1 Slice the cabbage as finely as possible, discarding the core. Melt the butter in a pan (with a tight-fitting lid) over a medium heat. Add the onion and cook, uncovered, for 5 minutes until softened, but not browned. Stir in the juniper berries, spices and bay leaves. Add the cabbage, apple, vinegar, sugar and 100ml cold water, stir until thoroughly mixed, then season. 2 Bring to the boil, then cover and simmer for 20 minutes, stirring occasionally, until the cabbage is very tender and the liquid has evaporated. Stir in the jelly and melt. Per serving: 116 calories, 4g fat (2g saturated), 15g carbohydrate
Roast carrots with cumin You could add 2tbsp toasted almonds or pumpkin seeds to this for a bit of crunch. READY IN 45 MINUTES SERVES 4 EASY/PREPARE AHEAD 1tsp each cumin and fennel seeds 1 bunch of young carrots (about 12), trimmed, sliced in half or in long wedges 1 garlic clove, chopped
700g medium-sized potatoes, peeled and halved 6tbsp olive oil 1tbsp cumin seeds 500g squash, peeled and cut into chunks 200g carrots, peeled and halved 300g beetroot, cut into wedges 2tbsp runny honey
1 Heat the oven to 200C, gas 6. Put the potatoes in a pan with cold salted water, bring to the boil, then simmer for 7 minutes. Drain and shake to rough up. 2 Heat half the oil in a large roasting tin for 2 minutes until sizzling hot. Add the potatoes, sprinkle with sea salt and 1tsp cumin seeds, and roast for 15 minutes. 3 Put remaining oil into another roasting tin and heat for 2 minutes in the oven. Add the squash and carrots at one end, and beetroot at the other. Sprinkle with the rest of the cumin seeds and some sea salt. Roast for 15 minutes. 4 Turn all the veg and roast for another 15 minutes. Baste with the oil and cumin seeds, drizzle with the honey, then cook for another 5 minutes until starting to turn golden. Serve. Per serving: 295 calories, 12g fat (2g saturated), 39g carbohydrate
Swiss chard There are lots of varieties of chard, with stalks ranging from pure white to red. READY IN 15 MINUTES SERVES 6 EASY 25g unsalted butter 4 shallots, thinly sliced 1 garlic clove, crushed glug of white wine or vermouth 400g chard, washed well and cut into bite-sized pieces 100g frozen peas, defrosted 100ml single cream grating of fresh nutmeg
Melt the butter in a large pan, add the shallots and cook on a gentle heat for 5 minutes until soft. Add the garlic and cook for a further minute. Add the white wine or vermouth and simmer until reduced by half. Add the chard and peas, season and cook for 5 minutes. Pour in the cream and a good grating of nutmeg. Heat through until piping hot and serve immediately. Per serving: 103 calories, 70g fat (4g saturated), 5g carbohydrate
Roast salmon parcel with lemon and dill A true favourite, roasting it in paper will keep the fish lovely and moist. READY IN 1 HOUR SERVES 6 EASY/PREPARE AHEAD
READY IN 1 HOUR Roast salmon parcel with lemon and dill
PHOTOGRAPH DAN JONES
1tsp vegetable oil 2 x 400g fillets of salmon with skin on, scaled 1 lemon, thinly sliced small handful of dill for the mayonnaise 2 egg yolks 1tsp Dijon mustard 300ml olive oil 1tsp lemon juice or white wine vinegar
1 Heat the oven to 200C, gas 6. Place a large sheet of parchment-lined foil in a roasting tin, brush with oil and place 1 salmon fillet in the centre, skin-side down. Season with black pepper and lay
lemon slices and dill on top, then place the second fillet on top, skin-side up. Tie the fillets together with cook’s string, and fold up the paper to make a parcel. 2 Bake for 30-40 minutes, until cooked through – insert a knife through the paper into the fillets, and if the blade feels hot to the touch when removed, the fish is done. 3 To make the mayonnaise, whisk the egg yolks, mustard and a little seasoning until smooth. Measure the olive oil into a jug and pour into the egg mixture in a slow, steady trickle, whisking all the time, until two-thirds are incorporated and you have
Try this Turn any leftover salmon into fishcakes, adding capers and fresh dill for extra flavour
a thickish mixture. Whisk in the lemon juice or white wine vinegar, then whisk in the remaining oil in a steady stream. If it is too thick, whisk in 1-2tsp warm water. 4 Slice the salmon and serve with greens and salad, plus a spoonful of mayonnaise. Per serving: 521 calories, 45g fat (7.5g saturated), 0.1g carbohydrate
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Slow-roast shoulder of pork with fennel seeds and chilli Proving the adage, all good things come to those who wait! READY IN 6 HOURS 30 MINUTES SERVES 8 EASY 2kg pork shoulder, bone in, skin on 1½tbsp sea salt 2tbsp fennel seeds, lightly crushed 1tbsp chilli flakes 2 red onions, halved 2 carrots, peeled and halved lengthways 2 celery sticks, halved 1 garlic bulb, skin on, broken into cloves handful of bay leaves 600ml water or chicken or vegetable stock
MEAT FREE Beetroot, potato and Taleggio gratin
Beetroot, potato and Taleggio gratin Despite its pungent aroma, creamy Taleggio tastes relatively mild. READY IN 1 HOUR 30 MINUTES SERVES 6 EASY/PREPARE AHEAD 600g medium waxy potatoes, such as Charlotte, peeled and very thinly sliced 1 garlic clove, finely chopped 6 sprigs of thyme, leaves only 300g beetroot (about 3 medium), scrubbed and very thinly sliced 250ml crème fraîche 250ml milk 5tbsp fresh white breadcrumbs 100g Taleggio cheese, diced 30g Parmesan, finely grated 35g butter, softened you will need a 30x20cm shallow gratin dish, greased
1 Bring a large saucepan of water to the boil and add the potato slices. As soon as the water returns to the boil, drain the potatoes. Refresh under cold water, drain
again and spread out on kitchen paper or a clean tea towel to dry. 2 Heat the oven to 180C, gas 4. Scatter the garlic and a little thyme into the gratin dish. Arrange half of the potatoes, overlapping, over the bottom of the dish and season generously with salt and freshly ground black pepper. Cover with the beetroot slices and a little more thyme. Mix the crème fraîche with the milk, pour half over the beetroot layer and season again. Finish with a layer of overlapping potatoes and pour over the remaining milk mixture. 3 Combine the breadcrumbs, remaining thyme, Taleggio and Parmesan. Sprinkle over the top of the dish and dot with the butter. Bake for about 1 hour 10 minutes, covering loosely with foil if the top is turning too dark, until the gratin is crisp and golden brown with the cream bubbling up around the edges. Per serving: 459 calories, 30g fat (19g saturated), 35g carbohydrate
1 Heat the oven to 220C, gas 7. Score the pork skin into thin strips with a very sharp knife. Rub the salt, fennel seeds and chilli well into the cuts. Place the pork, skin-side up, in a roasting tray and roast for 30 minutes, until the skin has started to crackle. Turn the oven down to 170C, gas 3, cover the pork with a double layer of foil and roast for 4 hours 30 minutes. 2 Remove the pork from the oven, baste with fat from the tray, then transfer to a chopping board. Spoon all but a couple of tbsp of fat from the tray, then add all the vegetables, garlic and bay leaves and stir them into the fat. Put the pork on top of the vegetables and return to the oven, uncovered, for 1 hour, until the meat is soft and tender. Remove the pork to a serving dish, cover with foil and leave to rest while you make the gravy. 3 Spoon any fat from the tray, then add the water or stock to the vegetables. Bring to the boil on the hob, then simmer for a few minutes, stirring, until thickened and dark. Serve the pork with the vegetables and gravy. Per serving: 265 calories, 8g fat (3g saturated), 3.5g carbohydrate
PHOTOGRAPHS SIMON BROWN, JONATHAN GREGSON
Be warned, this pork takes more than five and a half hours to cook, but it demands minimal attention and the results are truly stunning
Slow-roast shoulder of pork with fennel seeds and chilli
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RELAXED WEEKENDS
Laid-back lunch Two very different dishes, but both will be a hit with your guests. Just put in the middle of the table and let them serve themselves Pulled pork with fennel and mustard
Clever cooking Make sure your pan is no more than half full with mussels, so they have space to cook thoroughly
Pulled pork with fennel and mustard Slow cooked for 6 hours, this falls apart beautifully and makes a rich ale sauce for drizzling over. READY IN 7 HOURS 15 MINUTES, PLUS MARINATING SERVES 6-8 EASY/PREPARE AHEAD
PHOTOGRAPHS CRAIG ROBERTSON, LAURA EDWARDS
3kg free-range boned pork shoulder, skin finely scored 2tbsp fennel seeds 100g dark muscovado sugar 2tbsp wholegrain mustard 4 garlic cloves, finely chopped 5cm piece fresh ginger, grated 2tbsp dried mustard powder 2tbsp groundnut oil 1tsp sea salt 300ml pale ale
1 Pat the pork dry with kitchen paper and place in a roasting tin. Crush the fennel seeds roughly with a pestle and mortar, then place in a bowl with the remaining ingredients (except the ale) and mix together to make a paste. Spread over the pork, rubbing in well, then cover with clingfilm and set aside for about 2 hours, or overnight if you have time. 2 Heat the oven to 220C, gas 7. Remove the clingfilm and cook the pork for 30 minutes, then pour the ale into the tin. Cover the pork with foil and turn the heat down to 140C, gas 1 and cook for 6 hours, basting now and then. Half an hour before the time is up, remove the foil and turn the heat up to 220C, gas 7 and cook for 30 minutes to crisp the skin. Remove from the oven and rest for at least 20 minutes, then pull the meat apart and mix with the pan juices. Serve with baps and coleslaw. Per serving: 768 576 calories, 26 20g fat (8-6g saturated), 18-14g carbohydrate
Mussels with dry sherry, garlic and thyme
Mussels with dry sherry, garlic and thyme This goes so well with freshly cooked French fries – and beer! READY IN 25 MINUTES SERVES 6 EASY 75g unsalted butter 1 large onion, finely chopped 2 garlic cloves, finely chopped 250ml dry sherry (we used Fino) 1tbsp fresh thyme leaves 3kg mussels, cleaned and de-bearded
2 Turn up the heat and add the sherry and thyme leaves. Bubble until the raw alcohol smell wears off, then tip in the mussels, cover the pan tightly and cook, shaking every so often, for around 5 minutes, until the mussels have opened. Discard any that remain tightly closed. 3 Check the seasoning of the sauce and serve immediately with crusty bread. Per serving: 273 calories, 14g fat (7g saturated), 2.5g carbohydrate
1 Melt the butter in a large saucepan and add the onion and garlic. Cook gently without colouring for around 5-10 minutes, until the onion has softened.
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RELAXED WEEKENDS with Katie Quinn Davies
KATIE QUINN DAVIES’ Chia-seed quiche with trout and potato
READY IN 1 HOUR 30 MINUTES SERVES 6-8 PREPARE AHEAD 400g baby potatoes, scrubbed 1 tablespoon olive oil 275g white cabbage, very finely sliced 6 free-range eggs 125ml milk 120g creme fraiche, whisked to soften 1 handful dill, snipped into small lengths 2 tablespoons chia seeds sea salt and freshly ground black pepper
OF MY FAVOURITE THINGS
1 x 200g smoked trout fillet, skin and bones removed, flaked 1 handful micro herbs (optional) green salad, to serve for the chia sour-cream pastry
TO DO IS THROW A GREAT
270g
DINNER PARTY,” SAYS
150g
KATIE. “I GET ENORMOUS
cubed sea salt 80g sour cream 2 tablespoons chia seeds
“I’VE ALWAYS SAID ONE
ENJOYMENT FROM COOKING FOR THE MASSES, AND I LOVE THE
plain flour, plus extra for dusting unsalted butter, chilled and
WHOLE PROCESS, FROM THE PLANNING TO THE SERVING, BEFORE WATCHING MY MATES DIG IN. TO ME, ONE OF THE BEST THINGS IN LIFE IS TO ENJOY GOOD FOOD AND GOOD WINE WITH THOSE CLOSEST TO YOU. BREAKING BREAD WITH FRIENDS, SO TO SPEAK.”
