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} | 3734090535ae5beafc0a3b9fa5a3fa0a6f8b847554b7ad86c37910fcd26d8573 | Everything you need to know about this year’s Christmas food trends
If you haven’t already decided what you’ll be serving this Christmas, prepare to be inspired by 2023’s hottest festive dishes and ingredients. https://ichef.bbci.co.uk/images/ic/480xn/p0gyvl1z.jpg New festive food trends emerge every winter, with shelves at supermarkets and grocery shops never looking the same two years in a row. But how do brands and shops find trends and pick the products they’re going to sell – and what can we expect this year? Forecasting trends As a nation, we like to get organised early for Christmas. Here at BBC Food, our classic Christmas cake by Mary Berry has been one of our most viewed recipes every week since the beginning of October. Data from Ocado suggests that we’ve been thinking about the festivities even earlier than usual this year. “Early site searches for pigs in blankets were up 12% [from September to mid-October] compared to last year, while Christmas pudding increased [by] a huge 400%.” There are some people who start planning for Christmas even before forward-thinking home cooks though: the product development teams at supermarkets and food brands. “We start planning our Christmas food range typically over a year before each festive season,” says Kevin Sargent, senior product developer for Co-op. “The planning process is already well underway for 2024. “We gather insights by looking at historical data and market research from the festive period and throughout the year. We also spend time looking into the performance of our products, to help identify which lines are loved by our customers. We keep a keen eye on culinary innovation too, both locally and globally, to provide ideas and inspiration for new and trendy Christmas dishes. “It’s important to keep a finger on the pulse for emerging food trends and listen to what people are sharing and talking about across the media and social media. Paying attention to these conversations can help in anticipating shifts in Christmas food trends.” Here are the foods and themes that the pros are tipping for big things at the festive table this year. Retro favourites “Much of the nation is looking forward to a traditional Christmas with lots of nostalgic influences. Dishes such as prawn cocktails and trifles are due to be on many tables,” says a spokesperson from Tesco. Jonathan Moore, Asda’s senior director of food trends and innovation, also highlights how retro flavours are going to be big this year, tipping the supermarket’s new festive vol-au-vents and Black Forest desserts for big success. These dishes are “expected to be prominent on this year’s Christmas dinner table, as customers take comfort in looking back fondly at times gone by – even if it’s before they were born,” says Moore. Gail Paddy, Morrisons’ own-brand director, agrees. “Customers are looking for cues to reminisce of good times,” she says, highlighting that Black Forest will be a key flavour for them too, as will chocolate orange. Turkey alternatives “Alternative centrepieces are becoming more popular each year,” says Moore. “Customers find freedom in eating what they want at Christmas and not feel they must stick to traditions. Whether that’s pork belly, porchetta, beef sirloin, vegan mushroom wellington or even taking certain types of fish that you can treat like meat.” This is backed up by research conducted by YouGov in 2021 which showed that just 30% of people thought it was important to eat turkey at Christmas. That said, the turkey does still reign supreme on our festive tables, it seems. Tesco conducted research to find out what we’ll all be serving up this Christmas and says, “There’s a resurgence of more meat on the menu as almost four out of five (79%) of dinner tables will include meat as the centrepiece, up from 74% last year. Turkey came out as the top centrepiece (48%), with chicken (11%), roast beef (6%), lamb (4%) and steak (2%) also set to grace Christmas dinner plates this year.” Alternative Christmas dinners Roast stuffed porchettaRoast sirloinVegan mushroom WellingtonSalmon en croûteRoast pork belly Roast stuffed porchetta Roast sirloin Vegan mushroom Wellington Salmon en croûte Roast pork belly Meat-free festivities While many households will be going for a meaty centrepiece, vegetarian and vegan options are continuing to grow ever-more popular: “14% are planning to serve vegetarian dishes and 6% will be serving vegan meals,” says Tesco. An Aldi spokesperson explained to us the brand anticipates a 30% year-on-year sales increase for its vegan and vegetarian Christmas selection, as “shoppers are looking for a combination of both vegetable-based products as well as meat alternatives.” Bursting with festive colours, flavours and aromas, this vegan Christmas dinner centrepiece is a real showstopper Ocado’s data backs that up. “Early indications suggest interest in vegan and vegetarian festive options will continue to rise this year, as site searches for ‘vegetarian Christmas’ [between September and mid-October] were up over 36% vs last year.” To meet the anticipated demand, many supermarkets are opting for like-for-like meat replacements – with everything from vegan turkey to vegetarian gammon and pigs in blankets available. Veggie and vegan Christmas recipes Vegan WellingtonPerfect nut roastEasy potatoes dauphinoiseVegan trifleVegan gravy Vegan Wellington Perfect nut roast Easy potatoes dauphinoise Vegan trifle Vegan gravy Modern twists “We’ve seen a growing trend for playful twists on the classics, and this is something that we expect to influence what people will be buying and cooking at Christmas. This has come through in the recipes people have been searching for on site, as well as the products they are getting excited about,” explains Ocado, which has found mint chocolate to be a particularly popular flavour so far this Christmas. Mint chocolate is going to be a key flavour it seems and these cupcakes are full of festive charm “We test flavours with our customers and get feedback that they love twists on traditional classics,” explains Sainsbury’s. It’s this testing that has seen them focus on a key flavour of sticky toffee this year, which you’ll notice crop up in lots of festive products. Waitrose, meanwhile, has spotted an “old fashioned cocktail trend,” meaning it’ll be selling dishes such as Christmas puddings and smoked salmon that have hints of cocktail-themed flavours. It’s not just Christmas fare which is getting a makeover – regular food items are being given a festive twist too. This year, Christmas pudding flavour is being applied to everything from ice cream to cocktails. Even crisps flavoured like figgy pudding are landing on shelves. Likewise, turkey and stuffing flavoured products are also popular – especially when it comes to crisps. Boozy Christmas twists Christmas pudding tiffinIrish cream fudgeSnowball cheesecakeChocolate brandy shotsIrish cream trifles Christmas pudding tiffin Irish cream fudge Snowball cheesecake Chocolate brandy shots Irish cream trifles Picky bits Tesco predicts an increase of 44% in party food sales this year, which might well be because the way we socialise over food is changing – as well as the fact that finger food has seen a boom in popularity over the last year. “Following the viral ‘girl dinner’ trend that was circulating across social media, we recognise customers are entertaining in a much more casual way, with one out of 10 people that took our cooking report survey saying they like to serve buffet-style food to guests,” says Waitrose. This is echoed by the other supermarkets too, with both Sainsbury’s and Co-op describing their party food as “picky bits.” Shop-bought flatbreads can easily be transformed into party food While classic mozzarella sticks and garlic mushrooms will still be popular, there’s a decidedly international theme coming through in buffet nibbles. “A growing number of customers are starting to look for clean, light, fresh flavours to combat the traditional, heavier flavours of Christmas,” says Moore. “The M&S party food range is full of international flavours,” explains Ocado, while Aldi adds it has seen a significant increase in the demand for quick and accessible party food, in particular, Asian-inspired bites.” Insta-ready desserts “In a social media world, while taste, flavour and quality come first, if you’re wanting to make an impact with guests then it’s never been more important to ensure centrepieces and showstopper desserts are visually appealing and bring theatre to the table,” says Moore. Paddy adds that some of Morrisons’ sweet treats take on “traditional characters and shapes, like reindeers, stars, snowflakes and Christmas trees.” So why is this so important? “Our previous research has shown that almost half (48%) of Gen Z do not like Christmas pudding and instead favour flavours such as chocolate and salted caramel,” says Sargent. When you consider this group are also frequently on social media, the two factors are combining and now many want a bright and exciting finish to a meal.” Cute Christmas Reindeer Christmas cupcakesGingerbread men chocolate traybakeSnowmen cupcakesHot chocolate stirrers Reindeer Christmas cupcakes Gingerbread men chocolate traybake Snowmen cupcakes Hot chocolate stirrers Originally published November 2023 | {
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"content": "If you haven’t already decided what you’ll be serving this Christmas, prepare to be inspired by 2023’s hottest festive dishes and ingredients. https://ichef.bbci.co.uk/images/ic/480xn/p0gyvl1z.jpg New festive food trends emerge every winter, with shelves at supermarkets and grocery shops never looking the same two years in a row. But how do brands and shops find trends and pick the products they’re going to sell – and what can we expect this year? Forecasting trends As a nation, we like to get organised early for Christmas. Here at BBC Food, our classic Christmas cake by Mary Berry has been one of our most viewed recipes every week since the beginning of October. Data from Ocado suggests that we’ve been thinking about the festivities even earlier than usual this year. “Early site searches for pigs in blankets were up 12% [from September to mid-October] compared to last year, while Christmas pudding increased [by] a huge 400%.” There are some people who start planning for Christmas even before forward-thinking home cooks though: the product development teams at supermarkets and food brands. “We start planning our Christmas food range typically over a year before each festive season,” says Kevin Sargent, senior product developer for Co-op. “The planning process is already well underway for 2024. “We gather insights by looking at historical data and market research from the festive period and throughout the year. We also spend time looking into the performance of our products, to help identify which lines are loved by our customers. We keep a keen eye on culinary innovation too, both locally and globally, to provide ideas and inspiration for new and trendy Christmas dishes. “It’s important to keep a finger on the pulse for emerging food trends and listen to what people are sharing and talking about across the media and social media. Paying attention to these conversations can help in anticipating shifts in Christmas food trends.” Here are the foods and themes that the pros are tipping for big things at the festive table this year. Retro favourites “Much of the nation is looking forward to a traditional Christmas with lots of nostalgic influences. Dishes such as prawn cocktails and trifles are due to be on many tables,” says a spokesperson from Tesco. Jonathan Moore, Asda’s senior director of food trends and innovation, also highlights how retro flavours are going to be big this year, tipping the supermarket’s new festive vol-au-vents and Black Forest desserts for big success. These dishes are “expected to be prominent on this year’s Christmas dinner table, as customers take comfort in looking back fondly at times gone by – even if it’s before they were born,” says Moore. Gail Paddy, Morrisons’ own-brand director, agrees. “Customers are looking for cues to reminisce of good times,” she says, highlighting that Black Forest will be a key flavour for them too, as will chocolate orange. Turkey alternatives “Alternative centrepieces are becoming more popular each year,” says Moore. “Customers find freedom in eating what they want at Christmas and not feel they must stick to traditions. Whether that’s pork belly, porchetta, beef sirloin, vegan mushroom wellington or even taking certain types of fish that you can treat like meat.” This is backed up by research conducted by YouGov in 2021 which showed that just 30% of people thought it was important to eat turkey at Christmas. That said, the turkey does still reign supreme on our festive tables, it seems. Tesco conducted research to find out what we’ll all be serving up this Christmas and says, “There’s a resurgence of more meat on the menu as almost four out of five (79%) of dinner tables will include meat as the centrepiece, up from 74% last year. Turkey came out as the top centrepiece (48%), with chicken (11%), roast beef (6%), lamb (4%) and steak (2%) also set to grace Christmas dinner plates this year.” Alternative Christmas dinners Roast stuffed porchettaRoast sirloinVegan mushroom WellingtonSalmon en croûteRoast pork belly Roast stuffed porchetta Roast sirloin Vegan mushroom Wellington Salmon en croûte Roast pork belly Meat-free festivities While many households will be going for a meaty centrepiece, vegetarian and vegan options are continuing to grow ever-more popular: “14% are planning to serve vegetarian dishes and 6% will be serving vegan meals,” says Tesco. An Aldi spokesperson explained to us the brand anticipates a 30% year-on-year sales increase for its vegan and vegetarian Christmas selection, as “shoppers are looking for a combination of both vegetable-based products as well as meat alternatives.” Bursting with festive colours, flavours and aromas, this vegan Christmas dinner centrepiece is a real showstopper Ocado’s data backs that up. “Early indications suggest interest in vegan and vegetarian festive options will continue to rise this year, as site searches for ‘vegetarian Christmas’ [between September and mid-October] were up over 36% vs last year.” To meet the anticipated demand, many supermarkets are opting for like-for-like meat replacements – with everything from vegan turkey to vegetarian gammon and pigs in blankets available. Veggie and vegan Christmas recipes Vegan WellingtonPerfect nut roastEasy potatoes dauphinoiseVegan trifleVegan gravy Vegan Wellington Perfect nut roast Easy potatoes dauphinoise Vegan trifle Vegan gravy Modern twists “We’ve seen a growing trend for playful twists on the classics, and this is something that we expect to influence what people will be buying and cooking at Christmas. This has come through in the recipes people have been searching for on site, as well as the products they are getting excited about,” explains Ocado, which has found mint chocolate to be a particularly popular flavour so far this Christmas. Mint chocolate is going to be a key flavour it seems and these cupcakes are full of festive charm “We test flavours with our customers and get feedback that they love twists on traditional classics,” explains Sainsbury’s. It’s this testing that has seen them focus on a key flavour of sticky toffee this year, which you’ll notice crop up in lots of festive products. Waitrose, meanwhile, has spotted an “old fashioned cocktail trend,” meaning it’ll be selling dishes such as Christmas puddings and smoked salmon that have hints of cocktail-themed flavours. It’s not just Christmas fare which is getting a makeover – regular food items are being given a festive twist too. This year, Christmas pudding flavour is being applied to everything from ice cream to cocktails. Even crisps flavoured like figgy pudding are landing on shelves. Likewise, turkey and stuffing flavoured products are also popular – especially when it comes to crisps. Boozy Christmas twists Christmas pudding tiffinIrish cream fudgeSnowball cheesecakeChocolate brandy shotsIrish cream trifles Christmas pudding tiffin Irish cream fudge Snowball cheesecake Chocolate brandy shots Irish cream trifles Picky bits Tesco predicts an increase of 44% in party food sales this year, which might well be because the way we socialise over food is changing – as well as the fact that finger food has seen a boom in popularity over the last year. “Following the viral ‘girl dinner’ trend that was circulating across social media, we recognise customers are entertaining in a much more casual way, with one out of 10 people that took our cooking report survey saying they like to serve buffet-style food to guests,” says Waitrose. This is echoed by the other supermarkets too, with both Sainsbury’s and Co-op describing their party food as “picky bits.” Shop-bought flatbreads can easily be transformed into party food While classic mozzarella sticks and garlic mushrooms will still be popular, there’s a decidedly international theme coming through in buffet nibbles. “A growing number of customers are starting to look for clean, light, fresh flavours to combat the traditional, heavier flavours of Christmas,” says Moore. “The M&S party food range is full of international flavours,” explains Ocado, while Aldi adds it has seen a significant increase in the demand for quick and accessible party food, in particular, Asian-inspired bites.” Insta-ready desserts “In a social media world, while taste, flavour and quality come first, if you’re wanting to make an impact with guests then it’s never been more important to ensure centrepieces and showstopper desserts are visually appealing and bring theatre to the table,” says Moore. Paddy adds that some of Morrisons’ sweet treats take on “traditional characters and shapes, like reindeers, stars, snowflakes and Christmas trees.” So why is this so important? “Our previous research has shown that almost half (48%) of Gen Z do not like Christmas pudding and instead favour flavours such as chocolate and salted caramel,” says Sargent. When you consider this group are also frequently on social media, the two factors are combining and now many want a bright and exciting finish to a meal.” Cute Christmas Reindeer Christmas cupcakesGingerbread men chocolate traybakeSnowmen cupcakesHot chocolate stirrers Reindeer Christmas cupcakes Gingerbread men chocolate traybake Snowmen cupcakes Hot chocolate stirrers Originally published November 2023"
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} | f453ea208887769d6f9b134664a0e45c49dea8d62093e67a71eb397b5ec51772 | These three shortcut ingredients are your secret weapons for effortless festive cooking
Cheap and hard-working, these products are your new best friends for the party season – stock up and ace your Christmas spreads without breaking a sweat. https://ichef.bbci.co.uk/images/ic/480xn/p0gyvl8h.jpg During the festive season, party food reigns supreme. And not just at actual parties. Sausage rolls for breakfast? Sure! Canapés and cocktails for dinner? Yes, please. And if there is any time of day when a mince pie is off the cards, we’re yet to discover it. Whether served with drinks to friends or on dinner plates in front of the telly (because who doesn’t love a festive picky tea?), finger food is where it’s at in December. This means some of us will end up spending extra cash at the supermarket or time in the kitchen, buying packets of party food or making our own from scratch. But we’re here to tell you that there are three affordable and always-available products that can help create delicious homemade party food with barely a whisper of effort or extra spend. Meet your new best friends for the festive season: puff pastry, filo pastry and flatbreads. Here’s why they’re the ultimate Christmas party food staples and how you can use them. Ready rolled puff pastry There are so many different ways you can use this chiller-aisle hero for Christmas snacks. A tear and share-style tarte soleil sees chutney-filled fingers of puff pastry baked around a whole camembert, perfect for breaking off and dunking into the warm, oozing cheese. This makes a great Christmas Eve centrepiece, ready in little over half an hour. Our pesto and cheese Christmas tree is based on a similar concept – just sandwich the filling between two sheets of pastry, cut to shape, twist the branches and bake. You’ll be left with golden and flaky cheese straw branches to rip off, perfect for Yuletide buffet spreads. There’s another cook who likes to get artistic with her puff pastry, too: make like Mary Berry with her salmon en croute and go all out with the off-cuts to make decorations, for extra festive feels. This pesto Christmas tree is the perfect festive party food to share Food author and teacher Charlotte Pike loves the versatility of ready-rolled puff pastry. “Personally, I think all-butter has a better flavour, but the standard version is great for vegans. I like to make sausage rolls for with it for the festive season. You can buy pre-seasoned sausage meat or try a vegan filling, made from richly herbed mushrooms and chopped, roasted nuts. It’s delicious.” There are all sorts of other canapés you can make with puff pastry too, not to mention mini savoury tarts filled with festive ingredients, and the kids’ party staples of pizza pinwheels and cheese straws. Filo pastry As filo is naturally plant-based with no dairy involved, it’s great for vegan treats like these mince pies . But that’s barely scratching the surface of this thin and delicate pastry’s festive potential. “Keeping a pack of filo in the fridge or freezer can be key to easily elevating your dishes over the festive season,” says chef and author Lucy Parr, whose favourite party pud is filo crisps. “Melt together butter with clementine (or lemon) juice and zest – brush over three sheets of filo and sprinkle each with icing sugar. Stack on top of each other, add another dusting of icing sugar and then cut into shards or decorative shapes. Place between two baking trays and bake at 200C (180C fan) for 8–15 minutes until golden and crispy. Serve with whipped and flavoured mascarpone (vanilla, lemon zest or clementine zest work well) and fresh fruit for an easy but beautiful festive showstopper.” That can easily be made vegan too, by swapping the butter for a plant-based version and the mascarpone for dairy-free cream cheese. Tom Tsappis, chef patron of Killiecrankie House, Perthshire, says, “Brush a couple of sheets with butter and toast in the oven until golden. Crumble them into some vanilla ice cream with any leftover mincemeat from making mince pies and maybe a few chopped nuts. And voila – you have baklava ice cream!” Tsappis also suggests creating Moroccan pastilla. “They’re little filo pastry parcels filled with dried fruits, nuts and leftover meat, liberally spiced with ras el hanout and a healthy amount of fried onions.” A great shout for any surplus ham or poultry you’re looking to give a new lease of life to. Chef Stuart Gillies’ suggests using filo for samosas. “Keep the pastry cool so as not to dry out, then cut into wide strips. Choose a festive filling (turkey, chopped vegetables and curry powder, perhaps), fold up into triangle parcels, seal with a little melted butter, then deep fry or bake. “Alternatively, filo makes a nice spring roll-style sausage roll, again, filled with anything chopped and moist, then rolled up and deep fried or baked, served with a dipping sauce or mint yoghurt.” Flatbreads “A pack of flatbreads will be invaluable over the festive season,” says Parr. “Cut into small bite-sized pieces and top with cream cheese and chilli jam, or a dollop of cranberry sauce, slice of brie and perhaps some stuffing. Failing that, any combination of melting cheese and antipasti works well! Bake in the oven for delicious party snacks or festive pre-dinner nibbles. A packet of flatbreads can be transformed into party food “Alternatively, cut into strips and serve with a dips such as tapenade, whipped feta or hummus for an easy starter or snack. “You can also keep the children happy with an impromptu festive pizza on Boxing Day. Top flatbreads with pasta sauce and a melting cheese and then garnish with any leftovers going. Or slather with garlic butter or olive oil and bake for a lovely addition to a bowl of soup.” They aren’t just for savoury dishes, either: “Layer with mincemeat and mixed dried fruit, sprinkle with cinnamon and brown sugar then bake to create a ‘mince piezza’,” suggests Law. The great thing about all three of these hero products is that their versatility makes them perfect for experimenting with. So, if you’re feeling creative, just go with it and you may soon have a new festive family favourite on your hands – not to mention extra space in the fridge from using up all those Christmas leftovers. Originally published November 2023 | {
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"content": "Cheap and hard-working, these products are your new best friends for the party season – stock up and ace your Christmas spreads without breaking a sweat. https://ichef.bbci.co.uk/images/ic/480xn/p0gyvl8h.jpg During the festive season, party food reigns supreme. And not just at actual parties. Sausage rolls for breakfast? Sure! Canapés and cocktails for dinner? Yes, please. And if there is any time of day when a mince pie is off the cards, we’re yet to discover it. Whether served with drinks to friends or on dinner plates in front of the telly (because who doesn’t love a festive picky tea?), finger food is where it’s at in December. This means some of us will end up spending extra cash at the supermarket or time in the kitchen, buying packets of party food or making our own from scratch. But we’re here to tell you that there are three affordable and always-available products that can help create delicious homemade party food with barely a whisper of effort or extra spend. Meet your new best friends for the festive season: puff pastry, filo pastry and flatbreads. Here’s why they’re the ultimate Christmas party food staples and how you can use them. Ready rolled puff pastry There are so many different ways you can use this chiller-aisle hero for Christmas snacks. A tear and share-style tarte soleil sees chutney-filled fingers of puff pastry baked around a whole camembert, perfect for breaking off and dunking into the warm, oozing cheese. This makes a great Christmas Eve centrepiece, ready in little over half an hour. Our pesto and cheese Christmas tree is based on a similar concept – just sandwich the filling between two sheets of pastry, cut to shape, twist the branches and bake. You’ll be left with golden and flaky cheese straw branches to rip off, perfect for Yuletide buffet spreads. There’s another cook who likes to get artistic with her puff pastry, too: make like Mary Berry with her salmon en croute and go all out with the off-cuts to make decorations, for extra festive feels. This pesto Christmas tree is the perfect festive party food to share Food author and teacher Charlotte Pike loves the versatility of ready-rolled puff pastry. “Personally, I think all-butter has a better flavour, but the standard version is great for vegans. I like to make sausage rolls for with it for the festive season. You can buy pre-seasoned sausage meat or try a vegan filling, made from richly herbed mushrooms and chopped, roasted nuts. It’s delicious.” There are all sorts of other canapés you can make with puff pastry too, not to mention mini savoury tarts filled with festive ingredients, and the kids’ party staples of pizza pinwheels and cheese straws. Filo pastry As filo is naturally plant-based with no dairy involved, it’s great for vegan treats like these mince pies . But that’s barely scratching the surface of this thin and delicate pastry’s festive potential. “Keeping a pack of filo in the fridge or freezer can be key to easily elevating your dishes over the festive season,” says chef and author Lucy Parr, whose favourite party pud is filo crisps. “Melt together butter with clementine (or lemon) juice and zest – brush over three sheets of filo and sprinkle each with icing sugar. Stack on top of each other, add another dusting of icing sugar and then cut into shards or decorative shapes. Place between two baking trays and bake at 200C (180C fan) for 8–15 minutes until golden and crispy. Serve with whipped and flavoured mascarpone (vanilla, lemon zest or clementine zest work well) and fresh fruit for an easy but beautiful festive showstopper.” That can easily be made vegan too, by swapping the butter for a plant-based version and the mascarpone for dairy-free cream cheese. Tom Tsappis, chef patron of Killiecrankie House, Perthshire, says, “Brush a couple of sheets with butter and toast in the oven until golden. Crumble them into some vanilla ice cream with any leftover mincemeat from making mince pies and maybe a few chopped nuts. And voila – you have baklava ice cream!” Tsappis also suggests creating Moroccan pastilla. “They’re little filo pastry parcels filled with dried fruits, nuts and leftover meat, liberally spiced with ras el hanout and a healthy amount of fried onions.” A great shout for any surplus ham or poultry you’re looking to give a new lease of life to. Chef Stuart Gillies’ suggests using filo for samosas. “Keep the pastry cool so as not to dry out, then cut into wide strips. Choose a festive filling (turkey, chopped vegetables and curry powder, perhaps), fold up into triangle parcels, seal with a little melted butter, then deep fry or bake. “Alternatively, filo makes a nice spring roll-style sausage roll, again, filled with anything chopped and moist, then rolled up and deep fried or baked, served with a dipping sauce or mint yoghurt.” Flatbreads “A pack of flatbreads will be invaluable over the festive season,” says Parr. “Cut into small bite-sized pieces and top with cream cheese and chilli jam, or a dollop of cranberry sauce, slice of brie and perhaps some stuffing. Failing that, any combination of melting cheese and antipasti works well! Bake in the oven for delicious party snacks or festive pre-dinner nibbles. A packet of flatbreads can be transformed into party food “Alternatively, cut into strips and serve with a dips such as tapenade, whipped feta or hummus for an easy starter or snack. “You can also keep the children happy with an impromptu festive pizza on Boxing Day. Top flatbreads with pasta sauce and a melting cheese and then garnish with any leftovers going. Or slather with garlic butter or olive oil and bake for a lovely addition to a bowl of soup.” They aren’t just for savoury dishes, either: “Layer with mincemeat and mixed dried fruit, sprinkle with cinnamon and brown sugar then bake to create a ‘mince piezza’,” suggests Law. The great thing about all three of these hero products is that their versatility makes them perfect for experimenting with. So, if you’re feeling creative, just go with it and you may soon have a new festive family favourite on your hands – not to mention extra space in the fridge from using up all those Christmas leftovers. Originally published November 2023"
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} | 5a20df31b11e4b2c6df56b00ac74fcf89f73dc24a5b468b2b19a0ba31d08a3be | Are cranberries the winter superfood we’ve been looking for?
Reported to have an array of health benefits, cranberries are lauded for being rich in antioxidants and vital nutrients. Sue Quinn talks to experts about what this so-called superfood can – and can’t – do for our wellbeing. https://ichef.bbci.co.uk/images/ic/480xn/p0gyhfkb.jpg Cranberries, those ruby-red beauties known for their sharp, sour taste, are in season in autumn and winter – a time when we’re looking for ways to support our health and immune systems. This makes the claims that they’re a ‘superfood’ – one that can help prevent an array of health conditions from urinary tract infections to gum disease – all the more attention grabbing. But does the science justify the excitement? Superfood status “‘Superfood’ is a marketing concept used to sell more supplements or foods, by claiming they have lots of beneficial nutrients for human health,” says registered nutritionist Valeria Folco. “However, it is not a legal or scientifically recognised term. No one food can provide us with all the nutrients we need.” Cranberries’ superfood label stems from the fact that they do contain nutrients and chemicals that are good for us and support our overall health and immune function. A 100g serving of fresh cranberries, for instance, contains 14mg of vitamin C, which is around 35% of the daily recommended intake. They also contain small amounts of vitamin B6 and potassium, Folco says. But it’s the berries’ polyphenols – plant compounds that have been found to be particularly beneficial to our health – that nutritional scientists are most interested in. Specifically, the three types of polyphenols called flavonoids, anthocyanins and proanthocyanidins (PACs). Urinary Tract Infections (UTIs) Cranberry juice is widely claimed to be useful for managing UTIs, the most common condition seen by GPs in the UK.While many of us might question this popular theory, Dr Elisabeth Hodson from the Centre for Kidney Research at The Children’s Hospital at Westmead in Sydney, says there is evidence to back it up. Dr Hodson recently co-authored a Cochrane Review (a rigorous type of research analysis that’s recognised as the highest standard in evidence-based healthcare) into cranberries and UTIs. She found good evidence that cranberry juice, tablets or capsules can help prevent UTIs in women who suffer the condition repeatedly, as well as in children (although they didn’t appear to be effective for pregnant women or the elderly). “The general consensus is that cranberry is not effective in treating a UTI, but is valuable in preventing it in certain groups of people,” Dr Hodson says. It’s thought the proanthocyanidins (a chemical compound) in cranberries prevent bacteria from sticking to the bladder wall. “If the organisms attach themselves to the lining of the bladder, then they can create infections and cause symptoms,” Dr Hodson says. “But if they can’t attach themselves, then they’re just washed out when the person urinates.” It’s not clear what the optimum dose of cranberry juice is for preventing UTIs. “A daily glass of cranberry juice is certainly worth trying, particularly for women with recurrent UTIs,” Dr Hodson says. “But it’s probably more effective to take cranberry extracts in tablet or powder form, or you’ll be awash with juice.” Cardiovascular disease A number of studies suggest that regular consumption of cranberry juice can improve blood flow and prevent the lining of our blood vessels from thickening, which is a risk factor for heart disease. Dr Ana Rodriguez-Mateos, a nutritional scientist at King’s College London, has researched cranberries extensively. She says there’s good evidence that polyphenols in the fruit improve the function of cells in the endothelium – the membrane that lines the heart and its blood vessels. “In other words, polyphenols can improve the function of our blood vessels. The research suggests that improvements in endothelial function can significantly reduce the risk of cardiovascular disease, even in healthy people,” says Dr Rodriguez-Mateos. She suggests that “a daily glass of unsweetened cranberry juice, or whole freeze-dried cranberries or cranberry powder in a smoothie, may have heart protective benefits.” Brain health Research published in 2022 found eating cranberries may improve memory, help ward off dementia and reduce ‘bad’ cholesterol. A research team from the University of East Anglia tested the benefits of eating freeze-dried cranberry powder daily – the equivalent of 100g of fresh cranberries – on people aged 50 to 80. “We found that the participants who consumed the cranberry powder showed significantly improved memory of everyday events,” says lead researcher Dr David Vauzour. Blood flow to parts of the brain that support understanding and learning improved, too. “The cranberry group also exhibited a significant decrease in LDL or ‘bad’ cholesterol levels, known to contribute to thickening or hardening of the arteries.” It’s not clear why cranberries have this effect, but the study adds to previous research suggesting those flavonoids may play a part. “Foods rich in anthocyanins and proanthocyanidins, which give berries their red, blue, or purple colour, have been found to improve cognition,” says Vauzour. Cancer Some small studies and instances of laboratory research have suggested that certain compounds in cranberries may be useful in the management of some cancers. Cranberries are the best dietary source of ursolic acid, which is thought may curb the spread of cancer cells, including in prostate cancer. Other studies indicate that the proanthocyanidins in cranberries may reduce inflammation in the stomach and suppress the growth of helicobacter pylori, a bacteria linked to stomach ulcers and stomach cancer. But much more research is needed in this field, says Dr Rachel Orritt, from Cancer Research UK. “There isn’t enough evidence to show that cranberries can specifically reduce your cancer risk or help with cancer treatment. Most research to date has been carried out in labs, so it’s not possible to say if this is relevant to humans.” The World Cancer Research Fund states that consuming wholegrains, vegetables and fruit can help protect against certain cancers. “That’s why it’s important to consume our five-a-day,” Folco says, and cranberries can form part of that intake. One portion is equal to 80g of fresh cranberries (around two small handfuls), a 150ml glass of juice or 30g (one heaped tablespoon) of dried cranberries. Tooth decay and gum disease Some suggest the proanthocyanidins found in fruits like cranberries may help protect against bacteria that lead to tooth decay. But, again, sound evidence is lacking, says Dr Mick Armstrong, chair of the British Dental Association’s Health and Science Committee. “There is no definitive evidence to show cranberries represent a silver bullet for oral health. Human studies have been limited, and a recent systematic review found no clear impact on plaque.” A word of warning Consuming lots of cranberries or juice isn’t safe for everyone. Although instances are rare, some people are allergic to the salicylic acid in cranberries, which triggers symptoms like an itchy mouth or tongue, sneezing or a runny nose. Folco says that cranberry juice can also cause diarrhoea, and that people with kidney stones (or who are at risk of them) should avoid drinking too much of it. That’s because of the presence of oxalates, “which increases the risk of forming new stones,” she says. People taking blood-thinning medication, such as warfarin, should also avoid the red juice, as it can have a blood-thinning effect. “In general, if you are taking any medicine, it is always advised to check your diet with your doctor, to see if any foods or nutrients could have an effect on your medication.” It’s key to remember as well that cranberry juice and sauces often contain much more sugar than fresh cranberries, so it’s always best to go for fresh berries or unsweetened juices. Cranberries in cooking Aside from their health benefits, cranberries are a delicious ingredient in cooking, whether fresh, frozen, dried or juiced. An easy way get more cranberries into your diet is to use them in smoothies that use little or no added sugar, or add dried berries to granola or flapjacks. The tartness of cranberries cuts through rich ingredients really well, making them ideal for this vegetarian nut roast pie. They offer a sharp contrast to fatty meats too, like duck and pork. Their sourness can also act as a foil to the sweetness of some desserts, like this comforting bread and butter pudding. If you’re intrigued by cranberries’ potential health benefits, or just want to incorporate more of that sharp and tangy flavour into your food, then now is surely the time – you can find them fresh throughout November and December, and frozen and dried all year. Originally published November 2023 | {
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"content": "Reported to have an array of health benefits, cranberries are lauded for being rich in antioxidants and vital nutrients. Sue Quinn talks to experts about what this so-called superfood can – and can’t – do for our wellbeing. https://ichef.bbci.co.uk/images/ic/480xn/p0gyhfkb.jpg Cranberries, those ruby-red beauties known for their sharp, sour taste, are in season in autumn and winter – a time when we’re looking for ways to support our health and immune systems. This makes the claims that they’re a ‘superfood’ – one that can help prevent an array of health conditions from urinary tract infections to gum disease – all the more attention grabbing. But does the science justify the excitement? Superfood status “‘Superfood’ is a marketing concept used to sell more supplements or foods, by claiming they have lots of beneficial nutrients for human health,” says registered nutritionist Valeria Folco. “However, it is not a legal or scientifically recognised term. No one food can provide us with all the nutrients we need.” Cranberries’ superfood label stems from the fact that they do contain nutrients and chemicals that are good for us and support our overall health and immune function. A 100g serving of fresh cranberries, for instance, contains 14mg of vitamin C, which is around 35% of the daily recommended intake. They also contain small amounts of vitamin B6 and potassium, Folco says. But it’s the berries’ polyphenols – plant compounds that have been found to be particularly beneficial to our health – that nutritional scientists are most interested in. Specifically, the three types of polyphenols called flavonoids, anthocyanins and proanthocyanidins (PACs). Urinary Tract Infections (UTIs) Cranberry juice is widely claimed to be useful for managing UTIs, the most common condition seen by GPs in the UK.While many of us might question this popular theory, Dr Elisabeth Hodson from the Centre for Kidney Research at The Children’s Hospital at Westmead in Sydney, says there is evidence to back it up. Dr Hodson recently co-authored a Cochrane Review (a rigorous type of research analysis that’s recognised as the highest standard in evidence-based healthcare) into cranberries and UTIs. She found good evidence that cranberry juice, tablets or capsules can help prevent UTIs in women who suffer the condition repeatedly, as well as in children (although they didn’t appear to be effective for pregnant women or the elderly). “The general consensus is that cranberry is not effective in treating a UTI, but is valuable in preventing it in certain groups of people,” Dr Hodson says. It’s thought the proanthocyanidins (a chemical compound) in cranberries prevent bacteria from sticking to the bladder wall. “If the organisms attach themselves to the lining of the bladder, then they can create infections and cause symptoms,” Dr Hodson says. “But if they can’t attach themselves, then they’re just washed out when the person urinates.” It’s not clear what the optimum dose of cranberry juice is for preventing UTIs. “A daily glass of cranberry juice is certainly worth trying, particularly for women with recurrent UTIs,” Dr Hodson says. “But it’s probably more effective to take cranberry extracts in tablet or powder form, or you’ll be awash with juice.” Cardiovascular disease A number of studies suggest that regular consumption of cranberry juice can improve blood flow and prevent the lining of our blood vessels from thickening, which is a risk factor for heart disease. Dr Ana Rodriguez-Mateos, a nutritional scientist at King’s College London, has researched cranberries extensively. She says there’s good evidence that polyphenols in the fruit improve the function of cells in the endothelium – the membrane that lines the heart and its blood vessels. “In other words, polyphenols can improve the function of our blood vessels. The research suggests that improvements in endothelial function can significantly reduce the risk of cardiovascular disease, even in healthy people,” says Dr Rodriguez-Mateos. She suggests that “a daily glass of unsweetened cranberry juice, or whole freeze-dried cranberries or cranberry powder in a smoothie, may have heart protective benefits.” Brain health Research published in 2022 found eating cranberries may improve memory, help ward off dementia and reduce ‘bad’ cholesterol. A research team from the University of East Anglia tested the benefits of eating freeze-dried cranberry powder daily – the equivalent of 100g of fresh cranberries – on people aged 50 to 80. “We found that the participants who consumed the cranberry powder showed significantly improved memory of everyday events,” says lead researcher Dr David Vauzour. Blood flow to parts of the brain that support understanding and learning improved, too. “The cranberry group also exhibited a significant decrease in LDL or ‘bad’ cholesterol levels, known to contribute to thickening or hardening of the arteries.” It’s not clear why cranberries have this effect, but the study adds to previous research suggesting those flavonoids may play a part. “Foods rich in anthocyanins and proanthocyanidins, which give berries their red, blue, or purple colour, have been found to improve cognition,” says Vauzour. Cancer Some small studies and instances of laboratory research have suggested that certain compounds in cranberries may be useful in the management of some cancers. Cranberries are the best dietary source of ursolic acid, which is thought may curb the spread of cancer cells, including in prostate cancer. Other studies indicate that the proanthocyanidins in cranberries may reduce inflammation in the stomach and suppress the growth of helicobacter pylori, a bacteria linked to stomach ulcers and stomach cancer. But much more research is needed in this field, says Dr Rachel Orritt, from Cancer Research UK. “There isn’t enough evidence to show that cranberries can specifically reduce your cancer risk or help with cancer treatment. Most research to date has been carried out in labs, so it’s not possible to say if this is relevant to humans.” The World Cancer Research Fund states that consuming wholegrains, vegetables and fruit can help protect against certain cancers. “That’s why it’s important to consume our five-a-day,” Folco says, and cranberries can form part of that intake. One portion is equal to 80g of fresh cranberries (around two small handfuls), a 150ml glass of juice or 30g (one heaped tablespoon) of dried cranberries. Tooth decay and gum disease Some suggest the proanthocyanidins found in fruits like cranberries may help protect against bacteria that lead to tooth decay. But, again, sound evidence is lacking, says Dr Mick Armstrong, chair of the British Dental Association’s Health and Science Committee. “There is no definitive evidence to show cranberries represent a silver bullet for oral health. Human studies have been limited, and a recent systematic review found no clear impact on plaque.” A word of warning Consuming lots of cranberries or juice isn’t safe for everyone. Although instances are rare, some people are allergic to the salicylic acid in cranberries, which triggers symptoms like an itchy mouth or tongue, sneezing or a runny nose. Folco says that cranberry juice can also cause diarrhoea, and that people with kidney stones (or who are at risk of them) should avoid drinking too much of it. That’s because of the presence of oxalates, “which increases the risk of forming new stones,” she says. People taking blood-thinning medication, such as warfarin, should also avoid the red juice, as it can have a blood-thinning effect. “In general, if you are taking any medicine, it is always advised to check your diet with your doctor, to see if any foods or nutrients could have an effect on your medication.” It’s key to remember as well that cranberry juice and sauces often contain much more sugar than fresh cranberries, so it’s always best to go for fresh berries or unsweetened juices. Cranberries in cooking Aside from their health benefits, cranberries are a delicious ingredient in cooking, whether fresh, frozen, dried or juiced. An easy way get more cranberries into your diet is to use them in smoothies that use little or no added sugar, or add dried berries to granola or flapjacks. The tartness of cranberries cuts through rich ingredients really well, making them ideal for this vegetarian nut roast pie. They offer a sharp contrast to fatty meats too, like duck and pork. Their sourness can also act as a foil to the sweetness of some desserts, like this comforting bread and butter pudding. If you’re intrigued by cranberries’ potential health benefits, or just want to incorporate more of that sharp and tangy flavour into your food, then now is surely the time – you can find them fresh throughout November and December, and frozen and dried all year. Originally published November 2023"
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Buying presents for everyone can be expensive – can you really get better results for less money if you make them yourself? By Polly Weeks https://ichef.bbci.co.uk/images/ic/480xn/p0gy63y3.jpg Over the last few years, I’ve become Scrooge-like when it comes to Christmas presents. I’ve told everyone I know not to spend money on gifts for me and winced at the impact overpriced, panic-bought presents have had on my bank balance. This year I vowed to get back into the Christmas spirit – without making future me pay the price (literally). So I set myself a challenge: make as many gifts for under £30 as possible. All in one day. Presents people would enjoy but not then have to house. Food and drink it was, then. I supplemented my £30 budget with cheap store cupboard staples like flour, dried spices and caster sugar (which I already had). Fresh ingredients like eggs and butter came out of my budget though (the price of the whole tub, box or packet, not just the amount I used) because, well, have you seen how much they cost lately? Packaging – jars and cellophane gift bags – also come out of that budget, although I didn’t include the bits of ribbon I tied around them, which I had lying around at home. The jars came from a high-street retailer which was running a half-price offer on them, but the bags were cheaper online, so I ordered those. In total, packaging came to £7, leaving £23 for food. So, I took my £23 and headed to my local supermarket. Well, actually, I went to two – one budget and one mid-range. You could perhaps save more by shopping around, but I was on a schedule and aware any savings could easily be offset by travel costs. Deciding what to make I tried to be smart when looking for recipes and deciding what gifts to make. Sweet things tend to be cheaper and often have longer shelf lives because of the sugar content. That said, not everyone has a sweet tooth (apparently), so I’d need some savoury bits, too. To make things go as far as possible, I purposefully sought out recipes with ingredient overlaps. There would be no waste on my watch. Speaking of, anything that needed to be eaten super sharpish was out, for fear it wouldn’t be gifted and eaten quickly enough and end up in the bin. Finally, everything had to be gift-able – by which I mean look presentable in a jar or gift bag and survive transit to the recipient. Here’s what I made and how I did it all in one day. https://ichef.bbci.co.uk/images/ic/480xn/p0gxy8dy.jpg The finished result I knew these would be a hit with the kids and make ideal stocking fillers. I melted milk and dark chocolate together (99p each) and poured the mixture into eight mini yoghurt pots I’d saved and washed out, before adding my toppings: crushed up candy canes (89p for 12), chocolate chips (65p) and Christmassy sprinkles (£1.50). Then I put a lollipop stick into each one and whacked them in the fridge to set. I couldn’t believe how big they were when I turned them out later – each one would definitely get you two mugs of hot chocolate. They felt really indulgent and looked better than the professionally made ones you see in the shops, if I do say so myself. Portions: 8 Total cost: £5.52 How to make it cheaper: Regular sprinkles would work just as well as Christmassy ones. If you don’t already have lollipop sticks and yoghurt pots lying around like I miraculously did, chunky ice cube trays would work well, and you can forgo the sticks and make them hot chocolate ‘parcels’ instead. If I wasn’t on a budget: I’d have increased the toppings and bought a variety of flavours of chocolate. Now make: Hot chocolate stirrers https://ichef.bbci.co.uk/images/ic/480xn/p0gxyb94.jpg These bags of super-sweet fudge were really economical to make This super-simple fudge used half of my 250g block of butter (£1.69), a tin of condensed milk (£1.05) and store cupboard staples of sugar, milk and a pinch of salt. The key here is to keep stirring – don’t allow yourself to get distracted. Just put some festive tunes on and give it your full attention while toe tapping. Leave the fudge to set in the fridge for as long as possible before slicing to get the best result. I cut mine in the early evening. It’s really creamy and sweet and, when you consider the price per bag was 30p, that’s a massive success, I’d say. Portions: 9 (approx. 10 pieces in each bag) Cost: £2.74 How to make it cheaper: There are so few ingredients here that it would be tough to make this one any cheaper. If I wasn’t on a budget: I’d have divided the mix into batches and added more flavours – think chocolate, crushed biscuits or nuts – and maybe added some toppings, too. Now make: Easy fudge https://ichef.bbci.co.uk/images/ic/480xn/p0gxyd21.jpg In hindsight, it would have been good to use smaller (and cheaper) jars to make this delicious curd go further Using just four ingredients, this is a simple gift idea with an easy-to-follow recipe. Essentially, you take the zest and juice of four lemons (85p) and heat it with caster sugar and butter (I used the leftovers from the fudge) before mixing in the eggs (£1.35 for six, although I only used four). The result is thick, glossy and gloriously spreadable. The fresh zest makes it stand out from regular shop-bought curd. When I let my chief tester try a spoon, they were really impressed by the fact it’s tangy but not sharp – quite the compliment from someone who isn’t a fan of lemon curd normally. Portions: 2 Cost: £2.20 How to make it cheaper: By using smaller (and therefore cheaper) jars to get more portions. If I wasn’t on a budget: I’d have made more – this stuff is delicious. Now make: Lemon curd https://ichef.bbci.co.uk/images/ic/480xn/p0gxygp8.jpg The recipe gave a yield of 10 jars After a quick washing up session to get my workstation under control, it was chutney time. Chutney is a great homemade gift: it lasts a year and works for sweet and savoury tastes. You just chuck all the ingredients in a pan (Bramley apples, £1.96; onions, 45p; garlic, 24p; ginger, 25p; sultanas 95p; distilled malt vinegar, 35p; muscovado sugar, £2.20 and dried chili flakes from the store cupboard) and cook for an hour, stirring occasionally. While this was doing its thing on the hob, I cracked on with the next recipe. After I spooned this into sterilised jars, there was a little left in the pan which I deemed to be a chef’s perk. I tried it thinking it would need more time to mellow and mature in flavour but I was pleasantly surprised: it was already nicer than shop-bought. Portions: 10 Cost: £6.60 How to make it cheaper: I stuck to the advised muscovado sugar but could have swapped to a cheaper golden caster sugar. If I wasn’t on a budget: I wouldn’t have changed a thing – this was a great yield for well under £7. Now make: Apple chutney https://ichef.bbci.co.uk/images/ic/480xn/p0gxyjhg.jpg I kept costs down by coating half in cocoa powder, I could have made the truffles smaller and got another couple of bags out of it Who doesn’t love a chocolate truffle? I bought two chocolate bars: fruit and nut (99p) and milk chocolate (99p, although I only needed half of that one). I melted them with butter (leftovers from the fudge again) and added warmed double cream (£1.05) until I had a glossy mix. It took an iron will (priceless) to not dive in with a spoon at this point. After firming up in the fridge, I rolled it into balls and coated half in mixed nuts (£1.75 although I only used a quarter of the bag) and the rest in cocoa powder from my store cupboard. They were really creamy and the inclusion of the fruit and nut was definitely a good choice, adding a lovely texture to the truffles. Portions: 4 (approx. 8 truffles each) Price: £4.78 How to make it cheaper: I could have used absolute basic chocolate, sure. But for truffles I think the extra pennies were well spent on slightly better-quality bars. If I wasn’t on a budget: I’d have used more varieties of chocolate and experimented a bit more with coatings. Now make: Chocolate truffles https://ichef.bbci.co.uk/images/ic/480xn/p0gxykht.jpg The spices really gave the shortbread a festive feel Boo! Hiss! I had to crack open another pack of butter. The good news is that the two other ingredients for these were from the store cupboard (hooray!). When it comes to biscuits, it really doesn’t get easier than shortbread – you beat butter and sugar together then mix in plain flour. Seriously – that’s it. I added ground nutmeg, cinnamon and all-spice to mine for some warming festive flavour then after chilling (the biscuits, not me – I had an emergency tea towel wash to do at this point) I sliced it and baked. Buttery and crumbly, these ticked all the right boxes and the spice mix really took them to the next level. Portions: 3 (six biscuits each) Price: £1.69 How to make it cheaper: Because I had 50g leftover butter from my new block, I could have used it and also scaled up the quantities of sugar and flour to get more bang for my buck. If I wasn’t on a budget: I’d have divided the basic shortbread mix into three and added different flavours to each, then maybe added some toppings, like melted chocolate. Now make: Christmas shortbread https://ichef.bbci.co.uk/images/ic/480xn/p0gxylvh.jpg These were 'free' by using leftover nuts from the truffles recipe and a few store cupboard staples I put the unused nuts from the truffles recipe to work and added oil, yeast extract and honey from my store cupboard and roasted them to make fancy, nutty, twiglet-like treats. They’re a great option for savoury fans. Portions: 2 Price: Nada How to make it cheaper: Than no spend? Give me a break. If I wasn’t on a budget: I’d have made more – two packets just wasn’t enough of these moreish bites. Now make: Roasted nuts https://ichef.bbci.co.uk/images/ic/480xn/p0gxyr2j.jpg Anything sweet goes with these, just make the most of your leftovers I can’t abide waste (see previous grumblings about Christmas presents) and I still had 100g milk chocolate, three-quarters of a pack of white chocolate chips, some Christmas sprinkles and a few candy canes. So, I spread melted milk chocolate onto a baking tray, swirled melted white chocolate into it and added the toppings. After hunting in my cupboard, I added dried cranberries then let it set in the fridge before breaking into shards. Portions: 6 Cost: Nothing How to make it cheaper: See roasted nuts. If I wasn’t on a budget: I would have gone fancier with the chocolate and used more toppings. Now make: Chocolate bark Would I do it again? Absolutely. It was a much more enjoyable day than others I’ve spent zipping around countless stores in the cold or panic-scrolling through online retail sites for presents. Plus, I got lots more for my money – the total spend was £29.83. If I upped the budget (we’ll see how Grinchy I’m feeling next year) I could make booze-based gifts like Christmas pudding vodka, Irish cream and Irish cream fudge, too. Now comes the job of deciding who to give my 44 gifts too. Although, full disclosure, that number has diminished by this point. Well, someone had to test the results – right? Originally published December 2023 | {
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"content": "Buying presents for everyone can be expensive – can you really get better results for less money if you make them yourself? By Polly Weeks https://ichef.bbci.co.uk/images/ic/480xn/p0gy63y3.jpg Over the last few years, I’ve become Scrooge-like when it comes to Christmas presents. I’ve told everyone I know not to spend money on gifts for me and winced at the impact overpriced, panic-bought presents have had on my bank balance. This year I vowed to get back into the Christmas spirit – without making future me pay the price (literally). So I set myself a challenge: make as many gifts for under £30 as possible. All in one day. Presents people would enjoy but not then have to house. Food and drink it was, then. I supplemented my £30 budget with cheap store cupboard staples like flour, dried spices and caster sugar (which I already had). Fresh ingredients like eggs and butter came out of my budget though (the price of the whole tub, box or packet, not just the amount I used) because, well, have you seen how much they cost lately? Packaging – jars and cellophane gift bags – also come out of that budget, although I didn’t include the bits of ribbon I tied around them, which I had lying around at home. The jars came from a high-street retailer which was running a half-price offer on them, but the bags were cheaper online, so I ordered those. In total, packaging came to £7, leaving £23 for food. So, I took my £23 and headed to my local supermarket. Well, actually, I went to two – one budget and one mid-range. You could perhaps save more by shopping around, but I was on a schedule and aware any savings could easily be offset by travel costs. Deciding what to make I tried to be smart when looking for recipes and deciding what gifts to make. Sweet things tend to be cheaper and often have longer shelf lives because of the sugar content. That said, not everyone has a sweet tooth (apparently), so I’d need some savoury bits, too. To make things go as far as possible, I purposefully sought out recipes with ingredient overlaps. There would be no waste on my watch. Speaking of, anything that needed to be eaten super sharpish was out, for fear it wouldn’t be gifted and eaten quickly enough and end up in the bin. Finally, everything had to be gift-able – by which I mean look presentable in a jar or gift bag and survive transit to the recipient. Here’s what I made and how I did it all in one day. https://ichef.bbci.co.uk/images/ic/480xn/p0gxy8dy.jpg The finished result I knew these would be a hit with the kids and make ideal stocking fillers. I melted milk and dark chocolate together (99p each) and poured the mixture into eight mini yoghurt pots I’d saved and washed out, before adding my toppings: crushed up candy canes (89p for 12), chocolate chips (65p) and Christmassy sprinkles (£1.50). Then I put a lollipop stick into each one and whacked them in the fridge to set. I couldn’t believe how big they were when I turned them out later – each one would definitely get you two mugs of hot chocolate. They felt really indulgent and looked better than the professionally made ones you see in the shops, if I do say so myself. Portions: 8 Total cost: £5.52 How to make it cheaper: Regular sprinkles would work just as well as Christmassy ones. If you don’t already have lollipop sticks and yoghurt pots lying around like I miraculously did, chunky ice cube trays would work well, and you can forgo the sticks and make them hot chocolate ‘parcels’ instead. If I wasn’t on a budget: I’d have increased the toppings and bought a variety of flavours of chocolate. Now make: Hot chocolate stirrers https://ichef.bbci.co.uk/images/ic/480xn/p0gxyb94.jpg These bags of super-sweet fudge were really economical to make This super-simple fudge used half of my 250g block of butter (£1.69), a tin of condensed milk (£1.05) and store cupboard staples of sugar, milk and a pinch of salt. The key here is to keep stirring – don’t allow yourself to get distracted. Just put some festive tunes on and give it your full attention while toe tapping. Leave the fudge to set in the fridge for as long as possible before slicing to get the best result. I cut mine in the early evening. It’s really creamy and sweet and, when you consider the price per bag was 30p, that’s a massive success, I’d say. Portions: 9 (approx. 10 pieces in each bag) Cost: £2.74 How to make it cheaper: There are so few ingredients here that it would be tough to make this one any cheaper. If I wasn’t on a budget: I’d have divided the mix into batches and added more flavours – think chocolate, crushed biscuits or nuts – and maybe added some toppings, too. Now make: Easy fudge https://ichef.bbci.co.uk/images/ic/480xn/p0gxyd21.jpg In hindsight, it would have been good to use smaller (and cheaper) jars to make this delicious curd go further Using just four ingredients, this is a simple gift idea with an easy-to-follow recipe. Essentially, you take the zest and juice of four lemons (85p) and heat it with caster sugar and butter (I used the leftovers from the fudge) before mixing in the eggs (£1.35 for six, although I only used four). The result is thick, glossy and gloriously spreadable. The fresh zest makes it stand out from regular shop-bought curd. When I let my chief tester try a spoon, they were really impressed by the fact it’s tangy but not sharp – quite the compliment from someone who isn’t a fan of lemon curd normally. Portions: 2 Cost: £2.20 How to make it cheaper: By using smaller (and therefore cheaper) jars to get more portions. If I wasn’t on a budget: I’d have made more – this stuff is delicious. Now make: Lemon curd https://ichef.bbci.co.uk/images/ic/480xn/p0gxygp8.jpg The recipe gave a yield of 10 jars After a quick washing up session to get my workstation under control, it was chutney time. Chutney is a great homemade gift: it lasts a year and works for sweet and savoury tastes. You just chuck all the ingredients in a pan (Bramley apples, £1.96; onions, 45p; garlic, 24p; ginger, 25p; sultanas 95p; distilled malt vinegar, 35p; muscovado sugar, £2.20 and dried chili flakes from the store cupboard) and cook for an hour, stirring occasionally. While this was doing its thing on the hob, I cracked on with the next recipe. After I spooned this into sterilised jars, there was a little left in the pan which I deemed to be a chef’s perk. I tried it thinking it would need more time to mellow and mature in flavour but I was pleasantly surprised: it was already nicer than shop-bought. Portions: 10 Cost: £6.60 How to make it cheaper: I stuck to the advised muscovado sugar but could have swapped to a cheaper golden caster sugar. If I wasn’t on a budget: I wouldn’t have changed a thing – this was a great yield for well under £7. Now make: Apple chutney https://ichef.bbci.co.uk/images/ic/480xn/p0gxyjhg.jpg I kept costs down by coating half in cocoa powder, I could have made the truffles smaller and got another couple of bags out of it Who doesn’t love a chocolate truffle? I bought two chocolate bars: fruit and nut (99p) and milk chocolate (99p, although I only needed half of that one). I melted them with butter (leftovers from the fudge again) and added warmed double cream (£1.05) until I had a glossy mix. It took an iron will (priceless) to not dive in with a spoon at this point. After firming up in the fridge, I rolled it into balls and coated half in mixed nuts (£1.75 although I only used a quarter of the bag) and the rest in cocoa powder from my store cupboard. They were really creamy and the inclusion of the fruit and nut was definitely a good choice, adding a lovely texture to the truffles. Portions: 4 (approx. 8 truffles each) Price: £4.78 How to make it cheaper: I could have used absolute basic chocolate, sure. But for truffles I think the extra pennies were well spent on slightly better-quality bars. If I wasn’t on a budget: I’d have used more varieties of chocolate and experimented a bit more with coatings. Now make: Chocolate truffles https://ichef.bbci.co.uk/images/ic/480xn/p0gxykht.jpg The spices really gave the shortbread a festive feel Boo! Hiss! I had to crack open another pack of butter. The good news is that the two other ingredients for these were from the store cupboard (hooray!). When it comes to biscuits, it really doesn’t get easier than shortbread – you beat butter and sugar together then mix in plain flour. Seriously – that’s it. I added ground nutmeg, cinnamon and all-spice to mine for some warming festive flavour then after chilling (the biscuits, not me – I had an emergency tea towel wash to do at this point) I sliced it and baked. Buttery and crumbly, these ticked all the right boxes and the spice mix really took them to the next level. Portions: 3 (six biscuits each) Price: £1.69 How to make it cheaper: Because I had 50g leftover butter from my new block, I could have used it and also scaled up the quantities of sugar and flour to get more bang for my buck. If I wasn’t on a budget: I’d have divided the basic shortbread mix into three and added different flavours to each, then maybe added some toppings, like melted chocolate. Now make: Christmas shortbread https://ichef.bbci.co.uk/images/ic/480xn/p0gxylvh.jpg These were 'free' by using leftover nuts from the truffles recipe and a few store cupboard staples I put the unused nuts from the truffles recipe to work and added oil, yeast extract and honey from my store cupboard and roasted them to make fancy, nutty, twiglet-like treats. They’re a great option for savoury fans. Portions: 2 Price: Nada How to make it cheaper: Than no spend? Give me a break. If I wasn’t on a budget: I’d have made more – two packets just wasn’t enough of these moreish bites. Now make: Roasted nuts https://ichef.bbci.co.uk/images/ic/480xn/p0gxyr2j.jpg Anything sweet goes with these, just make the most of your leftovers I can’t abide waste (see previous grumblings about Christmas presents) and I still had 100g milk chocolate, three-quarters of a pack of white chocolate chips, some Christmas sprinkles and a few candy canes. So, I spread melted milk chocolate onto a baking tray, swirled melted white chocolate into it and added the toppings. After hunting in my cupboard, I added dried cranberries then let it set in the fridge before breaking into shards. Portions: 6 Cost: Nothing How to make it cheaper: See roasted nuts. If I wasn’t on a budget: I would have gone fancier with the chocolate and used more toppings. Now make: Chocolate bark Would I do it again? Absolutely. It was a much more enjoyable day than others I’ve spent zipping around countless stores in the cold or panic-scrolling through online retail sites for presents. Plus, I got lots more for my money – the total spend was £29.83. If I upped the budget (we’ll see how Grinchy I’m feeling next year) I could make booze-based gifts like Christmas pudding vodka, Irish cream and Irish cream fudge, too. Now comes the job of deciding who to give my 44 gifts too. Although, full disclosure, that number has diminished by this point. Well, someone had to test the results – right? Originally published December 2023"
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} | 4a5d7b53a786a8f38608761a70c092ae14fa4e9ed1dc087b586733f11a82df18 | Mary Berry reveals how to nail your Christmas spreads
Does Christmas induce fears of soggy roasties, dry turkey and general kitchen chaos? We put your cookery dilemmas to the fountain of festive wisdom that is Mary Berry. Here’s her advice for making this Christmas the most delicious yet. https://ichef.bbci.co.uk/images/ic/480xn/p0gxz2d2.jpg On Wednesday 13 December, home cooks across the nation will be tuning into watch Mary Berry’s Highland Christmas on BBC One at 9pm.During the hour-long special, we’ll see Mary make her way to Scotland and prepare festive recipes with celebrity special guests Andy Murray, Iain Stirling and Emeli Sandé. You don’t have to be famous to get advice from this seasoned cook for Christmas, though. We took to Instagram and Facebook to ask for your Christmas cookery queries, then put them to Mary herself. Here’s what she had to say. Pre-Christmas prep What’s the best way to get ahead, and should I start now? “I do an awful lot of preparing in advance over the festive season. I start by making my list of who’s visiting and how many meals I’ll need to make. Then I list all the meals over Christmas and what ingredients I’ll need. “Any of the things that I can put in the freezer that tend to run out in the supermarket – like chestnuts – I’ll buy straight away. You can also buy your tinned goods now and order your turkey. “Then, I make a timetable for the week before Christmas and see how many things I can do ahead.” Turkey troubles Can you cook your turkey on Christmas Eve if you’re travelling the next day? “I would prefer not to cook it the day before and reheat it. However, very often I go to my daughter’s for Christmas and bring the turkey, so need to cook it before I travel. “What I do is cook the turkey completely on Christmas morning. Then, I wrap it in foil and cover it with some towels and put it in the boot of the car and drive to my daughter’s house, so it’s resting on the journey. It can rest for up to two hours, so it’s all about getting the timings right.” How can I stop my turkey from being dry? “This is a common problem when roasting turkey and the reason is normally the same. A dry bird is an overcooked bird, so you just need to make sure you take it out of the oven as soon as it’s cooked through.” “Cooking times depend on the size of your turkey (BBC Food has a roast calculator showing what temperature you should cook your meat at and for how long), but you also need to remember that it continues to cook after you’ve taken it out of the oven.” Show-stealing sides How can you avoid soggy roast potatoes? “To get extra crunch on your roast potatoes, you can add a little semolina. And what I do is cook the potatoes the day before and then re-heat on the day. Then they won’t need to be in the oven for as long on Christmas Day, meaning you free up oven space for things like the pigs in blankets and stuffing balls.” What can you cook sprouts with instead of bacon if you’re vegetarian? “I would start off with shallots and fry them in butter or oil along with chestnuts – I use frozen ones. Cut the sprouts in half and boil them just briefly before adding to the shallots and chestnuts in the pan, making sure they’re well coated in the butter.” Can you prepare stuffing balls ahead and, if so, should you freeze them raw? “You can make your stuffing balls the day before and keep them in the fridge. Or, if you want to do them further in advance, you can freeze them – I think it’s a good idea to cook them before putting them in the freezer and then just reheat them on the day.” What’s your advice for Christmas gravy? “If you’ve got giblets with the turkey, you can take them out the day before and make a good stock with them. If you haven’t got them, I’d suggest creating a stock using some chicken wings and vegetables on Christmas Eve. Then, on the day, you can add the juices from the turkey into the stock and of course, add red wine or port to it too. Together, this will make a very good gravy which should be fairly thin.” Will everything cook properly if the oven is filled up? “Yes, you do need to remember that a packed oven, in fact, will slow down the cooking process. So either turn the temperature up a bit or cook things for a little bit longer.” On-point puds What’s the secret to making a yule log that doesn’t crack? “Well, the yule log I make does crack and I like it – it’s part of its charm! But then I pipe ganache on top and you don’t see the cracks anyway. On top of that, you can make it feel more festive by adding a sprinkling of icing sugar.” I want to make a trifle but fancy something a bit unusual. What would you recommend? “Sometimes I do a pear and ginger one and I also like making an orange trifle. Either way, what I always like to do is split the trifle sponges and put a red jam in the middle of them, then on top you have the fruit (pear or orange, say) and jelly, and finally custard and cream, which you can add extra flavour too, like ginger.” Do you have a special chocolate dessert recipe that could be frozen ahead? “I’d advise doing a chocolate roulade, which freezes beautifully and is perfect for the occasion. I usually serve it with a raspberry coulis which you can also make in advance.” Food for the festive period What is an easy canapé to make? “I make smoked salmon canapés, and do this the day before I plan to serve them. I start with a light rye bed and slice it into little pieces. If you don’t use all of the loaf, put the rest in the freezer. Then spread the bread with a full-fat cream cheese and put smoked salmon on top. Sometimes I put some prawns on top of the salmon. “I then put them on the serving plate, cover it with clingfilm and keep it in the fridge. When you’re ready to serve it, just add a squeeze of lemon to the top.” What should you serve on Boxing Day if you haven’t had a roast the day before? “Everybody likes shepherd’s pie, so I would make that. It’s warming but a nice break from having so many rich foods on the other days. You can make it feel special by topping it with filo pastry which is delicious. I do that and everybody enjoys it.” What’s an easy meal for a large group of people on Christmas Eve? “Oh, without any doubt, a fish pie. Use smoked fish – like haddock – as well as unsmoked fish and add hard-boiled eggs into it. That, combined with a very creamy mashed potato, will be very popular.” Mary’s favourite festive tip “It’s important to do a little bit of planning so you don’t spend all your time on Christmas Day cooking. Do as much as you can ahead and use your freezer, so you can enjoy the day.” Watch Mary Berry’s Highland Christmas on Wednesday 13 December at 9pm on BBC One, or catch up on iPlayer. Originally published December 2023 | {
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"content": "Does Christmas induce fears of soggy roasties, dry turkey and general kitchen chaos? We put your cookery dilemmas to the fountain of festive wisdom that is Mary Berry. Here’s her advice for making this Christmas the most delicious yet. https://ichef.bbci.co.uk/images/ic/480xn/p0gxz2d2.jpg On Wednesday 13 December, home cooks across the nation will be tuning into watch Mary Berry’s Highland Christmas on BBC One at 9pm.During the hour-long special, we’ll see Mary make her way to Scotland and prepare festive recipes with celebrity special guests Andy Murray, Iain Stirling and Emeli Sandé. You don’t have to be famous to get advice from this seasoned cook for Christmas, though. We took to Instagram and Facebook to ask for your Christmas cookery queries, then put them to Mary herself. Here’s what she had to say. Pre-Christmas prep What’s the best way to get ahead, and should I start now? “I do an awful lot of preparing in advance over the festive season. I start by making my list of who’s visiting and how many meals I’ll need to make. Then I list all the meals over Christmas and what ingredients I’ll need. “Any of the things that I can put in the freezer that tend to run out in the supermarket – like chestnuts – I’ll buy straight away. You can also buy your tinned goods now and order your turkey. “Then, I make a timetable for the week before Christmas and see how many things I can do ahead.” Turkey troubles Can you cook your turkey on Christmas Eve if you’re travelling the next day? “I would prefer not to cook it the day before and reheat it. However, very often I go to my daughter’s for Christmas and bring the turkey, so need to cook it before I travel. “What I do is cook the turkey completely on Christmas morning. Then, I wrap it in foil and cover it with some towels and put it in the boot of the car and drive to my daughter’s house, so it’s resting on the journey. It can rest for up to two hours, so it’s all about getting the timings right.” How can I stop my turkey from being dry? “This is a common problem when roasting turkey and the reason is normally the same. A dry bird is an overcooked bird, so you just need to make sure you take it out of the oven as soon as it’s cooked through.” “Cooking times depend on the size of your turkey (BBC Food has a roast calculator showing what temperature you should cook your meat at and for how long), but you also need to remember that it continues to cook after you’ve taken it out of the oven.” Show-stealing sides How can you avoid soggy roast potatoes? “To get extra crunch on your roast potatoes, you can add a little semolina. And what I do is cook the potatoes the day before and then re-heat on the day. Then they won’t need to be in the oven for as long on Christmas Day, meaning you free up oven space for things like the pigs in blankets and stuffing balls.” What can you cook sprouts with instead of bacon if you’re vegetarian? “I would start off with shallots and fry them in butter or oil along with chestnuts – I use frozen ones. Cut the sprouts in half and boil them just briefly before adding to the shallots and chestnuts in the pan, making sure they’re well coated in the butter.” Can you prepare stuffing balls ahead and, if so, should you freeze them raw? “You can make your stuffing balls the day before and keep them in the fridge. Or, if you want to do them further in advance, you can freeze them – I think it’s a good idea to cook them before putting them in the freezer and then just reheat them on the day.” What’s your advice for Christmas gravy? “If you’ve got giblets with the turkey, you can take them out the day before and make a good stock with them. If you haven’t got them, I’d suggest creating a stock using some chicken wings and vegetables on Christmas Eve. Then, on the day, you can add the juices from the turkey into the stock and of course, add red wine or port to it too. Together, this will make a very good gravy which should be fairly thin.” Will everything cook properly if the oven is filled up? “Yes, you do need to remember that a packed oven, in fact, will slow down the cooking process. So either turn the temperature up a bit or cook things for a little bit longer.” On-point puds What’s the secret to making a yule log that doesn’t crack? “Well, the yule log I make does crack and I like it – it’s part of its charm! But then I pipe ganache on top and you don’t see the cracks anyway. On top of that, you can make it feel more festive by adding a sprinkling of icing sugar.” I want to make a trifle but fancy something a bit unusual. What would you recommend? “Sometimes I do a pear and ginger one and I also like making an orange trifle. Either way, what I always like to do is split the trifle sponges and put a red jam in the middle of them, then on top you have the fruit (pear or orange, say) and jelly, and finally custard and cream, which you can add extra flavour too, like ginger.” Do you have a special chocolate dessert recipe that could be frozen ahead? “I’d advise doing a chocolate roulade, which freezes beautifully and is perfect for the occasion. I usually serve it with a raspberry coulis which you can also make in advance.” Food for the festive period What is an easy canapé to make? “I make smoked salmon canapés, and do this the day before I plan to serve them. I start with a light rye bed and slice it into little pieces. If you don’t use all of the loaf, put the rest in the freezer. Then spread the bread with a full-fat cream cheese and put smoked salmon on top. Sometimes I put some prawns on top of the salmon. “I then put them on the serving plate, cover it with clingfilm and keep it in the fridge. When you’re ready to serve it, just add a squeeze of lemon to the top.” What should you serve on Boxing Day if you haven’t had a roast the day before? “Everybody likes shepherd’s pie, so I would make that. It’s warming but a nice break from having so many rich foods on the other days. You can make it feel special by topping it with filo pastry which is delicious. I do that and everybody enjoys it.” What’s an easy meal for a large group of people on Christmas Eve? “Oh, without any doubt, a fish pie. Use smoked fish – like haddock – as well as unsmoked fish and add hard-boiled eggs into it. That, combined with a very creamy mashed potato, will be very popular.” Mary’s favourite festive tip “It’s important to do a little bit of planning so you don’t spend all your time on Christmas Day cooking. Do as much as you can ahead and use your freezer, so you can enjoy the day.” Watch Mary Berry’s Highland Christmas on Wednesday 13 December at 9pm on BBC One, or catch up on iPlayer. Originally published December 2023"
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At this time of year, when temperatures are low and daylight is dwindling, our comfort food cravings really kick in. But what are the most comforting foods and how can we dial up their satisfaction levels? https://ichef.bbci.co.uk/images/ic/480xn/p0gtcbnl.jpg The weather outside is frightful, but eating soup on the sofa is so delightful. This is the season when comfort food really comes into its own. And while our preferred comfort dishes are personal to each of us (they usually depend on childhood memories or other positive associations, as well as where we’re from), there are a few that lots of people agree on. To find out what some of the most popular comfort foods are among our readers, we asked you for your favourites – and we had a lot of responses. We combed through them all to work out the most-loved dishes, then asked the experts for advice on doing them justice in the kitchen, easily and affordably. (If you didn’t get to have your say on Facebook, vote in our poll below!) Hearty soups From thick, almost stew-like beef goulash (gulyas leves), to creamy cauliflower cheese, there are so many ways to go when it comes to soup. Dean Parker of Celentano’s in Glasgow is all about a flavour-packed broth. “A hearty miso soup is one of my favourite things to cook at the end of a long week in the kitchen. I tend to just throw in whatever veg is left to reduce any potential waste and save a bit of cash. “All you need is an onion, garlic, miso paste and any vegetables you’ve got. I tend to bulk mine out with whatever low-cost carbs I have in – whether that be brown rice or noodles – and add in a little white fish or chicken for a bit of extra protein if I have any.” Protein can also come in the form of pluses and legumes. Not only will these bulk out a soup to make it more filling, but they’ll also up the nutritional value, making your meal into even more of a hug for the insides. Colin Nicholson, chef at Mingary Castle in Ardnamurchan says, “My favourite pulses are lentils, butter beans and chickpeas. They add depth to your soup and also give you a bigger yield on a small budget.” There’s perhaps nothing less satisfying than a lacklustre soup that doesn’t deliver on flavour. When it comes to creating that depth and savouriness that’s so important, budget cooking expert Fliss Freeborn has a cheap and easy tactic. “Make sure you use onions and get them lovely and soft before you add anything else in.” Letting them cook gently for as long as you’re able will concentrate their flavour and see them caramelise deliciously. That’s how soups like this impossibly simple five-ingredient French onion soup pack such a punch. The most important ingredient here is time: “The longer you spend cooking them and building that flavour, the better,” says Freeborn. Stews and casseroles Stews and casseroles are mainstays of the winter dinner table. Often cooked low and slow, they tend to be deeply flavoured and tender in texture. To really crank up the comfort factor, try serving them with dumplings. These squidgy, doughy treats are surprisingly easy to make. Mix self-raising flour and shredded suet (with a ratio 2:1) and add a pinch of salt. Slowly add water until you have a soft dough. Then, roll into balls before arranging on top of your casserole and cooking in the oven. You could add herbs to your dough for an extra kick of flavour, if you like. This slow cooker chicken casserole has sage-flecked dumplings, while this vegetable stew features tarragon in its doughy topping. As for the stew itself, the most budget friendly options are vegetable and lentil versions, which can be just as hearty and satisfying as meaty alternatives. Nicholson says it is possible to use meat without pushing the cost up too much, though. “The best thing to do is ask your local butcher for cheaper cuts which you can slow cook. My favourites include pork shoulder, beef chucks, beef short ribs, beef feather blade and lamb shoulder. These are all great for slow cooking and can be bulked out with budget-friendly vegetables.” Freeborn has another flavour-boosting tip here, too. “A quick way of making any stew taste nice and rich is to add a few tinned anchovies at the beginning with the onions.” They will almost melt down during the cook, lacing your stew with umami flavour. For a vegan flavour bomb, “Add a good spoon of yeast extract to your stew,” says chef Ben Ambridge of The Fox’s Revenge in Cornwall. “It will give you a great depth of flavour.” Curries Curries also proved popular for when you want a warming meal to hunker down with. “They are wallet-friendly, great for feeding a crowd and filling, especially when served with naan and rice. You can also freeze batches for future meals,” says Rohit Ghai, chef and founder of Manthan in Mayfair and Kutir in Chelsea. “Frozen vegetables, cheaper cuts of meat and store-cupboard pulses are naturally cheap and always happy in a curry. By adding a handful of spices or a spoonful of curry paste you can create something really special. Experiment with different types of spices – garam masala is one of the most flavourful and popular.” One of Ghai’s favourite comfort dishes is chicken curry. “The secret is to prep your meat properly: marinate it for at least 30 minutes. I always cut my chicken into small chunks (around 3cm) for a tender and juicy finish, too. “Your curry base should follow this guide: first, heat oil and then add whole spices and fry until fragrant. Add chopped onions and cook until browned before getting ground spices, salt, ginger, garlic and green chillies involved. Mix well and cook for 30 seconds to one minute, ensuring the whole spices don’t burn.” Then it’s a case of adding your protein and liquids, and letting it all simmer until full of flavour. The Hairy Bikers have produced a pie which is full of flavour but lower in fat than regular pies To keep time and effort to a minimum, you can buy ready-rolled pastry but Freeborn likes to make her own to keep spend down. “You can make shortcrust pastry with lard and plain flour for around a fifth of the cost of buying it – and it doesn’t take long. Blitz a 1:2 ratio of fat and flour (eg 50g lard and 100g flour) until you have a fine breadcrumb-like texture, then bind with a few tablespoons of cold water before forming into a ball. Refrigerate for at least half an hour before rolling out and using to top your filling in a pie dish.” The unexpected comfort dishes Liver and onions Considering how divisive liver tends to be, we were quite surprised to see it mentioned so much in our comments. But chef Scott Smith from Fhior in Edinburgh needs no convincing of its comforting potential. To get the most out of it, “soak the liver in milk for an hour or two before you cook it – this helps to draw out the bitter flavour that a lot of people can find off-putting. Dry it well on kitchen towel before cooking to ensure a nice golden colour.” As for the onions, “I like to cook them low and slow,” says chef, teacher and author, Charlotte Pike. “I allow around half an hour of gentle cooking and stirring to let them to become silky and sticky, but without burning. This releases their sweetness and complexity of flavour, which really helps to elevate this dish.” Another popular choice is to add bacon into the mix, something The Hairy Bikers do in their rich and moreish recipe for liver and onions. Corned beef hash Corned beef might not be en vogue in 2023, but it was a staple part of many of our childhoods in the UK, which explains its presence on this list. While the versions of corned beef hash we used to eat as youngsters may have demonstrated varying levels of quality in terms of execution and ingredients (no offence, parents), now that we’re old enough to make our own, we can really take this retro dinner to the next level. “Corned beef hash will benefit from using a great floury potato,” says Pike. “Try Maris Piper, King Edward or Desirée. I like to add plenty of black pepper to the potato for balance, too. “I also cook the corned beef over a high temperature until it gets nice and crispy around the edges – this adds great texture to contrast with the soft mash.” Another way to up the ante is to serve with fried or poached eggs on top – complete with oozing yolk, of course. Originally published November 2023 | {
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"title": "How to make the cosiest comfort dishes on a budget",
"content": "At this time of year, when temperatures are low and daylight is dwindling, our comfort food cravings really kick in. But what are the most comforting foods and how can we dial up their satisfaction levels? https://ichef.bbci.co.uk/images/ic/480xn/p0gtcbnl.jpg The weather outside is frightful, but eating soup on the sofa is so delightful. This is the season when comfort food really comes into its own. And while our preferred comfort dishes are personal to each of us (they usually depend on childhood memories or other positive associations, as well as where we’re from), there are a few that lots of people agree on. To find out what some of the most popular comfort foods are among our readers, we asked you for your favourites – and we had a lot of responses. We combed through them all to work out the most-loved dishes, then asked the experts for advice on doing them justice in the kitchen, easily and affordably. (If you didn’t get to have your say on Facebook, vote in our poll below!) Hearty soups From thick, almost stew-like beef goulash (gulyas leves), to creamy cauliflower cheese, there are so many ways to go when it comes to soup. Dean Parker of Celentano’s in Glasgow is all about a flavour-packed broth. “A hearty miso soup is one of my favourite things to cook at the end of a long week in the kitchen. I tend to just throw in whatever veg is left to reduce any potential waste and save a bit of cash. “All you need is an onion, garlic, miso paste and any vegetables you’ve got. I tend to bulk mine out with whatever low-cost carbs I have in – whether that be brown rice or noodles – and add in a little white fish or chicken for a bit of extra protein if I have any.” Protein can also come in the form of pluses and legumes. Not only will these bulk out a soup to make it more filling, but they’ll also up the nutritional value, making your meal into even more of a hug for the insides. Colin Nicholson, chef at Mingary Castle in Ardnamurchan says, “My favourite pulses are lentils, butter beans and chickpeas. They add depth to your soup and also give you a bigger yield on a small budget.” There’s perhaps nothing less satisfying than a lacklustre soup that doesn’t deliver on flavour. When it comes to creating that depth and savouriness that’s so important, budget cooking expert Fliss Freeborn has a cheap and easy tactic. “Make sure you use onions and get them lovely and soft before you add anything else in.” Letting them cook gently for as long as you’re able will concentrate their flavour and see them caramelise deliciously. That’s how soups like this impossibly simple five-ingredient French onion soup pack such a punch. The most important ingredient here is time: “The longer you spend cooking them and building that flavour, the better,” says Freeborn. Stews and casseroles Stews and casseroles are mainstays of the winter dinner table. Often cooked low and slow, they tend to be deeply flavoured and tender in texture. To really crank up the comfort factor, try serving them with dumplings. These squidgy, doughy treats are surprisingly easy to make. Mix self-raising flour and shredded suet (with a ratio 2:1) and add a pinch of salt. Slowly add water until you have a soft dough. Then, roll into balls before arranging on top of your casserole and cooking in the oven. You could add herbs to your dough for an extra kick of flavour, if you like. This slow cooker chicken casserole has sage-flecked dumplings, while this vegetable stew features tarragon in its doughy topping. As for the stew itself, the most budget friendly options are vegetable and lentil versions, which can be just as hearty and satisfying as meaty alternatives. Nicholson says it is possible to use meat without pushing the cost up too much, though. “The best thing to do is ask your local butcher for cheaper cuts which you can slow cook. My favourites include pork shoulder, beef chucks, beef short ribs, beef feather blade and lamb shoulder. These are all great for slow cooking and can be bulked out with budget-friendly vegetables.” Freeborn has another flavour-boosting tip here, too. “A quick way of making any stew taste nice and rich is to add a few tinned anchovies at the beginning with the onions.” They will almost melt down during the cook, lacing your stew with umami flavour. For a vegan flavour bomb, “Add a good spoon of yeast extract to your stew,” says chef Ben Ambridge of The Fox’s Revenge in Cornwall. “It will give you a great depth of flavour.” Curries Curries also proved popular for when you want a warming meal to hunker down with. “They are wallet-friendly, great for feeding a crowd and filling, especially when served with naan and rice. You can also freeze batches for future meals,” says Rohit Ghai, chef and founder of Manthan in Mayfair and Kutir in Chelsea. “Frozen vegetables, cheaper cuts of meat and store-cupboard pulses are naturally cheap and always happy in a curry. By adding a handful of spices or a spoonful of curry paste you can create something really special. Experiment with different types of spices – garam masala is one of the most flavourful and popular.” One of Ghai’s favourite comfort dishes is chicken curry. “The secret is to prep your meat properly: marinate it for at least 30 minutes. I always cut my chicken into small chunks (around 3cm) for a tender and juicy finish, too. “Your curry base should follow this guide: first, heat oil and then add whole spices and fry until fragrant. Add chopped onions and cook until browned before getting ground spices, salt, ginger, garlic and green chillies involved. Mix well and cook for 30 seconds to one minute, ensuring the whole spices don’t burn.” Then it’s a case of adding your protein and liquids, and letting it all simmer until full of flavour. The Hairy Bikers have produced a pie which is full of flavour but lower in fat than regular pies To keep time and effort to a minimum, you can buy ready-rolled pastry but Freeborn likes to make her own to keep spend down. “You can make shortcrust pastry with lard and plain flour for around a fifth of the cost of buying it – and it doesn’t take long. Blitz a 1:2 ratio of fat and flour (eg 50g lard and 100g flour) until you have a fine breadcrumb-like texture, then bind with a few tablespoons of cold water before forming into a ball. Refrigerate for at least half an hour before rolling out and using to top your filling in a pie dish.” The unexpected comfort dishes Liver and onions Considering how divisive liver tends to be, we were quite surprised to see it mentioned so much in our comments. But chef Scott Smith from Fhior in Edinburgh needs no convincing of its comforting potential. To get the most out of it, “soak the liver in milk for an hour or two before you cook it – this helps to draw out the bitter flavour that a lot of people can find off-putting. Dry it well on kitchen towel before cooking to ensure a nice golden colour.” As for the onions, “I like to cook them low and slow,” says chef, teacher and author, Charlotte Pike. “I allow around half an hour of gentle cooking and stirring to let them to become silky and sticky, but without burning. This releases their sweetness and complexity of flavour, which really helps to elevate this dish.” Another popular choice is to add bacon into the mix, something The Hairy Bikers do in their rich and moreish recipe for liver and onions. Corned beef hash Corned beef might not be en vogue in 2023, but it was a staple part of many of our childhoods in the UK, which explains its presence on this list. While the versions of corned beef hash we used to eat as youngsters may have demonstrated varying levels of quality in terms of execution and ingredients (no offence, parents), now that we’re old enough to make our own, we can really take this retro dinner to the next level. “Corned beef hash will benefit from using a great floury potato,” says Pike. “Try Maris Piper, King Edward or Desirée. I like to add plenty of black pepper to the potato for balance, too. “I also cook the corned beef over a high temperature until it gets nice and crispy around the edges – this adds great texture to contrast with the soft mash.” Another way to up the ante is to serve with fried or poached eggs on top – complete with oozing yolk, of course. Originally published November 2023"
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From chocolate potato cake to jellied meatloaf, countless vintage recipes have been lost to time. TikTok star B. Dylan Hollis resurrects weird and wonderful dishes to see how they fare a century on. https://ichef.bbci.co.uk/images/ic/480xn/p0f47g4z.jpg If you find yourself falling down culinary rabbit holes on TikTok or YouTube, you’ve probably stumbled across B. Dylan Hollis and his vintage cookery videos. The Bermudian, who now lives in a small Wyoming town in the US, has gained an ardent fanbase (he has 9.7million followers on TikTok alone) who love watching the enigmatic novice baker create dishes from long-forgotten cookbooks. With little interest in cooking but “a love of yesteryear”, Hollis decided during the lockdowns of 2020 to start cooking from the vintage recipe books he’d been collecting. “I found this recipe from the 1910s and it was a fruitcake that had a pound of ground pork in it. And I thought, ‘this is ridiculous, I’ve got to make it’. People on the internet like ridiculous things, so I recorded the process and the reception was wild. Before long, people were asking for more.” So, what does a pork cake taste like? “It’s like a fruitcake with a question mark. It was quite common back in the day to use fatty meats – ground pork isn't too far from things like suet. You don't taste it as much as you would think. I liked it. I have since baked it with Jay Leno, Kelly Clarkson and The Bear’s Ayo Edebiri. For what it's worth, Kelly Clarkson liked it.” Now a social media star, Hollis is taking the next step in his unexpected career and has a cookbook, Baking Yesteryear coming out in the summer. A pitfall of his newfound fame is that it sometimes calls for him to make truly disgusting recipes – especially now that his fans have taken to sending him old recipe books they find. Before choosing a recipe to cook, Hollis explains it has to meet his ‘three Ws’ rule: “It must fill at least one, if not all, of the descriptors of wild, wacky and wonderful.” Here are five of Hollis’ best and worst. Five of the best vintage recipes https://ichef.bbci.co.uk/images/ic/480xn/p0f47hg7.jpg Some unusual bakes have impressed Hollis Chocolate potato cake “This 1912 recipe for a chocolate cake uses a russet potato to augment the flour. And instead of using cocoa powder or melted chocolate, it just has chocolate shavings. I love that because it is simple brilliance. It tastes old school with old school spices. Throwing a potato in a cake was not something I had thought of before but the taste was just incredible.” Pinto bean cake “I filmed this 1955 gluten-free bake recently and it was wild. Making a cake with a core substance of pinto beans, which ended up tasting incredible, means I'll never judge anything on the surface again. In addition to the beans, you add honey, ground peanuts, eggs and baking powder. It was phenomenal.” Corn starch cookies “A 1919 recipe, these cookies originate from Brazil where they’re called sequilhos – I described them as ‘a cloud of joy’ in my video. This recipe uses just three ingredients – corn starch, butter and sweetened condensed milk. They shouldn't taste so good considering how little goes into them and how simple they are to make. They blew my mind.” Peanut butter bread “Lots of my recipes come from the Great Depression – in those periods of hardship you get a combination of simplicity and ingenuity. You had to stretch the dollar as far as you could, and it just exploded people's imaginations. “This 1932 recipe makes my top five because cooking it and eating it really placed me in time. I could imagine myself back then, having to make do with no butter and no eggs, thinking, ‘let's use a jar of readily available peanut butter’. It was amazing.” Potato candy “The 1933 potato candy is an old American Midwestern candy where you mash up a potato then add what must have been a month's supply of powdered sugar. It becomes a fondant – but made of potato. You roll it out, slather it in peanut butter and roll it up again. Potato candy. It tasted good even though it’s just absurd. You wonder how someone came up with it.” Five of the worst vintage recipes https://ichef.bbci.co.uk/images/ic/480xn/p0f47x0x.jpg Sometimes the recipe is better left in the past Frog eye salad “In America, there are salads which aren’t really salads. This 1968 recipe is one of them, with cream, mandarins, pineapple and even marshmallows in it. Except, it's not bound by sweet coconut or something; it's bound by acini di pepe, which is pasta that’s the size of couscous. And it was just awful.” Great Depression water pie “A lot of people like these pies but that might be because some versions include vanilla. This was an authentic recipe that didn’t. You make a basic pastry then add water and sugar, and top with butter. It tasted like wet lint. It was just awful.” The roughage loaf “This was a health food recipe from 1892. It was wheat germ and flaxseed, molasses and prunes – and it was terrible.” Jellied meatloaf https://ichef.bbci.co.uk/images/ic/480xn/p0f47sgs.jpg This jellied meatloaf left Hollis disgusted “I often say this is the worst recipe I’ve tried. It’s from 1931 and is like cat food. The ground beef is cold and slimy, and it's set in a casket of gelatine made from beef broth. It was revolting. It almost made me angry because of the convoluted process and the care I took to get it right.” Seafood mousse “This 1972 recipe is on the same level as the jellied mousse: cat food again. It’s tinned crab meat with celery, Worcestershire sauce, tabasco, salt and onion powder. Then you boil a tin of cream of tomato soup and cream cheese, add gelatine and lots of mayonnaise. Then that’s mixed with the crab mix and chilled. Creamy seafood bound in gelatine. “As you can tell, I'm not a fan of these kinds of dishes, but they were popular – they were bona fide creations. They’re just not made for modern tastes.” Originally published February 2023. | {
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"content": "From chocolate potato cake to jellied meatloaf, countless vintage recipes have been lost to time. TikTok star B. Dylan Hollis resurrects weird and wonderful dishes to see how they fare a century on. https://ichef.bbci.co.uk/images/ic/480xn/p0f47g4z.jpg If you find yourself falling down culinary rabbit holes on TikTok or YouTube, you’ve probably stumbled across B. Dylan Hollis and his vintage cookery videos. The Bermudian, who now lives in a small Wyoming town in the US, has gained an ardent fanbase (he has 9.7million followers on TikTok alone) who love watching the enigmatic novice baker create dishes from long-forgotten cookbooks. With little interest in cooking but “a love of yesteryear”, Hollis decided during the lockdowns of 2020 to start cooking from the vintage recipe books he’d been collecting. “I found this recipe from the 1910s and it was a fruitcake that had a pound of ground pork in it. And I thought, ‘this is ridiculous, I’ve got to make it’. People on the internet like ridiculous things, so I recorded the process and the reception was wild. Before long, people were asking for more.” So, what does a pork cake taste like? “It’s like a fruitcake with a question mark. It was quite common back in the day to use fatty meats – ground pork isn't too far from things like suet. You don't taste it as much as you would think. I liked it. I have since baked it with Jay Leno, Kelly Clarkson and The Bear’s Ayo Edebiri. For what it's worth, Kelly Clarkson liked it.” Now a social media star, Hollis is taking the next step in his unexpected career and has a cookbook, Baking Yesteryear coming out in the summer. A pitfall of his newfound fame is that it sometimes calls for him to make truly disgusting recipes – especially now that his fans have taken to sending him old recipe books they find. Before choosing a recipe to cook, Hollis explains it has to meet his ‘three Ws’ rule: “It must fill at least one, if not all, of the descriptors of wild, wacky and wonderful.” Here are five of Hollis’ best and worst. Five of the best vintage recipes https://ichef.bbci.co.uk/images/ic/480xn/p0f47hg7.jpg Some unusual bakes have impressed Hollis Chocolate potato cake “This 1912 recipe for a chocolate cake uses a russet potato to augment the flour. And instead of using cocoa powder or melted chocolate, it just has chocolate shavings. I love that because it is simple brilliance. It tastes old school with old school spices. Throwing a potato in a cake was not something I had thought of before but the taste was just incredible.” Pinto bean cake “I filmed this 1955 gluten-free bake recently and it was wild. Making a cake with a core substance of pinto beans, which ended up tasting incredible, means I'll never judge anything on the surface again. In addition to the beans, you add honey, ground peanuts, eggs and baking powder. It was phenomenal.” Corn starch cookies “A 1919 recipe, these cookies originate from Brazil where they’re called sequilhos – I described them as ‘a cloud of joy’ in my video. This recipe uses just three ingredients – corn starch, butter and sweetened condensed milk. They shouldn't taste so good considering how little goes into them and how simple they are to make. They blew my mind.” Peanut butter bread “Lots of my recipes come from the Great Depression – in those periods of hardship you get a combination of simplicity and ingenuity. You had to stretch the dollar as far as you could, and it just exploded people's imaginations. “This 1932 recipe makes my top five because cooking it and eating it really placed me in time. I could imagine myself back then, having to make do with no butter and no eggs, thinking, ‘let's use a jar of readily available peanut butter’. It was amazing.” Potato candy “The 1933 potato candy is an old American Midwestern candy where you mash up a potato then add what must have been a month's supply of powdered sugar. It becomes a fondant – but made of potato. You roll it out, slather it in peanut butter and roll it up again. Potato candy. It tasted good even though it’s just absurd. You wonder how someone came up with it.” Five of the worst vintage recipes https://ichef.bbci.co.uk/images/ic/480xn/p0f47x0x.jpg Sometimes the recipe is better left in the past Frog eye salad “In America, there are salads which aren’t really salads. This 1968 recipe is one of them, with cream, mandarins, pineapple and even marshmallows in it. Except, it's not bound by sweet coconut or something; it's bound by acini di pepe, which is pasta that’s the size of couscous. And it was just awful.” Great Depression water pie “A lot of people like these pies but that might be because some versions include vanilla. This was an authentic recipe that didn’t. You make a basic pastry then add water and sugar, and top with butter. It tasted like wet lint. It was just awful.” The roughage loaf “This was a health food recipe from 1892. It was wheat germ and flaxseed, molasses and prunes – and it was terrible.” Jellied meatloaf https://ichef.bbci.co.uk/images/ic/480xn/p0f47sgs.jpg This jellied meatloaf left Hollis disgusted “I often say this is the worst recipe I’ve tried. It’s from 1931 and is like cat food. The ground beef is cold and slimy, and it's set in a casket of gelatine made from beef broth. It was revolting. It almost made me angry because of the convoluted process and the care I took to get it right.” Seafood mousse “This 1972 recipe is on the same level as the jellied mousse: cat food again. It’s tinned crab meat with celery, Worcestershire sauce, tabasco, salt and onion powder. Then you boil a tin of cream of tomato soup and cream cheese, add gelatine and lots of mayonnaise. Then that’s mixed with the crab mix and chilled. Creamy seafood bound in gelatine. “As you can tell, I'm not a fan of these kinds of dishes, but they were popular – they were bona fide creations. They’re just not made for modern tastes.” Originally published February 2023."
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} | 74e6434d8e3def42648dac6ad475e201d27062189f488cc85bce05fb05fd0d76 | Mary Berry's had her first picky tea... and she's not amused
By Lauren Potts Picky tea, bits ‘n’ bobs, pic ‘n’ mix or choose-it – whatever you call it (and it goes by many names), it’s the go-to dinner when you just can’t be bothered to cook. And at the age of 88, Mary Berry has just experienced her first ever one. But how do other celebrity chefs do theirs? https://ichef.bbci.co.uk/images/ic/480xn/p0gpxbqm.jpg On this week's episode of Mary Makes It Easy, Radio 1's Jordan North met up with the cooking star and had prepared a spread for her. Olives sat alongside shop-bought quiche, crisps and even turkey dinosaurs. There were even some savoury pastry treats on the table too. Mary, who's used to preparing everything from scratch was slightly confused by what was laid out in front of her. "So what's going on here, are we having a children's party?" she asked the presenter. As he explained the concept of a 'picky tea', while grateful for the effort, she replied "I think I'm right in saying you have cooked none of this." Yes Mary, that's one of the joys of a picky tea! On some evenings, you find yourself, aglow in the fridge light, rooting around for remnants of ham, staring at once-yellow cheese that’s now closer to blue, and wondering if that half jar of pickles from last Christmas is still edible. The idea of eating the rainbow goes out the window: tonight is all about beige. It’s piling bread, sausage rolls, quiche and crackers on top of your potato salad, adding a tomato for ‘balance’ and throwing in a cocktail sausage for protein. If it’s in the fridge, it’s going in the teatime spread. While, sure, a picky tea isn’t exactly Instagrammable, it’s as satisfying and comforting as it is convenient. When an LA TikToker recently claimed she’d dreamt up the concept and tried to rebrand her platter as #girldinner, Brits were collectively furious. Even Nigella Lawson weighed in on the ensuing social media bunfight with a Tweet that came with almost audible teeth sucking: “We call it picky bits.” Though we in the UK can’t claim to have created the concept either – see German Abendbrot, Greek mezze and Spanish tapas – it seems this nation is curiously protective of it. For many, it conjures up nostalgic memories of childhood teas when usual dinner procedures went out the window and in swept excitement and novelty. Sometimes, even cutlery was shunned in favour of fingers. This ultra-convenient dinner is for everyone while Mary Berry hadn't encountered one before other celebrity foodies love it. So, what does the picky tea of a famous restaurant critic, chef, restaurateur or TV personality look like? They revealed all to us about their dream spread. ‘The epitome of comfort eating’ Grace Dent’s ultimate picky tea involves tubs of pitted green olives from the supermarket, potato waffles cooked in the toaster, Babybels and shop-bought coleslaw. “Picky teas are the epitome of comfort eating,” says the food critic, whose long-running podcast and latest book on the subject help demonstrate her niche expertise. “They’re quick, hit the spot and you’d never take a photo of them for socials. “They arrive on a tray in various plates and tubs and with a cacophony of sauces. It’s where Middle Eastern meets Cantonese and Mexican – with a big dollop of that relish at the back of the fridge you brought home from your day trip to Bridlington.” Table manners and social etiquette also cease to apply in a picky tea scenario, explains Dent. “This isn’t a time for knives and forks. It’s about hands, grabbing things and maybe getting dirty. You need runny things. And things to scoop them with. The humble tortilla chip or the loaf of freezer-section garlic bread goes a long way here. Extra marks for breaded things – scampi, fish fingers out of the freezer – with some sort of mayo-based dip.” ‘You can go the whole hog’ Self-styled potato queen and chef Poppy O’Toole also favours a carb-and-cream combo when she turns to picky bits after a long day in the kitchen. “For me, it’s anything I’ve not had to make and raiding the supermarket for anything in a container that I don’t have to wash up,” says the Michelin-trained chef and Young MasterChef judge. “It’s couscous in a tub, hummus, chopped vegetables, ham, pickles, scotch eggs, cocktail sausages, sausage rolls – almost like a buffet at a wake." She says she would always pick a “vessel” like a cracker or bread to “shovel it in your mouth” with, then something yoghurt or cream based to “bind it all”, like coleslaw or – obviously – potato salad. Other than that, she says there are “no real rules”. One of the joys of this way of eating is the “surprise” element it brings, thinks O’Toole. “I love getting a different mouthful every time. If you have a risotto, you know what you’re getting with each spoonful, whereas with picky bits you can have a forkful of cocktail sausage then the next one is going to be sausage roll – that’s the thrill of it.” ‘Nasty, guilty pleasures’ Saturday Kitchen star Matt Tebbutt also subscribes to the “no rules” method. His “carpet picnic” or plate of “bits and bobs” is a mishmash of posh tins of chilli sardines or tomatoes and garlic rubbed on toast, cosying up next to more humble snacks like spicy Nik Naks. “I like the informality of it, there’s no pretension. You can put all your nasty, guilty pleasures alongside some really nice cheddar – my dirty snack salamis sit quite happily alongside things like that,” explains the presenter. “I can graze on something savoury one minute and grab some chocolate the next – it’s an ‘I don’t care’ dinner, for when you’re either out of ideas, running late or can’t be bothered.” Beyond taking all the components out of the fridge two hours before eating (“otherwise it’s just cold and doesn’t taste of much”), he says there’s no science behind it, though he does suggest there should be an element of protein. “It has to fill you up, so I’d stick eggs on there because they’re filling and, with a bit of salad cream or mayonnaise, they’re delicious and sit nicely with cornichons and charcuterie.” ‘It should feel like a treat’ Though restaurateur Nisha Katona only turns to a picky tea out of “necessity”, when she does, she makes sure it includes a mix of tastes and textures. “The palate needs that salt hit, that cleansing tang of acid and some kind of fat,” says the owner of the Mowgli street food chain. “If there is an element of smoke then you have the bonus hit of the fire-roasted feast that satisfies our primeval greed. That’s why hams and cured meats are such popular elements of the picky tea.” Her perfect picky plate includes beetroot-flavoured rice cakes, cream cheese (but only “the good stuff that clings to the hips and arteries”) and tins of smoked mussels. It’s a plate that’s all-together different to just reheating last night’s dinner, she says. “The difference between a picky tea and leftovers is entirely emotional – a picky tea should feel like a treat. Eating leftovers is tidying up.” Marcus Wareing agrees, revealing that his picky teas can involve quite fancy ingredients. “For me it’s good-quality deli food. I’d have salami, a pork pie and sausage rolls – but not from the supermarket, from a deli. My wife always makes fresh coleslaw with red cabbage so that’s always in the fridge, so I’d add that, along with good cheddar or Lancashire cheese and I’d cut up some fresh tomatoes with a little vinegar. It’s like going to a buffet and picking out all the little bits you like.” How to guarantee picky tea satisfaction Though opinion no doubt remains split on the subject, one thing experts do agree on is that a picky tea’s an occasional indulgence – whether that’s because it’s too hot to cook, it’s a kid’s birthday party or the spread’s raison d’etre: Boxing Day. Nutritional therapist Ellie Hickman says while there’s no real issue with eating the odd picky tea as part of a balanced diet, there’s a risk you’ll be hungry again a few hours later unless you bulk it out with a mix of vegetables and proteins like meat and cheese, which don’t spike blood sugars as quickly as carbohydrates. “Picky teas quite often feature more carbohydrate-based products like chips, crisps, crackers and bread. While these foods can fill us up initially, they can often lead us to feeling hungry an hour or so later. The best way to stay satisfied after a picky tea is to make sure you get the balance of proteins as well as carbs.” And, while there’s no perfect ‘one-size-fits-all’ plate, common nutritional principles should still apply whatever you’re eating, she adds. “It's important for us to ensure there is a lot of colour on our plate – try and aim to get four. The more colours you have the more it can feed the healthy bacteria in our gut, thus improving our health. Try to concentrate on ratios – get more protein sources on your plate than carbohydrates and, if you’re having those, try and opt for the brown variety.” Originally published August 2023 | {
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"content": "By Lauren Potts Picky tea, bits ‘n’ bobs, pic ‘n’ mix or choose-it – whatever you call it (and it goes by many names), it’s the go-to dinner when you just can’t be bothered to cook. And at the age of 88, Mary Berry has just experienced her first ever one. But how do other celebrity chefs do theirs? https://ichef.bbci.co.uk/images/ic/480xn/p0gpxbqm.jpg On this week's episode of Mary Makes It Easy, Radio 1's Jordan North met up with the cooking star and had prepared a spread for her. Olives sat alongside shop-bought quiche, crisps and even turkey dinosaurs. There were even some savoury pastry treats on the table too. Mary, who's used to preparing everything from scratch was slightly confused by what was laid out in front of her. \"So what's going on here, are we having a children's party?\" she asked the presenter. As he explained the concept of a 'picky tea', while grateful for the effort, she replied \"I think I'm right in saying you have cooked none of this.\" Yes Mary, that's one of the joys of a picky tea! On some evenings, you find yourself, aglow in the fridge light, rooting around for remnants of ham, staring at once-yellow cheese that’s now closer to blue, and wondering if that half jar of pickles from last Christmas is still edible. The idea of eating the rainbow goes out the window: tonight is all about beige. It’s piling bread, sausage rolls, quiche and crackers on top of your potato salad, adding a tomato for ‘balance’ and throwing in a cocktail sausage for protein. If it’s in the fridge, it’s going in the teatime spread. While, sure, a picky tea isn’t exactly Instagrammable, it’s as satisfying and comforting as it is convenient. When an LA TikToker recently claimed she’d dreamt up the concept and tried to rebrand her platter as #girldinner, Brits were collectively furious. Even Nigella Lawson weighed in on the ensuing social media bunfight with a Tweet that came with almost audible teeth sucking: “We call it picky bits.” Though we in the UK can’t claim to have created the concept either – see German Abendbrot, Greek mezze and Spanish tapas – it seems this nation is curiously protective of it. For many, it conjures up nostalgic memories of childhood teas when usual dinner procedures went out the window and in swept excitement and novelty. Sometimes, even cutlery was shunned in favour of fingers. This ultra-convenient dinner is for everyone while Mary Berry hadn't encountered one before other celebrity foodies love it. So, what does the picky tea of a famous restaurant critic, chef, restaurateur or TV personality look like? They revealed all to us about their dream spread. ‘The epitome of comfort eating’ Grace Dent’s ultimate picky tea involves tubs of pitted green olives from the supermarket, potato waffles cooked in the toaster, Babybels and shop-bought coleslaw. “Picky teas are the epitome of comfort eating,” says the food critic, whose long-running podcast and latest book on the subject help demonstrate her niche expertise. “They’re quick, hit the spot and you’d never take a photo of them for socials. “They arrive on a tray in various plates and tubs and with a cacophony of sauces. It’s where Middle Eastern meets Cantonese and Mexican – with a big dollop of that relish at the back of the fridge you brought home from your day trip to Bridlington.” Table manners and social etiquette also cease to apply in a picky tea scenario, explains Dent. “This isn’t a time for knives and forks. It’s about hands, grabbing things and maybe getting dirty. You need runny things. And things to scoop them with. The humble tortilla chip or the loaf of freezer-section garlic bread goes a long way here. Extra marks for breaded things – scampi, fish fingers out of the freezer – with some sort of mayo-based dip.” ‘You can go the whole hog’ Self-styled potato queen and chef Poppy O’Toole also favours a carb-and-cream combo when she turns to picky bits after a long day in the kitchen. “For me, it’s anything I’ve not had to make and raiding the supermarket for anything in a container that I don’t have to wash up,” says the Michelin-trained chef and Young MasterChef judge. “It’s couscous in a tub, hummus, chopped vegetables, ham, pickles, scotch eggs, cocktail sausages, sausage rolls – almost like a buffet at a wake.\" She says she would always pick a “vessel” like a cracker or bread to “shovel it in your mouth” with, then something yoghurt or cream based to “bind it all”, like coleslaw or – obviously – potato salad. Other than that, she says there are “no real rules”. One of the joys of this way of eating is the “surprise” element it brings, thinks O’Toole. “I love getting a different mouthful every time. If you have a risotto, you know what you’re getting with each spoonful, whereas with picky bits you can have a forkful of cocktail sausage then the next one is going to be sausage roll – that’s the thrill of it.” ‘Nasty, guilty pleasures’ Saturday Kitchen star Matt Tebbutt also subscribes to the “no rules” method. His “carpet picnic” or plate of “bits and bobs” is a mishmash of posh tins of chilli sardines or tomatoes and garlic rubbed on toast, cosying up next to more humble snacks like spicy Nik Naks. “I like the informality of it, there’s no pretension. You can put all your nasty, guilty pleasures alongside some really nice cheddar – my dirty snack salamis sit quite happily alongside things like that,” explains the presenter. “I can graze on something savoury one minute and grab some chocolate the next – it’s an ‘I don’t care’ dinner, for when you’re either out of ideas, running late or can’t be bothered.” Beyond taking all the components out of the fridge two hours before eating (“otherwise it’s just cold and doesn’t taste of much”), he says there’s no science behind it, though he does suggest there should be an element of protein. “It has to fill you up, so I’d stick eggs on there because they’re filling and, with a bit of salad cream or mayonnaise, they’re delicious and sit nicely with cornichons and charcuterie.” ‘It should feel like a treat’ Though restaurateur Nisha Katona only turns to a picky tea out of “necessity”, when she does, she makes sure it includes a mix of tastes and textures. “The palate needs that salt hit, that cleansing tang of acid and some kind of fat,” says the owner of the Mowgli street food chain. “If there is an element of smoke then you have the bonus hit of the fire-roasted feast that satisfies our primeval greed. That’s why hams and cured meats are such popular elements of the picky tea.” Her perfect picky plate includes beetroot-flavoured rice cakes, cream cheese (but only “the good stuff that clings to the hips and arteries”) and tins of smoked mussels. It’s a plate that’s all-together different to just reheating last night’s dinner, she says. “The difference between a picky tea and leftovers is entirely emotional – a picky tea should feel like a treat. Eating leftovers is tidying up.” Marcus Wareing agrees, revealing that his picky teas can involve quite fancy ingredients. “For me it’s good-quality deli food. I’d have salami, a pork pie and sausage rolls – but not from the supermarket, from a deli. My wife always makes fresh coleslaw with red cabbage so that’s always in the fridge, so I’d add that, along with good cheddar or Lancashire cheese and I’d cut up some fresh tomatoes with a little vinegar. It’s like going to a buffet and picking out all the little bits you like.” How to guarantee picky tea satisfaction Though opinion no doubt remains split on the subject, one thing experts do agree on is that a picky tea’s an occasional indulgence – whether that’s because it’s too hot to cook, it’s a kid’s birthday party or the spread’s raison d’etre: Boxing Day. Nutritional therapist Ellie Hickman says while there’s no real issue with eating the odd picky tea as part of a balanced diet, there’s a risk you’ll be hungry again a few hours later unless you bulk it out with a mix of vegetables and proteins like meat and cheese, which don’t spike blood sugars as quickly as carbohydrates. “Picky teas quite often feature more carbohydrate-based products like chips, crisps, crackers and bread. While these foods can fill us up initially, they can often lead us to feeling hungry an hour or so later. The best way to stay satisfied after a picky tea is to make sure you get the balance of proteins as well as carbs.” And, while there’s no perfect ‘one-size-fits-all’ plate, common nutritional principles should still apply whatever you’re eating, she adds. “It's important for us to ensure there is a lot of colour on our plate – try and aim to get four. The more colours you have the more it can feed the healthy bacteria in our gut, thus improving our health. Try to concentrate on ratios – get more protein sources on your plate than carbohydrates and, if you’re having those, try and opt for the brown variety.” Originally published August 2023"
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It’s a common health complaint with many possible causes, but could ED be helped (or hindered) by what you’re eating? By Imran Rahman-Jones https://ichef.bbci.co.uk/images/ic/480xn/p0gpltf3.jpg It’s something that happens to lots of men at one point or another in their lives. Erectile dysfunction (ED) – the medical term for being unable to get or maintain an erection – can happen for a number of different reasons. But could what you eat be one of those factors? How common is ED? “Most men occasionally experience ED, especially after drinking too much alcohol or during stressful periods,” says Dr Neel Patel, a GP from LloydsPharmacy Online Doctor. Estimates vary of just how common it is: a 2019 review of studies by King’s College London suggested that it affects about one in five men in the UK, while a study from 2022 put it at two in five men. The number rises among older men, too. “If ED persists for more than a few weeks, you should see your GP,” says Patel. “It can be the first sign of more serious health conditions, such as heart disease, so it’s important to assess your general state of health.” While the thought of talking to a doctor might feel embarrassing at first, it’s important to remember the experts really have seen it all before – they won’t judge. How can food help or hinder ED? There are a number of conditions and lifestyle factors which might cause or contribute to ED, including heart disease, diabetes, obesity and drinking alcohol. But some studies have found a direct link between ED and diet. “Ultimately, there’s no harm in trying to live a healthier lifestyle,” says Patel. “Ensuring you’re eating a balanced diet with the recommended amount of fruit, vegetables and whole grains is a brilliant place to start.” In terms of preventing ED, many studies highlight that adhering to the Mediterranean diet (characterised by fresh fruit and veg, whole grains and fish) could help, in part because it could, when combined with exercise, increase blood flow and help lower blood pressure. Beyond that, scientists have looked into individual foods which could bring benefits. A 2016 study found that eating more fruit can lead to a reduction in risk of ED, with men who ate the most fruit 14% less likely to experience it compared to those who ate very little. “We know that fruits and vegetables are good for our health. But we probably need more targeted advice, because they’re not all created equally,” says Queen’s University Belfast’s Prof Aedin Cassidy. Essentially, it’s not just about getting your five a day – it’s about the type of fruit and vegetables you are eating. So which ones could help with ED? To investigate this, biological scientist Cassidy and her colleagues looked at a particular type of a compound found naturally in fruit, called flavonoids. Flavonoids, she says, are “like a sunscreen for plants” and are linked to positive outcomes for men with ED. To drill down even further, the team even looked at which specific kinds of flavonoids seemed to help the most. “It was the anthocyanins which are responsible for that lovely red-blue colour that you get in fruit like blueberries, blackberries and blackcurrants,” she says, recalling how she found her local supermarket empty of blueberries on the day her paper made headlines. Could it have been that enough men had read the news and decided to try a blueberry over a little blue pill? On top of this, another type of flavonoid called flavanone – found in citrus fruits – was also linked with improving ED. Before you stock up on OJ though, Cassidy is keen to stipulate, it’s about “eating oranges and mandarins and grapefruit, rather than drinking the juice.” Some other drinks may help though, as flavonoids can also be found in tea and coffee. There’s also something to be said for red wine (we’ll come back to that later). Flavonoids are known to benefit the cardiovascular system – so their ability to help combat ED makes sense given we are talking about the flow of blood around your body, here. ED can be seen “as a kind of barometer of heart health,” and could be an “early warning that you may have heart health problems,” says Cassidy. “The mechanisms are interconnected.” To help patients with ED, doctors may try ways to open up the blood vessels – something that a chemical called nitric oxide can help with. The good news is that there are certain foods which help your body to produce this – specifically, “foods that are rich in L-arginine,” explains Dr Vikas Mehta, a GP at Mayo Clinic Healthcare who has a special interest in preventative medicine and sexual health. “Think about poultry, red meat, dairy products, nuts,” he says, adding that leafy greens such as spinach and rocket are also thought to help. How about foods to avoid? There’s little to suggest that taking shortcuts like drinking juice instead of eating fruit will get you results, and Cassidy also points out that, “there’s no good evidence that supplements work,” either. “Essentially, erectile function is tied to blood flow,” says Patel. “Eating too many unhealthy foods that cause high cholesterol, high blood sugar or obesity can impact blood flow and, as a result, the ability to get and maintain an erection.” While it may be a good idea to “avoid eating large amounts of processed or fast food, as this is often high in fat and sugar which can contribute to obesity,” Patel says it’s less about cutting out foods completely, and more about focusing on “choosing foods that promote vascular health.” Swapping ultra-processed foods for home-cooked dishes like this veg-packed soup could help reduce the risk of ED You may also have read online about red wine helping with blood flow due to those flavonoids. But before you pop that cork, Mehta is keen to point out that that the alcohol counters any benefit you might get. A glass every now again is fine, but many men will know first hand the effect too much booze can have in the bedroom. So, when it comes to helping ED, you won’t be surprised to learn that eating a bunch of grapes is a far better call than opening a bottle of wine. Originally published November 2023 | {
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"content": "It’s a common health complaint with many possible causes, but could ED be helped (or hindered) by what you’re eating? By Imran Rahman-Jones https://ichef.bbci.co.uk/images/ic/480xn/p0gpltf3.jpg It’s something that happens to lots of men at one point or another in their lives. Erectile dysfunction (ED) – the medical term for being unable to get or maintain an erection – can happen for a number of different reasons. But could what you eat be one of those factors? How common is ED? “Most men occasionally experience ED, especially after drinking too much alcohol or during stressful periods,” says Dr Neel Patel, a GP from LloydsPharmacy Online Doctor. Estimates vary of just how common it is: a 2019 review of studies by King’s College London suggested that it affects about one in five men in the UK, while a study from 2022 put it at two in five men. The number rises among older men, too. “If ED persists for more than a few weeks, you should see your GP,” says Patel. “It can be the first sign of more serious health conditions, such as heart disease, so it’s important to assess your general state of health.” While the thought of talking to a doctor might feel embarrassing at first, it’s important to remember the experts really have seen it all before – they won’t judge. How can food help or hinder ED? There are a number of conditions and lifestyle factors which might cause or contribute to ED, including heart disease, diabetes, obesity and drinking alcohol. But some studies have found a direct link between ED and diet. “Ultimately, there’s no harm in trying to live a healthier lifestyle,” says Patel. “Ensuring you’re eating a balanced diet with the recommended amount of fruit, vegetables and whole grains is a brilliant place to start.” In terms of preventing ED, many studies highlight that adhering to the Mediterranean diet (characterised by fresh fruit and veg, whole grains and fish) could help, in part because it could, when combined with exercise, increase blood flow and help lower blood pressure. Beyond that, scientists have looked into individual foods which could bring benefits. A 2016 study found that eating more fruit can lead to a reduction in risk of ED, with men who ate the most fruit 14% less likely to experience it compared to those who ate very little. “We know that fruits and vegetables are good for our health. But we probably need more targeted advice, because they’re not all created equally,” says Queen’s University Belfast’s Prof Aedin Cassidy. Essentially, it’s not just about getting your five a day – it’s about the type of fruit and vegetables you are eating. So which ones could help with ED? To investigate this, biological scientist Cassidy and her colleagues looked at a particular type of a compound found naturally in fruit, called flavonoids. Flavonoids, she says, are “like a sunscreen for plants” and are linked to positive outcomes for men with ED. To drill down even further, the team even looked at which specific kinds of flavonoids seemed to help the most. “It was the anthocyanins which are responsible for that lovely red-blue colour that you get in fruit like blueberries, blackberries and blackcurrants,” she says, recalling how she found her local supermarket empty of blueberries on the day her paper made headlines. Could it have been that enough men had read the news and decided to try a blueberry over a little blue pill? On top of this, another type of flavonoid called flavanone – found in citrus fruits – was also linked with improving ED. Before you stock up on OJ though, Cassidy is keen to stipulate, it’s about “eating oranges and mandarins and grapefruit, rather than drinking the juice.” Some other drinks may help though, as flavonoids can also be found in tea and coffee. There’s also something to be said for red wine (we’ll come back to that later). Flavonoids are known to benefit the cardiovascular system – so their ability to help combat ED makes sense given we are talking about the flow of blood around your body, here. ED can be seen “as a kind of barometer of heart health,” and could be an “early warning that you may have heart health problems,” says Cassidy. “The mechanisms are interconnected.” To help patients with ED, doctors may try ways to open up the blood vessels – something that a chemical called nitric oxide can help with. The good news is that there are certain foods which help your body to produce this – specifically, “foods that are rich in L-arginine,” explains Dr Vikas Mehta, a GP at Mayo Clinic Healthcare who has a special interest in preventative medicine and sexual health. “Think about poultry, red meat, dairy products, nuts,” he says, adding that leafy greens such as spinach and rocket are also thought to help. How about foods to avoid? There’s little to suggest that taking shortcuts like drinking juice instead of eating fruit will get you results, and Cassidy also points out that, “there’s no good evidence that supplements work,” either. “Essentially, erectile function is tied to blood flow,” says Patel. “Eating too many unhealthy foods that cause high cholesterol, high blood sugar or obesity can impact blood flow and, as a result, the ability to get and maintain an erection.” While it may be a good idea to “avoid eating large amounts of processed or fast food, as this is often high in fat and sugar which can contribute to obesity,” Patel says it’s less about cutting out foods completely, and more about focusing on “choosing foods that promote vascular health.” Swapping ultra-processed foods for home-cooked dishes like this veg-packed soup could help reduce the risk of ED You may also have read online about red wine helping with blood flow due to those flavonoids. But before you pop that cork, Mehta is keen to point out that that the alcohol counters any benefit you might get. A glass every now again is fine, but many men will know first hand the effect too much booze can have in the bedroom. So, when it comes to helping ED, you won’t be surprised to learn that eating a bunch of grapes is a far better call than opening a bottle of wine. Originally published November 2023"
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By Sanjana Modha Diwali will be celebrated on 12 November 2023 and see people all over the world gifting sweet boxes to their loved ones. Here’s how to make your own Diwali sweets at home. https://ichef.bbci.co.uk/images/ic/480xn/p0gpn8p0.jpg Sanjana Modha is passionate about making (and eating!) Indian sweet treats Marked by Hindus, Sikhs, Jains and some Buddhists in India and around the world, Diwali is also known as the Festival of Lights. It lasts for five days, with the main celebrations this year happening on 12 November. During this time, many mithai (sweet) boxes are gifted between loved ones as a way to demonstrate how much they care for one another. I remember tearing away gift wrap from these Diwali gifts as a child, amazed by the colours, flavours and aromas I found inside. Mithai boxes have an extra special meaning for me. My grandfather was a confectioner of Indian sweets and private chef specialising in the most fabulous treats. He taught my mother everything he knew about the art of making sweets, and I would watch as she prepared trays upon trays of glimmering bites for the local temple. I’d sample them all, enjoying every mouthful. Mithai boxes are not just shared on religious and cultural holidays. They’re given on all kinds of happy occasions, like after the birth of a baby, at engagement parties, weddings, graduations and even after a cricket victory! You could say sweets are our love language. You can buy mithai boxes from Indian sweet shops – there are loads around the UK. Just choose your box size and ask for it to be filled with the sweets you like the look of – it’s like a pick and mix. The magnificent displays of colourful sweets they have would leave me in awe when I was small. Now I’m older, I like to make my own sweets. It strengthens the bond I have with my family and friends and, as a British Indian, reinforces my relationship with my ancestral culture. What’s inside a mithai box? Image source, Sanjana Modha https://ichef.bbci.co.uk/images/ic/480xn/p0gpntjn.jpg A mithai box full of treats Have you ever opened a sweet box and felt the immediate urge to take a bite of everything all at once? This is a familiar story when it comes to mithai boxes, which can contain all kinds of treats in different colours and flavours. The most traditional flavours are cardamom, saffron, nutmeg, mace, rose, pistachio and almond. But many modern influences are creeping into Diwali sweet boxes now too, meaning you might also spot popular chocolate bars, biscuits and peanut butter. I’ve even seen some modern Indian sweets made with cereal. Ladoo The most traditional of all sweets, these were originally served at temples for their convenience and affordability. The little round balls can be fudgy, crumbly or grainy in texture, and can be made from a variety of flours, nuts and seeds. There are so many options and styles (think of how many varieties of cookies there are), but most see the main ingredients cooked with sugar and ghee and then rolled into balls. For a really simple option, go for an easy coconut ladoo. In a microwave-safe bowl, combine 90g unsweetened desiccated coconut with 90g ground almonds, 125g skimmed milk powder, 250g sweetened condensed milk and ½ tsp ground cardamom. Stir well and warm the ingredients in the microwave for 2–3 minutes before stirring again to form a thick mixture. Allow to cool slightly before rolling into 18 balls. You can jazz these up by adding different food colourings before you ball the mixture up, or by rolling them in the likes of sprinkles, cocoa or instant espresso powder. This will not only look appealing but help to balance sweetness. There are a few particularly popular types of ladoo. First, boondi ladoo, which is made by pouring fermented gram flour batter through a perforated spoon. The batter drips through the holes directly into hot oil, forming small pearl-like balls which are then soaked in sugar syrup, flavoured with cardamom, and mixed with ghee and nuts. Motichoor ladoo is similar, but the gram flour balls are much smaller, giving the sweet a slightly different texture. Besan ladoo, meanwhile, is made from roasted gram flour combined with sugar syrup, which is shaped into balls and typically flavoured with cardamom or nutmeg. Barfi These melt-in-the-mouth squares of milk fudge are adored for their versatility and for how easy they are to make. Indian sweet shops often have a host of colours and flavours to choose from, since they’re so simple to customise. Most barfi is made from a combination of milk powder, ghee and sugar syrup, but some recipes call for reduced milk solids, condensed milk, or even paneer (a type of Indian cheese). Some barfi is crowned with edible silver or gold leaf called varkh. This luxurious touch can make them expensive to make and buy, but a similar look can be achieved at home by coating them with edible glitter, sprinkles, dragées or edible metallic shimmer spray used for cake decoration. Some popular types of barfi include milk, besan (made with gram flour) and pistachio. Milk barfi is probably the most straightforward to make at home. Combine 300g full-fat milk powder, 150ml whole milk, 120g sugar, 65g butter and ½ tsp ground cardamom in a non-stick pan. Cook the mixture over a very low heat, stirring all the time for about 10 minutes, until the mixture thickens and resembles mashed potato. Press it into a greased and lined 15cm/6in cake tin and allow to set at room temperature until cool, before cutting into 12 squares. Halwa This dish has travelled the breadth of Asia, all the way through to Africa and the Mediterranean. There are lots of different types of halwa (halva), from the sesame halwa of the Middle East to the starch-based halwa popular in Somalia, Kenya, Oman, Pakistan, India and beyond. Different kinds vary considerably – some are set and cut into pieces while others are served soft in a bowl, for instance – but they’re all sweet and usually made from some sort of nut or seed. Bombay halwa (which is firm and formed into cubes) is the most popular style at Diwali, since it’s beautifully bright in colour with a glassy, translucent finish – just like Turkish delight. Bombay halwa also lasts a long time, so can be bought and stored until you’re ready to gift. In the same way you’d go to a patisserie for some dishes rather than make them yourself, halwa is probably worth buying rather than making as it takes a lot of practice. I’m not exaggerating when I say I’ve spent years perfecting my recipe! Jamun Named after the Indian black plum, a jamun is a spherical or oblong-shaped sweet you might compare to a doughnut. Most are made from a dough enriched with milk solids, which caramelises on the outside while the inside stays spongy. After a quick bathe in sugar syrup, jamuns for mithai boxes are rolled in coconut and placed inside a paper case. Some popular types of jamun include gulab jamun, which is very soft and spongy with a brown exterior, and kala jamun, which has a firmer texture and black exterior. Khaja This is an umbrella term for pastry-based sweets like ghugra, sata and balushai. Many Indian sweets are made with short pastry or puff pastry that calls for ghee instead of butter. Some are made in a similar way to baklava, while others are fried and glazed with syrup. Ghugra are very popular at Diwali in my Gujarati culture. They’re little shortcrust pastries filled with a mixture of toasted semolina, ground nuts, sugar and spices and shaped into half-moons (like an empanada or curry puff) then deep fried until the outside is golden brown. Finally, a sugar syrup is ladled over the top, which sets hard to create a crispy shell. Make a cheat’s version at home using shop-bought shortcrust pastry and icing sugar instead of syrup. To make 12, place a non-stick pan over a medium-low heat and dry roast 30g coarse semolina, 30g unsweetened desiccated coconut and 15g ground almonds until it’s all lightly toasted and a shade darker in colour. Keep stirring all the time so nothing catches and burns. Stir in 1 tbsp butter and 2 tbsp milk, then allow to cool completely. Add 25g granulated sugar, 2 tbsp golden raisins and ½ tsp ground cardamom and stir well to combine. The mixture should resemble coarse sand and come together under firm pressure. Next, preheat the oven to 200C/180C Fan/Gas 6 and unroll 2 x 320g sheets of cold, readymade shortcrust pastry. Cut out 9cm/3½in circles from the pastry and place a tablespoon of the filling on one side before folding the other half of the disc over to create a half-moon shape. Seal the edges well by crimping with a fork (or pleating, if you know how), arrange on a lined baking tray and brush with milk. Bake for 15–18 minutes, until golden brown all over. Dust with icing sugar and serve. Celebrate Diwali with Modha’s buttery, cardamom-scented pistachio and rose shortbreads How to present your sweets Now you’ve made your sweets, it’s important to think about how to package them up for gifting. Grab an old chocolate box or biscuit tin and cover it in gold or silver wrapping paper, then add a few pieces of colourful tissue before lining with greaseproof paper. If your sweets are bitesize, place them in mini foil or cupcake cases before arranging inside the box. It’s traditional to include a little tea light in your box. Diyas are small Indian oil lamps that are used to decorate homes and temples during Diwali, symbolising light overcoming darkness. Nowadays, we use tea lights or decorate battery-powered tea lights instead. And that’s it – after tying a ribbon around your box to seal it, you’re ready to gift it with wishes of love, light and ladoo for the festive season! Originally published November 2023 | {
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"title": "How to make the ultimate Diwali sweet box",
"content": "By Sanjana Modha Diwali will be celebrated on 12 November 2023 and see people all over the world gifting sweet boxes to their loved ones. Here’s how to make your own Diwali sweets at home. https://ichef.bbci.co.uk/images/ic/480xn/p0gpn8p0.jpg Sanjana Modha is passionate about making (and eating!) Indian sweet treats Marked by Hindus, Sikhs, Jains and some Buddhists in India and around the world, Diwali is also known as the Festival of Lights. It lasts for five days, with the main celebrations this year happening on 12 November. During this time, many mithai (sweet) boxes are gifted between loved ones as a way to demonstrate how much they care for one another. I remember tearing away gift wrap from these Diwali gifts as a child, amazed by the colours, flavours and aromas I found inside. Mithai boxes have an extra special meaning for me. My grandfather was a confectioner of Indian sweets and private chef specialising in the most fabulous treats. He taught my mother everything he knew about the art of making sweets, and I would watch as she prepared trays upon trays of glimmering bites for the local temple. I’d sample them all, enjoying every mouthful. Mithai boxes are not just shared on religious and cultural holidays. They’re given on all kinds of happy occasions, like after the birth of a baby, at engagement parties, weddings, graduations and even after a cricket victory! You could say sweets are our love language. You can buy mithai boxes from Indian sweet shops – there are loads around the UK. Just choose your box size and ask for it to be filled with the sweets you like the look of – it’s like a pick and mix. The magnificent displays of colourful sweets they have would leave me in awe when I was small. Now I’m older, I like to make my own sweets. It strengthens the bond I have with my family and friends and, as a British Indian, reinforces my relationship with my ancestral culture. What’s inside a mithai box? Image source, Sanjana Modha https://ichef.bbci.co.uk/images/ic/480xn/p0gpntjn.jpg A mithai box full of treats Have you ever opened a sweet box and felt the immediate urge to take a bite of everything all at once? This is a familiar story when it comes to mithai boxes, which can contain all kinds of treats in different colours and flavours. The most traditional flavours are cardamom, saffron, nutmeg, mace, rose, pistachio and almond. But many modern influences are creeping into Diwali sweet boxes now too, meaning you might also spot popular chocolate bars, biscuits and peanut butter. I’ve even seen some modern Indian sweets made with cereal. Ladoo The most traditional of all sweets, these were originally served at temples for their convenience and affordability. The little round balls can be fudgy, crumbly or grainy in texture, and can be made from a variety of flours, nuts and seeds. There are so many options and styles (think of how many varieties of cookies there are), but most see the main ingredients cooked with sugar and ghee and then rolled into balls. For a really simple option, go for an easy coconut ladoo. In a microwave-safe bowl, combine 90g unsweetened desiccated coconut with 90g ground almonds, 125g skimmed milk powder, 250g sweetened condensed milk and ½ tsp ground cardamom. Stir well and warm the ingredients in the microwave for 2–3 minutes before stirring again to form a thick mixture. Allow to cool slightly before rolling into 18 balls. You can jazz these up by adding different food colourings before you ball the mixture up, or by rolling them in the likes of sprinkles, cocoa or instant espresso powder. This will not only look appealing but help to balance sweetness. There are a few particularly popular types of ladoo. First, boondi ladoo, which is made by pouring fermented gram flour batter through a perforated spoon. The batter drips through the holes directly into hot oil, forming small pearl-like balls which are then soaked in sugar syrup, flavoured with cardamom, and mixed with ghee and nuts. Motichoor ladoo is similar, but the gram flour balls are much smaller, giving the sweet a slightly different texture. Besan ladoo, meanwhile, is made from roasted gram flour combined with sugar syrup, which is shaped into balls and typically flavoured with cardamom or nutmeg. Barfi These melt-in-the-mouth squares of milk fudge are adored for their versatility and for how easy they are to make. Indian sweet shops often have a host of colours and flavours to choose from, since they’re so simple to customise. Most barfi is made from a combination of milk powder, ghee and sugar syrup, but some recipes call for reduced milk solids, condensed milk, or even paneer (a type of Indian cheese). Some barfi is crowned with edible silver or gold leaf called varkh. This luxurious touch can make them expensive to make and buy, but a similar look can be achieved at home by coating them with edible glitter, sprinkles, dragées or edible metallic shimmer spray used for cake decoration. Some popular types of barfi include milk, besan (made with gram flour) and pistachio. Milk barfi is probably the most straightforward to make at home. Combine 300g full-fat milk powder, 150ml whole milk, 120g sugar, 65g butter and ½ tsp ground cardamom in a non-stick pan. Cook the mixture over a very low heat, stirring all the time for about 10 minutes, until the mixture thickens and resembles mashed potato. Press it into a greased and lined 15cm/6in cake tin and allow to set at room temperature until cool, before cutting into 12 squares. Halwa This dish has travelled the breadth of Asia, all the way through to Africa and the Mediterranean. There are lots of different types of halwa (halva), from the sesame halwa of the Middle East to the starch-based halwa popular in Somalia, Kenya, Oman, Pakistan, India and beyond. Different kinds vary considerably – some are set and cut into pieces while others are served soft in a bowl, for instance – but they’re all sweet and usually made from some sort of nut or seed. Bombay halwa (which is firm and formed into cubes) is the most popular style at Diwali, since it’s beautifully bright in colour with a glassy, translucent finish – just like Turkish delight. Bombay halwa also lasts a long time, so can be bought and stored until you’re ready to gift. In the same way you’d go to a patisserie for some dishes rather than make them yourself, halwa is probably worth buying rather than making as it takes a lot of practice. I’m not exaggerating when I say I’ve spent years perfecting my recipe! Jamun Named after the Indian black plum, a jamun is a spherical or oblong-shaped sweet you might compare to a doughnut. Most are made from a dough enriched with milk solids, which caramelises on the outside while the inside stays spongy. After a quick bathe in sugar syrup, jamuns for mithai boxes are rolled in coconut and placed inside a paper case. Some popular types of jamun include gulab jamun, which is very soft and spongy with a brown exterior, and kala jamun, which has a firmer texture and black exterior. Khaja This is an umbrella term for pastry-based sweets like ghugra, sata and balushai. Many Indian sweets are made with short pastry or puff pastry that calls for ghee instead of butter. Some are made in a similar way to baklava, while others are fried and glazed with syrup. Ghugra are very popular at Diwali in my Gujarati culture. They’re little shortcrust pastries filled with a mixture of toasted semolina, ground nuts, sugar and spices and shaped into half-moons (like an empanada or curry puff) then deep fried until the outside is golden brown. Finally, a sugar syrup is ladled over the top, which sets hard to create a crispy shell. Make a cheat’s version at home using shop-bought shortcrust pastry and icing sugar instead of syrup. To make 12, place a non-stick pan over a medium-low heat and dry roast 30g coarse semolina, 30g unsweetened desiccated coconut and 15g ground almonds until it’s all lightly toasted and a shade darker in colour. Keep stirring all the time so nothing catches and burns. Stir in 1 tbsp butter and 2 tbsp milk, then allow to cool completely. Add 25g granulated sugar, 2 tbsp golden raisins and ½ tsp ground cardamom and stir well to combine. The mixture should resemble coarse sand and come together under firm pressure. Next, preheat the oven to 200C/180C Fan/Gas 6 and unroll 2 x 320g sheets of cold, readymade shortcrust pastry. Cut out 9cm/3½in circles from the pastry and place a tablespoon of the filling on one side before folding the other half of the disc over to create a half-moon shape. Seal the edges well by crimping with a fork (or pleating, if you know how), arrange on a lined baking tray and brush with milk. Bake for 15–18 minutes, until golden brown all over. Dust with icing sugar and serve. Celebrate Diwali with Modha’s buttery, cardamom-scented pistachio and rose shortbreads How to present your sweets Now you’ve made your sweets, it’s important to think about how to package them up for gifting. Grab an old chocolate box or biscuit tin and cover it in gold or silver wrapping paper, then add a few pieces of colourful tissue before lining with greaseproof paper. If your sweets are bitesize, place them in mini foil or cupcake cases before arranging inside the box. It’s traditional to include a little tea light in your box. Diyas are small Indian oil lamps that are used to decorate homes and temples during Diwali, symbolising light overcoming darkness. Nowadays, we use tea lights or decorate battery-powered tea lights instead. And that’s it – after tying a ribbon around your box to seal it, you’re ready to gift it with wishes of love, light and ladoo for the festive season! Originally published November 2023"
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Memory can be impacted by everything from sleep to stress, but have you heard the claims that specific foods might also play a role? We take a look at the science behind these claims. By Lauren Potts https://ichef.bbci.co.uk/images/ic/480xn/p0gp7ltw.jpg It’s a familiar picture: we stride with purpose into a room only to stop dead, wondering what we went in for. And we’ve all mislaid our keys, turning the house upside down before spotting them in the obvious place. Sometimes it can feel like our short-term memory has more in common with our kitchen sieve than we’d like. But might there be key ingredients – or even whole diets – that could help make these moments of forgetfulness a thing of the past? What causes forgetfulness? There are lots of things that can affect our memory, but perhaps none more so than a lack of rest and excess stress, says Rebecca McManamon, registered dietitian and spokesperson for the British Dietetics Association. “Tiredness and poor sleep can be a huge factor, while stress and getting to the point of burnout can certainly precipitate those occasional moments of forgetfulness. “It’s normal, when we’ve got busy lives, to not remember everything we’ve done in our day, or forget to do everything we intended. It’s when the forgetfulness becomes more frequent that it might need to be investigated.” There are several conditions that can increase forgetfulness or impact memory function too, adds fellow dietician Claire Lynch, from Plant-Based Health Professionals. “It becomes concerning when you’re aware you’re forgetting things way more than you normally do. That’s likely to happen when you approach an older age (when slight cognitive decline is normal), during menopause, which can cause temporary brain fog and forgetfulness, and when you have depression or anxiety. Those circumstances make you more likely to be forgetful.” For those with no underlying health issues, however, there are ways we can tweak our diets to help keep our memory sharp. Cut back on fat and sugar Eating for your memory isn’t so much about which ingredients could improve your recall, but the nutrients that support overall brain health, says Lynch. She explains that eating inflammatory foods can cause oxidative stress on the body’s vascular system (the system that carries blood around your body), which could lead to conditions like type 2 diabetes, weight gain, high blood pressure and high cholesterol. This can have knock-on effects on what’s happening inside your head. “Anything affecting your vascular health is going to affect your brain health because it’s a very vascularised organ,” she says. In other words, it’s very reliant on healthy blood circulation. “All the things that cause vascular dysfunction are foods that tend to be inflammatory: highly processed foods, sugary refined carbs, animal products and saturated fat.” Both Lynch and McManamon highlighted studies – one in humans and another in mice – that suggested a higher intake of saturated fat was significantly associated with an increased risk of Alzheimer’s and dementia, conditions synonymous with memory loss. Refined sugars, meanwhile, have also been shown to impair cognitive health both in the short and long term. Power plants If you’re after an overall diet concept to help keep your mind healthy, McManamon recommends MIND, which is a combination of the Mediterranean and DASH diets that has been shown to lower the risk of Alzheimer’s. “When we think about a Mediterranean diet, we think about having a range of vegetables, lots of fruits, oily fish and olive oil,” she says. “Where MIND starts to differ is [in its focus on] reducing blood pressure, so thinking about having a variety of wholegrains in our diet like buckwheat and quinoa, limiting saturated fats and [incorporating sources of] omega-3 like mackerel or fresh salmon or [plain, unsalted] nuts like walnuts.” With salmon, greens and seeds, could this dish help support good heart health? Omega-3 is an essential fatty acid that has long been studied for its potentially positive impact on brain health, but the evidence is mixed, says Dr Daniel Lamport, an associate professor in biological psychology at the University of Reading. “Over the years, researchers have been interested in the possible benefits to long-term brain health, primarily because the brain contains a large quantity of omega-3. A recent review indicated that individuals consuming higher amounts of omega-3 are less likely to develop cognitive impairment,” he says. “However, that’s certainly not set in stone and some academics disagree that there’s clear evidence that omega-3 can improve cognition or reduce risk of neurodegenerative diseases.” There is, however, a “good body of evidence” to suggest that eating plants, fruits and vegetables can boost cognitive performance and memory because of their high concentration of polyphenols – a type of phytonutrient that gives foods their colour. Lynch recommends eating a diet high in phytonutrients. Two particular types have given especially promising results in studies, she says: flavonoids (found in apples, grapes, berries and black tea) which have been shown to prevent cognitive decline, and carotenoids (found in yellow, orange and green vegetables), which may protect brain health. “They reduce inflammation and oxidation, meaning they’re good for your vascular health,” she says. “It’s this which benefits your brain health and in turn your memory and cognition.” Lamport, whose research interests include the effect of diet, nutrition and metabolic disorders on cognitive function, references various studies in which participants were given memory tests before and after eating polyphenols, with a particular focus on blueberries. “Blueberries are perhaps one of the most widely studied polyphenol-rich fruits, with evidence to support acute benefits for memory in children, healthy adults and adults with mild cognitive impairment,” he says. “Typically, what we see is that blueberries and other polyphenol-rich foods can improve performance in terms of being able to recall one to two more words or items. “You could argue that the evidence of recalling one to two more words or items from a list is akin to forgetting less of the food items on the list when you go shopping, or not forgetting to do that final thing in your day you planned to do, like collect that letter from the post office.” Follow the science Less proven are claims made about coffee, which also contains polyphenols. Though it’s known to increase some cognitive functions such as memory soon after consumption, there isn’t enough high-quality evidence to be definitive, and caffeine itself is a known strong stimulant that increases reaction time, says Lamport. However, a study by one of his PhD students is exploring whether the type of coffee consumed makes a difference. “We think that coffee which is especially high in a particular polyphenol called chlorogenic acid (CGA) is most likely to be beneficial to cognition,” he explains. “Typically, coffees which are higher quality are higher in CGA, while freeze-dried instant varieties are likely to contain much less and therefore are unlikely to have polyphenol-related benefits.” Meanwhile, a different kind of bean may give those with a sweet tooth reason to rejoice. Yes, there is some weight to the idea that chocolate is good for our brains. Cocoa beans are high in flavonoids but, much like coffee, it comes down to the quality, cautions Lamport. “There is a strong evidence base for chocolate that is high in cocoa – dark chocolate – being beneficial for cognitive health. Having said that, chocolate is often processed to include a lot of sugar, which we know is bad for health.” Get the right balance Though (sadly) no one is recommending a diet of chocolate and flat whites as a shortcut to good brain health, there are some easy ways we can adapt our eating habits to help improve memory. One is to ensure we get the right balance of vitamins, as some common deficiencies can present as memory problems. Low levels of vitamin D, for example, have been linked not only to dementia but also poor cognition, memory and mood, says McManamon, recommending people in the UK follow government advice and consider taking a supplement in the winter months when we get less of it from the sun. “I’ve known patients that, within a month of correcting their vitamin D deficiency, have reported that they’re sharper, can focus and have a better memory.” Meanwhile, anyone who isn’t consuming enough vitamin B12 – which can be common among those following a vegan diet – should look for ways to increase it, whether that’s through fortified foods or, if your GP advises, supplements. “You often get older adults that think they might be getting dementia then they go to the doctor and it’s often that they’re low in vitamin B12,” adds Lynch. “Then they have [vitamin] injections and they can improve a lot.” But the number one thing we can do to improve our memory is incorporate foods into our diet that are proven to have multiple advantages, with the bonus of benefitting our minds, she says. “Green leafy vegetables, wholegrains, berries, seeds and nuts are the foods to focus on. In terms of good brain health, these foods are going to affect your overall cognition – of which your memory is a key part.” Originally published November 2023 | {
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"title": "Can some foods really improve your memory?",
"content": "Memory can be impacted by everything from sleep to stress, but have you heard the claims that specific foods might also play a role? We take a look at the science behind these claims. By Lauren Potts https://ichef.bbci.co.uk/images/ic/480xn/p0gp7ltw.jpg It’s a familiar picture: we stride with purpose into a room only to stop dead, wondering what we went in for. And we’ve all mislaid our keys, turning the house upside down before spotting them in the obvious place. Sometimes it can feel like our short-term memory has more in common with our kitchen sieve than we’d like. But might there be key ingredients – or even whole diets – that could help make these moments of forgetfulness a thing of the past? What causes forgetfulness? There are lots of things that can affect our memory, but perhaps none more so than a lack of rest and excess stress, says Rebecca McManamon, registered dietitian and spokesperson for the British Dietetics Association. “Tiredness and poor sleep can be a huge factor, while stress and getting to the point of burnout can certainly precipitate those occasional moments of forgetfulness. “It’s normal, when we’ve got busy lives, to not remember everything we’ve done in our day, or forget to do everything we intended. It’s when the forgetfulness becomes more frequent that it might need to be investigated.” There are several conditions that can increase forgetfulness or impact memory function too, adds fellow dietician Claire Lynch, from Plant-Based Health Professionals. “It becomes concerning when you’re aware you’re forgetting things way more than you normally do. That’s likely to happen when you approach an older age (when slight cognitive decline is normal), during menopause, which can cause temporary brain fog and forgetfulness, and when you have depression or anxiety. Those circumstances make you more likely to be forgetful.” For those with no underlying health issues, however, there are ways we can tweak our diets to help keep our memory sharp. Cut back on fat and sugar Eating for your memory isn’t so much about which ingredients could improve your recall, but the nutrients that support overall brain health, says Lynch. She explains that eating inflammatory foods can cause oxidative stress on the body’s vascular system (the system that carries blood around your body), which could lead to conditions like type 2 diabetes, weight gain, high blood pressure and high cholesterol. This can have knock-on effects on what’s happening inside your head. “Anything affecting your vascular health is going to affect your brain health because it’s a very vascularised organ,” she says. In other words, it’s very reliant on healthy blood circulation. “All the things that cause vascular dysfunction are foods that tend to be inflammatory: highly processed foods, sugary refined carbs, animal products and saturated fat.” Both Lynch and McManamon highlighted studies – one in humans and another in mice – that suggested a higher intake of saturated fat was significantly associated with an increased risk of Alzheimer’s and dementia, conditions synonymous with memory loss. Refined sugars, meanwhile, have also been shown to impair cognitive health both in the short and long term. Power plants If you’re after an overall diet concept to help keep your mind healthy, McManamon recommends MIND, which is a combination of the Mediterranean and DASH diets that has been shown to lower the risk of Alzheimer’s. “When we think about a Mediterranean diet, we think about having a range of vegetables, lots of fruits, oily fish and olive oil,” she says. “Where MIND starts to differ is [in its focus on] reducing blood pressure, so thinking about having a variety of wholegrains in our diet like buckwheat and quinoa, limiting saturated fats and [incorporating sources of] omega-3 like mackerel or fresh salmon or [plain, unsalted] nuts like walnuts.” With salmon, greens and seeds, could this dish help support good heart health? Omega-3 is an essential fatty acid that has long been studied for its potentially positive impact on brain health, but the evidence is mixed, says Dr Daniel Lamport, an associate professor in biological psychology at the University of Reading. “Over the years, researchers have been interested in the possible benefits to long-term brain health, primarily because the brain contains a large quantity of omega-3. A recent review indicated that individuals consuming higher amounts of omega-3 are less likely to develop cognitive impairment,” he says. “However, that’s certainly not set in stone and some academics disagree that there’s clear evidence that omega-3 can improve cognition or reduce risk of neurodegenerative diseases.” There is, however, a “good body of evidence” to suggest that eating plants, fruits and vegetables can boost cognitive performance and memory because of their high concentration of polyphenols – a type of phytonutrient that gives foods their colour. Lynch recommends eating a diet high in phytonutrients. Two particular types have given especially promising results in studies, she says: flavonoids (found in apples, grapes, berries and black tea) which have been shown to prevent cognitive decline, and carotenoids (found in yellow, orange and green vegetables), which may protect brain health. “They reduce inflammation and oxidation, meaning they’re good for your vascular health,” she says. “It’s this which benefits your brain health and in turn your memory and cognition.” Lamport, whose research interests include the effect of diet, nutrition and metabolic disorders on cognitive function, references various studies in which participants were given memory tests before and after eating polyphenols, with a particular focus on blueberries. “Blueberries are perhaps one of the most widely studied polyphenol-rich fruits, with evidence to support acute benefits for memory in children, healthy adults and adults with mild cognitive impairment,” he says. “Typically, what we see is that blueberries and other polyphenol-rich foods can improve performance in terms of being able to recall one to two more words or items. “You could argue that the evidence of recalling one to two more words or items from a list is akin to forgetting less of the food items on the list when you go shopping, or not forgetting to do that final thing in your day you planned to do, like collect that letter from the post office.” Follow the science Less proven are claims made about coffee, which also contains polyphenols. Though it’s known to increase some cognitive functions such as memory soon after consumption, there isn’t enough high-quality evidence to be definitive, and caffeine itself is a known strong stimulant that increases reaction time, says Lamport. However, a study by one of his PhD students is exploring whether the type of coffee consumed makes a difference. “We think that coffee which is especially high in a particular polyphenol called chlorogenic acid (CGA) is most likely to be beneficial to cognition,” he explains. “Typically, coffees which are higher quality are higher in CGA, while freeze-dried instant varieties are likely to contain much less and therefore are unlikely to have polyphenol-related benefits.” Meanwhile, a different kind of bean may give those with a sweet tooth reason to rejoice. Yes, there is some weight to the idea that chocolate is good for our brains. Cocoa beans are high in flavonoids but, much like coffee, it comes down to the quality, cautions Lamport. “There is a strong evidence base for chocolate that is high in cocoa – dark chocolate – being beneficial for cognitive health. Having said that, chocolate is often processed to include a lot of sugar, which we know is bad for health.” Get the right balance Though (sadly) no one is recommending a diet of chocolate and flat whites as a shortcut to good brain health, there are some easy ways we can adapt our eating habits to help improve memory. One is to ensure we get the right balance of vitamins, as some common deficiencies can present as memory problems. Low levels of vitamin D, for example, have been linked not only to dementia but also poor cognition, memory and mood, says McManamon, recommending people in the UK follow government advice and consider taking a supplement in the winter months when we get less of it from the sun. “I’ve known patients that, within a month of correcting their vitamin D deficiency, have reported that they’re sharper, can focus and have a better memory.” Meanwhile, anyone who isn’t consuming enough vitamin B12 – which can be common among those following a vegan diet – should look for ways to increase it, whether that’s through fortified foods or, if your GP advises, supplements. “You often get older adults that think they might be getting dementia then they go to the doctor and it’s often that they’re low in vitamin B12,” adds Lynch. “Then they have [vitamin] injections and they can improve a lot.” But the number one thing we can do to improve our memory is incorporate foods into our diet that are proven to have multiple advantages, with the bonus of benefitting our minds, she says. “Green leafy vegetables, wholegrains, berries, seeds and nuts are the foods to focus on. In terms of good brain health, these foods are going to affect your overall cognition – of which your memory is a key part.” Originally published November 2023"
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} | 18930f917ef75a1b8f42673e644e306f6f8473ee6e2cdabf2e0177dd64ae24ed | The easiest ways to make your diet healthier
Whether you’re a dedicated home cook or you regularly resort to ready meals and junk food, you’ll find simple hacks and food swaps here to make your diet healthier and cheaper and your cooking much easier. Watch Rob Eades make meal prep easy, healthy and delicious in this short video. Double up on ingredients when you cook, then take the leftovers to work or uni so you can ditch fast-food lunches.Swap white bread and pasta for wholegrains – they’ll keep you fuller for longer, slashing your need to snack.Don’t skip breakfast. If this sounds familiar, prep something the night before so you can eat on the go.Cook simple meals from scratch in the microwave, so there’s no need to rely on ready meals.Stock up on seasonings. Herbs and spices are a cheap way to add flavour to meals without resorting to more fat.Use a non-stick pan – you’ll need less oil for cooking and it’ll be easier to wash up.Add a splash of water rather than more oil to stir-fries once the veggies have cooked a little.Make your own pasta sauces – they’ll contain less salt and sugar than shop-bought.Keep fruit and nuts to hand so you can avoid impluse-buying snacks and 'hanger'.If you eat too much saturated fat, swap yoghurt and crème fraîche for low-fat, no-added-sugar versions. Use a mature cheese too – you’ll need to add less to your dish to get the same flavour.Carry a bottle of water with you. It’s easy to mistake thirst for hunger, so stay hydrated. Double up on ingredients when you cook, then take the leftovers to work or uni so you can ditch fast-food lunches. Swap white bread and pasta for wholegrains – they’ll keep you fuller for longer, slashing your need to snack. Don’t skip breakfast. If this sounds familiar, prep something the night before so you can eat on the go. Cook simple meals from scratch in the microwave, so there’s no need to rely on ready meals. Stock up on seasonings. Herbs and spices are a cheap way to add flavour to meals without resorting to more fat. Use a non-stick pan – you’ll need less oil for cooking and it’ll be easier to wash up. Add a splash of water rather than more oil to stir-fries once the veggies have cooked a little. Make your own pasta sauces – they’ll contain less salt and sugar than shop-bought. Keep fruit and nuts to hand so you can avoid impluse-buying snacks and 'hanger'. If you eat too much saturated fat, swap yoghurt and crème fraîche for low-fat, no-added-sugar versions. Use a mature cheese too – you’ll need to add less to your dish to get the same flavour. Carry a bottle of water with you. It’s easy to mistake thirst for hunger, so stay hydrated. Watch this 1-minute video for Rob Eades’ 3 tips to make your diet healthier. | {
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"content": "Whether you’re a dedicated home cook or you regularly resort to ready meals and junk food, you’ll find simple hacks and food swaps here to make your diet healthier and cheaper and your cooking much easier. Watch Rob Eades make meal prep easy, healthy and delicious in this short video. Double up on ingredients when you cook, then take the leftovers to work or uni so you can ditch fast-food lunches.Swap white bread and pasta for wholegrains – they’ll keep you fuller for longer, slashing your need to snack.Don’t skip breakfast. If this sounds familiar, prep something the night before so you can eat on the go.Cook simple meals from scratch in the microwave, so there’s no need to rely on ready meals.Stock up on seasonings. Herbs and spices are a cheap way to add flavour to meals without resorting to more fat.Use a non-stick pan – you’ll need less oil for cooking and it’ll be easier to wash up.Add a splash of water rather than more oil to stir-fries once the veggies have cooked a little.Make your own pasta sauces – they’ll contain less salt and sugar than shop-bought.Keep fruit and nuts to hand so you can avoid impluse-buying snacks and 'hanger'.If you eat too much saturated fat, swap yoghurt and crème fraîche for low-fat, no-added-sugar versions. Use a mature cheese too – you’ll need to add less to your dish to get the same flavour.Carry a bottle of water with you. It’s easy to mistake thirst for hunger, so stay hydrated. Double up on ingredients when you cook, then take the leftovers to work or uni so you can ditch fast-food lunches. Swap white bread and pasta for wholegrains – they’ll keep you fuller for longer, slashing your need to snack. Don’t skip breakfast. If this sounds familiar, prep something the night before so you can eat on the go. Cook simple meals from scratch in the microwave, so there’s no need to rely on ready meals. Stock up on seasonings. Herbs and spices are a cheap way to add flavour to meals without resorting to more fat. Use a non-stick pan – you’ll need less oil for cooking and it’ll be easier to wash up. Add a splash of water rather than more oil to stir-fries once the veggies have cooked a little. Make your own pasta sauces – they’ll contain less salt and sugar than shop-bought. Keep fruit and nuts to hand so you can avoid impluse-buying snacks and 'hanger'. If you eat too much saturated fat, swap yoghurt and crème fraîche for low-fat, no-added-sugar versions. Use a mature cheese too – you’ll need to add less to your dish to get the same flavour. Carry a bottle of water with you. It’s easy to mistake thirst for hunger, so stay hydrated. Watch this 1-minute video for Rob Eades’ 3 tips to make your diet healthier."