1 For the pastry, place the flour, butter and ½ teaspoon salt in the bowl of a food processor and whiz until it resembles breadcrumbs. Add the sour cream and chia seeds and whiz until the dough just starts to come together; it should be soft and a little sticky to the touch. 2 Turn the dough out onto a lightly floured surface and press together, shaping into a disc. Wrap in cling film and refrigerate for 30 minutes. 3 Place the potatoes in a large saucepan of salted water and bring to a boil. Reduce
the heat to medium and simmer for 20-25 minutes or until a knife can be inserted easily into the centres. Drain and set aside to cool, then cut into 1cm thick slices. 4 Preheat the oven to 200°C/180°C fan/ gas 6 and grease a 28cm diameter loose-based fluted tart tin. 5 Heat the oil in a deep frying pan over medium-high heat. Add the cabbage and cook, stirring often, for 3-4 minutes or until it’s starting to soften and turn golden brown around the edges. Remove from the heat and set aside. 6 On a floured surface, roll out the pastry to a thickness of 5mm and use to line the prepared tin, patching any holes. Refrigerate the pastry case for 30 minutes. 7 Take two large pieces of greaseproof paper and scrunch them up in your hands, then smooth them out and use to line the pastry case, overlapping them to cover the whole base. Fill with baking beans or rice and blind-bake for 20 minutes, then remove the paper and beans or rice and bake for a further 12-15 minutes or until the pastry is light golden. Set aside to cool. 8 Whisk together the eggs, milk, creme fraiche, dill and chia seeds and season with salt and pepper. 9 To assemble the quiche, line the pastry with the potato, then cover with cabbage and scatter over the trout. Pour in the egg mixture, pressing down on the ingredients to let the liquid come to the top. Bake for 30-35 minutes or until golden brown and cooked through. Serve hot or at room temperature scattered with micro herbs, if using, and a green salad to the side.
KATIE QUINN DAVIES’ WHAT KATIE ATE AT THE WEEKEND… (Saltyard Books, £25) This follow-up to the hugely successful What Katie Ate returns us to the world of talented food photographer and keen home cook Katie Quinn Davies. In her new book Katie shares more of her inspiring recipes for weekend entertaining, whether it be for a crowd or menu ideas for special occasions. Entice your guests with Katie’s refreshing take on flavour-packed pizzas, salads, tapas, co*cktails and decadent desserts.
84 woman&home PASSIONATE ABOUT FOOD
EXTRACTED FROM WHAT KATIE ATE AT THE WEEKEND… BY KATIE QUINN DAVIES, PUBLISHED BY SALTYARD BOOKS PHOTOGRAPH KATIE QUINN DAVIES
This is a great ‘mother-in-law is coming for lunch on Saturday’ dish. You can use bought sour-cream or shortcrust pastry if you are short of time. Micro herbs are available from supermarkets: baby sorrel would go particularly well with the trout.
“This is a great ‘mother-in-law is coming for lunch on Saturday’ dish”
Katie Quinn Davies’ Chia-seed quiche with trout and potato
LE GRUYÈRE AOP
Heritage & taste
A special cheese with centuries of heritage and tradition, the recipe has remained the same, the subtle and delicious flavour always within
FEEL GOOD FOOD PROMOTION Alpine pastures
Refining for a minimum of five months
Le Gruyère AOP is rooted in a region that gives it an inimitable flavour and character
Inside a village dairy
t the foot of the pre-Alps in Western Switzerland, there’s a charming medieval village that has given its name to this special region – and special cheese. It is called La Gruyère AOP, and we can trace the origins of this celebrated cheese from Switzerland back to 1115. Then in 2001, Le Gruyère AOP was awarded its Appellation d’Origine Protégée, a guarantee of provenance and authenticity, what we call PDO in the UK. It is made according to strict regulations and procedures.
A
THE TASTE – SO UNIQUE! The delicious taste of this great cheese comes from very special milk. It’s made with raw, unpasteurised milk, brought to the village dairies every day from the morning’s milking or from the evening before. The cows are only fed naturally – in summer, they graze on the lush Swiss pastures; in winter, they are fed on the first and
The cheese-maker at work in the Alps
second cuts of hay. No chemical additives or silage are allowed, as they would prevent the cheese from maturing. And this natural feed gives Le Gruyère AOP its unique flavour – subtle, creamy, nutty, slightly floral or herbaceous. The milk cannot be heat-treated in any way so that the flora are preserved.
FROM MILK TO CHEESE Once the cows have done their job, it’s over to the expert cheese-makers. The cheese-making is all natural, and only natural rennets are used to begin the process. Washing the whole wheels in a brine begins the maturation process. It takes five months to form a Classic Le Gruyère AOP mild; eight months for semi-salty; ten months for a Reserve,
Made to very strict quality controls
and at least 12 months for the premium quality. And for something extra special, you will find a Le Gruyère d’Alpage AOP, which is made only from milk of mountain pastures and made only in the summer months. All these cheeses will have the famous character of Le Gruyère AOP – nutty, creamy and smooth. As it ages, Le Gruyère AOP develops a wonderful complexity, a combination of nutty, strong richness of flavour. The choice is yours but the flavour of a cheese that has been made in the same way for centuries is always guaranteed. Visit gruyere.com for recipes.
woman&home PASSIONATE ABOUT FOOD 87
ONE POT COMFORT An ever-popular way of cooking, hearty one-pot meals are made for sharing. Just serve the dish at the table and let everyone dig in. What’s not to love?
And of course, once the meal is over, there is only one pot to wash up!
PHOTOGRAPH MYLES NEW PROP STYLING SUE ROWLANDS
Just a few of the highlights include Filo-topped fish pie, Beef meatballs in Guinness with horseradish dumplings and a truly wonderful Vegetable paella
ONE POT COMFORT
SIMPLE PLEASURES… A good fish pie is always a winner, but treat them to something a little different, too, with a warming risotto or gratin
This is much lighter than a traditional potato-topped pie. READY IN 40 MINUTES SERVES 4-6 EASY/PREPARE AHEAD 30g unsalted butter 2tbsp plain flour 150ml dry white wine or vermouth
20 minutes until bubbling and the pastry is golden. Serve with green beans and peas. Per serving: 758 505 calories, 36 24g fat (15-10g saturated), 48-32g carbohydrate
Green veg risotto Fresh-tasting and good for you, too! READY IN 30 MINUTES SERVES 4 EASY
300ml whole milk 2tbsp crème fraîche
25g butter, plus a little extra
2tbsp Dijon mustard
1tbsp olive oil
bunch of parsley, leaves picked and
4 shallots, finely chopped
finely chopped bunch of chives, finely chopped 250g salmon fillets, skinned and cut into even chunks 250g smoked undyed haddock, skinned and cut into even chunks 200g raw king prawns 4 eggs, hardboiled, cooled, de-shelled and quartered 270g fresh filo pastry olive oil, for brushing green beans and peas, to serve you will need a 1.5-litre ovenproof pie dish
250g Arborio rice
1 Melt the butter in a medium pan, stir in the flour and cook for a few minutes. Gradually add the wine and keep stirring until thick and smooth. Slowly add the milk, a splash at a time, stirring until smooth after each addition. Stir through the crème fraîche, mustard, parsley and chives; season. 2 Add the fish to the sauce and coat evenly, then pour into the pie dish. Scatter over the eggs and press into the sauce a little. 3 Heat the oven to 190C, gas 5. Spread a filo sheet out on a work surface and brush liberally with oil, then scrunch up lightly and put on top of the filling. Repeat until the pie is covered with scrunched filo. Bake for
splash of dry white wine
Prepare these, then freeze – they make perfect “ready meals”. READY IN 1 HOUR SERVES 4 EASY/PREPARE AHEAD/FREEZE for the tomato sauce 2tbsp olive oil 1 large onion, finely chopped 2 garlic cloves, crushed large pinch of chilli flakes 1tsp dried oregano 2 x 400g cans chopped tomatoes ½tsp sugar for the filling 200g Taleggio cheese, sliced 300g mozzarella, torn into chunks 200g soft, unrinded goats’ cheese, broken into chunks 150g Parmesan, grated handful of fresh basil balsamic vinegar, for drizzling 150g fresh lasagne sheets 40g breadcrumbs you will need 4 individual gratin dishes or 1 large one
850ml hot vegetable stock 200g baby courgettes, finely sliced 100g frozen soya beans 100g frozen petit pois 4tbsp grated Parmesan
1 Melt the butter with the olive oil in a large, solid saucepan. Add the shallots and let them sweat for a few minutes. Add the rice with a good pinch of salt. Keep stirring the rice until it’s well coated in the butter and oil. Add the wine and bubble for a minute or two. Now add the stock a ladle at a time, keeping the heat medium. Stir until the rice has absorbed the stock, then add another ladle. 2 After about 15 minutes, the rice will be nearly cooked, but still slightly hard. Now add the vegetables and more stock, and keep stirring for a few more minutes until the rice is perfectly cooked (it should be soft, but with just a bit of bite). Take it off the heat, and add half the Parmesan and a knob of butter. Cover and let it stand for a few minutes. Dish into warmed bowls with the remaining Parmesan on the side. Per serving: 465 calories, 16g fat (8g saturated), 60g carbohydrate
1 First make the tomato sauce. Heat the oil in a large sauté pan and, when hot, add the onion. Turn the heat down and cook for 5-10 minutes, until the onion is very soft, but not coloured. Add the garlic, chilli and oregano, and cook for another minute. Add the tomatoes and sugar, season and turn up the heat so that the sauce begins to bubble. Cook for 20 minutes, stirring, until the sauce has reduced slightly and is a rich red. 2 Heat the oven to 200C, gas 6. Layer each dish with a thin layer of sauce and top with a chunk of Taleggio, mozzarella, goats’ cheese and a sprinkling of Parmesan. Top with torn basil, a drizzle of balsamic and a layer of lasagne. Repeat the process 2 or 3 times, finishing with sauce, cheese and the breadcrumbs. 3 Cook in the oven for 15-20 minutes until the top is golden and the sauce bubbling. Let it stand for 5 minutes, then serve with a green salad. These can be frozen, uncooked, for up to a month. Per serving: 931 calories, 61g fat (37g saturated), 39g carbohydrate
PHOTOGRAPH RICHARD JUNG
Filo-topped fish pie
Cheese gratin
Speedy idea Double up the quantities of sauce and freeze – great for quick pasta sauces or pouring over meatballs
MEAT FREE Cheese gratin
woman&home PASSIONATE ABOUT FOOD 91
ONE POT COMFORT
Lighter idea Replace the filo with celeriac mash. Boil 500g celeriac until tender, drain and mash with 100g halffat crème fraîche. Spoon on top
Filo-topped fish pie (recipe page 90)
92 woman&home PASSIONATE ABOUT FOOD
PHOTOGRAPHS MAJA SMEND, RICHARD JUNG
Stirring a risotto releases the starch from the rice and gives that wonderfully creamy texture
Green veg risotto (recipe page 90)
Hot and filling, this is a real antidote to a cold autumnal night
Gardener’s pie with bacon and lentils (recipe page 96)
ONE POT COMFORT
Smart idea
PHOTOGRAPHS CHRIS ALACK, WILL HEAP
If you make this ahead, cool the sauce before pouring over, then chill for up to a day
Crab and prawn cannelloni (recipe page 96)
woman&home PASSIONATE ABOUT FOOD 95
ONE POT COMFORT
EAT WELL… Our veggie paella will go some way to helping you get your 5 a day, while the pie and cannelloni are healthy choices, too
Vegetable paella Tastes just as good as the regular versions, so give it a go. READY IN 45 MINUTES SERVES 4 EASY 2tbsp sunflower oil
Crab and prawn cannelloni
You could use a can of puy lentils, drained, instead of cooking up the red split lentils.
The lasagne sheets are rolled in this recipe, so they need to be fresh.