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} | b8446c211f1ae817d7fa74b999a8296cdd5ff826a8cb0caea78e31b3cd4b02ef | The recent TikTok food trend we can’t get enough of
If you find yourself on TikTok on the regular, you’ve no doubt noticed a new brunch recipe doing the rounds: crispy fried eggs with feta. We look at how it’s become such a huge hit and get the inside scoop on nailing it at home. https://ichef.bbci.co.uk/images/ic/480xn/p0glrhsd.jpg TikTok is a breeding ground for new trends – particularly recipe-related ones. In the last few years alone we’ve experienced the joy of #fetapasta, where a whole block of feta is baked with pasta and tomatoes for creamy, tangy deliciousness; the #breakfastsandwich, which combines the joy of a crispy toasty and the comfort of an omelette; and #TikTokwraps, which taught us all how to fold a tortilla wrap so we can have four separate layers of fillings. We’ve seen time and again how a one-minute cookery video can quickly gather pace and gain millions of views, spawning hundreds if not thousands more videos with people trying out the recipe for themselves. Most recently, it was American recipe writer Grace Elkus who found herself at the heart of a new social media food trend after posting her video for crispy feta fried eggs on TikTok and Instagram. The dish – which takes a matter of minutes to make – clearly struck a chord with foodie fans, with the original video racking up more than 32million views (and counting) across the two platforms. So how did Elkus come up with the idea? “There’s a recipe I really love from Ali Slagle’s cookbook I Dream of Dinner that has you fry an egg in a pile of shredded potato and cheese, then slide it onto a tortilla and eat it like a taco. Eventually, I started skipping the potato and using whatever cheese I had on hand for an even faster meal. One day, I tried feta, and the rest is history.” If you’ve ever wondered what makes a food video take off on TikTok, there are often multiple explanations – that magic formula is tricky to pin down. But, in hindsight, Elkus has a good idea of why her feta-boosted egg received so much interest. “I was definitely surprised at how viral it went, but looking back, I can understand why. It includes ingredients a lot of people keep on hand, it’s a surprising new way to use feta cheese, it has a good balance of fats, protein and carbs and it’s easy enough that you don’t have to look back at the recipe every time you make it.” How to make feta-fried eggs The simplicity of this recipe is one of its main virtues. Just add a little olive oil to a frying pan on a low heat, then scatter in a circle of feta, leaving space for an egg in the middle. After a couple of minutes, add the egg, increase the heat to medium and fry for 3–5 minutes until the edges go crispy. Then dry fry your tortilla for 2–3 minutes, flipping often, before mashing some avocado over the surface and seasoning it with salt, pepper and a squeeze of lime. Then, slide your egg onto the middle of the tortilla and finish with a few pink pickled onions and chilli flakes. To make it as tasty as possible, Elkus suggests you “use a really good non-stick pan, make sure your cheese is full-fat feta packed in brine, and lower the heat if the feta starts to get brown and crispy before the egg is done. It may take a few times to get it exactly right, but even the trial runs will be delicious.” Alternative quick egg recipes to try Feta not your thing? Perhaps you like a bit of spice with your brunch or just want to try something different. Here are a couple of ideas to put those eggs to work in similarly easy and flavour-packed ways. Crispy chilli oil fried eggs Crispy chilli oil (aka chilli crisp) is a condiment that’s been having a steady rise in popularity recently and – happily – pairs perfectly with eggs. Begin by adding a tablespoon of the oil to a frying pan that’s on a medium-high heat – if you want, you can add a teaspoon of sesame seeds too. Cook for a minute until the mixture is bubbling and the seeds are starting to toast. Crack in an egg, reduce the heat to medium and cook for two minutes and then start to baste the egg with the oil using a spoon. Once cooked, you can serve it with whatever you like, though we recommend it with cooked noodles and stir-fried vegetables. ’Nduja butter egg on toast Gone are the days when you’d have to go to a specialist deli to buy ’nduja: the spicy spreadable sausage has become so popular that it’s now available in most supermarkets. Combine it with eggs and butter for a deliciously rich and punchy start to the day. Heat a small frying pan and add a good chunk of unsalted butter together with a tablespoon of ’nduja. Once it’s fragrant and bubbling (after around a minute), add half a tablespoon of olive oil then crack an egg into the pan. As it cooks, spoon some of the ’nduja mix over the yolk with a spoon. When it’s done to your liking, place the egg on top of a piece of buttered sourdough toast with pan-fried spring greens and drizzle the remaining ’nduja butter from the pan over the lot. Season and, if you want to add a little extra flavour and colour, finish with a sprinkle of chopped chives. Now make these other recipes that found fame on social media: Frozen yoghurt bitesHot honey halloumi avocado toastTikTok baked oatsDalgona coffee Frozen yoghurt bites Hot honey halloumi avocado toast TikTok baked oats Dalgona coffee Originally published October 2023 | {
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"content": "If you find yourself on TikTok on the regular, you’ve no doubt noticed a new brunch recipe doing the rounds: crispy fried eggs with feta. We look at how it’s become such a huge hit and get the inside scoop on nailing it at home. https://ichef.bbci.co.uk/images/ic/480xn/p0glrhsd.jpg TikTok is a breeding ground for new trends – particularly recipe-related ones. In the last few years alone we’ve experienced the joy of #fetapasta, where a whole block of feta is baked with pasta and tomatoes for creamy, tangy deliciousness; the #breakfastsandwich, which combines the joy of a crispy toasty and the comfort of an omelette; and #TikTokwraps, which taught us all how to fold a tortilla wrap so we can have four separate layers of fillings. We’ve seen time and again how a one-minute cookery video can quickly gather pace and gain millions of views, spawning hundreds if not thousands more videos with people trying out the recipe for themselves. Most recently, it was American recipe writer Grace Elkus who found herself at the heart of a new social media food trend after posting her video for crispy feta fried eggs on TikTok and Instagram. The dish – which takes a matter of minutes to make – clearly struck a chord with foodie fans, with the original video racking up more than 32million views (and counting) across the two platforms. So how did Elkus come up with the idea? “There’s a recipe I really love from Ali Slagle’s cookbook I Dream of Dinner that has you fry an egg in a pile of shredded potato and cheese, then slide it onto a tortilla and eat it like a taco. Eventually, I started skipping the potato and using whatever cheese I had on hand for an even faster meal. One day, I tried feta, and the rest is history.” If you’ve ever wondered what makes a food video take off on TikTok, there are often multiple explanations – that magic formula is tricky to pin down. But, in hindsight, Elkus has a good idea of why her feta-boosted egg received so much interest. “I was definitely surprised at how viral it went, but looking back, I can understand why. It includes ingredients a lot of people keep on hand, it’s a surprising new way to use feta cheese, it has a good balance of fats, protein and carbs and it’s easy enough that you don’t have to look back at the recipe every time you make it.” How to make feta-fried eggs The simplicity of this recipe is one of its main virtues. Just add a little olive oil to a frying pan on a low heat, then scatter in a circle of feta, leaving space for an egg in the middle. After a couple of minutes, add the egg, increase the heat to medium and fry for 3–5 minutes until the edges go crispy. Then dry fry your tortilla for 2–3 minutes, flipping often, before mashing some avocado over the surface and seasoning it with salt, pepper and a squeeze of lime. Then, slide your egg onto the middle of the tortilla and finish with a few pink pickled onions and chilli flakes. To make it as tasty as possible, Elkus suggests you “use a really good non-stick pan, make sure your cheese is full-fat feta packed in brine, and lower the heat if the feta starts to get brown and crispy before the egg is done. It may take a few times to get it exactly right, but even the trial runs will be delicious.” Alternative quick egg recipes to try Feta not your thing? Perhaps you like a bit of spice with your brunch or just want to try something different. Here are a couple of ideas to put those eggs to work in similarly easy and flavour-packed ways. Crispy chilli oil fried eggs Crispy chilli oil (aka chilli crisp) is a condiment that’s been having a steady rise in popularity recently and – happily – pairs perfectly with eggs. Begin by adding a tablespoon of the oil to a frying pan that’s on a medium-high heat – if you want, you can add a teaspoon of sesame seeds too. Cook for a minute until the mixture is bubbling and the seeds are starting to toast. Crack in an egg, reduce the heat to medium and cook for two minutes and then start to baste the egg with the oil using a spoon. Once cooked, you can serve it with whatever you like, though we recommend it with cooked noodles and stir-fried vegetables. ’Nduja butter egg on toast Gone are the days when you’d have to go to a specialist deli to buy ’nduja: the spicy spreadable sausage has become so popular that it’s now available in most supermarkets. Combine it with eggs and butter for a deliciously rich and punchy start to the day. Heat a small frying pan and add a good chunk of unsalted butter together with a tablespoon of ’nduja. Once it’s fragrant and bubbling (after around a minute), add half a tablespoon of olive oil then crack an egg into the pan. As it cooks, spoon some of the ’nduja mix over the yolk with a spoon. When it’s done to your liking, place the egg on top of a piece of buttered sourdough toast with pan-fried spring greens and drizzle the remaining ’nduja butter from the pan over the lot. Season and, if you want to add a little extra flavour and colour, finish with a sprinkle of chopped chives. Now make these other recipes that found fame on social media: Frozen yoghurt bitesHot honey halloumi avocado toastTikTok baked oatsDalgona coffee Frozen yoghurt bites Hot honey halloumi avocado toast TikTok baked oats Dalgona coffee Originally published October 2023"
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} | eb8535e3655255d913d530e2504cc9a82109acf4900d4e2b4e43c33226264abe | Banging dishes to enjoy on Bonfire Night
There’s more to Guy Fawkes Night than fireworks and sparklers. The food and drink is key – it keeps you warm, fuelled up and able to enjoy the festivities. So, what should you serve this 5 November? https://ichef.bbci.co.uk/images/ic/480xn/p0gn49r4.jpg Standing outside on a late-autumn evening to watch fireworks inevitably means wrapping your mitts around something warm and comforting. The Bonfire Night classic, a sausage in a roll topped with loads of buttery onions and ketchup, springs to mind. Or, if curling up on the sofa to enjoy the view from the window is more your bag, a steaming bowl of rich and smoky campfire stew or chilli con carne are quintessential choices. However you’ll be spending it this year – in the garden, out at a local event or staying cosy indoors – Bonfire Night is a great excuse to whip up some special snacks and sweet treats. Here’s how to make sure the evening goes off with a bang. Smoky main sensations Given that the night air is filled with the smell of bonfire smoke, it’s not a surprise that lots of people like their food to have similar characteristics. But with most barbecues packed away for the year, how can you get that distinctive smoky flavour into your cooking? Turn to your grill “You can add a great smoky flavour to your vegetables simply by grilling them on a non-stick tray or, better still, griddle,” says Theo Randall, chef patron at Theo Randall at the Intercontinental. If you’re planning a stew or pasta dish, grill the vegetables until slightly charred before adding to the pot, or for veggie sides and snacks like corn on the cob, make sure you let some of the edges catch a deep colour from the grill before serving. “Marinating meat like pork chops with rosemary, lemon and olive oil gives a lovely subtle smokiness when grilled, too. The rosemary leaves cook to embers adding a unique flavour. Any meat or vegetable will benefit from this. I have cooked slices of squash like this on a griddle pan and the slightly burnt herbs add a lot of flavour.” Use smoky ingredients “Using smoked ingredients is a brilliant way of creating those autumnal Bonfire Night flavours in your dishes,” says Mark Hartstone, chef proprietor at La Fosse at Cranborne. “Things like smoked bacon or smoked sausages give wonderful flavour to your cassoulet, cabbage or risotto, for instance. Smoked cheese can also be a handy ingredient.” You could also turn to smoked paprika, which is great for lending a smoky edge to stews, curries and casseroles. “What I probably use most is dry chillies, specifically chipotle – a smoked red chilli,” adds Shaun Hurrell who runs Barrio Comida in Durham. “You can grind it up to a powder and then rub it into meat – it gives a very intensely smoky flavour. You could even use it to sprinkle onto something like popcorn, which is a great snack for watching fireworks.” Nina Matsunaga, chef at Black Bull in Sedbergh, uses the humble tea bag to add a smoky touch. “Lapsang Souchong is the perfect replacement for liquid smoke. I like to blitz the leaves in a spice grinder to create a fine powder – adding in black peppercorns, red pepper powder (which you can get in most Asian delis), sea salt and raw cane sugar – and use it as a rub for chicken, meat, fish and even chunky veg like cauliflower. Alternatively, I brew a batch of extra strong tea, which I then mix into marinades and sauces to add that smoky hit.” Joe Hurd, an ambassador for Lifetime Training’s Chef Academy, is also a fan of cooking with tea: “Drop a tea bag into your pan as you’re cooking up a casserole, stew or curry and it’ll add a perfect smoky flavour – just don’t forget to pull the bag back out again!” Sweet treats Black treacle will give your sweet treats a rich and smoky flavour – try it with Mary Berry’s Granny’s Gingerbread or our jaw-breaking bonfire toffee. Cinder toffee (aka honeycomb) is another great treat to share around the bonfire. Once cooled, break your slab into chunks and dip each into melted chocolate. When you whip out a tin of this stuff, people won’t only be oohing and ahhing over the fireworks. Of course, apples are very apt for this season, and these puff pastry apple pies bring with them a signature winter flavour – marzipan. Drinks As far as we’re concerned, Bonfire Night doubles up as the start of the mulling season. If you’re going for a classic mulled wine, Mary Berry advises you give your mix a quick boil then a slow simmer to extract all those lovely spice and citrus flavours. Alternatively, you could turn to your slow cooker and leave it on low for a couple of hours to let those aromatics fully infuse the wine. Mulled apple cider is a great alternative, if vino isn’t your thing. Another classic drink to warm the cockles is a hot toddy laced with honey and whisky. Perhaps take it a step further by mashing it up with mulled cider to create a whisky cider hot toddy. Drinks expert Jassy Davis’ go-to bonfire refreshment is a non-alcoholic mulled wine, or winter cup. “A mulled punch is always a crowd pleaser. I use a mix of English breakfast tea and pomegranate juice in my alcohol-free version. The tea is steeped for 20 minutes to make sure it’s strongly brewed, which gives it a robust tannic flavour. Combined with tart pomegranate juice, it makes a rich, gutsy stand-in for red wine.” Another winter-warming softie Davis suggests is hot buttered apple juice. To increase the richness, Davis advises blending butter with sugar and spices before adding it to warmed apple juice. You could make up a batch of the butter and keep it in your fridge for up to four weeks. Originally published October 2023 | {
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"content": "There’s more to Guy Fawkes Night than fireworks and sparklers. The food and drink is key – it keeps you warm, fuelled up and able to enjoy the festivities. So, what should you serve this 5 November? https://ichef.bbci.co.uk/images/ic/480xn/p0gn49r4.jpg Standing outside on a late-autumn evening to watch fireworks inevitably means wrapping your mitts around something warm and comforting. The Bonfire Night classic, a sausage in a roll topped with loads of buttery onions and ketchup, springs to mind. Or, if curling up on the sofa to enjoy the view from the window is more your bag, a steaming bowl of rich and smoky campfire stew or chilli con carne are quintessential choices. However you’ll be spending it this year – in the garden, out at a local event or staying cosy indoors – Bonfire Night is a great excuse to whip up some special snacks and sweet treats. Here’s how to make sure the evening goes off with a bang. Smoky main sensations Given that the night air is filled with the smell of bonfire smoke, it’s not a surprise that lots of people like their food to have similar characteristics. But with most barbecues packed away for the year, how can you get that distinctive smoky flavour into your cooking? Turn to your grill “You can add a great smoky flavour to your vegetables simply by grilling them on a non-stick tray or, better still, griddle,” says Theo Randall, chef patron at Theo Randall at the Intercontinental. If you’re planning a stew or pasta dish, grill the vegetables until slightly charred before adding to the pot, or for veggie sides and snacks like corn on the cob, make sure you let some of the edges catch a deep colour from the grill before serving. “Marinating meat like pork chops with rosemary, lemon and olive oil gives a lovely subtle smokiness when grilled, too. The rosemary leaves cook to embers adding a unique flavour. Any meat or vegetable will benefit from this. I have cooked slices of squash like this on a griddle pan and the slightly burnt herbs add a lot of flavour.” Use smoky ingredients “Using smoked ingredients is a brilliant way of creating those autumnal Bonfire Night flavours in your dishes,” says Mark Hartstone, chef proprietor at La Fosse at Cranborne. “Things like smoked bacon or smoked sausages give wonderful flavour to your cassoulet, cabbage or risotto, for instance. Smoked cheese can also be a handy ingredient.” You could also turn to smoked paprika, which is great for lending a smoky edge to stews, curries and casseroles. “What I probably use most is dry chillies, specifically chipotle – a smoked red chilli,” adds Shaun Hurrell who runs Barrio Comida in Durham. “You can grind it up to a powder and then rub it into meat – it gives a very intensely smoky flavour. You could even use it to sprinkle onto something like popcorn, which is a great snack for watching fireworks.” Nina Matsunaga, chef at Black Bull in Sedbergh, uses the humble tea bag to add a smoky touch. “Lapsang Souchong is the perfect replacement for liquid smoke. I like to blitz the leaves in a spice grinder to create a fine powder – adding in black peppercorns, red pepper powder (which you can get in most Asian delis), sea salt and raw cane sugar – and use it as a rub for chicken, meat, fish and even chunky veg like cauliflower. Alternatively, I brew a batch of extra strong tea, which I then mix into marinades and sauces to add that smoky hit.” Joe Hurd, an ambassador for Lifetime Training’s Chef Academy, is also a fan of cooking with tea: “Drop a tea bag into your pan as you’re cooking up a casserole, stew or curry and it’ll add a perfect smoky flavour – just don’t forget to pull the bag back out again!” Sweet treats Black treacle will give your sweet treats a rich and smoky flavour – try it with Mary Berry’s Granny’s Gingerbread or our jaw-breaking bonfire toffee. Cinder toffee (aka honeycomb) is another great treat to share around the bonfire. Once cooled, break your slab into chunks and dip each into melted chocolate. When you whip out a tin of this stuff, people won’t only be oohing and ahhing over the fireworks. Of course, apples are very apt for this season, and these puff pastry apple pies bring with them a signature winter flavour – marzipan. Drinks As far as we’re concerned, Bonfire Night doubles up as the start of the mulling season. If you’re going for a classic mulled wine, Mary Berry advises you give your mix a quick boil then a slow simmer to extract all those lovely spice and citrus flavours. Alternatively, you could turn to your slow cooker and leave it on low for a couple of hours to let those aromatics fully infuse the wine. Mulled apple cider is a great alternative, if vino isn’t your thing. Another classic drink to warm the cockles is a hot toddy laced with honey and whisky. Perhaps take it a step further by mashing it up with mulled cider to create a whisky cider hot toddy. Drinks expert Jassy Davis’ go-to bonfire refreshment is a non-alcoholic mulled wine, or winter cup. “A mulled punch is always a crowd pleaser. I use a mix of English breakfast tea and pomegranate juice in my alcohol-free version. The tea is steeped for 20 minutes to make sure it’s strongly brewed, which gives it a robust tannic flavour. Combined with tart pomegranate juice, it makes a rich, gutsy stand-in for red wine.” Another winter-warming softie Davis suggests is hot buttered apple juice. To increase the richness, Davis advises blending butter with sugar and spices before adding it to warmed apple juice. You could make up a batch of the butter and keep it in your fridge for up to four weeks. Originally published October 2023"
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} | 200247f155a84f60f0cc6748a06232efce67c1e2bafe4f2bcaf2fae4f652d24a | Steak with chimichurri salsa recipe
Steak with chimichurri salsa and onion rings An average of 5.0 out of 5 stars from 1 rating Try The Hairy Bikers' easy recipe for rib-eye steaks with a quick and colourful salsa and moreish onion rings. 1 garlic clove, finely chopped½ red onion, finely chopped handful parsley leaves, finely choppedhandful coriander leaves, finely chopped3 tbsp olive oil1 tbsp red wine vinegar 1 lime, juice onlypinch dried red chilli flakessea salt and freshly ground black pepper 1 garlic clove, finely chopped ½ red onion, finely chopped handful parsley leaves, finely chopped handful coriander leaves, finely chopped 3 tbsp olive oil 1 tbsp red wine vinegar 1 lime, juice only pinch dried red chilli flakes sea salt and freshly ground black pepper 1 large Spanish onion, sliced into rings 100ml/3½fl oz milk 50g/2oz plain flour 1 tbsp cornflour pinch paprikavegetable oil, for shallow frying 1 large Spanish onion, sliced into rings 100ml/3½fl oz milk 50g/2oz plain flour 1 tbsp cornflour pinch paprika vegetable oil, for shallow frying 2 rib-eye steaks (about 225g/8oz each)1 tbsp olive oil 2 rib-eye steaks (about 225g/8oz each) 1 tbsp olive oil mixed salad leaves1-2 tsp olive oil½ lime, juice only mixed salad leaves 1-2 tsp olive oil ½ lime, juice only Method For the chimichurri salsa, mix all of the salsa ingredients together in a bowl. Season, to taste, with sea salt and freshly ground black pepper and set aside.For the onion rings, soak the separated onion rings in the milk. Sift the flour, cornflour and paprika together into a bowl and season with sea salt and freshly ground black pepper.Fill a heavy-based deep-sided frying pan 1cm/½in deep with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain the onions and dredge them in the flour mixture until well coated, shaking off any excess. Fry the onions rings in the hot oil in batches for 1-2 minutes or until lightly golden. Remove with a slotted spoon, drain on kitchen paper and sprinkle with sea salt. Repeat the process as necessary.For the steak, heat a heavy-based frying pan over a medium-high heat. Rub the oil into the steaks and season with sea salt and freshly ground black pepper. Place the steaks into the hot pan and cook for 2-3 minutes on each side (for medium-rare) or until cooked to your liking. Remove from the pan and set aside to rest for 2-3 minutes before serving.For the salad, toss the leaves in a little olive oil and lime juice. Season with sea salt and freshly ground black pepper.To serve, place the steaks onto serving plates with the onion rings alongside. Spoon over the chimichurri salsa and serve the salad on the side. For the chimichurri salsa, mix all of the salsa ingredients together in a bowl. Season, to taste, with sea salt and freshly ground black pepper and set aside. For the chimichurri salsa, mix all of the salsa ingredients together in a bowl. Season, to taste, with sea salt and freshly ground black pepper and set aside. For the onion rings, soak the separated onion rings in the milk. Sift the flour, cornflour and paprika together into a bowl and season with sea salt and freshly ground black pepper. For the onion rings, soak the separated onion rings in the milk. Sift the flour, cornflour and paprika together into a bowl and season with sea salt and freshly ground black pepper. Fill a heavy-based deep-sided frying pan 1cm/½in deep with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fill a heavy-based deep-sided frying pan 1cm/½in deep with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain the onions and dredge them in the flour mixture until well coated, shaking off any excess. Fry the onions rings in the hot oil in batches for 1-2 minutes or until lightly golden. Remove with a slotted spoon, drain on kitchen paper and sprinkle with sea salt. Repeat the process as necessary. Drain the onions and dredge them in the flour mixture until well coated, shaking off any excess. Fry the onions rings in the hot oil in batches for 1-2 minutes or until lightly golden. Remove with a slotted spoon, drain on kitchen paper and sprinkle with sea salt. Repeat the process as necessary. For the steak, heat a heavy-based frying pan over a medium-high heat. Rub the oil into the steaks and season with sea salt and freshly ground black pepper. Place the steaks into the hot pan and cook for 2-3 minutes on each side (for medium-rare) or until cooked to your liking. Remove from the pan and set aside to rest for 2-3 minutes before serving. For the steak, heat a heavy-based frying pan over a medium-high heat. Rub the oil into the steaks and season with sea salt and freshly ground black pepper. Place the steaks into the hot pan and cook for 2-3 minutes on each side (for medium-rare) or until cooked to your liking. Remove from the pan and set aside to rest for 2-3 minutes before serving. For the salad, toss the leaves in a little olive oil and lime juice. Season with sea salt and freshly ground black pepper. For the salad, toss the leaves in a little olive oil and lime juice. Season with sea salt and freshly ground black pepper. To serve, place the steaks onto serving plates with the onion rings alongside. Spoon over the chimichurri salsa and serve the salad on the side. To serve, place the steaks onto serving plates with the onion rings alongside. Spoon over the chimichurri salsa and serve the salad on the side. | {
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"content": "Steak with chimichurri salsa and onion rings An average of 5.0 out of 5 stars from 1 rating Try The Hairy Bikers' easy recipe for rib-eye steaks with a quick and colourful salsa and moreish onion rings. 1 garlic clove, finely chopped½ red onion, finely chopped handful parsley leaves, finely choppedhandful coriander leaves, finely chopped3 tbsp olive oil1 tbsp red wine vinegar 1 lime, juice onlypinch dried red chilli flakessea salt and freshly ground black pepper 1 garlic clove, finely chopped ½ red onion, finely chopped handful parsley leaves, finely chopped handful coriander leaves, finely chopped 3 tbsp olive oil 1 tbsp red wine vinegar 1 lime, juice only pinch dried red chilli flakes sea salt and freshly ground black pepper 1 large Spanish onion, sliced into rings 100ml/3½fl oz milk 50g/2oz plain flour 1 tbsp cornflour pinch paprikavegetable oil, for shallow frying 1 large Spanish onion, sliced into rings 100ml/3½fl oz milk 50g/2oz plain flour 1 tbsp cornflour pinch paprika vegetable oil, for shallow frying 2 rib-eye steaks (about 225g/8oz each)1 tbsp olive oil 2 rib-eye steaks (about 225g/8oz each) 1 tbsp olive oil mixed salad leaves1-2 tsp olive oil½ lime, juice only mixed salad leaves 1-2 tsp olive oil ½ lime, juice only Method For the chimichurri salsa, mix all of the salsa ingredients together in a bowl. Season, to taste, with sea salt and freshly ground black pepper and set aside.For the onion rings, soak the separated onion rings in the milk. Sift the flour, cornflour and paprika together into a bowl and season with sea salt and freshly ground black pepper.Fill a heavy-based deep-sided frying pan 1cm/½in deep with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain the onions and dredge them in the flour mixture until well coated, shaking off any excess. Fry the onions rings in the hot oil in batches for 1-2 minutes or until lightly golden. Remove with a slotted spoon, drain on kitchen paper and sprinkle with sea salt. Repeat the process as necessary.For the steak, heat a heavy-based frying pan over a medium-high heat. Rub the oil into the steaks and season with sea salt and freshly ground black pepper. Place the steaks into the hot pan and cook for 2-3 minutes on each side (for medium-rare) or until cooked to your liking. Remove from the pan and set aside to rest for 2-3 minutes before serving.For the salad, toss the leaves in a little olive oil and lime juice. Season with sea salt and freshly ground black pepper.To serve, place the steaks onto serving plates with the onion rings alongside. Spoon over the chimichurri salsa and serve the salad on the side. For the chimichurri salsa, mix all of the salsa ingredients together in a bowl. Season, to taste, with sea salt and freshly ground black pepper and set aside. For the chimichurri salsa, mix all of the salsa ingredients together in a bowl. Season, to taste, with sea salt and freshly ground black pepper and set aside. For the onion rings, soak the separated onion rings in the milk. Sift the flour, cornflour and paprika together into a bowl and season with sea salt and freshly ground black pepper. For the onion rings, soak the separated onion rings in the milk. Sift the flour, cornflour and paprika together into a bowl and season with sea salt and freshly ground black pepper. Fill a heavy-based deep-sided frying pan 1cm/½in deep with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fill a heavy-based deep-sided frying pan 1cm/½in deep with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain the onions and dredge them in the flour mixture until well coated, shaking off any excess. Fry the onions rings in the hot oil in batches for 1-2 minutes or until lightly golden. Remove with a slotted spoon, drain on kitchen paper and sprinkle with sea salt. Repeat the process as necessary. Drain the onions and dredge them in the flour mixture until well coated, shaking off any excess. Fry the onions rings in the hot oil in batches for 1-2 minutes or until lightly golden. Remove with a slotted spoon, drain on kitchen paper and sprinkle with sea salt. Repeat the process as necessary. For the steak, heat a heavy-based frying pan over a medium-high heat. Rub the oil into the steaks and season with sea salt and freshly ground black pepper. Place the steaks into the hot pan and cook for 2-3 minutes on each side (for medium-rare) or until cooked to your liking. Remove from the pan and set aside to rest for 2-3 minutes before serving. For the steak, heat a heavy-based frying pan over a medium-high heat. Rub the oil into the steaks and season with sea salt and freshly ground black pepper. Place the steaks into the hot pan and cook for 2-3 minutes on each side (for medium-rare) or until cooked to your liking. Remove from the pan and set aside to rest for 2-3 minutes before serving. For the salad, toss the leaves in a little olive oil and lime juice. Season with sea salt and freshly ground black pepper. For the salad, toss the leaves in a little olive oil and lime juice. Season with sea salt and freshly ground black pepper. To serve, place the steaks onto serving plates with the onion rings alongside. Spoon over the chimichurri salsa and serve the salad on the side. To serve, place the steaks onto serving plates with the onion rings alongside. Spoon over the chimichurri salsa and serve the salad on the side."
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Let go of digging, fertilising and tidy rows of vegetables. How to do less work and get back to nature with an edible forest garden. https://ichef.bbci.co.uk/images/ic/480xn/p0c2h95l.jpg It’s officially flower show season, with one of the biggest, The RHS Chelsea Flower Show returning 22-27 May 2023. Award-winning Bristol-based gardener Steve Williams, an expert on BBC Two's Your Garden Made Perfect, is passionate about turning gardens – big and small – into natural spaces where everything you grow you can eat. Steve took BBC Food to an edible forest garden to explain how to grow your own without (too much) effort, and how forest gardening differs from your usual veg patches. Fruit and veg patch vs edible gardens The end goal is the same: a ready supply of fresh fruit, herbs and vegetables in the kitchen. However, an allotment or veg patch often involves cultivating the land to suit the plants, and growing annuals that must be replaced each year. The space is kept clear of other plants (weeds) and plants tend to be ordered in tidy rows. Edible forest gardens are less hands-on. You establish what your space is suited for (see below for how to do this) and plant perennials, which will keep growing year after year. Then just let nature take its course. “I think what’s so accessible about this style, is that with a traditional fruit and veg garden, you have a crop rotation and you keep it all very clean… it makes you feel you need to know a lot. There’s a lot of digging and a lot of effort. With this, you plant it and you steward it - you're an editor more than a gardener.” Depending on the size of your garden, you don’t have to necessarily choose between the two styles. As we walk around the edible forest garden Steve points out a traditional raised bed full of vegetables: “You could have a raised bed to experiment with, but why not have the rest of it as an edible garden?” While edible gardens are likely to include well-known herbs, fruits and veg they also include ‘edimentals’. “Stephen Barstow, came up with this word and it’s essentially plants that are edible but also look good. By that definition, that can be anything,” Steve says, pointing out, "That's an artichoke and it's going to get massive with a really lovely flower on it." As we move on to herbs, Steve spots chives. "They have purple, or white flowers, so while they are amazing for salads, you can also just be growing them as an ornamental plant." Alliums are good-lookers and will often self-seed (like chives) or even resprout underground year after year. Steve picks out babington's leek: a garlicky-flavoured onion, ready to harvest in winter or spring, that grows back from its bulb after harvesting. Reaching up to 2 meters in height, its weird and beautiful purple flowers add visual interest as well as food for bees. “If you have a perennial allium, you can just keep harvesting the leaves of that flower constantly.” If it's a sunny spot, then go for something like elephant garlic which Steve describes as having "big tubers" which are ripe for picking. “We can choose plants that work in a system which creates a very self-sustaining, low maintenance space – whether it’s a balcony or a big garden.” Edible gardens are based on ‘forest gardening’ https://ichef.bbci.co.uk/images/ic/480xn/p0c2hc7z.jpg Edible forest expert, Steve Williams points out a lower canopy with shrubs and perennials below it To get the most out of your edible forest garden, if space allows, Steve recommends the seven-tier system laid out by the forest gardening model. This was created in the 1980s by Robert Hart. The system involves: Canopy layer – over-arching fruit trees Low-tree layer – smaller nut and fruit trees that sit under the canopy Shrub layer – often berries and currants Herbaceous layer – leafy vegetables and herbs Underground layer – plants which have edible roots and tubers Ground cover layer – horizontally spreading low plants that fill in the gaps Vertical layer – vines and climbers “Nature is always trying to get back to a forest… So, let's look at nature for inspiration,” says Steve. If space doesn’t allow for all seven layers, just go for three that will fit. A low-tree layer may be one crab apple or morello cherry tree, both of which are tough, can be kept small and don't mind a little shade. “Not only are things edible in a food forest but you're embracing seasonal change. So, with the low-tree layer, in spring you get blossom. Cherry trees, apple trees, plum trees… You could describe those as edimentals. This is sea buckthorn – it's great for vitamin c, and great in cocktails – it’s a great low-tree layer!” To make it a success, you’re probably going to need to have a good, few years for everything to become established. This doesn’t mean you won’t have produce to consume during that period, but it will take time to grow into full production. Related articles 7 beautiful foods to plant in your gardenThe new trend that’s helping us eat more healthily and cheaplyMarcus Wareing: From celebrity chef to novice gardener 7 beautiful foods to plant in your garden The new trend that’s helping us eat more healthily and cheaply Marcus Wareing: From celebrity chef to novice gardener How to start The first thing you need to do is to ask yourself: What type of soil do I have?Does it get much sun?How much space do I have?What’s pre-existing (trees/plants etc)? What type of soil do I have? Does it get much sun? How much space do I have? What’s pre-existing (trees/plants etc)? The answers to these key points will help you choose the plants which will be self-sustaining. “If you’ve got quite shady gardens, it doesn't mean you can't grow anything. Think about forests, you have lots growing under the shade of trees, and perennials – especially herbs – are great for that." Hardy herbs like the celery-esque lovage is a good option as is lemony sorrel. A good ground cover for a shady area are Nepalese raspberries, says Steve, adding "they ramble all over the place!" “If you have free-draining, quite poor soil, that’s great for Mediterranean herbs like fennel and things that just grow wild in very harsh environments. You could have a herbaceous layer of things like melissa (lemon balm) and different mints.” “If you’ve got a boggy garden and you think 'I can't grow anything', well actually that’s an opportunity! If you have a constraint, it means you'll be creative with your design, so things like common valerian will grow well in that.” Steve also points to wild angelica as another example which grows well in damp conditions. "It's considered a British weed but the stem and leaf stalks can be candied and used to make cake decorations. The aromatic seeds are used in flavouring and the young leaves can also be used as a vegetable [if boiled]." There are of course plants which are good for pretty much all conditions. Rosemary can be quick to establish and is very hardy. If you're looking for a fruit that requires just a tiny bit of pruning once a year, and possibly a bit of water if it's a dry summer, then gooseberries are a good bet. Redcurrants and raspberries also will tolerate a bit of shade and require very little input, especially in heavier soils. There are excellent forest garden books and blogs where gardeners will share their experiences of lesser-known perennials, and how to match them to your particular space. Choosing the right plants https://ichef.bbci.co.uk/images/ic/480xn/p0c2hfp2.jpg Could skirret and alliums replace your regular root veg and onions? The key is to not fight the natural conditions. “If you're having to go to the lengths of fertilising and replenishing the soil, it means you're working against the environment. The aim is that in future, it will be low maintenance, so keep that in mind when you’re deciding what to grow.” Another way to make it low maintenance is to put in plants that will supress weed invasion. “Thyme makes for a great ground cover. By using native plants like these, you’ll naturally limit other weeds that you don't want – and that's how it becomes self-sustaining.” Steve also points to wild strawberries as a good option with there being different breeds to suit different conditions, for example woodland strawberries enjoy shady and moist conditions. “They'll take up a lot of the soil space where weeds would get in, but they also fruit. “For your beneath ground layer that's where you'd have all your root vegetables. Which you probably will harvest. This is your opportunity to merge both traditional fruit and veg gardens with forest gardens – think carrots, skirret and parsnips.” How to create an edible garden with a very small space https://ichef.bbci.co.uk/images/ic/480xn/p0c2hgnz.jpg Could a green wall filled with herbs fill a small space? If you have an outside space but it’s small, Steve suggests making the most of walls and fences. “Think vertically. You could have a small apple tree or vines, which if pruned and clipped, could be trained along a wall while giving you loads of produce.” If you’ve got a balcony then Steve suggests going for pots or installing a ‘green wall’ but with both, you’ll need to make sure you water them regularly as that’s what frequently causes them to fail. “They are great to experiment with though – things like strawberries or leafy greens could work really well. Alternatively, if you’re on a sunny balcony or you have a window box go for a Mediterranean herb garden. They require less watering.” How to save money In the long-term, a forest garden should be cheaper – as you’re not having to regularly re-plant seeds/plants. And if you choose carefully you’re not having to pay out on regularly watering (with the exception of green walls, in which case Steve suggests you save water you’d otherwise be throwing down the sink). However, there is an outlay cost, Steve suggests buying plants which are small rather than large, though this does mean it will take longer to establish. But Steve points out you should look at the bigger picture – that a bit of work now means far less effort in the future. Steve also suggests, looking around to buy your plants, whether that's going to the supermarket to get seeds or plants, checking online retailers or having a thorough look around at garden centres. “It might be a case of looking at the wild flowers section and looking up what’s edible rather than going to the traditional edible section in the garden centre – the wild flowers could be cheaper and actually hardier.” Originally published April 2022 | {
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"content": "Let go of digging, fertilising and tidy rows of vegetables. How to do less work and get back to nature with an edible forest garden. https://ichef.bbci.co.uk/images/ic/480xn/p0c2h95l.jpg It’s officially flower show season, with one of the biggest, The RHS Chelsea Flower Show returning 22-27 May 2023. Award-winning Bristol-based gardener Steve Williams, an expert on BBC Two's Your Garden Made Perfect, is passionate about turning gardens – big and small – into natural spaces where everything you grow you can eat. Steve took BBC Food to an edible forest garden to explain how to grow your own without (too much) effort, and how forest gardening differs from your usual veg patches. Fruit and veg patch vs edible gardens The end goal is the same: a ready supply of fresh fruit, herbs and vegetables in the kitchen. However, an allotment or veg patch often involves cultivating the land to suit the plants, and growing annuals that must be replaced each year. The space is kept clear of other plants (weeds) and plants tend to be ordered in tidy rows. Edible forest gardens are less hands-on. You establish what your space is suited for (see below for how to do this) and plant perennials, which will keep growing year after year. Then just let nature take its course. “I think what’s so accessible about this style, is that with a traditional fruit and veg garden, you have a crop rotation and you keep it all very clean… it makes you feel you need to know a lot. There’s a lot of digging and a lot of effort. With this, you plant it and you steward it - you're an editor more than a gardener.” Depending on the size of your garden, you don’t have to necessarily choose between the two styles. As we walk around the edible forest garden Steve points out a traditional raised bed full of vegetables: “You could have a raised bed to experiment with, but why not have the rest of it as an edible garden?” While edible gardens are likely to include well-known herbs, fruits and veg they also include ‘edimentals’. “Stephen Barstow, came up with this word and it’s essentially plants that are edible but also look good. By that definition, that can be anything,” Steve says, pointing out, \"That's an artichoke and it's going to get massive with a really lovely flower on it.\" As we move on to herbs, Steve spots chives. \"They have purple, or white flowers, so while they are amazing for salads, you can also just be growing them as an ornamental plant.\" Alliums are good-lookers and will often self-seed (like chives) or even resprout underground year after year. Steve picks out babington's leek: a garlicky-flavoured onion, ready to harvest in winter or spring, that grows back from its bulb after harvesting. Reaching up to 2 meters in height, its weird and beautiful purple flowers add visual interest as well as food for bees. “If you have a perennial allium, you can just keep harvesting the leaves of that flower constantly.” If it's a sunny spot, then go for something like elephant garlic which Steve describes as having \"big tubers\" which are ripe for picking. “We can choose plants that work in a system which creates a very self-sustaining, low maintenance space – whether it’s a balcony or a big garden.” Edible gardens are based on ‘forest gardening’ https://ichef.bbci.co.uk/images/ic/480xn/p0c2hc7z.jpg Edible forest expert, Steve Williams points out a lower canopy with shrubs and perennials below it To get the most out of your edible forest garden, if space allows, Steve recommends the seven-tier system laid out by the forest gardening model. This was created in the 1980s by Robert Hart. The system involves: Canopy layer – over-arching fruit trees Low-tree layer – smaller nut and fruit trees that sit under the canopy Shrub layer – often berries and currants Herbaceous layer – leafy vegetables and herbs Underground layer – plants which have edible roots and tubers Ground cover layer – horizontally spreading low plants that fill in the gaps Vertical layer – vines and climbers “Nature is always trying to get back to a forest… So, let's look at nature for inspiration,” says Steve. If space doesn’t allow for all seven layers, just go for three that will fit. A low-tree layer may be one crab apple or morello cherry tree, both of which are tough, can be kept small and don't mind a little shade. “Not only are things edible in a food forest but you're embracing seasonal change. So, with the low-tree layer, in spring you get blossom. Cherry trees, apple trees, plum trees… You could describe those as edimentals. This is sea buckthorn – it's great for vitamin c, and great in cocktails – it’s a great low-tree layer!” To make it a success, you’re probably going to need to have a good, few years for everything to become established. This doesn’t mean you won’t have produce to consume during that period, but it will take time to grow into full production. Related articles 7 beautiful foods to plant in your gardenThe new trend that’s helping us eat more healthily and cheaplyMarcus Wareing: From celebrity chef to novice gardener 7 beautiful foods to plant in your garden The new trend that’s helping us eat more healthily and cheaply Marcus Wareing: From celebrity chef to novice gardener How to start The first thing you need to do is to ask yourself: What type of soil do I have?Does it get much sun?How much space do I have?What’s pre-existing (trees/plants etc)? What type of soil do I have? Does it get much sun? How much space do I have? What’s pre-existing (trees/plants etc)? The answers to these key points will help you choose the plants which will be self-sustaining. “If you’ve got quite shady gardens, it doesn't mean you can't grow anything. Think about forests, you have lots growing under the shade of trees, and perennials – especially herbs – are great for that.\" Hardy herbs like the celery-esque lovage is a good option as is lemony sorrel. A good ground cover for a shady area are Nepalese raspberries, says Steve, adding \"they ramble all over the place!\" “If you have free-draining, quite poor soil, that’s great for Mediterranean herbs like fennel and things that just grow wild in very harsh environments. You could have a herbaceous layer of things like melissa (lemon balm) and different mints.” “If you’ve got a boggy garden and you think 'I can't grow anything', well actually that’s an opportunity! If you have a constraint, it means you'll be creative with your design, so things like common valerian will grow well in that.” Steve also points to wild angelica as another example which grows well in damp conditions. \"It's considered a British weed but the stem and leaf stalks can be candied and used to make cake decorations. The aromatic seeds are used in flavouring and the young leaves can also be used as a vegetable [if boiled].\" There are of course plants which are good for pretty much all conditions. Rosemary can be quick to establish and is very hardy. If you're looking for a fruit that requires just a tiny bit of pruning once a year, and possibly a bit of water if it's a dry summer, then gooseberries are a good bet. Redcurrants and raspberries also will tolerate a bit of shade and require very little input, especially in heavier soils. There are excellent forest garden books and blogs where gardeners will share their experiences of lesser-known perennials, and how to match them to your particular space. Choosing the right plants https://ichef.bbci.co.uk/images/ic/480xn/p0c2hfp2.jpg Could skirret and alliums replace your regular root veg and onions? The key is to not fight the natural conditions. “If you're having to go to the lengths of fertilising and replenishing the soil, it means you're working against the environment. The aim is that in future, it will be low maintenance, so keep that in mind when you’re deciding what to grow.” Another way to make it low maintenance is to put in plants that will supress weed invasion. “Thyme makes for a great ground cover. By using native plants like these, you’ll naturally limit other weeds that you don't want – and that's how it becomes self-sustaining.” Steve also points to wild strawberries as a good option with there being different breeds to suit different conditions, for example woodland strawberries enjoy shady and moist conditions. “They'll take up a lot of the soil space where weeds would get in, but they also fruit. “For your beneath ground layer that's where you'd have all your root vegetables. Which you probably will harvest. This is your opportunity to merge both traditional fruit and veg gardens with forest gardens – think carrots, skirret and parsnips.” How to create an edible garden with a very small space https://ichef.bbci.co.uk/images/ic/480xn/p0c2hgnz.jpg Could a green wall filled with herbs fill a small space? If you have an outside space but it’s small, Steve suggests making the most of walls and fences. “Think vertically. You could have a small apple tree or vines, which if pruned and clipped, could be trained along a wall while giving you loads of produce.” If you’ve got a balcony then Steve suggests going for pots or installing a ‘green wall’ but with both, you’ll need to make sure you water them regularly as that’s what frequently causes them to fail. “They are great to experiment with though – things like strawberries or leafy greens could work really well. Alternatively, if you’re on a sunny balcony or you have a window box go for a Mediterranean herb garden. They require less watering.” How to save money In the long-term, a forest garden should be cheaper – as you’re not having to regularly re-plant seeds/plants. And if you choose carefully you’re not having to pay out on regularly watering (with the exception of green walls, in which case Steve suggests you save water you’d otherwise be throwing down the sink). However, there is an outlay cost, Steve suggests buying plants which are small rather than large, though this does mean it will take longer to establish. But Steve points out you should look at the bigger picture – that a bit of work now means far less effort in the future. Steve also suggests, looking around to buy your plants, whether that's going to the supermarket to get seeds or plants, checking online retailers or having a thorough look around at garden centres. “It might be a case of looking at the wild flowers section and looking up what’s edible rather than going to the traditional edible section in the garden centre – the wild flowers could be cheaper and actually hardier.” Originally published April 2022"
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Shrove Tuesday – otherwise known as Pancake Day – is on 13 February. Whether you like them thin and folded or big and fluffy, make this year's pancakes the best ever with these tips from a pro chef. By Claire Thomson For something so simple, I don’t think there can be many knottier subjects than pancakes. Emotions run high when it comes to this dish that doubles up as both a breakfast and dessert, and with so much written on them, there is a lot to unpack. The pancakes of my childhood were always cooked and sprinkled with white granulated sugar and a good squeeze of lemon juice. Sometimes, if my brother and I hadn’t managed to demolish our usual quota, or if my mum had doubled the recipe and had enough time to fry more pancakes, we would eat them again the next day, served savoury, stuffed with bacon and mushrooms or spinach and cream. At the time, we thought this was extremely fancy. In my 20s, while cooking in restaurants for a living, I came across smaller, fluffier pancakes, piled high and served with bacon and banana. Well, this truly was ground-breaking – a definite departure from my mum’s (or should I say Delia’s?) version. Whichever way you like yours – thin and lacy, crêpe style, or fat and fluffy, so-called American style – there are some easy rules to follow to achieve pancake perfection. Tips for perfect crêpes Claire Thomson's tips for making the perfect pancakes Batter basics For crêpes or thin pancakes, when it comes to the liquid ingredients, there are some who swear by a straight mix of milk and eggs. Not me: I like to use a mix of water and milk in my pancake batter, as it makes for a lighter, frillier-edged pancake. If you’re playing around with the ingredients, extra egg yolks can lend a richness. Likewise a couple of tablespoons of melted butter will make for a more luxurious batter and, some believe, help the pancakes not to stick in the pan. If you’re feeling really decadent, you could even add a splash of cream to the batter, or try a glug of beer for a malty flavour and really lacy edges. I also love to experiment with different types of flour. I often switch out half the plain flour for buckwheat, which introduces earthy, savoury tones, or chestnut flour which gives a lovely nutty flavour. As with most sweet dishes, a touch of salt is a never a bad thing and I tend to add a good pinch of it. The batter should be the consistency of single cream and free of any lumps. The secret to lump-free batter is to whisk the milk in gradually, making a very thick batter to begin with, which will essentially squash any lumps out, and then thin it to the right consistency. And rest…. After all that whisking, allowing the batter to rest is a jolly good thing. It allows the gluten to relax, resulting in tender pancakes, and the flour to hydrate fully, which improves texture. Resting for 15 minutes is good, 30 minutes is even better – and you can also leave it in the fridge overnight if you’re being organised and planning ahead. However, I must confess that under the unique kind of pressure that only ravenous and impatient children can impress on you, I have skipped the resting time and the pancakes have still turned out absolutely fine. Get a handle on it Whether you're making thin and delicate pancakes or prefer them light and fluffy, it’s essential the pan you use is non-stick – for obvious reasons. Cast-iron is a good option so long as the pan is well seasoned and you have strong arms! You can cook the pancakes in oil or butter, but sometimes I find that butter can go a little dark when the pan gets hot. I don’t mind a little browned butter flavour, but you need to be careful it doesn’t tip over into having an acrid, burnt taste. Oil is a safer option. Cook them over a medium-high heat and use a cup or ladle of a known quantity to ensure you get the thinnest possible pancake for your pan. Just tilt it round to coat the base as soon as the batter hits the surface. Tips for the fluffiest American-style pancakes There are three key components to getting the fluffiest pancakes ever: the raising agent, the acid and egg whites. Let’s break them down. All rise A raising agent is essential for lift. Most recipes will call for baking powder, but if you also add in a little bicarbonate of soda you’re going to get an extra boost. Bicarb is powerful stuff but too much of it can lead to a very unpleasant metallic or soapy flavour. Likewise, little lumps of it in the batter will taste horrible, so make sure you sift it in with the flour. Sifting is a good idea anyway because it’s going to get lots of air into the flour and help create a light pancake. While baking powder already has an acid added in it, in order for the bicarbonate of soda to work, it needs to react with an acid, which bring us neatly on to… Choosing your acid Buttermilk is the classic choice for an American style pancake. These days it’s made by adding bacteria cultures to pasteurised milk, which is left to ferment. This process of fermentation converts the milk sugars to lactic acid, giving it its tangy flavour. However, buttermilk is not your only option. My preferred choice of acid is kefir, which is also a cultured milk, made by fermenting milk with kefir grains. It has a slightly sour taste and is a little bit fizzy due to the carbon dioxide that’s released during the fermentation process. You could also use yoghurt, crème fraîche or soured cream. But even a teaspoon of lemon juice added to the milk 15 minutes before it’s whisked into the batter will stand in. When stirring the batter together, unlike when making thin pancakes, don’t go at it hammer and tongs to avoid lumps. A few floury lumps are not going to cause any issues here, but tough, overworked gluten will make the pancakes heavy and rubbery. Stir the batter until it’s just combined, then it’s ready to cook. There is however, a third way to make those pancakes still fluffier. It takes a little bit of effort, and an extra bowl but, believe me, it’s worth it. Whisk the egg whites If you mix the egg yolks into the batter with the milk and kefir (or acid of your choice) but set the whites aside, you can then whisk the whites to firm peaks and fold them into the batter. All the extra air bubbles trapped in the egg whites will expand as the pancakes cook, giving them additional height. Fold the egg whites gently into the batter and don’t worry about the lumps – the most important thing is not to overwork the batter. Look for the bubbles Spoon the batter into a fairly hot non-stick pan, again greased with either butter or oil – and be gentle about it. The raising agents get to work producing bubbles immediately, and those bubbles will start escaping more quickly if you are rough with the batter or keep stirring it. Getting the heat level right is essential so that the thick, fluffy pancakes are cooked through without overly browning on the outside. It’s time to flip when the bubbles start to pop, the surface has one or two small craters and the edges look firmed up. If the pancakes are too brown when you flip, just reduce the heat a little. A very fluffy pancake will rise again when you flip it. Very satisfying to watch. Get creative A classic serving of American pancakes with blueberries, yoghurt and a generous drizzle of maple syrup is hard to beat – but there are endless ways to serve your pancakes. Ricotta and honey is a great combination, or try apple purée with a sprinkle of cinnamon. Ice cream is always an unbeatable treat. So too is peanut butter, a drizzle of honey and fat coins of sliced banana. Chocolate spread has also been known to make an appearance on high days and holidays. Whether you opt for crêpes or American style, savoury or sweet fillings, I hope you’ll enjoy cooking pancakes at home this Shrove Tuesday. Don’t relegate them to a once-a-year treat – they make a brilliant meal or snack at any time of year. Originally published February 2023 | {
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"content": "Shrove Tuesday – otherwise known as Pancake Day – is on 13 February. Whether you like them thin and folded or big and fluffy, make this year's pancakes the best ever with these tips from a pro chef. By Claire Thomson For something so simple, I don’t think there can be many knottier subjects than pancakes. Emotions run high when it comes to this dish that doubles up as both a breakfast and dessert, and with so much written on them, there is a lot to unpack. The pancakes of my childhood were always cooked and sprinkled with white granulated sugar and a good squeeze of lemon juice. Sometimes, if my brother and I hadn’t managed to demolish our usual quota, or if my mum had doubled the recipe and had enough time to fry more pancakes, we would eat them again the next day, served savoury, stuffed with bacon and mushrooms or spinach and cream. At the time, we thought this was extremely fancy. In my 20s, while cooking in restaurants for a living, I came across smaller, fluffier pancakes, piled high and served with bacon and banana. Well, this truly was ground-breaking – a definite departure from my mum’s (or should I say Delia’s?) version. Whichever way you like yours – thin and lacy, crêpe style, or fat and fluffy, so-called American style – there are some easy rules to follow to achieve pancake perfection. Tips for perfect crêpes Claire Thomson's tips for making the perfect pancakes Batter basics For crêpes or thin pancakes, when it comes to the liquid ingredients, there are some who swear by a straight mix of milk and eggs. Not me: I like to use a mix of water and milk in my pancake batter, as it makes for a lighter, frillier-edged pancake. If you’re playing around with the ingredients, extra egg yolks can lend a richness. Likewise a couple of tablespoons of melted butter will make for a more luxurious batter and, some believe, help the pancakes not to stick in the pan. If you’re feeling really decadent, you could even add a splash of cream to the batter, or try a glug of beer for a malty flavour and really lacy edges. I also love to experiment with different types of flour. I often switch out half the plain flour for buckwheat, which introduces earthy, savoury tones, or chestnut flour which gives a lovely nutty flavour. As with most sweet dishes, a touch of salt is a never a bad thing and I tend to add a good pinch of it. The batter should be the consistency of single cream and free of any lumps. The secret to lump-free batter is to whisk the milk in gradually, making a very thick batter to begin with, which will essentially squash any lumps out, and then thin it to the right consistency. And rest…. After all that whisking, allowing the batter to rest is a jolly good thing. It allows the gluten to relax, resulting in tender pancakes, and the flour to hydrate fully, which improves texture. Resting for 15 minutes is good, 30 minutes is even better – and you can also leave it in the fridge overnight if you’re being organised and planning ahead. However, I must confess that under the unique kind of pressure that only ravenous and impatient children can impress on you, I have skipped the resting time and the pancakes have still turned out absolutely fine. Get a handle on it Whether you're making thin and delicate pancakes or prefer them light and fluffy, it’s essential the pan you use is non-stick – for obvious reasons. Cast-iron is a good option so long as the pan is well seasoned and you have strong arms! You can cook the pancakes in oil or butter, but sometimes I find that butter can go a little dark when the pan gets hot. I don’t mind a little browned butter flavour, but you need to be careful it doesn’t tip over into having an acrid, burnt taste. Oil is a safer option. Cook them over a medium-high heat and use a cup or ladle of a known quantity to ensure you get the thinnest possible pancake for your pan. Just tilt it round to coat the base as soon as the batter hits the surface. Tips for the fluffiest American-style pancakes There are three key components to getting the fluffiest pancakes ever: the raising agent, the acid and egg whites. Let’s break them down. All rise A raising agent is essential for lift. Most recipes will call for baking powder, but if you also add in a little bicarbonate of soda you’re going to get an extra boost. Bicarb is powerful stuff but too much of it can lead to a very unpleasant metallic or soapy flavour. Likewise, little lumps of it in the batter will taste horrible, so make sure you sift it in with the flour. Sifting is a good idea anyway because it’s going to get lots of air into the flour and help create a light pancake. While baking powder already has an acid added in it, in order for the bicarbonate of soda to work, it needs to react with an acid, which bring us neatly on to… Choosing your acid Buttermilk is the classic choice for an American style pancake. These days it’s made by adding bacteria cultures to pasteurised milk, which is left to ferment. This process of fermentation converts the milk sugars to lactic acid, giving it its tangy flavour. However, buttermilk is not your only option. My preferred choice of acid is kefir, which is also a cultured milk, made by fermenting milk with kefir grains. It has a slightly sour taste and is a little bit fizzy due to the carbon dioxide that’s released during the fermentation process. You could also use yoghurt, crème fraîche or soured cream. But even a teaspoon of lemon juice added to the milk 15 minutes before it’s whisked into the batter will stand in. When stirring the batter together, unlike when making thin pancakes, don’t go at it hammer and tongs to avoid lumps. A few floury lumps are not going to cause any issues here, but tough, overworked gluten will make the pancakes heavy and rubbery. Stir the batter until it’s just combined, then it’s ready to cook. There is however, a third way to make those pancakes still fluffier. It takes a little bit of effort, and an extra bowl but, believe me, it’s worth it. Whisk the egg whites If you mix the egg yolks into the batter with the milk and kefir (or acid of your choice) but set the whites aside, you can then whisk the whites to firm peaks and fold them into the batter. All the extra air bubbles trapped in the egg whites will expand as the pancakes cook, giving them additional height. Fold the egg whites gently into the batter and don’t worry about the lumps – the most important thing is not to overwork the batter. Look for the bubbles Spoon the batter into a fairly hot non-stick pan, again greased with either butter or oil – and be gentle about it. The raising agents get to work producing bubbles immediately, and those bubbles will start escaping more quickly if you are rough with the batter or keep stirring it. Getting the heat level right is essential so that the thick, fluffy pancakes are cooked through without overly browning on the outside. It’s time to flip when the bubbles start to pop, the surface has one or two small craters and the edges look firmed up. If the pancakes are too brown when you flip, just reduce the heat a little. A very fluffy pancake will rise again when you flip it. Very satisfying to watch. Get creative A classic serving of American pancakes with blueberries, yoghurt and a generous drizzle of maple syrup is hard to beat – but there are endless ways to serve your pancakes. Ricotta and honey is a great combination, or try apple purée with a sprinkle of cinnamon. Ice cream is always an unbeatable treat. So too is peanut butter, a drizzle of honey and fat coins of sliced banana. Chocolate spread has also been known to make an appearance on high days and holidays. Whether you opt for crêpes or American style, savoury or sweet fillings, I hope you’ll enjoy cooking pancakes at home this Shrove Tuesday. Don’t relegate them to a once-a-year treat – they make a brilliant meal or snack at any time of year. Originally published February 2023"
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} | d164b4791fd5546edaec2be15598975a6c94ee651f307aa3f889eddafb6f4537 | Everyday ‘flavour bombs’ to liven up your food
Give lacklustre dishes impressive punch with these budget-friendly ingredients and hacks https://ichef.bbci.co.uk/images/ic/480xn/p0d553yd.jpg Ever cooked a meal with high expectations only to find it tastes disappointingly flat? There are lots of reasons this can happen – think out-of-season ingredients, spices or herbs that have lost their punch and not having time to wait for the flavours to intensify during cooking. Whether you're making bolognese, a roast dinner, macaroni cheese or anything in between, there are easy, affordable ways to dial up the flavour and make sure your meal packs an impressive punch. Recently, we asked readers on Facebook and Instagram to spill the beans on the secret ingredients they use to add depth, zing or pow to their dishes. We're pleased to report that there were a lot of suggestions. After sifting through them all, we collated the most popular and asked cookery experts for their tips on how and when to use each. So, get ready to say goodbye to drab dinners for good. Anchovies and fish sauce https://ichef.bbci.co.uk/images/ic/480xn/p0d4qpkx.jpg Izy Hossack, author of The Savvy Cook: Easy Food On A Budget, is a big fan of anchovies and fish sauce, and uses them in her cooking regularly. “Both these ingredients are packed with savoury flavour and, contrary to what you might think, won't make things taste fishy. A word of warning, though: they are very salty, so add just a little bit at a time, and keep tasting. “Anchovies are lovely for adding depth of flavour to tomato-based sauces like bolognese or chilli con carne. Try adding one or two finely chopped anchovies to a batch. “Fish sauce is delicious in curries and fragrant soups – slosh in two to three teaspoons before you add salt, then top up with extra seasoning if needed.” Yeast and meat extracts https://ichef.bbci.co.uk/images/ic/480xn/p0d4qqb4.jpg Love or hate it, there's no denying that yeast extract (think Marmite) can do wonders for your food's flavour profile. Meanwhile, meat extract (Bovril, for instance) works in a similar way and is a great culinary trick to have up your sleeve, so long as you're not cooking for vegetarians or vegans. “Even if you think you don't like yeast extract, its rich flavour can really enhance the meatiness of a recipe,” says Izy. “You can add a little – maybe one to two teaspoons – to things like onion gravy and meaty pie fillings to make them taste richer. “I love using yeast extract in a veggie ragu to give it that beefy flavour without needing meat. I also think adding around half a teaspoon of either yeast or meat extract to a cheese sauce is a great way to enhance those salty, tangy flavours.” Even roast spuds can benefit from a lick of these umami-laced ingredients, explains chef and restaurateur, Gemma Simmonite. “Yeast extract is the reason my roasties have earned the moniker ‘best ever’ amongst my family and friends. Not a smear of duck fat in sight – just a salty slick of yeast extract rubbed over the potatoes before they go into the oven will give you the most flavoursome roasters ever.” Balsamic vinegar https://ichef.bbci.co.uk/images/ic/480xn/p0d4qr4r.jpg Although some varieties of balsamic can be expensive, if you shop around (look for supermarket own brands or try discount grocery shops), you can pick up a bottle for a reasonable price – and there's no doubt you'll get your money's worth from it. “This is a go-to for me whenever I'm making a simple tomato sauce or something with Mediterranean flavours that needs a bit of a lift,” says Izy. “The balsamic brings sweetness as well as acidity which can often be something people miss out when trying to balance the seasoning of a sauce.” “Usually, one to two tablespoons of balsamic is all you need to round out the flavour of something. Try drizzling it over roasted vegetables for the last 5–10 minutes in the oven – the vinegar will reduce down slightly to give you a sticky, sweet glaze.” Related stories Can you train yourself to like foods you hate?Where do you stand on these controversial foods?How to put the flavour back into food Can you train yourself to like foods you hate? Where do you stand on these controversial foods? How to put the flavour back into food Condiments https://ichef.bbci.co.uk/images/ic/480xn/p0d4qs15.jpg From mustard to ketchup, mayonnaise to ‘Hendos’ (Henderson's relish, if you're being proper), lots of different condiments were bigged up in our comments when we asked for everyone's favourite flavour bombs. “Those bottles in your fridge aren't just for salad dressings or dips,” says Izy. “They're concentrated sources of easy flavour. Adding a little squeeze of ketchup or brown sauce into a stir-fry sauce brings a slight acidity and sweetness which plays out well with garlic and ginger. “Horseradish or mustard are delicious additions for spreading thinly onto pastry in a tart before you add your toppings, and Henderson’s relish and Worcestershire sauce bring the umami factor to all kinds of rich stews.” https://ichef.bbci.co.uk/images/ic/480xn/p0d4qszv.jpg Gemma is a particular fan of tomato ketchup: “Ask any chef what their quick fix is, and they’ll begrudgingly admit it’s ketchup! I think most people know it’s the basis of any great barbecue sauce, but there are so many more ketchup hacks to discover. When a homemade marinara sauce or chilli is missing that sweet, rounded flavour, ketchup is key. “It also makes an amazing sticky glaze for chicken or tofu when blended with soy sauce, honey, sesame oil, and five spice.” Lemon and lime https://ichef.bbci.co.uk/images/ic/480xn/p0d4qvf7.jpg While we all know the magic a squeeze of citrus juice works on white fish and salad dressings, there are plenty of other ways you can use lemon and lime to boost your food's flavour, says Izy. “Both are great for adding to marinades for meat or tofu. Lemon zest works perfectly with Italian flavours, whilst lime is at home with Mexican or Southeast Asian dishes. You can try grating a little lemon zest over your pesto pasta for a bright hit of flavour. Or sprinkle a little lime zest and juice over your fajita fillings.” Celery Salt https://ichef.bbci.co.uk/images/ic/480xn/p0d4qwn5.jpg Those who use this flavoured seasoning swear by its versatility, it seems. “Despite being a bit of a bland vegetable, celery’s seeds create one of the most umami-laden spices you can find,” Gemma says. ”I use these ground-up seeds – which you can buy mixed with salt – wherever an extra hit of savouriness is needed. For instance, when you’ve made a sauce but it’s not quite hitting the spot, celery salt will come to the rescue. I include it in so many of our mayo-based sauces at my restaurant too – it just makes them pop. “It’s been mooted, and I have no doubt here, that it’s one of the eleven secret herbs and spices in a certain famous fried chicken recipe.” Miso paste https://ichef.bbci.co.uk/images/ic/480xn/p0d4qx4q.jpg The Japanese fermented soybean paste is frequently used for soup, but you can use it to up the umami in other dishes too. “This is one of my favourite ingredients to use for an easy whack of flavour and I use it very similarly to yeast and meat extract a lot of the time,” says Izy. “You can also mix a couple of tablespoons of miso with some honey, garlic, ginger and soy for a delicious glaze which works on everything from salmon fillets and chicken thighs to tofu and roasted carrots. Stir a heaped teaspoon of it into salad dressings to bring any simple greens to life, too. “Just be aware that it’s quite salty and that there are different types (white, brown and red) which have different flavour profiles. Generally, the lighter the colour, the less intense the flavour. If you're new to miso, white miso is a good place to start as it has a sweeter, milder flavour.” Pesto and sundried tomatoes https://ichef.bbci.co.uk/images/ic/480xn/p0d4qy1n.jpg These two Mediterranean ingredients go hand-in-hand and are great for giving Italian-style dishes extra punch, Izy explains. “If you're making a lasagne and you want to boost those rich flavours, a few chopped sun-dried tomatoes and a couple of heaped tablespoons of pesto are the answer. “Pesto can also be used as a glaze of sorts for chicken and fish, or loosened with some olive oil to make an instant dressing that's great for pepping up steamed vegetables and soups (it's amazing on a minestrone). Sun-dried tomatoes can be chopped up and sprinkled into tomato-based pasta bakes to intensify the flavour or, you can blitz them into vegetable soups for a similar effect.” Nutmeg and cinnamon https://ichef.bbci.co.uk/images/ic/480xn/p0d4qyrb.jpg We all know these are great in puds, especially autumnal favourites such as crumbles and pumpkin pie but they are equally good in savoury dishes, explains Izy. “I can't resist adding a small grating of nutmeg to white sauce or creamy gratin-based dishes like lasagne, potatoes dauphinoise and macaroni and cheese to add an extra dimension of flavour. “It's also really lovely to add a little to the meat when you're making meatballs. Nutmeg has a strong flavour, so you only usually need a pinch or two in a pot of sauce. Also, if you buy whole nutmeg, it'll be a lot stronger than pre-ground, so you'll need less. “Cinnamon is incredibly versatile as it works in so many different cuisines. It's lovely in many Mexican, Indian, Chinese, North African and Middle Eastern dishes. I like using it in spice mixes for chilli or enchiladas for its warming flavour, but it also works well in kofte or added to brothy braises like tagine.” Originally published October 2022 | {
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"content": "Give lacklustre dishes impressive punch with these budget-friendly ingredients and hacks https://ichef.bbci.co.uk/images/ic/480xn/p0d553yd.jpg Ever cooked a meal with high expectations only to find it tastes disappointingly flat? There are lots of reasons this can happen – think out-of-season ingredients, spices or herbs that have lost their punch and not having time to wait for the flavours to intensify during cooking. Whether you're making bolognese, a roast dinner, macaroni cheese or anything in between, there are easy, affordable ways to dial up the flavour and make sure your meal packs an impressive punch. Recently, we asked readers on Facebook and Instagram to spill the beans on the secret ingredients they use to add depth, zing or pow to their dishes. We're pleased to report that there were a lot of suggestions. After sifting through them all, we collated the most popular and asked cookery experts for their tips on how and when to use each. So, get ready to say goodbye to drab dinners for good. Anchovies and fish sauce https://ichef.bbci.co.uk/images/ic/480xn/p0d4qpkx.jpg Izy Hossack, author of The Savvy Cook: Easy Food On A Budget, is a big fan of anchovies and fish sauce, and uses them in her cooking regularly. “Both these ingredients are packed with savoury flavour and, contrary to what you might think, won't make things taste fishy. A word of warning, though: they are very salty, so add just a little bit at a time, and keep tasting. “Anchovies are lovely for adding depth of flavour to tomato-based sauces like bolognese or chilli con carne. Try adding one or two finely chopped anchovies to a batch. “Fish sauce is delicious in curries and fragrant soups – slosh in two to three teaspoons before you add salt, then top up with extra seasoning if needed.” Yeast and meat extracts https://ichef.bbci.co.uk/images/ic/480xn/p0d4qqb4.jpg Love or hate it, there's no denying that yeast extract (think Marmite) can do wonders for your food's flavour profile. Meanwhile, meat extract (Bovril, for instance) works in a similar way and is a great culinary trick to have up your sleeve, so long as you're not cooking for vegetarians or vegans. “Even if you think you don't like yeast extract, its rich flavour can really enhance the meatiness of a recipe,” says Izy. “You can add a little – maybe one to two teaspoons – to things like onion gravy and meaty pie fillings to make them taste richer. “I love using yeast extract in a veggie ragu to give it that beefy flavour without needing meat. I also think adding around half a teaspoon of either yeast or meat extract to a cheese sauce is a great way to enhance those salty, tangy flavours.” Even roast spuds can benefit from a lick of these umami-laced ingredients, explains chef and restaurateur, Gemma Simmonite. “Yeast extract is the reason my roasties have earned the moniker ‘best ever’ amongst my family and friends. Not a smear of duck fat in sight – just a salty slick of yeast extract rubbed over the potatoes before they go into the oven will give you the most flavoursome roasters ever.” Balsamic vinegar https://ichef.bbci.co.uk/images/ic/480xn/p0d4qr4r.jpg Although some varieties of balsamic can be expensive, if you shop around (look for supermarket own brands or try discount grocery shops), you can pick up a bottle for a reasonable price – and there's no doubt you'll get your money's worth from it. “This is a go-to for me whenever I'm making a simple tomato sauce or something with Mediterranean flavours that needs a bit of a lift,” says Izy. “The balsamic brings sweetness as well as acidity which can often be something people miss out when trying to balance the seasoning of a sauce.” “Usually, one to two tablespoons of balsamic is all you need to round out the flavour of something. Try drizzling it over roasted vegetables for the last 5–10 minutes in the oven – the vinegar will reduce down slightly to give you a sticky, sweet glaze.” Related stories Can you train yourself to like foods you hate?Where do you stand on these controversial foods?How to put the flavour back into food Can you train yourself to like foods you hate? Where do you stand on these controversial foods? How to put the flavour back into food Condiments https://ichef.bbci.co.uk/images/ic/480xn/p0d4qs15.jpg From mustard to ketchup, mayonnaise to ‘Hendos’ (Henderson's relish, if you're being proper), lots of different condiments were bigged up in our comments when we asked for everyone's favourite flavour bombs. “Those bottles in your fridge aren't just for salad dressings or dips,” says Izy. “They're concentrated sources of easy flavour. Adding a little squeeze of ketchup or brown sauce into a stir-fry sauce brings a slight acidity and sweetness which plays out well with garlic and ginger. “Horseradish or mustard are delicious additions for spreading thinly onto pastry in a tart before you add your toppings, and Henderson’s relish and Worcestershire sauce bring the umami factor to all kinds of rich stews.” https://ichef.bbci.co.uk/images/ic/480xn/p0d4qszv.jpg Gemma is a particular fan of tomato ketchup: “Ask any chef what their quick fix is, and they’ll begrudgingly admit it’s ketchup! I think most people know it’s the basis of any great barbecue sauce, but there are so many more ketchup hacks to discover. When a homemade marinara sauce or chilli is missing that sweet, rounded flavour, ketchup is key. “It also makes an amazing sticky glaze for chicken or tofu when blended with soy sauce, honey, sesame oil, and five spice.” Lemon and lime https://ichef.bbci.co.uk/images/ic/480xn/p0d4qvf7.jpg While we all know the magic a squeeze of citrus juice works on white fish and salad dressings, there are plenty of other ways you can use lemon and lime to boost your food's flavour, says Izy. “Both are great for adding to marinades for meat or tofu. Lemon zest works perfectly with Italian flavours, whilst lime is at home with Mexican or Southeast Asian dishes. You can try grating a little lemon zest over your pesto pasta for a bright hit of flavour. Or sprinkle a little lime zest and juice over your fajita fillings.” Celery Salt https://ichef.bbci.co.uk/images/ic/480xn/p0d4qwn5.jpg Those who use this flavoured seasoning swear by its versatility, it seems. “Despite being a bit of a bland vegetable, celery’s seeds create one of the most umami-laden spices you can find,” Gemma says. ”I use these ground-up seeds – which you can buy mixed with salt – wherever an extra hit of savouriness is needed. For instance, when you’ve made a sauce but it’s not quite hitting the spot, celery salt will come to the rescue. I include it in so many of our mayo-based sauces at my restaurant too – it just makes them pop. “It’s been mooted, and I have no doubt here, that it’s one of the eleven secret herbs and spices in a certain famous fried chicken recipe.” Miso paste https://ichef.bbci.co.uk/images/ic/480xn/p0d4qx4q.jpg The Japanese fermented soybean paste is frequently used for soup, but you can use it to up the umami in other dishes too. “This is one of my favourite ingredients to use for an easy whack of flavour and I use it very similarly to yeast and meat extract a lot of the time,” says Izy. “You can also mix a couple of tablespoons of miso with some honey, garlic, ginger and soy for a delicious glaze which works on everything from salmon fillets and chicken thighs to tofu and roasted carrots. Stir a heaped teaspoon of it into salad dressings to bring any simple greens to life, too. “Just be aware that it’s quite salty and that there are different types (white, brown and red) which have different flavour profiles. Generally, the lighter the colour, the less intense the flavour. If you're new to miso, white miso is a good place to start as it has a sweeter, milder flavour.” Pesto and sundried tomatoes https://ichef.bbci.co.uk/images/ic/480xn/p0d4qy1n.jpg These two Mediterranean ingredients go hand-in-hand and are great for giving Italian-style dishes extra punch, Izy explains. “If you're making a lasagne and you want to boost those rich flavours, a few chopped sun-dried tomatoes and a couple of heaped tablespoons of pesto are the answer. “Pesto can also be used as a glaze of sorts for chicken and fish, or loosened with some olive oil to make an instant dressing that's great for pepping up steamed vegetables and soups (it's amazing on a minestrone). Sun-dried tomatoes can be chopped up and sprinkled into tomato-based pasta bakes to intensify the flavour or, you can blitz them into vegetable soups for a similar effect.” Nutmeg and cinnamon https://ichef.bbci.co.uk/images/ic/480xn/p0d4qyrb.jpg We all know these are great in puds, especially autumnal favourites such as crumbles and pumpkin pie but they are equally good in savoury dishes, explains Izy. “I can't resist adding a small grating of nutmeg to white sauce or creamy gratin-based dishes like lasagne, potatoes dauphinoise and macaroni and cheese to add an extra dimension of flavour. “It's also really lovely to add a little to the meat when you're making meatballs. Nutmeg has a strong flavour, so you only usually need a pinch or two in a pot of sauce. Also, if you buy whole nutmeg, it'll be a lot stronger than pre-ground, so you'll need less. “Cinnamon is incredibly versatile as it works in so many different cuisines. It's lovely in many Mexican, Indian, Chinese, North African and Middle Eastern dishes. I like using it in spice mixes for chilli or enchiladas for its warming flavour, but it also works well in kofte or added to brothy braises like tagine.” Originally published October 2022"
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} | 5553f9e2a0f57feefcd77233fa088ffaa69da03df68b27f725b62e8853e5cc80 | Terrifyingly easy Halloween party food ideas
Want to whip up a ghoulishly great spread for this year’s Halloween party? Use these tricks to make treats that are quick, easy and cheap. https://ichef.bbci.co.uk/images/ic/480xn/p0gls16c.jpg Dressed up drinks and nibbles A vivid green witch’s brew is simple to make using lime cordial – or perhaps crème de menthe if you’re after something a little stronger. But both are love ’em or hate ’em flavours. So, a crowd-pleasing punch using cranberry juice, lemonade and the obligatory gummy worms might well be the way to go. If your ghoulish get together is for adults rather than kids, add a slug of gin or vodka. If you want things to be a little more sophisticated – because, hey, witches and demons like the finer things too – a blackberry-topped bramble cocktail is happily appropriate for the season, while cranberry and brandy can be paired with bitter lemon and mint to make a zingy, ruby-red refreshment that’s low on effort and spend. For nibbles to serve with your choice of poison, make the most of that gutted pumpkin and roast the seeds in a spice mix like barbecue, Cajun, or fajita. Baking your own vegetable crisps is also really simple and will inject some festive purple and orange hues into your snack offering. Nick Beardshaw, head chef at Kerridge’s Bar & Grill, has a great canapé idea: devilled egg eyeballs. “Just scoop out the yolk of some halved hardboiled eggs, make a devilled egg mayonnaise to fill the hollow with, and top with a black olive to look like the pupil of the eye.” Super simple cheese straws are also perfect for Halloween, says food blogger Megan d’Ardenne, who suggests turning them into puff-pastry snakes. To make 15, unroll a pack of readymade puff pastry and sprinkle 50g grated cheese (cheddar’s fine) and 3 tablespoons of poppy or chia seeds over half of it, then fold the other half over the filling. Cut into 15 long strips then twist each one before pressing down at one end to create your snake heads. Add pumpkin seeds for eyes and a sliver of red pepper for the tongue and brush each snake with beaten egg before baking at 220C/200C Fan/Gas 6 for 12–15 minutes. Scarily good savouries If you’re planning a kids’ party, for the main event just stick to those usual party food staples and give them a quick Halloween makeover. For instance, you could make pizzas (to save time go for an easy no-yeast dough) and create spooky features with the toppings. This is something that children’s cookery author Annabel Karmel suggests, with her favourite designs being mummies and monsters (pictured). https://ichef.bbci.co.uk/images/ic/480xn/p0gls3rn.jpg Annabel Karmel's puff pastry pizzas with Halloween designs To speed up the prep time, Karmel suggests swapping regular pizza dough for a 325g pack of ready-rolled puff pastry and using a large round cutter (or an upturned saucer that you can cut around) to create kid-size pizzas. Her easy topping is a made from 140g/5oz passata, a crushed garlic clove and 1 tablespoon sundried tomato paste. Mix together, spread onto the bases and sprinkle with 100g/3½oz grated mozzarella before baking at 200C/180C Fan/Gas 6 for 18–20 minutes. Once they’re out, you can create the spooky faces using pitted black olives, green and red peppers slices, 50g sliced ham, 100g firm mozzarella, sliced into strips (for the mummy bandages) and salad leaves. She also suggests you use the same format for making open sandwiches. Use cucumber and cream cheese for a mummy theme: spread 1 tablespoon cream cheese onto a slice of white bread then take a quarter of a small cucumber and shave into ribbons using a vegetable peeler. Then use a sliced black pitted olive for eyes. Alternatively, Karmel suggests an avocado Frankenstein design, where you top a slice of bread with mashed avocado (half an avo should be plenty) and use sliced black pitted olives for the hair and eyes. https://ichef.bbci.co.uk/images/ic/480xn/p0gls4jq.jpg Annabel Karmel's spooky sandwiches For more grown-up bread toppers, try pumpkin rarebit on toast, says Beardshaw. “Chop a crown prince pumpkin and cover with foil, then cook until it’s soft. Remove the skin and the seeds then mash or purée the pumpkin flesh. “Make a bechamel by melting 50g/1¾oz butter in a pan and stirring in 50g/1¾oz flour to form a paste. Allow that to cook for a minute or so, then slowly whisk in 300ml/½pt milk. Once you have a smooth sauce, fold in 200g/7oz of the pumpkin purée and 100g/3½oz strong cheddar. When the cheese has fully melted, add a good splash of Worcestershire sauce and tabasco, along with a pinch of salt before allowing to set in the fridge. Spread a ½cm/¼in layer over toast and grill until golden. Cut spooky shapes out of the bread and use pumpkin seeds to create eyes and teeth perhaps, for the proper Halloween effect.” Or how about using bread to make mummified hot dogs? “Remove the crusts from some sliced white bread and use a rolling pin to roll it out as flat as possible,” says Beardshaw. “Cut this into 1cm strips and wrap around some mini frankfurters to create a mummy effect. Brush with melted butter and bake at 180C/160C Fan/Gas 4 until golden and crispy.” If your Halloween feast is more of a sit-down affair, then go for the tastes of the season. The Hairy Biker’s sausage, chicken and pumpkin traybake requires little prep and is a hearty, filling dish using in-season veg and affordable cuts of meat. Purple beetroot burgers would also be apt – especially served with orange sweet potato chips for a festive colour scheme. You could even turn your fries into witches’ fingers by adding some roasted red peppers as fingernails. Tricks for sweet treats For centrepieces, a no-cook chocolate cheesecake is simple to whip up. Try Lorraine Pascale’s and decorate it with a white-chocolate spider’s web. It’s super simple: just pipe concentric circles with the white chocolate, working from the centre of the cake outwards. Then, using a toothpick, drag lines from the centre to the outside, all the way around. Another easy (albeit a slightly sticky) way to get that cobweb effect is with white marshmallows. Gently melt them in a pan then pull apart while gooey to make the strands of the web. This is ideal for the top of a chocolate traybake. With the help of a spooky-shaped cookie cutter and a handful of store cupboard ingredients, you can have a plate full of biscuits in under half an hour. Some simple water icing and food colouring is all you need to decorate them. And almost as simple to make are these colourful monster cookies, which don’t require any special cutters or kit at all. Want a traditional treat? Toffee apples are surprisingly speedy to put together, or this spiced pumpkin loaf cake – which happens to be vegan – is perfect made with store bought pumpkin purée to save time. If you have time to spare Want a big centrepiece statement and don’t mind putting in a tiny bit more effort? Let us introduce you to this ghoulishly good orange and black marble Halloween cake. It’s finished with a gothic black buttercream and melted candle drip. Who says Halloween can’t be chic? Originally published October 2023 | {
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"content": "Want to whip up a ghoulishly great spread for this year’s Halloween party? Use these tricks to make treats that are quick, easy and cheap. https://ichef.bbci.co.uk/images/ic/480xn/p0gls16c.jpg Dressed up drinks and nibbles A vivid green witch’s brew is simple to make using lime cordial – or perhaps crème de menthe if you’re after something a little stronger. But both are love ’em or hate ’em flavours. So, a crowd-pleasing punch using cranberry juice, lemonade and the obligatory gummy worms might well be the way to go. If your ghoulish get together is for adults rather than kids, add a slug of gin or vodka. If you want things to be a little more sophisticated – because, hey, witches and demons like the finer things too – a blackberry-topped bramble cocktail is happily appropriate for the season, while cranberry and brandy can be paired with bitter lemon and mint to make a zingy, ruby-red refreshment that’s low on effort and spend. For nibbles to serve with your choice of poison, make the most of that gutted pumpkin and roast the seeds in a spice mix like barbecue, Cajun, or fajita. Baking your own vegetable crisps is also really simple and will inject some festive purple and orange hues into your snack offering. Nick Beardshaw, head chef at Kerridge’s Bar & Grill, has a great canapé idea: devilled egg eyeballs. “Just scoop out the yolk of some halved hardboiled eggs, make a devilled egg mayonnaise to fill the hollow with, and top with a black olive to look like the pupil of the eye.” Super simple cheese straws are also perfect for Halloween, says food blogger Megan d’Ardenne, who suggests turning them into puff-pastry snakes. To make 15, unroll a pack of readymade puff pastry and sprinkle 50g grated cheese (cheddar’s fine) and 3 tablespoons of poppy or chia seeds over half of it, then fold the other half over the filling. Cut into 15 long strips then twist each one before pressing down at one end to create your snake heads. Add pumpkin seeds for eyes and a sliver of red pepper for the tongue and brush each snake with beaten egg before baking at 220C/200C Fan/Gas 6 for 12–15 minutes. Scarily good savouries If you’re planning a kids’ party, for the main event just stick to those usual party food staples and give them a quick Halloween makeover. For instance, you could make pizzas (to save time go for an easy no-yeast dough) and create spooky features with the toppings. This is something that children’s cookery author Annabel Karmel suggests, with her favourite designs being mummies and monsters (pictured). https://ichef.bbci.co.uk/images/ic/480xn/p0gls3rn.jpg Annabel Karmel's puff pastry pizzas with Halloween designs To speed up the prep time, Karmel suggests swapping regular pizza dough for a 325g pack of ready-rolled puff pastry and using a large round cutter (or an upturned saucer that you can cut around) to create kid-size pizzas. Her easy topping is a made from 140g/5oz passata, a crushed garlic clove and 1 tablespoon sundried tomato paste. Mix together, spread onto the bases and sprinkle with 100g/3½oz grated mozzarella before baking at 200C/180C Fan/Gas 6 for 18–20 minutes. Once they’re out, you can create the spooky faces using pitted black olives, green and red peppers slices, 50g sliced ham, 100g firm mozzarella, sliced into strips (for the mummy bandages) and salad leaves. She also suggests you use the same format for making open sandwiches. Use cucumber and cream cheese for a mummy theme: spread 1 tablespoon cream cheese onto a slice of white bread then take a quarter of a small cucumber and shave into ribbons using a vegetable peeler. Then use a sliced black pitted olive for eyes. Alternatively, Karmel suggests an avocado Frankenstein design, where you top a slice of bread with mashed avocado (half an avo should be plenty) and use sliced black pitted olives for the hair and eyes. https://ichef.bbci.co.uk/images/ic/480xn/p0gls4jq.jpg Annabel Karmel's spooky sandwiches For more grown-up bread toppers, try pumpkin rarebit on toast, says Beardshaw. “Chop a crown prince pumpkin and cover with foil, then cook until it’s soft. Remove the skin and the seeds then mash or purée the pumpkin flesh. “Make a bechamel by melting 50g/1¾oz butter in a pan and stirring in 50g/1¾oz flour to form a paste. Allow that to cook for a minute or so, then slowly whisk in 300ml/½pt milk. Once you have a smooth sauce, fold in 200g/7oz of the pumpkin purée and 100g/3½oz strong cheddar. When the cheese has fully melted, add a good splash of Worcestershire sauce and tabasco, along with a pinch of salt before allowing to set in the fridge. Spread a ½cm/¼in layer over toast and grill until golden. Cut spooky shapes out of the bread and use pumpkin seeds to create eyes and teeth perhaps, for the proper Halloween effect.” Or how about using bread to make mummified hot dogs? “Remove the crusts from some sliced white bread and use a rolling pin to roll it out as flat as possible,” says Beardshaw. “Cut this into 1cm strips and wrap around some mini frankfurters to create a mummy effect. Brush with melted butter and bake at 180C/160C Fan/Gas 4 until golden and crispy.” If your Halloween feast is more of a sit-down affair, then go for the tastes of the season. The Hairy Biker’s sausage, chicken and pumpkin traybake requires little prep and is a hearty, filling dish using in-season veg and affordable cuts of meat. Purple beetroot burgers would also be apt – especially served with orange sweet potato chips for a festive colour scheme. You could even turn your fries into witches’ fingers by adding some roasted red peppers as fingernails. Tricks for sweet treats For centrepieces, a no-cook chocolate cheesecake is simple to whip up. Try Lorraine Pascale’s and decorate it with a white-chocolate spider’s web. It’s super simple: just pipe concentric circles with the white chocolate, working from the centre of the cake outwards. Then, using a toothpick, drag lines from the centre to the outside, all the way around. Another easy (albeit a slightly sticky) way to get that cobweb effect is with white marshmallows. Gently melt them in a pan then pull apart while gooey to make the strands of the web. This is ideal for the top of a chocolate traybake. With the help of a spooky-shaped cookie cutter and a handful of store cupboard ingredients, you can have a plate full of biscuits in under half an hour. Some simple water icing and food colouring is all you need to decorate them. And almost as simple to make are these colourful monster cookies, which don’t require any special cutters or kit at all. Want a traditional treat? Toffee apples are surprisingly speedy to put together, or this spiced pumpkin loaf cake – which happens to be vegan – is perfect made with store bought pumpkin purée to save time. If you have time to spare Want a big centrepiece statement and don’t mind putting in a tiny bit more effort? Let us introduce you to this ghoulishly good orange and black marble Halloween cake. It’s finished with a gothic black buttercream and melted candle drip. Who says Halloween can’t be chic? Originally published October 2023"
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Rather than spending a fortune on ready-made spice blends, make your own for a fraction of the price and next to no effort. Not just for lattes, you can use this seasonal mix in everything from pies to cakes and hot chocolate. By Fliss Freeborn https://ichef.bbci.co.uk/images/ic/480xn/p0gkfndg.jpg It was 20 years ago, in the autumn of 2003, that a well-known coffee shop chain first added pumpkin spice lattes (fondly known these days as PSLs) to the menu at some of its cafés. Safe to say they went down a storm, soon becoming an autumnal staple in coffee shops all over the world. The cult drink has since spawned an entire pumpkin spice pop-culture movement, becoming a symbol of the changing seasons and of celebrating, rather than lamenting, the return of colder, cosier months. Full disclosure: I’m not much of a coffee drinker. That said, my first PSL experience at the age of 16 sparked a newfound appreciation for pumpkin-spiced food and drink. As well as classic pumpkin pie, I’m talking spiced cookies, hot chocolate, cakes and all kinds of desserts. Why make your own spice blend? There’s nothing that can get me into the autumnal spirit quite like the warming aromas of a pumpkin spice blend. But barista-made PSLs and similarly flavoured shop-bought treats can come with hefty price tags, while the core spices you’ll need can be picked up cheaply from any supermarket. That’s not the only reason I’m urging to you make your own spice mix, though. There’s also the fact that you can tailor it to your preferences, depending on your taste and what you’re using it for (more on that soon). It also promises freshness, especially if you toast and grind whole spices. The compounds which give the spices their notable characteristics deteriorate over time, meaning a large batch of premade spice could well lose its oomph before you finish it. https://ichef.bbci.co.uk/images/ic/480xn/p0gkfck0.jpg Fliss Freeborn making a pumpkin spice mix Finding the right pumpkin spice flavours While, these days, you will find real pumpkin among the ingredients in your PSL, a pumpkin spice blend doesn’t usually contain the squash it’s named for. Rather, it’s about those kinds of warming, aromatic spices that you’d usually find paired with it in a sweet winter pie. Pumpkin spice is not a set entity and nor should it be – part of the joy is creating your own blend with your favourite elements. That said, there are two particular ingredients that usually form the backbone of the flavour profile: cinnamon and nutmeg. My basic mix involves both, alongside cloves (which I think give a Christmassy edge) and cardamom, with its perfumed, citrussy brightness. However, I’ve seen pumpkin spice mixes containing everything from ginger and allspice to black pepper, coriander seed and mace. I like to play about with the blend depending on what I’m making. For example, if I’m working with subtle flavours, like pumpkin itself or an otherwise plain cheesecake or ice cream, the star of the show becomes the spice mix, so I go to town on variety. I might add coriander seed for a subtle orangey note, ginger for an earthy kick, or black pepper for a fruity warmth not often found in sweeter dishes. I’m also prone to adding a little bit of star anise, for a slightly left-field whisper of liquorice. On the other hand, to add pumpkin spice warmth to something which already has a lot of flavour – like a coffee-themed dessert or perhaps something with chocolate, vanilla or orange – then sticking with a simplified spice mix is definitely the way to go, as the more subtle flavours are easily lost when there’s a lot going on. How to use your pumpkin spice blend If you’re not into grinding and toasting spices yourself, you can get great flavours out of ready-ground spices. The trick is to blend them with some sort of fat or oil so that the flavour compounds are carried better. For example, when making a pumpkin spice cake or cookies, make sure either to melt or whip the butter with the spices first. A cheesecake base will be even more amazing if you melt the butter for the biscuits with your pumpkin spice mix, and if you’re making a classic pumpkin pie, rub some of the spices into the pastry as well as including them in the filling. As always, adding a pinch of salt to whatever you use your spice mix for will make all those amazing flavours sing even louder. Another trick is making cafetiere coffee with your pumpkin spice blend mixed into the ground beans. This way, you can enjoy a little bit of autumnal flavour even if you don’t have milk in your cup of Joe. My go-to spiced drink, though, is hot chocolate made with real dark chocolate melted into cream and milk that’s been simmered with a basic pumpkin spice blend. (If you wanted to add a splash of spiced rum here, you’d be on the right track to autumnal utopia.) My basic pumpkin spice mix My recipe for pumpkin spice mix, using ready-ground spices, makes enough for one large pumpkin cheesecake. Combine 4 teaspoons cinnamon, 1 scant teaspoon nutmeg (use ½ if freshly grated), ⅓ teaspoon ground cloves and ½ teaspoon ground cardamom. Optional extras here are 1 teaspoon ground ginger (very Christmassy), ½ teaspoon freshly cracked black pepper and ½ teaspoon ground coriander. Store in a jar. My whole-spice blend When making pumpkin spice I like to toast and grind everything myself. You don’t have to, but it does give a much more pronounced flavour. A word of warning though: you’ll need to use slightly less if you’re toasting and grinding yourself, as the oils are much more prominent so flavours punchier. Be especially careful with already-powerful spices like clove and nutmeg. I tend to make a small batch of freshly ground spice mix at a time for freshness. Here’s my recipe – it makes enough to half-fill a standard spice jar, but you only need a small amount for a latte and I’d recommend making this blend fresh each time for baking, rather than storing it. Toast 4 short cinnamon sticks, ¼–⅓ tsp freshly grated nutmeg, 4 cloves and 8 cardamom pods in a dry frying pan until fragrant. (Be extremely careful not to burn any of them as this will make your spice mix bitter.) Leave to cool on a plate for 5 minutes then split the cardamom pods open to reveal the seeds (discard the casing or use in tea), and blend the spices in a spice grinder or high-powered blender, or crush them in a pestle and mortar. Optional extras to include in that recipe, should the mood take you, are 8 black peppercorns, 1 star anise and ½ teaspoon coriander seed – all toasted and ground as above. Stored in an airtight container, this will stay fresh for around two weeks. Now make: Curried pumpkin soupCinnamon bunsHot buttered apple juiceCinnamon apple overnight oats with date butter Curried pumpkin soup Cinnamon buns Hot buttered apple juice Cinnamon apple overnight oats with date butter Originally published October 2023 | {
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"content": "Rather than spending a fortune on ready-made spice blends, make your own for a fraction of the price and next to no effort. Not just for lattes, you can use this seasonal mix in everything from pies to cakes and hot chocolate. By Fliss Freeborn https://ichef.bbci.co.uk/images/ic/480xn/p0gkfndg.jpg It was 20 years ago, in the autumn of 2003, that a well-known coffee shop chain first added pumpkin spice lattes (fondly known these days as PSLs) to the menu at some of its cafés. Safe to say they went down a storm, soon becoming an autumnal staple in coffee shops all over the world. The cult drink has since spawned an entire pumpkin spice pop-culture movement, becoming a symbol of the changing seasons and of celebrating, rather than lamenting, the return of colder, cosier months. Full disclosure: I’m not much of a coffee drinker. That said, my first PSL experience at the age of 16 sparked a newfound appreciation for pumpkin-spiced food and drink. As well as classic pumpkin pie, I’m talking spiced cookies, hot chocolate, cakes and all kinds of desserts. Why make your own spice blend? There’s nothing that can get me into the autumnal spirit quite like the warming aromas of a pumpkin spice blend. But barista-made PSLs and similarly flavoured shop-bought treats can come with hefty price tags, while the core spices you’ll need can be picked up cheaply from any supermarket. That’s not the only reason I’m urging to you make your own spice mix, though. There’s also the fact that you can tailor it to your preferences, depending on your taste and what you’re using it for (more on that soon). It also promises freshness, especially if you toast and grind whole spices. The compounds which give the spices their notable characteristics deteriorate over time, meaning a large batch of premade spice could well lose its oomph before you finish it. https://ichef.bbci.co.uk/images/ic/480xn/p0gkfck0.jpg Fliss Freeborn making a pumpkin spice mix Finding the right pumpkin spice flavours While, these days, you will find real pumpkin among the ingredients in your PSL, a pumpkin spice blend doesn’t usually contain the squash it’s named for. Rather, it’s about those kinds of warming, aromatic spices that you’d usually find paired with it in a sweet winter pie. Pumpkin spice is not a set entity and nor should it be – part of the joy is creating your own blend with your favourite elements. That said, there are two particular ingredients that usually form the backbone of the flavour profile: cinnamon and nutmeg. My basic mix involves both, alongside cloves (which I think give a Christmassy edge) and cardamom, with its perfumed, citrussy brightness. However, I’ve seen pumpkin spice mixes containing everything from ginger and allspice to black pepper, coriander seed and mace. I like to play about with the blend depending on what I’m making. For example, if I’m working with subtle flavours, like pumpkin itself or an otherwise plain cheesecake or ice cream, the star of the show becomes the spice mix, so I go to town on variety. I might add coriander seed for a subtle orangey note, ginger for an earthy kick, or black pepper for a fruity warmth not often found in sweeter dishes. I’m also prone to adding a little bit of star anise, for a slightly left-field whisper of liquorice. On the other hand, to add pumpkin spice warmth to something which already has a lot of flavour – like a coffee-themed dessert or perhaps something with chocolate, vanilla or orange – then sticking with a simplified spice mix is definitely the way to go, as the more subtle flavours are easily lost when there’s a lot going on. How to use your pumpkin spice blend If you’re not into grinding and toasting spices yourself, you can get great flavours out of ready-ground spices. The trick is to blend them with some sort of fat or oil so that the flavour compounds are carried better. For example, when making a pumpkin spice cake or cookies, make sure either to melt or whip the butter with the spices first. A cheesecake base will be even more amazing if you melt the butter for the biscuits with your pumpkin spice mix, and if you’re making a classic pumpkin pie, rub some of the spices into the pastry as well as including them in the filling. As always, adding a pinch of salt to whatever you use your spice mix for will make all those amazing flavours sing even louder. Another trick is making cafetiere coffee with your pumpkin spice blend mixed into the ground beans. This way, you can enjoy a little bit of autumnal flavour even if you don’t have milk in your cup of Joe. My go-to spiced drink, though, is hot chocolate made with real dark chocolate melted into cream and milk that’s been simmered with a basic pumpkin spice blend. (If you wanted to add a splash of spiced rum here, you’d be on the right track to autumnal utopia.) My basic pumpkin spice mix My recipe for pumpkin spice mix, using ready-ground spices, makes enough for one large pumpkin cheesecake. Combine 4 teaspoons cinnamon, 1 scant teaspoon nutmeg (use ½ if freshly grated), ⅓ teaspoon ground cloves and ½ teaspoon ground cardamom. Optional extras here are 1 teaspoon ground ginger (very Christmassy), ½ teaspoon freshly cracked black pepper and ½ teaspoon ground coriander. Store in a jar. My whole-spice blend When making pumpkin spice I like to toast and grind everything myself. You don’t have to, but it does give a much more pronounced flavour. A word of warning though: you’ll need to use slightly less if you’re toasting and grinding yourself, as the oils are much more prominent so flavours punchier. Be especially careful with already-powerful spices like clove and nutmeg. I tend to make a small batch of freshly ground spice mix at a time for freshness. Here’s my recipe – it makes enough to half-fill a standard spice jar, but you only need a small amount for a latte and I’d recommend making this blend fresh each time for baking, rather than storing it. Toast 4 short cinnamon sticks, ¼–⅓ tsp freshly grated nutmeg, 4 cloves and 8 cardamom pods in a dry frying pan until fragrant. (Be extremely careful not to burn any of them as this will make your spice mix bitter.) Leave to cool on a plate for 5 minutes then split the cardamom pods open to reveal the seeds (discard the casing or use in tea), and blend the spices in a spice grinder or high-powered blender, or crush them in a pestle and mortar. Optional extras to include in that recipe, should the mood take you, are 8 black peppercorns, 1 star anise and ½ teaspoon coriander seed – all toasted and ground as above. Stored in an airtight container, this will stay fresh for around two weeks. Now make: Curried pumpkin soupCinnamon bunsHot buttered apple juiceCinnamon apple overnight oats with date butter Curried pumpkin soup Cinnamon buns Hot buttered apple juice Cinnamon apple overnight oats with date butter Originally published October 2023"
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Is your spice rack overflowing? Nadiya Hussain is about explain how just eight spices are all you need to revolutionise your dishes. https://ichef.bbci.co.uk/images/ic/480xn/p0gfppy4.jpg Whether she’s making dinner, dessert, snacks or drinks, Nadiya Hussain loves to get spices involved. And, given her love of experimenting with different flavours, you might think this means her spice collection is out of control. The thing is, over the years she has found herself coming back to the same eight spices time and time again, allowing her to streamline her spice selection. Nadiya’s so passionate about these particular ingredients that she’s just published a recipe book dedicated to them. And from Wednesday 27 September you’ll be able to tune into her new series of the same name, Nadiya’s Simple Spices, on BBC Two and iPlayer, where the Bake Off winner shows us exactly how to make the most of her favourite spices. So, which spices are we talking about here, why is she so enamoured with them and how should we be putting them to work in the kitchen? Cardamom “I love cardamom because while it has a very sweet scent and taste, you can change the intensity of it depending on how you use it. Add a whole cardamom pod to a dish and it’ll be mellow, but remove the little seeds and crush them down into a powder and you’ll have an intense flavour. There are just so many ways to use it.” While many people associate cardamom with savoury dishes, Hussain frequently adds it to desserts too. In the series we see her use it in a recipe for kulfi ice cream bars: “There’s a biscuit base and then cardamom in the ice cream to bring spice – but between the two you have fresh raspberries.” Cinnamon “This is one of my favourites because it is so versatile. It can be used in savoury cooking as well as sweet. It’s the best all-round spice. In fact, in addition to food, I’ll add a stick of the bark to tea and coffee, because it gives your drink a lovely cinnamon swirl flavour. “Cinnamon’s quite strong so you don’t need lots of it. This makes it a great value spice too because you only need to use a little and it lasts a long time. “I use whole cinnamon sticks when I’m cooking curries. But what I love about it is that you can also grind it down to a powder to use in baking.” Bay leaves You may think of bay as more of a herb than a spice, but seeing it in a different light could help you to get the most out of it. “They are really underrated. I think lots of people don’t really understand what bay leaves do in terms of adding flavour. Bay is really subtle, but it has a very sweet fragrance. It’s delicious with tea and curries, and is also good in puddings. A very useful whole spice.” Want to start experimenting with bay leaves? Hussain has advice: “It’s not chewable at all and you’re not going to want to put it in your mouth. Instead, it’s meant to infuse food with a delicious flavour. Don’t remove it from your dish unless you’re going to eat the whole thing. If there will be leftovers, keep that bay leaf in there because it will continue to impart that flavour the longer you leave it.” Turmeric While you do need to be careful when using turmeric as it can stain clothes and kitchen equipment, it is worth getting it involved in your cooking, says Hussain. “Turmeric is a spice that has an initial flavour hit, and then fades away and then comes back again. It’s got quite a stringent, smoky flavour. It’s not just about how it tastes, though; I love the colour that turmeric brings to a dish. You can’t get that yellow colour with anything else.” Cumin “Again, this is a really versatile spice, perfect for savoury cooking. If you want something smoky, I’d use cumin in abundance. That’s why you’ll see me on the show using it in a recipe for smoky aubergine pizza – which is a favourite of my kids’. It also includes the flavours that I grew up with, when the aubergine mix would have been cooked over a hot fire. But it works really well on a pizza.” Chilli “Chilli’s the only thing that’s going to give you that spicy hit. But it doesn’t have to be hot – you can tailor it to your tastes. If you really like heat, you could go really heavy on it, but by using just a small amount you’ll get a tingle without the intensity.” If you’re cooking for people with different heat tolerances, Hussain has another suggestion:“In quite a lot of my recipes I’ve made chilli optional, but what you can do is leave it out of the dish and use it as a seasoning instead. Just combine equal parts chilli powder with salt, so you have your own chilli salt. That way, you’ll get a bit of heat without it taking over the whole dish.” Another way Hussain cools down the impact of chilli is to pair it with a mellow ingredient. For example, in her paneer and chilli loaf, “the creaminess of the paneer really balances out the chilli.” Curry powder If you don’t have much drawer space and can only keep a couple of jars of spice at a time, Hussain would encourage you to make one of them curry powder. “It’s an amazing ground spice, a really good all-rounder that’s great for a curry or dal. You really can get away with just using this blend instead of combining lots of individual spices.” Hussain uses curry powder in many dishes – including this recipe from her previous BBC Two series, Nadiya's Fast Flavours Fennel This one won’t appeal to everyone because of its distinct flavour: “It’s very aniseed-like,” says Hussain. “But that’s what I love about it: it’s very different to all the other spices. When you bite into a dish with fennel in it, you get a little pop of that flavour which is delicious.” Hussain uses it to complement another ingredient that might not spring to mind as a natural pairing. “Stewed pineapple is a fairly traditional [Bangladeshi dish]. It’s something we normally have with rice and cream, though I really like it served with ice cream. “What I love about cooking pineapple is you can cook it down until it caramelises, but it will still retain that crunch. In my stewed pineapple dish, the fennel is the star of the show and goes so well with the pineapple.” If you’re unsure or not confident about experimenting with spices, Hussain says to “try a recipe with as few spices as possible so it doesn’t feel too complicated. And then slowly work your way up, building your confidence by trying recipes that include more spices. You’ll realise how different each one is and learn to love them all.” Watch Nadiya’s Simple Spices, weekly on BBC Two and iPlayer. Originally published September 2023 | {
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"title": "‘These eight spices are the only ones I need’",
"content": "Is your spice rack overflowing? Nadiya Hussain is about explain how just eight spices are all you need to revolutionise your dishes. https://ichef.bbci.co.uk/images/ic/480xn/p0gfppy4.jpg Whether she’s making dinner, dessert, snacks or drinks, Nadiya Hussain loves to get spices involved. And, given her love of experimenting with different flavours, you might think this means her spice collection is out of control. The thing is, over the years she has found herself coming back to the same eight spices time and time again, allowing her to streamline her spice selection. Nadiya’s so passionate about these particular ingredients that she’s just published a recipe book dedicated to them. And from Wednesday 27 September you’ll be able to tune into her new series of the same name, Nadiya’s Simple Spices, on BBC Two and iPlayer, where the Bake Off winner shows us exactly how to make the most of her favourite spices. So, which spices are we talking about here, why is she so enamoured with them and how should we be putting them to work in the kitchen? Cardamom “I love cardamom because while it has a very sweet scent and taste, you can change the intensity of it depending on how you use it. Add a whole cardamom pod to a dish and it’ll be mellow, but remove the little seeds and crush them down into a powder and you’ll have an intense flavour. There are just so many ways to use it.” While many people associate cardamom with savoury dishes, Hussain frequently adds it to desserts too. In the series we see her use it in a recipe for kulfi ice cream bars: “There’s a biscuit base and then cardamom in the ice cream to bring spice – but between the two you have fresh raspberries.” Cinnamon “This is one of my favourites because it is so versatile. It can be used in savoury cooking as well as sweet. It’s the best all-round spice. In fact, in addition to food, I’ll add a stick of the bark to tea and coffee, because it gives your drink a lovely cinnamon swirl flavour. “Cinnamon’s quite strong so you don’t need lots of it. This makes it a great value spice too because you only need to use a little and it lasts a long time. “I use whole cinnamon sticks when I’m cooking curries. But what I love about it is that you can also grind it down to a powder to use in baking.” Bay leaves You may think of bay as more of a herb than a spice, but seeing it in a different light could help you to get the most out of it. “They are really underrated. I think lots of people don’t really understand what bay leaves do in terms of adding flavour. Bay is really subtle, but it has a very sweet fragrance. It’s delicious with tea and curries, and is also good in puddings. A very useful whole spice.” Want to start experimenting with bay leaves? Hussain has advice: “It’s not chewable at all and you’re not going to want to put it in your mouth. Instead, it’s meant to infuse food with a delicious flavour. Don’t remove it from your dish unless you’re going to eat the whole thing. If there will be leftovers, keep that bay leaf in there because it will continue to impart that flavour the longer you leave it.” Turmeric While you do need to be careful when using turmeric as it can stain clothes and kitchen equipment, it is worth getting it involved in your cooking, says Hussain. “Turmeric is a spice that has an initial flavour hit, and then fades away and then comes back again. It’s got quite a stringent, smoky flavour. It’s not just about how it tastes, though; I love the colour that turmeric brings to a dish. You can’t get that yellow colour with anything else.” Cumin “Again, this is a really versatile spice, perfect for savoury cooking. If you want something smoky, I’d use cumin in abundance. That’s why you’ll see me on the show using it in a recipe for smoky aubergine pizza – which is a favourite of my kids’. It also includes the flavours that I grew up with, when the aubergine mix would have been cooked over a hot fire. But it works really well on a pizza.” Chilli “Chilli’s the only thing that’s going to give you that spicy hit. But it doesn’t have to be hot – you can tailor it to your tastes. If you really like heat, you could go really heavy on it, but by using just a small amount you’ll get a tingle without the intensity.” If you’re cooking for people with different heat tolerances, Hussain has another suggestion:“In quite a lot of my recipes I’ve made chilli optional, but what you can do is leave it out of the dish and use it as a seasoning instead. Just combine equal parts chilli powder with salt, so you have your own chilli salt. That way, you’ll get a bit of heat without it taking over the whole dish.” Another way Hussain cools down the impact of chilli is to pair it with a mellow ingredient. For example, in her paneer and chilli loaf, “the creaminess of the paneer really balances out the chilli.” Curry powder If you don’t have much drawer space and can only keep a couple of jars of spice at a time, Hussain would encourage you to make one of them curry powder. “It’s an amazing ground spice, a really good all-rounder that’s great for a curry or dal. You really can get away with just using this blend instead of combining lots of individual spices.” Hussain uses curry powder in many dishes – including this recipe from her previous BBC Two series, Nadiya's Fast Flavours Fennel This one won’t appeal to everyone because of its distinct flavour: “It’s very aniseed-like,” says Hussain. “But that’s what I love about it: it’s very different to all the other spices. When you bite into a dish with fennel in it, you get a little pop of that flavour which is delicious.” Hussain uses it to complement another ingredient that might not spring to mind as a natural pairing. “Stewed pineapple is a fairly traditional [Bangladeshi dish]. It’s something we normally have with rice and cream, though I really like it served with ice cream. “What I love about cooking pineapple is you can cook it down until it caramelises, but it will still retain that crunch. In my stewed pineapple dish, the fennel is the star of the show and goes so well with the pineapple.” If you’re unsure or not confident about experimenting with spices, Hussain says to “try a recipe with as few spices as possible so it doesn’t feel too complicated. And then slowly work your way up, building your confidence by trying recipes that include more spices. You’ll realise how different each one is and learn to love them all.” Watch Nadiya’s Simple Spices, weekly on BBC Two and iPlayer. Originally published September 2023"
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} | dc339a8d1c852bdda6cf29b4b7a0d05fea1625850e34a2b2f315c9c13c45c3e4 | A student guide to saving money on food
If you’re going to university this year and concerned about how you’ll afford your food shop, there are ways to cut costs, says Fliss Freeborn https://ichef.bbci.co.uk/images/ic/480xn/p0ggx92m.jpg Sky-high rents and rocketing household bills mean the university population in the UK is struggling financially, with more than three-quarters (78%) of students concerned that the rising cost of living may affect how well they do in their studies. While the issues are clearly systemic, students have been left grappling with their financial situations individually, looking for more ways to cut down on personal spending to help mitigate the problem. Reducing food costs is one always of the most talked about ways of cutting household bills. But it’s usually more complex – and more personal – than doing the obvious things like buying supermarket value ranges and swapping out meat for legumes. Really, budgeting starts well before you step foot in a supermarket and the journey involves a lot of trial and error, especially if you’re cooking and eating away from home for the first time. As a student, I had to drastically cut food costs and became so passionate about it I started my own food blog, and have even published a book for young people on how to make cheap and easy meals. So, to help you get started on the right foot and save you from sorting through the endless advice about meal planning, takeaways and batch cooking that you can find online, here are some practical pointers to keep yourself fed cheaply and healthily at university. Cook from scratch (or learn to) Cooking is the cheapest way of feeding yourself (yes, even with those 2-for-1 pizza leaflets that keep landing on the doormat), not to mention the best way to keep healthy. Choosing convenience over effort on a regular basis can have its costs – both for your bank account and your body. Save ordering in for special occasions. If you don’t really know your way around the kitchen yet, that’s OK – but it’s well worth learning. It’s an invaluable life skill and is actually fun once you’ve got the hang of it. Use social media – YouTube, TikTok, Instagram – as well as dedicated food recipe sites, or go the old-fashioned route and find a cookbook full of cheap, healthy options which don’t take much skill. Share, share and share alike Sharing’s caring. And it’s cheaper. Split basics like teabags, salt, spices, sugar and washing up liquid with your housemates, as this will cut individual costs and means you can buy in bulk which is often cheaper. If it’s practical and you go through them at a similar rate, you could also consider sharing big, catering-size bags of rice or pasta. The same goes for squash, milk, jam and, really, anything else you find you’re duplicating unnecessarily. Doing this not only saves money and fridge space, but it also fosters a sense of community while away from home, which is essential for when times get tough. The one thing that truly cements that sense of community, though, is eating together. Splitting some of the cooking, if only once a week, is an amazing way of forming bonds with your housemates and course friends. There’s nothing nicer than sitting down to a meal together that you’ve all helped to make. A fun idea is for everyone to take it in turns to cook something they grew up eating. Failing that, really easy, budget-friendly and crowd-pleasing ideas for group cooking could be a lentil curry or a hearty vegetable stew. Get organised OK, let’s get to the real nuts and bolts of food budgeting. If you want your food bill to be as low as possible – I’m talking around £20 a week for all 21 meals while maintaining a balanced diet – you need to be planning everything in advance, relying on lentils and other legumes for most of your protein needs, eating a lot of oats and bananas, avoiding convenience food like jarred sauces and probably batch cooking. However, cooking like this long term can feel pretty rigid, especially when you consider that food can be a really fun thing to explore and experiment with. In fact, the average student spend on groceries is actually more like £31 a week – a budget that gives a little more flexibility to purchase time-saving, flavour-boosting ingredients like curry pastes and a few more complete (but still affordable) protein options like chicken thighs, silken tofu and frozen fish fillets. To stop yourself going above that amount, remember that convenience always comes at a price: fajita kits, stir-fry meal deals and oven-ready foods tend to be more expensive and less healthy than cooking everything from scratch. So rather than making them the norm, just see them as occasional easy options. When you first start cooking for yourself, it’s all about trial and error. During my first few months at uni, I realised I hated batch cooking. Because I had the time and the enthusiasm to cook more spontaneously, I switched instead to a modular system of basing my meals around whatever vegetables were on offer and which protein was cheapest at the reduced section (on the odd occasion that I found a whole chicken for £1.86 it felt like I’d won the lottery). This worked to save fridge-space too, as it meant I shopped little and often. I could cook like this for two reasons. Firstly, I studied a mostly self-directed humanities course which allowed me lots of free time. Secondly, I relied on a solid set of store cupboard staples which I replaced as and when. I divided these – essentially anything with a long shelf-life – into four rough categories: carbs, tins, flavours and frozen. For carbs, I kept some variety of pasta, rice, noodles, couscous and flour (for pastry and bread) in the cupboard. Tins meant tomatoes, chickpeas, coconut milk and different types of beans, as well as dried lentils. In the freezer, I kept fish fingers, frozen peas, mixed berries and green beans. My flatmates and I shared flavourings like soy sauce, dried herbs and spices, oils, vinegars, hot sauce, mayonnaise, honey, ketchup and mustard. I built up these staples slowly – adding to it as and when I could afford to. Pick your kitchen kit wisely Deciding which kitchen gadgets will be most useful can be tricky – some are not worth the price tag, while others will almost end up paying for themselves. Having had shared use of an expensive blender in halls, when I moved out I bought a cheap three-in-one electric chopper. It had a mini blender attachment (for chopping onions and making smoothies), an immersion blender attachment (for soup and curry pastes) and a balloon whisk (for, well, whisking). I still use this now, nearly every time I cook. I had adverse childhood experiences with slow cookers (mostly involving soggy pasta), but my flatmates used one for energy-saving cooking and it was an effective way to cook hearty meals without much effort. However, the best energy-saving device which can slot into most people’s lives easily is a microwave, which most student flats come equipped with. This is not only useful for making porridge and reheating leftovers, but also for pre-cooking root veg like potatoes and carrots to save on oven time, melting chocolate, steaming vegetables like broccoli and peas, and making healthy homemade popcorn. I use mine for very quick soups (soften veg for a few minutes, mix with hot stock and blend), although it is perfectly possible to make whole meals in there. If you eat a lot of oven food like dippers and chips, or really like your post-gym broccoli and chicken, then using an air fryer could potentially save you money in the long run. However, counter space is usually at a premium in student halls and house shares, so don’t take one with you if you’ve never used it – likewise with rice cookers, slow cookers, or anything else that promises to save energy, but takes up valuable room. Only buy one, or ask for one as a gift, if you know you’re going to use it every day. Originally published September 2023 | {
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"content": "If you’re going to university this year and concerned about how you’ll afford your food shop, there are ways to cut costs, says Fliss Freeborn https://ichef.bbci.co.uk/images/ic/480xn/p0ggx92m.jpg Sky-high rents and rocketing household bills mean the university population in the UK is struggling financially, with more than three-quarters (78%) of students concerned that the rising cost of living may affect how well they do in their studies. While the issues are clearly systemic, students have been left grappling with their financial situations individually, looking for more ways to cut down on personal spending to help mitigate the problem. Reducing food costs is one always of the most talked about ways of cutting household bills. But it’s usually more complex – and more personal – than doing the obvious things like buying supermarket value ranges and swapping out meat for legumes. Really, budgeting starts well before you step foot in a supermarket and the journey involves a lot of trial and error, especially if you’re cooking and eating away from home for the first time. As a student, I had to drastically cut food costs and became so passionate about it I started my own food blog, and have even published a book for young people on how to make cheap and easy meals. So, to help you get started on the right foot and save you from sorting through the endless advice about meal planning, takeaways and batch cooking that you can find online, here are some practical pointers to keep yourself fed cheaply and healthily at university. Cook from scratch (or learn to) Cooking is the cheapest way of feeding yourself (yes, even with those 2-for-1 pizza leaflets that keep landing on the doormat), not to mention the best way to keep healthy. Choosing convenience over effort on a regular basis can have its costs – both for your bank account and your body. Save ordering in for special occasions. If you don’t really know your way around the kitchen yet, that’s OK – but it’s well worth learning. It’s an invaluable life skill and is actually fun once you’ve got the hang of it. Use social media – YouTube, TikTok, Instagram – as well as dedicated food recipe sites, or go the old-fashioned route and find a cookbook full of cheap, healthy options which don’t take much skill. Share, share and share alike Sharing’s caring. And it’s cheaper. Split basics like teabags, salt, spices, sugar and washing up liquid with your housemates, as this will cut individual costs and means you can buy in bulk which is often cheaper. If it’s practical and you go through them at a similar rate, you could also consider sharing big, catering-size bags of rice or pasta. The same goes for squash, milk, jam and, really, anything else you find you’re duplicating unnecessarily. Doing this not only saves money and fridge space, but it also fosters a sense of community while away from home, which is essential for when times get tough. The one thing that truly cements that sense of community, though, is eating together. Splitting some of the cooking, if only once a week, is an amazing way of forming bonds with your housemates and course friends. There’s nothing nicer than sitting down to a meal together that you’ve all helped to make. A fun idea is for everyone to take it in turns to cook something they grew up eating. Failing that, really easy, budget-friendly and crowd-pleasing ideas for group cooking could be a lentil curry or a hearty vegetable stew. Get organised OK, let’s get to the real nuts and bolts of food budgeting. If you want your food bill to be as low as possible – I’m talking around £20 a week for all 21 meals while maintaining a balanced diet – you need to be planning everything in advance, relying on lentils and other legumes for most of your protein needs, eating a lot of oats and bananas, avoiding convenience food like jarred sauces and probably batch cooking. However, cooking like this long term can feel pretty rigid, especially when you consider that food can be a really fun thing to explore and experiment with. In fact, the average student spend on groceries is actually more like £31 a week – a budget that gives a little more flexibility to purchase time-saving, flavour-boosting ingredients like curry pastes and a few more complete (but still affordable) protein options like chicken thighs, silken tofu and frozen fish fillets. To stop yourself going above that amount, remember that convenience always comes at a price: fajita kits, stir-fry meal deals and oven-ready foods tend to be more expensive and less healthy than cooking everything from scratch. So rather than making them the norm, just see them as occasional easy options. When you first start cooking for yourself, it’s all about trial and error. During my first few months at uni, I realised I hated batch cooking. Because I had the time and the enthusiasm to cook more spontaneously, I switched instead to a modular system of basing my meals around whatever vegetables were on offer and which protein was cheapest at the reduced section (on the odd occasion that I found a whole chicken for £1.86 it felt like I’d won the lottery). This worked to save fridge-space too, as it meant I shopped little and often. I could cook like this for two reasons. Firstly, I studied a mostly self-directed humanities course which allowed me lots of free time. Secondly, I relied on a solid set of store cupboard staples which I replaced as and when. I divided these – essentially anything with a long shelf-life – into four rough categories: carbs, tins, flavours and frozen. For carbs, I kept some variety of pasta, rice, noodles, couscous and flour (for pastry and bread) in the cupboard. Tins meant tomatoes, chickpeas, coconut milk and different types of beans, as well as dried lentils. In the freezer, I kept fish fingers, frozen peas, mixed berries and green beans. My flatmates and I shared flavourings like soy sauce, dried herbs and spices, oils, vinegars, hot sauce, mayonnaise, honey, ketchup and mustard. I built up these staples slowly – adding to it as and when I could afford to. Pick your kitchen kit wisely Deciding which kitchen gadgets will be most useful can be tricky – some are not worth the price tag, while others will almost end up paying for themselves. Having had shared use of an expensive blender in halls, when I moved out I bought a cheap three-in-one electric chopper. It had a mini blender attachment (for chopping onions and making smoothies), an immersion blender attachment (for soup and curry pastes) and a balloon whisk (for, well, whisking). I still use this now, nearly every time I cook. I had adverse childhood experiences with slow cookers (mostly involving soggy pasta), but my flatmates used one for energy-saving cooking and it was an effective way to cook hearty meals without much effort. However, the best energy-saving device which can slot into most people’s lives easily is a microwave, which most student flats come equipped with. This is not only useful for making porridge and reheating leftovers, but also for pre-cooking root veg like potatoes and carrots to save on oven time, melting chocolate, steaming vegetables like broccoli and peas, and making healthy homemade popcorn. I use mine for very quick soups (soften veg for a few minutes, mix with hot stock and blend), although it is perfectly possible to make whole meals in there. If you eat a lot of oven food like dippers and chips, or really like your post-gym broccoli and chicken, then using an air fryer could potentially save you money in the long run. However, counter space is usually at a premium in student halls and house shares, so don’t take one with you if you’ve never used it – likewise with rice cookers, slow cookers, or anything else that promises to save energy, but takes up valuable room. Only buy one, or ask for one as a gift, if you know you’re going to use it every day. Originally published September 2023"
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} | f164edcf9a00c138661c69a4bb02236e37f96f4b9f505bb7e39607419441ee0d | Why do these two countries have among the lowest obesity rates in Western Europe?
By Sue Quinn Together, they’re the home of pasta, pizza, gelato, croissants, cheeses and rich sauces. Yet France and Italy have much lower obesity rates than the UK. How is that so, and are there lessons we could learn from our European neighbours? https://ichef.bbci.co.uk/images/ic/480xn/p0gbm207.jpg The UK is one of the heaviest nations in Europe – around two-thirds of adults are above a healthy weight and half of these live with obesity. Obesity costs the NHS in England around £6.5 billion a year and is the second biggest preventable cause of cancer in the country. We’re not alone in facing an obesity crisis, though. The World Health Organisation (WHO) estimates that, globally, obesity has tripled in the past 30 years. Around two billion adults are now above a healthy weight, of which 650 million live with obesity – that is, they have a body mass index (BMI) of 30 and above. Excess weight is now one of the most serious public health problems in the world. But when it comes to European countries, research suggests the problem is particularly severe in the UK, while France and Italy are often said to have the lowest rates. To what extent is this true, and why? Obesity is complex A number of studies place the UK high on the obesity league table. A 2022 report by the WHO, for instance, ranked the UK third (behind Turkey and Malta) for having the most obese adults of the 52 countries in the WHO European region. Despite many studies highlighting France and Italy for having the lowest rates in Europe, in this report they ranked 31st and 43rd respectively – much lower than the UK but not at the bottom. The Organisation for Economic Cooperation and Development (EOCD) also places the UK well ahead of France and Italy in obesity prevalence. Its most recent report states that 64% of the UK population aged 15 and over is overweight or obese, compared with 46% in Italy and 45% in France. Consistently, it seems the UK has higher rates of obesity than Italy and France. However, comparing the prevalence of obesity across countries is not clear cut, warns Rachel Jackson Leach, science director of the World Obesity Federation. She explains that some studies use self-report data, where people report their height and weight themselves. Certain studies use corrected data, which adjusts for errors in this self-reporting, while other data is based on measured height and weight. “We always advise against using self-report data with measured data,” says the expert. World Obesity Federation figures compare obesity rates (which don’t include everyone classed as simply overweight) across countries using estimated data and are the most accurate, continues Jackson Leach. By this measure, around 30% of women and 28% of men in the UK live with obesity, compared with 22% of women and 23% of men in France, and 20% of women and 21% of men in Italy. Related stories: Where are you on the UK healthy eating scale?What happened when I ate ultra-processed food for a monthHave we got our meal times all wrong? Where are you on the UK healthy eating scale? What happened when I ate ultra-processed food for a month Have we got our meal times all wrong? Why the difference? So, why is obesity less prevalent in Italy and France than in the UK? After all, our European counterparts have diets that famously feature rich and indulgent foods. Dairy makes up a significant part of the French diet, and rich creamy sauces feature heavily in dishes in certain regions. Pastries, sweet biscuits, cakes, pizza and pies are also ‘major contributors’ to the total calories consumed in France. In Italy, too, pizza and pasta are widely consumed along with pastries and cakes. “Most likely it is a combination of factors that results in high or low prevalence’s of overweight and obesity in individual countries,” says Jackson Leach. “Obesity is a multifactorial disease with many drivers, from genetics to maternal health during pregnancy to global shifts in the availability, accessibility and marketing of unhealthy foods.“ Dr Michele Cecchini, a senior health economist at the OECD, agrees the causes of obesity are complex, interlinked and not fully understood. However, in the 2019 report he co-authored, The Heavy Burden of Obesity, he found that poor diet was probably a significant factor. This theory fits with the UK’s high obesity rate, as Cecchini’s report also found that just one in three adults in the UK eat a healthy diet. Ultra-processed food The UK’s appetite for Ultra Processed Foods (UPFs) could be part of its unhealthy diet problem. UPFs tend to have a long shelf life and contain lots of ingredients not typically used in home cooking, including preservatives, emulsifiers, sweeteners, and artificial colours and flavours. According to 2021 research, almost 40% of our energy intake in the UK comes from ultra-processed foods and drinks. This compares with 28% in France and 13% in Italy. “There is growing and convincing evidence that consumption of ultra-processed food is linked to being overweight as well as to obesity,” Cecchini says, although he stresses there’s no robust proof that one causes the other. Prof. John Wilding, an obesity expert in the Department of Cardiovascular and Metabolic Health at Aintree University Hospital, agrees. “I don’t think UPFs are the whole story but they’re certainly part of it,” he says. But why do we consume more UPFs than our French and Italian neighbours? “It’s likely to be related to dietary patterns and complex socio-cultural differences that are very difficult to actually measure,” he says. Snacking In Britain we eat between meals more than in France and Italy. According to World Obesity Federation, on average we consume around 680g of sweet and savoury snacks per month in the UK (20 x 35g portions). This compares with 192g per month in Italy and 258g in France. Ultra-processed foods and drinks, including snacks, are abundant and heavily marketed in the UK, which helps drives the problem, says Wilding. “It’s probably partly the way the supermarkets and corner shops operate in the UK,” he says. “It’s actually quite hard to find a local medium sized shop or motorway service station with food that’s not ultra-processed. So, if you’re working anti-social hours that’s what you’ll tend to pick up on the way to and from work because that’s what there is.” A different approach to food Obesity is an escalating problem in Italy and France as well as in the UK due to the growing popularity of fast food and UPFs, says Dr Jean-Michel Cohen, a French nutritionist. But the traditional Mediterranean approach is still widely practiced, he says. “We eat a very balanced diet of dairy, fruit, cheese and grains,” he says. “And we eat more vegetables at the start of the meal.” Equally importantly, food sits at the heart of French and Italian culture; the whole process of shopping, cooking and sitting down with friends and family to eat is a central and enjoyable part of life. This delivers health benefits. “The pleasure we get from food sends signals to the digestive system to start working, so you’re less likely to snack afterwards,” he says. “And to get pleasure from food takes time.” Eating slowly and mindfully is also good for our weight. “Eating slowly decreases the amount someone eats, as does thinking about what you eat, for example, not eating something quickly while on the go or while watching TV,” says Cecchini. And in France and Italy people do take their time to enjoy food, according to the OECD research, which shows they rank first and second highest in terms of time spent eating and drinking (133 minutes and 127 minutes per day, respectively). In the UK, we take just 79 minutes on average to eat all our meals and snacks. Government policy In 2013 a target was set by the member states of the WHO to halt the rise in adult obesity by 2025, however, The WHO’s Dr Kremlin Wickremasinghe, Europe regional adviser for nutrition, physical activity and obesity, says that no country is on track to achieve this. “There are more common features than differences between countries," he says. Scientists have tried to account for differences in the prevalence of obesity, “but there’s no data to confidently explain what the reasons are for these different trends.” The evidence suggests that improving the quality of our diet in the UK, along with doing more physical activity, would likely help reduce the prevalence of obesity here. “But these need to be supported by policies,” Wickremasinghe says. Speeding up the introduction of new restrictions on advertising and promoting unhealthy foods (which was recently delayed by the government for two years) would help, he says. Originally published September 2023 | {
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"title": "Why do these two countries have among the lowest obesity rates in Western Europe?",
"content": "By Sue Quinn Together, they’re the home of pasta, pizza, gelato, croissants, cheeses and rich sauces. Yet France and Italy have much lower obesity rates than the UK. How is that so, and are there lessons we could learn from our European neighbours? https://ichef.bbci.co.uk/images/ic/480xn/p0gbm207.jpg The UK is one of the heaviest nations in Europe – around two-thirds of adults are above a healthy weight and half of these live with obesity. Obesity costs the NHS in England around £6.5 billion a year and is the second biggest preventable cause of cancer in the country. We’re not alone in facing an obesity crisis, though. The World Health Organisation (WHO) estimates that, globally, obesity has tripled in the past 30 years. Around two billion adults are now above a healthy weight, of which 650 million live with obesity – that is, they have a body mass index (BMI) of 30 and above. Excess weight is now one of the most serious public health problems in the world. But when it comes to European countries, research suggests the problem is particularly severe in the UK, while France and Italy are often said to have the lowest rates. To what extent is this true, and why? Obesity is complex A number of studies place the UK high on the obesity league table. A 2022 report by the WHO, for instance, ranked the UK third (behind Turkey and Malta) for having the most obese adults of the 52 countries in the WHO European region. Despite many studies highlighting France and Italy for having the lowest rates in Europe, in this report they ranked 31st and 43rd respectively – much lower than the UK but not at the bottom. The Organisation for Economic Cooperation and Development (EOCD) also places the UK well ahead of France and Italy in obesity prevalence. Its most recent report states that 64% of the UK population aged 15 and over is overweight or obese, compared with 46% in Italy and 45% in France. Consistently, it seems the UK has higher rates of obesity than Italy and France. However, comparing the prevalence of obesity across countries is not clear cut, warns Rachel Jackson Leach, science director of the World Obesity Federation. She explains that some studies use self-report data, where people report their height and weight themselves. Certain studies use corrected data, which adjusts for errors in this self-reporting, while other data is based on measured height and weight. “We always advise against using self-report data with measured data,” says the expert. World Obesity Federation figures compare obesity rates (which don’t include everyone classed as simply overweight) across countries using estimated data and are the most accurate, continues Jackson Leach. By this measure, around 30% of women and 28% of men in the UK live with obesity, compared with 22% of women and 23% of men in France, and 20% of women and 21% of men in Italy. Related stories: Where are you on the UK healthy eating scale?What happened when I ate ultra-processed food for a monthHave we got our meal times all wrong? Where are you on the UK healthy eating scale? What happened when I ate ultra-processed food for a month Have we got our meal times all wrong? Why the difference? So, why is obesity less prevalent in Italy and France than in the UK? After all, our European counterparts have diets that famously feature rich and indulgent foods. Dairy makes up a significant part of the French diet, and rich creamy sauces feature heavily in dishes in certain regions. Pastries, sweet biscuits, cakes, pizza and pies are also ‘major contributors’ to the total calories consumed in France. In Italy, too, pizza and pasta are widely consumed along with pastries and cakes. “Most likely it is a combination of factors that results in high or low prevalence’s of overweight and obesity in individual countries,” says Jackson Leach. “Obesity is a multifactorial disease with many drivers, from genetics to maternal health during pregnancy to global shifts in the availability, accessibility and marketing of unhealthy foods.“ Dr Michele Cecchini, a senior health economist at the OECD, agrees the causes of obesity are complex, interlinked and not fully understood. However, in the 2019 report he co-authored, The Heavy Burden of Obesity, he found that poor diet was probably a significant factor. This theory fits with the UK’s high obesity rate, as Cecchini’s report also found that just one in three adults in the UK eat a healthy diet. Ultra-processed food The UK’s appetite for Ultra Processed Foods (UPFs) could be part of its unhealthy diet problem. UPFs tend to have a long shelf life and contain lots of ingredients not typically used in home cooking, including preservatives, emulsifiers, sweeteners, and artificial colours and flavours. According to 2021 research, almost 40% of our energy intake in the UK comes from ultra-processed foods and drinks. This compares with 28% in France and 13% in Italy. “There is growing and convincing evidence that consumption of ultra-processed food is linked to being overweight as well as to obesity,” Cecchini says, although he stresses there’s no robust proof that one causes the other. Prof. John Wilding, an obesity expert in the Department of Cardiovascular and Metabolic Health at Aintree University Hospital, agrees. “I don’t think UPFs are the whole story but they’re certainly part of it,” he says. But why do we consume more UPFs than our French and Italian neighbours? “It’s likely to be related to dietary patterns and complex socio-cultural differences that are very difficult to actually measure,” he says. Snacking In Britain we eat between meals more than in France and Italy. According to World Obesity Federation, on average we consume around 680g of sweet and savoury snacks per month in the UK (20 x 35g portions). This compares with 192g per month in Italy and 258g in France. Ultra-processed foods and drinks, including snacks, are abundant and heavily marketed in the UK, which helps drives the problem, says Wilding. “It’s probably partly the way the supermarkets and corner shops operate in the UK,” he says. “It’s actually quite hard to find a local medium sized shop or motorway service station with food that’s not ultra-processed. So, if you’re working anti-social hours that’s what you’ll tend to pick up on the way to and from work because that’s what there is.” A different approach to food Obesity is an escalating problem in Italy and France as well as in the UK due to the growing popularity of fast food and UPFs, says Dr Jean-Michel Cohen, a French nutritionist. But the traditional Mediterranean approach is still widely practiced, he says. “We eat a very balanced diet of dairy, fruit, cheese and grains,” he says. “And we eat more vegetables at the start of the meal.” Equally importantly, food sits at the heart of French and Italian culture; the whole process of shopping, cooking and sitting down with friends and family to eat is a central and enjoyable part of life. This delivers health benefits. “The pleasure we get from food sends signals to the digestive system to start working, so you’re less likely to snack afterwards,” he says. “And to get pleasure from food takes time.” Eating slowly and mindfully is also good for our weight. “Eating slowly decreases the amount someone eats, as does thinking about what you eat, for example, not eating something quickly while on the go or while watching TV,” says Cecchini. And in France and Italy people do take their time to enjoy food, according to the OECD research, which shows they rank first and second highest in terms of time spent eating and drinking (133 minutes and 127 minutes per day, respectively). In the UK, we take just 79 minutes on average to eat all our meals and snacks. Government policy In 2013 a target was set by the member states of the WHO to halt the rise in adult obesity by 2025, however, The WHO’s Dr Kremlin Wickremasinghe, Europe regional adviser for nutrition, physical activity and obesity, says that no country is on track to achieve this. “There are more common features than differences between countries,\" he says. Scientists have tried to account for differences in the prevalence of obesity, “but there’s no data to confidently explain what the reasons are for these different trends.” The evidence suggests that improving the quality of our diet in the UK, along with doing more physical activity, would likely help reduce the prevalence of obesity here. “But these need to be supported by policies,” Wickremasinghe says. Speeding up the introduction of new restrictions on advertising and promoting unhealthy foods (which was recently delayed by the government for two years) would help, he says. Originally published September 2023"
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} | aaba5f9e2ab309998a7fc65475f355b5bc8308fa2985a6e2d3398968e70c746b | How to make healthy packed lunches on a budget
Make packed lunches exciting and nutritious without having to spend loads of time (and cash) on them. https://ichef.bbci.co.uk/images/ic/480xn/p0cw22h9.jpg Whether you’re trying to save money on shop-bought food at work or want to fill up your child’s lunch box with nutritious goodies for school, here’s how you can prep a packed lunch to look forward to, with minimal fuss and cost. How to help make packed lunches more affordable Dr Charlotte Evans – an associate professor at the University of Leeds, specialising in nutritional epidemiology and public health – has carried out extensive research into children’s packed lunches. Her 2020 study found that fewer than two in 100 packed lunches eaten by children in English primary schools meet nutritional standards. With the cost of living crisis driving more people into financial difficulty, Dr Evans is concerned the nutritional value of many packed lunches will decline even further as households are forced to cut back on their grocery spend. “We’re particularly worried about widening inequalities. With the cost of food increasing, those who are just missing out on free school meals are going to struggle the most, maybe with an over-reliance on packaged food.” So, what can we do to keep costs down for packed lunches without compromising on nutrition? Annabel Karmel MBE is famous for creating family-friendly recipes. One of her money saving tips is to buy and cook extra portions of dinner each evening, choosing dishes that keep well overnight. This means that ingredients can be bought in larger volumes, which often means better value. “Last night’s dinner can make the perfect school lunchbox for your little one the next day. Think chicken drumsticks, frittata or tuna pasta salad,” she says. You could, Annabel suggests, add a few cheap extras to those lunch boxes for some extra nutrition, too. “Toasted seeds are not only delicious, nutritious and cheap but they’re so easy to make! Simply toast pumpkin and sunflower seeds in a non-stick frying pan until lightly browned and then add a little honey and soy sauce. They make a fantastic lunchbox snack and will keep for a week.” If you think batch cooking is just for dinners, though, think again. “I have simple recipes like cheese and cherry tomato muffins and apple and carrot muffins which are perfect for cooking in batches and freezing. Simply remove from the freezer in the morning and they will have defrosted by lunchtime. “In cold weather you can make delicious soups from things like leftover vegetables, chicken and pasta. I recommend investing in a small flask to freeze so that you can take out individual portions later.” Speaking of your freezer, make sure it’s pulling its weight when it comes to cutting down on food waste, as this could help save on groceries. “Get into the habit of freezing leftover pittas, tortilla wraps, bagels and similar – that way you’re not throwing away stale bread.” Restaurateur James Ramsden is such a fan of packed lunches that he’s written a book on them, called Love Your Lunchbox. He’s also big on saving leftovers to bolster meals for the next day. “Keep your bread crusts to make lovely croutons for salads or to add bulk and depth to thrifty soups,” he suggests. “Go big on tins and spices, too – they’re thrifty ways of bringing flavour and calories to lunchtime.” And when it comes to costly meat or fish, think about using it as an “accent” as opposed to the star of the dish, he says. For instance, chopped anchovies or a small amount of chorizo would work well in a salad with veggies and tinned pulses, adding nutritional value and flavour without heavily increasing the cost per portion. Alternatively, Dr Shireen Kassam – who lectures at Winchester University and King’s College London and is a champion of plant-based nutrition – suggests using cheap, plant-based proteins in place of meat. “Canned chickpeas dressed with lemon, marinated tofu and hummus all help to make meals more filling.” Healthy packed lunches for fussy eaters https://ichef.bbci.co.uk/images/ic/480xn/p0cw261t.jpg Dr Evans explains that fruit and veg (especially the latter) is where both adults and children often fall short in terms of nutrition. When you’re feeding picky eaters, this can become an even bigger issue. “Hitting nutritional targets can feel like a real challenge with a fussy eater – I should know, I had three! My advice would be to test out the foods you want to put in your child’s lunchbox at home first, to avoid it being returned to sender.” Sometimes, presentation can make all the difference too, she points out. “Cutting sandwiches into shapes using cookie cutters adds oodles of child appeal. There are so many healthy and protein-packed sandwich fillings to pick from, like shredded chicken with chopped tomato, chopped hard-boiled egg, sliced turkey and cheese. Also consider mixing up sandwiches by making wraps. Tomato, mozzarella and pesto is always a winner, or keep things simple and kiddie-friendly with chicken, sweetcorn, cucumber, lettuce and mayonnaise.” You could also opt for a variety of bitesize snacks to appease picky eaters, suggests Annabelle: “Things like mini chicken balls, pinwheel sandwiches, and mini muffins take the fuss out of lunchtimes and tend to be a real hit with children.” Fun miniature snacks might not do the trick for fussy eaters if they’re grown up, though. If you’re an adult who’s less than enthusiastic about fruit and veg, Dr Kassam suggests pairing it with a healthy dip such as guacamole, hummus or a homemade cocoa nut butter dip. “Also, try adding veg to baked goods, for example carrot and banana muffins or sweet potato brownies,” she says. This is a great way to pack in more vegetables – just look for recipes which don’t include refined sugars. A well-balanced lunch isn’t just about working towards that five-a-day, though – it takes a wide variety of ingredients to meet all of our nutritional needs. To help plan for this, Dr Evans says that instead of assessing the nutrients in each different lunch (which could easily become overwhelming and expensive), look at your intake over the whole week. That makes things much more manageable and helps avoid getting stuck in a rut, eating the same meal every day. How to make packed lunches easy https://ichef.bbci.co.uk/images/ic/480xn/p0cw287k.jpg As well as affordable and nutritious, packed lunches should be simple and speedy to prep – most of us are already short on time throughout the week, after all. Here are some tactics for making healthy, budget-friendly packed lunches quick and easy. Don’t over complicate meals: When you start making packed lunches, the novelty might lead you to spend hours in the kitchen preparing dishes with lots of different elements. However, once the initial enthusiasm fades, making lunches could become a chore. So keep dishes simple, limited to a few ingredients, and avoid foods which require long cook times or a lot of prep. Tinned foods and salad ingredients are your friends. Be prepared: Mornings are rushed in most households, so finding time to make packed lunches can be tricky. But it can also be tough to squeeze it into the evenings – after cooking dinner, the last thing most of us will fancy doing is more food prep. That’s why James is a fan of turning leftovers from evening meals into snack-style lunches. “A few bits of long-stem broccoli for dunking in hot sauce here, a little cold chicken salad there… Ultimately it’s your lunch and there’s no right or wrong way to go about it.” So, think outside the box and consider cooking extra portions and sides for dinner if you can – this won’t add to your workload but will mean you have a variety of foods to fill up lunchboxes with the next day. Think ahead: To save time and avoid disappointing lunches, think about how your food will fare between when you make it and when you eat it. You don’t want to open your lunchbox to find what’s inside has lost it’s shape, texture or flavour. Being smart in this way means you can prep lunch for several days in one batch, saving time and energy. For instance, if you’re making a salad, pack your dressing in a separate pot, says Annabelle. And when it comes to classic sarnies, be savvy with your fillings: “If you have quite a wet filling like chicken and sweetcorn with mayonnaise, then I would put lettuce leaves between the filling and the bread, so the bread doesn’t turn soggy.” If you are concerned about facing hardship, including food poverty, help and support is available. Originally published August 2022. | {
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"title": "How to make healthy packed lunches on a budget",
"content": "Make packed lunches exciting and nutritious without having to spend loads of time (and cash) on them. https://ichef.bbci.co.uk/images/ic/480xn/p0cw22h9.jpg Whether you’re trying to save money on shop-bought food at work or want to fill up your child’s lunch box with nutritious goodies for school, here’s how you can prep a packed lunch to look forward to, with minimal fuss and cost. How to help make packed lunches more affordable Dr Charlotte Evans – an associate professor at the University of Leeds, specialising in nutritional epidemiology and public health – has carried out extensive research into children’s packed lunches. Her 2020 study found that fewer than two in 100 packed lunches eaten by children in English primary schools meet nutritional standards. With the cost of living crisis driving more people into financial difficulty, Dr Evans is concerned the nutritional value of many packed lunches will decline even further as households are forced to cut back on their grocery spend. “We’re particularly worried about widening inequalities. With the cost of food increasing, those who are just missing out on free school meals are going to struggle the most, maybe with an over-reliance on packaged food.” So, what can we do to keep costs down for packed lunches without compromising on nutrition? Annabel Karmel MBE is famous for creating family-friendly recipes. One of her money saving tips is to buy and cook extra portions of dinner each evening, choosing dishes that keep well overnight. This means that ingredients can be bought in larger volumes, which often means better value. “Last night’s dinner can make the perfect school lunchbox for your little one the next day. Think chicken drumsticks, frittata or tuna pasta salad,” she says. You could, Annabel suggests, add a few cheap extras to those lunch boxes for some extra nutrition, too. “Toasted seeds are not only delicious, nutritious and cheap but they’re so easy to make! Simply toast pumpkin and sunflower seeds in a non-stick frying pan until lightly browned and then add a little honey and soy sauce. They make a fantastic lunchbox snack and will keep for a week.” If you think batch cooking is just for dinners, though, think again. “I have simple recipes like cheese and cherry tomato muffins and apple and carrot muffins which are perfect for cooking in batches and freezing. Simply remove from the freezer in the morning and they will have defrosted by lunchtime. “In cold weather you can make delicious soups from things like leftover vegetables, chicken and pasta. I recommend investing in a small flask to freeze so that you can take out individual portions later.” Speaking of your freezer, make sure it’s pulling its weight when it comes to cutting down on food waste, as this could help save on groceries. “Get into the habit of freezing leftover pittas, tortilla wraps, bagels and similar – that way you’re not throwing away stale bread.” Restaurateur James Ramsden is such a fan of packed lunches that he’s written a book on them, called Love Your Lunchbox. He’s also big on saving leftovers to bolster meals for the next day. “Keep your bread crusts to make lovely croutons for salads or to add bulk and depth to thrifty soups,” he suggests. “Go big on tins and spices, too – they’re thrifty ways of bringing flavour and calories to lunchtime.” And when it comes to costly meat or fish, think about using it as an “accent” as opposed to the star of the dish, he says. For instance, chopped anchovies or a small amount of chorizo would work well in a salad with veggies and tinned pulses, adding nutritional value and flavour without heavily increasing the cost per portion. Alternatively, Dr Shireen Kassam – who lectures at Winchester University and King’s College London and is a champion of plant-based nutrition – suggests using cheap, plant-based proteins in place of meat. “Canned chickpeas dressed with lemon, marinated tofu and hummus all help to make meals more filling.” Healthy packed lunches for fussy eaters https://ichef.bbci.co.uk/images/ic/480xn/p0cw261t.jpg Dr Evans explains that fruit and veg (especially the latter) is where both adults and children often fall short in terms of nutrition. When you’re feeding picky eaters, this can become an even bigger issue. “Hitting nutritional targets can feel like a real challenge with a fussy eater – I should know, I had three! My advice would be to test out the foods you want to put in your child’s lunchbox at home first, to avoid it being returned to sender.” Sometimes, presentation can make all the difference too, she points out. “Cutting sandwiches into shapes using cookie cutters adds oodles of child appeal. There are so many healthy and protein-packed sandwich fillings to pick from, like shredded chicken with chopped tomato, chopped hard-boiled egg, sliced turkey and cheese. Also consider mixing up sandwiches by making wraps. Tomato, mozzarella and pesto is always a winner, or keep things simple and kiddie-friendly with chicken, sweetcorn, cucumber, lettuce and mayonnaise.” You could also opt for a variety of bitesize snacks to appease picky eaters, suggests Annabelle: “Things like mini chicken balls, pinwheel sandwiches, and mini muffins take the fuss out of lunchtimes and tend to be a real hit with children.” Fun miniature snacks might not do the trick for fussy eaters if they’re grown up, though. If you’re an adult who’s less than enthusiastic about fruit and veg, Dr Kassam suggests pairing it with a healthy dip such as guacamole, hummus or a homemade cocoa nut butter dip. “Also, try adding veg to baked goods, for example carrot and banana muffins or sweet potato brownies,” she says. This is a great way to pack in more vegetables – just look for recipes which don’t include refined sugars. A well-balanced lunch isn’t just about working towards that five-a-day, though – it takes a wide variety of ingredients to meet all of our nutritional needs. To help plan for this, Dr Evans says that instead of assessing the nutrients in each different lunch (which could easily become overwhelming and expensive), look at your intake over the whole week. That makes things much more manageable and helps avoid getting stuck in a rut, eating the same meal every day. How to make packed lunches easy https://ichef.bbci.co.uk/images/ic/480xn/p0cw287k.jpg As well as affordable and nutritious, packed lunches should be simple and speedy to prep – most of us are already short on time throughout the week, after all. Here are some tactics for making healthy, budget-friendly packed lunches quick and easy. Don’t over complicate meals: When you start making packed lunches, the novelty might lead you to spend hours in the kitchen preparing dishes with lots of different elements. However, once the initial enthusiasm fades, making lunches could become a chore. So keep dishes simple, limited to a few ingredients, and avoid foods which require long cook times or a lot of prep. Tinned foods and salad ingredients are your friends. Be prepared: Mornings are rushed in most households, so finding time to make packed lunches can be tricky. But it can also be tough to squeeze it into the evenings – after cooking dinner, the last thing most of us will fancy doing is more food prep. That’s why James is a fan of turning leftovers from evening meals into snack-style lunches. “A few bits of long-stem broccoli for dunking in hot sauce here, a little cold chicken salad there… Ultimately it’s your lunch and there’s no right or wrong way to go about it.” So, think outside the box and consider cooking extra portions and sides for dinner if you can – this won’t add to your workload but will mean you have a variety of foods to fill up lunchboxes with the next day. Think ahead: To save time and avoid disappointing lunches, think about how your food will fare between when you make it and when you eat it. You don’t want to open your lunchbox to find what’s inside has lost it’s shape, texture or flavour. Being smart in this way means you can prep lunch for several days in one batch, saving time and energy. For instance, if you’re making a salad, pack your dressing in a separate pot, says Annabelle. And when it comes to classic sarnies, be savvy with your fillings: “If you have quite a wet filling like chicken and sweetcorn with mayonnaise, then I would put lettuce leaves between the filling and the bread, so the bread doesn’t turn soggy.” If you are concerned about facing hardship, including food poverty, help and support is available. Originally published August 2022."
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} | 91a85e14f608a40752ac941b11c85f05b97ff420ddc51e9f0a553f32af1cfac7 | Marcus Wareing’s underrated ingredients and how to use them
The celebrity chef has access to the world’s finest ingredients, but sometimes it’s the everyday items that make a dish shine… https://ichef.bbci.co.uk/images/ic/480xn/p0g3h9cn.jpg With a Michelin star to his name, Marcus Wareing is known for his elaborate dishes, but did you know he’s just as likely to use a stock cube as the next person? With the second series of Marcus Wareing’s Tales from a Kitchen Garden beginning on BBC Two on 28 August, the TV chef spoke to BBC Food about some of the ingredients he uses in the show and why he loves cooking with them. Stock cubes “The old fashion powdered stock cubes just bring something extra to dishes which are lacking flavour. They act as flavour enhancers. “You can add three or four into a big batch of gravy to add a strong flavour. They’re good to use as rubs for meat as well – especially if you’re barbecuing. They’re also great for finishing things like a bolognese sauce or stew.” Rosemary and fennel pollen “On the series I use lots of herbs, but if I could only have two, I’d go for rosemary and fennel pollen. “Rosemary is a very powerful hard herb. It grows in abundance and is so diverse for cooking with. It’s good for fish, loads of meats and veggies too. In addition, it’s ideal for marinades and for chopping up and adding to sauces. “It’s just as good to use as a base ingredient as it is when you’re topping a beautiful piece of lamb that you’ve just cooked. “Fennel pollen is something that grows in abundance in my garden and it’s incredibly powerful and pungent – you can use it in everything from ice cream to fish and it’s even great for putting into salt. “They are little flowers which break off and give a very concentrated flavour, way more than fennel does. It’s easy to pick and even if you don’t cook with it, you can put it into jars around your house because they look great and give a fantastic scent.” Red wine vinegar and sherry vinegar “All too often, we just stick to white wine vinegar, but you get a much deeper flavour with these ones – they’re just such great store-cupboard staples. “Red wine vinegar is a great back-up flavour for something like romesco sauce, while sherry vinegar works well in a reduction for a hollandaise or when making mayonnaise. “They’re also both great for preserving ingredients too. For example, if you have a glut of herbs in the garden, you could add loads of them to a bottle along with either of these two vinegars – this will just send the flavours. They’re also great for creating a classic vinaigrette.” Dijon mustard “Dijon is mild, has a great heat background and is just so user-friendly. Because of that I tend to use Dijon more than other mustards. It doesn’t have to jump to the forefront of what you’re cooking. It helps to build a flavour rather than overpower it. “Flavour-wise, it’s not overly complex so you can use it lots of different dishes. It’s great in sauces for fish and meat – especially pork. If I’m having a steak and I’m not going to make any sauce to go with it, I just put a bit of Dijon mustard on the side of the plate and it’s perfect.” Limes “When you think of limes you might think of things like cheesecake and cordials. They really are great for both, but they are also brilliant for cooking and using in savoury dishes. “When you cook citrus fruits, they change and you can eat the skins – the heating process breaks down both the flesh and skin and it just brings a completely different flavour to dressings and sauces. “I love to cook them whole on the barbecue. I just put them on the coals and then when ready, blitz them down – skin included – and use them for dishes like black barbecue sauce.” Horseradish “I never liked horseradish growing up because it was always horseradish relish – the type you get in a jar for a Sunday roast. It was too strong. “Horseradish root is a lot milder. When we bought this house, it was already growing in the garden – it seems to be one of those things that you plant once and then it just keeps going and going. So, I started using it! “Unlike the jars of horseradish – which make you feel like your brain is going to blow out – you can use it to add a little flavour to dishes. I always use it raw and in simple ways. I grate it and then add to either a little cream or crème fraiche. It’s also nice if you add some (grated, again) to a little vinegar and olive oil – it becomes a good dressing. I like it a lot.” Garlic “This sounds obvious but, on the series, I use lots of types of garlic. “Black garlic is quite intense in its flavour; it’s almost got a molasses taste to it. If you’re trying to track it down, you’ll find most black garlic will be in jars – fresh is quite rare but you might find it in delis. “Elephant garlic is my favourite type of garlic because you can just slice it and then use it. Despite it being big and having a lot of flavour, it’s milder than regular garlic, with quite a gentle flavour. “Smoked garlic is great if you want an alternative flavour in the background of your dish. You can buy the bulbs smoked or do it yourself – which I do. I grow garlic then hang it on a rope in my shed and when I’m smoking something else, I just take a bunch and add it in at the same time.” Samphire “This is quite an unusual veg but it’s great. Samphire goes really well with fish and seafood. It’s salty which I like but it’s also got a high vitamin C content and has such a good flavour. “If you want to use it in a slightly different way, I also think it’s really cool inside salads. Just throw it in raw.” Capers and gherkins “These are my wife’s favourite. They’re both perfect mixed in with the horseradish dressing that I mentioned earlier. “When you’ve got a burger going on the barbecue and you can top it with a pickled gherkin it works a treat. “If you’re looking for alternative ways to use capers, they really suit sauces and you can also crush them and put them into a marinade as a flavour enhancer. “Something people don’t realise is that, often, the quantity of capers a chef will use is quite extraordinary. You might think that just a few in a marinade will make a big difference, but you’ve got to pack tonnes and tonnes of these things into dishes to get the best flavour out of them, because they’re often quite delicate.” Watch series two of Marcus Wareing’s Tales from a Kitchen Garden on BBC Two and iPlayer, from 28 August 2023. Originally published August 2023 | {
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"content": "The celebrity chef has access to the world’s finest ingredients, but sometimes it’s the everyday items that make a dish shine… https://ichef.bbci.co.uk/images/ic/480xn/p0g3h9cn.jpg With a Michelin star to his name, Marcus Wareing is known for his elaborate dishes, but did you know he’s just as likely to use a stock cube as the next person? With the second series of Marcus Wareing’s Tales from a Kitchen Garden beginning on BBC Two on 28 August, the TV chef spoke to BBC Food about some of the ingredients he uses in the show and why he loves cooking with them. Stock cubes “The old fashion powdered stock cubes just bring something extra to dishes which are lacking flavour. They act as flavour enhancers. “You can add three or four into a big batch of gravy to add a strong flavour. They’re good to use as rubs for meat as well – especially if you’re barbecuing. They’re also great for finishing things like a bolognese sauce or stew.” Rosemary and fennel pollen “On the series I use lots of herbs, but if I could only have two, I’d go for rosemary and fennel pollen. “Rosemary is a very powerful hard herb. It grows in abundance and is so diverse for cooking with. It’s good for fish, loads of meats and veggies too. In addition, it’s ideal for marinades and for chopping up and adding to sauces. “It’s just as good to use as a base ingredient as it is when you’re topping a beautiful piece of lamb that you’ve just cooked. “Fennel pollen is something that grows in abundance in my garden and it’s incredibly powerful and pungent – you can use it in everything from ice cream to fish and it’s even great for putting into salt. “They are little flowers which break off and give a very concentrated flavour, way more than fennel does. It’s easy to pick and even if you don’t cook with it, you can put it into jars around your house because they look great and give a fantastic scent.” Red wine vinegar and sherry vinegar “All too often, we just stick to white wine vinegar, but you get a much deeper flavour with these ones – they’re just such great store-cupboard staples. “Red wine vinegar is a great back-up flavour for something like romesco sauce, while sherry vinegar works well in a reduction for a hollandaise or when making mayonnaise. “They’re also both great for preserving ingredients too. For example, if you have a glut of herbs in the garden, you could add loads of them to a bottle along with either of these two vinegars – this will just send the flavours. They’re also great for creating a classic vinaigrette.” Dijon mustard “Dijon is mild, has a great heat background and is just so user-friendly. Because of that I tend to use Dijon more than other mustards. It doesn’t have to jump to the forefront of what you’re cooking. It helps to build a flavour rather than overpower it. “Flavour-wise, it’s not overly complex so you can use it lots of different dishes. It’s great in sauces for fish and meat – especially pork. If I’m having a steak and I’m not going to make any sauce to go with it, I just put a bit of Dijon mustard on the side of the plate and it’s perfect.” Limes “When you think of limes you might think of things like cheesecake and cordials. They really are great for both, but they are also brilliant for cooking and using in savoury dishes. “When you cook citrus fruits, they change and you can eat the skins – the heating process breaks down both the flesh and skin and it just brings a completely different flavour to dressings and sauces. “I love to cook them whole on the barbecue. I just put them on the coals and then when ready, blitz them down – skin included – and use them for dishes like black barbecue sauce.” Horseradish “I never liked horseradish growing up because it was always horseradish relish – the type you get in a jar for a Sunday roast. It was too strong. “Horseradish root is a lot milder. When we bought this house, it was already growing in the garden – it seems to be one of those things that you plant once and then it just keeps going and going. So, I started using it! “Unlike the jars of horseradish – which make you feel like your brain is going to blow out – you can use it to add a little flavour to dishes. I always use it raw and in simple ways. I grate it and then add to either a little cream or crème fraiche. It’s also nice if you add some (grated, again) to a little vinegar and olive oil – it becomes a good dressing. I like it a lot.” Garlic “This sounds obvious but, on the series, I use lots of types of garlic. “Black garlic is quite intense in its flavour; it’s almost got a molasses taste to it. If you’re trying to track it down, you’ll find most black garlic will be in jars – fresh is quite rare but you might find it in delis. “Elephant garlic is my favourite type of garlic because you can just slice it and then use it. Despite it being big and having a lot of flavour, it’s milder than regular garlic, with quite a gentle flavour. “Smoked garlic is great if you want an alternative flavour in the background of your dish. You can buy the bulbs smoked or do it yourself – which I do. I grow garlic then hang it on a rope in my shed and when I’m smoking something else, I just take a bunch and add it in at the same time.” Samphire “This is quite an unusual veg but it’s great. Samphire goes really well with fish and seafood. It’s salty which I like but it’s also got a high vitamin C content and has such a good flavour. “If you want to use it in a slightly different way, I also think it’s really cool inside salads. Just throw it in raw.” Capers and gherkins “These are my wife’s favourite. They’re both perfect mixed in with the horseradish dressing that I mentioned earlier. “When you’ve got a burger going on the barbecue and you can top it with a pickled gherkin it works a treat. “If you’re looking for alternative ways to use capers, they really suit sauces and you can also crush them and put them into a marinade as a flavour enhancer. “Something people don’t realise is that, often, the quantity of capers a chef will use is quite extraordinary. You might think that just a few in a marinade will make a big difference, but you’ve got to pack tonnes and tonnes of these things into dishes to get the best flavour out of them, because they’re often quite delicate.” Watch series two of Marcus Wareing’s Tales from a Kitchen Garden on BBC Two and iPlayer, from 28 August 2023. Originally published August 2023"
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Love Thai food but can’t seem to replicate the flavours in your own kitchen? Pro cook Marni Xuto has advice on how to create classic Thai dishes using ingredients from your local supermarket. https://ichef.bbci.co.uk/images/ic/480xn/p0g3gr7p.jpg Originally from Bangkok, Marni Xuto moved to Yorkshire in 2003. A keen cook, she worked to replicate the dishes she knew and loved from back home with ingredients that she could find locally. This took a lot of experimenting. Fast-forward 20 years and Xuto has grown a significant following on social media and gives demonstrations at food festivals, sharing recipes and championing Thai food, showing how easy it can be to cook. Here’s her advice on how to make traditional Thai food without having to hunt down or spend a fortune on specialist ingredients. The key flavour notes “In Thai cooking we try to make sure we have all five flavour notes in our meals – sweet, salty, spicy, sour and bitterness. As long as you include this core flavour profile you can cook Thai food at home,” says Xuto. “That doesn’t mean you need to have all the flavours in one dish, but across a meal. Thai food has such a vast array of flavours and when Thai people eat food, we eat a few dishes in order to counterbalance the flavours.” “One of my favourite memories from childhood is when me and my family would sit down to eat with so many dishes in front of us that we had to get up and walk around to serve ourselves.” One myth about Thai food that Xuto is keen to dispel is that all the food is very hot and spicy. “That’s not true. Even if you do have a spicy dish, you can add something to it to lessen the impact. For example, there’s a street food in Thailand – a spicy stir-fry dish – called pad-kra-pao. From an early age, we knew when we ordered it to ask for a crispy fried egg on top, then you mix the two together and the creamy yolk mellows the whole dish.” Preparation is key Cooking Thai food isn’t tricky, says Xuto. “It’s all about preparation. For Thai food, we prepare a lot of ingredients, but the cooking method itself is very quick.” Xuto advises you have all your ingredients measured and prepped before you start to cook. This is especially true when you’re making a stir-fry. “By the time you’re cooking you’re going to be dealing with a hot, hot pan and hot oil and you’re going to really want to be able to concentrate on what’s in front of you. It will be cooked in a matter of minutes, so have everything ready to go.” Not only does prepping ahead ease cooking stress, but it also delivers better results for ingredients like typically Thai rice noodles. “Rather than boiling my noodles at the last minute, I soak [them] in room-temperature water for about an hour until they’re slightly softened. Then I add them to the frying pan and continue to cook with a little bit of water. By doing this you won’t risk your noodles becoming gloopy and they won’t stick together.” Cheap and easy substitutions Xuto has spent the last 20 years finding readily available UK ingredients that make ideal replacements for hard-to-come-by Thai items. Although, she says, it’s becoming easier and easier to find those traditional Thai ingredients on these shores now. “When I first moved, there were barely any Thai ingredients in Yorkshire, but over the last five years, my city of Leeds has become a lot more cosmopolitan and there’s a lot more Thai ingredients now available.” Still, there are some substitutions that are so successful that she continues to use them regardless. So, if you live in a part of the country where it’s still hard to access imported ingredients, you can still whip up a Thai feast. Basil “I use regular basil instead of Thai sweet or holy basil (both of which have a darker colour, narrower leaves, and a slightly peppery flavour with an aniseed-like aroma). The rounder, lighter leaves of Italian-style basil give dishes a bit more sweetness which isn’t a bad thing, as then you don’t have to use quite so much sugar.” Banana shallots “In Thailand we use red shallots a lot but these are easy to replace with banana shallots. They work perfectly and don’t change the flavour.” https://ichef.bbci.co.uk/images/ic/480xn/p0g5gy6b.jpg Yeast extract A lot of Thai recipes use shrimp paste and, while that’s possible to buy here now, yeast extract is a really good, affordable alternative. It also means that if you’re making a vegetarian or vegan dish you can still get that umami flavour you expect from Thai food.” Ginger “When making a Thai curry paste, we traditionally include galangal in it, instead, I just use ginger. You need a little less than you would galangal, but you can use it in the same way.” When substituting ingredients, it’s a good idea to check whether you need to change the quantity. Xuto learnt this from experience. Before moving to the UK, she lived in the Caribbean and decided to make a Thai dish but couldn’t get hold of her usual chillies. “All I could find were Scotch bonnets, so I used them just like I would Thai chillies. My tongue was on fire and my tummy didn’t thank me much that night. That was a lesson learned!” Master one element to make multiple dishes You can make life easier for yourself and save money in the process by creating dishes that use the same ingredients. “If you’re making larb or nam tok (Thai salad), you’re essentially using the same dressing, which is called jim jaew. This is a very versatile sauce from the north-east of Thailand. If you learn how to make it, you can conquer a lot of dishes.” “If you made these two dishes (larb and nam tok) you could also create som tum which is a papaya salad – using that same dressing. “My last tip? Make sure you share your food with someone… Our food always tastes better when you share it.” Originally published August 2023 | {
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"content": "Love Thai food but can’t seem to replicate the flavours in your own kitchen? Pro cook Marni Xuto has advice on how to create classic Thai dishes using ingredients from your local supermarket. https://ichef.bbci.co.uk/images/ic/480xn/p0g3gr7p.jpg Originally from Bangkok, Marni Xuto moved to Yorkshire in 2003. A keen cook, she worked to replicate the dishes she knew and loved from back home with ingredients that she could find locally. This took a lot of experimenting. Fast-forward 20 years and Xuto has grown a significant following on social media and gives demonstrations at food festivals, sharing recipes and championing Thai food, showing how easy it can be to cook. Here’s her advice on how to make traditional Thai food without having to hunt down or spend a fortune on specialist ingredients. The key flavour notes “In Thai cooking we try to make sure we have all five flavour notes in our meals – sweet, salty, spicy, sour and bitterness. As long as you include this core flavour profile you can cook Thai food at home,” says Xuto. “That doesn’t mean you need to have all the flavours in one dish, but across a meal. Thai food has such a vast array of flavours and when Thai people eat food, we eat a few dishes in order to counterbalance the flavours.” “One of my favourite memories from childhood is when me and my family would sit down to eat with so many dishes in front of us that we had to get up and walk around to serve ourselves.” One myth about Thai food that Xuto is keen to dispel is that all the food is very hot and spicy. “That’s not true. Even if you do have a spicy dish, you can add something to it to lessen the impact. For example, there’s a street food in Thailand – a spicy stir-fry dish – called pad-kra-pao. From an early age, we knew when we ordered it to ask for a crispy fried egg on top, then you mix the two together and the creamy yolk mellows the whole dish.” Preparation is key Cooking Thai food isn’t tricky, says Xuto. “It’s all about preparation. For Thai food, we prepare a lot of ingredients, but the cooking method itself is very quick.” Xuto advises you have all your ingredients measured and prepped before you start to cook. This is especially true when you’re making a stir-fry. “By the time you’re cooking you’re going to be dealing with a hot, hot pan and hot oil and you’re going to really want to be able to concentrate on what’s in front of you. It will be cooked in a matter of minutes, so have everything ready to go.” Not only does prepping ahead ease cooking stress, but it also delivers better results for ingredients like typically Thai rice noodles. “Rather than boiling my noodles at the last minute, I soak [them] in room-temperature water for about an hour until they’re slightly softened. Then I add them to the frying pan and continue to cook with a little bit of water. By doing this you won’t risk your noodles becoming gloopy and they won’t stick together.” Cheap and easy substitutions Xuto has spent the last 20 years finding readily available UK ingredients that make ideal replacements for hard-to-come-by Thai items. Although, she says, it’s becoming easier and easier to find those traditional Thai ingredients on these shores now. “When I first moved, there were barely any Thai ingredients in Yorkshire, but over the last five years, my city of Leeds has become a lot more cosmopolitan and there’s a lot more Thai ingredients now available.” Still, there are some substitutions that are so successful that she continues to use them regardless. So, if you live in a part of the country where it’s still hard to access imported ingredients, you can still whip up a Thai feast. Basil “I use regular basil instead of Thai sweet or holy basil (both of which have a darker colour, narrower leaves, and a slightly peppery flavour with an aniseed-like aroma). The rounder, lighter leaves of Italian-style basil give dishes a bit more sweetness which isn’t a bad thing, as then you don’t have to use quite so much sugar.” Banana shallots “In Thailand we use red shallots a lot but these are easy to replace with banana shallots. They work perfectly and don’t change the flavour.” https://ichef.bbci.co.uk/images/ic/480xn/p0g5gy6b.jpg Yeast extract A lot of Thai recipes use shrimp paste and, while that’s possible to buy here now, yeast extract is a really good, affordable alternative. It also means that if you’re making a vegetarian or vegan dish you can still get that umami flavour you expect from Thai food.” Ginger “When making a Thai curry paste, we traditionally include galangal in it, instead, I just use ginger. You need a little less than you would galangal, but you can use it in the same way.” When substituting ingredients, it’s a good idea to check whether you need to change the quantity. Xuto learnt this from experience. Before moving to the UK, she lived in the Caribbean and decided to make a Thai dish but couldn’t get hold of her usual chillies. “All I could find were Scotch bonnets, so I used them just like I would Thai chillies. My tongue was on fire and my tummy didn’t thank me much that night. That was a lesson learned!” Master one element to make multiple dishes You can make life easier for yourself and save money in the process by creating dishes that use the same ingredients. “If you’re making larb or nam tok (Thai salad), you’re essentially using the same dressing, which is called jim jaew. This is a very versatile sauce from the north-east of Thailand. If you learn how to make it, you can conquer a lot of dishes.” “If you made these two dishes (larb and nam tok) you could also create som tum which is a papaya salad – using that same dressing. “My last tip? Make sure you share your food with someone… Our food always tastes better when you share it.” Originally published August 2023"
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} | 3b8ab02db5e865b785edcfdbda3cd71756ff8f6c2a85f63430d8e9e662d22aa1 | You’re about to give up shop-bought dips – here’s why
From salsa for your tortilla chips to hummus for your mezze spread, dips are super easy to make when you know how – and the flavour is off the charts. https://ichef.bbci.co.uk/images/ic/480xn/p0g351rn.jpg What do barbecues, picnics and fridge-raid picky teas all have in common? Their success often hinges on a great dip.That little flavour-packed pot or jar that’s for dolloping, spreading and dunking is the glue of many a summery meal. “I really, really love dips. They’re perfect for sitting outside with a drink and nibbles and just generally eating alfresco. I do find myself making more dips in the summer months,” explains chef Philli Armitage-Mattin. There’s no shortage of choice in the shops, but nothing can beat the flavour of homemade, she reckons. We’d say making your own dips is worth the effort, but some are so easy that there’s almost none involved. From a self-confessed dip obsessive to a soon-to-be convert (that’s you), here’s how to nail homemade dips. Keep it simple If you’re new to making dips, start with ones that require just a few ingredients. “Tahini dip comes together so easily – all you need is a bowl, spoon, tahini and lemon juice. It’s the quickest thing and I drizzle it on everything. I’m obsessed.” Add some yoghurt, and you have yourself a marinade too, says the self-titled “condiment queen.” “In the summer I shove everything on the barbecue, and if you’re doing that with veg like carrots, broccoli and aubergine, or meat such as lamb, you could mix some tahini and yoghurt together and then slather it onto your ingredients before you grill. It’s so easy.” Another option for a super-easy dip says Armitage-Mattin is flavoured mayo. “You don’t even need to make your own mayonnaise – although that is pretty low-effort to make, by the way. Instead, you can just flavour up a store-bought one by mixing something like pesto into it. “Or make chilli oil, which I really love. While you can make quite involved ones like XO sauce, you could also just make one with two ingredients: chilli flakes and oil. You warm up the oil in a pan and then pour it over the chilli flakes. It makes the most satisfying sound to listen to. Then you could serve it as is or add it to something like sour cream or mayo to make it creamy. Talking of chilli-based dips, Armitage-Mattin has produced a new chipotle sauce recipe. “It comes together in seconds – it’s just a mixing of sauces. What I would say is if you can do it a few hours in advance and leave it in the fridge, that really helps to thicken it up so it has the consistency of a dip. It’s perfect for dipping crisps into!” Use everyday kitchen tools to speed things up “It’s extremely rewarding when you can add so much flavour into a dip without too much effort,” says Armitage-Mattin. “I’m all about hacks because I’m a bit of a lazy chef! I’m a fan of anything you can throw in a blender – including pesto and guacamole. It’s a lot easier than people think.” Armitage-Mattin has also been converted to the benefits of the air-fryer and if using garlic in a dip, uses hers to quickly roast a bulb. “I often do this when I get back from working in the restaurant, as I’ll want something quick and when you wrap it in foil, it only takes 10-15 minutes on a low heat setting to roast, then you can add it into dips that require it.” Even the hob is a useful tool to help improve a dip. “I make a salsa roja and it’s so much better than store bought. There really is a significant difference. I’d suggest you season it to your palate and then add olive oil before cooking it down to make it nice and thick. So, you’ll never get that watery salsa like the store-bought stuff.” Use spare space on the barbecue If you love firing up the barbecue, this could also help you make dips quickly, with a lovely charred flavour. “As your barbecue is heating up, you can just throw things like aubergines and red peppers on because you don’t need white coals for that. They’re both delicious in dips – the peppers could be easily peeled and added to a hummus.” Or you could whip up a smoky baba ganoush using those charred aubergines. This barbecue baba ganoush is served with roasted red peppers “I also came up with a pineapple salsa – I barbecued half the pineapple and kept the other half raw. It added a little bit more smokiness to the salsa which I really enjoyed and then the raw pineapple was really light, fresh and zingy.” A dip like this doesn’t just go well with tortilla chips but also rich meats like pork, says the chef. Know when to use store-cupboard and when to use fresh If you’re making a dip and want to keep costs down, you might want to opt for dried herbs instead of fresh. But before you do, consider what will work and what won’t. “Some herbs carry the flavour better dried then others. Dried oregano is great – you can really feel the flavour but with soft herbs such as basil, the dry version might not have the same flavour. However, rather than buying fresh, you could get a pack frozen, then none will be going to waste. It’s the same for parsley too.” When it comes to hummus, Armitage-Mattin advocates making life easier for yourself and using tinned rather than dried chickpeas “so you don’t have to boil them for hours.” But, even though the canned versions are already cooked, heating them up and adding baking powder to the water helps to “break down the chickpeas’ cells, and means you will get that creamy, silky texture. Once cooked, you just add a bit of a tahini, olive oil, lemon, salt and garlic and put it all in a blender. Then it’s good to go. You can make buckets of the stuff with barely any effort!” So, now you have the tools, go ahead and make some slam-dunk dips this summer. Originally published August 2023 | {
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"title": "You’re about to give up shop-bought dips – here’s why",
"content": "From salsa for your tortilla chips to hummus for your mezze spread, dips are super easy to make when you know how – and the flavour is off the charts. https://ichef.bbci.co.uk/images/ic/480xn/p0g351rn.jpg What do barbecues, picnics and fridge-raid picky teas all have in common? Their success often hinges on a great dip.That little flavour-packed pot or jar that’s for dolloping, spreading and dunking is the glue of many a summery meal. “I really, really love dips. They’re perfect for sitting outside with a drink and nibbles and just generally eating alfresco. I do find myself making more dips in the summer months,” explains chef Philli Armitage-Mattin. There’s no shortage of choice in the shops, but nothing can beat the flavour of homemade, she reckons. We’d say making your own dips is worth the effort, but some are so easy that there’s almost none involved. From a self-confessed dip obsessive to a soon-to-be convert (that’s you), here’s how to nail homemade dips. Keep it simple If you’re new to making dips, start with ones that require just a few ingredients. “Tahini dip comes together so easily – all you need is a bowl, spoon, tahini and lemon juice. It’s the quickest thing and I drizzle it on everything. I’m obsessed.” Add some yoghurt, and you have yourself a marinade too, says the self-titled “condiment queen.” “In the summer I shove everything on the barbecue, and if you’re doing that with veg like carrots, broccoli and aubergine, or meat such as lamb, you could mix some tahini and yoghurt together and then slather it onto your ingredients before you grill. It’s so easy.” Another option for a super-easy dip says Armitage-Mattin is flavoured mayo. “You don’t even need to make your own mayonnaise – although that is pretty low-effort to make, by the way. Instead, you can just flavour up a store-bought one by mixing something like pesto into it. “Or make chilli oil, which I really love. While you can make quite involved ones like XO sauce, you could also just make one with two ingredients: chilli flakes and oil. You warm up the oil in a pan and then pour it over the chilli flakes. It makes the most satisfying sound to listen to. Then you could serve it as is or add it to something like sour cream or mayo to make it creamy. Talking of chilli-based dips, Armitage-Mattin has produced a new chipotle sauce recipe. “It comes together in seconds – it’s just a mixing of sauces. What I would say is if you can do it a few hours in advance and leave it in the fridge, that really helps to thicken it up so it has the consistency of a dip. It’s perfect for dipping crisps into!” Use everyday kitchen tools to speed things up “It’s extremely rewarding when you can add so much flavour into a dip without too much effort,” says Armitage-Mattin. “I’m all about hacks because I’m a bit of a lazy chef! I’m a fan of anything you can throw in a blender – including pesto and guacamole. It’s a lot easier than people think.” Armitage-Mattin has also been converted to the benefits of the air-fryer and if using garlic in a dip, uses hers to quickly roast a bulb. “I often do this when I get back from working in the restaurant, as I’ll want something quick and when you wrap it in foil, it only takes 10-15 minutes on a low heat setting to roast, then you can add it into dips that require it.” Even the hob is a useful tool to help improve a dip. “I make a salsa roja and it’s so much better than store bought. There really is a significant difference. I’d suggest you season it to your palate and then add olive oil before cooking it down to make it nice and thick. So, you’ll never get that watery salsa like the store-bought stuff.” Use spare space on the barbecue If you love firing up the barbecue, this could also help you make dips quickly, with a lovely charred flavour. “As your barbecue is heating up, you can just throw things like aubergines and red peppers on because you don’t need white coals for that. They’re both delicious in dips – the peppers could be easily peeled and added to a hummus.” Or you could whip up a smoky baba ganoush using those charred aubergines. This barbecue baba ganoush is served with roasted red peppers “I also came up with a pineapple salsa – I barbecued half the pineapple and kept the other half raw. It added a little bit more smokiness to the salsa which I really enjoyed and then the raw pineapple was really light, fresh and zingy.” A dip like this doesn’t just go well with tortilla chips but also rich meats like pork, says the chef. Know when to use store-cupboard and when to use fresh If you’re making a dip and want to keep costs down, you might want to opt for dried herbs instead of fresh. But before you do, consider what will work and what won’t. “Some herbs carry the flavour better dried then others. Dried oregano is great – you can really feel the flavour but with soft herbs such as basil, the dry version might not have the same flavour. However, rather than buying fresh, you could get a pack frozen, then none will be going to waste. It’s the same for parsley too.” When it comes to hummus, Armitage-Mattin advocates making life easier for yourself and using tinned rather than dried chickpeas “so you don’t have to boil them for hours.” But, even though the canned versions are already cooked, heating them up and adding baking powder to the water helps to “break down the chickpeas’ cells, and means you will get that creamy, silky texture. Once cooked, you just add a bit of a tahini, olive oil, lemon, salt and garlic and put it all in a blender. Then it’s good to go. You can make buckets of the stuff with barely any effort!” So, now you have the tools, go ahead and make some slam-dunk dips this summer. Originally published August 2023"
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Want to create Caribbean-style jerk dishes that pack a flavourful punch? Here’s everything you need to know, according to an expert cook. https://ichef.bbci.co.uk/images/ic/480xn/p0g30pvx.jpg Chef and food writer Elainea Emmott has been cooking jerk dishes for years and eating them for even longer. “My mother was born in Jamaica – and her mother and mother before her,” she says. “When I was a child, we only ate food from our heritage. “The Jerk flavour is deep and comforting and comes with a kick of spice from Scotch bonnets. It makes me instantly relax and feel at home. Although the chilli gives it heat, the dish is still mellow – like Jamaican culture. I think that’s why people like it. “Jerk has a rich history which is thought to have started with South American tribes who cooked in pits in the ground. The style developed over time in the mountains of Jamaica where escaped enslaved Africans settled. This way of cooking was likely favoured as it helped avoid detection. They eventually developed ways to preserve and slow cook meat on an open fire.” Jerk continued to evolve over the following centuries and has been adapted for more modern cooking methods. “Today there are lots of different ways to cook jerk,” says Emmott, “including on the barbecue, in the oven, on the hob – or a mixture. All can give a beautiful flavour.” What actually is jerk? One thing Emmott is keen to clear up is what ‘jerk’ really means. “People assume jerk is just about spice and seasoning, but it’s a whole style of cooking. It’s about marinating, it’s about the cooking processes that gives you something hot, smoky and tender.” There are of course key ingredients too though – these are vital to get that distinctive jerk flavour. “You’ll have flavours in jerk such as Scotch bonnet, thyme and different spices, but the most important one is allspice, also known as pimento. It has a freshness that cuts through fat and pairs well with citrus and meat.” Making your own jerk If you want to have a go at making your own version, “It’s important to play around with seasonings and to not be afraid to experiment,” says Emmott, explaining that after decades of cooking jerk, she still regularly changes her recipe. “When you have a dish in your family which is made every week, it tends to evolve. I’ve always experimented with different levels of spices and seasoning as my tastes have changed over the years. So my jerk is always developing.” As you can imagine, each family has its own version. “Personally, I like to use freshly grated nutmeg and pimento berries crushed with fresh herbs,” says Emmott. These are combined with warming spices such as cinnamon, ginger and black pepper, acidity from vinegar and sweetness from brown sugar. Jerk may incorporate lots of different flavours and spices, but it’s still easy to pull together, says Emmott. In her recipe for jerk chicken, Emmott combines various store cupboard spices and seasonings with soy sauce, vinegar, garlic, chillies, onion and thyme, and blends it all into a paste with a dash of water. The key is to make sure you prep in advance – the longer you can leave your ingredients in the rub to marinate, the better the outcome. “I think the greatest extra ingredient is patience. Marinating for 30 minutes is fine, although if you can leave it a few hours – or ideally overnight – all the better for those flavours to really develop and penetrate the food. It also helps to use your hands to work the spices into the vegetables or meat.” If you make more marinade than you need, it will keep for a little while – though the type of jerk you make will dictate how long it lasts. “Wet marinades usually keep in the fridge for about one week. Dry seasoning can last up to a year when properly stored in a cool, dark place in an air-tight glass bottle.” What foods suit the jerk treatment? Chicken is a given but there are plenty more dishes that jerk is perfect for, thinks Emmott: “Jerk seasonings work really well with pork – not just belly either, but everyday sausages and roast joints. Emmott also recommends using jerk on “fish such as salmon, mackerel and snapper.” Any firm fish, with the skin left on, will take on the flavours well. “Meaty vegetables like aubergines and mushrooms work well too, although you may want to combine your jerk with olive oil to stop the dishes becoming dry. You could even use the seasonings with vegetables such as carrots with some added honey and soy for roasting. “Firm tofu marinated in jerk with olive oil also works beautifully.” Originally published August 2023 | {
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"content": "Want to create Caribbean-style jerk dishes that pack a flavourful punch? Here’s everything you need to know, according to an expert cook. https://ichef.bbci.co.uk/images/ic/480xn/p0g30pvx.jpg Chef and food writer Elainea Emmott has been cooking jerk dishes for years and eating them for even longer. “My mother was born in Jamaica – and her mother and mother before her,” she says. “When I was a child, we only ate food from our heritage. “The Jerk flavour is deep and comforting and comes with a kick of spice from Scotch bonnets. It makes me instantly relax and feel at home. Although the chilli gives it heat, the dish is still mellow – like Jamaican culture. I think that’s why people like it. “Jerk has a rich history which is thought to have started with South American tribes who cooked in pits in the ground. The style developed over time in the mountains of Jamaica where escaped enslaved Africans settled. This way of cooking was likely favoured as it helped avoid detection. They eventually developed ways to preserve and slow cook meat on an open fire.” Jerk continued to evolve over the following centuries and has been adapted for more modern cooking methods. “Today there are lots of different ways to cook jerk,” says Emmott, “including on the barbecue, in the oven, on the hob – or a mixture. All can give a beautiful flavour.” What actually is jerk? One thing Emmott is keen to clear up is what ‘jerk’ really means. “People assume jerk is just about spice and seasoning, but it’s a whole style of cooking. It’s about marinating, it’s about the cooking processes that gives you something hot, smoky and tender.” There are of course key ingredients too though – these are vital to get that distinctive jerk flavour. “You’ll have flavours in jerk such as Scotch bonnet, thyme and different spices, but the most important one is allspice, also known as pimento. It has a freshness that cuts through fat and pairs well with citrus and meat.” Making your own jerk If you want to have a go at making your own version, “It’s important to play around with seasonings and to not be afraid to experiment,” says Emmott, explaining that after decades of cooking jerk, she still regularly changes her recipe. “When you have a dish in your family which is made every week, it tends to evolve. I’ve always experimented with different levels of spices and seasoning as my tastes have changed over the years. So my jerk is always developing.” As you can imagine, each family has its own version. “Personally, I like to use freshly grated nutmeg and pimento berries crushed with fresh herbs,” says Emmott. These are combined with warming spices such as cinnamon, ginger and black pepper, acidity from vinegar and sweetness from brown sugar. Jerk may incorporate lots of different flavours and spices, but it’s still easy to pull together, says Emmott. In her recipe for jerk chicken, Emmott combines various store cupboard spices and seasonings with soy sauce, vinegar, garlic, chillies, onion and thyme, and blends it all into a paste with a dash of water. The key is to make sure you prep in advance – the longer you can leave your ingredients in the rub to marinate, the better the outcome. “I think the greatest extra ingredient is patience. Marinating for 30 minutes is fine, although if you can leave it a few hours – or ideally overnight – all the better for those flavours to really develop and penetrate the food. It also helps to use your hands to work the spices into the vegetables or meat.” If you make more marinade than you need, it will keep for a little while – though the type of jerk you make will dictate how long it lasts. “Wet marinades usually keep in the fridge for about one week. Dry seasoning can last up to a year when properly stored in a cool, dark place in an air-tight glass bottle.” What foods suit the jerk treatment? Chicken is a given but there are plenty more dishes that jerk is perfect for, thinks Emmott: “Jerk seasonings work really well with pork – not just belly either, but everyday sausages and roast joints. Emmott also recommends using jerk on “fish such as salmon, mackerel and snapper.” Any firm fish, with the skin left on, will take on the flavours well. “Meaty vegetables like aubergines and mushrooms work well too, although you may want to combine your jerk with olive oil to stop the dishes becoming dry. You could even use the seasonings with vegetables such as carrots with some added honey and soy for roasting. “Firm tofu marinated in jerk with olive oil also works beautifully.” Originally published August 2023"
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Tom Kerridge’s new series sees him lift the lid on what working in hospitality is really like – and it’s just as intense as the restaurant-based drama series critics are raving about. Image source, BBC/Disney + https://ichef.bbci.co.uk/images/ic/480xn/p0g31ncf.jpg When TV series The Bear arrived in 2022, it built an instant and solid fanbase. Audiences were enamoured with the drama which centres on the character Carmy, a chef trying to turn around the fortunes of his family’s struggling Chicago restaurant. Now back for a second series, the Hulu original show has returned in the same month as BBC Two’s The Hidden World of Hospitality premieres. Presented by Tom Kerridge, the documentary delves into the trials and tribulations people in the industry face daily.And it hammers home how true to life the chaos-drenched drama really is. When art reflects life “I absolutely loved The Bear,” says Kerridge. “I thought it was the best dramatised depiction I’ve seen of working in a kitchen – it’s the most realistic. “Obviously, it’s a drama-comedy show that takes artistic licence, but it does portray the pressures that people are under and the mental anguish involved with running a restaurant. That’s as well as the really good energy, the fun and edginess of professional kitchens. You have the excitement of not having enough money, but all these dreams of trying to create a brilliant and amazing space. “That’s what The Hidden World of Hospitality shows, too. We’re in it and it’s real.” One difference between the show and Kerridge’s kitchen? The real-life chef is far less likely to be shouting in his kitchen amid a tornado of chaos. “Like The Bear shows, working kitchen is quite chaotic and adrenaline fuelled – which makes it really good fun. But a calm and controlled kitchen is always the best for producing consistent results. If there is shouting and you hear ‘move quick! Hurry up!’, something is going wrong – it’s becoming quite reactionary. “The skill set comes when you’re 50 years old and you’ve been doing it for 32 years. You can foresee common problems and you’re reading the room. So, I think the older you are, the more experienced you are and the calmer the kitchen you’re probably in.” When mental health struggles and work collide https://ichef.bbci.co.uk/images/ic/480xn/p0g31pq1.jpg Kerridge and Blackburn both detail how striving for perfection can have negative consequences “Kitchens are high-octane. Even when the kitchen’s controlled, everyone’s moving very quickly,” says Kerridge. As we see in The Bear, this constant pressure – when combined with other stresses that the industry brings – can lead to poor health outcomes if people don’t take steps to protect themselves, says Kerridge. We see this first-hand on Kerridge’s new series. In episode one, he spends time with fellow Michelin star chef Ryan Blackburn, who’s struggling with the weight of expectation that comes with working in a high-end restaurant. It’s taking a toll on his life outside of the kitchen. This is something Kerridge can relate to. On the programme, he reveals that he has been through similar experiences, which almost took him down a dangerous path. “My own ambition to become a top chef nearly came at an extremely high price,” he says on the show. He adds that the pressure to try and win a second Michelin star caused him health issues. That drive, he says, would motivate him through busy services but afterwards, late at night, the all-important release would come in the form of “massively heavy drinking. Like, every single day. If I hadn’t stopped being that person, I don’t think I’d be sat here now either. I think it’d be done; I wouldn’t be here.” He advises Blackburn to make sure he takes time away from the kitchen to relieve the pressure. And explains that in the hospitality industry, wider changes are being made to improve the mental and physical health of those who work in it. “That’s changed massively over the last 10 years. The hospitality industry works very, very hard now to try and make sure that people are in a much more secure and safe place. “Now you’re seeing many restaurants that are closing, say, five lunches a week so that people can get time away. They’re operating to the time that people can work, rather than operating to the time that people feel pressured to work. “The upshot is that there’s a cost there – for the guests that come through the door – but there needs to be an understanding that this cost is because we’re taking care of our staff.” A career for perfectionists? Perfectionism – like that displayed by Carmy in The Bear – seems to be a common personality trait in those who work in hospitality. “There are a couple of characteristics the best people in hospitality tend to have: they’re very driven and always want to improve. “The beautiful thing about being in hospitality is that you’re surrounded by so many people that have the same heart, desire and passion – whether they’re making cheese, brewing beer or growing carrots. It’s infectious too. This is a real passion-led industry. This is on display throughout Kerridge’s series, which highlights how he and Blackburn are cut from the same cloth. “He [Blackburn] questions every single thing that goes into that restaurant. Every move, every structure, every plate, every knife and fork, every positioning of anything within that restaurant – not just the food. And that can cause a huge amount of mental anguish. It comes from being in a profession he dearly loves. He’s driven by a passion and wants to improve himself daily, again and again. Those pressures come and are self-inflicted, but they’re also real.” “Sometimes, it causes mental stress and strain. But Ryan wouldn’t change it for the world. Nor would I and nor would many top chefs because you do get an absolute pleasure pushing yourself.” Perception vs. reality Image source, Disney+ https://ichef.bbci.co.uk/images/ic/480xn/p0g31t54.jpg Is the hospitality industry really similar to how it's portrayed in popular culture? If you’re wondering how dramatised kitchens differ from the reality, Kerridge believes there are a couple of key differences between how people imagine the hospitality industry to be and what it’s actually like. “There are two misconceptions. The first is that people think if you go into hospitality as a young person, there’s no social life. It couldn't be further from the truth. The social life is incredible – it’s just very different to everybody else’s. “You’re not going out on a Friday or Saturday night at 7pm because that’s probably when you’re working, but you are going out at midnight and you know all the best late-night pubs, clubs, bars and spaces to go. And you connect with so many different people. Your social life is way better, more fun and extreme than other peoples. “The second misconception is, I think, when people go to a busy place, they assume it’s making tonnes of money – that's not the truth. You aren’t seeing the peaks and troughs. It might be busy on a Saturday night, but it’s a lot quieter on a Monday or Tuesday. Regardless, we need to have staffing for both. “If hospitality was making loads of money, two out of three [businesses] wouldn’t shut in their first year, and 1,000 businesses a month wouldn’t be closing. Irrespective of how busy a place is when you visit or how expensive a pint of beer is, it’s probably struggling and not making loads of money.” So why do people choose to open or work in restaurants? There are lots of reasons of course. But, for many, it’s all about the love of the job, the food and the culture. “I consider myself the luckiest person in the world, because at 18 I fell into an industry that was the most magical. It’s just been brilliant.” Watch BBC Two’s The Hidden World of Hospitality with Tom Kerridge on BBC Two, weekly at 8pm from Thursday, 27 August. Or catch up on BBC Two’s iPlayer. Originally published July 2023 | {
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"content": "Tom Kerridge’s new series sees him lift the lid on what working in hospitality is really like – and it’s just as intense as the restaurant-based drama series critics are raving about. Image source, BBC/Disney + https://ichef.bbci.co.uk/images/ic/480xn/p0g31ncf.jpg When TV series The Bear arrived in 2022, it built an instant and solid fanbase. Audiences were enamoured with the drama which centres on the character Carmy, a chef trying to turn around the fortunes of his family’s struggling Chicago restaurant. Now back for a second series, the Hulu original show has returned in the same month as BBC Two’s The Hidden World of Hospitality premieres. Presented by Tom Kerridge, the documentary delves into the trials and tribulations people in the industry face daily.And it hammers home how true to life the chaos-drenched drama really is. When art reflects life “I absolutely loved The Bear,” says Kerridge. “I thought it was the best dramatised depiction I’ve seen of working in a kitchen – it’s the most realistic. “Obviously, it’s a drama-comedy show that takes artistic licence, but it does portray the pressures that people are under and the mental anguish involved with running a restaurant. That’s as well as the really good energy, the fun and edginess of professional kitchens. You have the excitement of not having enough money, but all these dreams of trying to create a brilliant and amazing space. “That’s what The Hidden World of Hospitality shows, too. We’re in it and it’s real.” One difference between the show and Kerridge’s kitchen? The real-life chef is far less likely to be shouting in his kitchen amid a tornado of chaos. “Like The Bear shows, working kitchen is quite chaotic and adrenaline fuelled – which makes it really good fun. But a calm and controlled kitchen is always the best for producing consistent results. If there is shouting and you hear ‘move quick! Hurry up!’, something is going wrong – it’s becoming quite reactionary. “The skill set comes when you’re 50 years old and you’ve been doing it for 32 years. You can foresee common problems and you’re reading the room. So, I think the older you are, the more experienced you are and the calmer the kitchen you’re probably in.” When mental health struggles and work collide https://ichef.bbci.co.uk/images/ic/480xn/p0g31pq1.jpg Kerridge and Blackburn both detail how striving for perfection can have negative consequences “Kitchens are high-octane. Even when the kitchen’s controlled, everyone’s moving very quickly,” says Kerridge. As we see in The Bear, this constant pressure – when combined with other stresses that the industry brings – can lead to poor health outcomes if people don’t take steps to protect themselves, says Kerridge. We see this first-hand on Kerridge’s new series. In episode one, he spends time with fellow Michelin star chef Ryan Blackburn, who’s struggling with the weight of expectation that comes with working in a high-end restaurant. It’s taking a toll on his life outside of the kitchen. This is something Kerridge can relate to. On the programme, he reveals that he has been through similar experiences, which almost took him down a dangerous path. “My own ambition to become a top chef nearly came at an extremely high price,” he says on the show. He adds that the pressure to try and win a second Michelin star caused him health issues. That drive, he says, would motivate him through busy services but afterwards, late at night, the all-important release would come in the form of “massively heavy drinking. Like, every single day. If I hadn’t stopped being that person, I don’t think I’d be sat here now either. I think it’d be done; I wouldn’t be here.” He advises Blackburn to make sure he takes time away from the kitchen to relieve the pressure. And explains that in the hospitality industry, wider changes are being made to improve the mental and physical health of those who work in it. “That’s changed massively over the last 10 years. The hospitality industry works very, very hard now to try and make sure that people are in a much more secure and safe place. “Now you’re seeing many restaurants that are closing, say, five lunches a week so that people can get time away. They’re operating to the time that people can work, rather than operating to the time that people feel pressured to work. “The upshot is that there’s a cost there – for the guests that come through the door – but there needs to be an understanding that this cost is because we’re taking care of our staff.” A career for perfectionists? Perfectionism – like that displayed by Carmy in The Bear – seems to be a common personality trait in those who work in hospitality. “There are a couple of characteristics the best people in hospitality tend to have: they’re very driven and always want to improve. “The beautiful thing about being in hospitality is that you’re surrounded by so many people that have the same heart, desire and passion – whether they’re making cheese, brewing beer or growing carrots. It’s infectious too. This is a real passion-led industry. This is on display throughout Kerridge’s series, which highlights how he and Blackburn are cut from the same cloth. “He [Blackburn] questions every single thing that goes into that restaurant. Every move, every structure, every plate, every knife and fork, every positioning of anything within that restaurant – not just the food. And that can cause a huge amount of mental anguish. It comes from being in a profession he dearly loves. He’s driven by a passion and wants to improve himself daily, again and again. Those pressures come and are self-inflicted, but they’re also real.” “Sometimes, it causes mental stress and strain. But Ryan wouldn’t change it for the world. Nor would I and nor would many top chefs because you do get an absolute pleasure pushing yourself.” Perception vs. reality Image source, Disney+ https://ichef.bbci.co.uk/images/ic/480xn/p0g31t54.jpg Is the hospitality industry really similar to how it's portrayed in popular culture? If you’re wondering how dramatised kitchens differ from the reality, Kerridge believes there are a couple of key differences between how people imagine the hospitality industry to be and what it’s actually like. “There are two misconceptions. The first is that people think if you go into hospitality as a young person, there’s no social life. It couldn't be further from the truth. The social life is incredible – it’s just very different to everybody else’s. “You’re not going out on a Friday or Saturday night at 7pm because that’s probably when you’re working, but you are going out at midnight and you know all the best late-night pubs, clubs, bars and spaces to go. And you connect with so many different people. Your social life is way better, more fun and extreme than other peoples. “The second misconception is, I think, when people go to a busy place, they assume it’s making tonnes of money – that's not the truth. You aren’t seeing the peaks and troughs. It might be busy on a Saturday night, but it’s a lot quieter on a Monday or Tuesday. Regardless, we need to have staffing for both. “If hospitality was making loads of money, two out of three [businesses] wouldn’t shut in their first year, and 1,000 businesses a month wouldn’t be closing. Irrespective of how busy a place is when you visit or how expensive a pint of beer is, it’s probably struggling and not making loads of money.” So why do people choose to open or work in restaurants? There are lots of reasons of course. But, for many, it’s all about the love of the job, the food and the culture. “I consider myself the luckiest person in the world, because at 18 I fell into an industry that was the most magical. It’s just been brilliant.” Watch BBC Two’s The Hidden World of Hospitality with Tom Kerridge on BBC Two, weekly at 8pm from Thursday, 27 August. Or catch up on BBC Two’s iPlayer. Originally published July 2023"
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With all the different logos and buzzwords that appear on food packaging these days, it can be tricky to know what to look for. Here's how to decipher those labels and make informed decisions when grocery shopping. By Sue Quinn https://ichef.bbci.co.uk/images/ic/480xn/p0g3060m.jpg What’s the difference between free-range and barn eggs? Is ‘organic’ purely focused on chemical use? And do terms relating to a product’s ‘green’ credentials really carry any weight? In a world where there are new food labels emerging all the time, it can be hard to keep track of what they all mean. Some wording on food packaging, such as the name of the food and its country of origin, is legally required to be there because it helps us make informed choices. Specific mandatory labelling rules are also in place for particular foods like bread, flour, honey, milk, meat products and fruit juices. But often, food manufacturers voluntarily add to this information, printing different claims on packaging to encourage us to buy their products. “Using voluntary terms on labels doesn’t add much to the cost of products,” says Steve Pugh, a food labelling expert and adviser to the government and the European Commission. “And if it works, it can be tremendously profitable for the manufacturer.” “But if they do this, they have to follow the regulations,” he explains. “The most important thing is that they can’t be misleading – that’s the bottom line.” Claims and terms on packaging are monitored by bodies such as the Advertising Standards Authority (ASA), the Competition and Markets Authority (CMA) and local enforcement, says Clare Wood, director of Food Labelling Services. But some claims don’t have legal definitions. So, consumers could benefit from being better informed about many common terms to fully understand what they’re buying, says Wood: “I think lot more education is needed.” So, what do some of the common labels on food packaging actually mean? Organic https://ichef.bbci.co.uk/images/ic/480xn/p0g30bcx.jpg Under the law, any food labelled organic must meet strict standards and be approved by a control body, such as the Soil Association, whose stamp must appear on the packaging, too. All certified organic food is GMO-free and organic farms that produce fruit, vegetables, poultry, meat and other food must avoid manufactured fertilisers, pesticides, herbicides and other chemicals – but that’s not all. Organic certification is only given if strict animal welfare standards are also met. For instance, The Soil Association – the UK’s largest organic certification body –requires cows to be at pasture, free to graze, whenever the weather allows (which is usually more than 200 days a year), while pigs must be given time to develop at a natural pace, kept with their family groups and given free access to fields. Organic producers must also operate in a way that supports the ecology and biodiversity of the land, as well as water quality. “The key thing about organic is that it’s a highly regulated global standard,” says the Soil Association’s Alex Cullen. “The law also requires that there are independent inspections to assure that the standards have been met. It’s a whole-system approach to food and farming.” Some control bodies require higher standards than demanded by the EU regulations in certain areas (EU regulations still apply in the UK). However, as a minimum, organic eggs must come from flocks with no more than 3,000 hens, with six birds or less per square metre. Hens must be fed an organic, GM-free diet and have continuous access to organic land. Routine use of antibiotics is banned. Organic eggs have ’0’ stamped on the egg and carton. Organic chicken meat comes from birds that spend a minimum of 33% of their lives with access to outdoor runs and are allowed to grow for at least 81 days. The total weight of the birds per square meter cannot exceed 21kg. Free range https://ichef.bbci.co.uk/images/ic/480xn/p0g30980.jpg Food labelled ‘free range’ must also comply with EU regulations. Eggs (stamped ‘1’) come from hens that spend much of their time in barns but do have access to the outside. There’s no limit on flock size, but a maximum 2,500 birds are allowed per hectare of land and nine hens per square metre in the hen house. Adequate nest boxes, perches and litter must be provided. Free range chickens reared for meat spend a minimum 50% of their lives with access to outdoor runs and are allowed to grow for at least 56 days. The total weight of the birds per square meter cannot exceed 27.5kg. As for larger animals such as cows, sheep and pigs, Pugh says there are no specific regulations that dictate whether they’re classed as ‘free range.’ “It would be cruel to keep some of these animals outside throughout the winter in the UK,” he says. Barn eggs (stamped ‘2’) can move around within a building and have access to nest boxes, perches and material for dustbathing. Caged eggs come from hens (stamped ‘3’) kept in cages within large buildings, which allow 750 centimetres squared per bird and a nest box. Chickens reared for meat cannot be kept in cages due to the risk of disease. But that doesn’t mean they’re free range. Most meat chickens are indoor reared in large, closed buildings with artificial lighting. A smaller number are ‘improved indoor reared,’ which means they have a bit more space and natural light. Indoor reared birds grow for around 35–40 days. GMO-free Genetically modified plants or animals have had their genes altered in a way that didn’t occur naturally. Genes carry the instructions for all the characteristics that a living thing inherits, and genetic modification involves inserting one gene (or a small number) into a plant or animal to produce specific qualities. These plants or animals are known as genetically modified organisms (GMOs) and GM foods are those that contain GMOs. GM foods must be authorised for sale by The Food Safety Authority after being assessed as safe. They must also say on their label if they contain any GMOs, however, products such as meat, milk and eggs from animals that are fed on GM animal feed do not need to be labelled. To reassure consumers, some manufacturers state that their product is GMO-free. “If a manufacturer makes this claim they have to have the product tested using a recognised method to make sure it is,” Pugh says. Trusted farm Certain supermarkets use general phrases like this on some poultry and meat packaging, but they don’t have any legal definition. “It’s marketeers trying to sell their products,” says Wood. “It might be that their farms are ‘trusted’ because they have a sole supplier, but who knows? I think a lot of these terms are opaque and it’s marketeers bending rules. These terms have to be able to be substantiated but they’re not necessarily regulated.” She suggests looking out for a quality assurance stamps from schemes like Red Tractor, the RSCPA, B-Corp or Fair Trade to back-up these types of general welfare and quality terms. Biodegradable https://ichef.bbci.co.uk/images/ic/480xn/p0g30dr6.jpg Many of us look for planet-friendly packaging when we do our food shopping, but the term ‘biodegradable’ might not mean what you think it does, says Wood. “Most things are, to some extent, biodegradable,” even though they might take hundreds of years to decompose. So that’s not much of a virtue. ‘Compostable’ could be a more meaningful term to look out for, as it’s a regulated term with a legal definition, she says. “Compostable products have to be able to decompose in a certain period of time, whereas there are no guidelines for labelling something as biodegradable,” Wood says. BPA-free is another term you might see on some food packaging. Bisphenol A (BPA) is a chemical widely used to make rigid plastics including food storage containers as well as the lining on some food and drink cans. It can’t be used on items designed for children. According to the Food Standards Agency, a tiny amount of BPA may be transferred from some packaging to food and drinks. The level of BPA detected in food is not currently considered to be harmful, the FSA says. However, it is currently considering ‘new evidence’ in relation to the chemical. Pugh says packaging has to undergo recognised testing to prove it contains no BPAs, in order to be labelled BPA-free. Eco terms ‘Green’ claims on food and drink packaging, along with other household essentials, are currently being reviewed by the Competition and Markets Authority (CMA). It is concerned consumers might be paying a premium for products “that aren’t what they seem,” says Sarah Cardell, chief executive of the CMA. The CMA will investigate terms such as ‘sustainable’ and ‘better for the environment’ to see whether they stack up, too. Wood hopes the investigation will also cover phrases like ‘carbon neutral’ and ‘net zero.’ “Any environmental claim has to be fully substantiated through the full product lifecycle, and this is both for the product and its packaging,” she says. “But there’s no regulatory definition of carbon neutral, although there are international standards.” A spokesperson for the CMA could not confirm when the review would be completed. Originally published July 2023 | {
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"content": "With all the different logos and buzzwords that appear on food packaging these days, it can be tricky to know what to look for. Here's how to decipher those labels and make informed decisions when grocery shopping. By Sue Quinn https://ichef.bbci.co.uk/images/ic/480xn/p0g3060m.jpg What’s the difference between free-range and barn eggs? Is ‘organic’ purely focused on chemical use? And do terms relating to a product’s ‘green’ credentials really carry any weight? In a world where there are new food labels emerging all the time, it can be hard to keep track of what they all mean. Some wording on food packaging, such as the name of the food and its country of origin, is legally required to be there because it helps us make informed choices. Specific mandatory labelling rules are also in place for particular foods like bread, flour, honey, milk, meat products and fruit juices. But often, food manufacturers voluntarily add to this information, printing different claims on packaging to encourage us to buy their products. “Using voluntary terms on labels doesn’t add much to the cost of products,” says Steve Pugh, a food labelling expert and adviser to the government and the European Commission. “And if it works, it can be tremendously profitable for the manufacturer.” “But if they do this, they have to follow the regulations,” he explains. “The most important thing is that they can’t be misleading – that’s the bottom line.” Claims and terms on packaging are monitored by bodies such as the Advertising Standards Authority (ASA), the Competition and Markets Authority (CMA) and local enforcement, says Clare Wood, director of Food Labelling Services. But some claims don’t have legal definitions. So, consumers could benefit from being better informed about many common terms to fully understand what they’re buying, says Wood: “I think lot more education is needed.” So, what do some of the common labels on food packaging actually mean? Organic https://ichef.bbci.co.uk/images/ic/480xn/p0g30bcx.jpg Under the law, any food labelled organic must meet strict standards and be approved by a control body, such as the Soil Association, whose stamp must appear on the packaging, too. All certified organic food is GMO-free and organic farms that produce fruit, vegetables, poultry, meat and other food must avoid manufactured fertilisers, pesticides, herbicides and other chemicals – but that’s not all. Organic certification is only given if strict animal welfare standards are also met. For instance, The Soil Association – the UK’s largest organic certification body –requires cows to be at pasture, free to graze, whenever the weather allows (which is usually more than 200 days a year), while pigs must be given time to develop at a natural pace, kept with their family groups and given free access to fields. Organic producers must also operate in a way that supports the ecology and biodiversity of the land, as well as water quality. “The key thing about organic is that it’s a highly regulated global standard,” says the Soil Association’s Alex Cullen. “The law also requires that there are independent inspections to assure that the standards have been met. It’s a whole-system approach to food and farming.” Some control bodies require higher standards than demanded by the EU regulations in certain areas (EU regulations still apply in the UK). However, as a minimum, organic eggs must come from flocks with no more than 3,000 hens, with six birds or less per square metre. Hens must be fed an organic, GM-free diet and have continuous access to organic land. Routine use of antibiotics is banned. Organic eggs have ’0’ stamped on the egg and carton. Organic chicken meat comes from birds that spend a minimum of 33% of their lives with access to outdoor runs and are allowed to grow for at least 81 days. The total weight of the birds per square meter cannot exceed 21kg. Free range https://ichef.bbci.co.uk/images/ic/480xn/p0g30980.jpg Food labelled ‘free range’ must also comply with EU regulations. Eggs (stamped ‘1’) come from hens that spend much of their time in barns but do have access to the outside. There’s no limit on flock size, but a maximum 2,500 birds are allowed per hectare of land and nine hens per square metre in the hen house. Adequate nest boxes, perches and litter must be provided. Free range chickens reared for meat spend a minimum 50% of their lives with access to outdoor runs and are allowed to grow for at least 56 days. The total weight of the birds per square meter cannot exceed 27.5kg. As for larger animals such as cows, sheep and pigs, Pugh says there are no specific regulations that dictate whether they’re classed as ‘free range.’ “It would be cruel to keep some of these animals outside throughout the winter in the UK,” he says. Barn eggs (stamped ‘2’) can move around within a building and have access to nest boxes, perches and material for dustbathing. Caged eggs come from hens (stamped ‘3’) kept in cages within large buildings, which allow 750 centimetres squared per bird and a nest box. Chickens reared for meat cannot be kept in cages due to the risk of disease. But that doesn’t mean they’re free range. Most meat chickens are indoor reared in large, closed buildings with artificial lighting. A smaller number are ‘improved indoor reared,’ which means they have a bit more space and natural light. Indoor reared birds grow for around 35–40 days. GMO-free Genetically modified plants or animals have had their genes altered in a way that didn’t occur naturally. Genes carry the instructions for all the characteristics that a living thing inherits, and genetic modification involves inserting one gene (or a small number) into a plant or animal to produce specific qualities. These plants or animals are known as genetically modified organisms (GMOs) and GM foods are those that contain GMOs. GM foods must be authorised for sale by The Food Safety Authority after being assessed as safe. They must also say on their label if they contain any GMOs, however, products such as meat, milk and eggs from animals that are fed on GM animal feed do not need to be labelled. To reassure consumers, some manufacturers state that their product is GMO-free. “If a manufacturer makes this claim they have to have the product tested using a recognised method to make sure it is,” Pugh says. Trusted farm Certain supermarkets use general phrases like this on some poultry and meat packaging, but they don’t have any legal definition. “It’s marketeers trying to sell their products,” says Wood. “It might be that their farms are ‘trusted’ because they have a sole supplier, but who knows? I think a lot of these terms are opaque and it’s marketeers bending rules. These terms have to be able to be substantiated but they’re not necessarily regulated.” She suggests looking out for a quality assurance stamps from schemes like Red Tractor, the RSCPA, B-Corp or Fair Trade to back-up these types of general welfare and quality terms. Biodegradable https://ichef.bbci.co.uk/images/ic/480xn/p0g30dr6.jpg Many of us look for planet-friendly packaging when we do our food shopping, but the term ‘biodegradable’ might not mean what you think it does, says Wood. “Most things are, to some extent, biodegradable,” even though they might take hundreds of years to decompose. So that’s not much of a virtue. ‘Compostable’ could be a more meaningful term to look out for, as it’s a regulated term with a legal definition, she says. “Compostable products have to be able to decompose in a certain period of time, whereas there are no guidelines for labelling something as biodegradable,” Wood says. BPA-free is another term you might see on some food packaging. Bisphenol A (BPA) is a chemical widely used to make rigid plastics including food storage containers as well as the lining on some food and drink cans. It can’t be used on items designed for children. According to the Food Standards Agency, a tiny amount of BPA may be transferred from some packaging to food and drinks. The level of BPA detected in food is not currently considered to be harmful, the FSA says. However, it is currently considering ‘new evidence’ in relation to the chemical. Pugh says packaging has to undergo recognised testing to prove it contains no BPAs, in order to be labelled BPA-free. Eco terms ‘Green’ claims on food and drink packaging, along with other household essentials, are currently being reviewed by the Competition and Markets Authority (CMA). It is concerned consumers might be paying a premium for products “that aren’t what they seem,” says Sarah Cardell, chief executive of the CMA. The CMA will investigate terms such as ‘sustainable’ and ‘better for the environment’ to see whether they stack up, too. Wood hopes the investigation will also cover phrases like ‘carbon neutral’ and ‘net zero.’ “Any environmental claim has to be fully substantiated through the full product lifecycle, and this is both for the product and its packaging,” she says. “But there’s no regulatory definition of carbon neutral, although there are international standards.” A spokesperson for the CMA could not confirm when the review would be completed. Originally published July 2023"
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} | e4aee736b99b4961164e7b6d56708c64e8079e57d6cff9cc178405302a3295c1 | Why are we cooking separate dinners for everyone?
https://ichef.bbci.co.uk/images/ic/480xn/p0c5q2yk.jpg Sharing a single meal around the dinner table, with everyone eating the same food, shouldn't feel old-fashioned. But a recent supermarket survey found that only 28% of households eat the same meal together regularly. The result is a bigger food bill, more food waste, more stress and valuable time spent in the kitchen. The stress and costs could easily rise with the school holidays upon us – with families now having to provide more meals at home. Eat Well For Less? presenter Chris Bavin has come up with simple solutions. Recognise that multiple dinners are problematic “I think everybody wants to please everybody,” starts Chris, before explaining: “It’s sometimes down to personal preference and fussy eating, but I think more commonly, it's now down to different dietary requirements… ” There can be timing clashes from work and hobbies too, and with young families it's frequently due to children eating their dinner much earlier. The problem is, Chris says, cooking multiple meals creates unnecessary stress – and that’s before people have even considered the impact it’s having on their bank balance. “We work with so many families and every time, you see that for the cooks in the house, it's a daily battle. People are worried but when you help them work through it, you see the stress being lifted from their shoulders.” Find common ground Inevitably there are one or two dishes that everyone enjoys, says Chris. His advice is to see if those trusted components from one meal could be made in bulk and used on other nights. For example, if If everyone likes the Yorkshire puddings from a roast dinner, then one evening a week you could have toad in the hole. Yorkshires freeze really well, so making a double batch means you can reheat them midweek. If roast chicken is a winner, how about making it go further by having leftover roast chicken fajitas? Where mealtimes differ, or family members have different nutritional requirements, finding a unifying base recipe can be helpful. “Make one meal that can be taken into different directions,” says Chris. “In our house, my wife is vegetarian, my kids like to eat earlier and will have milder food than me and my wife. But, despite this, we can all eat the same meal. An example is a katsu curry. When I make the sauce it’s easily adaptable. I use vegetable stock, not chicken, so it’s vegetarian. The kids will have that when they’re back from school and then, later, we add more spice so it’s more suited for us.” 10 customisable dinners Jacket potatoes with a batch-cook toppingQuick curry sauce with your choice of meat and/or vegQuesadillas beans, cheese, leftovers all toastedBasic tomato sauce with your choice of add-insPancakes to fill with meat, cheese and vegetablesOmelettes take minutes and each one can be differentPasta bake will hide a multitude of vegetablesBean tacos can take any number of toppingsEasy pizza everyone's favourite made in minutesHalloumi wraps with fresh or grilled veg and hummus Jacket potatoes with a batch-cook topping Quick curry sauce with your choice of meat and/or veg Quesadillas beans, cheese, leftovers all toasted Basic tomato sauce with your choice of add-ins Pancakes to fill with meat, cheese and vegetables Omelettes take minutes and each one can be different Pasta bake will hide a multitude of vegetables Bean tacos can take any number of toppings Easy pizza everyone's favourite made in minutes Halloumi wraps with fresh or grilled veg and hummus Meal plan together “Sit together and make a meal plan for the week. Getting everybody who’s going to be eating the meals involved is key,” says Chris. While it’s tempting for the people who make the food to just get on with the planning, family members won’t feel as invested, plus they’re more likely to reject what’s served up because they didn’t agree to it in the first place. Chris continues: “Let them all have their say and let everybody choose a day as well. This helps when it comes to compromises through the week. “If one child then says: ‘I don't want to eat this…' you can reply with 'Yeah I know but it's [another family member’s] choice today you're getting your favourite tomorrow’. “It helps when you’re trying to establish a bit of give and take,” explains Chris. Hand back control “I think when children are presented with a big plate of food, it can feel a bit daunting. Especially if they’re told things like ‘you're not having pudding until you finish that’ or ‘you're not getting down until you finish’. “Straight away you've given them – what they perceive is – an insurmountable challenge. It’s almost a chore. With communal eating, you put the food in the middle of the table and say ‘I don't want you to eat everything. I don't even want you to try everything, just try some stuff’. You will be surprised; the children will put food on their plate by themselves because you've given them the control back. “I've seen it work so well in in lots of people's homes,” begins Chris. “The other benefit of that is there’s less food waste as anything leftover is untouched…” Chris Bavin’s easy-win meals https://ichef.bbci.co.uk/images/ic/480xn/p0c5qbm9.jpg Roast dinners “On the show, the Sunday roast is something that lots of families say is popular and it’s the one meal that they will all sit down together and enjoy,” says Chris. Combine familiar dishes like roasties, roast parsnips and gravy with more roast veg in a traybake that feels familiar. Wrap it up Wraps are great for communal eating, says Chris. “Anything that's got lots of individual components – like fajitas or tacos are great. Because if someone doesn't like one thing, they can swap it out. They make for a fun meal as it’s a build-your-own food!” Curries A great example of a ‘base’ meal where you can adapt it to people’s tastes, explains Chris. “I would make a very mild curry sauce, halfway between a korma or a tikka masala for the family. The protein will be added later and individually, and then the spice level will be increased after I've portioned up the children's. One meal can be changed in so many ways. Just find those happy mediums!” Braised mince “It’s really good for when you want to make one meal that can be taken into different directions,” says Chris, before explaining: “Once you've made up your simple mince in tomato sauce, that can be taken into almost limitless different directions - from chilli con carne to cottage pie, to burritos to bolognese. All those dishes can start with the same thing.” Fish cakes These can be a great gateway dish, says Chris. They aren’t particularly scary or intimidating but the ingredients could lead to other dishes. “Work your way backwards from what you already eat, find those common themes and then look for variations of that. If everybody likes fish cakes, then fish pies aren’t a big leap from that or maybe a tuna pasta bake.” Don’t expect overnight success Chris is the first to admit that when you see kids on the show suddenly being less fussy, it might be because they have a film crew in the house and it feels fun. ‘It's the same as when your normally-fussy children go to someone else's house, and you’re told 'oh, they ate their dinner really well’”. “It's not easy. But every small change is a big step in the right direction. If you’re currently cooking four different meals every night and manage to reduce that to two, that's a 50 percent reduction. That's a lot! “With Eat Well For Less? We aren’t judgemental, nor proclaim it's easy. If it was, we wouldn't be on series eight and it wouldn't be happening in every household up and down the country! You want to make small sustainable changes." | {
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"title": "Why are we cooking separate dinners for everyone?",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0c5q2yk.jpg Sharing a single meal around the dinner table, with everyone eating the same food, shouldn't feel old-fashioned. But a recent supermarket survey found that only 28% of households eat the same meal together regularly. The result is a bigger food bill, more food waste, more stress and valuable time spent in the kitchen. The stress and costs could easily rise with the school holidays upon us – with families now having to provide more meals at home. Eat Well For Less? presenter Chris Bavin has come up with simple solutions. Recognise that multiple dinners are problematic “I think everybody wants to please everybody,” starts Chris, before explaining: “It’s sometimes down to personal preference and fussy eating, but I think more commonly, it's now down to different dietary requirements… ” There can be timing clashes from work and hobbies too, and with young families it's frequently due to children eating their dinner much earlier. The problem is, Chris says, cooking multiple meals creates unnecessary stress – and that’s before people have even considered the impact it’s having on their bank balance. “We work with so many families and every time, you see that for the cooks in the house, it's a daily battle. People are worried but when you help them work through it, you see the stress being lifted from their shoulders.” Find common ground Inevitably there are one or two dishes that everyone enjoys, says Chris. His advice is to see if those trusted components from one meal could be made in bulk and used on other nights. For example, if If everyone likes the Yorkshire puddings from a roast dinner, then one evening a week you could have toad in the hole. Yorkshires freeze really well, so making a double batch means you can reheat them midweek. If roast chicken is a winner, how about making it go further by having leftover roast chicken fajitas? Where mealtimes differ, or family members have different nutritional requirements, finding a unifying base recipe can be helpful. “Make one meal that can be taken into different directions,” says Chris. “In our house, my wife is vegetarian, my kids like to eat earlier and will have milder food than me and my wife. But, despite this, we can all eat the same meal. An example is a katsu curry. When I make the sauce it’s easily adaptable. I use vegetable stock, not chicken, so it’s vegetarian. The kids will have that when they’re back from school and then, later, we add more spice so it’s more suited for us.” 10 customisable dinners Jacket potatoes with a batch-cook toppingQuick curry sauce with your choice of meat and/or vegQuesadillas beans, cheese, leftovers all toastedBasic tomato sauce with your choice of add-insPancakes to fill with meat, cheese and vegetablesOmelettes take minutes and each one can be differentPasta bake will hide a multitude of vegetablesBean tacos can take any number of toppingsEasy pizza everyone's favourite made in minutesHalloumi wraps with fresh or grilled veg and hummus Jacket potatoes with a batch-cook topping Quick curry sauce with your choice of meat and/or veg Quesadillas beans, cheese, leftovers all toasted Basic tomato sauce with your choice of add-ins Pancakes to fill with meat, cheese and vegetables Omelettes take minutes and each one can be different Pasta bake will hide a multitude of vegetables Bean tacos can take any number of toppings Easy pizza everyone's favourite made in minutes Halloumi wraps with fresh or grilled veg and hummus Meal plan together “Sit together and make a meal plan for the week. Getting everybody who’s going to be eating the meals involved is key,” says Chris. While it’s tempting for the people who make the food to just get on with the planning, family members won’t feel as invested, plus they’re more likely to reject what’s served up because they didn’t agree to it in the first place. Chris continues: “Let them all have their say and let everybody choose a day as well. This helps when it comes to compromises through the week. “If one child then says: ‘I don't want to eat this…' you can reply with 'Yeah I know but it's [another family member’s] choice today you're getting your favourite tomorrow’. “It helps when you’re trying to establish a bit of give and take,” explains Chris. Hand back control “I think when children are presented with a big plate of food, it can feel a bit daunting. Especially if they’re told things like ‘you're not having pudding until you finish that’ or ‘you're not getting down until you finish’. “Straight away you've given them – what they perceive is – an insurmountable challenge. It’s almost a chore. With communal eating, you put the food in the middle of the table and say ‘I don't want you to eat everything. I don't even want you to try everything, just try some stuff’. You will be surprised; the children will put food on their plate by themselves because you've given them the control back. “I've seen it work so well in in lots of people's homes,” begins Chris. “The other benefit of that is there’s less food waste as anything leftover is untouched…” Chris Bavin’s easy-win meals https://ichef.bbci.co.uk/images/ic/480xn/p0c5qbm9.jpg Roast dinners “On the show, the Sunday roast is something that lots of families say is popular and it’s the one meal that they will all sit down together and enjoy,” says Chris. Combine familiar dishes like roasties, roast parsnips and gravy with more roast veg in a traybake that feels familiar. Wrap it up Wraps are great for communal eating, says Chris. “Anything that's got lots of individual components – like fajitas or tacos are great. Because if someone doesn't like one thing, they can swap it out. They make for a fun meal as it’s a build-your-own food!” Curries A great example of a ‘base’ meal where you can adapt it to people’s tastes, explains Chris. “I would make a very mild curry sauce, halfway between a korma or a tikka masala for the family. The protein will be added later and individually, and then the spice level will be increased after I've portioned up the children's. One meal can be changed in so many ways. Just find those happy mediums!” Braised mince “It’s really good for when you want to make one meal that can be taken into different directions,” says Chris, before explaining: “Once you've made up your simple mince in tomato sauce, that can be taken into almost limitless different directions - from chilli con carne to cottage pie, to burritos to bolognese. All those dishes can start with the same thing.” Fish cakes These can be a great gateway dish, says Chris. They aren’t particularly scary or intimidating but the ingredients could lead to other dishes. “Work your way backwards from what you already eat, find those common themes and then look for variations of that. If everybody likes fish cakes, then fish pies aren’t a big leap from that or maybe a tuna pasta bake.” Don’t expect overnight success Chris is the first to admit that when you see kids on the show suddenly being less fussy, it might be because they have a film crew in the house and it feels fun. ‘It's the same as when your normally-fussy children go to someone else's house, and you’re told 'oh, they ate their dinner really well’”. “It's not easy. But every small change is a big step in the right direction. If you’re currently cooking four different meals every night and manage to reduce that to two, that's a 50 percent reduction. That's a lot! “With Eat Well For Less? We aren’t judgemental, nor proclaim it's easy. If it was, we wouldn't be on series eight and it wouldn't be happening in every household up and down the country! You want to make small sustainable changes.\""
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} | a8aebd9f18842877c435d9db0b32824bc62a2b52a8ef601cdb2e474179193cfb | Which TikTok breakfast craze does your morning need?
TikTok creators have raised their breakfast game to a whole new level during lockdown. With schools closed, teenagers have thrown themselves into inventing breakfast ideas and sharing videos of them on the platform (when they’re not dancing, doing dog tricks or playing pranks). These breakfasts are mostly cheap, quick and interesting. They’re also pretty good fun. And some look as tempting as the brilliant TikTok craze for Dalgona coffee. What’s ‘pancake cereal’ all about? https://ichef.bbci.co.uk/images/ic/480xn/p08cklgl.jpg Fancy your pancake cereal with yoghurt and fruit or just with milk poured over the top? ‘Pancake cereal’ is popping up all over TikTok. Tiny pancakes (which look a bit like cereal out of a packet) are tipped into a bowl and milk is poured over them. It sounds pretty odd, but since so many people LOVE them, it’s worth a try. Challenge #1 is finding a decent bottle to squeeze out perfect drops of batter. Some TikTokers poke a hole in the top of a plastic water bottle with great results. If you don’t have one, a plastic condiment bottle works just as well (but remember to wash it – French mustard pancakes aren’t what you’re going for!). Fluffy American pancake batter is best for this breakfast. The pancakes look a bit like cookies. They cook super-quickly, so don’t take your eye off the pan for a second! You don’t even have to flip them over, as they cook all the way through because of their size. But these are just mini pancakes, right? So it’s time to make things more interesting. In the bowl they go, on goes the milk, and the texture is like, er, when you forget about your cereal and come back to a soggy mess. But it turns out that the more you eat, the better it tastes. By the time you’ve eaten the bowlful, you might even want more. Challenge #2 is coming up with brilliant toppings. Many of the most popular videos on TikTok take things to ‘freakshake’ levels, adding chocolate milkshake instead of milk and topping with coloured sprinkles, biscuits, sweets and syrups. They’re very tasty with fruit and yoghurt, but you might as well make a large pancake and save some time. It’s all about trying different things! The ‘breakfast sandwich’ https://ichef.bbci.co.uk/images/ic/480xn/p08cklkt.jpg Add whatever fillings you fancy to this brilliant omelette, bread and cheese creation. TikTok is crazy about bread, eggs and cheese for breakfast. And it’s obvious why. Most of us have these ingredients, they taste great, and you don’t need much cooking knowledge to make breakfast out of them. Oh, plus they can be cooked quickly – which is important as TikTok videos are really short. The ‘breakfast sandwich’ combines an omelette with a toasty. Winning idea! Start by tipping two beaten eggs into a frying pan and letting them cook a little. Before they set, put two slices of bread on top of them, next to each other. Flip the bread-omelette over, sprinkle on grated cheese and, if you want to, add extra fillings such as just-cooked bacon or fresh spinach. Simply put one of the slices of bread on top of the other, encasing all the fillings, and eat! This is delicious and might even take less time than toasting the bread and cooking the eggs separately. The bread toasts nicely but stays soft in the middle, and your fillings won’t fall out as they are properly stuck together. Perfect for breakfast on the go. The best breakfast wrap https://ichef.bbci.co.uk/images/ic/480xn/p08ckmj4.jpg TikTok trend, the breakfast wrap. This is a take on the breakfast sandwich – but using a wrap. You start cooking an omelette, then place a wrap on top before the egg has set. You then flip over the omelette, add all your fillings and roll up to eat. You can even make your own wraps using this tortilla wrap recipe. For a more substantial breakfast, probably closer to lunch or brunch, you can add more fillings than you can comfortably fit between two slices of bread. Experiment with finely chopped vegetables, sauces, cheeses and pre-cooked meats. You could also fold the tortilla over to make a quesadilla-style breakfast, rather than rolling it up. This would make it easier to cut up and share. Breakfast ‘churros’ https://ichef.bbci.co.uk/images/ic/480xn/p08cxrmp.jpg Slices of bread replace dough in the TikTok twist on churros. Churros are delicious deep-fried dough strips, often served dusted with sugar or cinnamon as a snack. Some people love to dip them in hot chocolate, milky coffee or dulce de leche. But the deep-frying business means they can be a faff to cook at home, and you might not fancy letting the kids loose with all that hot oil. TikTok’s answer to this is, naturally, to use a slice of bread instead of the dough – and to ditch the deep-frying. Cut the crusts off a slice of soft bread and flatten it completely with a rolling pin. Spread over chocolate spread, a nut butter or pieces of fruit. Roll it up into a sausage shape, drizzle over some oil and shallow fry for a couple of minutes, until golden-brown and crisp all over (or bake for 10 minutes in a preheated oven at 200C/180C Fan/Gas 6). Sprinkle over a mixture of sugar and ground cinnamon and enjoy. They have all the flavour (and close to the texture) of churros, but let’s face it, you’ll also be aware you’re eating bread. Nevertheless, these cinnamon rolls are a fun breakfast, especially for kids. Cheesy baked egg toast https://ichef.bbci.co.uk/images/ic/480xn/p08ckp93.jpg This breakfast is incredibly easy. Squash down the middle of a slice of bread, crack an egg into it, sprinkle over cheese and bake at 200C/180C Fan/Gas 5 for about 10 minutes, or until the egg is cooked and the cheese melted. I can see why you’d make these if you were cooking for more than two people, but otherwise, toasting bread, frying an egg and topping with cheese would be way quicker. Why not take it a step further – eggs baked in avocados anyone? | {
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"content": "TikTok creators have raised their breakfast game to a whole new level during lockdown. With schools closed, teenagers have thrown themselves into inventing breakfast ideas and sharing videos of them on the platform (when they’re not dancing, doing dog tricks or playing pranks). These breakfasts are mostly cheap, quick and interesting. They’re also pretty good fun. And some look as tempting as the brilliant TikTok craze for Dalgona coffee. What’s ‘pancake cereal’ all about? https://ichef.bbci.co.uk/images/ic/480xn/p08cklgl.jpg Fancy your pancake cereal with yoghurt and fruit or just with milk poured over the top? ‘Pancake cereal’ is popping up all over TikTok. Tiny pancakes (which look a bit like cereal out of a packet) are tipped into a bowl and milk is poured over them. It sounds pretty odd, but since so many people LOVE them, it’s worth a try. Challenge #1 is finding a decent bottle to squeeze out perfect drops of batter. Some TikTokers poke a hole in the top of a plastic water bottle with great results. If you don’t have one, a plastic condiment bottle works just as well (but remember to wash it – French mustard pancakes aren’t what you’re going for!). Fluffy American pancake batter is best for this breakfast. The pancakes look a bit like cookies. They cook super-quickly, so don’t take your eye off the pan for a second! You don’t even have to flip them over, as they cook all the way through because of their size. But these are just mini pancakes, right? So it’s time to make things more interesting. In the bowl they go, on goes the milk, and the texture is like, er, when you forget about your cereal and come back to a soggy mess. But it turns out that the more you eat, the better it tastes. By the time you’ve eaten the bowlful, you might even want more. Challenge #2 is coming up with brilliant toppings. Many of the most popular videos on TikTok take things to ‘freakshake’ levels, adding chocolate milkshake instead of milk and topping with coloured sprinkles, biscuits, sweets and syrups. They’re very tasty with fruit and yoghurt, but you might as well make a large pancake and save some time. It’s all about trying different things! The ‘breakfast sandwich’ https://ichef.bbci.co.uk/images/ic/480xn/p08cklkt.jpg Add whatever fillings you fancy to this brilliant omelette, bread and cheese creation. TikTok is crazy about bread, eggs and cheese for breakfast. And it’s obvious why. Most of us have these ingredients, they taste great, and you don’t need much cooking knowledge to make breakfast out of them. Oh, plus they can be cooked quickly – which is important as TikTok videos are really short. The ‘breakfast sandwich’ combines an omelette with a toasty. Winning idea! Start by tipping two beaten eggs into a frying pan and letting them cook a little. Before they set, put two slices of bread on top of them, next to each other. Flip the bread-omelette over, sprinkle on grated cheese and, if you want to, add extra fillings such as just-cooked bacon or fresh spinach. Simply put one of the slices of bread on top of the other, encasing all the fillings, and eat! This is delicious and might even take less time than toasting the bread and cooking the eggs separately. The bread toasts nicely but stays soft in the middle, and your fillings won’t fall out as they are properly stuck together. Perfect for breakfast on the go. The best breakfast wrap https://ichef.bbci.co.uk/images/ic/480xn/p08ckmj4.jpg TikTok trend, the breakfast wrap. This is a take on the breakfast sandwich – but using a wrap. You start cooking an omelette, then place a wrap on top before the egg has set. You then flip over the omelette, add all your fillings and roll up to eat. You can even make your own wraps using this tortilla wrap recipe. For a more substantial breakfast, probably closer to lunch or brunch, you can add more fillings than you can comfortably fit between two slices of bread. Experiment with finely chopped vegetables, sauces, cheeses and pre-cooked meats. You could also fold the tortilla over to make a quesadilla-style breakfast, rather than rolling it up. This would make it easier to cut up and share. Breakfast ‘churros’ https://ichef.bbci.co.uk/images/ic/480xn/p08cxrmp.jpg Slices of bread replace dough in the TikTok twist on churros. Churros are delicious deep-fried dough strips, often served dusted with sugar or cinnamon as a snack. Some people love to dip them in hot chocolate, milky coffee or dulce de leche. But the deep-frying business means they can be a faff to cook at home, and you might not fancy letting the kids loose with all that hot oil. TikTok’s answer to this is, naturally, to use a slice of bread instead of the dough – and to ditch the deep-frying. Cut the crusts off a slice of soft bread and flatten it completely with a rolling pin. Spread over chocolate spread, a nut butter or pieces of fruit. Roll it up into a sausage shape, drizzle over some oil and shallow fry for a couple of minutes, until golden-brown and crisp all over (or bake for 10 minutes in a preheated oven at 200C/180C Fan/Gas 6). Sprinkle over a mixture of sugar and ground cinnamon and enjoy. They have all the flavour (and close to the texture) of churros, but let’s face it, you’ll also be aware you’re eating bread. Nevertheless, these cinnamon rolls are a fun breakfast, especially for kids. Cheesy baked egg toast https://ichef.bbci.co.uk/images/ic/480xn/p08ckp93.jpg This breakfast is incredibly easy. Squash down the middle of a slice of bread, crack an egg into it, sprinkle over cheese and bake at 200C/180C Fan/Gas 5 for about 10 minutes, or until the egg is cooked and the cheese melted. I can see why you’d make these if you were cooking for more than two people, but otherwise, toasting bread, frying an egg and topping with cheese would be way quicker. Why not take it a step further – eggs baked in avocados anyone?"
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} | 11e2f9881a8efe5ce3e4ae9dea9801bf7bb73c855f46e9413717ab5095029f38 | Why are there so many names for pancakes?!
From English, American and Scotch pancakes, to crêpes, pikelets and crempog, there's a LOT of different pancakes. What, if anything, makes them different? We asked an expert to help us understand why there's so much confusion about such a simple dish. https://ichef.bbci.co.uk/images/ic/480xn/p084qb46.jpg Is it a pancake or is it a crêpe? Britain loves making pancakes. It is the most searched for recipe on the internet with 450,000 monthly searches for “pancake recipe”, and the majority of Brits confidently claiming they make pancakes from scratch. But what kind of pancake are they expecting to find when they type in the box: fluffy pancakes or thin pancakes? The decision doesn’t stop there. Not only are there seven, yes, SEVEN pages ofpancake recipes on BBC Food, there’s also blinis, drop scones, Scotch pancakes, crêpes… the list goes on. And on. So why so many names for what is (shhh) pretty much the same thing? We asked food historian and Great British Bake-Off finalist (and pancake expert), Mary-Anne Boermans, to fill us in. “Every region has its own name for dishes peculiar to that area. It’s not just pancakes, though. British cookery is notorious for recipes that are essentially the same ingredients and method, but with a dozen or more different names, which makes researching quite the challenge and at times excruciatingly slow.” What makes a pancake not a crêpe? The three key ingredients for a pancake are flour, milk and eggs and it’s cooked, unsurprisingly, in a pan. But that’s just the beginning – pancakes have had a long time to evolve. “They are mentioned in 15th century recipe scrolls in the UK, but their history goes back much further: people would have been cooking pancakes long before they were written down,” explains Mary-Anne. Tradition states that the Pope Gelasius I handed out crêpes (or maybe galettes) to pilgrims in 5th century Rome (which makes them… Italian?). The French “pancake day” or le jour des crêpes is on Candlemas (February 2), to celebrate the event. This neatly brings us to the French crêpe and the English pancake. What’s the difference? Is there any difference? Can you tell the difference by looking at a picture on Instagram? “The French add butter or oil and sugar to the batter, which we don't tend to do,” says Mary-Anne. “Also, they like to spread the batter over the pan using a T-shaped piece of wood (rateau en bois) to get a very thin, even layer all over, whereas we tend to just shake the pan to get the batter to cover.” How to cook pancakes without kitchen scales Scotch pancakes and drop scones https://ichef.bbci.co.uk/images/ic/480xn/p0bpx2y0.jpg Scotch pancakes are Scottish, yes, but they get around. “As far back as the 1760s, they are mentioned in English cookery books, although they are different to the version made today, with lots of cream, spices and alcohol. Today's Scotch pancakes are still different to English ones: smaller, daintier, sweeter and richer than their English counterparts,” says Mary-Anne before adding: “Scotch pancakes or drop scones are delicious eaten just with butter. I can't honestly say the same of English pancakes.” Hang on, Scotch pancakes are the same as drop scones? And does that not make them the same as American pancakes? Meaning all three are basically the same? Yes, the difference is size: “American-style fluffy pancakes tend to be plate-sized and thicker.” We don’t bring up silver dollar pancakes – a bite-sized version of fluffy pancakes. It’s just too much. Related stories How can I make pancakes without eggs, gluten or dairy?Our easiest pancake ideasHow to make the most of breakfast ingredients all day How can I make pancakes without eggs, gluten or dairy? Our easiest pancake ideas How to make the most of breakfast ingredients all day Pikelets, Welsh pancakes and blinis https://ichef.bbci.co.uk/images/ic/480xn/p0bpqtk3.jpg Pikelets. Definitely not crumpets. Ok, what about the Welsh? According to Catherine Brown & Laura Mason’s Traditional Foods of Britain, different Welsh regions have varying names for pancakes of different sizes, sweet and savoury, fluffy and flat, sometimes containing buttermilk, cream, or currants such as crempog cri that perfectly merge the Pancake Day and St David’s Day Welsh cake traditions. Then we’ve the pikelet: a cross between a crumpet and a pancake, but containing yeast. Is it a pancake? Is it even Welsh? “It depends where you live,” says Mary-Anne. “Bara peilliaid (Welsh for fine flour bread) originated in Chester in the 17th century and looked something like a modern muffin. ‘Peilliaid’ can sound a lot like ‘picklet’ to the untrained ear, which led to it being confused with the southern-English pikelet – a flat, yeasted pancake.” The blurry line between pikelets and crumpets carried on for hundreds of years, with different regions using the same words for slightly different things. “(Roughly) south of Birmingham a pikelet is a yeast pancake with lots of holes on the top, thinner and larger than a crumpet.” But blinis are not, we repeat, NOT pikelets. Blinis are made with buckwheat, and were originally considered a food of the poor. “The [buckwheat] crop was viewed so poorly that it was originally grown and ploughed into the soil as fertiliser. Now, ironically, they form the perfect vehicle for caviar and smoked salmon.” There’s a pancake for everyone Image source, Mary-Anne Boermans https://ichef.bbci.co.uk/images/ic/480xn/p0bpqyjj.jpg Mary-Anne Boermans' ratafia pancakes Maybe what makes the pancake hard to define and classify is also what makes it great: its flexibility (no pun intended) makes it the perfect creative canvas. “There are so many variations out there, there's almost enough for everyone to have their own special version,” says the Mary-Anne. “I'd say don't restrict yourself to plain pancakes and lots of toppings - stick some flavour to your pancake batter: mix it up with some spices or booze, or both! “Also, if you like crispy, rather than flabby, pancakes, follow the 400 year-old advice of Gervase Markham, who suggested it's better to mix your pancakes with water, not milk.” With all of history’s inventions to choose from, Mary-Anne has several favourites for Shrove Tuesday. “Ratafia pancakes are traditional, British-style pancakes rolled around logs of a rich spiced custard, glazed with egg-white and sugar and baked in the oven. “Poffertjes are Dutch miniature yeast pancakes. They are made in a special pan. Mine makes 15 at a time and you eat them piled up and drizzled with syrup and icing sugar. https://ichef.bbci.co.uk/images/ic/480xn/p0bpx7zj.jpg “I love the 18th century dish known as a Quire of Paper. Incredibly rich batter cooked into small (10-12cm) very thin pancakes that are not flipped, but just cooked on the bottom. They are then stacked in a pile, one on top of the other, 10-15cm high, with sugar sprinkled in between and served as a cake. When cut through, the insides alternate with the dark of the bottom of the pancakes and the pale tops, resembling a stack of paper (Quire being a term for 25 sheets of paper. Old-fashioned parchment paper would look/stack very similarly).” And for those of you, like us, who have dinner and dessert pancakes, Mary-Anne suggests a British classic. “As someone with a mostly savoury tooth, I'm a big fan of Staffordshire oatcakes - made from wholemeal flour and oatmeal, water, milk and yeast. They're best served folded over with bacon and cheese and put back onto the grill pan to melt the cheese. Delicious.” That’s dinner sorted. https://ichef.bbci.co.uk/images/ic/480xn/p0bpx7zj.jpg | {
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"title": "Why are there so many names for pancakes?!",
"content": "From English, American and Scotch pancakes, to crêpes, pikelets and crempog, there's a LOT of different pancakes. What, if anything, makes them different? We asked an expert to help us understand why there's so much confusion about such a simple dish. https://ichef.bbci.co.uk/images/ic/480xn/p084qb46.jpg Is it a pancake or is it a crêpe? Britain loves making pancakes. It is the most searched for recipe on the internet with 450,000 monthly searches for “pancake recipe”, and the majority of Brits confidently claiming they make pancakes from scratch. But what kind of pancake are they expecting to find when they type in the box: fluffy pancakes or thin pancakes? The decision doesn’t stop there. Not only are there seven, yes, SEVEN pages ofpancake recipes on BBC Food, there’s also blinis, drop scones, Scotch pancakes, crêpes… the list goes on. And on. So why so many names for what is (shhh) pretty much the same thing? We asked food historian and Great British Bake-Off finalist (and pancake expert), Mary-Anne Boermans, to fill us in. “Every region has its own name for dishes peculiar to that area. It’s not just pancakes, though. British cookery is notorious for recipes that are essentially the same ingredients and method, but with a dozen or more different names, which makes researching quite the challenge and at times excruciatingly slow.” What makes a pancake not a crêpe? The three key ingredients for a pancake are flour, milk and eggs and it’s cooked, unsurprisingly, in a pan. But that’s just the beginning – pancakes have had a long time to evolve. “They are mentioned in 15th century recipe scrolls in the UK, but their history goes back much further: people would have been cooking pancakes long before they were written down,” explains Mary-Anne. Tradition states that the Pope Gelasius I handed out crêpes (or maybe galettes) to pilgrims in 5th century Rome (which makes them… Italian?). The French “pancake day” or le jour des crêpes is on Candlemas (February 2), to celebrate the event. This neatly brings us to the French crêpe and the English pancake. What’s the difference? Is there any difference? Can you tell the difference by looking at a picture on Instagram? “The French add butter or oil and sugar to the batter, which we don't tend to do,” says Mary-Anne. “Also, they like to spread the batter over the pan using a T-shaped piece of wood (rateau en bois) to get a very thin, even layer all over, whereas we tend to just shake the pan to get the batter to cover.” How to cook pancakes without kitchen scales Scotch pancakes and drop scones https://ichef.bbci.co.uk/images/ic/480xn/p0bpx2y0.jpg Scotch pancakes are Scottish, yes, but they get around. “As far back as the 1760s, they are mentioned in English cookery books, although they are different to the version made today, with lots of cream, spices and alcohol. Today's Scotch pancakes are still different to English ones: smaller, daintier, sweeter and richer than their English counterparts,” says Mary-Anne before adding: “Scotch pancakes or drop scones are delicious eaten just with butter. I can't honestly say the same of English pancakes.” Hang on, Scotch pancakes are the same as drop scones? And does that not make them the same as American pancakes? Meaning all three are basically the same? Yes, the difference is size: “American-style fluffy pancakes tend to be plate-sized and thicker.” We don’t bring up silver dollar pancakes – a bite-sized version of fluffy pancakes. It’s just too much. Related stories How can I make pancakes without eggs, gluten or dairy?Our easiest pancake ideasHow to make the most of breakfast ingredients all day How can I make pancakes without eggs, gluten or dairy? Our easiest pancake ideas How to make the most of breakfast ingredients all day Pikelets, Welsh pancakes and blinis https://ichef.bbci.co.uk/images/ic/480xn/p0bpqtk3.jpg Pikelets. Definitely not crumpets. Ok, what about the Welsh? According to Catherine Brown & Laura Mason’s Traditional Foods of Britain, different Welsh regions have varying names for pancakes of different sizes, sweet and savoury, fluffy and flat, sometimes containing buttermilk, cream, or currants such as crempog cri that perfectly merge the Pancake Day and St David’s Day Welsh cake traditions. Then we’ve the pikelet: a cross between a crumpet and a pancake, but containing yeast. Is it a pancake? Is it even Welsh? “It depends where you live,” says Mary-Anne. “Bara peilliaid (Welsh for fine flour bread) originated in Chester in the 17th century and looked something like a modern muffin. ‘Peilliaid’ can sound a lot like ‘picklet’ to the untrained ear, which led to it being confused with the southern-English pikelet – a flat, yeasted pancake.” The blurry line between pikelets and crumpets carried on for hundreds of years, with different regions using the same words for slightly different things. “(Roughly) south of Birmingham a pikelet is a yeast pancake with lots of holes on the top, thinner and larger than a crumpet.” But blinis are not, we repeat, NOT pikelets. Blinis are made with buckwheat, and were originally considered a food of the poor. “The [buckwheat] crop was viewed so poorly that it was originally grown and ploughed into the soil as fertiliser. Now, ironically, they form the perfect vehicle for caviar and smoked salmon.” There’s a pancake for everyone Image source, Mary-Anne Boermans https://ichef.bbci.co.uk/images/ic/480xn/p0bpqyjj.jpg Mary-Anne Boermans' ratafia pancakes Maybe what makes the pancake hard to define and classify is also what makes it great: its flexibility (no pun intended) makes it the perfect creative canvas. “There are so many variations out there, there's almost enough for everyone to have their own special version,” says the Mary-Anne. “I'd say don't restrict yourself to plain pancakes and lots of toppings - stick some flavour to your pancake batter: mix it up with some spices or booze, or both! “Also, if you like crispy, rather than flabby, pancakes, follow the 400 year-old advice of Gervase Markham, who suggested it's better to mix your pancakes with water, not milk.” With all of history’s inventions to choose from, Mary-Anne has several favourites for Shrove Tuesday. “Ratafia pancakes are traditional, British-style pancakes rolled around logs of a rich spiced custard, glazed with egg-white and sugar and baked in the oven. “Poffertjes are Dutch miniature yeast pancakes. They are made in a special pan. Mine makes 15 at a time and you eat them piled up and drizzled with syrup and icing sugar. https://ichef.bbci.co.uk/images/ic/480xn/p0bpx7zj.jpg “I love the 18th century dish known as a Quire of Paper. Incredibly rich batter cooked into small (10-12cm) very thin pancakes that are not flipped, but just cooked on the bottom. They are then stacked in a pile, one on top of the other, 10-15cm high, with sugar sprinkled in between and served as a cake. When cut through, the insides alternate with the dark of the bottom of the pancakes and the pale tops, resembling a stack of paper (Quire being a term for 25 sheets of paper. Old-fashioned parchment paper would look/stack very similarly).” And for those of you, like us, who have dinner and dessert pancakes, Mary-Anne suggests a British classic. “As someone with a mostly savoury tooth, I'm a big fan of Staffordshire oatcakes - made from wholemeal flour and oatmeal, water, milk and yeast. They're best served folded over with bacon and cheese and put back onto the grill pan to melt the cheese. Delicious.” That’s dinner sorted. https://ichef.bbci.co.uk/images/ic/480xn/p0bpx7zj.jpg"
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} | 2f2ed13295dc5da9146cfb5c10df00b37c79ddad100965b56cbc03028bb05b3a | Could certain foods really make your sweat smell better?
During summer’s warm weather, our sweat glands go into overdrive. But instead of relying on deodorants and perfumes, could we control our body odour – and even make it smell more attractive – by eating specific foods? https://ichef.bbci.co.uk/images/ic/480xn/p0g1y78y.jpg We all know that when we get hot, we sweat more. It’s our body’s way of keeping cool – every droplet of sweat that evaporates from our skin helps to lower our temperature. As necessary as this process is, it sometimes comes with unpleasant side effects. Yep, we’re talking about the smell. Everyone smells different when they sweat: some people give off barely any trace of an odour, while on others the aroma can be overpowering. Prof Johan Lundström from Karolinska Institutet in Stockholm has carried out lots of research on smell and odour. He points out that the smell of our sweat depends on lots of different variables. “Our body odours originate from a combination of excreted compounds from different glands – that is partly dependent on our genes, the bacterial population on our body (which is due to such things as cleanliness and genetics) and the environment (humidity, temperature, air pressure). “And finally, what we eat can also have a significant part to play.” So, along with more obvious factors like genetics and how clean we are, the food we put in our bodies can pay a key role in how our sweat smells. The foods that change our body odour We don’t know the extent to which food impacts the smell we emit when we sweat, (“to the best of my knowledge, this has not been formally assessed,” says Lundström), but we do know which foods are more likely to influence the odour. “Individuals who eat a lot of meat tend to smell generally ‘worse’ than those on a mainly vegetable diet. Also, as is quite apparent to most, someone who loves to eat garlic will likely have a smellier odour to their sweat,” says Lundström. Asparagus and various spices can also influence our natural aroma. But what is it about these specific ingredients that make them capable of changing our sweat? “Essentially, they tend to contain chemicals that fuse into the blood stream. From there, they’re secreted to the outside. Most things that come into the blood stream are excreted one way or another via our body odour.” So, if you take garlic and meat – they are both rich in sulphur which, once consumed, comes out via various channels, including breaking wind – but also sweat. Are there foods that can make your sweat smell more attractive? While there’s little research into specific foods that will make your sweat smell sweeter, some studies do show which diets are more likely to result in a more ‘attractive’ sweaty scent. One such experiment took place at Australia’s Macquarie University. The 43 male participants washed only using water before putting on cotton T-shirts (no deodorant allowed). They kept the shirts on for 48 hours – which included one hour of exercise to get those sweat glands fired up – before submitting them for a sniffing analysis. The result? The men who had a greater fruit and veg intake were ‘significantly associated with more pleasant-smelling sweat (with more floral, fruity, sweet and medicinal qualities), independent of sweat intensity.’ Those who had eaten fat, meat, egg and tofu also fared favourably. However, those with a bigger carb intake were said to have a ‘stronger smelling, less pleasant sweat.’ Another study on the attractiveness of men’s sweat saw 17 men follow either a diet heavy in red meat or one containing no meat at all. Sweat samples were then collected after two weeks. A month later, they repeated the experiment, with all participants swapping to the alternative diet. A group of 30 women were then asked to assess the sweat in terms of pleasantness, attractiveness and masculinity. The men’s sweat was consistently found to be more pleasing when they’d been following the meat-free diet: ‘The odour of donors when on the non-meat diet was judged as significantly more attractive, more pleasant and less intense. This suggests that red meat consumption has a negative impact on perceived body odour hedonicity.’ As is often the case in scientific studies, there is far less research involving female participants. However one small study highlighted that when three women had their sweat analysed both before, during and after a ‘complete caloric restriction’, men found the women’s sweat more favourable once they had started eating again and less pleasant during the time of caloric restriction. So, is it worth changing your diet to improve your body odour? Rather than eating specific foods to try and improve it, Lundström says logically, it’s “easier to use deodorants and perfume.” Plus, he is keen to point out that even if you’re particularly pongy, it might not always be perceived as a bad thing. “There are differences between countries in respect of what body odours are accepted or not. However, even more variances come from the context the body odour is perceived within. For instance, body odour in a gym or in bed with someone you love is perceived very differently than if the very same odour is experienced in a context where cleanliness is particularly valued, like when you’re sat next to a stranger on a bus. “Also, a potential partner will like your natural body odour!” That’s one way to assess your compatibility with someone. Originally published July 2023 | {
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"content": "During summer’s warm weather, our sweat glands go into overdrive. But instead of relying on deodorants and perfumes, could we control our body odour – and even make it smell more attractive – by eating specific foods? https://ichef.bbci.co.uk/images/ic/480xn/p0g1y78y.jpg We all know that when we get hot, we sweat more. It’s our body’s way of keeping cool – every droplet of sweat that evaporates from our skin helps to lower our temperature. As necessary as this process is, it sometimes comes with unpleasant side effects. Yep, we’re talking about the smell. Everyone smells different when they sweat: some people give off barely any trace of an odour, while on others the aroma can be overpowering. Prof Johan Lundström from Karolinska Institutet in Stockholm has carried out lots of research on smell and odour. He points out that the smell of our sweat depends on lots of different variables. “Our body odours originate from a combination of excreted compounds from different glands – that is partly dependent on our genes, the bacterial population on our body (which is due to such things as cleanliness and genetics) and the environment (humidity, temperature, air pressure). “And finally, what we eat can also have a significant part to play.” So, along with more obvious factors like genetics and how clean we are, the food we put in our bodies can pay a key role in how our sweat smells. The foods that change our body odour We don’t know the extent to which food impacts the smell we emit when we sweat, (“to the best of my knowledge, this has not been formally assessed,” says Lundström), but we do know which foods are more likely to influence the odour. “Individuals who eat a lot of meat tend to smell generally ‘worse’ than those on a mainly vegetable diet. Also, as is quite apparent to most, someone who loves to eat garlic will likely have a smellier odour to their sweat,” says Lundström. Asparagus and various spices can also influence our natural aroma. But what is it about these specific ingredients that make them capable of changing our sweat? “Essentially, they tend to contain chemicals that fuse into the blood stream. From there, they’re secreted to the outside. Most things that come into the blood stream are excreted one way or another via our body odour.” So, if you take garlic and meat – they are both rich in sulphur which, once consumed, comes out via various channels, including breaking wind – but also sweat. Are there foods that can make your sweat smell more attractive? While there’s little research into specific foods that will make your sweat smell sweeter, some studies do show which diets are more likely to result in a more ‘attractive’ sweaty scent. One such experiment took place at Australia’s Macquarie University. The 43 male participants washed only using water before putting on cotton T-shirts (no deodorant allowed). They kept the shirts on for 48 hours – which included one hour of exercise to get those sweat glands fired up – before submitting them for a sniffing analysis. The result? The men who had a greater fruit and veg intake were ‘significantly associated with more pleasant-smelling sweat (with more floral, fruity, sweet and medicinal qualities), independent of sweat intensity.’ Those who had eaten fat, meat, egg and tofu also fared favourably. However, those with a bigger carb intake were said to have a ‘stronger smelling, less pleasant sweat.’ Another study on the attractiveness of men’s sweat saw 17 men follow either a diet heavy in red meat or one containing no meat at all. Sweat samples were then collected after two weeks. A month later, they repeated the experiment, with all participants swapping to the alternative diet. A group of 30 women were then asked to assess the sweat in terms of pleasantness, attractiveness and masculinity. The men’s sweat was consistently found to be more pleasing when they’d been following the meat-free diet: ‘The odour of donors when on the non-meat diet was judged as significantly more attractive, more pleasant and less intense. This suggests that red meat consumption has a negative impact on perceived body odour hedonicity.’ As is often the case in scientific studies, there is far less research involving female participants. However one small study highlighted that when three women had their sweat analysed both before, during and after a ‘complete caloric restriction’, men found the women’s sweat more favourable once they had started eating again and less pleasant during the time of caloric restriction. So, is it worth changing your diet to improve your body odour? Rather than eating specific foods to try and improve it, Lundström says logically, it’s “easier to use deodorants and perfume.” Plus, he is keen to point out that even if you’re particularly pongy, it might not always be perceived as a bad thing. “There are differences between countries in respect of what body odours are accepted or not. However, even more variances come from the context the body odour is perceived within. For instance, body odour in a gym or in bed with someone you love is perceived very differently than if the very same odour is experienced in a context where cleanliness is particularly valued, like when you’re sat next to a stranger on a bus. “Also, a potential partner will like your natural body odour!” That’s one way to assess your compatibility with someone. Originally published July 2023"
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There’s no reason to push your slow cooker to the back of the cupboard in summer – it’s perfect for making hands-off dishes that allow you to spend more time in the sun. We talk to an expert about getting the most out of them during the warmer months. https://ichef.bbci.co.uk/images/ic/480xn/p0fz31gc.jpg When we think of cooking in the summer, our minds often leap to barbecues or fresh, quick dishes that need little more than a couple of minutes in a pan. Slow cooking isn’t really up there as a staple hot-weather method. Yet there are plenty of ways to put slow cookers to good use at this time of year says cook, author and food stylist Rebecca Woods. Slow cookers and barbecues are unlikely (but devoted) pals For tender, fall-off-the-bone barbecue meat, low and slow is the only way to go. That can mean hours tending to your barbecue though – not to mention a fair heap of charcoal. To make things easier and more hands-off, get your slow cooker involved early on, says Woods. “Slow cookers are great for preparing many meats for your barbecue, such as ribs or brisket. Slow cooking these joints for hours will render them meltingly tender, then they can be finished off perfectly on the barbecue to char and caramelise for maximum flavour. And you can also do the slow cooking in advance to save time on the day.” Give it a whirl with sticky pork ribs which use easy-to-find ingredients and really deliver on flavour as well as that fall-apart texture. Woods adds: “If you have lots of barbecue guests, the slow cooker is also great for keeping elements of your meal – such as sides – warm for long periods. For instance, your homemade smoky baked beans will happily sit (at a safe temperature) for hours on a ‘keep warm’ setting, meaning people can dig into them all day. “Humble white beans, such as haricot, are a great vehicle for flavour and when you cook them slowly they absorb all those seasonings, which is why I used them here. To fit in with barbecue season, in my recipe I have added smoky sweet paprika and charred peppers, but you could also bump up the smoky element with a dash of smoke extract, if you have it.” If barbecuing isn’t your bag, you can get great results for your slow cooked dishes by using the grill in your regular indoor oven. In this summery slow cooker chicken shawarma recipe, onions are coated in the cooking juices before being blasted under a hot grill for that deep, charred flavour, then added back in. Hands-off cooking Planning a summer gathering in the UK comes with in-built stress thanks to our inherently unpredictable, ever-changeable weather. Slow cookers don’t need any maintenance while they quietly and patiently prep your meal. There’s no need to keep a close eye, only minimal stirring (if any) will be required, and there’s little danger of overcooking anything thanks to the timer function. That frees you up to sort the drinks or rethink the picnic in the park idea, given the black cloud that’s suddenly looming. These virtues also make them great for everyday cooking on warm, sunny days, when the kitchen is likely not where you want to be spending extended periods of time. Try summer-inspired favourites like smoky chipotle pulled pork, which is served in wraps with homemade guacamole. Or for an alternative to burgers, you could opt for pulled pork baps. These apple-glazed ribs are fall-off-the-bone good, while these barbecue-style pork chops come in a glossy barbecue marinade. Everyone loves tacos and these slow cooker chicken versions (pictured above) will really impress. Giving winter dishes a summer spin Slow cookers are known for working their magic on the comforting likes of hearty stews with chunks of meat and lots of beans. But all that’s pretty wintery and isn’t something we’re craving when the sun’s out. Rethink that meal for the warmer season, though, and you end up with a summer vegetable and butterbean stew, served either as a warm salad or with crusty bread for a main course. Soups, tagines, pasta and briskets are all just as good in summer as they are in winter too, and can make the most of fresh, sun-kissed, in-season produce while also playing to the strengths of your slow cooker. Take Woods’ recipe for creamy chicken, lemon and basil pasta with courgettes. “As well as showing people that it is possible to cook pasta in a slow cooker, I wanted to keep the flavours summery and light with basil, lemon and courgettes,” she says. “But it’s still rich and creamy. It goes really well with a crisp green salad.” “Pulses are as good in the summer as winter: use them in bean salads, to make hummus (dried butterbeans and chickpeas are perfect for this if you have a good food processor), or try classic soups from sunnier climes such as Moroccan harira or an Italian ribollita, which have a really summery feel.” To let summer ingredients shine, you’ll need to tweak cooking times, though: “Summer veggies (especially green ones) will not benefit from hours and hours of cooking, so cooking times are necessarily shorter – usually around one to two hours, rather than the six hours plus you might cook winter stews and soups for. “You can still include tender summer veg, such as peas, in your slow-cooked recipes – simply add them in towards the end of the cooking time, so they retain crunch and colour. “This is the same for delicate seafood, such as white fish and prawns – spend some time slow cooking a soup or stew base and getting a good flavour, then simply pop these in for the last few minutes so they don’t overcook. That said, seafood such as squid benefits from long, gentle cooking, so a slow cooker works really well there.” Even dishes such like curry can receive a summery slow cooker makeover. Woods has created a rogan josh curry focussing on two key summer ingredients: aubergines and cherry tomatoes. “This is a lovely, veggie-packed curry which is kept light and summery with the sharpness of the yoghurt, fresh coriander and a good squeeze of lemon juice. “Many people think you have to add water to the slow cooker, but this recipe will show you that’s not the case as all moisture is sealed in the cooker – the water will come out of the veg and you will have a flavourful base rather than anything too diluted and watery.” Slow cooker summer puds You could even use these old-faithful cookers to create summery desserts: “Infused fruits and berries are ideal – they can make great compotes to serve warm or cold on ice cream or with yoghurt. Try adding summer herbs or a splash of alcohol to experiment with flavour. Want your chocolate fix? Try making an oozing chocolate pudding in your slow cooker and serving it with a no-churn ice cream. No oven required. The beauty of using a slow cooker on hot days is that they’re far more likely to retain the heat than an oven or hob, helping you and your kitchen to stay cool. Been convinced to get your slow cooker down from the shelf? Give these summer slow cooker recipes a whirl. Originally published July 2023 | {
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"content": "There’s no reason to push your slow cooker to the back of the cupboard in summer – it’s perfect for making hands-off dishes that allow you to spend more time in the sun. We talk to an expert about getting the most out of them during the warmer months. https://ichef.bbci.co.uk/images/ic/480xn/p0fz31gc.jpg When we think of cooking in the summer, our minds often leap to barbecues or fresh, quick dishes that need little more than a couple of minutes in a pan. Slow cooking isn’t really up there as a staple hot-weather method. Yet there are plenty of ways to put slow cookers to good use at this time of year says cook, author and food stylist Rebecca Woods. Slow cookers and barbecues are unlikely (but devoted) pals For tender, fall-off-the-bone barbecue meat, low and slow is the only way to go. That can mean hours tending to your barbecue though – not to mention a fair heap of charcoal. To make things easier and more hands-off, get your slow cooker involved early on, says Woods. “Slow cookers are great for preparing many meats for your barbecue, such as ribs or brisket. Slow cooking these joints for hours will render them meltingly tender, then they can be finished off perfectly on the barbecue to char and caramelise for maximum flavour. And you can also do the slow cooking in advance to save time on the day.” Give it a whirl with sticky pork ribs which use easy-to-find ingredients and really deliver on flavour as well as that fall-apart texture. Woods adds: “If you have lots of barbecue guests, the slow cooker is also great for keeping elements of your meal – such as sides – warm for long periods. For instance, your homemade smoky baked beans will happily sit (at a safe temperature) for hours on a ‘keep warm’ setting, meaning people can dig into them all day. “Humble white beans, such as haricot, are a great vehicle for flavour and when you cook them slowly they absorb all those seasonings, which is why I used them here. To fit in with barbecue season, in my recipe I have added smoky sweet paprika and charred peppers, but you could also bump up the smoky element with a dash of smoke extract, if you have it.” If barbecuing isn’t your bag, you can get great results for your slow cooked dishes by using the grill in your regular indoor oven. In this summery slow cooker chicken shawarma recipe, onions are coated in the cooking juices before being blasted under a hot grill for that deep, charred flavour, then added back in. Hands-off cooking Planning a summer gathering in the UK comes with in-built stress thanks to our inherently unpredictable, ever-changeable weather. Slow cookers don’t need any maintenance while they quietly and patiently prep your meal. There’s no need to keep a close eye, only minimal stirring (if any) will be required, and there’s little danger of overcooking anything thanks to the timer function. That frees you up to sort the drinks or rethink the picnic in the park idea, given the black cloud that’s suddenly looming. These virtues also make them great for everyday cooking on warm, sunny days, when the kitchen is likely not where you want to be spending extended periods of time. Try summer-inspired favourites like smoky chipotle pulled pork, which is served in wraps with homemade guacamole. Or for an alternative to burgers, you could opt for pulled pork baps. These apple-glazed ribs are fall-off-the-bone good, while these barbecue-style pork chops come in a glossy barbecue marinade. Everyone loves tacos and these slow cooker chicken versions (pictured above) will really impress. Giving winter dishes a summer spin Slow cookers are known for working their magic on the comforting likes of hearty stews with chunks of meat and lots of beans. But all that’s pretty wintery and isn’t something we’re craving when the sun’s out. Rethink that meal for the warmer season, though, and you end up with a summer vegetable and butterbean stew, served either as a warm salad or with crusty bread for a main course. Soups, tagines, pasta and briskets are all just as good in summer as they are in winter too, and can make the most of fresh, sun-kissed, in-season produce while also playing to the strengths of your slow cooker. Take Woods’ recipe for creamy chicken, lemon and basil pasta with courgettes. “As well as showing people that it is possible to cook pasta in a slow cooker, I wanted to keep the flavours summery and light with basil, lemon and courgettes,” she says. “But it’s still rich and creamy. It goes really well with a crisp green salad.” “Pulses are as good in the summer as winter: use them in bean salads, to make hummus (dried butterbeans and chickpeas are perfect for this if you have a good food processor), or try classic soups from sunnier climes such as Moroccan harira or an Italian ribollita, which have a really summery feel.” To let summer ingredients shine, you’ll need to tweak cooking times, though: “Summer veggies (especially green ones) will not benefit from hours and hours of cooking, so cooking times are necessarily shorter – usually around one to two hours, rather than the six hours plus you might cook winter stews and soups for. “You can still include tender summer veg, such as peas, in your slow-cooked recipes – simply add them in towards the end of the cooking time, so they retain crunch and colour. “This is the same for delicate seafood, such as white fish and prawns – spend some time slow cooking a soup or stew base and getting a good flavour, then simply pop these in for the last few minutes so they don’t overcook. That said, seafood such as squid benefits from long, gentle cooking, so a slow cooker works really well there.” Even dishes such like curry can receive a summery slow cooker makeover. Woods has created a rogan josh curry focussing on two key summer ingredients: aubergines and cherry tomatoes. “This is a lovely, veggie-packed curry which is kept light and summery with the sharpness of the yoghurt, fresh coriander and a good squeeze of lemon juice. “Many people think you have to add water to the slow cooker, but this recipe will show you that’s not the case as all moisture is sealed in the cooker – the water will come out of the veg and you will have a flavourful base rather than anything too diluted and watery.” Slow cooker summer puds You could even use these old-faithful cookers to create summery desserts: “Infused fruits and berries are ideal – they can make great compotes to serve warm or cold on ice cream or with yoghurt. Try adding summer herbs or a splash of alcohol to experiment with flavour. Want your chocolate fix? Try making an oozing chocolate pudding in your slow cooker and serving it with a no-churn ice cream. No oven required. The beauty of using a slow cooker on hot days is that they’re far more likely to retain the heat than an oven or hob, helping you and your kitchen to stay cool. Been convinced to get your slow cooker down from the shelf? Give these summer slow cooker recipes a whirl. Originally published July 2023"
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} | 393978b27e049cb98a156599fb86f6e61807fe4199460bbf7f187d6af8b8c232 | The one change experts say would stop food waste
Food waste is a global issue that contributes significantly to climate change. Is there anything we can do to help tackle this at home, or is the food we throw away destined to be wasted because of our flawed food system? https://ichef.bbci.co.uk/images/ic/480xn/p0g254lt.jpg It’s estimated that the UK throws away 9.5 million tonnes of food every year. And we’re not just talking off-cuts or inedible parts like roots or bones, either. In fact, 70% of what we put in the bin is perfectly edible food that was always intended for consumption. That’s a lot of waste. Not only is this hard to swallow when 4.7 million people in the UK alone experienced issues accessing or affording food in 2021 and 2022, but it also has an impact on the environment. That’s because food rotting in landfill produces a greenhouse gas and accounts for a significant proportion of the harmful emissions we produce on earth. In the UK, more than half of food waste happens in the home. There’s plenty of advice out there on how we can individually reduce our waste, but while that could no doubt have a positive impact on everything from our grocery bills to climate change, do we actually need larger shifts in the way we produce and distribute food to improve things more dramatically? We spoke to industry experts and asked them what they thought would really help. For many, it came down to a wider, more systemic change: namely, creating a ‘circular economy’. But what does that mean, how could we achieve it and why isn’t it being done already? What comes around goes around “A linear take-make-use-discard model” is how Rosa Rolle from the Food and Agriculture Organisation of the United Nations describes our current food system. This is very different to a circular economy, where waste prevention would be at the forefront of the production, packaging and distribution processes, as well as the consumption. For instance, a food producer could use regenerative farming – a practice which generally involves traditional methods, including minimal or no use of chemicals such as fertilisers, herbicides and pesticides (although it has no legal or precise definition). Then, the food would be packaged either loose or using materials that are easily recyclable or re-usable and sold as locally as possible to cut down on carbon emissions. Any food that wasn’t sold could either be distributed to those in need or go back into the ground (“composting food scraps enhances the nutrient content of the soil, benefitting soil health and plant growth,” says Rolle), which will see it avoiding landfill altogether. https://ichef.bbci.co.uk/images/ic/480xn/p0g255f9.jpg “There are many issues with the current system,” says Rolle. “Everything from the fertilizer through to the food we dispose of at home emits methane – a potent greenhouse gas. “Secondly, we need to reduce food loss and waste to avert food insecurity and hunger. Across the globe, 828 million people suffer from hunger today, while 3.1 billion people cannot afford a healthy diet and a further 2.3 billion people were moderately or severely food insecure in 2021. “Shifting to circular approaches keeps food waste out of landfills, thereby reducing greenhouse gas emissions and delivering economic gains through the upcycling of by-products and maximising the use of food such as ‘ugly fruits’. That’s all while addressing food security and improving nutrition, too” So how could this work in practice? Let’s look at what the experts say the fundamental elements of a circular food system are and how each could tackle food waste in a meaningful way. Local, quality food https://ichef.bbci.co.uk/images/ic/480xn/p0g255x2.jpg Patrick Holden, CEO, Sustainable Food Trust “Firstly, we need to start producing higher quality, nutrient dense, healthy food, so that it’s more valued by people. “The high levels of food waste that we are experiencing today are actually a symptom of a sick and unsustainable food system which is no longer fit for purpose. “If you think back to the Second World War when we had, quite literally, to ‘dig for victory’, food waste wasn’t even on the agenda. That’s partly because food was so scarce, but also because the food that people did grow during at that time was of really high nutritional quality. “Since then, we’ve industrialised our farming systems and begun excessively processing most of the foods we eat. As a result, at some intuitive level people know that the foods they are consuming aren’t very good for them and as a consequence are quite happy to throw it in the bin. “There’s all this talk about reducing food waste at the moment by giving it to food banks or selling wonky vegetables. Of course, you can’t be against that, but in reality, that is treating the symptom rather than the cause. “If we re-localised our food systems globally and nationally and ate what the farmers near to us produced, we would come to understand what a circular economy really means in food terms.” Proper reporting of food waste Rebecca Tobi, senior business and investor engagement manager, Food Foundation “Making it mandatory for large food businesses to publicly report on their levels of food waste would be hugely helpful in incentivising businesses across the food chain to act and allow us to track how much meaningful progress is actually being made. “The majority of food waste in the UK happens in the home, but very often this is a result of the environment consumers find themselves in when doing their food shop. So, more food businesses implementing strategies such as clear and consistent date labelling and storage guidance, and developing more appropriate pack sizes and formats would all help to support households to reduce their food waste.” Scrapping unnecessary packaging Image source, Scrapping unnecessary packaging https://ichef.bbci.co.uk/images/ic/480xn/p0g259sg.jpg Catherine David, director of Collaboration and Change, WRAP “The number one way to help reduce food waste is to allow people to buy what they need and use their own judgment to decide when items are still good to eat. “Our evidence shows that if we do this, we could prevent 100,000 tonnes of household food waste, more than 10,300 tonnes of plastic and 130,000 tonnes of CO2e. No good food should go in the bin and the UK is working towards an ambitious target to halve its own food waste by 2030. “People throw away £3.8bn worth of edible fruit and veg each year – this is a cost neither we nor our planet can afford. Now is the time for action. I look forward to people joining us in liberating apples in plastic bags and assigning needless packaging to the history books.” Leveraging our consumer power Rebecca Hesketh, programme manager, Ellen MacArthur Foundation “Individuals who want to support a circular economy for food can use their buying power by looking out for conscientiously produced, packaged and sold products. Consider buying local and seasonal produce to support your local businesses and landscape. “When you’re shopping, try and think about reducing all waste associated with your food. Consider how much food goes to waste in your household, why and where it goes. Are you buying too much? Do you need to buy products in plastic packaging? Can it be composted? “Using the principles of the circular economy to redesign our food and the systems that deliver it to our plates, we can not only eliminate waste, we can also restore biodiversity, address climate change and help nature thrive.” Provide people with the tools they need to recycle https://ichef.bbci.co.uk/images/ic/480xn/p0g25h1w.jpg Martyn Odell, food waste influencer “We need to build an infrastructure that allows for better recycling and provide clearer instructions, as well as encourage a belief that the system works. “The main reason food waste is a massive issue is because so much of it ends up being dumped into landfill. South Korea recycles nearly 100% of their food waste, so why can’t we? “Ultimately it comes down to cost and people willing to be involved, it’s expensive to process and transport – but it’s totally worth it.” Redistribute unused food George Wright, CEO at FareShare “Three million tonnes of edible food surplus gets ploughed back into ground on UK farms yearly, yet millions are forced into food insecurity. That needs to change now and the answer is right before us. And it’s an answer that reduces food waste, reduces carbon emissions and instead results in significant quantities of healthy food for redistribution to families across the country. “FareShare’s ground-breaking Surplus with Purpose scheme launched in 2019 took a £1.9m Government grant and turned it into 4,447 tonnes of fresh, nutritious food for redistribution, saving 16 tonnes of CO2e. “But then the government stopped the funding. If the government could help to cover the costs incurred for farmers to harvest, package and deliver surplus food, it could help provide an extra 100 million meals a year to people who need it. It’s one change that would have an immediate effect. It’s a no-brainer.” So, what’s stopping us? By championing more ‘natural’ food production methods, cutting down on transportation and packaging, making it easier for people to recycle and becoming more contentious as consumers, we could see an end to the huge amount of food waste we produce each year, say the experts. As to why we haven’t got there yet, Holden explains there are “four key barriers: lack of financial incentive, lack of enabling policy, lack of knowledge of practice, and lack of public awareness.” Simply put, it’s more expensive to farm using regenerative practices, there’s not many regulations in place to stop “the worst practices,” good practices aren’t discussed and taught enough within the food industry and likewise, there’s not enough education for the wider public to learn about the importance of switching to a circular economy. But that’s not to say that moving to this kind of system is impossible to achieve – and if we did make it happen, the benefits would be huge. Rob Percival, head of food policy at the Soil Association, summarises: “A circular economy ensures all products and materials are designed for reuse, recycling, and recovery. This may initially be ‘more expensive’ but in the long run it will be cost-saving, preventing the erosion of the ecological systems that underpin human society.” Originally published July 2023 | {
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"title": "The one change experts say would stop food waste",
"content": "Food waste is a global issue that contributes significantly to climate change. Is there anything we can do to help tackle this at home, or is the food we throw away destined to be wasted because of our flawed food system? https://ichef.bbci.co.uk/images/ic/480xn/p0g254lt.jpg It’s estimated that the UK throws away 9.5 million tonnes of food every year. And we’re not just talking off-cuts or inedible parts like roots or bones, either. In fact, 70% of what we put in the bin is perfectly edible food that was always intended for consumption. That’s a lot of waste. Not only is this hard to swallow when 4.7 million people in the UK alone experienced issues accessing or affording food in 2021 and 2022, but it also has an impact on the environment. That’s because food rotting in landfill produces a greenhouse gas and accounts for a significant proportion of the harmful emissions we produce on earth. In the UK, more than half of food waste happens in the home. There’s plenty of advice out there on how we can individually reduce our waste, but while that could no doubt have a positive impact on everything from our grocery bills to climate change, do we actually need larger shifts in the way we produce and distribute food to improve things more dramatically? We spoke to industry experts and asked them what they thought would really help. For many, it came down to a wider, more systemic change: namely, creating a ‘circular economy’. But what does that mean, how could we achieve it and why isn’t it being done already? What comes around goes around “A linear take-make-use-discard model” is how Rosa Rolle from the Food and Agriculture Organisation of the United Nations describes our current food system. This is very different to a circular economy, where waste prevention would be at the forefront of the production, packaging and distribution processes, as well as the consumption. For instance, a food producer could use regenerative farming – a practice which generally involves traditional methods, including minimal or no use of chemicals such as fertilisers, herbicides and pesticides (although it has no legal or precise definition). Then, the food would be packaged either loose or using materials that are easily recyclable or re-usable and sold as locally as possible to cut down on carbon emissions. Any food that wasn’t sold could either be distributed to those in need or go back into the ground (“composting food scraps enhances the nutrient content of the soil, benefitting soil health and plant growth,” says Rolle), which will see it avoiding landfill altogether. https://ichef.bbci.co.uk/images/ic/480xn/p0g255f9.jpg “There are many issues with the current system,” says Rolle. “Everything from the fertilizer through to the food we dispose of at home emits methane – a potent greenhouse gas. “Secondly, we need to reduce food loss and waste to avert food insecurity and hunger. Across the globe, 828 million people suffer from hunger today, while 3.1 billion people cannot afford a healthy diet and a further 2.3 billion people were moderately or severely food insecure in 2021. “Shifting to circular approaches keeps food waste out of landfills, thereby reducing greenhouse gas emissions and delivering economic gains through the upcycling of by-products and maximising the use of food such as ‘ugly fruits’. That’s all while addressing food security and improving nutrition, too” So how could this work in practice? Let’s look at what the experts say the fundamental elements of a circular food system are and how each could tackle food waste in a meaningful way. Local, quality food https://ichef.bbci.co.uk/images/ic/480xn/p0g255x2.jpg Patrick Holden, CEO, Sustainable Food Trust “Firstly, we need to start producing higher quality, nutrient dense, healthy food, so that it’s more valued by people. “The high levels of food waste that we are experiencing today are actually a symptom of a sick and unsustainable food system which is no longer fit for purpose. “If you think back to the Second World War when we had, quite literally, to ‘dig for victory’, food waste wasn’t even on the agenda. That’s partly because food was so scarce, but also because the food that people did grow during at that time was of really high nutritional quality. “Since then, we’ve industrialised our farming systems and begun excessively processing most of the foods we eat. As a result, at some intuitive level people know that the foods they are consuming aren’t very good for them and as a consequence are quite happy to throw it in the bin. “There’s all this talk about reducing food waste at the moment by giving it to food banks or selling wonky vegetables. Of course, you can’t be against that, but in reality, that is treating the symptom rather than the cause. “If we re-localised our food systems globally and nationally and ate what the farmers near to us produced, we would come to understand what a circular economy really means in food terms.” Proper reporting of food waste Rebecca Tobi, senior business and investor engagement manager, Food Foundation “Making it mandatory for large food businesses to publicly report on their levels of food waste would be hugely helpful in incentivising businesses across the food chain to act and allow us to track how much meaningful progress is actually being made. “The majority of food waste in the UK happens in the home, but very often this is a result of the environment consumers find themselves in when doing their food shop. So, more food businesses implementing strategies such as clear and consistent date labelling and storage guidance, and developing more appropriate pack sizes and formats would all help to support households to reduce their food waste.” Scrapping unnecessary packaging Image source, Scrapping unnecessary packaging https://ichef.bbci.co.uk/images/ic/480xn/p0g259sg.jpg Catherine David, director of Collaboration and Change, WRAP “The number one way to help reduce food waste is to allow people to buy what they need and use their own judgment to decide when items are still good to eat. “Our evidence shows that if we do this, we could prevent 100,000 tonnes of household food waste, more than 10,300 tonnes of plastic and 130,000 tonnes of CO2e. No good food should go in the bin and the UK is working towards an ambitious target to halve its own food waste by 2030. “People throw away £3.8bn worth of edible fruit and veg each year – this is a cost neither we nor our planet can afford. Now is the time for action. I look forward to people joining us in liberating apples in plastic bags and assigning needless packaging to the history books.” Leveraging our consumer power Rebecca Hesketh, programme manager, Ellen MacArthur Foundation “Individuals who want to support a circular economy for food can use their buying power by looking out for conscientiously produced, packaged and sold products. Consider buying local and seasonal produce to support your local businesses and landscape. “When you’re shopping, try and think about reducing all waste associated with your food. Consider how much food goes to waste in your household, why and where it goes. Are you buying too much? Do you need to buy products in plastic packaging? Can it be composted? “Using the principles of the circular economy to redesign our food and the systems that deliver it to our plates, we can not only eliminate waste, we can also restore biodiversity, address climate change and help nature thrive.” Provide people with the tools they need to recycle https://ichef.bbci.co.uk/images/ic/480xn/p0g25h1w.jpg Martyn Odell, food waste influencer “We need to build an infrastructure that allows for better recycling and provide clearer instructions, as well as encourage a belief that the system works. “The main reason food waste is a massive issue is because so much of it ends up being dumped into landfill. South Korea recycles nearly 100% of their food waste, so why can’t we? “Ultimately it comes down to cost and people willing to be involved, it’s expensive to process and transport – but it’s totally worth it.” Redistribute unused food George Wright, CEO at FareShare “Three million tonnes of edible food surplus gets ploughed back into ground on UK farms yearly, yet millions are forced into food insecurity. That needs to change now and the answer is right before us. And it’s an answer that reduces food waste, reduces carbon emissions and instead results in significant quantities of healthy food for redistribution to families across the country. “FareShare’s ground-breaking Surplus with Purpose scheme launched in 2019 took a £1.9m Government grant and turned it into 4,447 tonnes of fresh, nutritious food for redistribution, saving 16 tonnes of CO2e. “But then the government stopped the funding. If the government could help to cover the costs incurred for farmers to harvest, package and deliver surplus food, it could help provide an extra 100 million meals a year to people who need it. It’s one change that would have an immediate effect. It’s a no-brainer.” So, what’s stopping us? By championing more ‘natural’ food production methods, cutting down on transportation and packaging, making it easier for people to recycle and becoming more contentious as consumers, we could see an end to the huge amount of food waste we produce each year, say the experts. As to why we haven’t got there yet, Holden explains there are “four key barriers: lack of financial incentive, lack of enabling policy, lack of knowledge of practice, and lack of public awareness.” Simply put, it’s more expensive to farm using regenerative practices, there’s not many regulations in place to stop “the worst practices,” good practices aren’t discussed and taught enough within the food industry and likewise, there’s not enough education for the wider public to learn about the importance of switching to a circular economy. But that’s not to say that moving to this kind of system is impossible to achieve – and if we did make it happen, the benefits would be huge. Rob Percival, head of food policy at the Soil Association, summarises: “A circular economy ensures all products and materials are designed for reuse, recycling, and recovery. This may initially be ‘more expensive’ but in the long run it will be cost-saving, preventing the erosion of the ecological systems that underpin human society.” Originally published July 2023"
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The Women’s World Cup final takes place on 20 August at 11am. If you’ll be cheering on England, fuel up with a belting brunch inspired by the host countries, Australia and New Zealand. https://ichef.bbci.co.uk/images/ic/480xn/p0g0q9jw.jpg We spoke to experts from New Zealand and Australia about the brunch dishes they’d recommend whipping up to really get your head in the game. The match day experience Miles Kirby, chef and founder of the Caravan restaurant chain (famous for its brunch dishes), is a New Zealand native. He suggests taking inspiration from what will be on offer for fans watching the games at the stadium in Wellington. “There’ll be people outside their houses with barbecues set up and they’ll be selling sausages rolled up in a slice of bread with fried onions. It’s something you see every weekend outside supermarkets in New Zealand as well. That’s a real game day thing!” So why not get brunch on the barbie? Whether you go for a whole fry-up or just a sausage sandwich, it’s sure to get you in the spirit. Host nation bunches “Freshness and abundance are the two words that spring to mind,” says Kirby when thinking about Kiwi brunches. “It’s all about generosity – with the food but also the spirit and hospitality.” A textbook New Zealand brunch? “It would definitely be a sharing dish. Something big served in the middle of the table with baked eggs – something like a shakshuka. “Smoked fish would have to be involved too – that’s a big one,” continues Kirby. “There’s a fish called kahawai which is abundant in New Zealand. It’s very oily so takes well to smoking – you often see it on brunch menus in a kedgeree or even just a salad with poached eggs.” If you wanted to recreate this style of dish at home, Kirby suggests using smoked mackerel. “Australians are known for being early risers, so breakfast and brunch are favourite meals here,” says Sydney-based food blogger Lorraine Elliott, AKA Not Quite Nigella. And while lots of the brunches are like ones you’d find in the UK, there are a few key differences in Australia, with sweet dishes playing a crucial role. “A quick takeaway breakfast might be a slice of banana bread, toasted with butter, or thick fruit toast and coffee – we grow a lot of fruit here, so it does tend to be quite seasonal. “We also have some fantastic bakeries turning out really high-quality baked goods like croissants in a range of flavours, scrolls, breads, tarts and pies.” Baked goods are also a popular choice in New Zealand, says Kirby. “All the places you go for brunch in New Zealand go crazy for muffins. In fact, no New Zealand breakfast or brunch table is complete without a tray of savoury muffins – specifically ham, cheese and herb. There are sweet ones as well, with everything from white chocolate to juicy blueberry ones. People get really inventive and they’re always served warm – straight out of the oven.” Big game players When it comes to brunch, we in the UK have lots of similar tastes to our Aussie counterparts, with key brunch ingredients Down Under including “Avocado, eggs, sourdough toast and good, strong coffee!”, says Elliott. Use them in dishes like “the ubiquitous avocado toast (avo toast), eggs either scrambled or poached with smoked salmon, corn fritters, shakshuka, toasties and pancakes,” all of which Elliott says are classics in Australia – just as in the UK. Seeing as it’s for a special occasion, now is the time to take your chosen classic breakfast to the next level and give it a twist. “I love making pesto eggs,” says Elliott. “You add a couple of heaped tablespoons of pesto to a hot frying pan and then break some eggs in the pesto and serve on toast. You don’t even need to butter the bread thanks to the oil from the pesto.” Talking of toast, try switching out the bread, says Kirby. “At Caravan, one of our most popular dishes is cornbread with chipotle butter and we’ve also used it for things like French toast.” Another easy and fun brunch dish is pancakes – swap your regular stack for kimchi-packed versions. “You just make a basic pancake batter, flavour it with soy sauce and add tonnes of kimchi and spring onions and coriander,” says Kirby. “You fry it in the same way you would your usual pancake. It’s great served with bacon.” Or you could up the ante by dishing them up with pork belly. “You’d want to get ahead of that – the day before – and then on the morning you can just reheat it or fry it. Or you could put a pork shoulder in the oven and let it slow cook to make pulled pork. “Getting ahead is always key, particularly with the Women’s World Cup in mind, because you don’t want to be in the kitchen, hearing teams score on the TV but not be able to watch.” What an own goal that would be. Now try: Our favourite brunch recipesIndulgent brunchesBrilliant brunch recipes Our favourite brunch recipes Indulgent brunches Brilliant brunch recipes Originally published July 2023 | {
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"content": "The Women’s World Cup final takes place on 20 August at 11am. If you’ll be cheering on England, fuel up with a belting brunch inspired by the host countries, Australia and New Zealand. https://ichef.bbci.co.uk/images/ic/480xn/p0g0q9jw.jpg We spoke to experts from New Zealand and Australia about the brunch dishes they’d recommend whipping up to really get your head in the game. The match day experience Miles Kirby, chef and founder of the Caravan restaurant chain (famous for its brunch dishes), is a New Zealand native. He suggests taking inspiration from what will be on offer for fans watching the games at the stadium in Wellington. “There’ll be people outside their houses with barbecues set up and they’ll be selling sausages rolled up in a slice of bread with fried onions. It’s something you see every weekend outside supermarkets in New Zealand as well. That’s a real game day thing!” So why not get brunch on the barbie? Whether you go for a whole fry-up or just a sausage sandwich, it’s sure to get you in the spirit. Host nation bunches “Freshness and abundance are the two words that spring to mind,” says Kirby when thinking about Kiwi brunches. “It’s all about generosity – with the food but also the spirit and hospitality.” A textbook New Zealand brunch? “It would definitely be a sharing dish. Something big served in the middle of the table with baked eggs – something like a shakshuka. “Smoked fish would have to be involved too – that’s a big one,” continues Kirby. “There’s a fish called kahawai which is abundant in New Zealand. It’s very oily so takes well to smoking – you often see it on brunch menus in a kedgeree or even just a salad with poached eggs.” If you wanted to recreate this style of dish at home, Kirby suggests using smoked mackerel. “Australians are known for being early risers, so breakfast and brunch are favourite meals here,” says Sydney-based food blogger Lorraine Elliott, AKA Not Quite Nigella. And while lots of the brunches are like ones you’d find in the UK, there are a few key differences in Australia, with sweet dishes playing a crucial role. “A quick takeaway breakfast might be a slice of banana bread, toasted with butter, or thick fruit toast and coffee – we grow a lot of fruit here, so it does tend to be quite seasonal. “We also have some fantastic bakeries turning out really high-quality baked goods like croissants in a range of flavours, scrolls, breads, tarts and pies.” Baked goods are also a popular choice in New Zealand, says Kirby. “All the places you go for brunch in New Zealand go crazy for muffins. In fact, no New Zealand breakfast or brunch table is complete without a tray of savoury muffins – specifically ham, cheese and herb. There are sweet ones as well, with everything from white chocolate to juicy blueberry ones. People get really inventive and they’re always served warm – straight out of the oven.” Big game players When it comes to brunch, we in the UK have lots of similar tastes to our Aussie counterparts, with key brunch ingredients Down Under including “Avocado, eggs, sourdough toast and good, strong coffee!”, says Elliott. Use them in dishes like “the ubiquitous avocado toast (avo toast), eggs either scrambled or poached with smoked salmon, corn fritters, shakshuka, toasties and pancakes,” all of which Elliott says are classics in Australia – just as in the UK. Seeing as it’s for a special occasion, now is the time to take your chosen classic breakfast to the next level and give it a twist. “I love making pesto eggs,” says Elliott. “You add a couple of heaped tablespoons of pesto to a hot frying pan and then break some eggs in the pesto and serve on toast. You don’t even need to butter the bread thanks to the oil from the pesto.” Talking of toast, try switching out the bread, says Kirby. “At Caravan, one of our most popular dishes is cornbread with chipotle butter and we’ve also used it for things like French toast.” Another easy and fun brunch dish is pancakes – swap your regular stack for kimchi-packed versions. “You just make a basic pancake batter, flavour it with soy sauce and add tonnes of kimchi and spring onions and coriander,” says Kirby. “You fry it in the same way you would your usual pancake. It’s great served with bacon.” Or you could up the ante by dishing them up with pork belly. “You’d want to get ahead of that – the day before – and then on the morning you can just reheat it or fry it. Or you could put a pork shoulder in the oven and let it slow cook to make pulled pork. “Getting ahead is always key, particularly with the Women’s World Cup in mind, because you don’t want to be in the kitchen, hearing teams score on the TV but not be able to watch.” What an own goal that would be. Now try: Our favourite brunch recipesIndulgent brunchesBrilliant brunch recipes Our favourite brunch recipes Indulgent brunches Brilliant brunch recipes Originally published July 2023"
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So easy to make and so very rewarding to eat, this is the side dish of the moment. Here's my foolproof method for making it. By Poppy O’Toole We’re officially in potato salad season (PSS). I’ll serve this staple side all summer long with literally any dish. A sandwich? Potato salad. Barbecue food? Potato salad. Steak and chips? Potato salad. Honestly, I’m yet to find a meal that it doesn’t improve in the summer. Here’s everything you need to know to nail that perfect potato salad this PSS. The potato choice As with many potato dishes, the type of potato you use is key. For this one, you need a spud that’s waxy because it will be more likely to hold its shape. If you go for a floury potato (like a Maris Piper, say) be warned: it’ll likely crumble after boiling and you’ll have a stodgy mix of mash and mayo on your hands. A thin skin is important too. This means you can keep it on, which adds flavour (nutrients, too!). Plus, it saves time peeling and reduces food waste – so a win all round. Finally, small varieties are perfect here – because the less chopping you have to do the better. There are a few potatoes that fit the bill: New potatoes: This is the ideal choice. New potatoes are robust little guys that can be served whole or halved in your salad. They have soft, thin skins and are low in starch so hold their shape when cooked. The only downside is they are only in season between April and July – after that they won’t be in their prime (although you’ll still be able to find them in supermarkets). Jersey Royal: These also make for a lovely potato in a salad. Again, best used between April and July, this little British potato boils up nicely and has a good bite. Charlotte: Unlike most potato varieties, this grows well throughout the year, making it perfect for that Christmas potato salad too (yes, it’s a thing). These are nice and waxy with a delicate skin. The fundamentals The basics elements of a potato salad are boiled potatoes, mayonnaise and seasoning. It’s really that simple. However, there are a few tricks to bear in mind when it comes to the method. Make sure the potatoes are cooked evenly Your spuds should all be similar sizes before they’re cooked. If there are a few weighty ones in there, cut them into halves or quarters. Then, add the potatoes to cold, salted water (you want quite a lot of salt – the water should taste like the sea) before bringing to the boil. By following these steps, you’re ensuring the potatoes all cook evenly and at the same speed, helping to prevent the dreaded mush that comes from overcooking. Get the timing right Cooking time will always vary based on the potato variety, their size and the amount of them in the pan. One tip I always use is to boil the potatoes just until ‘knife tender’. This is when you prick a potato with a knife and it falls off when you raise it from the water. If your spud passes the test, get the pan off the heat, stat. Finally, always drain your potatoes immediately and thoroughly, so they dry out nicely. You don’t want any of them sitting in water while you leave them to cool – watery potatoes are no good for anything. Avoid leaving them piled up on each other while drying too, as this will trap the steam and could mean they keep cooking. https://ichef.bbci.co.uk/images/ic/480xn/p0fy71pm.jpg You don't need to peel your potatoes – keeping the skins on will deliver both flavour and nutrients Tailor your mayo to your tastes Mayo is the preferred mixer for classic potato salads and I personally love the tang you get from it. However, it’s possible to use alternatives like sour cream, crème fraiche or even yoghurt for a creamier texture and a change in flavour. It’s all down to your personal tastes – and what’s in your fridge. Think about the potato to mayo ratio, too. Go by eye and lead with your heart. Some people like their salads really creamy, others find too much mayo makes the whole affair claggy and heavy. Remember you can always add more mayo, but you can’t take it out. So, dollop it in a spoonful at a time. Either way, only add your mayo once the potatoes are totally dry, otherwise you’ll end up with sad, soggy spuds. Related stories How to make the best roast potatoesThe strange trick that will take your mash to the next levelPoppy O'Toole's guide to improving your cooking How to make the best roast potatoes The strange trick that will take your mash to the next level Poppy O'Toole's guide to improving your cooking How to take your potato salad to the next level https://ichef.bbci.co.uk/images/ic/480xn/p0fy72jf.jpg Now we have the fundamentals, it’s time for the fun bit. You can experiment and mix up your potato salad however you want. For inspiration, I tend to think of the flavours you usually find in other potato dishes and go from there. For example, adding garlic to roasties is a no-brainer, and who doesn’t love a bit of cheese in their mash? Pop some into your potato salad mix! When I created my ultimate potato salad recipe, I was thinking about potato skins, stuffed with that delicious mixture of chives, spring onions and bacon. Then I considered how those elements could work in a potato salad. You can approach it from the other way too – think of what you normally have mayonnaise with. For example, coronation chicken is made with that delicious curried mayo. Bring this to your potato salad by adding one or two teaspoons of mild curry powder, a spoonful of mango chutney, a small handful of chopped coriander leaves and a squeeze of lime to your base. Mustard mayo is another winner, especially if you’re serving with barbecued meat. Add a teaspoon of wholegrain mustard, a teaspoon of honey and some chopped dill. Or maybe go for the classic combo of garlic and mayo. You could buy readymade garlic mayo for ultimate ease, but for the best flavour, wrap a whole bulb of garlic in foil, adding a splash of oil, salt and pepper. Then, roast for around 30 minutes at 200C/180C Fan/Gas 6 before squeezing the softened, silky garlic out of its papery skin and into your mayo. A delicious, indulgent roasted garlic potato salad. You’re welcome. However you mix it up, I highly recommend adding a dash of vinegar and lemon – it will bring important acidity, cutting through the creaminess of the mayo. Delicious. Up the presentation Let’s admit it, potato salad doesn’t always look the prettiest. It’s often just a mound of beige lumps in a bowl. There are some easy ways to make it stand out on your spread, though. First, pile your potatoes high in your nicest serving bowl. Then get set to garnish. When mixing ingredients into my salad, I always save some to finish the dish with. So, if I’m using sliced spring onions and bacon, I’ll keep a handful of the green parts of the onions and some crispy bacon bits to sprinkle on top. Crispy onion, freshly chopped herbs or a drizzle of olive oil will also help make your salad look like the VIP (very important potato) that it is. If there is any leftover – and that is a big if – then keep it in an air-tight container or covered in the fridge for up to three days for optimum deliciousness. Originally published June 2023 | {
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"content": "So easy to make and so very rewarding to eat, this is the side dish of the moment. Here's my foolproof method for making it. By Poppy O’Toole We’re officially in potato salad season (PSS). I’ll serve this staple side all summer long with literally any dish. A sandwich? Potato salad. Barbecue food? Potato salad. Steak and chips? Potato salad. Honestly, I’m yet to find a meal that it doesn’t improve in the summer. Here’s everything you need to know to nail that perfect potato salad this PSS. The potato choice As with many potato dishes, the type of potato you use is key. For this one, you need a spud that’s waxy because it will be more likely to hold its shape. If you go for a floury potato (like a Maris Piper, say) be warned: it’ll likely crumble after boiling and you’ll have a stodgy mix of mash and mayo on your hands. A thin skin is important too. This means you can keep it on, which adds flavour (nutrients, too!). Plus, it saves time peeling and reduces food waste – so a win all round. Finally, small varieties are perfect here – because the less chopping you have to do the better. There are a few potatoes that fit the bill: New potatoes: This is the ideal choice. New potatoes are robust little guys that can be served whole or halved in your salad. They have soft, thin skins and are low in starch so hold their shape when cooked. The only downside is they are only in season between April and July – after that they won’t be in their prime (although you’ll still be able to find them in supermarkets). Jersey Royal: These also make for a lovely potato in a salad. Again, best used between April and July, this little British potato boils up nicely and has a good bite. Charlotte: Unlike most potato varieties, this grows well throughout the year, making it perfect for that Christmas potato salad too (yes, it’s a thing). These are nice and waxy with a delicate skin. The fundamentals The basics elements of a potato salad are boiled potatoes, mayonnaise and seasoning. It’s really that simple. However, there are a few tricks to bear in mind when it comes to the method. Make sure the potatoes are cooked evenly Your spuds should all be similar sizes before they’re cooked. If there are a few weighty ones in there, cut them into halves or quarters. Then, add the potatoes to cold, salted water (you want quite a lot of salt – the water should taste like the sea) before bringing to the boil. By following these steps, you’re ensuring the potatoes all cook evenly and at the same speed, helping to prevent the dreaded mush that comes from overcooking. Get the timing right Cooking time will always vary based on the potato variety, their size and the amount of them in the pan. One tip I always use is to boil the potatoes just until ‘knife tender’. This is when you prick a potato with a knife and it falls off when you raise it from the water. If your spud passes the test, get the pan off the heat, stat. Finally, always drain your potatoes immediately and thoroughly, so they dry out nicely. You don’t want any of them sitting in water while you leave them to cool – watery potatoes are no good for anything. Avoid leaving them piled up on each other while drying too, as this will trap the steam and could mean they keep cooking. https://ichef.bbci.co.uk/images/ic/480xn/p0fy71pm.jpg You don't need to peel your potatoes – keeping the skins on will deliver both flavour and nutrients Tailor your mayo to your tastes Mayo is the preferred mixer for classic potato salads and I personally love the tang you get from it. However, it’s possible to use alternatives like sour cream, crème fraiche or even yoghurt for a creamier texture and a change in flavour. It’s all down to your personal tastes – and what’s in your fridge. Think about the potato to mayo ratio, too. Go by eye and lead with your heart. Some people like their salads really creamy, others find too much mayo makes the whole affair claggy and heavy. Remember you can always add more mayo, but you can’t take it out. So, dollop it in a spoonful at a time. Either way, only add your mayo once the potatoes are totally dry, otherwise you’ll end up with sad, soggy spuds. Related stories How to make the best roast potatoesThe strange trick that will take your mash to the next levelPoppy O'Toole's guide to improving your cooking How to make the best roast potatoes The strange trick that will take your mash to the next level Poppy O'Toole's guide to improving your cooking How to take your potato salad to the next level https://ichef.bbci.co.uk/images/ic/480xn/p0fy72jf.jpg Now we have the fundamentals, it’s time for the fun bit. You can experiment and mix up your potato salad however you want. For inspiration, I tend to think of the flavours you usually find in other potato dishes and go from there. For example, adding garlic to roasties is a no-brainer, and who doesn’t love a bit of cheese in their mash? Pop some into your potato salad mix! When I created my ultimate potato salad recipe, I was thinking about potato skins, stuffed with that delicious mixture of chives, spring onions and bacon. Then I considered how those elements could work in a potato salad. You can approach it from the other way too – think of what you normally have mayonnaise with. For example, coronation chicken is made with that delicious curried mayo. Bring this to your potato salad by adding one or two teaspoons of mild curry powder, a spoonful of mango chutney, a small handful of chopped coriander leaves and a squeeze of lime to your base. Mustard mayo is another winner, especially if you’re serving with barbecued meat. Add a teaspoon of wholegrain mustard, a teaspoon of honey and some chopped dill. Or maybe go for the classic combo of garlic and mayo. You could buy readymade garlic mayo for ultimate ease, but for the best flavour, wrap a whole bulb of garlic in foil, adding a splash of oil, salt and pepper. Then, roast for around 30 minutes at 200C/180C Fan/Gas 6 before squeezing the softened, silky garlic out of its papery skin and into your mayo. A delicious, indulgent roasted garlic potato salad. You’re welcome. However you mix it up, I highly recommend adding a dash of vinegar and lemon – it will bring important acidity, cutting through the creaminess of the mayo. Delicious. Up the presentation Let’s admit it, potato salad doesn’t always look the prettiest. It’s often just a mound of beige lumps in a bowl. There are some easy ways to make it stand out on your spread, though. First, pile your potatoes high in your nicest serving bowl. Then get set to garnish. When mixing ingredients into my salad, I always save some to finish the dish with. So, if I’m using sliced spring onions and bacon, I’ll keep a handful of the green parts of the onions and some crispy bacon bits to sprinkle on top. Crispy onion, freshly chopped herbs or a drizzle of olive oil will also help make your salad look like the VIP (very important potato) that it is. If there is any leftover – and that is a big if – then keep it in an air-tight container or covered in the fridge for up to three days for optimum deliciousness. Originally published June 2023"
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From their delicious summery taste to their numerous health benefits, there are lots of reasons to make the most of strawberry season… https://ichef.bbci.co.uk/images/ic/480xn/p0fy8zql.jpg This year, Wimbledon takes place 23 June to13 July and during the fortnight 1.92million strawberries will be consumed by visitors at the event. Tennis and strawberries make for the perfect match, it seems. Just like the tennis competition, strawberries signify British summer time. Whether you love eating them in ice cream, on top of a strawberry cheesecake or smashed into an Eton mess, when the sun comes out, there’s nothing quite like them. But desserts aside, there's quite a few reasons to keep the berries rolling in all summer long. Are strawberries good for you? There are lots of claims made about the health benefits of strawberries, including: ‘If you stand in a field of strawberries, it will boost your mood’. So, what’s fact and fiction? Vitamin C and antioxidants “Fresh oranges contain about 52mg/100g Vitamin C and strawberries contain 57mg/100g,” says nutritionist Dr Emma Derbyshire, before adding: “Strawberries are a good provider of antioxidants… Vitamin C is an antioxidant and the polyphenols in strawberries which give them their vibrant red colour are also regarded to have antioxidant properties.” "Polyphenols lower oxidative stress levels which have been linked to conditions such as cancer, cardiovascular diseases, Type 2 diabetes, obesity and inflammation,” says Derbyshire. So yes, they certainly are good for you. Mood boosting Research is ongoing but strawberries could well be linked to both improved mood and brain function. “There is a growing body of evidence linking berry ingestion to ‘cognitive function’ (mental processes) in particular. A randomised trial in 2019 found that cognitive performance, measured using a series of attention tasks, was improved for up to six hours after consuming a 400ml smoothie containing an equal blueberry, strawberry, raspberry, and blackberry mix. In contrast, those consuming the placebo dummy drink became cognitively fatigued.” But how about the research that shows standing in a field of strawberries for 15 minutes can ‘boost your mood’? That’s probably not specific to strawberries but the feeling of being in nature. “Standing in the fresh air can certainly help to give you some thinking time, improving focus and mood – no matter what’s in the field. Potentially, it is possible that the vibrant red colour of the berries and their aroma could also have effects on mood,” says Derbyshire, before joking, “further ‘field’ studies are needed.” “We should aim for five portions of fruit and vegetables a day and strawberries can be consumed as part of this. About seven average-sized strawberries equate to a portion.” “Strawberries are perfect to sprinkle onto your breakfast, into yoghurt, or eat on the go as a snack,” says Derbyshire. Before adding: “As with most things in life, everything is moderation is usually fine.” Fewer wrinkles Could strawberries really help you develop fewer wrinkles due to the Vitamin C and ellagic acid found in them? Possibly, but more research is needed. “Vitamin C is thought to stimulate collagen production but there are no studies yet that have measured this,” says Derbyshire. Healthy strawberry recipes Dr Rupy's healthy berry smoothieStrawberry ice lolliesLighter Eton mess Dr Rupy's healthy berry smoothie Strawberry ice lollies Lighter Eton mess Boost strawberry flavour in recipes https://ichef.bbci.co.uk/images/ic/480xn/p0c9xptn.jpg “I love using British produce and strawberries are certainly a shining example of that! I only really use them when they're in season as this is when the British ones are available which have the best flavour,” says chef and food blogger, Izy Hossack. Izy's tips for getting the best out of the fruit: Get the juices going “When serving strawberries fresh on a dessert, for example, on a strawberry shortcake, it's a nice idea to toss the sliced strawberries with some sugar and let them sit for a few minutes. This pulls some of the moisture out of the strawberries, creating a flavourful juice, and enhances their flavour.” Vanilla sugar is particularly nice. Alternatively, stir a bit of strawberry jam through sliced strawberries to add a shiny glaze before sandwiching in sponge cake. Concentrating flavour “As strawberries have a high-water content, if you add them straight into a cake batter, they can end up quite soggy, pale and flavourless. My solution is to roast them in the oven before folding into cake batter which concentrates their flavour and sweetness by removing some of that moisture.” Cooking strawberries robs them of their bright colour, but can redeem a flavourless batch as Nigella explains in her strawberry crumble recipe. “If you want to use strawberries in a low-moisture recipe, like cookie dough or buttercream icing,” says Hossack, “try using freeze-dried strawberries instead of fresh. The freeze-dried ones have an intense flavour and, as they're completely dry, won't make your cookies cakey or icing runny.” Complementary flavours “I find that softer flavours go so well with strawberries, highlighting their fruity aroma instead of masking it. I love to pair strawberries with vanilla, elderflower or lemon zest which all go well in summery recipes. They also go extremely well with certain fruits like raspberries and rhubarb.” Beyond dessert “I think fresh strawberries, especially if they're a bit underripe, can be a lovely addition to a salsa. Just dice them and combine with some finely chopped red onion, tomatoes, coriander, lime juice and hot sauce. This is a delicious dip for tortilla chips, or you can spoon into tacos with meat or fried halloumi cheese.” Must-try strawberry recipes: No-bake strawberry cheesecakeStrawberry tartStrawberry lemonadeNo-churn strawberry ice creamStrawberry shortcake cupcakesChocolate-covered strawberriesStrawberry jam No-bake strawberry cheesecake Strawberry tart Strawberry lemonade No-churn strawberry ice cream Strawberry shortcake cupcakes Chocolate-covered strawberries Strawberry jam The tastiest varieties “Malling Centenary will be the most widely sold variety in May, June and July,” says Nick Marston, chairman of British Berry Growers. But are they the tastiest? “This is a tricky one,” he says, before adding: “There are over 600 varieties of strawberries – and sadly I’ve not managed to try them all!” However, the good news is, whatever British variety you buy this summer, the likelihood is they will be sweet. “This year’s brighter weather has boosted the sugar content in all our varieties,” explains Nick. If you want to grow strawberries, choose a variety that you are less likely to buy in the shops. They are easy to grow, though do require a little protection from aphids, squirrels and slugs – unless you grow the tiny alpine or wild strawberries which have incredible flavour and are good for ground cover. For many, the Cambridge Favourite is the go-to strawberry to grow because they’re full of flavour and disease resistant. If you want to try growing something a bit different, these strawberries taste delicious and are hardy: BuddyFenellaFinesseFlorenceMarshmello Buddy Fenella Finesse Florence Marshmello Originally published June 2022. Updated June 2025 | {
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"title": "Could this classic Wimbledon snack have benefits for your mood?",
"content": "From their delicious summery taste to their numerous health benefits, there are lots of reasons to make the most of strawberry season… https://ichef.bbci.co.uk/images/ic/480xn/p0fy8zql.jpg This year, Wimbledon takes place 23 June to13 July and during the fortnight 1.92million strawberries will be consumed by visitors at the event. Tennis and strawberries make for the perfect match, it seems. Just like the tennis competition, strawberries signify British summer time. Whether you love eating them in ice cream, on top of a strawberry cheesecake or smashed into an Eton mess, when the sun comes out, there’s nothing quite like them. But desserts aside, there's quite a few reasons to keep the berries rolling in all summer long. Are strawberries good for you? There are lots of claims made about the health benefits of strawberries, including: ‘If you stand in a field of strawberries, it will boost your mood’. So, what’s fact and fiction? Vitamin C and antioxidants “Fresh oranges contain about 52mg/100g Vitamin C and strawberries contain 57mg/100g,” says nutritionist Dr Emma Derbyshire, before adding: “Strawberries are a good provider of antioxidants… Vitamin C is an antioxidant and the polyphenols in strawberries which give them their vibrant red colour are also regarded to have antioxidant properties.” \"Polyphenols lower oxidative stress levels which have been linked to conditions such as cancer, cardiovascular diseases, Type 2 diabetes, obesity and inflammation,” says Derbyshire. So yes, they certainly are good for you. Mood boosting Research is ongoing but strawberries could well be linked to both improved mood and brain function. “There is a growing body of evidence linking berry ingestion to ‘cognitive function’ (mental processes) in particular. A randomised trial in 2019 found that cognitive performance, measured using a series of attention tasks, was improved for up to six hours after consuming a 400ml smoothie containing an equal blueberry, strawberry, raspberry, and blackberry mix. In contrast, those consuming the placebo dummy drink became cognitively fatigued.” But how about the research that shows standing in a field of strawberries for 15 minutes can ‘boost your mood’? That’s probably not specific to strawberries but the feeling of being in nature. “Standing in the fresh air can certainly help to give you some thinking time, improving focus and mood – no matter what’s in the field. Potentially, it is possible that the vibrant red colour of the berries and their aroma could also have effects on mood,” says Derbyshire, before joking, “further ‘field’ studies are needed.” “We should aim for five portions of fruit and vegetables a day and strawberries can be consumed as part of this. About seven average-sized strawberries equate to a portion.” “Strawberries are perfect to sprinkle onto your breakfast, into yoghurt, or eat on the go as a snack,” says Derbyshire. Before adding: “As with most things in life, everything is moderation is usually fine.” Fewer wrinkles Could strawberries really help you develop fewer wrinkles due to the Vitamin C and ellagic acid found in them? Possibly, but more research is needed. “Vitamin C is thought to stimulate collagen production but there are no studies yet that have measured this,” says Derbyshire. Healthy strawberry recipes Dr Rupy's healthy berry smoothieStrawberry ice lolliesLighter Eton mess Dr Rupy's healthy berry smoothie Strawberry ice lollies Lighter Eton mess Boost strawberry flavour in recipes https://ichef.bbci.co.uk/images/ic/480xn/p0c9xptn.jpg “I love using British produce and strawberries are certainly a shining example of that! I only really use them when they're in season as this is when the British ones are available which have the best flavour,” says chef and food blogger, Izy Hossack. Izy's tips for getting the best out of the fruit: Get the juices going “When serving strawberries fresh on a dessert, for example, on a strawberry shortcake, it's a nice idea to toss the sliced strawberries with some sugar and let them sit for a few minutes. This pulls some of the moisture out of the strawberries, creating a flavourful juice, and enhances their flavour.” Vanilla sugar is particularly nice. Alternatively, stir a bit of strawberry jam through sliced strawberries to add a shiny glaze before sandwiching in sponge cake. Concentrating flavour “As strawberries have a high-water content, if you add them straight into a cake batter, they can end up quite soggy, pale and flavourless. My solution is to roast them in the oven before folding into cake batter which concentrates their flavour and sweetness by removing some of that moisture.” Cooking strawberries robs them of their bright colour, but can redeem a flavourless batch as Nigella explains in her strawberry crumble recipe. “If you want to use strawberries in a low-moisture recipe, like cookie dough or buttercream icing,” says Hossack, “try using freeze-dried strawberries instead of fresh. The freeze-dried ones have an intense flavour and, as they're completely dry, won't make your cookies cakey or icing runny.” Complementary flavours “I find that softer flavours go so well with strawberries, highlighting their fruity aroma instead of masking it. I love to pair strawberries with vanilla, elderflower or lemon zest which all go well in summery recipes. They also go extremely well with certain fruits like raspberries and rhubarb.” Beyond dessert “I think fresh strawberries, especially if they're a bit underripe, can be a lovely addition to a salsa. Just dice them and combine with some finely chopped red onion, tomatoes, coriander, lime juice and hot sauce. This is a delicious dip for tortilla chips, or you can spoon into tacos with meat or fried halloumi cheese.” Must-try strawberry recipes: No-bake strawberry cheesecakeStrawberry tartStrawberry lemonadeNo-churn strawberry ice creamStrawberry shortcake cupcakesChocolate-covered strawberriesStrawberry jam No-bake strawberry cheesecake Strawberry tart Strawberry lemonade No-churn strawberry ice cream Strawberry shortcake cupcakes Chocolate-covered strawberries Strawberry jam The tastiest varieties “Malling Centenary will be the most widely sold variety in May, June and July,” says Nick Marston, chairman of British Berry Growers. But are they the tastiest? “This is a tricky one,” he says, before adding: “There are over 600 varieties of strawberries – and sadly I’ve not managed to try them all!” However, the good news is, whatever British variety you buy this summer, the likelihood is they will be sweet. “This year’s brighter weather has boosted the sugar content in all our varieties,” explains Nick. If you want to grow strawberries, choose a variety that you are less likely to buy in the shops. They are easy to grow, though do require a little protection from aphids, squirrels and slugs – unless you grow the tiny alpine or wild strawberries which have incredible flavour and are good for ground cover. For many, the Cambridge Favourite is the go-to strawberry to grow because they’re full of flavour and disease resistant. If you want to try growing something a bit different, these strawberries taste delicious and are hardy: BuddyFenellaFinesseFlorenceMarshmello Buddy Fenella Finesse Florence Marshmello Originally published June 2022. Updated June 2025"
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} | 05ccdbc7d189fee694fb23dbf4dd8306aad808c98f23f7f4b8389ff47a96ae2c | Whatever happened to Pimm's No. 2?