READY IN 1 HOUR 10 MINUTES SERVES 4 EASY/PREPARE AHEAD
READY IN 45 MINUTES SERVES 8 EASY/PREPARE AHEAD/FREEZE
150g red split lentils
500g ricotta
600g potatoes, such as Maris Piper or
pinch of celery salt
Desiree, peeled and quartered 2tbsp olive oil, plus 1tsp 1 large onion, chopped 200g lean bacon, chopped 2 large carrots, peeled and diced 2 large parsnips, peeled and diced 3 celery sticks, chopped 2 garlic cloves, sliced 1 litre vegetable stock 2tbsp sun-dried tomato paste 4tbsp skimmed milk
zest of 1½ lemons, juice of 1
1 Put the lentils into a pan and cover with boiling salted water. Simmer for 20 minutes. 2 Meanwhile, put the potatoes into a pan of salted water, bring to the boil, then simmer for 15 minutes until tender. 3 Heat the oven to 200C, gas 6. Heat 1tsp oil in a pan, add the onion and bacon, and cook for 5 minutes to soften and allow the bacon to brown. Add the carrots, parsnips, celery and garlic, and cook for 5 minutes. 4 Add the stock and tomato paste to the vegetables and simmer for 20 minutes. 5 Drain the potatoes, return to the pan, then season. Add the milk and remaining oil to the pan. Mash until smooth. 6 Drain any excess liquid from the red split lentils and stir into the vegetable mixture. 7 Tip the vegetables into a large, ovenproof dish and top with large spoonfuls of mashed potato. Cook in the oven for 20 minutes until the potatoes start to golden. Per serving: 537 calories, 15g fat (4g saturated), 74g carbohydrate
bunch of dill, finely chopped pinch of cayenne pepper 600g cooked, peeled small prawns, roughly chopped 100g wild rocket, roughly sliced 3 x 170g cans crabmeat, drained well 16 fresh lasagne sheets 150g mild Cheddar, finely grated for the sauce 2 x 500g packs passata 250ml dry white wine 2tbsp extra virgin olive oil few sprigs of parsley, finely chopped 1tsp caster sugar
2 onions, sliced 2 celery sticks, chopped 2 carrots, chopped 1 red and yellow pepper, deseeded and sliced 2tbsp sweet smoked paprika 1tbsp tomato paste 4 garlic cloves, chopped small bunch of thyme 1 red chilli, chopped 500g paella rice 150ml white wine or dry sherry 1 litre vegetable stock good pinch of saffron 200g curly kale, stalks removed and shredded 200g frozen peas, defrosted ½ x 400g jar mild Peppadew peppers, sliced 1 lemon, cut into wedges
1 Heat oven to 190C, gas 5. Lightly oil an ovenproof dish. To make the sauce, simmer the passata and wine in a pan for 15 minutes. Season and add the oil, parsley and sugar. Spoon a little into the dish and spread over the base. 2 Put the ricotta in a blender and whizz until smooth; remove and mix with the remaining ingredients, except the lasagne and Cheddar. Add a spoonful of mix to the end of each lasagne sheet, roll and put in the dish in a single layer. 3 Pour the remaining hot sauce over the cannelloni, coating each tube. Scatter with cheese, cover with foil and bake for 30 minutes. Uncover and cook for a few more minutes. Serve with salad.
1 Heat the oil in a paella pan or large deep pan and fry the onions, celery and carrots for 5 minutes until lightly browned. Add the peppers and season, then cook for another 5 minutes until softened. 2 Add the paprika and tomato paste, then stir for 1 minute until fragrant. Add the garlic, thyme and chilli. 3 Add the rice and stir until the grains are coated, then pour in the wine or sherry. Allow the mixture to bubble for a couple of minutes, then add the stock and saffron. Bring to a boil, then reduce the heat to its lowest setting and leave to cook, without stirring, for 20 minutes, until the rice is almost tender and there is little liquid left. 4 Meanwhile, blanch the kale in boiling water for 2 minutes, then add to the pan with the peas; continue to cook for a further 3-4 minutes. Remove the pan from the heat, scatter over the Peppadew peppers, cover with a clean tea towel and leave to rest for 5 minutes, before serving with lemon wedges.
Per serving: 471 calories, 18g fat (9g saturated), 28g carbohydrate
Per serving: 683 calories, 9g fat (2g saturated), 121g carbohydrate
PHOTOGRAPH MAJA SMEND
Gardener’s pie with bacon and lentils
Smart idea If you like, a can of drained and rinsed chickpeas can be added to the paella with the peas
VEGAN Vegetable paella
woman&home PASSIONATE ABOUT FOOD 97
This version of the classic veal dish, osso bucco, is perfect for a dinner party
3 Add all vegetables and the garlic to the casserole and cook, stirring often, for about 10 minutes, until they are soft, but not highly coloured. Stir in the tomato purée and cook for about 1 minute, then add the white wine and simmer until reduced by half. Add the stock, tomatoes and bay leaves, and bring to a simmer. Return the veal and any collected juices to the casserole, cover and cook over a very low heat for 3-31⁄2 hours, until the meat is tender, but not falling off the bone. 4 Meanwhile, combine all the gremolata ingredients, cover and set aside in a cool place until needed. Serve the osso bucco with mashed potatoes, sprinkling the gremolata over to finish. Per serving: 651-434 calories, 16-11g fat (4-2.5g saturated), 20-13g carbohydrate
Turkey meatballs As well as a hearty meal, the leftovers will make a great Saturday lunch, too. READY IN 40 MINUTES, PLUS CHILLING SERVES 4 (WITH LEFTOVERS) EASY/PREPARE AHEAD 1 large onion, halved 2 celery sticks, chopped 500g turkey mince 2tsp ground cumin zest of 1 lemon small bunch of coriander, chopped 1 egg
Osso bucco with gremolata
3tbsp fresh breadcrumbs 2tbsp oil 1 garlic clove, crushed
We served ours with mash, but you could try wet polenta or risotto rice, instead. READY IN 4 HOURS SERVES 4-6 EASY/PREPARE AHEAD 40g plain flour 6 veal osso bucco (around 1.6kg in total) 3tbsp olive oil 2 carrots, diced 3 celery sticks, diced 2 onions, diced 4 garlic cloves, chopped 2tbsp tomato purée 200ml white wine
98 woman&home PASSIONATE ABOUT FOOD
2 x 400g cans chopped tomatoes 400ml veal or beef stock 400g can chopped tomatoes 2 bay leaves
for the gremolata 3 garlic cloves, finely chopped large bunch of parsley, finely chopped finely grated zest of 2 lemons
1 Spread the flour on a plate and season liberally with salt and black pepper. Coat the veal in the flour and dust off any excess. 2 Put the olive oil in a large casserole dish and set over a medium-high heat. Add the veal, being careful not to overcrowd the casserole; if it isn’t big enough, sear the veal in 2 batches. Turn the veal to sear until golden on all sides, then remove to a plate and lower the heat.
1 Whizz the onion and celery in a food processor to make a chunky paste. 2 In a bowl, mix the mince, cumin, lemon zest, coriander, egg and breadcrumbs with 2tbsp of the celery paste and plenty of salt and pepper. Shape into 24 small balls and chill for 20 minutes. Heat 1tbsp oil in a pan and fry the meatballs in batches for around 10 minutes, or until browned. 3 In a small pan heat 1tbsp oil, the garlic and remaining celery paste for 3 minutes. Pour in the tomatoes and bubble for 5 minutes until thickened. Stir through the meatballs and simmer until cooked through. Serve half with rice, saving the rest. Per serving: 327 calories, 9g fat (2g saturated), 17g carbohydrate
PHOTOGRAPHS JONATHAN GREGSON, CHARLIE RICHARDS
Osso bucco with gremolata
ONE POT COMFORT
Smart idea Warm up leftover meatballs and sauce, then use to fill pitta breads with salad and tzatziki
Turkey meatballs
ONE POT COMFORT
If it’s cold outside, this is the best way to bring a smile to everyone’s face. READY IN 1 HOUR SERVES 4 GENEROUSLY EASY 750g lean beef steak mince 2 medium onions, very finely chopped in
a food processor 3tsp hot horseradish sauce 2 sprigs of thyme, leaves only, plus extra 3tbsp breadcrumbs 1tbsp sunflower oil 2-3tbsp seasoned flour 500ml Guinness 500ml beef stock 2tsp Worcestershire sauce
2tbsp redcurrant jelly for the dumplings 150g plain flour 1tsp baking powder 75g suet 4tsp hot horseradish sauce
1 Mix the steak mince, onions, horseradish, thyme and breadcrumbs, season well and shape into 20 meatballs. Set aside in the fridge to firm up for 20 minutes. 2 In a heavy-based wide casserole, heat the oil over a medium heat. Dust the meatballs in flour, then brown on all sides; you may need to do this in batches. Remove from the pan and set aside. 3 Add the Guinness, stock, Worcestershire sauce and redcurrant jelly to the pan,
bring to the boil, then reduce to a simmer, allowing to bubble for 15 minutes. Heat the oven to 180C, gas 4. 4 For the dumplings, sift the flour and baking powder into a bowl, add the suet and horseradish and enough cold water to create a thick dough. Shape into 8-10 balls. 5 Remove the casserole from the heat and add the meatballs, mix gently to coat in the sauce. Scatter the dumplings over the top of the casserole and place in the oven, cover and cook for 20 minutes. Turn the oven up to 200C, gas 6 and cook for a further 5-10 minutes or until the dumplings are browned. Scatter over a little fresh thyme and serve. Per serving: 845 calories, 43g fat (21g saturated), 60.5g carbohydrate
PHOTOGRAPHS GUS FILGATE, RICHARD JUNG
Beef meatballs in Guinness with horseradish dumplings
Smoked haddock and Cheddar “hot pot” Smoked haddock goes perfectly with cheese and tomato. READY IN 1 HOUR 10 MINUTES SERVES 6 EASY/PREPARE AHEAD 850ml milk 1 bay leaf
150g Cheddar, grated 150g tomatoes, sliced into 12 (around
2 large tomatoes) 500g potatoes, such as King Edward or Maris Piper, unpeeled and very thinly sliced little oil, to drizzle you will need 6 x 200ml ovenproof dishes, or 1 x 1.2-litre dish
2 black peppercorns 6 smoked haddock fillets (around 800g in total) 50g butter 1 leek, sliced 2tbsp plain flour 1tsp wholegrain mustard
1 Heat the oven to 180C, gas 4. Heat the milk, bay leaf and peppercorns in a sauté pan, add the fish and cook for 10 minutes, until it’s just beginning to flake. Remove the fish. Cool the liquid, then strain and reserve 500ml of it.
2 Melt the butter in a large pan and add the leek. Cook on a low heat for 5-10 minutes, until the leek has softened. Stir in the flour and cook for a few more minutes, then add the mustard. Gradually pour in the poaching liquid, stirring until you have a smooth thick sauce. Stir in the cheese. 3 Divide the haddock (discard the skin) between the dishes. Pour over the sauce, then pop the tomato slices on top. Arrange the potato slices on top, slightly overlapping. Drizzle a little oil over. Place on a baking sheet, then bake for 40 minutes, until the potatoes are crisp and golden. Per serving: 474 calories, 22g fat (13g saturated), 27g carbohydrate
Try this Prepare the sauce and cook the fish the day before. Put it into the dishes, then leave, covered, in the fridge
woman&home PASSIONATE ABOUT FOOD 101
ONE POT COMFORT with Chris Honor
CHRIS HONOR’S Chicken, brown sugar, balsamic vinegar, chilli, rosemary
READY IN 2 HOURS 20 MINUTES SERVES 4 EASY “I DO NOT NECESSARILY
250g soft dark brown sugar
THINK IN TERMS OF
250ml best-quality balsamic vinegar
RECIPES; I THINK IN TERMS
a really big bunch of fresh rosemary, roughly chopped, including stalks, plus a few extra sprigs 100g raisins 2 fresh red chillies, deseeded and finely chopped 1 teaspoon ground cinnamon 1 tablespoon garlic granules 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 red onions, thickly sliced – peel can stay 1 large free-range chicken, about 1.3kg
OF COMBINATIONS,” SAYS CHRIS. “MIX UP THE FLAVOURS AND TEXTURES AND, AT THE SAME TIME, MAKE IT APPEAL TO THE EYE. BE GENEROUS BUT, MOSTLY, ADD A GOOD PINCH OF THE UNANTICIPATED. THIS IS WHAT I DO.”
1 Preheat the oven to 160°C/gas mark 3. With a blender or a stick blender, combine all the ingredients except the onions, chicken and rosemary sprigs. Whizz until blended; the mixture does not have to be smooth. 2 In an ovenproof casserole large enough to hold the chicken comfortably, arrange the onion slices. Set the chicken on top. Pour over the balsamic mixture and spread around with your hands, massaging it into the chicken all over, then add the rosemary sprigs. 3 Cover with a lid, transfer to the oven and roast for 2 hours, no turning required. Exceptionally large chickens may take a bit longer, but this should usually be adequate time to ensure the bird is fully cooked. When you pierce the thickest part of the thigh with a skewer, the juices should run clear.