Would you swap gin for whisky in your glass of Pimm's at Wimbledon? Stranger drinks than that have come and gone – how many of these summer sips do you remember? https://ichef.bbci.co.uk/images/ic/480xn/p0fy8b8q.jpg Wimbledon is almost upon us. And this means one thing – it’s time to sit back and watch the action unfold with a glass of something cold and refreshing. Pimm’s No. 1 is a popular choice at the world-famous tennis tournament, with more than 276,000 glasses of the gin-based drink expected to be poured courtside during the two-week event. You may have noticed we specified ‘No. 1’. That’s because the brand has actually made seven – yes, seven – versions over the years. Each variant featured a different spirit – including rum, rye whiskey and tequila – but not all stood the test of time. In fact, No. 2, No. 3, No. 4 and No. 5 were all discontinued in the ’70s after global drinks company Diageo bought the brand. No. 3, featuring brandy, was later reincarnated as the current Pimm’s Winter Cup, and No. 6 – which was based on vodka – was only discontinued for good in 2021 after previous attempts to ditch it were met with an outpouring from fans. As for No. 7, it’s been debated as to whether it was ever actually available to buy. Low demand was blamed for the disappearance of these spirit-based liqueurs, and when we contacted the manufacturer to find out more, we were met with a polite decline to comment. So, five versions of Pimm’s have all been laid to rest in the beverage graveyard, alongside Hubba Bubba soda, never to be sipped again. Take a wander around said cemetery and you’ll likely unearth the old, faded gravestones of these other drinks too. How many do you remember? TaB Clear and Crystal Pepsi https://ichef.bbci.co.uk/images/ic/480xn/p0fy6sds.jpg Diet soda TaB, launched by Coca-Cola in 1963, came in iconic pink cans and quickly cornered the USA market – it was a pre-curser to Diet Coke and even when that new product hit the market, TaB stood its ground, lasting until 2020. However, one of its offshoots, TaB Clear, might be more recognisable to fizzy drink fans in the UK. Back in the early ’90s, a trend emerged for clear sodas (think the taste of cola but the appearance of lemonade) and this one was an immediate hit, with people associating it with ‘wellness’. Despite a booming initial few months, success was fleeting. It survived for just a year. But was all quite as it seemed? Previously published quotes by former Coke marketing chief, Sergio Zyman highlight that the drink was intended to be a short-lived shelf-filler, because its purpose was to confuse shoppers who might be tempted by the new offering from their rivals called Crystal Pepsi (which was also colourless). Zyman’s idea was that consumers would see the two options and get confused about the differences between the two (Crystal Pepsi wasn’t a diet drink), before choosing something else entirely. Zyman explained it was a “kamikaze” drink. As for Crystal Pepsi, that was the brainchild of marketing expert David Novak, who thought it was going to be a game-changer. But it was not to be, and he has since called the drink “my biggest career fail”, reflecting that he should have listened to experts in the lab who expressed concern that it didn’t taste enough like Pepsi. Panda Pops https://ichef.bbci.co.uk/images/ic/480xn/p0fy6tlf.jpg Anyone else experience this side effect from the blue raspberryade flavour? You read that right: Panda Pops no longer exist. You may have presumed, like us, that the brightly coloured drinks – popular with kids of the ’90s and 2000s – were still being enjoyed by the youth of today. But the drinks of tuckshop royalty were actually discontinued in 2011, albeit after a pretty respectable 35-year reign. You can probably guess the reason behind their demise. The almost luminescent drinks that would dye your tongue bright colours fell out of favour with parents as they became concerned about the drinks’ nutritional merits (negligible). The manufacturer, Nichols, decided to focus on still juice drinks and flavoured waters instead. Bacardi Breezers https://ichef.bbci.co.uk/images/ic/480xn/p0fy6rxt.jpg There was a time (namely the 1990s and 2000s) when everyone swapped their spirit-and-mixer order for the bright new sugar filled, sickly sweet drink on the block: an alcopop. Bacardi Breezer was one of the most recognisable brands in this cohort, with the most popular variety being orange – although there was a whole rainbow of different flavours available. The alcopop market quickly became saturated and then had to contend with public backlash as people accused brands of heavily marketing them to young people. "The name itself is part of the problem – alcopops suggested an element of juvenile immaturity," said drinks expert Rob Willock, to the BBC back in 2013. "[Alcopops] enjoyed a classic product life cycle. When they burst on to the scene, they were very popular. The moral panic that ensued did damage their prospects. They disappeared almost as quickly as they arrived." While floors of bars and nightclubs across the land have benefitted from the decline of these impossibly sticky drinks, you might still spot some of them in some pub fridges and supermarkets. The original Bacardi Breezer isn’t in attendance at any of the above though, having gone out of production in 2015. Quatro Image source, Youtube/Quatro https://ichef.bbci.co.uk/images/ic/480xn/p0fy6vj8.jpg The slightly blurry advert was just as iconic as the drink itself With a name inspired by the mix of four flavours (pineapple, grapefruit, orange and passion fruit, in case you never deciphered those), this carbonated soft drink was an ’80s stalwart. And what’s more, it came with a pretty iconic advert. However, as the decade went on, the drink dwindled in popularity – perhaps because alternatives such as Lilt (which has also recently had a big re-brand) were on the rise. There is still a drink by the same name available to buy in Argentina, Uruguay, Chile and Colombia but before die-hard fans book a flight, it’s actually a grapefruit-flavoured carbonated drink. Perhaps it should be called Uno instead. Originally published June 2023 | {
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"content": "Would you swap gin for whisky in your glass of Pimm's at Wimbledon? Stranger drinks than that have come and gone – how many of these summer sips do you remember? https://ichef.bbci.co.uk/images/ic/480xn/p0fy8b8q.jpg Wimbledon is almost upon us. And this means one thing – it’s time to sit back and watch the action unfold with a glass of something cold and refreshing. Pimm’s No. 1 is a popular choice at the world-famous tennis tournament, with more than 276,000 glasses of the gin-based drink expected to be poured courtside during the two-week event. You may have noticed we specified ‘No. 1’. That’s because the brand has actually made seven – yes, seven – versions over the years. Each variant featured a different spirit – including rum, rye whiskey and tequila – but not all stood the test of time. In fact, No. 2, No. 3, No. 4 and No. 5 were all discontinued in the ’70s after global drinks company Diageo bought the brand. No. 3, featuring brandy, was later reincarnated as the current Pimm’s Winter Cup, and No. 6 – which was based on vodka – was only discontinued for good in 2021 after previous attempts to ditch it were met with an outpouring from fans. As for No. 7, it’s been debated as to whether it was ever actually available to buy. Low demand was blamed for the disappearance of these spirit-based liqueurs, and when we contacted the manufacturer to find out more, we were met with a polite decline to comment. So, five versions of Pimm’s have all been laid to rest in the beverage graveyard, alongside Hubba Bubba soda, never to be sipped again. Take a wander around said cemetery and you’ll likely unearth the old, faded gravestones of these other drinks too. How many do you remember? TaB Clear and Crystal Pepsi https://ichef.bbci.co.uk/images/ic/480xn/p0fy6sds.jpg Diet soda TaB, launched by Coca-Cola in 1963, came in iconic pink cans and quickly cornered the USA market – it was a pre-curser to Diet Coke and even when that new product hit the market, TaB stood its ground, lasting until 2020. However, one of its offshoots, TaB Clear, might be more recognisable to fizzy drink fans in the UK. Back in the early ’90s, a trend emerged for clear sodas (think the taste of cola but the appearance of lemonade) and this one was an immediate hit, with people associating it with ‘wellness’. Despite a booming initial few months, success was fleeting. It survived for just a year. But was all quite as it seemed? Previously published quotes by former Coke marketing chief, Sergio Zyman highlight that the drink was intended to be a short-lived shelf-filler, because its purpose was to confuse shoppers who might be tempted by the new offering from their rivals called Crystal Pepsi (which was also colourless). Zyman’s idea was that consumers would see the two options and get confused about the differences between the two (Crystal Pepsi wasn’t a diet drink), before choosing something else entirely. Zyman explained it was a “kamikaze” drink. As for Crystal Pepsi, that was the brainchild of marketing expert David Novak, who thought it was going to be a game-changer. But it was not to be, and he has since called the drink “my biggest career fail”, reflecting that he should have listened to experts in the lab who expressed concern that it didn’t taste enough like Pepsi. Panda Pops https://ichef.bbci.co.uk/images/ic/480xn/p0fy6tlf.jpg Anyone else experience this side effect from the blue raspberryade flavour? You read that right: Panda Pops no longer exist. You may have presumed, like us, that the brightly coloured drinks – popular with kids of the ’90s and 2000s – were still being enjoyed by the youth of today. But the drinks of tuckshop royalty were actually discontinued in 2011, albeit after a pretty respectable 35-year reign. You can probably guess the reason behind their demise. The almost luminescent drinks that would dye your tongue bright colours fell out of favour with parents as they became concerned about the drinks’ nutritional merits (negligible). The manufacturer, Nichols, decided to focus on still juice drinks and flavoured waters instead. Bacardi Breezers https://ichef.bbci.co.uk/images/ic/480xn/p0fy6rxt.jpg There was a time (namely the 1990s and 2000s) when everyone swapped their spirit-and-mixer order for the bright new sugar filled, sickly sweet drink on the block: an alcopop. Bacardi Breezer was one of the most recognisable brands in this cohort, with the most popular variety being orange – although there was a whole rainbow of different flavours available. The alcopop market quickly became saturated and then had to contend with public backlash as people accused brands of heavily marketing them to young people. \"The name itself is part of the problem – alcopops suggested an element of juvenile immaturity,\" said drinks expert Rob Willock, to the BBC back in 2013. \"[Alcopops] enjoyed a classic product life cycle. When they burst on to the scene, they were very popular. The moral panic that ensued did damage their prospects. They disappeared almost as quickly as they arrived.\" While floors of bars and nightclubs across the land have benefitted from the decline of these impossibly sticky drinks, you might still spot some of them in some pub fridges and supermarkets. The original Bacardi Breezer isn’t in attendance at any of the above though, having gone out of production in 2015. Quatro Image source, Youtube/Quatro https://ichef.bbci.co.uk/images/ic/480xn/p0fy6vj8.jpg The slightly blurry advert was just as iconic as the drink itself With a name inspired by the mix of four flavours (pineapple, grapefruit, orange and passion fruit, in case you never deciphered those), this carbonated soft drink was an ’80s stalwart. And what’s more, it came with a pretty iconic advert. However, as the decade went on, the drink dwindled in popularity – perhaps because alternatives such as Lilt (which has also recently had a big re-brand) were on the rise. There is still a drink by the same name available to buy in Argentina, Uruguay, Chile and Colombia but before die-hard fans book a flight, it’s actually a grapefruit-flavoured carbonated drink. Perhaps it should be called Uno instead. Originally published June 2023"
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While delicious eaten raw, these versatile fruits are also great for cooking with, lending their distinctive flavour to both sweet and savoury dishes. Here's how to make the most of them this summer. By Romy Gill https://ichef.bbci.co.uk/images/ic/480xn/p0fv1mhl.jpg Known as ‘the king of fruits’ due to their juicy, tropical flavour and nutritional benefits, mangoes played a special part in my childhood. When I was young, living in West Bengal in India, I’d eat three or four a day when they were in season. This is between March and August, although they’re usually at their very best from May to July. My dad would pluck the mangoes from a tree and drop them into a bucket of water to cool them down. Then, we’d suck the juice straight from the fruit, taking our tops off first as we knew just how sticky they could be. They also bring back memories of my mum in the kitchen turning them into mango pickle to serve with our meals. They were a staple part of our diet. As you can tell, mangoes fill me with nostalgia. So much so that several years ago I returned to India, travelling through various states trying to find different varieties. On this trip, when visiting Lucknow, I travelled north of the city and was lucky enough to be granted an audience with Haji Kalimullah Khan (Kaleem Ullah Khan), known as ‘Mango Man’. He achieved fame by grafting a mango tree to grow over 300 varieties. Hundreds of awards and photographs of him with dignitaries were hung on the walls and he talked to me about them all, proud of his life’s achievements. https://ichef.bbci.co.uk/images/ic/480xn/p0fv24mj.jpg Romy meeting the celebrated 'Mango Man' What to expect from the most famous varieties There are over 1,000 varieties of mango grown in India and there’s a huge amount of difference between them in terms of flavour and texture – for example, some have lots of stringy fibres whereas others have none. When I was growing up, vendors would travel to our town from different states throughout mango season, selling their region’s varieties. My dad would be told when each type would arrive and I’d be particularly excited when the sweet, soft and juicy Langra variety, as well as the Kesar with its gentle acidity were imminent. While in years past it’s been hard to find Indian mango varieties here in the UK, that’s thankfully no longer the case. In fact, just over the last few weeks I’ve picked up three different varieties from three different national supermarkets. Of course, if you go to a greengrocer or a specialist shop which sells Indian produce, you’ll find even more varieties and they’ll taste different to the two types most often found in supermarkets – the Tommy Atkins, which is sweet with a slight tart note, and the Kent, which has a rich and sweet flavour with some sourness. Here’s what the most popular Indian mango varieties are and what you can expect from them: Choosing the right mango The type you choose will depend on the texture you need and the level of sweetness you want in your recipe: mangoes with softer, less fibrous flesh are great for pulping, while those with firmer flesh work better in recipes where the fruit needs more bite. Some recipes will call for ripe mangoes while others, like my mango salad, work better with unripe mangoes. To test for ripeness, smell the mango first; if it smells sweet it’s likely to be ripe, and if it smells bitter or sour it’s likely unripe (or bad!). The way to tell whether it’s unripe is if it’s still very hard. Avoid picking a bad one by checking the skin. It should be smooth and firm – wrinkled skin could suggest that a mango is past its best. Finally, apply gentle pressure to the skin: if it gives slightly when you squeeze it, it’s ripe. Cooking with mangoes Mangoes are perfect to eat just as they are, but when you do cook with them you can expect beautiful dishes. It’s worth experimenting with both sweet and savoury recipes. As I’ve mentioned, different types lend themselves to different dishes – although there are a few all-rounders. For instance, Kesar mango is versatile and as such you could chop it into chunks and add to a curry, blend the pulp and add it to a drink or grate it into rice pudding. Banganpalle mangoes, meanwhile, are great for turning into a refreshing salad with a squeeze of lemon juice and mint. And when it comes to the ever-popular alphonso, you could get a tin of its pulp and use it to make a dessert such as a tart or pie. If you have a sour, unripe mango, it will be perfect for turning into a tangy chutney or pickle, or you could make aam papad (fruit leather). You mash it to a pulp, spread it onto a baking tray and oven bake. Whatever you end up making, you can be sure that it will bring you joy and sunshiny flavour, just as mangoes have done for me both as a child and an adult. Now make Kesar mango and chicken curryMango chutneyAlphonso mango tartMango salad Kesar mango and chicken curry Mango chutney Alphonso mango tart Mango salad Originally published June 2023 | {
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"content": "While delicious eaten raw, these versatile fruits are also great for cooking with, lending their distinctive flavour to both sweet and savoury dishes. Here's how to make the most of them this summer. By Romy Gill https://ichef.bbci.co.uk/images/ic/480xn/p0fv1mhl.jpg Known as ‘the king of fruits’ due to their juicy, tropical flavour and nutritional benefits, mangoes played a special part in my childhood. When I was young, living in West Bengal in India, I’d eat three or four a day when they were in season. This is between March and August, although they’re usually at their very best from May to July. My dad would pluck the mangoes from a tree and drop them into a bucket of water to cool them down. Then, we’d suck the juice straight from the fruit, taking our tops off first as we knew just how sticky they could be. They also bring back memories of my mum in the kitchen turning them into mango pickle to serve with our meals. They were a staple part of our diet. As you can tell, mangoes fill me with nostalgia. So much so that several years ago I returned to India, travelling through various states trying to find different varieties. On this trip, when visiting Lucknow, I travelled north of the city and was lucky enough to be granted an audience with Haji Kalimullah Khan (Kaleem Ullah Khan), known as ‘Mango Man’. He achieved fame by grafting a mango tree to grow over 300 varieties. Hundreds of awards and photographs of him with dignitaries were hung on the walls and he talked to me about them all, proud of his life’s achievements. https://ichef.bbci.co.uk/images/ic/480xn/p0fv24mj.jpg Romy meeting the celebrated 'Mango Man' What to expect from the most famous varieties There are over 1,000 varieties of mango grown in India and there’s a huge amount of difference between them in terms of flavour and texture – for example, some have lots of stringy fibres whereas others have none. When I was growing up, vendors would travel to our town from different states throughout mango season, selling their region’s varieties. My dad would be told when each type would arrive and I’d be particularly excited when the sweet, soft and juicy Langra variety, as well as the Kesar with its gentle acidity were imminent. While in years past it’s been hard to find Indian mango varieties here in the UK, that’s thankfully no longer the case. In fact, just over the last few weeks I’ve picked up three different varieties from three different national supermarkets. Of course, if you go to a greengrocer or a specialist shop which sells Indian produce, you’ll find even more varieties and they’ll taste different to the two types most often found in supermarkets – the Tommy Atkins, which is sweet with a slight tart note, and the Kent, which has a rich and sweet flavour with some sourness. Here’s what the most popular Indian mango varieties are and what you can expect from them: Choosing the right mango The type you choose will depend on the texture you need and the level of sweetness you want in your recipe: mangoes with softer, less fibrous flesh are great for pulping, while those with firmer flesh work better in recipes where the fruit needs more bite. Some recipes will call for ripe mangoes while others, like my mango salad, work better with unripe mangoes. To test for ripeness, smell the mango first; if it smells sweet it’s likely to be ripe, and if it smells bitter or sour it’s likely unripe (or bad!). The way to tell whether it’s unripe is if it’s still very hard. Avoid picking a bad one by checking the skin. It should be smooth and firm – wrinkled skin could suggest that a mango is past its best. Finally, apply gentle pressure to the skin: if it gives slightly when you squeeze it, it’s ripe. Cooking with mangoes Mangoes are perfect to eat just as they are, but when you do cook with them you can expect beautiful dishes. It’s worth experimenting with both sweet and savoury recipes. As I’ve mentioned, different types lend themselves to different dishes – although there are a few all-rounders. For instance, Kesar mango is versatile and as such you could chop it into chunks and add to a curry, blend the pulp and add it to a drink or grate it into rice pudding. Banganpalle mangoes, meanwhile, are great for turning into a refreshing salad with a squeeze of lemon juice and mint. And when it comes to the ever-popular alphonso, you could get a tin of its pulp and use it to make a dessert such as a tart or pie. If you have a sour, unripe mango, it will be perfect for turning into a tangy chutney or pickle, or you could make aam papad (fruit leather). You mash it to a pulp, spread it onto a baking tray and oven bake. Whatever you end up making, you can be sure that it will bring you joy and sunshiny flavour, just as mangoes have done for me both as a child and an adult. Now make Kesar mango and chicken curryMango chutneyAlphonso mango tartMango salad Kesar mango and chicken curry Mango chutney Alphonso mango tart Mango salad Originally published June 2023"
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Want to get the barbecue out but not spend a fortune on expensive ingredients? Here are some easy ways to turn simple barbecue food into something special. By Deborah Reddihough https://ichef.bbci.co.uk/images/ic/480xn/p0fvgl58.jpg Barbecue weather has arrived and we Brits are sticklers for tradition, with burgers, bangers, cheese and potatoes the items we are most likely to place atop the coals. If you are planning a barbecue, we’ve put together our top grill tips so you can make the most of the classics without spending an age – or a fortune – on your spread. Brilliant bangers When it comes to sausages, quality can make a big difference – but the better it is, the more you’ll pay. It’s easy to spruce up basic bangers though by drizzling a glaze over them after cooking. This sticky hot honey mustard glaze is perfect for adding heat and flavour, as is this sweet and spicy sauce. To be really economical with time and budget, if you have honey or maple syrup at the back of the cupboard, a quick drizzle of that will also work a treat. If you are one of the many people who worry about sausages being cooked through when barbecuing, precook them. Simmer them in a saucepan of boiling water for 6–8 minutes (depending on the thickness of the sausages). While, admittedly, they will look pretty unappetising at this point, they will be cooked through. Then, you can finish on the barbecue, cooking them until they are nicely browned on the outside. This method will result in sausages which are lovely and juicy, not blackened and burnt. Caramelised onions are essential for a good hotdog – happily they’re also cheap and easy to make. They are traditionally cooked low and slow in a frying pan, which produces fantastic results but takes quite a lot of time. If you’re after a speedier solution, your microwave can help. It’s much faster (and most likely cheaper) to use. Finely slice your onions and put them in a microwave-safe bowl with a (very) generous knob of butter (for extra sweetness you could also add a little brown sugar at this stage if you like). Cover with microwave-safe cling film and poke a couple of holes to let the steam escape. Cook on high for two minutes, stir and then cook in one minute bursts until the onions are soft. Or you can simply cook them on the barbecue while you’re gilling everything else. Just wrap the slices in a foil parcel with plenty of butter, and sit on a cooler part of the barbecue that’s not directly over the coals. They’ll be good to go in about half an hour, having required barely any effort and contributing nothing to the washing up pile. The best burgers If you are up for making your own patties, this could save you money as plain mince is frequently cheaper than premium burgers. Aim for mince that’s 10–15% fat to make sure your burgers stay juicy. This great basic burger recipe uses nothing more than mince, salt and pepper. If beef isn’t your thing, there’s a whole host of alternative burgers to try, from super-easy grilled mushroom to halloumi and even smoky roast carrot. Whether or not you are making your own patties, if you want a great burger, there are a couple of simple touches that cost nothing and make a big difference. First up, toast the bread buns (this is essential if using brioche rolls which get soggy very easily). Just cut open the bread buns and toast the cut sides – you can do this in advance using a grill or pop them on the barbecue just before serving. Secondly, if you are adding cheese, get it nicely melted. Place slices of cheese on top of the cooked side of your burgers while they’re still over the coals. It’s so worth it. Love a certain well-known fast food chain's burger sauce? You can make your own using three ingredients you probably already have Toppings are key to great burgers. We all love a bit of ketchup, but homemade sauces are next level – and there are plenty that are super easy to make. For a classic sauce reminiscent of what you’ll find in you-know-who’s flagship burger, try this three ingredient recipe. If you like your condiments smoky, barbecue sauce is the one for you, and if spice is your thing, Cajun mayo will be right up your street. Lamb or veggie burgers are great with an easy raita, while salsa is dreamy on halloumi burgers or veggie burgers. Beyond burgers and bangers If you want to broaden your barbecue horizons and skip the sausages and burgers, there are some great alternatives that won’t break the bank. Ribs always feel like a special occasion dish but are actually a relatively cheap cut. Stick them in the slow cooker first and finish them on the barbecue to ensure you get soft tender meat with delicious crispy bits. Another option is chicken drumsticks which work really well on the barbecue because they contain a good amount of fat which prevents them drying out. You don’t need to pay extra for ones that come with sauces: there are lots of easy marinades which will deliver extra flavour. Kebabs are a great option – they look fancy and are ideal for using up the veg that’s hanging around in your fridge. Got a courgette that’s starting to look a bit sad? Go for that! Some mushrooms or peppers? They’ll add a lovely bit of texture. And of course, the ultimate budget all-rounder veg: onions. Chicken, of course, works well on a skewer, but if you’re making vegetarian ones you could go for a different protein like paneer or halloumi. Or, if you want a vegan option, super-firm tofu works well. As Dr Rupy demonstrates below, you can add flavour to it with a quick and easy marinade. Super sides There’s no denying that readymade slaw is cheap to buy, but homemade tastes miles better and, actually, you don’t need expensive ingredients. If you have a few condiments and some veg in your fridge, you’re probably only going to need to get the vinegar and cabbage for this easy coleslaw recipe. Not a fan of mayo in your coleslaw? Try swapping it for natural yoghurt. To make it super easy to put together, a food processor with a slicing blade will save you the effort of shredding the veg. Corn on the cob is a classic barbecue side and in plentiful supply in the summer, meaning it’s more likely to be on sale. We like to cook them in boiling water for five minutes to keep them juicy before finishing on the barbecue for 5–10 minutes, but you can just pop them onto a cooler area of the grill if you prefer and let them cook for about 40 minutes. To jazz them up, load them with herbs and cheese if you have some lying around. Otherwise, they’re perfect just with butter and seasoning. Pasta salad is a budget crowd pleaser and has the advantage of keeping well, so you can make it ahead and it won’t wilt in the heat. Try a Greek-style version full of sunshine flavour, or perhaps a healthy pasta salad is more your thing. Have some pesto in the fridge? Get it involved. For a basic salad you can rely on not to flop as soon as it sees the sun, turn to Mary Berry’s fool-proof green salad, which includes ingredients that keep well. Or, this simple salad verte will be a winner, with extra crunch from croutons. Finally, remember, that barbecues are made for lazy weekends spent in the sun and shouldn’t add to your workload. It’s more than OK to throw a few inexpensive ingredients together and let the smoking coals work their magic. And if you can add a simple glaze here or a cheap marinade there, then all the better. Originally published June 2023 | {
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"content": "Want to get the barbecue out but not spend a fortune on expensive ingredients? Here are some easy ways to turn simple barbecue food into something special. By Deborah Reddihough https://ichef.bbci.co.uk/images/ic/480xn/p0fvgl58.jpg Barbecue weather has arrived and we Brits are sticklers for tradition, with burgers, bangers, cheese and potatoes the items we are most likely to place atop the coals. If you are planning a barbecue, we’ve put together our top grill tips so you can make the most of the classics without spending an age – or a fortune – on your spread. Brilliant bangers When it comes to sausages, quality can make a big difference – but the better it is, the more you’ll pay. It’s easy to spruce up basic bangers though by drizzling a glaze over them after cooking. This sticky hot honey mustard glaze is perfect for adding heat and flavour, as is this sweet and spicy sauce. To be really economical with time and budget, if you have honey or maple syrup at the back of the cupboard, a quick drizzle of that will also work a treat. If you are one of the many people who worry about sausages being cooked through when barbecuing, precook them. Simmer them in a saucepan of boiling water for 6–8 minutes (depending on the thickness of the sausages). While, admittedly, they will look pretty unappetising at this point, they will be cooked through. Then, you can finish on the barbecue, cooking them until they are nicely browned on the outside. This method will result in sausages which are lovely and juicy, not blackened and burnt. Caramelised onions are essential for a good hotdog – happily they’re also cheap and easy to make. They are traditionally cooked low and slow in a frying pan, which produces fantastic results but takes quite a lot of time. If you’re after a speedier solution, your microwave can help. It’s much faster (and most likely cheaper) to use. Finely slice your onions and put them in a microwave-safe bowl with a (very) generous knob of butter (for extra sweetness you could also add a little brown sugar at this stage if you like). Cover with microwave-safe cling film and poke a couple of holes to let the steam escape. Cook on high for two minutes, stir and then cook in one minute bursts until the onions are soft. Or you can simply cook them on the barbecue while you’re gilling everything else. Just wrap the slices in a foil parcel with plenty of butter, and sit on a cooler part of the barbecue that’s not directly over the coals. They’ll be good to go in about half an hour, having required barely any effort and contributing nothing to the washing up pile. The best burgers If you are up for making your own patties, this could save you money as plain mince is frequently cheaper than premium burgers. Aim for mince that’s 10–15% fat to make sure your burgers stay juicy. This great basic burger recipe uses nothing more than mince, salt and pepper. If beef isn’t your thing, there’s a whole host of alternative burgers to try, from super-easy grilled mushroom to halloumi and even smoky roast carrot. Whether or not you are making your own patties, if you want a great burger, there are a couple of simple touches that cost nothing and make a big difference. First up, toast the bread buns (this is essential if using brioche rolls which get soggy very easily). Just cut open the bread buns and toast the cut sides – you can do this in advance using a grill or pop them on the barbecue just before serving. Secondly, if you are adding cheese, get it nicely melted. Place slices of cheese on top of the cooked side of your burgers while they’re still over the coals. It’s so worth it. Love a certain well-known fast food chain's burger sauce? You can make your own using three ingredients you probably already have Toppings are key to great burgers. We all love a bit of ketchup, but homemade sauces are next level – and there are plenty that are super easy to make. For a classic sauce reminiscent of what you’ll find in you-know-who’s flagship burger, try this three ingredient recipe. If you like your condiments smoky, barbecue sauce is the one for you, and if spice is your thing, Cajun mayo will be right up your street. Lamb or veggie burgers are great with an easy raita, while salsa is dreamy on halloumi burgers or veggie burgers. Beyond burgers and bangers If you want to broaden your barbecue horizons and skip the sausages and burgers, there are some great alternatives that won’t break the bank. Ribs always feel like a special occasion dish but are actually a relatively cheap cut. Stick them in the slow cooker first and finish them on the barbecue to ensure you get soft tender meat with delicious crispy bits. Another option is chicken drumsticks which work really well on the barbecue because they contain a good amount of fat which prevents them drying out. You don’t need to pay extra for ones that come with sauces: there are lots of easy marinades which will deliver extra flavour. Kebabs are a great option – they look fancy and are ideal for using up the veg that’s hanging around in your fridge. Got a courgette that’s starting to look a bit sad? Go for that! Some mushrooms or peppers? They’ll add a lovely bit of texture. And of course, the ultimate budget all-rounder veg: onions. Chicken, of course, works well on a skewer, but if you’re making vegetarian ones you could go for a different protein like paneer or halloumi. Or, if you want a vegan option, super-firm tofu works well. As Dr Rupy demonstrates below, you can add flavour to it with a quick and easy marinade. Super sides There’s no denying that readymade slaw is cheap to buy, but homemade tastes miles better and, actually, you don’t need expensive ingredients. If you have a few condiments and some veg in your fridge, you’re probably only going to need to get the vinegar and cabbage for this easy coleslaw recipe. Not a fan of mayo in your coleslaw? Try swapping it for natural yoghurt. To make it super easy to put together, a food processor with a slicing blade will save you the effort of shredding the veg. Corn on the cob is a classic barbecue side and in plentiful supply in the summer, meaning it’s more likely to be on sale. We like to cook them in boiling water for five minutes to keep them juicy before finishing on the barbecue for 5–10 minutes, but you can just pop them onto a cooler area of the grill if you prefer and let them cook for about 40 minutes. To jazz them up, load them with herbs and cheese if you have some lying around. Otherwise, they’re perfect just with butter and seasoning. Pasta salad is a budget crowd pleaser and has the advantage of keeping well, so you can make it ahead and it won’t wilt in the heat. Try a Greek-style version full of sunshine flavour, or perhaps a healthy pasta salad is more your thing. Have some pesto in the fridge? Get it involved. For a basic salad you can rely on not to flop as soon as it sees the sun, turn to Mary Berry’s fool-proof green salad, which includes ingredients that keep well. Or, this simple salad verte will be a winner, with extra crunch from croutons. Finally, remember, that barbecues are made for lazy weekends spent in the sun and shouldn’t add to your workload. It’s more than OK to throw a few inexpensive ingredients together and let the smoking coals work their magic. And if you can add a simple glaze here or a cheap marinade there, then all the better. Originally published June 2023"
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by Sophie Whitbread The summer has finally arrived and we’re all heading outdoors. Whether it’s a garden, local park or festival field in your sights, there are plenty of ways to make your drinks really sparkle. Here are a few things I’ve learned about how to make sure they travel well and always hit the spot. https://ichef.bbci.co.uk/images/ic/480xn/p09bnp7w.jpg Keep it simple for picnics Picnics require forward planning – who wants to carry lots of bottles as well as food on a walk? Whether you’re buying the booze from a nearby shop or taking it with you, you’ll want to keep things simple. If you can pick up sparkling wine from a shop or persuade someone to carry it, you only need add one or two ingredients for a special drink. A glug of orange juice makes a mimosa, Aperol and soda water an Aperol spritz, or crème de cassis a kir royale. Lidded jars make great portable cocktail shakers for drinks that need a vigorous mix, like margaritas, gin fizzes or this super-refreshing non-alcoholic apple elderflower cooler. They also double up as glasses – or you can buy reusable cups with fitted lids and straws. With the weather heating up, you’re going to need to keep these thirst-quenchers cool. Fill a portable cooler with ice and sit the bottles on top. Wrapping wet paper towels around bottles will speed up the cooling. If you’re making drinks before you leave home, freeze them for half an hour. Remember, alcohol consumption isn’t allowed in some outdoor places, so it’s best to check before you head off on your picnic. Let’s get this (garden) party started For those serving drinks in the garden with a fridge and freezer within arm’s reach, the world’s your oyster. Give your gathering a luxe feel with creamy drinks such as a white russian. A whiskey sour, made with egg whites, will also bring that special occasion vibe. If there’s also a well-stocked home bar to take advantage of, get your mixing skills on with a Singapore sling, mai tai or purple rain. And when the heatwave gives you the taste for juicy, fruity flavours, a berry-infused bramble, alcohol-free passion fruit-packed brunch star martini or three-ingredient watermelon cooler will see you right. Speaking of fruit, chop it up and stick it in the freezer in advance – it’s a great alternative to ice. This is an especially great idea for keeping your pitcher of Pimm’s or sangria well-chilled. If you’re having people over and want to make something special without the booze, it’s hard to beat this non-alcoholic frozen margarita. Budget cocktails If you don’t have a huge collection of bottles, choose cocktails with just one spirit. Drinks like gin fizz, screwdriver (vodka orange), dark and stormy (rum and ginger beer) and tequila sunrise (tequila with orange and grenadine) are great for when you’re starting out. If you’re buying cheaper spirits, it can be a good idea to choose fruity cocktails, or make an infusion such as rhubarb gin. For an alcohol-free option, this five-ingredient virgin mojito has a base of soda water and features things you may already have in your kitchen, like sugar and limes. When it comes to kit and extras, make use of what you already have: a fork doubles up as a muddler (for squashing fruit) and freezing your own ice is easy. You can make your own sugar syrup too – it’s a 1:2 ratio of water to sugar. Follow the method in this French 75 recipe. Alcoholic ice lollies Ice lolly cocktails are fun at a barbecue. You can transform the simplest cocktails (choose ones without dairy or egg white) into popsicles by freezing in a mould – I use small yoghurt pots with lolly sticks. Personal favourites are Pimm’s ice lollies with berries and mojito, though anything with fruit and herbs is pretty. If you don’t have lolly moulds, Tom Kerridge’s G&T granita is delicious. If you’re going on a picnic, put your lollies on ice in a coolbox – if you pop them in a ziplocked bag, you’ll have a drink if they melt! | {
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"content": "by Sophie Whitbread The summer has finally arrived and we’re all heading outdoors. Whether it’s a garden, local park or festival field in your sights, there are plenty of ways to make your drinks really sparkle. Here are a few things I’ve learned about how to make sure they travel well and always hit the spot. https://ichef.bbci.co.uk/images/ic/480xn/p09bnp7w.jpg Keep it simple for picnics Picnics require forward planning – who wants to carry lots of bottles as well as food on a walk? Whether you’re buying the booze from a nearby shop or taking it with you, you’ll want to keep things simple. If you can pick up sparkling wine from a shop or persuade someone to carry it, you only need add one or two ingredients for a special drink. A glug of orange juice makes a mimosa, Aperol and soda water an Aperol spritz, or crème de cassis a kir royale. Lidded jars make great portable cocktail shakers for drinks that need a vigorous mix, like margaritas, gin fizzes or this super-refreshing non-alcoholic apple elderflower cooler. They also double up as glasses – or you can buy reusable cups with fitted lids and straws. With the weather heating up, you’re going to need to keep these thirst-quenchers cool. Fill a portable cooler with ice and sit the bottles on top. Wrapping wet paper towels around bottles will speed up the cooling. If you’re making drinks before you leave home, freeze them for half an hour. Remember, alcohol consumption isn’t allowed in some outdoor places, so it’s best to check before you head off on your picnic. Let’s get this (garden) party started For those serving drinks in the garden with a fridge and freezer within arm’s reach, the world’s your oyster. Give your gathering a luxe feel with creamy drinks such as a white russian. A whiskey sour, made with egg whites, will also bring that special occasion vibe. If there’s also a well-stocked home bar to take advantage of, get your mixing skills on with a Singapore sling, mai tai or purple rain. And when the heatwave gives you the taste for juicy, fruity flavours, a berry-infused bramble, alcohol-free passion fruit-packed brunch star martini or three-ingredient watermelon cooler will see you right. Speaking of fruit, chop it up and stick it in the freezer in advance – it’s a great alternative to ice. This is an especially great idea for keeping your pitcher of Pimm’s or sangria well-chilled. If you’re having people over and want to make something special without the booze, it’s hard to beat this non-alcoholic frozen margarita. Budget cocktails If you don’t have a huge collection of bottles, choose cocktails with just one spirit. Drinks like gin fizz, screwdriver (vodka orange), dark and stormy (rum and ginger beer) and tequila sunrise (tequila with orange and grenadine) are great for when you’re starting out. If you’re buying cheaper spirits, it can be a good idea to choose fruity cocktails, or make an infusion such as rhubarb gin. For an alcohol-free option, this five-ingredient virgin mojito has a base of soda water and features things you may already have in your kitchen, like sugar and limes. When it comes to kit and extras, make use of what you already have: a fork doubles up as a muddler (for squashing fruit) and freezing your own ice is easy. You can make your own sugar syrup too – it’s a 1:2 ratio of water to sugar. Follow the method in this French 75 recipe. Alcoholic ice lollies Ice lolly cocktails are fun at a barbecue. You can transform the simplest cocktails (choose ones without dairy or egg white) into popsicles by freezing in a mould – I use small yoghurt pots with lolly sticks. Personal favourites are Pimm’s ice lollies with berries and mojito, though anything with fruit and herbs is pretty. If you don’t have lolly moulds, Tom Kerridge’s G&T granita is delicious. If you’re going on a picnic, put your lollies on ice in a coolbox – if you pop them in a ziplocked bag, you’ll have a drink if they melt!"
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} | 33d3baa69b9eee934e74f7b0f7b85004bfb9e20490ac30f391925e2633fff014 | The UK is going bonkers for birria – here's why
It's the classic Mexican dish that's slowly but surely taking over our social feeds, but why is it so good and how can you make it at home? https://ichef.bbci.co.uk/images/ic/480xn/p0ft245k.jpg Google ‘birria tacos’ and you’ll see questions such as ‘What makes birria so good?’ and ‘What is so special about birria tacos?’ in the lists of popular queries on the subject. A quick poke around online search data is all it takes to confirm that the UK’s interest in this classic Mexican dish has gone steadily from zero to hero over the last three years. It’s a fruitless game of chicken and egg trying to work out whether our intrigue of the brothy, meaty stew has led to it popping up on more and more restaurant menus, or if these quickly multiplying appearances are behind the piquing of our interest. Either way, the UK is in the throes of a particularly flavour-packed food obsession. Mexican food in the UK It wasn’t long ago that you’d struggle to find the ingredients to make an authentic Mexican dish like birria in the UK – let alone spot it on the menu at a local restaurant. “I remember when I first arrived in London, 20 years ago,” says cook, author and supper club host Karla Zazueta. “You couldn’t find Mexican food anywhere – only bad versions of Tex-Mex. “I think there was only one person selling Mexican ingredients online here. The stuff that the supermarkets sold was terrible – I would say they were not even Mexican.” Happily, things change. Not only is it easier to find authentic Mexican food and ingredients in the UK now (albeit with room for improvement), but our appreciation and understanding of it seems to be growing, too. While the popularity of meal-kit dishes like fajitas and nachos shows no signs of waning (both Tex-Mex, by the way – a totally legit but crucially different genre), more UK home cooks and diners are coming to understand that the food cooked and eaten in Mexico has an entirely different character to what’s previously been marketed to us as Mexican. And at the centre of this revelation sits, it seems, birria. What is birria? “Birria is a stew – almost a sort of soup,” says Zazueta, who hails from Ensenada, Baja California in northern Mexico. “Packed with flavour and sometimes spicy, it’s traditionally made with goat meat but nowadays beef or lamb is also used.” The meat is marinated in an adobo (which in Mexico refers to a sauce of chillies, spices and vinegar) then slow cooked. This is traditionally done underground over wood, with the meat wrapped in maguey leaves – but on the hob, in a slow cooker (more on that later) or in a conventional oven works. For hours, the meat is slowly heated in its broth until it’s fall-apart tender and the cooking liquor develops a deep flavour. “Birria was created in Jalisco, a place in western Mexico, where there were a lot of goats and people started cooking them, using ingredients from the region. “There are other places in Mexico where they also make birria though – like Tijuana, where it’s famous for its bright red broth (due to the colour of the local chillies). It has small variations depending on the region. “Birria is one of the many celebration dishes we have in Mexico because of the time it takes to be made. It is not something that we eat on a regular day but, saying this, it can also be eaten over the weekend, for breakfast or brunch. In Mexico, people tend to go to restaurants that specialise in making birria.” How to eat birria There are different ways to serve and eat birria. Originally, it was always dished up as a stew and this is still the classic way to eat it, with hunks of tender, shredded meat bathed in a loose, flavoursome broth and garnished with chopped onion and coriander. But the serving that’s arguably put birria on the culinary map for UK diners is as tacos. “The meat is separated from the broth and then chopped and served in a corn tortilla – with all the same garnishes,” explains Zazueta. “Then the broth is served in a cup alongside.” But the most on-trend way to serve birria right now is in quesabirrias. Picture this: “A corn tortilla is drenched in the birria broth, then heated on a flat grill pan, cheese is added and when it melts, the shredded meat goes on top – some people cook it until the tortilla hardens but I like mine soft. Then the same garnishes are added and the broth is served in a cup for dunking the quesabirria in before each bite.” What makes a good birria? If you want authentic birria, there’s no room for shortcuts or substitutions. And there’s no getting around the time it takes to cook this hearty, comforting dish – so if you’re planning to make it, buckle up for a lengthy ride. (Although, Zazueta says if the cooking time is off-putting or too much of a commitment, it would work in a slow cooker. You’d just need to adjust the liquid you add to account for the lack of evaporation.) “The broth needs to be deep, dark red and have a watery consistency. You should be able to taste the flavour of the meat, the chillies and spices.” It’s important to hunt down the right ingredients too. “Finding fresh guajillo and ancho chillies is key. Guajillo chillies are one of the most popular chillies in Mexico and are used in lots of dishes. When fresh, they are called mirasol. They are ruby red long chillies, not too spicy, perfect for making sauces or adobos. Ancho chillies are dried poblanos peppers (that is why they have an ‘ancho’, or wide, shape). Mild in heat, they’re great for adding fruity, almost chocolate-like flavour and depth to sauces. “And, of course, finding good quality corn tortillas is really important – although making your own is even better.” Don’t live near a specialist Mexican shop or deli? You can find ingredients like this online easily now. Happy days. Now try more authentic Mexican recipes Pico de galloPork pozoleHuevos rancherosPortobello mushrooms in adoboTres leches cake Pico de gallo Pork pozole Huevos rancheros Portobello mushrooms in adobo Tres leches cake | {
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"title": "The UK is going bonkers for birria – here's why",
"content": "It's the classic Mexican dish that's slowly but surely taking over our social feeds, but why is it so good and how can you make it at home? https://ichef.bbci.co.uk/images/ic/480xn/p0ft245k.jpg Google ‘birria tacos’ and you’ll see questions such as ‘What makes birria so good?’ and ‘What is so special about birria tacos?’ in the lists of popular queries on the subject. A quick poke around online search data is all it takes to confirm that the UK’s interest in this classic Mexican dish has gone steadily from zero to hero over the last three years. It’s a fruitless game of chicken and egg trying to work out whether our intrigue of the brothy, meaty stew has led to it popping up on more and more restaurant menus, or if these quickly multiplying appearances are behind the piquing of our interest. Either way, the UK is in the throes of a particularly flavour-packed food obsession. Mexican food in the UK It wasn’t long ago that you’d struggle to find the ingredients to make an authentic Mexican dish like birria in the UK – let alone spot it on the menu at a local restaurant. “I remember when I first arrived in London, 20 years ago,” says cook, author and supper club host Karla Zazueta. “You couldn’t find Mexican food anywhere – only bad versions of Tex-Mex. “I think there was only one person selling Mexican ingredients online here. The stuff that the supermarkets sold was terrible – I would say they were not even Mexican.” Happily, things change. Not only is it easier to find authentic Mexican food and ingredients in the UK now (albeit with room for improvement), but our appreciation and understanding of it seems to be growing, too. While the popularity of meal-kit dishes like fajitas and nachos shows no signs of waning (both Tex-Mex, by the way – a totally legit but crucially different genre), more UK home cooks and diners are coming to understand that the food cooked and eaten in Mexico has an entirely different character to what’s previously been marketed to us as Mexican. And at the centre of this revelation sits, it seems, birria. What is birria? “Birria is a stew – almost a sort of soup,” says Zazueta, who hails from Ensenada, Baja California in northern Mexico. “Packed with flavour and sometimes spicy, it’s traditionally made with goat meat but nowadays beef or lamb is also used.” The meat is marinated in an adobo (which in Mexico refers to a sauce of chillies, spices and vinegar) then slow cooked. This is traditionally done underground over wood, with the meat wrapped in maguey leaves – but on the hob, in a slow cooker (more on that later) or in a conventional oven works. For hours, the meat is slowly heated in its broth until it’s fall-apart tender and the cooking liquor develops a deep flavour. “Birria was created in Jalisco, a place in western Mexico, where there were a lot of goats and people started cooking them, using ingredients from the region. “There are other places in Mexico where they also make birria though – like Tijuana, where it’s famous for its bright red broth (due to the colour of the local chillies). It has small variations depending on the region. “Birria is one of the many celebration dishes we have in Mexico because of the time it takes to be made. It is not something that we eat on a regular day but, saying this, it can also be eaten over the weekend, for breakfast or brunch. In Mexico, people tend to go to restaurants that specialise in making birria.” How to eat birria There are different ways to serve and eat birria. Originally, it was always dished up as a stew and this is still the classic way to eat it, with hunks of tender, shredded meat bathed in a loose, flavoursome broth and garnished with chopped onion and coriander. But the serving that’s arguably put birria on the culinary map for UK diners is as tacos. “The meat is separated from the broth and then chopped and served in a corn tortilla – with all the same garnishes,” explains Zazueta. “Then the broth is served in a cup alongside.” But the most on-trend way to serve birria right now is in quesabirrias. Picture this: “A corn tortilla is drenched in the birria broth, then heated on a flat grill pan, cheese is added and when it melts, the shredded meat goes on top – some people cook it until the tortilla hardens but I like mine soft. Then the same garnishes are added and the broth is served in a cup for dunking the quesabirria in before each bite.” What makes a good birria? If you want authentic birria, there’s no room for shortcuts or substitutions. And there’s no getting around the time it takes to cook this hearty, comforting dish – so if you’re planning to make it, buckle up for a lengthy ride. (Although, Zazueta says if the cooking time is off-putting or too much of a commitment, it would work in a slow cooker. You’d just need to adjust the liquid you add to account for the lack of evaporation.) “The broth needs to be deep, dark red and have a watery consistency. You should be able to taste the flavour of the meat, the chillies and spices.” It’s important to hunt down the right ingredients too. “Finding fresh guajillo and ancho chillies is key. Guajillo chillies are one of the most popular chillies in Mexico and are used in lots of dishes. When fresh, they are called mirasol. They are ruby red long chillies, not too spicy, perfect for making sauces or adobos. Ancho chillies are dried poblanos peppers (that is why they have an ‘ancho’, or wide, shape). Mild in heat, they’re great for adding fruity, almost chocolate-like flavour and depth to sauces. “And, of course, finding good quality corn tortillas is really important – although making your own is even better.” Don’t live near a specialist Mexican shop or deli? You can find ingredients like this online easily now. Happy days. Now try more authentic Mexican recipes Pico de galloPork pozoleHuevos rancherosPortobello mushrooms in adoboTres leches cake Pico de gallo Pork pozole Huevos rancheros Portobello mushrooms in adobo Tres leches cake"
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} | c7199d86b8607e3b1193c3b7e48f35dcb818c3dfe4f87c05ad2d9997055048b2 | How to increase your spice tolerance
Why does chilli get some of us all hot and bothered, and is there anything we can do to deal with the heat better? We’ve spoken to a range of experts – from scientists to chilli farmers – to get the low-down once and for all. https://ichef.bbci.co.uk/images/ic/480xn/p0ft1gxc.jpg Often wonder what you’re missing out on as you watch your friends dousing their food in sriracha, knowing that all it’d add to your meal is a runny nose and overwhelming burn? If you’d like to be able to enjoy the flavour of chilli without breaking out in sweats, fear not: there are ways you can learn to tolerate – and even love – spice. Owen Rosser is co-founder of Pembrokeshire Chilli Farm, which grows 15 types of chillies. Some are mild, while others pack a serious heat punch, like “the hot Naga and ghost chillies and the extreme Trinidad Moruga scorpion and Carolina reaper,” he says. With such a passion for chillies, it’s hard to believe that just a few short years ago Rosser could barely tolerate any kind of spice. “When we started [the business] I was a real korma kind of guy; heat was not my friend. But over the years my tolerance has definitely increased.” Indeed, many experts think that it is possible to change your response to spice and learn to deal with stronger intensities. But how does it work? What makes food spicy? https://ichef.bbci.co.uk/images/ic/480xn/p0ft1jnh.jpg “Capsaicin is primarily responsible for the spicy sensation,” explains Dr Qian Yang, assistant professor in flavour science at the University of Nottingham. “Spicy compounds induce a warming sensation at low concentrations, burning and tingling sensations at medium concentrations and painful sensation at high concentrations.” When we consume capsaicin, it binds to pain receptors on our tongues (to be specific the TRPV1 receptor), creating that burning feeling. It’s often thought that a chilli’s seeds are what gives it that fiery kick – but that’s not quite right. It’s actually the white pith that’s attached to the inner flesh of the chilli where the capsaicin is most concentrated. It’s this that gets you all hot under the collar. Of course, the concentration of capsaicin is different in different types of chilli, with some being mellow and others intensely hot. This is measured using the Scoville Scale, which was created in 1912. Pharmacist Wilbur Scoville took different chillies and peppers and assessed how much they needed to be diluted in a solution before they no longer caused that burning sensation. The more dilution required, the higher the score. As you can imagine, a bell pepper (the type we stick in a salad) is right at the bottom with a score of 0. However, at the top is the aforementioned Carolina reaper which has an average score of more than 1.6 million. Have even the tiniest lick of that and you’re going to feel like a volcano’s erupting in your mouth. Why can some people tolerate spicy food more than others? Responses to spice – or capsaicin – vary hugely from person to person. For instance, while Rosser historically struggled with chilli heat, his co-founder Michelle “has an insane level of tolerance and always has,” he says. There are a few different theories around why some people can handle spice more easily than others. “Our tolerance for spicy foods comes from a mixture of nature and nurture,” says Yang. “Chilli peppers tend to grow better in hot climates like India and it has been hypothesized that the increased tolerance that people who live in these climates tend to have could be partly due to increased exposure at a much younger age. However, more research is needed to fully understand the relationship.” Genetics is thought to play a part too. One study involved giving groups of twins (both identical and non-identical) jelly that was spiked with capsaicin. They had to rate both how pleasant and how intense they found it. Those who found it pleasant were less likely to find it intense compared to those who found it unpleasant. The study concluded that 18–58% of someone’s ability to tolerate chilli was due to genetics. Science suggests some people are born with fewer of the receptors which sense capsaicin, meaning they’re less likely to experience that burning sensation. Conversely, others have more – they’re the ones who tend to struggle with spice. Further research suggests that even your personality could influence your ability to take on spicy foods. This is something that Pennsylvania State University’s Prof John Hayes and Dr Nadia Byrnes have examined. One of their papers states: ‘In Mexico, chilli pepper consumption is linked with strength, daring and masculine personality traits. Among American college students, eating chilli peppers has been linked with a number of ‘benignly masochistic’ and thrill-seeking activities, such as riding roller coasters, gambling and the consumption of substances such as alcohol and coffee. Each of these experiences, like chilli peppers, are initially aversive yet individuals learn to enjoy them, perhaps due to the appreciation that the perceived risk is harmless. This ‘constrained risk’ may be what makes chilli consumption thrilling for some individuals.’ In short, thrill seekers might be more likely to deal well with chilli. James Elander, professor of health psychology at the University of Derby, has conducted research on how we respond to pain, and highlights how this attitude towards the physical sensation brought on by chillies will impact a person’s tolerance to spice. “People’s initial reaction to spicy foods – discomfort or irritation – is obviously very different from the real bodily pain that some people have to live with, although a sudden dose of very strong spicy food can seem almost painful while it lasts. “Pain is an extremely interesting phenomenon, psychologically – while pain is very real, it’s our tolerance towards pain, or our willingness to accept it, which determines how we perceive and feel it. That might also be true of experiences of eating spicy food.” Can you increase your spice tolerance? “People can try to desensitise themselves to the burning sensations caused by spicy food by slowly and gradually introducing spicy foods into their diet over a period of time,” says Yang. “This repeated exposure could increase tolerance slowly and people will start to enjoy hot food.” If that appeals, it’s a good idea to start with the chillies sitting at the bottom of the Scoville Scale. Make sure you have repeated exposure to a particular chilli until you feel used to the sensation it causes. Then, the idea is you move up a notch to the next ones on the list. Keep at a slow and steady pace while your receptors become used to dealing with the heat. You don’t want to push it too far, too fast. It’s not going to be helpful to go from bland to bird’s eye without stopping for a chipotle or two on the way. Plus, let’s not forget that chillies vary hugely in flavour – from sweet and fruity to rich and smoky – so try to enjoy the variety of flavours as you learn to deal with the heat. Find that you’ve pushed it too far and need instant relief? Don’t be tempted to reach for a glass of water – that’s likely to just spread the heat around your mouth. Instead, scientists suggest dairy as a way to cool things down. “We recommend milk or milk-based products, such as yoghurt and ice cream,” says Rosser. “They need to be the full fat versions as the caseins in the milk will break down the capsaicin quicker. Dry bread can also work as it will cleanse the taste buds in your mouth.” Ready for something spicy? Now make… Red hot chilli saucePeri-peri chickenChilli paneerJollof rice Red hot chilli sauce Peri-peri chicken Chilli paneer Jollof rice Originally published June 2023 | {
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"content": "Why does chilli get some of us all hot and bothered, and is there anything we can do to deal with the heat better? We’ve spoken to a range of experts – from scientists to chilli farmers – to get the low-down once and for all. https://ichef.bbci.co.uk/images/ic/480xn/p0ft1gxc.jpg Often wonder what you’re missing out on as you watch your friends dousing their food in sriracha, knowing that all it’d add to your meal is a runny nose and overwhelming burn? If you’d like to be able to enjoy the flavour of chilli without breaking out in sweats, fear not: there are ways you can learn to tolerate – and even love – spice. Owen Rosser is co-founder of Pembrokeshire Chilli Farm, which grows 15 types of chillies. Some are mild, while others pack a serious heat punch, like “the hot Naga and ghost chillies and the extreme Trinidad Moruga scorpion and Carolina reaper,” he says. With such a passion for chillies, it’s hard to believe that just a few short years ago Rosser could barely tolerate any kind of spice. “When we started [the business] I was a real korma kind of guy; heat was not my friend. But over the years my tolerance has definitely increased.” Indeed, many experts think that it is possible to change your response to spice and learn to deal with stronger intensities. But how does it work? What makes food spicy? https://ichef.bbci.co.uk/images/ic/480xn/p0ft1jnh.jpg “Capsaicin is primarily responsible for the spicy sensation,” explains Dr Qian Yang, assistant professor in flavour science at the University of Nottingham. “Spicy compounds induce a warming sensation at low concentrations, burning and tingling sensations at medium concentrations and painful sensation at high concentrations.” When we consume capsaicin, it binds to pain receptors on our tongues (to be specific the TRPV1 receptor), creating that burning feeling. It’s often thought that a chilli’s seeds are what gives it that fiery kick – but that’s not quite right. It’s actually the white pith that’s attached to the inner flesh of the chilli where the capsaicin is most concentrated. It’s this that gets you all hot under the collar. Of course, the concentration of capsaicin is different in different types of chilli, with some being mellow and others intensely hot. This is measured using the Scoville Scale, which was created in 1912. Pharmacist Wilbur Scoville took different chillies and peppers and assessed how much they needed to be diluted in a solution before they no longer caused that burning sensation. The more dilution required, the higher the score. As you can imagine, a bell pepper (the type we stick in a salad) is right at the bottom with a score of 0. However, at the top is the aforementioned Carolina reaper which has an average score of more than 1.6 million. Have even the tiniest lick of that and you’re going to feel like a volcano’s erupting in your mouth. Why can some people tolerate spicy food more than others? Responses to spice – or capsaicin – vary hugely from person to person. For instance, while Rosser historically struggled with chilli heat, his co-founder Michelle “has an insane level of tolerance and always has,” he says. There are a few different theories around why some people can handle spice more easily than others. “Our tolerance for spicy foods comes from a mixture of nature and nurture,” says Yang. “Chilli peppers tend to grow better in hot climates like India and it has been hypothesized that the increased tolerance that people who live in these climates tend to have could be partly due to increased exposure at a much younger age. However, more research is needed to fully understand the relationship.” Genetics is thought to play a part too. One study involved giving groups of twins (both identical and non-identical) jelly that was spiked with capsaicin. They had to rate both how pleasant and how intense they found it. Those who found it pleasant were less likely to find it intense compared to those who found it unpleasant. The study concluded that 18–58% of someone’s ability to tolerate chilli was due to genetics. Science suggests some people are born with fewer of the receptors which sense capsaicin, meaning they’re less likely to experience that burning sensation. Conversely, others have more – they’re the ones who tend to struggle with spice. Further research suggests that even your personality could influence your ability to take on spicy foods. This is something that Pennsylvania State University’s Prof John Hayes and Dr Nadia Byrnes have examined. One of their papers states: ‘In Mexico, chilli pepper consumption is linked with strength, daring and masculine personality traits. Among American college students, eating chilli peppers has been linked with a number of ‘benignly masochistic’ and thrill-seeking activities, such as riding roller coasters, gambling and the consumption of substances such as alcohol and coffee. Each of these experiences, like chilli peppers, are initially aversive yet individuals learn to enjoy them, perhaps due to the appreciation that the perceived risk is harmless. This ‘constrained risk’ may be what makes chilli consumption thrilling for some individuals.’ In short, thrill seekers might be more likely to deal well with chilli. James Elander, professor of health psychology at the University of Derby, has conducted research on how we respond to pain, and highlights how this attitude towards the physical sensation brought on by chillies will impact a person’s tolerance to spice. “People’s initial reaction to spicy foods – discomfort or irritation – is obviously very different from the real bodily pain that some people have to live with, although a sudden dose of very strong spicy food can seem almost painful while it lasts. “Pain is an extremely interesting phenomenon, psychologically – while pain is very real, it’s our tolerance towards pain, or our willingness to accept it, which determines how we perceive and feel it. That might also be true of experiences of eating spicy food.” Can you increase your spice tolerance? “People can try to desensitise themselves to the burning sensations caused by spicy food by slowly and gradually introducing spicy foods into their diet over a period of time,” says Yang. “This repeated exposure could increase tolerance slowly and people will start to enjoy hot food.” If that appeals, it’s a good idea to start with the chillies sitting at the bottom of the Scoville Scale. Make sure you have repeated exposure to a particular chilli until you feel used to the sensation it causes. Then, the idea is you move up a notch to the next ones on the list. Keep at a slow and steady pace while your receptors become used to dealing with the heat. You don’t want to push it too far, too fast. It’s not going to be helpful to go from bland to bird’s eye without stopping for a chipotle or two on the way. Plus, let’s not forget that chillies vary hugely in flavour – from sweet and fruity to rich and smoky – so try to enjoy the variety of flavours as you learn to deal with the heat. Find that you’ve pushed it too far and need instant relief? Don’t be tempted to reach for a glass of water – that’s likely to just spread the heat around your mouth. Instead, scientists suggest dairy as a way to cool things down. “We recommend milk or milk-based products, such as yoghurt and ice cream,” says Rosser. “They need to be the full fat versions as the caseins in the milk will break down the capsaicin quicker. Dry bread can also work as it will cleanse the taste buds in your mouth.” Ready for something spicy? Now make… Red hot chilli saucePeri-peri chickenChilli paneerJollof rice Red hot chilli sauce Peri-peri chicken Chilli paneer Jollof rice Originally published June 2023"
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} | 31945f399d28964729d64f8dd0c2f0fcc46a097dab01e0b56f53fff1d8b980fc | How to ice biscuits like a pro
Iced biscuits, with beautiful and bespoke designs, make great gifts for special occasions. Here's how you can make them at home. By Kim-Joy https://ichef.bbci.co.uk/images/ic/480xn/p0fnvnps.jpg One-of-a-kind, perfectly decorated biscuits are often what you’ll see lining the displays of fancy bakeries. These painstakingly painted treats are popular as presents and for serving at parties – but they aren’t always cheap and they may be a little generic. You can create your own thoughtful, personalised treats at home with very few special ingredients or tools beyond food colouring and your imagination. Even if you don’t think of yourself as particularly artistic or steady-handed, there are a few simple tricks to get a really impressive result. Forget fancy equipment Good quality, pricier piping bags have no place here. You want ones that are flimsier and easily scrunchable – they don’t have a visible seam running down the length which otherwise would get in the way when piping. Alternatively, make your own environmentally friendly piping bags from a baking paper. They are a little bit more prone to leaking, which could give you rainbow, sticky hands. Rather than using metal piping bag tips I just cut the tip off the piping bag instead. You can cut a smaller opening for detail work and a larger one for flooding (colouring in). If you have a piping bag with too large an opening, just put it inside another piping bag and cut a smaller opening on this one. Always have a box of toothpicks (or something similar – like a stick of dried spaghetti) to hand to pop any air bubbles before the icing sets and to coax the icing into any tricky corners. I usually forget and will often shout over to my partner Nabil to get me one, mid-pipe! The icing and colouring https://ichef.bbci.co.uk/images/ic/480xn/p0fnv7lg.jpg Royal icing is the best choice for drawing, fine lines, fun patterns and swirly effects. It’s made with egg white and icing sugar and sets hard so is unlikely to be squished once it’s fully dry. When mixing your icing sugar and egg white, the aim is to incorporate as few air bubbles as possible, with no sneaky lumps of icing sugar. So, if you mix your icing with an electric whisk, try to mix on the lowest speed over a longer period of time to avoid incorporating air bubbles. If you do have bubbles it’s fine – just pop them before the icing sets, otherwise they can create mini-craters. (A lot of people find the bubble popping very satisfying.) If you want to cheat a little, royal icing is available ready-made, so you can buy it then add your colour or adjust the consistency. You can use fondant icing to make your base, too. Roll a sheet of it and cut it to the same shape and size as your biscuit to make a background on which to pipe. Stick the icing on by brushing the back of the fondant with a little water before applying it to the biscuit and smoothing it down. Good quality gel food dyes allow you to get vibrant colours without needing to add too much liquid (which could make your icing too runny). But not all gel food dyes are made equal. If yours isn’t concentrated enough use more to create deep colours. The consistency The secret to keeping your icing from running off the biscuit is to get the consistency just right. Once you’ve mixed up your icing in a bowl, drag a knife through it and count how long it takes to fill in and form a smooth service again. The nice ribbon trail should hold its form for roughly 15-20 seconds and then smooth out. You often need to add a little more icing sugar or egg white to adjust the consistency, although add the icing sugar gradually, to avoid then having to crack open another egg. You may want to make a stiffer icing (a gooey paste) to pipe lines and then a slightly looser icing to fill in, but once you feel confident, you can just stick with one – if it’s the right consistency, you can use this for both outlining and flooding. You will get a feel for the right consistency over time. If you’re not sure, just put a small amount of icing into a piping bag and test it out. Line and flood The way to get picture-perfect designs is to draw the outline of your design first and then colour it in. This will create a nice tidy line (like a lipliner) and help prevent the icing from running over the side. Instead of dragging the tip along the biscuit like you would with a pen on paper, you only squeeze the icing directly onto the biscuit at the start (and potentially end) of a line, for the most part, make sure you’ve lifted the tip of the piping bag so it’s not touching the biscuit and guide the line into place from above. The good thing is, if you make a mistake, you can just scrape it off and start again. Once you’ve created an outline, it’s time to ‘flood’ it, which just means filling it in and keeping inside the lines. Then use your toothpick (or similar) to pop any bubbles and nudge the icing into any corners. Work quickly and do this before the icing starts to set. If you want to create areas with a distinct line between them, let the first area set (which takes about an hour) before piping the adjacent area. Otherwise they might end up merging. You may want to pipe on top of an iced background – for instance when I was creating Eurovision cookies and designing a detailed flag like the Union Jack. If you do this, then once again make sure the first layer has at least semi-set before you do the next. If you’re not confident about piping, it helps to let the first layer set completely overnight, so that you can scrape off any potential mistakes on the second layer without affecting the first. Setting time The more humid it is, the longer your icing will take to dry out. But generally I find if I leave it out overnight (exposed to air, uncovered and never in the fridge), it will be completely set in the morning. A very low fan oven (the lowest it will go), a dehumidifier or a fan will help the icing set faster. Royal icing can quickly form a hard skin on the surface, but still be soft underneath. So even when you can lightly tap the surface and not create an indent, don’t assume it’s set all the way through. This semi-set stage is fine for piping details on top, but not really for packaging and gifting. Customising your biscuits Now comes the fun bit: sprinkles and edible glitter! You can use chunky edible glitters that create good texture but don’t sparkle as much, or fine dust-like edible glitter, which has amazing sheen. To make sure the fine glitter sticks, you just need to first dampen the surface of your set or semi-set icing with a brush and a very tiny amount of water. Often, the glitter will stay put long enough if you brush on with a dry brush. Anything around the border, like little dots or sprinkles, will help make your design ‘pop’ because it’s like putting a frame around a picture. And finally, remember, have fun with your designs and if, they all go wrong because of the consistency of the icing, or because you run out of piping bags, or all your colours merge, you can still have a great result if you cover it all in sprinkles and edible glitter! Originally published May 2023 | {
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"content": "Iced biscuits, with beautiful and bespoke designs, make great gifts for special occasions. Here's how you can make them at home. By Kim-Joy https://ichef.bbci.co.uk/images/ic/480xn/p0fnvnps.jpg One-of-a-kind, perfectly decorated biscuits are often what you’ll see lining the displays of fancy bakeries. These painstakingly painted treats are popular as presents and for serving at parties – but they aren’t always cheap and they may be a little generic. You can create your own thoughtful, personalised treats at home with very few special ingredients or tools beyond food colouring and your imagination. Even if you don’t think of yourself as particularly artistic or steady-handed, there are a few simple tricks to get a really impressive result. Forget fancy equipment Good quality, pricier piping bags have no place here. You want ones that are flimsier and easily scrunchable – they don’t have a visible seam running down the length which otherwise would get in the way when piping. Alternatively, make your own environmentally friendly piping bags from a baking paper. They are a little bit more prone to leaking, which could give you rainbow, sticky hands. Rather than using metal piping bag tips I just cut the tip off the piping bag instead. You can cut a smaller opening for detail work and a larger one for flooding (colouring in). If you have a piping bag with too large an opening, just put it inside another piping bag and cut a smaller opening on this one. Always have a box of toothpicks (or something similar – like a stick of dried spaghetti) to hand to pop any air bubbles before the icing sets and to coax the icing into any tricky corners. I usually forget and will often shout over to my partner Nabil to get me one, mid-pipe! The icing and colouring https://ichef.bbci.co.uk/images/ic/480xn/p0fnv7lg.jpg Royal icing is the best choice for drawing, fine lines, fun patterns and swirly effects. It’s made with egg white and icing sugar and sets hard so is unlikely to be squished once it’s fully dry. When mixing your icing sugar and egg white, the aim is to incorporate as few air bubbles as possible, with no sneaky lumps of icing sugar. So, if you mix your icing with an electric whisk, try to mix on the lowest speed over a longer period of time to avoid incorporating air bubbles. If you do have bubbles it’s fine – just pop them before the icing sets, otherwise they can create mini-craters. (A lot of people find the bubble popping very satisfying.) If you want to cheat a little, royal icing is available ready-made, so you can buy it then add your colour or adjust the consistency. You can use fondant icing to make your base, too. Roll a sheet of it and cut it to the same shape and size as your biscuit to make a background on which to pipe. Stick the icing on by brushing the back of the fondant with a little water before applying it to the biscuit and smoothing it down. Good quality gel food dyes allow you to get vibrant colours without needing to add too much liquid (which could make your icing too runny). But not all gel food dyes are made equal. If yours isn’t concentrated enough use more to create deep colours. The consistency The secret to keeping your icing from running off the biscuit is to get the consistency just right. Once you’ve mixed up your icing in a bowl, drag a knife through it and count how long it takes to fill in and form a smooth service again. The nice ribbon trail should hold its form for roughly 15-20 seconds and then smooth out. You often need to add a little more icing sugar or egg white to adjust the consistency, although add the icing sugar gradually, to avoid then having to crack open another egg. You may want to make a stiffer icing (a gooey paste) to pipe lines and then a slightly looser icing to fill in, but once you feel confident, you can just stick with one – if it’s the right consistency, you can use this for both outlining and flooding. You will get a feel for the right consistency over time. If you’re not sure, just put a small amount of icing into a piping bag and test it out. Line and flood The way to get picture-perfect designs is to draw the outline of your design first and then colour it in. This will create a nice tidy line (like a lipliner) and help prevent the icing from running over the side. Instead of dragging the tip along the biscuit like you would with a pen on paper, you only squeeze the icing directly onto the biscuit at the start (and potentially end) of a line, for the most part, make sure you’ve lifted the tip of the piping bag so it’s not touching the biscuit and guide the line into place from above. The good thing is, if you make a mistake, you can just scrape it off and start again. Once you’ve created an outline, it’s time to ‘flood’ it, which just means filling it in and keeping inside the lines. Then use your toothpick (or similar) to pop any bubbles and nudge the icing into any corners. Work quickly and do this before the icing starts to set. If you want to create areas with a distinct line between them, let the first area set (which takes about an hour) before piping the adjacent area. Otherwise they might end up merging. You may want to pipe on top of an iced background – for instance when I was creating Eurovision cookies and designing a detailed flag like the Union Jack. If you do this, then once again make sure the first layer has at least semi-set before you do the next. If you’re not confident about piping, it helps to let the first layer set completely overnight, so that you can scrape off any potential mistakes on the second layer without affecting the first. Setting time The more humid it is, the longer your icing will take to dry out. But generally I find if I leave it out overnight (exposed to air, uncovered and never in the fridge), it will be completely set in the morning. A very low fan oven (the lowest it will go), a dehumidifier or a fan will help the icing set faster. Royal icing can quickly form a hard skin on the surface, but still be soft underneath. So even when you can lightly tap the surface and not create an indent, don’t assume it’s set all the way through. This semi-set stage is fine for piping details on top, but not really for packaging and gifting. Customising your biscuits Now comes the fun bit: sprinkles and edible glitter! You can use chunky edible glitters that create good texture but don’t sparkle as much, or fine dust-like edible glitter, which has amazing sheen. To make sure the fine glitter sticks, you just need to first dampen the surface of your set or semi-set icing with a brush and a very tiny amount of water. Often, the glitter will stay put long enough if you brush on with a dry brush. Anything around the border, like little dots or sprinkles, will help make your design ‘pop’ because it’s like putting a frame around a picture. And finally, remember, have fun with your designs and if, they all go wrong because of the consistency of the icing, or because you run out of piping bags, or all your colours merge, you can still have a great result if you cover it all in sprinkles and edible glitter! Originally published May 2023"
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} | 76213a6ff36f9aff2ab1bdfc6dada31281276f3441fdbbd7ac58846df296f796 | How to choose (and make) breakfast cereals that are actually good for you
By Sue Quinn Britain is a nation of cereal lovers, ploughing through nearly 500 million kilograms of the stuff each year. But do we pay enough attention to the ingredients in our favourite box? Here’s how you can make sure you’re buying – and making – cereals that will give your mind and body the best start to the day. https://ichef.bbci.co.uk/images/ic/480xn/p0cr8jw7.jpg Breakfast cereal: it’s quick, convenient and according to Euromonitor International, in the UK, we spend more on it per head than most other countries. But despite its popularity, breakfast cereal has come under fire in recent years for the high sugar content of some varieties and the way they’re marketed. A recent report by the Food Foundation found that 93 percent of breakfast cereals aimed directly at children contain high or medium levels of sugar. Kellogg’s Fruit Loops Marshmallows has the most, according to the report, with 17g per 39g portion (4 teaspoons). That accounts for 89 percent of the maximum recommended daily intake of ‘free sugars’ – all added sugars in any form – for a child aged between four and six. Overall, the report found no significant improvement in the sugar content of breakfast cereals marketed to children in the past year, although there has been some progress in lowering salt and increasing fibre content. “Breakfast cereals and yoghurts are foods that parents are often likely to give their children in the belief that they are a relatively healthy option,” the report says. “Many of these products are marketed directly towards children (e.g. child-friendly branding, colours and style; or children’s activities and prizes included) but fall short on their nutritional credentials.” As part of its policy to tackle the obesity crisis, the government is introducing new rules from October preventing cereals and other products high in fat, salt or sugar to be prominently displayed in stores. (A ban on promotions such as buy-one-get-one-free offers has been delayed for 12 months because of the cost-of-living crisis.) But how do you choose the healthiest cereal option in the first place? Confusing messaging Breakfast cereals can be part of a healthy balanced diet, experts say. Many are a good source of wholegrain (which helps protect against disease), fibre (essential for a healthy digestive system), vitamins, minerals and other nutrients. But the messaging on cereal packs can make it difficult to know which ones are the healthiest. There’s no legal definition of breakfast cereal, says Dr Rana Conway, a registered nutritionist and member of the Obesity Policy Research Unit at University College London. But manufacturers use the term ‘cereal’ on packaging to encourage us to think the product is healthy when this isn’t necessarily the case. “You could market anything as breakfast cereal,” Dr Conway says. “In fact, you see some breakfast ‘cereals’ that are really just sugary biscuits.” Cereal packs often feature health claims, such as the presence of calcium and the addition of nutrients like iron, vitamin D and folic acid. Some of these nutrients have been lost during milling, cooking and processing and are added back in using a method known as fortification. Other terms such as ‘added goodness’ and illustrations of grains or sheaves of wheat suggest in a non-specific way that the cereal inside is good for us. “Manufacturers do this to create a health halo effect, so we think it’s a healthy food,” Dr Conway says. “Lots of cereals are fortified with iron, vitamin D and folic acid and so on. But that doesn’t compensate for the really high sugar content of some of them.” The term ‘wholegrain’ can be misleading, too. To carry the label, a product must contain the entire edible part of the grain: the germ, endosperm and bran. But the UK doesn't have a legal minimum requirement when it comes to the amount a product needs in order to be promoted as ‘wholegrain’. “The thing to be careful about is seeing 'wholegrain' on the front of a pack and thinking that means it's healthy,” Dr Conway says. “It could still have lots of sugar.” The only way to know for certain what a breakfast cereal contains, and the amount of healthy ingredients it has compared to unhealthy, is to examine the ingredients list and nutrition label carefully. And it’s important to remember this won't include the milk you pour on your cereal. Portion sizes The nutrition label on cereal packs often displays the sugar, fat, fibre, salt and other nutrients per serving in a column next to the amounts per 100g. However, Bahee Van de Bor, a registered dietitian and spokesperson for the British Dietetic Association (BDA), says the most important information is found in the ‘per 100g’ column. Serving sizes suggested on packs are decided by manufacturers and are based on average consumption across nine European counties including the UK. Suggested portions range from 30g to 45g, according to the density of the cereal (puffed rice is less dense than muesli, for example). The thing is, these portions don’t accurately reflect what every person eats, Van de Bor says. If you consume more than the suggested amount, your sugar intake will be much higher than the pack suggests. Checking the sugar, fat, salt and fibre per 100g column is far more helpful. A spokeswoman for Kellogg's tells us serving sizes were not designed to mislead consumers about sugar content. “While we can give recommended portion information, we can’t control consumer behaviour,” she says. Although voluntary, the traffic light system – a label with red, amber and green colour coding – now appears on most cereals packs to tell you at a glance if the food has high, medium or low amounts of fat, saturated fat, sugars and salt. (Red means high, amber means medium and green means low.) Again, check that this shows the amount of salt, fat, sugar and fibre per 100g as opposed to per serving. Also check the list of ingredients, which is ordered by weight. “If the first few ingredients are sugar, honey or syrups, it’s a clue that the cereal is likely to be high in sugar,” Van de Bor says. “Assessing the per 100g column will confirm this.” Look out for wholegrains in the ingredients list, too. “You want to see wholegrains right at the top. Nuts and seeds are also great, because most of us don’t include enough of those in our diet,” Dr Conway says. When buying cereal for children, take care when reading Reference Intake (RI) values, which often appear as percentages in a column on the nutrition label. RIs are amounts of particular nutrients and energy required for healthy adults, and the percentage shows the contribution the product makes to those intakes. However, even on products for children, RI values are based on adult requirements. “Children of different ages obviously have varying energy and nutrient requirements, and the maximum sugar levels for children are lower than those for adults,” Dr Conway explains. “If you see a percentage RI on cereal, this underestimates the calories and sugar that children will get, relative to their requirements. I think it's fair to say that's misleading.” Healthy choices https://ichef.bbci.co.uk/images/ic/480xn/p0cr8kd7.jpg Tom Kerridge's peach melba overnight oats So, what’s the healthiest cereal option? Porridge made with milk or water is the top choice of The British Heart Foundation. Alternatively you could make overnight oats in advance, using porridge oats. All porridge oats are made from healthy wholegrains, but go for large oats rather than the finely ground, quick-cook variety, Dr Conway advises. “If it’s ground up or highly processed, the nutrients can be quickly converted to sugar and go straight to your blood sugar levels. The instant kinds often contain syrups or other sweeteners, too.” Low-sugar cereals (containing less than 5g per 100g), such as those made from shreds or flakes of wheat, are good choices. The types made from bran flakes are also healthy, especially if they contain dried fruit, as this can count towards your five-a-day, Dr Conway says. “I would definitely avoid anything with 'honey' in the name or anything that’s frosted – that essentially means high sugar,” she adds. But before buying, do check the nutrition information and ingredients list to see the sugar content. You will find different brands of cereals, such as bran flakes, contain different amounts of added sugar - they might contain more than you'd think. Many people believe muesli and granola are healthy because they contain wholegrains, dried fruit, nuts, and seeds. But opt for packs containing no added sugar or salt. Remember added or ‘free’ sugar can take the form of honey, syrups, nectars and anything ending in ‘ose’, such as fructose, glucose and dextrose. Make your own https://ichef.bbci.co.uk/images/ic/480xn/p0cr8k4t.jpg Dr Rupy Aujla's healthy granola with berry compôte Registered nutritionist Katherine Kelly says there are simple ways to make any cereal healthier. “Breakfast should be high in fibre, nutrients and antioxidants, so if your cereal is lacking, add a tablespoon of mixed seeds,” she suggests. “This could be ground seeds, such as flax seeds, or whole seeds like pumpkin, sunflower or chia seeds.” For sweetness, add fresh fruit instead of sugar – frozen berries, thawed, are a tasty and economical option, and dried fruit also works well. A spoonful of plain or coconut yoghurt makes a nutritious topping, too. “You’ll get some live bacteria from those which is good for your gut microbiome,” Kelly says. Another idea is to mix a less healthy breakfast cereal with oats or another sugar-free variety. Or make your own from scratch. Mix oats with your favourite nuts, seeds and dried fruit for homemade muesli. Or combine the same mixture with melted coconut oil, spread it out on a baking tray and lightly toast to make granola. Finally, if you eat breakfast cereal most days, consider swapping your regular bowlful for something savoury now and then. “Starting the day with a sweet breakfast is obviously not ideal for adults or children,” Dr Conway says. “Consider savoury options like eggs. Or a piece of toast with peanut butter and a side of fruit isn’t a big effort and would make a perfect breakfast.” Originally published August 2022. | {
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"content": "By Sue Quinn Britain is a nation of cereal lovers, ploughing through nearly 500 million kilograms of the stuff each year. But do we pay enough attention to the ingredients in our favourite box? Here’s how you can make sure you’re buying – and making – cereals that will give your mind and body the best start to the day. https://ichef.bbci.co.uk/images/ic/480xn/p0cr8jw7.jpg Breakfast cereal: it’s quick, convenient and according to Euromonitor International, in the UK, we spend more on it per head than most other countries. But despite its popularity, breakfast cereal has come under fire in recent years for the high sugar content of some varieties and the way they’re marketed. A recent report by the Food Foundation found that 93 percent of breakfast cereals aimed directly at children contain high or medium levels of sugar. Kellogg’s Fruit Loops Marshmallows has the most, according to the report, with 17g per 39g portion (4 teaspoons). That accounts for 89 percent of the maximum recommended daily intake of ‘free sugars’ – all added sugars in any form – for a child aged between four and six. Overall, the report found no significant improvement in the sugar content of breakfast cereals marketed to children in the past year, although there has been some progress in lowering salt and increasing fibre content. “Breakfast cereals and yoghurts are foods that parents are often likely to give their children in the belief that they are a relatively healthy option,” the report says. “Many of these products are marketed directly towards children (e.g. child-friendly branding, colours and style; or children’s activities and prizes included) but fall short on their nutritional credentials.” As part of its policy to tackle the obesity crisis, the government is introducing new rules from October preventing cereals and other products high in fat, salt or sugar to be prominently displayed in stores. (A ban on promotions such as buy-one-get-one-free offers has been delayed for 12 months because of the cost-of-living crisis.) But how do you choose the healthiest cereal option in the first place? Confusing messaging Breakfast cereals can be part of a healthy balanced diet, experts say. Many are a good source of wholegrain (which helps protect against disease), fibre (essential for a healthy digestive system), vitamins, minerals and other nutrients. But the messaging on cereal packs can make it difficult to know which ones are the healthiest. There’s no legal definition of breakfast cereal, says Dr Rana Conway, a registered nutritionist and member of the Obesity Policy Research Unit at University College London. But manufacturers use the term ‘cereal’ on packaging to encourage us to think the product is healthy when this isn’t necessarily the case. “You could market anything as breakfast cereal,” Dr Conway says. “In fact, you see some breakfast ‘cereals’ that are really just sugary biscuits.” Cereal packs often feature health claims, such as the presence of calcium and the addition of nutrients like iron, vitamin D and folic acid. Some of these nutrients have been lost during milling, cooking and processing and are added back in using a method known as fortification. Other terms such as ‘added goodness’ and illustrations of grains or sheaves of wheat suggest in a non-specific way that the cereal inside is good for us. “Manufacturers do this to create a health halo effect, so we think it’s a healthy food,” Dr Conway says. “Lots of cereals are fortified with iron, vitamin D and folic acid and so on. But that doesn’t compensate for the really high sugar content of some of them.” The term ‘wholegrain’ can be misleading, too. To carry the label, a product must contain the entire edible part of the grain: the germ, endosperm and bran. But the UK doesn't have a legal minimum requirement when it comes to the amount a product needs in order to be promoted as ‘wholegrain’. “The thing to be careful about is seeing 'wholegrain' on the front of a pack and thinking that means it's healthy,” Dr Conway says. “It could still have lots of sugar.” The only way to know for certain what a breakfast cereal contains, and the amount of healthy ingredients it has compared to unhealthy, is to examine the ingredients list and nutrition label carefully. And it’s important to remember this won't include the milk you pour on your cereal. Portion sizes The nutrition label on cereal packs often displays the sugar, fat, fibre, salt and other nutrients per serving in a column next to the amounts per 100g. However, Bahee Van de Bor, a registered dietitian and spokesperson for the British Dietetic Association (BDA), says the most important information is found in the ‘per 100g’ column. Serving sizes suggested on packs are decided by manufacturers and are based on average consumption across nine European counties including the UK. Suggested portions range from 30g to 45g, according to the density of the cereal (puffed rice is less dense than muesli, for example). The thing is, these portions don’t accurately reflect what every person eats, Van de Bor says. If you consume more than the suggested amount, your sugar intake will be much higher than the pack suggests. Checking the sugar, fat, salt and fibre per 100g column is far more helpful. A spokeswoman for Kellogg's tells us serving sizes were not designed to mislead consumers about sugar content. “While we can give recommended portion information, we can’t control consumer behaviour,” she says. Although voluntary, the traffic light system – a label with red, amber and green colour coding – now appears on most cereals packs to tell you at a glance if the food has high, medium or low amounts of fat, saturated fat, sugars and salt. (Red means high, amber means medium and green means low.) Again, check that this shows the amount of salt, fat, sugar and fibre per 100g as opposed to per serving. Also check the list of ingredients, which is ordered by weight. “If the first few ingredients are sugar, honey or syrups, it’s a clue that the cereal is likely to be high in sugar,” Van de Bor says. “Assessing the per 100g column will confirm this.” Look out for wholegrains in the ingredients list, too. “You want to see wholegrains right at the top. Nuts and seeds are also great, because most of us don’t include enough of those in our diet,” Dr Conway says. When buying cereal for children, take care when reading Reference Intake (RI) values, which often appear as percentages in a column on the nutrition label. RIs are amounts of particular nutrients and energy required for healthy adults, and the percentage shows the contribution the product makes to those intakes. However, even on products for children, RI values are based on adult requirements. “Children of different ages obviously have varying energy and nutrient requirements, and the maximum sugar levels for children are lower than those for adults,” Dr Conway explains. “If you see a percentage RI on cereal, this underestimates the calories and sugar that children will get, relative to their requirements. I think it's fair to say that's misleading.” Healthy choices https://ichef.bbci.co.uk/images/ic/480xn/p0cr8kd7.jpg Tom Kerridge's peach melba overnight oats So, what’s the healthiest cereal option? Porridge made with milk or water is the top choice of The British Heart Foundation. Alternatively you could make overnight oats in advance, using porridge oats. All porridge oats are made from healthy wholegrains, but go for large oats rather than the finely ground, quick-cook variety, Dr Conway advises. “If it’s ground up or highly processed, the nutrients can be quickly converted to sugar and go straight to your blood sugar levels. The instant kinds often contain syrups or other sweeteners, too.” Low-sugar cereals (containing less than 5g per 100g), such as those made from shreds or flakes of wheat, are good choices. The types made from bran flakes are also healthy, especially if they contain dried fruit, as this can count towards your five-a-day, Dr Conway says. “I would definitely avoid anything with 'honey' in the name or anything that’s frosted – that essentially means high sugar,” she adds. But before buying, do check the nutrition information and ingredients list to see the sugar content. You will find different brands of cereals, such as bran flakes, contain different amounts of added sugar - they might contain more than you'd think. Many people believe muesli and granola are healthy because they contain wholegrains, dried fruit, nuts, and seeds. But opt for packs containing no added sugar or salt. Remember added or ‘free’ sugar can take the form of honey, syrups, nectars and anything ending in ‘ose’, such as fructose, glucose and dextrose. Make your own https://ichef.bbci.co.uk/images/ic/480xn/p0cr8k4t.jpg Dr Rupy Aujla's healthy granola with berry compôte Registered nutritionist Katherine Kelly says there are simple ways to make any cereal healthier. “Breakfast should be high in fibre, nutrients and antioxidants, so if your cereal is lacking, add a tablespoon of mixed seeds,” she suggests. “This could be ground seeds, such as flax seeds, or whole seeds like pumpkin, sunflower or chia seeds.” For sweetness, add fresh fruit instead of sugar – frozen berries, thawed, are a tasty and economical option, and dried fruit also works well. A spoonful of plain or coconut yoghurt makes a nutritious topping, too. “You’ll get some live bacteria from those which is good for your gut microbiome,” Kelly says. Another idea is to mix a less healthy breakfast cereal with oats or another sugar-free variety. Or make your own from scratch. Mix oats with your favourite nuts, seeds and dried fruit for homemade muesli. Or combine the same mixture with melted coconut oil, spread it out on a baking tray and lightly toast to make granola. Finally, if you eat breakfast cereal most days, consider swapping your regular bowlful for something savoury now and then. “Starting the day with a sweet breakfast is obviously not ideal for adults or children,” Dr Conway says. “Consider savoury options like eggs. Or a piece of toast with peanut butter and a side of fruit isn’t a big effort and would make a perfect breakfast.” Originally published August 2022."
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By Joseph Denison Carey Risotto has a reputation for being high-maintenance. You can’t just ignore it while you go and do something else. It needs tending to, caring for. The process is undeniable. But if you follow the premise that what you put in is what you get out, if you give yourself over to the method, then you’ll forever reap the rewards. It’s a simple dish, but a good one is always impressive. When I was training to be a chef in Italy it was the one dish I mastered straight away. To have Italians like your risotto, believe me, is a proper feather in your cap. I'll be showing you how to make a mushroom risotto with a mixture of dried and fresh mushrooms, but you can use the principles here to make any kind of risotto you like. Watch Joseph create his perfect mushroom risotto (1:28 min) The rice It sounds obvious but don’t make the mistake of cooking risotto with the wrong rice: choosing the right variety is essential. Arborio rice is the most widely available risotto rice and it’s a great choice. If you fancy an upgrade, carnaroli and vialone nano are the premium options for risotto, but they can be quite hard to get hold of in the UK. Risotto rice has a short grain and is high in amylopectin starch. It's this starch, which is released by stirring, that produces the distinctive creamy texture. Long-grain rice varieties, like basmati, are lower in amylopectin, which gives them a fluffy and light texture. You can cook long-grain rice like a risotto, but it will never be the same. At the opposite end of the scale, other short-grain rice varieties like glutinous rice (commonly used in East Asian cooking) are even higher in amylopectin starch than risotto rice, so much so that the grains stick together. If you tried to use glutinous rice to make risotto you’d end up with a sticky, coagulated mess – also not ideal. https://ichef.bbci.co.uk/images/ic/480xn/p0czxpng.jpg Long-grain rice, like basmati, whether brown or refined, cooks to fluffy separate grains, while short-grain rices are starchier. Taking stock The stock is the base of the risotto, the foundation of the dish. Because the rice absorbs so much liquid, using the best quality stock and wine you can manage will definitely improve the final result. Fresh stock will taste better than using a stock cube, and if you’ve got time you can make the stock yourself from vegetable scraps or a leftover roast chicken carcass. It’s quite a long process but it's great for tackling food waste and the results speak for themselves. The tostatura and the sigh Start by frying the base vegetables, usually onion or shallot, very gently. You don’t want them to brown at all, just become translucent and soft. You can fry with butter or oil, but butter burns at a lower temperature, so most recipes use oil and then add butter at the end of cooking to enrich the risotto. Next add the rice to the pan and toast it for a minute or two. The fat will coat the grains and, as you stir, you’ll see them glimmer and shine. This step is called the "tostatura" in Italy, and it helps the individual grains keep their shape during cooking. Once the rice is coated, add a glass of wine to the pan. The liquid will quickly sizzle and evaporate – a process called the "sigh" because of the sound it makes. This feels like an important moment when you’re making risotto, a sort of homage to the Italian-ness of it all. After the rice has absorbed the wine, it’s time to start adding the stock. Stirring it up When it comes to adding the stock there are a couple of different schools of thought. For purists and Italians though, there is only one option: add a ladleful of hot stock at a time, and constantly stir until it is absorbed by the rice. The friction in the stirring agitates the grains, causing them to release their starch and create that rich texture. At the same time, as the liquid evaporates away, the flavours become concentrated and intense. https://ichef.bbci.co.uk/images/ic/480xn/p0czxmrk.jpg The stages of the perfect risotto, from tostatura to mantecatura. However, some people think that all this stirring is unnecessary. They say that all the starch is on the outside of the rice, so it doesn’t make a difference when you add the liquid. There are recipes which involve adding the stock all at once, and some cooks swear by baked risotto. Still, doing it the traditional way is a safe bet for a delicious risotto: the rice grains all cook evenly and you don't walk away leaving it to burn or turn stodgy. But if you’re feeling experimental or if you’re in a rush, then give the no-stir method a try and see which you prefer. The consistency I look for in a risotto is a soft, flowing mixture – like lava – with the individual grains of rice holding their shape and retaining a little bit of bite. The end of the cooking process is when you can stir in vegetables, seafood or mushrooms, which are usually cooked separately so they don’t overcook in the rice. And then finally, beat in butter and Parmigiano-Reggiano to make the risotto extra rich and creamy – a final flourish called the "mantecatura". How much you add is up to you. Then, taste it and adjust the salt and pepper. And that’s it. Serve with a final grating of Parmesan, and I think it calls for a fresh green salad on the side, too. Whatever the case, enjoy eating an Italian classic. | {
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"content": "By Joseph Denison Carey Risotto has a reputation for being high-maintenance. You can’t just ignore it while you go and do something else. It needs tending to, caring for. The process is undeniable. But if you follow the premise that what you put in is what you get out, if you give yourself over to the method, then you’ll forever reap the rewards. It’s a simple dish, but a good one is always impressive. When I was training to be a chef in Italy it was the one dish I mastered straight away. To have Italians like your risotto, believe me, is a proper feather in your cap. I'll be showing you how to make a mushroom risotto with a mixture of dried and fresh mushrooms, but you can use the principles here to make any kind of risotto you like. Watch Joseph create his perfect mushroom risotto (1:28 min) The rice It sounds obvious but don’t make the mistake of cooking risotto with the wrong rice: choosing the right variety is essential. Arborio rice is the most widely available risotto rice and it’s a great choice. If you fancy an upgrade, carnaroli and vialone nano are the premium options for risotto, but they can be quite hard to get hold of in the UK. Risotto rice has a short grain and is high in amylopectin starch. It's this starch, which is released by stirring, that produces the distinctive creamy texture. Long-grain rice varieties, like basmati, are lower in amylopectin, which gives them a fluffy and light texture. You can cook long-grain rice like a risotto, but it will never be the same. At the opposite end of the scale, other short-grain rice varieties like glutinous rice (commonly used in East Asian cooking) are even higher in amylopectin starch than risotto rice, so much so that the grains stick together. If you tried to use glutinous rice to make risotto you’d end up with a sticky, coagulated mess – also not ideal. https://ichef.bbci.co.uk/images/ic/480xn/p0czxpng.jpg Long-grain rice, like basmati, whether brown or refined, cooks to fluffy separate grains, while short-grain rices are starchier. Taking stock The stock is the base of the risotto, the foundation of the dish. Because the rice absorbs so much liquid, using the best quality stock and wine you can manage will definitely improve the final result. Fresh stock will taste better than using a stock cube, and if you’ve got time you can make the stock yourself from vegetable scraps or a leftover roast chicken carcass. It’s quite a long process but it's great for tackling food waste and the results speak for themselves. The tostatura and the sigh Start by frying the base vegetables, usually onion or shallot, very gently. You don’t want them to brown at all, just become translucent and soft. You can fry with butter or oil, but butter burns at a lower temperature, so most recipes use oil and then add butter at the end of cooking to enrich the risotto. Next add the rice to the pan and toast it for a minute or two. The fat will coat the grains and, as you stir, you’ll see them glimmer and shine. This step is called the \"tostatura\" in Italy, and it helps the individual grains keep their shape during cooking. Once the rice is coated, add a glass of wine to the pan. The liquid will quickly sizzle and evaporate – a process called the \"sigh\" because of the sound it makes. This feels like an important moment when you’re making risotto, a sort of homage to the Italian-ness of it all. After the rice has absorbed the wine, it’s time to start adding the stock. Stirring it up When it comes to adding the stock there are a couple of different schools of thought. For purists and Italians though, there is only one option: add a ladleful of hot stock at a time, and constantly stir until it is absorbed by the rice. The friction in the stirring agitates the grains, causing them to release their starch and create that rich texture. At the same time, as the liquid evaporates away, the flavours become concentrated and intense. https://ichef.bbci.co.uk/images/ic/480xn/p0czxmrk.jpg The stages of the perfect risotto, from tostatura to mantecatura. However, some people think that all this stirring is unnecessary. They say that all the starch is on the outside of the rice, so it doesn’t make a difference when you add the liquid. There are recipes which involve adding the stock all at once, and some cooks swear by baked risotto. Still, doing it the traditional way is a safe bet for a delicious risotto: the rice grains all cook evenly and you don't walk away leaving it to burn or turn stodgy. But if you’re feeling experimental or if you’re in a rush, then give the no-stir method a try and see which you prefer. The consistency I look for in a risotto is a soft, flowing mixture – like lava – with the individual grains of rice holding their shape and retaining a little bit of bite. The end of the cooking process is when you can stir in vegetables, seafood or mushrooms, which are usually cooked separately so they don’t overcook in the rice. And then finally, beat in butter and Parmigiano-Reggiano to make the risotto extra rich and creamy – a final flourish called the \"mantecatura\". How much you add is up to you. Then, taste it and adjust the salt and pepper. And that’s it. Serve with a final grating of Parmesan, and I think it calls for a fresh green salad on the side, too. Whatever the case, enjoy eating an Italian classic."
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} | 3b5b7a4fe3a372f463c51502654c98cdd22aba46e4d19322a8150f0bc51e58b5 | Douze pointers for acing your Eurovision spread
Make your Eurovision menu just as fun and full of flavour as the much talked-about song contest itself. https://ichef.bbci.co.uk/images/ic/480xn/p0fkc845.jpg Eurovision is a time to celebrate the bold, beautiful and (sometimes) bizarre. It doesn’t matter if you’ll just be dancing around the sofa or hosting a sequin-embellished bash with all your friends – you’re going to want some suitably showstopping food and drink to see you through. Here’s how to put on a sensational Eurovision-themed spread without spending hours in the kitchen. Making your mind up Sandwich euphoria https://ichef.bbci.co.uk/images/ic/480xn/p0fkckql.jpg Hello, this is the UK calling. We'd like to thank you for a great show and wow, what a sandwich spread! Sandwiches are party food staples – everyone loves them. So, we’ve been busy studying the Eurovision nations’ most famous versions and have come up with the ultimate sarnie spread for the big night. Remember: not all Eurovision entries make it to the final, so if you don’t see a sandwich suggestion from your favourite Eurovision nation then, like Ireland’s 2008 entry Dustin The Turkey, it didn’t make it past the semis. Poland’s zapiekanka: Slice a baguette lengthways and add sautéed button mushrooms, grilled Emmental and ketchup.Czechia’s chlebíčky: A slice of baguette with potato salad, ham, Emmental, tomato and gherkin.Spain’s bocadillo: Take a mini ciabatta and add chorizo – simple.Netherland’s broodje kroket: Stuff a mini burger bun with a potato croquette and mayo.Austria’s bosna: Serve a bratwurst sausage inside a mini burger bun with onions and bosna sauce.UK’s sarnie: Cut granary bread into triangles and add coronation chicken and lettuce.France’s croque monsieur: The classic toasted sandwich with ham, cheese and béchamel sauce.Ireland’s crisp/chip butty: Serve Irish potato crisps or chips between two slices of buttered white bread.Italy’s tramezzino: Trim the crusts off sliced white bread then cut into perfect triangles before filling with mozzarella, basil and tomato for a tricolour effect.Australia’s Vegemite cheese toastie: Butter two slices of white bread on both sides then fill with Vegemite, cheddar and mozzarella, before toasting and cutting into triangles.Cyprus’ halloumi pitta: Stuff mini pittas with fried halloumi, cucumber, mint and tomato.Serbia’s ćevapi: Stuff meatballs, onion, soured cream (or kaymak) and shop-bought ajvar (red pepper sauce) into mini pittas.Denmark’s smørrebrød: Butter dark rye bread and add sliced avocado, prawn mayo and chives.Ukraine’s kanapky: Toast dark rye bread and add mustard, a slice of marinated herring and sliced white onions marinated in vinegar, salt and pepper.Sweden’s smörgås: Butter light rye bread before adding meatballs and pickled beetroot salad.Germany’s Strammer Max: Toast light rye and add ham, melted cheese and a fried quail egg. Poland’s zapiekanka: Slice a baguette lengthways and add sautéed button mushrooms, grilled Emmental and ketchup. Poland’s zapiekanka: Slice a baguette lengthways and add sautéed button mushrooms, grilled Emmental and ketchup. Czechia’s chlebíčky: A slice of baguette with potato salad, ham, Emmental, tomato and gherkin. Czechia’s chlebíčky: A slice of baguette with potato salad, ham, Emmental, tomato and gherkin. Spain’s bocadillo: Take a mini ciabatta and add chorizo – simple. Spain’s bocadillo: Take a mini ciabatta and add chorizo – simple. Netherland’s broodje kroket: Stuff a mini burger bun with a potato croquette and mayo. Netherland’s broodje kroket: Stuff a mini burger bun with a potato croquette and mayo. Austria’s bosna: Serve a bratwurst sausage inside a mini burger bun with onions and bosna sauce. Austria’s bosna: Serve a bratwurst sausage inside a mini burger bun with onions and bosna sauce. UK’s sarnie: Cut granary bread into triangles and add coronation chicken and lettuce. UK’s sarnie: Cut granary bread into triangles and add coronation chicken and lettuce. France’s croque monsieur: The classic toasted sandwich with ham, cheese and béchamel sauce. France’s croque monsieur: The classic toasted sandwich with ham, cheese and béchamel sauce. Ireland’s crisp/chip butty: Serve Irish potato crisps or chips between two slices of buttered white bread. Ireland’s crisp/chip butty: Serve Irish potato crisps or chips between two slices of buttered white bread. Italy’s tramezzino: Trim the crusts off sliced white bread then cut into perfect triangles before filling with mozzarella, basil and tomato for a tricolour effect. Italy’s tramezzino: Trim the crusts off sliced white bread then cut into perfect triangles before filling with mozzarella, basil and tomato for a tricolour effect. Australia’s Vegemite cheese toastie: Butter two slices of white bread on both sides then fill with Vegemite, cheddar and mozzarella, before toasting and cutting into triangles. Australia’s Vegemite cheese toastie: Butter two slices of white bread on both sides then fill with Vegemite, cheddar and mozzarella, before toasting and cutting into triangles. Cyprus’ halloumi pitta: Stuff mini pittas with fried halloumi, cucumber, mint and tomato. Cyprus’ halloumi pitta: Stuff mini pittas with fried halloumi, cucumber, mint and tomato. Serbia’s ćevapi: Stuff meatballs, onion, soured cream (or kaymak) and shop-bought ajvar (red pepper sauce) into mini pittas. Serbia’s ćevapi: Stuff meatballs, onion, soured cream (or kaymak) and shop-bought ajvar (red pepper sauce) into mini pittas. Denmark’s smørrebrød: Butter dark rye bread and add sliced avocado, prawn mayo and chives. Denmark’s smørrebrød: Butter dark rye bread and add sliced avocado, prawn mayo and chives. Ukraine’s kanapky: Toast dark rye bread and add mustard, a slice of marinated herring and sliced white onions marinated in vinegar, salt and pepper. Ukraine’s kanapky: Toast dark rye bread and add mustard, a slice of marinated herring and sliced white onions marinated in vinegar, salt and pepper. Sweden’s smörgås: Butter light rye bread before adding meatballs and pickled beetroot salad. Sweden’s smörgås: Butter light rye bread before adding meatballs and pickled beetroot salad. Germany’s Strammer Max: Toast light rye and add ham, melted cheese and a fried quail egg. Germany’s Strammer Max: Toast light rye and add ham, melted cheese and a fried quail egg. https://ichef.bbci.co.uk/images/ic/480xn/p0fkdcc4.jpg Put your hands up if you're keen for a sarnie Drinks for a diva https://ichef.bbci.co.uk/images/ic/480xn/p0fkdhmq.jpg The brief: Make a punch that's as bright and showstopping as Dana International's jacket When Dana International sang 'She is all you’ll ever dream to be,' we’re pretty certain she was describing Miriam Nice’s Douze Points punch, which was dreamed up especially for Eurovision. Punch is a great shout for parties of all kinds, as people can help themselves, says Nice. “When I watch Eurovision, I’m 100% invested and barely take my eyes off the telly, so drinks and snacks need to be self-service. I go for things that will happily sit out for a few hours while the show is on – bowls of punch or jugs of cocktails and mocktails are ideal. “To make this punch, I went a bit nerdy: if you count the water used to make the caraway syrup and the garnishes, it uses exactly 12 ingredients to represent the full douze points. And within those, I included ingredients that gave a nod to the big five – the countries that help to organise the event.” To keep your drinks offering budget friendly, “Look for cocktails and punches that are based on cheaper spirits or wine, and all the better if the bulk of the drink is an affordable mixer or fruit juice. Sangrias, rum punches, mojitos or buck's fizz are all great!” Save your biscuits for me When it comes to your sweet offering, you really want something that’s going to go Boom Bang-a-Bang. Which is pretty much the exact brief we gave to baking pro and Eurovision super-fan Kim-Joy. She did not disappoint. Behold, the biscuits that will get maximum marks from everyone. The shortbread only needs four ingredients and is quick to make – which is great news because you’re going to want to focus your time on decorating them. (If the flags of all the Eurovision nations seem a bit ambitious, just go wild with the edible glitter instead.) Celebrate Ukraine https://ichef.bbci.co.uk/images/ic/480xn/p0fkcbrl.jpg Last year Ukraine's Kalush Orchestra won the contest We can't end our ultimate Eurovision guide without a nod to the winners of last year's contest. Before the war, Mariana Maglych presented a cookery show in Ukraine, and watched her country take the crown in 2022 surrounded by food and friends. “When Ukraine was announced as the winner, we all screamed – it was such an important moment. We needed a bit of light, a bouncy song, some hope.” To celebrate Ukraine in our party spread, Maglych suggests whipping up deruny (“potato pancakes served with sour cream or creamy mushroom sauce),” and varenyky dumplings “with all kinds of fillings imaginable, from salted cheese or sauerkraut to poppy seeds, cherries and blueberries. And always served with smetana (sour cream).” You can grab some Ukranian classics from East European delis too, says Maglych. “Look out for Lviv syrnyk (Ukrainian cheesecake), Kyiv tort cake or poppy seed roll cakes called makivnyk.” While you’re there, you could stock up on some drinks such as “kvas – a fermented cereal-based low-alcohol beverage – and nalyvka, an alcoholic drink with different flavours.” So off you go – fly on the wings of Eurovision love because oh, Lordi – doesn’t this party sound great? Originally published May 2023 | {
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"content": "Make your Eurovision menu just as fun and full of flavour as the much talked-about song contest itself. https://ichef.bbci.co.uk/images/ic/480xn/p0fkc845.jpg Eurovision is a time to celebrate the bold, beautiful and (sometimes) bizarre. It doesn’t matter if you’ll just be dancing around the sofa or hosting a sequin-embellished bash with all your friends – you’re going to want some suitably showstopping food and drink to see you through. Here’s how to put on a sensational Eurovision-themed spread without spending hours in the kitchen. Making your mind up Sandwich euphoria https://ichef.bbci.co.uk/images/ic/480xn/p0fkckql.jpg Hello, this is the UK calling. We'd like to thank you for a great show and wow, what a sandwich spread! Sandwiches are party food staples – everyone loves them. So, we’ve been busy studying the Eurovision nations’ most famous versions and have come up with the ultimate sarnie spread for the big night. Remember: not all Eurovision entries make it to the final, so if you don’t see a sandwich suggestion from your favourite Eurovision nation then, like Ireland’s 2008 entry Dustin The Turkey, it didn’t make it past the semis. Poland’s zapiekanka: Slice a baguette lengthways and add sautéed button mushrooms, grilled Emmental and ketchup.Czechia’s chlebíčky: A slice of baguette with potato salad, ham, Emmental, tomato and gherkin.Spain’s bocadillo: Take a mini ciabatta and add chorizo – simple.Netherland’s broodje kroket: Stuff a mini burger bun with a potato croquette and mayo.Austria’s bosna: Serve a bratwurst sausage inside a mini burger bun with onions and bosna sauce.UK’s sarnie: Cut granary bread into triangles and add coronation chicken and lettuce.France’s croque monsieur: The classic toasted sandwich with ham, cheese and béchamel sauce.Ireland’s crisp/chip butty: Serve Irish potato crisps or chips between two slices of buttered white bread.Italy’s tramezzino: Trim the crusts off sliced white bread then cut into perfect triangles before filling with mozzarella, basil and tomato for a tricolour effect.Australia’s Vegemite cheese toastie: Butter two slices of white bread on both sides then fill with Vegemite, cheddar and mozzarella, before toasting and cutting into triangles.Cyprus’ halloumi pitta: Stuff mini pittas with fried halloumi, cucumber, mint and tomato.Serbia’s ćevapi: Stuff meatballs, onion, soured cream (or kaymak) and shop-bought ajvar (red pepper sauce) into mini pittas.Denmark’s smørrebrød: Butter dark rye bread and add sliced avocado, prawn mayo and chives.Ukraine’s kanapky: Toast dark rye bread and add mustard, a slice of marinated herring and sliced white onions marinated in vinegar, salt and pepper.Sweden’s smörgås: Butter light rye bread before adding meatballs and pickled beetroot salad.Germany’s Strammer Max: Toast light rye and add ham, melted cheese and a fried quail egg. Poland’s zapiekanka: Slice a baguette lengthways and add sautéed button mushrooms, grilled Emmental and ketchup. Poland’s zapiekanka: Slice a baguette lengthways and add sautéed button mushrooms, grilled Emmental and ketchup. Czechia’s chlebíčky: A slice of baguette with potato salad, ham, Emmental, tomato and gherkin. Czechia’s chlebíčky: A slice of baguette with potato salad, ham, Emmental, tomato and gherkin. Spain’s bocadillo: Take a mini ciabatta and add chorizo – simple. Spain’s bocadillo: Take a mini ciabatta and add chorizo – simple. Netherland’s broodje kroket: Stuff a mini burger bun with a potato croquette and mayo. Netherland’s broodje kroket: Stuff a mini burger bun with a potato croquette and mayo. Austria’s bosna: Serve a bratwurst sausage inside a mini burger bun with onions and bosna sauce. Austria’s bosna: Serve a bratwurst sausage inside a mini burger bun with onions and bosna sauce. UK’s sarnie: Cut granary bread into triangles and add coronation chicken and lettuce. UK’s sarnie: Cut granary bread into triangles and add coronation chicken and lettuce. France’s croque monsieur: The classic toasted sandwich with ham, cheese and béchamel sauce. France’s croque monsieur: The classic toasted sandwich with ham, cheese and béchamel sauce. Ireland’s crisp/chip butty: Serve Irish potato crisps or chips between two slices of buttered white bread. Ireland’s crisp/chip butty: Serve Irish potato crisps or chips between two slices of buttered white bread. Italy’s tramezzino: Trim the crusts off sliced white bread then cut into perfect triangles before filling with mozzarella, basil and tomato for a tricolour effect. Italy’s tramezzino: Trim the crusts off sliced white bread then cut into perfect triangles before filling with mozzarella, basil and tomato for a tricolour effect. Australia’s Vegemite cheese toastie: Butter two slices of white bread on both sides then fill with Vegemite, cheddar and mozzarella, before toasting and cutting into triangles. Australia’s Vegemite cheese toastie: Butter two slices of white bread on both sides then fill with Vegemite, cheddar and mozzarella, before toasting and cutting into triangles. Cyprus’ halloumi pitta: Stuff mini pittas with fried halloumi, cucumber, mint and tomato. Cyprus’ halloumi pitta: Stuff mini pittas with fried halloumi, cucumber, mint and tomato. Serbia’s ćevapi: Stuff meatballs, onion, soured cream (or kaymak) and shop-bought ajvar (red pepper sauce) into mini pittas. Serbia’s ćevapi: Stuff meatballs, onion, soured cream (or kaymak) and shop-bought ajvar (red pepper sauce) into mini pittas. Denmark’s smørrebrød: Butter dark rye bread and add sliced avocado, prawn mayo and chives. Denmark’s smørrebrød: Butter dark rye bread and add sliced avocado, prawn mayo and chives. Ukraine’s kanapky: Toast dark rye bread and add mustard, a slice of marinated herring and sliced white onions marinated in vinegar, salt and pepper. Ukraine’s kanapky: Toast dark rye bread and add mustard, a slice of marinated herring and sliced white onions marinated in vinegar, salt and pepper. Sweden’s smörgås: Butter light rye bread before adding meatballs and pickled beetroot salad. Sweden’s smörgås: Butter light rye bread before adding meatballs and pickled beetroot salad. Germany’s Strammer Max: Toast light rye and add ham, melted cheese and a fried quail egg. Germany’s Strammer Max: Toast light rye and add ham, melted cheese and a fried quail egg. https://ichef.bbci.co.uk/images/ic/480xn/p0fkdcc4.jpg Put your hands up if you're keen for a sarnie Drinks for a diva https://ichef.bbci.co.uk/images/ic/480xn/p0fkdhmq.jpg The brief: Make a punch that's as bright and showstopping as Dana International's jacket When Dana International sang 'She is all you’ll ever dream to be,' we’re pretty certain she was describing Miriam Nice’s Douze Points punch, which was dreamed up especially for Eurovision. Punch is a great shout for parties of all kinds, as people can help themselves, says Nice. “When I watch Eurovision, I’m 100% invested and barely take my eyes off the telly, so drinks and snacks need to be self-service. I go for things that will happily sit out for a few hours while the show is on – bowls of punch or jugs of cocktails and mocktails are ideal. “To make this punch, I went a bit nerdy: if you count the water used to make the caraway syrup and the garnishes, it uses exactly 12 ingredients to represent the full douze points. And within those, I included ingredients that gave a nod to the big five – the countries that help to organise the event.” To keep your drinks offering budget friendly, “Look for cocktails and punches that are based on cheaper spirits or wine, and all the better if the bulk of the drink is an affordable mixer or fruit juice. Sangrias, rum punches, mojitos or buck's fizz are all great!” Save your biscuits for me When it comes to your sweet offering, you really want something that’s going to go Boom Bang-a-Bang. Which is pretty much the exact brief we gave to baking pro and Eurovision super-fan Kim-Joy. She did not disappoint. Behold, the biscuits that will get maximum marks from everyone. The shortbread only needs four ingredients and is quick to make – which is great news because you’re going to want to focus your time on decorating them. (If the flags of all the Eurovision nations seem a bit ambitious, just go wild with the edible glitter instead.) Celebrate Ukraine https://ichef.bbci.co.uk/images/ic/480xn/p0fkcbrl.jpg Last year Ukraine's Kalush Orchestra won the contest We can't end our ultimate Eurovision guide without a nod to the winners of last year's contest. Before the war, Mariana Maglych presented a cookery show in Ukraine, and watched her country take the crown in 2022 surrounded by food and friends. “When Ukraine was announced as the winner, we all screamed – it was such an important moment. We needed a bit of light, a bouncy song, some hope.” To celebrate Ukraine in our party spread, Maglych suggests whipping up deruny (“potato pancakes served with sour cream or creamy mushroom sauce),” and varenyky dumplings “with all kinds of fillings imaginable, from salted cheese or sauerkraut to poppy seeds, cherries and blueberries. And always served with smetana (sour cream).” You can grab some Ukranian classics from East European delis too, says Maglych. “Look out for Lviv syrnyk (Ukrainian cheesecake), Kyiv tort cake or poppy seed roll cakes called makivnyk.” While you’re there, you could stock up on some drinks such as “kvas – a fermented cereal-based low-alcohol beverage – and nalyvka, an alcoholic drink with different flavours.” So off you go – fly on the wings of Eurovision love because oh, Lordi – doesn’t this party sound great? Originally published May 2023"
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As part of the coronation events this May, people are being encouraged to sign up as volunteers for local charities and organisations. Here’s how you can make a difference in your community through food – and where to go if you’re looking for support. https://ichef.bbci.co.uk/images/ic/480xn/p0fk9p80.jpg This year’s one-off bank holiday on 8 May is being dedicated to championing charities and organisations across the UK, and helping people discover ways to make a difference in their local communities. On BBC Sounds, BBC Royal Correspondent Sarah Campbell explained: “The hope is that the legacy of the coronation weekend will be a big increase in the number of regular volunteers, and so over 1,500 charities and organisations – more are doing so all the time – are adding their details to The Big Help Out app. People can download it, they’ll be asked where they live, what their interests are and then they’ll be matched with the charities and organisations in their area which really need their help.” Food charities are particularly in need of support, with demand for their services growing as more people start to experience food insecurity. In fact, The Trussell Trust, the UK’s largest foodbank provider, recently announced that over the past year, it has had to distribute 3 million food parcels – a 37% increase on the previous year. Why is ‘food poverty’ such a big issue? With rising energy bills and the cost of food increasing, food poverty is a reality for many. Some households are forced to choose between heating and eating, and some parents are going without food so their children can eat. The Food Foundation runs regular surveys with YouGov to measure food insecurity levels. In January 2023, it found that 17.7% of UK households had experienced food insecurity in the previous month – that's up from 7.3% in July 2021. It equates to approximately 9.3 million adults and around 4 million children. Regardless of whether you plan to take part in the coronation initiative, there are lots of ways you can help those impacted by food insecurity – from donating unused food in your cupboard to giving your time to a community group. Here, four organisations who are seeing increased demand for their services, explain how people can get involved. Food banks https://ichef.bbci.co.uk/images/ic/480xn/p0c0pw83.jpg Food banks are on the front line of food poverty as one of the best known types of resources. However, there have been recent reports that some of them are struggling to meet the required level of donations. This is something Justin Wylie, associate director of public engagement at the Trussell Trust – home to more than 1,600 food banks – is concerned about. “Across our network, we’re hearing from food banks who have seen a decrease in donation levels. Right now, too many families are already making impossible decisions between heating and eating, and we know that people are skipping meals, unable to afford to run cookers and fridges, and taking on debt to buy the essentials. We are deeply concerned that the cost of living crisis risks forcing many more people through the doors of food banks in the coming months, and beyond.” To use a food bank, people ordinarily need a referral, something Citizens Advice or your local council can help with. “Once someone has been referred,” says Wylie, “they can exchange their voucher at their nearest food bank for an emergency food parcel containing a minimum of three days’ nutritionally balanced, non-perishable food.” How to contribute to a food bank Food banks have designated times when people can drop off donations, and your local supermarket will likely have a collection point. While these centres are always grateful for donations, there are some items they may not be able to take, explains Wylie. “Most food banks in our network do not have cold storage facilities so we generally ask people to donate non-perishable, in-date food items. Small packets also tend to be easier for food banks to distribute.” You can also check online for up to date requests from your local food bank. If donating your time is more achievable than donating food, your local food bank may have volunteering opportunities available, including positions like warehouse volunteer, delivery driver or social media advocate. Community fridges https://ichef.bbci.co.uk/images/ic/480xn/p0c0pvd8.jpg Set up to tackle food waste, community fridges allow people and businesses to donate fresh food which would otherwise go to waste, so that others in the community can take what they need. Aoife Allen is a director at Hubbub, which operate 450 community fridges around the UK. They anticipate they will have 500 community fridges operating by the end of 2023. “A lot of the food that is shared by retailers is fresh food that's coming towards the end of a shelf life. So, community fridges are good places to pick up fruit and veg, along with other staples. “We've already seen a massive hike in the number of people using community fridges. Not just as a result of the cost of living increase but during the pandemic, when people's work was disrupted, or when people lost access to support.” The fridges operate on an honesty system with no referrals needed: people can just turn up when they’re open, no questions asked, says Allen. “We have an ethos that they are open to everyone and that everybody is treated with dignity and respect when they visit.” The coordinators do request people take only what they need, so there’s more to go around. Hubbub has a map on its site so you can see if there is a location near you. How to contribute to a community fridge Whether you grow your own fruit or veg and have a glut to share, or have food at home that’s in danger of going to waste, your community fridge will gratefully receive it. The food just needs to be fully packaged and in date or, if homegrown, in good condition. And it’s not just fresh food that these hubs will take: tinned and packet foods are also welcome. If you have time to spare, community fridges are usually looking for volunteers: “It could just be just an hour or two a week. It might just be driving by a retailer on your way home from work and picking up a crate of food and dropping it off at a fridge,” says Allen. If you’d like to go one step further and are interested in setting up a new community fridge, Hubbub has guidance on how to get started. Food sharing apps https://ichef.bbci.co.uk/images/ic/480xn/p0c0pvsv.jpg There is a range of apps designed to help rehome excess food. It works by allowing people – as well as supermarkets and other high street chains – to list their surplus or unsold food, and connect directly with a person who's willing to pick it up. “This isn't about charity. This is about community,” says Tessa Clarke, co-founder and CEO of one such app, Olio. “Someone might have a head of broccoli or half a bag of potatoes and because they’re going away, aren’t going to use them. And people aren't recognising this is something others would want. But half of all the food added to the app is requested in 21 minutes.” How to contribute to a food sharing app Clarke highlights one of the main ways people can help is just to regularly go through their cupboards, fridge and freezer and give away what they won’t use. She says it just takes 10 seconds to list an item. Just don’t be tempted to stipulate that a donation is specifically for those especially in need, says Clarke. While well-intentioned, this often causes issues. “Sometimes we see people putting on their listing things like, ‘This is only for people who are struggling or hungry’ and those listings don't get picked up. Because if you're having a hard time, the last thing you want to do is feel like you're being judged by someone. “Give with an open heart and just be happy that someone else is enjoying something that you weren't using.” Community meals There are a growing number of community kitchens which turn potential food waste into hot meals. Carly Shutes works as head of marketing for FoodCycle, which hosts weekly three-course vegetarian meals in 48 locations throughout the country. “We've been seeing our numbers increase week-on-week,” says Shutes, whose aim is for FoodCycle to have 100 locations by the end of 2024. “For lots of people it's the only day in the week they’ll eat a hot meal and for others, the only time they'll leave the house,” she says. Community kitchens are often run from local community centres or churches, so may not have a website. However, your local Citizens Advice branch may know whether there is one near you. FoodCycle, like many others, allows people to turn up on the day with no booking and aims to make the meal a welcoming and valuable experience. “We know when people come once, they'll come again, says Shutes. “Just don't be afraid to reach out!” How to help at a community meal Rather than food donations, FoodCycle want volunteers – for collecting food from businesses, cooking and hosting. Meanwhile, if you would like to set up new a community kitchen, there’s lots of advice out there – FoodCycle can offer information on the process, too. You’ll need a venue with a kitchen, volunteers with food safety training and a steady stream of donated food. Community kitchens often work with networks such as FareShare, which redistributes surplus food, to get access to donations. Food banks, community fridges and community kitchens not only offer food and meals but are great places to go for more general support and information, too. Their coordinators often have in-depth knowledge of other local organisations that can offer guidance and practical support with things like financial advice, benefits and debt management. If you, or someone you know, have been affected by hardship, debt or homelessness, there are organisations that may be able to help with advice on accessing benefits and services. Originally published, May 2023 | {
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"content": "As part of the coronation events this May, people are being encouraged to sign up as volunteers for local charities and organisations. Here’s how you can make a difference in your community through food – and where to go if you’re looking for support. https://ichef.bbci.co.uk/images/ic/480xn/p0fk9p80.jpg This year’s one-off bank holiday on 8 May is being dedicated to championing charities and organisations across the UK, and helping people discover ways to make a difference in their local communities. On BBC Sounds, BBC Royal Correspondent Sarah Campbell explained: “The hope is that the legacy of the coronation weekend will be a big increase in the number of regular volunteers, and so over 1,500 charities and organisations – more are doing so all the time – are adding their details to The Big Help Out app. People can download it, they’ll be asked where they live, what their interests are and then they’ll be matched with the charities and organisations in their area which really need their help.” Food charities are particularly in need of support, with demand for their services growing as more people start to experience food insecurity. In fact, The Trussell Trust, the UK’s largest foodbank provider, recently announced that over the past year, it has had to distribute 3 million food parcels – a 37% increase on the previous year. Why is ‘food poverty’ such a big issue? With rising energy bills and the cost of food increasing, food poverty is a reality for many. Some households are forced to choose between heating and eating, and some parents are going without food so their children can eat. The Food Foundation runs regular surveys with YouGov to measure food insecurity levels. In January 2023, it found that 17.7% of UK households had experienced food insecurity in the previous month – that's up from 7.3% in July 2021. It equates to approximately 9.3 million adults and around 4 million children. Regardless of whether you plan to take part in the coronation initiative, there are lots of ways you can help those impacted by food insecurity – from donating unused food in your cupboard to giving your time to a community group. Here, four organisations who are seeing increased demand for their services, explain how people can get involved. Food banks https://ichef.bbci.co.uk/images/ic/480xn/p0c0pw83.jpg Food banks are on the front line of food poverty as one of the best known types of resources. However, there have been recent reports that some of them are struggling to meet the required level of donations. This is something Justin Wylie, associate director of public engagement at the Trussell Trust – home to more than 1,600 food banks – is concerned about. “Across our network, we’re hearing from food banks who have seen a decrease in donation levels. Right now, too many families are already making impossible decisions between heating and eating, and we know that people are skipping meals, unable to afford to run cookers and fridges, and taking on debt to buy the essentials. We are deeply concerned that the cost of living crisis risks forcing many more people through the doors of food banks in the coming months, and beyond.” To use a food bank, people ordinarily need a referral, something Citizens Advice or your local council can help with. “Once someone has been referred,” says Wylie, “they can exchange their voucher at their nearest food bank for an emergency food parcel containing a minimum of three days’ nutritionally balanced, non-perishable food.” How to contribute to a food bank Food banks have designated times when people can drop off donations, and your local supermarket will likely have a collection point. While these centres are always grateful for donations, there are some items they may not be able to take, explains Wylie. “Most food banks in our network do not have cold storage facilities so we generally ask people to donate non-perishable, in-date food items. Small packets also tend to be easier for food banks to distribute.” You can also check online for up to date requests from your local food bank. If donating your time is more achievable than donating food, your local food bank may have volunteering opportunities available, including positions like warehouse volunteer, delivery driver or social media advocate. Community fridges https://ichef.bbci.co.uk/images/ic/480xn/p0c0pvd8.jpg Set up to tackle food waste, community fridges allow people and businesses to donate fresh food which would otherwise go to waste, so that others in the community can take what they need. Aoife Allen is a director at Hubbub, which operate 450 community fridges around the UK. They anticipate they will have 500 community fridges operating by the end of 2023. “A lot of the food that is shared by retailers is fresh food that's coming towards the end of a shelf life. So, community fridges are good places to pick up fruit and veg, along with other staples. “We've already seen a massive hike in the number of people using community fridges. Not just as a result of the cost of living increase but during the pandemic, when people's work was disrupted, or when people lost access to support.” The fridges operate on an honesty system with no referrals needed: people can just turn up when they’re open, no questions asked, says Allen. “We have an ethos that they are open to everyone and that everybody is treated with dignity and respect when they visit.” The coordinators do request people take only what they need, so there’s more to go around. Hubbub has a map on its site so you can see if there is a location near you. How to contribute to a community fridge Whether you grow your own fruit or veg and have a glut to share, or have food at home that’s in danger of going to waste, your community fridge will gratefully receive it. The food just needs to be fully packaged and in date or, if homegrown, in good condition. And it’s not just fresh food that these hubs will take: tinned and packet foods are also welcome. If you have time to spare, community fridges are usually looking for volunteers: “It could just be just an hour or two a week. It might just be driving by a retailer on your way home from work and picking up a crate of food and dropping it off at a fridge,” says Allen. If you’d like to go one step further and are interested in setting up a new community fridge, Hubbub has guidance on how to get started. Food sharing apps https://ichef.bbci.co.uk/images/ic/480xn/p0c0pvsv.jpg There is a range of apps designed to help rehome excess food. It works by allowing people – as well as supermarkets and other high street chains – to list their surplus or unsold food, and connect directly with a person who's willing to pick it up. “This isn't about charity. This is about community,” says Tessa Clarke, co-founder and CEO of one such app, Olio. “Someone might have a head of broccoli or half a bag of potatoes and because they’re going away, aren’t going to use them. And people aren't recognising this is something others would want. But half of all the food added to the app is requested in 21 minutes.” How to contribute to a food sharing app Clarke highlights one of the main ways people can help is just to regularly go through their cupboards, fridge and freezer and give away what they won’t use. She says it just takes 10 seconds to list an item. Just don’t be tempted to stipulate that a donation is specifically for those especially in need, says Clarke. While well-intentioned, this often causes issues. “Sometimes we see people putting on their listing things like, ‘This is only for people who are struggling or hungry’ and those listings don't get picked up. Because if you're having a hard time, the last thing you want to do is feel like you're being judged by someone. “Give with an open heart and just be happy that someone else is enjoying something that you weren't using.” Community meals There are a growing number of community kitchens which turn potential food waste into hot meals. Carly Shutes works as head of marketing for FoodCycle, which hosts weekly three-course vegetarian meals in 48 locations throughout the country. “We've been seeing our numbers increase week-on-week,” says Shutes, whose aim is for FoodCycle to have 100 locations by the end of 2024. “For lots of people it's the only day in the week they’ll eat a hot meal and for others, the only time they'll leave the house,” she says. Community kitchens are often run from local community centres or churches, so may not have a website. However, your local Citizens Advice branch may know whether there is one near you. FoodCycle, like many others, allows people to turn up on the day with no booking and aims to make the meal a welcoming and valuable experience. “We know when people come once, they'll come again, says Shutes. “Just don't be afraid to reach out!” How to help at a community meal Rather than food donations, FoodCycle want volunteers – for collecting food from businesses, cooking and hosting. Meanwhile, if you would like to set up new a community kitchen, there’s lots of advice out there – FoodCycle can offer information on the process, too. You’ll need a venue with a kitchen, volunteers with food safety training and a steady stream of donated food. Community kitchens often work with networks such as FareShare, which redistributes surplus food, to get access to donations. Food banks, community fridges and community kitchens not only offer food and meals but are great places to go for more general support and information, too. Their coordinators often have in-depth knowledge of other local organisations that can offer guidance and practical support with things like financial advice, benefits and debt management. If you, or someone you know, have been affected by hardship, debt or homelessness, there are organisations that may be able to help with advice on accessing benefits and services. Originally published, May 2023"
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If you're cooking Christmas dinner for a vegetarian, vegan, someone with a gluten or dairy intolerance or even someone on a diet, you're not alone. About 30% of us have a special dietary requirement. Don't get the festive fear, pour yourself a drink and read on – BBC Food is stuffed full of ideas to keep everyone happy, including the cook. https://ichef.bbci.co.uk/images/ic/480xn/p06t1lv9.jpg Most shop-bought pastry is suitable for vegans. Cooking for... vegans and vegetarians With a few tweaks, most Christmas dinner favourites can be made veggie or even vegan, so there's no need to cook lots of special dishes. Be careful though – animal products are found in some surprising places, including beer, wine, sweets and crackers, and reading the label doesn't always make it clear whether a food is vegan or vegetarian. Vegan and vegetarian roast potatoes. Cook the potatoes in olive oil. Add a few woody herbs and a couple of garlic cloves to boost the flavour, if you're feeling fancy.Vegan and veggie gravy is easy to cook and can be made well ahead (refrigerate for a couple of days or freeze for up to a month). Try our easy vegan gravy, which uses dried mushrooms, yeast extract and redcurrant jelly for lots of delicious flavours, or push the gravy boat out with this chestnut and red wine gravy.Vegan and veggie stuffing. The classic sage and onion stuffing is suitable for vegetarians and can be cooked in balls or in a tray. It isn't suitable for vegans, but loose-crumbed stuffings like this one from Mary Berry are good because they don't need any binders (usually eggs) – just swap any butter for olive oil and make sure your bread is vegan.Vegan and veggie mains. For vegans, readymade pastry is your festive friend – most brands are suitable. It can be used to make filo pies and puff pastry Wellingtons. Nut roasts usually contain eggs, but here's a delicious vegan nut roast recipe. For vegetarians there's a great choice of fancy veggie pies. The big family-sized pies will keep well for Boxing Day buffets and beyond.Vegan and veggie desserts. Watch out for animal suet in Christmas puddings and mincemeat, though it is easy to make or buy them without. Eggs and cream are everywhere, but here's a vegan Christmas pudding recipe and you can buy vegan puds from most supermarkets. Take a look at our collection of vegan desserts for more ideas. Vegan and vegetarian roast potatoes. Cook the potatoes in olive oil. Add a few woody herbs and a couple of garlic cloves to boost the flavour, if you're feeling fancy. Vegan and veggie gravy is easy to cook and can be made well ahead (refrigerate for a couple of days or freeze for up to a month). Try our easy vegan gravy, which uses dried mushrooms, yeast extract and redcurrant jelly for lots of delicious flavours, or push the gravy boat out with this chestnut and red wine gravy. Vegan and veggie stuffing. The classic sage and onion stuffing is suitable for vegetarians and can be cooked in balls or in a tray. It isn't suitable for vegans, but loose-crumbed stuffings like this one from Mary Berry are good because they don't need any binders (usually eggs) – just swap any butter for olive oil and make sure your bread is vegan. Vegan and veggie mains. For vegans, readymade pastry is your festive friend – most brands are suitable. It can be used to make filo pies and puff pastry Wellingtons. Nut roasts usually contain eggs, but here's a delicious vegan nut roast recipe. For vegetarians there's a great choice of fancy veggie pies. The big family-sized pies will keep well for Boxing Day buffets and beyond. Vegan and veggie desserts. Watch out for animal suet in Christmas puddings and mincemeat, though it is easy to make or buy them without. Eggs and cream are everywhere, but here's a vegan Christmas pudding recipe and you can buy vegan puds from most supermarkets. Take a look at our collection of vegan desserts for more ideas. https://ichef.bbci.co.uk/images/ic/480xn/p06t1lv9.jpg Most shop-bought pastry is suitable for vegans. https://ichef.bbci.co.uk/images/ic/480xn/p06t1pg3.jpg Mary Berry's Christmas pavlova is gluten-free. Cooking for... gluten-free guests Gluten is hiding in many festive favourites: stuffings made with bread, sauces thickened with flour and alcoholic drinks made from grains. If you're buying readymade foods, check the label – gluten is a recognised allergen so it will be clearly marked. Gluten-free roast potatoes. If you are buying readymade roasties be aware that most have a coating made from flour. It's usually a gluten-free version, but it's best to check the label.Gluten-free gravy. Homemade gravies are typically thickened with plain flour, but you can use cornflour or arrowroot instead. It will form lumps if added directly to hot liquid, so blend one part cornflour with two parts cold liquid until smooth, then stir it into the sauce until it comes to the boil. Alternatively, go the French way and make a jus. Deglaze the roasting tin with wine, then add stock and bring it to the boil. Simmer until the volume of liquid has reduced by at least half, then add butter at the end to thicken it further. If you need a quick solution, gluten-free gravy granules are easy to get hold of.Gluten-free stuffing. Stuffing is usually made with bread, but gluten-free bread makes a great stuffing that everyone will enjoy, so there's no need to make more than one.Gluten-free mains. Traditional roasted meats are trouble-free – and gluten-free breadcrumbs can be used to make nut roasts.Gluten-free desserts. Lots of popular Christmas desserts fit the bill, including chocolate roulades and pavlovas. For more gluten-free dessert ideas click here. Gluten-free roast potatoes. If you are buying readymade roasties be aware that most have a coating made from flour. It's usually a gluten-free version, but it's best to check the label. Gluten-free gravy. Homemade gravies are typically thickened with plain flour, but you can use cornflour or arrowroot instead. It will form lumps if added directly to hot liquid, so blend one part cornflour with two parts cold liquid until smooth, then stir it into the sauce until it comes to the boil. Alternatively, go the French way and make a jus. Deglaze the roasting tin with wine, then add stock and bring it to the boil. Simmer until the volume of liquid has reduced by at least half, then add butter at the end to thicken it further. If you need a quick solution, gluten-free gravy granules are easy to get hold of. Gluten-free stuffing. Stuffing is usually made with bread, but gluten-free bread makes a great stuffing that everyone will enjoy, so there's no need to make more than one. Gluten-free mains. Traditional roasted meats are trouble-free – and gluten-free breadcrumbs can be used to make nut roasts. Gluten-free desserts. Lots of popular Christmas desserts fit the bill, including chocolate roulades and pavlovas. For more gluten-free dessert ideas click here. https://ichef.bbci.co.uk/images/ic/480xn/p06t1pg3.jpg Mary Berry's Christmas pavlova is gluten-free. https://ichef.bbci.co.uk/images/ic/480xn/p06t1rtv.jpg Christmas pudding is an easy dairy-free option. Cooking for... dairy-free guests Cream and butter make dishes feel indulgent, so many Christmas dishes are laden with them. Happily there are easy alternatives in most cases. Dairy-free roast potatoes. These are very rarely an issue if you are avoiding dairy. It’s unusual to use butter because it burns at high temperatures.Dairy-free gravy. If you use the meat juices to make gravy make sure the meat hasn't been basted with butter or the cavity stuffed with a buttery stuffing. Olive oil works well in place of butter, but any cooking oil will do.Dairy-free stuffing. Traditional sage and onion stuffings tend to include butter, but in most cases you can swap it for olive oil. Sausagemeat stuffings are often dairy-free because the meat provides all the necessary fat. Just make sure the breadcrumbs you use are dairy-free – some loaves are enriched with milk and butter.Dairy-free mains. For the main course it's mostly a case of swapping butter for oil – you shouldn't require any specialist recipes if you are cooking a traditional turkey dinner, though bread sauce is a no-no.Dairy-free desserts. Festive desserts can be tricky, even if the dessert itself is dairy-free (for example Christmas pudding or a lovely cake) what to serve it with poses a challenge. A tub of dairy-free ice cream is a useful standby and the rising popularity of vegan food means supermarkets now stock lots of readymade desserts. For more dessert ideas click here. Dairy-free roast potatoes. These are very rarely an issue if you are avoiding dairy. It’s unusual to use butter because it burns at high temperatures. Dairy-free gravy. If you use the meat juices to make gravy make sure the meat hasn't been basted with butter or the cavity stuffed with a buttery stuffing. Olive oil works well in place of butter, but any cooking oil will do. Dairy-free stuffing. Traditional sage and onion stuffings tend to include butter, but in most cases you can swap it for olive oil. Sausagemeat stuffings are often dairy-free because the meat provides all the necessary fat. Just make sure the breadcrumbs you use are dairy-free – some loaves are enriched with milk and butter. Dairy-free mains. For the main course it's mostly a case of swapping butter for oil – you shouldn't require any specialist recipes if you are cooking a traditional turkey dinner, though bread sauce is a no-no. Dairy-free desserts. Festive desserts can be tricky, even if the dessert itself is dairy-free (for example Christmas pudding or a lovely cake) what to serve it with poses a challenge. A tub of dairy-free ice cream is a useful standby and the rising popularity of vegan food means supermarkets now stock lots of readymade desserts. For more dessert ideas click here. https://ichef.bbci.co.uk/images/ic/480xn/p06t1rtv.jpg Christmas pudding is an easy dairy-free option. https://ichef.bbci.co.uk/images/ic/480xn/p06t1r6l.jpg Our easier and lighter version of a Yule log. Cooking for... dieters Christmas dinner is a notoriously belt-busting affair, but with a few tweaks you can help your loved ones stay on the wagon. The easiest way is to keep portion sizes sensible and to have some healthy nibbles available so they don't miss out when the nuts and chocolates are being passed around. Lower-fat roast potatoes. Sadly, traditional roast spuds are a dieting no-no thanks to the generous amounts of fat they are usually cooked in. This recipe shows you how to reduce the fat, but still make them nice and crisp.Lower-fat gravy. Again, gravy tends to contain a lot of calories because it's normally made with the fat from the roast – or, if you are of a cheffy persuasion, a jus thickened with butter and wine. This make-ahead gravy recipe uses less oil, but it's still indulgent. To make a truly low-calorie gravy you can caramelise sliced onions in just enough oil to stop them sticking before transferring to a blender along with stock and flavourings of your choice. Blend until smooth and then heat through in a saucepan.Lower-fat stuffing. Avoid stuffings made with sausagemeat (which is usually high in fat). Pick a vegetarian stuffing that uses egg to bind and add the minimum of oil or butter.Lower-calorie mains. For the main course the easiest approach is to ensure their plate has plenty of veg and lean roast turkey breast, with small portions of the calorie-heavy dishes such as roast potatoes, pigs in blankets, stuffing and gravy.Lower-calorie desserts. Try this reduced-sugar pavlova, a lighter Yule log or a fruity pudding. Lower-fat roast potatoes. Sadly, traditional roast spuds are a dieting no-no thanks to the generous amounts of fat they are usually cooked in. This recipe shows you how to reduce the fat, but still make them nice and crisp. Lower-fat gravy. Again, gravy tends to contain a lot of calories because it's normally made with the fat from the roast – or, if you are of a cheffy persuasion, a jus thickened with butter and wine. This make-ahead gravy recipe uses less oil, but it's still indulgent. To make a truly low-calorie gravy you can caramelise sliced onions in just enough oil to stop them sticking before transferring to a blender along with stock and flavourings of your choice. Blend until smooth and then heat through in a saucepan. Lower-fat stuffing. Avoid stuffings made with sausagemeat (which is usually high in fat). Pick a vegetarian stuffing that uses egg to bind and add the minimum of oil or butter. Lower-calorie mains. For the main course the easiest approach is to ensure their plate has plenty of veg and lean roast turkey breast, with small portions of the calorie-heavy dishes such as roast potatoes, pigs in blankets, stuffing and gravy. Lower-calorie desserts. Try this reduced-sugar pavlova, a lighter Yule log or a fruity pudding. https://ichef.bbci.co.uk/images/ic/480xn/p06t1r6l.jpg Our easier and lighter version of a Yule log. Finally... If you are cooking for someone with an unfamiliar diet, do speak to your guest about their needs. Severity of food allergies and intolerances varies from potentially fatal to extremely mild, so you need to know what you are dealing with. A similar principle applies to lifestyle choices: some people are very committed and others less so. A quick conversation could save you both a lot of worry. If you are feeling overwhelmed, ask your guest to bring something to help out. Desserts and starters are obvious choices because they can be made ahead and either served cold or reheated in a microwave (your oven is likely to be bursting at the seams). Christmas is about sharing, after all! | {
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"content": "If you're cooking Christmas dinner for a vegetarian, vegan, someone with a gluten or dairy intolerance or even someone on a diet, you're not alone. About 30% of us have a special dietary requirement. Don't get the festive fear, pour yourself a drink and read on – BBC Food is stuffed full of ideas to keep everyone happy, including the cook. https://ichef.bbci.co.uk/images/ic/480xn/p06t1lv9.jpg Most shop-bought pastry is suitable for vegans. Cooking for... vegans and vegetarians With a few tweaks, most Christmas dinner favourites can be made veggie or even vegan, so there's no need to cook lots of special dishes. Be careful though – animal products are found in some surprising places, including beer, wine, sweets and crackers, and reading the label doesn't always make it clear whether a food is vegan or vegetarian. Vegan and vegetarian roast potatoes. Cook the potatoes in olive oil. Add a few woody herbs and a couple of garlic cloves to boost the flavour, if you're feeling fancy.Vegan and veggie gravy is easy to cook and can be made well ahead (refrigerate for a couple of days or freeze for up to a month). Try our easy vegan gravy, which uses dried mushrooms, yeast extract and redcurrant jelly for lots of delicious flavours, or push the gravy boat out with this chestnut and red wine gravy.Vegan and veggie stuffing. The classic sage and onion stuffing is suitable for vegetarians and can be cooked in balls or in a tray. It isn't suitable for vegans, but loose-crumbed stuffings like this one from Mary Berry are good because they don't need any binders (usually eggs) – just swap any butter for olive oil and make sure your bread is vegan.Vegan and veggie mains. For vegans, readymade pastry is your festive friend – most brands are suitable. It can be used to make filo pies and puff pastry Wellingtons. Nut roasts usually contain eggs, but here's a delicious vegan nut roast recipe. For vegetarians there's a great choice of fancy veggie pies. The big family-sized pies will keep well for Boxing Day buffets and beyond.Vegan and veggie desserts. Watch out for animal suet in Christmas puddings and mincemeat, though it is easy to make or buy them without. Eggs and cream are everywhere, but here's a vegan Christmas pudding recipe and you can buy vegan puds from most supermarkets. Take a look at our collection of vegan desserts for more ideas. Vegan and vegetarian roast potatoes. Cook the potatoes in olive oil. Add a few woody herbs and a couple of garlic cloves to boost the flavour, if you're feeling fancy. Vegan and veggie gravy is easy to cook and can be made well ahead (refrigerate for a couple of days or freeze for up to a month). Try our easy vegan gravy, which uses dried mushrooms, yeast extract and redcurrant jelly for lots of delicious flavours, or push the gravy boat out with this chestnut and red wine gravy. Vegan and veggie stuffing. The classic sage and onion stuffing is suitable for vegetarians and can be cooked in balls or in a tray. It isn't suitable for vegans, but loose-crumbed stuffings like this one from Mary Berry are good because they don't need any binders (usually eggs) – just swap any butter for olive oil and make sure your bread is vegan. Vegan and veggie mains. For vegans, readymade pastry is your festive friend – most brands are suitable. It can be used to make filo pies and puff pastry Wellingtons. Nut roasts usually contain eggs, but here's a delicious vegan nut roast recipe. For vegetarians there's a great choice of fancy veggie pies. The big family-sized pies will keep well for Boxing Day buffets and beyond. Vegan and veggie desserts. Watch out for animal suet in Christmas puddings and mincemeat, though it is easy to make or buy them without. Eggs and cream are everywhere, but here's a vegan Christmas pudding recipe and you can buy vegan puds from most supermarkets. Take a look at our collection of vegan desserts for more ideas. https://ichef.bbci.co.uk/images/ic/480xn/p06t1lv9.jpg Most shop-bought pastry is suitable for vegans. https://ichef.bbci.co.uk/images/ic/480xn/p06t1pg3.jpg Mary Berry's Christmas pavlova is gluten-free. Cooking for... gluten-free guests Gluten is hiding in many festive favourites: stuffings made with bread, sauces thickened with flour and alcoholic drinks made from grains. If you're buying readymade foods, check the label – gluten is a recognised allergen so it will be clearly marked. Gluten-free roast potatoes. If you are buying readymade roasties be aware that most have a coating made from flour. It's usually a gluten-free version, but it's best to check the label.Gluten-free gravy. Homemade gravies are typically thickened with plain flour, but you can use cornflour or arrowroot instead. It will form lumps if added directly to hot liquid, so blend one part cornflour with two parts cold liquid until smooth, then stir it into the sauce until it comes to the boil. Alternatively, go the French way and make a jus. Deglaze the roasting tin with wine, then add stock and bring it to the boil. Simmer until the volume of liquid has reduced by at least half, then add butter at the end to thicken it further. If you need a quick solution, gluten-free gravy granules are easy to get hold of.Gluten-free stuffing. Stuffing is usually made with bread, but gluten-free bread makes a great stuffing that everyone will enjoy, so there's no need to make more than one.Gluten-free mains. Traditional roasted meats are trouble-free – and gluten-free breadcrumbs can be used to make nut roasts.Gluten-free desserts. Lots of popular Christmas desserts fit the bill, including chocolate roulades and pavlovas. For more gluten-free dessert ideas click here. Gluten-free roast potatoes. If you are buying readymade roasties be aware that most have a coating made from flour. It's usually a gluten-free version, but it's best to check the label. Gluten-free gravy. Homemade gravies are typically thickened with plain flour, but you can use cornflour or arrowroot instead. It will form lumps if added directly to hot liquid, so blend one part cornflour with two parts cold liquid until smooth, then stir it into the sauce until it comes to the boil. Alternatively, go the French way and make a jus. Deglaze the roasting tin with wine, then add stock and bring it to the boil. Simmer until the volume of liquid has reduced by at least half, then add butter at the end to thicken it further. If you need a quick solution, gluten-free gravy granules are easy to get hold of. Gluten-free stuffing. Stuffing is usually made with bread, but gluten-free bread makes a great stuffing that everyone will enjoy, so there's no need to make more than one. Gluten-free mains. Traditional roasted meats are trouble-free – and gluten-free breadcrumbs can be used to make nut roasts. Gluten-free desserts. Lots of popular Christmas desserts fit the bill, including chocolate roulades and pavlovas. For more gluten-free dessert ideas click here. https://ichef.bbci.co.uk/images/ic/480xn/p06t1pg3.jpg Mary Berry's Christmas pavlova is gluten-free. https://ichef.bbci.co.uk/images/ic/480xn/p06t1rtv.jpg Christmas pudding is an easy dairy-free option. Cooking for... dairy-free guests Cream and butter make dishes feel indulgent, so many Christmas dishes are laden with them. Happily there are easy alternatives in most cases. Dairy-free roast potatoes. These are very rarely an issue if you are avoiding dairy. It’s unusual to use butter because it burns at high temperatures.Dairy-free gravy. If you use the meat juices to make gravy make sure the meat hasn't been basted with butter or the cavity stuffed with a buttery stuffing. Olive oil works well in place of butter, but any cooking oil will do.Dairy-free stuffing. Traditional sage and onion stuffings tend to include butter, but in most cases you can swap it for olive oil. Sausagemeat stuffings are often dairy-free because the meat provides all the necessary fat. Just make sure the breadcrumbs you use are dairy-free – some loaves are enriched with milk and butter.Dairy-free mains. For the main course it's mostly a case of swapping butter for oil – you shouldn't require any specialist recipes if you are cooking a traditional turkey dinner, though bread sauce is a no-no.Dairy-free desserts. Festive desserts can be tricky, even if the dessert itself is dairy-free (for example Christmas pudding or a lovely cake) what to serve it with poses a challenge. A tub of dairy-free ice cream is a useful standby and the rising popularity of vegan food means supermarkets now stock lots of readymade desserts. For more dessert ideas click here. Dairy-free roast potatoes. These are very rarely an issue if you are avoiding dairy. It’s unusual to use butter because it burns at high temperatures. Dairy-free gravy. If you use the meat juices to make gravy make sure the meat hasn't been basted with butter or the cavity stuffed with a buttery stuffing. Olive oil works well in place of butter, but any cooking oil will do. Dairy-free stuffing. Traditional sage and onion stuffings tend to include butter, but in most cases you can swap it for olive oil. Sausagemeat stuffings are often dairy-free because the meat provides all the necessary fat. Just make sure the breadcrumbs you use are dairy-free – some loaves are enriched with milk and butter. Dairy-free mains. For the main course it's mostly a case of swapping butter for oil – you shouldn't require any specialist recipes if you are cooking a traditional turkey dinner, though bread sauce is a no-no. Dairy-free desserts. Festive desserts can be tricky, even if the dessert itself is dairy-free (for example Christmas pudding or a lovely cake) what to serve it with poses a challenge. A tub of dairy-free ice cream is a useful standby and the rising popularity of vegan food means supermarkets now stock lots of readymade desserts. For more dessert ideas click here. https://ichef.bbci.co.uk/images/ic/480xn/p06t1rtv.jpg Christmas pudding is an easy dairy-free option. https://ichef.bbci.co.uk/images/ic/480xn/p06t1r6l.jpg Our easier and lighter version of a Yule log. Cooking for... dieters Christmas dinner is a notoriously belt-busting affair, but with a few tweaks you can help your loved ones stay on the wagon. The easiest way is to keep portion sizes sensible and to have some healthy nibbles available so they don't miss out when the nuts and chocolates are being passed around. Lower-fat roast potatoes. Sadly, traditional roast spuds are a dieting no-no thanks to the generous amounts of fat they are usually cooked in. This recipe shows you how to reduce the fat, but still make them nice and crisp.Lower-fat gravy. Again, gravy tends to contain a lot of calories because it's normally made with the fat from the roast – or, if you are of a cheffy persuasion, a jus thickened with butter and wine. This make-ahead gravy recipe uses less oil, but it's still indulgent. To make a truly low-calorie gravy you can caramelise sliced onions in just enough oil to stop them sticking before transferring to a blender along with stock and flavourings of your choice. Blend until smooth and then heat through in a saucepan.Lower-fat stuffing. Avoid stuffings made with sausagemeat (which is usually high in fat). Pick a vegetarian stuffing that uses egg to bind and add the minimum of oil or butter.Lower-calorie mains. For the main course the easiest approach is to ensure their plate has plenty of veg and lean roast turkey breast, with small portions of the calorie-heavy dishes such as roast potatoes, pigs in blankets, stuffing and gravy.Lower-calorie desserts. Try this reduced-sugar pavlova, a lighter Yule log or a fruity pudding. Lower-fat roast potatoes. Sadly, traditional roast spuds are a dieting no-no thanks to the generous amounts of fat they are usually cooked in. This recipe shows you how to reduce the fat, but still make them nice and crisp. Lower-fat gravy. Again, gravy tends to contain a lot of calories because it's normally made with the fat from the roast – or, if you are of a cheffy persuasion, a jus thickened with butter and wine. This make-ahead gravy recipe uses less oil, but it's still indulgent. To make a truly low-calorie gravy you can caramelise sliced onions in just enough oil to stop them sticking before transferring to a blender along with stock and flavourings of your choice. Blend until smooth and then heat through in a saucepan. Lower-fat stuffing. Avoid stuffings made with sausagemeat (which is usually high in fat). Pick a vegetarian stuffing that uses egg to bind and add the minimum of oil or butter. Lower-calorie mains. For the main course the easiest approach is to ensure their plate has plenty of veg and lean roast turkey breast, with small portions of the calorie-heavy dishes such as roast potatoes, pigs in blankets, stuffing and gravy. Lower-calorie desserts. Try this reduced-sugar pavlova, a lighter Yule log or a fruity pudding. https://ichef.bbci.co.uk/images/ic/480xn/p06t1r6l.jpg Our easier and lighter version of a Yule log. Finally... If you are cooking for someone with an unfamiliar diet, do speak to your guest about their needs. Severity of food allergies and intolerances varies from potentially fatal to extremely mild, so you need to know what you are dealing with. A similar principle applies to lifestyle choices: some people are very committed and others less so. A quick conversation could save you both a lot of worry. If you are feeling overwhelmed, ask your guest to bring something to help out. Desserts and starters are obvious choices because they can be made ahead and either served cold or reheated in a microwave (your oven is likely to be bursting at the seams). Christmas is about sharing, after all!"
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We’re willing to bet you’re mashing your potatoes all wrong. Here’s the secret to getting restaurant-worthy mashed potato at home, direct from the Potato Queen herself. By Poppy, O'Toole, Potato Queen Dolloped next to a joint of meat, making a bed for some bangers or spread on top of a fish pie, mashed potato is the hero of many a comfort-food dish. At this time of year in particular, it’s a favourite side to dial up those warm and cosy feels. https://ichef.bbci.co.uk/images/ic/480xn/p0cd4wsl.jpg When it comes to achieving that perfect mash though, people rely on loads of different methods – each household has their own way of doing it. I’ve delved so heavily into potato recipes over the last two years that I have been dubbed the ‘Potato Queen’ online. My videos on social media have had over 200 million views and even Nigella called me the ‘High Priestess of potato’. With this title, however, comes great responsibility. So, it’s not without a significant amount of research and experimentation – not to mention months of strenuous, in-depth potato eating – that I’m about to tell you the best way to make mashed potato, to get it perfectly silky and smooth and raise the bar for this most worthy side dish. You might just be surprised by my fool-proof method too, which involves using an everyday household item to get the best texture. (Hint: it’s not a potato masher.) Once you’ve learned all there is to learn about mash, vote in our poll at the bottom of the page to tell us which style of mash you’re going to make next. You’ll even get to see how popular your choice is. To lump or not to lump Having been a chef for a decade, it’s been drilled into me to remove any and every suggestion of a lump from mashed potato (or pommes purée, as it’s called in the swankier places I’ve worked, where it’s swiped across your plate and sold at quadruple the price). Lumps have no place in professional mash and anything less than a velvety-smooth texture is a sin. However, I’ve discovered through online comments that, unbeknownst to us professionals, there are people up and down the country who like their mash lumpy. This under-represented section of the population actively chooses to resist fully mashing their spuds, preferring to give them more of a casual crush instead. Personally, the thought of a lumpy mashed potato takes me back to school dinners. And while I was 10 years old, 10 stone and certainly not complaining (instead you’d find me finishing off the lumpy mash my friends had left), that texture isn’t something I’d strive for when making my own. For me, it’s all about the smoothness – so much so that I’ve thoroughly tested different types of potato, dairy and equipment all to work out how to make the creamiest lumpless mashed potato possible. (Sorry lump lovers – you’ll have no interest in what follows.) https://ichef.bbci.co.uk/images/ic/480xn/p0cb7njd.jpg Poppy's Honey mustard glazed mash takes perfect mash to a new level The best type of potato for mash The first big choice that will determine the success of your mash is the variety of potato. Only last week, and even with the crown of potato royalty weighing heavy on my head, I mashed red skin potatoes that were just simply too waxy. In the end it turned out I had made – please forgive me – gloopy mashed potato. It happens to the best of us. Waxy potatoes are a no-no, meaning anything like a Charlotte, Ratte, Desiree or Jersey Royal is strictly ruled out. They are more likely to hold their shape, so when you start to break down the cell walls of the potato through boiling and mashing, they give you more of a wallpaper paste than a perfectly fluffy mash. For my money, you want a starchy potato. These require a lot less encouragement to break down, meaning less starch is released. The result? A fluffier mash. The varieties you should be looking for are Maris Pipers, King Edwards or Vivaldi. I’ve said it before and I’ll say it again: my love language is the Maris Piper. I’ll always pick her for a mash (as well as for roast potatoes) and she's never let me down. Skin on? Alongside the lump-lovers, there are people like to keep the skin on for mash. This gives a more textured result with a different mouthfeel – and it looks distinctive, too. Skin-on mash also has extra nutritional benefits as a lot of the good stuff is in the skin. There's also less waste with this method. If I’m honest, my perfect mash has no skin in. This doesn’t mean your potato peelings should go in the bin, though. I always keep them aside to use in a veggie stock or a soup, or even fry them for a crispy snack. Cream or milk? Butter is essential for mash, yet there is debate (who knew there were so many contentious potato-related topics?) whether you should add cream or milk. I always go for cream, in particular double cream, as I feel it adds a richness, depth and creaminess that is just sublime. Milk will still improve texture, just with less of the indulgence. But who doesn’t want a sprinkling of decadence in their mashed potato? Throw out the masher Most people in the UK will have a potato masher – that decades-old utensil that you can never find in the drawer. However, here’s where things get juicy: I don't think that masher is doing your potatoes justice. I’ve found that, using a masher, it takes a lot more effort to get perfectly smooth mash. Plus, the more you have to mash to get the right texture, the greater the risk of gloopiness. And there’s still always the risk of leaving lumps behind. My answer? Throw out the masher and use a sieve instead. With spatula in hand, pass the boiled potatoes, mixed with a generous amount of butter, through the sieve only once. It means you’ll get faultlessly smooth results without overworking your spuds. I know you might be questioning my sanity here, but I get endless messages from people who try this technique and never look back. Trust me when I say it’s time to join Team Sieve. I recommend a sieve because almost everyone has one, but a potato ricer also works well. A ricer is essentially a larger garlic press, but for potatoes. It works the same as a sieve – in that the potatoes are pushed through lots of tiny holes to make sure the result is totally lump-free – but it only does one job in the kitchen. A sieve also does, you know, sieving, as well. Poppy’s five fool-proof tips for the perfect mash When cutting your spuds for mash, make sure you cut them into even chunks with similar size and thickness so that they cook evenly when boiled.Put your potatoes in cold, heavily salted water and bring it up to the boil (rather than adding them to already-boiling water). This will stop the potatoes overcooking on the outside and cook them more evenly. If you salt them during boiling, you do not need to season them at the end.Make sure you stream dry your potatoes after boiling by leaving them in the colander, on top of the pan you’ve just boiled them in, with a tea towel on top. This will give a fluffier result when you mash them.Add butter to your spuds just before you pass them through the sieve.Heat up your cream or milk prior to adding it to your sieved mash so that it will combine more easily. When cutting your spuds for mash, make sure you cut them into even chunks with similar size and thickness so that they cook evenly when boiled. Put your potatoes in cold, heavily salted water and bring it up to the boil (rather than adding them to already-boiling water). This will stop the potatoes overcooking on the outside and cook them more evenly. If you salt them during boiling, you do not need to season them at the end. Make sure you stream dry your potatoes after boiling by leaving them in the colander, on top of the pan you’ve just boiled them in, with a tea towel on top. This will give a fluffier result when you mash them. Add butter to your spuds just before you pass them through the sieve. Heat up your cream or milk prior to adding it to your sieved mash so that it will combine more easily. And there you have it. Whether your mash is intended for Sunday dinner, Tuesday teatime or just breakfast (let’s normalise this), it’s time to perfect it. Give it a go, then feel free to get in touch to tell me how your life has changed. | {
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"content": "We’re willing to bet you’re mashing your potatoes all wrong. Here’s the secret to getting restaurant-worthy mashed potato at home, direct from the Potato Queen herself. By Poppy, O'Toole, Potato Queen Dolloped next to a joint of meat, making a bed for some bangers or spread on top of a fish pie, mashed potato is the hero of many a comfort-food dish. At this time of year in particular, it’s a favourite side to dial up those warm and cosy feels. https://ichef.bbci.co.uk/images/ic/480xn/p0cd4wsl.jpg When it comes to achieving that perfect mash though, people rely on loads of different methods – each household has their own way of doing it. I’ve delved so heavily into potato recipes over the last two years that I have been dubbed the ‘Potato Queen’ online. My videos on social media have had over 200 million views and even Nigella called me the ‘High Priestess of potato’. With this title, however, comes great responsibility. So, it’s not without a significant amount of research and experimentation – not to mention months of strenuous, in-depth potato eating – that I’m about to tell you the best way to make mashed potato, to get it perfectly silky and smooth and raise the bar for this most worthy side dish. You might just be surprised by my fool-proof method too, which involves using an everyday household item to get the best texture. (Hint: it’s not a potato masher.) Once you’ve learned all there is to learn about mash, vote in our poll at the bottom of the page to tell us which style of mash you’re going to make next. You’ll even get to see how popular your choice is. To lump or not to lump Having been a chef for a decade, it’s been drilled into me to remove any and every suggestion of a lump from mashed potato (or pommes purée, as it’s called in the swankier places I’ve worked, where it’s swiped across your plate and sold at quadruple the price). Lumps have no place in professional mash and anything less than a velvety-smooth texture is a sin. However, I’ve discovered through online comments that, unbeknownst to us professionals, there are people up and down the country who like their mash lumpy. This under-represented section of the population actively chooses to resist fully mashing their spuds, preferring to give them more of a casual crush instead. Personally, the thought of a lumpy mashed potato takes me back to school dinners. And while I was 10 years old, 10 stone and certainly not complaining (instead you’d find me finishing off the lumpy mash my friends had left), that texture isn’t something I’d strive for when making my own. For me, it’s all about the smoothness – so much so that I’ve thoroughly tested different types of potato, dairy and equipment all to work out how to make the creamiest lumpless mashed potato possible. (Sorry lump lovers – you’ll have no interest in what follows.) https://ichef.bbci.co.uk/images/ic/480xn/p0cb7njd.jpg Poppy's Honey mustard glazed mash takes perfect mash to a new level The best type of potato for mash The first big choice that will determine the success of your mash is the variety of potato. Only last week, and even with the crown of potato royalty weighing heavy on my head, I mashed red skin potatoes that were just simply too waxy. In the end it turned out I had made – please forgive me – gloopy mashed potato. It happens to the best of us. Waxy potatoes are a no-no, meaning anything like a Charlotte, Ratte, Desiree or Jersey Royal is strictly ruled out. They are more likely to hold their shape, so when you start to break down the cell walls of the potato through boiling and mashing, they give you more of a wallpaper paste than a perfectly fluffy mash. For my money, you want a starchy potato. These require a lot less encouragement to break down, meaning less starch is released. The result? A fluffier mash. The varieties you should be looking for are Maris Pipers, King Edwards or Vivaldi. I’ve said it before and I’ll say it again: my love language is the Maris Piper. I’ll always pick her for a mash (as well as for roast potatoes) and she's never let me down. Skin on? Alongside the lump-lovers, there are people like to keep the skin on for mash. This gives a more textured result with a different mouthfeel – and it looks distinctive, too. Skin-on mash also has extra nutritional benefits as a lot of the good stuff is in the skin. There's also less waste with this method. If I’m honest, my perfect mash has no skin in. This doesn’t mean your potato peelings should go in the bin, though. I always keep them aside to use in a veggie stock or a soup, or even fry them for a crispy snack. Cream or milk? Butter is essential for mash, yet there is debate (who knew there were so many contentious potato-related topics?) whether you should add cream or milk. I always go for cream, in particular double cream, as I feel it adds a richness, depth and creaminess that is just sublime. Milk will still improve texture, just with less of the indulgence. But who doesn’t want a sprinkling of decadence in their mashed potato? Throw out the masher Most people in the UK will have a potato masher – that decades-old utensil that you can never find in the drawer. However, here’s where things get juicy: I don't think that masher is doing your potatoes justice. I’ve found that, using a masher, it takes a lot more effort to get perfectly smooth mash. Plus, the more you have to mash to get the right texture, the greater the risk of gloopiness. And there’s still always the risk of leaving lumps behind. My answer? Throw out the masher and use a sieve instead. With spatula in hand, pass the boiled potatoes, mixed with a generous amount of butter, through the sieve only once. It means you’ll get faultlessly smooth results without overworking your spuds. I know you might be questioning my sanity here, but I get endless messages from people who try this technique and never look back. Trust me when I say it’s time to join Team Sieve. I recommend a sieve because almost everyone has one, but a potato ricer also works well. A ricer is essentially a larger garlic press, but for potatoes. It works the same as a sieve – in that the potatoes are pushed through lots of tiny holes to make sure the result is totally lump-free – but it only does one job in the kitchen. A sieve also does, you know, sieving, as well. Poppy’s five fool-proof tips for the perfect mash When cutting your spuds for mash, make sure you cut them into even chunks with similar size and thickness so that they cook evenly when boiled.Put your potatoes in cold, heavily salted water and bring it up to the boil (rather than adding them to already-boiling water). This will stop the potatoes overcooking on the outside and cook them more evenly. If you salt them during boiling, you do not need to season them at the end.Make sure you stream dry your potatoes after boiling by leaving them in the colander, on top of the pan you’ve just boiled them in, with a tea towel on top. This will give a fluffier result when you mash them.Add butter to your spuds just before you pass them through the sieve.Heat up your cream or milk prior to adding it to your sieved mash so that it will combine more easily. When cutting your spuds for mash, make sure you cut them into even chunks with similar size and thickness so that they cook evenly when boiled. Put your potatoes in cold, heavily salted water and bring it up to the boil (rather than adding them to already-boiling water). This will stop the potatoes overcooking on the outside and cook them more evenly. If you salt them during boiling, you do not need to season them at the end. Make sure you stream dry your potatoes after boiling by leaving them in the colander, on top of the pan you’ve just boiled them in, with a tea towel on top. This will give a fluffier result when you mash them. Add butter to your spuds just before you pass them through the sieve. Heat up your cream or milk prior to adding it to your sieved mash so that it will combine more easily. And there you have it. Whether your mash is intended for Sunday dinner, Tuesday teatime or just breakfast (let’s normalise this), it’s time to perfect it. Give it a go, then feel free to get in touch to tell me how your life has changed."
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By Edd Kimber Retro favourites like profiteroles and eclairs are making a welcome comeback. Luckily, choux pastry isn’t as hard as you might think… https://ichef.bbci.co.uk/images/ic/480xn/p0ff40nb.jpg Pastry lore will have you believe that the path to perfect choux pastry is treacherous, littered with potential slipups. However, once you’re familiar with the process you won’t understand what all the fuss was about, and you can go on to make my perfect profiteroles, as well as other after-dinner treats. For instance, you could make them larger and coat in chocolate to become Dutch bossche bollen, pipe lines instead of blobs to make éclairs, or add cheese to create savoury gougéres. You could even make Paris-Brest filled with chocolate and vanilla cream. Choux comes from the French word ‘cabbage,’ because once baked, the pastry puffs up into a crinkled little ball, much like a cabbage. Made simply with flour, water, butter and eggs, choux pastry is cooked twice – first on the hob, then in the oven where it magically puffs up using only steam as a leavener. At some point during your profiterole journey, you may well think everything has gone sideways. Don’t fret, most of the time you’re doing everything right, it just looks wrong – trust the process and keep going. However, there are a few pitfalls to avoid, so let’s walk through the process… Prep the ingredients The process is so quick, you really want to be completely ready before you begin cooking. Dice the butter in advance so it can melt quickly. Sift the flour onto a sheet of parchment paper and set it next to your hob. It will help it incorporate into the dough while avoiding lumps and make it easy to pour in a steady stream. Cooking on the hob Heat the water, milk, sugar, salt and butter and cook gently until the butter has melted, and then bring up to a rolling boil. I’ve used milk as well as water as the extra proteins and sugars in the milk help the pastry to brown nicely. Remove the pan from the heat and pour in the flour from your paper in one big stream. Stir together to form a dough, or ‘panade’ as the French call it. It may look like scrambled eggs at this stage – but that’s fine. Potential pitfall: UndermixingKeep mixing – you have to ensure all the flour is well combined, otherwise you’ll end up with cracked shells. Taking the pan off the heat when you add the flour helps to keep it from lumping. If you’re confident making choux, you can do this over the heat, but when you’re starting out there's nothing wrong with going slow and steady. If you've taken the pan off the heat, it needs to go back on for a couple of minutes. We need to ensure we’re cooking the flour to the correct temperature so that the starch granules in the flour absorb the liquid, gelatinise and form the gluten to help to support the structure of the bun as it puffs up in the oven. Potential pitfall: Under-cooking the panadeLook for when the dough comes together to form a ball that comes away cleanly from the sides of the pan and a film forms on the base of the pan. My tip is to use a stainless-steel pan so that you can easily see when a film is forming (tricky with a non-stick pan). If you have a thermometer, you can check when the panade is ready, it should reach 74-79C. But the skin on the bottom of the pan is a good indicator that the dough is fully cooked. https://ichef.bbci.co.uk/images/ic/480xn/p0fc8705.jpg When cooking the dough, you'll know it's ready when a film forms on the bottom of the pan Adding the eggs Tip the dough into a bowl and beat it to reduce the temperature so the eggs don’t cook when they go in. You can use a wooden spoon or electric mixer, it doesn’t matter which, but it may take a little longer by hand. Potential pitfall: Eggy pastryIt’s essential you don’t rush this step. The mixture has to be cool enough so that the eggs don’t start to cook when you add them, otherwise you’ll end up with a very eggy pastry. Beat the eggs in a jug and add them a little at a time. To get the correct consistency you’ll need to add enough egg to make a dough that is slightly glossy. The number of eggs isn’t consistent when making choux pastry (it depends on how much water evaporated during the cooking stage) so add just enough until you have a smooth dough but not a runny batter. Potential pitfall: The dough is too runnyIf your dough looks too runny, step away from the flour! Instinct tells us to add more flour to firm it up, but don’t. The flour needs to be cooked first, so adding raw flour at this stage will only make matters worse. Instead, make a new half-batch of the panade. Beat this mixture to cool it, and then gradually add it to your runny mixture until you have the correct consistency. …. or the dough is too dryIf you’ve added the eggs and it’s still very stiff and not glossy, don’t worry. A little too much moisture has cooked out. Just add more beaten egg a little at a time and it will come good. Here’s a useful way to tell when you’ve got the dough spot on – it's called the V test. Lift the dough from the bowl with your spatula: it should form a V-shaped ribbon as it falls off the spatula. With my recipe, that generally means two large eggs, but go slowly with adding the second egg. Edd Kimber's guide to making perfect profiteroles Piping If you refrigerate the dough for a few hours before using, it thickens the pastry, making it easier to pipe into neat circles. You can transfer it to a piping bag to chill, just make sure it’s sealed so a skin doesn’t form. To bake the choux pastry, pipe onto parchment lined baking trays. Drawing 3cm circles on the back of the paper gives you a great template and helps keep them a consistent size. Next, glazing with beaten egg gives a lovely shine and helps them to expand fully, or simply dust with icing sugar. A good tip is to moisten your parchment with a little water – this additional moisture will help the choux rise properly and prevent the pastry drying out before it’s had a chance to rise to its full potential. Baking The proteins in the eggs will start to set as they are exposed to the heat in the oven, giving the pastry its firmness. As the dough bakes, the water will start to evaporate. This creates steam which pushes up the dough and causes it to puff out. Eventually little bubbles of gas will escape, but the dough is so flexible that it will join back together – giving the pastry its unique ‘cabbage’ like appearance. The Maillard reaction (the process that sees sugars and proteins to break down and caramelise when heated) also kicks in at this stage, turning the pastry a light brown colour. Potential pitfall: Soggy or collapsed profiterolesThe choux pastry must set fully in the oven – the humidity trapped inside the hollow interiors will soften the crisp outer shell given half a chance. Once they are baked to a golden-brown, open the oven door to briefly release any steam. Turn off the oven but leave the choux buns in there with the door ajar to cool down slowly. Give them around 30 minutes to ensure the shells stay dry as the moisture inside dissipates. And you’ve done it! Once you’ve got your perfect little profiteroles, you can slice them in half and fill with a scoop of ice cream. Or you can make a small hole with a knife in the bottom of the profiterole and pipe in whipped cream or crème pâtissière. Even better, they freeze (unfilled) until you are ready to eat. Pop them in a hot oven for five minutes to defrost and crisp up, then fill them as if they were freshly baked. Edd Kimber's quick chocolate sauce is perfect for pouring on your profiteroles | {
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"content": "By Edd Kimber Retro favourites like profiteroles and eclairs are making a welcome comeback. Luckily, choux pastry isn’t as hard as you might think… https://ichef.bbci.co.uk/images/ic/480xn/p0ff40nb.jpg Pastry lore will have you believe that the path to perfect choux pastry is treacherous, littered with potential slipups. However, once you’re familiar with the process you won’t understand what all the fuss was about, and you can go on to make my perfect profiteroles, as well as other after-dinner treats. For instance, you could make them larger and coat in chocolate to become Dutch bossche bollen, pipe lines instead of blobs to make éclairs, or add cheese to create savoury gougéres. You could even make Paris-Brest filled with chocolate and vanilla cream. Choux comes from the French word ‘cabbage,’ because once baked, the pastry puffs up into a crinkled little ball, much like a cabbage. Made simply with flour, water, butter and eggs, choux pastry is cooked twice – first on the hob, then in the oven where it magically puffs up using only steam as a leavener. At some point during your profiterole journey, you may well think everything has gone sideways. Don’t fret, most of the time you’re doing everything right, it just looks wrong – trust the process and keep going. However, there are a few pitfalls to avoid, so let’s walk through the process… Prep the ingredients The process is so quick, you really want to be completely ready before you begin cooking. Dice the butter in advance so it can melt quickly. Sift the flour onto a sheet of parchment paper and set it next to your hob. It will help it incorporate into the dough while avoiding lumps and make it easy to pour in a steady stream. Cooking on the hob Heat the water, milk, sugar, salt and butter and cook gently until the butter has melted, and then bring up to a rolling boil. I’ve used milk as well as water as the extra proteins and sugars in the milk help the pastry to brown nicely. Remove the pan from the heat and pour in the flour from your paper in one big stream. Stir together to form a dough, or ‘panade’ as the French call it. It may look like scrambled eggs at this stage – but that’s fine. Potential pitfall: UndermixingKeep mixing – you have to ensure all the flour is well combined, otherwise you’ll end up with cracked shells. Taking the pan off the heat when you add the flour helps to keep it from lumping. If you’re confident making choux, you can do this over the heat, but when you’re starting out there's nothing wrong with going slow and steady. If you've taken the pan off the heat, it needs to go back on for a couple of minutes. We need to ensure we’re cooking the flour to the correct temperature so that the starch granules in the flour absorb the liquid, gelatinise and form the gluten to help to support the structure of the bun as it puffs up in the oven. Potential pitfall: Under-cooking the panadeLook for when the dough comes together to form a ball that comes away cleanly from the sides of the pan and a film forms on the base of the pan. My tip is to use a stainless-steel pan so that you can easily see when a film is forming (tricky with a non-stick pan). If you have a thermometer, you can check when the panade is ready, it should reach 74-79C. But the skin on the bottom of the pan is a good indicator that the dough is fully cooked. https://ichef.bbci.co.uk/images/ic/480xn/p0fc8705.jpg When cooking the dough, you'll know it's ready when a film forms on the bottom of the pan Adding the eggs Tip the dough into a bowl and beat it to reduce the temperature so the eggs don’t cook when they go in. You can use a wooden spoon or electric mixer, it doesn’t matter which, but it may take a little longer by hand. Potential pitfall: Eggy pastryIt’s essential you don’t rush this step. The mixture has to be cool enough so that the eggs don’t start to cook when you add them, otherwise you’ll end up with a very eggy pastry. Beat the eggs in a jug and add them a little at a time. To get the correct consistency you’ll need to add enough egg to make a dough that is slightly glossy. The number of eggs isn’t consistent when making choux pastry (it depends on how much water evaporated during the cooking stage) so add just enough until you have a smooth dough but not a runny batter. Potential pitfall: The dough is too runnyIf your dough looks too runny, step away from the flour! Instinct tells us to add more flour to firm it up, but don’t. The flour needs to be cooked first, so adding raw flour at this stage will only make matters worse. Instead, make a new half-batch of the panade. Beat this mixture to cool it, and then gradually add it to your runny mixture until you have the correct consistency. …. or the dough is too dryIf you’ve added the eggs and it’s still very stiff and not glossy, don’t worry. A little too much moisture has cooked out. Just add more beaten egg a little at a time and it will come good. Here’s a useful way to tell when you’ve got the dough spot on – it's called the V test. Lift the dough from the bowl with your spatula: it should form a V-shaped ribbon as it falls off the spatula. With my recipe, that generally means two large eggs, but go slowly with adding the second egg. Edd Kimber's guide to making perfect profiteroles Piping If you refrigerate the dough for a few hours before using, it thickens the pastry, making it easier to pipe into neat circles. You can transfer it to a piping bag to chill, just make sure it’s sealed so a skin doesn’t form. To bake the choux pastry, pipe onto parchment lined baking trays. Drawing 3cm circles on the back of the paper gives you a great template and helps keep them a consistent size. Next, glazing with beaten egg gives a lovely shine and helps them to expand fully, or simply dust with icing sugar. A good tip is to moisten your parchment with a little water – this additional moisture will help the choux rise properly and prevent the pastry drying out before it’s had a chance to rise to its full potential. Baking The proteins in the eggs will start to set as they are exposed to the heat in the oven, giving the pastry its firmness. As the dough bakes, the water will start to evaporate. This creates steam which pushes up the dough and causes it to puff out. Eventually little bubbles of gas will escape, but the dough is so flexible that it will join back together – giving the pastry its unique ‘cabbage’ like appearance. The Maillard reaction (the process that sees sugars and proteins to break down and caramelise when heated) also kicks in at this stage, turning the pastry a light brown colour. Potential pitfall: Soggy or collapsed profiterolesThe choux pastry must set fully in the oven – the humidity trapped inside the hollow interiors will soften the crisp outer shell given half a chance. Once they are baked to a golden-brown, open the oven door to briefly release any steam. Turn off the oven but leave the choux buns in there with the door ajar to cool down slowly. Give them around 30 minutes to ensure the shells stay dry as the moisture inside dissipates. And you’ve done it! Once you’ve got your perfect little profiteroles, you can slice them in half and fill with a scoop of ice cream. Or you can make a small hole with a knife in the bottom of the profiterole and pipe in whipped cream or crème pâtissière. Even better, they freeze (unfilled) until you are ready to eat. Pop them in a hot oven for five minutes to defrost and crisp up, then fill them as if they were freshly baked. Edd Kimber's quick chocolate sauce is perfect for pouring on your profiteroles"
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By Sue Quinn For decades, sci-fi programmes and films have featured food replicators that generate meals at the touch of a button. But such technology is no longer the stuff of futuristic fiction – it’s here now in the form of 3D food printers. https://ichef.bbci.co.uk/images/ic/480xn/p0fhkp3c.jpg It was back in the ’80s when experimentation began with 3D printing. Originally designed to create prototypes and custom parts for manufacturing, it has been adopted in all kinds of industries over the last four decades – including food. Meal bars tailormade for specific nutritional needs, healthy chocolate and fancy meals made from food waste have all been successfully created by 3D printers, meaning these futuristic machines could have game-changing potential in food production. “3D printed food could transform cooking,” says Hod Lipson, professor of innovation at Columbia University and creator of the first 3D printer used for food. He and his team at the university’s Creative Machines Lab are not only printing the likes of dough, meat, vegetables, sweets and chicken – they’re also cooking it with lasers. “The technology marries software and food,” Lipson says. “Both are big parts of our lives and neither are going to go away. I’d predict 3D food printers will be common in domestic kitchens in some form in five years’ time.” If that sounds optimistic, consider this: a recent report by Zion Market Research predicted the value of the global 3D food printing market would triple to $1.65bn (£1.29bn) by 2030. How is food printed? https://ichef.bbci.co.uk/images/ic/480xn/p0fhkqhv.jpg This 3D printer uses a liquid batter mix to make different shaped pancakes 3D printers are machines that use complex software programmes to create three-dimensional objects from digital designs. “The idea is that you load up a 3D printer – which is really just a machine with cartridges and nozzles – with printable ‘inks’,” Lipson explains. “These ‘inks’ are edible ingredients made into gels, pastes, liquids and powders, which are extruded through the nozzles.” Dots of ‘ink’ are deposited on a surface in a pre-programmed shape, then multiple layers are added to build a three dimensional object. (That’s why 3D printing is also known as ‘additive manufacturing’.) Until recently, 3D printers could not cook food, so ingredients were restricted to those that could be eaten straight off the printer, like chocolate. But Lipson’s team has developed a 3D food printer that also cooks with lasers, creating entirely new dishes and textures Recently, his team printed a cheesecake with a base made from sweet crackers and a filling of chocolate spread, banana, cream cheese and icing. Not only was the dish a success, but it also tasted more complex and interesting than standard versions. This raises the possibility that 3D printing could open up whole new ways to enjoy food, and it’s all to do with the printing process itself. “Because of the way the cheesecake has been layered and constructed, you taste the ingredients in completely different ways based on how they’re interlaced in the food,” explains Dr Jonathan Blutinger, postdoctoral researcher in the Creative Machines Lab. Nutrient-boosted food Printed food can be totally customisable – not just in terms of looks, flavour and texture, but also nutrition. Cartridges can be loaded with required amounts of fibre, protein, carbohydrates and other nutrients, for instance. It’s this capability which the Zion report predicts will push it mainstream. “This is especially applicable to people suffering from severe medical conditions like diabetes, where calorie and sugar intake has to be controlled,” the report says. In fact, the US army has already trialled the technology to print meal bars that could optimize the performance of soldiers in specific situations or address the needs of individuals, while Nasa has funded research into ways 3D printers might make nutritionally optimised food in space, where cooking is not an option and storage is limited. Healthier chocolate New research into the way chocolate melts in the mouth could lead to 3D printers being used to make healthier bars that taste just as good as standard ones. Researchers at Leeds University believe this could be done by printing bars with high-fat layers on the outside and lower fat inside, which would reduce the overall fat content without lessening the silky, melting sensation that makes chocolate so enjoyable. Professor Qingrong Huang, a food scientist at Rutgers University in the US, is particularly enthusiastic about this potential to customise chocolate. He’s developed a low-fat chocolate using the technology and is working on a low-sugar version, as well as bars containing potentially therapeutic ingredients such as orange peel, tea and turmeric. He too believes that 3D food printers will be ubiquitous in the kitchen in the near future, and we will be able to print chocolate, meal bars and other foods in whatever shape, flavour or nutrient profile we desire. “The major advantage of 3D food printing is that you can personalise food according to your nutritional needs or taste. The printer will sit in your kitchen right next to the coffee maker, and you’ll be able to make whatever you want. “I call it a revolution in the kitchen.” Greener food production https://ichef.bbci.co.uk/images/ic/480xn/p0fhzxpp.jpg Could vegetable peelings contribute to a 3D printed food revolution? 3D food printing could also transform industrial-scale food manufacturing, according to Dr Vincenzo Di Bari, assistant professor in food structure and processing at Nottingham University. Instead of enormous factories that serve a large area, food could be printed on a smaller scale, locally. “Food manufacturing is centralised in huge plants and then distributed across the world, and we know from recent food shortages that these sorts of supply chains can be severely disrupted,” he says. Smaller, regional 3D food factories could address this problem, he thinks, and at the same time lower the carbon footprint of our food. 3D printing could also help cut food waste. Some companies are experimenting with ways to create dishes from food that would otherwise be thrown out, like vegetable peelings, stale bread and overripe fruit. Using the design capabilities of 3D printers, they’re turning unappealing waste into visually enticing plates of food. The future A small number of tech-savvy bakeries, chocolate manufacturers and sweet shops already use 3D printers to make elaborately designed products. And restaurants have experimented with the technology too. Alternative meat producer Redefine Meat recently launched a plant-based ‘steak’ with the marbled appearance and fibrous texture of the real thing using a 3D printer. But what about home kitchens? 3D food printers are available now, but mainly aimed at commercial use. One printer, for example, costs around €6,000 and is about the size of microwave. It’s being used by chefs and in nursing homes to make food for elderly people who suffer with dysphagia (swallowing problems). “We do believe that 3D food printers will become a common kitchen appliance,” says Lynette Kucsma, co-founder of 3D printer manufacturer Natural Machine. The brand’s standard 3D food printers are already available to buy, but appliances that can cook as well as print are still in development, so don’t expect them to be in home kitchens in the very near future. “I would say we’re looking at 10–15 years for that,” she says. Despite its potential and near readiness for domestic retail, Lipson doesn’t think the technology will ever replace conventional cooking: “3D printing is no way to make a salad,” he says. But he does believe that before 2030, 3D printers designed for specific purposes – for example, making meal bars – will be commonplace. The technology is there, but the market is not yet ready for it, he says. For 3D printers to be an everyday appliance, they need to be affordable and printer-friendly ingredients and recipes readily available. “It’s like having a music player without access to music,” he says. “We need the music store and the songs – but it will happen.” Originally published April 2023 | {
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"content": "By Sue Quinn For decades, sci-fi programmes and films have featured food replicators that generate meals at the touch of a button. But such technology is no longer the stuff of futuristic fiction – it’s here now in the form of 3D food printers. https://ichef.bbci.co.uk/images/ic/480xn/p0fhkp3c.jpg It was back in the ’80s when experimentation began with 3D printing. Originally designed to create prototypes and custom parts for manufacturing, it has been adopted in all kinds of industries over the last four decades – including food. Meal bars tailormade for specific nutritional needs, healthy chocolate and fancy meals made from food waste have all been successfully created by 3D printers, meaning these futuristic machines could have game-changing potential in food production. “3D printed food could transform cooking,” says Hod Lipson, professor of innovation at Columbia University and creator of the first 3D printer used for food. He and his team at the university’s Creative Machines Lab are not only printing the likes of dough, meat, vegetables, sweets and chicken – they’re also cooking it with lasers. “The technology marries software and food,” Lipson says. “Both are big parts of our lives and neither are going to go away. I’d predict 3D food printers will be common in domestic kitchens in some form in five years’ time.” If that sounds optimistic, consider this: a recent report by Zion Market Research predicted the value of the global 3D food printing market would triple to $1.65bn (£1.29bn) by 2030. How is food printed? https://ichef.bbci.co.uk/images/ic/480xn/p0fhkqhv.jpg This 3D printer uses a liquid batter mix to make different shaped pancakes 3D printers are machines that use complex software programmes to create three-dimensional objects from digital designs. “The idea is that you load up a 3D printer – which is really just a machine with cartridges and nozzles – with printable ‘inks’,” Lipson explains. “These ‘inks’ are edible ingredients made into gels, pastes, liquids and powders, which are extruded through the nozzles.” Dots of ‘ink’ are deposited on a surface in a pre-programmed shape, then multiple layers are added to build a three dimensional object. (That’s why 3D printing is also known as ‘additive manufacturing’.) Until recently, 3D printers could not cook food, so ingredients were restricted to those that could be eaten straight off the printer, like chocolate. But Lipson’s team has developed a 3D food printer that also cooks with lasers, creating entirely new dishes and textures Recently, his team printed a cheesecake with a base made from sweet crackers and a filling of chocolate spread, banana, cream cheese and icing. Not only was the dish a success, but it also tasted more complex and interesting than standard versions. This raises the possibility that 3D printing could open up whole new ways to enjoy food, and it’s all to do with the printing process itself. “Because of the way the cheesecake has been layered and constructed, you taste the ingredients in completely different ways based on how they’re interlaced in the food,” explains Dr Jonathan Blutinger, postdoctoral researcher in the Creative Machines Lab. Nutrient-boosted food Printed food can be totally customisable – not just in terms of looks, flavour and texture, but also nutrition. Cartridges can be loaded with required amounts of fibre, protein, carbohydrates and other nutrients, for instance. It’s this capability which the Zion report predicts will push it mainstream. “This is especially applicable to people suffering from severe medical conditions like diabetes, where calorie and sugar intake has to be controlled,” the report says. In fact, the US army has already trialled the technology to print meal bars that could optimize the performance of soldiers in specific situations or address the needs of individuals, while Nasa has funded research into ways 3D printers might make nutritionally optimised food in space, where cooking is not an option and storage is limited. Healthier chocolate New research into the way chocolate melts in the mouth could lead to 3D printers being used to make healthier bars that taste just as good as standard ones. Researchers at Leeds University believe this could be done by printing bars with high-fat layers on the outside and lower fat inside, which would reduce the overall fat content without lessening the silky, melting sensation that makes chocolate so enjoyable. Professor Qingrong Huang, a food scientist at Rutgers University in the US, is particularly enthusiastic about this potential to customise chocolate. He’s developed a low-fat chocolate using the technology and is working on a low-sugar version, as well as bars containing potentially therapeutic ingredients such as orange peel, tea and turmeric. He too believes that 3D food printers will be ubiquitous in the kitchen in the near future, and we will be able to print chocolate, meal bars and other foods in whatever shape, flavour or nutrient profile we desire. “The major advantage of 3D food printing is that you can personalise food according to your nutritional needs or taste. The printer will sit in your kitchen right next to the coffee maker, and you’ll be able to make whatever you want. “I call it a revolution in the kitchen.” Greener food production https://ichef.bbci.co.uk/images/ic/480xn/p0fhzxpp.jpg Could vegetable peelings contribute to a 3D printed food revolution? 3D food printing could also transform industrial-scale food manufacturing, according to Dr Vincenzo Di Bari, assistant professor in food structure and processing at Nottingham University. Instead of enormous factories that serve a large area, food could be printed on a smaller scale, locally. “Food manufacturing is centralised in huge plants and then distributed across the world, and we know from recent food shortages that these sorts of supply chains can be severely disrupted,” he says. Smaller, regional 3D food factories could address this problem, he thinks, and at the same time lower the carbon footprint of our food. 3D printing could also help cut food waste. Some companies are experimenting with ways to create dishes from food that would otherwise be thrown out, like vegetable peelings, stale bread and overripe fruit. Using the design capabilities of 3D printers, they’re turning unappealing waste into visually enticing plates of food. The future A small number of tech-savvy bakeries, chocolate manufacturers and sweet shops already use 3D printers to make elaborately designed products. And restaurants have experimented with the technology too. Alternative meat producer Redefine Meat recently launched a plant-based ‘steak’ with the marbled appearance and fibrous texture of the real thing using a 3D printer. But what about home kitchens? 3D food printers are available now, but mainly aimed at commercial use. One printer, for example, costs around €6,000 and is about the size of microwave. It’s being used by chefs and in nursing homes to make food for elderly people who suffer with dysphagia (swallowing problems). “We do believe that 3D food printers will become a common kitchen appliance,” says Lynette Kucsma, co-founder of 3D printer manufacturer Natural Machine. The brand’s standard 3D food printers are already available to buy, but appliances that can cook as well as print are still in development, so don’t expect them to be in home kitchens in the very near future. “I would say we’re looking at 10–15 years for that,” she says. Despite its potential and near readiness for domestic retail, Lipson doesn’t think the technology will ever replace conventional cooking: “3D printing is no way to make a salad,” he says. But he does believe that before 2030, 3D printers designed for specific purposes – for example, making meal bars – will be commonplace. The technology is there, but the market is not yet ready for it, he says. For 3D printers to be an everyday appliance, they need to be affordable and printer-friendly ingredients and recipes readily available. “It’s like having a music player without access to music,” he says. “We need the music store and the songs – but it will happen.” Originally published April 2023"
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Asparagus season has officially arrived. But before you cook up those sweet, juicy spears, how about using them to predict your future? By Kate Jones https://ichef.bbci.co.uk/images/ic/480xn/p0fgn4cq.jpg Jemima Packington claims to be able to read the future using asparagus. Everything she needs to know can be seen in the shapes made by the spears when they’re tossed onto a surface, she says. Also known as Mystic Veg, Packington, who lives in the UK city of Bath, says that she has successfully predicted a number of big events including Brexit, Mexit and Boris Johnson’s tenure as prime minister. Such is the interest in her work, this alternative fortune teller has appeared on various television programmes in the UK and US. “The asparagus stalks make patterns which I am able to interpret,” says Packington. “When the vegetables are cast, the overall picture presents both symbols and letters of the alphabet which I use to make predictions,” she explains. When I first heard about Mystic Veg, I was more than a little intrigued. Which is why, one Thursday lunchtime, I find myself throwing 13 stalks of asparagus onto a cloth on my dining room table and taking photos to send to a self-confessed ‘asparamancer’. A talent unearthed Packington grew up in Evesham, an area in Worcestershire famed for being an asparagus-growing hotspot. She says that it was during her childhood that her ability to use the vegetable to predict the future was discovered by her parents. “Apparently, I grabbed a handful of very buttery asparagus and it fell from my hand onto the flagstone floor, and I made a very precocious remark. My parents couldn’t remember what it was, but the whole place went very quiet. It was only when I got a bit older that my mother said she had an elderly aunt who read tea leaves, and couldn’t help but wonder if the talent had skipped a generation.” As a young adult, Packington began to work with asparagus to make predictions, saying, “things just seemed to click.” My asparagus-predicted future Image source, Kate Jones https://ichef.bbci.co.uk/images/ic/480xn/p0fgf0bz.jpg Here I am with the means Packington uses to read people's future: asparagus When I contact Packington to request a reading, she advises me to cast some asparagus spears (number irrelevant) onto a flat surface, preferably with a pale background. I then need to take a photo of the way the stalks have fallen, mark where I was standing when I released them and send the image to her. I follow the instructions, including my sock-clad feet in one of the pictures to give an idea of my positioning. Five days later, my predictions are in. Image source, Kate Jones https://ichef.bbci.co.uk/images/ic/480xn/p0fgf9jf.jpg My asparagus pattern that Packington used to predict my future The first concerns romance: I have told Packington I am single, and the asparamancer envisages a person “coming into my life very soon who will have a significant effect.” Things take a slightly more specific turn with the next prediction — that a visit to New York is on the cards in November. This is an interesting hunch: New York is on my list of places to visit and I’ve been considering a trip to the US this year. Packington observes the letters K, H and A interlinked in my stalk pattern, which she claims suggests a party or a celebration of some kind with individuals with these initials. At first, this makes me think of a close friend who is getting married this summer and whose first name begins with one of these letters. But with my mum and dad celebrating 30 years of marriage this autumn, could the letters H and A also stand for ‘happy anniversary’? The bigger picture As for societal forecasts, the asparamancer has created a specific set of predictions for 2023, with these covering everything from a happy coronation to a continued focus on climate change fears. “When I’m doing New Year’s predictions, I use a list of suggested subjects which have been passed to me by friends and family,” she says. “I concentrate on each question in turn and cast the spears for an answer.” In this year’s forecasts, allotments are envisaged to become even more popular, agricultural labour is expected to boom and Packington also predicts the Lionesses will win the Women’s World Cup. “With this prediction, I saw arrows pointed towards a crown,” she explains. Nothing too shocking there, then – although it has made me more eager for this summer's tournament. Sticking with sports, Packington foresees the football club Chelsea moving “from strength to strength” with rugby union faring less well and seeing more clubs go into receivership. Packington also anticipates “a removal of royal titles” and the exposure of high-profile political figures (though not MPs) as corrupt. What to do with the asparagus after it’s predicted your future Whether you believe in its fortune telling power or not, it's worth adding asparagus to your next shopping list as the short season for the British-grown stuff (which customarily runs from St George’s Day on 23 April until Midsummer’s Day on 21 June) has officially begun. Happily, there are lots of ways to put it to work in the kitchen while it's at its best. Grower Chris Chinn from Herefordshire supplier Wye Valley Asparagus also chairs the UK’s Asparagus Growers’ Association, so is the obvious person to ask for tips on preparing this spring veg. After washing, it’s important to chop off any pale bits at the base of the spear with a knife, he tells me, as these will be tough and woody. That’s opposed to snapping off the ends with your fingers, which is the most common method but could see you waste perfectly good parts of the vegetable. “There’s a theory that asparagus snaps where it’s most tender, but I think the reality is that it snaps wherever you're holding it,” Chinn says. Once it's prepped, use it to make an easy starter for a special dinner, perhaps. “Just boil it for a few minutes, grate some cheese over the top and add a bit of butter,” suggests Chinn. For a more showstopping effect, you could serve it with hollandaise sauce, or poached egg. Asparagus can be cooked in a variety of ways: boiled, steamed, grilled, fried and roasted, for instance. “You can use roasted asparagus to stir through a quiche or a creamy pasta dish,” notes Rupert Cooper, owner of Philleigh Way cookery school, Truro. Meanwhile Sean Jones, head chef at Gloucestershire’s Burleigh Court says, “puréeing it works well to add additional flavour to a dish,” which is exactly how this easy asparagus pasta recipe is made. Asparagus also fits perfectly into lighter options like soup, omelettes and smoothies, and you can even eat it raw or partially cooked. “Shave off strips of with a peeler until you are down to the stem, finely chop those and then run them through salads or even stir fry them,” suggests Cooper. From fortune telling to stir-frying, it looks like there's no end to this spring vegetable's potential. Originally published April 2023 | {
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"content": "Asparagus season has officially arrived. But before you cook up those sweet, juicy spears, how about using them to predict your future? By Kate Jones https://ichef.bbci.co.uk/images/ic/480xn/p0fgn4cq.jpg Jemima Packington claims to be able to read the future using asparagus. Everything she needs to know can be seen in the shapes made by the spears when they’re tossed onto a surface, she says. Also known as Mystic Veg, Packington, who lives in the UK city of Bath, says that she has successfully predicted a number of big events including Brexit, Mexit and Boris Johnson’s tenure as prime minister. Such is the interest in her work, this alternative fortune teller has appeared on various television programmes in the UK and US. “The asparagus stalks make patterns which I am able to interpret,” says Packington. “When the vegetables are cast, the overall picture presents both symbols and letters of the alphabet which I use to make predictions,” she explains. When I first heard about Mystic Veg, I was more than a little intrigued. Which is why, one Thursday lunchtime, I find myself throwing 13 stalks of asparagus onto a cloth on my dining room table and taking photos to send to a self-confessed ‘asparamancer’. A talent unearthed Packington grew up in Evesham, an area in Worcestershire famed for being an asparagus-growing hotspot. She says that it was during her childhood that her ability to use the vegetable to predict the future was discovered by her parents. “Apparently, I grabbed a handful of very buttery asparagus and it fell from my hand onto the flagstone floor, and I made a very precocious remark. My parents couldn’t remember what it was, but the whole place went very quiet. It was only when I got a bit older that my mother said she had an elderly aunt who read tea leaves, and couldn’t help but wonder if the talent had skipped a generation.” As a young adult, Packington began to work with asparagus to make predictions, saying, “things just seemed to click.” My asparagus-predicted future Image source, Kate Jones https://ichef.bbci.co.uk/images/ic/480xn/p0fgf0bz.jpg Here I am with the means Packington uses to read people's future: asparagus When I contact Packington to request a reading, she advises me to cast some asparagus spears (number irrelevant) onto a flat surface, preferably with a pale background. I then need to take a photo of the way the stalks have fallen, mark where I was standing when I released them and send the image to her. I follow the instructions, including my sock-clad feet in one of the pictures to give an idea of my positioning. Five days later, my predictions are in. Image source, Kate Jones https://ichef.bbci.co.uk/images/ic/480xn/p0fgf9jf.jpg My asparagus pattern that Packington used to predict my future The first concerns romance: I have told Packington I am single, and the asparamancer envisages a person “coming into my life very soon who will have a significant effect.” Things take a slightly more specific turn with the next prediction — that a visit to New York is on the cards in November. This is an interesting hunch: New York is on my list of places to visit and I’ve been considering a trip to the US this year. Packington observes the letters K, H and A interlinked in my stalk pattern, which she claims suggests a party or a celebration of some kind with individuals with these initials. At first, this makes me think of a close friend who is getting married this summer and whose first name begins with one of these letters. But with my mum and dad celebrating 30 years of marriage this autumn, could the letters H and A also stand for ‘happy anniversary’? The bigger picture As for societal forecasts, the asparamancer has created a specific set of predictions for 2023, with these covering everything from a happy coronation to a continued focus on climate change fears. “When I’m doing New Year’s predictions, I use a list of suggested subjects which have been passed to me by friends and family,” she says. “I concentrate on each question in turn and cast the spears for an answer.” In this year’s forecasts, allotments are envisaged to become even more popular, agricultural labour is expected to boom and Packington also predicts the Lionesses will win the Women’s World Cup. “With this prediction, I saw arrows pointed towards a crown,” she explains. Nothing too shocking there, then – although it has made me more eager for this summer's tournament. Sticking with sports, Packington foresees the football club Chelsea moving “from strength to strength” with rugby union faring less well and seeing more clubs go into receivership. Packington also anticipates “a removal of royal titles” and the exposure of high-profile political figures (though not MPs) as corrupt. What to do with the asparagus after it’s predicted your future Whether you believe in its fortune telling power or not, it's worth adding asparagus to your next shopping list as the short season for the British-grown stuff (which customarily runs from St George’s Day on 23 April until Midsummer’s Day on 21 June) has officially begun. Happily, there are lots of ways to put it to work in the kitchen while it's at its best. Grower Chris Chinn from Herefordshire supplier Wye Valley Asparagus also chairs the UK’s Asparagus Growers’ Association, so is the obvious person to ask for tips on preparing this spring veg. After washing, it’s important to chop off any pale bits at the base of the spear with a knife, he tells me, as these will be tough and woody. That’s opposed to snapping off the ends with your fingers, which is the most common method but could see you waste perfectly good parts of the vegetable. “There’s a theory that asparagus snaps where it’s most tender, but I think the reality is that it snaps wherever you're holding it,” Chinn says. Once it's prepped, use it to make an easy starter for a special dinner, perhaps. “Just boil it for a few minutes, grate some cheese over the top and add a bit of butter,” suggests Chinn. For a more showstopping effect, you could serve it with hollandaise sauce, or poached egg. Asparagus can be cooked in a variety of ways: boiled, steamed, grilled, fried and roasted, for instance. “You can use roasted asparagus to stir through a quiche or a creamy pasta dish,” notes Rupert Cooper, owner of Philleigh Way cookery school, Truro. Meanwhile Sean Jones, head chef at Gloucestershire’s Burleigh Court says, “puréeing it works well to add additional flavour to a dish,” which is exactly how this easy asparagus pasta recipe is made. Asparagus also fits perfectly into lighter options like soup, omelettes and smoothies, and you can even eat it raw or partially cooked. “Shave off strips of with a peeler until you are down to the stem, finely chop those and then run them through salads or even stir fry them,” suggests Cooper. From fortune telling to stir-frying, it looks like there's no end to this spring vegetable's potential. Originally published April 2023"
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Silky smooth homemade hummus is easier to achieve than you think. Nail this method, and you’ll never look at a chickpea dip the same way again. By Seema Pankhania https://ichef.bbci.co.uk/images/ic/480xn/p0fk34df.jpg This simple Middle Eastern dip is so universally loved that the ‘Hummus Wars’ have rumbled on for years now, with both Lebanon and Israel claiming they invented it. Meanwhile, here in the UK, our fridges groan with tubs it for dipping, dolloping and spreading. While there are some fabulous shop-bought versions available, I urge you to have a go at making your own – I promise you’ll never look back. My hummus recipe is really easy and utterly delicious. There are lots of variations when it comes to recipes for hummus, but essentially it’s chickpeas, tahini, lemon, garlic and salt. Texture is important too – generally, the holy grail is considered to be super smooth and silky. But the techniques for achieving that can get people really worked up (try individually peeling every chickpea in a tin and you’ll understand why). There’s so much information out there on making the perfect hummus that things can get a little confusing, so let’s break it down. Dried vs tinned chickpeas (and how to cook them) In the battle of the chickpeas, when it comes to superior taste and consistency, dried chickpeas generally triumph. But they do need soaking and take far longer to cook. Lots of us don’t have the luxury of time – so I’m a big fan of tinned. The key with both types is that, to get that silky texture, they need to be super soft before you blend them. With dried chickpeas, this could involve cooking them for hours, but with tinned it should only take about 20 minutes. A top tip is to add bicarbonate of soda to the water while simmering the chickpeas (whether dried or tinned), as it helps break down the starches and accelerates the softening process. (The ratio should be around half a teaspoon of bicarb per tin of chickpeas.) It also helps the skins to come off – but more on that later. Soaking dried chickpeas before you cook them is essential, and you can also add the bicarb (and a little salt) to the soaking water. I like to leave them to soak overnight to allow them to expand and soften – just don’t forget to change the water before cooking. Foam may appear on the surface of the water when you’re cooking dried chickpeas. All normal, just skim it off and carry on cooking. Tinned or dried, you’ll know they’re done when you can squish them easily between your fingers. At this point, drain the chickpeas but save the cooking water as you’re going to want to use a little of it later on. On the subject of skins Most people agree that you can take your hummus to the next level by getting rid of at least some of the skins, but this can be time consuming. Plus, I feel that if your blender is powerful enough and you’ve cooked them as I’ve described, the skins will get well blitzed, so there’s no real need to bother. That said, if you do want to try taking off the skins, then rather than going through each chickpea one by one, just shake the pan of cooked chickpeas and use a spoon to remove the skins as they rise to the surface of the water. Alternatively, once you’ve drained them, you can spread them between two tea towels and gently rub them to coax the skins off. I’m not sure I have time in my life for this but if you want to, fill your boots. The other core ingredients Tahini https://ichef.bbci.co.uk/images/ic/480xn/p0fk61cb.jpg Tahini is essentially sesame seeds which have been ground into a thick paste. The versatility and super nutty flavour of tahini means it’s a key ingredient in Middle Eastern cuisine – and it’s really nutritious too! When it comes to using tahini in your hummus there are two things to remember. The first is that you should go for the best possible quality, and look for the lighter varieties that use hulled sesame seeds. The darker ones with the hull intact may have a bitter flavour and won’t give you the desired results. The second piece of tahini-related advice is to ensure you’re using enough of it – this is essential. At least a third of the total weight of your hummus should be tahini. So, for a 400g tin of chickpeas, you want to make sure you have at least 150-200g tahini. Any less and the flavour just won’t be there. You can then either add the tahini directly to the chickpeas in the blender or you can mix it with the garlic and lemon to make a tahini sauce, and pour that in. This is useful as you can use the leftover sauce for other dishes throughout the week. Tahini can often react when you add a liquid like lemon juice, seizing up into a thick paste. Don’t worry – just gradually add water and it will return to its original creamy texture. Garlic Some recipes will suggest you add the raw garlic straight to the blender, but I find this gives an overpowering heat to the hummus. I prefer to pop the garlic cloves into the cooking water while the chickpeas are simmering. This will mellow out the flavour and give a lovely garlicky warmth. Alternatively, you can crush the cloves and steep them in the lemon juice for a few minutes before adding the lot to the chickpeas. Blending If you’ve made hummus before, you may have experienced the chickpeas clagging up and sticking to the side of the machine when you blend them. The trick is to make sure you blend the chickpeas while they are still warm, so the starches don’t have a chance to firm up. A word of warning – to avoid a chickpea explosion, you need a blender that will allow the steam to escape. A food processor or open-top blender will work better than a closed top blender. Some people recommend adding ice cubes when blending as they claim they actively aerate the hummus as they blend. I haven’t found this to be necessary – but feel free to give it a go! A common misconception is that you need to add lots of olive oil while blending the hummus to get the right consistency – please don’t! The fat in the tahini is enough to create the right homogenised texture. It’s better to just drizzle olive oil over the top to serve. If the hummus is too thick when blending, add a little of your chickpea cooking water which will loosen it up. Just drizzle in a very small amount at a time as you blend to get the desired consistency. Toppings Once you’ve nailed your basic hummus recipe, you can get creative with the toppings. I love to lightly toast some pine nuts and sprinkle them over with a nice drizzle of olive oil. To make your hummus into a more substantial dish, you could top it with grilled or minced lamb, which is an amazing and really classic combination. You can serve it with warm flatbreads, crudités, sweet potato chips, pitta bread or pitta chips – that’s the beauty of it, it’s so versatile! Once you’re confident, you can even start to play around with the flavour of your hummus, adding cumin or pumpkin, perhaps, and topping it with coriander or chilli oil, to add a little heat. Plus, if there’s any hummus leftover (highly unlikely), you can even freeze it for the next time you have friends over. Originally published April 2023 | {
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"content": "Silky smooth homemade hummus is easier to achieve than you think. Nail this method, and you’ll never look at a chickpea dip the same way again. By Seema Pankhania https://ichef.bbci.co.uk/images/ic/480xn/p0fk34df.jpg This simple Middle Eastern dip is so universally loved that the ‘Hummus Wars’ have rumbled on for years now, with both Lebanon and Israel claiming they invented it. Meanwhile, here in the UK, our fridges groan with tubs it for dipping, dolloping and spreading. While there are some fabulous shop-bought versions available, I urge you to have a go at making your own – I promise you’ll never look back. My hummus recipe is really easy and utterly delicious. There are lots of variations when it comes to recipes for hummus, but essentially it’s chickpeas, tahini, lemon, garlic and salt. Texture is important too – generally, the holy grail is considered to be super smooth and silky. But the techniques for achieving that can get people really worked up (try individually peeling every chickpea in a tin and you’ll understand why). There’s so much information out there on making the perfect hummus that things can get a little confusing, so let’s break it down. Dried vs tinned chickpeas (and how to cook them) In the battle of the chickpeas, when it comes to superior taste and consistency, dried chickpeas generally triumph. But they do need soaking and take far longer to cook. Lots of us don’t have the luxury of time – so I’m a big fan of tinned. The key with both types is that, to get that silky texture, they need to be super soft before you blend them. With dried chickpeas, this could involve cooking them for hours, but with tinned it should only take about 20 minutes. A top tip is to add bicarbonate of soda to the water while simmering the chickpeas (whether dried or tinned), as it helps break down the starches and accelerates the softening process. (The ratio should be around half a teaspoon of bicarb per tin of chickpeas.) It also helps the skins to come off – but more on that later. Soaking dried chickpeas before you cook them is essential, and you can also add the bicarb (and a little salt) to the soaking water. I like to leave them to soak overnight to allow them to expand and soften – just don’t forget to change the water before cooking. Foam may appear on the surface of the water when you’re cooking dried chickpeas. All normal, just skim it off and carry on cooking. Tinned or dried, you’ll know they’re done when you can squish them easily between your fingers. At this point, drain the chickpeas but save the cooking water as you’re going to want to use a little of it later on. On the subject of skins Most people agree that you can take your hummus to the next level by getting rid of at least some of the skins, but this can be time consuming. Plus, I feel that if your blender is powerful enough and you’ve cooked them as I’ve described, the skins will get well blitzed, so there’s no real need to bother. That said, if you do want to try taking off the skins, then rather than going through each chickpea one by one, just shake the pan of cooked chickpeas and use a spoon to remove the skins as they rise to the surface of the water. Alternatively, once you’ve drained them, you can spread them between two tea towels and gently rub them to coax the skins off. I’m not sure I have time in my life for this but if you want to, fill your boots. The other core ingredients Tahini https://ichef.bbci.co.uk/images/ic/480xn/p0fk61cb.jpg Tahini is essentially sesame seeds which have been ground into a thick paste. The versatility and super nutty flavour of tahini means it’s a key ingredient in Middle Eastern cuisine – and it’s really nutritious too! When it comes to using tahini in your hummus there are two things to remember. The first is that you should go for the best possible quality, and look for the lighter varieties that use hulled sesame seeds. The darker ones with the hull intact may have a bitter flavour and won’t give you the desired results. The second piece of tahini-related advice is to ensure you’re using enough of it – this is essential. At least a third of the total weight of your hummus should be tahini. So, for a 400g tin of chickpeas, you want to make sure you have at least 150-200g tahini. Any less and the flavour just won’t be there. You can then either add the tahini directly to the chickpeas in the blender or you can mix it with the garlic and lemon to make a tahini sauce, and pour that in. This is useful as you can use the leftover sauce for other dishes throughout the week. Tahini can often react when you add a liquid like lemon juice, seizing up into a thick paste. Don’t worry – just gradually add water and it will return to its original creamy texture. Garlic Some recipes will suggest you add the raw garlic straight to the blender, but I find this gives an overpowering heat to the hummus. I prefer to pop the garlic cloves into the cooking water while the chickpeas are simmering. This will mellow out the flavour and give a lovely garlicky warmth. Alternatively, you can crush the cloves and steep them in the lemon juice for a few minutes before adding the lot to the chickpeas. Blending If you’ve made hummus before, you may have experienced the chickpeas clagging up and sticking to the side of the machine when you blend them. The trick is to make sure you blend the chickpeas while they are still warm, so the starches don’t have a chance to firm up. A word of warning – to avoid a chickpea explosion, you need a blender that will allow the steam to escape. A food processor or open-top blender will work better than a closed top blender. Some people recommend adding ice cubes when blending as they claim they actively aerate the hummus as they blend. I haven’t found this to be necessary – but feel free to give it a go! A common misconception is that you need to add lots of olive oil while blending the hummus to get the right consistency – please don’t! The fat in the tahini is enough to create the right homogenised texture. It’s better to just drizzle olive oil over the top to serve. If the hummus is too thick when blending, add a little of your chickpea cooking water which will loosen it up. Just drizzle in a very small amount at a time as you blend to get the desired consistency. Toppings Once you’ve nailed your basic hummus recipe, you can get creative with the toppings. I love to lightly toast some pine nuts and sprinkle them over with a nice drizzle of olive oil. To make your hummus into a more substantial dish, you could top it with grilled or minced lamb, which is an amazing and really classic combination. You can serve it with warm flatbreads, crudités, sweet potato chips, pitta bread or pitta chips – that’s the beauty of it, it’s so versatile! Once you’re confident, you can even start to play around with the flavour of your hummus, adding cumin or pumpkin, perhaps, and topping it with coriander or chilli oil, to add a little heat. Plus, if there’s any hummus leftover (highly unlikely), you can even freeze it for the next time you have friends over. Originally published April 2023"
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} | 11a400eddd32bdc46ba2e2bae020190c7b154a34cc4863ec82c7a1ea1f951ba4 | How to crack Easter on a budget
You don’t need to fork out loads to make your Easter weekend egg-ceptional (ahem). There are plenty of ways to save money on food and gifts. https://ichef.bbci.co.uk/images/ic/480xn/p0fcp7gv.jpg With food prices climbing and energy bills higher, unless the Easter bunny pulls a blinder, lots of us will be looking for ways to make Easter more affordable. From a wallet-friendly Easter Sunday meal to affordable edible gifts that’ll trump those chocolate eggs, we have plenty of ideas. The Easter feast If Easter Sunday calls for a classic roast in your house, there are a few ways you can stick to tradition without having to blow your budget. Lamb is the most popular option for this special Sunday lunch, but it can be pricey. Go for an affordable shoulder or breast joint. Just remember to cook them low and slow for seriously tender, fall-apart texture. You can save on energy by using a slow cooker. Get your lamb shoulder boned and rolled (or do it yourself), rub it in garlic and rosemary and sit it in the pot on a bed of onions and carrots. Let it cook for a good 5-6 hours (or even overnight on low) and you’ll have a delicious dinner complete with amazing gravy. By making leftovers count, you could bring the cost per portion down further, too. For instance, lamb pilau puts leftovers to great use with rice and store cupboard spices. Of course, you can opt for an equally lovely roast chicken or pork to save even further. For a vegetarian centrepiece, classic Italian Easter pie torta pasquale is a great way to go. Using shop-bought puff pastry and fresh or frozen spinach, ours feeds six and makes a great lunchbox filler if there are leftovers. Or, with leeks at their most plentiful right now, put them to work in a great spring tart along with filo and cheddar – it only needs six ingredients which come to less than a fiver in total. The rising cost of meat, eggs and dairy means Easter lunches are even harder to make on a budget, but there are vegan options which might fit the bill. A simple potato and mushroom pie with ready-made shortcrust pastry is easy and flexible to your tastes. Make the most of vibrant vegetables like budget-friendly carrots and in-season spring greens for the trimmings. Freezer-aisle veg is also a real winner – it’s often cheaper than fresh and saves on waste. Frozen broccoli makes a greener take on cauliflower cheese. Cheep, cheep bakes Sweets are undeniably the star of Easter, but with prices of chocolate creeping up it pays to be clever about what you make. Lemony desserts are a fresher alternative to chocolate eggs. A packet of pre-made meringue nests makes great mini-pavlovas; dollop cream or crème fraiche on top along with a drizzle of lemon curd and you have an effortless, wallet-friendly pud. Alternatively, a cheesecake will always be popular. Inexpensive own-brand cream cheese (soft cheese) and biscuits are the key ingredients for a no-bake lemon cheesecake, which is pretty easy to make, too. If you want to do some holiday baking, a lemon drizzle is perfect for the spring festivities and uses just six ingredients, while a traybake is an affordable option to feed a crowd – think 40p a portion. To make it more festive, you can top it with any crumbled Easter chocolate or mini chocolate eggs you might have to hand. If the kids want to make cupcakes, Benjamina's reverse-creaming method uses a lot less butter than a traditional recipe. Using up reduced or stale hot cross buns in a chocolate hot cross bun pudding is another great bake for leftovers. If you can find a leftover chocolate egg to add, it’ll be cheaper still. Egg-ceptional gifts Cheap chocolate eggs aren’t tough to find in the shops in the lead up to Easter, but if you’re looking for something a bit more special, you can easily whip up some edible gifts for family visits. No child was ever sad to see a box of moreish chocolate cornflake cakes. And a box of fridge-cake can make an inexpensive bar of plain chocolate and a hodge-podge of store cupboard ingredients into a fancy treat. A box of silky fudge chock-full of chunky biscuits will go down a treat – and all you need to make it is a microwave, condensed milk, white chocolate and own-brand bourbon biscuits. Just don’t let on that it only took three ingredients and 10 minutes of hands-on time to make. Alternatively, for lovers of retro treats, make an old-school classic like coconut ice or peppermint creams. The ingredients lists for both are miraculously short and, aside from melting some chocolate, there’s no cooking or baking required. Chocolate truffles are also surprisingly easy to make – they’re essentially just a thick ganache mixture (chocolate, cream and a smidge of butter) but you can add in different flavourings depending on what you’ve got in. If you have nuts, crush them up and roll the truffles in them, or if there’s an orange in the fruit bowl, use the zest to add some zing. You could make a set of chocolates which look expensive | {
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"content": "You don’t need to fork out loads to make your Easter weekend egg-ceptional (ahem). There are plenty of ways to save money on food and gifts. https://ichef.bbci.co.uk/images/ic/480xn/p0fcp7gv.jpg With food prices climbing and energy bills higher, unless the Easter bunny pulls a blinder, lots of us will be looking for ways to make Easter more affordable. From a wallet-friendly Easter Sunday meal to affordable edible gifts that’ll trump those chocolate eggs, we have plenty of ideas. The Easter feast If Easter Sunday calls for a classic roast in your house, there are a few ways you can stick to tradition without having to blow your budget. Lamb is the most popular option for this special Sunday lunch, but it can be pricey. Go for an affordable shoulder or breast joint. Just remember to cook them low and slow for seriously tender, fall-apart texture. You can save on energy by using a slow cooker. Get your lamb shoulder boned and rolled (or do it yourself), rub it in garlic and rosemary and sit it in the pot on a bed of onions and carrots. Let it cook for a good 5-6 hours (or even overnight on low) and you’ll have a delicious dinner complete with amazing gravy. By making leftovers count, you could bring the cost per portion down further, too. For instance, lamb pilau puts leftovers to great use with rice and store cupboard spices. Of course, you can opt for an equally lovely roast chicken or pork to save even further. For a vegetarian centrepiece, classic Italian Easter pie torta pasquale is a great way to go. Using shop-bought puff pastry and fresh or frozen spinach, ours feeds six and makes a great lunchbox filler if there are leftovers. Or, with leeks at their most plentiful right now, put them to work in a great spring tart along with filo and cheddar – it only needs six ingredients which come to less than a fiver in total. The rising cost of meat, eggs and dairy means Easter lunches are even harder to make on a budget, but there are vegan options which might fit the bill. A simple potato and mushroom pie with ready-made shortcrust pastry is easy and flexible to your tastes. Make the most of vibrant vegetables like budget-friendly carrots and in-season spring greens for the trimmings. Freezer-aisle veg is also a real winner – it’s often cheaper than fresh and saves on waste. Frozen broccoli makes a greener take on cauliflower cheese. Cheep, cheep bakes Sweets are undeniably the star of Easter, but with prices of chocolate creeping up it pays to be clever about what you make. Lemony desserts are a fresher alternative to chocolate eggs. A packet of pre-made meringue nests makes great mini-pavlovas; dollop cream or crème fraiche on top along with a drizzle of lemon curd and you have an effortless, wallet-friendly pud. Alternatively, a cheesecake will always be popular. Inexpensive own-brand cream cheese (soft cheese) and biscuits are the key ingredients for a no-bake lemon cheesecake, which is pretty easy to make, too. If you want to do some holiday baking, a lemon drizzle is perfect for the spring festivities and uses just six ingredients, while a traybake is an affordable option to feed a crowd – think 40p a portion. To make it more festive, you can top it with any crumbled Easter chocolate or mini chocolate eggs you might have to hand. If the kids want to make cupcakes, Benjamina's reverse-creaming method uses a lot less butter than a traditional recipe. Using up reduced or stale hot cross buns in a chocolate hot cross bun pudding is another great bake for leftovers. If you can find a leftover chocolate egg to add, it’ll be cheaper still. Egg-ceptional gifts Cheap chocolate eggs aren’t tough to find in the shops in the lead up to Easter, but if you’re looking for something a bit more special, you can easily whip up some edible gifts for family visits. No child was ever sad to see a box of moreish chocolate cornflake cakes. And a box of fridge-cake can make an inexpensive bar of plain chocolate and a hodge-podge of store cupboard ingredients into a fancy treat. A box of silky fudge chock-full of chunky biscuits will go down a treat – and all you need to make it is a microwave, condensed milk, white chocolate and own-brand bourbon biscuits. Just don’t let on that it only took three ingredients and 10 minutes of hands-on time to make. Alternatively, for lovers of retro treats, make an old-school classic like coconut ice or peppermint creams. The ingredients lists for both are miraculously short and, aside from melting some chocolate, there’s no cooking or baking required. Chocolate truffles are also surprisingly easy to make – they’re essentially just a thick ganache mixture (chocolate, cream and a smidge of butter) but you can add in different flavourings depending on what you’ve got in. If you have nuts, crush them up and roll the truffles in them, or if there’s an orange in the fruit bowl, use the zest to add some zing. You could make a set of chocolates which look expensive"
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} | 7a92b8797160b2c0d8b7f179205bda6606d647d9bbec4298fc6befa698b48e49 | The surprising date night meal that’s gone viral
Think a romantic meal calls for food like steak, pasta or chocolate-dipped strawberries? Well, one TikTok trend is seeing couples take a different approach entirely… https://ichef.bbci.co.uk/images/ic/480xn/p0fcm94g.jpg It all started with a baby that wouldn’t sleep. When chef Ali Hooke became a parent, she and her partner found themselves sleep deprived – and hungry. So, when a short window of time opened up to sit down together and eat one day, they prepared something quick and convenient, not knowing their easy dinner would give rise to a whole new food trend online. “My son was a horrible, horrible, horrible sleeper,” says Hooke. “Eventually, we reached the stage where he would reliably sleep for two hours in the evening. So, one Friday night while he was down, we opened a bottle of wine. I got some tinned fish, toasted some bread and put it all on a chopping board – not for aesthetics but because it was all I had that everything would fit on. “We sat down and ate, and had such a good time reconnecting and being husband and wife instead of parents for a minute. So much so, we did it again the following Friday.” And with that, tinned fish date night was born. Hooke uploaded videos of her new go-to romantic meal to TikTok and it quickly gathered pace, with one clocking up 4.5million views – and counting. Feeling inspired, other people were soon creating their own tinned fish boards and sharing videos of their efforts. Things snowballed from there, making these little tins the unlikely hero of a new culinary TikTok trend. Sound intriguing? Here are some tips for mastering tinned fish date night, from the person who started it all. Start with the flavours you know you like Some of the most popular varieties of tinned fish are salmon, mackerel, oysters, mussels, tuna and anchovies. However, you also might spot the likes of pilchards, kippers, cockles, crabmeat, sild (young herring) and roe or caviar on the shelves at your local supermarket. If you’ve no idea what to pick for your first tinned fish night, go for something familiar, says Hooke. “I always say start with a fish that you already know you like – so, if you're really into salmon, find a tin of it.” Then you can start branching out and getting used to the flavours and textures of all the different types. It’s not just the species of fish to consider though – tinned seafood often comes in sauces. “My husband grew up in India and has always really liked high-flavour foods. So he prefers it when the fish comes packed in a sauce, rather than oil or water. If it’s an elaborate sauce, all the better. We both love mussels in escabeche – that’s a winner for us.” Image source, Ali Hooke https://ichef.bbci.co.uk/images/ic/480xn/p0fcmbdc.jpg A tinned fish board that Ali recently created for a date night with her husband Choose accompaniments carefully “With tinned fish, you’re really going to want something carby, like rice or potatoes, to go with it. Our favourite is sourdough bread which we use to mop up all the juices and flavours. “I’d also definitely recommend pickles of some kind – whether it’s standard gherkins or pickled vegetables. We love pickled mustard seeds – they’re on a lot of our boards. You’re going to want a high acid ingredient too, something like a lemon that you can squeeze onto the food. This cuts nicely through the rich flavour and texture of the fish.” In terms of drinks, Hooke is a big fan of orange wine. “The tang of it goes really well with the fish. It tends to be juicy and have a bit of a funky flavour which is totally different to the taste you’d get from traditional wines. Beer or a dirty martini are also great, though.” Don’t go overboard When talking about the cost of tinned fish, Hooke points out that “there are types on either ends of the spectrum: some of them are pretty expensive, and some are very cheap.” Whether you’re pushing the boat out (sorry) or are doing tinned fish night on a budget, you really don’t need to buy lots for your board. “When people see how small the tins are they think they’ll need to buy lots of them to be full, but you just need one. Tinned fish is actually really filling – especially if you’re serving it with bread. “That means that even if you are buying one of the fancier types of tinned fish, it really doesn’t need to be an expensive meal. “In my videos you’ll see we have a lot on our boards – but the only reason we do that now is because we have an audience, and there are so many types to work through for them. We try to squeeze as much into each video as we can!” Everyone must commit to the meal Okay, we’ll say what you’re thinking: the smell of tinned fish isn’t exactly something you’d associate with romance. In fact, we'd probably go so far as to say it’s a passion killer, no? “Comments and questions about the smell are common responses to our videos. But when we’re eating it, I honestly don't notice it. In fact, some of it smells very good, especially the tins which have sauces in them. “We definitely would notice the smell if the empty tins were left lying around, though, and weren’t taken out to the bins. We clean the board and take the garbage out as soon as we’re done to avoid that. “But if you're not eating the fish – you're just sitting there and not participating while your partner is tucking in – then yes, the smell might be a bit distressing. It's a hard smell. So it’s key that you’re both taking part in the whole experience, then you’re not going to notice the smell on each other.” How to use tinned fish in cooking Tinned fish isn’t just great for serving as-is, on boards – it has lots of uses in cooking, too. Bart Van Olphen wrote The Tinned Fish Cookbook and has some top tips for getting the most out of this hot-right-now product. 1. Quality over quantity“Remember that the quality of tinned fish can vary enormously. I would always opt for the sustainably certified can so that we can continue to enjoy the tastiest fish in the future.” Find options that suit your budget and experiment to work out which you enjoy. 2. Think about what you don’t get from tinned fish“Take as a starting point that the fish is already prepared for you and is packed with flavour. But what you won’t find in a can of fish is crispiness, sourness, colour. So simply add that. Provide some bite and some sourness (onion, lemon, vinegar, capers) and you are well on your way.” 3. Don’t overcook it“Canned fish is already prepared so you can add it at the last minute. So, for example, it would make a great addition to an existing vegetable dish.” 4. Oil or water?Lots of tinned fish will come in either oil or spring water. Is one better than the other though? “I always use tuna in oil when I’m going to be heating the dish so that the tuna does not dry out as quickly. But if I’m going to be adding an oil – for example mayonnaise – I’d go for tuna in water.” 5. You don’t need to add expensive ingredientsIf you’re buying tinned fish because it’s a good budget option, don’t lose sight of that by using expensive add-ons. “There are so many budget recipes which use tinned fish. Dishes such as grilled vegetables with tinned sardines, a nice traditional pasta puttanesca with tuna or anchovies, a leek and sardine tart or quiche with tinned salmon.” Now make: Sweet vegetable, sardine and bean stewSardinescaTuna fishcakesEasy crab and sweetcorn chowderTinned salmon pasta bake Sweet vegetable, sardine and bean stew Sardinesca Tuna fishcakes Easy crab and sweetcorn chowder Tinned salmon pasta bake Originally published March 2023 | {
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"content": "Think a romantic meal calls for food like steak, pasta or chocolate-dipped strawberries? Well, one TikTok trend is seeing couples take a different approach entirely… https://ichef.bbci.co.uk/images/ic/480xn/p0fcm94g.jpg It all started with a baby that wouldn’t sleep. When chef Ali Hooke became a parent, she and her partner found themselves sleep deprived – and hungry. So, when a short window of time opened up to sit down together and eat one day, they prepared something quick and convenient, not knowing their easy dinner would give rise to a whole new food trend online. “My son was a horrible, horrible, horrible sleeper,” says Hooke. “Eventually, we reached the stage where he would reliably sleep for two hours in the evening. So, one Friday night while he was down, we opened a bottle of wine. I got some tinned fish, toasted some bread and put it all on a chopping board – not for aesthetics but because it was all I had that everything would fit on. “We sat down and ate, and had such a good time reconnecting and being husband and wife instead of parents for a minute. So much so, we did it again the following Friday.” And with that, tinned fish date night was born. Hooke uploaded videos of her new go-to romantic meal to TikTok and it quickly gathered pace, with one clocking up 4.5million views – and counting. Feeling inspired, other people were soon creating their own tinned fish boards and sharing videos of their efforts. Things snowballed from there, making these little tins the unlikely hero of a new culinary TikTok trend. Sound intriguing? Here are some tips for mastering tinned fish date night, from the person who started it all. Start with the flavours you know you like Some of the most popular varieties of tinned fish are salmon, mackerel, oysters, mussels, tuna and anchovies. However, you also might spot the likes of pilchards, kippers, cockles, crabmeat, sild (young herring) and roe or caviar on the shelves at your local supermarket. If you’ve no idea what to pick for your first tinned fish night, go for something familiar, says Hooke. “I always say start with a fish that you already know you like – so, if you're really into salmon, find a tin of it.” Then you can start branching out and getting used to the flavours and textures of all the different types. It’s not just the species of fish to consider though – tinned seafood often comes in sauces. “My husband grew up in India and has always really liked high-flavour foods. So he prefers it when the fish comes packed in a sauce, rather than oil or water. If it’s an elaborate sauce, all the better. We both love mussels in escabeche – that’s a winner for us.” Image source, Ali Hooke https://ichef.bbci.co.uk/images/ic/480xn/p0fcmbdc.jpg A tinned fish board that Ali recently created for a date night with her husband Choose accompaniments carefully “With tinned fish, you’re really going to want something carby, like rice or potatoes, to go with it. Our favourite is sourdough bread which we use to mop up all the juices and flavours. “I’d also definitely recommend pickles of some kind – whether it’s standard gherkins or pickled vegetables. We love pickled mustard seeds – they’re on a lot of our boards. You’re going to want a high acid ingredient too, something like a lemon that you can squeeze onto the food. This cuts nicely through the rich flavour and texture of the fish.” In terms of drinks, Hooke is a big fan of orange wine. “The tang of it goes really well with the fish. It tends to be juicy and have a bit of a funky flavour which is totally different to the taste you’d get from traditional wines. Beer or a dirty martini are also great, though.” Don’t go overboard When talking about the cost of tinned fish, Hooke points out that “there are types on either ends of the spectrum: some of them are pretty expensive, and some are very cheap.” Whether you’re pushing the boat out (sorry) or are doing tinned fish night on a budget, you really don’t need to buy lots for your board. “When people see how small the tins are they think they’ll need to buy lots of them to be full, but you just need one. Tinned fish is actually really filling – especially if you’re serving it with bread. “That means that even if you are buying one of the fancier types of tinned fish, it really doesn’t need to be an expensive meal. “In my videos you’ll see we have a lot on our boards – but the only reason we do that now is because we have an audience, and there are so many types to work through for them. We try to squeeze as much into each video as we can!” Everyone must commit to the meal Okay, we’ll say what you’re thinking: the smell of tinned fish isn’t exactly something you’d associate with romance. In fact, we'd probably go so far as to say it’s a passion killer, no? “Comments and questions about the smell are common responses to our videos. But when we’re eating it, I honestly don't notice it. In fact, some of it smells very good, especially the tins which have sauces in them. “We definitely would notice the smell if the empty tins were left lying around, though, and weren’t taken out to the bins. We clean the board and take the garbage out as soon as we’re done to avoid that. “But if you're not eating the fish – you're just sitting there and not participating while your partner is tucking in – then yes, the smell might be a bit distressing. It's a hard smell. So it’s key that you’re both taking part in the whole experience, then you’re not going to notice the smell on each other.” How to use tinned fish in cooking Tinned fish isn’t just great for serving as-is, on boards – it has lots of uses in cooking, too. Bart Van Olphen wrote The Tinned Fish Cookbook and has some top tips for getting the most out of this hot-right-now product. 1. Quality over quantity“Remember that the quality of tinned fish can vary enormously. I would always opt for the sustainably certified can so that we can continue to enjoy the tastiest fish in the future.” Find options that suit your budget and experiment to work out which you enjoy. 2. Think about what you don’t get from tinned fish“Take as a starting point that the fish is already prepared for you and is packed with flavour. But what you won’t find in a can of fish is crispiness, sourness, colour. So simply add that. Provide some bite and some sourness (onion, lemon, vinegar, capers) and you are well on your way.” 3. Don’t overcook it“Canned fish is already prepared so you can add it at the last minute. So, for example, it would make a great addition to an existing vegetable dish.” 4. Oil or water?Lots of tinned fish will come in either oil or spring water. Is one better than the other though? “I always use tuna in oil when I’m going to be heating the dish so that the tuna does not dry out as quickly. But if I’m going to be adding an oil – for example mayonnaise – I’d go for tuna in water.” 5. You don’t need to add expensive ingredientsIf you’re buying tinned fish because it’s a good budget option, don’t lose sight of that by using expensive add-ons. “There are so many budget recipes which use tinned fish. Dishes such as grilled vegetables with tinned sardines, a nice traditional pasta puttanesca with tuna or anchovies, a leek and sardine tart or quiche with tinned salmon.” Now make: Sweet vegetable, sardine and bean stewSardinescaTuna fishcakesEasy crab and sweetcorn chowderTinned salmon pasta bake Sweet vegetable, sardine and bean stew Sardinesca Tuna fishcakes Easy crab and sweetcorn chowder Tinned salmon pasta bake Originally published March 2023"
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} | 059062e2c50ba05a3f7b2bb85ff8950159af04633a44300e48a87343e55a10ea | The five spices you should never be without
By Perisha Kudhail As an Indian home cook, my spice tin is the most important tool in my culinary belt. Here are the key spices for building your own and ideas for using them to create authentic Indian recipes. https://ichef.bbci.co.uk/images/ic/480xn/p0f7ghs3.jpg The spices that fill my tin As in most Indian households, the spice tin was one of the most essential items in my kitchen when I was growing up in a Punjabi household. Also known as a dabba, this container keeps spices fresh and organised in one convenient place. It differs from a spice rack because the jars of spices inside are open, making it easy to add a pinch of this and a dash of that at will, without having to fiddle around with lids. This is still my preferred way to store spices. And as for what I keep inside, these are my staple ingredients for cooking up colourful and aromatic Indian food. Cumin The smell of cumin being fried in oil or ghee often filled my childhood home. It signalled that my mum was about to cook up a storm in the kitchen – most likely preparing a North Indian curry such as masoor dal or the aubergine dish benghan. It’s also a smell I associate with vegetable samosas as well as aloo (potato), mooli (radish) and gobi (cauliflower) paratha fillings. It’s a warm, hearty spice and earns its place in any spice tin, given that it’s used in so many cuisines – from Indian to Middle Eastern and Mexican. Cumin comes as seeds or a ground powder – and both have their advantages. The seeds, once toasted, pack more of a punch flavour-wise and carry a gentle sweetness. They tend to hold their flavour for longer than the powder and it’s easy to grind them yourself (either with a pestle and mortar or using a spice grinder) if you wanted a finer texture. However, it’s hard to beat the convenience of a pre-ground powder. Its consistency makes it great for coating ingredients such as ginger, garlic or onion, helping to build flavour. This is important as cumin is a key base ingredient in Indian cooking, bringing a whisper of earthiness to dishes. A word of warning though: use a little at a time. Cumin can easily become overpowering if you’re too heavy handed with it. Chilli Chilli can take so many forms, from hot sauce to flakes, with varying levels of heat. Hot chilli powder and dried chillies are both in my spice tin but, really, one kind will do the job. Chilli flakes are always a safe bet. They are on the fiery side but are incredibly versatile and will give you the most bang for your buck. Because they don’t need to be cooked like a powder does, they can be used in both hot and cold dishes and are great for layering flavour during cooking as well as sprinkling over a dish before serving. Not just ideal for curries, they can add flavour and spice to everything from stews to eggs. Not a fan of too much spice? Chillies aren’t just about adding fire to your food. A very small pinch of flakes will bring a lovely warmth to your cooking without danger of setting your tongue ablaze. Even if you always opt for the mildest Indian dish on a menu, you’ll still often find it contains chilli – it’s a key spice for building flavour. Turmeric Having been linked to a wealth of health benefits, this golden-yellow spice has been at the forefront of ‘wellness’ movements over the last few years, with the likes of turmeric shots and turmeric lattes becoming popular. Indeed, when I was growing up, it was often used for medicinal and wellbeing purposes: as a child I’d be given a cup of hot milk with turmeric to help me get to sleep, for instance. To make it, mix a splash of milk with ½ teaspoon of turmeric in a mug to form a loose paste. Gently heat 250ml milk, then slowly whisk it into the paste and finish with a small pinch of pepper. For sweetness, you can add some honey, sugar or cinnamon, if you like. Of course, turmeric is also a popular ingredient to cook with. It has an earthy, peppery taste and while it’s got a distinctive flavour it’s mild enough to not overpower dishes – which is why you’ll find it a great addition to everything from smoothies to sauces. A small amount of this spice can also be used to make yellow rice and roti by sprinkling it in your water as the rice cooks, or mixing it into your dough. It will add a vibrant pop of colour to your table while also injecting extra nutrition into your food. It truly is a multipurpose spice. Garam masala My biji (grandma) used to dry out different seeds in the sun during summer then blend them together to make a big batch of garam masala to last the whole year. While nothing will beat the flavour of that spice blend for me, I happily buy ready-mixed blends at the supermarket instead. This spice blend is usually made with ground coriander seeds, cumin seeds, peppercorns, cinnamon bark and cloves, but you could always add to it or, like my biji, create your own using the spices you like best. Garam translates to hot, but this spice blend is all about warmth of flavour rather than fieriness. It's extremely versatile and suits all kinds of dishes, from curry to pilau, dal to pakoras. While most of the spices I’ve mentioned are used early on in recipes, garam masala is also great for finishing and garnishing Indian cooking. Salt I know it might sound controversial to include this in your tin – salt is not a spice after all, but a mineral. It’s well worth bending the rules though and giving it a spot in there. It’s so frequently used in Indian dishes – and, of course, in cuisines from all over the world – that you’ll be grateful to have it conveniently rooming with your most used spices, so it’s right at your fingertips when you need it. Salt is a powerful tool for releasing and enhancing the flavour of other ingredients as well as adding balance to your cooking. It works wonders on the humble onion, drawing out moisture to help it caramelise and give a softer texture. It’s also used for crushing garlic and ginger into pastes to make Indian cooking sauces, thanks to its rough texture that helps to break the ingredients down. Budget-friendly fine table salt is best suited for a spice tin because it’s easier to measure and control the amount you use. Save more expensive, coarser salt flakes for when you’re using a salt grinder. | {
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"content": "By Perisha Kudhail As an Indian home cook, my spice tin is the most important tool in my culinary belt. Here are the key spices for building your own and ideas for using them to create authentic Indian recipes. https://ichef.bbci.co.uk/images/ic/480xn/p0f7ghs3.jpg The spices that fill my tin As in most Indian households, the spice tin was one of the most essential items in my kitchen when I was growing up in a Punjabi household. Also known as a dabba, this container keeps spices fresh and organised in one convenient place. It differs from a spice rack because the jars of spices inside are open, making it easy to add a pinch of this and a dash of that at will, without having to fiddle around with lids. This is still my preferred way to store spices. And as for what I keep inside, these are my staple ingredients for cooking up colourful and aromatic Indian food. Cumin The smell of cumin being fried in oil or ghee often filled my childhood home. It signalled that my mum was about to cook up a storm in the kitchen – most likely preparing a North Indian curry such as masoor dal or the aubergine dish benghan. It’s also a smell I associate with vegetable samosas as well as aloo (potato), mooli (radish) and gobi (cauliflower) paratha fillings. It’s a warm, hearty spice and earns its place in any spice tin, given that it’s used in so many cuisines – from Indian to Middle Eastern and Mexican. Cumin comes as seeds or a ground powder – and both have their advantages. The seeds, once toasted, pack more of a punch flavour-wise and carry a gentle sweetness. They tend to hold their flavour for longer than the powder and it’s easy to grind them yourself (either with a pestle and mortar or using a spice grinder) if you wanted a finer texture. However, it’s hard to beat the convenience of a pre-ground powder. Its consistency makes it great for coating ingredients such as ginger, garlic or onion, helping to build flavour. This is important as cumin is a key base ingredient in Indian cooking, bringing a whisper of earthiness to dishes. A word of warning though: use a little at a time. Cumin can easily become overpowering if you’re too heavy handed with it. Chilli Chilli can take so many forms, from hot sauce to flakes, with varying levels of heat. Hot chilli powder and dried chillies are both in my spice tin but, really, one kind will do the job. Chilli flakes are always a safe bet. They are on the fiery side but are incredibly versatile and will give you the most bang for your buck. Because they don’t need to be cooked like a powder does, they can be used in both hot and cold dishes and are great for layering flavour during cooking as well as sprinkling over a dish before serving. Not just ideal for curries, they can add flavour and spice to everything from stews to eggs. Not a fan of too much spice? Chillies aren’t just about adding fire to your food. A very small pinch of flakes will bring a lovely warmth to your cooking without danger of setting your tongue ablaze. Even if you always opt for the mildest Indian dish on a menu, you’ll still often find it contains chilli – it’s a key spice for building flavour. Turmeric Having been linked to a wealth of health benefits, this golden-yellow spice has been at the forefront of ‘wellness’ movements over the last few years, with the likes of turmeric shots and turmeric lattes becoming popular. Indeed, when I was growing up, it was often used for medicinal and wellbeing purposes: as a child I’d be given a cup of hot milk with turmeric to help me get to sleep, for instance. To make it, mix a splash of milk with ½ teaspoon of turmeric in a mug to form a loose paste. Gently heat 250ml milk, then slowly whisk it into the paste and finish with a small pinch of pepper. For sweetness, you can add some honey, sugar or cinnamon, if you like. Of course, turmeric is also a popular ingredient to cook with. It has an earthy, peppery taste and while it’s got a distinctive flavour it’s mild enough to not overpower dishes – which is why you’ll find it a great addition to everything from smoothies to sauces. A small amount of this spice can also be used to make yellow rice and roti by sprinkling it in your water as the rice cooks, or mixing it into your dough. It will add a vibrant pop of colour to your table while also injecting extra nutrition into your food. It truly is a multipurpose spice. Garam masala My biji (grandma) used to dry out different seeds in the sun during summer then blend them together to make a big batch of garam masala to last the whole year. While nothing will beat the flavour of that spice blend for me, I happily buy ready-mixed blends at the supermarket instead. This spice blend is usually made with ground coriander seeds, cumin seeds, peppercorns, cinnamon bark and cloves, but you could always add to it or, like my biji, create your own using the spices you like best. Garam translates to hot, but this spice blend is all about warmth of flavour rather than fieriness. It's extremely versatile and suits all kinds of dishes, from curry to pilau, dal to pakoras. While most of the spices I’ve mentioned are used early on in recipes, garam masala is also great for finishing and garnishing Indian cooking. Salt I know it might sound controversial to include this in your tin – salt is not a spice after all, but a mineral. It’s well worth bending the rules though and giving it a spot in there. It’s so frequently used in Indian dishes – and, of course, in cuisines from all over the world – that you’ll be grateful to have it conveniently rooming with your most used spices, so it’s right at your fingertips when you need it. Salt is a powerful tool for releasing and enhancing the flavour of other ingredients as well as adding balance to your cooking. It works wonders on the humble onion, drawing out moisture to help it caramelise and give a softer texture. It’s also used for crushing garlic and ginger into pastes to make Indian cooking sauces, thanks to its rough texture that helps to break the ingredients down. Budget-friendly fine table salt is best suited for a spice tin because it’s easier to measure and control the amount you use. Save more expensive, coarser salt flakes for when you’re using a salt grinder."
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} | 13b394bfc2f6275d99b58b445da124f0abd7893de5a0cb447d7e2fa9401722ae | The mysteries of the world's most popular vegetable
By Fliss Freeborn Grown in vast numbers across the globe, this small but mighty veg is an undisputed culinary staple. Here’s how to make the most of it and use it to improve your cooking. https://ichef.bbci.co.uk/images/ic/480xn/p0fbrlbl.jpg Where would we be without onions? From bhuna to bolognese, this inaugural allium forms the foundation of countless dishes all over the world. In addition to being a key base ingredient for building flavour in food, the humble onion also takes on a starring role in lots of dishes: think French onion soup, onion gravy and – best of all, as far as I’m concerned – onion rings. Given how versatile onions are, it’s no surprise that they are the world’s most produced veg (although that does depend whether you class the tomato as a vegetable) and are commercially grown in over 170 countries. But do we really know our onions when it comes to this culinary all-rounder? If you're ever confused about whether to use red or brown, still can't work out the difference between sweating and sautéing, and often ponder why chopping onions gets you so emotional, then sit tight – you're about to finally get some answers. What sort of onions should I use? Brown onions When a recipe simply calls for 'onions', without any further specification, it’s best to assume you’ll be using brown onions, with their tanned, papery skin and white, tightly packed layers inside. Brown onions (confusingly called ‘yellow onions’ in the US) are most commonly used in home cooking due to their abundance, low cost and flavour, which transforms from bitter and sulphurous when raw to mellow and sweet when cooked. Brown onions sold in supermarkets tend to vary in size and pungency, but all are hugely versatile: they can be used as a base in practically any dish from shepherd’s pie through to risotto, and shine in title roles such as cheese and onion pasties and sage and onion stuffing. White onions Less common in UK supermarkets than in Europe and South America, white onions tend to be bigger and milder, with a thinner, softer skin. In cooking, they're pretty interchangeable with brown onions, but their larger size makes them ideal for cooking in large volumes as they’re easier to peel at scale. Red onions Red onions have a slightly sharper flavour than their white or brown cousins, along with a fruiter, more acidic tang. This makes them suited for being used raw – in salads and burgers, for instance. Alternatively, pickled red onions are fantastic preserved in vinegar, adding colour and tang to any sandwich, salad or toastie. Beyond this, red and brown onions are generally interchangeable in foods like curry, ragu, stock and stew. Both caramelise equally well too, turning soft and sweet over a low heat. However, in naturally paler dishes such as quiches or frittatas, you might want to stick with brown or white onions, as red onions' colourful pigments can potentially leach into the surrounding ingredients when cooled. Shallots Smaller, sweeter, and – interestingly – more closely related to garlic than onions, shallots tend to fill a slightly different kitchen niche. You can often use shallots instead of red or brown onions in cooking, but it’d be a bit of a waste seeing as they’re far more expensive and their subtlety can often get lost among other ingredients. Instead, their floral sweetness is better suited to being roasted whole in their skins, used as a filling for a savoury tart, or for making dressings. Think of them as more of a pop-star ingredient, as opposed to backing dancers. Spring onions Also known as scallions and salad onions, these are just regular onions that have been picked while still very young, before the white, rooty end has had time to swell and become bulbous. As they’re so young, spring onions have a milder flavour than their grown-up alternatives, and everything from the crisp white end through to the green, fleshy stem is good to eat. They work both raw and cooked and are perfect in stir-fries and salads, and are a popular ingredient in South East Asian dishes. The science of cooking onions However, onions are particularly interesting vegetables in that they can behave differently depending on small variations of cooking technique. This is due to them having both a high amino acid content (specifically glutamic acid, the ‘G’ in MSG) and a high sugar content, which means two different reactions can take place when the vegetable is exposed to heat. The Maillard reaction comes first, making the onions turn brown and develop that savoury nuttiness, and then the remaining sugars start to caramelise, which is what's happening when you cook onions down for a long time and they become super soft and sweet, and take on a chestnut colour. It is controlling these two reactions using heat and moisture which gives the different results you get after sweating, browning and caramelising. Sweating When a recipe calls for you to sweat your onions until translucent, it usually wants you cook them in a little fat and a pinch of salt over a low heat with the lid on, until they're completely soft but haven't taken on any colour. This often takes much longer than people realise. The lack of colour is because of the steam, as water inhibits the Maillard reaction. The salt is helping here too, drawing out moisture from the vegetable. Sweating onions helps them to melt into the background of a dish for a more subtle flavour; things like vegetable soups and risottos require onions to be sweated before other ingredients are added. By sweating your onions slowly and gently, you’re almost guaranteed to not let them overpower a dish. Sautéing Sautéing onions usually means to cooks them in a dash of fat over a medium heat, without a lid. You’ll want to keep things moving, seeing as there’s less moisture content to form a barrier between the pan’s surface and the onions, so burning is more likely. This process is more of a balancing act than sweating because you want to encourage the Maillard reaction to darken the outside of your chopped onion while also making sure the insides are cooked through. A splash of water every now and again can help stop any sticking while encouraging the insides of the onions to cook through. Overcrowding the pan when browning onions won’t do you any favours though – make sure you only have one layer, so it all cooks through evenly. Sautéed onions are the basis for many meaty stews and do well in the likes of frittatas and some pasta dishes. Caramelising To caramelise onions, cook them slowly over a really gentle heat, adding a splash of water if they start to stick to the pan or brown too quickly. Caramelising onions can take anywhere from 15 to 45 minutes – the longer you cook them, the more sugars will caramelise and turn your onions richer and stickier. If you’ve got a slow cooker, you can caramelise onions in there too, and easily turn them into a lovely onion soup. A crying shame Before you cut into it, there’s no way of knowing if a particular onion is going to be a tear-jerker or not. However, to help prevent streaming eyes, you can try several things. Firstly, putting onions in the fridge to chill them briefly before you start chopping is thought to make their sulphuric compounds less volatile. Also, cutting them with a very sharp knife may mean you’re rupturing fewer of the cell walls that contain the lachrymator compounds, which make you cry. Putting the extractor fan on can also help with eradicating any pungent odours and that irritating gas. If all else fails, wearing swimming goggles really does work (yes, that comes from previous experience – sometimes, needs must). Oh, and to get rid of that fragrant onion smell all over you fingers? Rub them on anything made of stainless steel. The metal binds to the sulphur molecules, removing them from your skin. Science, hey! Originally published March 2023 | {
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"content": "By Fliss Freeborn Grown in vast numbers across the globe, this small but mighty veg is an undisputed culinary staple. Here’s how to make the most of it and use it to improve your cooking. https://ichef.bbci.co.uk/images/ic/480xn/p0fbrlbl.jpg Where would we be without onions? From bhuna to bolognese, this inaugural allium forms the foundation of countless dishes all over the world. In addition to being a key base ingredient for building flavour in food, the humble onion also takes on a starring role in lots of dishes: think French onion soup, onion gravy and – best of all, as far as I’m concerned – onion rings. Given how versatile onions are, it’s no surprise that they are the world’s most produced veg (although that does depend whether you class the tomato as a vegetable) and are commercially grown in over 170 countries. But do we really know our onions when it comes to this culinary all-rounder? If you're ever confused about whether to use red or brown, still can't work out the difference between sweating and sautéing, and often ponder why chopping onions gets you so emotional, then sit tight – you're about to finally get some answers. What sort of onions should I use? Brown onions When a recipe simply calls for 'onions', without any further specification, it’s best to assume you’ll be using brown onions, with their tanned, papery skin and white, tightly packed layers inside. Brown onions (confusingly called ‘yellow onions’ in the US) are most commonly used in home cooking due to their abundance, low cost and flavour, which transforms from bitter and sulphurous when raw to mellow and sweet when cooked. Brown onions sold in supermarkets tend to vary in size and pungency, but all are hugely versatile: they can be used as a base in practically any dish from shepherd’s pie through to risotto, and shine in title roles such as cheese and onion pasties and sage and onion stuffing. White onions Less common in UK supermarkets than in Europe and South America, white onions tend to be bigger and milder, with a thinner, softer skin. In cooking, they're pretty interchangeable with brown onions, but their larger size makes them ideal for cooking in large volumes as they’re easier to peel at scale. Red onions Red onions have a slightly sharper flavour than their white or brown cousins, along with a fruiter, more acidic tang. This makes them suited for being used raw – in salads and burgers, for instance. Alternatively, pickled red onions are fantastic preserved in vinegar, adding colour and tang to any sandwich, salad or toastie. Beyond this, red and brown onions are generally interchangeable in foods like curry, ragu, stock and stew. Both caramelise equally well too, turning soft and sweet over a low heat. However, in naturally paler dishes such as quiches or frittatas, you might want to stick with brown or white onions, as red onions' colourful pigments can potentially leach into the surrounding ingredients when cooled. Shallots Smaller, sweeter, and – interestingly – more closely related to garlic than onions, shallots tend to fill a slightly different kitchen niche. You can often use shallots instead of red or brown onions in cooking, but it’d be a bit of a waste seeing as they’re far more expensive and their subtlety can often get lost among other ingredients. Instead, their floral sweetness is better suited to being roasted whole in their skins, used as a filling for a savoury tart, or for making dressings. Think of them as more of a pop-star ingredient, as opposed to backing dancers. Spring onions Also known as scallions and salad onions, these are just regular onions that have been picked while still very young, before the white, rooty end has had time to swell and become bulbous. As they’re so young, spring onions have a milder flavour than their grown-up alternatives, and everything from the crisp white end through to the green, fleshy stem is good to eat. They work both raw and cooked and are perfect in stir-fries and salads, and are a popular ingredient in South East Asian dishes. The science of cooking onions However, onions are particularly interesting vegetables in that they can behave differently depending on small variations of cooking technique. This is due to them having both a high amino acid content (specifically glutamic acid, the ‘G’ in MSG) and a high sugar content, which means two different reactions can take place when the vegetable is exposed to heat. The Maillard reaction comes first, making the onions turn brown and develop that savoury nuttiness, and then the remaining sugars start to caramelise, which is what's happening when you cook onions down for a long time and they become super soft and sweet, and take on a chestnut colour. It is controlling these two reactions using heat and moisture which gives the different results you get after sweating, browning and caramelising. Sweating When a recipe calls for you to sweat your onions until translucent, it usually wants you cook them in a little fat and a pinch of salt over a low heat with the lid on, until they're completely soft but haven't taken on any colour. This often takes much longer than people realise. The lack of colour is because of the steam, as water inhibits the Maillard reaction. The salt is helping here too, drawing out moisture from the vegetable. Sweating onions helps them to melt into the background of a dish for a more subtle flavour; things like vegetable soups and risottos require onions to be sweated before other ingredients are added. By sweating your onions slowly and gently, you’re almost guaranteed to not let them overpower a dish. Sautéing Sautéing onions usually means to cooks them in a dash of fat over a medium heat, without a lid. You’ll want to keep things moving, seeing as there’s less moisture content to form a barrier between the pan’s surface and the onions, so burning is more likely. This process is more of a balancing act than sweating because you want to encourage the Maillard reaction to darken the outside of your chopped onion while also making sure the insides are cooked through. A splash of water every now and again can help stop any sticking while encouraging the insides of the onions to cook through. Overcrowding the pan when browning onions won’t do you any favours though – make sure you only have one layer, so it all cooks through evenly. Sautéed onions are the basis for many meaty stews and do well in the likes of frittatas and some pasta dishes. Caramelising To caramelise onions, cook them slowly over a really gentle heat, adding a splash of water if they start to stick to the pan or brown too quickly. Caramelising onions can take anywhere from 15 to 45 minutes – the longer you cook them, the more sugars will caramelise and turn your onions richer and stickier. If you’ve got a slow cooker, you can caramelise onions in there too, and easily turn them into a lovely onion soup. A crying shame Before you cut into it, there’s no way of knowing if a particular onion is going to be a tear-jerker or not. However, to help prevent streaming eyes, you can try several things. Firstly, putting onions in the fridge to chill them briefly before you start chopping is thought to make their sulphuric compounds less volatile. Also, cutting them with a very sharp knife may mean you’re rupturing fewer of the cell walls that contain the lachrymator compounds, which make you cry. Putting the extractor fan on can also help with eradicating any pungent odours and that irritating gas. If all else fails, wearing swimming goggles really does work (yes, that comes from previous experience – sometimes, needs must). Oh, and to get rid of that fragrant onion smell all over you fingers? Rub them on anything made of stainless steel. The metal binds to the sulphur molecules, removing them from your skin. Science, hey! Originally published March 2023"
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} | cad8e2ae35b7f18d63f24ef67157e548e5ddb7bec11f814f29e1cfba51bb1407 | How I learnt to enjoy food again after an eating disorder
By BBC Health's Annabel Rackham It’s been a long road, but my relationship with eating is more positive now than it’s been for decades. This is my story. Image source, Annabel Rackham https://ichef.bbci.co.uk/images/ic/480xn/p0f7g46l.jpg Trigger warning: contains descriptions of living with an eating disorder My relationship with food was dysfunctional for most of my teens and into my 20s. It began when I developed inflammatory bowel disease (IBD). I was 10 years old and had been unable to eat anything substantial for several months. I was constantly paralysed with stomach pain and felt sick after eating just a spoonful of mashed potato. Eventually, after a specialist referral that my parents had to beg for, I was diagnosed with IBD. IBD involves chronic inflammation of the gut and the two most common forms of it are Ulcerative Colitis (UC) and Crohn’s Disease. UC affects the colon, while Crohn’s can affect anywhere from the mouth to the bottom. There is currently no known cause or cure for IBD. The spiral Among other medication, I was prescribed steroids to reduce inflammation in my gut. They felt like a miracle cure: finally I wasn’t exhausted all the time and could do everyday activities again. They had side effects though, and caused my weight to go up and down significantly, to the point where I needed clothes in different sizes, including my school uniform. I was also told to avoid certain foods when I was having a flare up, so I started to create a list of ‘safe’ and ‘unsafe’ foods in my head. Alcohol was something my doctors had always advised against too, as it can cause the condition to deteriorate. I started to channel my energy into trips to the gym, often going twice a day and restricting my food further. But when I moved to university, making new friends became my priority and socialising took over. Nights out, drinking every day and late-night takeaways sent me into a spiral after a few months. I was desperate to try and find some grounding and developed bulimia, going through cycles of binge eating and purging, all while keeping up my obsessive gym habits. This, sadly, is a spiral that may people with IBD find themselves in, Sarah Sleet, CEO of charity Crohn’s and Colitis UK, told me. “The evidence shows that eating disorders, like anorexia, bulimia or binge-eating disorders, are slightly more common in people with Crohn’s or Colitis than in other people. “Changes in diet, medicines or the illness itself can mean people experience weight changes that they find challenging. We also know that avoiding particular foods or following diets that limit whole food groups can increase the risk of developing an eating disorder.” A turning point came in my final year of university. I was visiting home and our family dog found my stash of chocolate I’d hidden away to binge on, and ate an entire box. Chocolate is toxic to dogs, so he had to be rushed to the vet – my mum was frantic. Stepping back and rationalising what had happened made me want to stop for good. That was eight years ago. While I’ve not binged since, it has taken a lot of work to develop a more positive relationship with food. Related stories Anxiety link to irritable bowel syndrome seen in DNA - researchAre we more constipated than we think?How important is diet for a healthy immune system? Anxiety link to irritable bowel syndrome seen in DNA - research Are we more constipated than we think? How important is diet for a healthy immune system? Breaking the cycle https://ichef.bbci.co.uk/images/ic/480xn/p0f7g6hk.jpg I had to learn how to normalise certain foods again, like burgers and chips My road to recovery started with trying to eat the food I’d labelled ‘bad’ – chocolate, sweets and biscuits – in moderation. For years, I’d completely avoided eating them outside of binging, so it was important I disassociated the foods from that process. This was difficult: having access to these foods made it tempting to fall back into my previous cycles, and activities like going shopping for food were tough. I also worked to normalise foods I’d not been able to eat while struggling with IBD symptoms, like burgers and fried foods. I’d order kid’s portions then slowly build up to having full-size dishes, although I still need to avoid them when I have a flare up. Then I began to work on my relationship with exercise, which had also suffered. I tried to stop seeing the gym as penance for my binges – which is how I’d been treating it for years – and learn to not let a bad workout ruin my day. I found it helpful to introduce weight training into my routine and cut down on cardio, which I associated with punishment. For me, weights felt more positive. I also tried to exercise when I knew was limited on time – like on my lunchbreak while working from home – so I didn’t get fixated on the idea of spending hours in the gym. Exercise classes also helped because they had a predetermined length. Finding support I’m lucky that a lot of my friends have quite a healthy relationship with food, so I found eating with them eased any feelings of anxiety. I always feared – and still do – that people might be watching and judging me for how I eat. If I ate a meal all to myself, I would feel guilty for finishing it, and often became overwhelmed by choice, worrying about whether I’d picked the lowest calorie or healthiest dish. For this reason, I’ve found going to tapas-style restaurants helpful, as sharing food with friends or my partner makes me less conscious about how much I’m eating, and also gives me opportunities to try a bit of everything. https://ichef.bbci.co.uk/images/ic/480xn/p0f7g7c4.jpg If I'm eating with friends, I find sharing small plates relieves the pressure Educating myself on nutrition has been important too. By reading lots of books from nutritionists and fitness professionals like Joe Wicks, I’ve learnt about the benefits of different food groups and understand why we need things like fibre, protein, carbohydrates and healthy fats. An analogy that has really stuck with me is that you should treat your body like a car: it needs the right fuel to get you to where you want to be. I have also spoken to a therapist and used Cognitive Behavioural Therapy (CBT) to examine my relationship with food over the years. This has also helped me begin to understand why I feel a certain way when it comes to my body image. Thanks to CBT, I’ve been able to hit certain milestones, like eating out more than once in a week or facing one of my biggest fears, which was having a burger, chips and a milkshake all in one sitting. Of course, I have faced setbacks along the way. For instance, I found the new government regulations of displaying calories on menus quite difficult at times. I still have work to do when it comes to being comfortable eating around others and dealing with anxiety over how much I’ve eaten. But this is a constant learning process and I find myself more at peace with food each day, which I hope provides comfort to those who are only just starting their journey. If you, or someone you know, have been affected by eating disorders help and support is available. Originally published March 2023 | {
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"title": "How I learnt to enjoy food again after an eating disorder",
"content": "By BBC Health's Annabel Rackham It’s been a long road, but my relationship with eating is more positive now than it’s been for decades. This is my story. Image source, Annabel Rackham https://ichef.bbci.co.uk/images/ic/480xn/p0f7g46l.jpg Trigger warning: contains descriptions of living with an eating disorder My relationship with food was dysfunctional for most of my teens and into my 20s. It began when I developed inflammatory bowel disease (IBD). I was 10 years old and had been unable to eat anything substantial for several months. I was constantly paralysed with stomach pain and felt sick after eating just a spoonful of mashed potato. Eventually, after a specialist referral that my parents had to beg for, I was diagnosed with IBD. IBD involves chronic inflammation of the gut and the two most common forms of it are Ulcerative Colitis (UC) and Crohn’s Disease. UC affects the colon, while Crohn’s can affect anywhere from the mouth to the bottom. There is currently no known cause or cure for IBD. The spiral Among other medication, I was prescribed steroids to reduce inflammation in my gut. They felt like a miracle cure: finally I wasn’t exhausted all the time and could do everyday activities again. They had side effects though, and caused my weight to go up and down significantly, to the point where I needed clothes in different sizes, including my school uniform. I was also told to avoid certain foods when I was having a flare up, so I started to create a list of ‘safe’ and ‘unsafe’ foods in my head. Alcohol was something my doctors had always advised against too, as it can cause the condition to deteriorate. I started to channel my energy into trips to the gym, often going twice a day and restricting my food further. But when I moved to university, making new friends became my priority and socialising took over. Nights out, drinking every day and late-night takeaways sent me into a spiral after a few months. I was desperate to try and find some grounding and developed bulimia, going through cycles of binge eating and purging, all while keeping up my obsessive gym habits. This, sadly, is a spiral that may people with IBD find themselves in, Sarah Sleet, CEO of charity Crohn’s and Colitis UK, told me. “The evidence shows that eating disorders, like anorexia, bulimia or binge-eating disorders, are slightly more common in people with Crohn’s or Colitis than in other people. “Changes in diet, medicines or the illness itself can mean people experience weight changes that they find challenging. We also know that avoiding particular foods or following diets that limit whole food groups can increase the risk of developing an eating disorder.” A turning point came in my final year of university. I was visiting home and our family dog found my stash of chocolate I’d hidden away to binge on, and ate an entire box. Chocolate is toxic to dogs, so he had to be rushed to the vet – my mum was frantic. Stepping back and rationalising what had happened made me want to stop for good. That was eight years ago. While I’ve not binged since, it has taken a lot of work to develop a more positive relationship with food. Related stories Anxiety link to irritable bowel syndrome seen in DNA - researchAre we more constipated than we think?How important is diet for a healthy immune system? Anxiety link to irritable bowel syndrome seen in DNA - research Are we more constipated than we think? How important is diet for a healthy immune system? Breaking the cycle https://ichef.bbci.co.uk/images/ic/480xn/p0f7g6hk.jpg I had to learn how to normalise certain foods again, like burgers and chips My road to recovery started with trying to eat the food I’d labelled ‘bad’ – chocolate, sweets and biscuits – in moderation. For years, I’d completely avoided eating them outside of binging, so it was important I disassociated the foods from that process. This was difficult: having access to these foods made it tempting to fall back into my previous cycles, and activities like going shopping for food were tough. I also worked to normalise foods I’d not been able to eat while struggling with IBD symptoms, like burgers and fried foods. I’d order kid’s portions then slowly build up to having full-size dishes, although I still need to avoid them when I have a flare up. Then I began to work on my relationship with exercise, which had also suffered. I tried to stop seeing the gym as penance for my binges – which is how I’d been treating it for years – and learn to not let a bad workout ruin my day. I found it helpful to introduce weight training into my routine and cut down on cardio, which I associated with punishment. For me, weights felt more positive. I also tried to exercise when I knew was limited on time – like on my lunchbreak while working from home – so I didn’t get fixated on the idea of spending hours in the gym. Exercise classes also helped because they had a predetermined length. Finding support I’m lucky that a lot of my friends have quite a healthy relationship with food, so I found eating with them eased any feelings of anxiety. I always feared – and still do – that people might be watching and judging me for how I eat. If I ate a meal all to myself, I would feel guilty for finishing it, and often became overwhelmed by choice, worrying about whether I’d picked the lowest calorie or healthiest dish. For this reason, I’ve found going to tapas-style restaurants helpful, as sharing food with friends or my partner makes me less conscious about how much I’m eating, and also gives me opportunities to try a bit of everything. https://ichef.bbci.co.uk/images/ic/480xn/p0f7g7c4.jpg If I'm eating with friends, I find sharing small plates relieves the pressure Educating myself on nutrition has been important too. By reading lots of books from nutritionists and fitness professionals like Joe Wicks, I’ve learnt about the benefits of different food groups and understand why we need things like fibre, protein, carbohydrates and healthy fats. An analogy that has really stuck with me is that you should treat your body like a car: it needs the right fuel to get you to where you want to be. I have also spoken to a therapist and used Cognitive Behavioural Therapy (CBT) to examine my relationship with food over the years. This has also helped me begin to understand why I feel a certain way when it comes to my body image. Thanks to CBT, I’ve been able to hit certain milestones, like eating out more than once in a week or facing one of my biggest fears, which was having a burger, chips and a milkshake all in one sitting. Of course, I have faced setbacks along the way. For instance, I found the new government regulations of displaying calories on menus quite difficult at times. I still have work to do when it comes to being comfortable eating around others and dealing with anxiety over how much I’ve eaten. But this is a constant learning process and I find myself more at peace with food each day, which I hope provides comfort to those who are only just starting their journey. If you, or someone you know, have been affected by eating disorders help and support is available. Originally published March 2023"
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} | d6a149aa045aae2b0598c7c2fe7d367536235387df4d0cadb840d90403a416e2 | Which of these infuriating food habits gets you boiling over?