CHRIS HONOR’S CHRISKITCH: BIG FLAVOURS FROM A SMALL KITCHEN (Mitchell Beazley, £25) Located in a former chocolate factory in leafy north London, acclaimed restaurant Chriskitch has customers literally queuing round the block. Now its creator, Chris Honor, is sharing his most memorable recipes for the first time. Chris’ book contains 100 of his fresh salads, sweet and savoury bakes, soups and wonderful sharing plates, which are all highly original, but really simple to create at home.
102 woman&home PASSIONATE ABOUT FOOD
EXTRACTED FROM CHRISKITCH: BIG FLAVOURS FROM A SMALL KITCHEN BY CHRIS HONOR AND LAURA WASHBURN HUTTON, PUBLISHED BY MITCHELL BEAZLEY PHOTOGRAPH TAMIN JONES
This mix uses equal amounts of balsamic and sugar, so the sweet-tart taste balances beautifully in the crisp, caramelised crust that forms on the skin. Because there is so much balsamic, the quality is really important here. Use the good stuff. Fresh rosemary, a whopping great big bunch, is also key because you want that blast of flavour from the essential oils in the fresh leaves.
“If all the tastes, textures and visual appeal come together, it will be fantastic”
Chris Honor’s Chicken, brown sugar, balsamic vinegar, chilli, rosemary
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DELICIOUS BAKES The whole process of baking is a joy, from the kneading to the finished result. So treat yourself to some relaxing time in the kitchen
Our recipes cover everything, from the simplest cookies to chocolate marvels
PHOTOGRAPH MYLES NEW PROP STYLING SUE ROWLANDS
As well as catering for a sweet tooth, there are also savoury bites, plus a gluten-free loaf which will bring a smile to anyone who loves a good bake
TEMPTING BAKES
Plum and marzipan cake This will keep for up to 3 days in an airtight tin – if it lasts that long! READY IN 1 HOUR 15 MINUTES, PLUS COOLING SERVES 10 EASY/PREPARE AHEAD
4 Place the jelly in a small saucepan and heat gently until melted. Liberally brush the top of the cake with the jelly and scatter over the toasted almonds. When completely cold dust with a little icing sugar and serve. Per serving: 353 calories, 17g fat (9g saturated), 43g carbohydrate
300g self-raising flour, sifted 150g unsalted butter, cut into small cubes 100g caster sugar finely grated zest of 1 orange 2 eggs, beaten 100ml milk 350g firm plums, halved, stoned and sliced 100g white marzipan, cut into small cubes 2tbsp redcurrant, cranberry or quince jelly 20g flaked almonds, toasted icing sugar to decorate you will need a 20cm deep, loose-bottomed cake tin, greased and the base lined with baking parchment
1 Heat the oven to 180C, gas 4. Place the flour and butter in the bowl of a food processor and whizz until the mixture resembles fine breadcrumbs. Place the mixture in a large mixing bowl and stir in the sugar and orange zest. Mix together the eggs and milk, then stir into the flour mixture. You should have a fairly stiff batter. If the mixture seems a little dry, then add a couple more tbsp of milk. 2 Place half the mixture into the prepared tin and cover with half the plum slices, reserving the rest for the top. Sprinkle over the marzipan and cover with the remaining cake mixture. Smooth the top, then lay the remaining plum slices on top in an attractive circle. 3 Bake for 45-55 minutes, or until a skewer inserted in the centre of the cake comes out clean. Place the tin on a wire rack and leave to cool.
108 woman&home PASSIONATE ABOUT FOOD
Ham and blue cheese whirls You’ll find ready-made croissant dough in most supermarkets.
Marble cake This looks so professional, but really couldn’t be simpler to prepare. READY IN 1 HOUR 30 MINUTES, PLUS COOLING SERVES 12 EASY/PREPARE AHEAD/FREEZE (UN-ICED) 175g butter 175g caster sugar 3 large eggs, beaten 250g plain flour 2 level tsp baking powder 5g cocoa powder 1-2tbsp milk for the icing 200g bar dark chocolate 300ml double cream you will need a 24cm diameter (1.75 litre) ring mould, buttered
1 Heat the oven to 200C, gas 6. Toast the ham in a dry frying pan until crispy. Unroll the croissant dough and separate out the 3 pairs of croissants to give 3 squares. 2 Spread each with an even layer of onion marmalade and sprinkle over the ham. Crumble over the blue cheese, then roll up the dough tightly and slice each one into 6 spirals. Divide the spirals between two greased 18cm round sandwich tins and bake for 12-15 minutes until puffy and golden. Serve warm.
1 Heat the oven to 190C, gas 5. Beat the butter until softened, add the sugar, then cream together until light and fluffy. 2 Gradually add the eggs, beating well. Quickly fold in the flour and baking powder, using a metal spoon. Spoon half the mixture into another bowl, sift over the cocoa powder and fold in gently with the milk to create a soft dropping consistency. 3 Spoon alternate amounts of chocolate and plain mixture into the mould, so that when the cake cooks it will have a marbled effect. Bake in the centre of the oven for 35-40 minutes, until springy to the touch. Loosen from the sides of the mould, then turn out on to a wire rack to cool. 4 To make the icing, melt the chocolate in a large heatproof bowl over a pan of simmering water. Stir in the cream and leave to cool, before spreading it over the cake with a palette knife. Leave to set.
Per bun: 108 calories, 6g fat (3g saturated), 10g carbohydrate
Per serving: 481 calories, 32g fat (19g saturated), 42g carbohydrate
READY IN 35 MINUTES MAKES 18 MINI BUNS EASY/PREPARE AHEAD 100g ham, finely diced 250g can croissant dough (6 croissants) 3tbsp red onion marmalade 75g blue cheese
BAKING know-how
When you want your dough to rise, it
doesn’t have to go in a warm place. You can just leave it on the kitchen side. The slower it proves, the better the flavour. Use an oven thermometer to ensure the correct temperature.
After a loaf has come out of the oven, leave it to cool completely before cutting – it will taste better at room temperature. By keeping your baked bread in a paper bag in the bread bin it will stay fresher for longer.
PHOTOGRAPH CLIVE STREETER
Savoury or sweet, it’s just so satisfying taking bakes out of the oven – especially when the recipes are as good as these
Try this This cake can also be baked in a 900g loaf tin, greased and lined with baking parchment
Plum and marzipan cake
TEMPTING BAKES
Use ready-made croissant dough to make a cluster of savoury buns that are perfect for sharing at brunch or with drinks
Ham and blue cheese whirls (recipe page 108)
110 woman&home PASSIONATE ABOUT FOOD
PHOTOGRAPHS LAURA EDWARDS, MARTIN POOLE
Smart idea If you don’t have a ring mould, make this cake in a round or square tin of the same capacity Marble cake (recipe page 108)
TEMPTING BAKES
Cover star You could serve this with some fresh blackberries and crème fraîche – or just on its own!
Apple and almond cake
Apple and almond cake The apple sauce and almonds make for a deliciously moist cake. Serve mid morning, for afternoon tea or warm from the oven with a dollop of crème fraîche. READY IN 1 HOUR SERVES 10 EASY/PREPARE AHEAD 2 Bramley apples 1tbsp lemon juice ½ cinnamon stick 150g unsalted butter, softened 175g golden caster sugar 2 large eggs, beaten 250g plain flour 1tsp baking powder 1tsp ground cinnamon or mixed spice
PHOTOGRAPHS MYLES NEW, CHARLOTTE TOLHURST
50g ground almonds for the topping 3 Braeburn apples 2tbsp apricot jam you will need a 20cm spring-form cake tin, buttered and base lined with baking parchment
1 First, make the apple sauce. Peel, core and thinly slice the Bramley apples and place in a saucepan with the lemon juice and cinnamon stick. Cover and cook gently until the apples are completely soft and have formed a thick sauce. Remove from the heat, discard the cinnamon stick and leave to cool while you make the cake batter. 2 Heat the oven to 180C, gas 4. Place the butter and sugar in a large bowl and beat with an electric mixer until thick and pale. Gradually add the eggs, beating continuously until thoroughly incorporated. Sift over the flour, baking powder and cinnamon, add the almonds and fold together. Finally, measure 250g of the cooled apple sauce and fold through until thoroughly combined. Spoon the mixture into the tin and level the surface. Any leftover apple sauce can easily be frozen for later use. 3 Quarter and core the Braeburn apples and slice each quarter into 3. Arrange the apples in a circle on the outside edge of the cake batter. Bake in the centre of the oven for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. If the top of the cake is browning too quickly, cover with a sheet of foil for
GLUTEN FREE Chocolate almond cupcakes
the last 10 minutes of baking. 4 Remove the cake to a wire rack to cool. Heat the apricot jam and 1tbsp water in a small saucepan over a medium heat until melted. Brush the surface of the cake liberally with the jam and leave to cool. The cake will keep for up to 3 days in an airtight container. Per serving: 357 calories, 17g fat (8.5g saturated), 45g carbohydrate
Chocolate almond cupcakes Cupcakes seem to be everywhere these days, but our little wonders are a class apart. READY IN 45 MINUTES SERVES 12 EASY/PREPARE AHEAD/FREEZE (UN-ICED CUPCAKES) 250g dark chocolate, broken into squares 6 eggs, separated 200g golden caster sugar 150g ground almonds for the frosting 500g tub full-fat cream cheese 2tsp vanilla bean paste
350g golden icing sugar, sieved 50g cocoa, sieved 12 chocolate mini eggs you will need a 12-hole muffin tin lined with paper muffin cases, and a small disposable piping bag
1 Heat the oven to 180C, gas 4. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Do not stir. 2 Whisk the egg whites until softly peaking; set aside. Whisk the egg yolks and sugar together with an electric mixer for about 5 minutes until thick and pale. 3 Stir in the melted chocolate and ground almonds, then gently fold in the egg whites until evenly combined. 4 Divide the mixture between the muffin cases and bake for 25 minutes or until just firm. Cool completely. 5 To make the frosting, put the cream cheese and vanilla bean paste into a bowl, then gradually sieve in the icing sugar and cocoa until smooth. 6 Spoon the frosting into the piping bag, then pipe large swirls on to the cooled cakes. Finally, top each cupcake with a chocolate mini egg. Per cupcake: 596 calories, 30g fat (14g saturated), 67g carbohydrate
woman&home PASSIONATE ABOUT FOOD 113
Plum Linzertorte British plums are in season right now, so make the most of them in this cake. READY IN 1 HOUR, PLUS CHILLING SERVES 6 EASY/PREPARE AHEAD/FREEZE for the pastry 225g self-raising flour 75g hazelnuts 125g caster sugar 125g unsalted butter 3 egg yolks few drops of vanilla extract sifted icing sugar and thick double or clotted cream to serve for the filling 700g ripe plums, quartered and stoned 4tbsp clear honey grated zest of 1 orange you will need a 20.5cm deep, round fluted tart tin
until light and fluffy. Gradually add the flour and mix to form a dough. Wrap in clingfilm and chill for 20 minutes, or until firm enough to roll. 2 Roll out the dough on a lightly floured surface, or between 2 sheets of baking parchment, to about 5mm thick, and cut out rounds with the fluted cutter. Cut out hearts from the centre of half of the rounds, then re-roll trimmings to make more biscuits. 3 Place the biscuits on the baking sheets and bake for 12-15 minutes, or until light golden. Remove from the oven and transfer to a wire rack to cool. 4 Sandwich the biscuits together using the jam and dust with icing sugar. After a while, the icing sugar will dissolve into the jam to give shiny red centres.
1 Put half the flour and all the hazelnuts in a food processor and whizz until all the nuts are finely ground. Add the remaining flour to the processor with the sugar and butter, then whizz to combine. Add the egg yolks and vanilla, using the pulse button, until the mixture begins to form a ball. 2 Knead lightly and wrap in clingfilm before chilling for about 1 hour. Meanwhile, prepare the filling. Put the plums in a pan with the honey and orange zest. Cook gently until softened, which will take about 10 minutes, depending on the ripeness of the fruit. Remove from the heat and leave to cool. 3 Heat the oven to 190C, gas 5 and place a baking sheet on the middle shelf. Roll out three quarters of the dough on to a lightly floured surface and use to line the tin. Spoon in the cooled plums and juices. 4 Roll out the remaining pastry into an oblong shape and cut into long, thin strips. Arrange the strips in a lattice pattern on top of the plums, gently pressing the strips and pastry rim together. Bake on the sheet for 25-30 minutes. Dust with sifted icing sugar and serve warm with cream.