From slurping noises to empty cartons left in the fridge, we take a look at some of the most irritating food habits, the reasons they grate and how you can stop them from ruining your day. https://ichef.bbci.co.uk/images/ic/480xn/p0f6k523.jpg We all have food habits we can't stand, but which of them really gets you boiling over? On Facebook, we asked which food habits you find most annoying – and you had OPINIONS. From teabags abandoned on worktops and crumbs smeared in butter to empty containers left in the fridge and audible eating, the list of culinary crimes we’ve compiled is lengthy to say the least. So which food habits are the most annoying and how can we handle the blazing fury they trigger? We spoke to clinical psychologist Dr Jane Gregory to get the low down. Which of these bad food habits are the most hated? Here are the habits that were voted the most widely hated on our Facebook page. Have your say on which of these frankly outrageous behaviours is the most infuriating and see how your opinion compares to the general consensus. How to avoid boiling over The chances are, the person who’s got your temper a blaze by leaving their dirty dishes directly on top of – as opposed to, you know, inside – the dishwasher, didn’t do it to enrage and dismay. Plus, letting yourself get wound up isn’t going to leave you in great stead for the rest of the day. So, here’s how to extinguish those flames of anger before your smoke alarm starts sounding. Choose flight over fight Picture it: you’ve just brewed a tea after checking you have milk. You reach inside the fridge for the carton only to realise it is, in fact, empty – just as the perpetrator strides, carefree and jovial, into the room. If you can feel hot anger rising in the moment, the best thing you can do is remove yourself, says Gregory. And the sooner, the better. “When you’re that annoyed, you can’t rationalise the situation. You can’t be compassionate or understanding towards the other person – your brain is already in danger mode. So, the best thing to do is walk away and take a little break. “Sometimes, when you come back into the situation after that you will feel a bit more in control as you're choosing to react to the situation rather than having it thrust upon you.” Comfort yourself “If you find yourself internalising your frustrations, asking yourself things like, ‘What’s wrong with me? Why am I reacting like this? Am I a horrible person?’ Then offer yourself comfort,” says Gregory. “Tell yourself it’s OK that you’re reacting this way – we’re allowed to have strong feelings. “If you’re feeling overwhelmed, validate that feeling. Tell yourself ‘Yep, this is hard, I don't like what they're doing, but they are allowed to be here and they're not trying to cause me harm.” Remind yourself people aren’t trying to upset you https://ichef.bbci.co.uk/images/ic/480xn/p0f6cnq8.jpg Nothing to see here – just some crumbs left on the counter for the mystical cleaning fairy to swoop in and deal with Remember, most of the time, the intent of the person with the annoying food behavior wasn’t to offend you. “There's some research about explosive anger,” says Gregory. “It highlights that often the reaction is disproportionate to the actual consequences of the behaviour. “Sometimes it's because someone has broken the rules. That anger we feel when faced with the empty milk bottle in the fridge comes down to the thought that ‘there's an agreement here that helps us to all get along and to be able to coexist, and you're not reciprocating. I'm doing my part but you're not’. “The intensity of the reaction is about the violation of those rules. And that can feel threatening. You might then ask yourself, if this rule can be broken, what other ones will be? What else aren't they going to reciprocate? “Unfortunately, it's usually just that someone habitually, mindlessly, puts the milk bottle back or – at most – doesn’t want to be the one to have to replace the milk. While it's annoying, it wasn’t intended to upset you. “If it keeps happening, ask yourself: ‘What's the actual consequence of this?’ Allow yourself to be annoyed by it, but state the reality of the consequence, not what you feel it means." Discuss it – but not in the moment https://ichef.bbci.co.uk/images/ic/480xn/p0f6cr6r.jpg Sorry if cleaning up your mess disturbs you “The number one rule is don't talk about it when you're angry,” says Gregory. "If you’re discussing it in anger, the other person is much less likely to change because they're being criticised for something bigger than what they're actually doing. And, unsurprisingly, this makes people really defensive. “Taking some time to gain perspective will help you to communicate your view. This might mean owning your feelings, for example saying ‘I know this is irrational, but it drives me mad when you do that. Can we figure out a way to solve this problem?’ “This helps to explain how you feel while keeping it proportionate to what's happened, and also to involve them with coming up with a solution. This way, the other person has a chance to choose whether they want to change based on how it makes you feel." Food noises – just irritating or could it be misophonia? https://ichef.bbci.co.uk/images/ic/480xn/p0f6cv0b.jpg It's normal to be annoyed by someone loudly crunching an apple when you're trying to work, but if you feel an instant rage could you have misophonia? Slurping, crunching, lip-smacking: there’s no end to the offensive food noises we must tolerate in others. Gregory has spent years looking into how and when an aversion to these sounds tips the balance into debilitating disorder. It’s called misphonia, and it’s a recognised condition, albeit one that’s still lacking in research. “Misophonia is a decreased tolerance of specific sounds. It doesn't really matter about the volume of the sound, it's more about the repetitive nature, the pattern of the sound or the specific meaning to the person who's hearing it. The most common sounds to bother people are eating and general mouth noises, heavy breathing, coughing, sniffing, that kind of thing.” “Most people don't like the sound of loud eating – it’s normal to find it annoying or a bit disgusting. But the difference between just not liking it and misophonia is in the nature of the reaction. “For people with the disorder, it might bring on anger, anxiety or a distress response, and could make you feel trapped or helpless – like something bad's going to happen if you can't get away from the sounds. People without misophonia will feel annoyed or vaguely disgusted, but not experience that kind of explosive reaction.” Misophonia was classified as a disorder in a 2022 study. There is no clearly defined treatment plan, though experts – including Gregory, who also has misophonia – are on the road to establishing one. “A study I’ve been involved with at Kings College University highlights how common this disorder is: nearly one in five people have it. What we haven’t yet established is how frequently it interferes with people's lives – for instance, disrupting their relationships or work.” Various treatments are being trialled, says Gregory. “For instance, some audiologists use in-ear devices which play certain frequencies to mask triggers in the environment. “Within psychology, there has been one randomised control trial using Cognitive Behaviour Therapy (CBT), which is also what we use at our clinic in Oxford. The basis behind this is that your brain has made connections between a sound and either being in danger or feeling like you’ve been violated – having your boundaries crossed in some way. CBT is about trying to break those connections. It could involve talking through what might have happened in childhood that could have helped to create those connections but also creating new connections so they’re less threatening. “For instance, there was a study where people were shown one of two videos. The first was a person making food noises, the other had the same sounds but it looked like a puppy was making them. The people watching the puppy version had a far less intense reaction." If you’re, say, in a meeting at work with someone who's eating, don’t suffer in silence – just try to be diplomatic. “You could say something like, ‘look I know this sounds weird, but I can’t concentrate when I hear eating, is there a way we can postpone this until you’ve finished your food?’ Own that it’s not a typical reaction but allow them to be part of the solution,” suggests Gregory. Originally published March 2022 | {
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"title": "Which of these infuriating food habits gets you boiling over?",
"content": "From slurping noises to empty cartons left in the fridge, we take a look at some of the most irritating food habits, the reasons they grate and how you can stop them from ruining your day. https://ichef.bbci.co.uk/images/ic/480xn/p0f6k523.jpg We all have food habits we can't stand, but which of them really gets you boiling over? On Facebook, we asked which food habits you find most annoying – and you had OPINIONS. From teabags abandoned on worktops and crumbs smeared in butter to empty containers left in the fridge and audible eating, the list of culinary crimes we’ve compiled is lengthy to say the least. So which food habits are the most annoying and how can we handle the blazing fury they trigger? We spoke to clinical psychologist Dr Jane Gregory to get the low down. Which of these bad food habits are the most hated? Here are the habits that were voted the most widely hated on our Facebook page. Have your say on which of these frankly outrageous behaviours is the most infuriating and see how your opinion compares to the general consensus. How to avoid boiling over The chances are, the person who’s got your temper a blaze by leaving their dirty dishes directly on top of – as opposed to, you know, inside – the dishwasher, didn’t do it to enrage and dismay. Plus, letting yourself get wound up isn’t going to leave you in great stead for the rest of the day. So, here’s how to extinguish those flames of anger before your smoke alarm starts sounding. Choose flight over fight Picture it: you’ve just brewed a tea after checking you have milk. You reach inside the fridge for the carton only to realise it is, in fact, empty – just as the perpetrator strides, carefree and jovial, into the room. If you can feel hot anger rising in the moment, the best thing you can do is remove yourself, says Gregory. And the sooner, the better. “When you’re that annoyed, you can’t rationalise the situation. You can’t be compassionate or understanding towards the other person – your brain is already in danger mode. So, the best thing to do is walk away and take a little break. “Sometimes, when you come back into the situation after that you will feel a bit more in control as you're choosing to react to the situation rather than having it thrust upon you.” Comfort yourself “If you find yourself internalising your frustrations, asking yourself things like, ‘What’s wrong with me? Why am I reacting like this? Am I a horrible person?’ Then offer yourself comfort,” says Gregory. “Tell yourself it’s OK that you’re reacting this way – we’re allowed to have strong feelings. “If you’re feeling overwhelmed, validate that feeling. Tell yourself ‘Yep, this is hard, I don't like what they're doing, but they are allowed to be here and they're not trying to cause me harm.” Remind yourself people aren’t trying to upset you https://ichef.bbci.co.uk/images/ic/480xn/p0f6cnq8.jpg Nothing to see here – just some crumbs left on the counter for the mystical cleaning fairy to swoop in and deal with Remember, most of the time, the intent of the person with the annoying food behavior wasn’t to offend you. “There's some research about explosive anger,” says Gregory. “It highlights that often the reaction is disproportionate to the actual consequences of the behaviour. “Sometimes it's because someone has broken the rules. That anger we feel when faced with the empty milk bottle in the fridge comes down to the thought that ‘there's an agreement here that helps us to all get along and to be able to coexist, and you're not reciprocating. I'm doing my part but you're not’. “The intensity of the reaction is about the violation of those rules. And that can feel threatening. You might then ask yourself, if this rule can be broken, what other ones will be? What else aren't they going to reciprocate? “Unfortunately, it's usually just that someone habitually, mindlessly, puts the milk bottle back or – at most – doesn’t want to be the one to have to replace the milk. While it's annoying, it wasn’t intended to upset you. “If it keeps happening, ask yourself: ‘What's the actual consequence of this?’ Allow yourself to be annoyed by it, but state the reality of the consequence, not what you feel it means.\" Discuss it – but not in the moment https://ichef.bbci.co.uk/images/ic/480xn/p0f6cr6r.jpg Sorry if cleaning up your mess disturbs you “The number one rule is don't talk about it when you're angry,” says Gregory. \"If you’re discussing it in anger, the other person is much less likely to change because they're being criticised for something bigger than what they're actually doing. And, unsurprisingly, this makes people really defensive. “Taking some time to gain perspective will help you to communicate your view. This might mean owning your feelings, for example saying ‘I know this is irrational, but it drives me mad when you do that. Can we figure out a way to solve this problem?’ “This helps to explain how you feel while keeping it proportionate to what's happened, and also to involve them with coming up with a solution. This way, the other person has a chance to choose whether they want to change based on how it makes you feel.\" Food noises – just irritating or could it be misophonia? https://ichef.bbci.co.uk/images/ic/480xn/p0f6cv0b.jpg It's normal to be annoyed by someone loudly crunching an apple when you're trying to work, but if you feel an instant rage could you have misophonia? Slurping, crunching, lip-smacking: there’s no end to the offensive food noises we must tolerate in others. Gregory has spent years looking into how and when an aversion to these sounds tips the balance into debilitating disorder. It’s called misphonia, and it’s a recognised condition, albeit one that’s still lacking in research. “Misophonia is a decreased tolerance of specific sounds. It doesn't really matter about the volume of the sound, it's more about the repetitive nature, the pattern of the sound or the specific meaning to the person who's hearing it. The most common sounds to bother people are eating and general mouth noises, heavy breathing, coughing, sniffing, that kind of thing.” “Most people don't like the sound of loud eating – it’s normal to find it annoying or a bit disgusting. But the difference between just not liking it and misophonia is in the nature of the reaction. “For people with the disorder, it might bring on anger, anxiety or a distress response, and could make you feel trapped or helpless – like something bad's going to happen if you can't get away from the sounds. People without misophonia will feel annoyed or vaguely disgusted, but not experience that kind of explosive reaction.” Misophonia was classified as a disorder in a 2022 study. There is no clearly defined treatment plan, though experts – including Gregory, who also has misophonia – are on the road to establishing one. “A study I’ve been involved with at Kings College University highlights how common this disorder is: nearly one in five people have it. What we haven’t yet established is how frequently it interferes with people's lives – for instance, disrupting their relationships or work.” Various treatments are being trialled, says Gregory. “For instance, some audiologists use in-ear devices which play certain frequencies to mask triggers in the environment. “Within psychology, there has been one randomised control trial using Cognitive Behaviour Therapy (CBT), which is also what we use at our clinic in Oxford. The basis behind this is that your brain has made connections between a sound and either being in danger or feeling like you’ve been violated – having your boundaries crossed in some way. CBT is about trying to break those connections. It could involve talking through what might have happened in childhood that could have helped to create those connections but also creating new connections so they’re less threatening. “For instance, there was a study where people were shown one of two videos. The first was a person making food noises, the other had the same sounds but it looked like a puppy was making them. The people watching the puppy version had a far less intense reaction.\" If you’re, say, in a meeting at work with someone who's eating, don’t suffer in silence – just try to be diplomatic. “You could say something like, ‘look I know this sounds weird, but I can’t concentrate when I hear eating, is there a way we can postpone this until you’ve finished your food?’ Own that it’s not a typical reaction but allow them to be part of the solution,” suggests Gregory. Originally published March 2022"
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} | aacca91a461ffe8d38e7bb85b5f52e5448c1957baee71aa76d81f163df8b54f1 | How to use up half empty jars
Cluttered fridge? We bet we know the culprits: almost-empty jars of various pastes and sauces. Here’s how you can use them up and get your valuable fridge space back. https://ichef.bbci.co.uk/images/ic/480xn/p0f5qbn8.jpg It’s nearly time for the spring clean. But when it comes to tackling your fridge, there’s one thing that’ll likely stop you in your tracks. Behold: the clutter of half-used pickles, pastes, sauces and condiments still waiting to be used – and taking up more than their fair share of shelf space in the meantime. To save a soul destroying session of scraping it all into the food bin once it’s gone bad, here are some ideas for putting it all to good use. Antipasto and pickles These kinds of ingredients are rarely used up all at once. A scattering of olives here, a spoonful of capers there and a dollop of pickle now and again means you’re inevitably left with open jars lining your fridge shelves. To make the most of them, it’s time to start thinking outside the box – or jar, as the case may be. “Your olives aren't just olives – they're salty flavour bombs,” says food blogger Fliss Freeborn. Likewise for capers. Think about what sort of flavours they'd go with and how to build a dish from there if you're looking to use them up. “I’ll use leftover olives in pasta sauces or on pizzas and I love using artichoke hearts in risotto with fresh asparagus when it's in season.” An obvious way to use them is to tumble through Mediterranean-style salads – but why not put them to work with other greens too? “They’re great scattered over cooked veggies like broccoli or steamed greens,” says fellow food blogger Wendy Mallins. When it comes to pickles, there’s a world of options, Freeborn thinks. “I'll often chop up cornichons to ripple through mayo or natural yoghurt along with lemon juice and garlic for a more exciting dip or condiment. I also love pink pickled onions so usually have some lurking in the fridge. Luckily, they go on everything and anything that needs some sharpness and bite – they're especially good with tinned mackerel.” Sauces “Jars of pasta sauce can often double up as pizza sauce and also give great acidity to a sandwich in the same way ketchup or chutney might do,” says Freeborn. Mallins adds: “Try pizza toast: spread a layer of pasta sauce onto toast, top with cheese and melt under the grill. “Alternatively, use up leftover pasta sauce for shakshuka-style baked eggs – if you don't quite have enough, add a tin of chopped tomatoes too. Just stir in a pinch of salt, chilli flakes and herbs, simmer in a large frying pan, then drop the eggs in to cook and serve with crusty bread.” Pesto When you put your half-used jar of pesto back in the fridge, do what you can to preserve what’s left. “Pat pesto down into an even layer and cover with olive oil to form a barrier between the air and the pesto. It'll help it keep for a little longer and you can use the basil-flavoured oil to cook with, or just stir it through for an even richer pesto,” says Freeborn. “Pesto – or anything similar – will do well spread over a sheet of puff pastry and topped with mozzarella to make a near-instant fancy tart, or even stirred through softened cream cheese for a lovely sandwich spread. Also, basil and tomato are a match made in heaven, so stir a teaspoon of pesto through your tomato sauce or bolognese at the end of cooking for a fresh, herby flavour.” Mallins suggests using pesto to give your pancakes a savoury edge. “Mix a tablespoon of pesto into pancake batter then, once cooked, you can use them like wraps and fill with cheese, ham or tuna.” Curry paste These jars of aromatic spice and herb mixes are far from one-trick ponies. There are plenty of dishes that could benefit from a dollop of curry sauce, from brunches to sides and even roast meats. “Stir curry paste into your scrambled eggs as they cook, then stuff the mix into a toasted pitta," suggests Mallins. "It’s great for making spicy roast potatoes too; just toss par-boiled potatoes in sunflower oil and curry paste then roast in the oven. “You could even fry curry paste with onions and then tip in cooked rice and stir fry for a quick and wallet-friendly lunch. Serve as it is or add peas, mushrooms and top with a fried egg.” Freeborn adds her personal favourite trick for this oft-wasted ingredient: “Rub any Indian-inspired curry paste all over a chicken and roast it.” Jam and chutney “I jazz up tomato chutney with chopped fresh red onion, half a small chopped red chilli, some lime juice and some coriander to turn it into a makeshift salsa,” says Freeborn. Mallins suggests you use chutney to make cheese twists. “Spread chutney onto a ready-made pastry sheet, scatter over grated cheese, cut into strips, twist and bake at 200C until golden brown. Delicious!” Talking of ready-made pastry, Freeborn pairs it with jam to make “nearly-instant jam tarts. Use a wine glass to cut out circles in the sheet of pastry, press into a greased cupcake tray and fill with a teaspoon of jam each. Bake at 180C for 20 minutes. For a more indulgent treat, make a quick crumble topping and sprinkle that on top of the tarts before baking.” Food blogger Lisa Marley prefers to use these fruit preserves in savoury dishes. “Make a vinaigrette by adding oil and vinegar to the end of the jam jar and give it a rigorous shake. Or use jam as the base of a marinade or glaze for vegetables. Adding some soy sauce makes a wonderful sweet and salty dip, too. “You can do this with tahini as well. Add a splash of boiling water and give it a good shake. Then add to pasta or even pour over ice cream.” Condiments “If you have a smidgen of mayonnaise in the jar, squeeze in a tablespoon of lemon juice to loosen it and then and use it in a sandwich,” says Marley. “Or, turn it into a creamy salad dressing by adding 50ml of olive oil, half a teaspoon of garlic granules and the juice of a lemon. Shake and pour. “For leftover ketchup, add a tablespoon or two of apple cider vinegar, a pinch of salt and give it a good shake. You’ll have a lovely glaze for meat joints.” When apple or cranberry sauce is what’s taking up all that real estate in your fridge, Mallins has plenty of ideas. “Dollop it onto pancakes or waffles with Greek yoghurt, a sprinkling of seeds and drizzle of syrup, or stir it into a bowl of porridge. “You can even, mix apple or cranberry sauce into smoothies or milkshakes.” Prevention is better than a cure Once you’ve lightened your fridge’s load, stay savvy to stop those jars from piling up again. Go for versatile ingredients “Try not to buy one-trick-wonder ingredients,” says Freeborn. “If you know, deep down, you're not going to use that fancy, expensive spice paste for more than one meal, don't buy it and find a way to substitute it. “If you do buy it, look up some adjacent recipes sooner rather than later, so they're at the front of your mind. Many spice pastes will double up as a marinade for grilled meat when mixed with an acid and some oil, or are great stirred through a more neutral ingredient like yoghurt to make a dip.” Rearrange Unless you’re blessed with height, it can be tricky to see right to the back of the top shelf in your fridge – let alone reach it. So, perhaps keeping that jar of homemade salad dressing or pickles that are about to go off there isn’t ideal: they’re too easy to forget about. Put ingredients that need using up at the front of easy-to-reach shelves to help you remember and make them accessible. You can also do your future self a favour by storing them next to the ingredients you’re likely to use them with. Save the date “I recommend using a permanent marker to write the date on the jar when you open it,” says professional home organiser, Sue Spencer. “That way you’ll know when it’s time to throw it out. It's also worth keeping the labels facing out so you can see exactly what you've got.” With everything handily dated, you can rotate ingredients easily on your shelves, keeping those that are coming to the end of their life in the most prominent spots. Freeze the excess When you open a jar of sauce or paste, you might be able to freeze what you’re not immediately using, so it’ll keep for longer. Curry paste, pesto, passata and lots of other sauces are usually suitable for decanting into containers and freezing – just check the label. Whichever it is that you’re stashing in the freezer, using ice cube trays is a handy trick: just pop out the amount you need when you come to use it again. Double up Of course, using something up entirely is one of the easiest ways to avoid leftovers clogging up your fridge. It might sound obvious, but isn’t something we often think of when we’re following a recipe, says Freeborn. “If you're making a curry using a jarred paste and don't know what you're going to do with the rest, just make more curry than you need, scaling the recipe up to make use of the whole jar. You can keep the rest for a quick weeknight meal or handy lunch.” Originally published March 2023 | {
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"content": "Cluttered fridge? We bet we know the culprits: almost-empty jars of various pastes and sauces. Here’s how you can use them up and get your valuable fridge space back. https://ichef.bbci.co.uk/images/ic/480xn/p0f5qbn8.jpg It’s nearly time for the spring clean. But when it comes to tackling your fridge, there’s one thing that’ll likely stop you in your tracks. Behold: the clutter of half-used pickles, pastes, sauces and condiments still waiting to be used – and taking up more than their fair share of shelf space in the meantime. To save a soul destroying session of scraping it all into the food bin once it’s gone bad, here are some ideas for putting it all to good use. Antipasto and pickles These kinds of ingredients are rarely used up all at once. A scattering of olives here, a spoonful of capers there and a dollop of pickle now and again means you’re inevitably left with open jars lining your fridge shelves. To make the most of them, it’s time to start thinking outside the box – or jar, as the case may be. “Your olives aren't just olives – they're salty flavour bombs,” says food blogger Fliss Freeborn. Likewise for capers. Think about what sort of flavours they'd go with and how to build a dish from there if you're looking to use them up. “I’ll use leftover olives in pasta sauces or on pizzas and I love using artichoke hearts in risotto with fresh asparagus when it's in season.” An obvious way to use them is to tumble through Mediterranean-style salads – but why not put them to work with other greens too? “They’re great scattered over cooked veggies like broccoli or steamed greens,” says fellow food blogger Wendy Mallins. When it comes to pickles, there’s a world of options, Freeborn thinks. “I'll often chop up cornichons to ripple through mayo or natural yoghurt along with lemon juice and garlic for a more exciting dip or condiment. I also love pink pickled onions so usually have some lurking in the fridge. Luckily, they go on everything and anything that needs some sharpness and bite – they're especially good with tinned mackerel.” Sauces “Jars of pasta sauce can often double up as pizza sauce and also give great acidity to a sandwich in the same way ketchup or chutney might do,” says Freeborn. Mallins adds: “Try pizza toast: spread a layer of pasta sauce onto toast, top with cheese and melt under the grill. “Alternatively, use up leftover pasta sauce for shakshuka-style baked eggs – if you don't quite have enough, add a tin of chopped tomatoes too. Just stir in a pinch of salt, chilli flakes and herbs, simmer in a large frying pan, then drop the eggs in to cook and serve with crusty bread.” Pesto When you put your half-used jar of pesto back in the fridge, do what you can to preserve what’s left. “Pat pesto down into an even layer and cover with olive oil to form a barrier between the air and the pesto. It'll help it keep for a little longer and you can use the basil-flavoured oil to cook with, or just stir it through for an even richer pesto,” says Freeborn. “Pesto – or anything similar – will do well spread over a sheet of puff pastry and topped with mozzarella to make a near-instant fancy tart, or even stirred through softened cream cheese for a lovely sandwich spread. Also, basil and tomato are a match made in heaven, so stir a teaspoon of pesto through your tomato sauce or bolognese at the end of cooking for a fresh, herby flavour.” Mallins suggests using pesto to give your pancakes a savoury edge. “Mix a tablespoon of pesto into pancake batter then, once cooked, you can use them like wraps and fill with cheese, ham or tuna.” Curry paste These jars of aromatic spice and herb mixes are far from one-trick ponies. There are plenty of dishes that could benefit from a dollop of curry sauce, from brunches to sides and even roast meats. “Stir curry paste into your scrambled eggs as they cook, then stuff the mix into a toasted pitta,\" suggests Mallins. \"It’s great for making spicy roast potatoes too; just toss par-boiled potatoes in sunflower oil and curry paste then roast in the oven. “You could even fry curry paste with onions and then tip in cooked rice and stir fry for a quick and wallet-friendly lunch. Serve as it is or add peas, mushrooms and top with a fried egg.” Freeborn adds her personal favourite trick for this oft-wasted ingredient: “Rub any Indian-inspired curry paste all over a chicken and roast it.” Jam and chutney “I jazz up tomato chutney with chopped fresh red onion, half a small chopped red chilli, some lime juice and some coriander to turn it into a makeshift salsa,” says Freeborn. Mallins suggests you use chutney to make cheese twists. “Spread chutney onto a ready-made pastry sheet, scatter over grated cheese, cut into strips, twist and bake at 200C until golden brown. Delicious!” Talking of ready-made pastry, Freeborn pairs it with jam to make “nearly-instant jam tarts. Use a wine glass to cut out circles in the sheet of pastry, press into a greased cupcake tray and fill with a teaspoon of jam each. Bake at 180C for 20 minutes. For a more indulgent treat, make a quick crumble topping and sprinkle that on top of the tarts before baking.” Food blogger Lisa Marley prefers to use these fruit preserves in savoury dishes. “Make a vinaigrette by adding oil and vinegar to the end of the jam jar and give it a rigorous shake. Or use jam as the base of a marinade or glaze for vegetables. Adding some soy sauce makes a wonderful sweet and salty dip, too. “You can do this with tahini as well. Add a splash of boiling water and give it a good shake. Then add to pasta or even pour over ice cream.” Condiments “If you have a smidgen of mayonnaise in the jar, squeeze in a tablespoon of lemon juice to loosen it and then and use it in a sandwich,” says Marley. “Or, turn it into a creamy salad dressing by adding 50ml of olive oil, half a teaspoon of garlic granules and the juice of a lemon. Shake and pour. “For leftover ketchup, add a tablespoon or two of apple cider vinegar, a pinch of salt and give it a good shake. You’ll have a lovely glaze for meat joints.” When apple or cranberry sauce is what’s taking up all that real estate in your fridge, Mallins has plenty of ideas. “Dollop it onto pancakes or waffles with Greek yoghurt, a sprinkling of seeds and drizzle of syrup, or stir it into a bowl of porridge. “You can even, mix apple or cranberry sauce into smoothies or milkshakes.” Prevention is better than a cure Once you’ve lightened your fridge’s load, stay savvy to stop those jars from piling up again. Go for versatile ingredients “Try not to buy one-trick-wonder ingredients,” says Freeborn. “If you know, deep down, you're not going to use that fancy, expensive spice paste for more than one meal, don't buy it and find a way to substitute it. “If you do buy it, look up some adjacent recipes sooner rather than later, so they're at the front of your mind. Many spice pastes will double up as a marinade for grilled meat when mixed with an acid and some oil, or are great stirred through a more neutral ingredient like yoghurt to make a dip.” Rearrange Unless you’re blessed with height, it can be tricky to see right to the back of the top shelf in your fridge – let alone reach it. So, perhaps keeping that jar of homemade salad dressing or pickles that are about to go off there isn’t ideal: they’re too easy to forget about. Put ingredients that need using up at the front of easy-to-reach shelves to help you remember and make them accessible. You can also do your future self a favour by storing them next to the ingredients you’re likely to use them with. Save the date “I recommend using a permanent marker to write the date on the jar when you open it,” says professional home organiser, Sue Spencer. “That way you’ll know when it’s time to throw it out. It's also worth keeping the labels facing out so you can see exactly what you've got.” With everything handily dated, you can rotate ingredients easily on your shelves, keeping those that are coming to the end of their life in the most prominent spots. Freeze the excess When you open a jar of sauce or paste, you might be able to freeze what you’re not immediately using, so it’ll keep for longer. Curry paste, pesto, passata and lots of other sauces are usually suitable for decanting into containers and freezing – just check the label. Whichever it is that you’re stashing in the freezer, using ice cube trays is a handy trick: just pop out the amount you need when you come to use it again. Double up Of course, using something up entirely is one of the easiest ways to avoid leftovers clogging up your fridge. It might sound obvious, but isn’t something we often think of when we’re following a recipe, says Freeborn. “If you're making a curry using a jarred paste and don't know what you're going to do with the rest, just make more curry than you need, scaling the recipe up to make use of the whole jar. You can keep the rest for a quick weeknight meal or handy lunch.” Originally published March 2023"
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By Claire Thomson There is an easy way to bake gloriously puffy, flaky pastry with minimal effort – and we're about to show you how. True puff pastry is one kitchen challenge that sends people (even chefs) running for the freezer or chiller aisle in the supermarket. And truth be told, puff pastry proper is rather technical and time consuming. But what if you could create beautifully buttery, flaky homemade pastry from three or four basic ingredients, in about 30 minutes of hands-on time? Enter rough puff pastry – AKA the chef’s cheat puff pastry. It’s still gloriously puffy, deliciously flaky and super buttery, but it’s a lot easier and more forgiving. In any sort of puff pastry there’s no baking powder and no yeast. So, how does it miraculously puff up to such great heights? It’s all thanks to steam. In the oven, the moisture in the dough creates pockets of steam which puff up in layers between pockets of fat. Meanwhile, the fat is melting into those layers and crisping them up. Every layer traps steam which expands and rises, so the more layers you have, the puffier the pastry will be. It is captivating to spy through the glass of the oven door and watch the meteoric rise of your puff pastry. So how do you create those pockets of steam? It sounds complex when you explain it, but the method is very simple and relies on a couple of basic rules. Keep everything cold It’s important the pastry stays cold all the way through the process, so the butter only melts once it’s in the hot oven, not before. Start with very cold butter – as in freezing cold. You can even cut it up into small pieces and pop them in the freezer for 10 minutes before using it. If the butter starts to melt, it will make a stickier, soggier and greasier pastry. We also need it to stay in visible chunks throughout the process to make those pockets. If it is rubbed in too finely, it won’t puff up as well. Some recipes call for half butter and half lard. Lard will make rough puff a little flakier as it has a lower water content than butter, and also a higher melting point. It is very easy to work with, softening enough to cut into the dough very quickly. In my opinion, butter gives the best flavour, but feel free to experiment. Work it and rest it In any sort of baking we can’t go without mentioning gluten, and for rough puff we need to develop some. Handling shortcrust pastry too much or adding too much water creates unwanted gluten that can lead to tough pastry. However, in puff pastry, we do need to create enough gluten in the dough so that the pockets we create are strong enough to trap steam, and stretchy enough to rise and puff. If this sounds daunting (I mean, how do you do that?), don’t worry. All will be explained. There is a lot more water in rough puff pastry than in shortcrust. As a rule, it has about half the amount of water as flour. This wet dough is what will create the steam and the gluten. The process of rolling and folding (more on that later) will develop just enough gluten. All you have to do is follow the recipe and keep your cool. As you make the pastry, the temperature of the butter will creep up a little, so adding ice cold water is a great way to bring it down again. I like to add a little lemon juice at this stage too, as the acid helps the gluten to relax. Add the water gradually and just mix enough so it’s holding together. It will look scraggy and rough – as the name suggests – and this is exactly how you want it. Scraggy is good! Pop your scruffy ball of dough in the fridge for about half an hour, to let that gluten you’ve just created relax and keep the fat as cold as possible. The dough needs to be relaxed to stretch round the pockets of butter. So while rough puff pastry only requires a couple of fairly quick bouts of mixing or rolling, it does require a little planning ahead. Roll it and fold it (and chill it – again) The next process of rolling and folding is going to stack all those pockets on top of each other so your pastry puffs up in layers. Roll the pastry out into a rectangle, then fold the shorter sides in, one over the other, like a letter about to go into an envelope. Then turn it, re-roll and fold again. Each time you do this, the butter chunks are flattened out into larger sheets and layered on top of each other. In proper puff pastry this is done in a regimented fashion, with end to end even layers. In rough puff, the pockets are higgledy-piggledy. Be firm when you’re rolling puff pastry, but don’t go back and forth too much – this warms things up with friction. We want the butter and the dough to stay intact, not tear or blend together. Each time you roll, you’re also working the gluten just enough to build its stretchiness. This roll-fold-chill stage is repeated a couple of times, with these two golden rules front and centre: keep it cold, keep resting. (Are you detecting a theme here?) Related stories: Seven steps to perfect shortcrust pastryThe easiest way to make a simple white loafHow to make the ultimate chocolate chip cookie Seven steps to perfect shortcrust pastry The easiest way to make a simple white loaf How to make the ultimate chocolate chip cookie How to prep and cook with it That’s the hard work done, and it wasn’t even that hard. Now, give the pastry a bash with a rolling pin to flatten it out a bit before rolling. This will keep it in an even shape and make it easier to roll. Roll out the pastry to about the thickness of a ten pence coin and it’s ready to use. This rough puff pastry is ideal for sausage rolls, fruit tarts and pasties, but it’s also brilliant for a luxurious pie. The really dedicated pie-lover might make a shortcrust pastry for the base of a pie and rough puff for the top – but I think life is too short for two types of pastry and the rough puff works perfectly well on the base. Use a beaten egg to stick it together and to give it a golden sheen. Don’t forget to slash the top of the pastry with a sharp knife to allow some of the steam to escape. Whatever you decide to fill your pie with, make sure the filling is cold. You’ve kept all that fat in its pockets so far, but a hot filling will cause it to start melting, destroying your hard work. You can always fill your pasties, rolls or pies and give them a final chill before baking – keep them covered in the fridge for up to 12 hours. Once the pastry hits the hot oven, the magic begins. A tray or pie dish that conducts heat well (dark metal, preferably) is going to help you avoid the dreaded soggy bottom. How to freeze it If all this sounds like a marathon investment of time, remember that rough puff pastry freezes really well. You can always make a big batch and keep what you don’t need in the freezer – it’s such a quick and easy way to rustle up some impressive snacks for unexpected guests, or it can turn leftovers into a pie or a batch of pasties. Freeze it in a reusable plastic bag or box and it’ll keep for up to six months. Then defrost it in the fridge overnight before using. Originally published February 2023 | {
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"content": "By Claire Thomson There is an easy way to bake gloriously puffy, flaky pastry with minimal effort – and we're about to show you how. True puff pastry is one kitchen challenge that sends people (even chefs) running for the freezer or chiller aisle in the supermarket. And truth be told, puff pastry proper is rather technical and time consuming. But what if you could create beautifully buttery, flaky homemade pastry from three or four basic ingredients, in about 30 minutes of hands-on time? Enter rough puff pastry – AKA the chef’s cheat puff pastry. It’s still gloriously puffy, deliciously flaky and super buttery, but it’s a lot easier and more forgiving. In any sort of puff pastry there’s no baking powder and no yeast. So, how does it miraculously puff up to such great heights? It’s all thanks to steam. In the oven, the moisture in the dough creates pockets of steam which puff up in layers between pockets of fat. Meanwhile, the fat is melting into those layers and crisping them up. Every layer traps steam which expands and rises, so the more layers you have, the puffier the pastry will be. It is captivating to spy through the glass of the oven door and watch the meteoric rise of your puff pastry. So how do you create those pockets of steam? It sounds complex when you explain it, but the method is very simple and relies on a couple of basic rules. Keep everything cold It’s important the pastry stays cold all the way through the process, so the butter only melts once it’s in the hot oven, not before. Start with very cold butter – as in freezing cold. You can even cut it up into small pieces and pop them in the freezer for 10 minutes before using it. If the butter starts to melt, it will make a stickier, soggier and greasier pastry. We also need it to stay in visible chunks throughout the process to make those pockets. If it is rubbed in too finely, it won’t puff up as well. Some recipes call for half butter and half lard. Lard will make rough puff a little flakier as it has a lower water content than butter, and also a higher melting point. It is very easy to work with, softening enough to cut into the dough very quickly. In my opinion, butter gives the best flavour, but feel free to experiment. Work it and rest it In any sort of baking we can’t go without mentioning gluten, and for rough puff we need to develop some. Handling shortcrust pastry too much or adding too much water creates unwanted gluten that can lead to tough pastry. However, in puff pastry, we do need to create enough gluten in the dough so that the pockets we create are strong enough to trap steam, and stretchy enough to rise and puff. If this sounds daunting (I mean, how do you do that?), don’t worry. All will be explained. There is a lot more water in rough puff pastry than in shortcrust. As a rule, it has about half the amount of water as flour. This wet dough is what will create the steam and the gluten. The process of rolling and folding (more on that later) will develop just enough gluten. All you have to do is follow the recipe and keep your cool. As you make the pastry, the temperature of the butter will creep up a little, so adding ice cold water is a great way to bring it down again. I like to add a little lemon juice at this stage too, as the acid helps the gluten to relax. Add the water gradually and just mix enough so it’s holding together. It will look scraggy and rough – as the name suggests – and this is exactly how you want it. Scraggy is good! Pop your scruffy ball of dough in the fridge for about half an hour, to let that gluten you’ve just created relax and keep the fat as cold as possible. The dough needs to be relaxed to stretch round the pockets of butter. So while rough puff pastry only requires a couple of fairly quick bouts of mixing or rolling, it does require a little planning ahead. Roll it and fold it (and chill it – again) The next process of rolling and folding is going to stack all those pockets on top of each other so your pastry puffs up in layers. Roll the pastry out into a rectangle, then fold the shorter sides in, one over the other, like a letter about to go into an envelope. Then turn it, re-roll and fold again. Each time you do this, the butter chunks are flattened out into larger sheets and layered on top of each other. In proper puff pastry this is done in a regimented fashion, with end to end even layers. In rough puff, the pockets are higgledy-piggledy. Be firm when you’re rolling puff pastry, but don’t go back and forth too much – this warms things up with friction. We want the butter and the dough to stay intact, not tear or blend together. Each time you roll, you’re also working the gluten just enough to build its stretchiness. This roll-fold-chill stage is repeated a couple of times, with these two golden rules front and centre: keep it cold, keep resting. (Are you detecting a theme here?) Related stories: Seven steps to perfect shortcrust pastryThe easiest way to make a simple white loafHow to make the ultimate chocolate chip cookie Seven steps to perfect shortcrust pastry The easiest way to make a simple white loaf How to make the ultimate chocolate chip cookie How to prep and cook with it That’s the hard work done, and it wasn’t even that hard. Now, give the pastry a bash with a rolling pin to flatten it out a bit before rolling. This will keep it in an even shape and make it easier to roll. Roll out the pastry to about the thickness of a ten pence coin and it’s ready to use. This rough puff pastry is ideal for sausage rolls, fruit tarts and pasties, but it’s also brilliant for a luxurious pie. The really dedicated pie-lover might make a shortcrust pastry for the base of a pie and rough puff for the top – but I think life is too short for two types of pastry and the rough puff works perfectly well on the base. Use a beaten egg to stick it together and to give it a golden sheen. Don’t forget to slash the top of the pastry with a sharp knife to allow some of the steam to escape. Whatever you decide to fill your pie with, make sure the filling is cold. You’ve kept all that fat in its pockets so far, but a hot filling will cause it to start melting, destroying your hard work. You can always fill your pasties, rolls or pies and give them a final chill before baking – keep them covered in the fridge for up to 12 hours. Once the pastry hits the hot oven, the magic begins. A tray or pie dish that conducts heat well (dark metal, preferably) is going to help you avoid the dreaded soggy bottom. How to freeze it If all this sounds like a marathon investment of time, remember that rough puff pastry freezes really well. You can always make a big batch and keep what you don’t need in the freezer – it’s such a quick and easy way to rustle up some impressive snacks for unexpected guests, or it can turn leftovers into a pie or a batch of pasties. Freeze it in a reusable plastic bag or box and it’ll keep for up to six months. Then defrost it in the fridge overnight before using. Originally published February 2023"
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Pancakes are one of the cheapest foods to make, the batter consisting of only milk, eggs and flour. A little butter or oil to cook them in and a squeeze of lemon and sugar is all they need to make Pancake Day a success. Supermarket mixes often cost more than a 1.5kg bag of flour, but do contain powdered egg and powdered milk. If you already have milk and eggs in the fridge, then making pancakes from scratch is more cost-effective in the long run. Pancakes make a great savoury base for meals – stuff them with mushrooms, cheese and ham or a bit of everything. They also freeze well, so can be made in a bulk batch for pancake dinners any night of the week. Step 1: The pancake batter If you're the kind of person who likes a little written reassurance, here are our foolproof pancake recipes for beginners. No scales? No problem! Watch the video for our tried and tested way of making the easiest ever pancakes – no weighing scales or measuring jugs required. How to cook pancakes without kitchen scales Step 2: The toppings Sweet or savoury, we've got the easiest ways to accessorise your pancakes. Whether you want to dress your pancakes from the inside with different flours or flavours, or you just want to bung a great topping on the 3rd pancake for a bit of variety, try these easy pancake ideas. Or try our next-level pancake ideas. https://ichef.bbci.co.uk/images/ic/480xn/p06xm9j6.jpg Sweet pancake toppings The classic lemon and sugar pancake recipeBanana pancakes with extra bananas and honeySimple Scotch pancakes taste brilliant with butter and jamNadiya's Pineapple upside-down pancakes use tinned fruitMary Berry's drop scones use orange zest with yoghurt and honeyFrozen berries and melted white chocolate are a quick winChocolate chip pancakes with ice creamA little cocoa powder goes into chocolate marble pancakesA little extra butter and sugar makes a caramel sauce that's great with bananasWater, cocoa powder and sugar makes an easy hot chocolate sauce for drizzling The classic lemon and sugar pancake recipe Banana pancakes with extra bananas and honey Simple Scotch pancakes taste brilliant with butter and jam Nadiya's Pineapple upside-down pancakes use tinned fruit Mary Berry's drop scones use orange zest with yoghurt and honey Frozen berries and melted white chocolate are a quick win Chocolate chip pancakes with ice cream A little cocoa powder goes into chocolate marble pancakes A little extra butter and sugar makes a caramel sauce that's great with bananas Water, cocoa powder and sugar makes an easy hot chocolate sauce for drizzling https://ichef.bbci.co.uk/images/ic/480xn/p06xmcky.jpg Need a free-from pancake mixture? No matter what your dietary requirements are, there's a pancake for you. Vegan pancake recipes Vegan pancakes don't need a special mix or expensive ingredients, they can be even cheaper than traditional pancakes. A little extra raising agent and plant-based milk is all you need for vegan American pancakes. You can even make a vegan pancake mix that is ready to whip up first thing in the morning. Gluten-free pancake recipes A mix of rice flour and tapioca flour works a treat in these traditional gluten-free pancakes, but if you want something with a little lift these buckwheat pancakes can also be made gluten-free. Egg-free pancake recipes Egg provides texture as well as flavour in pancakes. Alternatives, such as mashed banana, work well in both fluffy eggless pancakes and flat pancakes. All vegan pancake recipes are suitable, but you can use dairy products instead of any alternative milks or oils. Dairy-free pancakes If you need to avoid dairy, you can do a straight swap of cow's milk for the dairy-free milk of your choice and simply fry the pancakes in oil, rather than butter. Claire Thomson's tips for making the perfect pancakes | {
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"content": "Pancakes are one of the cheapest foods to make, the batter consisting of only milk, eggs and flour. A little butter or oil to cook them in and a squeeze of lemon and sugar is all they need to make Pancake Day a success. Supermarket mixes often cost more than a 1.5kg bag of flour, but do contain powdered egg and powdered milk. If you already have milk and eggs in the fridge, then making pancakes from scratch is more cost-effective in the long run. Pancakes make a great savoury base for meals – stuff them with mushrooms, cheese and ham or a bit of everything. They also freeze well, so can be made in a bulk batch for pancake dinners any night of the week. Step 1: The pancake batter If you're the kind of person who likes a little written reassurance, here are our foolproof pancake recipes for beginners. No scales? No problem! Watch the video for our tried and tested way of making the easiest ever pancakes – no weighing scales or measuring jugs required. How to cook pancakes without kitchen scales Step 2: The toppings Sweet or savoury, we've got the easiest ways to accessorise your pancakes. Whether you want to dress your pancakes from the inside with different flours or flavours, or you just want to bung a great topping on the 3rd pancake for a bit of variety, try these easy pancake ideas. Or try our next-level pancake ideas. https://ichef.bbci.co.uk/images/ic/480xn/p06xm9j6.jpg Sweet pancake toppings The classic lemon and sugar pancake recipeBanana pancakes with extra bananas and honeySimple Scotch pancakes taste brilliant with butter and jamNadiya's Pineapple upside-down pancakes use tinned fruitMary Berry's drop scones use orange zest with yoghurt and honeyFrozen berries and melted white chocolate are a quick winChocolate chip pancakes with ice creamA little cocoa powder goes into chocolate marble pancakesA little extra butter and sugar makes a caramel sauce that's great with bananasWater, cocoa powder and sugar makes an easy hot chocolate sauce for drizzling The classic lemon and sugar pancake recipe Banana pancakes with extra bananas and honey Simple Scotch pancakes taste brilliant with butter and jam Nadiya's Pineapple upside-down pancakes use tinned fruit Mary Berry's drop scones use orange zest with yoghurt and honey Frozen berries and melted white chocolate are a quick win Chocolate chip pancakes with ice cream A little cocoa powder goes into chocolate marble pancakes A little extra butter and sugar makes a caramel sauce that's great with bananas Water, cocoa powder and sugar makes an easy hot chocolate sauce for drizzling https://ichef.bbci.co.uk/images/ic/480xn/p06xmcky.jpg Need a free-from pancake mixture? No matter what your dietary requirements are, there's a pancake for you. Vegan pancake recipes Vegan pancakes don't need a special mix or expensive ingredients, they can be even cheaper than traditional pancakes. A little extra raising agent and plant-based milk is all you need for vegan American pancakes. You can even make a vegan pancake mix that is ready to whip up first thing in the morning. Gluten-free pancake recipes A mix of rice flour and tapioca flour works a treat in these traditional gluten-free pancakes, but if you want something with a little lift these buckwheat pancakes can also be made gluten-free. Egg-free pancake recipes Egg provides texture as well as flavour in pancakes. Alternatives, such as mashed banana, work well in both fluffy eggless pancakes and flat pancakes. All vegan pancake recipes are suitable, but you can use dairy products instead of any alternative milks or oils. Dairy-free pancakes If you need to avoid dairy, you can do a straight swap of cow's milk for the dairy-free milk of your choice and simply fry the pancakes in oil, rather than butter. Claire Thomson's tips for making the perfect pancakes"
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If all you can find in the fresh aisles of the supermarket is the odd brassica or ball of tumbleweed, we have your back… https://ichef.bbci.co.uk/images/ic/480xn/p0f69zjs.jpg Recent vegetable shortages have left supermarkets with bare shelves and shoppers facing culinary conundrums. If this limited availability has left your meal plans for the week looking shaky, here are some ideas for reliable, always plentiful and simple to prep vegetables to fall back on. Look out, too, for alternative salads and lunchbox snacks that don't rely on those currently lesser-spotted cucumbers and tomatoes. Beetroot The sweetness of beetroot, whether you’re eating it cooked or raw, makes it an appealing addition to winter salads. Beetroot stores well throughout the winter so they tend not to be subject to shortages. Large and small ones are equally sweet, but if you come across yellow or white varieties these tend to be less sweet (although very pretty). Vacuum-packed, cooked, peeled beetroots are an affordable option and save you time and energy in cooking them. They can be sliced in a sandwich, cubed in a salad, blended into hummus or transformed into a pink pasta sauce. Frozen sweetcorn This is one to have in the freezer when you need to get the kids on side. Frozen sweetcorn is cheaper by weight than tinned, and you can use as much or as little as you like. It’s instantly thawed out under boiling water, or can be toasted in a dry frying pan straight from frozen, the texture will be chewy and it’ll have a toasty flavour. Sweetcorn – when combined with tuna mayo – becomes a classic jacket potato and sandwich filling. It’s also an easy but tasty option in a fritter. And, it commonly appears with beans in Tex-Mex dishes like quesadillas, stews and salsa – though usually that requires tomatoes too. If they’re hard to come by, chillies, spring onions and lime can stand in for flavour and acidity. Radishes Radishes are really quick and easy to grow, which is probably why they are always in stock. While they’re commonly found sliced in a salad, us Brits really underappreciate how versatile they are. In East Asian-style salads, radishes go in with carrots and cabbage, often with a peanut dressing. Bulk it up with noodles, rice or even fries. Red and white cabbage Red and white cabbages will lasts for a long time in the fridge wrapped in a plastic bag. Any tired outer layers can just be removed and those tight cannonballs will keep for weeks. Cabbage often gets overlooked as a salad vegetable but its resilience makes it a great choice. As tough as they are, cabbages will soften in a mixture of salt, sugar, acid (vinegar or lemon juice) and oil in about 15 minutes to make a tangy and moreish slaw. Forget soggy, sugary supermarket coleslaw – homemade coleslaw is completely different. Whether mustardy, spicy or fruity, slaw is great in any sandwich. Peas A bag of frozen peas can be a real weapon in the kitchen. Peas will happily sit in the freezer for a good year or so, making them convenient for supermarkets to store in large numbers – one reason perhaps that there’s always a ready supply. Once thawed, there’s not much difference in the texture or flavour between a pea that’s been frozen and one that’s fresh. And, given that they’re frozen right after picking, they hold on to lots of goodness that’s otherwise lost over time. They can add colour and nutrition to a meal, be bashed up with oil, lemon and cheese to make a pesto in lieu of leaves or simply blended with stock to make pea soup. You can buy garden peas or petit pois – though they’re no different in terms of variety. Petit pois are just harvested earlier, meaning they’re smaller and a little sweeter but still pretty much interchangeable. Go for whichever you can find or best suits your budget. While peas are frequently on the side of a dinner plate, they’re also perfect for brunches and lunches – think blitzed with lime juice, made creamy with yoghurt and piled on toast with an egg (move over, pricy avo) or wrapped in a savoury pancake. Now try: Pea soup with pancettaSpicy brunch pancakeNon-avo toastPea pesto spaghetti Pea soup with pancetta Pea soup with pancetta Spicy brunch pancake Spicy brunch pancake Non-avo toast Non-avo toast Pea pesto spaghetti Pea pesto spaghetti Tinned pulses Tinned beans and pulses are often overlooked as a salad ingredient, but it still adds to your five-a-day count, making it nutritionally valuable as well as convenient. That said, pulses only ever count as one serving, regardless of how many varieties you eat in a day. They have lots of other virtues, though: they’re largely sustainable to grow, bountiful in supply and are a solid sauce of protein and fibre – and that’s before we’ve even mentioned how versatile they are. Tinned varieties are already cooked, meaning they’re ready to be drained (rinsing is sometimes also a good idea) and tumbled through whichever green leaves you can find or quickly warmed with onion to make a simple side dish for fish and meat. Frozen spinach Where fresh spinach might be absent in the supermarket (if only because we stumble into the shop half an hour before closing, despite our best intentions), frozen spinach makes loading this nutritious veg into your meals about as convenient as it gets. Whether in whole baby leaf form or ready-chopped, frozen spinach is portioned into handy nuggets, meaning you can use specific amounts without waste. Drop them into stews, soups and sauces, or thaw (the microwave can speed that process up) and use raw – just squeeze out any excess moisture with kitchen roll if needed. Combine with other odds and ends to make a nifty pesto or mix with ricotta to top pasta. Alternatively, toss through couscous and other store cupboard finds for a healthy salad that’s perfect for lunchboxes. Or add, as is, to sandwiches or wraps. Frozen broad beans Probably less popular than their cousin peas – who you’ll find them next to in the frozen food aisle – broad beans are another summery veg that really doesn’t mind the freezer treatment, thawing pretty agreeably. Also called fava beans, their season is short, meaning fresh ones are hard to come by for much of the year – using frozen is a great way to make the most of them throughout the seasons. Once defrosted and gently warmed, they can be used in sunshiny salads and mixed with other available greenery and grains for a hearty and healthy side dish or lunch. | {
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"content": "If all you can find in the fresh aisles of the supermarket is the odd brassica or ball of tumbleweed, we have your back… https://ichef.bbci.co.uk/images/ic/480xn/p0f69zjs.jpg Recent vegetable shortages have left supermarkets with bare shelves and shoppers facing culinary conundrums. If this limited availability has left your meal plans for the week looking shaky, here are some ideas for reliable, always plentiful and simple to prep vegetables to fall back on. Look out, too, for alternative salads and lunchbox snacks that don't rely on those currently lesser-spotted cucumbers and tomatoes. Beetroot The sweetness of beetroot, whether you’re eating it cooked or raw, makes it an appealing addition to winter salads. Beetroot stores well throughout the winter so they tend not to be subject to shortages. Large and small ones are equally sweet, but if you come across yellow or white varieties these tend to be less sweet (although very pretty). Vacuum-packed, cooked, peeled beetroots are an affordable option and save you time and energy in cooking them. They can be sliced in a sandwich, cubed in a salad, blended into hummus or transformed into a pink pasta sauce. Frozen sweetcorn This is one to have in the freezer when you need to get the kids on side. Frozen sweetcorn is cheaper by weight than tinned, and you can use as much or as little as you like. It’s instantly thawed out under boiling water, or can be toasted in a dry frying pan straight from frozen, the texture will be chewy and it’ll have a toasty flavour. Sweetcorn – when combined with tuna mayo – becomes a classic jacket potato and sandwich filling. It’s also an easy but tasty option in a fritter. And, it commonly appears with beans in Tex-Mex dishes like quesadillas, stews and salsa – though usually that requires tomatoes too. If they’re hard to come by, chillies, spring onions and lime can stand in for flavour and acidity. Radishes Radishes are really quick and easy to grow, which is probably why they are always in stock. While they’re commonly found sliced in a salad, us Brits really underappreciate how versatile they are. In East Asian-style salads, radishes go in with carrots and cabbage, often with a peanut dressing. Bulk it up with noodles, rice or even fries. Red and white cabbage Red and white cabbages will lasts for a long time in the fridge wrapped in a plastic bag. Any tired outer layers can just be removed and those tight cannonballs will keep for weeks. Cabbage often gets overlooked as a salad vegetable but its resilience makes it a great choice. As tough as they are, cabbages will soften in a mixture of salt, sugar, acid (vinegar or lemon juice) and oil in about 15 minutes to make a tangy and moreish slaw. Forget soggy, sugary supermarket coleslaw – homemade coleslaw is completely different. Whether mustardy, spicy or fruity, slaw is great in any sandwich. Peas A bag of frozen peas can be a real weapon in the kitchen. Peas will happily sit in the freezer for a good year or so, making them convenient for supermarkets to store in large numbers – one reason perhaps that there’s always a ready supply. Once thawed, there’s not much difference in the texture or flavour between a pea that’s been frozen and one that’s fresh. And, given that they’re frozen right after picking, they hold on to lots of goodness that’s otherwise lost over time. They can add colour and nutrition to a meal, be bashed up with oil, lemon and cheese to make a pesto in lieu of leaves or simply blended with stock to make pea soup. You can buy garden peas or petit pois – though they’re no different in terms of variety. Petit pois are just harvested earlier, meaning they’re smaller and a little sweeter but still pretty much interchangeable. Go for whichever you can find or best suits your budget. While peas are frequently on the side of a dinner plate, they’re also perfect for brunches and lunches – think blitzed with lime juice, made creamy with yoghurt and piled on toast with an egg (move over, pricy avo) or wrapped in a savoury pancake. Now try: Pea soup with pancettaSpicy brunch pancakeNon-avo toastPea pesto spaghetti Pea soup with pancetta Pea soup with pancetta Spicy brunch pancake Spicy brunch pancake Non-avo toast Non-avo toast Pea pesto spaghetti Pea pesto spaghetti Tinned pulses Tinned beans and pulses are often overlooked as a salad ingredient, but it still adds to your five-a-day count, making it nutritionally valuable as well as convenient. That said, pulses only ever count as one serving, regardless of how many varieties you eat in a day. They have lots of other virtues, though: they’re largely sustainable to grow, bountiful in supply and are a solid sauce of protein and fibre – and that’s before we’ve even mentioned how versatile they are. Tinned varieties are already cooked, meaning they’re ready to be drained (rinsing is sometimes also a good idea) and tumbled through whichever green leaves you can find or quickly warmed with onion to make a simple side dish for fish and meat. Frozen spinach Where fresh spinach might be absent in the supermarket (if only because we stumble into the shop half an hour before closing, despite our best intentions), frozen spinach makes loading this nutritious veg into your meals about as convenient as it gets. Whether in whole baby leaf form or ready-chopped, frozen spinach is portioned into handy nuggets, meaning you can use specific amounts without waste. Drop them into stews, soups and sauces, or thaw (the microwave can speed that process up) and use raw – just squeeze out any excess moisture with kitchen roll if needed. Combine with other odds and ends to make a nifty pesto or mix with ricotta to top pasta. Alternatively, toss through couscous and other store cupboard finds for a healthy salad that’s perfect for lunchboxes. Or add, as is, to sandwiches or wraps. Frozen broad beans Probably less popular than their cousin peas – who you’ll find them next to in the frozen food aisle – broad beans are another summery veg that really doesn’t mind the freezer treatment, thawing pretty agreeably. Also called fava beans, their season is short, meaning fresh ones are hard to come by for much of the year – using frozen is a great way to make the most of them throughout the seasons. Once defrosted and gently warmed, they can be used in sunshiny salads and mixed with other available greenery and grains for a hearty and healthy side dish or lunch."
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} | 881fad25794a2066dc5c1cad41113619cd3f5e08d9068beb5366aa1af5caf2c1 | This is why we love chocolate so much
By Sue Quinn New research into everyone’s favourite kind of confectionery has uncovered exactly why we just can’t get enough. (Spoiler: it's not all about the taste.) There’s no other food as tantalising as chocolate. Moreish and gratifying, it can make us nostalgic for the bars we enjoyed as children and comfort us when we’re sad. It gives us energy, satisfies our sweet tooth and alleviates our hunger. But what is it, exactly, about this treat that brings us so much joy? It’s not just the taste Researchers at Leeds University are now one step closer to unravelling the secrets of why we love chocolate so much. Texture, they say, is the critical factor here: our brains find the textural change from solid to creamy highly pleasurable. And this is exactly what chocolate promises – it begins to melt almost the instant it hits our tongue, coating our mouths in silky sweetness. So, they used an artificial 3D ‘tongue’ to investigate whether it was the fat content (fat makes up about 55% of cacao beans) or our saliva that causes chocolate to melt so deliciously. “When you first put a piece of chocolate on your tongue, the fat mixes with a little saliva to form droplets, and then more droplets are formed,” explains Dr Anwesha Sarkar from the School of Food Science and Nutrition at Leeds. “It's this lubrication which gives you that chocolaty sensation in your mouth.” Dr Sarkar’s recent experiments revealed something surprising about the next part of the process. Once the chocolate has begun to melt and coat your mouth, fat plays a less important role. “You still need some fat to form those droplets but not as much because, now, saliva drives the process.” In other words, the satisfaction we feel when we place a square of chocolate on our tongue is caused by the fat that coats its surface. Meanwhile, the fat contained deeper inside plays a limited role and could be reduced without lessening that desirable melting sensation. “Our research opens the possibility that manufacturers can intelligently design dark chocolate to reduce the overall fat content,” Dr Sarkar says. This could be done by making chocolate in layers, with the high fat content on the outside and lower amounts inside, so we get all the same satisfaction with a fraction of the fat content. This research could prove important not just for the development of chocolate but for all kinds of foods, says Dr Sarkar. It could help us refine the texture of more divisive products to make them more enjoyable. For instance, Dr Sarkar's team is working on ways to make plant-based cheese, which can be gritty and astringent, more appealing by re-engineering the way the fat coats the proteins. A similar technique could improve the texture of other plant-based products like ice cream. The breast milk theory Of course, it’s not just texture that makes chocolate appealing. One theory is that we’re hard-wired to like milk chocolate because it contains roughly the same sugar-to-fat ratio as breast milk (around 1g fat to 2g sugars). A few studies suggest that alongside this combination of sugar and fat, some of the hundreds of chemical compounds in chocolate influence the reward and pleasure centres of the brain. Chocolate can trigger a surge of feel-good hormones such as endorphins, dopamine and serotonin, which can make you feel happy and relaxed. But don't take that as a green light try and improve your mood by eat copious amounts of chocolate. Some scientists say it doesn't contain enough of these active compounds to have much of an effect on our mental state – unless we eat unhealthy amounts. (Sorry.) The shape The shape chocolate is moulded into also has a part to play. Research shows that we associate sweetness with roundness and bitterness with angularity. Studies by Nestlé scientists found that rounded chocolate was also best when it came to achieving and maximising that satisfying melt and silky-smooth texture. In fact, in 2013, some chocolate lovers claimed Cadbury had surreptitiously changed the recipe of its Dairy Milk bar, insisting that it tasted different. Cadbury maintained that the recipe was the same and all that had been updated was the shape of the chunks, which had gone from angular to curved. While these recent scientific discoveries may well help shape the future of this popular confectionery, other influences are already at play to mix things up in the world of chocolate. Here’s what the experts are expecting to see over the next few years. Unusual flavours Move over salted caramel: Academy of Chocolate member and international chocolate judge Hazel Lee believes different fruit flavours will become the next big chocolate sensation. “While a few specialist chocolate brands have been using exotic fruit flavours for years, I expect this to become mainstream in the next five to 10 years. Think hibiscus, yuzu and passionfruit." Lee is also seeing other unusual flavours emerge – recently she’s sampled chocolate containing ants, black garlic, durian (the southeast Asian fruit that famously smells like rotting meat), cheese, freeze-dried ice cream and croissants. ‘Healthier’ chocolate A surge in demand is predicted for chocolate that’s seen as healthy as well as delicious. “Since the pandemic there has been a global health and wellness mega-trend across all food categories – including chocolate,” Lee says. Although low and sugar-free chocolate isn’t new, researchers are looking for ways to make it taste as good the sugary stuff. A recent US study suggested that in the future this might take the form of chocolate made with 3D printers. Researchers used the technology to create chocolate made of three distinct layers: some containing high amounts of sugar, and other layers with low amounts. They found that chocolate with one low-sugar layer and two high-sugar layers tasted just as sweet as that made with three high-sugar layers. By making chocolate this way, sugar content could be reduced by 19 percent with no noticeable difference in sweetness, researchers concluded. Fortified chocolate Although dark chocolate is a natural source of fibre, vitamins and minerals, Lee says there’s a growing trend for bars fortified with other ‘healthy’ add-ins like mushrooms and botanicals – plants valued for their medicinal or therapeutic benefits. “More craft chocolate makers are using botanicals alongside single origin cacao to provide both ‘health benefits’ and harmonious flavour combinations,” she says. “I believe this trend will continue to grow as we understand more about the potential benefits of certain ingredients.” Sustainable cocoa products With growing awareness and concern about how our food choices impact the environment, more chocolate products will be made in a sustainable way, predicts Lee. This includes using parts of the cacao bean normally discarded. “It's early days but some cocoa producers are experimenting with flour made from the cocoa pod itself. Even a few big brands have been making 'whole fruit' bars using cacao pulp to sweeten.” Whatever the next decade holds for our beloved cocoa-based treat, unlocking the secret to its universal appeal surely makes its future bright – not to mention delicious. Originally published February 2023 | {
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"content": "By Sue Quinn New research into everyone’s favourite kind of confectionery has uncovered exactly why we just can’t get enough. (Spoiler: it's not all about the taste.) There’s no other food as tantalising as chocolate. Moreish and gratifying, it can make us nostalgic for the bars we enjoyed as children and comfort us when we’re sad. It gives us energy, satisfies our sweet tooth and alleviates our hunger. But what is it, exactly, about this treat that brings us so much joy? It’s not just the taste Researchers at Leeds University are now one step closer to unravelling the secrets of why we love chocolate so much. Texture, they say, is the critical factor here: our brains find the textural change from solid to creamy highly pleasurable. And this is exactly what chocolate promises – it begins to melt almost the instant it hits our tongue, coating our mouths in silky sweetness. So, they used an artificial 3D ‘tongue’ to investigate whether it was the fat content (fat makes up about 55% of cacao beans) or our saliva that causes chocolate to melt so deliciously. “When you first put a piece of chocolate on your tongue, the fat mixes with a little saliva to form droplets, and then more droplets are formed,” explains Dr Anwesha Sarkar from the School of Food Science and Nutrition at Leeds. “It's this lubrication which gives you that chocolaty sensation in your mouth.” Dr Sarkar’s recent experiments revealed something surprising about the next part of the process. Once the chocolate has begun to melt and coat your mouth, fat plays a less important role. “You still need some fat to form those droplets but not as much because, now, saliva drives the process.” In other words, the satisfaction we feel when we place a square of chocolate on our tongue is caused by the fat that coats its surface. Meanwhile, the fat contained deeper inside plays a limited role and could be reduced without lessening that desirable melting sensation. “Our research opens the possibility that manufacturers can intelligently design dark chocolate to reduce the overall fat content,” Dr Sarkar says. This could be done by making chocolate in layers, with the high fat content on the outside and lower amounts inside, so we get all the same satisfaction with a fraction of the fat content. This research could prove important not just for the development of chocolate but for all kinds of foods, says Dr Sarkar. It could help us refine the texture of more divisive products to make them more enjoyable. For instance, Dr Sarkar's team is working on ways to make plant-based cheese, which can be gritty and astringent, more appealing by re-engineering the way the fat coats the proteins. A similar technique could improve the texture of other plant-based products like ice cream. The breast milk theory Of course, it’s not just texture that makes chocolate appealing. One theory is that we’re hard-wired to like milk chocolate because it contains roughly the same sugar-to-fat ratio as breast milk (around 1g fat to 2g sugars). A few studies suggest that alongside this combination of sugar and fat, some of the hundreds of chemical compounds in chocolate influence the reward and pleasure centres of the brain. Chocolate can trigger a surge of feel-good hormones such as endorphins, dopamine and serotonin, which can make you feel happy and relaxed. But don't take that as a green light try and improve your mood by eat copious amounts of chocolate. Some scientists say it doesn't contain enough of these active compounds to have much of an effect on our mental state – unless we eat unhealthy amounts. (Sorry.) The shape The shape chocolate is moulded into also has a part to play. Research shows that we associate sweetness with roundness and bitterness with angularity. Studies by Nestlé scientists found that rounded chocolate was also best when it came to achieving and maximising that satisfying melt and silky-smooth texture. In fact, in 2013, some chocolate lovers claimed Cadbury had surreptitiously changed the recipe of its Dairy Milk bar, insisting that it tasted different. Cadbury maintained that the recipe was the same and all that had been updated was the shape of the chunks, which had gone from angular to curved. While these recent scientific discoveries may well help shape the future of this popular confectionery, other influences are already at play to mix things up in the world of chocolate. Here’s what the experts are expecting to see over the next few years. Unusual flavours Move over salted caramel: Academy of Chocolate member and international chocolate judge Hazel Lee believes different fruit flavours will become the next big chocolate sensation. “While a few specialist chocolate brands have been using exotic fruit flavours for years, I expect this to become mainstream in the next five to 10 years. Think hibiscus, yuzu and passionfruit.\" Lee is also seeing other unusual flavours emerge – recently she’s sampled chocolate containing ants, black garlic, durian (the southeast Asian fruit that famously smells like rotting meat), cheese, freeze-dried ice cream and croissants. ‘Healthier’ chocolate A surge in demand is predicted for chocolate that’s seen as healthy as well as delicious. “Since the pandemic there has been a global health and wellness mega-trend across all food categories – including chocolate,” Lee says. Although low and sugar-free chocolate isn’t new, researchers are looking for ways to make it taste as good the sugary stuff. A recent US study suggested that in the future this might take the form of chocolate made with 3D printers. Researchers used the technology to create chocolate made of three distinct layers: some containing high amounts of sugar, and other layers with low amounts. They found that chocolate with one low-sugar layer and two high-sugar layers tasted just as sweet as that made with three high-sugar layers. By making chocolate this way, sugar content could be reduced by 19 percent with no noticeable difference in sweetness, researchers concluded. Fortified chocolate Although dark chocolate is a natural source of fibre, vitamins and minerals, Lee says there’s a growing trend for bars fortified with other ‘healthy’ add-ins like mushrooms and botanicals – plants valued for their medicinal or therapeutic benefits. “More craft chocolate makers are using botanicals alongside single origin cacao to provide both ‘health benefits’ and harmonious flavour combinations,” she says. “I believe this trend will continue to grow as we understand more about the potential benefits of certain ingredients.” Sustainable cocoa products With growing awareness and concern about how our food choices impact the environment, more chocolate products will be made in a sustainable way, predicts Lee. This includes using parts of the cacao bean normally discarded. “It's early days but some cocoa producers are experimenting with flour made from the cocoa pod itself. Even a few big brands have been making 'whole fruit' bars using cacao pulp to sweeten.” Whatever the next decade holds for our beloved cocoa-based treat, unlocking the secret to its universal appeal surely makes its future bright – not to mention delicious. Originally published February 2023"
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} | 23ac7cf7143fd5beef9641ce4c1eb5626d59e006d2f20b6c96ffeb6a7d3d6298 | The easiest way to make a simple white loaf
By Edd Kimber Think making bread is time consuming and complicated? Here’s how to whip up a classic white loaf with minimal effort and maximum satisfaction. https://ichef.bbci.co.uk/images/ic/480xn/p0f3j11x.jpg The humble loaf is one of our oldest recipes, dating right back to Neolithic times. It’s really quite magical that something so divine can be created by four simple ingredients: flour, water, yeast and salt. Let’s delve in and find out what happens when these ingredients come together with heat, and how we can learn from the science to make our bread the best it can possibly be. I’ll break down my basic (but beautiful) white bread recipe, step by step, so we can understand each part of the process. Step one: flour and… butter? Butter isn’t an essential ingredient for bread but I love the way it enriches the dough, giving it a softer crumb. It also helps the bread from going stale for a day or two longer. Make sure your butter is at room temperature so it can combine easily with the flour. Use your fingertips to bring it together until it resembles fine breadcrumbs. The science: Choose strong bread flour over other types. It naturally contains proteins like glutenins and gliadins – which you might know better as gluten. Creating strong gluten networks is essential for getting a perfectly risen crusty loaf. Plain flour contains less protein, making it good for light cakes and soft flatbreads but not sturdy enough to support the structure of a loaf. Step two: yeast, salt and kneading Yeast can be fresh or dried – there will be no perceivable difference in the result. Instant yeast, also called fast-action or easy bake yeast, doesn’t need dissolving in water before being added to the dough (most dried yeast available to buy is instant). Fresh yeast is more delicate and prone to going off, though it can be stored in the freezer for longer. You’ll need to either dissolve it in lukewarm water or crumble it straight into the dough. The kneading will distribute it evenly. You may have heard warnings about not letting your salt touch the yeast, with claims that it will ‘kill’ the yeast. While it’s true that salt slightly slows down the fermentation process (which is actually a good thing, as a longer, slower fermentation helps improve the flavour), the two ingredients would have to be in contact for hours before any damage was done. Plus, dried yeast is coated in starch to protect it. Follow Edd Kimber's guide to making a simple white loaf If you’re working by hand, tip the dough out onto the work surface and turn, fold and stretch for 15–20 minutes. The dough may feel sticky at this stage but don’t be tempted to add more flour as this can make your bread tough and chewy. Just use a dough scraper to help bring it together and to pick up the bits that stick to the surface. If the dough feels overly sticky or difficult to handle, try using the slap and fold method, which literally involves slapping the dough down on the surface and folding it. This is an efficient way of kneading doughs with extra moisture. To make kneading easier, you can use the dough hook attachment on a stand mixer. Put it on a medium-low speed for 10–15 minutes. Either way, work the dough until it’s is smooth and elastic and no longer sticks to the surface (or the side of the bowl, if you’re using a mixer). A well-kneaded dough should form a pliable ball that is springy when pressed. It is possible to over-knead, which can cause the gluten to rip and also lead to dense, dry bread. This is very hard to do when kneading by hand, though. If you’re not sure whether your dough is ready, take a small piece of it and hold it between your thumb and forefingers and gently stretch it apart. If you can stretch the dough out thin enough to let light through, it means the gluten has developed and is ready for a rest. But if it breaks, keep kneading. The science: At this stage, the proteins in the flour react with the water to create gluten networks. The process of kneading the dough stretches the gluten into elastic sheets, which will capture the carbon dioxide created by the yeast, forming little bubbles and ultimately resulting in a spongy loaf. The salt not only adds flavour but also strengthens those gluten networks, helping them to contain the carbon dioxide. The starch in the flour absorbs the water and is digested by enzymes, which turns it into sugars. This sugar feeds the yeast, giving it something of a turbo boost, encouraging it to produce more carbon dioxide and alcohol. This is the fermentation process. It’s the alcohol which gives bread the aroma and taste that we all know and love, so generally speaking the slower a loaf is fermented, the more flavoursome it will be. Step three: proving Shape the dough into a ball, put it in a clean, oiled bowl (the oil will stop the dough sticking and tearing when you take it out) and cover. I like to use shower caps for this – I stash them away every time I see them in hotels – as they can be used multiple times and the elastic means they fit most bowls. A carrier bag or damp tea towel will also do the job. It’ll take roughly an hour to prove the dough, although the time will depend on the temperature of the room – it can take significantly longer in a cool room while it’ll likely need less time in a very warm room. A good tip is to look for the bubbles on the side of the bowl, showing the dough has fermented and is rising. The science: This first rise allows the carbon dioxide to expand, hence why the dough –seemingly magically – doubles in size. The bubbles of carbon dioxide are held together by the gluten structure that we created through kneading the dough. These are further developed during this fermentation process, making millions of thin sheets to hold those bubbles in place for a lovely light loaf. Step four: shaping Tip the dough out and shape it into the form you want to achieve. You can choose to use a loaf tin, create a free-form ‘boule’ (a round cob), or ball it into several rolls. Edd Kimber explains how to create soft and fluffy rolls The science: Don’t feel like you need to be gentle when shaping the dough – by handling it, you’re also knocking it back, getting rid of the larger air bubbles that have formed during the first prove. This process is important as it gives your loaf a uniform texture. Don’t be tempted to add more flour at this stage either. The dough could absorb it, resulting in a heavier, denser loaf. Step five: the final prove This final prove – or second rise – should, again, take about an hour. Some people choose to put their shaped bread in the fridge to slow down the rise and create even more flavour. Either way, cover it with your shower cap or a damp tea towel again to prevent it drying out. Knowing when the dough is ready to bake can be tricky, but a good indicator is the ‘poke’ test. Lightly press a floured finger to the dough, making an indent. If the indent springs back quickly and completely, the dough still needs to rise a little longer. If it holds its shape without springing back, then the dough is overproved and needs baking immediately before it starts to collapse. If the indent springs back slowly and doesn’t fill in completely, then congrats! You have a properly proved loaf that is ready to bake. For bread rolls, if you prefer a crustier finish, give each plenty of space on the tray during the second prove so that they bake individually and will be exposed to the heat of the oven all the way around. For softer-sided, tear-apart rolls, place them a little closer together so their sides are all touching by the end of the prove. The science: Most of the changes will have taken place during the first rise, but the air bubbles created prevented the yeast from working. Knocking those air pockets out reunited it with its food supply, so the second prove allows the yeast time to get back to work and finish its job of creating flavour, developing texture and ensuring the loaf has an even crumb. Step six: finishing and baking I like to score my free-form boule with a sharp knife in the style of a noughts and crosses grid. Scoring helps to control the shape of the loaf as it rises and expands in the oven. You don't need to do this if you're using a tin or making small rolls, though. Dusting with flour will give a rustic finish, while an egg wash will give you shine and create a softer crust – it also acts as an adhesive if you want to add some seeds. As you put the bread into bake, pop a baking tray with a couple of ice cubes into the oven too – ideally on the shelf below. During the early stage of the bake, the bread rises rapidly as the carbon dioxide expands – this is known as the ‘oven spring.’ Adding ice creates steam which keeps the surface of the bread moist, preventing the crust forming too soon, so the bread will expand and rise to its full potential. The bread is ready when it’s a deep brown colour, and it should sound hollow when you tap the base. If you’ve made soft baked rolls, brush them with melted butter while they’re still warm and sprinkle with flaked salt. Enjoy with lashings of butter – you’ll never go back to shop bought again! The science: During baking, the alcohol (created during the fermentation process) begins to evaporate when the bread is exposed to heat, transforming into gas bubbles which fill holes in the gluten network and cause the dough to rise. Once the crust has formed and the gluten networks have set, the gas pressure in the holes builds to the point where they pop and create the open structure you can see when you slice your loaf. Be patient and wait until the bread is cooled before slicing. Otherwise, it will lose its shape as you slice and taste gummy. Originally published February 2023 | {
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"content": "By Edd Kimber Think making bread is time consuming and complicated? Here’s how to whip up a classic white loaf with minimal effort and maximum satisfaction. https://ichef.bbci.co.uk/images/ic/480xn/p0f3j11x.jpg The humble loaf is one of our oldest recipes, dating right back to Neolithic times. It’s really quite magical that something so divine can be created by four simple ingredients: flour, water, yeast and salt. Let’s delve in and find out what happens when these ingredients come together with heat, and how we can learn from the science to make our bread the best it can possibly be. I’ll break down my basic (but beautiful) white bread recipe, step by step, so we can understand each part of the process. Step one: flour and… butter? Butter isn’t an essential ingredient for bread but I love the way it enriches the dough, giving it a softer crumb. It also helps the bread from going stale for a day or two longer. Make sure your butter is at room temperature so it can combine easily with the flour. Use your fingertips to bring it together until it resembles fine breadcrumbs. The science: Choose strong bread flour over other types. It naturally contains proteins like glutenins and gliadins – which you might know better as gluten. Creating strong gluten networks is essential for getting a perfectly risen crusty loaf. Plain flour contains less protein, making it good for light cakes and soft flatbreads but not sturdy enough to support the structure of a loaf. Step two: yeast, salt and kneading Yeast can be fresh or dried – there will be no perceivable difference in the result. Instant yeast, also called fast-action or easy bake yeast, doesn’t need dissolving in water before being added to the dough (most dried yeast available to buy is instant). Fresh yeast is more delicate and prone to going off, though it can be stored in the freezer for longer. You’ll need to either dissolve it in lukewarm water or crumble it straight into the dough. The kneading will distribute it evenly. You may have heard warnings about not letting your salt touch the yeast, with claims that it will ‘kill’ the yeast. While it’s true that salt slightly slows down the fermentation process (which is actually a good thing, as a longer, slower fermentation helps improve the flavour), the two ingredients would have to be in contact for hours before any damage was done. Plus, dried yeast is coated in starch to protect it. Follow Edd Kimber's guide to making a simple white loaf If you’re working by hand, tip the dough out onto the work surface and turn, fold and stretch for 15–20 minutes. The dough may feel sticky at this stage but don’t be tempted to add more flour as this can make your bread tough and chewy. Just use a dough scraper to help bring it together and to pick up the bits that stick to the surface. If the dough feels overly sticky or difficult to handle, try using the slap and fold method, which literally involves slapping the dough down on the surface and folding it. This is an efficient way of kneading doughs with extra moisture. To make kneading easier, you can use the dough hook attachment on a stand mixer. Put it on a medium-low speed for 10–15 minutes. Either way, work the dough until it’s is smooth and elastic and no longer sticks to the surface (or the side of the bowl, if you’re using a mixer). A well-kneaded dough should form a pliable ball that is springy when pressed. It is possible to over-knead, which can cause the gluten to rip and also lead to dense, dry bread. This is very hard to do when kneading by hand, though. If you’re not sure whether your dough is ready, take a small piece of it and hold it between your thumb and forefingers and gently stretch it apart. If you can stretch the dough out thin enough to let light through, it means the gluten has developed and is ready for a rest. But if it breaks, keep kneading. The science: At this stage, the proteins in the flour react with the water to create gluten networks. The process of kneading the dough stretches the gluten into elastic sheets, which will capture the carbon dioxide created by the yeast, forming little bubbles and ultimately resulting in a spongy loaf. The salt not only adds flavour but also strengthens those gluten networks, helping them to contain the carbon dioxide. The starch in the flour absorbs the water and is digested by enzymes, which turns it into sugars. This sugar feeds the yeast, giving it something of a turbo boost, encouraging it to produce more carbon dioxide and alcohol. This is the fermentation process. It’s the alcohol which gives bread the aroma and taste that we all know and love, so generally speaking the slower a loaf is fermented, the more flavoursome it will be. Step three: proving Shape the dough into a ball, put it in a clean, oiled bowl (the oil will stop the dough sticking and tearing when you take it out) and cover. I like to use shower caps for this – I stash them away every time I see them in hotels – as they can be used multiple times and the elastic means they fit most bowls. A carrier bag or damp tea towel will also do the job. It’ll take roughly an hour to prove the dough, although the time will depend on the temperature of the room – it can take significantly longer in a cool room while it’ll likely need less time in a very warm room. A good tip is to look for the bubbles on the side of the bowl, showing the dough has fermented and is rising. The science: This first rise allows the carbon dioxide to expand, hence why the dough –seemingly magically – doubles in size. The bubbles of carbon dioxide are held together by the gluten structure that we created through kneading the dough. These are further developed during this fermentation process, making millions of thin sheets to hold those bubbles in place for a lovely light loaf. Step four: shaping Tip the dough out and shape it into the form you want to achieve. You can choose to use a loaf tin, create a free-form ‘boule’ (a round cob), or ball it into several rolls. Edd Kimber explains how to create soft and fluffy rolls The science: Don’t feel like you need to be gentle when shaping the dough – by handling it, you’re also knocking it back, getting rid of the larger air bubbles that have formed during the first prove. This process is important as it gives your loaf a uniform texture. Don’t be tempted to add more flour at this stage either. The dough could absorb it, resulting in a heavier, denser loaf. Step five: the final prove This final prove – or second rise – should, again, take about an hour. Some people choose to put their shaped bread in the fridge to slow down the rise and create even more flavour. Either way, cover it with your shower cap or a damp tea towel again to prevent it drying out. Knowing when the dough is ready to bake can be tricky, but a good indicator is the ‘poke’ test. Lightly press a floured finger to the dough, making an indent. If the indent springs back quickly and completely, the dough still needs to rise a little longer. If it holds its shape without springing back, then the dough is overproved and needs baking immediately before it starts to collapse. If the indent springs back slowly and doesn’t fill in completely, then congrats! You have a properly proved loaf that is ready to bake. For bread rolls, if you prefer a crustier finish, give each plenty of space on the tray during the second prove so that they bake individually and will be exposed to the heat of the oven all the way around. For softer-sided, tear-apart rolls, place them a little closer together so their sides are all touching by the end of the prove. The science: Most of the changes will have taken place during the first rise, but the air bubbles created prevented the yeast from working. Knocking those air pockets out reunited it with its food supply, so the second prove allows the yeast time to get back to work and finish its job of creating flavour, developing texture and ensuring the loaf has an even crumb. Step six: finishing and baking I like to score my free-form boule with a sharp knife in the style of a noughts and crosses grid. Scoring helps to control the shape of the loaf as it rises and expands in the oven. You don't need to do this if you're using a tin or making small rolls, though. Dusting with flour will give a rustic finish, while an egg wash will give you shine and create a softer crust – it also acts as an adhesive if you want to add some seeds. As you put the bread into bake, pop a baking tray with a couple of ice cubes into the oven too – ideally on the shelf below. During the early stage of the bake, the bread rises rapidly as the carbon dioxide expands – this is known as the ‘oven spring.’ Adding ice creates steam which keeps the surface of the bread moist, preventing the crust forming too soon, so the bread will expand and rise to its full potential. The bread is ready when it’s a deep brown colour, and it should sound hollow when you tap the base. If you’ve made soft baked rolls, brush them with melted butter while they’re still warm and sprinkle with flaked salt. Enjoy with lashings of butter – you’ll never go back to shop bought again! The science: During baking, the alcohol (created during the fermentation process) begins to evaporate when the bread is exposed to heat, transforming into gas bubbles which fill holes in the gluten network and cause the dough to rise. Once the crust has formed and the gluten networks have set, the gas pressure in the holes builds to the point where they pop and create the open structure you can see when you slice your loaf. Be patient and wait until the bread is cooled before slicing. Otherwise, it will lose its shape as you slice and taste gummy. Originally published February 2023"
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It’s the South Korean coffee treat that seems to have – almost overnight – gained worldwide popularity. But is it as easy to make as it appears to be? When you search out a recipe for something that looks this good and find it contains just three ingredients – all of which you probably have in the cupboard – you feel like you’ve won the jackpot, right? That’s why, over the last few days, people have been sharing their attempts (especially on TikTok) at making Dalgona coffee. A whipped drink that consists of: Instant coffee granules – yep, got them in stockWater – yes, there’s the tap for thatSugar – we’re always baking so, yes to that too Instant coffee granules – yep, got them in stock Water – yes, there’s the tap for that Sugar – we’re always baking so, yes to that too Somehow (don’t question us – yet – on the chemistry of it all), if you mix two tablespoons of each ingredient and then start whipping it, eventually the dark watery paste turns into a thick whipped cream-esq mixture, which you can add to cold or hot milk for an iced coffee or latte-style treat. But is it as easy as it looks? We tried it out. So here’s what we were aiming for... https://ichef.bbci.co.uk/images/ic/480xn/p087wykn.jpg Our first attempt Spoiler alert: It ended in failure. So the colour’s right. The consistency is not. But we know where we went wrong. We messed with the ingredients. With no instant coffee to hand, we turned to an extremely strong espresso. It wouldn’t thicken up enough. The gloopy mixture was probably too overpowering for a drink, but give us a bowl of vanilla ice-cream and put a spoonful of this on top and it’d be nice as pie. Second attempt Disclaimer: prepare yourselves to witness a massive success! How to make dalgona coffee Yes, aided by an electric whisk (you can use a traditional one, but it will take longer), it proved to be a hit! In fact, we’re so proud of it, we’ve created a recipe page for dalgona coffee. It’s slightly bitter, but has a sweet aftertaste. Its main appeal is the velvety and soft texture – you could be eating coffee-flavoured cream. Mmmmmmm. While it’s smooth enough to sip at, you can of course mix the foamy mixture into the hot milk you’ve topped – once you’ve delighted in your success, that is. We’re not saying that on the third attempt we added coffee liquor to the unfilmed finished result, but we’re not saying we didn’t either… | {
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"content": "It’s the South Korean coffee treat that seems to have – almost overnight – gained worldwide popularity. But is it as easy to make as it appears to be? When you search out a recipe for something that looks this good and find it contains just three ingredients – all of which you probably have in the cupboard – you feel like you’ve won the jackpot, right? That’s why, over the last few days, people have been sharing their attempts (especially on TikTok) at making Dalgona coffee. A whipped drink that consists of: Instant coffee granules – yep, got them in stockWater – yes, there’s the tap for thatSugar – we’re always baking so, yes to that too Instant coffee granules – yep, got them in stock Water – yes, there’s the tap for that Sugar – we’re always baking so, yes to that too Somehow (don’t question us – yet – on the chemistry of it all), if you mix two tablespoons of each ingredient and then start whipping it, eventually the dark watery paste turns into a thick whipped cream-esq mixture, which you can add to cold or hot milk for an iced coffee or latte-style treat. But is it as easy as it looks? We tried it out. So here’s what we were aiming for... https://ichef.bbci.co.uk/images/ic/480xn/p087wykn.jpg Our first attempt Spoiler alert: It ended in failure. So the colour’s right. The consistency is not. But we know where we went wrong. We messed with the ingredients. With no instant coffee to hand, we turned to an extremely strong espresso. It wouldn’t thicken up enough. The gloopy mixture was probably too overpowering for a drink, but give us a bowl of vanilla ice-cream and put a spoonful of this on top and it’d be nice as pie. Second attempt Disclaimer: prepare yourselves to witness a massive success! How to make dalgona coffee Yes, aided by an electric whisk (you can use a traditional one, but it will take longer), it proved to be a hit! In fact, we’re so proud of it, we’ve created a recipe page for dalgona coffee. It’s slightly bitter, but has a sweet aftertaste. Its main appeal is the velvety and soft texture – you could be eating coffee-flavoured cream. Mmmmmmm. While it’s smooth enough to sip at, you can of course mix the foamy mixture into the hot milk you’ve topped – once you’ve delighted in your success, that is. We’re not saying that on the third attempt we added coffee liquor to the unfilmed finished result, but we’re not saying we didn’t either…"
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} | 778eb3d3050eb228c8a45049b2aa0b4c385681a7814071ebfbf3114382c3ea5c | What is a high-protein, low-GI diet?
When you eat, hormones are released from your gut to signal to your brain that you should stop eating. In the absence of a strong ‘stop eating’ signal you are likely to overeat. When following the high-protein, low-GI (glycaemic index) diet, you alter the types of food you eat in order to increase the gut hormone signal to your brain and trigger the ‘stop eating’ signal. This should help you to avoid eating too much at each meal. The diet is also based on the principle that some foods are more filling than others. Choosing filling foods such as high-protein ingredients will help you to feel fuller for longer, so you will be less likely to snack between meals. There is no need to count calories on this diet. The diet involves Increasing the proportion of protein in your diet. For weight maintenance about 20 percent of the energy value of your food should be from protein, for weight loss 25 percent.Choosing certain types of carbohydrate foods with a low glycaemic indexReducing the amount of fat and sugar in your dietEating more fruit and vegetables Increasing the proportion of protein in your diet. For weight maintenance about 20 percent of the energy value of your food should be from protein, for weight loss 25 percent. Choosing certain types of carbohydrate foods with a low glycaemic index Reducing the amount of fat and sugar in your diet Eating more fruit and vegetables https://ichef.bbci.co.uk/images/ic/480xn/p061tnkv.jpg You don't need to eat masses of meat: these protein-packed stuffed peppers make a filling vegetarian meal. Principles of the diet Foods with a low glycaemic index are digested more slowly. They are believed to boost the gut hormone response to food and therefore help you to avoid overeating at each meal. A low-GI diet can also help keep your blood-sugar levels more stable. It can be difficult to know the GI of a food because it isn’t shown on the label. A low-GI food has a glycaemic index of less than 55. You can buy a book that lists the GI value of foods or look it up on the internet. You only need to look at the GI for carbohydrate-rich foods. Pasta (especially wholegrain varieties), lentils and basmati rice are low-GI carbohydrates. In addition, we recommend you reduce the energy density of your diet and increase the amount of fibre. You can do this by eating less fat and sugar and a higher proportion of vegetables and fruit. This will help to reduce hunger between meals. What you can eat daily A variety of different kinds of protein including fish, poultry and eggs as well as red meat. Vegetable proteins such as beans and lentils are especially good, as they are low-GI as well as high-protein. You can add beans to stews to help lower the GI.Aim to have three portions of fruit each day, either as a dessert or snack between meals if you are hungry. Do not add extra sugar to fruit. You can buy fruit fresh, frozen or canned in water or juice (not syrup). Avoid particularly high-GI fruits, such as watermelon and ripe bananas. You can eat fruit with natural yoghurt, but avoid ready-made ‘fruit’ yoghurts, which tend to contain little fruit and lots of added sugar.Aim to have at least two servings of vegetables with each main meal. One serving is about the size of a handful. Vegetables should cover about half your plate at a main meal. They add bulk to your diet but usually very few calories, so you can use them to fill up your plate and your tummy. You can eat as many vegetables as you wish, except for those with a high GI, such as beetroot and pumpkin. Do not add any fat to vegetables; they should be boiled, steamed or microwaved. You can also have salads without added fat. For the purposes of this diet, potatoes do not count as a vegetable – they are a starchy food, high in calories and with a high GI, so should be avoided. If you must have potatoes choose waxy new salad potatoes. Ideally cook, cool, then reheat thoroughly before serving. Heating and cooling changes the starch structure and lowers the GI. A variety of different kinds of protein including fish, poultry and eggs as well as red meat. Vegetable proteins such as beans and lentils are especially good, as they are low-GI as well as high-protein. You can add beans to stews to help lower the GI. A variety of different kinds of protein including fish, poultry and eggs as well as red meat. Vegetable proteins such as beans and lentils are especially good, as they are low-GI as well as high-protein. You can add beans to stews to help lower the GI. Aim to have three portions of fruit each day, either as a dessert or snack between meals if you are hungry. Do not add extra sugar to fruit. You can buy fruit fresh, frozen or canned in water or juice (not syrup). Avoid particularly high-GI fruits, such as watermelon and ripe bananas. You can eat fruit with natural yoghurt, but avoid ready-made ‘fruit’ yoghurts, which tend to contain little fruit and lots of added sugar. Aim to have three portions of fruit each day, either as a dessert or snack between meals if you are hungry. Do not add extra sugar to fruit. You can buy fruit fresh, frozen or canned in water or juice (not syrup). Avoid particularly high-GI fruits, such as watermelon and ripe bananas. You can eat fruit with natural yoghurt, but avoid ready-made ‘fruit’ yoghurts, which tend to contain little fruit and lots of added sugar. Aim to have at least two servings of vegetables with each main meal. One serving is about the size of a handful. Vegetables should cover about half your plate at a main meal. They add bulk to your diet but usually very few calories, so you can use them to fill up your plate and your tummy. You can eat as many vegetables as you wish, except for those with a high GI, such as beetroot and pumpkin. Do not add any fat to vegetables; they should be boiled, steamed or microwaved. You can also have salads without added fat. For the purposes of this diet, potatoes do not count as a vegetable – they are a starchy food, high in calories and with a high GI, so should be avoided. If you must have potatoes choose waxy new salad potatoes. Ideally cook, cool, then reheat thoroughly before serving. Heating and cooling changes the starch structure and lowers the GI. Aim to have at least two servings of vegetables with each main meal. One serving is about the size of a handful. Vegetables should cover about half your plate at a main meal. They add bulk to your diet but usually very few calories, so you can use them to fill up your plate and your tummy. You can eat as many vegetables as you wish, except for those with a high GI, such as beetroot and pumpkin. Do not add any fat to vegetables; they should be boiled, steamed or microwaved. You can also have salads without added fat. For the purposes of this diet, potatoes do not count as a vegetable – they are a starchy food, high in calories and with a high GI, so should be avoided. If you must have potatoes choose waxy new salad potatoes. Ideally cook, cool, then reheat thoroughly before serving. Heating and cooling changes the starch structure and lowers the GI. Foods to avoid You need to minimise your consumption of foods that are high in fat or sugar. These foods are high in calories and will not help you to feel full. This means you must avoid: Sugar-sweetened drinks (diet versions are allowed)ConfectioneryChocolateIce creamBiscuitsCakesPastriesCrisps or other savoury snacksJam, marmalade or other preserves Sugar-sweetened drinks (diet versions are allowed) Confectionery Chocolate Ice cream Biscuits Cakes Pastries Crisps or other savoury snacks Jam, marmalade or other preserves How can you follow the diet when eating out? It’s hard to know the GI of foods, so stick with the basic principles of the diet – no potatoes or ordinary bread. Choose low-GI carbs, select meats that have been roasted or grilled rather than fried and avoid creamy sauces. | {
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"content": "When you eat, hormones are released from your gut to signal to your brain that you should stop eating. In the absence of a strong ‘stop eating’ signal you are likely to overeat. When following the high-protein, low-GI (glycaemic index) diet, you alter the types of food you eat in order to increase the gut hormone signal to your brain and trigger the ‘stop eating’ signal. This should help you to avoid eating too much at each meal. The diet is also based on the principle that some foods are more filling than others. Choosing filling foods such as high-protein ingredients will help you to feel fuller for longer, so you will be less likely to snack between meals. There is no need to count calories on this diet. The diet involves Increasing the proportion of protein in your diet. For weight maintenance about 20 percent of the energy value of your food should be from protein, for weight loss 25 percent.Choosing certain types of carbohydrate foods with a low glycaemic indexReducing the amount of fat and sugar in your dietEating more fruit and vegetables Increasing the proportion of protein in your diet. For weight maintenance about 20 percent of the energy value of your food should be from protein, for weight loss 25 percent. Choosing certain types of carbohydrate foods with a low glycaemic index Reducing the amount of fat and sugar in your diet Eating more fruit and vegetables https://ichef.bbci.co.uk/images/ic/480xn/p061tnkv.jpg You don't need to eat masses of meat: these protein-packed stuffed peppers make a filling vegetarian meal. Principles of the diet Foods with a low glycaemic index are digested more slowly. They are believed to boost the gut hormone response to food and therefore help you to avoid overeating at each meal. A low-GI diet can also help keep your blood-sugar levels more stable. It can be difficult to know the GI of a food because it isn’t shown on the label. A low-GI food has a glycaemic index of less than 55. You can buy a book that lists the GI value of foods or look it up on the internet. You only need to look at the GI for carbohydrate-rich foods. Pasta (especially wholegrain varieties), lentils and basmati rice are low-GI carbohydrates. In addition, we recommend you reduce the energy density of your diet and increase the amount of fibre. You can do this by eating less fat and sugar and a higher proportion of vegetables and fruit. This will help to reduce hunger between meals. What you can eat daily A variety of different kinds of protein including fish, poultry and eggs as well as red meat. Vegetable proteins such as beans and lentils are especially good, as they are low-GI as well as high-protein. You can add beans to stews to help lower the GI.Aim to have three portions of fruit each day, either as a dessert or snack between meals if you are hungry. Do not add extra sugar to fruit. You can buy fruit fresh, frozen or canned in water or juice (not syrup). Avoid particularly high-GI fruits, such as watermelon and ripe bananas. You can eat fruit with natural yoghurt, but avoid ready-made ‘fruit’ yoghurts, which tend to contain little fruit and lots of added sugar.Aim to have at least two servings of vegetables with each main meal. One serving is about the size of a handful. Vegetables should cover about half your plate at a main meal. They add bulk to your diet but usually very few calories, so you can use them to fill up your plate and your tummy. You can eat as many vegetables as you wish, except for those with a high GI, such as beetroot and pumpkin. Do not add any fat to vegetables; they should be boiled, steamed or microwaved. You can also have salads without added fat. For the purposes of this diet, potatoes do not count as a vegetable – they are a starchy food, high in calories and with a high GI, so should be avoided. If you must have potatoes choose waxy new salad potatoes. Ideally cook, cool, then reheat thoroughly before serving. Heating and cooling changes the starch structure and lowers the GI. A variety of different kinds of protein including fish, poultry and eggs as well as red meat. Vegetable proteins such as beans and lentils are especially good, as they are low-GI as well as high-protein. You can add beans to stews to help lower the GI. A variety of different kinds of protein including fish, poultry and eggs as well as red meat. Vegetable proteins such as beans and lentils are especially good, as they are low-GI as well as high-protein. You can add beans to stews to help lower the GI. Aim to have three portions of fruit each day, either as a dessert or snack between meals if you are hungry. Do not add extra sugar to fruit. You can buy fruit fresh, frozen or canned in water or juice (not syrup). Avoid particularly high-GI fruits, such as watermelon and ripe bananas. You can eat fruit with natural yoghurt, but avoid ready-made ‘fruit’ yoghurts, which tend to contain little fruit and lots of added sugar. Aim to have three portions of fruit each day, either as a dessert or snack between meals if you are hungry. Do not add extra sugar to fruit. You can buy fruit fresh, frozen or canned in water or juice (not syrup). Avoid particularly high-GI fruits, such as watermelon and ripe bananas. You can eat fruit with natural yoghurt, but avoid ready-made ‘fruit’ yoghurts, which tend to contain little fruit and lots of added sugar. Aim to have at least two servings of vegetables with each main meal. One serving is about the size of a handful. Vegetables should cover about half your plate at a main meal. They add bulk to your diet but usually very few calories, so you can use them to fill up your plate and your tummy. You can eat as many vegetables as you wish, except for those with a high GI, such as beetroot and pumpkin. Do not add any fat to vegetables; they should be boiled, steamed or microwaved. You can also have salads without added fat. For the purposes of this diet, potatoes do not count as a vegetable – they are a starchy food, high in calories and with a high GI, so should be avoided. If you must have potatoes choose waxy new salad potatoes. Ideally cook, cool, then reheat thoroughly before serving. Heating and cooling changes the starch structure and lowers the GI. Aim to have at least two servings of vegetables with each main meal. One serving is about the size of a handful. Vegetables should cover about half your plate at a main meal. They add bulk to your diet but usually very few calories, so you can use them to fill up your plate and your tummy. You can eat as many vegetables as you wish, except for those with a high GI, such as beetroot and pumpkin. Do not add any fat to vegetables; they should be boiled, steamed or microwaved. You can also have salads without added fat. For the purposes of this diet, potatoes do not count as a vegetable – they are a starchy food, high in calories and with a high GI, so should be avoided. If you must have potatoes choose waxy new salad potatoes. Ideally cook, cool, then reheat thoroughly before serving. Heating and cooling changes the starch structure and lowers the GI. Foods to avoid You need to minimise your consumption of foods that are high in fat or sugar. These foods are high in calories and will not help you to feel full. This means you must avoid: Sugar-sweetened drinks (diet versions are allowed)ConfectioneryChocolateIce creamBiscuitsCakesPastriesCrisps or other savoury snacksJam, marmalade or other preserves Sugar-sweetened drinks (diet versions are allowed) Confectionery Chocolate Ice cream Biscuits Cakes Pastries Crisps or other savoury snacks Jam, marmalade or other preserves How can you follow the diet when eating out? It’s hard to know the GI of foods, so stick with the basic principles of the diet – no potatoes or ordinary bread. Choose low-GI carbs, select meats that have been roasted or grilled rather than fried and avoid creamy sauces."
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} | 65a7b71610cdaab8cc60bc2df545d7ca03433bdf8d2b63015b5ff6e6358df205 | 21 foods you NEED to buy as a student
It’s freshers’ month (who says it’s a week?). Your kitchen cupboards are bare, so what should you buy? 20 readymade pizzas and a crate of beer? WRONG. (Ok, so you might want the beer, but put the pizzas down now.) Watch our 1-minute video to find out what our crack team Rachel Ama, Emerald Lewis and Rob Eades say you shouldn't be without. The ESSENTIALS list for student kitchens If this is you… https://ichef.bbci.co.uk/images/ic/480xn/p07nngvw.png Here’s your new term shopping list: Olive oil – go for a mild one, it’ll make your day, every day.Salt.Oh, and… pepper – put a pepper grinder on your Christmas wish list and bulk buy peppercorns.Stock cubes or veg bouillon powder, because, er, flavour.Tins of chopped tomatoes are CHEAP and brilliant for everything from pasta sauces to pizzas. A few (342) ideas for you here.A bag of onions – you can’t really make curry without them. Eyes watering? Apparently you need to stick your tongue out while you chop (according to Emerald Lewis).Garlic, for dressings, pasta sauces, curries, stews, in fact pretty much everything. Grate it with the skin on to save peeling.Pasta, because lyf. Choose spaghetti for creamy sauces, a shape for heavy meat-based sauces.Rice – long-grain and, if you’re feeling flush, short-grain for risottos and rice puddings.Tins of chickpeas and other beans are cheap and full of possibilities – hummus, falafels, curries and snack bars (yes, you read that right). They’re protein packed and much cheaper than meat. If you don’t like chickpeas, white beans are a good substitute. Just a few chickpea recipes here.Oats, for breakfast, obvs. And for sweet treats (flapjacks and crumble, we’re looking at you). Use them instead of breadcrumbs too.Eggs for, well, almost everything, including (importantly) cakes. High in protein, fats and vitamins. Here are our top 12 egg recipes.Curry paste – Thai is great, but choose any you like. Add a few spoonfuls to coconut milk for a quick and easy curry. Try adding to an omelette or fried rice too.Curry powder, hot, mild or even garam masala. Because you deserve it.Mixed herbs add flavour to soups, stews, eggs and even roasted veg.Chilli flakes make (almost) everything better. Add during cooking or sprinkle on at the end.Creamed coconut – dissolve in boiling water and you’ve got coconut milk! Also delicious grated into porridge.Peanut butter isn’t just for toast. It makes delicious stir-fry sauces and so much more! Recipes here.Yeast extract is essential for gravies and gives sauces and stews a flavour boost. Also, B12.Soy sauce is a must for Chinese cooking. And who doesn't love a stir-fry?Pesto – you can make your own, but a jar is probably cheaper and definitely easier! Stir through pasta or add a dollop to soups. A few ideas here. Olive oil – go for a mild one, it’ll make your day, every day. Olive oil – go for a mild one, it’ll make your day, every day. Salt. Salt. Oh, and… pepper – put a pepper grinder on your Christmas wish list and bulk buy peppercorns. Oh, and… pepper – put a pepper grinder on your Christmas wish list and bulk buy peppercorns. Stock cubes or veg bouillon powder, because, er, flavour. Stock cubes or veg bouillon powder, because, er, flavour. Tins of chopped tomatoes are CHEAP and brilliant for everything from pasta sauces to pizzas. A few (342) ideas for you here. Tins of chopped tomatoes are CHEAP and brilliant for everything from pasta sauces to pizzas. A few (342) ideas for you here. A bag of onions – you can’t really make curry without them. Eyes watering? Apparently you need to stick your tongue out while you chop (according to Emerald Lewis). A bag of onions – you can’t really make curry without them. Eyes watering? Apparently you need to stick your tongue out while you chop (according to Emerald Lewis). Garlic, for dressings, pasta sauces, curries, stews, in fact pretty much everything. Grate it with the skin on to save peeling. Garlic, for dressings, pasta sauces, curries, stews, in fact pretty much everything. Grate it with the skin on to save peeling. Pasta, because lyf. Choose spaghetti for creamy sauces, a shape for heavy meat-based sauces. Pasta, because lyf. Choose spaghetti for creamy sauces, a shape for heavy meat-based sauces. Rice – long-grain and, if you’re feeling flush, short-grain for risottos and rice puddings. Rice – long-grain and, if you’re feeling flush, short-grain for risottos and rice puddings. Tins of chickpeas and other beans are cheap and full of possibilities – hummus, falafels, curries and snack bars (yes, you read that right). They’re protein packed and much cheaper than meat. If you don’t like chickpeas, white beans are a good substitute. Just a few chickpea recipes here. Tins of chickpeas and other beans are cheap and full of possibilities – hummus, falafels, curries and snack bars (yes, you read that right). They’re protein packed and much cheaper than meat. If you don’t like chickpeas, white beans are a good substitute. Just a few chickpea recipes here. Oats, for breakfast, obvs. And for sweet treats (flapjacks and crumble, we’re looking at you). Use them instead of breadcrumbs too. Oats, for breakfast, obvs. And for sweet treats (flapjacks and crumble, we’re looking at you). Use them instead of breadcrumbs too. Eggs for, well, almost everything, including (importantly) cakes. High in protein, fats and vitamins. Here are our top 12 egg recipes. Eggs for, well, almost everything, including (importantly) cakes. High in protein, fats and vitamins. Here are our top 12 egg recipes. Curry paste – Thai is great, but choose any you like. Add a few spoonfuls to coconut milk for a quick and easy curry. Try adding to an omelette or fried rice too. Curry paste – Thai is great, but choose any you like. Add a few spoonfuls to coconut milk for a quick and easy curry. Try adding to an omelette or fried rice too. Curry powder, hot, mild or even garam masala. Because you deserve it. Curry powder, hot, mild or even garam masala. Because you deserve it. Mixed herbs add flavour to soups, stews, eggs and even roasted veg. Mixed herbs add flavour to soups, stews, eggs and even roasted veg. Chilli flakes make (almost) everything better. Add during cooking or sprinkle on at the end. Chilli flakes make (almost) everything better. Add during cooking or sprinkle on at the end. Creamed coconut – dissolve in boiling water and you’ve got coconut milk! Also delicious grated into porridge. Creamed coconut – dissolve in boiling water and you’ve got coconut milk! Also delicious grated into porridge. Peanut butter isn’t just for toast. It makes delicious stir-fry sauces and so much more! Recipes here. Peanut butter isn’t just for toast. It makes delicious stir-fry sauces and so much more! Recipes here. Yeast extract is essential for gravies and gives sauces and stews a flavour boost. Also, B12. Yeast extract is essential for gravies and gives sauces and stews a flavour boost. Also, B12. Soy sauce is a must for Chinese cooking. And who doesn't love a stir-fry? Soy sauce is a must for Chinese cooking. And who doesn't love a stir-fry? Pesto – you can make your own, but a jar is probably cheaper and definitely easier! Stir through pasta or add a dollop to soups. A few ideas here. Pesto – you can make your own, but a jar is probably cheaper and definitely easier! Stir through pasta or add a dollop to soups. A few ideas here. | {
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"content": "It’s freshers’ month (who says it’s a week?). Your kitchen cupboards are bare, so what should you buy? 20 readymade pizzas and a crate of beer? WRONG. (Ok, so you might want the beer, but put the pizzas down now.) Watch our 1-minute video to find out what our crack team Rachel Ama, Emerald Lewis and Rob Eades say you shouldn't be without. The ESSENTIALS list for student kitchens If this is you… https://ichef.bbci.co.uk/images/ic/480xn/p07nngvw.png Here’s your new term shopping list: Olive oil – go for a mild one, it’ll make your day, every day.Salt.Oh, and… pepper – put a pepper grinder on your Christmas wish list and bulk buy peppercorns.Stock cubes or veg bouillon powder, because, er, flavour.Tins of chopped tomatoes are CHEAP and brilliant for everything from pasta sauces to pizzas. A few (342) ideas for you here.A bag of onions – you can’t really make curry without them. Eyes watering? Apparently you need to stick your tongue out while you chop (according to Emerald Lewis).Garlic, for dressings, pasta sauces, curries, stews, in fact pretty much everything. Grate it with the skin on to save peeling.Pasta, because lyf. Choose spaghetti for creamy sauces, a shape for heavy meat-based sauces.Rice – long-grain and, if you’re feeling flush, short-grain for risottos and rice puddings.Tins of chickpeas and other beans are cheap and full of possibilities – hummus, falafels, curries and snack bars (yes, you read that right). They’re protein packed and much cheaper than meat. If you don’t like chickpeas, white beans are a good substitute. Just a few chickpea recipes here.Oats, for breakfast, obvs. And for sweet treats (flapjacks and crumble, we’re looking at you). Use them instead of breadcrumbs too.Eggs for, well, almost everything, including (importantly) cakes. High in protein, fats and vitamins. Here are our top 12 egg recipes.Curry paste – Thai is great, but choose any you like. Add a few spoonfuls to coconut milk for a quick and easy curry. Try adding to an omelette or fried rice too.Curry powder, hot, mild or even garam masala. Because you deserve it.Mixed herbs add flavour to soups, stews, eggs and even roasted veg.Chilli flakes make (almost) everything better. Add during cooking or sprinkle on at the end.Creamed coconut – dissolve in boiling water and you’ve got coconut milk! Also delicious grated into porridge.Peanut butter isn’t just for toast. It makes delicious stir-fry sauces and so much more! Recipes here.Yeast extract is essential for gravies and gives sauces and stews a flavour boost. Also, B12.Soy sauce is a must for Chinese cooking. And who doesn't love a stir-fry?Pesto – you can make your own, but a jar is probably cheaper and definitely easier! Stir through pasta or add a dollop to soups. A few ideas here. Olive oil – go for a mild one, it’ll make your day, every day. Olive oil – go for a mild one, it’ll make your day, every day. Salt. Salt. Oh, and… pepper – put a pepper grinder on your Christmas wish list and bulk buy peppercorns. Oh, and… pepper – put a pepper grinder on your Christmas wish list and bulk buy peppercorns. Stock cubes or veg bouillon powder, because, er, flavour. Stock cubes or veg bouillon powder, because, er, flavour. Tins of chopped tomatoes are CHEAP and brilliant for everything from pasta sauces to pizzas. A few (342) ideas for you here. Tins of chopped tomatoes are CHEAP and brilliant for everything from pasta sauces to pizzas. A few (342) ideas for you here. A bag of onions – you can’t really make curry without them. Eyes watering? Apparently you need to stick your tongue out while you chop (according to Emerald Lewis). A bag of onions – you can’t really make curry without them. Eyes watering? Apparently you need to stick your tongue out while you chop (according to Emerald Lewis). Garlic, for dressings, pasta sauces, curries, stews, in fact pretty much everything. Grate it with the skin on to save peeling. Garlic, for dressings, pasta sauces, curries, stews, in fact pretty much everything. Grate it with the skin on to save peeling. Pasta, because lyf. Choose spaghetti for creamy sauces, a shape for heavy meat-based sauces. Pasta, because lyf. Choose spaghetti for creamy sauces, a shape for heavy meat-based sauces. Rice – long-grain and, if you’re feeling flush, short-grain for risottos and rice puddings. Rice – long-grain and, if you’re feeling flush, short-grain for risottos and rice puddings. Tins of chickpeas and other beans are cheap and full of possibilities – hummus, falafels, curries and snack bars (yes, you read that right). They’re protein packed and much cheaper than meat. If you don’t like chickpeas, white beans are a good substitute. Just a few chickpea recipes here. Tins of chickpeas and other beans are cheap and full of possibilities – hummus, falafels, curries and snack bars (yes, you read that right). They’re protein packed and much cheaper than meat. If you don’t like chickpeas, white beans are a good substitute. Just a few chickpea recipes here. Oats, for breakfast, obvs. And for sweet treats (flapjacks and crumble, we’re looking at you). Use them instead of breadcrumbs too. Oats, for breakfast, obvs. And for sweet treats (flapjacks and crumble, we’re looking at you). Use them instead of breadcrumbs too. Eggs for, well, almost everything, including (importantly) cakes. High in protein, fats and vitamins. Here are our top 12 egg recipes. Eggs for, well, almost everything, including (importantly) cakes. High in protein, fats and vitamins. Here are our top 12 egg recipes. Curry paste – Thai is great, but choose any you like. Add a few spoonfuls to coconut milk for a quick and easy curry. Try adding to an omelette or fried rice too. Curry paste – Thai is great, but choose any you like. Add a few spoonfuls to coconut milk for a quick and easy curry. Try adding to an omelette or fried rice too. Curry powder, hot, mild or even garam masala. Because you deserve it. Curry powder, hot, mild or even garam masala. Because you deserve it. Mixed herbs add flavour to soups, stews, eggs and even roasted veg. Mixed herbs add flavour to soups, stews, eggs and even roasted veg. Chilli flakes make (almost) everything better. Add during cooking or sprinkle on at the end. Chilli flakes make (almost) everything better. Add during cooking or sprinkle on at the end. Creamed coconut – dissolve in boiling water and you’ve got coconut milk! Also delicious grated into porridge. Creamed coconut – dissolve in boiling water and you’ve got coconut milk! Also delicious grated into porridge. Peanut butter isn’t just for toast. It makes delicious stir-fry sauces and so much more! Recipes here. Peanut butter isn’t just for toast. It makes delicious stir-fry sauces and so much more! Recipes here. Yeast extract is essential for gravies and gives sauces and stews a flavour boost. Also, B12. Yeast extract is essential for gravies and gives sauces and stews a flavour boost. Also, B12. Soy sauce is a must for Chinese cooking. And who doesn't love a stir-fry? Soy sauce is a must for Chinese cooking. And who doesn't love a stir-fry? Pesto – you can make your own, but a jar is probably cheaper and definitely easier! Stir through pasta or add a dollop to soups. A few ideas here. Pesto – you can make your own, but a jar is probably cheaper and definitely easier! Stir through pasta or add a dollop to soups. A few ideas here."
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} | 69b82f21d6bae132ffc5e1e5e95b8158647d261ab911a1b310bde0823fee6ffc | Have we been getting potatoes all wrong?
The humble potato. It may be homely, but it is also a showstopping, versatile ingredient and it shouldn’t be bad-mouthed or underestimated any longer. https://ichef.bbci.co.uk/images/ic/480xn/p0b2hpc5.jpg By Poppy O'Toole, Self-titled Potato Queen We’ve heard the diet fads telling us to cut them out. We’ve been told time, and time again, that carbs equal sins. That isn’t the whole story (or even a true story). They can be healthy, skins-and-all roasted new potatoes; they can be indulgent like dauphinoise potatoes. They can make a budget dinner of simple baked potatoes. They can be fancied up to Michelin-starred standards or made into a bag of crisps. The truth is… the potato can be anything you want it to be, and hopefully this will help you appreciate the potato like I do. But let me take you through the countless ways to love your potatoes, and why they are the best ingredient on the planet. How much do I love thee? Let me count the varieties... The first tip I can give you to fully maximise the potato’s potential is to understand its different varieties. We’ve all been there at the supermarket, grabbing the nearest bag of spuds and using it for whatever you fancy once you get home. But once you know which potato is best for the job, you’ll notice your potato game will be upped for ever. First, everyone’s favourite – the Maris Piper. I love a Maris Piper. My rule of thumb: if in doubt, get your Maris Pipers out. I always imagined there was a beautiful medieval potato mistress called Maris Piper that was so curvaceous and carbilicious that the kingdom named their best crop after her. Unfortunately, it was just named after Maris Lane, where the first of the variety was grown. But back to its qualities – it’s that fluffiness. Like a cloud of carbs, the airy, delicious nature of the Maris Piper makes it the best option for mashed potatoes that aren’t gloopy. I also find it a strong choice for roast potatoes too – making a slightly less robust roastie but one whose fluff should result in the ultimate crunch if cooked perfectly. https://ichef.bbci.co.uk/images/ic/480xn/p0b9qkww.jpg Roast potatoes The more popular choice for “all-rounder” is the King Edward. It’s a little less starchy than the Maris Piper, so it makes a great potato for homemade chips as it keeps its shape slightly more so than the Maris. It does the job for jacket potatoes, mash and roast potatoes, too. You should test against a Maris and find out which is better suited to you. Some love a firmer roastie – so live your best life! A slightly lesser-known potato against the heavy-weights is the Desiree potato. These red skin potatoes are things of beauty. They are waxier than other potatoes, which means they are firmer and lower in starch, so I personally wouldn’t use them for mash. But they do suit one of my favourite potato recipes of all time… crispy cubes. These crispy cubes of potatoes make the easiest, yet most delicious, side dish. And thanks to the Desiree’s robust texture, the crunch, shape and the bite of these crispy cubes are taken to the next level. They also make banging potato wedges! Now for the little guys, and in the world of potatoes, size doesn’t matter. Jersey Royals make for a gorgeous mini roast potato alternative on a Sunday if you fancy a change. For me, the nuttier, delicate flavour of a Jersey Royal needs to be appreciated by just boiled and serving with butter… an absolute treat! And finally - the new potato. The freshness of these smaller potatoes make for the perfect choice in a summer potato salad. They’re slightly sweeter and creamier, but served best when boiled, cooled down, mixed in mayo or dressing and served up on a summer’s day. Social media has seen the rise of the smashed potato – and Jersey Royals or new potatoes would be perfect to pull this one off. You part-boil your little spuds, drain and pop them on to an oiled tray and then use the bottom of a glass or mug to smash them down a bit. They then roast in the oven for the ultimate crispy treat. Low-cost dinner ideas One of the best things about the potato is how cheap it is, yet how substantial and filling it can be. A single ingredient that can be a whole dinner just with a bit of cheese or a tin of beans on top. I use potatoes almost every day as a cheap option for mains and easy sides that don’t break the bank. For the ultimate budget dinner, you need to know how to cook jacket potatoes. I go with a little bit of oil on the outside and straight into the middle shelf of a preheated oven at 180C/160C Fan for an hour so you can get on with your evening tasks. Try cooking a baked potato for about 45 minutes, then get it out of the oven, cut a criss-cross X-shape, slather in cream cheese, chopped parsley and roasted garlic, and finish it off in the oven. One of my most popular recipes online, it’s heaven on earth and a fun way to take your baked potato game to the next level. Potatoes can be the basis of many soups adding silkiness and body with their starchiness. Nothing beats the simplicity of a leek and potato soup, but they will also sing backup in a blended root veg or pumpkin soup and thicken up a chunky minestrone. I love the ease of being able to batch-cook a huge pot of creamy potato soup (with the smells running through the house!) and freezing it for when I need a good potato hug over the winter months. How to cook a jacket potato to crisp and fluffy perfection I’ve spoken about my love of crispy cubed roast potatoes, and it’s an easy winner to go with a bit of chicken, steak or fish. I’ve also recently got to grips with an air-fryer, and can say being able to just slice up some spuds, throw them in and get back gorgeous crispy chips has changed my life. But a really hot oven will also make cracking oven chips. I love brunch. Maybe it’s because I wasn’t often lying in on the weekend while working 70-hour weeks in professional kitchens. Lockdown made me appreciate Saturday brekkie at 11am. The potato offers a cheaper alternative to smashed avocado and bagels when you nail making hash browns at home. I load mine up with a poached egg, a bit of yoghurt, mango chutney, and honestly you’ll feel like you’re in a bougee café for a fraction of the price. Potatoes around the world https://ichef.bbci.co.uk/images/ic/480xn/p08s8bkh.jpg If there’s one thing that truly shows off the wonder of the potato, it’s the fact that every country, if not every region of a country, has their own variant of how they best like their potatoes. I’m lucky to have recreated a few myself, whether it’s the decadently cheesy aligot from northern France, which is literally like a stringy cheesy potato heaven served at après ski. Or the kumpir from Turkey – that sees a jacket potato loaded with gherkins, meats and all the sauces you can ever imagine. Or even a Spanish tortilla which, when done simply and classically, shows that with just a potato and an egg, you can create a full hearty meal. The global love of potato proves it is the ultimate ingredient in the kitchen and we shouldn’t be ashamed to shout about it here in Britain. One of our national dishes is the roast dinner – where would that be without the [roast potatoes](? Who’s ordering fish and chips without chips? How good would bangers and mash be without mash? And even the good ol’ chicken tikka masala is taken to the next level with some Bombay potatoes or saag aloo on the side! After the year we’ve had, it’s important to remember the love that food brings, and there’s no ingredient out there that gives a hug quite as good as a potato. It’s time to get the family together and cook some spuds (or if you’re greedy like me, just cook them for yourself!). Enjoy yourself. Enjoy your food. And enjoy the potato. | {
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"content": "The humble potato. It may be homely, but it is also a showstopping, versatile ingredient and it shouldn’t be bad-mouthed or underestimated any longer. https://ichef.bbci.co.uk/images/ic/480xn/p0b2hpc5.jpg By Poppy O'Toole, Self-titled Potato Queen We’ve heard the diet fads telling us to cut them out. We’ve been told time, and time again, that carbs equal sins. That isn’t the whole story (or even a true story). They can be healthy, skins-and-all roasted new potatoes; they can be indulgent like dauphinoise potatoes. They can make a budget dinner of simple baked potatoes. They can be fancied up to Michelin-starred standards or made into a bag of crisps. The truth is… the potato can be anything you want it to be, and hopefully this will help you appreciate the potato like I do. But let me take you through the countless ways to love your potatoes, and why they are the best ingredient on the planet. How much do I love thee? Let me count the varieties... The first tip I can give you to fully maximise the potato’s potential is to understand its different varieties. We’ve all been there at the supermarket, grabbing the nearest bag of spuds and using it for whatever you fancy once you get home. But once you know which potato is best for the job, you’ll notice your potato game will be upped for ever. First, everyone’s favourite – the Maris Piper. I love a Maris Piper. My rule of thumb: if in doubt, get your Maris Pipers out. I always imagined there was a beautiful medieval potato mistress called Maris Piper that was so curvaceous and carbilicious that the kingdom named their best crop after her. Unfortunately, it was just named after Maris Lane, where the first of the variety was grown. But back to its qualities – it’s that fluffiness. Like a cloud of carbs, the airy, delicious nature of the Maris Piper makes it the best option for mashed potatoes that aren’t gloopy. I also find it a strong choice for roast potatoes too – making a slightly less robust roastie but one whose fluff should result in the ultimate crunch if cooked perfectly. https://ichef.bbci.co.uk/images/ic/480xn/p0b9qkww.jpg Roast potatoes The more popular choice for “all-rounder” is the King Edward. It’s a little less starchy than the Maris Piper, so it makes a great potato for homemade chips as it keeps its shape slightly more so than the Maris. It does the job for jacket potatoes, mash and roast potatoes, too. You should test against a Maris and find out which is better suited to you. Some love a firmer roastie – so live your best life! A slightly lesser-known potato against the heavy-weights is the Desiree potato. These red skin potatoes are things of beauty. They are waxier than other potatoes, which means they are firmer and lower in starch, so I personally wouldn’t use them for mash. But they do suit one of my favourite potato recipes of all time… crispy cubes. These crispy cubes of potatoes make the easiest, yet most delicious, side dish. And thanks to the Desiree’s robust texture, the crunch, shape and the bite of these crispy cubes are taken to the next level. They also make banging potato wedges! Now for the little guys, and in the world of potatoes, size doesn’t matter. Jersey Royals make for a gorgeous mini roast potato alternative on a Sunday if you fancy a change. For me, the nuttier, delicate flavour of a Jersey Royal needs to be appreciated by just boiled and serving with butter… an absolute treat! And finally - the new potato. The freshness of these smaller potatoes make for the perfect choice in a summer potato salad. They’re slightly sweeter and creamier, but served best when boiled, cooled down, mixed in mayo or dressing and served up on a summer’s day. Social media has seen the rise of the smashed potato – and Jersey Royals or new potatoes would be perfect to pull this one off. You part-boil your little spuds, drain and pop them on to an oiled tray and then use the bottom of a glass or mug to smash them down a bit. They then roast in the oven for the ultimate crispy treat. Low-cost dinner ideas One of the best things about the potato is how cheap it is, yet how substantial and filling it can be. A single ingredient that can be a whole dinner just with a bit of cheese or a tin of beans on top. I use potatoes almost every day as a cheap option for mains and easy sides that don’t break the bank. For the ultimate budget dinner, you need to know how to cook jacket potatoes. I go with a little bit of oil on the outside and straight into the middle shelf of a preheated oven at 180C/160C Fan for an hour so you can get on with your evening tasks. Try cooking a baked potato for about 45 minutes, then get it out of the oven, cut a criss-cross X-shape, slather in cream cheese, chopped parsley and roasted garlic, and finish it off in the oven. One of my most popular recipes online, it’s heaven on earth and a fun way to take your baked potato game to the next level. Potatoes can be the basis of many soups adding silkiness and body with their starchiness. Nothing beats the simplicity of a leek and potato soup, but they will also sing backup in a blended root veg or pumpkin soup and thicken up a chunky minestrone. I love the ease of being able to batch-cook a huge pot of creamy potato soup (with the smells running through the house!) and freezing it for when I need a good potato hug over the winter months. How to cook a jacket potato to crisp and fluffy perfection I’ve spoken about my love of crispy cubed roast potatoes, and it’s an easy winner to go with a bit of chicken, steak or fish. I’ve also recently got to grips with an air-fryer, and can say being able to just slice up some spuds, throw them in and get back gorgeous crispy chips has changed my life. But a really hot oven will also make cracking oven chips. I love brunch. Maybe it’s because I wasn’t often lying in on the weekend while working 70-hour weeks in professional kitchens. Lockdown made me appreciate Saturday brekkie at 11am. The potato offers a cheaper alternative to smashed avocado and bagels when you nail making hash browns at home. I load mine up with a poached egg, a bit of yoghurt, mango chutney, and honestly you’ll feel like you’re in a bougee café for a fraction of the price. Potatoes around the world https://ichef.bbci.co.uk/images/ic/480xn/p08s8bkh.jpg If there’s one thing that truly shows off the wonder of the potato, it’s the fact that every country, if not every region of a country, has their own variant of how they best like their potatoes. I’m lucky to have recreated a few myself, whether it’s the decadently cheesy aligot from northern France, which is literally like a stringy cheesy potato heaven served at après ski. Or the kumpir from Turkey – that sees a jacket potato loaded with gherkins, meats and all the sauces you can ever imagine. Or even a Spanish tortilla which, when done simply and classically, shows that with just a potato and an egg, you can create a full hearty meal. The global love of potato proves it is the ultimate ingredient in the kitchen and we shouldn’t be ashamed to shout about it here in Britain. One of our national dishes is the roast dinner – where would that be without the [roast potatoes](? Who’s ordering fish and chips without chips? How good would bangers and mash be without mash? And even the good ol’ chicken tikka masala is taken to the next level with some Bombay potatoes or saag aloo on the side! After the year we’ve had, it’s important to remember the love that food brings, and there’s no ingredient out there that gives a hug quite as good as a potato. It’s time to get the family together and cook some spuds (or if you’re greedy like me, just cook them for yourself!). Enjoy yourself. Enjoy your food. And enjoy the potato."
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An average of 5.0 out of 5 stars from 1 rating 1 tbsp vegetable oil1 onion, chopped1 garlic clove, chopped2 red chillies, chopped1 tsp curry paste3 lime leaves, chopped1 lemongrass stalk, chopped250ml/9fl oz coconut milk1 tsp ground cinnamon100g/3½oz crunchy peanut butter2 tbsp fish sauce2 tbsp palm sugar or demerara sugar½ lime, juice only2 x 200g/7oz pork loin fillets1 tbsp ground cinnamonknob of butter 1 tbsp vegetable oil 1 onion, chopped 1 garlic clove, chopped 2 red chillies, chopped 1 tsp curry paste 3 lime leaves, chopped 1 lemongrass stalk, chopped 250ml/9fl oz coconut milk 1 tsp ground cinnamon 100g/3½oz crunchy peanut butter 2 tbsp fish sauce 2 tbsp palm sugar or demerara sugar ½ lime, juice only 2 x 200g/7oz pork loin fillets 1 tbsp ground cinnamon knob of butter 4 mini naan breadscoriander leavespeanuts, crushed 4 mini naan breads coriander leaves peanuts, crushed Method For the satay sauce, heat the oil in a pan and fry the onion, garlic and chilli for five minutes, until soft, but not browned.Add the curry paste and lime leaves and lemongrass and cook for a further three minutes.Add the coconut milk, cinnamon, peanut butter, fish sauce, palm sugar or demerara and half of the lime juice and bring to the boil, then simmer for ten minutes (thin with a little water or stock if too thick).Slice the pork into medallions, then dredge in the cinnamon.Melt the butter in a frying pan over a medium heat and, when foaming, add the pork and fry for five minutes, turning once, or until completely cooked through.To serve, thread the pork medallions onto skewers. Place a naan bread onto each of four plates and place a pork skewer on top. Spoon over the sauce and serve. For the satay sauce, heat the oil in a pan and fry the onion, garlic and chilli for five minutes, until soft, but not browned. For the satay sauce, heat the oil in a pan and fry the onion, garlic and chilli for five minutes, until soft, but not browned. Add the curry paste and lime leaves and lemongrass and cook for a further three minutes. Add the curry paste and lime leaves and lemongrass and cook for a further three minutes. Add the coconut milk, cinnamon, peanut butter, fish sauce, palm sugar or demerara and half of the lime juice and bring to the boil, then simmer for ten minutes (thin with a little water or stock if too thick). Add the coconut milk, cinnamon, peanut butter, fish sauce, palm sugar or demerara and half of the lime juice and bring to the boil, then simmer for ten minutes (thin with a little water or stock if too thick). Slice the pork into medallions, then dredge in the cinnamon. Slice the pork into medallions, then dredge in the cinnamon. Melt the butter in a frying pan over a medium heat and, when foaming, add the pork and fry for five minutes, turning once, or until completely cooked through. Melt the butter in a frying pan over a medium heat and, when foaming, add the pork and fry for five minutes, turning once, or until completely cooked through. To serve, thread the pork medallions onto skewers. Place a naan bread onto each of four plates and place a pork skewer on top. Spoon over the sauce and serve. To serve, thread the pork medallions onto skewers. Place a naan bread onto each of four plates and place a pork skewer on top. Spoon over the sauce and serve. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating 1 tbsp vegetable oil1 onion, chopped1 garlic clove, chopped2 red chillies, chopped1 tsp curry paste3 lime leaves, chopped1 lemongrass stalk, chopped250ml/9fl oz coconut milk1 tsp ground cinnamon100g/3½oz crunchy peanut butter2 tbsp fish sauce2 tbsp palm sugar or demerara sugar½ lime, juice only2 x 200g/7oz pork loin fillets1 tbsp ground cinnamonknob of butter 1 tbsp vegetable oil 1 onion, chopped 1 garlic clove, chopped 2 red chillies, chopped 1 tsp curry paste 3 lime leaves, chopped 1 lemongrass stalk, chopped 250ml/9fl oz coconut milk 1 tsp ground cinnamon 100g/3½oz crunchy peanut butter 2 tbsp fish sauce 2 tbsp palm sugar or demerara sugar ½ lime, juice only 2 x 200g/7oz pork loin fillets 1 tbsp ground cinnamon knob of butter 4 mini naan breadscoriander leavespeanuts, crushed 4 mini naan breads coriander leaves peanuts, crushed Method For the satay sauce, heat the oil in a pan and fry the onion, garlic and chilli for five minutes, until soft, but not browned.Add the curry paste and lime leaves and lemongrass and cook for a further three minutes.Add the coconut milk, cinnamon, peanut butter, fish sauce, palm sugar or demerara and half of the lime juice and bring to the boil, then simmer for ten minutes (thin with a little water or stock if too thick).Slice the pork into medallions, then dredge in the cinnamon.Melt the butter in a frying pan over a medium heat and, when foaming, add the pork and fry for five minutes, turning once, or until completely cooked through.To serve, thread the pork medallions onto skewers. Place a naan bread onto each of four plates and place a pork skewer on top. Spoon over the sauce and serve. For the satay sauce, heat the oil in a pan and fry the onion, garlic and chilli for five minutes, until soft, but not browned. For the satay sauce, heat the oil in a pan and fry the onion, garlic and chilli for five minutes, until soft, but not browned. Add the curry paste and lime leaves and lemongrass and cook for a further three minutes. Add the curry paste and lime leaves and lemongrass and cook for a further three minutes. Add the coconut milk, cinnamon, peanut butter, fish sauce, palm sugar or demerara and half of the lime juice and bring to the boil, then simmer for ten minutes (thin with a little water or stock if too thick). Add the coconut milk, cinnamon, peanut butter, fish sauce, palm sugar or demerara and half of the lime juice and bring to the boil, then simmer for ten minutes (thin with a little water or stock if too thick). Slice the pork into medallions, then dredge in the cinnamon. Slice the pork into medallions, then dredge in the cinnamon. Melt the butter in a frying pan over a medium heat and, when foaming, add the pork and fry for five minutes, turning once, or until completely cooked through. Melt the butter in a frying pan over a medium heat and, when foaming, add the pork and fry for five minutes, turning once, or until completely cooked through. To serve, thread the pork medallions onto skewers. Place a naan bread onto each of four plates and place a pork skewer on top. Spoon over the sauce and serve. To serve, thread the pork medallions onto skewers. Place a naan bread onto each of four plates and place a pork skewer on top. Spoon over the sauce and serve."
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} | 7339c70f01c42b9f181210417b81949d5b008699d38201441f0200ce10193682 | Baristas’ tips for making takeaway-style coffee at home
https://ichef.bbci.co.uk/images/ic/480xn/p08dlwbr.jpg A recent study by Which? found that the amount of caffeine in popular coffee shops’ drinks varies wildly: one chain’s cappuccinos had five times more than a rival’s. So, depending on where you drop in for your cups o’ Joe on any given day, you might be getting a much more intense or far weaker caffeine kick than you were after. Want consistency? Sticking to one coffee shop might be the way to go. Or you could consider taking control over your caffeine intake (and saving some cash in the process) by making your own coffee at home. Think homemade can’t compete with quality and strength that barista-made coffee promises? Think again. Here, coffee experts reveal how to nail your favourite takeaway coffee at home – all without expensive kit. What’s the right coffee for you? Most of us have lingered in the supermarket aisles wondering which type of coffee will really make our day. “There is a massive spectrum of flavours,” says barista Jordon Keen. So which should you choose? If you’re new to experimenting with different coffees, go for “a coffee with classic flavours – chocolate and nuts – such as a Brazilian coffee,” suggests Kit Nisbet, founder of a coffee roastery. Choose coffee that suits the type of drink you like. Milky coffee, such as a latte or white coffee (dairy or alternatives), tastes best if made from darker roasted beans because a stronger, bitter flavour carries the milk, while black coffee is good made with lighter roasted beans so you taste the delicate fruity or citrussy notes. If you want personal advice, a local coffee shop or roastery may sell beans and ground coffee and advise on which type is right for your taste. Once you get your coffee home, it’s crucial you store it correctly. Keep it in an airtight container in a cool, dry place, away from sunlight. The fridge isn’t appropriate because of the moisture in the air, and coffee may taste stale if it has been frozen. The daily grind https://ichef.bbci.co.uk/images/ic/480xn/p08dlwwx.jpg You’ve probably heard that for maximum flavour you should grind your own beans. That's because most of our experience of flavour is through smell rather than taste, and once beans have been ground their aroma weakens over time. “Choose a burr over a blade grinder,” says Kit. You will have little control over the size a blade cuts your beans to, but you can adjust a burr to grind to the consistency you want. Kit argues that even a cheap burr will produce a better coffee than pre-ground beans. The size you grind your beans to should depend on your brewing method: for espresso-style strong coffee you want a fine grind, for filter coffee (aka drip or pour over coffee) medium and for cafetière (aka French press) coarse. Even if you buy pre-ground coffee, you may be able choose between different grinds. If you only have access to pre-ground, is there a trick to making a great cup of coffee? “Just brew it for a bit longer than fresh grinds to get the most out of the coffee character,” says Jordon. Water is key Remember, “the majority of your coffee is water,” says Jordon. Use boiled, filtered water – especially in hard water areas. But be patient: just-boiled water can burn coffee. You don’t need a thermometer, just leave your kettle to stand for minute or two after boiling before pouring the water over your coffee. How much coffee should you use? https://ichef.bbci.co.uk/images/ic/480xn/p08dly5n.jpg If you can, weigh your coffee beans. 46g will make around three cups of black coffee The base ratio for black coffee is 60g coffee per litre of water. That’s 15g coffee for a 250ml cup. If it tastes too weak, either grind the beans more finely or add a bit more coffee (especially if you’re adding milk). If it tastes too strong, your grind may be too fine. For an espresso or other strong coffee, you need two to three times the weight of hot water to coffee. So if you use 15g of coffee per person, you will use between 30–45g of hot water. It’s best to weigh your beans before grinding them, according to Kit. Which brewing method is right for you? https://ichef.bbci.co.uk/images/ic/480xn/p08dnxx7.jpg Brewing filter coffee The key to brewing great coffee on the cheap is to choose the right kit for the type of coffee you drink. Best methods for black coffee The cafetière is the most versatile home-brewing method for black coffee, and gives a good flavour. Coarse coffee grinds should be immersed in hot water for 4 minutes, with occasional stirring, before being pressed to the bottom of the cafetière using a plunger. You can even make cold coffee in a cafetière: place the grinds and cold water in the jug and “leave it to brew in the fridge overnight, or for at least 15 hours, then plunge,” says Jordon. You can buy many sizes, so choose the right one for your family. Filters are good for enhancing the flavours in lighter black coffee. Typically, the brewing is very easy: you pour hot water over coffee grinds, which sit in a filter over a jug or mug. Gravity does the hard work and the coffee drips out of the bottom of the filter. You can buy varying sizes of cone-shaped filters, which make anything from one cup to several. There’s a bit of practice needed for getting the right pouring technique to achieve even extraction, but once you’ve cracked it, it’s very simple and reliable. Kit recommends using this method to make cold-brew coffee, by sitting the cone over ice in a jug to cool as it drips. An Aeropress is very versatile and Kit recommends them for taking on the go because of their small size (he even fits a mini coffee grinder inside). Be sure to use coarsely ground coffee. Kit warns against using an espresso-style brewing method such as a moka pot to make black coffee, as it will taste best when all the water is used in the brewing process rather than hot water being added to a strong shot. Best methods for espresso and milky coffee “Most of the coffee drinks you get in a coffee shop are espresso-based,” says Kit. Lattes, flat whites and cappuccinos are made from espresso shots, using a specialist machine. It is impossible to replicate this drink without the proper kit, as it exerts a huge amount of pressure on the coffee. But there are a couple of ways to create a strong short coffee and these milky beverages at home. An Aeropress is ideal for espresso. It’s all about pressure, much like with an espresso machine, though it uses a lot less force. Put fine coffee grinds and hot water into the device and (this is the key) press really, really hard. A metal filter, rather than a paper filter, may produce a more realistic imitation of an espresso, as some of the micro-grinds will pass through, creating a rich brew. A moka pot (aka stovetop espresso maker) is also ideal for an espresso. In this three-chamber pot, boiling water turns to steam in the bottom section and filters through ground coffee in the middle area. This produces a strong coffee that travels through a spout into the top compartment, where it can be poured out. Some brewers don’t rate this method highly as the process isn’t very precise, but it still brews a great strong coffee that you can use in milky drinks, according to Gemma. She recommends starting with hot water (using oven gloves to screw the moka pot closed), as it will evaporate much more quickly, reducing the contact time between the coffee and boiling water (which can leave a bitter taste). She says you should avoid compressing the coffee, so that steam can rise through it quickly, and not let it boil once brewed, to avoid burning it. A moka pot will usually only make enough coffee for one drink. https://ichef.bbci.co.uk/images/ic/480xn/p08dnwmc.jpg Freshly brewed moka pot coffee How to make frothy milk without a steamer You can’t steam milk without a steamer, but you can make frothy milk for lattes and cappuccinos in a cafetière, according to Jordon. Put hot or cold milk in the jug of your cafetière and pump the plunger for 1 minute – the more milk you use, the easier it is to froth. Frothing the milk when cold and then heating it in a microwave will help stabilise the foam. You can also buy heated electric milk frothers, which work well if your budget is slightly higher. How to make flavoured coffee You can create a great flavoured coffee with vanilla or almond extract. A teaspoon of drinking chocolate or a couple of squares of chocolate melted into your coffee (most likely a latte) will make a lovely mocha-style drink. And Kit says cold-brews taste great with added orange peel. All these flavourings are more mellow and less sweet than coffee syrups, which you can buy online. Is there a right way to make coffee? https://ichef.bbci.co.uk/images/ic/480xn/p08dnzvl.jpg The right way to make a coffee is the one you like. “I used to be really finicky about coffee, but you need to make what you enjoy, that’s the important thing,” says Jordon. The quest for the perfect cup of coffee is likely to take a lifetime. Each of the experts we asked had a different way of brewing coffee at home. But in the meantime, there’s a lot of fun to be had with experimenting. | {
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"title": "Baristas’ tips for making takeaway-style coffee at home",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08dlwbr.jpg A recent study by Which? found that the amount of caffeine in popular coffee shops’ drinks varies wildly: one chain’s cappuccinos had five times more than a rival’s. So, depending on where you drop in for your cups o’ Joe on any given day, you might be getting a much more intense or far weaker caffeine kick than you were after. Want consistency? Sticking to one coffee shop might be the way to go. Or you could consider taking control over your caffeine intake (and saving some cash in the process) by making your own coffee at home. Think homemade can’t compete with quality and strength that barista-made coffee promises? Think again. Here, coffee experts reveal how to nail your favourite takeaway coffee at home – all without expensive kit. What’s the right coffee for you? Most of us have lingered in the supermarket aisles wondering which type of coffee will really make our day. “There is a massive spectrum of flavours,” says barista Jordon Keen. So which should you choose? If you’re new to experimenting with different coffees, go for “a coffee with classic flavours – chocolate and nuts – such as a Brazilian coffee,” suggests Kit Nisbet, founder of a coffee roastery. Choose coffee that suits the type of drink you like. Milky coffee, such as a latte or white coffee (dairy or alternatives), tastes best if made from darker roasted beans because a stronger, bitter flavour carries the milk, while black coffee is good made with lighter roasted beans so you taste the delicate fruity or citrussy notes. If you want personal advice, a local coffee shop or roastery may sell beans and ground coffee and advise on which type is right for your taste. Once you get your coffee home, it’s crucial you store it correctly. Keep it in an airtight container in a cool, dry place, away from sunlight. The fridge isn’t appropriate because of the moisture in the air, and coffee may taste stale if it has been frozen. The daily grind https://ichef.bbci.co.uk/images/ic/480xn/p08dlwwx.jpg You’ve probably heard that for maximum flavour you should grind your own beans. That's because most of our experience of flavour is through smell rather than taste, and once beans have been ground their aroma weakens over time. “Choose a burr over a blade grinder,” says Kit. You will have little control over the size a blade cuts your beans to, but you can adjust a burr to grind to the consistency you want. Kit argues that even a cheap burr will produce a better coffee than pre-ground beans. The size you grind your beans to should depend on your brewing method: for espresso-style strong coffee you want a fine grind, for filter coffee (aka drip or pour over coffee) medium and for cafetière (aka French press) coarse. Even if you buy pre-ground coffee, you may be able choose between different grinds. If you only have access to pre-ground, is there a trick to making a great cup of coffee? “Just brew it for a bit longer than fresh grinds to get the most out of the coffee character,” says Jordon. Water is key Remember, “the majority of your coffee is water,” says Jordon. Use boiled, filtered water – especially in hard water areas. But be patient: just-boiled water can burn coffee. You don’t need a thermometer, just leave your kettle to stand for minute or two after boiling before pouring the water over your coffee. How much coffee should you use? https://ichef.bbci.co.uk/images/ic/480xn/p08dly5n.jpg If you can, weigh your coffee beans. 46g will make around three cups of black coffee The base ratio for black coffee is 60g coffee per litre of water. That’s 15g coffee for a 250ml cup. If it tastes too weak, either grind the beans more finely or add a bit more coffee (especially if you’re adding milk). If it tastes too strong, your grind may be too fine. For an espresso or other strong coffee, you need two to three times the weight of hot water to coffee. So if you use 15g of coffee per person, you will use between 30–45g of hot water. It’s best to weigh your beans before grinding them, according to Kit. Which brewing method is right for you? https://ichef.bbci.co.uk/images/ic/480xn/p08dnxx7.jpg Brewing filter coffee The key to brewing great coffee on the cheap is to choose the right kit for the type of coffee you drink. Best methods for black coffee The cafetière is the most versatile home-brewing method for black coffee, and gives a good flavour. Coarse coffee grinds should be immersed in hot water for 4 minutes, with occasional stirring, before being pressed to the bottom of the cafetière using a plunger. You can even make cold coffee in a cafetière: place the grinds and cold water in the jug and “leave it to brew in the fridge overnight, or for at least 15 hours, then plunge,” says Jordon. You can buy many sizes, so choose the right one for your family. Filters are good for enhancing the flavours in lighter black coffee. Typically, the brewing is very easy: you pour hot water over coffee grinds, which sit in a filter over a jug or mug. Gravity does the hard work and the coffee drips out of the bottom of the filter. You can buy varying sizes of cone-shaped filters, which make anything from one cup to several. There’s a bit of practice needed for getting the right pouring technique to achieve even extraction, but once you’ve cracked it, it’s very simple and reliable. Kit recommends using this method to make cold-brew coffee, by sitting the cone over ice in a jug to cool as it drips. An Aeropress is very versatile and Kit recommends them for taking on the go because of their small size (he even fits a mini coffee grinder inside). Be sure to use coarsely ground coffee. Kit warns against using an espresso-style brewing method such as a moka pot to make black coffee, as it will taste best when all the water is used in the brewing process rather than hot water being added to a strong shot. Best methods for espresso and milky coffee “Most of the coffee drinks you get in a coffee shop are espresso-based,” says Kit. Lattes, flat whites and cappuccinos are made from espresso shots, using a specialist machine. It is impossible to replicate this drink without the proper kit, as it exerts a huge amount of pressure on the coffee. But there are a couple of ways to create a strong short coffee and these milky beverages at home. An Aeropress is ideal for espresso. It’s all about pressure, much like with an espresso machine, though it uses a lot less force. Put fine coffee grinds and hot water into the device and (this is the key) press really, really hard. A metal filter, rather than a paper filter, may produce a more realistic imitation of an espresso, as some of the micro-grinds will pass through, creating a rich brew. A moka pot (aka stovetop espresso maker) is also ideal for an espresso. In this three-chamber pot, boiling water turns to steam in the bottom section and filters through ground coffee in the middle area. This produces a strong coffee that travels through a spout into the top compartment, where it can be poured out. Some brewers don’t rate this method highly as the process isn’t very precise, but it still brews a great strong coffee that you can use in milky drinks, according to Gemma. She recommends starting with hot water (using oven gloves to screw the moka pot closed), as it will evaporate much more quickly, reducing the contact time between the coffee and boiling water (which can leave a bitter taste). She says you should avoid compressing the coffee, so that steam can rise through it quickly, and not let it boil once brewed, to avoid burning it. A moka pot will usually only make enough coffee for one drink. https://ichef.bbci.co.uk/images/ic/480xn/p08dnwmc.jpg Freshly brewed moka pot coffee How to make frothy milk without a steamer You can’t steam milk without a steamer, but you can make frothy milk for lattes and cappuccinos in a cafetière, according to Jordon. Put hot or cold milk in the jug of your cafetière and pump the plunger for 1 minute – the more milk you use, the easier it is to froth. Frothing the milk when cold and then heating it in a microwave will help stabilise the foam. You can also buy heated electric milk frothers, which work well if your budget is slightly higher. How to make flavoured coffee You can create a great flavoured coffee with vanilla or almond extract. A teaspoon of drinking chocolate or a couple of squares of chocolate melted into your coffee (most likely a latte) will make a lovely mocha-style drink. And Kit says cold-brews taste great with added orange peel. All these flavourings are more mellow and less sweet than coffee syrups, which you can buy online. Is there a right way to make coffee? https://ichef.bbci.co.uk/images/ic/480xn/p08dnzvl.jpg The right way to make a coffee is the one you like. “I used to be really finicky about coffee, but you need to make what you enjoy, that’s the important thing,” says Jordon. The quest for the perfect cup of coffee is likely to take a lifetime. Each of the experts we asked had a different way of brewing coffee at home. But in the meantime, there’s a lot of fun to be had with experimenting."
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In 2022, starry-eyed Brits spent £990 million on Valentine’s Day. There’s no need to fork out big sums for a romantic dinner – here’s how to cook for someone special without breaking the bank. https://ichef.bbci.co.uk/images/ic/480xn/p0f0mn8b.jpg Whether you go all-in for Valentine's Day or snub the commercialism of the whole rose-scented event, it’s a good reminder to make time to treat the one you love. What transforms Tuesday night dinner into a statement of love? Don’t underestimate the little touches, like making something from scratch, seeking out their favourite ingredients or adding a dash of heart-shaped fun to your food. Cooking side-by-side can be far more intimate than sitting in a packed restaurant full of other couples. There’s no need to spend money you don't have on champagne, oysters or even a pricey meal kit. Here’s how to whip up a special three-course meal on a budget. Starters A starter instantly makes your dinner feel fancier than normal. Opt for something that needs minimal prep or can be made well in advance. Keeping it simple can often go hand-in-hand with keeping it wallet-friendly, too. Here are some examples. Soup This slow-cooker onion soup has just four affordable ingredients but, thanks to all the time the onions spend caramelising, its rich flavour will never give away its simplicity. We know what you’re thinking, though: is onion breath really going to help encourage romance? Well, you'd be surprised. A 2019 study shows the humble onion is actually an aphrodisiac. If red is the colour of love, then this tomato, chickpea and pasta soup is bursting with affection. Based on the Italian classic pasta e ceci, it’s surprisingly cheap and easy to pull together, made with two key store cupboard staples: tinned tomatoes and chickpeas. Baked camembert A baked camembert – with its oozing, silky centre of melted cheese – really does feel like a special occasion starter and, if you shop around, it’s possible to buy it on a budget. When we checked (early February 2023), supermarkets were selling a round 250g camembert for £2. Top with some garlic and a drizzle of oil before it goes in the oven. Serve it with bread for dipping – whatever you have in the cupboard will work and, if it’s stale, just chop it up, drizzle with oil and bake alongside the cheese to make crispy croûtons. Hummus Homemade hummus is super simple to make, vegan, and has a modest price tag. It can easily be dolled up – made red with peppers or pink with beetroot and topped with pretty ingredients. You can pick up vacuum-packed cooked beetroot from supermarkets for under £1. Plus, its vibrant colour and sweet, earthy flavour will make this hummus feel like a special treat – just add it to your blender with the usual chickpeas, garlic, lemon and oil. You could serve it with grilled pitta bread or veggies like carrot and celery, cut into batons for dipping. Main course A good chef knows how to make an extra-special dish from simple ingredients. Whether you're using clever cuts of meat, going veggie or making pasta from scratch, a few techniques are all you need to impress. Steak This is often a go-to dish for people when they’re looking for a treat. It can be an expensive choice – unless you’re clever about it. Slash the cost by going for a cheaper cut like skirt – also known as bavette or frying steak – which will set you back far less than other options and cooks in a flash. Serve it in slices, cutting against the grain, for the best texture. Make a small amount go further by serving it with lots of vegetables in tiny tacos. If you want a thicker, more traditional steak, rump is on the more affordable end and has great flavour. Joseph Denison Carey explains how you can get the most out of it, and why it’s worth the effort: “It’s best served medium or medium-rare so that the fat has enough time over the heat to melt. It’s one of the best-tasting steaks, thanks to its rich and meaty flavour.” Pasta Homemade pasta might seem fancy but it’s actually pretty frugal, using just two ingredients: flour and eggs. And, contrary to popular belief, you don’t need a pasta machine to roll out those silky sheets – a rolling pin and modest supply of upper body strength will do the job. True, the very best flour to use is specialist '00' flour, but plain flour works perfectly well in a pinch. A fancy fresh pasta kit will cost you £10–15 for a single meal, but you probably already have the ingredients in your cupboard. For the sauce, sausages can be used to make a quick ragú or meatballs, while your slow cooker can take care of a full bolognese while you crack on with that starter. Mushroom stroganoff makes a creamy vegetarian topping that suits rustic hand-cut pasta, too. Or a simple dollop of crème fraiche and the zest of a lemon can form a great pasta sauce that’s perfect with inexpensive greens. Even a packet of spaghetti can make a special meal for two. A classic carbonara feels luxurious and requires little more than bacon or lardons, eggs and cheese (remember, pecorino and grana Padano are both cheaper alternatives to Parmesan), while cacio e pepe only has three ingredients – spaghetti, pecorino and pepper. Just don’t throw out the pasta water, it’s the free ingredient that makes the dish. Cauliflower steak Despite its budget price this brassica has become a restaurant favourite and cauliflower steak is a popular vegan option. After cutting a thick slab from the head of cauliflower, coat it in harissa paste – which you can make from scratch or buy ready-made for less than £2.50 – before baking in the oven or air fryer. Potato side dishes If you’re going for a steak (cauliflower or beef), you’ll be needing some carb on the side. This is where the mighty (albeit happily budget) potato comes in. And, such is its versatility, it can easily be dressed up into a fancy side dish, like hasselback potatoes, which only need some slicing, a rub of oil and a sprinkle of salt for moreish, crispy results. Cream plus garlic, potatoes and a sharp knife equals decadent dauphinoise potatoes, but if you want to cut out the cost of the double cream you could instead go for lyonnaise potatoes which are equally as impressive. Alternatively, Potato Queen and Young MasterChef judge Poppy O’Toole dresses up mash with garlic, honey and mustard to transform it into something you’d find in a bistro. Dessert Chocolate is a failsafe way to end a special meal, and there are plenty of ways you can serve it up without spending loads. The key is to keep things simple with a few select ingredients. For instance, a chocolate cherry mug cake uses a handful of basic store cupboard ingredients plus a tin of cherries in syrup. The result is a speedy individual pud with a whisper of Black Forest flavour. Otherwise, three-ingredient intense chocolate pots are a great option (just halve the ingredients in our recipe if you’re cooking for two) or go classic with chocolate-covered strawberries. Look out for supermarkets’ ‘wonky’ fruit to cut down the cost and then simply melt some cooking chocolate, dip the strawberries in and leave to set. For a more interactive dessert, melt chocolate along with a little sugar, water and golden syrup to create your own chocolate fondue. Use whatever fruit you already have in the fruit bowl – banana, grape and orange work well. If a zingy, citrus-based pud is more up your street, this effortless lemon posset only has three ingredients and takes five minutes to make. You can prep it ahead too – it'll happily sit in the fridge until you’re ready to tuck in. There's no need for ramekins or serving glasses either, we love it served in teacups. Finally, if you can’t wait for Shrove Tuesday, pancakes make a fun and inexpensive dessert. You can top them with chocolate spread, drizzle with sauces or go classic with lemon juice and sugar. If you’ve got a clean squeezy bottle, you can even make them into lacy heart shapes for a Valentine’s Day statement pudding without adding to the cost. Originally published February 2023 | {
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"content": "In 2022, starry-eyed Brits spent £990 million on Valentine’s Day. There’s no need to fork out big sums for a romantic dinner – here’s how to cook for someone special without breaking the bank. https://ichef.bbci.co.uk/images/ic/480xn/p0f0mn8b.jpg Whether you go all-in for Valentine's Day or snub the commercialism of the whole rose-scented event, it’s a good reminder to make time to treat the one you love. What transforms Tuesday night dinner into a statement of love? Don’t underestimate the little touches, like making something from scratch, seeking out their favourite ingredients or adding a dash of heart-shaped fun to your food. Cooking side-by-side can be far more intimate than sitting in a packed restaurant full of other couples. There’s no need to spend money you don't have on champagne, oysters or even a pricey meal kit. Here’s how to whip up a special three-course meal on a budget. Starters A starter instantly makes your dinner feel fancier than normal. Opt for something that needs minimal prep or can be made well in advance. Keeping it simple can often go hand-in-hand with keeping it wallet-friendly, too. Here are some examples. Soup This slow-cooker onion soup has just four affordable ingredients but, thanks to all the time the onions spend caramelising, its rich flavour will never give away its simplicity. We know what you’re thinking, though: is onion breath really going to help encourage romance? Well, you'd be surprised. A 2019 study shows the humble onion is actually an aphrodisiac. If red is the colour of love, then this tomato, chickpea and pasta soup is bursting with affection. Based on the Italian classic pasta e ceci, it’s surprisingly cheap and easy to pull together, made with two key store cupboard staples: tinned tomatoes and chickpeas. Baked camembert A baked camembert – with its oozing, silky centre of melted cheese – really does feel like a special occasion starter and, if you shop around, it’s possible to buy it on a budget. When we checked (early February 2023), supermarkets were selling a round 250g camembert for £2. Top with some garlic and a drizzle of oil before it goes in the oven. Serve it with bread for dipping – whatever you have in the cupboard will work and, if it’s stale, just chop it up, drizzle with oil and bake alongside the cheese to make crispy croûtons. Hummus Homemade hummus is super simple to make, vegan, and has a modest price tag. It can easily be dolled up – made red with peppers or pink with beetroot and topped with pretty ingredients. You can pick up vacuum-packed cooked beetroot from supermarkets for under £1. Plus, its vibrant colour and sweet, earthy flavour will make this hummus feel like a special treat – just add it to your blender with the usual chickpeas, garlic, lemon and oil. You could serve it with grilled pitta bread or veggies like carrot and celery, cut into batons for dipping. Main course A good chef knows how to make an extra-special dish from simple ingredients. Whether you're using clever cuts of meat, going veggie or making pasta from scratch, a few techniques are all you need to impress. Steak This is often a go-to dish for people when they’re looking for a treat. It can be an expensive choice – unless you’re clever about it. Slash the cost by going for a cheaper cut like skirt – also known as bavette or frying steak – which will set you back far less than other options and cooks in a flash. Serve it in slices, cutting against the grain, for the best texture. Make a small amount go further by serving it with lots of vegetables in tiny tacos. If you want a thicker, more traditional steak, rump is on the more affordable end and has great flavour. Joseph Denison Carey explains how you can get the most out of it, and why it’s worth the effort: “It’s best served medium or medium-rare so that the fat has enough time over the heat to melt. It’s one of the best-tasting steaks, thanks to its rich and meaty flavour.” Pasta Homemade pasta might seem fancy but it’s actually pretty frugal, using just two ingredients: flour and eggs. And, contrary to popular belief, you don’t need a pasta machine to roll out those silky sheets – a rolling pin and modest supply of upper body strength will do the job. True, the very best flour to use is specialist '00' flour, but plain flour works perfectly well in a pinch. A fancy fresh pasta kit will cost you £10–15 for a single meal, but you probably already have the ingredients in your cupboard. For the sauce, sausages can be used to make a quick ragú or meatballs, while your slow cooker can take care of a full bolognese while you crack on with that starter. Mushroom stroganoff makes a creamy vegetarian topping that suits rustic hand-cut pasta, too. Or a simple dollop of crème fraiche and the zest of a lemon can form a great pasta sauce that’s perfect with inexpensive greens. Even a packet of spaghetti can make a special meal for two. A classic carbonara feels luxurious and requires little more than bacon or lardons, eggs and cheese (remember, pecorino and grana Padano are both cheaper alternatives to Parmesan), while cacio e pepe only has three ingredients – spaghetti, pecorino and pepper. Just don’t throw out the pasta water, it’s the free ingredient that makes the dish. Cauliflower steak Despite its budget price this brassica has become a restaurant favourite and cauliflower steak is a popular vegan option. After cutting a thick slab from the head of cauliflower, coat it in harissa paste – which you can make from scratch or buy ready-made for less than £2.50 – before baking in the oven or air fryer. Potato side dishes If you’re going for a steak (cauliflower or beef), you’ll be needing some carb on the side. This is where the mighty (albeit happily budget) potato comes in. And, such is its versatility, it can easily be dressed up into a fancy side dish, like hasselback potatoes, which only need some slicing, a rub of oil and a sprinkle of salt for moreish, crispy results. Cream plus garlic, potatoes and a sharp knife equals decadent dauphinoise potatoes, but if you want to cut out the cost of the double cream you could instead go for lyonnaise potatoes which are equally as impressive. Alternatively, Potato Queen and Young MasterChef judge Poppy O’Toole dresses up mash with garlic, honey and mustard to transform it into something you’d find in a bistro. Dessert Chocolate is a failsafe way to end a special meal, and there are plenty of ways you can serve it up without spending loads. The key is to keep things simple with a few select ingredients. For instance, a chocolate cherry mug cake uses a handful of basic store cupboard ingredients plus a tin of cherries in syrup. The result is a speedy individual pud with a whisper of Black Forest flavour. Otherwise, three-ingredient intense chocolate pots are a great option (just halve the ingredients in our recipe if you’re cooking for two) or go classic with chocolate-covered strawberries. Look out for supermarkets’ ‘wonky’ fruit to cut down the cost and then simply melt some cooking chocolate, dip the strawberries in and leave to set. For a more interactive dessert, melt chocolate along with a little sugar, water and golden syrup to create your own chocolate fondue. Use whatever fruit you already have in the fruit bowl – banana, grape and orange work well. If a zingy, citrus-based pud is more up your street, this effortless lemon posset only has three ingredients and takes five minutes to make. You can prep it ahead too – it'll happily sit in the fridge until you’re ready to tuck in. There's no need for ramekins or serving glasses either, we love it served in teacups. Finally, if you can’t wait for Shrove Tuesday, pancakes make a fun and inexpensive dessert. You can top them with chocolate spread, drizzle with sauces or go classic with lemon juice and sugar. If you’ve got a clean squeezy bottle, you can even make them into lacy heart shapes for a Valentine’s Day statement pudding without adding to the cost. Originally published February 2023"
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By Seema Pankhania Using this fail-safe method for roasting a chicken could cut cooking time by up to 30 minutes… https://ichef.bbci.co.uk/images/ic/480xn/p0dxdw9z.jpg Seema Pankhania reveals the secret of speeding up roast chicken Is there anything more glorious and comforting to be wafting through your kitchen than the smell of a chicken roasting? I absolutely love it. For lots of people, it’s the smell of home, of family sitting around the table sharing stories and fighting over crispy skin. In fact, roasted chicken is loved, in some shape or form, all over the world. Musakhan is a Palestinian dish where chicken is marinated in spices and roasted in the oven with jammy sumac onions. Then there’s Nigerian peppered chicken, where the roasted (or fried) meat is stewed in a thick tomato and scotch bonnet stew. There are lots of different schools of thought when it comes to making the perfect roast chicken, and most families have their preferred method. But there’s one technique I swear by for great results every time – and it just so happens to be super quick, saving time and energy. Choosing your chicken If you can, buy your chicken from a butcher – it means you can ask questions about its age and where it comes from. This is helpful because, while some older free-range birds have great flavour, the meat can be a bit tougher and may require a lower, slower cook. Free-range and organic chickens have more space to exercise and develop muscle naturally. This makes them more expensive but, as well as a deeper flavour, they have juices that are like nectar, which make the most incredible gravy. And if you factor in leftovers, as well as boiling up the carcass for soup or stock, they can be pretty good value for money. My motto when it comes to buying a chicken is always to go big if you can. You’ll never regret having leftover chicken in your fridge – it can be used in a multitude of ways. My go-to dishes for leftover chicken are spicy garlic and chicken noodle soup and a quick chicken pho. Both of them are amazingly good. Why spatchcock? https://ichef.bbci.co.uk/images/ic/480xn/p0dwqmqq.jpg Spatchcocking sounds a little scary, but it’s very easy to do. By cutting the backbone out with a stout pair of kitchen scissors, you can flatten the bird so that the legs and breast are all on the same level. This cuts cooking time by 15-30 minutes, making roast chicken a far more practical option for midweek. This technique also helps solve the problem of the breast meat becoming dry and overdone by the time the leg meat is ready. Leg meat takes longer to cook and contains lots of collagen which, when heated at a high temperature for long enough, will convert into gelatin and give the meat a lovely juiciness. Breast meat, on the other hand, is very lean; the muscle fibres shrink as they are heated, forcing the juices out. This leaves the meat dry if it's in the oven too long. By flattening out the chicken, you’re exposing the legs to the heat of the convection currents in your oven. And, as food on the edges of the pan cook quicker than what's in the centre (think about how chips on the outside of the oven tray always crisp up first), the legs will get the higher heat they need while the breast cooks a little more slowly. Another bonus is that there’s more surface area exposed, so you get more of that lovely, golden crispy skin – the best bit in my opinion! Preparing your chicken I recommend salting the skin for a couple of hours before you plan to cook your chicken and leaving it uncovered at the base of the fridge (never store raw meat on the higher shelves as you risk it dripping onto other food and contaminating it). The salt will draw moisture out of the skin through osmosis which helps to get that lovely crispy skin. When roasting a chicken whole, it's common to pop some aromatics – like lemon, herbs, onion or garlic – into the cavity to infuse the meat with extra flavour (you can also pour a bit of wine in there to help with moisture). I like to do a similar thing with spatchcocked chicken, putting a halved garlic bulb and thickly sliced onions in the base of the pan with a drizzle of olive oil, and sitting the chicken on top. Remember, though, you don’t want too much veg under the bird as you need it to have contact with the pan to get all the caramelised deliciousness at the bottom. As for the stuffing, I always cook this separately regardless of how I'm roasting the chicken. If you pack it inside the bird it can play havoc with cooking times as it stops heat circulating evenly. You may also find that by the time the stuffing is cooked the meat is dried out. When you're ready to roast, make sure you pick the right oven dish. It needs to be just big enough to fit the chicken in (too big and the juices will burn and evaporate, too small and the chicken will almost poach in its own juices) and the heavier it is, the better. It should be compatible with your hob too, which is essential for making the gravy later. Is basting necessary? https://ichef.bbci.co.uk/images/ic/480xn/p0dwqpq2.jpg To baste or not to baste? Seema Pankhania says it's not necessary. There are lots of different opinions on basting. One school of thought is that we should baste the chicken every 15 minutes to keep the meat tender, but in actual fact, the chicken can’t reabsorb the juices so it won’t make any difference to the texture or flavour of the meat. Can it help get the skin crispy, though? Some recipes say that once the chicken has rendered out some of its fat, that’s when you should baste it, as the fats and protein in the dripping will help get the Maillard reaction going which encourages browning. (Geeky bit: the Maillard reaction is the chemical reaction between amino acids and reducing sugars. It's what produces those deep, complex flavours of browned or roasted food.) Others think that leaving the chicken completely undisturbed is best as any kind of movement will create steam, which will de-crisp the skin. My opinion is that although basting might improve the appearance of the bird with an even brown colour, opening the oven door reduces the temperature so slows down the cook. And as it won’t impact the tenderness of the meat anyway, I don’t baste. Plus, it’s more work and I’m all about the easy life! Your roasting time will depend on the size of the chicken but to check it’s cooked properly, ideally test with a temperature probe inserted into the thickest part of the thigh; it should reach 75C. You can also stick a skewer or sharp knife into the thigh to see if the juices run clear, but this is less definitive. Crispy skin If you have salted your chicken and left it uncovered in the fridge, that’s a great start for drawing the moisture out of the skin. The drier the skin is when it goes in the oven, the crispier and more caramelised it will be when it comes out. Some people like to crank up the heat for the final 10 minutes of the roast to crisp up the skin, but I find (especially with a spatchcock chicken) that roasting fast and hot all the way through gets the best results. If you want to get really cheffy, you can put salted chicken skin (if you’ve taken it off some thighs, for instance) between greaseproof paper and two baking trays, and bake for 25 minutes at 200C. The result will give you a proper crispy umami hit! Resting It’s really important to let your chicken rest for at least 15-20 minutes after it's finished cooking. I know at this stage the urge to dive into that beautifully cooked meat is irresistible – but you must be strong! During cooking all the muscle fibers firm up and push out their moisture, which means if you carve straight away, all those juices will pool out. If you let your chicken rest, those fibers will relax and reabsorb their moisture – that juicy meat is worth the wait. You can create a tent with foil to keep it warm, and the skin crispy. Some people prefer to leave the chicken uncovered for fear of the skin going soggy – this is OK too if you have a warm kitchen and nice hot gravy to pour over. It’s all gravy There are endless ways to make gravy, including from granules, but you must (I mean this) use the dripping and those gorgeous little flavour bombs at the base of the roasting tin. Put the roasting pan on the hob and use some water or wine to deglaze the pan, scraping up all those little bits of stuck on caramelized juices. Add it to your preferred gravy method and it will taste better, I promise. Roast chicken is a classic winter warmer, but don’t relegate it to a cold-weather only dish. With this spatchcocking method, you can do a roast chicken as a midweek meal, and serve it with a colourful salad on a summer evening. The spatchcock method works beautifully on the barbecue too. You could also jazz up your side dishes with different flavour combinations like ‘nduja butter roast potatoes and honey cumin carrots. Enjoy experimenting! Originally published January 2022 | {
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"content": "By Seema Pankhania Using this fail-safe method for roasting a chicken could cut cooking time by up to 30 minutes… https://ichef.bbci.co.uk/images/ic/480xn/p0dxdw9z.jpg Seema Pankhania reveals the secret of speeding up roast chicken Is there anything more glorious and comforting to be wafting through your kitchen than the smell of a chicken roasting? I absolutely love it. For lots of people, it’s the smell of home, of family sitting around the table sharing stories and fighting over crispy skin. In fact, roasted chicken is loved, in some shape or form, all over the world. Musakhan is a Palestinian dish where chicken is marinated in spices and roasted in the oven with jammy sumac onions. Then there’s Nigerian peppered chicken, where the roasted (or fried) meat is stewed in a thick tomato and scotch bonnet stew. There are lots of different schools of thought when it comes to making the perfect roast chicken, and most families have their preferred method. But there’s one technique I swear by for great results every time – and it just so happens to be super quick, saving time and energy. Choosing your chicken If you can, buy your chicken from a butcher – it means you can ask questions about its age and where it comes from. This is helpful because, while some older free-range birds have great flavour, the meat can be a bit tougher and may require a lower, slower cook. Free-range and organic chickens have more space to exercise and develop muscle naturally. This makes them more expensive but, as well as a deeper flavour, they have juices that are like nectar, which make the most incredible gravy. And if you factor in leftovers, as well as boiling up the carcass for soup or stock, they can be pretty good value for money. My motto when it comes to buying a chicken is always to go big if you can. You’ll never regret having leftover chicken in your fridge – it can be used in a multitude of ways. My go-to dishes for leftover chicken are spicy garlic and chicken noodle soup and a quick chicken pho. Both of them are amazingly good. Why spatchcock? https://ichef.bbci.co.uk/images/ic/480xn/p0dwqmqq.jpg Spatchcocking sounds a little scary, but it’s very easy to do. By cutting the backbone out with a stout pair of kitchen scissors, you can flatten the bird so that the legs and breast are all on the same level. This cuts cooking time by 15-30 minutes, making roast chicken a far more practical option for midweek. This technique also helps solve the problem of the breast meat becoming dry and overdone by the time the leg meat is ready. Leg meat takes longer to cook and contains lots of collagen which, when heated at a high temperature for long enough, will convert into gelatin and give the meat a lovely juiciness. Breast meat, on the other hand, is very lean; the muscle fibres shrink as they are heated, forcing the juices out. This leaves the meat dry if it's in the oven too long. By flattening out the chicken, you’re exposing the legs to the heat of the convection currents in your oven. And, as food on the edges of the pan cook quicker than what's in the centre (think about how chips on the outside of the oven tray always crisp up first), the legs will get the higher heat they need while the breast cooks a little more slowly. Another bonus is that there’s more surface area exposed, so you get more of that lovely, golden crispy skin – the best bit in my opinion! Preparing your chicken I recommend salting the skin for a couple of hours before you plan to cook your chicken and leaving it uncovered at the base of the fridge (never store raw meat on the higher shelves as you risk it dripping onto other food and contaminating it). The salt will draw moisture out of the skin through osmosis which helps to get that lovely crispy skin. When roasting a chicken whole, it's common to pop some aromatics – like lemon, herbs, onion or garlic – into the cavity to infuse the meat with extra flavour (you can also pour a bit of wine in there to help with moisture). I like to do a similar thing with spatchcocked chicken, putting a halved garlic bulb and thickly sliced onions in the base of the pan with a drizzle of olive oil, and sitting the chicken on top. Remember, though, you don’t want too much veg under the bird as you need it to have contact with the pan to get all the caramelised deliciousness at the bottom. As for the stuffing, I always cook this separately regardless of how I'm roasting the chicken. If you pack it inside the bird it can play havoc with cooking times as it stops heat circulating evenly. You may also find that by the time the stuffing is cooked the meat is dried out. When you're ready to roast, make sure you pick the right oven dish. It needs to be just big enough to fit the chicken in (too big and the juices will burn and evaporate, too small and the chicken will almost poach in its own juices) and the heavier it is, the better. It should be compatible with your hob too, which is essential for making the gravy later. Is basting necessary? https://ichef.bbci.co.uk/images/ic/480xn/p0dwqpq2.jpg To baste or not to baste? Seema Pankhania says it's not necessary. There are lots of different opinions on basting. One school of thought is that we should baste the chicken every 15 minutes to keep the meat tender, but in actual fact, the chicken can’t reabsorb the juices so it won’t make any difference to the texture or flavour of the meat. Can it help get the skin crispy, though? Some recipes say that once the chicken has rendered out some of its fat, that’s when you should baste it, as the fats and protein in the dripping will help get the Maillard reaction going which encourages browning. (Geeky bit: the Maillard reaction is the chemical reaction between amino acids and reducing sugars. It's what produces those deep, complex flavours of browned or roasted food.) Others think that leaving the chicken completely undisturbed is best as any kind of movement will create steam, which will de-crisp the skin. My opinion is that although basting might improve the appearance of the bird with an even brown colour, opening the oven door reduces the temperature so slows down the cook. And as it won’t impact the tenderness of the meat anyway, I don’t baste. Plus, it’s more work and I’m all about the easy life! Your roasting time will depend on the size of the chicken but to check it’s cooked properly, ideally test with a temperature probe inserted into the thickest part of the thigh; it should reach 75C. You can also stick a skewer or sharp knife into the thigh to see if the juices run clear, but this is less definitive. Crispy skin If you have salted your chicken and left it uncovered in the fridge, that’s a great start for drawing the moisture out of the skin. The drier the skin is when it goes in the oven, the crispier and more caramelised it will be when it comes out. Some people like to crank up the heat for the final 10 minutes of the roast to crisp up the skin, but I find (especially with a spatchcock chicken) that roasting fast and hot all the way through gets the best results. If you want to get really cheffy, you can put salted chicken skin (if you’ve taken it off some thighs, for instance) between greaseproof paper and two baking trays, and bake for 25 minutes at 200C. The result will give you a proper crispy umami hit! Resting It’s really important to let your chicken rest for at least 15-20 minutes after it's finished cooking. I know at this stage the urge to dive into that beautifully cooked meat is irresistible – but you must be strong! During cooking all the muscle fibers firm up and push out their moisture, which means if you carve straight away, all those juices will pool out. If you let your chicken rest, those fibers will relax and reabsorb their moisture – that juicy meat is worth the wait. You can create a tent with foil to keep it warm, and the skin crispy. Some people prefer to leave the chicken uncovered for fear of the skin going soggy – this is OK too if you have a warm kitchen and nice hot gravy to pour over. It’s all gravy There are endless ways to make gravy, including from granules, but you must (I mean this) use the dripping and those gorgeous little flavour bombs at the base of the roasting tin. Put the roasting pan on the hob and use some water or wine to deglaze the pan, scraping up all those little bits of stuck on caramelized juices. Add it to your preferred gravy method and it will taste better, I promise. Roast chicken is a classic winter warmer, but don’t relegate it to a cold-weather only dish. With this spatchcocking method, you can do a roast chicken as a midweek meal, and serve it with a colourful salad on a summer evening. The spatchcock method works beautifully on the barbecue too. You could also jazz up your side dishes with different flavour combinations like ‘nduja butter roast potatoes and honey cumin carrots. Enjoy experimenting! Originally published January 2022"
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This former MasterChef finalist shares her tips for creating a Lunar New Year feast and picks her favourite recipes. By Sandy Tang Image source, Sandy Tang/Instagram https://ichef.bbci.co.uk/images/ic/480xn/p0dvzg6g.jpg Sandy's Lunar New Year celebrations have changed over the years, but she always makes an effort to cook a feast for the occasion Growing up in Macau, in the south of China, Lunar New Year was always important to me. I’d spend it with extended family and we’d bond over the dinner table, catching up with each other’s news while digging into big sharing dishes. New Year’s Eve was spent with my mum’s side of the family. We’d go out to eat because there were just so many of us (my mum is one of eight) and there was always a big party atmosphere. Then, on New Year’s Day, we’d do it all over again with my dad’s side of the family. This would be a more intimate occasion where my grandmother would prepare all the food in her home. While the two meals would be different in terms of location and atmosphere, the food was always similar: lovely vegetarian dishes, whole chicken and fish, and plenty of dumplings. Over the New Year period my mum would make these delicious sweet, glutinous rice cakes too – they were always my favourite. I moved to the UK when I was in my teens, so my Lunar New Year celebrations are very different nowadays. The event is still just as important to me though, as it represents my heritage. For me, the occasion is all about bringing people together, so I continue to spend it with loved ones and friends. I reminisce about my childhood New Year feasts and create new memories in the process through the food I make and get to eat. If you’re keen to celebrate Lunar New Year – which falls on 22 January this year – here’s my advice for creating a feast fit for the occasion. https://ichef.bbci.co.uk/images/ic/480xn/p0dw0md2.jpg New Year celebrations in Macau's Senado Square Dumplings Dumplings are ideal for sharing and there’s no end of fillings you can come up with. Plus, they're great for making with friends and family to really encapsulate that feeling of togetherness. You could have one person making the dough, another making the filling (my favourite options are pork or prawn) and then others assembling them. As you all work in the kitchen together, you’ll be chatting away, laughing over shared funny anecdotes and creating new memories – which is what the occasion is all about. When making your dumplings, hide a coin in one. It’s said that the person who finds it will have good luck and plenty of wealth in the future. Unfortunately, I’ve never won the coin. Maybe 2023 will be my lucky year! Dumplings and similar small dishes are perfect if you're going to celebrate at a friend's house and want to take a dish. When that's my plan, I usually cook a batch of pan-fried turnip cakes stuffed with dried shrimps and scallops to bring along. They’re always popular and I just love them. Vegetarian dishes The traditional dishes for New Year are mostly vegetarian, because of the Buddhist influences on the celebration. In Buddhism, it's believed vegetables are cleansing, so eating them on New Year’s Day is regarded as a good way to leave the old you behind and start afresh. You could opt for vegetarian versions of dishes that normally feature meat – which is something I’ve done before – or instead make dishes where vegetables take on the starring role. Lo Hon Jai is a dish traditionally consumed by Buddhist monks and consists of bamboo shoots, bean curd sticks, shiitake mushrooms, mung bean noodles, Chinese cabbage and tofu. All ingredients are stir-fried with red bean curd, which is fermented and adds lots of flavour. This might sound complicated but it’s a simple dish to prepare – if you can stir-fry vegetables, you can do this! The key is to soak the mung bean noodles in water beforehand and only add them in when the rest of the ingredients are cooked because they don't need much time on the heat. Another vegetable dish that’s traditionally popular at New Year is fat choi, which is made of fine strands that look almost like hair and is black when dried. It's thought to be lucky as its name sounds the same as the Chinese New Year greeting ‘gong hei fat choi’, meaning ‘congratulations and be prosperous’. Its use is controversial though, because of the impact that mass harvesting has had on the environment. In terms of what to avoid for New Year feasts, bitter melon is a big no-no, as you don’t want any bitterness in the year ahead. And, as pickled vegetables aren't fresh, they're also often shunned at New Year celebrations. Meat dishes While many dishes are vegetarian, meat is still on many New Year menus. It's often served whole as opposed to in cuts or joints, as this symbolises togetherness and rebirth. When I was a child, there would always be a whole pig on the menu when we went out for dinner on New Year's Eve – although that's not very practical for the average gathering. A whole chicken or whole fish are popular alternatives and will look impressive on the table, too. Another meat dish that’s become very popular for New Year is poon choi. It's made up of layers of different ingredients like roasted pork belly, roasted duck, braised shiitake mushrooms and prawns. No wonder it’s always a hit. Serving the feast My family and I never have set courses at our Lunar New Year meals – everything is served up at once. I think one of the reasons behind this is that the presentation of the meal is so important. The table is often laid with bright and bold colours, like red and gold, and then you have all the dishes there too – it's a really impressive sight and looks lovely and festive. So, when you’re thinking about what to serve, imagine how all the dishes will look on the table together and how they’ll complement one another in terms of colour, size and style. | {
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"content": "This former MasterChef finalist shares her tips for creating a Lunar New Year feast and picks her favourite recipes. By Sandy Tang Image source, Sandy Tang/Instagram https://ichef.bbci.co.uk/images/ic/480xn/p0dvzg6g.jpg Sandy's Lunar New Year celebrations have changed over the years, but she always makes an effort to cook a feast for the occasion Growing up in Macau, in the south of China, Lunar New Year was always important to me. I’d spend it with extended family and we’d bond over the dinner table, catching up with each other’s news while digging into big sharing dishes. New Year’s Eve was spent with my mum’s side of the family. We’d go out to eat because there were just so many of us (my mum is one of eight) and there was always a big party atmosphere. Then, on New Year’s Day, we’d do it all over again with my dad’s side of the family. This would be a more intimate occasion where my grandmother would prepare all the food in her home. While the two meals would be different in terms of location and atmosphere, the food was always similar: lovely vegetarian dishes, whole chicken and fish, and plenty of dumplings. Over the New Year period my mum would make these delicious sweet, glutinous rice cakes too – they were always my favourite. I moved to the UK when I was in my teens, so my Lunar New Year celebrations are very different nowadays. The event is still just as important to me though, as it represents my heritage. For me, the occasion is all about bringing people together, so I continue to spend it with loved ones and friends. I reminisce about my childhood New Year feasts and create new memories in the process through the food I make and get to eat. If you’re keen to celebrate Lunar New Year – which falls on 22 January this year – here’s my advice for creating a feast fit for the occasion. https://ichef.bbci.co.uk/images/ic/480xn/p0dw0md2.jpg New Year celebrations in Macau's Senado Square Dumplings Dumplings are ideal for sharing and there’s no end of fillings you can come up with. Plus, they're great for making with friends and family to really encapsulate that feeling of togetherness. You could have one person making the dough, another making the filling (my favourite options are pork or prawn) and then others assembling them. As you all work in the kitchen together, you’ll be chatting away, laughing over shared funny anecdotes and creating new memories – which is what the occasion is all about. When making your dumplings, hide a coin in one. It’s said that the person who finds it will have good luck and plenty of wealth in the future. Unfortunately, I’ve never won the coin. Maybe 2023 will be my lucky year! Dumplings and similar small dishes are perfect if you're going to celebrate at a friend's house and want to take a dish. When that's my plan, I usually cook a batch of pan-fried turnip cakes stuffed with dried shrimps and scallops to bring along. They’re always popular and I just love them. Vegetarian dishes The traditional dishes for New Year are mostly vegetarian, because of the Buddhist influences on the celebration. In Buddhism, it's believed vegetables are cleansing, so eating them on New Year’s Day is regarded as a good way to leave the old you behind and start afresh. You could opt for vegetarian versions of dishes that normally feature meat – which is something I’ve done before – or instead make dishes where vegetables take on the starring role. Lo Hon Jai is a dish traditionally consumed by Buddhist monks and consists of bamboo shoots, bean curd sticks, shiitake mushrooms, mung bean noodles, Chinese cabbage and tofu. All ingredients are stir-fried with red bean curd, which is fermented and adds lots of flavour. This might sound complicated but it’s a simple dish to prepare – if you can stir-fry vegetables, you can do this! The key is to soak the mung bean noodles in water beforehand and only add them in when the rest of the ingredients are cooked because they don't need much time on the heat. Another vegetable dish that’s traditionally popular at New Year is fat choi, which is made of fine strands that look almost like hair and is black when dried. It's thought to be lucky as its name sounds the same as the Chinese New Year greeting ‘gong hei fat choi’, meaning ‘congratulations and be prosperous’. Its use is controversial though, because of the impact that mass harvesting has had on the environment. In terms of what to avoid for New Year feasts, bitter melon is a big no-no, as you don’t want any bitterness in the year ahead. And, as pickled vegetables aren't fresh, they're also often shunned at New Year celebrations. Meat dishes While many dishes are vegetarian, meat is still on many New Year menus. It's often served whole as opposed to in cuts or joints, as this symbolises togetherness and rebirth. When I was a child, there would always be a whole pig on the menu when we went out for dinner on New Year's Eve – although that's not very practical for the average gathering. A whole chicken or whole fish are popular alternatives and will look impressive on the table, too. Another meat dish that’s become very popular for New Year is poon choi. It's made up of layers of different ingredients like roasted pork belly, roasted duck, braised shiitake mushrooms and prawns. No wonder it’s always a hit. Serving the feast My family and I never have set courses at our Lunar New Year meals – everything is served up at once. I think one of the reasons behind this is that the presentation of the meal is so important. The table is often laid with bright and bold colours, like red and gold, and then you have all the dishes there too – it's a really impressive sight and looks lovely and festive. So, when you’re thinking about what to serve, imagine how all the dishes will look on the table together and how they’ll complement one another in terms of colour, size and style."
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} | 4a5e5fc1b29c719e6b96f18cc516e8d6c36f2fe6bf863bb5ab3465593e503214 | “Alexa/Siri/Google: how do I boil an egg?”
It’s the cooking question thousands of people ask the internet every day. Why do we feel so insecure about such a simple technique? https://ichef.bbci.co.uk/images/ic/480xn/p0btp2dx.jpg You can whip up a smooth cheese sauce, cook a stir fry without a recipe, and even make your own sausage rolls from time to time. It’s fair to say you’re a dab hand in the kitchen. And yet you might be nervous when it comes to the simple act of boiling an egg. As you stand over the pan, you fret: will the whites be snotty at the edges? Or will the yolk be too hard to dip your soldiers in? What if it cracks? You furiously type into a search engine ‘how to boil an egg’ and are greeted with 432,000,000 responses (seriously, check - there’s that many results). Great. That clears that one up. Don’t worry you aren’t alone. It’s the most commonly searched for egg question - over 60,000 searches a month. The more you think about it, the more variables there are to getting a boiled egg predictably perfect. Should the egg be straight from the fridge or at room temperature? Should it go in boiling water or cold? Should you simmer or turn the hob off? Does size matter? Here’s our foolproof method, together with eggspert advice (sorry) on your other egg-related questions. How to boil an egg As cooking skills go, it should be so simple: one ingredient plus a pan of water. But there are many differing opinions, and many methods that do the job well enough. There's even a scientific formula for calculating the time to boil an egg, based on the mass and temperature of the egg, with high-altitude variations, but it's erm, even more complicated. We asked you all on Twitter and Facebook and received hundreds of replies, many of them quite different. Let's just say that our method isn't better than the one you know you can rely on, but we do feel that it's the most reliable way of reducing variable results for those people who feel they need to search on the internet for instructions. How to boil eggs Begin with room temperature large eggs (this will help stop the shell cracking)Slowly lower the egg into a pan of gently boiling waterSimmer until cooked to your liking - boiling vigorously may crack the egg as it bounces aroundHow long to boil eggs?5 minutes: Runny, suitable for dippy eggs, but no snotty whites6 minutes: Jammy, still fairly liquid inside7 minutes: Fudgy, firm but with definite squidge, ok for egg mayo10 minutes: Well-hardRemove from the water with a slotted spoon. Eat or cool under water to eat later. It’s that easy. Begin with room temperature large eggs (this will help stop the shell cracking) Slowly lower the egg into a pan of gently boiling water Simmer until cooked to your liking - boiling vigorously may crack the egg as it bounces around How long to boil eggs?5 minutes: Runny, suitable for dippy eggs, but no snotty whites6 minutes: Jammy, still fairly liquid inside7 minutes: Fudgy, firm but with definite squidge, ok for egg mayo10 minutes: Well-hard 5 minutes: Runny, suitable for dippy eggs, but no snotty whites6 minutes: Jammy, still fairly liquid inside7 minutes: Fudgy, firm but with definite squidge, ok for egg mayo10 minutes: Well-hard 5 minutes: Runny, suitable for dippy eggs, but no snotty whites 6 minutes: Jammy, still fairly liquid inside 7 minutes: Fudgy, firm but with definite squidge, ok for egg mayo 10 minutes: Well-hard Remove from the water with a slotted spoon. Eat or cool under water to eat later. It’s that easy. If your eggs are fridge-cold, and you don't mind the risk of cracking, these times will still be more or less correct. Lowering the eggs slowly into the simmering water seems to help avoid cracking, but a lot depends on the strength of the shell which depends on what the chickens were eating. If you are using medium-sized eggs, you may err on the side of caution when hard-boiling and shave off a minute. A green ring will form around the yolk of an overcooked egg and it will smell distinctively "eggy". If you are cooking hard-boiled eggs that will be reheated later (as in a raised pie, Scotch egg or Nadiya's meatloaf roll), then cook for only 8 minutes. Related articles Have we been getting potatoes all wrong?When is a pancake not a crêpe?Is it time we fell out of love with large eggs? Have we been getting potatoes all wrong? When is a pancake not a crêpe? Is it time we fell out of love with large eggs? Boiled eggs are just the beginning https://ichef.bbci.co.uk/images/ic/480xn/p0bvygd3.jpg The boiled egg, not limited to dipping at breakfast time, is just the starting point for many recipes. For a few years, no Instagram-worthy Buddha bowl or ramen was unadorned by a halved, soft-boiled egg, its gleaming golden eyes gazing at you. A 5 or 6-minute egg can be immediately cooled under running cold water, and/or soaked in cold water for 10 minutes, before popping into a lunchbox to bling up your packed lunch salad. Soft-boiled or hard-boiled eggs will keep in the fridge for 3 days, so you can make a batch for successive lunches. Upgrade your boiled egg by marinating it in soy sauce, for salty, brown soy eggs. The hard-boiled egg (8-10 minutes) makes the perfect egg mayo sandwich or sturdily tops a classic Niçoise salad. For Nigella's retro devilled eggs, she takes no risks of having a green ring round the yolks, and lets the eggs cook off the heat - another method that is popular, but not so with our impatient BBC Food team. But her genius tip for those symmetry-obsessed cooks: "In order to help keep the yolk centred as the eggs cook, leave them lying on their sides in a dish (rather than sitting upright in their boxes) overnight before cooking them. It’s not a fail-safe guarantee, but it does seem to make a difference." Are eggs likely to give you food poisoning? Back in the late ‘80s, sales of eggs plummeted when there were fears raised about the risk of contracting salmonella from them. Thankfully those days are long gone, and now most eggs sold in the UK are now stamped with the British Lion mark, something which shows that the hens which laid the egg have been vaccinated against salmonella. Professor Ian Dunn, from The University of Edinburgh’s Roslin Institute has carried out extensive research into chickens and eggs: “For sure, eggs are very safe to eat in the UK, because of the tracking and testing systems which makes salmonella pretty much a distant memory,” he says. This is only the case with hen's eggs which have the British Lion mark, and doesn't apply to goose, duck or quail's eggs. These should always be well-cooked if anyone eating them is particularly vulnerable to food poisoning. Eggs will last for up to 28 days after laying. “The contents of eggs are generally sterile if not damaged due to their antimicrobial qualities. I can’t think of such a high-quality protein source that lasts so long without preservation,” says Dunn. Will eggs float if they are off? https://ichef.bbci.co.uk/images/ic/480xn/p0btt8pt.jpg Ever reached for a pint glass of water to see if an egg will sink (fine) or float (off), but not sure if it’s just a baseless myth? The good news is that does work. Andrew Joret Chairman of the British Egg Industry Council (BEIC) explains: “All British Lion eggs have a best before date printed on the eggshell to ensure freshness. However, one simple test of an egg’s freshness is to place an egg in water. Generally, if the egg is stale it will float and, if it sinks, it is fresh. This is because as the egg gets older, the size of the air sac increases, making the egg float.” Should you keep your eggs in the fridge? Yes, if possible! Joret says: “Eggs should be stored at a constant temperature below 20°C - this maintains freshness and quality. The fridge is the best place to keep them, which avoids the temperature fluctuations you get in domestic kitchens, for example when you are cooking.” That said if there’s no room in the fridge, there’s no need to throw them out: “Many of our eggs are literally in the shops within a day. That said eggs are evolved to sit for 3 weeks under a chicken at body temperature so pretty perfect antimicrobial defence,” says Prof. Dunn. Are eggs healthy and how many calories are in them? https://ichef.bbci.co.uk/images/ic/480xn/p0btt6tt.jpg They are packed full of protein, vitamins and minerals, and in terms of calories, they range between 55-80 calories depending on the size. If you scramble or fry your eggs, then obviously the number of calories will increase depending on what you add/what oil you use. If you are trying to reduce your cholesterol levels then you may have heard you should avoid eggs, but the NHS explains that rather than reducing ingredients which naturally contain cholesterol (such as eggs), you’re better off reducing the amount of saturated fat you consume. Why are American eggshells white and not brown? That’s simply down to the breed of hen. “Up until the early 1970s, white eggs were also popular in the UK,” says Joret. Before adding: “However, during the late 1970s the number of white eggs began to diminish as consumers expressed a preference for brown eggs. There is no nutritional difference between white and brown shelled eggs.” If there’s chicken poo on the shell, should you wash an egg before storing it? It’s always a bit discouraging when you see some suspiciously brown mess on an egg, but don’t stick them under the tap. Joret says: “This is not something to be concerned by and we’d advise against cleaning it off before storing in the fridge because eggshells are porous so washing them risks contaminating the egg. Originally published March 2022 | {
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"title": "“Alexa/Siri/Google: how do I boil an egg?”",
"content": "It’s the cooking question thousands of people ask the internet every day. Why do we feel so insecure about such a simple technique? https://ichef.bbci.co.uk/images/ic/480xn/p0btp2dx.jpg You can whip up a smooth cheese sauce, cook a stir fry without a recipe, and even make your own sausage rolls from time to time. It’s fair to say you’re a dab hand in the kitchen. And yet you might be nervous when it comes to the simple act of boiling an egg. As you stand over the pan, you fret: will the whites be snotty at the edges? Or will the yolk be too hard to dip your soldiers in? What if it cracks? You furiously type into a search engine ‘how to boil an egg’ and are greeted with 432,000,000 responses (seriously, check - there’s that many results). Great. That clears that one up. Don’t worry you aren’t alone. It’s the most commonly searched for egg question - over 60,000 searches a month. The more you think about it, the more variables there are to getting a boiled egg predictably perfect. Should the egg be straight from the fridge or at room temperature? Should it go in boiling water or cold? Should you simmer or turn the hob off? Does size matter? Here’s our foolproof method, together with eggspert advice (sorry) on your other egg-related questions. How to boil an egg As cooking skills go, it should be so simple: one ingredient plus a pan of water. But there are many differing opinions, and many methods that do the job well enough. There's even a scientific formula for calculating the time to boil an egg, based on the mass and temperature of the egg, with high-altitude variations, but it's erm, even more complicated. We asked you all on Twitter and Facebook and received hundreds of replies, many of them quite different. Let's just say that our method isn't better than the one you know you can rely on, but we do feel that it's the most reliable way of reducing variable results for those people who feel they need to search on the internet for instructions. How to boil eggs Begin with room temperature large eggs (this will help stop the shell cracking)Slowly lower the egg into a pan of gently boiling waterSimmer until cooked to your liking - boiling vigorously may crack the egg as it bounces aroundHow long to boil eggs?5 minutes: Runny, suitable for dippy eggs, but no snotty whites6 minutes: Jammy, still fairly liquid inside7 minutes: Fudgy, firm but with definite squidge, ok for egg mayo10 minutes: Well-hardRemove from the water with a slotted spoon. Eat or cool under water to eat later. It’s that easy. Begin with room temperature large eggs (this will help stop the shell cracking) Slowly lower the egg into a pan of gently boiling water Simmer until cooked to your liking - boiling vigorously may crack the egg as it bounces around How long to boil eggs?5 minutes: Runny, suitable for dippy eggs, but no snotty whites6 minutes: Jammy, still fairly liquid inside7 minutes: Fudgy, firm but with definite squidge, ok for egg mayo10 minutes: Well-hard 5 minutes: Runny, suitable for dippy eggs, but no snotty whites6 minutes: Jammy, still fairly liquid inside7 minutes: Fudgy, firm but with definite squidge, ok for egg mayo10 minutes: Well-hard 5 minutes: Runny, suitable for dippy eggs, but no snotty whites 6 minutes: Jammy, still fairly liquid inside 7 minutes: Fudgy, firm but with definite squidge, ok for egg mayo 10 minutes: Well-hard Remove from the water with a slotted spoon. Eat or cool under water to eat later. It’s that easy. If your eggs are fridge-cold, and you don't mind the risk of cracking, these times will still be more or less correct. Lowering the eggs slowly into the simmering water seems to help avoid cracking, but a lot depends on the strength of the shell which depends on what the chickens were eating. If you are using medium-sized eggs, you may err on the side of caution when hard-boiling and shave off a minute. A green ring will form around the yolk of an overcooked egg and it will smell distinctively \"eggy\". If you are cooking hard-boiled eggs that will be reheated later (as in a raised pie, Scotch egg or Nadiya's meatloaf roll), then cook for only 8 minutes. Related articles Have we been getting potatoes all wrong?When is a pancake not a crêpe?Is it time we fell out of love with large eggs? Have we been getting potatoes all wrong? When is a pancake not a crêpe? Is it time we fell out of love with large eggs? Boiled eggs are just the beginning https://ichef.bbci.co.uk/images/ic/480xn/p0bvygd3.jpg The boiled egg, not limited to dipping at breakfast time, is just the starting point for many recipes. For a few years, no Instagram-worthy Buddha bowl or ramen was unadorned by a halved, soft-boiled egg, its gleaming golden eyes gazing at you. A 5 or 6-minute egg can be immediately cooled under running cold water, and/or soaked in cold water for 10 minutes, before popping into a lunchbox to bling up your packed lunch salad. Soft-boiled or hard-boiled eggs will keep in the fridge for 3 days, so you can make a batch for successive lunches. Upgrade your boiled egg by marinating it in soy sauce, for salty, brown soy eggs. The hard-boiled egg (8-10 minutes) makes the perfect egg mayo sandwich or sturdily tops a classic Niçoise salad. For Nigella's retro devilled eggs, she takes no risks of having a green ring round the yolks, and lets the eggs cook off the heat - another method that is popular, but not so with our impatient BBC Food team. But her genius tip for those symmetry-obsessed cooks: \"In order to help keep the yolk centred as the eggs cook, leave them lying on their sides in a dish (rather than sitting upright in their boxes) overnight before cooking them. It’s not a fail-safe guarantee, but it does seem to make a difference.\" Are eggs likely to give you food poisoning? Back in the late ‘80s, sales of eggs plummeted when there were fears raised about the risk of contracting salmonella from them. Thankfully those days are long gone, and now most eggs sold in the UK are now stamped with the British Lion mark, something which shows that the hens which laid the egg have been vaccinated against salmonella. Professor Ian Dunn, from The University of Edinburgh’s Roslin Institute has carried out extensive research into chickens and eggs: “For sure, eggs are very safe to eat in the UK, because of the tracking and testing systems which makes salmonella pretty much a distant memory,” he says. This is only the case with hen's eggs which have the British Lion mark, and doesn't apply to goose, duck or quail's eggs. These should always be well-cooked if anyone eating them is particularly vulnerable to food poisoning. Eggs will last for up to 28 days after laying. “The contents of eggs are generally sterile if not damaged due to their antimicrobial qualities. I can’t think of such a high-quality protein source that lasts so long without preservation,” says Dunn. Will eggs float if they are off? https://ichef.bbci.co.uk/images/ic/480xn/p0btt8pt.jpg Ever reached for a pint glass of water to see if an egg will sink (fine) or float (off), but not sure if it’s just a baseless myth? The good news is that does work. Andrew Joret Chairman of the British Egg Industry Council (BEIC) explains: “All British Lion eggs have a best before date printed on the eggshell to ensure freshness. However, one simple test of an egg’s freshness is to place an egg in water. Generally, if the egg is stale it will float and, if it sinks, it is fresh. This is because as the egg gets older, the size of the air sac increases, making the egg float.” Should you keep your eggs in the fridge? Yes, if possible! Joret says: “Eggs should be stored at a constant temperature below 20°C - this maintains freshness and quality. The fridge is the best place to keep them, which avoids the temperature fluctuations you get in domestic kitchens, for example when you are cooking.” That said if there’s no room in the fridge, there’s no need to throw them out: “Many of our eggs are literally in the shops within a day. That said eggs are evolved to sit for 3 weeks under a chicken at body temperature so pretty perfect antimicrobial defence,” says Prof. Dunn. Are eggs healthy and how many calories are in them? https://ichef.bbci.co.uk/images/ic/480xn/p0btt6tt.jpg They are packed full of protein, vitamins and minerals, and in terms of calories, they range between 55-80 calories depending on the size. If you scramble or fry your eggs, then obviously the number of calories will increase depending on what you add/what oil you use. If you are trying to reduce your cholesterol levels then you may have heard you should avoid eggs, but the NHS explains that rather than reducing ingredients which naturally contain cholesterol (such as eggs), you’re better off reducing the amount of saturated fat you consume. Why are American eggshells white and not brown? That’s simply down to the breed of hen. “Up until the early 1970s, white eggs were also popular in the UK,” says Joret. Before adding: “However, during the late 1970s the number of white eggs began to diminish as consumers expressed a preference for brown eggs. There is no nutritional difference between white and brown shelled eggs.” If there’s chicken poo on the shell, should you wash an egg before storing it? It’s always a bit discouraging when you see some suspiciously brown mess on an egg, but don’t stick them under the tap. Joret says: “This is not something to be concerned by and we’d advise against cleaning it off before storing in the fridge because eggshells are porous so washing them risks contaminating the egg. Originally published March 2022"
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Embrace homemade zero-proof drinks which are so tasty you’ll not miss booze… https://ichef.bbci.co.uk/images/ic/480xn/p0dt0694.jpg After the excesses of Christmas, it doesn't seem too hard to cut back or give up drinking alcohol altogether. But as the memories of those festive headaches fade, and more people fall off the wagon, sticking to a low or no-alcohol resolution can be challenging. This year, with the help of drinks expert Jassy Davis, you can create delicious non-alcoholic drinks that are tasty enough to make your “usual” in February, March and beyond. The author of seven books on cocktails, including Alcohol Not Included, Davis says, “Cocktails are a quick way to turn a moment into an event. It’s lovely to have a friend over for a glass of wine or a cup of tea but mix a cocktail and suddenly it feels like a celebration. It doesn’t matter if they just came over to eat pizza and watch TV – add a margarita or a passion fruit martini and the whole evening is elevated. Cocktails are a shortcut to glamour.” Happy hour Low and zero alcohol beers, wines and spirits are growing in number and popularity. While the new and novel ranges of zero-alcohol spirits are tempting to try, they don't always come with a low price tag. Add the cost of trendy mixers, and not drinking gets more expensive than… drinking. Homemade cocktails don't have to use pricey products. “Keeping things simple and focussing on flavours you enjoy are probably the biggest money savers,” says Davis. “Low and no alcohol drinks don’t have to include a long list of ingredients – most of mine are no more than three ingredients – and they should be based on drinks and ingredients you actually like. That way you won’t waste money buying things that end up gathering dust in your kitchen cupboards.” There are plenty of ways you can embrace alcohol-free mixed drinks in January, and they don’t need to be expensive either. The three key elements According to Davis, the most basic cocktail is “a shot of something sweet, a shot of something sour, and then topped up with tonic or soda water. This is a simple formula for making a refreshing long drink. “Simple syrup, citrus juice and soda are a great combination – especially if you add a few botanicals to the simple syrup when you’re making it. Grenadine, orange or grapefruit juice and soda also make a delicious long drink.” A simple syrup is another name for a sugar syrup that's equal parts sugar and water – you can make it in moments and store it in the fridge for a week or so. “Make an infused sugar syrup by simmering 250g white sugar with 250ml water for two minutes, then add spices, herbs or citrus zest and let it steep for two hours before straining. “If you’re a fan of gin then you can get the taste by adding juniper berries, coriander seeds, cardamom pods, lemon zest and rosemary to the mixture. Just 10-15ml (2-3 teaspoons) of this syrup with soda water is a good zero-proof replacement for gin and tonic.” Replicating the texture of alcohol For many, a cocktail isn’t just about the taste but the whole experience. When Davis was coming up with recipes for Alcohol Not Included one issue kept cropping up: “How important texture is in drinks.” Davis adds: “Alcohol has a thicker, silkier texture than non-alcoholic drinks and zero-proof cocktails can be less satisfying when they don’t have that same luxurious mouthfeel.” The solution? “A teaspoon of glycerine in short cocktails, especially those shaken over ice and served in a coupe/martini glass, gives the drink a softer texture and makes it more ‘sippable’. “Adding pasteurised egg white or aquafaba [the water in tins of chickpeas] to shaken drinks also gives them body and a velvety texture, as well as creating a beautiful layer of foam on the top of your drink.” (If your eggs have a British Lion mark on them, the egg white is considered safe to consume raw. It is much nicer than it sounds!) Related stories There’s a backlash against food detoxes and here’s whyAre you allergic or intolerant to alcohol?Can any foods cure a hangover? There’s a backlash against food detoxes and here’s why There’s a backlash against food detoxes and here’s why Are you allergic or intolerant to alcohol? Are you allergic or intolerant to alcohol? Can any foods cure a hangover? Can any foods cure a hangover? Replicating the taste of alcohol https://ichef.bbci.co.uk/images/ic/480xn/p0dt0c2x.jpg Davis suggests creating cold brew out of your coffee grounds then using it as a replacement for rum in cocktails “The tannins that make tea bitter also make it perfect as a stand-in for spirits in zero-proof cocktails,” explains Davis. “Brew a jug of black tea, jasmine tea or oolong tea and keep it in the fridge ready to use. Korean barley tea is also really good value and has a rich, malty flavour that’s a good stand-in for whisky. “Alternatively, if you make a cafetière of coffee in the morning, keep the grounds and cold brew them with water overnight – the coffee will be milder than your regular brew, but still full of flavour. Use it as a replacement for rum. Coffee and coke might sound a bit strange, but it really does work.” Enjoy the flavours of the seasons Not only do in-season ingredients tend to be cheaper but they taste great. And, at this time of year deliver a winter-warming hit. “Citrus fruits are at their best right now, especially blood oranges. A 50:50 mix of fresh blood orange juice combined with a bitter, non-alcoholic aperitif is elegant and not too sweet. If you find bergamot (a lemon-like citrus fruit), snap them up and mix them with clementine juice and soda water for a refreshing, floral long drink. “Forced rhubarb should also be coming in – if you’re poaching or roasting it with sugar, pour off the syrup and keep it in the fridge to mix into drinks. Try rhubarb syrup and cream soda for a rhubarb and custard flavoured drink. Alternatively, shake a shot each of rhubarb syrup and lemon juice with two shots of jasmine tea, a dash of glycerine and half an egg white to make a tea sour that will look beautiful served in a chilled coupe. If the cold weather leaves you in need of a hot drink, then, Davis’s go-to drink is a non-alcoholic mulled-wine, or winter cup. “Even if it’s not chilly, a mulled punch is still a crowd pleaser,” says Davis. Before adding, “I’ve used a mix of English breakfast tea and pomegranate juice in this alcohol-free version. The tea is steeped for 20 minutes to make sure it’s strongly brewed, which gives it a robust tannic flavour. Combined with tart pomegranate juice, it makes a rich, gutsy stand-in for red wine.” Flavoured with cinnamon, cardamom and star anise, it's completely delicious. Another winter-warming cocktail Davis suggests is hot buttered apple juice. To increase the richness, blend butter with sugar and spices before adding it to warmed apple juice. You could make up a batch of the butter and keep it in your fridge for up to four weeks… When following the recipe, Davis suggests: “Only add all the butter to the pan if you’re serving it all straight away. If you’re serving it individually over the course of a party, measure out 2 tablespoons of butter into a glass when you’re ready to serve and pour in around 100–150ml warm apple juice. Stir to blend together, then grate over the nutmeg.” Now make Hot buttered apple juiceWinter cupShirley TempleLondon fogLight and breezy Hot buttered apple juice Hot buttered apple juice Winter cup Winter cup Shirley Temple Shirley Temple London fog London fog Light and breezy Light and breezy Originally published January 2023 | {
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"title": "How to make this alcohol-free January the tastiest yet",
"content": "Embrace homemade zero-proof drinks which are so tasty you’ll not miss booze… https://ichef.bbci.co.uk/images/ic/480xn/p0dt0694.jpg After the excesses of Christmas, it doesn't seem too hard to cut back or give up drinking alcohol altogether. But as the memories of those festive headaches fade, and more people fall off the wagon, sticking to a low or no-alcohol resolution can be challenging. This year, with the help of drinks expert Jassy Davis, you can create delicious non-alcoholic drinks that are tasty enough to make your “usual” in February, March and beyond. The author of seven books on cocktails, including Alcohol Not Included, Davis says, “Cocktails are a quick way to turn a moment into an event. It’s lovely to have a friend over for a glass of wine or a cup of tea but mix a cocktail and suddenly it feels like a celebration. It doesn’t matter if they just came over to eat pizza and watch TV – add a margarita or a passion fruit martini and the whole evening is elevated. Cocktails are a shortcut to glamour.” Happy hour Low and zero alcohol beers, wines and spirits are growing in number and popularity. While the new and novel ranges of zero-alcohol spirits are tempting to try, they don't always come with a low price tag. Add the cost of trendy mixers, and not drinking gets more expensive than… drinking. Homemade cocktails don't have to use pricey products. “Keeping things simple and focussing on flavours you enjoy are probably the biggest money savers,” says Davis. “Low and no alcohol drinks don’t have to include a long list of ingredients – most of mine are no more than three ingredients – and they should be based on drinks and ingredients you actually like. That way you won’t waste money buying things that end up gathering dust in your kitchen cupboards.” There are plenty of ways you can embrace alcohol-free mixed drinks in January, and they don’t need to be expensive either. The three key elements According to Davis, the most basic cocktail is “a shot of something sweet, a shot of something sour, and then topped up with tonic or soda water. This is a simple formula for making a refreshing long drink. “Simple syrup, citrus juice and soda are a great combination – especially if you add a few botanicals to the simple syrup when you’re making it. Grenadine, orange or grapefruit juice and soda also make a delicious long drink.” A simple syrup is another name for a sugar syrup that's equal parts sugar and water – you can make it in moments and store it in the fridge for a week or so. “Make an infused sugar syrup by simmering 250g white sugar with 250ml water for two minutes, then add spices, herbs or citrus zest and let it steep for two hours before straining. “If you’re a fan of gin then you can get the taste by adding juniper berries, coriander seeds, cardamom pods, lemon zest and rosemary to the mixture. Just 10-15ml (2-3 teaspoons) of this syrup with soda water is a good zero-proof replacement for gin and tonic.” Replicating the texture of alcohol For many, a cocktail isn’t just about the taste but the whole experience. When Davis was coming up with recipes for Alcohol Not Included one issue kept cropping up: “How important texture is in drinks.” Davis adds: “Alcohol has a thicker, silkier texture than non-alcoholic drinks and zero-proof cocktails can be less satisfying when they don’t have that same luxurious mouthfeel.” The solution? “A teaspoon of glycerine in short cocktails, especially those shaken over ice and served in a coupe/martini glass, gives the drink a softer texture and makes it more ‘sippable’. “Adding pasteurised egg white or aquafaba [the water in tins of chickpeas] to shaken drinks also gives them body and a velvety texture, as well as creating a beautiful layer of foam on the top of your drink.” (If your eggs have a British Lion mark on them, the egg white is considered safe to consume raw. It is much nicer than it sounds!) Related stories There’s a backlash against food detoxes and here’s whyAre you allergic or intolerant to alcohol?Can any foods cure a hangover? There’s a backlash against food detoxes and here’s why There’s a backlash against food detoxes and here’s why Are you allergic or intolerant to alcohol? Are you allergic or intolerant to alcohol? Can any foods cure a hangover? Can any foods cure a hangover? Replicating the taste of alcohol https://ichef.bbci.co.uk/images/ic/480xn/p0dt0c2x.jpg Davis suggests creating cold brew out of your coffee grounds then using it as a replacement for rum in cocktails “The tannins that make tea bitter also make it perfect as a stand-in for spirits in zero-proof cocktails,” explains Davis. “Brew a jug of black tea, jasmine tea or oolong tea and keep it in the fridge ready to use. Korean barley tea is also really good value and has a rich, malty flavour that’s a good stand-in for whisky. “Alternatively, if you make a cafetière of coffee in the morning, keep the grounds and cold brew them with water overnight – the coffee will be milder than your regular brew, but still full of flavour. Use it as a replacement for rum. Coffee and coke might sound a bit strange, but it really does work.” Enjoy the flavours of the seasons Not only do in-season ingredients tend to be cheaper but they taste great. And, at this time of year deliver a winter-warming hit. “Citrus fruits are at their best right now, especially blood oranges. A 50:50 mix of fresh blood orange juice combined with a bitter, non-alcoholic aperitif is elegant and not too sweet. If you find bergamot (a lemon-like citrus fruit), snap them up and mix them with clementine juice and soda water for a refreshing, floral long drink. “Forced rhubarb should also be coming in – if you’re poaching or roasting it with sugar, pour off the syrup and keep it in the fridge to mix into drinks. Try rhubarb syrup and cream soda for a rhubarb and custard flavoured drink. Alternatively, shake a shot each of rhubarb syrup and lemon juice with two shots of jasmine tea, a dash of glycerine and half an egg white to make a tea sour that will look beautiful served in a chilled coupe. If the cold weather leaves you in need of a hot drink, then, Davis’s go-to drink is a non-alcoholic mulled-wine, or winter cup. “Even if it’s not chilly, a mulled punch is still a crowd pleaser,” says Davis. Before adding, “I’ve used a mix of English breakfast tea and pomegranate juice in this alcohol-free version. The tea is steeped for 20 minutes to make sure it’s strongly brewed, which gives it a robust tannic flavour. Combined with tart pomegranate juice, it makes a rich, gutsy stand-in for red wine.” Flavoured with cinnamon, cardamom and star anise, it's completely delicious. Another winter-warming cocktail Davis suggests is hot buttered apple juice. To increase the richness, blend butter with sugar and spices before adding it to warmed apple juice. You could make up a batch of the butter and keep it in your fridge for up to four weeks… When following the recipe, Davis suggests: “Only add all the butter to the pan if you’re serving it all straight away. If you’re serving it individually over the course of a party, measure out 2 tablespoons of butter into a glass when you’re ready to serve and pour in around 100–150ml warm apple juice. Stir to blend together, then grate over the nutmeg.” Now make Hot buttered apple juiceWinter cupShirley TempleLondon fogLight and breezy Hot buttered apple juice Hot buttered apple juice Winter cup Winter cup Shirley Temple Shirley Temple London fog London fog Light and breezy Light and breezy Originally published January 2023"
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From the food trends that captured the nation to festive food traditions from around the world. Put your food knowledge to the test with this gigantic quiz… https://ichef.bbci.co.uk/images/ic/480xn/p08zgggb.jpg Have a holly, jolly quizmas Welcome to the 2022 Christmas food quiz. Whether you’re a whizz in the kitchen or just have an encyclopaedic knowledge of film, this is the quiz for you. There are six rounds so team up with friends and family and put your collective knowledge to the test. Alternatively, go alone and feel the thrill of getting a high score all by yourself. When you're finished, get the Christmas quiz answers here! 2022 Food trends Q1: What type of chips were people cooking in air fryers in 2022? a) Rice b) Aubergine c) Pasta Q2: What type of bread might you find up in the sky? Q3: What colour sauce did @chef.pii make popular in the summer? Q4: A type of spread was slathered on boards this year before being covered with other ingredients such as olives and charcuterie. What was it? Q5: What type of cake was the most viewed on TikTok in 2022? a) Air fryer b) Slow cooker c) Mug Food in festive film Q6: In the Christmas classic Elf, Buddy the elf covers his spaghetti in what? a) Tomato sauce b) Syrup c) Chopped up candy canes Q7: In Scrooged, when Francis (played by Bill Murray) is shown a Christmas from his childhood, he witnesses his father giving him a gift. Young Francis wants a ‘choo-choo train’, what does he get instead? a) 5lb of steak b) 5lb of veal c) 5lb of venison Q8: In 2015 film Carol, Cate Blanchet’s character (Carol) orders creamed spinach and poached eggs in a restaurant. What drink does she order at the same time? a) A vodka martini with a lemon twist b) A Manhattan with a cherry c) A dry martini with an olive Q9: In Home Alone, what iconic line from Angels With Filthy Souls plays out to the pizza delivery guy who’s just brought Kevin his cheese pizza? a) 'Keep the change ya filthy animal' b) 'Merry Christmas ya filthy animal' c) 'Happy Christmas ya filthy animal' Q10: The Snowman by Raymond Briggs is Christmas classic. In the film the snowman climbs into a big chest freezer to relax, what does he place on his head? Pop culture references Q11: In the Dean Martin song ‘Let It Snow! Let It Snow! Let It Snow!’ what has been brought for popping? Q12: What is the full title of Cliff Richard’s iconic 1988 Christmas song? Q13: What festive sweet is referenced in the song It’s Beginning To Look A Lot Like Christmas? Q14: Who wrote the recipe book From Crook To Cook? Q15: Which turkey recipe does Mick decide to follow in the first Gavin and Stacey Christmas special? a) Jamie Oliver’s b) Nigella’s c) Gordon Ramsay’s Q16: In 2018, which musician said of Christmas: “It’s so boring, it’s unbelievable, and those little sausages, what are they called? Chipolatas. That sounds like a circus troop from the 1950s.” a) Noel Gallagher b) Liam Gallagher c) Ian Brown Q17: Which rapper is responsible for the song Passionfruit? a) Childish Gambino b) Drake c) J. Cole Q18: Which British singer has a bottle of ketchup tattooed on his arm? a) Louis Tomlinson b) Ed Sheeran c) Harry Styles Q19: In 2022, Lewis Capaldi brought out his own range of what? a) Chicken kebabs b) Chips c) Pizzas Q20: Which group released the song 8 Days of Christmas which includes the line:’ On the 4th day of Christmas my baby gave to me:A candle-lit dinner, just for me and my honey’ Geography Q21: Eating fried chicken at a fast food restaurant is a Christmas tradition in which country? Q22: Which country produces the most cinnamon? Q23: In Sweden glögg is popular during the festive season what is it? Q24: Rather than sugar what are lebkuchen sweetened with? Q25: In USA, it’s not traditional to have roast potatoes at Christmas what potato dish do they have instead? Q26: Pierogi are a traditional Christmas food in Poland, but what are they? Q27: Which country is responsible for trifles? Q28: In Portugal Bolo-Rei is a popular festive bake, what is it? Q29: Where does panettone come from? Q30: What spice makes the Swedish St Lucia bun yellow? Technical challenge Q31: What nut do you need to ground up to make marzipan? Q32: What type of sweet would you use to make a stained glass biscuit? Q33: If an ingredient has the word ‘confit’ before it what does it mean? Q34: What ingredient can be “Dutch processed”? Q35: How many ml is 1fl oz? Q36: What fruit is calvados made from? Q37: Which is not a variety of risotto rice? a. Carnaroli b. Vialone nano c. Bomba Q38: Which two ingredients to do need to make a roux? Q39: What tool does Poppy O’Toole recommend using to make the perfect mashed potatoes?a. Blenderb. Sievec. Meat mallet Q40: What do you do to ‘brown’ butter? Picture round - name the chefs! https://ichef.bbci.co.uk/images/ic/480xn/p08y31w6.jpg | {
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"content": "From the food trends that captured the nation to festive food traditions from around the world. Put your food knowledge to the test with this gigantic quiz… https://ichef.bbci.co.uk/images/ic/480xn/p08zgggb.jpg Have a holly, jolly quizmas Welcome to the 2022 Christmas food quiz. Whether you’re a whizz in the kitchen or just have an encyclopaedic knowledge of film, this is the quiz for you. There are six rounds so team up with friends and family and put your collective knowledge to the test. Alternatively, go alone and feel the thrill of getting a high score all by yourself. When you're finished, get the Christmas quiz answers here! 2022 Food trends Q1: What type of chips were people cooking in air fryers in 2022? a) Rice b) Aubergine c) Pasta Q2: What type of bread might you find up in the sky? Q3: What colour sauce did @chef.pii make popular in the summer? Q4: A type of spread was slathered on boards this year before being covered with other ingredients such as olives and charcuterie. What was it? Q5: What type of cake was the most viewed on TikTok in 2022? a) Air fryer b) Slow cooker c) Mug Food in festive film Q6: In the Christmas classic Elf, Buddy the elf covers his spaghetti in what? a) Tomato sauce b) Syrup c) Chopped up candy canes Q7: In Scrooged, when Francis (played by Bill Murray) is shown a Christmas from his childhood, he witnesses his father giving him a gift. Young Francis wants a ‘choo-choo train’, what does he get instead? a) 5lb of steak b) 5lb of veal c) 5lb of venison Q8: In 2015 film Carol, Cate Blanchet’s character (Carol) orders creamed spinach and poached eggs in a restaurant. What drink does she order at the same time? a) A vodka martini with a lemon twist b) A Manhattan with a cherry c) A dry martini with an olive Q9: In Home Alone, what iconic line from Angels With Filthy Souls plays out to the pizza delivery guy who’s just brought Kevin his cheese pizza? a) 'Keep the change ya filthy animal' b) 'Merry Christmas ya filthy animal' c) 'Happy Christmas ya filthy animal' Q10: The Snowman by Raymond Briggs is Christmas classic. In the film the snowman climbs into a big chest freezer to relax, what does he place on his head? Pop culture references Q11: In the Dean Martin song ‘Let It Snow! Let It Snow! Let It Snow!’ what has been brought for popping? Q12: What is the full title of Cliff Richard’s iconic 1988 Christmas song? Q13: What festive sweet is referenced in the song It’s Beginning To Look A Lot Like Christmas? Q14: Who wrote the recipe book From Crook To Cook? Q15: Which turkey recipe does Mick decide to follow in the first Gavin and Stacey Christmas special? a) Jamie Oliver’s b) Nigella’s c) Gordon Ramsay’s Q16: In 2018, which musician said of Christmas: “It’s so boring, it’s unbelievable, and those little sausages, what are they called? Chipolatas. That sounds like a circus troop from the 1950s.” a) Noel Gallagher b) Liam Gallagher c) Ian Brown Q17: Which rapper is responsible for the song Passionfruit? a) Childish Gambino b) Drake c) J. Cole Q18: Which British singer has a bottle of ketchup tattooed on his arm? a) Louis Tomlinson b) Ed Sheeran c) Harry Styles Q19: In 2022, Lewis Capaldi brought out his own range of what? a) Chicken kebabs b) Chips c) Pizzas Q20: Which group released the song 8 Days of Christmas which includes the line:’ On the 4th day of Christmas my baby gave to me:A candle-lit dinner, just for me and my honey’ Geography Q21: Eating fried chicken at a fast food restaurant is a Christmas tradition in which country? Q22: Which country produces the most cinnamon? Q23: In Sweden glögg is popular during the festive season what is it? Q24: Rather than sugar what are lebkuchen sweetened with? Q25: In USA, it’s not traditional to have roast potatoes at Christmas what potato dish do they have instead? Q26: Pierogi are a traditional Christmas food in Poland, but what are they? Q27: Which country is responsible for trifles? Q28: In Portugal Bolo-Rei is a popular festive bake, what is it? Q29: Where does panettone come from? Q30: What spice makes the Swedish St Lucia bun yellow? Technical challenge Q31: What nut do you need to ground up to make marzipan? Q32: What type of sweet would you use to make a stained glass biscuit? Q33: If an ingredient has the word ‘confit’ before it what does it mean? Q34: What ingredient can be “Dutch processed”? Q35: How many ml is 1fl oz? Q36: What fruit is calvados made from? Q37: Which is not a variety of risotto rice? a. Carnaroli b. Vialone nano c. Bomba Q38: Which two ingredients to do need to make a roux? Q39: What tool does Poppy O’Toole recommend using to make the perfect mashed potatoes?a. Blenderb. Sievec. Meat mallet Q40: What do you do to ‘brown’ butter? Picture round - name the chefs! https://ichef.bbci.co.uk/images/ic/480xn/p08y31w6.jpg"
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By Poppy O’Toole Want to take your cooking up a notch or three? This is how to cook like a pro chef at home by mastering five classic techniques https://ichef.bbci.co.uk/images/ic/480xn/p0dt1ns4.jpg BBC Three’s Young MasterChef sees up-and-coming food talent, aged 18-25, put their kitchen skills to the test in the hope of impressing the judges and snatching that crown. I am, happily, one of said judges. As a Michelin-trained chef, one of my roles in the show is to nurture the fresh-faced contestants – the next-generation of top chefs – and help them to hone their dishes and become the best cooks they can be. Hopefully I’m teaching them a few new kitchen skills along the way – and I’m learning lots from the experience, too. I’ve spent more than 10 years in professional kitchens and am often asked for tips by people who want to improve their cooking skills. There are a few obvious answers, of course, like properly seasoning food, the importance of resting ingredients and finding the right flavour combos. However, when I start talking about key techniques which will really take your cooking to the next level, people can start to feel a little intimidated. So, I want to share five of these techniques with you to hopefully prove that, despite seeming really impressive, they're actually pretty straightforward to master. Beurre noisette Butter is big in the food world right now, with trends like butter boards and homemade butter taking over the internet. One of the classic ways butter is used by high-end chefs is for making beurre noisette. This translates from French to ‘hazelnut butter’ but it's also known as brown butter or nutty butter, because of its flavour. It's often used in baking, especially for cookies and cakes as it adds a deeper flavour, and I like to use it in pasta sauces or as a topping for gnocchi if I’m feeling fancy. Beurre noisette is simply butter that's been fried until it browns. Cooking butter in this way causes the colour to darken into a caramel-like hue, while the flavour also develops a caramelised, nutty character. To make it, the only ingredient you need is salted butter. Just put it in a pan fry it on a high heat – you’re going to want to get it frothing and foaming. Then, you’ll see the milk solids start to caramelise and go brown and notice that lovely nutty smell. If it's not going immediately from the pan into your recipe, make sure you have a bowl nearby to pour it into so that it stops cooking – you really don't want it to burn. Want to know more? Here’s a video of me making beurre noisette. Clarified butter https://ichef.bbci.co.uk/images/ic/480xn/p0dt1wj9.jpg When making clarified butter you drain away the butter milk at the bottom. Sticking to the butter theme, let’s talk about clarified butter. It's essentially butter that has had the milk solids removed, so it can be cooked at a higher heat and for longer periods of time than regular butter, which can burn easily. It's great for using in hollandaise, fondant potatoes and vegetables, as well as for sautéing meats and fish. There are various ways to remove the milk solids from your butter but I’ve found the easiest to be a bit of a cheat’s method. It’s quick, efficient and does the job every time, using a kitchen essential that some chefs may say they’re too good for. I, however, am its biggest fan. It's called (drumroll, please) the microwave. Chop your butter into chunks and place it in a dish, then microwave it until it has completely melted. The golden rule is to not stir it at any point, because you want the buttermilk (milk solids) to settle at the bottom of the dish. Then, set your bowl aside to cool: the clarified butter (on top) will firm up, whereas the milk solids will stay liquid. Once it's solidified, create a hole in the corner of the dish down to the buttermilk and pour the liquid away. Once you’ve been able to do this you should be able to lift the clarified butter out of the dish. Then, scrape away any excess liquid and dry the slab off – and that's it. You can melt it back down and use it for whatever you want. Confit garlic Thanks to your new knowledge of how to clarify butter, you can now do something else incredible: confit your garlic. The term 'confit' means cooking something in fat at a low temperature for a long time to achieve a deeper flavour. So, imagine regular garlic but then turn the flavour dial up by 1000. It’s super decadent with a smooth, silky texture and rich, intense flavour. Begin by preheating the oven to 130C/120C Fan/Gas ¾. Place lots of peeled garlic cloves in an oven-proof dish with your clarified butter. You can throw in some rosemary sprigs or whole chillies too, if you like. Roast in the oven for 1½ hours, checking on the garlic regularly to make sure it is not burning and stirring it occasionally. If it looks like it’s cooking too fast, then turn the oven temperature down. Use it in place of regular garlic in pasta sauces, garlic bread or meat rubs or, to really get the most out of it, keep it simple by squishing onto toast. Believe me, it'll make you appreciate garlic on a whole new level. Herb-infused oils https://ichef.bbci.co.uk/images/ic/480xn/p0dt1xj4.jpg I'm a fan of drizzling herb-infused oil onto soup, it adds both flavour and colour This one is as delicious as it is aesthetically pleasing, and it’s a technique every professional kitchen insists its chefs learn. I’m talking about herb-infused oils. These are great for drizzling over soups or sauces, but can add flavour and colour to pretty much any dish. They're also great for using up herbs rather than throwing them out, and can even be frozen. Try using your favourite herbs like coriander, parsley or chive – even spring onion works well. To begin, I blanche the herbs in boiling, salted water then pass them through a sieve and place straight into ice-cold water. Squeeze as much liquid out of the herbs as possible before piling them into a blender with your chosen oil. After blending, put the mixture into the freezer for a short while before finally draining it through a cloth or sieve. Poached eggs In a brief departure from my love of butter and oils, we need to talk about poaching eggs. A poached egg isn't just a toast topper (though, it is an amazing one. It's so versatile and can improve all kinds of dishes. Making soup? Put a poached egg on it. Cooking haddock? Put a poached egg on it. Having pancakes? You get the gist. Poaching an egg can seem tricky, but I promise it's relatively simple once you get the hang of it. My best tip is a splash of white wine vinegar which helps to stabilise the egg whites – there’s science to it, but I’ll spare you. You add the vinegar to a very slowly simmering pan of water, give it a slight stir and then drop your egg – which should be as fresh and cold (straight from the fridge) as possible – into the centre. I like mine to have a soft, runny yolk with a firm white, which normally takes around three minutes. Then, I drain the poached egg on a piece of kitchen towel before serving. By following this method you will reduce the risk of wispy, soggy and undercooked poached eggs and, with a bit of practice, will achieve the perfect yolk every time. Watch BBC Three's Young MasterChef on iPlayer now. Originally published January 2023 | {
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"content": "By Poppy O’Toole Want to take your cooking up a notch or three? This is how to cook like a pro chef at home by mastering five classic techniques https://ichef.bbci.co.uk/images/ic/480xn/p0dt1ns4.jpg BBC Three’s Young MasterChef sees up-and-coming food talent, aged 18-25, put their kitchen skills to the test in the hope of impressing the judges and snatching that crown. I am, happily, one of said judges. As a Michelin-trained chef, one of my roles in the show is to nurture the fresh-faced contestants – the next-generation of top chefs – and help them to hone their dishes and become the best cooks they can be. Hopefully I’m teaching them a few new kitchen skills along the way – and I’m learning lots from the experience, too. I’ve spent more than 10 years in professional kitchens and am often asked for tips by people who want to improve their cooking skills. There are a few obvious answers, of course, like properly seasoning food, the importance of resting ingredients and finding the right flavour combos. However, when I start talking about key techniques which will really take your cooking to the next level, people can start to feel a little intimidated. So, I want to share five of these techniques with you to hopefully prove that, despite seeming really impressive, they're actually pretty straightforward to master. Beurre noisette Butter is big in the food world right now, with trends like butter boards and homemade butter taking over the internet. One of the classic ways butter is used by high-end chefs is for making beurre noisette. This translates from French to ‘hazelnut butter’ but it's also known as brown butter or nutty butter, because of its flavour. It's often used in baking, especially for cookies and cakes as it adds a deeper flavour, and I like to use it in pasta sauces or as a topping for gnocchi if I’m feeling fancy. Beurre noisette is simply butter that's been fried until it browns. Cooking butter in this way causes the colour to darken into a caramel-like hue, while the flavour also develops a caramelised, nutty character. To make it, the only ingredient you need is salted butter. Just put it in a pan fry it on a high heat – you’re going to want to get it frothing and foaming. Then, you’ll see the milk solids start to caramelise and go brown and notice that lovely nutty smell. If it's not going immediately from the pan into your recipe, make sure you have a bowl nearby to pour it into so that it stops cooking – you really don't want it to burn. Want to know more? Here’s a video of me making beurre noisette. Clarified butter https://ichef.bbci.co.uk/images/ic/480xn/p0dt1wj9.jpg When making clarified butter you drain away the butter milk at the bottom. Sticking to the butter theme, let’s talk about clarified butter. It's essentially butter that has had the milk solids removed, so it can be cooked at a higher heat and for longer periods of time than regular butter, which can burn easily. It's great for using in hollandaise, fondant potatoes and vegetables, as well as for sautéing meats and fish. There are various ways to remove the milk solids from your butter but I’ve found the easiest to be a bit of a cheat’s method. It’s quick, efficient and does the job every time, using a kitchen essential that some chefs may say they’re too good for. I, however, am its biggest fan. It's called (drumroll, please) the microwave. Chop your butter into chunks and place it in a dish, then microwave it until it has completely melted. The golden rule is to not stir it at any point, because you want the buttermilk (milk solids) to settle at the bottom of the dish. Then, set your bowl aside to cool: the clarified butter (on top) will firm up, whereas the milk solids will stay liquid. Once it's solidified, create a hole in the corner of the dish down to the buttermilk and pour the liquid away. Once you’ve been able to do this you should be able to lift the clarified butter out of the dish. Then, scrape away any excess liquid and dry the slab off – and that's it. You can melt it back down and use it for whatever you want. Confit garlic Thanks to your new knowledge of how to clarify butter, you can now do something else incredible: confit your garlic. The term 'confit' means cooking something in fat at a low temperature for a long time to achieve a deeper flavour. So, imagine regular garlic but then turn the flavour dial up by 1000. It’s super decadent with a smooth, silky texture and rich, intense flavour. Begin by preheating the oven to 130C/120C Fan/Gas ¾. Place lots of peeled garlic cloves in an oven-proof dish with your clarified butter. You can throw in some rosemary sprigs or whole chillies too, if you like. Roast in the oven for 1½ hours, checking on the garlic regularly to make sure it is not burning and stirring it occasionally. If it looks like it’s cooking too fast, then turn the oven temperature down. Use it in place of regular garlic in pasta sauces, garlic bread or meat rubs or, to really get the most out of it, keep it simple by squishing onto toast. Believe me, it'll make you appreciate garlic on a whole new level. Herb-infused oils https://ichef.bbci.co.uk/images/ic/480xn/p0dt1xj4.jpg I'm a fan of drizzling herb-infused oil onto soup, it adds both flavour and colour This one is as delicious as it is aesthetically pleasing, and it’s a technique every professional kitchen insists its chefs learn. I’m talking about herb-infused oils. These are great for drizzling over soups or sauces, but can add flavour and colour to pretty much any dish. They're also great for using up herbs rather than throwing them out, and can even be frozen. Try using your favourite herbs like coriander, parsley or chive – even spring onion works well. To begin, I blanche the herbs in boiling, salted water then pass them through a sieve and place straight into ice-cold water. Squeeze as much liquid out of the herbs as possible before piling them into a blender with your chosen oil. After blending, put the mixture into the freezer for a short while before finally draining it through a cloth or sieve. Poached eggs In a brief departure from my love of butter and oils, we need to talk about poaching eggs. A poached egg isn't just a toast topper (though, it is an amazing one. It's so versatile and can improve all kinds of dishes. Making soup? Put a poached egg on it. Cooking haddock? Put a poached egg on it. Having pancakes? You get the gist. Poaching an egg can seem tricky, but I promise it's relatively simple once you get the hang of it. My best tip is a splash of white wine vinegar which helps to stabilise the egg whites – there’s science to it, but I’ll spare you. You add the vinegar to a very slowly simmering pan of water, give it a slight stir and then drop your egg – which should be as fresh and cold (straight from the fridge) as possible – into the centre. I like mine to have a soft, runny yolk with a firm white, which normally takes around three minutes. Then, I drain the poached egg on a piece of kitchen towel before serving. By following this method you will reduce the risk of wispy, soggy and undercooked poached eggs and, with a bit of practice, will achieve the perfect yolk every time. Watch BBC Three's Young MasterChef on iPlayer now. Originally published January 2023"
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By Sue Quinn Mid-winter days may be cold and the nights long but there’s comfort to be found in the kitchen. https://ichef.bbci.co.uk/images/ic/480xn/p0dp4rxs.jpg In Britain, we excel at comfort food, those consoling dishes that fill our bellies and bring pleasure. At this time of year what could be more welcome? Here’s how you can make the most of winter-warming food this month. 1. Start your day with a soothing breakfast Stir up warm feelings on cold dark mornings with porridge. It’s cheap, quick (even faster in the microwave than on the hob) and versatile. Go minimalist with milk and sugar or add berries or grated fruit. If you’re taking part in Veganuary, there are also luscious ways to enjoy a dairy-free bowlful. Nothing screams comfort food louder than crumpets: the honeycomb of holes soaks up toppings like butter, golden syrup or honey beautifully. Fancy something different? Soak crumpets in beaten eggs and fry, then serve with bacon, smoked salmon or on their own. 3. Put that air fryer to good use In the week of Black Friday 2022, UK searches for air fryers were at an all-time high. If you are one of the many who now owns one make sure it doesn’t gather dust in a kitchen cupboard and put it to good use in January with any number of recipes. Chips are the air fryer's specialist subject, and topping them with cheese and gravy or sticky tofu, sriracha and mayo, turns them into a cosy pub-style dinner, without the pub. Bangers and mash rank high on the comfort food scale but with an air fryer you could ring in some changes. Jenny Tschiesche, registered nutritionist and author of the Air-Fryer Cookbook, suggests a honey and mustard sausage and veg tray "bake". Air frying root vegetables and red onion, drizzled with oil, honey and wholegrain mustard, and topped with cocktail or chipolata sausages, requires half the cooking time of the oven. 4. Get creative with cheese Leftover cheese from Christmas? You’re halfway to a comforting meal. “To start with, you don't need to cook cheese,” says Jenny Linford, food writer and presenter of A Slice of Cheese podcast. “All the work creating flavour and texture has already been done by the cheesemaker. Cheese melts beautifully, which makes it especially comforting, and the smooth richness is always cheering.” It’s easy to make a speedy pasta sauce with whatever cheese you have stir a generous handful of grated cheese (use different kinds for extra flavour) into a pan of hot cream until melted. Pour over pasta or cooked vegetables. Cheese toasties make perfect snacks in January – on their own or with other fillings (try baked beans!). One of Linford’s favourites is chilli cheese on toast. “Mix grated cheddar with finely chopped green chilli and onion, chilli powder and cumin seeds,” she suggests. “Layer this on a slice of toast and grill until melted. It’s guaranteed to make the world seem a better place!” 5. Embrace hot bowls of soup on rainy days If you have vegetables or cans of tomatoes or beans – plus stock cubes or powder – you’ve got the makings of a comforting soup. Fry up finely chopped onion, celery, carrot and garlic until soft, and then add chunks of veg, tinned tomatoes or drained beans. Cover with stock and simmer until cooked through. Try adding a piece of Parmesan rind to the pot. “As it simmers, it gives a great umami (savoury) boost,” Linford says. Even the simplest soup can feel deluxe with a creative toppings: cubes of fried bread until crisp in olive oil, a swirl of yoghurt or sour cream, toasted nuts and seeds, grated cheese or a poached egg. Cook Seema Pankhania's guide to making any kind of soup has plenty of inspiration for flavour combinations and toppings. 6. Make pasta the order of the day Studies show that pasta is one of the foods we most often turn to during stressful times. Rich in starch, pasta fills you up and is easy to prepare. Plus, if you opt for wholemeal pasta, it provides plenty of fibre, vitamins and minerals. Food writer Rachel Roddy, author of An A to Z of Pasta, says pasta mista e patate – a soup-like combination of mixed pasta and potatoes – ranks among the most comforting of all. Roddy explains that the dish delivers the same level of comfort as pulling on a pair of woolly socks - something that on a cold, January day is an appealing thought. There’s also comfort in pasta’s versatility, especially when cooking on a budget. It marries with virtually any ingredient, from simple breadcrumbs fried in olive oil, tinned sardines, roast vegetables through to more time consuming ragù sauces. 7. A time for leftovers Leftovers can be turned into delicious comfort food. In fact, it’s worth cooking extra portions of vegetables just to turn them into soothing future meals. Surplus roast veg after your Sunday roast? Simply chop, add grated cheese (and roast meat if there’s some left) and wrap in puff or shortcrust pastry. Brush with milk or beaten egg and bake until golden. And don’t throw out leftover pasta. Smuggle it into a frittata or a pasta bake. 8. Seasonal produce that’s winter warming “I think eating with the seasons gives much pleasure,” says food writer Charlotte Pike. “Not only are ingredients at their peak in terms of flavour, by choosing locally-sourced seasonal ingredients, they will be fresher as they have not travelled so far and will be cheaper.” Mashed potato is a favourite food for many of us in winter, but there are other options. “I made a delicious, mashed vegetable dish to go with a roast recently,” Pike says. “I used equal quantities of mashed carrot and swede, with a little butter and lots of black pepper. It was so delicious and could not be much cheaper to make.” Pike says winter gratins – cheesy vegetable bakes – are also irresistible in cold weather. “Try leek or endive, or even kale,” she says, adding you can use your favourite vegetables, or whatever needs using up. Just make a basic white cheese sauce, stir through cooked veg, top with breadcrumbs and extra cheese and bake until golden and bubbly. Brussels sprouts make a terrific gratin. Or try Mary Berry’s hearty smoked haddock and cauliflower version. How to make white sauce 9. Comfort food that’s nutritious Many of us resolve to improve our diets in January, which is a good idea, says Tschiesche: “Nutrition is one of the most important factors when it comes to helping ourselves feel better, brighter, and healthier at this time of year.” And comfort food can be nutritious too. Consuming foods rich in Vitamin D – salmon, mackerel, sardines and egg yolks – is key, says Tschiesche. Try making fish pie, creamy risotto with flaked fish or simple sardines on toast. Vitamin C is also important now to support the immune system. “At this time of year, the best sources are green vegetables such as Brussels sprouts and broccoli,” Tschiesche says. Simply add a handful into your cooking pot when making hearty soups and stews. 10. Treat yourself January's dark days can feel devoid of fun, so take a moment to treat yourself to pure enjoyment. Sit on the sofa, with a cup of tea in hand, eating a homemade chocolate chip cookie. If you still have cookie dough left in the freezer from the festive period, now is the time to bake it. The secret to everlasting happiness? Edd Kimber thinks so... Pudding can deliver comfort on every level. Pears and apples are in season now and make the perfect base for a classic crumble. Try adding frozen berries in with apples; they add extra nutrients and flavour and turn the fruit a magisterial purple. Always serve with custard. But comfort food doesn’t have to be beige and carb-heavy. Citrus fruit and forced rhubarb – both in season and at their best right now – deliver cheer on cold and gloomy days with colour. “I love making zingy fruit salads with the amazing citrus fruit in season, such as segmented oranges or grapefruit with pomegranate seeds and chopped fresh mint,” says Pike. Citrus – another important source of Vitamin C at this time of year – also makes wonderful warm puddings. The mouth-puckering tang of Barbie-pink forced rhubarb lends itself to an array of tempting puddings, from tarts and crumbles to possets and fools. And if that fails to make you feel cosy, there's always rhubarb gin for the end of dry January. Originally published December 2022 | {
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"content": "By Sue Quinn Mid-winter days may be cold and the nights long but there’s comfort to be found in the kitchen. https://ichef.bbci.co.uk/images/ic/480xn/p0dp4rxs.jpg In Britain, we excel at comfort food, those consoling dishes that fill our bellies and bring pleasure. At this time of year what could be more welcome? Here’s how you can make the most of winter-warming food this month. 1. Start your day with a soothing breakfast Stir up warm feelings on cold dark mornings with porridge. It’s cheap, quick (even faster in the microwave than on the hob) and versatile. Go minimalist with milk and sugar or add berries or grated fruit. If you’re taking part in Veganuary, there are also luscious ways to enjoy a dairy-free bowlful. Nothing screams comfort food louder than crumpets: the honeycomb of holes soaks up toppings like butter, golden syrup or honey beautifully. Fancy something different? Soak crumpets in beaten eggs and fry, then serve with bacon, smoked salmon or on their own. 3. Put that air fryer to good use In the week of Black Friday 2022, UK searches for air fryers were at an all-time high. If you are one of the many who now owns one make sure it doesn’t gather dust in a kitchen cupboard and put it to good use in January with any number of recipes. Chips are the air fryer's specialist subject, and topping them with cheese and gravy or sticky tofu, sriracha and mayo, turns them into a cosy pub-style dinner, without the pub. Bangers and mash rank high on the comfort food scale but with an air fryer you could ring in some changes. Jenny Tschiesche, registered nutritionist and author of the Air-Fryer Cookbook, suggests a honey and mustard sausage and veg tray \"bake\". Air frying root vegetables and red onion, drizzled with oil, honey and wholegrain mustard, and topped with cocktail or chipolata sausages, requires half the cooking time of the oven. 4. Get creative with cheese Leftover cheese from Christmas? You’re halfway to a comforting meal. “To start with, you don't need to cook cheese,” says Jenny Linford, food writer and presenter of A Slice of Cheese podcast. “All the work creating flavour and texture has already been done by the cheesemaker. Cheese melts beautifully, which makes it especially comforting, and the smooth richness is always cheering.” It’s easy to make a speedy pasta sauce with whatever cheese you have stir a generous handful of grated cheese (use different kinds for extra flavour) into a pan of hot cream until melted. Pour over pasta or cooked vegetables. Cheese toasties make perfect snacks in January – on their own or with other fillings (try baked beans!). One of Linford’s favourites is chilli cheese on toast. “Mix grated cheddar with finely chopped green chilli and onion, chilli powder and cumin seeds,” she suggests. “Layer this on a slice of toast and grill until melted. It’s guaranteed to make the world seem a better place!” 5. Embrace hot bowls of soup on rainy days If you have vegetables or cans of tomatoes or beans – plus stock cubes or powder – you’ve got the makings of a comforting soup. Fry up finely chopped onion, celery, carrot and garlic until soft, and then add chunks of veg, tinned tomatoes or drained beans. Cover with stock and simmer until cooked through. Try adding a piece of Parmesan rind to the pot. “As it simmers, it gives a great umami (savoury) boost,” Linford says. Even the simplest soup can feel deluxe with a creative toppings: cubes of fried bread until crisp in olive oil, a swirl of yoghurt or sour cream, toasted nuts and seeds, grated cheese or a poached egg. Cook Seema Pankhania's guide to making any kind of soup has plenty of inspiration for flavour combinations and toppings. 6. Make pasta the order of the day Studies show that pasta is one of the foods we most often turn to during stressful times. Rich in starch, pasta fills you up and is easy to prepare. Plus, if you opt for wholemeal pasta, it provides plenty of fibre, vitamins and minerals. Food writer Rachel Roddy, author of An A to Z of Pasta, says pasta mista e patate – a soup-like combination of mixed pasta and potatoes – ranks among the most comforting of all. Roddy explains that the dish delivers the same level of comfort as pulling on a pair of woolly socks - something that on a cold, January day is an appealing thought. There’s also comfort in pasta’s versatility, especially when cooking on a budget. It marries with virtually any ingredient, from simple breadcrumbs fried in olive oil, tinned sardines, roast vegetables through to more time consuming ragù sauces. 7. A time for leftovers Leftovers can be turned into delicious comfort food. In fact, it’s worth cooking extra portions of vegetables just to turn them into soothing future meals. Surplus roast veg after your Sunday roast? Simply chop, add grated cheese (and roast meat if there’s some left) and wrap in puff or shortcrust pastry. Brush with milk or beaten egg and bake until golden. And don’t throw out leftover pasta. Smuggle it into a frittata or a pasta bake. 8. Seasonal produce that’s winter warming “I think eating with the seasons gives much pleasure,” says food writer Charlotte Pike. “Not only are ingredients at their peak in terms of flavour, by choosing locally-sourced seasonal ingredients, they will be fresher as they have not travelled so far and will be cheaper.” Mashed potato is a favourite food for many of us in winter, but there are other options. “I made a delicious, mashed vegetable dish to go with a roast recently,” Pike says. “I used equal quantities of mashed carrot and swede, with a little butter and lots of black pepper. It was so delicious and could not be much cheaper to make.” Pike says winter gratins – cheesy vegetable bakes – are also irresistible in cold weather. “Try leek or endive, or even kale,” she says, adding you can use your favourite vegetables, or whatever needs using up. Just make a basic white cheese sauce, stir through cooked veg, top with breadcrumbs and extra cheese and bake until golden and bubbly. Brussels sprouts make a terrific gratin. Or try Mary Berry’s hearty smoked haddock and cauliflower version. How to make white sauce 9. Comfort food that’s nutritious Many of us resolve to improve our diets in January, which is a good idea, says Tschiesche: “Nutrition is one of the most important factors when it comes to helping ourselves feel better, brighter, and healthier at this time of year.” And comfort food can be nutritious too. Consuming foods rich in Vitamin D – salmon, mackerel, sardines and egg yolks – is key, says Tschiesche. Try making fish pie, creamy risotto with flaked fish or simple sardines on toast. Vitamin C is also important now to support the immune system. “At this time of year, the best sources are green vegetables such as Brussels sprouts and broccoli,” Tschiesche says. Simply add a handful into your cooking pot when making hearty soups and stews. 10. Treat yourself January's dark days can feel devoid of fun, so take a moment to treat yourself to pure enjoyment. Sit on the sofa, with a cup of tea in hand, eating a homemade chocolate chip cookie. If you still have cookie dough left in the freezer from the festive period, now is the time to bake it. The secret to everlasting happiness? Edd Kimber thinks so... Pudding can deliver comfort on every level. Pears and apples are in season now and make the perfect base for a classic crumble. Try adding frozen berries in with apples; they add extra nutrients and flavour and turn the fruit a magisterial purple. Always serve with custard. But comfort food doesn’t have to be beige and carb-heavy. Citrus fruit and forced rhubarb – both in season and at their best right now – deliver cheer on cold and gloomy days with colour. “I love making zingy fruit salads with the amazing citrus fruit in season, such as segmented oranges or grapefruit with pomegranate seeds and chopped fresh mint,” says Pike. Citrus – another important source of Vitamin C at this time of year – also makes wonderful warm puddings. The mouth-puckering tang of Barbie-pink forced rhubarb lends itself to an array of tempting puddings, from tarts and crumbles to possets and fools. And if that fails to make you feel cosy, there's always rhubarb gin for the end of dry January. Originally published December 2022"
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If you're looking for the quiz, you've made it to the answers first! Click here to go to the Christmas quiz questions. Round 1: 2022 Food trends Q1: What type of chips were people cooking in air fryers in 2022? A: c) Pasta Q2: What type of bread might you find up in the sky? A: Cloud bread Q3: What colour sauce did @chef.pii make popular in the summer? A: Pink Q4: A type of spread was slathered on boards this year before being covered with other ingredients such as olives and charcuterie. What was it? A: butter Q5: What type of cake was the most viewed on TikTok in 2022? A: c) Mug Round 2: Food in festive film Q6: In the Christmas classic Elf, Buddy the elf covers his spaghetti in what? A: b) Syrup Q7: In Scrooged, when Francis (played by Bill Murray) is shown a Christmas from his childhood, he witnesses his father giving him a gift. Young Francis wants a ‘choo-choo train’, what does he get instead? A: b) 5lb of veal Q8: In 2015 film Carol, Cate Blanchet’s character (Carol) orders creamed spinach and poached eggs in a restaurant. What drink does she order at the same time? A: c) A dry martini with an olive Q9: In Home Alone, what iconic line from Angels With Filthy Souls plays out to the pizza delivery guy who’s just brought Kevin his cheese pizza? A: a) 'Keep the change ya filthy animal' Q10: The Snowman by Raymond Briggs is Christmas classic. In the film the snowman climbs into a big chest freezer to relax, what does he place on his head? A: A bag of peas Round 3: Pop culture references Q11: In the Dean Martin song ‘Let It Snow! Let It Snow! Let It Snow!’ what has been brought for popping?A: Corn Q12: What is the full title of Cliff Richard’s iconic 1988 Christmas song? A: Mistletoe and Wine Q13: What festive sweet is referenced in the song It’s Beginning To Look A Lot Like Christmas? A: Candy Canes Q14: Who wrote the recipe book From Crook To Cook? A: Snoop Dogg. When you finish this quiz, why not test your knowledge of celebrity cook books? Q15: Which turkey recipe does Mick decide to follow in the first Gavin and Stacey Christmas special? A: b) Nigella’s Q16: In 2018, which musician said of Christmas: “It’s so boring, it’s unbelievable, and those little sausages, what are they called? Chipolatas. That sounds like a circus troop from the 1950s.” A: a) Noel Gallagher Q17: Which rapper is responsible for the song Passionfruit? A: b) Drake Q18: Which British singer has a bottle of ketchup tattooed on his arm? A: b) Ed Sheeran Q19: In 2022, Lewis Capaldi brought out his own range of what? A: c) Pizzas Q20: Which group released the song 8 Days of Christmas which includes the line:’ On the 4th day of Christmas my baby gave to me: A candle-lit dinner, just for me and my honey’ A: Destiny’s Child Round 4: Geography Q21: Eating fried chicken at a fast food restaurant is a Christmas is which country?A: Japan. An average of 3.6 million Japanese families enjoy it as a Christmas meal every year. Q22: Which country produces the most cinnamon?A: Indonesia produces the most cinnamon, although Sri Lanka is the largest exporter of the spice. Q23: In Sweden glögg is popular during the festive season what is it? A: Mulled wine Q24: Rather than sugar what are lebkuchen sweetened with? A: Honey Q25: In USA, it’s not traditional to have roast potatoes at Christmas what potato dish do they have instead? A: Mashed potatoes Q26: What are pierogi? A: Dumplings (commonly eaten throughout central and Eastern Europe, they come with both savoury and sweet fillings). Q27: Which country is responsible for trifles? Ar: Great Britain Q28: In Portugal Bolo-Rei is a popular festive bake, what is it? A: A cake which usually includes candied fruit and nuts Q29: Where does panettone come from? A: Italy Q30: What spice makes the yellow, Swedish, St Lucia bun yellow? A: Saffron Round 5: Technical challenge Q31: What nut do you need to ground up to make marzipan? A: Almond Q32: What type of sweet would you use to make a stained glass biscuit? A: Hard boiled Q33: If an ingredient has the word ‘confit’ before it what does it mean? A: It’s been cooked low and slow, submerged in fat. Q34: What ingredient can be “Dutch processed”? A: Cocoa powder. Now learn how to make the perfect chocolate cake Q35: What is 1fl oz in ml? A: 28.41 (we’ll accept 28-30) Q36: What fruit is calvados made from? A: Apples Q37: Which is not a variety of risotto rice? A: c. Bomba. Want to know more? Here’s how you can make the perfect risotto Q38: Which two ingredients to do need to make a roux? A: Fat (will accept any type such as oil or butter) and flour. Equal parts! Q39: What tool does Poppy O’Toole recommend using to make the perfect mashed potatoes? A: b. Sieve. Now learn to make Poppy O’Toole’s perfect mashed potatoes Q40: What do you do to ‘brown’ butter? A: Heat it up until it melts, becomes frothy and changes colour Round 6: The picture round Mary BerryChing He-HuangNadiya HusseinJames MartinNigella LawsonNigel SlaterKen HomAnjum AnandDave Myers (Hairy Bikers)Andi OliverSimon King (Hairy Bikers)Ainsley Harriott Mary Berry Mary Berry Ching He-Huang Ching He-Huang Nadiya Hussein Nadiya Hussein James Martin James Martin Nigella Lawson Nigella Lawson Nigel Slater Nigel Slater Ken Hom Ken Hom Anjum Anand Anjum Anand Dave Myers (Hairy Bikers) Dave Myers (Hairy Bikers) Andi Oliver Andi Oliver Simon King (Hairy Bikers) Simon King (Hairy Bikers) Ainsley Harriott Ainsley Harriott | {
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"content": "If you're looking for the quiz, you've made it to the answers first! Click here to go to the Christmas quiz questions. Round 1: 2022 Food trends Q1: What type of chips were people cooking in air fryers in 2022? A: c) Pasta Q2: What type of bread might you find up in the sky? A: Cloud bread Q3: What colour sauce did @chef.pii make popular in the summer? A: Pink Q4: A type of spread was slathered on boards this year before being covered with other ingredients such as olives and charcuterie. What was it? A: butter Q5: What type of cake was the most viewed on TikTok in 2022? A: c) Mug Round 2: Food in festive film Q6: In the Christmas classic Elf, Buddy the elf covers his spaghetti in what? A: b) Syrup Q7: In Scrooged, when Francis (played by Bill Murray) is shown a Christmas from his childhood, he witnesses his father giving him a gift. Young Francis wants a ‘choo-choo train’, what does he get instead? A: b) 5lb of veal Q8: In 2015 film Carol, Cate Blanchet’s character (Carol) orders creamed spinach and poached eggs in a restaurant. What drink does she order at the same time? A: c) A dry martini with an olive Q9: In Home Alone, what iconic line from Angels With Filthy Souls plays out to the pizza delivery guy who’s just brought Kevin his cheese pizza? A: a) 'Keep the change ya filthy animal' Q10: The Snowman by Raymond Briggs is Christmas classic. In the film the snowman climbs into a big chest freezer to relax, what does he place on his head? A: A bag of peas Round 3: Pop culture references Q11: In the Dean Martin song ‘Let It Snow! Let It Snow! Let It Snow!’ what has been brought for popping?A: Corn Q12: What is the full title of Cliff Richard’s iconic 1988 Christmas song? A: Mistletoe and Wine Q13: What festive sweet is referenced in the song It’s Beginning To Look A Lot Like Christmas? A: Candy Canes Q14: Who wrote the recipe book From Crook To Cook? A: Snoop Dogg. When you finish this quiz, why not test your knowledge of celebrity cook books? Q15: Which turkey recipe does Mick decide to follow in the first Gavin and Stacey Christmas special? A: b) Nigella’s Q16: In 2018, which musician said of Christmas: “It’s so boring, it’s unbelievable, and those little sausages, what are they called? Chipolatas. That sounds like a circus troop from the 1950s.” A: a) Noel Gallagher Q17: Which rapper is responsible for the song Passionfruit? A: b) Drake Q18: Which British singer has a bottle of ketchup tattooed on his arm? A: b) Ed Sheeran Q19: In 2022, Lewis Capaldi brought out his own range of what? A: c) Pizzas Q20: Which group released the song 8 Days of Christmas which includes the line:’ On the 4th day of Christmas my baby gave to me: A candle-lit dinner, just for me and my honey’ A: Destiny’s Child Round 4: Geography Q21: Eating fried chicken at a fast food restaurant is a Christmas is which country?A: Japan. An average of 3.6 million Japanese families enjoy it as a Christmas meal every year. Q22: Which country produces the most cinnamon?A: Indonesia produces the most cinnamon, although Sri Lanka is the largest exporter of the spice. Q23: In Sweden glögg is popular during the festive season what is it? A: Mulled wine Q24: Rather than sugar what are lebkuchen sweetened with? A: Honey Q25: In USA, it’s not traditional to have roast potatoes at Christmas what potato dish do they have instead? A: Mashed potatoes Q26: What are pierogi? A: Dumplings (commonly eaten throughout central and Eastern Europe, they come with both savoury and sweet fillings). Q27: Which country is responsible for trifles? Ar: Great Britain Q28: In Portugal Bolo-Rei is a popular festive bake, what is it? A: A cake which usually includes candied fruit and nuts Q29: Where does panettone come from? A: Italy Q30: What spice makes the yellow, Swedish, St Lucia bun yellow? A: Saffron Round 5: Technical challenge Q31: What nut do you need to ground up to make marzipan? A: Almond Q32: What type of sweet would you use to make a stained glass biscuit? A: Hard boiled Q33: If an ingredient has the word ‘confit’ before it what does it mean? A: It’s been cooked low and slow, submerged in fat. Q34: What ingredient can be “Dutch processed”? A: Cocoa powder. Now learn how to make the perfect chocolate cake Q35: What is 1fl oz in ml? A: 28.41 (we’ll accept 28-30) Q36: What fruit is calvados made from? A: Apples Q37: Which is not a variety of risotto rice? A: c. Bomba. Want to know more? Here’s how you can make the perfect risotto Q38: Which two ingredients to do need to make a roux? A: Fat (will accept any type such as oil or butter) and flour. Equal parts! Q39: What tool does Poppy O’Toole recommend using to make the perfect mashed potatoes? A: b. Sieve. Now learn to make Poppy O’Toole’s perfect mashed potatoes Q40: What do you do to ‘brown’ butter? A: Heat it up until it melts, becomes frothy and changes colour Round 6: The picture round Mary BerryChing He-HuangNadiya HusseinJames MartinNigella LawsonNigel SlaterKen HomAnjum AnandDave Myers (Hairy Bikers)Andi OliverSimon King (Hairy Bikers)Ainsley Harriott Mary Berry Mary Berry Ching He-Huang Ching He-Huang Nadiya Hussein Nadiya Hussein James Martin James Martin Nigella Lawson Nigella Lawson Nigel Slater Nigel Slater Ken Hom Ken Hom Anjum Anand Anjum Anand Dave Myers (Hairy Bikers) Dave Myers (Hairy Bikers) Andi Oliver Andi Oliver Simon King (Hairy Bikers) Simon King (Hairy Bikers) Ainsley Harriott Ainsley Harriott"
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By Kerstin Rodgers Whether you’re looking for an indulgent way to while away a festive afternoon or something simple to end your Christmas dinner with, there are plenty of options when it comes to cheeseboards. https://ichef.bbci.co.uk/images/ic/480xn/p0dn1q2h.jpg At my supper clubs, whatever I cook, whatever I bake, no matter how fabulously tasty, when I ask guests which course they liked the best, the answer is always 'the cheeseboard'. A great cheeseboard is an easy way to impress a guest and no cooking is required. However, there are tricks to making this course an event. Choosing your cheese A selection of cheeses should span different types: from soft to hard; subtle to strong. The golden rule is a hard, a soft and a blue, but you could also include those made from different milks by adding a goats' or sheep cheese. When tasting cheeses, always start with the mildest, say a soft goats' cheese, working your way through via a washed rind cheese such as Stinking Bishop, a hard cheese such as cheddar, and finally the blue cheeses – perhaps a stilton, which are the strongest. Think also about shapes and colours of cheeses: a pyramid goats' cheese, a triangular wedge, a soft semicircle, a round truckle, an oozing slab, wrapped in leaves, veined with blue, or with an orange-hued washed rind. For a pretty and memorable cheeseboard create labels for each cheese. People love food stories and to know where their food comes from. Quantity Cheese is protein-rich and filling. People don't need much to feel satisfied. If not serving as a cheeseboard but plated, give each guest about 15 to 25g of each cheese, depending on how many you are serving, to a maximum of 120g per person. When? You can serve cheese French-style, that is, directly after the main course, or British-style, after pudding. People tend to linger over cheese, so it depends how long you want your guests to stay. Types of cheese https://ichef.bbci.co.uk/images/ic/480xn/p0dn1v5q.jpg A soft cheese such as Brie or Camembert is always a hit Soft cheese While soft cheese now commonly refers to a cream cheese-style spread, what we’re talking about here are cheeses such as Brie and Camembert. These are soft-rind cheeses where you can eat the rind. For a Langres cheese (one of my favourites) or say a Brillat-Savarin cheese (gorgeously creamy), Champagne makes a good match. I once served a whole melted Langres cheese with yeast extract fingers and Champagne for a supper club. Washed rind cheese These are orange-skinned soft cheeses that can be mild or very strong, depending on how long they have been matured. The powerful, even ammonia-smelling, cheeses include Stinking Bishop and Pont-l'Évêque. Prosecco, champagne or any sparkling wine suit washed rind cheese. Goats' cheese Goats' cheeses can range from the chalky, such as a slice of Bucheron log, ta tiny nutty Crottin de Chavignol, to the soft rind ones such as the British made, Ragstone. They match well with red wine such as rioja or the Sicilian nero d’avola. Hard cheese Contrary to popular wisdom, many cheeses are not well matched with red wine, but hard cheeses are the delightful exception. These include wonderful British cheeses such as Cheddar, Cheshire, Caerphilly, Lancashire and Wensleydale. Blue cheese Port is the classic match for British blue cheese such as Stilton or Shropshire Blue. For French blue cheese, such as Roquefort, a sweet Sauternes is the traditional match. How to cut cheeses Make sure you cut the cheese correctly. With a triangular cheese, shaving off the point is a complete no-no. With a square or circular cheese, cut in slices like a cake, using your knife tip to find the centre point of the cheese. Cut from the rind to the tip to get the full flavour. The rind of soft cheeses is usually edible, and the rind of hard cheese is best discarded. The cheese nearer to the rind has more tang. A proper cheese knife has an edge for cutting and two tips for lifting the cheese onto your plate. How to keep and serve your cheese https://ichef.bbci.co.uk/images/ic/480xn/p0dn1wcw.jpg Store your cheese in greaseproof paper so the cheese can 'breathe' in the fridge Keep at 4C in the fridge for optimum preservation. Fridge temperature gauges are cheap and worth having in the fridge for food safety. Take most of the cheese out of the fridge one hour 30 minutes before serving to bring it to room temperature. The flavours really come out. Soft cheeses should be taken out of the fridge 30 minutes before serving. Once taken out of the packet, wrap any leftovers in foil or greaseproof paper and return to fridge. Hard cheeses must be freshly wrapped in greaseproof paper every time they are used. Never wrap cheese in cling film – it needs to breathe. The only exception to this rule is cream cheese. Leftovers can also be crumbled over pasta or used in salad dressing. Make the most of your cheese. Budget cheeseboards https://ichef.bbci.co.uk/images/ic/480xn/p0dn1y1w.jpg British varieties such as cheddar offer value for money Which is the cheapest cheese per gram? Aimee Rogers has just won Young Cheesemonger of the Year 2022 at the World Cheese Awards in Wales. For affordable options, she recommends traditional British cheeses such as cheddar, or territorial cheeses such as Lancashire or Cheshire. “The people who make them are farmers, and it's their own milk – they don't have to buy it in… Camembert or Brie and little fresh French goats' cheeses are also keenly priced.” A good cheesemonger (including those in supermarkets) will be able to recommend good, budget options and cut to the amount you require. At this time of year there will be likely be offers in the supermarket, but only buy them if the cheese is one that will be eaten. Always keep in mind the cheeses which will be popular with your guests. If your family isn’t keen on blue cheese, don’t buy it – you don’t need to be tied to tradition. While a variety of cheese looks great, don't be afraid to go for the mono cheeseboard. In fact, there is an argument that it is better to serve one perfect cheese, perhaps a local speciality served with crackers, than a vast selection of less delicious cheeses. Alternatively, if you want an assortment, cheaper options such as a simple cheddar or cream cheese (frequently branded as soft cheese) offer value for money. Don’t be afraid of budget supermarket options, there are plenty which are of a good quality. If you’re not planning on eating your cheeseboard until after the big day, it could be worth visiting the supermarket after Christmas rather than stocking up in advance, as cheeses are frequently yellow-stickered at this point. Accompaniments You can include on your cheeseboard a scattering of nuts, some sliced and/or whole fruit such as pears or apples, chunks of honeycomb (blue cheese matches especially well with a drizzle of honey), chocolate, chutneys or pickles. You can also make it pretty by displaying the cheeses on leaves, say vine. Add colour by adding woody herbs such as rosemary or lavender. Bread or crackers? The French tend to eat cheese with bread whereas Brits often use crackers. For an extra personal touch, make your own multi-seed crackers, rye crispbread, or melt-in-the-mouth walnut and cheese biscuits. Using a mix of types of bread and cheese biscuits, of different grains, shapes and colours, will embellish your table while ensuring the tastes of every guest is catered for. Originally published December 2022 | {
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"content": "By Kerstin Rodgers Whether you’re looking for an indulgent way to while away a festive afternoon or something simple to end your Christmas dinner with, there are plenty of options when it comes to cheeseboards. https://ichef.bbci.co.uk/images/ic/480xn/p0dn1q2h.jpg At my supper clubs, whatever I cook, whatever I bake, no matter how fabulously tasty, when I ask guests which course they liked the best, the answer is always 'the cheeseboard'. A great cheeseboard is an easy way to impress a guest and no cooking is required. However, there are tricks to making this course an event. Choosing your cheese A selection of cheeses should span different types: from soft to hard; subtle to strong. The golden rule is a hard, a soft and a blue, but you could also include those made from different milks by adding a goats' or sheep cheese. When tasting cheeses, always start with the mildest, say a soft goats' cheese, working your way through via a washed rind cheese such as Stinking Bishop, a hard cheese such as cheddar, and finally the blue cheeses – perhaps a stilton, which are the strongest. Think also about shapes and colours of cheeses: a pyramid goats' cheese, a triangular wedge, a soft semicircle, a round truckle, an oozing slab, wrapped in leaves, veined with blue, or with an orange-hued washed rind. For a pretty and memorable cheeseboard create labels for each cheese. People love food stories and to know where their food comes from. Quantity Cheese is protein-rich and filling. People don't need much to feel satisfied. If not serving as a cheeseboard but plated, give each guest about 15 to 25g of each cheese, depending on how many you are serving, to a maximum of 120g per person. When? You can serve cheese French-style, that is, directly after the main course, or British-style, after pudding. People tend to linger over cheese, so it depends how long you want your guests to stay. Types of cheese https://ichef.bbci.co.uk/images/ic/480xn/p0dn1v5q.jpg A soft cheese such as Brie or Camembert is always a hit Soft cheese While soft cheese now commonly refers to a cream cheese-style spread, what we’re talking about here are cheeses such as Brie and Camembert. These are soft-rind cheeses where you can eat the rind. For a Langres cheese (one of my favourites) or say a Brillat-Savarin cheese (gorgeously creamy), Champagne makes a good match. I once served a whole melted Langres cheese with yeast extract fingers and Champagne for a supper club. Washed rind cheese These are orange-skinned soft cheeses that can be mild or very strong, depending on how long they have been matured. The powerful, even ammonia-smelling, cheeses include Stinking Bishop and Pont-l'Évêque. Prosecco, champagne or any sparkling wine suit washed rind cheese. Goats' cheese Goats' cheeses can range from the chalky, such as a slice of Bucheron log, ta tiny nutty Crottin de Chavignol, to the soft rind ones such as the British made, Ragstone. They match well with red wine such as rioja or the Sicilian nero d’avola. Hard cheese Contrary to popular wisdom, many cheeses are not well matched with red wine, but hard cheeses are the delightful exception. These include wonderful British cheeses such as Cheddar, Cheshire, Caerphilly, Lancashire and Wensleydale. Blue cheese Port is the classic match for British blue cheese such as Stilton or Shropshire Blue. For French blue cheese, such as Roquefort, a sweet Sauternes is the traditional match. How to cut cheeses Make sure you cut the cheese correctly. With a triangular cheese, shaving off the point is a complete no-no. With a square or circular cheese, cut in slices like a cake, using your knife tip to find the centre point of the cheese. Cut from the rind to the tip to get the full flavour. The rind of soft cheeses is usually edible, and the rind of hard cheese is best discarded. The cheese nearer to the rind has more tang. A proper cheese knife has an edge for cutting and two tips for lifting the cheese onto your plate. How to keep and serve your cheese https://ichef.bbci.co.uk/images/ic/480xn/p0dn1wcw.jpg Store your cheese in greaseproof paper so the cheese can 'breathe' in the fridge Keep at 4C in the fridge for optimum preservation. Fridge temperature gauges are cheap and worth having in the fridge for food safety. Take most of the cheese out of the fridge one hour 30 minutes before serving to bring it to room temperature. The flavours really come out. Soft cheeses should be taken out of the fridge 30 minutes before serving. Once taken out of the packet, wrap any leftovers in foil or greaseproof paper and return to fridge. Hard cheeses must be freshly wrapped in greaseproof paper every time they are used. Never wrap cheese in cling film – it needs to breathe. The only exception to this rule is cream cheese. Leftovers can also be crumbled over pasta or used in salad dressing. Make the most of your cheese. Budget cheeseboards https://ichef.bbci.co.uk/images/ic/480xn/p0dn1y1w.jpg British varieties such as cheddar offer value for money Which is the cheapest cheese per gram? Aimee Rogers has just won Young Cheesemonger of the Year 2022 at the World Cheese Awards in Wales. For affordable options, she recommends traditional British cheeses such as cheddar, or territorial cheeses such as Lancashire or Cheshire. “The people who make them are farmers, and it's their own milk – they don't have to buy it in… Camembert or Brie and little fresh French goats' cheeses are also keenly priced.” A good cheesemonger (including those in supermarkets) will be able to recommend good, budget options and cut to the amount you require. At this time of year there will be likely be offers in the supermarket, but only buy them if the cheese is one that will be eaten. Always keep in mind the cheeses which will be popular with your guests. If your family isn’t keen on blue cheese, don’t buy it – you don’t need to be tied to tradition. While a variety of cheese looks great, don't be afraid to go for the mono cheeseboard. In fact, there is an argument that it is better to serve one perfect cheese, perhaps a local speciality served with crackers, than a vast selection of less delicious cheeses. Alternatively, if you want an assortment, cheaper options such as a simple cheddar or cream cheese (frequently branded as soft cheese) offer value for money. Don’t be afraid of budget supermarket options, there are plenty which are of a good quality. If you’re not planning on eating your cheeseboard until after the big day, it could be worth visiting the supermarket after Christmas rather than stocking up in advance, as cheeses are frequently yellow-stickered at this point. Accompaniments You can include on your cheeseboard a scattering of nuts, some sliced and/or whole fruit such as pears or apples, chunks of honeycomb (blue cheese matches especially well with a drizzle of honey), chocolate, chutneys or pickles. You can also make it pretty by displaying the cheeses on leaves, say vine. Add colour by adding woody herbs such as rosemary or lavender. Bread or crackers? The French tend to eat cheese with bread whereas Brits often use crackers. For an extra personal touch, make your own multi-seed crackers, rye crispbread, or melt-in-the-mouth walnut and cheese biscuits. Using a mix of types of bread and cheese biscuits, of different grains, shapes and colours, will embellish your table while ensuring the tastes of every guest is catered for. Originally published December 2022"
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Everyone loves a Boxing Day sandwich, but leftovers aren't just for picking at straight from the fridge. These easy meals made from the Christmas leftovers are special enough for guests… https://ichef.bbci.co.uk/images/ic/480xn/p0dnqjns.jpg Turkey curry is a winner, but what else can you do with all those leftovers? When Christmas is over, leftovers help us through the festive in-between days. More than that, they are something to properly look forward to and they deserve better than being plonked cold onto a plate. Armed with the Food Standards Agency's guide to properly storing leftovers, our ideas will help you transform them into proper delicious meals to be proud of. Transforming… turkey Hearty turkey chowder “This is a perfect way to use leftover turkey along with any remaining veg without too much effort,” says Natalie Coleman, Head Chef at The Oyster Shed, London. “Simply shred the leftover turkey and combine with some stock and double cream, along with thyme, bay leaves, potatoes, onion, leek, celery and carrots, plus some crispy bacon lardons for the ultimate Boxing Day meal. Best served with a warm, crusty bread roll – this is comfort food at its finest!” Leftovers pie A white sauce, mixed with cream and mustard, can make leftover turkey, ham, roast vegetables and greens into a fantastic pie filling. If you fancy some fun and restorative cooking, a rough puff pastry is both forgiving to make and impressive to eat. Butternut squash and turkey risotto Michael Caines, Chef Patron at Lympstone Manor, Exmouth explains: “After the excesses of the Christmas meal, this is a deliciously simple one-dish meal: a risotto made in the classic way using leftover turkey and turkey stock.Make a butternut squash risotto as you usually would, then add the turkey towards the end. “Cooking time [of the risotto] will depend on the variety of rice, probably between 14–18 minutes. Add the diced turkey five minutes before the rice is done to ensure it doesn’t dry out – making sure to keep it ‘al dente’. Remove from the heat when the rice is cooked – not chalky but still firm – then vigorously beat in grated Parmesan and a good spoonful of mascarpone. Serve at once with a fresh grating of Parmesan on top,” suggests Caines. Making the perfect risotto is easier than you'd think Turkey curry puffs Chef and Tiktok food star Tristan Welch suggests: “Make a simple turkey curry by sautéing some garlic, chilli and ginger, adding your curry paste and tinned tomatoes and popping in your turkey. Moisten it with a bit of gravy and you can put in any veggies you’ve got leftover. “Then fold the curry into pasties using sheets of ready-made puff pastry and bake in the oven for delicious turkey curry puffs.” Transforming… vegetables and sides Veg pies A pie is an easy way to make an impressive new dish from existing ingredients. For plant-based chef and nutrition coach Lisa Marley, the preference is to use filo pastry. “Scrunched up filo pastry makes a great topping for a creamy pie. Add a tin of coconut milk to chopped vegetables, as well as dried herbs (or curry paste if you have it) and bake in the oven.” Alternatively, use puff pastry to make free-form tarts. Cheesy pasta Put those unused bits from the cheese board to good use, says Marley: “Make a white sauce and stir in the leftover cheese. Add 500ml milk, four tablespoons flour and 30g butter to a pan and whisk over a medium heat. Once it starts to thicken, add in the cheese, around 120g is perfect.” Then, pour over the pasta of your choice. Take it a step further and make Christmas leftovers macaroni cheese, add your leftover root veg to the pasta and cheese mixture and then crumble over some stuffing on top and place in the oven for 20-25 minutes (200C/180C Fan/Gas 6). Carrot and lentil curry Turkey curry has become a mainstay of leftover recipes, but if you’re after a meat-free alternative there are plenty of options too, says Marley. “Throw in tinned chickpeas, tinned lentils, and a tin of tomatoes into a large pan. Add two tablespoons of curry powder and any leftover, cooked chopped vegetables and reduce to a thick, fragrant vegetable curry. Add fresh coriander (or any fresh herbs you may have) and serve with rice.” Transforming… a bit of everything Cottage pie “This is really easy as most people will have some gravy, meat and veg leftover,” says Kenny Tutt, MasterChef 2018 champion and founder of restaurants PITCH and Bayside Social, Sussex. “For the filling, chop up all the leftover meat – whether that’s gammon, turkey or beef into small pieces, and stir in gravy. For the top, chop your leftover veg including parsnips, sprouts and potatoes and mix through some mashed potatoes. Use any little bits of cheese from the cheeseboard like Stilton or Wensleydale to sprinkle on the potato top. Pop it into a hot oven, bake until the cheese is bubbling and crispy. It’s a really warming, zero waste dish!” Christmas dinner burrito “This makes amazing lunches, dinners or just quick snacks. And the secret to the success of this recipe is gravy. Always put in as much gravy as you think it can handle,” says Welch. “Crush some roast potatoes down onto a flat tortilla and then add any of the Christmas veg you’ve got left. “Also add turkey, some crispy skin, pigs in blankets, lashings of gravy, salt and pepper and even some cheese and a dollop of cranberry sauce. “Then roll into a burrito shape and fry in a pan until it’s crispy on the outside – it’s an absolute winner.” The ultimate Boxing Day toasted sandwich The Christmas leftover toastie is hard to beat – and if you’re a veggie, there are options too. “I actually look forward to all of the flavours of Christmas neatly tucked between two thick pieces of bread more than the main event itself, says Tutt, before adding: “Make it with sliced turkey leftovers, crushed roast potatoes, cranberry sauce, rocket and cheese, and [serve it in] toasted white sourdough or bloomer bread. “Giving you the very best fillings with very little effort, the mixture of sweet, crunch and creamy cheese (use any cheese that you have left such as cheddar or Stilton that melts well, or a soft cheese that you can spread instead) really does make this a decadent treat. “For a veggie alternative swap out the turkey for any leftover root vegetables like parsnips or carrots.” Transforming… Christmas pudding Fried Christmas pudding, fried eggs and chilli Welch explains: “Boxing Day morning always starts with this, it’s my favourite. Just fry some Christmas pudding in butter until it’s crispy and serve with two fried eggs and a sprinkle of fried, crushed chilli! It’s the perfect Boxing Day breakfast.” Christmas pudding ice cream “Another great use for Christmas pudding is to take ice cream and mix the two – it’s a great way to use up the pudding and you can keep it in the freezer for weeks afterwards,” says Welch. He advises: “Crumble the leftover Christmas pudding and fry in some butter, add a splash of brandy and mixed candied peel if you’ve got it. Then let it cool and fold through some ice cream before refreezing (or eating!).” Christmas pudding chocolate truffles If you’re having guests over during the festive period, you can impress them with homemade Christmas pudding chocolates. Marley suggests, “crumble around 100g of the leftover Christmas pudding in a bowl, add 250g melted chocolate. Pour in 75g warm cream and mix to combine. You can also add a splash of your favourite spirit. Place in the fridge to set for at least four hours. Roll into truffles and coat with cocoa powder.” Originally published December 2022 | {
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"content": "Everyone loves a Boxing Day sandwich, but leftovers aren't just for picking at straight from the fridge. These easy meals made from the Christmas leftovers are special enough for guests… https://ichef.bbci.co.uk/images/ic/480xn/p0dnqjns.jpg Turkey curry is a winner, but what else can you do with all those leftovers? When Christmas is over, leftovers help us through the festive in-between days. More than that, they are something to properly look forward to and they deserve better than being plonked cold onto a plate. Armed with the Food Standards Agency's guide to properly storing leftovers, our ideas will help you transform them into proper delicious meals to be proud of. Transforming… turkey Hearty turkey chowder “This is a perfect way to use leftover turkey along with any remaining veg without too much effort,” says Natalie Coleman, Head Chef at The Oyster Shed, London. “Simply shred the leftover turkey and combine with some stock and double cream, along with thyme, bay leaves, potatoes, onion, leek, celery and carrots, plus some crispy bacon lardons for the ultimate Boxing Day meal. Best served with a warm, crusty bread roll – this is comfort food at its finest!” Leftovers pie A white sauce, mixed with cream and mustard, can make leftover turkey, ham, roast vegetables and greens into a fantastic pie filling. If you fancy some fun and restorative cooking, a rough puff pastry is both forgiving to make and impressive to eat. Butternut squash and turkey risotto Michael Caines, Chef Patron at Lympstone Manor, Exmouth explains: “After the excesses of the Christmas meal, this is a deliciously simple one-dish meal: a risotto made in the classic way using leftover turkey and turkey stock.Make a butternut squash risotto as you usually would, then add the turkey towards the end. “Cooking time [of the risotto] will depend on the variety of rice, probably between 14–18 minutes. Add the diced turkey five minutes before the rice is done to ensure it doesn’t dry out – making sure to keep it ‘al dente’. Remove from the heat when the rice is cooked – not chalky but still firm – then vigorously beat in grated Parmesan and a good spoonful of mascarpone. Serve at once with a fresh grating of Parmesan on top,” suggests Caines. Making the perfect risotto is easier than you'd think Turkey curry puffs Chef and Tiktok food star Tristan Welch suggests: “Make a simple turkey curry by sautéing some garlic, chilli and ginger, adding your curry paste and tinned tomatoes and popping in your turkey. Moisten it with a bit of gravy and you can put in any veggies you’ve got leftover. “Then fold the curry into pasties using sheets of ready-made puff pastry and bake in the oven for delicious turkey curry puffs.” Transforming… vegetables and sides Veg pies A pie is an easy way to make an impressive new dish from existing ingredients. For plant-based chef and nutrition coach Lisa Marley, the preference is to use filo pastry. “Scrunched up filo pastry makes a great topping for a creamy pie. Add a tin of coconut milk to chopped vegetables, as well as dried herbs (or curry paste if you have it) and bake in the oven.” Alternatively, use puff pastry to make free-form tarts. Cheesy pasta Put those unused bits from the cheese board to good use, says Marley: “Make a white sauce and stir in the leftover cheese. Add 500ml milk, four tablespoons flour and 30g butter to a pan and whisk over a medium heat. Once it starts to thicken, add in the cheese, around 120g is perfect.” Then, pour over the pasta of your choice. Take it a step further and make Christmas leftovers macaroni cheese, add your leftover root veg to the pasta and cheese mixture and then crumble over some stuffing on top and place in the oven for 20-25 minutes (200C/180C Fan/Gas 6). Carrot and lentil curry Turkey curry has become a mainstay of leftover recipes, but if you’re after a meat-free alternative there are plenty of options too, says Marley. “Throw in tinned chickpeas, tinned lentils, and a tin of tomatoes into a large pan. Add two tablespoons of curry powder and any leftover, cooked chopped vegetables and reduce to a thick, fragrant vegetable curry. Add fresh coriander (or any fresh herbs you may have) and serve with rice.” Transforming… a bit of everything Cottage pie “This is really easy as most people will have some gravy, meat and veg leftover,” says Kenny Tutt, MasterChef 2018 champion and founder of restaurants PITCH and Bayside Social, Sussex. “For the filling, chop up all the leftover meat – whether that’s gammon, turkey or beef into small pieces, and stir in gravy. For the top, chop your leftover veg including parsnips, sprouts and potatoes and mix through some mashed potatoes. Use any little bits of cheese from the cheeseboard like Stilton or Wensleydale to sprinkle on the potato top. Pop it into a hot oven, bake until the cheese is bubbling and crispy. It’s a really warming, zero waste dish!” Christmas dinner burrito “This makes amazing lunches, dinners or just quick snacks. And the secret to the success of this recipe is gravy. Always put in as much gravy as you think it can handle,” says Welch. “Crush some roast potatoes down onto a flat tortilla and then add any of the Christmas veg you’ve got left. “Also add turkey, some crispy skin, pigs in blankets, lashings of gravy, salt and pepper and even some cheese and a dollop of cranberry sauce. “Then roll into a burrito shape and fry in a pan until it’s crispy on the outside – it’s an absolute winner.” The ultimate Boxing Day toasted sandwich The Christmas leftover toastie is hard to beat – and if you’re a veggie, there are options too. “I actually look forward to all of the flavours of Christmas neatly tucked between two thick pieces of bread more than the main event itself, says Tutt, before adding: “Make it with sliced turkey leftovers, crushed roast potatoes, cranberry sauce, rocket and cheese, and [serve it in] toasted white sourdough or bloomer bread. “Giving you the very best fillings with very little effort, the mixture of sweet, crunch and creamy cheese (use any cheese that you have left such as cheddar or Stilton that melts well, or a soft cheese that you can spread instead) really does make this a decadent treat. “For a veggie alternative swap out the turkey for any leftover root vegetables like parsnips or carrots.” Transforming… Christmas pudding Fried Christmas pudding, fried eggs and chilli Welch explains: “Boxing Day morning always starts with this, it’s my favourite. Just fry some Christmas pudding in butter until it’s crispy and serve with two fried eggs and a sprinkle of fried, crushed chilli! It’s the perfect Boxing Day breakfast.” Christmas pudding ice cream “Another great use for Christmas pudding is to take ice cream and mix the two – it’s a great way to use up the pudding and you can keep it in the freezer for weeks afterwards,” says Welch. He advises: “Crumble the leftover Christmas pudding and fry in some butter, add a splash of brandy and mixed candied peel if you’ve got it. Then let it cool and fold through some ice cream before refreezing (or eating!).” Christmas pudding chocolate truffles If you’re having guests over during the festive period, you can impress them with homemade Christmas pudding chocolates. Marley suggests, “crumble around 100g of the leftover Christmas pudding in a bowl, add 250g melted chocolate. Pour in 75g warm cream and mix to combine. You can also add a splash of your favourite spirit. Place in the fridge to set for at least four hours. Roll into truffles and coat with cocoa powder.” Originally published December 2022"
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By Edd Kimber There's nothing quite like a homemade cookie. Follow these tips to get the perfect taste and texture… https://ichef.bbci.co.uk/images/ic/480xn/p0dmhvq8.jpg What makes a cookie perfect? To me, the perfect chocolate chip cookie is rather like the unicorn of the baking world. It’s magical and mystical and somehow so elusive. To get those crispy edges and a fudgy centre, with beautiful chunks of chocolate and a deep caramel flavour, it seems almost too good to be possible. The basic recipe for cookies is actually very simple, but there are subtle tweaks you can make to ensure you get those squidgy, melt in the mouth cookies just how you like them. Let’s talk cookie chemistry… What makes the perfect chocolate chip cookie? Edd Kimber talks you through the process. Butter is a big contributor to the flavour of a classic chocolate chip cookie. You can use other fats like coconut oil or vegan butters but the flavour will be noticeably different. Creaming the butter together with sugar will create lots of tiny air pockets which contributes to the depth of the cookie. If you melt the butter, you can skip waiting for it to soften, but the cookie will spread more and be thin and crispy. You can take it one step further and brown the butter for an even more flavourful cookie. These are variations that make the cookie your own, so experiment! Eggs are critical for that fudginess we’re aiming for. Without eggs, the cookie will be more like a shortbread. The eggs are binding the dough together – providing fat from the yolks that keep the cookie tender and they also give moisture which activates the baking powder helping them to rise. Why two sugars are better than one Most cookie recipes will suggest you use a mix of caster sugar and light brown sugar, and here’s why I like to use a combination of the two. Using purely soft brown sugar will give a caramel-treacle flavour that can overpower the chocolate and the butteriness. It will also cause the cookie to spread less and have a softer texture. Caster sugar contributes crispness. Using solely white sugar would lead to a thin, crunchy cookie. If thin and crispy is the texture you prefer you could use golden caster sugar which will contribute a little of the molasses flavour found in brown sugar, but plenty of crunch. Combined, caster sugar and light brown sugar give a great flavour and texture, the caster sugar will help create crisp edges and the brown sugar will contribute to a soft and chewy centre. Be gentle While we’re not talking about bread, we are going to talk a bit about gluten. Over-mixing your dough will strengthen gluten networks, potentially tipping it over into tough territory. When making cookies we want a little chew but we don’t really want to make something overly chewy. We are looking for that perfect balance between crisp, tender and chewy. Because the cookie is made with a high proportion of butter we don’t need to worry too much about developing gluten but it is still good practice to mix in the flour just enough until a dough is formed. If you’re using an electric mixer, go easy. Likewise, just mix in the chocolate briefly until it’s distributed evenly. Related stories Seven steps to perfect pastryThe science behind the perfect chocolate cakeHow to bake without using an oven Seven steps to perfect pastry The science behind the perfect chocolate cake How to bake without using an oven Let’s talk about chocolate https://ichef.bbci.co.uk/images/ic/480xn/p0dmsmm1.jpg You could go old school and use a bag of chocolate chips, but generally speaking the chips available in supermarkets are made with more sugar and a low percentage of cocoa butter. This means the chocolate holds its shape as the cookies bake, and won’t give you that lovely, oozy melted chocolate. I prefer to either roughly chop a bar of good quality chocolate or use chocolate that comes in discs/callets. A chopped bar of chocolate can give a variety of shapes and textures meaning each bite of the cookie will be a little different, it also creates my favourite look for a cookie. Discs or callets are what many bakeries will use for ease and quality. The shape and size means the chocolate doesn’t need chopping, it can simply be measured and added straight to the cookie dough. I like to use dark chocolate because the bitterness balances out the sweetness of the cookie, but some people prefer milk chocolate. The higher quantity of fat in milk chocolate (or cheaper dark chocolate) may melt into your cookie and make it slightly flatter. This may sound obvious, but choose a chocolate that you love, if you don’t love the chocolate before it goes into the cookie it’s not going to magically transform into something else in the oven! Cookies should be unapologetically sweet, but for me, a little sprinkling of flaked sea salt just before you pop them into bake is essential to highlight the chocolate flavour. If you take one piece of advice away from this article… Rest. Your. Dough. For 24 hours if you can. I can’t stress enough what a difference this will make to the consistency and flavour of your cookie. It will allow the flour to hydrate and soak up the liquid from the eggs, creating a dough that will caramelise more as it bakes, giving you a beautiful depth of caramel-y flavour. As the flour in the dough hydrates you’ll also find the cookies spread less. You can get away with resting for just a few hours if you really can’t wait – but for the ultimate chewy cookie with an intense butterscotch flavour, let it rest longer and you’ll be amazed by the results. https://ichef.bbci.co.uk/images/ic/480xn/p0dmt13v.jpg The optimal baking time Baking times are key to the final texture. Leave them in the oven too long and you’ll end up with crisp cookies – still nice, but not what I’m going for. You want to remove the cookies from the oven when they look lightly browned around the edges but still pale in the centre. This is essential for those crisp edges and soft and gooey centre. I’ve put recommended bake times in my recipe, but really try to be guided by visual clues as all ovens are different. It will also depend on the size of your cookies. When they come out of the oven the cookies will be very delicate and will fall apart if you try to move them immediately, so give them a minute before you transfer them to a rack to cool. But if they cool on the tray, they’ll continue to firm up in the heat and become crispy. Experimenting with flavours Your favourite chocolate chip cookie could include nuts, multiple types of chocolate or other flavourings. If you omit the chocolate you’ve got a great starting point for all manner of other cookie recipes. You can be relatively cavalier and experimental when it comes to chucking things into this cookie dough, but be aware that for this recipe 250g of additional ingredients is the limit – anything above this will start to affect the texture and bake of the cookie. It’s also worth noting that should you want to make two flavours of cookie, you can simply the split the finished dough in half and add different mix-ins to each portion of cookie dough. Giving the cookies a finish is another way to customise them. I’ve experimented with drizzling them in chocolate and dipping half in white chocolate, which not only tastes great, but makes them look lovely, so they could even make a thoughtful Christmas gift. Originally published December 2022 | {
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"content": "By Edd Kimber There's nothing quite like a homemade cookie. Follow these tips to get the perfect taste and texture… https://ichef.bbci.co.uk/images/ic/480xn/p0dmhvq8.jpg What makes a cookie perfect? To me, the perfect chocolate chip cookie is rather like the unicorn of the baking world. It’s magical and mystical and somehow so elusive. To get those crispy edges and a fudgy centre, with beautiful chunks of chocolate and a deep caramel flavour, it seems almost too good to be possible. The basic recipe for cookies is actually very simple, but there are subtle tweaks you can make to ensure you get those squidgy, melt in the mouth cookies just how you like them. Let’s talk cookie chemistry… What makes the perfect chocolate chip cookie? Edd Kimber talks you through the process. Butter is a big contributor to the flavour of a classic chocolate chip cookie. You can use other fats like coconut oil or vegan butters but the flavour will be noticeably different. Creaming the butter together with sugar will create lots of tiny air pockets which contributes to the depth of the cookie. If you melt the butter, you can skip waiting for it to soften, but the cookie will spread more and be thin and crispy. You can take it one step further and brown the butter for an even more flavourful cookie. These are variations that make the cookie your own, so experiment! Eggs are critical for that fudginess we’re aiming for. Without eggs, the cookie will be more like a shortbread. The eggs are binding the dough together – providing fat from the yolks that keep the cookie tender and they also give moisture which activates the baking powder helping them to rise. Why two sugars are better than one Most cookie recipes will suggest you use a mix of caster sugar and light brown sugar, and here’s why I like to use a combination of the two. Using purely soft brown sugar will give a caramel-treacle flavour that can overpower the chocolate and the butteriness. It will also cause the cookie to spread less and have a softer texture. Caster sugar contributes crispness. Using solely white sugar would lead to a thin, crunchy cookie. If thin and crispy is the texture you prefer you could use golden caster sugar which will contribute a little of the molasses flavour found in brown sugar, but plenty of crunch. Combined, caster sugar and light brown sugar give a great flavour and texture, the caster sugar will help create crisp edges and the brown sugar will contribute to a soft and chewy centre. Be gentle While we’re not talking about bread, we are going to talk a bit about gluten. Over-mixing your dough will strengthen gluten networks, potentially tipping it over into tough territory. When making cookies we want a little chew but we don’t really want to make something overly chewy. We are looking for that perfect balance between crisp, tender and chewy. Because the cookie is made with a high proportion of butter we don’t need to worry too much about developing gluten but it is still good practice to mix in the flour just enough until a dough is formed. If you’re using an electric mixer, go easy. Likewise, just mix in the chocolate briefly until it’s distributed evenly. Related stories Seven steps to perfect pastryThe science behind the perfect chocolate cakeHow to bake without using an oven Seven steps to perfect pastry The science behind the perfect chocolate cake How to bake without using an oven Let’s talk about chocolate https://ichef.bbci.co.uk/images/ic/480xn/p0dmsmm1.jpg You could go old school and use a bag of chocolate chips, but generally speaking the chips available in supermarkets are made with more sugar and a low percentage of cocoa butter. This means the chocolate holds its shape as the cookies bake, and won’t give you that lovely, oozy melted chocolate. I prefer to either roughly chop a bar of good quality chocolate or use chocolate that comes in discs/callets. A chopped bar of chocolate can give a variety of shapes and textures meaning each bite of the cookie will be a little different, it also creates my favourite look for a cookie. Discs or callets are what many bakeries will use for ease and quality. The shape and size means the chocolate doesn’t need chopping, it can simply be measured and added straight to the cookie dough. I like to use dark chocolate because the bitterness balances out the sweetness of the cookie, but some people prefer milk chocolate. The higher quantity of fat in milk chocolate (or cheaper dark chocolate) may melt into your cookie and make it slightly flatter. This may sound obvious, but choose a chocolate that you love, if you don’t love the chocolate before it goes into the cookie it’s not going to magically transform into something else in the oven! Cookies should be unapologetically sweet, but for me, a little sprinkling of flaked sea salt just before you pop them into bake is essential to highlight the chocolate flavour. If you take one piece of advice away from this article… Rest. Your. Dough. For 24 hours if you can. I can’t stress enough what a difference this will make to the consistency and flavour of your cookie. It will allow the flour to hydrate and soak up the liquid from the eggs, creating a dough that will caramelise more as it bakes, giving you a beautiful depth of caramel-y flavour. As the flour in the dough hydrates you’ll also find the cookies spread less. You can get away with resting for just a few hours if you really can’t wait – but for the ultimate chewy cookie with an intense butterscotch flavour, let it rest longer and you’ll be amazed by the results. https://ichef.bbci.co.uk/images/ic/480xn/p0dmt13v.jpg The optimal baking time Baking times are key to the final texture. Leave them in the oven too long and you’ll end up with crisp cookies – still nice, but not what I’m going for. You want to remove the cookies from the oven when they look lightly browned around the edges but still pale in the centre. This is essential for those crisp edges and soft and gooey centre. I’ve put recommended bake times in my recipe, but really try to be guided by visual clues as all ovens are different. It will also depend on the size of your cookies. When they come out of the oven the cookies will be very delicate and will fall apart if you try to move them immediately, so give them a minute before you transfer them to a rack to cool. But if they cool on the tray, they’ll continue to firm up in the heat and become crispy. Experimenting with flavours Your favourite chocolate chip cookie could include nuts, multiple types of chocolate or other flavourings. If you omit the chocolate you’ve got a great starting point for all manner of other cookie recipes. You can be relatively cavalier and experimental when it comes to chucking things into this cookie dough, but be aware that for this recipe 250g of additional ingredients is the limit – anything above this will start to affect the texture and bake of the cookie. It’s also worth noting that should you want to make two flavours of cookie, you can simply the split the finished dough in half and add different mix-ins to each portion of cookie dough. Giving the cookies a finish is another way to customise them. I’ve experimented with drizzling them in chocolate and dipping half in white chocolate, which not only tastes great, but makes them look lovely, so they could even make a thoughtful Christmas gift. Originally published December 2022"
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We’ve got used to epic snacks and food hacks coming from TikTok, so it’s no surprise to see more ingenious ideas in 2021. Forget the pancake cereal and whipped dalgona coffee of yesteryear, new trends are in town! That feta pasta https://ichef.bbci.co.uk/images/ic/480xn/p09b3mw6.jpg If you looked up ‘TikTok food hacks’ in a dictionary, we’re pretty sure the definition would be ‘#FetaPasta’. Okay, not quite. But with over 750 million views on the platform (in addition to 90 million from #bakedfetapasta), it’s fair to say the hashtag has taken the world by storm. The dish, which involves baking a block of feta with baby tomatoes before stirring in cooked pasta, first peaked interest as a viral hit in Finland, on a slightly smaller scale. “Feta cheese sales went up 300 percent here”, says Jenni Häyrinen, the original creator, on her blog. American blogger and chef @grilledcheesesocial heard about it, and then it went global, and we’re thankful it did. Add olive oil, red chilli flakes, salt, black pepper and finely chopped garlic if you like, then bake for 25-30 minutes at 200C/Gas 6. Stir until the tomatoes break down and are well mixed in, then mix in just-cooked pasta and fresh basil, and you have an almost instant meal that looks pretty fancy. You could vary it by adding thyme or finely grated lemon zest. https://ichef.bbci.co.uk/images/ic/480xn/p09b481r.jpg What else are TikTok cooks making in 2021? Home of raps and wraps, TikTok has done it again with this latest tortilla hack. You just cut to the centre of a wrap, then put a different filling in each quarter and fold until you have a fat triangle. You can grill it, fry it, or eat it as is. There aren’t many right or wrong fillings. TikTok has featured wrap hacks made with full English breakfast or pizza topping ingredients, or leftovers. Sweet ones bring together fruits, spreads, chocolate and even – yes – cereals. Don’t knock it ’til you’ve tried it! Wrap-hack sushi is also a thing, made with the same wrapping motion, but with a sheet of nori seaweed, rice and fillings including avocado and fish. Of course, the ‘wrap’ is a square rather than a triangle. Ready Steady Cook’s Romy Gill brings a 21st-century twist to the chicken salad sandwich in her 10-minute TikTok wrap on the show. What’s next, Cardi B’s viral WAP dance on Strictly Come Dancing? We bet this won’t be the last tortilla hack to come out of TikTok. We’re still making the breakfast wrap hack of 2020, where a tortilla is almost welded to an omelette and rolled up with tasty fillings! https://ichef.bbci.co.uk/images/ic/480xn/p099xhdx.jpg Romy Gill makes her TikTok-inspired wrap on Ready Steady Cook. Baked oats TikTok cooks are pro at using cheap, everyday ingredients and turning them into breakfast. Baked oats is the latest recipe, and as far as we can tell it’s an excuse to eat cake in the morning. Oats are blended to make flour, then mixed with baking powder, an egg or mashed banana, and a splash of milk. From here the world’s your oyster. You can add anything, from chocolate chips, syrups and sugar, to cocoa powder, peanut butter, fruit, nuts, sprinkles and spices. Put it in a ramekin or tin and bake until it’s risen slightly and set. It takes minutes to cook and can be as healthy, or unhealthy, as you like. Make our cherry Bakewell-inspired baked oats using frozen cherries and almond extract. Corn ‘ribs’ Recipes on TikTok often put an unexpected twist on a classic. One of the latest hits? Vegan ‘ribs’ made from corn on the cob. We first came across corn ribs in Yotam Ottolenghi’s London restaurant ROVI. Why ‘ribs’? Slicing corn on the cob into quarters lengthways allows the pieces to bend slightly when deep- or air-fried, resulting in a rib shape. Coat them in lashings of butter with garlic, chilli, or any sauce you fancy – BBQ and mayo (vegan or otherwise) appear regularly as toppings. But as cool as it looks and great as it tastes, we have concerns for your fingers. Your knife (and knife skills) need to be sharp to cut corn this way. If you don’t feel you can do it, Elotes is a similar Mexican dish, where the corn cobs are boiled then slathered in cheese, mayo, paprika and lime. You don’t have to cut the corn or deep-fry it. If you’re not a fan of getting sweetcorn in your teeth, Esquites could be the solution: simply cut off the corn kernels after cooking the cob, mix in cheese, mayo, chilli, salt and lime, and eat with a spoon. https://ichef.bbci.co.uk/images/ic/480xn/p098q9w9.jpg Corn ‘ribs’ are delicious but difficult to slice. Elotes, a Mexican dish of corn covered in cheese, mayo, paprika and lime, could be safer for your fingers. Samoa cookies The latest craze to go bananas is based on the much-loved American girl-scout snack, the Samoa cookie. Maybe the timing is because scouts selling door-to-door was mostly put on hold during the pandemic! In classic TikTok style, the hack is nothing like the original, but it’s easy to make. “I love Samoa cookies”, was the response of BBC Food Editor Emily Angle, from Pennsylvania in the USA, when she heard about the trend. These coconut caramel biscuits with a chocolate base are not healthy – or sold in the UK. TikTok cooks have ‘hacked’ the recipe using bananas, desiccated coconut and dark chocolate. The first two ingredients are mashed together, then shaped into cookies and baked. Chocolate is drizzled on top or underneath after cooking. So how does it taste? There’s an overwhelming banana flavour, and you have to scoop them into your mouth to avoid a fistful of crumbs. There are worse-tasting snacks, but if you’re craving a Samoa cookie, it might be best to find a recipe that actually tastes like one. We’re probably going to stick to banana bread or coconut macaroons! | {
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"content": "We’ve got used to epic snacks and food hacks coming from TikTok, so it’s no surprise to see more ingenious ideas in 2021. Forget the pancake cereal and whipped dalgona coffee of yesteryear, new trends are in town! That feta pasta https://ichef.bbci.co.uk/images/ic/480xn/p09b3mw6.jpg If you looked up ‘TikTok food hacks’ in a dictionary, we’re pretty sure the definition would be ‘#FetaPasta’. Okay, not quite. But with over 750 million views on the platform (in addition to 90 million from #bakedfetapasta), it’s fair to say the hashtag has taken the world by storm. The dish, which involves baking a block of feta with baby tomatoes before stirring in cooked pasta, first peaked interest as a viral hit in Finland, on a slightly smaller scale. “Feta cheese sales went up 300 percent here”, says Jenni Häyrinen, the original creator, on her blog. American blogger and chef @grilledcheesesocial heard about it, and then it went global, and we’re thankful it did. Add olive oil, red chilli flakes, salt, black pepper and finely chopped garlic if you like, then bake for 25-30 minutes at 200C/Gas 6. Stir until the tomatoes break down and are well mixed in, then mix in just-cooked pasta and fresh basil, and you have an almost instant meal that looks pretty fancy. You could vary it by adding thyme or finely grated lemon zest. https://ichef.bbci.co.uk/images/ic/480xn/p09b481r.jpg What else are TikTok cooks making in 2021? Home of raps and wraps, TikTok has done it again with this latest tortilla hack. You just cut to the centre of a wrap, then put a different filling in each quarter and fold until you have a fat triangle. You can grill it, fry it, or eat it as is. There aren’t many right or wrong fillings. TikTok has featured wrap hacks made with full English breakfast or pizza topping ingredients, or leftovers. Sweet ones bring together fruits, spreads, chocolate and even – yes – cereals. Don’t knock it ’til you’ve tried it! Wrap-hack sushi is also a thing, made with the same wrapping motion, but with a sheet of nori seaweed, rice and fillings including avocado and fish. Of course, the ‘wrap’ is a square rather than a triangle. Ready Steady Cook’s Romy Gill brings a 21st-century twist to the chicken salad sandwich in her 10-minute TikTok wrap on the show. What’s next, Cardi B’s viral WAP dance on Strictly Come Dancing? We bet this won’t be the last tortilla hack to come out of TikTok. We’re still making the breakfast wrap hack of 2020, where a tortilla is almost welded to an omelette and rolled up with tasty fillings! https://ichef.bbci.co.uk/images/ic/480xn/p099xhdx.jpg Romy Gill makes her TikTok-inspired wrap on Ready Steady Cook. Baked oats TikTok cooks are pro at using cheap, everyday ingredients and turning them into breakfast. Baked oats is the latest recipe, and as far as we can tell it’s an excuse to eat cake in the morning. Oats are blended to make flour, then mixed with baking powder, an egg or mashed banana, and a splash of milk. From here the world’s your oyster. You can add anything, from chocolate chips, syrups and sugar, to cocoa powder, peanut butter, fruit, nuts, sprinkles and spices. Put it in a ramekin or tin and bake until it’s risen slightly and set. It takes minutes to cook and can be as healthy, or unhealthy, as you like. Make our cherry Bakewell-inspired baked oats using frozen cherries and almond extract. Corn ‘ribs’ Recipes on TikTok often put an unexpected twist on a classic. One of the latest hits? Vegan ‘ribs’ made from corn on the cob. We first came across corn ribs in Yotam Ottolenghi’s London restaurant ROVI. Why ‘ribs’? Slicing corn on the cob into quarters lengthways allows the pieces to bend slightly when deep- or air-fried, resulting in a rib shape. Coat them in lashings of butter with garlic, chilli, or any sauce you fancy – BBQ and mayo (vegan or otherwise) appear regularly as toppings. But as cool as it looks and great as it tastes, we have concerns for your fingers. Your knife (and knife skills) need to be sharp to cut corn this way. If you don’t feel you can do it, Elotes is a similar Mexican dish, where the corn cobs are boiled then slathered in cheese, mayo, paprika and lime. You don’t have to cut the corn or deep-fry it. If you’re not a fan of getting sweetcorn in your teeth, Esquites could be the solution: simply cut off the corn kernels after cooking the cob, mix in cheese, mayo, chilli, salt and lime, and eat with a spoon. https://ichef.bbci.co.uk/images/ic/480xn/p098q9w9.jpg Corn ‘ribs’ are delicious but difficult to slice. Elotes, a Mexican dish of corn covered in cheese, mayo, paprika and lime, could be safer for your fingers. Samoa cookies The latest craze to go bananas is based on the much-loved American girl-scout snack, the Samoa cookie. Maybe the timing is because scouts selling door-to-door was mostly put on hold during the pandemic! In classic TikTok style, the hack is nothing like the original, but it’s easy to make. “I love Samoa cookies”, was the response of BBC Food Editor Emily Angle, from Pennsylvania in the USA, when she heard about the trend. These coconut caramel biscuits with a chocolate base are not healthy – or sold in the UK. TikTok cooks have ‘hacked’ the recipe using bananas, desiccated coconut and dark chocolate. The first two ingredients are mashed together, then shaped into cookies and baked. Chocolate is drizzled on top or underneath after cooking. So how does it taste? There’s an overwhelming banana flavour, and you have to scoop them into your mouth to avoid a fistful of crumbs. There are worse-tasting snacks, but if you’re craving a Samoa cookie, it might be best to find a recipe that actually tastes like one. We’re probably going to stick to banana bread or coconut macaroons!"