Per biscuit: 93 calories, 4.5g fat (3g saturated), 13g carbohydrate
Per serving: 577 calories, 29g fat (12g saturated), 70g carbohydrate
Jammy love dodgers
Jammy love dodgers This homemade version of the classic biscuit tastes even better! READY IN 40 MINUTES, PLUS CHILLING MAKES AROUND 24 EASY/PREPARE AHEAD/FREEZE (UNCOOKED DOUGH FOR 1 MONTH) for the biscuits 125g unsalted butter, softened 60g icing sugar, sifted 1⁄2tsp vanilla extract 200g plain flour, sifted for the filling 8-10tbsp strawberry jam icing sugar, for dusting you will need a 5cm round, fluted cutter, a small heart cutter, and baking sheets lined with baking parchment
1 Heat the oven to 180C, gas 4. Beat together the butter, icing sugar and vanilla
114 woman&home PASSIONATE ABOUT FOOD
PHOTOGRAPHS CHRIS ALACK, CHARLIE RICHARDS
TEMPTING BAKES
Said to be the oldest cake recipe in the world, this has been a favourite for centuries. Bake it and you’ll see why... Plum Linzertorte
TEMPTING BAKES
Treacle pecan tart The salted pecans cut through the sweetness. Serve with a dollop of crème fraîche. READY IN 2 HOURS SERVES 8 EASY/PREPARE AHEAD/FREEZE 230g pack ready-rolled shortcrust pastry 200g golden syrup 200g maple syrup 275ml double cream 100g fresh white breadcrumbs 2tbsp lemon juice 1tsp vanilla extract 75g salted pecan halves
1 Line the tart tin with the pastry, press into the edges, but don’t trim yet; chill for 20 minutes. Heat oven to 200C, gas 6. 2 Trim the pastry edges with a sharp knife, then crimp. Line with baking parchment and fill with baking beans. Bake for 15 minutes,
remove the beans, then bake for a further 5 minutes. Reduce the oven to 170C, gas 3. 3 Tip the golden syrup, maple syrup and double cream into a large warm jug. Stir in the breadcrumbs, lemon juice and vanilla, mix together until smooth, then pour into the pastry case. 4 Arrange the pecan nuts on top and bake for 50 minutes-1 hour. Cool for 10 minutes before serving. Per serving: 555 calories, 34g fat (15g saturated), 56g carbohydrate
PHOTOGRAPHS CHRIS ALACK, LARA HOLMES
you will need a 21cm loose-based deep tart tin, baking parchment and baking beans
116 woman&home PASSIONATE ABOUT FOOD
Pear, plum and ginger crumble cake If you have the family round for Sunday lunch, this is the perfect dessert. READY IN 1 HOUR 30 MINUTES SERVES 12 EASY/PREPARE AHEAD/FREEZE 150g unsalted butter 100g black treacle 100g golden syrup
for the crumble 40g butter, softened and cut into cubes 30g demerara sugar 75g plain flour you will need a 20cm square cake tin, lightly greased and lined with baking parchment
275g self-raising flour 2tsp ground mixed spice 2tsp ground cinnamon 2 eggs, beaten 3 medium ripe pears, peeled, cored and sliced 3 balls stem ginger, roughly chopped, 2tbsp syrup reserved (we like Opies) 3 ripe plums, destoned and sliced
1 Gently melt the butter with the treacle and syrup in a pan and set aside to cool until lukewarm. 2 Heat the oven to 180C, gas 4. To make the crumble topping, rub together all the ingredients until they look like breadcrumbs and set aside.
3 In a large bowl, sift the flour with the mixed spice and ground cinnamon, making a well in the centre. Pour the eggs into the syrup mixture and stir to combine. Pour this into the spiced flour and mix well. Finally, stir in the pear slices and stem ginger. 4 Immediately pour the mixture into the cake tin, top with the plums and crumble topping, and bake for 45-50 minutes. Cool in the tin and, while still warm, but not hot, drizzle with the stem ginger syrup. Cut into squares and serve warm with custard. Per serving: 342 calories, 14g fat (9g saturated), 47g carbohydrate
Parkin with apple and star anise Usually made with ginger, this take on parkin is fruitier and spicier. READY IN 1 HOUR 10 MINUTES SERVES 12 EASY/PREPARE AHEAD/FREEZE 6 star anise, plus extra to decorate 25g caster sugar 225g self-raising flour 1tsp ground mixed spice 1tsp bicarbonate of soda 100g medium oatmeal 4 Russet or Cox’s apples 2tsp lemon juice 100g slightly salted butter 150g black treacle, plus extra to drizzle 125g golden syrup 50ml milk 1 egg, beaten
2 In a large bowl cream together the butter and sugar. Stir in the egg and mix well, sift over the flour, baking powder and bicarbonate of soda, then mix until a dough forms. Add the chocolate chips and mix until evenly distributed. 3 Divide the dough into 12-14 balls and place on the trays. Flatten out the cookies a little, then bake in the oven for 10 minutes – they should have a cracked appearance and be quite soft. Cool on a wire rack.
1 Heat the oven to 170C, gas 3. Break the star anise into pieces and whizz in a small food processor or spice grinder with the caster sugar until finely ground. Tip into a bowl and add the flour, mixed spice, bicarbonate of soda and oatmeal. 2 Peel 2 of the apples and grate around the core, directly into the dry ingredients. Peel, core and thinly slice the remaining apples and toss with the lemon juice in a small bowl. 3 Heat the butter in a saucepan with the treacle and golden syrup until melted, but not boiling. Remove from the heat and stir in the milk, then the egg. Stir into the bowl of dried ingredients. Turn the mixture into the prepared tin and spread to the edges. Scatter with the apple slices and some whole star anise. 4 Bake for about 45 minutes, until the centre feels just firm to the touch. Sprinkle with demerara sugar and serve warm, or leave to cool in the tin.
Per cookie: 288 246 calories, 13 11g fat (8-7g saturated), 39-33g carbohydrate
Per serving: 274 calories, 9g fat (5g saturated), 44g carbohydrate
Speedy idea Best choc chip cookies
Best choc chip cookies
Biscuit and cookie doughs freeze brilliantly unbaked. Defrost for half an hour, then bake as required
Possibly our simplest recipe this issue, but just wait until you bite into one! READY IN 30 MINUTES MAKES 12-14 COOKIES EASY/PREPARE AHEAD/FREEZE 110g unsalted butter, softened 200g soft light brown sugar 1 egg 200g plain flour ½tsp baking powder ½tsp bicarbonate of soda 200g chocolate chips
1 Heat the oven to 190C, gas 5 and line 2 large baking sheets with baking paper.
118 woman&home PASSIONATE ABOUT FOOD
PHOTOGRAPHS CLIVE STREETER, MYLES NEW
demerara sugar, to sprinkle you will need a shallow baking tray or roasting tin (around 22x28cm), the base and sides greased and lined with baking parchment (the parchment greased, too)
TEMPTING BAKES
Parkin with apple and star anise
On a cold autumn night, a slice of this would go well with a small glass of dessert wine or a measure of brandy
TEMPTING BAKES
GLUTEN FREE Gluten-free loaf
Gluten-free loaf Making gluten-free bread is more of a cake method – as you only knead bread to develop the gluten. READY IN 45 MINUTES, PLUS PROVING SERVES 8-10 EASY/PREPARE AHEAD/FREEZE 350g gluten-free flour 7g sachet fast-action yeast 1 level tsp caster sugar 1 level tsp salt 1 level tsp xanthan gum 250ml milk 1 large egg 4tbsp sunflower oil 1tsp vinegar you will need 1lb loaf tin, buttered
1 Tip the flour into a bowl and add the yeast, sugar, salt and xanthan gum, then mix well. Mix together the milk, egg, sunflower oil and vinegar. 2 Pour the milk mixture into the flour and mix well, to give a soft dropping consistency. Spoon the mixture into the tin and level the surface, leaving it slightly textured. 3 Cover the tin loosely with oiled clingfilm and leave the loaf in a warm place to rise until it shows above the top of the tin. 4 Heat the oven to 200C, gas 6. Bake the loaf in the centre of the oven for 30-40 minutes, or until it sounds hollow when you tap the base of the loaf. Remove from the oven and cool on a wire rack.
Toasted teacakes What toasting forks were made for – but you could use the grill, instead! READY IN 1 HOUR, PLUS PROVING MAKES 12 EASY/PREPARE AHEAD/FREEZE 225ml warm milk 2tsp easy-blend yeast 50g light muscovado sugar, plus 1tsp
CLEVER COOKING
450g strong white bread flour, plus extra to dust 1tsp ground mixed spice 50g butter, cut into small pieces, plus extra to grease 1 egg, beaten 75g sultanas 75g currants 25g candied peel, chopped beaten egg, to glaze
Although you should always follow recipe measurements when baking, often you need more liquid than stated, due to the make and age of the flour – so don’t be afraid to add a little more if it looks too dry. And if you go too far with the liquid, just add more flour when kneading.
1 Pour the milk into a jug and stir in the yeast and 1tsp sugar. Leave to stand for 15-20 minutes or until frothy. Meanwhile, put the flour in a bowl with the spice and add the butter. Rub in using your fingertips until evenly mixed. 2 Stir in the rest of the sugar, egg and the
Per serving: 233 186 calories, 8 6.5g fat (1.7-1.4g saturated), 36-29g carbohydrate
PHOTOGRAPHS TERRY BENSON, MYLES NEW
Toasted teacakes
yeast mix, then combine with a roundbladed knife to make a soft dough, adding a dash more milk if it feels dry. Tip out on to a floured surface and knead for 10 minutes until smooth, working in the sultanas, currants and candied peel halfway through kneading. Put the dough in a clean, lightly greased bowl, cover with clingfilm and leave to rise in a warm place for 11⁄2-2 hours, or until doubled in size. 3 Grease a large baking sheet. Turn the dough out on to a floured surface and divide into 12 even-sized pieces. Shape each into a ball and flatten firmly in the palms of your hands. Space slightly apart on the baking sheet. Cover loosely with greased clingfilm and leave to rise for a further 30 minutes. Heat the oven to 200C, gas 6. 4 Glaze the dough with beaten egg and bake for 15 minutes until risen and golden. Cool on a wire rack. Split and toast under the grill (or over the fire) and serve buttered. Per teacake: 255 calories, 6g fat (3g saturated), 43g carbohydrate
woman&home PASSIONATE ABOUT FOOD 121
BAKING with Jo Pratt
JO PRATT’S Apple, cranberry and walnut gluten-free loaf
READY IN 1 HOUR MAKES 1 LOAF EASY/PREPARE AHEAD “MY RECIPES ARE WELL
oil, for greasing
BALANCED, NUTRITIOUS,
350g/12oz/2⅔ cups buckwheat flour
DELICIOUS AND EASY TO
1 tsp bicarbonate of soda/baking soda
SHOP FOR AND COOK,”
1 tsp ground cinnamon
SAYS JO. “THEY WILL HELP
½ tsp salt
YOU FEEL LESS GUILTY
2 apples, peeled, cored and coarsely grated 75g/2½oz/⅔ cup dried cranberries, roughly chopped 75g/2½oz/¾ cup walnuts, roughly chopped 250ml/9fl oz/1 cup fresh apple juice 1 egg, lightly beaten 50g/1¾oz/3½ tbsp butter, melted 2 tbsp honey 1 tbsp gluten-free rolled oats
NEXT TIME YOU SEE A RUNNER AND FEEL BAD YOU HAVE NOT DONE ANY EXERCISE FOR A WEEK OR SO, OR GIVEN IN TO THAT BAG OF CRISPS THAT’S BEEN CALLING YOU FROM INSIDE THE PANTRY.”
1 Preheat the oven to 180ºC/350ºF/gas 4 and lightly oil a 1kg/2lb 4oz loaf pan. 2 Combine the flour, bicarbonate of soda/ baking soda, cinnamon and salt in a large mixing bowl. Stir in the grated apple and chopped cranberries and walnuts, reserving a small amount of the walnuts to scatter over the top of the loaf. 3 In a separate bowl or jug, mix together the apple juice, egg, butter and honey, then pour into the bowl with the flour. Gently mix together, making sure you don’t overmix so that you have a lighter loaf when cooked. 4 Spoon the mixture into the prepared loaf pan. Scatter the reserved walnuts and the oats over the top. Bake for 40-45 minutes, or until the top is lightly golden and a skewer inserted into the middle of the loaf comes out clean. Leave to cool in the pan for 10 minutes before serving warm or turning out onto a wire rack to cool completely.