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} | 9e28efb3a70c041e7bc0173a6869e1ec91a9d696b32cee6361d4b1e83ca0e2af | Shortcuts to make Christmas desserts sparkle
Whether it’s trifle, mince pies or cake, turn ready-made products into home-made puddings this Christmas… https://ichef.bbci.co.uk/images/ic/480xn/p0dmwm9s.jpg You can turn ready-made into 'homemade' with little effort Making everything from scratch at Christmas, for a fortnight of big dinners, parties and guests, might be our idea of fun. But under the pressure of the season, even the best of us might wistfully imagine buying everything in already made. However, it’s possible to have the best of both worlds. Choose the best of the ready-made ingredients, freshen up the flavours by adding a few key ingredients, or reinvent them into home-made dishes. We asked our social media followers for tips for their Christmas ingredient hacks and there were some great suggestions. Mincemeat https://ichef.bbci.co.uk/images/ic/480xn/p0dmmygm.jpg Ready-made mincemeat is ripe for reinventing, and almost any jar can be livened up with zest from oranges in the fruit bowl or a little festive spirit. Sarah Cook's puff pastry mince pies have three ideas for adding fresh flavours and sparkle to a jar – from pear and cranberry, to sloe gin and apple, to cinnamon walnuts and amaretto. If you're using ready-made pastry, grate a little orange zest over the pastry and roll it in, or switch up your pastry completely and use filo for a really crispy pie. Change the tops of your mince pies for a bespoke and homemade look. Mary Berry likes to grate marzipan on the top her mince pies as well as adding dried apricots to the filling. The Hairy Bikers opt for a frangipane top. If you've already reached peak pie, use your mincemeat to Christmas up an apple crumble, as food writer Annie Rigg suggests. Puff pastry Ready-made puff pastry hardly feels like a cheat, but is a great shortcut to making instant desserts. Even Michel Roux uses it for his French apple tart and Marcus Wareing has it in the fridge for making tarte tatin. Food writer Fliss Freeborn recommends “popping a bar of dark chocolate into the middle of a sheet of ready-made puff pastry and spreading it with a tablespoon or so of marmalade before wrapping it up and pinching it at the ends – like a giant Christmas cracker. Bake at 200C (fan) for 20 minutes. It’s a brilliant festive dessert – it’s an easy play on a chocolate orange.” Ice cream https://ichef.bbci.co.uk/images/ic/480xn/p0dmmzmp.jpg Alternatively, food blogger Alex Hollywood suggests: “Try making chocolate orange or chocolate, mint and pistachio ice cream cake. This is great for using up the Christmas biscuit tin. Line a square tin and mix the blitzed orange or mint biscuits with some digestives and with some softened butter as you would for a cheesecake base. Press firmly into the lined tin and chill. Then scoop slightly softened chocolate ice cream on top (for an extra oooof you could always dollop in any leftover brandy cream) then smooth and freeze. "Before serving sprinkle the edges with crushed pistachios and allow to defrost slightly before digging in.” Panettone The Italian sweet bread is a favourite at Christmas. Stocked by budget supermarkets, it can be the foundation of many other desserts… https://ichef.bbci.co.uk/images/ic/480xn/p0dmrxqb.jpg Sarah Turner, Head of Development at catering company Social Pantry, London, suggests making a chocolate panettone French toast. “It’s a delicious, sweet treat for any time of day.” You’ll need half a chocolate panettone then, says Turner: “Whisk together four eggs and 200ml milk in a bowl with a teaspoon of cinnamon and two tablespoons of sugar. Dip 2–3 inch slices of panettone in the egg mix, allowing to soak for 5–10 seconds each side. Fry in butter until golden brown and crisp, sprinkle with cinnamon sugar and serve with a good dollop of crème fraîche. “You could even add salted caramel,” she says. Transforming leftover panettone into bread and butter pudding is Freeborn's favourite. “I have been known to dot in little pieces of marzipan… they go wonderfully gooey when baked. “Leftover croissants are brilliant too for a festive breakfast bread and butter pudding. Grate some nutmeg and the zest of an orange into the egg custard mix before baking.” Tinned custard https://ichef.bbci.co.uk/images/ic/480xn/p0dmrzlq.jpg Williams explains: “If you are a trifle family but don’t want the fuss of making all the elements, buy a good vanilla custard, sponge fingers, even the jelly. Then in a beautiful large bowl layer them up. Add some fruits of choice and what takes five minutes looks like hours of work. You can also use a shop bought Swiss roll and slice to use as your sponge and layer up around the bowl to give an attractive look to your trifle in its glass bowl.” This technique, is particularly good if making a festive chocolate trifle. https://ichef.bbci.co.uk/images/ic/480xn/p0dms2h8.jpg Hollywood suggests using it to make cheats brandy custard. “Warm a can of custard and a small pot of single cream, whisk in a couple teaspoons of brandy to serve with your Christmas pud. It’s oh so good.” Ready-made cakes https://ichef.bbci.co.uk/images/ic/480xn/p0dms38q.jpg https://ichef.bbci.co.uk/images/ic/480xn/p0dms3gs.jpg Freeborn suggests giving a shop-bought plain cheesecake a cheaty sauce to make it your own. “A tablespoon of lemon juice mixed into half a jar (around 175g) of warmed blackcurrant jam is perfect for me, but it does depend on your own taste. Raspberry jam works really well for this too, as would cherry or apricot.” Use shop-bought brownie bites, ginger biscuits, meringues and marshmallows to decorate cupcakes or cheesecake, or as a deluxe topping for Christmas hot chocolate Alternatively, if you love tiramisu, Freeborn recommends: “Whip 125g (half a tub) of mascarpone with a heaped tablespoon of icing sugar and around 25ml of Madeira or Irish cream liqueur. Spread that on 400g of bought Madeira cake, drizzled with around 75-100ml of strong coffee made with two tablespoons of demerara sugar. Then dust cocoa on top.” Ready-made meringues “If you fancy a pavlova but are worried about your meringue skills not being up to scratch, you can buy some brilliant ready-made ones,” says Williams. “Use large ones and then whip your own cream, add a little flavouring to this and then top with some fruits and a sauce of your choice. Even the little individual meringue would be nice if grouped together - this means everyone can grab one and then you have none of the mess when cutting it all up.” Originally published December 2022 | {
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"content": "Whether it’s trifle, mince pies or cake, turn ready-made products into home-made puddings this Christmas… https://ichef.bbci.co.uk/images/ic/480xn/p0dmwm9s.jpg You can turn ready-made into 'homemade' with little effort Making everything from scratch at Christmas, for a fortnight of big dinners, parties and guests, might be our idea of fun. But under the pressure of the season, even the best of us might wistfully imagine buying everything in already made. However, it’s possible to have the best of both worlds. Choose the best of the ready-made ingredients, freshen up the flavours by adding a few key ingredients, or reinvent them into home-made dishes. We asked our social media followers for tips for their Christmas ingredient hacks and there were some great suggestions. Mincemeat https://ichef.bbci.co.uk/images/ic/480xn/p0dmmygm.jpg Ready-made mincemeat is ripe for reinventing, and almost any jar can be livened up with zest from oranges in the fruit bowl or a little festive spirit. Sarah Cook's puff pastry mince pies have three ideas for adding fresh flavours and sparkle to a jar – from pear and cranberry, to sloe gin and apple, to cinnamon walnuts and amaretto. If you're using ready-made pastry, grate a little orange zest over the pastry and roll it in, or switch up your pastry completely and use filo for a really crispy pie. Change the tops of your mince pies for a bespoke and homemade look. Mary Berry likes to grate marzipan on the top her mince pies as well as adding dried apricots to the filling. The Hairy Bikers opt for a frangipane top. If you've already reached peak pie, use your mincemeat to Christmas up an apple crumble, as food writer Annie Rigg suggests. Puff pastry Ready-made puff pastry hardly feels like a cheat, but is a great shortcut to making instant desserts. Even Michel Roux uses it for his French apple tart and Marcus Wareing has it in the fridge for making tarte tatin. Food writer Fliss Freeborn recommends “popping a bar of dark chocolate into the middle of a sheet of ready-made puff pastry and spreading it with a tablespoon or so of marmalade before wrapping it up and pinching it at the ends – like a giant Christmas cracker. Bake at 200C (fan) for 20 minutes. It’s a brilliant festive dessert – it’s an easy play on a chocolate orange.” Ice cream https://ichef.bbci.co.uk/images/ic/480xn/p0dmmzmp.jpg Alternatively, food blogger Alex Hollywood suggests: “Try making chocolate orange or chocolate, mint and pistachio ice cream cake. This is great for using up the Christmas biscuit tin. Line a square tin and mix the blitzed orange or mint biscuits with some digestives and with some softened butter as you would for a cheesecake base. Press firmly into the lined tin and chill. Then scoop slightly softened chocolate ice cream on top (for an extra oooof you could always dollop in any leftover brandy cream) then smooth and freeze. \"Before serving sprinkle the edges with crushed pistachios and allow to defrost slightly before digging in.” Panettone The Italian sweet bread is a favourite at Christmas. Stocked by budget supermarkets, it can be the foundation of many other desserts… https://ichef.bbci.co.uk/images/ic/480xn/p0dmrxqb.jpg Sarah Turner, Head of Development at catering company Social Pantry, London, suggests making a chocolate panettone French toast. “It’s a delicious, sweet treat for any time of day.” You’ll need half a chocolate panettone then, says Turner: “Whisk together four eggs and 200ml milk in a bowl with a teaspoon of cinnamon and two tablespoons of sugar. Dip 2–3 inch slices of panettone in the egg mix, allowing to soak for 5–10 seconds each side. Fry in butter until golden brown and crisp, sprinkle with cinnamon sugar and serve with a good dollop of crème fraîche. “You could even add salted caramel,” she says. Transforming leftover panettone into bread and butter pudding is Freeborn's favourite. “I have been known to dot in little pieces of marzipan… they go wonderfully gooey when baked. “Leftover croissants are brilliant too for a festive breakfast bread and butter pudding. Grate some nutmeg and the zest of an orange into the egg custard mix before baking.” Tinned custard https://ichef.bbci.co.uk/images/ic/480xn/p0dmrzlq.jpg Williams explains: “If you are a trifle family but don’t want the fuss of making all the elements, buy a good vanilla custard, sponge fingers, even the jelly. Then in a beautiful large bowl layer them up. Add some fruits of choice and what takes five minutes looks like hours of work. You can also use a shop bought Swiss roll and slice to use as your sponge and layer up around the bowl to give an attractive look to your trifle in its glass bowl.” This technique, is particularly good if making a festive chocolate trifle. https://ichef.bbci.co.uk/images/ic/480xn/p0dms2h8.jpg Hollywood suggests using it to make cheats brandy custard. “Warm a can of custard and a small pot of single cream, whisk in a couple teaspoons of brandy to serve with your Christmas pud. It’s oh so good.” Ready-made cakes https://ichef.bbci.co.uk/images/ic/480xn/p0dms38q.jpg https://ichef.bbci.co.uk/images/ic/480xn/p0dms3gs.jpg Freeborn suggests giving a shop-bought plain cheesecake a cheaty sauce to make it your own. “A tablespoon of lemon juice mixed into half a jar (around 175g) of warmed blackcurrant jam is perfect for me, but it does depend on your own taste. Raspberry jam works really well for this too, as would cherry or apricot.” Use shop-bought brownie bites, ginger biscuits, meringues and marshmallows to decorate cupcakes or cheesecake, or as a deluxe topping for Christmas hot chocolate Alternatively, if you love tiramisu, Freeborn recommends: “Whip 125g (half a tub) of mascarpone with a heaped tablespoon of icing sugar and around 25ml of Madeira or Irish cream liqueur. Spread that on 400g of bought Madeira cake, drizzled with around 75-100ml of strong coffee made with two tablespoons of demerara sugar. Then dust cocoa on top.” Ready-made meringues “If you fancy a pavlova but are worried about your meringue skills not being up to scratch, you can buy some brilliant ready-made ones,” says Williams. “Use large ones and then whip your own cream, add a little flavouring to this and then top with some fruits and a sauce of your choice. Even the little individual meringue would be nice if grouped together - this means everyone can grab one and then you have none of the mess when cutting it all up.” Originally published December 2022"
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The research is in its infancy, but there are a growing number of therapists using cooking to help people with burnout, anxiety and other mental health issues. https://ichef.bbci.co.uk/images/ic/480xn/p0c50dp7.jpg Mental Health Awareness Week starts on May 12, providing a timely reminder to consider new ways of caring for our mental health in challenging and uncertain times. Statistics show poor mental health is an issue that affects many. In England alone, it’s said that one in four adults and one in ten children will experience mental illness. There are, many well-established types of therapy out there – from online CBT apps to counselling. And, cooking therapy is nothing new for some experts, with occupational therapists frequently using it as part of a wider treatment. However having therapists who are hoping to use culinary/cooking as a sole type of therapy, is relatively innovative. Royal College of Occupational Therapists, professional adviser Dr Sally Payne explains: “Cooking and baking are widely used in occupational therapy, both for the purposes of pleasure and to help with peoples mental health. It’s easily adapted to meet a person's needs and research indicates that cooking has benefits for health, wellbeing and social connectivity. We are delighted that people are joining occupational therapists in recognising the therapeutic value of cooking.” So, could cooking therapy (or culinary therapy) soon be added to the list of established therapies? What is cooking therapy? For the most part, it’s a practical therapy session where you cook alongside a therapist. As the session develops, you open up, whether that’s via chatting or through non-verbal communication. The experts we spoke to explained that the way you cook or work in the kitchen reveals a lot about how you’re feeling. It’s used as a treatment for numerous mental health issues – including grief and loss, anxiety and depression. A versatile treatment, in Middlesbrough it was used to help young adults with various mental health issues to improve their self-esteem. While there is limited scientific research on the benefit of cooking therapy, there is some including evidence on how baking gives you confidence. Professor Kocet, from the Chicago School of Professional Psychology is currently adding to the evidence. “I'm doing a research study which looks at cooking as a mitigating factor in how we managed mental health symptoms during COVID-19. I want to look at how people used cooking and even baking to cope with stress, anxiety and depression during the pandemic and I'm doing qualitative interviews of individuals to investigate how cooking helped.” With a PhD in counsellor education, he has been involved with cooking therapy since 2014 and is passionate about the subject – ever since he himself took cookery classes back in 2006. “Every single person I told [about the classes] would say 'oh, cooking is so therapeutic for me'. And the light bulb went off and I thought, in our field, we have art, dance and music therapy, but why hasn't anyone done cooking therapy or culinary therapy? Later Kocet developed a graduate counselling course in culinary therapy. The course involved teaching mindful cooking and eating, as well as nutrition – with a registered nutritionist on hand. Now, Kocet incorporates culinary therapy into his counselling sessions. “The American counselling Association Code of Ethics prohibits a counsellor from solely doing any new forms of therapy that lack in research,” he explains. “So I use it to support and enhance the therapeutic relationship already existing between the patient and the counsellor.” Related stories How to banish brain fog and boost energyHow diet can affect your mental wellbeingHealthy ways to manage emotional eating How to banish brain fog and boost energy How diet can affect your mental wellbeing Healthy ways to manage emotional eating How does the therapy work? https://ichef.bbci.co.uk/images/ic/480xn/p0c50ssn.jpg Charlotte Hastings, runs Kitchen Therapy in the UK and like Kocet, her involvement with the therapy began when she merged two of her interests, “I trained as a psychotherapist and I also started teaching cookery in night class community kitchens… I saw that they worked together.” Hastings agrees the therapy is similar to music, art and drama therapy. “The fact it’s expressive means you’re often communicating in a non-verbal way and picking up on different messages. But I guess the difference is, it's very practical,” says Hastings, explaining that you leave the session with food to consume. The fact it’s less formal than a traditional ‘talk therapy’ helps, she says. “If you've got a lot of problems, then for some people, to sit down still and talk, it can actually exacerbate those issues and make you feel worse. “If I’m working with a teenager, I would find out about them in talk therapy first. Then we move onto it [making food together]. Because we're not eyeballing each other, and we're achieving something and it's fun, we can be on the same level, there's a real equality that happens… I'll have the recipe and have the ingredients, but I can enable that person to do something for themselves – so there’s elements of ‘self-therapy’. It provides a safe space.” Top tips for improving wellbeing through cookery https://ichef.bbci.co.uk/images/ic/480xn/p0c50t8k.jpg Practice mise en place “I think probably all professional chefs are trained on this,” says Kocet. “It's French for 'everything in its place'. A chef reads a recipe multiple times and then organises their ingredients before starting.” The process itself is soothing and helps people practice mindfulness, says Kocet. “I think a common reason people feel stressed by cooking is because they're literally running all over the kitchen and maybe not reading the recipe, and then halfway through it says they need an item and then they realise they don't have it. “It's a good lesson in life to centre yourself. In the kitchen this means reading the whole recipe before you start cooking, and then breaking up the recipe into small steps and prepping all the ingredients… If you’re hyper-organised, you’ll love mise en place. It's very comforting and you’ll feel organised.” Cook what you love – not what you should make “Make something really simple that you really like,” suggests Hastings before adding: “Don’t fall into the trap of thinking 'oh, I'll cook that because it'll be really good for me' or 'that looks really amazing and I want to cook this clever dish'. That won’t connect with you and you want it to mean something and bring comfort. “Perhaps a dish reminds you of something or someone and you're going to take the time to reflect whilst you're cooking. This is time for nourishment, not just eating a meal.” If you’re struggling with a bereavement this can help, says Hastings. “We can connect with those memories [through making dishes that remind you of loved ones]. It allows us to recognise that when someone's in your heart, they are always here with you. I do this when I make recipes linked to my grandma – it helps remind me what she meant to me. Not just what she taught me when cooking, but actually how she looked after me and that nurturing I received.” Practice mindful eating (and even washing up) Mindful eating is a tool for relaxation and awareness, taking your time to focus and appreciate the food you are eating. Kocet explains: “I do a chocolate meditation where I have students eat the food very slowly. Years ago, I did this when I was a therapist in a psychiatric hospital working with adolescents. I gave them a small chocolate and then I guided them through taking the wrapper off, smelling the chocolate, then putting it in their mouth and not chewing it. I explained that when we eat mindfully, we can eat slower, it's better for our digestion. But, it's also better for our mental wellbeing – as it’s a form of meditation.” “After you cook, instead of just throwing the dishes in a dishwasher, use it as a meditation tool too,” adds Kocet. “Hand-wash the dishes and just be aware of the water and the soap. Wiping every dish can also be a symbolic representation of cleaning our emotional space as well as the dish itself.” Think outside of the physical act of cooking Whether it’s reading a cookery book cover-to-cover to help soothe you, or talking about your favourite childhood food, “Cooking therapy does not necessarily have to involve cooking,” says Kocet. “It can just be discussions around food and eating and a person's relationship with food.” You can take it a step further, carrying out your own food-related homework. “There’s a children's book that was published years ago called Tear Soup,” says Kocet. “I typically will read that story whether I work with children, adolescents or adults. It's about a woman who experiences a loss and so she must make tear soup as a way to cope… After I read the story, I have my students write their own recipe for tear soup and what that means for their own grief.” The result isn’t the point “When you see little kids, they don't know they can't cook so they're brilliant. They just get stuck on in. They don't worry about whether something's perfect or not… Think about when you make a mud pie as a child, no one told you how much to add or what to do,” says Hastings, explaining that to improve your wellbeing through food, you should remove the pressures associated with the end result. Kocet agrees and explains that even if you do make a mistake it can be a useful tool for helping improve your self-confidence and resilience. “In one class, a student was assigned a pear cake. He messed the recipe up and I could see he was very dejected. I encouraged him to make something else with the ingredients. At the end, when we were sampling all the food, the class said their favourite was the spontaneous dish he made. The look on his face was pure shock - that something that originally didn't work out, turned out really well. “That epitomised why cooking therapy can be so powerful. If you make a mistake cooking, how can you turn it around? It’s also a metaphor for other parts of your life. It's okay to make a mistake, whether that’s professionally in your work or relationships,” finishes Kocet. Published May 2022 | {
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"content": "The research is in its infancy, but there are a growing number of therapists using cooking to help people with burnout, anxiety and other mental health issues. https://ichef.bbci.co.uk/images/ic/480xn/p0c50dp7.jpg Mental Health Awareness Week starts on May 12, providing a timely reminder to consider new ways of caring for our mental health in challenging and uncertain times. Statistics show poor mental health is an issue that affects many. In England alone, it’s said that one in four adults and one in ten children will experience mental illness. There are, many well-established types of therapy out there – from online CBT apps to counselling. And, cooking therapy is nothing new for some experts, with occupational therapists frequently using it as part of a wider treatment. However having therapists who are hoping to use culinary/cooking as a sole type of therapy, is relatively innovative. Royal College of Occupational Therapists, professional adviser Dr Sally Payne explains: “Cooking and baking are widely used in occupational therapy, both for the purposes of pleasure and to help with peoples mental health. It’s easily adapted to meet a person's needs and research indicates that cooking has benefits for health, wellbeing and social connectivity. We are delighted that people are joining occupational therapists in recognising the therapeutic value of cooking.” So, could cooking therapy (or culinary therapy) soon be added to the list of established therapies? What is cooking therapy? For the most part, it’s a practical therapy session where you cook alongside a therapist. As the session develops, you open up, whether that’s via chatting or through non-verbal communication. The experts we spoke to explained that the way you cook or work in the kitchen reveals a lot about how you’re feeling. It’s used as a treatment for numerous mental health issues – including grief and loss, anxiety and depression. A versatile treatment, in Middlesbrough it was used to help young adults with various mental health issues to improve their self-esteem. While there is limited scientific research on the benefit of cooking therapy, there is some including evidence on how baking gives you confidence. Professor Kocet, from the Chicago School of Professional Psychology is currently adding to the evidence. “I'm doing a research study which looks at cooking as a mitigating factor in how we managed mental health symptoms during COVID-19. I want to look at how people used cooking and even baking to cope with stress, anxiety and depression during the pandemic and I'm doing qualitative interviews of individuals to investigate how cooking helped.” With a PhD in counsellor education, he has been involved with cooking therapy since 2014 and is passionate about the subject – ever since he himself took cookery classes back in 2006. “Every single person I told [about the classes] would say 'oh, cooking is so therapeutic for me'. And the light bulb went off and I thought, in our field, we have art, dance and music therapy, but why hasn't anyone done cooking therapy or culinary therapy? Later Kocet developed a graduate counselling course in culinary therapy. The course involved teaching mindful cooking and eating, as well as nutrition – with a registered nutritionist on hand. Now, Kocet incorporates culinary therapy into his counselling sessions. “The American counselling Association Code of Ethics prohibits a counsellor from solely doing any new forms of therapy that lack in research,” he explains. “So I use it to support and enhance the therapeutic relationship already existing between the patient and the counsellor.” Related stories How to banish brain fog and boost energyHow diet can affect your mental wellbeingHealthy ways to manage emotional eating How to banish brain fog and boost energy How diet can affect your mental wellbeing Healthy ways to manage emotional eating How does the therapy work? https://ichef.bbci.co.uk/images/ic/480xn/p0c50ssn.jpg Charlotte Hastings, runs Kitchen Therapy in the UK and like Kocet, her involvement with the therapy began when she merged two of her interests, “I trained as a psychotherapist and I also started teaching cookery in night class community kitchens… I saw that they worked together.” Hastings agrees the therapy is similar to music, art and drama therapy. “The fact it’s expressive means you’re often communicating in a non-verbal way and picking up on different messages. But I guess the difference is, it's very practical,” says Hastings, explaining that you leave the session with food to consume. The fact it’s less formal than a traditional ‘talk therapy’ helps, she says. “If you've got a lot of problems, then for some people, to sit down still and talk, it can actually exacerbate those issues and make you feel worse. “If I’m working with a teenager, I would find out about them in talk therapy first. Then we move onto it [making food together]. Because we're not eyeballing each other, and we're achieving something and it's fun, we can be on the same level, there's a real equality that happens… I'll have the recipe and have the ingredients, but I can enable that person to do something for themselves – so there’s elements of ‘self-therapy’. It provides a safe space.” Top tips for improving wellbeing through cookery https://ichef.bbci.co.uk/images/ic/480xn/p0c50t8k.jpg Practice mise en place “I think probably all professional chefs are trained on this,” says Kocet. “It's French for 'everything in its place'. A chef reads a recipe multiple times and then organises their ingredients before starting.” The process itself is soothing and helps people practice mindfulness, says Kocet. “I think a common reason people feel stressed by cooking is because they're literally running all over the kitchen and maybe not reading the recipe, and then halfway through it says they need an item and then they realise they don't have it. “It's a good lesson in life to centre yourself. In the kitchen this means reading the whole recipe before you start cooking, and then breaking up the recipe into small steps and prepping all the ingredients… If you’re hyper-organised, you’ll love mise en place. It's very comforting and you’ll feel organised.” Cook what you love – not what you should make “Make something really simple that you really like,” suggests Hastings before adding: “Don’t fall into the trap of thinking 'oh, I'll cook that because it'll be really good for me' or 'that looks really amazing and I want to cook this clever dish'. That won’t connect with you and you want it to mean something and bring comfort. “Perhaps a dish reminds you of something or someone and you're going to take the time to reflect whilst you're cooking. This is time for nourishment, not just eating a meal.” If you’re struggling with a bereavement this can help, says Hastings. “We can connect with those memories [through making dishes that remind you of loved ones]. It allows us to recognise that when someone's in your heart, they are always here with you. I do this when I make recipes linked to my grandma – it helps remind me what she meant to me. Not just what she taught me when cooking, but actually how she looked after me and that nurturing I received.” Practice mindful eating (and even washing up) Mindful eating is a tool for relaxation and awareness, taking your time to focus and appreciate the food you are eating. Kocet explains: “I do a chocolate meditation where I have students eat the food very slowly. Years ago, I did this when I was a therapist in a psychiatric hospital working with adolescents. I gave them a small chocolate and then I guided them through taking the wrapper off, smelling the chocolate, then putting it in their mouth and not chewing it. I explained that when we eat mindfully, we can eat slower, it's better for our digestion. But, it's also better for our mental wellbeing – as it’s a form of meditation.” “After you cook, instead of just throwing the dishes in a dishwasher, use it as a meditation tool too,” adds Kocet. “Hand-wash the dishes and just be aware of the water and the soap. Wiping every dish can also be a symbolic representation of cleaning our emotional space as well as the dish itself.” Think outside of the physical act of cooking Whether it’s reading a cookery book cover-to-cover to help soothe you, or talking about your favourite childhood food, “Cooking therapy does not necessarily have to involve cooking,” says Kocet. “It can just be discussions around food and eating and a person's relationship with food.” You can take it a step further, carrying out your own food-related homework. “There’s a children's book that was published years ago called Tear Soup,” says Kocet. “I typically will read that story whether I work with children, adolescents or adults. It's about a woman who experiences a loss and so she must make tear soup as a way to cope… After I read the story, I have my students write their own recipe for tear soup and what that means for their own grief.” The result isn’t the point “When you see little kids, they don't know they can't cook so they're brilliant. They just get stuck on in. They don't worry about whether something's perfect or not… Think about when you make a mud pie as a child, no one told you how much to add or what to do,” says Hastings, explaining that to improve your wellbeing through food, you should remove the pressures associated with the end result. Kocet agrees and explains that even if you do make a mistake it can be a useful tool for helping improve your self-confidence and resilience. “In one class, a student was assigned a pear cake. He messed the recipe up and I could see he was very dejected. I encouraged him to make something else with the ingredients. At the end, when we were sampling all the food, the class said their favourite was the spontaneous dish he made. The look on his face was pure shock - that something that originally didn't work out, turned out really well. “That epitomised why cooking therapy can be so powerful. If you make a mistake cooking, how can you turn it around? It’s also a metaphor for other parts of your life. It's okay to make a mistake, whether that’s professionally in your work or relationships,” finishes Kocet. Published May 2022"
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We regularly throw away these common ‘waste’ ingredients. Instead, turn them into delicious dishes. https://ichef.bbci.co.uk/images/ic/480xn/p0dky602.jpg Helen White, Special Advisor on Household Food Waste at WRAP says “the average UK family with children wastes £730 of food a year. Over 70 percent of wasted food in the UK comes from our homes,” she adds: “A UK household wastes on average the equivalent of eight meals a week.” “You might be surprised by our most wasted foods,” says White. “Fresh potato takes the number one spot with a staggering 710,000 tonnes wasted every year – the equivalent of 4.4 million whole potatoes a day. Bread is in at number two.” “Our most wasted food group in the UK is fresh vegetables and salad and a big reason for it going to waste is ‘not used in time’,” says White. “Grating a bendy carrot or that half-courgette into a family favourite is a clever way of using up items lurking at the bottom of the fridge at risk of going to waste (and getting extra goodness into the kids). Pasta sauce, curry, chilli, and soup are all the better for a bit of veg,” she adds. With so much food going to waste in the UK, we asked for your suggestions on how to put food waste items to good use. Here are your tips, together with expert advice… Bread https://ichef.bbci.co.uk/images/ic/480xn/p0dky9rb.jpg In 2019, North London Waste Authority discovered that “43 percent of households are throwing away crusts, 15 percent don’t eat the ends of sliced loaves and one in 10 reject the ends of fresh loaves.” If you fall into the trap of binning stale bread then instead grate it and you will have your own breadcrumbs, ready to use in stuffing, fish cakes or fish fingers. How to make breadcrumbs from your leftovers Alternatively, tear bread into rough cubes, drizzle with oil and sprinkle with salt. Air fry or bake them for 10 minutes and you’ll have crisp croûtons to top soups and salads, like this easy wedge salad. Leftover bread is the basis of many traditional puddings, such as bread and butter pudding and Northern classic bread pudding. Vegetables “One of the reasons the humble potato sits at the number one ‘most wasted’ spot is because the whole of a potato is edible, so if you do not eat all of it, what is left is considered ‘wasted food’.” says White. Dietitian Tai Ibitoye points out that when we peel potatoes we are throwing away one of the main health benefits – it’s packed with fibre, as well as Vitamin C, Vitamin B6, potassium, folate, and iron. White explains: “The skin of many root vegetables is edible. There is no need to peel, just give them a scrub before preparing in the usual manner. The bigger and older the veg, the tougher the skin, so you probably won’t want to eat it then (if you use a peeler instead of a knife, you’ll create less waste)." However, if you prefer the taste without the skin then, you don’t need to dispose of the peelings. “You can make vegetable crisps from potato, carrot, parsnip, and beetroot peel,” says White. While you can oven bake them, if you have an air fryer, it could speed up the cooking time from 27 minutes to 10, says expert, Jenny Tschiesche. She recommends: “Toss them in a little bit of oil, season, and then air fry until they're nice and crispy. They take 10 minutes at 180C.” “Clean peelings can also be used to make stock for soups and sauces,” says White, before adding: “I am realistic: you are not going to want skin-on all of the time, but you might be surprised to learn that there are some old favourites where you can leave the skin on, like mash and fries.” https://ichef.bbci.co.uk/images/ic/480xn/p0dl2xpw.jpg How to properly store and revive tired vegetables Cooking water Many readers recommended using the water that you cook potatoes in for other dishes. This is something White also recommends: “You can use it to make gravy (the starch will help to thicken it), add it to mash or even make bread [it tends to be substituted in for some of the milk in a bread recipe] with it. Cooking water from cauliflower or broccoli can be added to the cheese sauce, to reduce the amount of milk. https://ichef.bbci.co.uk/images/ic/480xn/p0dl3337.jpg “The water that has been used to boil pasta can often be used to loosen and flavour the accompanying sauce,” says White. In addition, the water that comes in cans of chickpeas is particularly good for cooking with. Also known a aquafaba, it's frequently used in place of egg. For example, fancy a vegan meringue or mushroom and ale pie? You can create both substituting in chickpea water. Meat and bones “We waste about 100,000 tonnes of poultry (mostly chicken) from our homes every year,” says White. “And one of the reasons so much chicken ends up in the bin is that we do not use all the meat from whole birds.” There are plenty of leftover chicken recipes, from fajitas to curry. But using the carcass for stock is one Sunday tradition that could get even more meals from your bird. “At this time of year, it is all about comfort food - soups, stews, and slow-cooked favourites - the foundation of which is a well-flavoured stock,” says White. https://ichef.bbci.co.uk/images/ic/480xn/p0dl34kb.jpg When making your stock you’ll need to add a few veg (perhaps using the leftover veg ends in the freezer], seasoning and cold water, then it’s a case of letting it simmer for at least an hour and a half. If you have a slow cooker or a pressure cooker the process becomes easier as you won’t have to monitor it. Other great reader tips https://ichef.bbci.co.uk/images/ic/480xn/p0dl372l.jpg Parmesan rind “The bit at the end of your piece of Parmesan is too good to waste and can be used to infuse soups, sauces and risotto with a rich, savoury flavour,” says White. Pickle juice You can re-use the brine once but then it’s recommended to discard it. Stems, leaves and seeds There weremany recommendations for using broccoli and cauliflower stems and White adds: “Cauliflower leaves are edible (you might not want to eat the very outer leaves) so I just add them to the rest [of the veg] in a cauliflower cheese. Peeling the tough skin of a broccoli stalk does help keep it from being too tough. https://ichef.bbci.co.uk/images/ic/480xn/p0dl37xg.jpg Pumpkin and other squash seeds are a great shout for roasting and BBC Food editor, Emily Angle, points out they are very quick to cook in air fryers. “Preheat the machine to 180C. Add the unoiled pumpkin seeds to the basket and cook for 1 minute to dry them. Tip them into a bowl and coat with oil, salt and spices (if using). Return them to the basket and cook for a further 3-4 minutes or until golden-brown. Tip onto a plate and allow to cool and crisp up before eating.” Originally published December 2022. | {
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"content": "We regularly throw away these common ‘waste’ ingredients. Instead, turn them into delicious dishes. https://ichef.bbci.co.uk/images/ic/480xn/p0dky602.jpg Helen White, Special Advisor on Household Food Waste at WRAP says “the average UK family with children wastes £730 of food a year. Over 70 percent of wasted food in the UK comes from our homes,” she adds: “A UK household wastes on average the equivalent of eight meals a week.” “You might be surprised by our most wasted foods,” says White. “Fresh potato takes the number one spot with a staggering 710,000 tonnes wasted every year – the equivalent of 4.4 million whole potatoes a day. Bread is in at number two.” “Our most wasted food group in the UK is fresh vegetables and salad and a big reason for it going to waste is ‘not used in time’,” says White. “Grating a bendy carrot or that half-courgette into a family favourite is a clever way of using up items lurking at the bottom of the fridge at risk of going to waste (and getting extra goodness into the kids). Pasta sauce, curry, chilli, and soup are all the better for a bit of veg,” she adds. With so much food going to waste in the UK, we asked for your suggestions on how to put food waste items to good use. Here are your tips, together with expert advice… Bread https://ichef.bbci.co.uk/images/ic/480xn/p0dky9rb.jpg In 2019, North London Waste Authority discovered that “43 percent of households are throwing away crusts, 15 percent don’t eat the ends of sliced loaves and one in 10 reject the ends of fresh loaves.” If you fall into the trap of binning stale bread then instead grate it and you will have your own breadcrumbs, ready to use in stuffing, fish cakes or fish fingers. How to make breadcrumbs from your leftovers Alternatively, tear bread into rough cubes, drizzle with oil and sprinkle with salt. Air fry or bake them for 10 minutes and you’ll have crisp croûtons to top soups and salads, like this easy wedge salad. Leftover bread is the basis of many traditional puddings, such as bread and butter pudding and Northern classic bread pudding. Vegetables “One of the reasons the humble potato sits at the number one ‘most wasted’ spot is because the whole of a potato is edible, so if you do not eat all of it, what is left is considered ‘wasted food’.” says White. Dietitian Tai Ibitoye points out that when we peel potatoes we are throwing away one of the main health benefits – it’s packed with fibre, as well as Vitamin C, Vitamin B6, potassium, folate, and iron. White explains: “The skin of many root vegetables is edible. There is no need to peel, just give them a scrub before preparing in the usual manner. The bigger and older the veg, the tougher the skin, so you probably won’t want to eat it then (if you use a peeler instead of a knife, you’ll create less waste).\" However, if you prefer the taste without the skin then, you don’t need to dispose of the peelings. “You can make vegetable crisps from potato, carrot, parsnip, and beetroot peel,” says White. While you can oven bake them, if you have an air fryer, it could speed up the cooking time from 27 minutes to 10, says expert, Jenny Tschiesche. She recommends: “Toss them in a little bit of oil, season, and then air fry until they're nice and crispy. They take 10 minutes at 180C.” “Clean peelings can also be used to make stock for soups and sauces,” says White, before adding: “I am realistic: you are not going to want skin-on all of the time, but you might be surprised to learn that there are some old favourites where you can leave the skin on, like mash and fries.” https://ichef.bbci.co.uk/images/ic/480xn/p0dl2xpw.jpg How to properly store and revive tired vegetables Cooking water Many readers recommended using the water that you cook potatoes in for other dishes. This is something White also recommends: “You can use it to make gravy (the starch will help to thicken it), add it to mash or even make bread [it tends to be substituted in for some of the milk in a bread recipe] with it. Cooking water from cauliflower or broccoli can be added to the cheese sauce, to reduce the amount of milk. https://ichef.bbci.co.uk/images/ic/480xn/p0dl3337.jpg “The water that has been used to boil pasta can often be used to loosen and flavour the accompanying sauce,” says White. In addition, the water that comes in cans of chickpeas is particularly good for cooking with. Also known a aquafaba, it's frequently used in place of egg. For example, fancy a vegan meringue or mushroom and ale pie? You can create both substituting in chickpea water. Meat and bones “We waste about 100,000 tonnes of poultry (mostly chicken) from our homes every year,” says White. “And one of the reasons so much chicken ends up in the bin is that we do not use all the meat from whole birds.” There are plenty of leftover chicken recipes, from fajitas to curry. But using the carcass for stock is one Sunday tradition that could get even more meals from your bird. “At this time of year, it is all about comfort food - soups, stews, and slow-cooked favourites - the foundation of which is a well-flavoured stock,” says White. https://ichef.bbci.co.uk/images/ic/480xn/p0dl34kb.jpg When making your stock you’ll need to add a few veg (perhaps using the leftover veg ends in the freezer], seasoning and cold water, then it’s a case of letting it simmer for at least an hour and a half. If you have a slow cooker or a pressure cooker the process becomes easier as you won’t have to monitor it. Other great reader tips https://ichef.bbci.co.uk/images/ic/480xn/p0dl372l.jpg Parmesan rind “The bit at the end of your piece of Parmesan is too good to waste and can be used to infuse soups, sauces and risotto with a rich, savoury flavour,” says White. Pickle juice You can re-use the brine once but then it’s recommended to discard it. Stems, leaves and seeds There weremany recommendations for using broccoli and cauliflower stems and White adds: “Cauliflower leaves are edible (you might not want to eat the very outer leaves) so I just add them to the rest [of the veg] in a cauliflower cheese. Peeling the tough skin of a broccoli stalk does help keep it from being too tough. https://ichef.bbci.co.uk/images/ic/480xn/p0dl37xg.jpg Pumpkin and other squash seeds are a great shout for roasting and BBC Food editor, Emily Angle, points out they are very quick to cook in air fryers. “Preheat the machine to 180C. Add the unoiled pumpkin seeds to the basket and cook for 1 minute to dry them. Tip them into a bowl and coat with oil, salt and spices (if using). Return them to the basket and cook for a further 3-4 minutes or until golden-brown. Tip onto a plate and allow to cool and crisp up before eating.” Originally published December 2022."
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https://ichef.bbci.co.uk/images/ic/480xn/p08tf2cz.png by Lottie Savage A first-year student kitchen is a social hub in which to drink, dance and hopefully make new friends, as well as a cooking space. Before meeting my flatmates for the first time when I arrived at uni, I snooped in their food cupboards – were they one-can-of-baked-beans or whole-rack-of spices kind of cooks? Either way, cooking with the people in your flat is a great way to form friendships. Of course, this year some students are in bubbles with their housemates. Whether or not that’s you, I believe cooking is an activity best shared, and for me and the friends I lived with it became the focal point of each day during lockdown. So if you’re fortunate enough to be able to spend time together safely, here are some ideas to help you discover the delights of communal student cooking. Be prepared for things to be awkward When you move into shared accommodation, if you’re living with strangers the newness of everything will inevitably bring nerves and awkwardness. The best way to overcome this is to jump right into getting to know one another. Why not suggest a group meal? Liven up your cooking environment with a playlist, so awkward silences don’t creep up on you. Try recreating a restaurant experience If you’re locked down, going to a restaurant will be on hold, but there’s nothing to stop you recreating your favourite dish at home. It’s certainly a cheaper option. A quick online search will bring up all sorts of recipes for replicating going ‘out’ for dinner. Lay the table, light a candle and think about the presentation of the food. You may even prefer your homemade version! https://ichef.bbci.co.uk/images/ic/480xn/p08tf3p2.jpg Let others take control I’m guilty of being a backseat driver in the kitchen at times, but I’ve learned people don’t always appreciate it. Everyone has different experiences of cooking: some may be brilliant at making dinners involving toast, others will whip up a mouth-watering meal with seemingly no effort. Let others plan meals – maybe you’ll get to try new foods and find a new favourite dish. Listen to their tips – you can discover a lot by watching how others do things instead of jumping in to offer your own technique – but also teach them your style of cooking. Don’t be put off by a long list of ingredients Sometimes you’ll open a cookbook only to find a bunch of ingredients you can’t pronounce, let alone source. Don’t let this put you off. Try searching online for common replacements, eg swapping pine nuts for sunflower seeds when making pesto as they’re cheaper and can be easier to find. Don’t worry about following the recipe exactly, often it doesn’t matter if you miss out a couple of ingredients that are a small part of the dish. In our house we each added one new ingredient to our weekly shop. That way we shared the cost building up a communal ingredients store – handy for all the cooking you’ll hopefully be doing together for the rest of the year! Use everyone’s leftover ingredients When the remains of your food shop look scarce, inventing a meal from the broccoli left on your shelf can be uninspiring. But teaming up with housemates to incorporate all your leftovers makes for a much more exciting meal. Maybe someone has noodles, another frozen prawns and there are some sauces at the back of a cupboard? You’re well on your way to a tasty stir-fry. See it as the chance for a bit of Ready, Steady, Cook and to ensure no food is wasted. https://ichef.bbci.co.uk/images/ic/480xn/p08tf4p4.jpg Pizza can be a great way to use up bits of leftover veg. Turn cooking dinner into an evening activity Trying new activities is a great way to fill time and get the whole house involved in something. One of my favourite things during lockdown was making fresh pasta. It only requires eggs, flour and a wine bottle (the perfect substitute for a rolling pin), and it doesn’t need much planning. Each housemate can get involved in all the different steps: kneading, rolling, cutting and cooking. The end product tastes even better when you know how much work went into rolling out all that tagliatelle! Agree how to split the bill Just like eating in a restaurant, you have to agree how to divide the bill when cooking together. We agreed to make one meal a week for each other out of our own food shop and then, if we wanted anything extra or to use particularly expensive ingredients, we’d split the cost. An app made working out who was owed what a lot easier! Clear up as you go It may sound boring, but it really does make life a lot easier! I’m no stranger to finding near-fossilised food under the counter and mould growing in unusual places. If you’re confined to your own house for periods of time, the cleanliness of the kitchen becomes all the more important. Tidy as you go and get all hands on deck to clean up once you’ve finished eating. This ensures no-one is greeted by a kitchen sink full of plates with last night’s meal cemented to them in the morning. Sit down and eat together One of the biggest things my housemates and I learned was the value of sitting together to eat in the evening. Normally we all had different schedules so it was difficult to achieve this, but during lockdown we led synchronised lives and could cook and eat together every night. Sitting at the table enjoying each other’s company and the food we’d cooked made so much difference. Lottie Savage graduated with a BSc in Nutrition from the University of Leeds in 2020. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08tf2cz.png by Lottie Savage A first-year student kitchen is a social hub in which to drink, dance and hopefully make new friends, as well as a cooking space. Before meeting my flatmates for the first time when I arrived at uni, I snooped in their food cupboards – were they one-can-of-baked-beans or whole-rack-of spices kind of cooks? Either way, cooking with the people in your flat is a great way to form friendships. Of course, this year some students are in bubbles with their housemates. Whether or not that’s you, I believe cooking is an activity best shared, and for me and the friends I lived with it became the focal point of each day during lockdown. So if you’re fortunate enough to be able to spend time together safely, here are some ideas to help you discover the delights of communal student cooking. Be prepared for things to be awkward When you move into shared accommodation, if you’re living with strangers the newness of everything will inevitably bring nerves and awkwardness. The best way to overcome this is to jump right into getting to know one another. Why not suggest a group meal? Liven up your cooking environment with a playlist, so awkward silences don’t creep up on you. Try recreating a restaurant experience If you’re locked down, going to a restaurant will be on hold, but there’s nothing to stop you recreating your favourite dish at home. It’s certainly a cheaper option. A quick online search will bring up all sorts of recipes for replicating going ‘out’ for dinner. Lay the table, light a candle and think about the presentation of the food. You may even prefer your homemade version! https://ichef.bbci.co.uk/images/ic/480xn/p08tf3p2.jpg Let others take control I’m guilty of being a backseat driver in the kitchen at times, but I’ve learned people don’t always appreciate it. Everyone has different experiences of cooking: some may be brilliant at making dinners involving toast, others will whip up a mouth-watering meal with seemingly no effort. Let others plan meals – maybe you’ll get to try new foods and find a new favourite dish. Listen to their tips – you can discover a lot by watching how others do things instead of jumping in to offer your own technique – but also teach them your style of cooking. Don’t be put off by a long list of ingredients Sometimes you’ll open a cookbook only to find a bunch of ingredients you can’t pronounce, let alone source. Don’t let this put you off. Try searching online for common replacements, eg swapping pine nuts for sunflower seeds when making pesto as they’re cheaper and can be easier to find. Don’t worry about following the recipe exactly, often it doesn’t matter if you miss out a couple of ingredients that are a small part of the dish. In our house we each added one new ingredient to our weekly shop. That way we shared the cost building up a communal ingredients store – handy for all the cooking you’ll hopefully be doing together for the rest of the year! Use everyone’s leftover ingredients When the remains of your food shop look scarce, inventing a meal from the broccoli left on your shelf can be uninspiring. But teaming up with housemates to incorporate all your leftovers makes for a much more exciting meal. Maybe someone has noodles, another frozen prawns and there are some sauces at the back of a cupboard? You’re well on your way to a tasty stir-fry. See it as the chance for a bit of Ready, Steady, Cook and to ensure no food is wasted. https://ichef.bbci.co.uk/images/ic/480xn/p08tf4p4.jpg Pizza can be a great way to use up bits of leftover veg. Turn cooking dinner into an evening activity Trying new activities is a great way to fill time and get the whole house involved in something. One of my favourite things during lockdown was making fresh pasta. It only requires eggs, flour and a wine bottle (the perfect substitute for a rolling pin), and it doesn’t need much planning. Each housemate can get involved in all the different steps: kneading, rolling, cutting and cooking. The end product tastes even better when you know how much work went into rolling out all that tagliatelle! Agree how to split the bill Just like eating in a restaurant, you have to agree how to divide the bill when cooking together. We agreed to make one meal a week for each other out of our own food shop and then, if we wanted anything extra or to use particularly expensive ingredients, we’d split the cost. An app made working out who was owed what a lot easier! Clear up as you go It may sound boring, but it really does make life a lot easier! I’m no stranger to finding near-fossilised food under the counter and mould growing in unusual places. If you’re confined to your own house for periods of time, the cleanliness of the kitchen becomes all the more important. Tidy as you go and get all hands on deck to clean up once you’ve finished eating. This ensures no-one is greeted by a kitchen sink full of plates with last night’s meal cemented to them in the morning. Sit down and eat together One of the biggest things my housemates and I learned was the value of sitting together to eat in the evening. Normally we all had different schedules so it was difficult to achieve this, but during lockdown we led synchronised lives and could cook and eat together every night. Sitting at the table enjoying each other’s company and the food we’d cooked made so much difference. Lottie Savage graduated with a BSc in Nutrition from the University of Leeds in 2020."
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By Amanda Grant, in association with BBC Bitesize Getting kids to help you cook is a great way to teach them Key Stage 2 English, maths, science, nutrition and French skills, straight from the curriculum. They won’t even realise they’re learning at the same time as having fun! Of course, they'll also learn how to cook and eat a healthy, balanced diet. Show them what different fruits and vegetables look like and discuss how they’re grown and why they’re good for us. We've included links to the recipes on BBC Food and to BBC Bitesize, a great resource for finding out more about the skills they've been learning. https://ichef.bbci.co.uk/images/ic/480xn/p06kf1kh.jpg When kids divide biscuit dough into batches they'll learn about simple fractions. Learn fractions while making biscuits Kids don’t all love learning about fractions and division, but most of them enjoy eating biscuits. Get them excited about these Key Stage 2 maths topics by weaving them into this chocolate chip biscuit recipe. Once they’ve weighed and measured the ingredients, boosting their confidence with numbers, they can divide the biscuit dough into pieces. This recipe makes 24 biscuits, so the dough can easily be divided to make fewer or more cookies. Once the biscuits are baked, you can chat about adding and subtracting fractions. So if I have 4 biscuits (4/24) and you have 4 biscuits, how many of the biscuits do we both have (8/24) and is there a way of making that fraction smaller (1/3)? Then if you gave 2 of your biscuits to a friend, how would you work out the new fraction (6/24 > 1/4)? This will help them remember basic principles of Key Stage 2 – plus they get to enjoy 1/24 of the biscuits afterwards! Learn ratios while making pancakes A basic pancake recipe uses a golden ratio of ingredients – for every 100g of flour, you need 2 eggs and 300ml of milk. This makes this recipe ideal for helping to teach kids how ratios work. Explain that if the flour and milk are a 1:3 ratio, what is the ratio of flour to eggs (1:2)? You could also use this opportunity to introduce kids to percentages. For instance, what percentage of the total mixture is flour? Further learning: When weighing and measuring ingredients, children can learn that 100ml of milk doesn’t weigh the same as 100g of flour. Together, you can weigh different liquids measured out at 100ml, to see how volume doesn't equal weight. Learn about solids and liquids while making ice cream The principles of freezing and melting, and turning solids into liquids and then gases, are included in the Key Stage 2 curriculum and can be taught by making a simple ice cream. Before freezing the mixture, heat a little of it (without the berries) until it evaporates. Explain that heating changes the liquid into a gas via a process called evaporation. When you freeze the mixture explain that liquids can solidify when you apply cold temperatures to them. Tell them that water freezes at 0 degrees celcius, and that different liquids have different freezing points. When the ice cream is ready to eat, remove a spoonful from the tub and allow it to melt. Explain why ice cream melts when it comes out of the freezer, relating it back to its state before it was frozen. Further learning: you can also show children that when a liquid evaporates into gas, the mixture can be turned back into a liquid through cooling. This is called condensation. To do this, you can place a ruler over a pan of liquid that is turning into a gas (boiling) at an angle and place a cup at the bottom of the ruler; the liquid will condense into the cup. Learn about healthy eating while making tacos A veg-packed taco is a well-balanced dish and the perfect opportunity to talk about the 4 key food groups we need for a healthy diet: carbohydrates, protein, healthy fats and fibre. As kids help you assemble these tacos, you can link your cooking back to the Key Stage curriculum on eating a balanced diet. Tell them which different foods they could swap in from each of the food groups. For instance, instead of beans, they could swap in chicken, beef, fish or tofu for protein; instead of taco shells, they could have rice, pasta or lentils for carbohydrate. Explain that the fats in some foods, like the avocado in these tacos, are healthier than others. You can also talk about the importance of eating lots of different coloured veg, including the sweetcorn and peas in this recipe. While you’re waiting for the tacos to cook, you can watch the films on BBC Bitesize about eating a balanced diet! Learn English skills while writing a recipe Writing a recipe, ordering ingredients and steps, is a great way to learn Key Stage 2 instruction writing skills. Explain to your kids that a recipe is, at heart, a set of precise, chronological instructions. Offer children different types of bread, such as wholemeal wraps and a seeded loaf. Give them ingredients to make healthy fillings, for instance tinned tuna or sweetcorn, boiled egg, low-fat mayonnaise, hummus, grated carrot, sliced spring onions or tomatoes, cooked chicken or ham, and watercress. Ask them to choose two or three that they think will work together and build their own sandwich, weighing and measuring the amounts they’re using and writing them down. Encourage the children to describe the ingredients using as many adjectives as they can: 'fresh' tomatoes, 'creamy' mayo, 'zingy' spring onions and 'crunchy' sweetcorn. Ask them to write down how to assemble their sandwich in a clear order, using bossy nouns such as 'pour' and 'stir'. Explain that the more detail they write down, the easier the instructions will be to follow next time. It's great for them to follow their own recipe to check they haven't missed anything out. Click here to find a sandwich recipe kids can use as a model. Learn French while making a salad Most adults are familiar with using some French words to describe foods – baguettes, brioche, gateaux, courgette – and cooking is a fun way to learn vocabulary and grammar for Key Stage 2 French. Click here for a green salad recipe. As you make this salad, you can talk about the French names for each ingredient. Explain how each French noun is either masculine, feminine or plural. 'Salade' is a feminine noun, so it would be called 'la' salade. Other ingredients include the plural, for example 'les herbes' (herbs), or the masculine, for example 'le vinaigre' (vinegar), or a noun beginning with a vowel, for instance 'l’ail' (garlic). Explain that because the colour green has an e on the end of the French word (‘verte’), which means you pronounce the ‘t’. As you make the salad, you can ask what other French words the kids can think of – especially foods that would go well in this salad, such as lardons, saucisses or croutons. After cooking, expand your discussion into other English words that come from the French, such as café and cinema. | {
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"content": "By Amanda Grant, in association with BBC Bitesize Getting kids to help you cook is a great way to teach them Key Stage 2 English, maths, science, nutrition and French skills, straight from the curriculum. They won’t even realise they’re learning at the same time as having fun! Of course, they'll also learn how to cook and eat a healthy, balanced diet. Show them what different fruits and vegetables look like and discuss how they’re grown and why they’re good for us. We've included links to the recipes on BBC Food and to BBC Bitesize, a great resource for finding out more about the skills they've been learning. https://ichef.bbci.co.uk/images/ic/480xn/p06kf1kh.jpg When kids divide biscuit dough into batches they'll learn about simple fractions. Learn fractions while making biscuits Kids don’t all love learning about fractions and division, but most of them enjoy eating biscuits. Get them excited about these Key Stage 2 maths topics by weaving them into this chocolate chip biscuit recipe. Once they’ve weighed and measured the ingredients, boosting their confidence with numbers, they can divide the biscuit dough into pieces. This recipe makes 24 biscuits, so the dough can easily be divided to make fewer or more cookies. Once the biscuits are baked, you can chat about adding and subtracting fractions. So if I have 4 biscuits (4/24) and you have 4 biscuits, how many of the biscuits do we both have (8/24) and is there a way of making that fraction smaller (1/3)? Then if you gave 2 of your biscuits to a friend, how would you work out the new fraction (6/24 > 1/4)? This will help them remember basic principles of Key Stage 2 – plus they get to enjoy 1/24 of the biscuits afterwards! Learn ratios while making pancakes A basic pancake recipe uses a golden ratio of ingredients – for every 100g of flour, you need 2 eggs and 300ml of milk. This makes this recipe ideal for helping to teach kids how ratios work. Explain that if the flour and milk are a 1:3 ratio, what is the ratio of flour to eggs (1:2)? You could also use this opportunity to introduce kids to percentages. For instance, what percentage of the total mixture is flour? Further learning: When weighing and measuring ingredients, children can learn that 100ml of milk doesn’t weigh the same as 100g of flour. Together, you can weigh different liquids measured out at 100ml, to see how volume doesn't equal weight. Learn about solids and liquids while making ice cream The principles of freezing and melting, and turning solids into liquids and then gases, are included in the Key Stage 2 curriculum and can be taught by making a simple ice cream. Before freezing the mixture, heat a little of it (without the berries) until it evaporates. Explain that heating changes the liquid into a gas via a process called evaporation. When you freeze the mixture explain that liquids can solidify when you apply cold temperatures to them. Tell them that water freezes at 0 degrees celcius, and that different liquids have different freezing points. When the ice cream is ready to eat, remove a spoonful from the tub and allow it to melt. Explain why ice cream melts when it comes out of the freezer, relating it back to its state before it was frozen. Further learning: you can also show children that when a liquid evaporates into gas, the mixture can be turned back into a liquid through cooling. This is called condensation. To do this, you can place a ruler over a pan of liquid that is turning into a gas (boiling) at an angle and place a cup at the bottom of the ruler; the liquid will condense into the cup. Learn about healthy eating while making tacos A veg-packed taco is a well-balanced dish and the perfect opportunity to talk about the 4 key food groups we need for a healthy diet: carbohydrates, protein, healthy fats and fibre. As kids help you assemble these tacos, you can link your cooking back to the Key Stage curriculum on eating a balanced diet. Tell them which different foods they could swap in from each of the food groups. For instance, instead of beans, they could swap in chicken, beef, fish or tofu for protein; instead of taco shells, they could have rice, pasta or lentils for carbohydrate. Explain that the fats in some foods, like the avocado in these tacos, are healthier than others. You can also talk about the importance of eating lots of different coloured veg, including the sweetcorn and peas in this recipe. While you’re waiting for the tacos to cook, you can watch the films on BBC Bitesize about eating a balanced diet! Learn English skills while writing a recipe Writing a recipe, ordering ingredients and steps, is a great way to learn Key Stage 2 instruction writing skills. Explain to your kids that a recipe is, at heart, a set of precise, chronological instructions. Offer children different types of bread, such as wholemeal wraps and a seeded loaf. Give them ingredients to make healthy fillings, for instance tinned tuna or sweetcorn, boiled egg, low-fat mayonnaise, hummus, grated carrot, sliced spring onions or tomatoes, cooked chicken or ham, and watercress. Ask them to choose two or three that they think will work together and build their own sandwich, weighing and measuring the amounts they’re using and writing them down. Encourage the children to describe the ingredients using as many adjectives as they can: 'fresh' tomatoes, 'creamy' mayo, 'zingy' spring onions and 'crunchy' sweetcorn. Ask them to write down how to assemble their sandwich in a clear order, using bossy nouns such as 'pour' and 'stir'. Explain that the more detail they write down, the easier the instructions will be to follow next time. It's great for them to follow their own recipe to check they haven't missed anything out. Click here to find a sandwich recipe kids can use as a model. Learn French while making a salad Most adults are familiar with using some French words to describe foods – baguettes, brioche, gateaux, courgette – and cooking is a fun way to learn vocabulary and grammar for Key Stage 2 French. Click here for a green salad recipe. As you make this salad, you can talk about the French names for each ingredient. Explain how each French noun is either masculine, feminine or plural. 'Salade' is a feminine noun, so it would be called 'la' salade. Other ingredients include the plural, for example 'les herbes' (herbs), or the masculine, for example 'le vinaigre' (vinegar), or a noun beginning with a vowel, for instance 'l’ail' (garlic). Explain that because the colour green has an e on the end of the French word (‘verte’), which means you pronounce the ‘t’. As you make the salad, you can ask what other French words the kids can think of – especially foods that would go well in this salad, such as lardons, saucisses or croutons. After cooking, expand your discussion into other English words that come from the French, such as café and cinema."
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https://ichef.bbci.co.uk/images/ic/480xn/p064g3b0.jpg Packing lunches is another job to fit into the morning scramble, when there’s no time to get creative and prepare fresh food from scratch. School meals are under more scrutiny than ever and yet kids' packed lunches don't seem to have been touched by the food revolution. In 2020 Leeds University found fewer than two in every 100 packed lunches eaten by children in English primary schools meet nutritional standards. What's so bad about the following lunch? A ham sandwich: a slice of bread can have twice as much salt as a slice of ham. For younger children this sandwich may contain half their recommended daily amount of salt.Cheese crackers: they can have more saturated fat and salt than the same weight of salted crisps. Both snacks are packed with empty calories.Milk chocolate: even a small bar (21g) contains over 2 teaspoons of sugar. That’s more than a third of the recommended daily amount for children.A pot of sweetened fruit yoghurt: can contain over 1 teaspoon of sugar. Check the label of a brand’s plain yoghurt versus their sweetened variety. A ham sandwich: a slice of bread can have twice as much salt as a slice of ham. For younger children this sandwich may contain half their recommended daily amount of salt. Cheese crackers: they can have more saturated fat and salt than the same weight of salted crisps. Both snacks are packed with empty calories. Milk chocolate: even a small bar (21g) contains over 2 teaspoons of sugar. That’s more than a third of the recommended daily amount for children. A pot of sweetened fruit yoghurt: can contain over 1 teaspoon of sugar. Check the label of a brand’s plain yoghurt versus their sweetened variety. The main event Make a little extra of dinner: Mac and cheese or tuna and sweetcorn pasta salad make a filling and nutritious lunch. Kids can also customise their own mini omelettes for a fun, fork-free lunch.Pour boiling water over dried noodles when making your morning tea. Ten minutes later they're ready to toss with some veg for an easy noodle salad to take to school.*Hummus is packed with protein and fibre and is very cost-efficient when you make it yourself. Make a large batch and pack it into serving pots for kids to eat with carrot sticks or pitta chips.Wraps make sandwiches into interesting shapes. Choose a wholemeal variety for more fibre and nutrients and pack it with their favourite fillings. Make a little extra of dinner: Mac and cheese or tuna and sweetcorn pasta salad make a filling and nutritious lunch. Kids can also customise their own mini omelettes for a fun, fork-free lunch. Pour boiling water over dried noodles when making your morning tea. Ten minutes later they're ready to toss with some veg for an easy noodle salad to take to school. *Hummus is packed with protein and fibre and is very cost-efficient when you make it yourself. Make a large batch and pack it into serving pots for kids to eat with carrot sticks or pitta chips. Wraps make sandwiches into interesting shapes. Choose a wholemeal variety for more fibre and nutrients and pack it with their favourite fillings. https://ichef.bbci.co.uk/images/ic/480xn/p0616ldd.jpg Fruity snacks All your efforts of packing healthy snacks may seem fruitless if you suspect they’re quietly thrown in the bin. Go beyond apples and cucumber sticks to keep them interested, with a few simple tips. Make fruit and veg bite-sized so it's easier and quicker to eat.Cut up a whole melon, mango or pineapple to store in the fridge. It will take seconds to add to lunchboxes.Cut an apple into slices and reassemble around the core, secured with a rubber band. This makes it easier to nibble and it doesn't go brown – genius!Make fruit the dessert: melon, mango and grapes are expensive and taste sweet enough to count as a special treat.Dried fruit is a great snack, but has quite a lot of sugar. Pack the same number of pieces of dried fruit in a serving as you would if it were fresh.Pot up your own yoghurt and top with fruit to avoid extra added sugar from shop-bought products. Make fruit and veg bite-sized so it's easier and quicker to eat. Cut up a whole melon, mango or pineapple to store in the fridge. It will take seconds to add to lunchboxes. Cut an apple into slices and reassemble around the core, secured with a rubber band. This makes it easier to nibble and it doesn't go brown – genius! Make fruit the dessert: melon, mango and grapes are expensive and taste sweet enough to count as a special treat. Dried fruit is a great snack, but has quite a lot of sugar. Pack the same number of pieces of dried fruit in a serving as you would if it were fresh. Pot up your own yoghurt and top with fruit to avoid extra added sugar from shop-bought products. Savoury snacks Batch-make any of these snacks to pack into lunchboxes in the mornings. DIY crumble: a little goes a long way and makes a pot of plain yoghurt or tinned fruit more appealing.Homemade cereal bars take 10 minutes to mix together. They still contain added sugar and fat, but you can be sure of exactly what’s in them.Pitta chips use up stale bread and make excellent dippers. Wholemeal pitta chips have extra fibre, too. Serve with homemade hummus.Oven-baked chickpeas are crisp and crunchy and can be flavoured with a little salt or spices. They don’t cost much and are loaded with nutrients.Chocolate-drizzled rice cakes make a little chocolate go a long way – plus you’ll get extra fibre from the rice cakes.Popcorn takes 5 minutes and can be flavoured in a million ways. Shake over a little sugar-free hot chocolate powder, or go savoury with smoked paprika or chilli powder.Heard of ants on a log? Celery and peanut butter might sound odd, but it's big in America. Combining fruit with nut butters can get protein in a lunch without a boring sandwich. DIY crumble: a little goes a long way and makes a pot of plain yoghurt or tinned fruit more appealing. Homemade cereal bars take 10 minutes to mix together. They still contain added sugar and fat, but you can be sure of exactly what’s in them. Pitta chips use up stale bread and make excellent dippers. Wholemeal pitta chips have extra fibre, too. Serve with homemade hummus. Oven-baked chickpeas are crisp and crunchy and can be flavoured with a little salt or spices. They don’t cost much and are loaded with nutrients. Chocolate-drizzled rice cakes make a little chocolate go a long way – plus you’ll get extra fibre from the rice cakes. Popcorn takes 5 minutes and can be flavoured in a million ways. Shake over a little sugar-free hot chocolate powder, or go savoury with smoked paprika or chilli powder. Heard of ants on a log? Celery and peanut butter might sound odd, but it's big in America. Combining fruit with nut butters can get protein in a lunch without a boring sandwich. https://ichef.bbci.co.uk/images/ic/480xn/p0616lbp.jpg Tips and tricks Think marketing: kids respond to bright colours, shiny packets and fun characters (that’s why companies use them to sell processed foods and costly character-branded snacks). Choose fun lunch boxes or bright mini pots, or draw your own art on disposable food bags. Let kids change their lunchboxes often. Use different sized pots that are easy to open. Don't skimp on good fats: switch to foods that are full of energy and satisfying, but also full of nutrients. Nuts and nut butters (if your school allows), oily fish such as salmon, hummus, or full-fat unsweetened yoghurt fill kids up fast. Combining these with fruit or veg – such as slices of apple and cheese, banana and yoghurt, or celery and peanut butter – can also help increase their five-a-day. Hydration: give children a see-through bottle with small horizontal lines drawn on the side in permanent marker. They can gauge how much water they've drunk throughout the day, and so can you. Originally published May 2018 | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p064g3b0.jpg Packing lunches is another job to fit into the morning scramble, when there’s no time to get creative and prepare fresh food from scratch. School meals are under more scrutiny than ever and yet kids' packed lunches don't seem to have been touched by the food revolution. In 2020 Leeds University found fewer than two in every 100 packed lunches eaten by children in English primary schools meet nutritional standards. What's so bad about the following lunch? A ham sandwich: a slice of bread can have twice as much salt as a slice of ham. For younger children this sandwich may contain half their recommended daily amount of salt.Cheese crackers: they can have more saturated fat and salt than the same weight of salted crisps. Both snacks are packed with empty calories.Milk chocolate: even a small bar (21g) contains over 2 teaspoons of sugar. That’s more than a third of the recommended daily amount for children.A pot of sweetened fruit yoghurt: can contain over 1 teaspoon of sugar. Check the label of a brand’s plain yoghurt versus their sweetened variety. A ham sandwich: a slice of bread can have twice as much salt as a slice of ham. For younger children this sandwich may contain half their recommended daily amount of salt. Cheese crackers: they can have more saturated fat and salt than the same weight of salted crisps. Both snacks are packed with empty calories. Milk chocolate: even a small bar (21g) contains over 2 teaspoons of sugar. That’s more than a third of the recommended daily amount for children. A pot of sweetened fruit yoghurt: can contain over 1 teaspoon of sugar. Check the label of a brand’s plain yoghurt versus their sweetened variety. The main event Make a little extra of dinner: Mac and cheese or tuna and sweetcorn pasta salad make a filling and nutritious lunch. Kids can also customise their own mini omelettes for a fun, fork-free lunch.Pour boiling water over dried noodles when making your morning tea. Ten minutes later they're ready to toss with some veg for an easy noodle salad to take to school.*Hummus is packed with protein and fibre and is very cost-efficient when you make it yourself. Make a large batch and pack it into serving pots for kids to eat with carrot sticks or pitta chips.Wraps make sandwiches into interesting shapes. Choose a wholemeal variety for more fibre and nutrients and pack it with their favourite fillings. Make a little extra of dinner: Mac and cheese or tuna and sweetcorn pasta salad make a filling and nutritious lunch. Kids can also customise their own mini omelettes for a fun, fork-free lunch. Pour boiling water over dried noodles when making your morning tea. Ten minutes later they're ready to toss with some veg for an easy noodle salad to take to school. *Hummus is packed with protein and fibre and is very cost-efficient when you make it yourself. Make a large batch and pack it into serving pots for kids to eat with carrot sticks or pitta chips. Wraps make sandwiches into interesting shapes. Choose a wholemeal variety for more fibre and nutrients and pack it with their favourite fillings. https://ichef.bbci.co.uk/images/ic/480xn/p0616ldd.jpg Fruity snacks All your efforts of packing healthy snacks may seem fruitless if you suspect they’re quietly thrown in the bin. Go beyond apples and cucumber sticks to keep them interested, with a few simple tips. Make fruit and veg bite-sized so it's easier and quicker to eat.Cut up a whole melon, mango or pineapple to store in the fridge. It will take seconds to add to lunchboxes.Cut an apple into slices and reassemble around the core, secured with a rubber band. This makes it easier to nibble and it doesn't go brown – genius!Make fruit the dessert: melon, mango and grapes are expensive and taste sweet enough to count as a special treat.Dried fruit is a great snack, but has quite a lot of sugar. Pack the same number of pieces of dried fruit in a serving as you would if it were fresh.Pot up your own yoghurt and top with fruit to avoid extra added sugar from shop-bought products. Make fruit and veg bite-sized so it's easier and quicker to eat. Cut up a whole melon, mango or pineapple to store in the fridge. It will take seconds to add to lunchboxes. Cut an apple into slices and reassemble around the core, secured with a rubber band. This makes it easier to nibble and it doesn't go brown – genius! Make fruit the dessert: melon, mango and grapes are expensive and taste sweet enough to count as a special treat. Dried fruit is a great snack, but has quite a lot of sugar. Pack the same number of pieces of dried fruit in a serving as you would if it were fresh. Pot up your own yoghurt and top with fruit to avoid extra added sugar from shop-bought products. Savoury snacks Batch-make any of these snacks to pack into lunchboxes in the mornings. DIY crumble: a little goes a long way and makes a pot of plain yoghurt or tinned fruit more appealing.Homemade cereal bars take 10 minutes to mix together. They still contain added sugar and fat, but you can be sure of exactly what’s in them.Pitta chips use up stale bread and make excellent dippers. Wholemeal pitta chips have extra fibre, too. Serve with homemade hummus.Oven-baked chickpeas are crisp and crunchy and can be flavoured with a little salt or spices. They don’t cost much and are loaded with nutrients.Chocolate-drizzled rice cakes make a little chocolate go a long way – plus you’ll get extra fibre from the rice cakes.Popcorn takes 5 minutes and can be flavoured in a million ways. Shake over a little sugar-free hot chocolate powder, or go savoury with smoked paprika or chilli powder.Heard of ants on a log? Celery and peanut butter might sound odd, but it's big in America. Combining fruit with nut butters can get protein in a lunch without a boring sandwich. DIY crumble: a little goes a long way and makes a pot of plain yoghurt or tinned fruit more appealing. Homemade cereal bars take 10 minutes to mix together. They still contain added sugar and fat, but you can be sure of exactly what’s in them. Pitta chips use up stale bread and make excellent dippers. Wholemeal pitta chips have extra fibre, too. Serve with homemade hummus. Oven-baked chickpeas are crisp and crunchy and can be flavoured with a little salt or spices. They don’t cost much and are loaded with nutrients. Chocolate-drizzled rice cakes make a little chocolate go a long way – plus you’ll get extra fibre from the rice cakes. Popcorn takes 5 minutes and can be flavoured in a million ways. Shake over a little sugar-free hot chocolate powder, or go savoury with smoked paprika or chilli powder. Heard of ants on a log? Celery and peanut butter might sound odd, but it's big in America. Combining fruit with nut butters can get protein in a lunch without a boring sandwich. https://ichef.bbci.co.uk/images/ic/480xn/p0616lbp.jpg Tips and tricks Think marketing: kids respond to bright colours, shiny packets and fun characters (that’s why companies use them to sell processed foods and costly character-branded snacks). Choose fun lunch boxes or bright mini pots, or draw your own art on disposable food bags. Let kids change their lunchboxes often. Use different sized pots that are easy to open. Don't skimp on good fats: switch to foods that are full of energy and satisfying, but also full of nutrients. Nuts and nut butters (if your school allows), oily fish such as salmon, hummus, or full-fat unsweetened yoghurt fill kids up fast. Combining these with fruit or veg – such as slices of apple and cheese, banana and yoghurt, or celery and peanut butter – can also help increase their five-a-day. Hydration: give children a see-through bottle with small horizontal lines drawn on the side in permanent marker. They can gauge how much water they've drunk throughout the day, and so can you. Originally published May 2018"
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} | 3c31175c2e9c73897d385fd87154ee6a4a885b94b9a67c5132016374d0d0fd9d | Surprising reasons why your diet might not work
Losing weight is all about eating fewer calories than you burn, right? Yet it can seem almost impossible. Experts explain the surprising reasons why you might have difficulty shedding pounds and dieters reveal what's worked for them. You follow somebody else's diet https://ichef.bbci.co.uk/images/ic/480xn/p07f9xmy.jpg “It’s not surprising so many people give up on their diet, as subscribing to the latest celebrity fad, or an odd and intense regime just because someone on Instagram has recommended it, can be unrealistic”, says dietitian Sophie Medlin. “The 'eat like me to look like me' ideology is deeply flawed. We all have different genetics and lifestyles, which means we can't all look the same.” New research has found even identical twins have different responses to nutrients such as fat, carbohydrates and glucose in food, thanks partly to gut bacteria. This means a diet that works for someone else, even if it's your identical twin, might not work for you. The research is ongoing and one day we may have personalised diets. An indepth review suggests the most effective strategy for long-term weight-loss and heart health is a healthy dietary pattern that's compatible with your food preferences and lifestyle. “It’s important not to beat yourself up over having some birthday cake or foods you love once in a while,” says Sophie. Ben Kenyon told us on Twitter that he had found: “The diet that works is always the one that you can sustain the longest and make part of your lifestyle.” You’re not getting enough sleep https://ichef.bbci.co.uk/images/ic/480xn/p07f9xny.jpg If you're just partially sleep deprived, you may eat almost 400 calories per day more than people who sleep well. That's because “you draw on quick energy sources to keep you awake, usually carbohydrates” plus “being sleepy increases hunger hormones”, says Sophie. Double trouble. She warns, “You might get up at 4am to go to the gym before work. But this could leave you so tired in the evening that you’re fighting a losing battle trying to fend off cravings.” “Often we find it difficult to fall asleep, and factors that can affect your sleep include exposure to light prior to going to bed and high stress levels”, Dr Aishah Muhammad told us. Stress can be exacerbated by lack of sleep, so it's a vicious circle. We have lots of tips on what to eat for a good night’s sleep on BBC Food. You're stressed https://ichef.bbci.co.uk/images/ic/480xn/p07f9xp9.jpg Researchers have found a clear link between emotional difficulties such as stress and a higher Body Mass Index, yet only one in ten people think psychological well-being plays a part in weight loss. “Our bodies don't recognise the difference between the stress of a lion chasing us and the stress of deadlines at work,” says Dr Aishah Muhammad. “The response is the same: we see a rise in cortisol which, among other actions, causes an increase in fat storage (particularly in the abdominal area). Why? “Because if a lion is coming for you, the body recognises it may have to hide out and be prepared to go for days without food.” Sophie Medlin adds that “When you're stressed, you crave food that is easy to digest and releases energy quickly to help you fight or run away – sugar and carbohydrates – or what we know as 'comfort food'. Your body is pretty much still a caveman.” These are great mechanisms of survival, but not needed with the modern stress we experience. Research suggests by adding stress-coping strategies to a healthy eating programme, you can achieve far better outcomes for weight loss. “Imagine a world where your resolution is to recognise stress and meditate for 5 minutes or take a 15-minute walk instead of reaching for a bar of chocolate… the mental and physical benefits would be huge,” says Sophie. Stephanie Barnes told us on Twitter that exercise has helped her. “I just ate well and exercised and did what I wanted and lost three stone! Being happy and creating a positive relationship with food is key (for me anyways!)”. You underestimate how much you eat The average UK weight has been increasing over the last 20 years, yet the National Diet and Nutrition Survey finds the number of calories we self-report we eat has been declining. The reason for this contradiction may be because we're inaccurately reporting what and how much we eat. Studies show those who lose the most weight are the most diligent in meal and weight tracking. Forgetting eating may be triggered by something as simple as having your mind on other things, such as watching TV while having a snack. “Whether it's your morning chai latte from a coffee shop or after-work drinks at a party, the reason you don't see the results you're after could be simply because you're drinking your calories”, says Dr Aishah Muhammad. Some drinks contain vast amounts of calories and sugar, but as your brain won’t compensate for this by making you full, they are considered 'add-on' calories. Pay attention to calorie-heavy drinks such as alcohol, ‘special’ hot drinks, protein shakes, energy or sports drinks and other added-sugar beverages. It can also be difficult to gauge what a healthy portion size is, especially if you've been eating too much for years. Luckily, there's an easy method to follow. Watch dietitian Priya Tew explain how to measure portion sizes using your hand – rice and pasta might surprise you! Dietitian Priya Tew shows you an easy way to measure a healthy portion size. | {
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"content": "Losing weight is all about eating fewer calories than you burn, right? Yet it can seem almost impossible. Experts explain the surprising reasons why you might have difficulty shedding pounds and dieters reveal what's worked for them. You follow somebody else's diet https://ichef.bbci.co.uk/images/ic/480xn/p07f9xmy.jpg “It’s not surprising so many people give up on their diet, as subscribing to the latest celebrity fad, or an odd and intense regime just because someone on Instagram has recommended it, can be unrealistic”, says dietitian Sophie Medlin. “The 'eat like me to look like me' ideology is deeply flawed. We all have different genetics and lifestyles, which means we can't all look the same.” New research has found even identical twins have different responses to nutrients such as fat, carbohydrates and glucose in food, thanks partly to gut bacteria. This means a diet that works for someone else, even if it's your identical twin, might not work for you. The research is ongoing and one day we may have personalised diets. An indepth review suggests the most effective strategy for long-term weight-loss and heart health is a healthy dietary pattern that's compatible with your food preferences and lifestyle. “It’s important not to beat yourself up over having some birthday cake or foods you love once in a while,” says Sophie. Ben Kenyon told us on Twitter that he had found: “The diet that works is always the one that you can sustain the longest and make part of your lifestyle.” You’re not getting enough sleep https://ichef.bbci.co.uk/images/ic/480xn/p07f9xny.jpg If you're just partially sleep deprived, you may eat almost 400 calories per day more than people who sleep well. That's because “you draw on quick energy sources to keep you awake, usually carbohydrates” plus “being sleepy increases hunger hormones”, says Sophie. Double trouble. She warns, “You might get up at 4am to go to the gym before work. But this could leave you so tired in the evening that you’re fighting a losing battle trying to fend off cravings.” “Often we find it difficult to fall asleep, and factors that can affect your sleep include exposure to light prior to going to bed and high stress levels”, Dr Aishah Muhammad told us. Stress can be exacerbated by lack of sleep, so it's a vicious circle. We have lots of tips on what to eat for a good night’s sleep on BBC Food. You're stressed https://ichef.bbci.co.uk/images/ic/480xn/p07f9xp9.jpg Researchers have found a clear link between emotional difficulties such as stress and a higher Body Mass Index, yet only one in ten people think psychological well-being plays a part in weight loss. “Our bodies don't recognise the difference between the stress of a lion chasing us and the stress of deadlines at work,” says Dr Aishah Muhammad. “The response is the same: we see a rise in cortisol which, among other actions, causes an increase in fat storage (particularly in the abdominal area). Why? “Because if a lion is coming for you, the body recognises it may have to hide out and be prepared to go for days without food.” Sophie Medlin adds that “When you're stressed, you crave food that is easy to digest and releases energy quickly to help you fight or run away – sugar and carbohydrates – or what we know as 'comfort food'. Your body is pretty much still a caveman.” These are great mechanisms of survival, but not needed with the modern stress we experience. Research suggests by adding stress-coping strategies to a healthy eating programme, you can achieve far better outcomes for weight loss. “Imagine a world where your resolution is to recognise stress and meditate for 5 minutes or take a 15-minute walk instead of reaching for a bar of chocolate… the mental and physical benefits would be huge,” says Sophie. Stephanie Barnes told us on Twitter that exercise has helped her. “I just ate well and exercised and did what I wanted and lost three stone! Being happy and creating a positive relationship with food is key (for me anyways!)”. You underestimate how much you eat The average UK weight has been increasing over the last 20 years, yet the National Diet and Nutrition Survey finds the number of calories we self-report we eat has been declining. The reason for this contradiction may be because we're inaccurately reporting what and how much we eat. Studies show those who lose the most weight are the most diligent in meal and weight tracking. Forgetting eating may be triggered by something as simple as having your mind on other things, such as watching TV while having a snack. “Whether it's your morning chai latte from a coffee shop or after-work drinks at a party, the reason you don't see the results you're after could be simply because you're drinking your calories”, says Dr Aishah Muhammad. Some drinks contain vast amounts of calories and sugar, but as your brain won’t compensate for this by making you full, they are considered 'add-on' calories. Pay attention to calorie-heavy drinks such as alcohol, ‘special’ hot drinks, protein shakes, energy or sports drinks and other added-sugar beverages. It can also be difficult to gauge what a healthy portion size is, especially if you've been eating too much for years. Luckily, there's an easy method to follow. Watch dietitian Priya Tew explain how to measure portion sizes using your hand – rice and pasta might surprise you! Dietitian Priya Tew shows you an easy way to measure a healthy portion size."
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} | 50fcdc54ea1ced66e17bac5b3d30198bd64cc101951dd1d67d61cb25e0110c45 | Emulsifiers: should we be avoiding them?
By Susan Low Emulsifiers are regularly used to combine foods that ordinarily wouldn’t mix – for example oil and water. But in recent years questions have been raised about their impact on people’s diets and health. Do we need to be concerned? https://ichef.bbci.co.uk/images/ic/480xn/p0dbrrk9.jpg The name ‘emulsifier’ may conjure up images of science experiments but if you're a keen home cook, chances are that you’re already familiar with what emulsifiers do. Have you ever made your own mayonnaise or whipped up a quick vinaigrette? If so, then you’ve successfully created an emulsion. Simply put, emulsifiers make it easier for two (or more) substances to combine into a single, cohesive whole. Give the ingredients a good shake, a thorough whisk or a few minutes’ processing and you will end up with a thick, smooth, perfectly combined dressing or sauce. To make mayonnaise, egg yolks – which are rich in lecithin (a natural emulsifier) – hold the sauce together. In salad dressings, a dab of mustard helps to bind the oil and vinegar. Another emulsified sauce is hollandaise sauce, which relies on clarified butter and egg yolks to bind. For salad cream, another type of emulsified sauce, cooked egg yolks and a touch of cream do the trick. Tomato purée and miso can also be used to help combine ingredients into smooth, thickened sauces. Emulsifiers in the food industry Away from the home kitchen, the range of emulsifiers expands well beyond store cupboard staples. Some emulsifiers are naturally derived, some manufactured, and they are used for a variety of purposes in a wide range of foods. Dr Alicia Sandall, a registered dietitian and post-doctoral researcher at King’s College London, explains: “Emulsifiers can have many different functions in food – for example, retaining water for freshness, strengthening dough crumb texture, reducing the melting rates of frozen foods, lengthening the shelf life of cream-based foods, as gelling agents and as a vegetarian alternative to gelatine.” Emulsifiers are nothing new adds Sandall. “The practice of adding substances to foods such as emulsifiers to enhance their appearance, taste, texture and shelf life has occurred for hundreds of years.” Foods that commonly contain emulsifiers include pastries, cakes, milkshakes, ice cream, desserts, chocolate, bread, margarine, nut butters (the emulsifiers prevent the oil from separating out and sitting at the top), plus pre-made frostings and icings, ready meals… The list is a long one. So, what are emulsifiers? https://ichef.bbci.co.uk/images/ic/480xn/p0dbrsn1.jpg Acacia, also known as gum arabic is frequently found in sweet ready-made dishes Tanya Hafner, a registered dietitian and founder of MyNutriWeb, says: “Emulsifiers can be man-made or naturally occurring. Many emulsifiers used today are of a naturally derived variety called hydrocolloids. These serve as thickening agents and support the structure, texture, flavour, and shelf life of various food products, and they are often referred to simply as ‘gums’ because of the food texture and consistency they create.” Some are made from plants and aquatic sources. Locust bean gum, for example, is made from the beans of the carob (locust bean) tree and is used to extend the shelf life of confectionery products. Carrageenan, made from red seaweeds, is used as a thickener for soy milk, milkshakes and the like, its gel-like consistency giving them a thicker texture and preventing crystal formation in ice cream. Lecithin is a natural emulsifier and is found in soybeans, egg yolks and other foods. Read the label on a chocolate bar and you’re likely to see ‘soy lecithin’ listed. It’s often used in chocolate confectionery as a replacement for cocoa butter, and it makes chocolate easier to temper and mould. Xanthan gum, often used as a thickener or stabilising agent, is a product of microbial fermentation. Many gluten-free bakers, home bakers and commercial bakers alike, use xanthan gum to give that elusive elasticity and open texture to bread that the gluten in wheat would otherwise provide. In the commercial baking industry, certain types of emulsifiers (such as mono and diglycerides and sodium stearoyl lactylate) are used as ‘bread improvers’ and ‘dough conditioners’, which are used to make factory-style production faster and easier, and to extend the finished loaf’s shelf life. Agar, derived from algae, is a vegan alternative to gelatine. Other emulsifiers you might find in products on supermarket shelves are acacia, also known as gum arabic, which is used in cake decorations, frozen desserts and soft-drink syrups; lactic acid esters, used in ice cream and imitation creams; and acetic acid esters, used in cakes and shortenings. Are emulsifiers safe? https://ichef.bbci.co.uk/images/ic/480xn/p0dbrtx8.jpg Emulsifiers turn up just about everywhere in processed foods. The good news is they are very easy to spot – provided you read the label. Emulsifiers are food additives and, by law, manufacturers must provide information about any additives used and must list them on the label, along with their E number and state what the additive is used for. The Food Standards Agency (FSA) has a handy list of E numbers on its site. But are emulsifiers safe? “Research suggests that emulsifiers, especially those that are naturally derived, are safe,” says Hafner. “In the UK, the FSA oversees the safety of food in the UK. Food additives need to be checked for potential harmful effects on human health before they can be used.” But, Hafner points out, “Although emulsifiers are used in small quantities, their abundance in packaged foods has caused many to question if they could potentially cause harm. The FSA reviews the safety of approved food additives based on the best, most up-to-date research.” Some emulsifiers have been a topic of controversy. In 2015, research carried out by Georgia State University, USA suggested two emulsifiers commonly used in processed foods (carboxymethylcellulose and polysorbate-80) could unbalance gut microbes in mice and cause weight gain and inflammation. The authors also suggested that the broad use of emulsifying agents might be contributing to a society-wide increase in obesity and chronic inflammatory diseases. Professor Kevin Whelan, professor of dietetics at King’s College London, says of the Georgia paper: “The major study in recent years to advance our understanding of emulsifiers was undertaken in mice, not in humans. It showed that some specific emulsifiers impacted the microbiome in the gut, reducing the mucus that lines the gut and protects the gut from invasion by bacteria. The mice then experienced greater gut inflammation.” The emulsifier carrageenan has also been the topic of some debate for decades, with animal studies suggesting it can compromise human health. In 2018, the European Food Safety Authority re-evaluated the safety of carrageenan and a similar seaweed-derived emulsifier. The EFSA approved their continued use – although Tanya Hafner points out: “While carrageenan is still considered safe, some research suggests that it may cause, or amplify existing, gastrointestinal (GI) inflammation.” Animals are not people, of course, so conclusions about human health can’t be drawn from animal studies. And, as Sandall says, “It is also worth noting that experimental doses of emulsifiers given to animals in these studies are often much higher than average human consumption.” More research – on the impact on humans – is needed in this area. Can emulsifiers be beneficial to health? There is also evidence that certain emulsifiers can have some health benefits. Hafner says: “It depends on the type of emulsifier and amount used. Some of the gums can be a source of soluble fibre and most of us can benefit from eating more fibre.” Dr Adele Costabile, reader in health sciences at University of Roehampton, says, “Soy lecithin and guar gum may lower cholesterol levels, and several studies have linked acacia and xanthan gums with improvements in insulin function among people with type 2 diabetes. Acacia also appears to act as a natural prebiotic, feeding the beneficial bacteria in the gut.” For most people without existing health problems (such as irritable bowel syndrome), there is no need to avoid emulsifiers say experts. “As yet, we cannot say that people should avoid eating emulsifiers,” concludes Whelan. “They are contained in a wide range of foods, and some may have healthy nutritional properties. Therefore, in the meantime, most scientists, dietitians, and doctors would recommend that it is sensible to eat a diet that contains more unprocessed, natural plant foods.” The scientific community will continue to conduct research on emulsifiers and human health, and the safety of emulsifiers is under regular review. So, eating a balanced diet, upping your intake of fresh veg and limiting the amount of processed food you eat is always good advice – but there’s no need to say no to the occasional ice cream. Originally published November 2022 | {
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"content": "By Susan Low Emulsifiers are regularly used to combine foods that ordinarily wouldn’t mix – for example oil and water. But in recent years questions have been raised about their impact on people’s diets and health. Do we need to be concerned? https://ichef.bbci.co.uk/images/ic/480xn/p0dbrrk9.jpg The name ‘emulsifier’ may conjure up images of science experiments but if you're a keen home cook, chances are that you’re already familiar with what emulsifiers do. Have you ever made your own mayonnaise or whipped up a quick vinaigrette? If so, then you’ve successfully created an emulsion. Simply put, emulsifiers make it easier for two (or more) substances to combine into a single, cohesive whole. Give the ingredients a good shake, a thorough whisk or a few minutes’ processing and you will end up with a thick, smooth, perfectly combined dressing or sauce. To make mayonnaise, egg yolks – which are rich in lecithin (a natural emulsifier) – hold the sauce together. In salad dressings, a dab of mustard helps to bind the oil and vinegar. Another emulsified sauce is hollandaise sauce, which relies on clarified butter and egg yolks to bind. For salad cream, another type of emulsified sauce, cooked egg yolks and a touch of cream do the trick. Tomato purée and miso can also be used to help combine ingredients into smooth, thickened sauces. Emulsifiers in the food industry Away from the home kitchen, the range of emulsifiers expands well beyond store cupboard staples. Some emulsifiers are naturally derived, some manufactured, and they are used for a variety of purposes in a wide range of foods. Dr Alicia Sandall, a registered dietitian and post-doctoral researcher at King’s College London, explains: “Emulsifiers can have many different functions in food – for example, retaining water for freshness, strengthening dough crumb texture, reducing the melting rates of frozen foods, lengthening the shelf life of cream-based foods, as gelling agents and as a vegetarian alternative to gelatine.” Emulsifiers are nothing new adds Sandall. “The practice of adding substances to foods such as emulsifiers to enhance their appearance, taste, texture and shelf life has occurred for hundreds of years.” Foods that commonly contain emulsifiers include pastries, cakes, milkshakes, ice cream, desserts, chocolate, bread, margarine, nut butters (the emulsifiers prevent the oil from separating out and sitting at the top), plus pre-made frostings and icings, ready meals… The list is a long one. So, what are emulsifiers? https://ichef.bbci.co.uk/images/ic/480xn/p0dbrsn1.jpg Acacia, also known as gum arabic is frequently found in sweet ready-made dishes Tanya Hafner, a registered dietitian and founder of MyNutriWeb, says: “Emulsifiers can be man-made or naturally occurring. Many emulsifiers used today are of a naturally derived variety called hydrocolloids. These serve as thickening agents and support the structure, texture, flavour, and shelf life of various food products, and they are often referred to simply as ‘gums’ because of the food texture and consistency they create.” Some are made from plants and aquatic sources. Locust bean gum, for example, is made from the beans of the carob (locust bean) tree and is used to extend the shelf life of confectionery products. Carrageenan, made from red seaweeds, is used as a thickener for soy milk, milkshakes and the like, its gel-like consistency giving them a thicker texture and preventing crystal formation in ice cream. Lecithin is a natural emulsifier and is found in soybeans, egg yolks and other foods. Read the label on a chocolate bar and you’re likely to see ‘soy lecithin’ listed. It’s often used in chocolate confectionery as a replacement for cocoa butter, and it makes chocolate easier to temper and mould. Xanthan gum, often used as a thickener or stabilising agent, is a product of microbial fermentation. Many gluten-free bakers, home bakers and commercial bakers alike, use xanthan gum to give that elusive elasticity and open texture to bread that the gluten in wheat would otherwise provide. In the commercial baking industry, certain types of emulsifiers (such as mono and diglycerides and sodium stearoyl lactylate) are used as ‘bread improvers’ and ‘dough conditioners’, which are used to make factory-style production faster and easier, and to extend the finished loaf’s shelf life. Agar, derived from algae, is a vegan alternative to gelatine. Other emulsifiers you might find in products on supermarket shelves are acacia, also known as gum arabic, which is used in cake decorations, frozen desserts and soft-drink syrups; lactic acid esters, used in ice cream and imitation creams; and acetic acid esters, used in cakes and shortenings. Are emulsifiers safe? https://ichef.bbci.co.uk/images/ic/480xn/p0dbrtx8.jpg Emulsifiers turn up just about everywhere in processed foods. The good news is they are very easy to spot – provided you read the label. Emulsifiers are food additives and, by law, manufacturers must provide information about any additives used and must list them on the label, along with their E number and state what the additive is used for. The Food Standards Agency (FSA) has a handy list of E numbers on its site. But are emulsifiers safe? “Research suggests that emulsifiers, especially those that are naturally derived, are safe,” says Hafner. “In the UK, the FSA oversees the safety of food in the UK. Food additives need to be checked for potential harmful effects on human health before they can be used.” But, Hafner points out, “Although emulsifiers are used in small quantities, their abundance in packaged foods has caused many to question if they could potentially cause harm. The FSA reviews the safety of approved food additives based on the best, most up-to-date research.” Some emulsifiers have been a topic of controversy. In 2015, research carried out by Georgia State University, USA suggested two emulsifiers commonly used in processed foods (carboxymethylcellulose and polysorbate-80) could unbalance gut microbes in mice and cause weight gain and inflammation. The authors also suggested that the broad use of emulsifying agents might be contributing to a society-wide increase in obesity and chronic inflammatory diseases. Professor Kevin Whelan, professor of dietetics at King’s College London, says of the Georgia paper: “The major study in recent years to advance our understanding of emulsifiers was undertaken in mice, not in humans. It showed that some specific emulsifiers impacted the microbiome in the gut, reducing the mucus that lines the gut and protects the gut from invasion by bacteria. The mice then experienced greater gut inflammation.” The emulsifier carrageenan has also been the topic of some debate for decades, with animal studies suggesting it can compromise human health. In 2018, the European Food Safety Authority re-evaluated the safety of carrageenan and a similar seaweed-derived emulsifier. The EFSA approved their continued use – although Tanya Hafner points out: “While carrageenan is still considered safe, some research suggests that it may cause, or amplify existing, gastrointestinal (GI) inflammation.” Animals are not people, of course, so conclusions about human health can’t be drawn from animal studies. And, as Sandall says, “It is also worth noting that experimental doses of emulsifiers given to animals in these studies are often much higher than average human consumption.” More research – on the impact on humans – is needed in this area. Can emulsifiers be beneficial to health? There is also evidence that certain emulsifiers can have some health benefits. Hafner says: “It depends on the type of emulsifier and amount used. Some of the gums can be a source of soluble fibre and most of us can benefit from eating more fibre.” Dr Adele Costabile, reader in health sciences at University of Roehampton, says, “Soy lecithin and guar gum may lower cholesterol levels, and several studies have linked acacia and xanthan gums with improvements in insulin function among people with type 2 diabetes. Acacia also appears to act as a natural prebiotic, feeding the beneficial bacteria in the gut.” For most people without existing health problems (such as irritable bowel syndrome), there is no need to avoid emulsifiers say experts. “As yet, we cannot say that people should avoid eating emulsifiers,” concludes Whelan. “They are contained in a wide range of foods, and some may have healthy nutritional properties. Therefore, in the meantime, most scientists, dietitians, and doctors would recommend that it is sensible to eat a diet that contains more unprocessed, natural plant foods.” The scientific community will continue to conduct research on emulsifiers and human health, and the safety of emulsifiers is under regular review. So, eating a balanced diet, upping your intake of fresh veg and limiting the amount of processed food you eat is always good advice – but there’s no need to say no to the occasional ice cream. Originally published November 2022"
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You can create a comforting three-course Christmas dinner for as little as £3.52 a head with our expert advice and recipes… https://ichef.bbci.co.uk/images/ic/480xn/p0djts5d.jpg In 2021, the average cost of Christmas dinner for four was £27.48. But it's expected that this year the cost will be nearly 22% more expensive, according to new research for the BBC. Due to inflation, energy costs and avian flu impacting the price and availability of turkeys, the cost of a traditional Christmas dinner is becoming unaffordable for many. However, it’s still possible to have your Christmas favourites, including a three-course dinner, without spending a fortune. Cook and home economist, Justine Pattison has been round all the shops and calculated how to create Christmas feast on a tight budget. In addition to her top tips, below you'll find her £15 for four Christmas meal plan. Planning your Christmas meal Christmas feels like a time when money should be no object, but the reality is that spending can quickly get out of hand. “It’s easy to overspend when you want people to have a lovely time,” says Pattison. But it's worth planning to ensure that you only spend what you need to. “Calculate how many people you are feeding and how much you want to spend this year. Decide your budget and stick to it,” says Pattison. Don’t feel restricted by tradition “When creating a meal plan – get other members of the family involved, so you know the food you prepare is going to be enjoyed – and eaten. “Don’t be afraid to cut out elements you’re not keen on. If bread sauce always goes uneaten, don’t make it. “Traditionally, the Christmas shop has been a large one, to take the family through from Christmas Eve for several days after. Now that shops don’t shut for the whole Christmas period, there’s no need to splurge. By not buying in excess, you’ll also not face the problem of how to store everything.” Say 'yes' to offers of help If you’re hosting and people ask if they can bring something, say “yes”. “Ask family or friends to bring different components of the meal. Be specific so that you receive food that works with the rest of the meal. If it’s vegetables, ask them to cook them in advance, then you can reheat in the microwave. Ask them to bring the food in microwavable dishes so you don’t have to do any decanting.” Bigger isn’t always better “If you are a family that eats turkey but don’t want the leftovers, then you can buy a much smaller bird. If no one likes leg meat, buy a crown or breast joint instead.” “Because of avian flu, there will be fewer fresh birds available this Christmas, so buy frozen instead. If you don’t have much room in your freezer, buy 2-3 turkey breast joints instead of a large bird as they will be easier to store.” Pattison has devised a Christmas turkey dinner for £5 a head, using a generously-sized turkey breast joint that gives you lots of leftovers. But you can cut this cost further by buying a smaller frozen breast joint, and save your money for a different treat on Boxing Day. (See the recipe and tips for details.) Make the most of side dishes Minimising how much you spend on the turkey versus cheaper side dishes can be a smart way to save. “If you are worried about having enough to feed everyone, stock up on sausages and stuffing – or even Yorkshire puddings. They are filling, popular and no-one will notice if the bird is smaller this year.” Think about previous years when you’re around the Christmas table. Does everyone always fight over the last Yorkshire pud? Do guests always request seconds of roast potatoes? Make more of these budget-friendly ingredients, and if there are less-popular dishes which end up being more expensive, don’t feel obligated to make them. The £15 Christmas dinner If your budget is very tight, you can still have a perfectly lovely Christmas dinner for the family by switching up some of the elements and taking some energy-saving shortcuts. Pattison has created a flexible three-course menu for four (and a vegetarian menu) for less than £15. The starter Not everyone will have a starter – for many, the main course with all the trimmings and a pudding is plenty. But if you are keen to have an opener to bring everyone to the table, go for something light. A simple soup or salad is a classic way to kick off a special meal. Using ingredients you've purchased for the rest of the meal (potatoes, parsnips, carrots, eggs, or bacon) can make a cheaper bulk buy stretch further. Justine Pattison’s starter recipe suggestion: Fresh, crisp, with crunchy croûtons, salty bacon and a creamy dressing, this American-style wedge salad will feel special but is cheap to make. Crispy bacon and egg wedge salad. Average cost: £1.92 for four servingsEgg wedge salad (v). Average cost: £1.94 for four servings Crispy bacon and egg wedge salad. Average cost: £1.92 for four servings Egg wedge salad (v). Average cost: £1.94 for four servings The vegetarian main course Before automatically opting for the traditional nut roast, think about the cost per serving. “Nuts tend to be expensive,” says Pattison. She suggests that instead you “make a veggie roast with seasonal vegetables supplemented with just a handful or nuts or a strongly flavoured cheese – where a little goes a long way.” “Alternatively, ready-made puff pastry is fairly cheap, so mushroom wellington or a filled puff-pastry tart makes a good value main.” Justine Pattison's suggestion: Mushroom, onion and leek tart, cranberry sauce, roast potatoes, roast carrots, sprouts, peas and cream sauce. Average cost: £6.97 for four servings. Mushroom, onion and leek tart, cranberry sauce, roast potatoes, roast carrots, sprouts, peas and cream sauce. Average cost: £6.97 for four servings. The pudding If you like a traditional Christmas pudding but are on a budget, says Pattison, buy ready-made. “It can be an expensive dish to make as dried fruit and all the extras push the price up. Go for a value pudding rather than one from a luxury range as on the day, no-one will notice. And, because it will come with microwave instructions, you can save space and energy on the hob steaming it.” However, if your family aren't ever that fussed by the traditional fruit pudding, try re-inventing it with this chocolate orange microwave pudding that takes only 6 minutes to make and will please the whole family. Justine Pattison’s suggestion: Chocolate orange microwave pudding. Average cost: £3.71 for four servings. Chocolate orange microwave pudding. Average cost: £3.71 for four servings. More ways to save Sauces If you’re buying pre-made sauces, these can end up being costly. “Work out whether it’s worth buying chilled pots of bread sauce, cranberry sauce and gravy. The cost can really mount up if you are feeding a large family.” If making from scratch is also expensive, there is a third way: “Dried packet mixes of bread sauce are pretty good, and you can always add a slosh of cream or extra knob of butter to liven them up. Jars of cranberry sauce are cheaper than fresh, or even making your own (if you don’t already have the ingredients). “Turkey gravy granules are a budget-friendly way of making a decent turkey gravy too. They are a similar price to fresh gravy but, again, make sense if you have lots of people to feed as one tub will make several jugs of gravy.” Homemade gravy might be easier than you think, and you may already have the ingredients. Then you can customise it as you like: "I’d always add a glug of wine if I had some but it’s not essential," says Pattison. Other meat alternatives “A shoulder of pork makes a cost-effective alternative to turkey and can be served with all the traditional trimmings, such as pigs in blankets and cranberry sauce. “Alternatively go for gammon, which is cheap, and you can cook it in a slow cooker or pressure cooker and free-up the hob and oven. “If beef is your Christmas favourite, look for cheaper cuts and think about using your slow cooker rather than roasting in the oven.” However, beef and lamb tend to be the most expensive meats at the moment. Dessert alternatives “If your family doesn’t eat a traditional pudding, there are a lot of options,” says Pattison. “A trifle usually goes down well. Make with frozen or canned fruit instead of fresh. And custard made with custard powder and milk will be much more cost effective than buying a pot of fresh custard.” About our costs The cost of the ingredients here have been calculated using supermarket value lines and the recipe is designed to be made in conjunction with a low-cost store-cupboard. Prices are correct as of November 2022. Meat-eaters Christmas dinner for four: Starter: £1.92 Main: £8.44 Pudding: £3.71 Total: £14.07 (£3.52 per person) Vegetarian Christmas dinner for four: Starter: £1.94 Main: £6.97 Pudding: £3.71 Total: £12.62 (£3.16 per person) More help If you’re struggling to afford food, Citizens Advice says, “You may be able to get support from a food bank. You’ll usually need a referral to do this. Your nearest Citizens Advice is a good place to start, or another organisation who are already helping or supporting you, such as a school, charity or children’s centre. Citizens Advice also runs a food bank hotline which can issue food bank vouchers.” Click here for advice on accessing benefits and services. Originally published November 2022. | {
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"title": "How to make a full Christmas dinner for less than £15",
"content": "You can create a comforting three-course Christmas dinner for as little as £3.52 a head with our expert advice and recipes… https://ichef.bbci.co.uk/images/ic/480xn/p0djts5d.jpg In 2021, the average cost of Christmas dinner for four was £27.48. But it's expected that this year the cost will be nearly 22% more expensive, according to new research for the BBC. Due to inflation, energy costs and avian flu impacting the price and availability of turkeys, the cost of a traditional Christmas dinner is becoming unaffordable for many. However, it’s still possible to have your Christmas favourites, including a three-course dinner, without spending a fortune. Cook and home economist, Justine Pattison has been round all the shops and calculated how to create Christmas feast on a tight budget. In addition to her top tips, below you'll find her £15 for four Christmas meal plan. Planning your Christmas meal Christmas feels like a time when money should be no object, but the reality is that spending can quickly get out of hand. “It’s easy to overspend when you want people to have a lovely time,” says Pattison. But it's worth planning to ensure that you only spend what you need to. “Calculate how many people you are feeding and how much you want to spend this year. Decide your budget and stick to it,” says Pattison. Don’t feel restricted by tradition “When creating a meal plan – get other members of the family involved, so you know the food you prepare is going to be enjoyed – and eaten. “Don’t be afraid to cut out elements you’re not keen on. If bread sauce always goes uneaten, don’t make it. “Traditionally, the Christmas shop has been a large one, to take the family through from Christmas Eve for several days after. Now that shops don’t shut for the whole Christmas period, there’s no need to splurge. By not buying in excess, you’ll also not face the problem of how to store everything.” Say 'yes' to offers of help If you’re hosting and people ask if they can bring something, say “yes”. “Ask family or friends to bring different components of the meal. Be specific so that you receive food that works with the rest of the meal. If it’s vegetables, ask them to cook them in advance, then you can reheat in the microwave. Ask them to bring the food in microwavable dishes so you don’t have to do any decanting.” Bigger isn’t always better “If you are a family that eats turkey but don’t want the leftovers, then you can buy a much smaller bird. If no one likes leg meat, buy a crown or breast joint instead.” “Because of avian flu, there will be fewer fresh birds available this Christmas, so buy frozen instead. If you don’t have much room in your freezer, buy 2-3 turkey breast joints instead of a large bird as they will be easier to store.” Pattison has devised a Christmas turkey dinner for £5 a head, using a generously-sized turkey breast joint that gives you lots of leftovers. But you can cut this cost further by buying a smaller frozen breast joint, and save your money for a different treat on Boxing Day. (See the recipe and tips for details.) Make the most of side dishes Minimising how much you spend on the turkey versus cheaper side dishes can be a smart way to save. “If you are worried about having enough to feed everyone, stock up on sausages and stuffing – or even Yorkshire puddings. They are filling, popular and no-one will notice if the bird is smaller this year.” Think about previous years when you’re around the Christmas table. Does everyone always fight over the last Yorkshire pud? Do guests always request seconds of roast potatoes? Make more of these budget-friendly ingredients, and if there are less-popular dishes which end up being more expensive, don’t feel obligated to make them. The £15 Christmas dinner If your budget is very tight, you can still have a perfectly lovely Christmas dinner for the family by switching up some of the elements and taking some energy-saving shortcuts. Pattison has created a flexible three-course menu for four (and a vegetarian menu) for less than £15. The starter Not everyone will have a starter – for many, the main course with all the trimmings and a pudding is plenty. But if you are keen to have an opener to bring everyone to the table, go for something light. A simple soup or salad is a classic way to kick off a special meal. Using ingredients you've purchased for the rest of the meal (potatoes, parsnips, carrots, eggs, or bacon) can make a cheaper bulk buy stretch further. Justine Pattison’s starter recipe suggestion: Fresh, crisp, with crunchy croûtons, salty bacon and a creamy dressing, this American-style wedge salad will feel special but is cheap to make. Crispy bacon and egg wedge salad. Average cost: £1.92 for four servingsEgg wedge salad (v). Average cost: £1.94 for four servings Crispy bacon and egg wedge salad. Average cost: £1.92 for four servings Egg wedge salad (v). Average cost: £1.94 for four servings The vegetarian main course Before automatically opting for the traditional nut roast, think about the cost per serving. “Nuts tend to be expensive,” says Pattison. She suggests that instead you “make a veggie roast with seasonal vegetables supplemented with just a handful or nuts or a strongly flavoured cheese – where a little goes a long way.” “Alternatively, ready-made puff pastry is fairly cheap, so mushroom wellington or a filled puff-pastry tart makes a good value main.” Justine Pattison's suggestion: Mushroom, onion and leek tart, cranberry sauce, roast potatoes, roast carrots, sprouts, peas and cream sauce. Average cost: £6.97 for four servings. Mushroom, onion and leek tart, cranberry sauce, roast potatoes, roast carrots, sprouts, peas and cream sauce. Average cost: £6.97 for four servings. The pudding If you like a traditional Christmas pudding but are on a budget, says Pattison, buy ready-made. “It can be an expensive dish to make as dried fruit and all the extras push the price up. Go for a value pudding rather than one from a luxury range as on the day, no-one will notice. And, because it will come with microwave instructions, you can save space and energy on the hob steaming it.” However, if your family aren't ever that fussed by the traditional fruit pudding, try re-inventing it with this chocolate orange microwave pudding that takes only 6 minutes to make and will please the whole family. Justine Pattison’s suggestion: Chocolate orange microwave pudding. Average cost: £3.71 for four servings. Chocolate orange microwave pudding. Average cost: £3.71 for four servings. More ways to save Sauces If you’re buying pre-made sauces, these can end up being costly. “Work out whether it’s worth buying chilled pots of bread sauce, cranberry sauce and gravy. The cost can really mount up if you are feeding a large family.” If making from scratch is also expensive, there is a third way: “Dried packet mixes of bread sauce are pretty good, and you can always add a slosh of cream or extra knob of butter to liven them up. Jars of cranberry sauce are cheaper than fresh, or even making your own (if you don’t already have the ingredients). “Turkey gravy granules are a budget-friendly way of making a decent turkey gravy too. They are a similar price to fresh gravy but, again, make sense if you have lots of people to feed as one tub will make several jugs of gravy.” Homemade gravy might be easier than you think, and you may already have the ingredients. Then you can customise it as you like: \"I’d always add a glug of wine if I had some but it’s not essential,\" says Pattison. Other meat alternatives “A shoulder of pork makes a cost-effective alternative to turkey and can be served with all the traditional trimmings, such as pigs in blankets and cranberry sauce. “Alternatively go for gammon, which is cheap, and you can cook it in a slow cooker or pressure cooker and free-up the hob and oven. “If beef is your Christmas favourite, look for cheaper cuts and think about using your slow cooker rather than roasting in the oven.” However, beef and lamb tend to be the most expensive meats at the moment. Dessert alternatives “If your family doesn’t eat a traditional pudding, there are a lot of options,” says Pattison. “A trifle usually goes down well. Make with frozen or canned fruit instead of fresh. And custard made with custard powder and milk will be much more cost effective than buying a pot of fresh custard.” About our costs The cost of the ingredients here have been calculated using supermarket value lines and the recipe is designed to be made in conjunction with a low-cost store-cupboard. Prices are correct as of November 2022. Meat-eaters Christmas dinner for four: Starter: £1.92 Main: £8.44 Pudding: £3.71 Total: £14.07 (£3.52 per person) Vegetarian Christmas dinner for four: Starter: £1.94 Main: £6.97 Pudding: £3.71 Total: £12.62 (£3.16 per person) More help If you’re struggling to afford food, Citizens Advice says, “You may be able to get support from a food bank. You’ll usually need a referral to do this. Your nearest Citizens Advice is a good place to start, or another organisation who are already helping or supporting you, such as a school, charity or children’s centre. Citizens Advice also runs a food bank hotline which can issue food bank vouchers.” Click here for advice on accessing benefits and services. Originally published November 2022."
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} | 81b861365441981d31f915b84a6f9cad73d4b8e3d007b2b1ca59c5db943315d9 | Christmas dinner hacks to reduce your energy spend
From cooking your veg in the microwave to creating air-fryer roasties, these energy-efficient suggestions will keep the oven turned off… https://ichef.bbci.co.uk/images/ic/480xn/p0dh2qnp.jpg From this year's golden gadget, the air fryer, to the good old microwave to the reliable slow cooker, there are plenty of ways to save energy while cooking Christmas dinner. On social media, we asked what alternative cooking methods our readers will be using this year to save money, and talked to experts who could advise on the best foods for each device. Air fryer Jenny Tschiesche author of The Air Fryer Cookbook explains: “Anything you can put in an oven you can put in an air fryer and typically you're going to take away about 20 percent of the cooking time and about 20C.” “You can cook a turkey crown if the basket is at least 7-8 litres capacity. You could add pigs in blankets towards the end of cooking too.” A nut roast will also work well. “A 3.5-4 litres air fryer basket would fit a one pound loaf tin in. So, you could at least make a small nut roast.” Another option is a filo parcel. “Filo works wonderfully in air fryers; it really crisps up. You could make something like brie and cranberry filo parcels, which would also work as a starter.” Roast vegetables – including hasselback potatoes and sprouts work wonderfully in them and you could pre-make your stuffing using an air fryer too. If you're cooking your meat ahead, or in an alternative device air fry the sides, “then you don’t have to turn the oven on for just one dish,” For Christmas nibbles Tschiesche also recommends: “Turn your vegetable peelings into crisps. Toss them in a little bit of oil, season, and then air fry until they're nice and crispy. “You can also make spiced nuts which go great with Christmas cocktails. Just whisk up a little bit of honey or maple syrup and add some spice and salt. Then you need a little bit of egg white to bind the mix to the nuts, then it’s straight into the air fryer.” Slow cooker For a budget-friendly starter author Sarah Cook suggests: “A smooth, creamy and seasonal-veg based soup, with a colourful or crunchy sprinkle. This will keep it low-cost, make sure it’s not too filling before the big event, but look special enough for Christmas… You could essentially just shove the veg, stock, some onions, garlic and herbs in the slow cooker, then once soft, whizz with a drizzle of cream or crème fraiche.” Mulled wine is a festive slow-cooker staple. “It’s so easy! Chuck in a cheap bottle of red wine, brown sugar, and your favourite festive spices like cinnamon sticks, cloves and star anise. Fresh ginger slices will give it a warming kick, while orange or clementine slices give a citrusy finish.” As for the main: “I love turkey thigh and leg meat the best, and with the slow cooker you can achieve that deliciously soft, confit-style finish (like pulled pork). Use a low-liquid recipe like my chicken shawarma and cook the turkey on low so it doesn’t dry out. Bones in are fine. You could slow-cook a turkey crown, but Cook recommends “a lovely moist breast joint – just use a trivet of vegetables in the base, and a buttery herb rub over a boneless turkey breast. A 2–3kg joint will take about 5–6 hours on low. If you’re missing that crispy skin just flash under a low grill to finish. “Gammon is particularly suited to slow cookers as it needs to be gently boiled anyway. Add your gammon, liquid (like water, apple juice, coca cola or ginger beer) and flavourings and cook on low. A 1.5–2kg joint will take about 5½–6 hours. Do this up to a couple of days ahead, and then you can finish in the oven with a sticky glaze on the day.” “Making Christmas pudding in a slow cooker means you can forget about it for the day (or night). There’s no chance of the water running dry like with the classic saucepan method, so there’s no need for regular checking. A pudding in a one litre basin will take 10 hours on the low setting – just make sure your basin fits into your slow cooker with the lid on, before you start assembling it.” Microwave Jennipher Marshall-Jenkinson, author of Microwave Magic, says: “If you were going to microwave just one dish at Christmas I’d go for vegetables - because nutrients are retained, you’re saving on energy costs and the flavour and the colour of the vegetables is absolutely beautiful.” You can keep things simple when cooking them, for example with sprouts, “just peel them, put a cut across the bottom, rinse them under a tap and cook them in a covered dish.” You could make steamed puddings including Christmas pudding. “Steamed sponges really work well in a microwave. The bottom line is because they cook so quickly, they come out the same colour as they go in.” Consider ingredients that could add to the colour – “I use a dark brown muscovado sugar in my Christmas pudding – and do the same with my Christmas cake. Then, even though they come out of the microwave the same colour they went in, they’re going to be nice and dark.” As for the cooking time, a Christmas pudding for four people will take between 7-9 minutes on a medium-high power setting (70 percent). You can, says Marshall-Jenkinson, cook your main in the microwave. “I’d put a chicken or small turkey in a roasting bag, put it upside down for 20 minutes and then turn it the other way and to continue to cook.” To get the browned appearance you could rub some paprika onto the skin prior to cooking, or Marshall-Jenkinson’s personal favourite, Worcestershire sauce. Barbecue Genevieve Taylor author of Seared: The Ultimate Guide To Cooking Meat, explains the golden rules for barbecuing turkey, chief among them is to have the right kind of barbecue and enough time. “You couldn't put a turkey on a small camping barbecue but equally you don't need anything fancy. Mine’s a standard round kettle barbecue and that’s fine. “When cooking turkey you use heat, not flames… You light two small fires at either ends of the barbecue and then that gives you an area in the middle without any charcoal underneath and that's where [on the grill bars] you put your turkey. You’ll need a lid to retain the heat too.” “If you want to have a smoky flavour, you need to put little blocks of wood onto the fire.” To add to the flavour, Taylor’s preferred liquid to baste the turkey with is coffee, butter and maple syrup. “Mopping your turkey will keep the surface moist which is really good for attracting smoke to stick to it.” “A 6kg turkey can take a couple of hours,” says Taylor. However, you shouldn’t “cook to a time, cook to temperature,” says Taylor. “It's much more reliable to use a meat probe and cook it until it's done.” A safe temperature is 73C, says Taylor. “On the base of the barbecue, under the turkey, I would put an old roasting tin with vegetables such as carrots, onion and celery, some herbs and liquid, then as the turkey's cooking, the juices drip into the tray under it. And then by the time the turkey’s cooked, your gravy is nearly done.” Pressure cooker Catherine Phipps, author of Modern Pressure Cooking, uses the cooking device for speeding up Christmas dishes and saving on energy. “You can par-boil veg – like potatoes, parsnips and carrots – in a steamer for just a minute and then they’ll be ready to roast [or air fry]. Put a little water in the base, just a centimetre is plenty, then salt it, bring it up to pressure, cook for one minute, fast-release and they’ll be done. “Red cabbage is the same, if you want it to be fairly al dente, cook for a minute but if you want it soft and melting, with apple in there as well, it needs three minutes.” The festive dish most associated with pressure cookers is Christmas pudding: “Steam it conventionally for the first 15 minutes – to allow it to rise. Then, you seal the pressure cooker and cook it. A large pudding will take two hours, a medium an hour and a half and it’ll be 40 minutes for a mini pudding. On the day re-heat it for 30 minutes.” “If your pudding is large, but your pressure cooker isn’t,” says Phipps, “you don't have to put it on a trivet. Fold up a fabric napkin or a torn piece of tea towel place it at the bottom, add your pudding to it and a couple of centimetres of water in the base and that will stop it jiggling around.” The pressure cooker will also make it easy to cook large joints of meat to fall-apart tenderness in half the time of conventional cooking. Perfect for a buffet pulled pork or honey roast ham. Originally published November 2022 | {
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"content": "From cooking your veg in the microwave to creating air-fryer roasties, these energy-efficient suggestions will keep the oven turned off… https://ichef.bbci.co.uk/images/ic/480xn/p0dh2qnp.jpg From this year's golden gadget, the air fryer, to the good old microwave to the reliable slow cooker, there are plenty of ways to save energy while cooking Christmas dinner. On social media, we asked what alternative cooking methods our readers will be using this year to save money, and talked to experts who could advise on the best foods for each device. Air fryer Jenny Tschiesche author of The Air Fryer Cookbook explains: “Anything you can put in an oven you can put in an air fryer and typically you're going to take away about 20 percent of the cooking time and about 20C.” “You can cook a turkey crown if the basket is at least 7-8 litres capacity. You could add pigs in blankets towards the end of cooking too.” A nut roast will also work well. “A 3.5-4 litres air fryer basket would fit a one pound loaf tin in. So, you could at least make a small nut roast.” Another option is a filo parcel. “Filo works wonderfully in air fryers; it really crisps up. You could make something like brie and cranberry filo parcels, which would also work as a starter.” Roast vegetables – including hasselback potatoes and sprouts work wonderfully in them and you could pre-make your stuffing using an air fryer too. If you're cooking your meat ahead, or in an alternative device air fry the sides, “then you don’t have to turn the oven on for just one dish,” For Christmas nibbles Tschiesche also recommends: “Turn your vegetable peelings into crisps. Toss them in a little bit of oil, season, and then air fry until they're nice and crispy. “You can also make spiced nuts which go great with Christmas cocktails. Just whisk up a little bit of honey or maple syrup and add some spice and salt. Then you need a little bit of egg white to bind the mix to the nuts, then it’s straight into the air fryer.” Slow cooker For a budget-friendly starter author Sarah Cook suggests: “A smooth, creamy and seasonal-veg based soup, with a colourful or crunchy sprinkle. This will keep it low-cost, make sure it’s not too filling before the big event, but look special enough for Christmas… You could essentially just shove the veg, stock, some onions, garlic and herbs in the slow cooker, then once soft, whizz with a drizzle of cream or crème fraiche.” Mulled wine is a festive slow-cooker staple. “It’s so easy! Chuck in a cheap bottle of red wine, brown sugar, and your favourite festive spices like cinnamon sticks, cloves and star anise. Fresh ginger slices will give it a warming kick, while orange or clementine slices give a citrusy finish.” As for the main: “I love turkey thigh and leg meat the best, and with the slow cooker you can achieve that deliciously soft, confit-style finish (like pulled pork). Use a low-liquid recipe like my chicken shawarma and cook the turkey on low so it doesn’t dry out. Bones in are fine. You could slow-cook a turkey crown, but Cook recommends “a lovely moist breast joint – just use a trivet of vegetables in the base, and a buttery herb rub over a boneless turkey breast. A 2–3kg joint will take about 5–6 hours on low. If you’re missing that crispy skin just flash under a low grill to finish. “Gammon is particularly suited to slow cookers as it needs to be gently boiled anyway. Add your gammon, liquid (like water, apple juice, coca cola or ginger beer) and flavourings and cook on low. A 1.5–2kg joint will take about 5½–6 hours. Do this up to a couple of days ahead, and then you can finish in the oven with a sticky glaze on the day.” “Making Christmas pudding in a slow cooker means you can forget about it for the day (or night). There’s no chance of the water running dry like with the classic saucepan method, so there’s no need for regular checking. A pudding in a one litre basin will take 10 hours on the low setting – just make sure your basin fits into your slow cooker with the lid on, before you start assembling it.” Microwave Jennipher Marshall-Jenkinson, author of Microwave Magic, says: “If you were going to microwave just one dish at Christmas I’d go for vegetables - because nutrients are retained, you’re saving on energy costs and the flavour and the colour of the vegetables is absolutely beautiful.” You can keep things simple when cooking them, for example with sprouts, “just peel them, put a cut across the bottom, rinse them under a tap and cook them in a covered dish.” You could make steamed puddings including Christmas pudding. “Steamed sponges really work well in a microwave. The bottom line is because they cook so quickly, they come out the same colour as they go in.” Consider ingredients that could add to the colour – “I use a dark brown muscovado sugar in my Christmas pudding – and do the same with my Christmas cake. Then, even though they come out of the microwave the same colour they went in, they’re going to be nice and dark.” As for the cooking time, a Christmas pudding for four people will take between 7-9 minutes on a medium-high power setting (70 percent). You can, says Marshall-Jenkinson, cook your main in the microwave. “I’d put a chicken or small turkey in a roasting bag, put it upside down for 20 minutes and then turn it the other way and to continue to cook.” To get the browned appearance you could rub some paprika onto the skin prior to cooking, or Marshall-Jenkinson’s personal favourite, Worcestershire sauce. Barbecue Genevieve Taylor author of Seared: The Ultimate Guide To Cooking Meat, explains the golden rules for barbecuing turkey, chief among them is to have the right kind of barbecue and enough time. “You couldn't put a turkey on a small camping barbecue but equally you don't need anything fancy. Mine’s a standard round kettle barbecue and that’s fine. “When cooking turkey you use heat, not flames… You light two small fires at either ends of the barbecue and then that gives you an area in the middle without any charcoal underneath and that's where [on the grill bars] you put your turkey. You’ll need a lid to retain the heat too.” “If you want to have a smoky flavour, you need to put little blocks of wood onto the fire.” To add to the flavour, Taylor’s preferred liquid to baste the turkey with is coffee, butter and maple syrup. “Mopping your turkey will keep the surface moist which is really good for attracting smoke to stick to it.” “A 6kg turkey can take a couple of hours,” says Taylor. However, you shouldn’t “cook to a time, cook to temperature,” says Taylor. “It's much more reliable to use a meat probe and cook it until it's done.” A safe temperature is 73C, says Taylor. “On the base of the barbecue, under the turkey, I would put an old roasting tin with vegetables such as carrots, onion and celery, some herbs and liquid, then as the turkey's cooking, the juices drip into the tray under it. And then by the time the turkey’s cooked, your gravy is nearly done.” Pressure cooker Catherine Phipps, author of Modern Pressure Cooking, uses the cooking device for speeding up Christmas dishes and saving on energy. “You can par-boil veg – like potatoes, parsnips and carrots – in a steamer for just a minute and then they’ll be ready to roast [or air fry]. Put a little water in the base, just a centimetre is plenty, then salt it, bring it up to pressure, cook for one minute, fast-release and they’ll be done. “Red cabbage is the same, if you want it to be fairly al dente, cook for a minute but if you want it soft and melting, with apple in there as well, it needs three minutes.” The festive dish most associated with pressure cookers is Christmas pudding: “Steam it conventionally for the first 15 minutes – to allow it to rise. Then, you seal the pressure cooker and cook it. A large pudding will take two hours, a medium an hour and a half and it’ll be 40 minutes for a mini pudding. On the day re-heat it for 30 minutes.” “If your pudding is large, but your pressure cooker isn’t,” says Phipps, “you don't have to put it on a trivet. Fold up a fabric napkin or a torn piece of tea towel place it at the bottom, add your pudding to it and a couple of centimetres of water in the base and that will stop it jiggling around.” The pressure cooker will also make it easy to cook large joints of meat to fall-apart tenderness in half the time of conventional cooking. Perfect for a buffet pulled pork or honey roast ham. Originally published November 2022"
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} | 1bf0b19c7765d9e9e1416c9f34112d74be418c39272df0308e9ef2becf608bc2 | The Gateshead pensioners who revolutionised takeaways
How a 20p Greggs sausage roll, ski jackets and an army of India's dabbawalas paved the way for modern-day food delivery apps. https://ichef.bbci.co.uk/images/ic/480xn/p0dg2pt2.jpg eCommerce expert Asher Rospigliosi and Hannah Fry explore the tech that predates food apps In the new BBC Two series, The Secret Genius Of Modern Life, Prof. Hannah Fry uncovers the secrets behind the miraculous technologies of the modern world. In the second episode the mathematician unpicks the logistical and technological phenomenon used by 24 million people in the UK – food delivery apps. Using screens to order before the internet In 1984 a "smart" TV couldn't stream thousands of programmes, but it could share up to the minute news and information via Ceefax and Teletext. This text-based data service was far more accessible than the nascent internet, but only sent information one-way – from broadcaster to televisions. Lesser known is Videotex which allowed two-way communication, so that people selected what would appear on their screen by typing in numbers on their remote control. Technology entrepreneur Michael Aldridge thought Videotex could double up as a food and shopping service, in which the remote control could be used to pick items on a food menu, sending instructions via a phone line directly to a retailer. So, who to trial this game-changing tech? Step up older residents of the North East who were struggling to get to the new out-of-town shopping centres. Aldridge enlisted the help of Gateshead Council to try the bleeding-edge technology with three retailers: Tesco, Lloyds Pharmacy and Greggs in ‘The Gateshead Shopping Experiment’. Tap in a couple of numbers, and a 20p Greggs sausage roll would be winging its way to you. (That's right: 20p.) Next time you’re ordering a Friday night curry think of 74 year-old Jane Snowball, recovering from a broken hip almost 40 years ago, choosing a sausage roll by pressing '2' on her TV remote. She paved the way. The earliest phone-in takeaway order In 1922 telephones were growing in popularity and Los Angeles had the largest switchboard in the world. Local Chinese restaurant, Kin-Chu Café took advantage of the technology surge to increase their business and cut waiting times in the restaurant. They encouraged customers to call in their orders between the times of 11am-1am. It was the first-time people could order their food from the comfort of their own home before collecting it. The world’s first mass meal delivery system https://ichef.bbci.co.uk/images/ic/480xn/p0dg2csk.jpg Food historian Monisha Bharadwaj grew up in Mumbai and knows all about dabbawalas It's not enough to be able to take orders from a distance, the logistics of getting the food to us is another complex technical challenge. But the idea of having couriers transporting hot meals pre-dates modern tech by more than a hundred years. In 19th century India people would travel into Mumbai to work in the city’s offices, however they wouldn’t be able to keep a home-cooked meal hot until their lunch break. Rather than ordering from a restaurant, a network of dabbawalas was organised to bring your lunch from home – still hot. Mahadeo Havaji Bachche came up with the idea that food couriers could pick up meals from homes, write an address code on top of their tiffin tins, and travel by train via the dabbawalas into the city. There the tins were loaded onto bicycles and whizzed to hungry workers at lunchtime. You might think that food delivery apps would make the work of dabbawalas redundant, but they are still going strong – delivering to 200,000 city workers a day. They are so revered there has been a Harvard Business School study into how the system manages to be so accurate and efficient. Ski wear keeps your takeaways warm American Ingrid Kosar also tackled the tricky problem of keeping deliveries hot. Kosar was working as a buyer for a steel company. However, she was keen to set up her own business using her technical knowledge. Up to the early 1980s, pizza companies had tried various methods to keep their pizzas warm when out for delivery. From wrapping the boxes in blankets to using electric heaters in the back of cars (unsurprisingly, a massive fire hazard). Kosar had a lightbulb moment – if the material for ski wear kept people warm in freezing conditions, could it do the same for pizzas? While trying to drum up investors, she met with Domino's pizza. They set her a challenge: if Kosar could create a bag which would keep pizza at 140C for 30 minutes they’d give her a manufacturing contract. After numerous test runs, in 1983 she (literally) tasted success, filed a patent and the rest is history. To this day, Kosar’s basic design is still used for food deliveries. Watch The Secret Genius Of Modern Life: Food Delivery App on Thursday 17 November, BBC Two at 8pm, or on BBC iPlayer. | {
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"content": "How a 20p Greggs sausage roll, ski jackets and an army of India's dabbawalas paved the way for modern-day food delivery apps. https://ichef.bbci.co.uk/images/ic/480xn/p0dg2pt2.jpg eCommerce expert Asher Rospigliosi and Hannah Fry explore the tech that predates food apps In the new BBC Two series, The Secret Genius Of Modern Life, Prof. Hannah Fry uncovers the secrets behind the miraculous technologies of the modern world. In the second episode the mathematician unpicks the logistical and technological phenomenon used by 24 million people in the UK – food delivery apps. Using screens to order before the internet In 1984 a \"smart\" TV couldn't stream thousands of programmes, but it could share up to the minute news and information via Ceefax and Teletext. This text-based data service was far more accessible than the nascent internet, but only sent information one-way – from broadcaster to televisions. Lesser known is Videotex which allowed two-way communication, so that people selected what would appear on their screen by typing in numbers on their remote control. Technology entrepreneur Michael Aldridge thought Videotex could double up as a food and shopping service, in which the remote control could be used to pick items on a food menu, sending instructions via a phone line directly to a retailer. So, who to trial this game-changing tech? Step up older residents of the North East who were struggling to get to the new out-of-town shopping centres. Aldridge enlisted the help of Gateshead Council to try the bleeding-edge technology with three retailers: Tesco, Lloyds Pharmacy and Greggs in ‘The Gateshead Shopping Experiment’. Tap in a couple of numbers, and a 20p Greggs sausage roll would be winging its way to you. (That's right: 20p.) Next time you’re ordering a Friday night curry think of 74 year-old Jane Snowball, recovering from a broken hip almost 40 years ago, choosing a sausage roll by pressing '2' on her TV remote. She paved the way. The earliest phone-in takeaway order In 1922 telephones were growing in popularity and Los Angeles had the largest switchboard in the world. Local Chinese restaurant, Kin-Chu Café took advantage of the technology surge to increase their business and cut waiting times in the restaurant. They encouraged customers to call in their orders between the times of 11am-1am. It was the first-time people could order their food from the comfort of their own home before collecting it. The world’s first mass meal delivery system https://ichef.bbci.co.uk/images/ic/480xn/p0dg2csk.jpg Food historian Monisha Bharadwaj grew up in Mumbai and knows all about dabbawalas It's not enough to be able to take orders from a distance, the logistics of getting the food to us is another complex technical challenge. But the idea of having couriers transporting hot meals pre-dates modern tech by more than a hundred years. In 19th century India people would travel into Mumbai to work in the city’s offices, however they wouldn’t be able to keep a home-cooked meal hot until their lunch break. Rather than ordering from a restaurant, a network of dabbawalas was organised to bring your lunch from home – still hot. Mahadeo Havaji Bachche came up with the idea that food couriers could pick up meals from homes, write an address code on top of their tiffin tins, and travel by train via the dabbawalas into the city. There the tins were loaded onto bicycles and whizzed to hungry workers at lunchtime. You might think that food delivery apps would make the work of dabbawalas redundant, but they are still going strong – delivering to 200,000 city workers a day. They are so revered there has been a Harvard Business School study into how the system manages to be so accurate and efficient. Ski wear keeps your takeaways warm American Ingrid Kosar also tackled the tricky problem of keeping deliveries hot. Kosar was working as a buyer for a steel company. However, she was keen to set up her own business using her technical knowledge. Up to the early 1980s, pizza companies had tried various methods to keep their pizzas warm when out for delivery. From wrapping the boxes in blankets to using electric heaters in the back of cars (unsurprisingly, a massive fire hazard). Kosar had a lightbulb moment – if the material for ski wear kept people warm in freezing conditions, could it do the same for pizzas? While trying to drum up investors, she met with Domino's pizza. They set her a challenge: if Kosar could create a bag which would keep pizza at 140C for 30 minutes they’d give her a manufacturing contract. After numerous test runs, in 1983 she (literally) tasted success, filed a patent and the rest is history. To this day, Kosar’s basic design is still used for food deliveries. Watch The Secret Genius Of Modern Life: Food Delivery App on Thursday 17 November, BBC Two at 8pm, or on BBC iPlayer."
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} | c9fa93ad6ccde0399b4865fac74617d3cc959714353c97f3e7ef1a537500a94a | The butcher's guide to the best bangers
Do you know your Cumberland from your kabanos? Find out what to look for in the best bangers and how to cook them from expert butcher, Josie Gulyas. https://ichef.bbci.co.uk/images/ic/480xn/p0dcxb81.jpg Sausages have always existed in both cheap and posh forms, managing to be both a treat and a budget-friendly meal. As food prices soar, the humble sausage has become a reliable cheap eat. Budget bakers Greggs reported a rise in the sales of its sausage rolls and even premium brands like Heck are releasing new cheaper lines. But as Josie Gulyas, Master Sausage Maker at The Ginger Pig butchers explains, you can spot good quality and a style that suits you to make the most of an affordable classic. What to look for when buying sausages When buying sausages, there are a lot of options. Pork is the most common meat used and it’s generally mixed with pork fat, rusk (very dry breadcrumbs), water and seasoning. If pork’s not for you there are an increasing number of alternatives. “You can use any type of fresh meat including beef, lamb, chicken or even seafood,” says Josie. “And there are vegetarian sausages as well,” he admits. “I really like to see detail on the sausage – so you can see the meat and fat as separate parts – rather than it being all mashed in or one colour,” says Josie, who prefers a British traditional coarse style. “You should also be able to see fresh herbs,” he adds. German-style sausages, like frankfurters and bratwurst, however, may have a more uniform appearance because they are finely minced. “Look at the ends and see if they look dry. If so, or if the ends start to look green, this means the sausages are starting to get a little old.” Josie says the fat content should be no more than 25-30 percent (25-30g per 100g on the label). Any higher and, he says, it will upset the balance of flavours and texture. Fat is still important, as is rusk and added water, for keeping the sausages juicy and tender. Very meaty sausages, with little rusk or fat, can be a bit tough but work a treat in a stew (see Toulouse sausages). Which sausage? Cumberland: Frequently sold in a coil shape, this is one of the more distinctive sausages. They’re peppery and the pork meat is coarsely chopped rather than minced so it’s got a crumbly texture. Irish: A very smooth sausage that is light in colour with egg and breadcrumbs in the mixture. Lincolnshire: Like the Cumberland, you can expect the pork meat to be relatively coarse. It is less peppery though and tends to feature a lot of sage. Chipolatas: Thin and short, they are particularly popular at Christmas when they're used for making pigs in blankets. Chorizo: A Spanish sausage that is flavoured with smoked paprika and garlic. It can be spicy (picante) or mild (dulce). Cooking chorizo (whole sausages, sold in the fridge section) need to be cooked. Cured chorizo, sold sliced or as a long sausage for slicing, can be eaten without further cooking. Other types Lorne: Scottish square sausage that can be made up easily at home for a Scottish breakfast Glamorgan: Made fresh at home, these vegetarian sausages from Wales combine leeks, breadcrumbs and Caerphilly or cheddar cheese. Toulouse: This meaty French sausage is coarser textured and garlicky, and likely to turn up in a meaty cassoulet. Merguez: A North African sausage made from lamb or beef, it's heavily spiced with cumin and chillies. Kabanos: Thin and long, these peppery Polish sausages have a smoky flavour and tend to be ready to eat. 'Nduja: Spreadable and spicy, this Italian sausage is not in a casing. A little goes a long way in pasta or on pizza, thanks to the plentiful chillies. Black pudding: This soft, sliceable blood-sausage can be divisive, but its sweet and mild flavour is a good addition to other meats, as in Nigella's black pudding meatballs. The best sausage cooking methods https://ichef.bbci.co.uk/images/ic/480xn/p0dcmsmw.jpg Pricking sausages is not advised, as the juices inside the sausage will spurt out and they'll be drier-tasting. The key is, he says, to “take the sausages out from the fridge for a good 10-15 minutes before you cook them – this will make them less likely to split or spurt. Prior to cooking, dry the sausages with kitchen towel and then rub a little oil on the skin – so you get a nice brown colour.” If they are still spurting when cooking, despite having let them rest, that probably means there’s a hole in the sausage skin and the water is reacting to oil. “I just bought an air fryer and it’s great for cooking sausages – it’s better than an oven actually. It doesn’t even require you to turn the sausages,” says Josie. If you don't have a paddle to turn food in your air-fryer, you may need to give them a shake part way through cooking. If you don't have an air fryer, just bake them on a high heat “for six to seven minutes and then turn the sausages and cook for another 10 minutes.” Frying and grilling are equally good methods. Beyond mash There are plenty of sausage recipes where they stand in for more expensive meats, or add flavour to humble ingredients. The trick is choosing the right sausage for the job. If the sausages are particularly peppery – such as a Cumberland, you might want a milder accompaniment, like a gnocchi bake or balance them with sweet tomatoes and creamy beans in a sausage casserole. If they’re herbier, pair them with ingredients that match those herbs. A sagey Linconshire sausage would pair with a squash and kale pasta or fit right into a sage and onion sausage stuffing. “If you’ve got a nice smoky chorizo, it's always lovely to use it in any kind of stew or in a ragu,” says Josie, before adding: “Or if you’ve got Italian sausages – whether they’re classic or spicy, they are great for pasta dishes.” Using sausage meat Buying sausage meat, or taking the casings off sausages, gives you a flexible, ready-seasoned mince that can transform into a completely different dish. “You just fry it up and can add it to dishes like pasta – you won’t really need extra seasoning,” says Josie. As always, there's the posh version in Theo Randall's sausage and ricotta cannelloni or there's a budget version in our one-pan sausage pasta. Nigella Lawson uses unwrapped sausages as a quick and convenient way to make meatballs, but they can also become near instant party food in sausage rolls. Can you make your own sausage? Yes, says Josie, but without a special machine to put the meat into casings, you may be better off just moulding them into a sausage shape. “You make your sausage mix and roll it into shape, then put them in the fridge overnight to firm up. Then they will fry nicely and maintain their shape – just in the same way they will when making burgers.” Fans of homemade Lorne sausages will recognise the technique. Whether you’re filling skins or not, the key, if using pork is to keep the mix cold, “the fat has a low melting point, so if you leave it out too long, it will change the texture of your sausages.” Originally published November 2022 | {
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"title": "The butcher's guide to the best bangers",
"content": "Do you know your Cumberland from your kabanos? Find out what to look for in the best bangers and how to cook them from expert butcher, Josie Gulyas. https://ichef.bbci.co.uk/images/ic/480xn/p0dcxb81.jpg Sausages have always existed in both cheap and posh forms, managing to be both a treat and a budget-friendly meal. As food prices soar, the humble sausage has become a reliable cheap eat. Budget bakers Greggs reported a rise in the sales of its sausage rolls and even premium brands like Heck are releasing new cheaper lines. But as Josie Gulyas, Master Sausage Maker at The Ginger Pig butchers explains, you can spot good quality and a style that suits you to make the most of an affordable classic. What to look for when buying sausages When buying sausages, there are a lot of options. Pork is the most common meat used and it’s generally mixed with pork fat, rusk (very dry breadcrumbs), water and seasoning. If pork’s not for you there are an increasing number of alternatives. “You can use any type of fresh meat including beef, lamb, chicken or even seafood,” says Josie. “And there are vegetarian sausages as well,” he admits. “I really like to see detail on the sausage – so you can see the meat and fat as separate parts – rather than it being all mashed in or one colour,” says Josie, who prefers a British traditional coarse style. “You should also be able to see fresh herbs,” he adds. German-style sausages, like frankfurters and bratwurst, however, may have a more uniform appearance because they are finely minced. “Look at the ends and see if they look dry. If so, or if the ends start to look green, this means the sausages are starting to get a little old.” Josie says the fat content should be no more than 25-30 percent (25-30g per 100g on the label). Any higher and, he says, it will upset the balance of flavours and texture. Fat is still important, as is rusk and added water, for keeping the sausages juicy and tender. Very meaty sausages, with little rusk or fat, can be a bit tough but work a treat in a stew (see Toulouse sausages). Which sausage? Cumberland: Frequently sold in a coil shape, this is one of the more distinctive sausages. They’re peppery and the pork meat is coarsely chopped rather than minced so it’s got a crumbly texture. Irish: A very smooth sausage that is light in colour with egg and breadcrumbs in the mixture. Lincolnshire: Like the Cumberland, you can expect the pork meat to be relatively coarse. It is less peppery though and tends to feature a lot of sage. Chipolatas: Thin and short, they are particularly popular at Christmas when they're used for making pigs in blankets. Chorizo: A Spanish sausage that is flavoured with smoked paprika and garlic. It can be spicy (picante) or mild (dulce). Cooking chorizo (whole sausages, sold in the fridge section) need to be cooked. Cured chorizo, sold sliced or as a long sausage for slicing, can be eaten without further cooking. Other types Lorne: Scottish square sausage that can be made up easily at home for a Scottish breakfast Glamorgan: Made fresh at home, these vegetarian sausages from Wales combine leeks, breadcrumbs and Caerphilly or cheddar cheese. Toulouse: This meaty French sausage is coarser textured and garlicky, and likely to turn up in a meaty cassoulet. Merguez: A North African sausage made from lamb or beef, it's heavily spiced with cumin and chillies. Kabanos: Thin and long, these peppery Polish sausages have a smoky flavour and tend to be ready to eat. 'Nduja: Spreadable and spicy, this Italian sausage is not in a casing. A little goes a long way in pasta or on pizza, thanks to the plentiful chillies. Black pudding: This soft, sliceable blood-sausage can be divisive, but its sweet and mild flavour is a good addition to other meats, as in Nigella's black pudding meatballs. The best sausage cooking methods https://ichef.bbci.co.uk/images/ic/480xn/p0dcmsmw.jpg Pricking sausages is not advised, as the juices inside the sausage will spurt out and they'll be drier-tasting. The key is, he says, to “take the sausages out from the fridge for a good 10-15 minutes before you cook them – this will make them less likely to split or spurt. Prior to cooking, dry the sausages with kitchen towel and then rub a little oil on the skin – so you get a nice brown colour.” If they are still spurting when cooking, despite having let them rest, that probably means there’s a hole in the sausage skin and the water is reacting to oil. “I just bought an air fryer and it’s great for cooking sausages – it’s better than an oven actually. It doesn’t even require you to turn the sausages,” says Josie. If you don't have a paddle to turn food in your air-fryer, you may need to give them a shake part way through cooking. If you don't have an air fryer, just bake them on a high heat “for six to seven minutes and then turn the sausages and cook for another 10 minutes.” Frying and grilling are equally good methods. Beyond mash There are plenty of sausage recipes where they stand in for more expensive meats, or add flavour to humble ingredients. The trick is choosing the right sausage for the job. If the sausages are particularly peppery – such as a Cumberland, you might want a milder accompaniment, like a gnocchi bake or balance them with sweet tomatoes and creamy beans in a sausage casserole. If they’re herbier, pair them with ingredients that match those herbs. A sagey Linconshire sausage would pair with a squash and kale pasta or fit right into a sage and onion sausage stuffing. “If you’ve got a nice smoky chorizo, it's always lovely to use it in any kind of stew or in a ragu,” says Josie, before adding: “Or if you’ve got Italian sausages – whether they’re classic or spicy, they are great for pasta dishes.” Using sausage meat Buying sausage meat, or taking the casings off sausages, gives you a flexible, ready-seasoned mince that can transform into a completely different dish. “You just fry it up and can add it to dishes like pasta – you won’t really need extra seasoning,” says Josie. As always, there's the posh version in Theo Randall's sausage and ricotta cannelloni or there's a budget version in our one-pan sausage pasta. Nigella Lawson uses unwrapped sausages as a quick and convenient way to make meatballs, but they can also become near instant party food in sausage rolls. Can you make your own sausage? Yes, says Josie, but without a special machine to put the meat into casings, you may be better off just moulding them into a sausage shape. “You make your sausage mix and roll it into shape, then put them in the fridge overnight to firm up. Then they will fry nicely and maintain their shape – just in the same way they will when making burgers.” Fans of homemade Lorne sausages will recognise the technique. Whether you’re filling skins or not, the key, if using pork is to keep the mix cold, “the fat has a low melting point, so if you leave it out too long, it will change the texture of your sausages.” Originally published November 2022"
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These 15-minute tasks can be fitted in between now and Christmas and will save you stressful hours in the kitchen on the big day. https://ichef.bbci.co.uk/images/ic/480xn/p0djj5zt.jpg 1. Make a plan and a list Writing down what you are cooking, and the shopping list for it, will save you time and money over the next month. Carry it with you and whenever you spot an offer, or you’re tempted to impulse buy, check the list – if it’s not on on the list, it's not coming in. You won’t double-up on ingredients or, says food blogger Ciara Attwell, spend more than you intended. Ask the family what they really want (and what they're not bothered by) for Christmas food. You might be able to cross some jobs off before you've begun. 2. Flat-pack dishes in the freezer https://ichef.bbci.co.uk/images/ic/480xn/p0djj6l4.jpg If you’re freezing dishes in advance, spend an extra two minutes, placing them in freezer bags and packing them as flat as possible says Kate Hall, AKA The Full Freezer – who’s passionate about prepping Christmas food. “By making freezer bags – with things like cranberry sauce or bread sauce – as flat as possible, you’ll use less freezer space but more importantly you’ll be able to defrost dishes faster. Cheese sauce and gravy can be treated the same way. “On the day, submerge the sealed freezer bag in cold water. That will help it defrost in around 10-30 minutes. If it takes longer, you’ll need to change the water to keep it cold. Then it’s just a case of putting the contents of the bag into a pan or microwavable bowl and heating through.” 3. Prep your roast potatoes “Peel and chop your potatoes and add to cold, salted water and bring to boil, then cook for five minutes (if they’re bigger chunks make it six minutes),” says Hall, before adding: “Drain them and rough them up. At this stage you could toss in some oil and flour or polenta if you want.” 4. Set aside store cupboard dishes If plans change, which seems to be the norm these days, you might need to throw together a little extra something in the season that you hadn't planned for. A dessert or salad can easily be made from store cupboard ingredients in a pinch should there be an extra guest. A trifle is an excellent no-cook pudding – even chef Angela Hartnett turns to custard powder, long-life trifle sponges and frozen raspberries to make a super quick sherry trifle. If you have an unexpected vegan guest (or a guest with dairy or egg allergies), a vegan trifle is equally easy. Mary Berry's 4-ingredient artichoke and roasted red pepper salad combines two jars of ready-made vegetables with a little balsamic vinegar and fresh basil. It would also make an excellent party food skewered on cocktail sticks. Frozen cooked prawns can be turned into the ultimate assembly-job starter, prawn cocktail. 5. Customise your drinks trolley Bring a bit of Christmas cheer to the table with homemade Christmas liqueurs that can be made in minutes. The Hairy Bikers pour vodka over dried fruit and spices for their Christmas pudding vodka. Leave it for three days before straining and bottling. Give as a gift, or serve as an after-dinner treat. Make a simple sugar syrup by dissolving two parts sugar in one part boiling water. Kept in the fridge, sugar syrup is used in many of your favourite festive cocktails: a rich espresso martini, a punchy lime daiquiri or a warming whisky sour. A vanilla-flavoured syrup will add a heavenly fragrance to a passion fruit martini, but also makes a nice addition to non-alcoholic drinks. You can always cheat further and use the syrup from tins of fruit or jars of maraschino cherries, as in Helen McGinn's Cherry 75. 6. Make extras during a pre-Christmas roast If you’re having a roast between now and Christmas, Anna Williams, head pastry chef at Fallow in London, suggests making a double-batch of gravy so you can set aside the extra. “Make a larger batch and then defrost on Christmas Eve. On the day heat up in a pan and add some of the fresh cooking juices to it and it’s all done with no stress.” It won't take you any more time than your regular roast dinner prep. Likewise with Yorkshire puddings, as per Mary Berry's advice, cooking a bigger batch means you can reheat them in moments directly from frozen. Mary's make-ahead Yorkshire puddings are a time-saver, if you can keep the family from snaffling them 7. Set aside sausages Wrapping the pigs in blankets isn't a huge job, given it's a two-ingredient dish, but it's one less thing to do on the day, says Hall. “You could make them up and then put them on a tray in a freezer. Once they’re frozen, put them in a freezer bag. On the day you can just cook from frozen.” From frozen, they’ll take around 25-35 minutes to cook and you should turn them halfway through cooking. Similarly, sausage meat stuffing balls can be made and frozen up to three months ahead and cooked from frozen with the pigs in blankets. If you’re just going for packet stuffing mix, you could do similar, says Hall. “Make up the mix [it normally involves mixing with boiling water and butter], then once chilled, freeze.” 8. Make a red cabbage pack Unless you’re using a pressure-cooker red cabbage can take a while to prep and make. So, says Hall, why not prep the ingredients in advance, so when you come to cook it (either on the hob or in the slow cooker) its just a case of pouring everything in. “Thoroughly clean the red cabbage,” says Hall, who says it can, “have a fair amount of grime on it - especially if you’re buying from a farm or allotment. Then chop it up, blanch it quickly and put it in a freezer bag along with the other ingredients – you won’t need to blanch the apples first.” 9. Check your turkey label and defrost times This year, due to avian flu, some fresh turkeys will have been previously frozen, as such you won’t be able to re-freeze if you’re buying early. The label will tell you if it has been frozen prior, and a supermarket should state if it has been previously frozen. This could end up being a costly and time-consuming mistake to make if you are shopping early. If you’re buying frozen, check how long it will take to defrost and set an alarm on your phone to remind you when to take it out of the freezer – it can be longer than you’d think. “If you don’t have much room in your freezer, buy two or three turkey breast joints instead of a large bird as they will be easier to store,” says Justine Pattison. “Smaller turkey portions can also fit on one shelf in the oven, leaving the other shelves for roast potatoes, stuffing and trimmings.” 10. Write a schedule and outsource How many Christmases have you stood in the kitchen, red-faced and behind schedule, when someone asks you if they can do anything to help? "No, no!" you say with a weak smile. Well, we're here to stage an intervention. As you write your list of cooking jobs for the day, with rough timings, highlight jobs you don't mind handing over to someone else. Get them to do it earlier than you need, rather than when you're running late and everyone's had too many glasses of fizz. Our favourite jobs to hand over are: Trimming Brussels sproutsChopping carrots and parsnipsAssembling canapesMaking stuffingWrapping pigs in blanketsWashing up (of course!)Putting things away and clearing spacePouring drinks for everyone Trimming Brussels sprouts Chopping carrots and parsnips Assembling canapes Making stuffing Wrapping pigs in blankets Washing up (of course!) Putting things away and clearing space Pouring drinks for everyone 11. Luxury ingredient hacks Make mincemeat ice cream for a novel dessert, says pastry chef Anna Williams. “Blitz some mincemeat in a blender then swirl it into softened ice cream and refreeze. “You can do the same by adding a little brandy to clotted cream ice cream or orange zest and even a little spice. Don’t be afraid to mix it up - a lot of good ice creams in a restaurant come from a good base – with new or fashionable flavours added, so get creative and make your own homemade flavoured ice creams.” No-churn ice cream like Nigella's coffee, cheesecake or brandy and salted caramel version in the video below, can be whipped up in minutes and set aside in the freezer with no ice cream machine needed. Make a luxury ice cream hack into a showstopper pudding with Lorraine Pascale’s winter Swiss roll bowl cake. Slice some ready-made Swiss rolls and line the inside of a bowl. Brush with your favourite tipple, pack with softened ice cream and refreeze until you’re ready to eat. 12. Instant homemade mince pies “If you want to have freshly baked mince pies on the day,” says Williams, “grab ready-made pastry and mincemeat. You can always add a little extra zest, spice or fruit to make it your own. “Line a muffin tray with the pastry and fill with the mincemeat. Top with lids, and they can be frozen uncooked. As soon as the turkey and all the sides are out of the oven on Christmas Day get the mince pies in and bake straight from frozen and they’ll be ready for your dessert. “They are so easy and so good,” says Williams. Originally published November 2022. | {
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"title": "The 12 food hacks of Christmas",
"content": "These 15-minute tasks can be fitted in between now and Christmas and will save you stressful hours in the kitchen on the big day. https://ichef.bbci.co.uk/images/ic/480xn/p0djj5zt.jpg 1. Make a plan and a list Writing down what you are cooking, and the shopping list for it, will save you time and money over the next month. Carry it with you and whenever you spot an offer, or you’re tempted to impulse buy, check the list – if it’s not on on the list, it's not coming in. You won’t double-up on ingredients or, says food blogger Ciara Attwell, spend more than you intended. Ask the family what they really want (and what they're not bothered by) for Christmas food. You might be able to cross some jobs off before you've begun. 2. Flat-pack dishes in the freezer https://ichef.bbci.co.uk/images/ic/480xn/p0djj6l4.jpg If you’re freezing dishes in advance, spend an extra two minutes, placing them in freezer bags and packing them as flat as possible says Kate Hall, AKA The Full Freezer – who’s passionate about prepping Christmas food. “By making freezer bags – with things like cranberry sauce or bread sauce – as flat as possible, you’ll use less freezer space but more importantly you’ll be able to defrost dishes faster. Cheese sauce and gravy can be treated the same way. “On the day, submerge the sealed freezer bag in cold water. That will help it defrost in around 10-30 minutes. If it takes longer, you’ll need to change the water to keep it cold. Then it’s just a case of putting the contents of the bag into a pan or microwavable bowl and heating through.” 3. Prep your roast potatoes “Peel and chop your potatoes and add to cold, salted water and bring to boil, then cook for five minutes (if they’re bigger chunks make it six minutes),” says Hall, before adding: “Drain them and rough them up. At this stage you could toss in some oil and flour or polenta if you want.” 4. Set aside store cupboard dishes If plans change, which seems to be the norm these days, you might need to throw together a little extra something in the season that you hadn't planned for. A dessert or salad can easily be made from store cupboard ingredients in a pinch should there be an extra guest. A trifle is an excellent no-cook pudding – even chef Angela Hartnett turns to custard powder, long-life trifle sponges and frozen raspberries to make a super quick sherry trifle. If you have an unexpected vegan guest (or a guest with dairy or egg allergies), a vegan trifle is equally easy. Mary Berry's 4-ingredient artichoke and roasted red pepper salad combines two jars of ready-made vegetables with a little balsamic vinegar and fresh basil. It would also make an excellent party food skewered on cocktail sticks. Frozen cooked prawns can be turned into the ultimate assembly-job starter, prawn cocktail. 5. Customise your drinks trolley Bring a bit of Christmas cheer to the table with homemade Christmas liqueurs that can be made in minutes. The Hairy Bikers pour vodka over dried fruit and spices for their Christmas pudding vodka. Leave it for three days before straining and bottling. Give as a gift, or serve as an after-dinner treat. Make a simple sugar syrup by dissolving two parts sugar in one part boiling water. Kept in the fridge, sugar syrup is used in many of your favourite festive cocktails: a rich espresso martini, a punchy lime daiquiri or a warming whisky sour. A vanilla-flavoured syrup will add a heavenly fragrance to a passion fruit martini, but also makes a nice addition to non-alcoholic drinks. You can always cheat further and use the syrup from tins of fruit or jars of maraschino cherries, as in Helen McGinn's Cherry 75. 6. Make extras during a pre-Christmas roast If you’re having a roast between now and Christmas, Anna Williams, head pastry chef at Fallow in London, suggests making a double-batch of gravy so you can set aside the extra. “Make a larger batch and then defrost on Christmas Eve. On the day heat up in a pan and add some of the fresh cooking juices to it and it’s all done with no stress.” It won't take you any more time than your regular roast dinner prep. Likewise with Yorkshire puddings, as per Mary Berry's advice, cooking a bigger batch means you can reheat them in moments directly from frozen. Mary's make-ahead Yorkshire puddings are a time-saver, if you can keep the family from snaffling them 7. Set aside sausages Wrapping the pigs in blankets isn't a huge job, given it's a two-ingredient dish, but it's one less thing to do on the day, says Hall. “You could make them up and then put them on a tray in a freezer. Once they’re frozen, put them in a freezer bag. On the day you can just cook from frozen.” From frozen, they’ll take around 25-35 minutes to cook and you should turn them halfway through cooking. Similarly, sausage meat stuffing balls can be made and frozen up to three months ahead and cooked from frozen with the pigs in blankets. If you’re just going for packet stuffing mix, you could do similar, says Hall. “Make up the mix [it normally involves mixing with boiling water and butter], then once chilled, freeze.” 8. Make a red cabbage pack Unless you’re using a pressure-cooker red cabbage can take a while to prep and make. So, says Hall, why not prep the ingredients in advance, so when you come to cook it (either on the hob or in the slow cooker) its just a case of pouring everything in. “Thoroughly clean the red cabbage,” says Hall, who says it can, “have a fair amount of grime on it - especially if you’re buying from a farm or allotment. Then chop it up, blanch it quickly and put it in a freezer bag along with the other ingredients – you won’t need to blanch the apples first.” 9. Check your turkey label and defrost times This year, due to avian flu, some fresh turkeys will have been previously frozen, as such you won’t be able to re-freeze if you’re buying early. The label will tell you if it has been frozen prior, and a supermarket should state if it has been previously frozen. This could end up being a costly and time-consuming mistake to make if you are shopping early. If you’re buying frozen, check how long it will take to defrost and set an alarm on your phone to remind you when to take it out of the freezer – it can be longer than you’d think. “If you don’t have much room in your freezer, buy two or three turkey breast joints instead of a large bird as they will be easier to store,” says Justine Pattison. “Smaller turkey portions can also fit on one shelf in the oven, leaving the other shelves for roast potatoes, stuffing and trimmings.” 10. Write a schedule and outsource How many Christmases have you stood in the kitchen, red-faced and behind schedule, when someone asks you if they can do anything to help? \"No, no!\" you say with a weak smile. Well, we're here to stage an intervention. As you write your list of cooking jobs for the day, with rough timings, highlight jobs you don't mind handing over to someone else. Get them to do it earlier than you need, rather than when you're running late and everyone's had too many glasses of fizz. Our favourite jobs to hand over are: Trimming Brussels sproutsChopping carrots and parsnipsAssembling canapesMaking stuffingWrapping pigs in blanketsWashing up (of course!)Putting things away and clearing spacePouring drinks for everyone Trimming Brussels sprouts Chopping carrots and parsnips Assembling canapes Making stuffing Wrapping pigs in blankets Washing up (of course!) Putting things away and clearing space Pouring drinks for everyone 11. Luxury ingredient hacks Make mincemeat ice cream for a novel dessert, says pastry chef Anna Williams. “Blitz some mincemeat in a blender then swirl it into softened ice cream and refreeze. “You can do the same by adding a little brandy to clotted cream ice cream or orange zest and even a little spice. Don’t be afraid to mix it up - a lot of good ice creams in a restaurant come from a good base – with new or fashionable flavours added, so get creative and make your own homemade flavoured ice creams.” No-churn ice cream like Nigella's coffee, cheesecake or brandy and salted caramel version in the video below, can be whipped up in minutes and set aside in the freezer with no ice cream machine needed. Make a luxury ice cream hack into a showstopper pudding with Lorraine Pascale’s winter Swiss roll bowl cake. Slice some ready-made Swiss rolls and line the inside of a bowl. Brush with your favourite tipple, pack with softened ice cream and refreeze until you’re ready to eat. 12. Instant homemade mince pies “If you want to have freshly baked mince pies on the day,” says Williams, “grab ready-made pastry and mincemeat. You can always add a little extra zest, spice or fruit to make it your own. “Line a muffin tray with the pastry and fill with the mincemeat. Top with lids, and they can be frozen uncooked. As soon as the turkey and all the sides are out of the oven on Christmas Day get the mince pies in and bake straight from frozen and they’ll be ready for your dessert. “They are so easy and so good,” says Williams. Originally published November 2022."
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