JO PRATT’S IN THE MOOD FOR HEALTHY FOOD (Nourish Books, £20) Jo Pratt is an acclaimed food stylist and writer. Her new book is full of simple and deliciously nutritious dishes that are good for you inside and out. In the Mood for Healthy Food features ingenious ideas for using familiar ingredients in unusual ways and vice versa. You’ll find nifty ways to provide a healthy boost: adding avocado to a chocolate mousse, using sweet potato in an orange and lemon cake, and bulking up meatballs with quinoa.
122 woman&home PASSIONATE ABOUT FOOD
EXTRACTED FROM IN THE MOOD FOR HEALTHY FOOD BY JO PRATT, PUBLISHED BY NOURISH BOOKS PHOTOGRAPH TAMIN JONES AUTHOR PHOTOGRAPH GEORGIA GLYNN SMITH
This is something for breakfast that will keep you full until lunch, or a little treat to have as an energy boost in the middle of the afternoon. I love it straight from the oven with a little butter or jam, or toasted with a dollop of ricotta cheese and honey. Once it’s made, it will last a good few days if wrapped in paper or foil – mind you, it won’t be around long.
“I love this straight from the oven with a dollop of ricotta cheese and honey”
Jo Pratt’s Apple, cranberry and walnut gluten-free loaf
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CHEAT’S PUD
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GREAT SCOOP Almond Dream Mint Chocolate Chip Ice Cream contains no dairy or gluten – and it’s delicious! £4.49 for a 472ml tub, Morrisons
The new M&S Made Without Wheat range includes bread, cakes, sandwiches, pasta and sweet treats
PASTA PRONTO! Sacla has launched a Free From Bolognese pasta sauce – so many bought sauces have hidden gluten in them. Just add to mince or veg for an easy dinner. £1.99, Sainsbury’s.
Yes, you can have crumpets for breakfast!
PROPER PORK PIES Made by bakers who have been making pork pies around the area of Melton Mowbray since 1824, these mini treats consist of a British pork filling blended with herbs and spices, and encased in rich, gluten-free pastry. £2.40 for a pack of 4, M&S. Also from M&S: Stonebaked pizza bases made with olive oil and gluten-free levain. £3.60 for a pack of 2.
JUST ADD BUTTER Gluten-free crumpets – what a treat! They’re perfect for breakfast or as an afternoon snack with a cuppa. Genius Crumpets, £2.19 for a pack of 4, supermarkets.
EATING SMART
SMART SNACK
LIGHT BITES These little sheets of toasted nori are gluten free and a healthier alternative to crisps, containing just 28 calories per pack. Seaveg Crispies, 89p, clearspring.co.uk
CRACKING BUYS Nairn’s Oats & Stem Ginger Biscuit Breaks are made using gluten-free wholegrain oats, providing a source of fibre and slow-release energy, and come in handy portion packs of 4 biscuits. £1.60 for a 160g pack, Waitrose, Sainsbury’s and Asda. Also from Nairn’s: Gluten Free Cracked Black Pepper Wholegrain Crackers, £1.75 for a 114g pack, Waitrose and Asda.
VEGAN WINE
WORDS JANE CURRAN
MINI MORSELS Ombar Chocolate is a dairy-free girl’s best friend and it’s organic, too. Our favourites include Blueberry + Acai and the creamy Coco Mylk. £1.99 for a 35g bar, planetorganic.com
RAISE A GLASS FOR CHARITY Ideal for those looking for a vegan, glutenfree and organic wine, the fresh and lively Sauvignon Blanc from Wild Thing by Vintage Roots has been developed in partnership with the Born Free Foundation. For every bottle sold, a donation goes towards helping animal conservation and welfare projects around the world. £7.85, vintageroots.co.uk
CZECH IT OUT Brand new to supermarkets, Celia Premium Czech Lager is an organic, gluten-free and naturally carbonated lager. It’s brewed in the cellars of a 14th-century castle with an open fermentation process, which means no chemicals are needed to make it fizzy. Bonus is, you don’t feel bloated! £2.49 each, Waitrose and Ocado.
BRILLIANT BANGERS We are big fans of Sainsbury’s Taste the Difference sausages – they’re some of the best around. Equally delicious is the gluten-free range: Toulouse Inspired combines British pork with bacon, fresh herbs and red wine; the Sicilian Inspired has fresh fennel and red wine; and the Fresh Herb is a simple yet tasty combination of British pork and parsley, chives and sage. £2.80 for a pack of 6.
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STYLISH
autumn dining The nights are drawing in so invite friends around for a cosy supper at home
TABLE IDEAS
Moody and magnificent Dark painted walls set the scene and a scrubbed wooden table keeps it informal. Place lots of pillar candles on the table and a sprig of foliage in a glass bottle vase. Choose simple checked china – and settle in for the evening. Forest Check 16-piece dinnerware set, £104; Forest Check jug, £20; bottle vase, £25; Highland tumblers, £8 each; Hope’s Farm placemats, £10 for two; coasters, £5 for two; check napkins, £16 for four, all houseoffraser.co.uk
Simple pleasures This pretty spot china is just right at this time of year. Its uncomplicated design brings a smile to your face, and there is serveware to match, too. You could add some colourful pieces if you are feeding a crowd. A Little Bit Dotty collection, from £7.50 for an egg cup, fenellasmith.com
Black looks Black dinnerware looks dramatic and it’s a good backdrop for food, as it really stands out. It’s also the perfect base for copper, gold or colourful cutlery. Alternate with white for a monochrome vibe. Luna mug set, £6 for four; dinner set, £25 for 12 pieces; Midas cutlery set, £20 for 16 pieces, all george.com
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TABLE IDEAS
Autumn is the time we want to stay indoors and get cosy, so it’s a great excuse to invite friends round for a lovely supper. Keep it simple by choosing informal china, small displays of flowers and, of course, hearty food
Sophisticated set
Cheese, please
Pink and grey make a great combination that is so now. A stylish linen tablecloth is a good base and will cover a multitude of sins! Use simple china and on-trend smoked glass. Ribbon and string make a simple tie for linen napkins. Gracie linen tablecloth, £109.50; Hessian plates, from £14.90; bowl, £10.20; Smoke glasses, £13 and £14; TVIS cutlery, £176.80 for a 16-piece set; Rall glass candle holder, £21.70; dinner candles, £2 each; Laust tealight holder, £7.90; vase, £15 for three, all brostecopenhagen.com
It’s everyone’s favourite, whether it’s a simple lunch or you want to impress friends at the end of a meal. Choose marble or slate to keep it cool – there are some great designs around. This wooden platter with cheese knives inside is a nice touch, too. Cheese board and dome, £20; grey cheese board and knives, £14; black and white Camembert baker, £8; black and white cheese serving board, £12; Go Cook acacia mezzaluna, £15; etched bread board, £15; black and white cheese knife set, £15 for four; tapered small wooden lantern, £12; slate name tags, £6, all tesco.com
130 woman&home PASSIONATE ABOUT FOOD
Get the
feel good look
Create an autumn mood with some of our great finds this season On trend Geometric patterns are a continuing trend and look smart on this china. A red trim adds an elegant touch.
CHECK MATE Mix checks and florals for an eclectic look. Hamish curtains, from £39.99; Eaton small extending table, £699.99; Alabama set of four chairs (painted by stylist), £99.99; glass candlestick, £8.99; Misty Moors collection of plates, bowls, mugs and placemats, from £1.99; hare figurine, £3.99; ceramic bowl, £14.99; stoneware mug, £3.49, all dunelm-mill.com
Arizona dinner set, £20 for 12 pieces; red glass, £1; cork-backed Bear placemats, £5 for four, all george.com
STYLISH BUYS
Feel Good Food
WORDS ALISON DAVIDSON
loves
WARM FEEL Copper looks so smart, so choose these stylish salt and pepper mills. Copper salt and pepper grinder set, £20, next.co.uk
GORGEOUS GLASSWARE A copper trim adds a sophisticated touch to your glasses. Edge wine glass, £65 for two; tumbler, £40 for two, lsa-international.co.uk
COOL TOUCH This combined marble and wooden platter and dome is ideal for cheese. Gray and Willow Marble cheese board with dome, £55, houseoffraser.co.uk
CHOOSE THE BEST
Autumn Kitchen Kit Here’s our pick of the latest culinary gadgets – plus some updated old favourites – to help you cook up a storm when the colder months kick in
EASY-PEASY Microplane graters make tedious tasks, such as zesting citrus fruit, fast and painless. They also have a soft-grip handle, a non-slip base and are dishwasher safe. From £9.95 each, ictc.co.uk
CLEVER IDEA
MIX IT UP Comes with more functions than ever before to create fruity smoothies, soft bread and delicious pastries and sauces, making it the most versatile Magimix! 5200XL Food Processor, from £500, magimix.uk.com
TWIST & TURN Perfect for creating curly noodles with fruit and veg. Simply twist the non-slip handle and your courgette is ready in seconds, then drop straight into a pan of hot water. Oxo Good Grips HandHeld Spiralizer, £10, lakeland.co.uk (from October)
THREE OF A KIND Great pans are worth the investment and these will last a lifetime – plus they are suitable for any heat source. Le Creuset Three-Piece Saucepan Set, £269, lecreuset.co.uk
SUMMER KIT
Feel Good Food
loves SHARP AS A KNIFE Sharp knives equal faster, more efficient chopping, and this sharpener is so easy to use. Salter ProSharp Ceramic Electric Kitchen Knife Sharpener, £69.99, salterhousewares.co.uk
NESTING INSTINCT We all want storage-friendly pieces of kitchen equipment, and this set of two bowls, sieve and colander stack together for optimum space-saving. It also includes a set of five measuring cups! Joseph Joseph Bowl Nest, £99.95, divertimenti.co.uk
FOR THE CHEF The ultimate helping hand chops, crushes, minces, blends, mixes, whips, kneads, boils, steams, stews and fries, so you can create almost anything from scratch. KitchenAid Artisan Cook Processor, £849, johnlewis.com
CUTTING EDGE Robert Welch Signature kitchen knives are a result of years of research, and boast Japanese-style blade edges for superior sharpness, ergonomicallyshaped DuPont handles and a 25-year guarantee. Whatever the task at hand, there is a knife for it – and, no, they aren’t cheap, but each one is so worth it! From £36 for a 12cm cook’s knife, robertwelch.com
CHOP CHOP Makes easy work of curry pastes and, of course, the odd onion here and there – a proper little gem for the cupboard! Kenwood Mini Chopper, £21.98, kenwoodworld.com/uk
4 PEELERS
of the best
Julienne Carrot Peeler
CRUSHINGLY COOL This heavy-duty, large 16cm-diameter pestle and mortar makes grinding spices super quick and easy. Great for garlic, too. Jamie Oliver Pestle & Mortar, £20, tesco.com/direct
£4.95, kuhnrikon.co.uk Get the perfect peel every time with this ultra-sharp julienne peeler for matchstick strips to shout about.
SharpPeel Julienne Peeler
£3.49, lakeland. co.uk With its precision stainless-steel blades, even the toughest butternut squash skin has met its match!
What’s so appealing about a peeler? Read on!
Purple Food Peeler
£3.75, brabantia.com The ergonomic blade is ideal for peeling almost every vegetable, and the eye picker removes all those unsightly sprouts from potatoes.
Oxo Good Grips Swivel Peeler
£4.99, amazon.co.uk True to the Good Grips name, the soft, comfortable handle cushions your hand as you peel, and is non-slip, even when your hands are wet.
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GOURMET GETAWAY
SECRET TURKEY
John Gregory-Smith heads to Turkey and the stunning village of Alaçati – just don’t tell anyone so we can keep it to ourselves!
As we walk through the pretty market, we take in the smell of freshly cut flowers and olives. Each brightly coloured stall is laden with vibrant displays of fruit and vegetables, great piles of wild flowers, sweet scented honey, nuts and olives, all brought in from the surrounding villages for this glorious Saturday market. I am with my partner in Alaçati, a small stone village on Turkey’s Çeşme peninsula. We stop at Ramo Café on Cumhuriyet Street for a quick snack and order tea and home-made gözleme: Turkish flat bread, stuffed with meat and cheese and cooked on a hot plate. Our gözleme arrive hot and smoky and we tear them into pieces, devouring them in seconds. Alaçati is a special place. Cobbled streets wind through the little village, flanked by white-washed buildings with azure blue-painted windows. Pink and purple bougainvillea spill over the houses and into the road, and it has a really relaxed, bohemian vibe. The centre of the village is packed with beautiful boutique hotels, fabulous local restaurants and interesting art galleries.
“Turks in the know have been coming here for years to enjoy the laid-back life, beautiful beaches and a terrific dining scene” FAVOURITE DESTINATION Turks in the know have been coming here for years during the long hot summer months, to enjoy the laid-back life, beautiful beaches and a terrific dining scene. From the village you can explore the surrounding areas, including ancient Ephesus, the fishing village of Ildir that also has a small ancient amphitheatre, and Chios Island. Alaçati is right in the middle of the Çeşme peninsular and flanked on all sides by incredible beaches. Depending on your mood, you can take your pick of the best beach to bask in the sunshine, go kite boarding or just hang out at a beach bar.
LOCAL SPECIALITY Back at the market, we head off in search of more food. We walk around to the little square by the Pazaryeri Cami Mosque and take a seat outside the Yoresel Eftalya Café. It’s not much, but we have it on good authority that they make some of the best manti in Turkey, so we order a plate and wait impatiently as they are made to order in the tiny kitchen inside. Manti are like little ravioli that are stuffed with lamb and served with yogurt and a
drizzle of chilli-tempered butter. They are delicious and you can find them all over Turkey. However, Çeşme manti are different. They are much larger than traditional manti and they are pan-fried, rather than boiled. More like a fried dumpling than ravioli, each with its own stash of creamy yogurt and bright red chilli-butter over the top. They are divine. One mouthful and we are hooked. We order another plate and scoff the lot. We are staying at the Alavya hotel. It’s one of the best boutique hotels in the world, with six charming stone buildings built around a courtyard, filled with fragrant orange trees and a magnificent blue-and-green striped swimming pool. There are 25 elegant rooms, each with massive beds, stone fireplaces and impressive marble bathrooms. It’s both rustic and modern, and the perfect base for a holiday in Alaçati.
Clockwise from top left: Enjoy fresh seasonal cuisine at Alavya hotel A local woman making gözleme at a street stall Olives grow in abundance on the Aegean coast Visit one of the area’s many unspoilt beaches Opposite, clockwise from top left: The colourful façade of an Alaçati house Discover the ancient remains at Ephesus, including the magnificent Roman library of Celsus Watch traditional food being prepared A picturesque street in the village of Alaçati Mussels on display at the market in Fethiye Bottles of local honey and oil for sale
BEAUTIFUL LOCATION It is easy to spend several days walking around Alaçati, discovering the pretty village, but for those looking for more, you can drive to some of the best beaches in the world. The nearest is Alaçati Beach,
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A BOUT FOOD
135
GOURMET GETAWAY
“I want to check out the local Aegean meze, which is a much lighter style and is only found on this coast of Turkey”
Clockwise from below: The ancient ruins at Ephesus are surrounded by beautiful countryside Order a feast of traditional Turkish meze Sample delicious seafood at Alavya hotel A vendor carrying fresh mussels to market
complete with yacht-filled harbour, luxury holiday homes and spectacular fish restaurants. Further away, Kum Beach is wide and sandy with crystal clear waters and a few excellent bars, which are perfect for hiring sun beds for the day and enjoying fresh seafood and plenty of cold drinks. Summer can get busy and when the beaches start to get packed, an early morning swim on the pretty Iliça Beach, just north of Alaçati, is wonderful. The crowds don’t flock here until late morning, so you’ll have it all to yourself. And if you want to really spoil yourself, try a traditional Turkish breakfast after your swim on the terrace at the boho-chic Nars Iliça hotel.
HISTORIC SITE Only 150km from Alaçati stand the jaw-dropping ancient Greek ruins of Ephesus. Built in the 10th century BC and taken over by the Romans in 129 BC, this once flourishing city is well worth the drive. A colossal Roman amphitheatre looms out from the
rocks before you enter, and the hazy views of the lush countryside are as magnificent as the acoustics. A short walk along a well-trodden marble road leads into the ancient town, where you are greeted by the impressive Celsus Library. Completed by the Romans in 120AD, the split-level façade has two rows of Corinthian columns and ornately carved statues, each one set into an apse. It was destroyed in an earthquake in 262AD and expertly rebuilt in the 1970s.
TRADITIONAL CUISINE Back in Alaçati and we are ready to eat. I want to check out the local Aegean meze, which is a much lighter style and is only found on this coast of Turkey. We have been told about a wonderful local restaurant called Asma Yaprağı, whose owner is from Izmir and cooks the best Aegean meze. On a quiet back street we find the restaurant. It’s a tiny place with a few bright blue tables in the street and inside, a small kitchen with tempting food laid out on the counters and a little table decorated with seasonal pumpkins and a bowl of large fragrant lemons. The walls are lined with vintage cupboards filled with an envious display of bright enamel dinnerware. What a find. The owner, Aysenur Michci, and her son opened the restaurant five years ago. They cook a few of their family’s traditional recipes each day, using fresh, seasonal ingredients from the market. She brings out a feast of mouth-watering meze, including braised pumpkin with grated onions and yogurt, stuffed pepper dolma, crisp radish leaves soaked in peppery olive oil, nettle soup and tiny lamb kofta cooked in yogurt and cinnamon. It is some of the best food I have ever eaten. All the love that has gone into making each dish bursts out of every mouthful. After tea, we discover that they also have an enchanting garden, filled with mismatched furniture, jugs of wild flowers and more bowls of those huge local lemons. We decide there and then to return so that we can feast in this gorgeous garden. John Gregory-Smith is a cook and travel writer who’s passionate about Turkish food. His new cookbook, Turkish Delights, published by Kyle Books, £19.99, is out now – see page 14 for a recipe.
USEFUL WEBSITES Alavya hotel alavya.com.tr Fly to Turkey with Turkish Airlines turkishairlines.com Turkish tourist board gototurkey.co.uk
FEEL GOOD FOOD COMPETITION
WIN
A LUXURY FOODIE BREAK FOR TWO
Experience fine dining in style on the banks of the Thames at Atul Kochhar’s Sindhu restaurant
CLICK ONLINE
Enjoy a night at the elegant Macdonald Compleat Angler hotel, together with a meal in its superb restaurant, Sindhu by Atul Kochhar For this fabulous competition, we have teamed up with the Macdonald Compleat Angler Hotel and Sindhu by Atul Kochhar in Marlow to offer one reader a luxurious foodie break for two. A four AA Red Star hotel, the Compleat Angler dates back to the 17th century, taking its name from Isaak Walton’s world-famous book on angling. The hotel has 64 ensuite rooms, including three suites, most with lovely river views and some within the pleasing sight and sound of cascading water over Marlow Weir. Last year, Michelin-starred chef and TV personality Atul Kochhar opened his restaurant, Sindhu, at the Compleat Angler in this idyllic setting. Atul’s sophisticated menu is designed to celebrate the very best food from the southwest coast of India in a contemporary manner. The restaurant has already established itself as one of Marlow’s leading restaurants, gaining two AA rosettes along the way for its innovative style of authentic modern Indian cuisine.
For more details about the hotel and room rates, call the Macdonald Compleat Angler on 0344 879 9128, or visit macdonaldhotels.co.uk/compleatangler For more information on the restaurant, call the Sindhu by Atul Kochhar on 01628 405 405, or visit sindhurestaurant.co.uk
YOUR PRIZE INCLUDES… A bottle of Champagne in your room on arrival Bed and breakfast at the elegant Macdonald Compleat Angler hotel, which is beautifully located overlooking the river Thames at Marlow Bridge, Buckinghamshire A gourmet Tasting Menu dinner with wine at the two-AA Rosette restaurant, Sindhu by Atul Kochhar. Terms and conditions Competition closes on 1 October 2015. The competition prize is non-refundable and cannot be exchanged; there is no cash alternative. The prize must be redeemed by 30 November 2015.
To enter, visit womanandhome.com/competitions
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woman&home Wine, in association with Virgin Wines, is offering readers an exceptional half-price deal on a selection of 12 delicious boutique wines, direct from small family-owned vineyards across the world. Your case boasts a silky smooth, decade-aged Spanish Rioja, a delightfully crisp Australian Sauvignon Blanc, and a juicy, refreshing gold medal-winning rosé from the Languedoc. Plus, we’re including a bottle of Prosecco and two Dartington Crystal Champagne flutes FREE (normally £25.99). With wines worth up to £12.99 a bottle, this case normally sells for more than £120, but is exclusively yours for only £59.88 (plus p&p) – just £4.99 a bottle. We have a set allocation of these wines at this price, so it’s limited to one case per customer, on a first come, first served basis – order now to secure your share. • This case is also available as an all-red or all-white selection.
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woman&home PASSIONATE ABOUT FOOD 139
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*Very important producers & suppliers In each issue of Feel Good Food we highlight those producers who go that extra mile to provide us with fabulous food. They are all award-winners, many with Great Taste Awards gold stars, which recognise outstanding food and help support artisan producers. In our next issue, Christmas, we’ll be featuring the winners of this year’s awards, including the winner of our own award – the Golden Fork VIP award – voted for by you.
Prestat chocolates, London NICK CREAN AND BILL KEELING, PRESTAT CHOCOLATES In 1998, Nick Crean discovered that a little chocolate shop was up for sale. Not just any chocolate shop, a shop called Prestat, which he regularly visited as a child and once accepted the school name tag in the back of his shorts as proof of his identity when he didn’t have a cheque-guarantee card. Nick was running a successful film business, but the shop, which sported a Royal Warrant from the Queen, kept popping back into his mind. On the other side of the world, the Asian financial crisis led to Nick’s half-brother, Bill Keeling, reluctantly deciding to abort his role in setting up a bank in Indonesia. Bill was keen to come back to the UK and escape the world of banking. It occurred to Nick that a chocolate shop in Princes Arcade in Piccadilly might be just the thing for him. A few months and £70,000 later, the deal was done. Bill immersed himself in the
business, taking care of the financial side of things, as well as most of the logistics. Nick still had to find the time for his day job, but he was happy to be in charge of product development, as well as marketing and building the brand. The half-brothers wasted no time refurbishing the loss-making shop and commissioning artist Kitty Arden to design a new range of colourful and elegant boxes that reflected the theatrical heritage of Prestat. The shop was, and still is, frequented by several of Britain’s most famous stars of the stage and screen. Roald Dahl was another big fan, saying, “I adore chocolate truffles – as Prestat makes them”. He even made them central to the plot of My Uncle Oswald, in which they were injected with a love potion. Nick, left, with his The distinctive new pink and blue business partner and packaging, complemented by gold half-brother Bill swirls, proved to be a great success. And Nick was soon dreaming up all sorts of for years. That revelation eventually led to new chocolates – from sumptuous Organic Nick receiving a second Royal Warrant – Chocolate Thins to outrageously good the last one ever bestowed by the Queen truffles. Sales grew and the shop began to Mother. Thirteen years after buying the small come alive – and even started to give up shop, Prestat’s sales have grown more than its secrets. A hidden storeroom, that neither 100-fold and its chocolates are now stocked Bill nor Nick knew existed, revealed that everywhere, from Waitrose and John Lewis the Queen Mother had been a customer to Selfridges and Liberty. prestat.co.uk
INSIGHT
Gloucester Old Spot pigs, Yorkshire OLIVER WHITELEY, GLOUCESTER OLD SPOT PIGS Oliver Whiteley’s family has been farming in Yorkshire for three generations. After returning to Yorkshire from the south of England in 2007, Oliver and his family opened a luxury bed and breakfast business. But unable to find the perfect sausage and bacon for his discerning guests, Oliver took matters into his own hands and decided to produce his own. Working closely with Marks & Spencer, Oliver was keen to find just the right breed to produce the tastiest pork products for customers. After rearing a selection of traditional pig breeds, including Large Black, Saddleback, Tamworth, Berkshire and Gloucester Old Spot, the family was all in agreement that Gloucester Old Spot pork was by far the best. Now running the business across four sites, Oliver’s passion for the breed is clear to see. Oliver and his team of skilled stockmen have carefully built up the biggest and best herd of Gloucester Old Spots in the world. Last year, there were 750 Gloucester Old Spot sows breeding pure litters in the UK, and this year Oliver has surpassed this, with his herd currently standing at 850 breeding females. The Gloucestershire Old Spot Pig Breeders’ Club, which Oliver belongs to, was awarded Traditional Speciality
Our favourite online and mail order food suppliers Sourcing good-quality food has never been easier, thanks to the internet, and most of these suppliers are just a phone call away, too.
MEAT, FISH AND POULTRY Animal welfare is a priority for Oliver, whose pigs live outside
Guaranteed status (TSG) by the EU Commission in June 2010. To gain this sought-after status, the pigs must be purebred pedigree stock and the farming methods must be to the highest welfare standard, currently well above anything accepted within the pig industry. And Oliver’s welfare standards are certainly high. His pigs are free range for their entire lives and live outdoors in a stress-free environment. Oliver has successfully eliminated all the major pigproduction diseases and has developed a system that suits this slower-growing, old-fashioned breed. Put it all together and the result is high-welfare heritage pork that tastes delicious! Gloucester Old Spot pork is available exclusively in M&S.
DONALD RUSSELL Great for top-notch beef and venison, welfare-kind fish and seafood. 01467-629666; donaldrussell.com FISH FOR THOUGHT Fresh fish from Cornwall, as well as a range of frozen and smoked fish. 01208-262202; fishforthought.co.uk THE FISH SOCIETY All freshly frozen, top-quality organic fish and seafood, including smoked fish. 01428-687768; thefishsociety.co.uk FORMAN & FIELD Excellent smoked salmon and other fish, plus all sorts of food goodies, from pies and liqueurs to cheese and patisserie. (020) 3601 5464; formanandfield.com GRAIG FARM ORGANICS Graig Farm has won awards for its organic meat and poultry. It now offers groceries, baby food and ready meals. 01686-627979; graigfarm.co.uk LANE FARM COUNTRY FOODS For fabulous Freedom Food-standard pork, gammon, ham, bacon, sausages and salami. Owners Sue and Ian are happy to help with any cooking queries. 01379-384593; lanefarm.co.uk GODFREYS For more than 100 years, this family butcher has been supplying superb free-range meat – and it’s now online, too. (020) 7226 2425; godfreys.co THE WELL HUNG MEAT COMPANY Based in south Devon, this close-knit operation offers top-notch organic lamb, beef, pork and poultry. 01364-643087; wellhungmeat.com
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VIPs* South Caernarfon Creameries, Gwynedd LINDA LEWIS WILLIAMS, PRODUCT DEVELOPMENT MANAGER FOR SOUTH CAERNARFON CREAMERIES Linda is the inspiration behind the delicious Sainsbury’s Taste the Difference Welsh Slate Cavern Aged Cheddar, which is now one of its most popular cheeses. Linda has worked in the food industry for more than 30 years, and has specialised in cheese development for the past 18 years. Her passion about food and provenance has been the driving force behind many of the innovations she has overseen, including the creation of this truly unique cheese. Linda forged a partnership between South Caernarfon Creameries and Llechwedd Slate Caverns in 2014 to develop the cavern-aged Cheddar for Sainsbury’s. South Caernarfon Creameries is a farmer-owned cooperative in North Wales and uses Welsh milk to make its
cheeses, which they have been producing for almost 60 years. Sainsbury’s Taste the Difference Welsh Slate Cavern Aged Cheddar is made in a dairy in the foothills of Snowdonia. The cheese is made to a bespoke recipe and is left to mature for several months, during which time it is carefully graded and the very best is then packed into wooden crates and taken to Llechwedd Slate Caverns, about 16 miles away, for the traditional maturing process. Once at the mine, the cheese is transported by train on the world’s steepest railway, where it is left to mature in a cave 500-feet underground for several months. This gives the cheese its unique flavour. These caves have become a major attraction and form part of the mine’s guided tour. This delicious Cheddar has a firm body and depth of flavour, with rich savoury notes. Each block is sealed in a distinctive deep blue wax and stamped with the
Welsh dragon insignia.It’s available to buy at Sainsbury’s in pre-packed blocks and at the deli counter. sccwales.co.uk; sainsburys.co.uk
The cheese is matured in the Llechwedd Slate Caverns
Annanwater Hogget, Dumfries and Galloway STEPHEN AND SARAH BURCHELL, ANNANWATER HOGGET Stephen and Sarah have farmed near Moffat in south-west Scotland for 25 years. All the sheep are born and bred on their farm in Meiklholmside, near the famous Devil’s Beef Tub in Annan Water, Moffat. Sarah tells us: “We started Annanwater in 2007, selling our own home-bred blackface and blackfacecross lamb, hogget and mutton direct at farmers’ markets and to local restaurants. Lamb becomes hogget after its first Christmas and mutton after it is two years old. We have always had a passion for the wild, open Stephen and Sarah allow their sheep to roam freely
landscapes of northern Britain. We believe that this is the right environment for producing excellent meat from healthy animals. All our sheep graze freely on open hill land and upland meadows, enjoying high welfare standards and maturing naturally. Conventional lamb is farmed to be ready when only months old. Annanwater hogget is over a year old before it is ready to eat. It is hung for a week to 10
days. Our traditional approach produces a leaner, fuller-tasting meat that can be cooked and enjoyed just like lamb, but with a richer flavour. We were delighted to find that our hogget had been so highly rated by the Great Taste judges. To have such feedback from a judging panel with such knowledge and authoritative food expertise is incredible.” annanwater.co.uk
INSIGHT
WING OF ST MAWES Offers a seasonal selection of fabulous fish from sustainable sources, with great recipes to make the most of your haul. 01726-862489; thecornishfishmonger.co.uk
ORGANIC VEGETABLES & FARMERS’ MARKETS ABEL & COLE Award-winning one-stop shop for all things organic. Sign up for a weekly fruit and veg box to be delivered, which is filled with different produce each week. 08452-626262; abelandcole.co.uk RIVERFORD ORGANIC FARMS Fantastic home-delivery service for fruit and vegetables, plus a great selection of meat, wine, fruit juices, dairy and eggs. 01803-762059; riverford.co.uk
Belinda started creating soups for her catering company
Yorkshire Provender Soups, Yorkshire BELINDA WILLIAMS, YORKSHIRE PROVENDER SOUPS Belinda was brought up in the Yorkshire Dales and loved to cook as a child. By 15, she had worked her way through the Cordon Bleu series, before going on to study cookery and travel the world. She met her husband, Terry, while on a trip to Australia at the age of 17, in the unlikely location of Cape Jubilation in the Australian rainforest.He was running a bar and she worked as his assistant, eventually taking over the kitchen. They returned to England, where they turned The Foresters Arms, a pub in Coverdale in the North Yorkshire Dales, into a gastronomic success. Then it was back to Australia, where Terry worked in the wine trade, which proved handy for his future in soup. “There’s a clear comparison between making wine and making soup,” says Terry. “You’re preserving the integrity, the texture, the colour and the flavour of what’s there at the beginning.The best start gives the best finish”. Belinda and Terry returned to England to launch their catering firm, The Yorkshire Party Company, in 1996. In 2004, Belinda
started trialling soup recipes, during the cold dark winter months, when the catering and wedding world starts to quieten. Armed with learnt cookery skills from her mother while growing up on her parent’s farm in Wensleydale, and her travels, the soups started to come to life. In 2007, Belinda and Terry saw a gap in the market for an honest, fresh soup and Yorkshire Provender was born. Belinda still runs the Yorkshire Party Company and spends much of her time designing new soups as the co-director of Yorkshire Provender. Her first book, Delicious Soups, was published in 2013. yorkshireprovender.co.uk
Share with us! Do you have a favourite place to shop? Tell us about your local heroes and fab discoveries on our Food & Interiors forum. Log on to womanandhome.com and click on Forums. Or send us a message on Facebook. Go to facebook.com/ feelgoodfooduk
A LOT OF ORGANICS Search engine where you can find suppliers of all things organic, from fruit and veg to beauty products, plus a directory of websites selling ethical and Fairtrade products. alotoforganics.co.uk FARMERS’ MARKETS Find a certified farmers’ market from more than 500 in the UK. localfoods.org.uk
CHEESE THE FINE CHEESE CO A great selection of British cheese and extras, including Devon clotted cream, pickles, crackers and chocolate truffles. 01225-448748; finecheese.co.uk NEAL’S YARD DAIRY A British regional cheese specialist. Choose from Stinking Bishop and Gabriel, as well as Cheddar and Wensleydale. (020) 7500 7575; nealsyarddairy.co.uk PAXTON & WHITFIELD For British and Continental cheeses, plus wines and fantastic gifts. 01451-823460; paxtonandwhitfield.co.uk THE TEDDINGTON CHEESE A huge selection of both British and Continental cheeses, with great hampers and fabulous cheese wedding cakes. (020) 8977 6868; teddingtoncheese.co.uk
woman&home PASSIONATE ABOUT FOOD 143
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NEW
INDEX
The feel good recipe list MEAT AND POULTRY
18 18 24 27 27 30 54 54 54 60 60 60 63 78 80 83 96 98 98 100 102
Bacon wrapped roast squash Pumpkin soup with bacon and crème fraîche Mixed steak grill Bolognese with vegetable spaghetti Chorizo and chard pasta Poussin with sumac and lemon Egg and bacon omelette Sticky glazed chicken sticks Turkey and butternut squash curry Lamb rogan josh with yellow dhal Chicken tikka masala Korean marinated chicken with noodles Malaysian duck in lettuce cups Chinese chicken Thai chicken curry with aubergine and green beans Brined chicken with cider, pears and pumpkin Slow roast shoulder of pork with fennel seeds and chilli Pulled pork with fennel and mustard Gardener’s pie with bacon and lentils Osso bucco with gremolata Turkey meatballs Beef meatballs in Guinness with horseradish dumplings Chris Honor’s Chicken, brown sugar, balsamic vinegar, chilli, rosemary
MEAT-FREE 12 14
Warm squash and quinoa salad John Gregory Smith’s Wild rice, kale, chilli and pomegranate salad 18 Mushroom and sugar snap stir fry 30 Quick baked mushrooms with goats’ cheese
146 woman&home PASSIONATE ABOUT FOOD
34 Anna Jones’ Courgetti with pistachio, green herbs and ricotta 63 Bangladeshi aubergine and courgette curry 72 Baba ghanoush 72 Salsa 72 Pea fritters 78 Spiced red cabbage with juniper and bay 78 Roast carrots with cumin 78 Roasted root vegetables with honey and cumin 79 Swiss chard 80 Beetroot, potato and Taleggio gratin 90 Green veg risotto 90 Cheese gratin 96 Vegetable paella
FISH AND SHELLFISH 24 Roast turbot with salsa verde and pumpkin 24 Fishcakes with a twist 27 Pissaladière 30 Spaghetti with parsley and prawns 64 Sichuan pepper and salt squid with plum dipping sauce 66 Jennifer Joyce’s Prawns with chorizo, chilli, lemon and parsley 72 Smoked haddock and leek tartlets 75 Plaice in hazelnut brown butter with samphire 75 Shellfish salad 79 Roast salmon parcel with lemon and dill 83 Mussels with dry sherry, garlic and thyme 84 Katie Quinn Davies’ Chia seed quiche with trout and potato
90 Filo topped fish pie 96 Crab and prawn cannelloni 101 Smoked haddock and Cheddar “hot pot”
DESSERTS AND BAKES 12 Sticky squash with ice cream 38 Marmalade and whisky bread and butter pudding 38 Mascarpone risotto with blueberry compote swirl 38 Caramelised clementine risotto 44 Rustic apple tart 44 Caramel topped citrus cheesecake 44 Salted caramel chocolate pots 48 Fruit and nut strudel 48 No bake truffle crunch 48 Rolo cheesecake 50 Annie Rigg’s Crème caramels with Marsala baked pears 108 Plum and marzipan cake 108 Ham and blue cheese whirls 108 Marble cake 113 Apple and almond cake 113 Chocolate almond cupcakes 114 Jammy love dodgers 114 Plum Linzertorte 116 Treacle pecan tart 117 Pear, plum and ginger crumble cake 118 Best choc chip cookies 118 Parkin with apple and star anise 121 Gluten free loaf 121 Toasted teacakes 122 Jo Pratt’s Apple, cranberry and walnut gluten-free loaf
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